GULAB JAMUN ,,,GUJARATI KHAMAN DHOKLA RECIPE

GULAB JAMUN - fried milk balls immersed in sugar syrup !!


 Things needed :


Milk powder- 200
All purpose flour - 50 gm
Baking powder -1/2 tsp
Ghee / Oil for frying
sugar 2+ 1/2 cup
water 2 cup
Rose water - 2 tbsp


Preparation method :


Heat a cooking vessel . Make sugar syrup by dissolving sugar in water.Dont let it boil & turn brown. Add rose water into this . Syrup is ready.


In a bowl mix milk powder ,flour & baking powder.
Knead dough with adding only little bit water.
Make balls out of this.
Deep fry in oil or Ghee until brown.
Put the fried balls in sugar syrup. For best results keep it in sugar syrup for min. 1 day.
Decorate with pista & badam or like you want.



GUJARATI KHAMAN DHOKLA RECIPE

Ingredients:


1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine 
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste


Preparation:


Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture.
Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

RAS MALAI:,,BESAN LADOO:,,JALEBI:

RAS MALAI:

Ingredients:

2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios

Preparation of ras malai:

Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
Remove from oven, cool at room temperature and cut into 2" squares.
Place them in a dessert bowl.
Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.


BESAN LADOO:

Ingredients of besan laddoo:

2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1 tsp each almonds, pistachios, cashew nuts (chopped)

Preparation of besan ke ladoo:

In a kadhai mix gram flour and ghee over a low heat.
Keep constantly stirring to avoid lumps.
When it releases an appetizing smell, it is ready.
Remove from the heat and allow it to cool.
Add sugar and nuts to the gram flour and mix thoroughly.
Now form ping-pong size balls of the mixture.
Besan Laddoo are ready to be served.

JALEBI:

Ingredients:

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying

How to make jalebi:

Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. •
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take the jalebi out of syrup and serve hot

Chicken Tikka Masala Pizza Recipe

Serves 2-3 | Prep Time: 20 minutes | Cook Time: 15 Minutes

Ingredients: 

10 oz skinless and boneless chicken breast, cut into 1/2-inch cubes
1 tablespoon butter
2 cloves garlic, minced
1/2 jalapeno, deseeded
Salt to taste
One (1) 12-inches store-bought pizza crust or three (3) 7-inches mini pizza crusts
Olive oil for brushing
1/4 onion, thinly sliced
1 cup mozzarella cheese
Handful of coriander leaves/cilantro, chopped, save some for garnish

Marinade:

1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground garam masala
1/2 teaspoon minced fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
2 tablespoons plain yogurt
Pinch of cinnamon

Tomato Sauce:

4oz tomato sauce
2 tablespoons plain yogurt
2 tablespoons heavy cream

Spice Mix:

1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garam masala

Method:

In a bowl, marinade the chicken with the Marinade for at least an hour in the refrigerator.

Line a layer of aluminum foil in a baking pan for grilling. Spread the marinated chicken in a single layer on the pan, discard the remaining marinade. Grill the chicken at 450F for 6-7 minutes, turning at half time.

While the chicken is cooking, prepare the Tomato Sauce and Spice Mix in separate bowls. Remove the chicken from the pan when it is done and discard the juice.

Heat a small sauce pan and melt the butter. Sauté the garlic and jalapeno until aromatic. Pour in the Spice Mix and sauté until fragrant, about 1-2 minutes on medium heat. Remove the jalapeno and discard.

Add in the Tomato Sauce and stir well to mix. Sprinkle salt to taste and continue to simmer until the sauce thickens, another 2 minutes. Turn off the heat and add the chicken meat into the sauce and mix well.

Pre-heat the oven to 450F. Place the pizza crust on a pizza pan and brush lightly with olive oil. Spread the sauce/gravy on the pizza crust. Sprinkle 1/2 cup of cheese. Arrange the chicken on the pizza. Top it with the sliced onions, chopped cilantro and the remaining cheese.

Reduce the temperature to 425F. Bake the pizza for 8-10 minutes. Remove the pizza from the pan when is done and garnish the remaining chopped cilantro.

Cook’s Notes:

1. Bake according to the instructions on your pizza crust. Depending on the type of crusts you buy, the time and temperature may be slightly different.

2. If you prefer, you can stir fry the chicken instead of grilling it.

Spring rolls

Spring rolls, a classic chinese dish that is enjoyed by everyone, children in particular. They are traditionally served on the first day of the chinese new year. This recipe tells you how to prepare the covering as well, so you don’t need spring roll sheets available in the market. You can experiment with the stuffing, though we’ve used an assortment of vegetables and sprouts. These rolls, deep-fried are cut up and served fresh garnished with grated vegetables. Its crunchy, delicious taste is what makes it a huge hit at parties. It tastes great served with schezuan sauce.


Preparation Time: 30 mins
Cooking Time: 30 mins
Makes 24 pieces


Ingredients


For The Pancakes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch salt


For The Stuffing
1 tbsp oil
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables
(french beans , carrots , cabbage) ,
cut into thin strips
3/4 cup bean sprouts
1/2 cup boiled and roughly chopped noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
salt to taste


Other Ingredients
3 tbsp plain flour (maida) dissolved in 1/4 cup water
oil for deep-frying


For Serving
schezuan sauce
Method 
For the pancakes
Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.
Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.
When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.
Repeat with the remaining batter to make 11 more pancakes.


For the stuffing
Heat the oil in a wok /kadhai on a high flame till it smokes.
Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.
Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2 minutes.
Divide the stuffing into 12 equal portions and keep aside.


How to proceed
Place a panacke on a flat, dry surface and place a portion of the stuffing on one of its edge
Apply a little flour paste along the edges of the pancake.
Fold the top edge over the mixture to seal it firmly.
Fold the left and the right side of the pancake in order to get a rectangle.
Roll the pancake downwards tightly sealing the ends securely with the flour paste.
Repeat with the remaining ingredients to make 11 more rolls.
Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
Cut each roll into 2 equal portions and serve hot with schezuan sauce.

Stuffed Omelette Recipe

Stuffed Omelette Recipe
Prep & Cooking: 15 mts

Ingredients:


2 eggs
salt to taste
black pepper powder to taste
1 tbsp milk
1 tbsp olive oil
1 1/2 tbsps grated cheese
For stuffing:
2 shallots, finely sliced
1 1/2 tbsps grated carrot
1 tbsp capsicum, finely chopped or sliced
2 french beans, finely chopped
1/4 cup chopped spinach
1 1/2 tbsps finely chopped cabbage
pinch of red chili pwd
salt to taste
2-3 tsps olive oil


How to make an Omelet


1 Heat 3 tsps oil in a pan, add shallots and saute for 2-3 mts. Add rest of the vegetables and spinach and saute for 7-8 mts. Season with salt and chili powder. Turn off heat and keep aside.
2 Break 2 eggs in a bowl, add milk, salt, pepper powder and whisk till frothy.
3 Take a pan, drizzle a tbsp of oil, and heat it for half a mt on medium flame.
4 Pour the whisked egg mixture into the pan and swirl it around to spread evenly. Reduce flame to low and allow to cook for a mt and flip over. Cook for a few seconds.
5 Flip the omelet again and place the sauteed vegetables on half of the omelet. Sprinkle grated cheese and cover the vegetables with the other half of the omelette and cook for a few secs.
6 Remove the omelette onto a serving plate and serve with tomato ketchup.

Chicken 65 Recipe

Chicken 65 Recipe

Prep time: 10 min
Cook time: 30 min


Ingredients


Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt - a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/4 tsp
For Marinade:
Turmeric powder - large pinch
Red Chili powder - 1 tsp
Black pepper powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt to taste
To coat chicken that has been marinated:
Egg - 1
Cornflour - 1 1/2 tbsp
Rice flour - 1/2 tbsp
For Tempering/poppu/tadka:
Cooking oil - 1/2 tbsp
Curry leaves - 1 sprg
Garlic - 2 cloves, minced (optional)
Ginger - 1/2", minced
Green chilies - 4-5, slit length wise


Method


Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
Remove onto a serving plate. Garnish with coriander leaves.


Tips
Garlic is optional ingredient.
Yogurt/Curd is essential ingredient. It gives the chicken texture and flavor.
Chicken 65 recipe at last! Despite numerous requests on how to make chicken 65, I never got down to blogging it until today.

Protein Smoothie Recipes

Protein Smoothie Recipes

health Drinks

If you are a person who is always on the go and need a breakfast that will keep away hunger pangs till lunch hour then protein smoothies is the answer. Read the following article to learn some delicious protein smoothie recipes.


Protein smoothies are health drinks that provide proteins without adding up to the carbohydrates or fats in your body. These easy to make recipes help you choose the ingredients of your choice and make a great energy drink. These drinks are rich in vitamins and phytonutrients. To make a high protein smoothie recipes all you need is a blender to blend all the ingredients of your choice. Protein smoothie diet is useful especially for weightlifters, football players and people who require body mass in their profession.


High Protein Recipes


Many protein powder shakes do not taste great. But by adding few flavors of your taste you can make some mouth-smacking protein smoothies recipes. Let us start with whey protein smoothies recipes. When cheese is prepared from cow's milk, whey protein is prepared. It contains amino acids that are helpful in building muscles, repairing injuries, metabolism and providing energy.


Mixed Fruit Whey Protein Smoothie Recipe




Ingredients
1 banana cut into chucks
1 or 2 scoops of whey protein ( according to the brand)
3 large strawberries
1/4 cup blueberries
1/2 cup of skim milk
1/2 cup ice
1/2 cup of yogurt


Method of Preparation
Blend the banana in a blender along with the milk, ice, whey protein and yogurt until a slushy texture is formed. Add strawberries and blueberries and blend again. Blending the berries last keeps their flavor fresh. Mixed fruit whey protein smoothie is packed with protein and antioxidants.


High Protein Smoothie Recipe
Ingredients

1/4 cup almonds
1/2 cup raisins
1 banana cut into chucks
1 or 2 scoops of whey protein (according to the brand)
1 cup of soy milk
1/2 cup ice cubes


Method of Preparation
Blend the almonds, raisins, banana, whey protein, soy milk, and ice cubes in a blender until a smooth texture is formed. This high protein smoothies is full of proteins. The raisins add to the sweetness.


Pineapple and Tofu Protein Smoothie Recipe


Ingredients
1/4 cup tofu
1 1/2 cups pineapple
1/4 cup plain non fat yogurt
1 banana
Fresh or frozen strawberries and mango
Soy milk for taste/consistency
3 or 4 baby carrots
4-5 almonds


Method of Preparation


Blend tofu, pineapple, banana and yogurt in a blender until a smooth texture is formed. Add strawberries mangoes, baby carrots, almonds to the blender. Soy milk should be added according to the consistency of the smoothie. Blend the ingredients and a delicious protein packed smoothie is ready.


Pina Colada Protein Smoothie Recipe



Ingredients


6 oz Banana Creme Pie Light Nonfat Yogurt
1/2 cup Milk
3 Tbsp. Plain Protein
1/2 cup fresh pineapple
1/4 cup raw coconut
Ice


Method of Preparation


Cut pineapple into chunks and add to the blender along with banana crème pie non-fat yogurt. Blend till a slushy consistency is achieved. Add milk, protein powder, raw coconut and blend everything together in the blender. Your pina colada protein smoothies recipe is ready.


Peachy Raspberry High Protein Smoothie Recipe


Ingredients


2 cups water
2 cups cashews, soaked 4-8 hours, discard soaking water
1 cup raspberries (frozen)
1 cup peaches (frozen)
2 tablespoons agave nectar
2 tablespoons Protein powder or whey protein
1 tablespoon vanilla extract
Ice cubes


Method of Preparation
Add cashews and water in a blender and blend until creamy. Add raspberries, peaches, agave, protein powder and vanilla. Blend until rich and smooth. Add the ice cubes and blend again for a cool high protein smoothies recipe.


Melon Melody Protein Smoothie Recipe
Ingredients


1 cup peach fat-free frozen yogurt
1 cup skim milk
1/2 cup cantaloupe
1/2 cup honey-dew melon
4 ice cubes
1/2 cup watermelon
2 tablespoons protein powder


Method of Preparation


Add yogurt, milk, and strawberries in the blender and blend till a slushy consistency is achieved. Add cantaloupe, melon, and ice. Blend once again and your high protein smoothie recipe is ready.


Fruits like bananas contain high fiber, vitamin C, vitamin B6, magnesium and potassium. The berries have high vitamin C content. The benefit of soy milk is its high content of copper, magnesium and selenium. The calorie content of a protein smoothie recipe is approximately 500 calories that suffices the daily calorie requirement of the body. Therefore, protein smoothie recipes are not only healthy drinks but healthy foods as well. As breakfast is the most important meal of the day, protein smoothies will energize and fill your tummy for a zooming day ahead!

Gazpacho With Lime Chicken

Healthy Grilling & Summer Recipes

Ingredients


1 large shallot, minced
Juice of 2 limes, plus wedges for serving
1/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 1/4 pounds chicken cutlets
1/2 cup large-cut croutons
3 large tomatoes, diced
1 small cucumber, peeled, seeded and diced
1 bell pepper (any color), stemmed, seeded and diced
1/4 cup roughly chopped fresh cilantro


Directions


Preheat a grill to high. Soak the minced shallot in cold water, about 10 minutes. Meanwhile, mix 1 tablespoon lime juice, 2 tablespoons olive oil, and salt and pepper to taste in a shallow dish; add the chicken and turn to coat. Grill the chicken until golden and cooked through, about 3 minutes per side. Let cool, then slice.


Crush half of the croutons; set aside. Soak the remaining croutons in 1/4 cup water, 5 minutes, then squeeze out the water and put in a blender. Drain the shallot and add to the blender along with half each of the diced tomatoes, cucumber and bell pepper. With the motor running, drizzle in the remaining 3 tablespoons plus 1 teaspoon olive oil. Add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice; season with salt and pepper.


Divide the soup among bowls. Top with the chicken, the remaining tomatoes, cucumber, bell pepper and cilantro and the crushed croutons. Drizzle with olive oil and serve with the lime wedges.


Per serving: 


Calories 383;
 Fat 23 g (Saturated 4 g); 
Cholesterol 78 mg; 
Sodium 105 mg; 
Carbohydrate 14 g; 
Fiber 3 g; 
Protein 31 g

Prawn Biryani

Prawn Biryani

Spicy Served Hot  Non Vegetarian

Ingredients:

20 prawn1 cup

 basmati rice1

1/2 cup water

1 cup onion(thinly chopped)

3/4 cup tomato(finely chopped)

50 gms ginger8 garlic1 green chili

3/4 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander seeds

1 tsp anise seeds

1 cinnamon(small)

3 cloveskesari powder a pinch

1/4 tsp garam masala powder

1/4 cup mint leaves4 tbsp coriander leaves(finely chopped)

3 tsp oil2 tsp ghee (or dalda)

salt to tasteCook's

 Tip:

Grind coarsely one lot of washed green chillies with a squeeze of lime juice, fill mini plastic cube tray and freeze. Then store in a freezer bag and use one or two cubes as required.

 

Instructions (Preparation Steps):

Clean the prawns.

Grind the ginger, garlic and anise seeds into a fine paste.

Add oil in the pressure cooker and heat it.

Add cinnamon stick, cloves and fry it for a few seconds.

Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well.

Add the prawns and fry it for a minute.

Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.

Close the cooker with the lid and turn the flame to medium high.

Once you get the pressure, put the weight on the cooker and turn the flame to medium low

and keep it for 8 minutes.

After 8 minutes remove the cooker from the stove and keep it aside.

After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

Apollo Fish:(Restaurant Style)

 Apollo Fish:(Restaurant Style)

Apollo Fish:(Restaurant Style)


One of my favorite topic of conversation at breakfast table is about lunch! I am not really a breakfast person. I was trained that way by various hostel mess masters(chefs)...to go hungry to school and college! So, the very idea of lunch puts an instant spark on my eyes. On weekends, I prepare an elaborate lunch and save it for dinner as well.


Endless cooking of same old fried fish? Lets put an end to it. Lets move on to the next pedestal of enlightenment in our journey of exploiting other ways of frying fish! Here is my take on 'Apollo Fish' the dish that got my attention! I have tasted them several times at different restaurants at Hyderabad...one of the best comes from Minerva.


Ingredients:


King Fish / I used Tilapia here 4-6 large
Salt
Chili powder 1 spoon
Garam masala 1 pinch
Food color (optional)
MSG 1/4 spoon
Lemon juice from 1 fruit
Corn flour 1 table spoon
Egg whites 1-2
Soy sauce few spoons
Oil for deep frying.


To Garnish:


Curry leaves
Garlic 10 - chopped
Green chilies 3-7


Method:


Marinate the fish using all the above mentioned ingredients, except oil.


Heat up the oil in a deep fryer. Once it is smoky hot...fry the fish. Never load the oil...always fry few at a time.


Once it turns to reddish brown and crisp, remove from heat.


Fry the garnishing ingredients separately and top them over fried fish. There you go, perfect appetizers ready.

A Tasty, Chewy Granola Bar Recipe

A Tasty, Chewy Granola Bar Recipe

Taste of Home

I give this eight thumbs up!!!  Wait, what?  Well,  Homie, Kylee and I loved it and so did Hannah, Ky’s friend, who stopped by to have dinner with us.  It’s SUPER good and easy to make!  You can make many changes to this recipe to suit the tastes of your family. We prefer the chocolate chips, as oppose to the craisins, but you might want to use sunflower seeds, or butterscotch chips.  Whatever you choose, make it and watch it disappear!

INGREDIENTS

1/2 cup butter, softened

1 cup packed brown sugar

1/4 cup sugar

2 tablespoons honey

1/2 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1-1/2 cups quick-cooking oats

1-1/4 cups crisp rice cereal

1 cup chopped nuts

1 cup raisins or semisweet chocolate chips, optional

DIRECTIONS

In a large bowl, cream butter and sugars until light and fluffy. Add the honey, vanilla and egg; mix well. Combine the flour, cinnamon, baking powder and salt; gradually add to creamed mixture. Stir in oats, cereal and nuts and raisins or chocolate chips if desired.

Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until the top is lightly browned. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Carrot Halwa

Ingredients: 


2 cups - carrot, grated
1 cup - milk
1 cup - evaporated milk
1 tbsp - Pistachio, chopped ( optional)
1/2 cup - ghee [ dont gawk!!! You absolutely need this for that heavenly reason!!! Ok if you really need to cut it down to few tbsp :'( ]
1 cup - sugar [ stop smirking! You are really taking the fun out of eating this by looking at me with raised eyebrows! Use 50-50 - sugar and splenda!!!! ]
1 tsp - cardamom powder
1 tbsp - broken cashews, toasted




Method
Heat a non stick pan, heat the ghee and then add the carrots, saute till the raw smell of the carrots is replaced by distinct aroma.
Then add both the milk and cook for another 10min or until the milk is almost absorbed.
Add sugar and cardamom and cook further till it all comes to a single mass.
Now garnish this with the pistachios if using and cashews and let the taste buds take over.
You can also use raisins for this recipe although I personally like this as it is.

Tandoori Chicken

Tandoori Chicken

Ingredients: 

1 kg Chicken

1 tsp Green chilli paste

1 tsp Garlic paste

1 tsp Ginger paste

1 tsp Red chilli powder

1 tsp Garam masala powder

1/2 Cup Yogurt

2 tbsp Lemon juice

Vegetable oil

Salt (according to taste) 

Method:

Wash chicken thoroughly. Prick diagonally it with knife or fork all over.

Mix red red chilli powder, salt and lemon juice altogether and apply it over the chicken.

Marinate it for 30-45 minutes.

Add ginger, garlic and green chilli paste to the churned out yogurt. Also add garam masala and mix well.

Pour this yogurt mixture over the chicken and toss, so that it gets coated well all through, with the paste.

Again marinate it for 5-6 hours.

Brush the chicken with little oil. Then put it in a grill and cook for about 20 minutes (almost cooked). Finally smear the chicken with oil and again roast it until fully cooked. Serve hot.

Baked Bread Rolls

ingredients

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Method

1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.
Note: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in the fridge. Remove toothpicks before baking.
Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls.
Zero-Gravity
Freaky Funky

CORNFLOUR CAKE

Ingredients:

½ lb. of cornflour,
4 eggs,
6 oz. butter,
some of sugar.

Directions:

separate the yolks of eggs from the whites and beat separately for a ¼ of an hour, cream the butter and sugar, mix with the yolks, then the whites, and lastly the flour, and whisk all together for 25 minutes, and bake for 1 hour in a moderately hot oven.
Ravisha
Enjoying Funky

Posts: 72
Joined: November 9th, 2008, 4:11 pm

Pasta Salad

Ingredients:

Half Head of Salad

2 cups of Romano Lettuce

1 finley diced TOmaote

1 finely Diced Cucumber

1 grated carrot

1/4 cup of ine chopped parsly

2 spoons of mayo 1/2 spoon balc pepper

1 box of Moccorni / Noodles(Screw)

1 spoon salt to taste

vineger

Italian Dressing 3 spoons

1 spoon of Olive Oil

3 Spoons of Lemon Juice

Directions:

Boil Noodles until Cooked. Add rest ingrien a large salad bowl.

After Noodles are cooked rinse them in cold water to cool down. 

Add mayon Then Add teh Noodles into the Bowl Mitxure and Enjoy

Ravisha

Enjoying Funky

Healthy Breakfast Recipes On The Go

Easy Snack Recipes For Kids - Fun Snack Food Ideas

Mango Madness

Sanjay Tiwari, a nature lover who enjoys cooking for family and friends, does a monthly special meal (charged) at a local sports complex with a theme. His mother is from a place called Malihabad, near Lucknow, which boasts the best mangoes in UP. Mid-May this year, he is doing a cookout based on his mother’s mango recipes.

Cakes: Mango Torte & Upside Down Mango Cake


Mango Torte: 

The cake was baked by Patricia Beerli using Zero-G Lite atta and Zero-G Lite Maida.


Upside Down Mango Cake:

The cake was baked by Arati Davis using Zero-G Lite atta and Zero-G Lite Maida.


Raw Mango Mojito, Ripe Mango Refresher & Buttermilk
Raw Mango Mojito:

Ingredients: Raw mangoes, mint leaves, lemon, lemon peel, sugar, soda, crushed ice
Method: Peel and cut raw mangoes and blend it together with mint leaves and freshly Lemon juice. Add Sugar, soda and crushed ice to the blend and decorate the drink with lemon peel.


Ripe Mango Refresher:
Ingredients: Ripe mangoes of your choice, basil leaves, grated nutmeg, water, cushed ice
Method: Prepare mango pulp. Add basil leaves, grated nutmeg and sugar to the pulp. Add water and crushed ice to the mixture and serve.
Baby Potatoes in Mango Cilantro Pesto:

Ingredients: Baby potatoes, raw mangoes, coriander leaves, basil leaves, green chillies, salt to taste.
Method: Boil potatoes, peel and set aside to cool. Prepare pesto using raw mangoes, coriander, chilies, basil leaves & salt. Toss peeled  potatoes & pesto.


Thai Tofu & Mango Salad:

Ingredients: Raw / unripe mangoes – thin shaved stripes, dessicated & dry roasted coconut, roasted peanuts, bean sprouts, coriander leaves, cubed & toasted tofu, fish paste, freshly squeezed lemon juice, basil leaves, green chillies, salt to taste.
Method: Toss it all together.

Guests at Amaltas:

Guests at Amaltas: Café Amaltas is Delhi’s first 100% gluten-free restaurant, using the healthiest and highest quality ingredients available with a strong emphasis on seasonal & natural whole foods.

Guests at Amaltas:
Café Amaltas is Delhi’s first 100% gluten-free restaurant, using the healthiest and highest quality ingredients available with a strong emphasis on seasonal & natural whole foods.
Guests at Amaltas: Café Amaltas is Delhi’s first 100% gluten-free restaurant, using the healthiest and highest quality ingredients available with a strong emphasis on seasonal & natural whole foods.

Thai Raw-Mango salad

To experiment with our favourite flavor of the season, the mango, we called on KUNAL CHANDRA, Chef and Food & Beverage Communications Specialist to teach us a few tricks of the trade. Armed with exciting experience in global cuisine, he left us smacking our lips with this savoury Thai mango salad. Easy to toss together, and an absolute treat to the palate, this salad will have everyone begging for seconds. 

 For a really great Thai mango salad, picking out your mangoes is the most fun part. So head out to your local market and look for the hardest, greenest mangoes you can find. If you're having trouble selecting the right one, just ask for the pickle variety of mangoes, and you're good to go.

 Once your mangoes have been rinsed thoroughly, grate them down with the skin still on; it will give your salad that fresh yellow-green colour, and add lovely texture to every bite.

The typical Thai salad calls for catfish, but you can really use any fish that’s flaky and can be friend to a crisp.

The fish creates a whole different twist to the salad. Slice your fish of choice into thin, long slivers, and then deep fry in hot oil. (As an alternative, you can also choose to bake the fish before deep frying).

 And now for the dressing: As you might have noticed, we didn’t add masala to the fish – that’s because all our delicious flavour will come from the salad dressing!


De-seed and squeeze the juice of one lemon into a cup.

To give the salad a more full-bodied flavour, add a full teaspoon of fish sauce.

 Slice up one hot red chili, ideally of the Bird's eye variety.

Then add some sugar, and stir it until it fully dissolves.

 And voila! Your dressing is ready to go!

For a quick garnish, bunch up some fresh coriander and use a sharp knife to chop it fine.

 Finally, lightly roast some peanuts and then crush gently. Your initial movement should light enough to just to remove the skin - which you can then blow off, and then crush further.

Your salad is now ready to serve; we just need to plate the dish!
Toss in a few slivers of fish into the salad bowl before topping it up with mango.

 Pour a generous serving of dressing over, and finally garnish with peanuts and coriander.

 Enjoy the rainbow of flavours - sweet, tangy, salt and savoury; this salad brings together the quintessential flavours that are trademark of lovely Thailand.

As we licked the bowl clean, Kunal explained why this is one of his favourite dishes, “With the onset of Summer, there is a certain urgency to taste the first mangoes, even though you know the first few batches are not always ripe. This Thai salad allows you to slake your mango-lust and use the raw mangoes to toss up something absolutely delicious!”
source:http://in.lifestyle.yahoo.com/photos/thai-raw-mango-salad-slideshow/thai-raw-mango-salad-photo-1338201856.html