Every Day With Rachael Ray - April 2011

Every Day With Rachael Ray - April 2011
English | 140 pages | True PDF | 46.30 Mb

Every Day with Rachael Ray magazine is filled with ideas for quick and delicious food. Rachael Ray brings her passion for food in each issue of Every Day with Rachael Ray magazine with 30-minute meals, recipes, cooking tips and more.

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Taste of Italia - April 2011

Taste of Italia - April 2011
English | 84 pages | HQ PDF | 59.40 Mb

Tastes of Italia Magazine offers a unique view of Italian culture through its wonderful cuisine. Our approach is to take historic, authentic Italian recipes and modernize them for today’s busy cooks.

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Red Wine Beef Stew

Red Wine Beef Stew

This traditional European-style stew is wonderful served over egg noodles, spaetzle (small German-Swiss dumplings) or potatoes. 

Ingredients
 

4 oz (125 g) smoked bacon 

2 lbs (1 kg) boneless stewing beef
1/2 tsp (2 mL) black pepper
3 carrots, cut into chunks (2 cups/500 mL)
2 cloves garlic, pressed
2 tbsp (30 mL) tomato paste
1 tsp (5 mL) granulated sugar
2 cups (500 mL) dry red wine
1 tsp (5 mL) (approx) salt
2 tbsp (30 mL) butter
1 pkg (10 oz/300 g) pearl onions, peeled
8 oz (250 g) white mushrooms or cremini mushrooms, halved
1-1/2 tsp (7 mL) arrowroot starch or cornstarch
1/4 cup (60 mL) parsley
Bouquet Garni:
1 inner stalk celery, with leaves
1 bay leaf
3 sprigs fresh thyme
3 sprigs fresh sage
3 sprigs fresh parsley
 

Preparation

Bouquet Garni: With kitchen string, tie celery, bay leaf, thyme, sage and parsley into bundle. Place in Dutch oven.

In skillet over medium heat, fry bacon until lightly crisp; remove skillet from heat. With tongs, remove bacon; chop and add to Dutch oven.

Sprinkle beef with pepper. Return skillet with bacon fat to heat; increase heat to high and, in batches, brown beef. Transfer beef to Dutch oven; mix in carrots and garlic.

Reduce heat under skillet to medium-low; add tomato paste and sugar and fry, stirring, until slightly darkened. Pour in wine and 1 tsp/5 mL salt; bring to boil, stirring. Pour into Dutch oven; bring to boil, reduce heat and simmer, covered, until beef is almost tender, about 90 minutes.

Meanwhile, in skillet, melt butter over medium-high heat; brown onions. With slotted spoon, transfer to bowl. Add mushrooms and pinch salt to skillet and sauté until lightly browned; add to onions and set aside.

Remove bouquet garni from pot. Stir in onions and mushrooms; continue simmering, covered, until meat and vegetables are tender, about 20 minutes. Dissolve arrowroot starch in a little water; stir into stew and simmer for 1 minute. Stir in parsley.

Makes 8 servings.

Variation: Red Wine Beef Stew with Lardons

Replace bacon with 6 oz/175 g salt pork, cut into strips (lardons) about 2 inches/5 cm x 1/2 inch/1 cm x 1/2 inch/1 cm each. Blanch lardons in boiling water for 1 minute. Drain and pat dry. Fry in skillet until at least 2 tbsp/30 mL fat is rendered and lardons are lightly browned. Add lardons to Dutch oven, leaving fat in skillet. Proceed as above.

Filipino Beef Stew

Filipino Beef Stew

This well-known Filipino stew, called kaldereta, is made all over the archipelago, often with beef (especially in Manila) but usually with goat. It’s characteristic of the hybrid Spanish-Filipino style of cooking, a result of more than 400 years of Spanish rule and trade. As with all Filipino dishes, serve this stew with rice.

Ingredients

3 lbs (1.5 kg) beef shank with bones, or beef brisket
1/2 tsp (2 mL) black pepper
5 tbsp (75 mL) olive oil
3 tbsp (45 mL) fish sauce
1 onion, quartered
1 inch (2.5 cm) piece gingerroot, smashed
8 whole cloves
3 bay leaves
2 inch (5 cm) piece cinnamon bark
2 oz (60 g) beef liver or 2 chicken livers
1 lb (500 g) potatoes, peeled
1/2 cup (125 mL) thinly sliced shallots
3 cloves garlic, minced
1/4 cup (60 mL) tomato paste
1 tsp (5 mL) paprika
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cayenne pepper
1 tsp (5 mL) annatto powder or 1 tbsp/15 mL annatto seeds soaked in 3 tbsp/45 mL boiling water (optional)
3 carrots, cut into chunks (2 cups/500 mL)
1-1/2 red bell peppers, cut into chunks
2 hot banana peppers or mild green hot peppers or 2 cubanelle peppers, seeded and cut into chunks
1/2 cup (125 mL) pitted green olives

Preparation

Sprinkle beef with pepper. In skillet over high heat, in batches, brown beef in 2 tbsp/30 mL of the oil. Transfer beef to large saucepan; deglaze skillet by adding 1 cup/250 mL water to hot skillet and, with wooden spoon, scraping up brown bits. Pour liquid over beef.

Add 2 cups/500 mL water, fish sauce, onion, ginger, cloves, bay leaves and cinnamon; bring to boil, reduce heat and simmer until almost tender, about 90 minutes.

While beef is simmering, poach liver in the same saucepan until no longer pink in centre. Remove liver from pan; let cool and chop. Set aside.

Cut potatoes lengthwise into wedges. In nonstick skillet, heat 1 tbsp/15 mL of the oil; fry wedges until golden brown all over. Set aside.

Drain and reserve liquid from saucepan; skim off fat and remove whole spices. Set aside 2 cups/ 500 mL of the liquid. Pour remaining liquid into blender and add liver; purée and set aside.

In Dutch oven, heat remaining 2 tbsp/30 mL of the oil over medium heat; add shallots and fry until light golden. Add garlic and fry until garlic is golden. Stir in tomato paste and fry, stirring, for 1 minute; stir in paprika, cumin, salt and cayenne.

Mix annatto powder with 1 tbsp/15 mL water until smooth (or strain water from annatto seeds); stir into Dutch oven. Stir in reserved beef cooking liquid, beef, carrots, bell and hot peppers, and potatoes; cover and simmer until meat and vegetables are tender, about 30 minutes. Stir in olives; simmer for 2 minutes. Stir in liver mixture and simmer until thickened, about 1 minute.

Makes 6 to 8 servings.

Variation: Goat or Lamb Kaldereta

Replace beef with 3 lb/1.5 kg bone-in or 2 lb/1 kg boneless goat or lamb. Marinate meat in 2 tbsp/30 mL Filipino vinegar (coconut, nipa or cane) or rice or cider vinegar, and 3 cloves garlic (pressed or minced) for 30 minutes to 2 hours before browning. Proceed as above.

Flavour Magazine - March 2011

Flavour Magazine - March 2011
English | 76 Pages | True PDF | 15.80 MB

Flavour magazine - each month is a mixture of reviews, features and columns which deal with  the debate over rural and urban; organic and local and the issues that surround how our  food is produced. We showcase the best and meet those who make some of the best food and  drink in the country.

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Flavour Magazine - January 2011

Flavour Magazine - January 2011
True PDF | 76 pages | English | 14.74 MB

Flavour magazine - each month is a mixture of reviews, features and columns which deal with  the debate over rural and urban; organic and local and the issues that surround how our  food is produced. We showcase the best and meet those who make some of the best food and  drink in the country.

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Yummy - March 2011

Yummy - March 2011
English | 93 pages | PDF | 38.30 MB

Yummy is the modern food magazine that inspires readers to be creative with their home  menus, given time and budget constraints. Every issue features more than 50 new recipes  that are quick-to-do and easy-to-prepare, with ingredients readily available in any  supermarket. Yummy also delivers produt and supermarket news, expert advice, and other  interesting food and restaurant features.

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Pizza & Pie Recipes

Pizza & Pie Recipes
PDF | 105 Pages | 246 KB

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Chicken Tikka Masala

Chicken Tikka Masala

Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread."

Ingredients
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Directions
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. 

Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. 

Transfer to a serving platter, and garnish with fresh cilantro.

Yogurt Chicken (Indian Style)

Yogurt Chicken (Indian Style)

An Indian-style chicken dish with yogurt and red pepper.
This fail-safe recipe yields a delicious Indian-style chicken dish. Serve it with rice and you have a meal. It makes wonderful leftovers-in fact, it tastes much better as leftovers.!

INGREDIENTS:

(Serves 4)
1 frying chicken
1/4 cup vegetable oil
3 medium onions
2 garlic cloves
1 tsp cayenne (red pepper)
1 Tbsp coriander (or less to taste)
2 tsp masala seasoning (see note)
2 cups plain yogurt
1/4 cup clarified butter
2 tsp salt (or less to taste)

PREPARATION:
(1) First prepare the sauce: Slice or chop the onions. Using a large heavy frypan that has a lid, saute' the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, coriander, and masala seasoning. Add the yogurt. Lower heat and simmer 7 minutes, partly covered. Remove from heat.

(2) Cut the chicken into chunks. If you are feeling decadent, then remove the bones from the chicken to make this a boneless-chicken dish.

(3) Pure* the onion-and-spice mixture in your food processor or food mill. Don't make it into baby food, but make sure there are no stringy pieces of onion left in it.

(4) Over medium-high heat, heat the clarified butter until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 2 minutes, then saut* for 3 more minutes, stirring occasionally.

(5) Add the onion-and-spice pur* to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover, and sim- mer for 30 minutes.

(6) Let cool until ready to serve. The longer you wait, the better it will taste.

(7) Cook some rice to go with it. Reheat over low heat, and serve.

NOTES Masala seasoning is an Indian "general-purpose" seasoning. Serious Indian cooks make their own, and no two are quite the same. The word masala means something like "blend of spices". Since this dish isn't trying to be authentically Indian, you can use most any store-bought mixture that you like, including "Tandoori" mixtures, ``curry powders'', etc. If you want to make your own, try some mixture of cardamom seeds, cinnamon, cloves, pepper, cumin, and coriander, suit- ably mixed and ground.
If you don't want to use clarified butter you can use any cooking oil, but the clarified butter is very Indian.

Top Secret Recipes

Top Secret Recipes
PDF | 29 Pages | 3.54 MB

Here you will find many top secret recipes of popular restaurants.

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Sesame Cookies/Barazek

Sesame Cookies/Barazek

These irresistible little cookies are Ramadan favorites throughout the Middle East—but they are also gobbled up throughout the year.

Ingredients

1 c. sesame seeds
2 tbsp. honey
3/4 c. sugar
3/4 c. (1 1/2 sticks) unsalted butter,softened

2 1/2 c. flour
1/2 tsp. baking powder
dash salt
1/2 to 3/4 c. water or milk
2 tbsp. pistachios, chopped

Preparation

1. Preheat oven to 350°F. Lightly grease two baking sheets.

2. Place sesame seeds in a skillet over medium heat and cook, stirring often, 3 to 5 minutes. Transfer seeds to a medium mixing bowl and combine with honey.* Mix well, adding a tbsp. or so of water if the mixture is too dry and sticky to stir easily, and set aside.

3. In a large mixing bowl, cream sugar and butter together. Add flour, baking powder, and salt. Using your hands, blend well, adding enough water or milk to make a soft, smooth dough.

4. Form dough into walnut-sized balls.Dip one side of a ball into pistachios. Place on a greased baking sheet, pistachio-side down. Use the flat bottom of a water glass dipped
in flour to flatten the ball. Sprinkle with sesame seed mixture, pressing with glass so seeds stick firmly. Repeat with remaining dough and sesame seeds.

5. Bake 15 to 20 minutes.

Preparation time: 35 to 45 minutes
Baking time: 15 to 20 minutes
Makes about 4 dozen cookies

Notes: For a slightly different flavor, add 1 tsp. cinnamon to sesame seeds and honey.

The 47 Best Chocolate Chip Cookies in the World:

The 47 Best Chocolate Chip Cookies in the World:
The Recipes That Won the National Chocolate Chip Cookie Contest
86 pages | PDF | 13 MB | English

Chocolate chip cookies are a true American delicacy: at the Toll House restaurant near Boston, Ruth Wakefield invented the very first "toll house" cookies with chopped-up bits of a Nestle's chocolate bar.Originally inspired by a contest to find the best cookies in the nation, The 47 Best Chocolate Chip Cookies in the World spans the kitchens of America from Muskegon, Michigan, to Costa Mesa, California--and includes delectable tidbits of cookie lore (did you know that Napoleon always carried chocolate into battle with him for quick energy?) The only thing better than this book is a box of chocolate chip cookies!Chocolate Chip and Macadamia NutsBavarian Mint ChippersAlmond Chip DropsItalian Chocolate Chip CookiesChocolate Chip PizzaSweet and Wholewheat CookiesAnd More!


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Taste - Winter/Spring 2011

Taste - Winter/Spring 2011
True PDF | 116 pages | English | 33.7 MB

Taste of the Seacoast features over 100 fine restaurants, specialty stores, menus, local  chefs, Signature Dishes, Best Kept Secrets, recipes, Taste Dining Out Deal Half Price Gift  Certificates, and so much more! Find out what's new, what's hot, and what's cooking.

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The Healthy Beef Cookbook:

The Healthy Beef Cookbook: 

Steaks, Salads, Stir-fry, and More - 

Over 130 Luscious Lean Beef Recipes for Every Occasion
 PDF | 288 pages | 12.6 mb

Lean beef can be a key part of a healthy diet. Calorie for calorie, it's one of nature's most nutrient-rich foods. Now, the National Cattlemen's Beef Association and the American Dietetic Association show today's health-conscious cooks exciting new ways to use lean beef in everything from quick and easy mid-week suppers to special occasion meals. This full-color healthy cookbook features more than 130 delicious, nutritious recipes that call for one of the 22 cuts of beef that meet government guidelines for lean labeling.

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Clean Eating – March 2011

Clean Eating – March 2011
PDF | 100 pages | English | 51.4 MB

Clean eating is about consuming food in its most natural state, or as close to it as possible. It’s a lifestyle approach to food and its preparation, leading to an improved life. Each issue is filled with a variety of delicious, wholesome, low-fat, and easily made recipes that can be shared with friends and family.

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Eat - March/April 2011

Eat - March/April 2011
English | PDF | 48 pages | 63.75 MB

Eat Magazine is a comprehensive food, wine and associated good living resource that brings  you restaurant reviews, recipes from award-winning chefs, wine recommendations, local  travel tips, cook's toys and tools, books and lots

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Good Food - March 2011

Good Food - March 2011 (UK)
PDF | 148 Pages | English | 58.2 Mb

BBC Good Food is a must have for everyone who loves cooking, eating and dining out. It’s full of mouth-watering ideas for quick everyday dishes, inspirational entertaining and every recipe you’ve ever dreamed of – all devised to save you time and effort. Every month, we highlight top restaurants and hotels in the UAE to ensure that our food-loving readers are clued up on where to go and what to eat.

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Food & Home Magazine - Spring 2011

Food & Home Magazine - Spring 2011
English | True PDF | 68 Pages | 10,1 Mb


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Egg Noodles

Egg Noodles

Ingredients

Ramen Noodles or any kind of Noodles -1 packet
Onion - 1/2 chopped
Tomato - 1/2 chopped
Carrot - 1/2 julienned
Beans - 3-4 julienned
Cabbage shredded- ¼ cup
Green peas - 3 spoons
Bell pepper - 1/4 cup julienned
Egg - 1-2 scrambled
Oil to toss the veggies
Ground black pepper - 1/4 spoon
Garam masala - 1/4 spoon(optional)

Method
 

1. In a wok or any pan add little oil and onion and tomato sauté it.

2. Add carrot and beans sauté it with little salt and taste maker which comes along with noodles and let the veggies on low heat..
3. In a sauce pan boil 2 cups of water and cook the noodles till it is 3/4th done and drain it.
4. Now toss the noodles with the masala mixture above. Toss in the shredded cabbage, bell pepper and scrambled egg until everything gets a coat.
5. Sprinkle the black pepper and serve hot with ketchup.

Tips
- By cooking the noodles separately we can get non sticky noodles.
- It can be tossed with little soy sauce and chili sauce also to add additional taste.

Egg Kurma

Egg Kurma

Ingredients

Eggs - 6 (Hard Boiled/ Raw)
Red Chilly Powder - 1 tsp
Corriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Cilantro - for garnish
Salt - to taste
Oil - 2 tblsp

List I
Fried Onions (store bought) - 1/2 cup
Ginger Garlic Paste - 1 tsp
Tomato - 2

List II
Grated Coconut - 1/2 cup
Fennel seeds - 1 tsp
Poppy seeds (kus kus) - 1 tsp
Cashew nuts - 5


Method

1. First of all, grind all the ingredients under 'List I' and keep it aside.
2. Similarly, grind the ingredients under 'List II' and set aside.

3. You can make this kurma in two ways - (i) Hard Boil the eggs and add it to the gravy.

(ii) Break a raw egg into the gravy and cook it.

The recipe is the same for both the kurmas.

4. Heat oil in a heavy bottomed pan/kadai and add the ground paste of 'List I'.
5. Saute for 2 minutes on medium high flame and then add the dry spice powders.
6. Next add the ground paste of 'List II', about 2 cups of water and required salt.
7. Boil this for about 7-8 minutes till everything is cooked and oil separates.

8. Add the egg at this stage and simmer for 4-5 minutes.

- If you are adding hard boiled eggs, make few slits for the gravy to be absorbed

- If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached.

9. Garnish with cilantro and serve with pulao, chappatti or dosa.

Egg Pulav

Egg Pulav

Ingredients

Basmati rice - 2 cups
Eggs - 2 or 3
Ghee/ Butter/ Oil - 2 tblsp
Cilantro – for garnish
Onion - 1/4 (Sliced)
Green Chillies - 5 (Slitted)
Tomato -1 small size (chopped)
Ginger Garlic Paste - (1 1/2 spoon)
Whole garam masala - (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise)
Salt - to taste
Water - 3 cups

Method

1. Heat the ghee in a pan and splutter the whole garam masala.
2. Saute the onions with ginger garlic paste, tomato, green chilli’s and salt.
3. Break the eggs and sauté it along with the above mixture.
4. Scramble the eggs until it is cooked and now add the water.
5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker.
5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes.

Tips
- Soak the Rice when you put the kadai on the stove for sautéing your ingredients. So that Rice will not break while cooking .

Egg Biriyani

Egg Biriyani

Ingredients

Basmati Rice - 3 cups
Eggs - 4 + 3
(4 Hard Boiled eggs + 3 eggs scrambled)
Saffron - a pinch (soaked in 2 tblsp of milk)
Whole Garam Masala - (2" cinnamon stick, 4 cloves, 3 cardomom, 1 Bay Leaf, 1 star anise, 1 bay leaf)Shahi Jeera - 1/2 tsp

Oil - 1 tblspSalt - as needed
Water - about 10 cups
Mint Leaves - handful

For Masala

Onion - 2 medium (chopped)
Tomatoes - 2 (chopped)
Ginger garlic Paste - 1 tblsp
Cilantro (Corriander Leaves) - handful (finely chopped)
Mint Leaves - handful (chopped)
Green Chillies - 3 or 4 (chopped/slit)
Yogurt - 4 tblsp
Lemon Juice - 2 tblsp
Ghee and/or Oil - 2 tblsp
Biriyani Masala - 1.5 tblsp
(You can also substitute with 1 tsp chili powder, 4-5 peppercorns, 1 tsp corriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder)
Salt - as needed

Preparation

1. Hard boil 4 eggs, peel it and cut it into half lengthwise.
2. Sprinkle a pinch of biriyani masala, little salt and little corn flour on the eggs and shallow fry. Keep it aside.
3. Scramble the remaining 3 eggs with little salt and black pepper powder and keep aside.
4. Cook the rice in plenty of water (about 10 cups) along with 1 tblsp oil, shahi jeera, whole garam masala, salt and some mint leaves. (You can add a pinch of turmeric powder too if you want a bright yellow colour).
5. When the rice is 3/4 th cooked, drain the water and spread it on a tray to cool.
6. Preheat oven to 350 degree F.

For making masala

1. Heat ghee and oil in a pan and add the onions and green chillies. Saute till the onions turns brown.
2. Add the ginger garlic paste and fry for a minute. Add the chopped mint leaves and cilantro.
3. Add the tomatoes and cook till it gets mashed up.
4. Add the yogurt, biriyani masala and salt. Cook this till you get a nice masala and the oil seperates from the masala.
5. Add lemon juice to the masala just before switching off.

Layering the Biriyani
The dum process can be done in a conventional oven or stove top. Take a tray or a big heavy bottomed vessel and do the layering as follows.
1. Grease the bottom of the vessel/tray with some ghee or oil.
2. Spread half of the cooked rice at the bottom. This will be the first layer.
3. Pour the egg masala over the rice as the 2nd layer.
4. Put the scrambled layer over the masala followed by the remaining rice.
5. Top this with the saffron flavoured milk, some ghee, some fried onions, finely chooped cilantro and mint leaves.
6. Arrange the hard boiled eggs on the top.
7. Cover with an aluminium foil and seal all sides so that the steam wont be able to escape.
8. Leave it in a 350 degree oven for half an hour. By this time the aroma of the biriyani will fill the house.

(If you are doing the dum on stove top, reduce the flame to the lowest setting and cook for about 20 mintes.)
9. Gently fluff up and mix the rice before serving. This way the masala and scrambled egg will be evenly distributed in the rice.

Serving suggestion
- Serve this biriyani with some raita and any non veg sidedish.
- This tastes delicious with some pickle and potato chips too.
Serves : 4-5

Egg Masala

Egg Masala

Ingredients

Eggs - 6 (hard boiled)
Onion - 1 1/2 medium sized (thinly sliced)
Dry red chillies - 5
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
Salt - as needed
Cilantro - for garnish (finely chopped)
Oil - 1 tblsp

Method

 
1. For boiling the eggs, bring water to a boil in a saucepan. Add the eggs, cover and let it simmer for 10 minutes. Drain the water and run the eggs under cold water immediately. Peel off the eggs shells.
2. Dry roast the cumin seeds, urad dal, dry red chillies and curry leaves for few minutes.
3. After it cooled, grind it to a coarse powder.
4. Cut the hard boiled eggs into half lengthwise and add the ground powder to the eggs. Mix it gently so that all the eggs get coated with the powder nicely.
5. Heat oil in a pan and saute the onions nicely. The onions have to be golden brown. This might take about 15-20 minutes.
6. Add the egg halves along with the coated powder and any leftover powder to the pan.
7. Reduce the heat, gently toss everything, cover and let it cook for about 5 minutes.
8. Finally add the finely chopped cilantro, mix once again gently and switch off.
9. This egg masala goes very well with chappattis, pulav and white rice.

Egg Curry

Egg Curry

Ingredients

Eggs - 6
Onion -1
Tomatoes - 2
Ginger garlic paste - 2 tsp
Corriander powder - 2 tsp
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Curry leaves - 5
Cilantro - for garnish
Oil - 2 tblsp
Salt - to taste

Method
1. Hard boil 5 eggs. After it is cool enough to handle, crack and remove the shell, cut it into halves and keep aside.
2. Heat oil in a pan, splutter some mustard seeds, cumin seeds and curry leaves.
3. Fry the onions and ginger garlic paste until golden brown.
4. Add the tomatoes and cook till it becomes soft.
5. Add chilly powder, turmeric powder, corriander powder, garam masala and fry till everything blends and forms a nice paste.
6. Add water as needed, cover and let the gravy come to a boil.
7. Add the hard boiled eggs to the gravy and let it simmer for 2 minutes.

8. Break a raw egg into the gravy. Mix everything together, cover and let it simmer until the gravy becomes thick and the egg is cooked. This induces the egg flavour throughout the gravy.
9. Garnish with chopped cilantro and serve with rice or roti.

Tips
- Fried coconut can be ground to a paste and added to the gravy along with the spices for added richness.

Ginger Chutney

Ginger Chutney

Ingredients

Ginger - 2" piece
Channa dal (Bengal gram) - 2 tblsp
Urad dal (Black Gram) - 2 tblsp
Coriander seeds - 2 tsp
Cumin seeds (jeera) - 3/4 tsp
Tamarind - big lemon size
Green chillies - 4-5
Dry red chillies - 3-5
Jaggery/Sugar - 1 tblsp
Oil - 3 tblsp
Salt - to taste

Method

1. Heat oil in a pan and fry chana dal, urad dal, coriander seeds, cumin seeds, dry red chillies and green chillies for 3-4 minutes until the dals turn golden brown.
2. Add the ginger pieces and tamarind and fry for another 2-3. (Make sure the flame is in medium to prevent the ingredients from getting burnt.)
3. After the mixture cools, grind it in a mixie with required water, salt and jaggery.
4. Serve with pesarattu, vada, upma etc.

House Beautiful - March 2011

House Beautiful - March 2011 (UK)
PDF | 196 Pages | English | 74.6 Mb

House Beautiful magazine features expert design advice on how to liven up each room of your   house. Also find beautiful photos for inspiration and motivation to design or remodel your   home in each issue of House Beautiful magazine.

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Cuisine - March 2011

Cuisine - March 2011
English | PDF | 181 pages | 69.8Mb

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.

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Vegetarian Times – March 2011

Vegetarian Times – March 2011
PDF | 100 pages | English | 35.8 MB

Vegetarian Times - Great food, good health, smart living.
Vegetarian Times is written for those at the forefront of the healthy living movement.  Published nine times a year, it provides delicious recipes, expert wellness information,  and environmentally sound lifestyle solutions for both full-time and part-time vegetarians.  Replete with beautiful photography and articles from leading experts, Vegetarian Times will  be of interest to anyone with a passion for eating healthy while staying environmentally  conscious.

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