Indian Recipes. World Recipes. Healthy Recipes

Chock full of nutrients required for growth, green peas make a surprising filling for sandwiches!
Cooking Time : 10 mins.
Preparation Time : 15 mins.
Makes 4 sandwiches.
Ingredients
8 brown bread slices, lightly buttered
1 large tomato, thinly sliced
To be mixed into a filling
1 cup green peas, boiled and crushed
1 tablespoon finely chopped celery
¼ cup thousand island dressing, recipe below
Salt to taste
For the thousand island dressing (makes approx. ¼ cup)
2 tablespoons thick curds (dahi)
1 tablespoon cream
½ teaspoon mustard (rai/sarson) powder
½ teaspoon sugar
2 teaspoons tomato ketchup
¼ teaspoon chilli sauce
1 teaspoon chopped pickled cocktail onions
1 teaspoon chopped capsicum
¼ teaspoon chopped green chillies
Salt to taste
For the thousand island dressing

1. Whisk the curds and cream thoroughly to ensure that no lumps remain.

2. Add the remaining ingredients and mix well.

How to proceed

1. Toast the bread slices on both sides on a tava (griddle).

2. Arrange the tomato slices on 4 toasted bread slices. Sprinkle some salt over the tomatoes.

3. Top with the filling mixture and cover with the remaining 4 slices of toasted bread to make 4 sandwiches. Serve hot.

Tips
If your kids are fussy, be innovative and cut the sandwiches into different shapes like triangles, circles or even teddy bears or pussycats.

1 cup boiled sweet corn kernels
½ cup chopped onions
½ cup chopped capsicum
½ cup chopped tomatoes
½ cup chopped apples (with the skin)
¼ cup orange segments (optional)
¼ cup chopped coriander
1 tablespoon lemon juice
A pinch sugar
1 teaspoon oil
Salt to taste
To serve
¼ cup sev
Method

1. Heat the oil in a non-stick pan, add the onions and sauté till they turn translucent.

2. Add the capsicum and corn and sauté for another minute. Remove from the fire,add all the other ingredients and mix well.

3. Spread the bhel in a serving dish and sprinkle the sev over it.

4. Serve immediately.

Using whole-wheat noodles and lots of wholesome vegetables make these cutlets a healthy treat for your little ones.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 10 cutlets.
Ingredients
½ packet (150 gm) instant atta noodles
½ cup finely chopped mixed boiled vegetables (carrots, French beans, cauliflower etc)
¼ cup boiled green peas, lightly mashed
¼ cup boiled, peeled and mashed potatoes
¼ cup finely chopped spring onion whites
¼ cup finely chopped spring onion greens
½ teaspoon finely chopped green chillies
¼ cup finely chopped coriander
½ teaspoon chaat masala
Salt to taste
Other ingredients
1 tablespoon oil for cooking
Method

1. Cook the instant atta noodles in 100 ml boiling water without the tastemaker.

2. Combine all the ingredients including the noodles in a bowl and mix well using your hands.

3. Divide the mixture into 10 equal portions and shape into flat cutlets the palms on your hands.

4. Cook on a greased non-stick pan on both sides till golden brown using a little oil if required.

5. Serve hot.

A great hit with kids of all ages, these miniature party pieces will have them rushing back for more.
Cooking Time : 12 to 15 mins.
Preparation Time : 10 mins.
Makes 8 pops.
Ingredients
1 cup boiled and grated potatoes
¼ cup grated carrots
1 cheese cube
1 brown bread slice, soaked and squeezed
½ teaspoon ginger-green chilli paste
2 tablespoons chopped coriander
A pinch sugar
Salt to taste
Other ingredients
2 teaspoons oil for cooking
8 candy sticks
Method

1. Cut the cheese cube into 8 equal pieces and keep aside.

2. Soak the bread slice in a bowl of water. Squeeze out the water and mash the bread and keep in a bowl.

3. Add the potatoes, carrots, ginger, green chilli paste, coriander, sugar, salt and mix well.

4. Divide into 8 equal portions and shape each portion into a flat round.

5. Place a cheese cube in the centre of each round and shape into ovals.

6. Pierce a candy stick into each oval and reshape the potato pops on the stick as shown in the picture. Keep aside.

7. Cook on both sides on a lightly greased non-stick pan till golden brown using a little oil necessary.

8. Serve hot.

Veggie Topped Bread

Ingredients:
2 tbsp Butter
1 pinch Sugar
4 slices Carrot
Â½ tsp Chilli sauce
1 sp Tomato sauce
1 tbsp Cheese, grated
4 slices boiled Potatoes
1 tsp Mint leaves, chopped
2 slices oval or round Bread
4 round slices of Cucumber, Zucchini

Method:
Heat half butter in nonstick pan, add vegetables, stir fry.
Add mint, chilli sauce, salt, and sugar. Stir and cook till moisture evaporates.
Butter slices of bread with remaining butter, keep aside.
Arrange overlapping slices of carrot, zuchinni and potatoes.
Use two slices of each vegetable over one bread.
Garnish with grated cheese and drops of tomato sauce.
Grill in oven or over tawa for 3-4 minutes till bread is crisp. Serve hot.

Stuffed French Toast

Ingredients:
Butter
2 Eggs
2 cups Milk
8 Bread slices
2 Banana, sliced
1 tsp Vanilla Essence
60 gm Cream cheese

Method:
In a medium bowl, beat eggs, milk, and vanilla until blended. Set aside.
Melt butter in skillet over medium heat.
Make 4 cream cheese and banana sandwiches; dredge in egg mixture and cook in buttered skillet until both sides are golden brown.
Repeat with each sandwich until all are made.
Cut French toast into diagonals and sprinkle with powdered sugar when serving.

Hot Apple Cider

8 cups apple cider
1/4 cup brown sugar
2 cinnamon sticks
1 teaspoon whole cloves
some orange rind (orange peeling)

Mix apple cider and brown sugar together in a pot. Stir until sugar dissolves. Put cinnamon sticks, cloves, and orange rind in a spice bag (or wrap in cheese cloth and tie with string). Put the bag in the pot. Simmer on low heat for 15 minutes.

Serves 6.

Preparation Time : 25 Min.
Cooking Time : 15 Min.
Serves / Makes : 8
Ingredients
Bread Slices ...15
Curd ....2 Cups
Rawa ....3/4 Cup
Capsicum ....2 Medium Size
Onions ....2 Medium Size
Tomatoes ....2 Medium Size
Green Chillies...2 Medium Size
Coriender Leaves to Garnish.
Black Pepper according to taste.
Salt as per Taste.
Butter .

Method
1.Cut all Vegetables in Chinese style (thin & long)
2.Take curd add rawa & all vegetables ,& also add pepper, salt ,corinder to it.
3.Put this batter on one side of a loaf of bread .
4.Take a pan & put the loaf 0n it & add butter to it till it turns golden brown.

Popular with kids and office goers as quick lunchbox curry for bread dishes or rice.

Ingredients:

1/2 Kg okra
2 small Onions
2 small Tomatoes
1/ 4 tsp Turmeric
Salt to taste
Red pepper (optional)
Oil for frying

How to make / Method:

Wash the okra and dry it thoroughly.
Cut the heads and cut into small circles. Chop the onions and tomatoes separately.
Deep fry the okra until very brown.
Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown.
Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 degrees Farenheit for 15 minutes or cook in a pressure cooker for about half an hour.

Ingredients:
Chicken - 500 gms, cleaned and cut into pieces
Oil - 25 ml
Cinnamon - 1 two inch stick
Cloves - 6
Green Cardamoms - 6
Onion - 1, sliced
Green Chillies - 3, slit
Ginger - a small piece, sliced
Coconut - 1, grated and milk extracted three times
Potatoes - 250 gms, diced
Salt to taste

Roast and Grind with Vinegar:
Coriander Seeds - 3 tsp
Whole Red Chillies - 10
Turmeric Powder - 1/4 tsp
Garlic Cloves - 6
Vinegar - 1 tblsp

For the Tempering:
Oil - 1 tsp
Onion - 1, chopped
Mustard Seeds - 1 tsp
Curry Leaves - 10

Method:
1. Heat the oil in a kadai.
2. Add the cinnamon stick, cloves, green cardamoms, onion, green chillies and ginger.
3. Cook till the onion turns translucent.
4. Add the ground spices and stir-fry for a few minutes.
5. Add the chicken and the third extract of the coconut milk.
6. When the chicken is half cooked, add the potatoes and the second extract of the coconut milk and let it simmer.
7. When the chicken is tender, add the first extract of the coconut milk and salt.
8. Mix well.
9. For the tempering, heat the oil in a pan.
10. Add the onion and when it browns add the mustard seeds and curry leaves.
11. Saute for a few seconds and pour this into the chicken curry.
12. Mix well.
13. Serve hot with rice.

Ingredients:
Chicken Breasts - 1 kg, cut into boneless cubes
Green Chilli Paste - 1 tbsp
White Pepper Powder - 2 tsp
Salt to taste
Ginger Paste - 4 tbsp
Malt Vinegar - 4 tsp
Yoghurt - 1 cup, drained
Cream - 4 tbsp
Butter for basting
Ginger, Julienned - 2 tsp, long, thin strips

Method:
1. Clean the chicken cubes.
2. Mix green chilli paste, white pepper powder, salt, ginger paste and vinegar in a large bowl and rub on the chicken cubes.
3. Keep aside for 30 minutes.
4. Mix yoghurt with cream in a separate bowl.
5. Add the chicken cubes to the mixture and keep aside for half an hour.
6. Skewer chicken cubes and roast in a preheated (175C/350F) oven/grill/tandoor for 5 to 8 minutes.
7. Hang skewers to allow excess liquids to drip.
8. Roast again for 4 to 5 minutes.
9. Remove from skewers.
10. Garnish with julienned ginger.
11. Serve hot.

Ingredients:
Chicken Breasts - 4, small
Gouda Cheese - 1/2 cup, smoked
Red Chillies - 1 tblsp, chopped
Extra Virgin Olive Oil - as required
Onion - 1, sliced

Method:
1. Preheat the oven to 250°C.
2. Combine the cheese, red chillies, onion in a bowl and keep aside.
3. Make horizontal slits along the thin side of the chicken breasts almost all the way so they can spread like an open book.
4. Sprinkle the breasts with a bit of salt and pepper and divide the cheese filling among the chicken pieces, placing each filling at the centre of the breast.
5. Close the breasts and press the edged firmly to seal.
6. Sprinkle some more salt and pepper and chillies on top.
7. Heat oil in a large ovenproof pan over medium-high heat.
8. Add the chicken and cook until browned on one side, for about two minutes.
9. Turn the chicken over and transfer the skillet to the oven.
10. Bake until the chicken is no longer pink in the centre, for about 15 minutes.
11. Serve hot.

Ingredients:
Tuna fish ground
Relish
mayonaise
Celery
lemon juice
Bread(White,wheat or any bread)

procedure:
open the tuna(can and use drainer to removed water substance)
put the tuna that was drained to a small plastic or metal basin:add the following like relish,mayonnaise and chop celery.(The Lemon juice is added to tuna to remove the fish odor).Then thats it when things are mixed together,you now have your tuna salad
sandwich..

Ben & jerry's fresh georgia peach ice cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Copycat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Ripe peaches -- finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.

Boston Chicken & KFC Rotisserie Style Chicken

Serving Size : 4

1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to
melt honey. Arrange 4 chicken breast halves, skin-side-up
in a square baking dish or pan, sprayed with Pam.
Bake uncovered at 400~ about 35 to 40 minutes, basting
chicken without turning them, 3 or 4 times during baking
or until nicely browned.
Immediately upon removing from oven, seal baking dish
tightly in foil and let stand 15 to 20 minutes before
serving.

Baskin-Robbins® Ice Cream Cake

Traditional white birthday cakes are pretty boring
by themselves. Scoop a little ice cream onto the
plate and I'll perk up a bit. But, hey baby, bring
a Baskin-Robbins ice cream cake to the party and I'll
be the first one in line with a plastic fork. This
4500-unit ice cream chain stacks several varieties of
pre-made ice cream cakes in its freezer, but I've
discovered the most popular version, over and over
again, is the one made from white cake with pralines
and cream ice cream on top. So that's got to be the
version we clone here. But don't think you're locked
into this formula - you can use any flavor of cake and
ice cream you fancy for your homemade masterpiece.
Just be sure the ice cream you choose comes in a box.
It should be rectangular shape so that the ice cream
layer stacks up right. Then you'll want to find a real
sharp serrated knife to cut the ice cream in half while
it's in the box. And check this out: That white stuff
that coats the cake is actually softened ice cream spread
on a thin layer like frosting, and then re-frozen.
After it sets up, you can decorate the cake any way
you like with pre-made frosting in whatever color suits
your festive occasion. Voilà! You've just made an ice
cream cake at home that looks and tastes like those in the
stores that costs around 35 buck each.

Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting

Optional
colored frosting
A sharp bread knife makes box slicing easy

Ice cream on top of the cake, and all the trimming

1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
Peel the cardboard off the ice cream and lay the halves next
to each other on the cake. Slice the edges of the cake all
the way around so that the cake is the same size as the ice
cream on top. Work quickly so that the ice cream doesn't melt.
When the cake has been trimmed, place it into the freezer
for an hour or two.
4. When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften. Sitr the ice cream so that it is smooth,
like frosting. Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream. Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
underneath. Pop the cake into the freezer for an hour or so
to set up.
5. When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake. Also decorate around the bottom of the cake. Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10
minutes before slicing. Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).

Tidbits
You may wish to use another flavor cake mix such as chocolate
or devil's food for this dessert - even low-fat cake mix works.
It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
it in a box.

CRAB OMELETTE

YOU WILL NEED 4 cloves garlic, crushed 1 pc medium onion, chopped 2 pc medium potatoes, diced 1 pc medium carrot, diced 1 pc medium red bell pepper, chopped 2 medium (1/2 kg) crab, cooked and flaked 1 pouch (115 g) DEL MONTE Original Style Tomato Sauce 1/4 kg cabbage, shredded 8 pc eggs

HERE'S HOW 1 SAUTÉ garlic, onion, potatoes, carrots and bell peppers. Add crab meat, DEL MONTE Tomato Sauce and cabbage. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/4 tsp pepper. Cook for 3 minutes.

2 BEAT eggs, one at a time. Add about 1/4 cup of sautéed crab mixture. Fry both sides until set. Do the same for the remaining ingredients. Serve with DEL MONTE Ketchup.

Serves 8
Rich in Vitamin C – helps fight common infection.

EASY PINEAPPLE BREAD

YOU WILL NEED 1/2 cup cream cheese, softened 1/2 cup margarine, softened 3/4 cup white sugar 3/4 tsp vanilla extract 2 pc eggs 1 cup + 2 tbsp all-purpose flour, sifted 3/4 tsp baking powder 1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits, drained 1/4 cup toasted cashew nuts, coarsely chopped HERE'S HOW 1 PREHEAT oven at 325ºF. Grease bottom and sides of a 9”x5”x3” loaf pan.

2 BEAT cream cheese, margarine, sugar and vanilla. Add eggs one at a time, beating well after each addition.

3 GRADUALLY add combined flour and baking powder. Fold in DEL MONTE Fresh Cut Pineapple Tidbits and nuts. Pour into prepared pan. Bake for 40-50 minutes. Cool in pan for 5-10 minutes. Remove from pan and cool completely.

Serves 12
High in Potassium – for proper muscle and nerve functioning.

ITALIAN TOAST

YOU WILL NEED 1/4 cup margarine 10 slices pan Americano (sliced bread)
FILLING
5 slices salami, each cut into 2 1 pc small green bell pepper, cut into small cubes 5 slices (50 g) quickmelt cheese
SAUCE
2 pc eggs 1 pouch (115 g) DEL MONTE Classic Italian Pizza Sauce 1/4 cup evaporated milk 1/4 cup water HERE'S HOW 1 SAUCE: Beat eggs. Mix well with remaining ingredients and 3/4 tsp iodized fine salt (or 3/4 tbsp iodized rock salt). Set aside. Heat frying pan with margarine.

2 DIVIDE filling into 5. Fill 5 slices of bread with salami, bell pepper and cheese. Cover with another slice of bread. Dip in sauce. Drain excess sauce. Cook in pan until brown on both sides.

Serves 5
Excellent source of Potassium – for proper muscle and nerve functioning.

Ostrich Steak Russell
Serves 2

Ingredients:

Two steaks cut from Ostrich tenderloin, about 1-1/2 inches thick
olive oil
¼ cup Worcestershire sauce
¼ teshtmloon freshly ground black pepper
juice of ½ lemon
If pan sautéing, 1 tablespoon butter and 1 tablespoon olive oil
6 ounces Dungeness crab meat

bearnaise sauce:
1 egg
1 teshtmloon tarragon vinegar
1 teshtmloon Dijon mustard
1 tablespoon lemon juice
½ cup warm, melted butter

Directions:
Cut steaks from tenderloin and marinate in Worcestershire, pepper, and lemon juice for 1 hour. Bearnaise sauce can be made before steaks are cooked and kept warm , see #3 below.
To barbecue steaks on outdoor grill, remove from marinade and pat dry. Coat steaks with olive oil. Place the steaks on a lightly greased grill over a medium-hot fire. Grill for about 3 minutes per side, then cook about 4 minutes more per side (covered, if you have a barbecue with a lid). Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.

To pan sauté steaks, melt butter and olive oil in a heavy skillet over medium high heat. Quickly sear on both sides, about 3 minutes per side, then cook an additional 3 minutes per side. Steaks should feel soft but not squishy when tapped with a finger. The outside should be dark brown and the inside should be pink. Remove steaks to rest on a warm platter.

Bearnaise Sauce:
Put the egg, vinegar, mustard, and lemon juice in the container of a blender. Whirl a few seconds, then, with motor running, slowly pour in butter, blending until thickened. The sauce can be kept warm in the top of a double boiler over hot water.

Place steaks on serving plates, top with crab meat and bearnaise sauce.

Southern Twice Fried Turtle

~ 1 medium sized soft shell turtle, cut into serving size pieces
~ 2 cups flour
~ 1 tbsp black pepper
~ 1 tsp salt
~ 1 tsp garlic salt
~ 1 tsp onion powder
~ 1 tsp paprika
~ oil

In a large bowl, combine all of the dry ingredients

Fill a large cast iron skillet half full of oil. Heat to 325 degrees.

Coat the turtle pieces in the flour mixture and place in the hot oil.

Once turtle is browned, reduce heat to medium. After the oil has cooled to a slow fry, remove skillet from heat and add 1 cup of water. BE CAREFUL!!! Remember to remove the skillet from the stove in case of boil over. Remember oil and water don't like to mix. USE CAUTION!

Return the skillet to the stove. Cover and cook until all of the water has cooked out.

Uncover and fry turtle until it starts to get crispy. Remove and drain.

Serve with your favorite side dishes such as gravy, grits and biscuits.

Crispy Frog Legs

~ 5 lb's small frog legs
~ 3/4 cup lemon juice or vinegar
~ crushed ice
~ 1 cup milk
~ 6 eggs, separated
~ 2 tbsp olive or vegetable oil
~ 1/4 tsp salt
~ salt and pepper
~ 1 1/2 cups all purpose flour
~ vegetable oil
Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed ice and refrigerate 1 to 3 hours.

Combine the milk, egg yolks, olive oil and 1/4 tsp salt.

Beat the egg whites until stiff. Fold into the batter.

Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.

Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.

Serve and Enjoy!

Fillet-O-Snake

Ingredients:

4 1-1/2’ snake fillets
5 tablespoons butter
1 pound mushrooms
1 tablespoon flour
2 tablespoons onion, minced
½ cup red wine
salt to taste
pepper to taste
pinch of garlic powder

Directions:

Heat 2 tablespoons butter in a fry pan, saute fillets 5 minutes on each side. Remove fillets and drain pan. Add 2 tablespoons butter to pan, saute mushrooms and onion until tender, add red wine, cook over low heat until contents is reduced by half.
Mix 1 tablespoon butter and flour to form a paste, add to your pan, cook stirring constantly for 1 minute. Add salt, pepper, and garlic powder to taste.
Place snake fillets on a serving platter, pour sauce over snake, serve
This recipe goes well with fresh bread, steamed broccoli or brussel sprouts.

lligator in Sauce Piquant
Serves 4 to 6

Ingredients:

2 pounds cubed Alligator meat, from the tail
1/3 cup cooking oil
2 cups chopped onions
½ cup chopped celery
½ cup chopped green or red bell pepper
2 8-ounce cans tomato sauce
1 10-ounce can Rotel tomatoes (tomatoes and green chilies)
2 tablespoons Worcestershire sauce
¼ teaspoons dried basil
1 bay leaf
¼ teaspoons dried oregano
¼ cup chopped shallots
¼ cup chopped parsley

Directions:

Sauté onions in oil until golden brown, stirring often. Add celery and bell pepper and sauté until tender. Add tomato sauce, Rotel tomatoes, Worcestershire sauce, basil, bay leaf, and oregano. Simmer for 10 minutes.
Add alligator meat, cover, and cook for 40. Add shallots and parsley and cook uncovered for 10 minutes.
Remove bay leaf.

Serve over rice.

You need:

Iceberg/green Coral lettuce,
Tomatoes,
Onions,
Cheese,
Olives,
Lemon,
Salad cream/dressing
Bread

Steps:

Chop Iceberg or green Coral lettuce
Add chopped Tomatoes, onions, cheese and olives
A squeeze of lemon
Finally add salad cream or dressing of choice
Serve with bread

Ingredients
* 250g plain flour
* 100g unsalted butter
* 100g icing sugar
* 2 eggs
* 4 drops vanilla extract

For the filling:
* 60g caster sugar
* 2 eggs
* 2 egg yolks
* 200g Butter
* 300g dark chocolate
* 400g thick-cut marmalade
* Marscapone, for serving

Method
1. Preheat the oven to 180ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â°C/gas 4.

2. First make the sweet pastry case. Place the flour and butter in a food processor and process until thoroughly blended. Transfer to a mixing bowl and sift in the icing sugar. Mix thoroughly.

3. Beat the eggs and vanilla extract together in a bowl and add this to the pastry mix. Bring the pastry together, wrap it in cling film and allow to rest in the fridge for an hour.

4. Remove the pastry from the fridge. Roll out fairly thinly and use it to line a loose-based flan tin. Cover it with baking parchment, fill with baking beans and bake blind in the oven for 15-20 minutes.

5. Remove the tin from the oven, take out the parchment and baking beans and allow to cool.

6. Next lower the oven temperature to 170ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â°C/gas 3.

7. To prepare the filling, melt the butter and chocolate together in a bowl suspended over a pan of simmering water.

8. Meanwhile, in a mixing bowl, whisk together the sugar, eggs and extra egg yolks using an electric hand whisk. Then fold the whisked egg mixture into the chocolate mixture.

9. Spoon the marmalade into the pastry case and spread evenly. Pour the chocolate mixture into the case and bake in the oven for 15 minutes.

10. Remove the tart from the oven and allow to cool on a wire cooling rack.

11. Slice with a hot knife and serve with dollops of mascarpone!

Caramel
1 cup sugar
1 cup water

Custard
12 egg yolks
1 (14 ounce) can condensed milk
1 pint milk
1 tablespoon vanilla

Procedure:

1. Caramel:.
2. Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.
3. Custard:.
4. Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
5. Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
6. Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

ingredients:

3 cans nestle cream or any other brand of cream
2 cans condensed milk
1 big can of mixed fruit coctail
1 bar of cheddar cheese
1 jar of nata de coco (found in asian markets, u can still make the sald even without these but its better if u have these)
1 jar of kaong
1 jar of macapuno
1 can of jack fruit

1.mix all the fruit and fruit cocktail in a big bowl
2.add the nestle cream, condensed milk with the other ingredients
3. cut the cheddar cheese into small cube pieces (just into tiny peaces no bigger than the other fruits.
4. now mix its all together until everything all mixed properly.
5. its best to serve it chilled for at least 6 hours or overnight

1 cup dates
1 cup raisins
1 cup water
1/2 stick or 1/8 lb. butter
1 cup whole wheat flour (or pastry flour)
1 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup chopped nuts (optional)

Boil dates, raisins and water for 3 minutes, or until thickened.

Add 1/2 stick of butter before cooling. Cool thoroughly.

Add remaining ingredients. Mix well. Drop by spoonfuls on ungreased cookie sheet.

Bake at 375 degrees for 10-12 minutes (depends on your oven).

Ingredients:
1/3 c. cornstarch
1 c. boiling water
1 tbsp. butter
1 tsp. grated lemon rind
3/4 c. sugar, dash of salt
1 slightly beaten egg
1/4 c. lemon juice
1 (11") loaf angel cake

Preparation:
Mix cornstarch, sugar and salt; add water; cook until thick and clear. Add a little hot mixture to egg; stir into remaining hot mixture; cook 1 minute over low heat. Add butter. Add lemon juice and rind. Cool. Split angel cake into 3 layers; spread with filling. Cover loaf with Whipped Cream Frosting:
Soften 1 teaspoon unflavored gelatin in 1/4 cup cold water; dissolve in 1/4 cup heavy cream (scalded); chill; whip. To 1/4 cup heavy cream, whipped, add 1/4 teaspoon salt, 1/4 cup confectioners' sugar and 1 teaspoon lemon juice. Fold in whipped mixture. Serves 12.

Chocolate Raisin Slice

Chocolate Raisin Slice
================
375 ml water
165 gms raisins
250 gms butter
250 gms sugar
1/2 tsp cinnamon-I didn't have any so I used nutmeg
3 tabs cocoa
Put these all into a saucepan and bring to boil then add 1 tsp bi carb.(yes Peter that is to aid the digestion)leave now to go cold.
When cold add 250gms plain flour and 1 egg, mix well.Pour into normal cake tin and cook at 350* for about 1 hour or until centre is firm.Leave in tin to go cold
Turn out onto whatever ice with chocolate icing and eat.

K F C CHICKEN

Ingredients:

Marinade:
chicken 1/2 pound
soya sauce 6 tbsp
chilli sauce 6 tbsp
white pepper 1 tsp
salt to taste
ajinomoto 1 tsp
oil 2 tbsp

Batter:
/white-flour/Maida 12 tbsp
Cornflour 6 tbsp
salt to taste
white pepper 1 tsp
ajinomoto 1 tsp
soya sauce 4 tbsp
chilli sauce 4 tbsp

Coating:
Bread Crumbs as required
Cornflakes as required
potato chips as required (u can use super crisp for goood taste)

Method:

For marinade : Apply the ingredients for marinade in the chicken and leave in the refrigerator for 1-2 hours ..

For Batter: Prepare a batter of the mentioned ingredients with water till u get the appropraite consistency

For Coating: Mix all well

Now dip the marinated chicken in the batter and roll in the crumbs mixture
and deep fry in hot oil ..

Serve Hot

P.S. I use all the ingredients by myself without measuring .. I have just approximated the ingredients here ... so u can add or lessen the amount as per requirement

Chicken and Zucchini Couscous
RECIPE INGREDIENTS

1 tablespoon olive oil

1 chicken (3 to 3 1/2 pounds), cut into 8 pieces

1 1/2 teaspoons salt

1 onion, chopped

4 cloves garlic, chopped

1 tablespoon chopped fresh ginger

1/2 teaspoon paprika

3/4 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

1 1/2 cups homemade stock

1 cup canned crushed tomatoes in thick puree

1 cup canned chickpeas, drained and rinsed

1 zucchini, cut into 1/4-inch slices

3 tablespoons chopped fresh parsley

1 tablespoon lemon juice

4 cups cooked couscous

RECIPE METHOD

In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pot.

Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.

Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer. Add the parsley and lemon juice and serve over the couscous

Chicken Pakoray
Ingredients
325 grm. boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic (Lehsan)
1-2 green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 gm besan flour
1 tsp. coriander (Dhaniya) powder
1 tsp. ground cumin seeds(Zeera)
½ tsp. garam masala
½ tsp. chili (Lal Mirch) powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying

Instructions
Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.

Ingredients

1. 2 cups Cabbage (chopped)
2. 1 cup boiled fresh peas
3. ½ cup Coconut (grated)
4. 1 tbsp. Butter
5. 2 nos. Green Chillies (small)
6. Ginger (small piece)
7. 2 tsps. Limejuice
8. Salt to taste

Instructions

1.Mix chopped cabbage, grated coconut boiled peas and lemon juice.
2.Heat oil, put in small pieces of chillies, chopped ginger.
3.Mix the seasoning with the cabbage mixture just before serving
4.Add the salt to taste.

Clam chowder is a traditional shellfish soup in New England and in Newfoundland. Chowder probably comes from the French chaudiere, an iron cooking pot that settlers brought with them.

Serving: 4
Prep Time: 30 minutes
Cook Time: 30 minutes plus 8 to 10 minutes extra for fresh clams

3 pounds fresh clams or 1 (10-ounce) can clams or 12 ounces frozen clam meat
1 1/4 cups water or bottled clam juice
1 teaspoon plus 4 tablespoons butter
1 onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, finely chopped
Salt
2 tablespoons all-purpose flour
2/3 cup dry white wine
3 medium potatoes, diced
1 bay leaf
2 allspice berries
1 1/2 cups heavy cream
1 cup frozen corn kernels or kernels from 1 ear fresh corn
Freshly ground black pepper
Fresh flat-leaf parsley, to garnish

Wash the fresh clams and place in a large soup pot with the water or clam juice and 1 teaspoon of the butter. Simmer until the clams have opened up, 8 to 10 minutes.
Strain the clams through a large strainer into a large bowl. Reserve the stock. Discard any unopened shells. Remove the meat from the rest. Chop the larger clams and leave the small ones whole.
If you are using canned clams, drain the juices and add them to the water or clam juice. If you are using frozen clams, defrost them first.
Melt the remaining 4 tablespoons of butter in the same soup pot over medium heat. Add the onion, celery, garlic and 1/4 teaspoon salt and saute over medium heat until softened, about 5 minutes.
Mix in the flour and stir in the clam stock (or fish stock) and the wine. Add the potatoes, bay leaf and allspice. Simmer until the potatoes are tender, about 10 minutes. Add the corn and cook for 5 minutes more.
Remove from the heat and discard the bay leaf and allspice berries. Stir in the cream and clams. Cook for 3 minutes more, but do not bring to a boil.
Season with salt and pepper to taste. Garnish with the parsley and serve hot.

"This soup is very filling and healthy. If possible use fresh vegetables and herbs from the garden. If you like, you can replace the kidney beans with cannelini beans

INGREDIENTS

4 cups vegetable stock
2 (14.5 ounce) cans stewed tomatoes
1 large potato, cubed
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 large head cabbage, finely chopped
2 tablespoons Italian seasoning
1 (15 ounce) can kidney beans
3 cups fresh corn kernels
1 large zucchini, sliced
1 cup uncooked orzo pasta
salt and pepper to taste

DIRECTIONS

In a large soup pot combine the vegetable stock, the undrained tomatoes, potato, onion, celery, carrot, cabbage and Italian seasoning. Bring to a boil and reduce heat. Simmer for about 15 minutes.
Stir in the beans, corn, zucchini and pasta; simmer for 10 to 15 more minutes until the vegetables are tender. Season with salt and pepper.

Serves 4 as a generous lunch salad or 6 as a first course.

1 flank steak (about 1-1/4 pounds)
for the marinade/ dressing:
4 cloves garlic, minced
1 tablespoon minced fresh ginger
3 scallions, white part minced, green part thinly sliced for garnish
2 to 4 Thai or jalapeno chilies, seeded and minced (for spicier beef, leave the seeds in)
3 tablespoons sugar
1/3 cup soy sauce (or fish sauce)
1/3 cup fresh lime juice
3 tablespoons water
2 tablespoons sesame oil

-----

to finish the salad:
1 ounce Asian rice noodles
1 head Boston, bibb, or red leaf lettuce, broken into leaves, washed, and spun dry
1 cucumber, thinly sliced
1 small sweet onion, thinly sliced and broken into rings
1 pint cherry tomatoes
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaves
scallion greens (reserved from above)
1/4 cup chopped roasted peanuts

Score the flank steak on both sides in a crosshatch pattern, as shown in the photo. Arrange the steak in a baking dish just large enough to hold it.

Place the garlic, ginger, scallion whites, chilies, and sugar in a mixing bowl and mash to a paste with the back of the spoon. Add the soy sauce, lime juice, water, and sesame oil and stir or whisk until the sugar crystals are dissolved. Pour half the marinade over the steak and marinate for 1 to 2 hours in the refrigerator, turning several times to insure even marinating.

Soak the rice noodles in cold water to cover in a large bowl for 1 hour. Taste them. If tender as is, drain well. If the rice noodles are still tough, cook in 3 quarts rapidly boiling water until tender 2 to 4 minutes. Drain in a colander, rinse with cold water, and drain well.

Set up the grill for direct grilling and preheat to high.

Line your salad plates with large lettuce leaves. Tear the smaller leaves into 2 inch pieces. Place the lettuce pieces, cucumbers, onion, tomatoes, mint, cilantro, and basil in the mixing bowl with the reserved dressing, but to not mix.

Grill the flank steak until cooked to taste 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 3 minutes. Cut the steak into paper thin slices sharply on the diagonal.
Toss the salad and loosely mound it on the lettuce lined plates. Place a mound of rice noodles in the center of each. Fan the beef slices on top of the salad and sprinkle with the scallion greens and peanuts. Serve at once!

This salad is wonderfully refreshing even without purslane, but if you can find the green at your produce market, it's worth using for the nice crunch it adds.
Active time: 30 min Start to finish: 30 min

1 lemon
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
2 (1/2-lb) cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice (2 1/3 cups)
1 lb tomatoes (3 medium), cut into 1/3-inch dice (2 1/2 cups)
1 cup finely chopped red onion (1 small) or 1 cup chopped scallions (about 5)
1 cup coarsely chopped purslane (optional)
1 cup finely chopped fresh flat-leaf parsley (from 1 large bunch)
1/2 cup finely chopped fresh mint (from 1 bunch)
Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments from half of lemon free from membranes and transfer segments to a cutting board, then squeeze juice from membranes and remaining 1/2 lemon into bowl. Transfer 2 tablespoons juice to a large bowl, then finely chop segments and add to measured juice. Add salt, pepper, and oil, whisking to combine, then stir in remaining ingredients.

Ingredients:

4 carrots
1 potatoe
1 cup peas
1 apple
1 cup beans, french cut into half
2 tablespoons lemon juice
mayonnaise
salt and pepper

Description:
1. Boil each vegetable separately until just tender. Remove with a slotted spoon and put into a large bowl of ice cold water.

2. Peel and cut the potatoes, carrots and apple into small cubes and place them together with beans in a large bowl.

3. Add lemon juice, salt and pepper to the mayonnaise and mix well.
4. Pour the lemon mayonnaise over the vegetables and mix gently.

5. Break the lettuce up into large leaves and use to line a salad bowl. Spoon the vegetable mixture on the top of the leaves. Refrigerate for several hours.

Jewelled Shrimp Salad

Ingredients:

2 tbsp Oil
225 gms Rice
1 tbsp Chives
100 gms Prawns
½ tsp Onion salt
1 tsp Celery Salt
25 gms Red Pepper
2 tsp Tomato purée
1 tbsp Cream(soured)
25 gms Green Pepper
Salad leaves (Lettuce)
1 tbsp White wine vinegar
½ tsp Black Pepper powder
15 pitted Black olives, halved

Method:

Place rice in a pan of boiling water, cover and simmer for 12-15 minutes or until just soft but not starchy. Rinse with cold water and leave to drain.
Place oil, vinegar, onion salt, Black Pepper and celery salt in a small bowl and whisk lightly to mix.
Transfer the rice into a large bowl and stir in the dressing. Add the chopped peppers and black olives.
Place the soured cream and tomato purée in a small bowl. Mix together then stir into the rice salad. Carefully stir in the shrimps and chives.
Serve on a bed of lettuce.

Tip: Use a shallow four to five-inch pot with a large opening, and cook shrimp uncovered

Chicken Spaghetti Roll
"INGRIDIENTS"
Chicken 1cup (boiled and shredded)
Mayonnaise 2tab sp
Speghetti boiled 1\2 cup (chopped fine)
Salt 1\2t sp
Black paper 1\2t sp
Coriender leaves 2tab sp
Green chilly 2choped
Onion chopped 2tab sp
Fresh bread slices 12
"DIRECTIONS"
Combine shredded chicken, boiled spaghetti, mayonnaise, green chilly, onion, chopped coriender, salt and black paper, in a bowl. Cut the crust from bread slices, flatten the slices with a rolling pin and spread the filling on each slice and roll tightly, deep fry until golden brown and crispy.

vegetable sandwich
Ingredients: 1/2 cup cabbage
1/2 tsp white pepper
1/4 tsp Chinese salt
1 egg, whisked
1 carrot
1 spring onion
1 tbsp oil
1 capsicum
2 green chillies
2 potatoes
4-6 slices of bread
Black pepper to taste
Salt to taste

Method:

Boil, peel and mash potatoes and add salt and black pepper.
Heat oil in a pan and stir fry the vegetables.
Add seasonings.
Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture.
Dip the kebabs in beaten egg and deep fry until brown.
Take a slice of bread, place kebab, onion rings and cucumber pieces

Ingredients: 1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
½ cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts

Method:

Preheat oven to 375 degrees F.
In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.
Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes.
Remove from heat.
Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.
Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.
Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.
Serve immediately or reheat in the microwave to serve.

Pumpkin Bread

Ingredients:

*1 3/4 C. flour
*1 tsp. baking soda
*1/4 tsp. salt
*1 tsp. cinnamon
*1 tsp. nutmeg
*1/8 tsp. ginger
*1/8 tsp. cloves
*1 1/2 C. sugar
*1 1/2 C. oil
*2 eggs
*1/3 C. water
*1 cup canned pumpkin

Instructions:

1. Preheat oven to 350 F
2. Combine dry ingredients in a large bowl, and make a well.
3. Combine the liquid ingredients in a medium bowl, and pour into the well.
4. Mix at medium speed for about 1 minutes until blended.
5. Pour into 2 - 3 medium sized greased loaf pans, and bake at 350 F for about 45 minutes.

a basic recipe..to make a variety of cake..and high class quality..

ingredients:

cake flour: 200g
salt:2g
baking powder:6g
oil:80
sugar:300
eggscs
cot:2g

procedure:

1: separate the egg white and egg yolk..
2:mix the egg white.sugar.cot..for about 15 mins..until is developed and become cloudy...
3:in separate bowl..combined the dry ingredients..
4:then..combined all..and the oil...mix about 3mins..
5:its finished..put in a desired pan u want..
6:baked for 45 mins. at 150'c..

a simple recipe..but its delicious

Chicken Biryani recipe

Description

Ingredients

Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk Ã‚Â½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions Ã‚Â¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron Ã‚Â½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato Ã‚Â¾ cup

Preparation
1. Marinate chicken pieces .Mix salt, Ã‚Â½ of the red chili powder, Ã‚Â½ of the chopped ginger, Ã‚Â½ of the chopped garlic, 1 tsp. Garam Masala Powder, Ã‚Â½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

2. Wash and soak rice in water for about 30 minutes.

3. Boil water, add Ã‚Â½ of the Whole Garam Masala , bay leaf and salt and boil rice till Ã‚Â¾th done. Drain rice and keep aside.

4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sautÃƒÂ©Ã¢â‚¬â„¢ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside.

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.

8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.

BAKED CHICKEN SALAD

Ingredients

2 tbs oil
1 cup thinly sliced celery
1/2 cup chopped onion
1/2 cup mayonnaise
1/2 cup sour cream
1 tbs lemon juice
1/2 tsp salt
1/8 tsp pepper
2 cups chicken boiled and cubed
1/2 cup toasted almonds
6 oz sliced mushrooms
1/4 cup crushed potato chips

Method

In a large pan heat oil at medium heat. Add celery and onion, cook for about four minutes or until tender. Re-move from flame and put in mayonnaise, sour cream, lemon juice, salt and pepper. Stir until well-blended. Add the chicken, almonds and mushrooms and toss to coat well. Sprinkle with potato chips. Bake at 325 degrees Centigrades for 25 to 30 minutes.

Preparation Time: 10 minutes
Serves: 4

Ingredients

1 whole pineapple
1 papaya, peeled, seeded, cut into chunks
1/4 lb. seedless g****s
1 apple\raw, peeled cored and cut into chunks
1/4 cup pecan halves
1 banana, sliced
1/4 cup lime juice
1 lime, quartered, as garnish

Instructions

Cut pineapple lengthwise into quarters. Cut away and discard core. Remove pineapple flesh by carefully cutting between it and outer skin of pineapple to use the shell for a salad bowl. Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl. Gently toss and chill if desired. Serve fruit salad in a pineapple shell topped with lime garnish.

Ingredients

Potatoes, boiled with salt and mashed 250 g
Beef, cut into small pieces and boiled with pepper powder,salt and yellow powder 300 g
Onions, peeled,washed and chopped 2 medium
Green chilies, washed and finely chopped 4
Turmeric powder 1 pinch
Black pepper 1 tablespoon
Salt 1 tsp
Oil, to fry
All-purpose flour (maida) 3/4 cup

Method

Mix all the ingredients except the oil and flour in a large bowl.
Grease your palms with a little oil.
Shape the mixture into equal-sized balls with your palms.
To make the outer part, mix the flour, a pinch of turmeric powder, salt to taste and water till it becomes a thick batter.
Heat oil in a small wok.
Dip the balls in the batter.
Deep fry the potato balls in the hot oil on either side until golden.
Drain on clean paper kitchen napkins.
Serve hot with tomato ketchup or chutney of your choice.

Spicy French Fries

Ingredients

- 4 medium baking potatoes
- oil for deep frying
- 1 tsp. salt
- 1 tsp. chaat masala
- 1 tsp. chilli powder

Method

1. Peel and pat dry the potatoes. Using a large knife cut the potatoes into sticks 1/4 inch wide and about 3 inches long or use French Fries cutter. Dry the potatoes thoroughly with kitchen papers.
2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325°F.
3. Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon transfer potatoes to paper towels to drain.
4. Reheat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean paper towels to drain.
5. In a large bowl stir together salt, chaat masala,and chilli powder. Toss the fries in spice mixture and serve with.

Ingredients
(The exact amount of the ingredients is not given as one can vary the amount of each as desired)
fresh grated coconut,
green chilies,
coriander leaves,
salt and sugar,
2 tsp lemon juice
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Method

1. Grind together coconut, chilies, salt, sugar and coriander leaves.

2. Add lemon juice and serve with snacks like vadas, bhajis or even with chapati and rice.

Tip: Variation can be made in following ways.
1. Add peanut powder, curry leaves, or cumin seeds while grinding.
2. Add tamarind or yogurt while grinding (skip lemon juice).
3. Add ginger or garlic.
4. Add one small onion.

Ingredients:

2 cups bengal gram, split (Chana dal),
1 cup black gram, split (Udid dal),
1/2 cup raw rice,
1 tbsp coriander seeds,
1 tbsp cumin seeds,
1 tbsp mustard seeds,
1/2 tbsp fenugreek seeds,
1 inch dried turmeric root (called 'halkund' in Marathi),
Or 2 tsp turmeric powder,
1 inch dried ginger root or 1 tsp dried ginger powder (soonth),
3-4 dry red chilies or as per the taste,
1 tsp asafoetida.

Method:

1. Dry roast each item separately. Chop turmeric root before roasting.

2. Let cool all the ingredients and grind together into a very fine powder.

Methkoot is ready. Store in an airtight container.

Ingredients
(The exact amount of the ingredients is not given as one can vary the amount of each as desired)
fresh grated coconut,
skin of bottle gourd, (when you make bottle gourd curry, peel the skin and use it in this recipe)
1 tsp peanut powder or shelled peanuts,
green chilies,
coriander leaves,
salt and sugar,
2 tsp lemon juice

Method

1. Wash the peeled skin of bottle gourd. Fry in 1 tsp oil until crisp. Else, pressure cook until soft.

2. Grind together the bottle gourd skin, coconut, chilies, peanut powder, salt, sugar and coriander leaves.Add lemon juice and serve with snacks or even with chapati and rice.

Tip: Variation can be made in the following ways.
1. Replace lemon juice with tamarind or yogurt while grinding.
2. Add ginger and/or garlic.

Ingredients
1/2 cup peanut powder,
3-4 nos. green chilies,
coriander leaves,
1 tsp cumin powder,
salt and sugar/jaggery,

Method

1. Chop chilies.

2. Pound together peanut powder and chilies until they blend well with each other and you can shape the mixture into a ball.

3. Add salt, sugar or jaggery and cumin powder and mix again. Peanut chutney is ready.

4. While serving, add 2 tsp yogurt to the dry chutney. Or add lemon juice to the chutney instead of yogurt.

Variation: If you don't have peanut powder, soak peanuts in water for half hour. Shell them and do the rest as per the instructions given above.

Ingredients
1 bunch coriander,
5-6 green chilies,
salt,
1 tsp cumin seeds,
sugar,(optional)

Method

1. Wash coriander leaves and chop them. Chop green chilies.

2. Grind together coriander leaves, chilies, salt and cumin seeds and little water (to make the grinding easier) into a fine paste.

Tip: This chutney is used for vegetable sandwiches.
Variation:
Here are some other ingredients that can be added.
1. roasted peanuts or peanut powder.
2. lemon juice, garlic cloves.
3. Fresh grated coconut.

Mirchicha chatka: (green chili chutney)

Ingredients
2/3 green chilies,
1/4 cup yogurt
small piece ginger (optional)
salt
Method

1. Roast green chilies over direct flame.

2. Crush these chilies.

3. Mix together, yogurt, chilies, ginger paste and salt

4. This is known as mirchicha chatka. Serve with plain rice and dal. Vary the proportion of yogurt as desired.

Ingredients
slices of bread (take a dry, leftover bread, not the fresh one)
red chili powder
salt

Method

Grind together bread slices, red chili powder and salt to make a coarse chutney.

Tip: This chutney goes excellent with vada pav

Garlic chutney type 1
Ingredients

1 cup dry grated coconut,
4 big garlic cloves,
red chili powder (adjust the quantity as per your taste),
2 tsp white sesame seeds (optional),
1/2 tsp tamarind pulp (optional),
salt and a pinch of sugar to taste.
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Method

1. Toast grated coconut over medium heat until light brown and crisp. Avoid burning.

2. Also toast sesame seeds until golden. Now grind sesame seeds and garlic cloves together to form a coarse powder.

3. Mix the ground powder, coconut, chili powder, tamarind pulp, salt and sugar. Do not add water in it.

4. Crush the mixture using a mortar and pestle until all the ingredients are well blended. The mixture turns into a soft ball as coconut and sesame seeds release oil.

Garlic chutney is ready. Serve as an accompaniment with dal-rice or with any spicy snacks.
This chutney goes well with Maharashtrian bread bhakri or potato vadas.

Tips: You can add other ingredients such as cumin seeds, chana dalia or dry roasted peanuts.
Garlic chutney can be made in a food processor. Yet, chutney made using a mortar and pestle is more flavorful.

Garlic chutney type
Ingredients

1 1/2 cup dry coconut,
1/2 cup white sesame seeds,
10-15 small garlic cloves (peeled),
2 tsp peanut powder
1 small onion
chili powder (quantity as desired)
salt <>

Method

1. Roast coconut till it turns red.

2. Roast white sesame seeds separately. Then roast garlic cloves in a tsp of oil till they become light red.

3. Now grind coconut, sesame seeds, garlic cloves, onion pieces, chili powder and salt.

4. Finally add peanut powder and mix well.

This chutney goes well with bhakri or potato vada.

Hot Garlic Pasta

Ingredients:
3 tablespoons parsley
2 BULBS mashed garlic
6 tablespoons extra virgin olive oil
ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â¾ teaspoon chilli flakes
1 pound spaghetti
ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â½ cup grated parmesan
2 teaspoons fresh lemon juice
sea salt & freshly ground black pepper

How do you make it and why is it unique?
This is obscenely delicious; its soooooo deceptive. The recipe's bonkers so just trust me...
warm some serving bowls
Boil up a stash of spaghetti. Just before you drain it, remember to take out 2 tablespoons of the pasta water and keep it for later!
Pour 3 tablespoons of oil into the pan, at a superlow heat, (try 1 or 1.5, not even close to simmering heat), add the mashed garlic (except one tablespoon!) and let it cook for 12 minutes or until it goes golden, it should smell nutty. Don't let any of it get crispy! It should get really weird; it might turn blue and hopefully should get really frothy like soapsuds! Definitely stir it constantly.
Add to the spaghetti: ÃƒÆ’Ã¢â‚¬Å¡Ãƒâ€šÃ‚Â¾ teaspoon salt, the saved 2 tablespoons of pasta water, the cooked oily garlic (inc. the oil) the raw tablespoon of mashed garlic, 3 tablespoons of olive oil, the parsley and the lemon juice. Mix really well, sprinkle the parmesan on top & serve fast.

Breaded Chicken Fingers
INGREDIENTS:
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying

DIRECTIONS:
1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.

2. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.

3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).

4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Ingredients:
1 teaspoon canola oil
1/2 cup garlic chives (optional)
4 ounces whitefish, diced (preferably cod)
3 small egg whites
1/4 cup heavy cream
1 tablespoon fish sauce (optional)
Salt and freshly ground black pepper
4 ounces lump crabmeat
1/2 cup chopped cilantro
1/4 cup bias-cut scallions, white part only
1 package Shanghai-style wrappers or gyoza wrappers (preferably round white-flour wrappers)
1/4 cup peanut oil
1 cup chicken stock
1/2 cup white wine

Dipping Sauce:
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons sambal (available in Indonesian and some Chinese markets)
2 shallots, diced
2 tablespoons bias-cut scallions, green part only
2 tablespoons sesame oil
1 teaspoon sugar

Cooking Instructions
Sugar dissolves. Set aside.
Heat the canola oil in a nonstick pan, add the garlic chives, and sautÃƒÆ’Ã†â€™Ãƒâ€šÃ‚Â© until wilted. Remove the chives from the pan and set aside to cool.

Place the fish, 2 egg whites, and cream in a food processor and blend until smooth. Add fish sauce and season to taste with salt and pepper.
Transfer the mixture to a chilled mixing bowl and fold in the crab, garlic chives, cilantro, and scallions.

Lightly beat the remaining egg white in a bowl. Keep the wrappers covered with a damp paper towel or plastic wrap.
Place a walnut-size spoonful of filling in the center of each wrapper, fold in half over the filling to form a half-moon, and moisten the edges with egg white.
Beginning at the right, pleat the top fold of the wrapper. After each pleat, pinch the dough to join it with the bottom fold.
Proceed until the dumpling is fully sealed. Repeat with remaining wrappers, keeping the finished dumplings covered to prevent drying out.

Blanch the dumplings in a large pot of unsalted boiling water for 2 minutes, then remove with a slotted spoon and set aside to cool.
(The dumplings can be made about 5 hours ahead, but must be tossed in a little canola oil before refrigerating to keep them from sticking together.)

Heat 2 tablespoons peanut oil in a large nonstick pan, add some of the dumplings, and sautÃƒÆ’Ã†â€™Ãƒâ€šÃ‚Â©, pressing down on the top of each dumpling to flatten and cook the underside until it is golden brown. Do not turn.

Remove from the pan and repeat with remaining dumplings.
Fill the pan with a layer of dumplings, golden-brown side down, and deglaze the pan with half the chicken stock and wine.
Cover, and let the pot stickers steam and warm through.
Remove to a platter with a slotted spoon and repeat with remaining dumplings, adding stock and wine as necessary.

Place warm pot stickers on a plate and serve with the spicy sesame dipping sauce on the side.

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Lemon Chicken & Rice Soup
________________________________________
4 pounds whole chicken
8 cups water
2 cups cooked rice
2 eggs
2 lemons
salt to taste
ground black pepper to taste

1.) In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
2.) Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add rice to stock, and cook for about 10 minutes. Shut off heat.
3.) In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
4.) Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.

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