Free Indian Cooking Recipes

Aloo/Arvi ki Chaat

2009-08-01T09:01:00.000+05:30

Ingredients:
100 gm Tamarind
250 gm Potatoes or Arwi
2 tsp Cumin seeds
2-3 no Red dry chillies
1/2 tsp Dry ginger powder
125 gm Jaggery or sugar
1/2 tsp Salt
Chaat masala, chilli powder and salt to taste

Method of Preparation :
1. Soak imli/tamarind in lukewarm water for 1-2 hours or you can do this a day before.
2. Then with your fingers mash them and throw the stones. If you are using stoned tamarind/imli just mash with your fingers.
3. Now put crushed jaggery or sugar along with 1/2 teaspoon of salt and ginger powder.(If you want to use this sauce for few days, boil the sauce and use when it cools down.
4. Roast cumin seeds along with dry chillies in a dry frying pan. When the colour turns brown put them on a plate. Now crush them with a rolling pin or pestle and mortar. Sprinkle this on tamarind sauce. Taste it. If you like you can mix a few teaspoons of mint sauce in it or crushed mint leaves.
5. Boil aloo or arwi(bhuiyan)and peel them. Dice them and keep aside.
6. When you serve, put diced aloo or arwi in a small bowl for each individual person. Sprinkle salt, chat masala, red chilli powder, a table spoon of beaten natural yoghurt and tamarind sauce.
This is yummy and suitable for fast.

Pedhas

2009-08-01T09:00:00.000+05:30

Preparation time: 20 minutes

Ingredients:
500 gms Khoya, crushed.
300 gms powdered sugar
8 to 10 pistachios sliced
2-3 drops food colour (optional)
1/2 tsp. cardamom powder
Cookie moulds

Method of Preparation :
Mix khoya with sugar in a pan. Heat on low flame, stirring continuously. Cook till mixture thickens. Cool for 10 minutes. Add cardamom powder & food colour. Mix well. Take a small handful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Delicious Pedhas are ready to eat.

christmas recipes-Hot Chocolate Espresso

2008-12-05T16:16:00.002+05:30

If this recipe for Christmas is home made it is best made here is the recipe-

1/2 cup strong hot coffee
1 to 3 teaspoons sugar (optional)
1/2 cup cream, or 1/4 cup half-and-half and 1/4 cup milk
1 1/2 teaspoons unsweetened cocoa
whipped cream
1 tablespoon milk chocolate, grated
cinnamon stick

Makes about 1 cup.
Total time: 10 minutes.

Step 1:
In a large cup or mug, mix the coffee and sugar, if desired.

Step 2:
In a small saucepan over low heat, warm the cream. Add the cocoa and mix well.

Step 3:
Add the cream mixture to the coffee and top with a dollop of whipped cream and the grated chocolate. Serve with a cinnamon stick.

christmas recipes-Fun balls

2008-12-05T16:09:00.003+05:30

here is a recipe the kids would like Fun balls here is the recipe-

1 cup softened butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour
Powdered sugar

Mix ingredients together. Then form into 1" balls, stuffing a cherry, candy kiss, nut, mint, gumdrop, etc., into each one for a surprise. Bake at 350 degrees at 2-inches apart on ungreased cookie sheet for 14-16 minutes or until lightly browned (watch as they can burn quickly). Cool 10 minutes then roll in powdered sugar.

christmas recipes-Maryland Crab Cakes

2008-12-05T15:59:00.003+05:30

here is a recipe Maryland Crab Cakes, a appetizer for Christmas-

1 1/2 pounds lump crab meat, picked over and flaked
3 green onions, with tops, finely chopped (6 tablespoons)
1/4 cup minced parsley
3 tablespoons plain low-fat yogurt
3 tablespoons fresh lemon juice
2 cloves garlic (minced)
1 1/2 teaspoons dry mustard
1 1/2 teaspoons Old Bay or Creole seasoning (optional)
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1/2 teaspoon hot red pepper sauce
1 cup plain dry bread crumbs
3 large egg whites
4 tablespoons vegetable oil
3 large unpeeled lemons (thinly sliced to garnish)

Makes 6 servings.
Preparation time: 30 minutes.
Chilling time: 1 hour.
Cooking time: 17 minutes.

Step 1:
In a large bowl, lightly toss the crab with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Old Bay seasoning if you wish, Worcestershire, salt, and red pepper sauce. Stir in 1/4 cup of the bread crumbs.

Step 2:
In a small, clean bowl, beat the egg whites with an electric mixer on High until soft peaks form, then fold into the crab mixture. Form the mixture into 4-inch-round patties, about 1 inch thick. On a piece of wax paper, spread the remaining 3/4 cup of bread crumbs and use to coat each patty. Refrigerate for 1 hour.

Step 3:
In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over moderately high heat. Cook the crab cakes for 3 minutes on each side or until brown, adding the remaining 3 tablespoons of oil as needed. Serve with the lemon slices and tartar sauce.

christmas recipes-Ice-cream Tree

2008-12-05T15:53:00.002+05:30

here is a recipe that the children would surely love Ice-cream Tree.here is the recipe-

RECIPE INGREDIENTS:
Ice cream or Sherbet,
Gumdrops, Edible glitter

1. For each one, first roll a piece of waxed paper into a cone and slip it inside a paper party hat set upside down in a freezer-safe glass.

2. Spoon 3/4 cup of slightly softened ice cream or sherbet into the hat, then set the glass in the freezer to harden (about 2 1/2 hours). Meanwhile, use a rolling pin to flatten gumdrops, then cut out stars using a small cookie cutter.

3. At serving time, invert the hats onto bowls, squeezing them gently to release the paper and the ice cream, then peel away the paper. Let the ice cream soften slightly, then sprinkle the trees with colored edible glitter and top each one with a gumdrop star, using a toothpick to secure it in place if needed.

christmas recipes-Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing

2008-12-05T15:42:00.004+05:30

here is a recipe Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing that the family would like to have-

Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.

In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.

Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.

Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent over browning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.

Vegetarian Recipes - Lehsuni Daal (garlic flavored lentils)

2008-06-13T15:03:00.001+05:30

Vegetarian Recipes - Lehsuni Daal (garlic flavored lentils)

Made with masoor daal (orange lentils) this dish is simple and very tasty. It is in fact almost a staple in most homes. It makes a great accompaniment for plain boiled rice and a vegetable or meat dish. The recipe makes enough for 2-3 servings and is best made in a pressure cooker - it gets done faster this way.

Ingredients:

* 1 cup masoor daal
* 3 cups water
* 2 tbsps vegetable/sunflower/canola cooking oil
* Salt to taste
* 1 onion chopped fine
* 1 tomato chopped fine
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 3 tbsps ghee (clarified butter)
* 3 dry red chillies stalks removed and broken into small pieces
* 1/2 tsp asafetida
* 1 tsp cumin seeds
* 8-10 cloves of garlic

Preparation:

* Wash the daal thoroughly.
* Mix the daal, water, cooking oil, turmeric powder, red chilli powder, salt to taste, onion and tomato in the pressure cooker or a deep pan and boil till the lentils are very soft.
* In another small pan, heat the ghee well and add the cumin seeds which will sizzle. When they stop sizzling add the garlic and dry red chillies and fry till the garlic is light brown. Add the asafetida and turn off the fire.
* Quickly add this ghee and spice mixture to the boiled daal and stir well.
* Eat piping hot with rice and other dishes.

Vegetarian Recipes - Bhindi Ki Subji (stir-fried okra)

2008-06-13T15:01:00.000+05:30

Vegetarian Recipes - Bhindi Ki Subji (stir-fried okra)

This simple dish tastes great with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread). Team with a dish like Rajma and you've got a terrific vegetarian meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

* 1/2 kg fresh okra tops and tails cut off and diced into 1" pieces
* 2 tsps vegetable/canola/sunflower cooking oil
* 1 tsp cumin seeds
* 1 large onion sliced thin
* 2 green chillies chopped fine
* 6 cloves of garlic minced
* 1 tsp coriander powder
* 1/4 tsp dry mango powder
* 2 large tomatoes cut into small cubes
* Salt to taste

Preparation:

* Heat the oil in a wide pan on a medium flame and add the cumin seeds. Fry till they stop sizzling.
* Add the onion, green chilli and garlic and fry till the onions turn light brown.
* Add the okra and mix well.
* Add the coriander and dry mango powders and mix again. Season to taste. Fry for 5-7 minutes.
* Add the tomato and cook for another 2-3 minutes.
* Serve immediately with hot chapatis (Indian flatbread) or parathas (pan-fried Indian flatbread).

Vegetarian Recipes - Chole (chickpea curry)

2008-06-13T14:59:00.001+05:30

Vegetarian Recipes - Chole (chickpea curry)

Serve this crowd pleaser piping hot and accompanied by pooris/bhatooras (fried Indian bread).

Ingredients:

* 2 cans of chickpeas (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 bay leaves
* 5-6 cloves
* 3-4 green cardamoms
* 5-6 peppercorns
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine

Preparation:

* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve piping hot with pooris/bhatooras.

Vegetarian Recipes - Kaali Daal (black lentils) - Daal Makkhani

2008-06-13T14:57:00.001+05:30

Vegetarian Recipes - Kaali Daal (black lentils) - Daal Makkhani

Another popular North Indian dish, Kaali Daal is also known as Ma Ki Daal (mom's lentils) since it is wholesome and delicious! Another popular name for it is Daal Makkhani. Serve Kaali Daal/ Daal Makkhani with a vegetable side dish and Naans (tandoor baked flatbread) or Butter Chicken and Naans.

Ingredients:

* 1 cup split urad daal (black lentils)
* 2 large onions sliced thin
* 2 green chillies slit
* Salt to taste
* A pinchof asafetida
* 2 large tomatoes chopped into cubes
* 2" piece of ginger jullienned
* 1 tbsp garlic minced
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/2 cup thickened/ double/ heavy cream, whisked
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 2 tbsps ghee
* 1 tsp cumin seeds

Preparation:

* Soak the Urad Daal (black lentils) in a bowl of water, overnight if possible.
* Boil the soaked lentils with 3 cups of water, 1 sliced onion, green chillies, asafetida and salt to taste till they are very tender.
* In a separate pan, heat the oil and fry the other onion till soft. Add the ginger and garlic and fry for a minute.
* Add the tomatoes, coriander, cumin and red chilli powders and fry for another 5 minutes.
* Add the boiled lentils and enough water to make a thick gravy-like consistency and mix well. Simmer for 10 minutes.
* Pour in the whisked cream and mix well. Turn off the fire.
* In another small pan, heat the ghee and when hot add the cumin seeds and cook till they stop spluttering.
* Pour this into the lentils (it will all sizzle) and mix well.
* Serve hot with a vegetable side dish and Naans (tandoor-baked leavened Indian flatbread) or Butter Chicken and Naans.

Vegetarian Recipes - Lobia (black-eyed bean curry)

2008-06-13T14:56:00.001+05:30

Vegetarian Recipes - Lobia (black-eyed bean curry)

Serve this tasty and healthy bean dish with piping hot plain boiled rice, Kachumbar and your favorite pickle.

Ingredients:

* 2 cans of black-eyed beans (400 gm each)
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 3 large onions sliced
* 2 large tomatoes chopped
* 2 tbsps garlic paste
* 1 tbsps ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp red chilli powder
* 1/4 tsp turmeric powder
* 2 tsps garam masala
* 2 tbsps tamarind pulp (soak a walnut-sized ball of tamarind in hot water and squeeze out pulp)
* 1"piece of ginger julliened
* 2 tbsps fresh coriander leaves chopped fine

Preparation:

* Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
* Heat the oil in a deep, thick-bottomed pan on a medium flame.
* Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste. Add the tamarind pulp and mix well.
* Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
* Drain the water in the can from the beans and rinse them well under running water. Add the beans to the masala. Mix well.
* Add salt to taste and water to make gravy (about 1 1/2 cups).
* Simmer and cook covered for 10 minutes.
* Use a flat spoon to mash some of the beans coarsely. Mix well.
* Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
* Serve with piping hot plain boiled rice, Kachumbar and your favorite pickle.

Vegetarian Recipes - Gobhi Methi (cauliflower with fenugreek)

2008-06-13T14:54:00.001+05:30

Vegetarian Recipes - Gobhi Methi (cauliflower with fenugreek)

Team this dish with plain boiled rice or hot chapatis (Indian flatbread).

Ingredients:

* 1/2 kg cauliflower florets
* 250 gms fenugreek leaves stalks removed
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1 cup yogurt
* 2 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 3 large tomatoes chopped fine
* Salt to taste
* Juice of 1 lime
* Chopped coriander leaves to garnish

Preparation:

* Mix the yoghurt, ginger and garlic pastes and all the spices well.
* Add the cauliflower florets to this mixture and marinate for an hour.
* Heat the cooking oil in a pan, add the onions and fry till soft.
* Add the tomatoes and fry till soft.
* Add the cauliflower and yogurt marinade and mix well.
* Add the fenugreek leaves and mix well. Add salt to taste.
* Cook till the cauliflower is done (but not too soft), stirring occassionally.
* Turn off the fire, garnish with the lime juice and chopped coriander leaves and serve with plain boiled rice or Chapatis (Indian flatbread).

Vegetarian Recipes - Palak Paneer (spinach and cottage cheese)

2008-06-13T14:52:00.001+05:30

Vegetarian Recipes - Palak Paneer (spinach and cottage cheese)

Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.

Ingredients:

* 500 gms Paneer (look below for recipe to make your own Paneer)
* 2 medium-sized bunches of fresh spinach
* 1/2 bunch fresh fenugreek leaves
* 4 tbsps vegetable/ canola/ sunflower cooking oil
* 1 large onion chopped fine
* 1 large tomato diced
* 2 tsps garlic paste
* 1 tsp ginger paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 tsp garam masala powder
* Salt to taste
* 1 tbsp of butter to garnish

Preparation:

* Cut the paneer into 1" cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.
* Add 2 tbsps of oil to the same pan and fry the onions in it till soft.
* Add the ginger and garlic pastes and fry for a minute.
* Add the spinach, fenugreek leaves, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.
* Cook till the spinach and fenugreek leaves are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.
* Add the previously fried paneer cubes to this gravy and mix to coat the pieces.
* Garnish with butter and serve hot with Chapatis (Indian flatbread), parathas (pan-fried Indian flatbread) or Makki Ki Roti (pan-fried maize bread).

Vegetarian Recipes - Mutter Paneer (peas and cottage cheese)

2008-06-13T14:49:00.001+05:30

Vegetarian Recipes - Mutter Paneer (peas and cottage cheese)

This North Indian curry made with mutter (peas) and paneer (cottage cheese) is probably the most frequently ordered dish in Indian restaurants. Make it in your home and you've got a sure crowd pleaser!

Ingredients:

* 500 gms paneer cubed
* 200 gms shelled peas
* 2 large onions
* 3 medium tomatoes
* 1 tbsp ginger paste
* 2 tbsps garlic paste
* 2 tsps coriander powder
* 1 tsp cumin powder
* 2 tsps garam masala
* 1/2 tsp turmeric powder
* 2 green chillies chopped fine
* 6 tbsps of oil
* 1 1/2 cups water
* Salt to taste
* 3 tbsps thickened/ double/ heavy cream
* Coriander leaves chopped fine to garnish

Preparation:

* Grind onions into a fine paste in a food processor. Keep aside.
* Next grind tomatoes into fine paste and keep aside.
* Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
* In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
* Add tomato paste, ginger and garlic paste and fry for another 2 minutes.
* Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
* Add the peas to the masala and fry for 2-3 minutes.
* Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
* When the gravy is as thick as you would like, turn off the flame and stir in the cream.
* Garnish with coriander leaves and serve.
* Mutter paneer tastes great with parathas, naans and even jeera rice.

Vegetarian Recipes - Malai Kofta (vege-balls in a thick sauce)

2008-06-13T14:44:00.001+05:30

Vegetarian Recipes - Malai Kofta (vege-balls in a thick sauce)

A dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with naans (tandoor-baked flatbread) or Jeera Rice.

Ingredients:

* For the koftas:
* 2 cups peeled and diced boiled potatoes
* 1 cup mixed vegetables (carrots, beans, peas, sweet corn) boiled
* 1 cup paneer cubes
* 2 tbsps of thickened/ heavy/ double cream
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/2 tsp red chilli powder
* 1/2 cup chopped nuts (almonds, walnuts and cashewnuts)
* 1/4 raisins chopped fine
* Salt to taste
* Vegetable/ canola/ sunflower cooking oil to fry the koftas

* For the sauce:

* 3 tbsps vegetable/ canola/ sunflower cooking oil
* 2 large onions quartered
* 2 tomatoes quartered
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tsps coriander powder
* 1 tbsp cumin powder
* 1/2 tsp red chilli powder
* 1 tsp poppy seeds lightly roasted and ground into a powder
* 3 tbsps nuts (cashews and almonds) ground into a thick paste
* Salt to taste
* 2 tsps garam masala

Preparation:

* Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well. The resulting dough should be firm. If not add some more boiled potato. Season with salt.
* Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.
* Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.
* Drain on paper towels and keep aside.
* For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.
* Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, cumin and red chilli powders.
* Put this paste back into the pan and fry till the oil begins to separate from the masala.
* Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.
* Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.
* Bring the sauce/gravy to a boil and then reduce the fire to a simmer.
* Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.
* Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.
* Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice.

Vegetarian Recipes - Kadhi Recipe

2008-06-13T14:40:00.002+05:30

Vegetarian Recipes - Kadhi Recipe

Kadhi is a dish which is prepared by different methods by the different state people of India. The general method and ingredients of Kadi are given as under.

Ingredients

1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain
1 tsp Red chilie powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste

Method

Mix all pakora ingredients except oil and add about � cup of water. Mix well. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. Add red chilie powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.

By- Neela Anand

Vegetarian Recipes - Rajma Recipe

2008-06-13T14:37:00.002+05:30

Vegetarian Recipes - Rajma Recipe

Although the red bean or Rajma is not originated from the Indian origin, the dish made out of Rajma is widely consumed by Indians of all the states, especially North-Indian states. The dry seeds were a valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.

Ingredients

Rajma - 1 cup
Onion - 1
Tomato - 1
Green chilli - 1
Garlic - 4 or 5
Ginger - 1 inch
Red chillie powder - 1 tsp.
Turmeric Powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 1 tsp.
Vegetable oil - 3 tbsp.
Salt - required amount to taste
Coriander leaves for garnishing

Method
Soak Rajma in water overnight or minimum of 8 to 9 hrs.
Pressures cook Rajma until Rajma Recipe tender.
Cut onion, tomato and green chillie. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.

By- Neela Anand

Vegetarian Recipes - Potato Peas Kulambo

2008-06-13T14:10:00.001+05:30

Vegetarian Recipes

Indian Vegetarian dishes are always among the leading cuisines of the world. With every state, city and even every home having its own recipes for thousands of dishes, one can imagine the variety of Indian food�.that is absolutely amazing!

Potato Peas Kulambo

INGREDIENTS

Small onion-1 cup
Few ginger,garlic pieces
garam masala powder-1 tbsp
Coconut grated-1/4 cup
potato-2 sliced
peas-1/2 cup
big onion -1 sliced
tomato-1 sliced
greenchilly-1 or 2

METHOD:

In oil saute smallonion ,ginger,garlic to golden brown.add garammasala powder,coconut,saute. grind to paste,add water ,mix and keep.

In oil season mustard seeds,uraddal ,curryleaves,add greenchillies,sliced onion,tomato,peas,potato,saute well. add the above paste,salt,water(needed).allow it to cook. Leave till graveylevel.sprinkle corianderleaves.

EAT WITH IDLY,DOSAI,RICE,CHAPPATHI,POORI.

NOTE:
INSTEAD OF POTATO,USE CAULIFLOWER PEAS,RIDGE GUORD,EGG(BOILED),ETC..

By- Neela Anand

Mocktails - Non-alcoholic Drinks Recipes: Part 5

2008-04-30T12:37:00.001+05:30

Mocktails - Non-alcoholic Drinks Recipes: Part 4

FAUX CHAMPAGNE

This recipe tastes excellent and will have no alcoholic hangover. It can be used for any special occasion, party, or recipe that calls for champagne.

4 cups chilled club soda
4 cups chilled gingerale
3 cups chilled white grape juice

Mix and pour chilled into champagne flutes.

To make FAUX PINK CHAMPAGNE, just add 1/4 cup grenadine syrup to the recipe.

To make a BELLINI, use half faux champagne and half peach nectar per flute and stir well.

To make a MIMOSA, use half faux champagne and half fresh orange juice per flute and stir well. Or try the next recipe.

MIMOSA

Squeeze the juice from several oranges and zest the rind before squeezing them. Mix the zest and the juice with 1 cup heavy cream and 1 cup sugar. Pour into a glass baking dish and put in the freezer to harden for several hours. Use a small ice cream scoop and place one scoop of the ice cream in a champagne flute for each person. Then fill the flutes with Faux Champagne and enjoy.

SOUTHERN MINT JULEP

Take one tall glass and place 8 mint leaves in the bottom of the glass. Crush them with the back of a spoon. Add 2 Tbsp. simple sugar syrup, which is just equal parts of sugar and water brought to a boil and stirred until the sugar has completely dissolved. You can make this sugar syrup ahead to use in drinks you make and keep it bottled in the refrigerator to use as needed. It will keep for about six months. Fill the glass with crushed ice. Pour either lemonade, limeade, orange drink, or a lemon-lime soft drink into the glass. With a long teaspoon, stir the mixture gently, and enjoy your drink.

MOJITO MOCKTAIL

12 fresh spearmint leaves
1/2 lime
7 oz. club soda
2 Tbsp. simple syrup
(or 4 tsp. sugar)

Gently crush mint leaves and squeeze lime in a tall glass. Pour simple syrup on top then fill glass with crushed ice. Add club soda, and stir well. Garnish with a lime slice, a sprig of mint, and serve. Makes one mojito mocktail.

LATIN LOVE

3 oz. Cream of Coconut
1 banana
6 oz. of pineapple juice
3 oz. raspberry syrup
3 oz. grenadine
1 cup crushed ice
flaked coconut for garnish

Blend on high until smooth then serve in two glasses with flaked coconut as garnish.

SANGRIA PUNCH

Mix 1 bottle red grape juice, 1/3 cup frozen lemonade concentrate, 1/3 cup orange juice concentrate, 1/3 cup limeade concentrate, 2 cups ginger ale, 1/2 tsp. liquid cinnamon flavoring, 1/3 cup grenadine syrup, 1/3 cup cherry syrup, and 1/3 cup raspberry syrup. Serve chilled.

HURRICANE

1 cup passion fruit juice
1 cup orange juice
3 Tbsp. sugar
1 Tbsp. grenadine
Juice of 1 lime and 1 lemon
2 cups ice cubes
cherries and orange slices for garnish

In a blender liquify all ingredients. Pour into glasses. Garnish with sliced oranges and cherries.

HURRICANE #2

4 oz. fresh squeezed orange juice
4 oz. fresh squeezed lime juice
1 cup passion fruit juice
4 tsp. sugar
4 tsp. grenadine syrup
maraschino cherries with stems
orange slices
crushed ice

Blend the passion fruit juice, orange and lime juices, and the sugar until sugar is completely dissolved. Add the grenadine syrup, and stir to combine, then add crushed ice and blend again. Pour into Hurricane glasses. Garnish with orange slice and cherries.

HURRICANE PUNCH

46 oz. ginger ale
46 oz. passion fruit juice
46 oz. pineapple juice
2 cups water
12 oz. limeade concentrate
6 oz. orange juice concentrate
6 oz. lemonade concentrate
Combine and chill all ingredients except ginger ale. To serve add chilled ginger ale to punch bowl and the other mixed ingredients, stirring to blend. Float thin slices of fruit in the punch bowl as garnishes. Serves 25.

FAUX HURRICANES

46 oz. can Hawaiian Fruit Punch
12 oz. frozen orange juice concentrate
24 oz. passion fruit juice
6 oz. frozen lime daiquiri mix
crushed ice

Blend all ingredients with crushed ice and pour into large glasses.

SEA BREEZE MOCKTAIL

Fill a glass with ice. Add 2/3 cup cranberry juice and 1/3 cup grapefruit juice. Stir and serve.

MAI-TAI MOCKTAIL

Makes 1 serving:

2 oz. club soda
1 oz. fresh squeezed orange juice
1 oz. fresh squeezed lemon juice
1 oz. pineapple juice
1 oz. simple syrup
� oz. grenadine syrup
� oz. fresh squeezed lime juice
� cup crushed ice
Orange slice
Maraschino cherry

In blender, combine all ingredients except orange and cherry; blend until smooth. Pour into tall (12-oz.) glass. Garnish with a little parasol and an orange and cherry threaded on long wooden skewer.

SIMPLE SYRUP

In saucepan, combine 2 cups sugar and 1 cup water. Bring to boil. Stir to dissolve sugar. Boil gently for 5 minutes. Makes 2 cups. Will keep 6 months refrigerated.

VIRGIN MARY MOCKTAIL

Mix 12 oz. either V-8 or tomato juice, dash each of Worcestershire sauce, Tabasco sauce, Rose's lime juice, salt, black pepper, and celery salt to suit taste. Divide between two glasses filled loosely with some crushed ice. Garnish with a stalk of celery in each glass.

FUZZY NAVEL MOCKTAIL

Mix 12 oz. orange juice with 2 fresh sliced peaches or 1 can peach nectar in blender on high with 1 cup crushed ice. Divide between two glasses. Garnish with a parasol.

SHIRLEY TEMPLE

Mix 1 oz. Grenadine with 7 oz. Ginger Ale and serve over crushed ice.

SCREWDRIVER

Mix half ginger ale with half orange juice.

SALTY DOG

Mix half ginger ale with half grapefruit juice. Rim edge of glass with salt.

COUNT DRACULA

Mix 12 oz. Cranberry juice with 6 oz. peach nectar and 1 cup ice in blender. Divide between two glasses and serve with a parasol in each glass.

KAMA SUTRA SHAKE

This is India's answer to Viagra. It is an aphrodisiac drink. Drink it slowly in small sips. It supposedly enhances sexual prowess, and is said to lengthen life.

In a blender on high, mix 1 Tbsp. clarified butter, 1 tsp. honey, 1 tsp. licorice powder, 1 cup milk, and 1 cup fennel juice. Drink it chilled.

CUPID'S AMORE TEA

Mix 2 cups boiling water with 6 Cranberry Cove teabags. Let steep ten minutes covered. Heat 2 cups apple juice, 1/4 cup honey, 1/4 tsp. liquid cinnamon flavoring, and 6 cups water. Mix the two. Serve in glasses with ice.

LOVE POTION

1 cup apple juice
1 cup apricot nectar
1 cup ginger ale
2 raspberries
2 strawberries
2 orange slices
2 pieces of lemon peel
1 Tbsp. vanilla
1/4 tsp. liquified ginger
1/4 tsp. cinnamon flavoring

Mix apple, apricot, vanilla, ginger, and cinnamon. Add ginger ale. Divide the fruit into two glasses then pour the love potion over and serve.

APHRODITE'S LOVE POTION

Mix 4 oz. orange juice, juice of one lemon, 2 Tbsp. honey, and 5 oz. gingerale. Pour into two glasses equally that are filled with crushed ice. Top off each glass with lemonade and serve.

PASSION'S MARTIMMY

3 - 12 oz. cans frozen lemonade, thawed and diluted according to can directions
1 qt. Cranberry Juice Cocktail
1 cup orange juice
1 liter bottle Ginger Ale or Diet Ginger Ale
12 slices of oranges, for garnish

Mix all the chilled ingredients except orange slices in a large glass pitcher. Pour into martini glasses. Garnish each with a slice of orange. Makes 12.

PURPLE PASSION COOLER

In a glass mix 2 oz. peach nectar, 1 oz. blackberry syrup, 1 oz. each orange juice, pineapple juice, and cranberry juice. Add crushed ice, mix and serve.

BLACK COW

Place 2 scoops vanilla ice cream in a glass one scoop at a time. Pour 1 Tbsp. chocolate syrup over each scoop ice cream. Fill glass with Root Beer. Serve with a spoon and a straw.

PURPLE COW

Place 2 scoops vanilla ice cream in a glass. Fill glass with grape juice. Serve with a spoon and a straw.

ORIGINAL ORANGE JULIUS

1 cup orange juice
1 cup water
2 egg whites
3/4 tsp vanilla extract
1/4 cup granulated sugar
1 heaping cup ice

Combine all of the ingredients in a blender on high speed for 15-30 seconds.
Makes 2 Drinks.

ORANGE JULIUS SMOOTHIE

2/3 cup frozen orange juice concentrate
1 cup water
1 tsp. vanilla
1/2 cup Splenda
1 cup milk
12 ice cubes
4 scoops vanilla ice cream

Combine all ingredients in a blender on high until smooth. Divide equally into glasses and serve with a straw. Makes 4 servings.

DECADENT CHOCOLATE SMOOTHIE

Pour 1 oz. each into blender on high: Dark Creme de Cacao, Chocolate syrup, Hot Fudge sauce, 1 banana, and 4 Scoops of Chocolate ice cream. Blend until smooth. Garnish with whipped cream, and a cherry.

CHOCOLATE EGGCREME

Pour about 1-1/2 to 2 inches of cold whole milk into a tall glass and put in a long teaspoon to stir it.
Add ice-cold club soda, stirring briskly. This generates the creamy white foam without blowing it all over the place. Fill it until the foam is 1-inch below the top of the glass. Done right, the foam should be creamy and snow white, with a distinctive bumpy texture.
Pour the chocolate syrup through the center of the white foam, until the foam rises to just above the rim of the glass.
Mix the drink with the spoon, keeping the bowl of the spoon at the bottom of the glass, then remove the spoon.
Serve with a straw.

VANILLA EGGCREME

Makes 1 serving.

Mix 1/2 cup chilled whole milk and 1/2 cup chilled Club Soda. Add 1 Tbsp. vanilla and 1 Tbsp. sugar. Blend ingredients together on high for 15 seconds. Serve in a tall glass.

DATE WITH AN ANGEL

Mix equal parts peach nectar, orange juice, and cranberry juice. Serve over ice.

PASSION FRUIT MOCKTAIL

Mix 1 cup each chilled Passion Fruit Juice, Club Soda and White Grape Juice. In two champagne flutes, place half a slice of orange and 2 raspberries, then pour the drink into the glasses. Serve.

KISS OF VIRGINITY

Mix equal parts chilled coconut milk and pineapple juice in a blender until frothy. Pour into two chilled glasses. Pour grenadine syrup all around the top edge. Do not mix. Serve garnished with one long stemmed maraschino cherry on top.

DREAM LOVER

In a blender on high, put 8 oz. gingerale with 1 tsp. Rose's Lime Juice, 1 tsp. raspberry syrup, and 8 ice cubes. Blend until slushy. Serve with two raspberries in center.

SEX ON THE BEACH

Mix 8 oz. Schweppe's Ginger Ale with 1 Tbsp. Roses Lime Juice and 1 tsp. Creme de Menthe syrup. Add 1 oz. each orange juice, pineapple juice, passionfruit juice, peach nectar, cherry juice, pomegranate juice, and cranberry juice. Stir well. Serve chilled with a stemmed maraschino cherry as garnish. Makes two 8 oz. mocktails.

Mocktails - Non-alcoholic Drinks Recipes: Part 4

2008-04-30T12:28:00.003+05:30

Mocktails - Non-alcoholic Drinks Recipes: Part 4

AFTER THE LOVING

Mix 2 cups brewed hot coffee with 2/3 cup heated Half 'n' Half milk and 1/4 cup each chocolate syrup and raspberry or cherry syrup. Divide in large mugs, Top with whipped cream and two stemmed maraschino cherries. Serve.

FAUX DAQUIRIES

Place a bag of frozen fruit such as strawberries, blueberries, peaches, or raspberries in your blender with 1/2 cup sugar and liquify. Pour in glasses and serve.

If you use fresh fruit, such as a banana, you will need to use a cup of ice cubes with it in the blender. You might want to add 2 oz. Rose's Lime Juice to it also. Lime juice keeps the fruit from turning dark. A banana added to any drink will always make it thicker like a smoothie. You can also use 1 cup any juices or nectars with 1 cup ice cubes and 2 oz. Rose's Lime juice. Put in blender on high until smooth.

For extra effect, dip the rim of each glass in a plate of matching juice then in a plate of sugar, before pouring in the mixed mocktails. Garnish each drink with a chunk of matching fruit placed on the rim of each glass or a tiny parasol.

FAUX PINA COLADAS

You can pour 2 small cans pineapple juice, 1/2 cup cream of coconut, and 1 cup ice cubes in the blender on high to make two drinks. Garnish each drink with a tiny parasol or a wedge of pineapple placed over each of the rims of the glasses.

For one Pina Colada, use 2 oz. Cream of Coconut, and 4 oz. pineapple juice with 4 large ice cubes in blender on high until smooth. Pour into glass and serve.

For added effect, rim your glass in pineapple sugar before adding drink. To make pineapple sugar, use 1 cup regular sugar and 1/4 tsp. pineapple extract mixed in a plastic bag, then place sugar in a dessert plate and in another dessert plate pour in some pineapple juice. Dip the rim of each glass first in the juice then in the flavored sugar, then add your drink and garnish. Serve.

Garnish your fancy drinks with tiny parasols or slices of fresh fruit. You can take 2 wooden skewers and make fruit kabobs as garnishes also. Just thread fruit on the skewers, such as, cherries, pineapple, orange sections, chunks of apples, bananas, pears, kiwis, or whatever you like. Make the skewers slightly wider than the rim of the glass so you can rest them across the top of the glass. Clip the end of the skewer so both ends rest freely over the glass.

FAUX MARGARITAS

Use two margarita glasses. Rub the rims with a slice of lime then dip them in coarse salt. Or pour some lime juice into a dessert plate and some coarse salt into another dessert plate. Dip the rim of each glass into the lime juice first, then in the salt for added effect, then pour in your drinks and serve.

In a blender on high, put 8 oz. gingerale or lemon-lime soda (Sprite or Seven-Up), 6 oz. Roses Lime Juice and 1 cup ice cubes. Liquify. Pour into glasses, Add a slice of fresh lime to each rim for garnish.

TROPICAL MANGO MARGARITAS

In a blender on high, place 1 cup ice cubes, 3 Tbsp. lime juice, and 2/3 cup mango nectar. Blend until smooth. Dip two margarita glass' rims in lime juice then in sugar. Divide drinks between two glasses, and garnish each with a lime wedge.

You can change this recipe by using a different nectar or juice, such as peach, papaya, pineapple, kiwi, banana or strawberry.

VIRGIN WATERMELON MARGARITAS

4 cups watermelon, seedlesss
6 Tbsp. lime juice
2 packets Splenda
4 cups ice cubes
1/8 tsp. salt
1/2 limes, cut into wedges for garnish
Combine all ingredients in a blender on high until smooth. Divide between margarita glasses. Garnish with lime wedges.

Use other exotic fruits to make different versions, e.g., mango, kiwi, papaya, banana, honeydew, cantalope.

FLAVORED SUGARS FOR RIMMING GLASSES

Take 1 cup regular sugar and add whatever extracts you want to it, adjusting amount to your desired flavoring, start with 1/4 tsp. then use more if needed. Place this in a plastic bag and work the extract throughout the sugar.
To rim your glasses, pour the sugar in a dessert plate and fill another dessert plate with lime juice (or any liquid you want to use). Dip the rim of each glass in the liquid, then in the sugar and pour your mocktail in the glass. Garnish with a piece of fruit or a parasol and serve.

You can do the same thing using coarse salt instead of sugar if you want a salty taste instead of sweet.

FAUX MARGARITAS

12 oz. can frozen Lemonade
12 oz. can frozen Limeade
Ice Cubes
Gingerale
Rose's Lime Juice
Kosher Salt
Lime slices for garnish

Put frozen lemonade and limeade in a blender. Fill with ice and enough gingerale to liquify. Blend on high until smooth. Dip each margarita glass' rim in a dish with Rose's Lime Juice in it then dip the rim in a dish of Kosher Salt. Fill margarita glasses with the icy mixture. Add a slice of lime as a garnish to each glass.

PINEAPPLE MINT JULEP

2 Tbsp. Splenda
2 Tbsp. Roses' Lime Juice
1/2 cup Pineapple Juice
1/2 cup Gingerale
Sprigs of mint

Wash the mint leaves and place in a glass. Crush mint with the back of a large spoon. Add Splenda and Rose's Lime Juice. Add Pineapple Juice and Gingerale and mix with a spoon. Pour this mixture over ice in a tall glass. Garnish with a sprig of mint.

FAUX TAHITIAN SLINGS

In a blender place 12 oz. Hawaiian Fruit Punch and 2 oz. grenadine with 1 cup ice cubes and liquify. Serve in two tall glasses with little parasols as a garnish.

FAUX COSMOPOLITAN

1 tub Crystal Light Sunrise Classic Orange Flavor Sugar-Free Drink Mix
10 cups chilled Club Soda
4 cups cranberry-raspberry juice
1/2 cup lime juice

Put the drink mix in a large pitcher. Add the Club Soda. Mix until the drink mix is dissolved. Add the cranberry-raspberry juice and lime juice. Mix well. Chill until ready to serve. Pour into martini glasses, after dipping rims of each glass in water and sugar.

FRUIT PUNCH

8 bananas, peeled
4 cups pure orange juice
48 oz. can pineapple juice
2 cups cold water
5 Tablespoons pure maple syrup
4 Tablespoons grenadine
2 Tablespoons lemon juice
12 strawberries
4 kiwis, peeled

Combine bananas, strawberries, kiwis and 1 cup water in a blender on high and liquify. Pour in a large pitcher. Add remaining ingredients and stir well. Chill until time to serve. Stir just before serving. Pour fruit punch into tall glasses. Garnish each glass with a fruit kabob made by threading red and green seedless grapes, raspberries, blueberries, or any bite-sized fruits that are colorful onto a wooden skewer cut 1/2-inch longer than your glass width so it will lay on top of the glass easily and serve.

LEMONADE

4 lemons, juiced or 1 cup lemon juice
1 cup sugar
6 cups water
1 lemon sliced in rings

Mix together in a pitcher. Serve in glasses filled wih ice. Garnish each glass with a slice of lemon on the rim.

You could make LIMEADE by substituting limes for the lemons.

TEA LEMONADE

Make a pitcher of tea and a pitcher of lemonade and mix the two. Serve in tall glasses with ice.

ICED TEA

For 2 qts. tea, use 7 tea bags placed in 4 cups cold water. Microwave for 12 minutes on high. Remove tea bags and stir in 1 cup sugar until dissolved. Pour in your 2 qt. pitcher and fill with water. Stir well. Serve in tall glasses filled with ice cubes. Garnish each glass with a slice of fresh lemon on the rim.

For 1 gallon tea, use same recipe just use 12 tea bags and a gallon pitcher. Everythng else stays the same.

If you like flavored tea, you can add 1 capful of your favorite flavoring to your container of tea. Vanilla, lemon, orange, lime, cherry, raspberry, and mint are good ones to try. Use only a couple drops if you use mint or cinnamon flavorings. Know your extracts though before mixing them into anything as some are very strong.

PURPLE PASSION MILKSHAKE

In a blender mix 2 cups vanilla ice cream and 1 cup pure grape juice until smooth. Divide between 2 glasses and serve with straws.

CHOCOLATE MILKSHAKE FOR TWO

Blend 2 oz. chocolate syrup, 6 oz. milk, and 4 scoops vanilla ice cream on high until smooth. Serve in a tall glass with two bendable straws.

ROMANTIC MILKSHAKES

In a blender mix 8 oz. gingerale with 2 cups strawberry ice cream until smooth.
Pour into two glasses. Top with whipped cream and a dab of strawberry preserves as garnish. Serve with straws.

In a blender mix 8 oz. milk, 2 scoops vanilla ice cream, 1 pint frozen raspberries, and 1/2 cup chocolate syrup until smooth. Serve in two glasses with straws.

ROMANTIC PUNCH

48 oz. pineapple juice
1/2 cup grenadine
3 Tbsp. Roses lime juice
6 oz. orange juice
2 Tbsp. lemon juice
10 oz. club soda
1/2 tsp. mint flavoring

Mix all together. Serve over ice with straws in tall glasses.

ROMANTIC COFFEE

2 cups hot cocoa
2 cups brewed coffee
1 tsp. cinnamon flavoring
2 Tbsp. Coffeemate
2 tsp. sugar
1/4 tsp. cardamom

Mix together. Serve hot. Makes 2 tall cups to sip slowly by the fireside.

CARAMEL FUDGE LATTE

In each large mug, fill 1 shot glass with caramel sauce and 1 with hot fudge sauce. Pour into mug. Fill with freshly brewed double strength coffee. Top with 1 shot heated heavy cream. Stir well. Serve. This is one of the most popular coffees in the USA right now.

CARAMEL CAPPUCINO SHAKE

1 cup fat-free vanilla frozen yogurt
1/4 cup fat-free skim milk
1 tsp. instant coffee
1/4 tsp. ground cinnamon
1/4 cup lite whipped topping

Blend yogurt, milk, instant coffee, and cinnamon on high. Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping for a fat-free treat.

CARAMEL APPLE CAPPUCINO

Heat 1 cup apple juice and 1 cup brewed coffee. Add 4 Tbsp. caramel sauce and stir. Pour into two mugs. Top with whipped cream and drizzle a tiny bit of caramel over it.

CARAMEL ROYALE CAPPUCINO

Mix 2 oz. caramel syrup, 2 oz. coconut milk, 3 oz. hot espresso, and some foamy hot milk. Stir well. Serve hot.

ORANGE CAPPUCINO

Mix the following ingredients and place in a covered jar. Use 2 tsp. mix per one cup boiling water.
1 cup instant hot cocoa mix
1 cup Coffeemate creamer
3/4 cup instant coffee crystals
1/2 cup sugar
1 tsp. cinnamon
1 Tbsp. dried orange peels

STARBUCK'S RASPBERRY FROTHY COFFEE

Brew a pot of coffee. Add 1/2 cup sugar, 1/2 cup raspberry syrup, and 1/2 cup heated heavy cream. Place in a blender to froth. Pour in large mugs and top with whipped cream and chocolate sprinkles.

STARBUCK'S MOCHA COCONUT FRAPPUCINO

Mix 3/4 cup double strength coffee, 1 tsp. coconut extract, 1 cup milk, 1/3 cup chocolate syrup, 3 Tbsp. sugar, and 2 cups ice in blender on high. Garnish with whipped cream.

HOT COCOA MIX

1 cup cocoa
2 cups sugar
5-1/2 cups powdered milk
1 cup instant powdered creamer
1-1/2 tsp. salt

In a large bowl stir together the cocoa, sugar, powdered milk, creamer and salt. Store in glass jars with caps.

To use: Add 3 to 4 tablespoons of mix to 1 cup of boiling water. Top with mini marshmallows or whipped cream with chocolate or candy sprinkles or cinnamon as a garnish. Makes 30 servings.

Mocha Cocoa Mix: Add 1 cup of instant coffee granules to the basic mix.

Orange Cocoa Mix: Add 2 Tbsp. dried orange peels to the basic mix.

Spiced Cocoa Mix: Add 1 Tbsp. ground cinnamon to the basic mix.

Peppermint Cocoa Mix: Add 1/2 cup crushed peppermint candy to the basic mix.

Cardamom Cocoa Mix: Add 1 Tbsp. powdered cardamom to the basic mix.

HOT MULLED APPLE CIDER

1 apple sliced thin
1 orange sliced thin
1 tsp. cinnamon flavoring
2 tsp. whole cloves
1 gal. apple cider
1/2 cup light brown sugar
1 tsp. allspice
pinch grated nutmeg
Cinnamon sticks for garnish
Combine all ingredients in a large pot. Slowly bring to a simmer over low heat. Simmer for 15 minutes. Remove from heat. Discard the fruit and spices by straining. Ladle into mugs and garnish each with a cinnamon stick. Serve. Makes 16 servings.

HOT BUTTERED RUM

1 cup butter
1/2 cup light brown sugar
1/2 cup powdered sugar
1 tsp. cinnamon
1 pint buttered rum ice cream
1 tsp. rum flavoring

Mix the above and pour into a container to freeze it. It will not freeze solid. To make one cup Hot Buttered Rum, use 2 to 4 Tbsp. this mixture in a mugful of boiling water. Stir well. Grate on a tiny bit of nutmeg as a garnish when serving.

You can also use this to flavor a cup of coffee.

Mocktails - Non-alcoholic Drinks Recipes: Part 3

2008-04-30T12:24:00.002+05:30

Mocktails - Non-alcoholic Drinks Recipes: Part 3

HOT GROG

6 cups brewed coffee
1 cup heavy cream
2 cups brown sugar
4 Tbsp. butter
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. cinnamon
2 lemons, peeled

Mix butter, sugar, cloves, nutmeg and cinnamon. Mix coffee and cream. Divide the lemon peels between twelve mugs. Pour both the mixtures into cups and stir. Serve hot. Makes 12 servings.

WASSAIL PUNCH

6 cups hot brewed tea
1 cup Splenda
32 oz. bottle cranberry juice
32 oz. bottle apple juice
2 cups orange juice
3/4 cup lemon juice
3/4 cup lime juice
4 whole cinnamon sticks
28 whole cloves, divided
1 orange, sliced

In a large pot over medium high heat, combine the brewed tea and Splenda. Mix well. Add cranberry juice, apple juice, orange juice, lemon juice, lime juice, cinnamon sticks, and half the whole cloves. Bring mixture to a full boil for a couple minutes, stirring often. Remove from heat. Transfer hot mixture very carefully to a large punch bowl. Press remaining whole cloves into orange slices and add to the punch bowl so they float on top. Wassail can be served either hot or cold.

HOLIDAY CHRISTMAS COFFEE

4 Tbsp. butter
1-1/2 cups brown sugar
1/4 teaspoon ground all spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-3/4 cups heavy cream
12 cups brewed coffee
12 strips orange peel
1 apple, sliced into 12 pieces

Stir together melted butter, brown sugar, allspice, cinnamon, nutmeg, and cloves. Keep stored in the refrigerator. To serve, put 1 tsp. of the butter spice, 2 tablespoons heavy cream, 1 strip orange peel, and 1 apple slice into 6 ounces of hot coffee. Makes twelve servings.

HOT COCOA

1/4 cup sugar
4 Tbsp. sweet cocoa powder
1/8 tsp. salt
1/4 cup hot water
2 Tbsp. butter
4 cups milk
1 tsp. Maple flavoring
1 tsp. vanilla
16 large marshmallows

In a large saucepan, combine sugar, cocoa, and salt. Stir in hot water and butter. Bring to a boil. Add milk, Maple flavoring, vanilla and 8 marshmallows. Heat, stirring occasionally, until marshmallows melt. Pour into large mugs & top with marshmallows.

CREAMSICLE FRAPPE

In a blender mix 2 cups vanilla ice cream with 1 cup orange juice and 1/2 cup milk. Blend until smooth. Pour into two glasses or cups and enjoy.

ORANGE SUNRISE SMOOTHIE

In a blender mix 1/2 cup frozen orange juice concentrate with 2 Tbsp. honey, 2 cups milk, and 8 oz. orange yogurt until smooth. Makes 2 servings.

MANGO SMOOTHIE

1 cup plain fat-free yogurt
1 cup water, ice cold
1 large mango, peeled, pitted and chopped
1 packet Splenda
2 mint leaves, for garnish
Place all ingredients in a blender on high until smooth. Pour into 2 tall glasses. Garnish each with a mint leaf.

FRESH FRUIT SMOOTHIE

In a blender put 1 small can pineapple juice, 1 peeled banana, 1 peeled orange, 1 unpeeled but cored apple and blend on high until smooth. Divide between two glasses and enjoy.

For an expensive spa treat, pat some of this on your face and let it air dry. Then wash it off with a warm washcloth.

Your face will have a healthy glow to it. This is the same fruit facial you would have to pay a hundred dollars for in a health spa.

SUMMER BREAKFAST SMOOTHIE

4 oz. silken tofu
1/2 cup fat-free skim milk
1 cup strawberries
1/2 cup blueberries
The night before combine all ingredients in a blender and refrigerate until next morning. Trn blender on high until ingredients are smooth. Divide between two glasses and serve. The tofu supplies protein.

ROOT BEER

Mix 3/4 cup sugar, 3/4 cup hot water, 1 tsp. root beer concentrate, and 1 liter chilled club soda. Chill.

GINGER BEER

Combine 2 cups distilled water with 1/2 lb. minced gingerroot and simmer in a saucepan for 20 minutes. Stir in 1/2 cup lemon juice and 1 cup honey and let it cool. Strain into a pitcher. Add 2 bottles club soda. Chill.

HOMEMADE GINGERALE

Juice 1/2 lb. fresh gingerroot and 6 large green apples. Add 1 bottle chilled Club Soda. Chill and enjoy.

JOHNNY APPLESEED COOLER

8 apple juice ice cubes
1/4 cup apple juice

Drop the apple juice ice cubes into a blender. Add the apple juice. Blend until slushy on high. Makes one serving.

RASPBERRY DAZZLE SMOOTHIE

1 frozen banana
3/4 cup raspberries
1 cup orange or grapefruit juice
Combine the fruit and juice in a blender on high until smooth. Serves one.

KEY WEST MOJITO COOLER

1 cup Key Lime juice
1 cup sugar
2 Qts. water
1/4 tsp. spearmint extract
10 Lime slices
In a large pitcher, stir together the lime juice, sugar, mint extract, and water. Pour into tall glasses filled with ice and garnish with lime slices. Makes ten servings.
Use more or less of mint extract to suit your tastes.

MANGO TANGO SMOOTHIE

1 cup mango slices
1 frozen banana
1 oz. white cranberry grape juice
4 scoops vanilla frozen yogurt

Combine the mango slices, banana, grape juice, and frozen yogurt in a blender on high until smooth. Pour into a tall glass and serve. Makes one drink.

SPORTS SLUSHEE

Recipe for a slushy treat. This one is made with frozen Gatorade ice cubes.
8 lemon-lime Gatorade ice cubes
1/2 cup lemon-lime Gatorade

Drop the frozen Gatorade cubes into a blender. Add the Gatorade. Blend on high until slushy. Pour in a glass and serve. Makes one slushee.
For variety, try different Gatorade flavors.

PINK FLAMINGO SMOOTHIE

1 frozen banana
1 cup fresh strawberries
1-1/2 cups pineapple juice Combine the fruit and juice in a blender on high until smooth. Pour in glasses and serve. Serves two.

SUN TEA PUNCH

8 decaffeinated tea bags
1/2 gallon water
4 oranges, 3 juiced and 1 sliced into ten slices
8 lemons, 7 juiced and 1 sliced into ten slices
1/2 cup honey or 1 cup sugar
10 mint leaves

Steep tea in the sun for 4 or more hours in a sun tea glass jar. Remove the tea bags. Add the remaining ingredients and stir. Pour into tall glasses filled with ice. Make sure one mint leaf, one orange slice, and one lemon slice goes into each glass. Makes ten servings.

CARMEN MIRANDA SMOOTHIE

This smoothie is an excellent choice if you happen to have some leftover fruit salad.
1 frozen banana
2 cups fresh fruit (grapes, strawberries, blueberries, raspberries, pear, apple, kiwi)
1 cup orange, pineapple, or white grape juice
Combine the fruit and juice in a blender on high until smooth. Pour into 2 glasses and serve. Makes two drinks.

PINK LEMONADE

1 cup fresh lemon juice
1/2 cup honey
1 Qt. water
1/3 cup grenadine syrup* (optional)
Lemon Slices
Stir together the lemon juice, honey, grenadine, and water. Pour into glasses filled with ice and garnish with lemon slices. Makes five servings.
*Omit the grenadine syrup if you don't want it to be pink or prefer regular lemonade. Sugar can be used but use 1 cup, as honey is sweeter.

BLUE LAGOON BREAKFAST SMOOTHIE

1 cup fresh blueberries
4 scoops vanilla frozen yogurt
1 cup milk

Combine the blueberries, frozen yogurt, and milk in a blender on high until smooth. Serves two.

KING KONG SMOOTHIE

1 frozen banana
3 Tbsp. peanut butter
1 cup orange juice

Combine the frozen banana, peanut butter, and orange juice in a blender on high until smooth. Pour in a glass and swirl some chocolate syrup over top as a garnish, then serve. Makes one drink.

PINK HURRICANE SMOOTHIE

4 cups seedless watermelon chunks
8 scoops vanilla frozen yogurt

Combine the watermelon chunks and frozen yogurt in a blender on high until smooth. Pour in glasses and serve. Makes two drinks.

JUICE SPRITZER

1 Tbsp. any frozen juice concentrate
8 oz. seltzer water

Spoon the frozen juice concentrate into a tall glass. Pour in the seltzer water. Stir to mix. Add ice cubes. Serve. Makes one drink.

Mocktails - Non-alcoholic Drinks Recipes: Part 2

2008-04-30T12:20:00.002+05:30

Mocktails - Non-alcoholic Drinks Recipes: Part 2

GRENADINI

1/2 cup lemonade
1 oz. grenadine
2 tsp. Rose's lime juice

Combine ingredients in a shaker half filled with ice, shake well and strain into two chilled glasses. Add a cocktail olive or martini on a toothpick to each drink.

You can substitute Raspberry (Raspbini), Strawberry (Strawbini), Peach (Peachini), Mango (Mangini), or any flavored syrup for the grenadine. Grenadine is made from pomegranates.

FAUX MARTINIS

In a shaker place 8 oz. lemon-lime soda, 1 Tbsp. Rose's lime juice, and 1/2 cup crushed ice. Shake well. Strain into chilled martini glasses. Add a cocktail onion or olive on a toothpick to each. Serve.

You can use either gingerale, club soda, white grape juice, white cranberry juice, or flavored seltzer water instead.

VICTORIA'S SECRET

4 oz. strawberry nectar
2 oz. orange juice
2 oz. lemon juice

Mix the ingredients with 1 cup crushed ice. Blend well. Serve in chilled cocktail glasses.

LEMON FIZZ

2 mint leaves, stems discarded
1/3 cup lemon juice
2 Tbsp. sugar
1-1/2 cups Club Soda
2 scoops lemon sherbert
2 mint leaves, for garnish
Combine 2 mint leaves without stems, lemon juice, sugar and 1/2 cup of Club Soda in a blender. Blend on high until mint is liquified. Divide mixture between 2 tall glasses. Add 1 scoop lemon sherbet to each glass and top each with 1/2 cup of club soda. Garnish with fresh mint and serve.

ORANGE FIZZ

1/3 cup orange juice with pulp
2 packets Splenda
1-1/2 cups Club Soda
2 scoops orange sherbert
2 orange slices, for ganish
Combine orange juice, Splenda, and Club Soda in a blender on high until well mixed. Divide mixture beteen 2 tall glasses. Add 1 scoop orange sherbert to each glass. Garnish with a slice of orange.

LIME FIZZ

1/3 cup lime juice
2 packets Splenda
1-1/2 cups Club Soda
2 scoops lime sherbert
2 slices lime, for garnish
Combine lime juice, Splenda, and Club Soda in a blender on high until blended well. Divide mixture between two tall glasses. Add one scoop lime sherbert to each glass. Garnish with a slic of lime.

You could also use raspberry sherbert instead of lime to make a Raspberry-Lime Fizz.

GOLDEN SPARKLERS

3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups crushed ice
1 bottle Ginger Ale or sparkling water
Mix all ingredients and serve from a clear glass pitcher.

GATORADE

1 package lemon-lime unsweetened Kool-Aid
1 gallon cold water
1 cup sugar
1 teaspoon salt
1 cup orange juice
Mix all ingredients together in a gallon pitcher and serve. This recipe looks and tastes like Gatorade and equals the electrolyte replacement found in many popular drinks on the market. It is said if you have a headache, to get rid of it, just drink 2 glasses of green Gatorade.
You can make this for pennies whereas the name-brand Gatorade costs about four dollars for same amount.

SPICE CHAI

2 cups cold water
2 tea bags or 2 tsp. loose-leaf tea
1 tsp. vanilla extract
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. black peppercorns
1 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/2 cup milk, heated
honey, sugar, or Splenda to suit your taste

In a teapot, bring the cold water to a full boil. Turn off heat, add the tea and the vanilla to the infuser. In a coffee filter, combine all the spices, securing the top closed with a staple. Add the spice bag to the infuser and let the tea steep for five minutes. You can adjust the spiciness if you like more or less. Add heated milk to tea. Strain tea into two mugs, and add Splenda, honey, or sugar to suit your tastes.

VIRGIN SANGRIA PUNCH

4 cups white or red grape juice
1 cup pink grapefruit juice
1 cup orange juice
1 Tbsp. Rose's lime juice
1 liter chilled club soda
1 orange, thinly sliced
1 cup seedless green or red grapes, stems removed
1 lime, thinly sliced
Combine grape, grapefruit, and lime juices in pitcher. Chill for one hour. Add chilled club soda and fruit. Stir and serve.

HURRICANE

3 oz. passionfruit juice
3 oz orange juice
3 oz. lime juice
2 tsp. Splenda
1 Tbsp. Grenadine
Lime or orange wedge for garnish
Mix all ingredients except fruit wedges in a cocktail shaker. Fill hurricane glass half-full with crushed ice. Add shaker ingredients and garnish with lime or orange wedge.

Mocktails - NON-ALCOHOLIC MOCKTAILS AND DRINKS RECIPES

2008-04-30T12:13:00.004+05:30

Mocktails - NON-ALCOHOLIC MOCKTAILS AND DRINKS RECIPES

Mocktails, an abbreviation for “mock cocktails", are festive, non-alcoholic party drinks. Mocktails are often offered for designated drivers, pregnant women, or any party guests who choose not to drink alcohol. Although many drink recipes can be prepared without alcohol, some are especially popular. Mocktails come in many varieties: frozen, hot, fizzy, non-fizzy, and cream-based recipes.

Mocktails are popular alternatives to alcoholic drinks and allow everyone to enjoy the spirit of a celebratory occasion in a responsible manner. Most mocktails are blends of fresh fruit juices and syrups, and some contain cream, herbs, or spices. Since mocktails contain no alcohol, people of all ages can enjoy them. Hot mocktail recipes include non-alcoholic wassail. Easy to prepare in a crock pot, this drink contains apple cider, unsweetened pineapple juice, and tea, seasoned with cloves, allspice, and cinnamon.

Summer Passion

Ingredients:

2 cups coconut milk
2 cups pineapple juice
1 tbsp powdered sugar
1/4 cup finely chopped pineapple piece
Crushed ice

Method:

* Blend coconut milk, pineapple juice and sugar together.
* Put chopped pineapple pieces in 3 cocktail glasses.
* Pour the mixture onto it and top with crushed ice.
* Decorate with a sprig of mint and a fancy cocktail stirrer.

Melon Delight

Ingredients:

1 cup pineapple juice
1 cup melon juice
1 tsp sugar/ honey
1/2 cup melon pieces.

Method:

* Blend together juices and sugar and serve with melon pieces and crushed ice.

CHOCOLATE WALNUT SMOOTHIE

1 cup apple juice
2 bananas
4 Tbsp. walnuts
1 cup soy milk
1-1/2 Tbsp. cocoa powder
1 tsp. almond extract
1 cup ice
Put everything in a blender on high and blend until smooth, then enjoy.

KIWI SMOOTHIE

2 kiwi fruit, peeled and sliced
3/4 cup plain yogurt
1/4 cup milk
2 tsp. honey
4 ice cubes
Reserve one slice of kiwi as a garnish. Puree remainder of sliced kiwi in blender. Add yogurt, milk, honey, and ice cubes to kiwi and blend on high until smooth. Serve in hurricane glass with kiwi garnish.

VIRGIN MIAMI VICE

1 oz pineapple juice
1 oz cream of coconut
1/2 oz Half 'n' Half Cream
1-1/2 oz pureed strawberries
1-1/2 oz lime juice
1/4 oz simple syrup
1 cup crushed ice
whole strawberry for garnish
Blend pineapple juice, coconut cream, Half 'n' Half, and half a cup of crushed ice. Pour into a glass.
Blend pureed strawberries, lime, syrup, remaining half cup of crushed ice and pour over back of a spoon on top of the pineapple-coconut mixture. Garnish with a strawberry.

SUNSET MOJITO

4 oz white grape juice
3 oz chilled gingerale
1 Tbsp. grenadine
5 sprigs of mint
Pour grenadine into bottom of a wine glass. Lay 4 mint sprigs over this. Carefully pour the grape juice and gingerale over the back of a spoon into the glass. Garnish with a sprig of mint.

SPRING SUNRISE

3/4 oz lemon juice
3/4 oz mango syrup
1-1/2 oz apple juice
2 oz blood orange juice
Pour ingredients into a shaker with ice. Shake well and pour into a glass half filled with crushed ice.

CINDERELLA

2 oz lemon juice
2 oz orange juice
2 oz pineapple juice
4 oz gingerale
2 dashes grenadine
Pineapple and Orange slices for garnish
Pour the ingredients into a shaker with ice. Shake well, then strain into two glasses. Garnish with pineapple and orange slices.

APPLETINI

2 oz fresh apple juice (gold or green apples)
1/2 oz simple syrup
1/4 oz lemon juice
sugar for rimming glass
apple slice for garnish
Add apple juice, syrup, and lemon juice to a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass rimmed with sugar. Garnish with an apple slice.

Indian Drinks, Shakes, Juices and Beverages Recipes

2008-04-30T12:04:00.002+05:30

Indian Drinks, Shakes, Juices and Beverages Recipes

Indian summers can be quite harsh with the temperatures soaring above 40% Celcius in most states. Fortunately, we are blessed with a rich variety of fruits that help to keep us cool. You can blend these fruits with different ingredients to make a colorful, cool, icy and a very healthy and refreshing drink. Check out these very cool and refreshing drinks, shakes, juices and beverages that can be made very easily in your homes! Visit this link:

http://www.indianfoodrecipes.net/indian-drinks-recipes/index.html

Indian Breakfast Fruit n Juice Shake Recipes

2008-04-30T11:50:00.003+05:30

Indian Breakfast Fruit n Juice Shake Recipes

Fruit n Juice Breakfast Shake Ingredients

1 Ripe banana;, peeled 1/2 c Lowfat vanilla yogurt
3/4 c Pineapple juice 1/2 c Strawberries;, stem removed

Instructions for Fruit n Juice Breakfast Shake
Break banana into small pieces and put in the blender with pineapple juice, yogurt, and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately Recipe by: Makes 2 servings

Peanut Butter Banana Breakfast Shake Ingredients

1 c Fat free or lowfat milk 1/4 ts Ground cinnamon
1/2 c Frozen banana slices 1/2 ts Vanilla extract
1 tb Peanut butter Sweet cocoa powder; optional

Instructions for Peanut Butter Banana Breakfast Shake
Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and garnish with a sprinkle of cocoa powder, if desired. Makes 1 serving.

Peanut Butter-Chocolate-Banana Shake Ingredients

2 c Sliced banana 1/2 c Crushed ice
3/4 c 1% low-fat milk 3 tb Chocolate-flavored syrup
1/2 c Vanilla low-fat ice cream 2 tb Reduced-fat creamy peanut

Instructions for Peanut Butter-Chocolate-Banana Shake

1. Arrange banana slices in a single layer on a baking sheet; freeze 45 minutes or until firm. 2. Place frozen bananas and remaining ingredients in a blender; process until smooth. Serve immediately. Yield: 3 servings

Pineapple Breakfast Shake Ingredients

20 oz Pineapple Chunks * 1 1/2 c Skim Milk
1 md Banana, Cut Into Chunks 1/4 ts Vanilla Extract

Instructions for Pineapple Breakfast Shake
* Pineapple chunks in unsweetened juice.
Drain pineapple, reserving 3/4 cup juice. Measure 1/2 cup pineapple chunks and save the remainder for another use. Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve..

Raspberry Peach Breakfast Shake Ingredients

10 oz Frozen Raspberries * 1/2 c Buttermilk
1 c Canned Peach Nectar 1 tb Honey

Instructions for Raspberry Peach Breakfast Shake
* Frozen raspberries should be thawed and in light syrup.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.

Strawberry Banana Breakfast Shake Ingredients

1/2 c Strawberries * 1/2 c Orange Juice, Fresh
1/2 md Banana, Cut Into Chunks 3 tb Low Fat Yogurt

Instructions for Strawberry Banana Breakfast Shake
* Strawberries should be frozen and unsweetened.
Place all ingredients in a blender bowl and process until smooth. Pour into glasses and serve.

Complete Breakfast Banana Shake Ingredients

Milk Vanilla yogurt
Banana Egg; (optional)

Instructions for Complete Breakfast Banana Shake

In blender (or processor), put peeled bananas, several tablespoons vanilla yogurt (or plain yogurt with 1 teaspoon vanilla flavoring), approximately 1 cup milk. Blend until completely mixed. Optional: Add 1 egg and blend again. Makes good breakfast drink or snack.

Healthy Protein Shakes And Smoothies Recipes

2008-04-30T11:42:00.002+05:30

Healthy Protein Shakes And Smoothies Recipes

CINNAMON MOCHA PROTEIN SHAKE

1 scoop of Anywhey protein powder
1 cup of 1%, skim, Lactaid, Rice, or Soy milk
¼-½ packet of sugar free chocolate Carnation instant breakfast, sugar free cocoa, or 1 tbsp. of sugar free Hershey syrup
½ tsp. cinnamon
1 tsp. decaffeinated instant coffee

DREAM CREAM PROTEIN SMOOTHIE

1 scoop of Anywhey protein powder
¼ cup of orange Gatorade or orange Crystal Light
1 cup 1%, skim, Lactaid, Rice, Soy milk
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1 tsp. orange flavoring (optional)

BANANA SPLIT PROTEIN SHAKE

1 scoop of Anywhey protein powder
¼-½ packet of sugar-free vanilla or chocolate Carnation instant breakfast
½ banana
2 cubes of fresh pineapple or 1 slice canned pineapple in its own juice
1-2 strawberries fresh or frozen
3 ice cubes

CHOCOLATE MOCHA MINT PROTEIN SHAKE

1 scoop of Anywhey protein powder
¼-½ packet of sugar-free chocolate Carnation instant breakfast
1 tsp. instant decaffeinated coffee
2 drops of peppermint extract
1 cup 1%, skim, Lactaid, Rice, Soy milk
2 ice cubes

KEY LIME PIE PROTEIN SHAKE

1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
1-2 tsp lime juice
1 graham cracker (~2-3 small squares)
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk

STRAWBERRY BANANA FROST MILK SHAKE

1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
½ banana and 1-2 fresh or frozen strawberries
2-3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk

EGGNOG PROTEIN SHAKE

1 scoop Anywhey protein powder
¼-½ packet of sugar-free vanilla Carnation instant breakfast
½ tsp. allspice
1 graham cracker (~2 small squares)
2-3 ice cubes
1 tbsp. sugar-free vanilla Coffee Mate creamer
1 cup 1%, skim, Lactaid, Rice, or Soy milk

TROPICAL FRUIT BREEZE PROTEIN SHAKE

1 scoop Anywhey protein powder
¼-½ packet of sugar-free strawberry Carnation instant breakfast
~2 slices of frozen peaches
2 chunks of fresh pineapple
3 ice cubes
1 cup 1%, skim, Lactaid, Rice, or Soy milk

PROTEIN FRUIT SMOOTHIE

1 scoop of Anywhey powder
½ cup low-fat plain or vanilla yogurt
2 fresh or frozen strawberries or any other fresh or frozen berries
½ banana
3 ice cubes
¼ cup 1%, skim, Lactaid, Rice, or Soy milk
1 packet Splenda or any other sugar substitute desired

HAZELNUT MOCHA CAPPUCCINO SHAKE

1 scoop Anywhey protein powder
¼-½ packet of both vanilla and chocolate sugar-free Carnation instant breakfast
½ cup water
1 cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of Hazelnut mocha sugar-free flavoring by Bariatric Advantage products
2 tsp. of decaffeinated instant coffee
2-3 ice cubes

SNICKERS BAR MOCHA PROTEIN SHAKE

1 scoop Anywhey protein powder
½ cup cold decaffeinated coffee
½ cup 1%, skim, Lactaid, Rice, or Soy milk
3-4 drops of sugar-free caramel flavoring Bariatric Advantage products
¼-1/2 packet of sugar-free chocolate Carnation instant breakfast
3 ice cubes
1 tsp. butternut flavoring extract

BUTTERMILK FRUIT SHAKE

1 scoop Anywhey protein powder
1 cup buttermilk
½ cup frozen fruit
1tsp vanilla flavoring extract
1 packet of Splenda or any other sugar substitute

BOYSENBERRY SMOOTHIE

1 scoop Anywhey protein powder
1 cup fresh or frozen boysenberries
1 cup plain or vanilla low-fat yogurt
1/3 cup 100% apple juice
3-4 ice cubes

FROZEN FRUIT GLAZE PROTEIN SHAKE

1 scoop Anywhey protein powder
¼-1/2 packet of vanilla sugar-free Carnation instant breakfast
½ cup water
½ cup 100% orange juice
½ banana
2-3 frozen or fresh strawberries
2-3 ice cubes

PEANUTBUTTER AND BANANA PROTEIN SHAKE

1 scoop Anywhey protein powder
1 cup 1%, skim, Lactaid, Rice, or Soy milk
1-2 tbsp. Skippy Natural peanut butter
½ banana

NOTE:
If shakes are too thick or not thick enough to your liking add or take away milk.

Add 1 or 2 scoops of protein powder to low-fat milk mix up so that there are no lumps then add to hot low-fat cream soup.

Add 1-2 scoop of protein powder to low-fat milk and mix well until no lumps then mix into a sugar free pudding mix.

(http://www.lifebridgehealth.org/sinaibody.cfm?id=3876)

Ten Best Cool Summer Cocktails - Air Mail

2008-04-30T11:00:00.015+05:30

10 Of the Best Cool Summer Cocktails - Air Mail

This is the standard, and very agreeable, recipe for most popular summer drinks. But this year, under the tutelage of T.J. Siegal, a bartender at New York City's Alto restaurant, I am adding "bitter" into the mix.

Siegal's take on a cocktail he calls "old and esoteric." It sounds to me as if it originated in the '30s or '40s, when the term "air mail" had an sense of glamour to it. The first sip tastes simple. But hold it in your mouth for a few seconds and a whole host of intense, complex flavors reveal themselves.

The Goods:

1. Air Mail

chilled wine glass
2 ounces Mount Gay Special Reserve White Rum
1 ounce fresh lime juice
3/4 ounces honey syrup*
2 to 3 ounces well chilled sparkling wine, such as Prosecco

Add the rum, lime juice and honey syrup to a shaker filled with ice. Shake well. Pour into wine glass and top with sparkling wine.

*Honey syrup dissolves more quickly and is easier to pour than pure honey. To make Siegal's, combine five parts inexpensive honey with two parts very hot water in a small bottle. Seal, and shake vigorously. Let cool.

2. The Bikini Martini

The name--not to mention the vivid blue color--makes this a summer cocktail winner. It tastes delicious too.

The Goods:

3 ounces Bombay Sapphire gin
squeeze of fresh lime juice
2 tbsp Blue Curacoa
1 tbsp peach schnapps
1 tsp confectioners' sugar or one packet of Equal
lemon zest

Fill a martini glass with ice and water to chill it. Half-fill a martini shaker with ice and add the gin, lime juice, Curacao, schnapps and sugar. Shake well for at least 30 seconds.

Pour out ice and water from martini glass, and poor in the mixture through a strainer. Garnish with lemon zest.

3. Campari Smash

The appealing contrast between the tangy bitterness of the Campari and the sweetness of the limoncello make this Siegal original a perfect summer refresher.

The Goods:

4 lemon wedges, seeds removed if possible
1 1/4 ounces Campari
3/4 ounces limoncello

Muddle the lemons in a shaker. Add Campari and limoncello. Shake lightly. Serve in a rocks glass.

4. La Chic Martinique

Rhum agricole, from the French West Indies, is made from cane sugar rather than molasses, the basis of regular rum. It has a highly distinctive, aromatic, verdant flavor. This is an adaptation of a cocktail created by Brian Van Flandern of New York's Per Se restaurant for a Rhum Clement cocktail competition.

The Goods:

1 ounce vodka
1 ounce Rhum Clement VSOP Rum
1/2 ounce fresh lime juice
1/2 ounce simple syrup or 1/2 packet Equal
soda water to taste
twist of lime peel
chilled martini glass

Shake the first four ingredients vigorously over ice. Add a splash of soda and shake gently until it foams. Pour into martini glass. Float the twist of lime peel on the surface.

5. Cucumber Mojito Crush

Replacing some of the mint with cucumber adds a whole extra dimension to this cool Cuban favorite.

The Goods:

1 1/2 ounces 10 Cane Rum
4 slices peeled seedless cucumber
6 to 8 mint leaves
1/2 lime, cut into wedges
1 packet Equal
chilled ginger ale

In a tall glass, muddle together the cucumber, limes, mint and Equal. Add to cocktail shaker filled with ice. Add rum and shake. Fill glass with crushed ice, return mixture to glass and top with ginger ale. Garnish with a slice of cucumber.

6. English Harbor Rum and Soda

One of my favorite summer drinks is one of the simplest--it consists of an aged rum poured into a tall glass of crushed ice and topped with a splash of soda. Here, the softer, creamy Antiguan rum, laced with subtle hints of vanilla, chocolate and coffee, makes for a delectable change from the usual, assertive dark rums.

The Goods:

3 ounces English Harbor Five-Year-Old Antigua Rum
soda to taste
wedge of lime

Fill a rocks or highball glass with ice. Add rum. Add soda to taste and stir. Garnish with lime.

7. Gin and Tonic

The English classic was exported around the world during the days of Empire and has been improved by such marvels of modern technology as the plentiful supply of ice.

The Goods:

2 ounces of well-chilled super-premium 47% gin
2 or 3 ounces of fresh tonic (I prefer Schweppes)
wedge of lemon or lime

Add gin to a highball glass filled with ice. Add tonic to taste. Squeeze the lime or, if you want to be really Brit, lemon, into the drink. Drop in the wedge.

8. Pimm's Cup

This classic English summer drink is becoming increasingly popular on both sides of the Atlantic.

The Goods:

1 1/2 ounces of Pimm's Number One
4 to 5 ounces of 7-Up or Sprite
wedge of lemon
sprig of borage or, if unavailable, slice of cucumber

Ideally you should combine all the ingredients, in these proportions, in a large pitcher, and then pour it into highball glasses filled with ice.

9. Zenzero

It's the subtle hint of ginger--and you should use a light hand when adding it, as less is definitely better than more--that, with the honey, gives Siegal's invention its distinctive and refreshing flavor.

The Goods:

1/4 ounce fresh ginger
3/4 ounce fresh lemon juice
3/4 ounce honey syrup
2 ounces El Tesoro Platinum Tequila
well-chilled martini glass

Muddle together the ginger and lemon juice. Pour into a shaker filled with ice. Add tequila and honey syrup. Shake well and pour into the martini glass.

10. The Zuidam Crush

I first encountered this drink at a party to promote Zuidam Gin. It was served without the soda, and while I liked the fresh orange flavor, I found it heavy and too strong. So I had the bartender add some soda. This now appears to have become the official version, and I am expecting my first royalty check shortly.

The Goods:

3 ounces Zuidam Dry Gin
1 1/2 ounces Patron Citronage
splash Club Soda
slice of fresh orange

Muddle orange in a rocks glass. Add ice. Add gin, Citronage and soda to taste. This works equally well as a short or long drink. Stir.

Summer Cocktails - LEMON DROP MARTINI

2008-04-30T10:53:00.000+05:30

Summer Cocktails -

LEMON DROP MARTINI

The Lemon Drop is two opposites colliding to create nirvana: Pure sugar, bitter lemons. Since its origin in the early 1990s, Lemon Drops have meant something: stay a little longer, smile a little brighter, let the sun shine in.

RECIPE:
2 ounces of vodka
2 ounces of Lemon Drop Mixer

In a cocktail shaker, combine 2 ounces of vodka, 2 ounces of Lemon Drop Mixer and a glass of ice. Shake well and strain into a chilled cocktail glass rimmed with lemon sugar.

Summer Cocktails - AFTER DINNER VODKA ESPRESSO SHOTS

2008-04-30T10:51:00.001+05:30

Summer Cocktails -

AFTER DINNER VODKA ESPRESSO SHOTS

This cocktail just slides down your throat with an amazing combination and juxtaposition of flavors. Use either vodka or tequila as your choice of alcohol.

RECIPE:
1 ounce Xellent Vodka (or other premium vodka) [or tequila]
1/2 ounce Kahlua especial (70 proof)
1/2ounce Tia Maria
1 ounce cold espresso
Chili Pepper flakes

Shake all the ingredients well with ice and strain into test tubes Rim the tube/shot glass with the oil from an orange rind and dust it with powdered chocolate and chili pepper.

Summer Cocktails - PEACH ICED TEA

2008-04-30T10:49:00.002+05:30

Summer Cocktails -

PEACH ICED TEA

A delicious take on iced tea for those who prefer a non-alcoholic alternative. Also, great if you're serving lunch to guests that may have to run back to the office.

RECIPE:
2 cups peach nectar
1 tbsp fresh lemon juice
4 tbsp granulated sugar
2 cinnamon sticks
4 tea bags
4 cups cold water

In a 1-1/2quart pan or tea kettle, over high heat, bring cold water to a boil. Pour over tea bags and cinnamon sticks in heat-proof pitcher or container; stir briefly. Allow to steep for 4-5 minutes or until desired strength. Strain tea into another container. Stir in sugar, lemon juice and peach nectar; cool. To serve, pour into ice-filled glasses. Garnish with lemon wedge or fresh peach wedge if desired. Makes about 6 servings (Preparation time: 15 minutes)

Summer Cocktails - PASSION FRUIT AND CHILI MARTINI

2008-04-30T10:47:00.001+05:30

Summer Cocktails -

PASSION FRUIT AND CHILI MARTINI

Cowie originally discovered this all-time new favorite cocktail at a hotel in Miami. It's very easy to make. Simply combine the ingredients with ice in a cocktail shaker. Only the ginger juice may take a little time to make.

RECIPE:
1 ounce cranberry juice
1 ounce orange juice
2 ounces Captain Morgan's Parrot Bay Passion Fruit Rum
1 ounce passion fruit puree
1⁄4 ounce fresh ginger juice (made from fresh ginger, ground and boiled)

Add 8-12 seeds of red thai chili pepper, a few pieces of chopped up chili and one red thai chili pepper for garnish. Combine ingredients with ice in a cocktail shaker. Shake, strain and pour into a martini glass. Garnish with one red chili pepper that has been sliced and attached to the glasses rim or just float the chili in the drink. DON'T' eat the chili!

Summer Cocktails - STREPE CHEPE

2008-04-30T10:39:00.004+05:30

Summer is in full swing, and what better way to relax and quench your thirst than with a wonderful and refreshing mixed drink?
Here are some delicious, refreshing and very easy to make summer cocktails by Colin Cowie. Colin Cowie shows us in this video how to simply take an ordinary drink and make it into an extraordinary moment. You can watch the video at this link:

http://www.cbsnews.com/sections/i_video/main500251.shtml?id=1827108n

STREPE CHEPE

Cowie has fueled lots of parties with the Strepe Chepe. This very light and refreshing cocktail is not only easy to make with only four ingredients, but versatile, too. Cowie says a friend/client named the cocktail and it's been fuel for fabulousness ever since.

RECIPE:
8 ounces high-quality vodka
2 tablespoons fresh lime juice
3 tablespoons superfine sugar, plus more to taste
1/2 cup fresh mint leaves, tightly packed

Combine all ingredients in a blender full of ice cubes. Blend until the contents achieve a uniform frozen consistency. Add more sugar periodically as needed or until the mixture is just sweet to taste. Serve in champagne flutes or shot glasses

Holi Special Recipes - Carrot Cake

2008-03-21T07:19:00.001+05:30

Holi Special Recipes - Carrot Cake

Carrot Cake

Cake base
Ingredients:
All purpose flour - 3 Cups
Sugar - 2 Cups
Salt - 1 Table Spoon
Cinnamon - 1 Table Spoon
Apple Sauce -1-1/2 Cups[OR]1 Cup Oil
Larges Eggs -4 [OR]5 Eggs whites
Vanilla extract - 1 Table Spoon
Pureed Carrots - 1-1/2 Cups [One 16 Oz. bag]
pineapple -3/4 Cup(optional)

Method:
1. Preheat oven to 350 degrees. Grease two 9 or 10 inch spring form pans.
2. Sift dry ingredients into a bowl. Add applesauce or Oil, eggs and vanilla. Beat well. Fold in carrots and Pineapple.
3. Pour batter into the prepared pans. Set on the middle race of the oven and bake for 50 minutes, until the edges have pulled away from sides and a cake tester inserted comes out clean.
4. Cool on cake rack for 3 hours. Fill cake and frost sides with cream cheese frosting.

Shahi Tukra

bread slices--10 no.
ghee-- to fry
sugar--100gm
rabri or condensed milk--115gm
khoya-- 115gm
milk--a little
silver leaves--16no
cardamom small--4no.
saffron color--few drops
kewra essence or rose water--few drops
pistachio nuts--15gm

Remove the crust of bread slices and deep fry to golden fry color. Heat milk add sugar. Add fried bread slices when it is quiet thick. Add condensed milk and all the ingredients except nuts and silver leaves. Cook on slow fire till milk becomes very thick. Arrange the bread slices in plates. Pour rest of the milk mixture over it, cover with silver leaves, sprinkle shredded nuts on top and serve warm
NOTE: Sugar should be put according to the sweetness required.

Gaujas

flour--115gm
fat--30gm
salt--a pinch
cardamom--4no.
sugar--115gm
water(syrup)30ml
lime juice--few drops

Mix flour and salt and prepare a stiff dough using little water. Divide into oval sized balls. Roll out into thin poories about 3" in diameter. Make slits in the center taking care that the ends are not separated.Roll from either sides to the center, fold ends and twist. Deep fry in hot fat, remove and dip in prepared sugar syrup. Sprinkle crushed cardamom over.

NOTE: Powdered sugar may also be sprinkled over fried gaujas while they are still hot, instead of putting them in syrup.

Holi Special Recipes

2008-03-21T07:11:00.001+05:30

There are a host of traditional delicacies that are relished on Holi Festival making the occasion even more enjoyable. Here are selected Holi Recipes to help you celebrate the festival to the hilt. Try these simple Holi Recipe with love and make place in the hearts of your loved ones !!

HOLI RECIPES

Saankhein
Ingredients :
1 cup soaked chana dal
1/3 cup soaked moong dhuli
1/3 cup soaked urad dhuli
1/3 cup soaked arhar dal
1/2 tsp asafoetida
1 tsp chilli powder
1/2 tsp baking soda
2 tsp ajwain
oil for deep-frying
salt to taste

Method
Grind the soaked lentils to a dough-like consistency without using water. Make the dough a little grainy.
Mix in the rest of the dry ingredients and shape the dough into slightly flat rounds. Heat oil over high flame, put in as many balls as fit in without their touching each other. Turn after about 10 seconds and lower heat. Cook to make it firm but donot turn them brown.
Keep it aside to cool down and cut them into thick slices.
Now, deep-fry the slices and make them crisp before serving. Serve with green chutney.

PURAN POLI
Ingredients :
300gms. chana (yellow gram) dal
300 gms. jaggery (molasses) or sugar
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve

Method
Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour. But this method will consume more ghee and therefore increase the calorie level.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

GUJIA
Ingredients :
500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water.
500 gms sugar.

Method
Mix six tablespoons of oil with maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft dough. Set aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour. Add sugar into the khoya and mix well. Add almonds and kismis. Fry for a few minutes and remove from the fire. Let it cool.
Send Recipes
Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati. Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards. Take care that the filling does not ooze out.

Deep fry these gujjias, a few at a time, till they are a deep golden brown. Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up.
Store in an airtight glass jar.

PAPRI
Ingredients :
1/2 kg besan.
1 tsp mustard oil.
1 tsp(heaped) salt
1 small tsp red chilli powder
1 cup water
1 tsp methi leaves.(chopped fine)
1/4 kg maida.

Method
Mix besan, salt, red chilli powder and oil well. Knead the mixture into dough. Knead for about five minutes. Add the methi leaves. Knead for another three minutes. Make the dough into a big round ball and throw the dough on the plate to soften it. This should be done for about seven minutes.

Heat oil in a deep-frying pan, on very high heat. While oil is heating, rub some oil on your palm and roll out the dough into a long strip about one inch thick. Cut the roll into inch size pieces. Keep rubbing oil on your palms to keep the roll moist. Flatten each piece out into a round shape and roll it into small chapatis. Lightly dust both sides of the small chapatis or papris with maida.

Fry very lightly, turning the flame from medium to low as required. Do not let the papris turn brown or red. They should look golden yellow when ready. Send Recipes
Drain oil and store in an airtight container.

Dahi Bhalle
Ingredients: (Serves 4)
For the bhallas:
1 cup (200 g) lentils (dhuli urad dal)
600 ml water
1/2 tsp (2 g) salt
1 tsp (5 g) cumin seeds
2 tsp (10 g) ginger, chopped
5 g green chillies, chopped
250 ml oil
For the curd mixture:
2 cups (400 ml) thick curd, beaten
1 tsp (5 g) sugar
1/2 tsp (2 g) salt
3/4 tsp (4 g) cumin powder
1/2 tsp (2 g) black rock salt
1/2 tsp (2 g) white pepper powder
For the garnishing:
1 tsp (5 g) ginger, julienned
1 tsp (5 g) green chillies, julienned
5 g coriander leaves, chopped
a pinch of chilli powder
a pinch of cumin powder
4 sprigs mint leaves
2 2/3 tbs (40 ml) tamarind chutney

Method
Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green chillies. Mix well. Shape into even sized balls.

Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry till golden brown. (Make a hole in the centre of the ball with the thumb just before frying). Remove and drain on paper towels.

To prepare the curd mixture:
Soak the prepared balls in sufficient lukewarm water till they are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd mixture. Keep aside for 10 to 15 minutes.
Serve chilled, garnished with ginger, green chillies, coriander leaves, chilli powder, cumin powder, mint leaves and tamarind chutney
Send Recipes

Malpua

Ingredients:
Malpua3 cups of fine wheat flour
1 cup fine semolina (Suji)
2 cups grated jaggery (gur)
2 Tablespoons ghee
1 Tablespoon peppercorns
2 cups milk
1 Lime
1 Tablespoon curd
Pinch each of salt and soda.

Method:
Place the flour and the semolina in a dekchi along with the milk, curds, jaggery and the pinch of salt. Beat at least for 5 to 7 minutes so that the mixture becomes light and fluggy. Pound the peppercorns coarsely & add to the mixture.
Heat two tablespoons of ghee and pour over the mixture. Mix well, cover the dekchi and let stand for 7/8 hours in a warm place.

The mixture would have risen by this time. Stir it well. If it is thick, add a little milk or water to bring it to the pouring consistency. Add and blend in it the pinch of soda and juice lime.

Place a deep frying pan with lot of ghee in it, when it is heated lower the fire, gently put in one tablespoon of the ready batter into the heated ghee. Fry to a golden brown colour on both sides. While frying splash to make it porous and crisp. Take out with a slotted spoon & place in a strainer so that the extra ghee drips down.
Thus fry - Malpuas can be stored for a week or so.

Sweet Kachoris
Ingredients:
250 gm flour
1 tbsp besan
1 tbsp ghee
water for kneading
oil for deep frying

Filling:
100 gm caster sugar
150 gm khoya
100 gm chopped dried fruits
1/4 tsp green cardamom seeds

Saffron Syrup:
250 gm sugar
250 ml water
1/2 tsp saffron strands - soaked in 1 tbsp water

Method:
1. Sieve the flour and besan into a bowl. Rub ghee into the flour with fingertips. Put some water and knead well until dough is smooth.
2. Cover and keep it to cool for fifteen minutes. Mix all filling ingredients together.
3. For the syrup, dissolve the sugar in the water. Boil for five minutes. Stir in saffron and liquid.
4. Roll out dough into flat discs about 4" in diameter. Put the filling in the center and seal the roll with a little water on its edges.
5. Fry kachoris over a slow flame in hot oil. When it turns golden brown take it out carefully and drain the excess oil.
6. Break the top of the kachoris and pour in 1 big spoon of saffron syrup before serving.

Holi Special Recipes - Bhang

2008-03-21T07:08:00.001+05:30

Holi Special Recipes - Bhang

Here are some exotic and intoxicating Bhang Recipes to help you enjoy the Holi Festival the traditional ways !! Relish these Bhang dishes with friends and dear ones and add more excitement to Holi celebrations.

Flavoured bhang drink
Ingredients
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon)
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar

Method
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes.
Now strain the water and marijuana through a piece of muslin cloth, collect the water and save.

Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water.
Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass.

Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue.

Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk.

Chill, serve, and enjoy.

Hot Buttered Bhang
Ingredients
half a cube (1/8 pound) of butter or ghee
1/3 - 1/2 oz. Of Marijuana Leaves
8 ounces of Vodka
1-2 pinches Cardamom seed
honey

Method
In a pan, melt the butter or ghee. Break up the marijuana leaves into the pan. Once the butter and leaves are hot and sizzling, add in 8 ounces of vodka. Be careful that the hot butter doesn't make the mixture splatter. Pour the Vodka in swiftly to avoid problems. Continue boiling the mixture for roughly 30 more seconds, stirring simultaneously. Add a pinch or two or powdered cardamom seed while boiling.

Once mixture has been boiled to desired amount, strain the fluids and mash the contents through a strainer. You should use a tool like a spoon to try and squeeze all the juices out. Throw away the mush, or reboil to try and bet more juices out. Pour the liquid into two 4 ounce wine glasses.

This Recipe serves two people. This is an extremely efficient method for extracting the THC. Add honey to taste and enjoy as a hot chocolate-esque Drink!

The effects of the recipe will be felt within 15 withings. Prepare to have a good time!

Holi Special Recipes - Thandai Five

2008-03-21T07:05:00.001+05:30

Holi Special Recipes - Thandai Five

Thandai Recipes: Five
Ingredients:
1.75 oz. (¼ cup) almonds, blanched
1.75 oz. (¼ cup) pistachios, blanched
1.75 oz. (¼ cup) poppy seeds - soak in water for 1 hour
1.75 oz. (¼ cup) cashews, blanched
1.75 oz. (¼ cup) melon seeds, blanched
½ tsp. cinnamon powder
8-10 black pepper corns
20-25 rose petals
6 ¹/3 cups milk
1¾ cup sugar
Send Recipes¹/8 tsp. whole saffron
8-10 green cardamoms

Method:
Heat sugar and milk. Add saffron when sugar dissolves in milk. Turn off the flame. Combine almonds, pistachios, soaked poppy seeds, cashews, melon seeds, rose petals and a little milk to make a paste. Combine cinnamon, cardamom and pepper and grind to a powder. Add this powder to the paste. Mix the paste with a little milk, then add it all to the remaining milk. Serve cold.

Thandai Recipes: Six
Ingredients:
2 glasses of whole milk
1 cup water
1 tablespoon blanched almonds
1 tablespoon Pistachios
1 tablespoon Poppy Seeds
6 cashew nuts
Powdered cardamom, Cinnamon, Nutmeg- a pinch each
Honey as per taste

Method:
Bring the water to boil in a small sauce pan. Add the spices. Remove from heat and set aside to cool for 10 minutes.
Make a fine paste of all the nuts and poppy seeds along with the heated spices. Pour into a strainer lined with a damp cloth and set over a clean bowl. Squeeze all the milk out of the nuts by tightening the cloth by wringing it. You may use the nut pulp for thickening Indian curries or in baking.
Mix this paste with the other spices into the milk and stir well. Mix the honey and chill. Serve in glasses with crushed ice.

Thandai Recipes: Seven
Ingredients:
8 almonds
8 pistachios
1 tsp poppy seeds
1 tsp aniseed
5 gm black peppercorns, crushed
Send Recipes2 tsps dried melon, muskmelon seeds
3 cups milk, chilled
6 tsps sugar
2 cups water, chilled
Rose petals for garnish

Method:
Soak the almonds and pistachios in warm water till their skins peel off. Grind them into a paste with the rest of the spices. Add cold water to the paste and mix well. Strain through a damp muslin cloth. Add the milk and sugar. Chill. Serve garnished with rose petals.

Holi Special Recipes - Thandai

2008-03-21T06:59:00.002+05:30

Holi Special Recipes - Thandai

On the colorful festival of Holi try out these refreshing Thandai Recipes and add more joy to Holi festivities. In case you also have devised a Thandai Recipe, please do share it with us. We promise to carry your recipe along with your name in this comprehensive web site on Holi Festival.

Thandai Recipes: One
Ingredients:
1 1/2 litres water
1 1/2 cups sugar
1 cup milk
1 tbsp. almonds
1 tbsp. kharbooj/tarbooj seeds skinned (commercially available)
(these are skinned dried seeds of watermelon and cantaloupes)
1/2 tbsp. khuskhus (poppy seeds)
1/2 tbsp. saunf (aniseed)
1/2 tsp. cardamom powder or 15 whole pods
1/2 tsp. rose water (optional)
Send Recipes1 tsp. peppercorns whole
1/4 cup dried or fresh rose petals (gulkand variety)

Method:

* Soak sugar in 1/2 litre of the water used. Keep aside.
* Wash clean all other dry ingredients, except cardamom if using powder.
* Soak in 2 cups of remaining water. Keep aside.
* Allow all soaked items to stand for at least 2 hours.
* Grind all soaked ingredients to a very fine paste. (not sugar)
* Use a stone grinder (manual or electric) if possible.
* When the paste is very fine, mix remaining water.
* Place a strong muslin strainer over a large deep vessel.
* Press through muslin with back of palms, extracting the liquid into vessel.
* Add remaining water, a little at a time to extract more.
* Pour back some of the extract and press, repress.
* Repeat this process till the residue becomes dry and husk like.
* Add milk, sugar and rosewater to the extracted liquid.
* If using cardamom powder mix it in with the milk.
* Mix well. Chill for a hour of two before serving.
* Making time: 45 minutes
* Makes: 8 glasses (approx.)

Shelf life: Refrigerated 35-40 hours

Thandai Recipes: Two
Ingredients:
15 almonds
2 tsp aniseed
2 tsp poppy seeds
8 cardamom pods
12 tsp sugar
2 tsp peppercorns
2 tsp cumin seeds
Send Recipes300ml water
400ml milk
4 tsp crushed ice

Method:
Grind all the spices, with the almonds separate. Blend together in a large bowl, and add water and milk. Strain through cheesecloth until liquid is smooth. Serve cold.
Serves 4-5

Thandai Recipes: Three
Ingredients:
250 gms sweetened condensed milk
1 1/2 litre milk
10 almonds, soaked in water and peeled
6 pepper corns
4 cardamoms, crushed
2 tsp fennel seeds (saunf)
1 tsp khus essence (poppy seeds)
Few ice cubes, crushed

Method:
Grind well the peeled almonds, cardamom and fennel seeds to a fine paste and mix with the rest of the ingredients. Strain the mixture well.
Take crushed ice cubes in a glass till half and fill the rest with the above mixture.
Serve garnished with rose petals.
Makes for 12 glasses
Preparation time: 5-10 minutes

Thandai Recipes: Four
Ingredients:
Milk, sugar, pistachios, almonds, walnuts etc., some charas or bhang.
Powder all dry ingredients and place in a coarse cloth. Heat milk and sugar slowly, holding the cloth with pistas etc. in the milk. Every now and again, squeeze excess liquid from the mass in the cloth. Once the milk has taken the bhang/charas and flavour from the nuts, chill and serve cold.

Rice Dishes - Lemon Rice

2008-02-08T09:55:00.000+05:30

Rice Dishes - Lemon Rice

Ingredients:

Basmati rice 2 cups
Lemon juice 5 tbsp.
Mustard Seeds 2 tsp.
Urad Daal 2 tsp.
Chana Daal 2 tsp.
Dried Red chillies 2-3
Turmeric Powder 1/2 tsp.
A pinch of asafoetida
Roasted Peanuts 1/2 cup
Curry leaves 10-12
Grated coconut 1 tbsp.
Salt to taste
Vegetable oil 2 tbsp.

Method:

1. Wash rice well before cooking.Then take rice with 3-3/4 cup water and add a little salt to it. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.Once the rice is cooked, keep it aside.
2. Heat oil in a deep frying pan or a kadai.
3. Add asafoetida, dried red chillies cut into two, urad dal and chana dal.
4. Cook until dals change colour to light brown.
5. Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more.
6. Next add turmeric powder and stir well.
7. Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains does not break.

Garnish with grated coconut and serve hot.

Rice Dishes - Jeera Rice

2008-02-08T09:46:00.000+05:30

Rice Dishes - Jeera Rice

Ingredients:

Basmati rice 2 cups
Thinly sliced onion 1 small size
Cumin seeds 1 tsp.
Cumin powder 2 tsp.
Vegetable oil 2 tbsp.
Salt to taste

Method:

1. Wash rice well before cooking. Add 3-3/4 cup water and keep aside.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds start spluttering, add onion and fry until the onions turn transparent in color.
4. Then add cumin powder.
5. Add rice and salt & mix well.
6. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking

Serve hot.

Rice Dishes - Hara Pulao

2008-02-08T09:43:00.000+05:30

Rice Dishes - Hara Pulao

Ingredients:

Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {
green Coriander leaves,
green chillies,
ginger}

1 bunch (about 100 grams)
4
an inch
Salt to taste
Garam Masala Powder

Method:

1. Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
2. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
4. Add paste of coriander leaves, green chilli and ginger to it.
5. Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
6. Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice once while its getting cooked.

Green spicy pulao is ready to serve. Decorate with chopped green coriander leaves.

Rice Dishes - Carrot Rice

2008-02-08T09:40:00.000+05:30

Rice Dishes - Carrot Rice

Ingredients:

Basmati Rice Cooked 2 cup
Grated carrot 1 cup
Thinly sliced onions 1 medium size
Thinly sliced green chilli 2
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Bay leaf 1-2
Curry leaves 8-10
Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp.
Garam Masala Powder 1/2 tsp
Chopped Coriander leaves 2 tbsp
Salt to taste
Vegetable oil 2 tbsp.

Method:

1. Heat oil in a deep frying pan or kadhai.
2. Add mustard seeds. When the mustard seeds start crackling add cumin seeds and bay leaf. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Add thinly sliced onions, green chillies and fry till pink.
4. Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.
5. Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.

Carrot Rice is ready to serve. Decorate with chopped green coriander leaves.

Biryani Recipes - Vegetable Biryani

2008-02-08T09:38:00.000+05:30

Biryani Recipes - Vegetable Biryani

Ingredients
1 1/2 c uncooked long grain rice
3 pinches of saffron
2 onions sliced
12 cashewnuts broken into halves
2 tbsp raisins
3 tomatoes finely chopped
1/4 c yoghurt
1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas)
1 tbsp chopped coriander
3 tbsp chopped mint leaves
a little milk
4 tbsp ghee
2 tbsp butter
salt to taste

To be ground in to a paste:
6 cloves garlic
1 inch piece ginger
3 cardamoms
4 green chillies
3 cloves
1 tbsp poppy seeds
2 sticks cinnamon
1 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
2 onions

Method
Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.
In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.

Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita.

Biryani Recipes - Shrimp/ Prawn Biryani

2008-02-08T09:36:00.000+05:30

Biryani Recipes - Shrimp/ Prawn Biryani

Ingredients
20 Prawns/Shrimps
1 cup Basmati rice
11/2 cup Water
1 cup Onion(thinly chopped)
3/4 cup Tomato(finely chopped)
2 inch Ginger
8 Garlic cloves
1 Green chilly
3/4 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander seeds
1 tsp Anise seeds
1 Cinnamon stick (small)
3 Cloves
Kesar(Saffron) powder a pinch
1/4 tsp Garam masala powder
1/4 cup Mint leaves
4 tbsp Coriander leaves (finely chopped)
3 tsp Oil
2 tsp Ghee or dalda
Salt to taste

Method:
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.

Biryani Recipes - Mutton Biryani

2008-02-08T09:33:00.000+05:30

Biryani Recipes - Mutton Biryani

Ingredients:
Mutton big pieces with bones - 1/2 kg
Basamati rice (soaked in water for 1/2 hour) - 1/2 kg
Onions cut into think slices - 150 grms
Tez patta (bay leaves) - 4 to 5 leaves
cloves - 5 to 6
Shajeera - 1 spoon
Cinnamom sticks (Dal Chini) - 3
Kali mirchi (Sabuth) - 4 to 5
Elachi (Big) - 2
Pudina (Mint Leaves) chopped - 1 bunch
Cashew nuts - 100 (optional)
Milk - 2 tbspn
Kesar color - 1/4 spoon
Ghee - 1 1/2 cups

Marination (for 1 to 2 hours)
Wash mutton pieces and put in an earthen pot or heavy bottom vessel.
Add to Mutton:
Ginger garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.

Prepration:
Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp. and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them. Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Meantime cook the soaked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.When the mutton is almost (see that it is not over cooked but just cooked)done, take out the cooked mutton in a plate.
Put some mutton mixture in the same bowl in which mutton was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions on top.

Immediately after the above prcedure, cook biryani on low flame that is on dum with tightly closed lid for 10 to 15 minutes .Serve hot with curd raitha, fresh green salad and boiled eggs (cut into halves).

Biryani Recipes - Hyderabadi Chicken Biryani

2008-02-08T09:31:00.000+05:30

Biryani Recipes - Hyderabadi Chicken Biryani

Ingredients:
1 kg chicken preferably in 16 pieces and a couple of drumsticks,
1 kg Basmati rice,
1 cup finely chopped onions,
2 tsp ginger and garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
6 to 10 green chillies ground to paste
3 or 4 cardamom pods,
1 or 2 tsp cumin
2 cups mint leaves,
1 cup coriander leaves
2 tsp coriander powder,
½ tsp garam masala powder,
1 cup coconut milk,
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
2 tsp dried coconut powder,
few strands of saffron,
2 cups finely sliced onions

Preparation:
1. Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice.Apply this paste onto the meat flesh and let it marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. Add garam masala and coconut powder and turn off flame when it's about ¾th cooked. Gravy should not be much, chicken pieces should look roasted.

3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semicooked grains of rice and colour them with diluted saffron for garnishing.

4. You will need a utensil of about 12" (300 mm) base. Place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.

5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.This way, keep rotating the vessel every 2-3 min for about 20 min. Everytime you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.

6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.

Biryani Recipes - Fish Biryani

2008-02-08T09:29:00.000+05:30

Biryani Recipes - Fish Biryani

Ingredients :
450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, 1 clove
4 garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajwain seeds (carom)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
½ cupghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoons fresh coriander leaves
2 tablespoons fresh mint leaves
3 Pinch yellow food color

Instructions :
1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours

2. In the meantime heat the oil in a shallow frying pan, add the cumin seeds; they should pop and splutter at once. Add the chopped onions and stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.

3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.

4. Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice is 3\4 cooked ,drain the water. Add 2 tbsp butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.

5. In a large pan place 2 inch ayer of rice at the bottom, then a layer of fish mixture, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.

6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.

7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.

8. Serve hot with Raita.

Biryani Recipes - Egg Biryani

2008-02-08T09:27:00.001+05:30

Biryani Recipes - Egg Biryani

Ingredients:
1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Preparation:
Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
Carefully prick the eggs with a fork and add to the pan.
Stir in turmeric, chili powder and fry for about 5 minutes.
Add pre-soaked rice and stir slowly and carefully for 2 minutes.
Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed. Sprinkle garam masala powder over it.
Garnish egg biryani with chopped coriander and tomato slices, serve hot.

Biryani Recipes - Easy Chicken Biryani

2008-02-08T09:26:00.000+05:30

Biryani Recipes - Easy Chicken Biryani

Ingredients:
Chicken - 1 lb cut into medium sized pieces
Onions - 2 big (sliced)
Tomatoes - 2 big (sliced)
Green Chillies - 3 - cut slanted
Ginger garlic paste - 2 to 3 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 2 to 2 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seed powder - 1/2 tsp (optional)
Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
Salt - to taste
Oil - 5 tbsp (with a little butter or ghee)
Food coloring/Saffron - a pinch
Basmatic rice - 3 cups
Mint leaves (pudina) -1/4 cup
For garnishing:
Coriander leaves (Cilantro) - a little
Fresh mint (sautéd in ghee) - a little
Raisins - 5 (optional)
Cashews - 8 (optional)

Method:
In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).
Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.

Biryani Recipes - Beef Biryani

2008-02-08T09:23:00.000+05:30

Biryani Recipes - Beef Biryani

Ingredients:
1 kg long-grain basmati rice
1 kg beef, clean and cut into average sized pieces and boiled with turmeric powder,black pepper and salt to taste
1 kg onions, sliced
1 kg tomatoes, washed,peeled and chopped into small pieces
1 cup oil
1 cup ghee
2 maggi chicken soup cubes
3 teaspoons red chili powder
1/2 teaspoon turmeric powder
3 teaspoons coriander powder
2 tablespoons ginger-garlic paste
50 g cashews
50 g fresh coriander leaves, washed and chopped
8-12 green cardamoms
4 bay leaves
15 whole black peppercorns
30 g mint leaves
salt

Method:
Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins. Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes). Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns. Mix well until it forms a dry paste.Stir in the chicken stock. Add tomato slices and cook until the water in the tomato dries up and oil floats on the top. Put the fried beef lightly crushed by hand into it. Mix in the salt as per your taste. Allow it to cook on low flame until cooked.
While it is cooking, heat oil in a skillet. Fry the remaining onions in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil. Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice comes to a boil, reduce flame and keep it covered. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.

Garnish with mint leaves, corriander leaves, cashewnuts and fried onions Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame, covered, for 10 minutes, and let it cook. Serve hot with any raita.

Non Veg Recipe - Handi Gosht (Pakistani Mutton Stew)

2007-11-21T13:06:00.000+05:30

Non Veg Recipe - Handi Gosht (Pakistani Mutton Stew)

Ingredients:

2 lb or .5 kg mutton.
1 onion (chopped)
1 tablespoon of ginger
1 tablespoon garlic
1/2 cup of cooking Oil
2 tablespoon of red chilly powder
1/4 tablespoon of turmeric(haldi) powder
1/4 cup of curd
1-1/2 tablespoon of salt
1/2 tablespoon of All Spice
1 Bari Ilaichi (big cardamom)
1 cinnamon
2 cloves
4 black Pepper
2 Choti Ilaichi (small cardamom)
1 tablespoon wheat flour (heaped, mixed with 1/4 cup of water)

Preparation:

Heat oil in a handi (frying pan) and fry chopped onion.
When onions are golden brown, add rest of masala (spices).
Add in mutton and fry well. (like we Pakistanis & Indians say it Bhoun-na)
Add curd and heat again. Then, add 2 cups of water.
Cover and cook till meat is tender.
Add flour mixture and cook for 15-20 minutes on low heat.
Put "Dam" (heat) till oil floats on top. Serve hot with Roti or Rice.

Non Veg Recipe - Lamb Pot Roast

2007-11-21T12:55:00.000+05:30

Non Veg Recipe - Lamb Pot Roast

Ingredients:
* 2.5 kg leg of lamb
* 2 tsp garam masala
* 2 tsp garlic (crushed)
* 2 tsp fresh ginger (chopped)
* 1 tsp salt
* 4 black peppercorns
* 2 tsp black cumin seeds
* 3 cloves
* 1 tsp chili powder
* 3 tbsp lemon juice
* 1 large onion
* 1 1/4 cups vegetable oil
* approx. 9 cups water
* fresh salad greens
* pomegrante potatoes - side dish

preparation:

* Remove as much fat as possible from the lamb (use a sharp knife)
* Using a fork, prick the lamb all over (easier penetration of flavor)
* In a bowl, combine the ginger, garlic, garam masala, black cumin seeds, peppercorns, cloves and chilli powder
* Stir in the lemon juice, mix everything well together
* Spoon mixture all over the lamb, taking care to rub into the meat thus making sure it is well coated
* Set aside for 1/2 hour
* Heat oil in a large roasting pot
* Add the meat and place the whole onion beside it
* Add water to cover the meat then cook in oven for 2 to 3 hours, turn occasionally
* Should water evaporated after a while and the meat isn't tender, add extra water
* Once water has completely evaporated, turn the meat oven to brown the other side
* Transfer the roast to a serving platter and cut into slices
* You can serve the lamb either hot or cold with salad greens of your choice and pomegranate potatoes on the side

For pomegranate potatoes side dish

* 1 kg pototes (boiled, cut into 1 1/2" cubes)
* 1 cup pomegranate seeds (anar dana) (dried & crushed)
* 1/2 cup butter
* 1 tbsp coriander powder
* 1/2 tsp turmeric (haldi) powder
* 6 gm red chilli powder
* Salt to taste
* 6 green chillies (slit)
* 20 gm green coriander (chopped)

# Heat butter in a heavy bottomed pan
# Add coriander powder, turmeric powder, red chilli powder and half of the pomegranate seeds and stir
# Mix in potatoes
# Sprinkle salt and green chillies
# Mix gently, so the spices coat the potatoes evenly, reduce heat and simmer for 10 to 15 mins
# Remove from heat
# Serve hot, garnished with chopped coriander and remaining pomegrante seeds

Non Veg Recipe - Spicy Lamb Curry

2007-11-21T12:53:00.000+05:30

Non Veg Recipe - Spicy Lamb Curry

Ingredients

* 450g lean lamb (cubed)
* 2 tsp cumin seeds
* 2 tsp dry unsweetened coconut
* 1 tsp mixed mustard and onion seeds
* 2 tsp sesame seeds
* 1 tsp fresh ginger (chopped fine)
* 1 garlic clove (crushed)
* 1 tsp chili powder
* 1 3/4 cups vegetable oil
* 3 onions (sliced)
* 3 3/4 cups water
* 2 tbsp lemon juice
* 4 fresh green chillies (split)

Preparation:

* In a pan or skillet, dry roast the cumin and coriander seeds first
* add in dry unsweetened coconut, mixed mustard and onion seeds follwed by sesame seeds
* Shake frequently to prevent spices from burning
* Remove aside
* Grind roasted spices using a pestle and mortar
* Mix the roasted spices with ginger, garlic, chili powder, salt and cubed lamb together in a bowl
* Heat 1 1/4 cups of oil in a pan
* Add onion slices and cook till golden brown
* Add the meat mixture to the onions
* Stir-fry everything over low heat (5 to 7 mins)
* Add water and simmer for 45 mins, stir occasionally
* When meat is cooke through, remove pan from heat and sprikle with lemon juice
* Heat remining oil in a separate pan
* Add the split green chillies and reduce heat, cover with lid
* Remove pan from heat after 30 secs, let cool
* Pour chili-oil mixture over lamb curry and serve hot with steamed rice

Non Veg Recipe - Spicy Lamb Chops

2007-11-21T12:50:00.000+05:30

Non Veg Recipe - Spicy Lamb Chops

Ingredients

* 1 kg lamb chops
* 2 tsp fresh gingerroot (chopped fine)
* 2 garlic cloves (crushed)
* 3 1/4 cups water
* 2 eggs
* 1 1/4 cups oil
* 1 tsp pepper
* 1 tsp garam masala
* 1 tsp black cumin seeds
* 1 1/2 tsp salt
* boiled potatoes (garnish)
* tomatoes wedges (garnish)
* 1 lemon (garnish)
* 1 bunch cilantro (chopped)

Preparation:

* Trim excess fat from lamb chops using a sharp knife
* In a bowl, combine the ginger, garlic, pepper, garam masla, cumin seeds and salt
* Rub mixture all over lamb chops
* Using a pot, bring the water to boil
* Add the lamb chops and spice mixture, cook for 45 mins, stir occasionally
* When water evaporates, remove from heat and allow to cool
* In another bowl, beat the eggs using a fork
* Heat oil in a skillet
* Dip lamb chops into beaten egg, then cook them in oil for 3 mins turning once
* Transfer the cooked lamb chops to a serving platter
* Garnish with boiled potatoes, tomato and lemon wedges and cilantro

Non Veg Recipe - Spicy Leg of Lamb (Moghlai Raan)

2007-11-21T12:47:00.000+05:30

Non Veg Recipe - Spicy Leg of Lamb (Moghlai Raan)

Ingredients:

* 2 kg leg of lamb
* 4 large onions
* 4 cloves garlic
* 1 large piece fresh ginger root
* 1 tbsp desssicated non-sweet coconut
* 1 tbsp ground almonds
* 2 tsp ground turmeric leaves
* 2 tsp turmeric powder
* 1 tbsp garam masala
* 1 tbsp cumin seeds
* 2 tsp chilli powder
* dash of lemon juice
* 1/2 cup plain yogurt
* 2 tbsp tomato puree
* 10 cloves
* dash of salt
* 2/3 cup dried sultanas or raisins

Preparation:

* Wash and clean the lamb, trim all fats and skin
* Using a food processor, process the onions, garlic and ginger together
* Put mixture into a bowl, add in the dessicated coconut, ground almonds, ground coriander leaves, turmeric powder, garam masala, cumin seeds, chilli powder, lemon juice, yogurt and tomato puree
* Mix everything well together
* Make some ganshes all over the lamb and insert the cloves into the gnashes
* Spread the mixture onto the meat and prick the meat all over using a sharp fork
* Leave to marinade in the refrigerator (4 hours) or overnight
* Place meat with marinade into a roasting pan
* Preheat oven to moderate temperature
* Sprinkle with salt and sultanas or raisins
* Bake leg of lamb in oven till meat becomes very tender (2 to 3 hours)
* Baste with mariande once in a while

Non Veg Recipes - Saag Gosht

2007-11-21T12:38:00.000+05:30

Non Veg Recipes - Saag Gosht

Servings

6

Ingredients

1 pound Lamb cut into 1-inch cubes
1 Chopped Onion
4 tsp Ground Coriander
1 tbsp Mustard Seeds
2 tsp Ground Cumin
1 tsp Chili Powder
1 tsp Turmeric
1/4 cup Plain Curd
1 inch Chopped Ginger
3 Crushed Garlic cloves
2 lb Spinach
1/4 tsp Salt
1/2 tbsp Oil
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas

Preparation

* Spinach should be trimmed, washed and torn in small pieces
* Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft.
* Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well
* Add 1 tbsp of curd and cook over high heat, stirring the meat until all the curd is absorbed - 3 to 5 minutes. Repeat with a second tbsp of curd, third, etc till the yogurt is used up
* When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.
* When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.

Non Veg Recipes - Mutton Rogan Josh

2007-11-21T12:36:00.000+05:30

Non Veg Recipes - Mutton Rogan Josh

Servings
6

Ingredients

1 tbsp Whole Fennel Seeds
3 1/4 cup Plain Curd
6 tbsp Vegetable Oil
1 3/4 stick Cinnamon
1/2 tsp Whole cloves
2 tsp Salt
1 pinch Asafetida
3 lb Cubed Lamb
4 tsp Paprika
1/2 tsp Cayenne pepper
1 1/2 tsp Dried Ginger
4 cup Water or beef broth
1/4 tsp Garam masala

Preparation

* Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves.
* A second later, put in the ground asafetida. A second after that, put in all the meat and the salt.
* Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way.
* Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
* Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
* Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
* Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.

Non Veg Recipes - Boti Kabab

2007-11-21T12:35:00.000+05:30

Non Veg Recipes - Boti Kabab

Servings

4-5

Ingredients :

1.5 lbs Boned Leg of lamb
2 cloves Chopped Garlic
2 tbsp Chopped Coriander Leaves
2 tbsp Lemon Juice
4 tbsp Curd
1/2 tsp Turmeric
1 tsp Salt
2 tbsp Oil
6 Green Cardamoms
1 Cinnamon Stick
2-3 Dried Red Chili
1 tbsp Coriander Seeds

Preparation

* Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
* Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
* Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
* Put the meat into a bowl and add the liquidised ingredients.
* Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
* Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
* Thread meat onto skewers leaving about ¼-inch gap between each piece.
* Mix any remaining marinade with the oil and keep aside.
* Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
* Turn the skewers over and grill for a further 2-3 minutes.
* Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
* Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
* Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.

Non Veg Recipe- Keema Matar

2007-11-21T12:32:00.000+05:30

Non Veg Recipe- Keema Matar

Servings
6

Ingredients:

1 small Finely Chopped Onion
2 inch piece Chopped Ginger
1/4 cup Vegetable Oil
1/2 tsp Cumin Seeds
1 tsp Coriander Seed
1/2 tsp Turmeric Powder
1 medium Tomato
1/4 cup Plain Curd
1 1/4 lbs Ground Lamb
1 1/4 tsp Salt
2 tsp Garam Masala
2 tbsp Fresh Lemon Juice
1 Fresh Hot Green Chili
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas

Preparation

* Put onion, finger, and garlic into container of food processor and chop finely. Put the oil in wide nonstick pan and set over medium-high heat.
* When oil is hot put in onion, ginger and garlic mixture. Stir and fry until it is somewhat brown.
* Put in cayenne , cumin seeds coriander seeds and turmeric, stir one or twice.
* Now put in the tomato and yogurt, Stir on high heat until the tomato is soft.
* Put in meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes.
* Put in 1 cup water. Stir and bring to simmer. Cover and turn heat to low and simmer for 25 minutes.
* Add lemon juice. green chili, cilantro and peas. Stir and bring back to a simmer.
* Cover and cook on low heat for 10 minutes.

Non Veg - Lamb Vindaloo

2007-11-21T12:28:00.000+05:30

Non Veg - Lamb Vindaloo

Servings
4-5

Ingredients:

3 lbs Boneless Lamb
1/4 cup Vegetable Oil
1/4 cup Cider Vinegar
3 tbsp Tamarind Pulp
1 tsp Salt
2 tbsp Vegetable Oil
1 Big White Onion
6 Garlic Cloves
2 tbsp Fresh Ginger Root
1/2 cup Vegetable Oil
3 cups Thinly sliced onions
1 tsp Ground Cumin
1 tsp Ground Mustard
3 tsp Turmeric
1 1/2 tsp Red Pepper
3 tsp Paprika
1 tsp Ground Sumac
1 tsp Ground Cinnamon
Hot Water

Preparation

* Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
* Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
* Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree.
* Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
* When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade.
* Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
* Pick out and discard the bones and serve over rice.

Non Veg Rice Dishes - Nawabi Mutton Pulov

2007-11-21T12:25:00.000+05:30

Non Veg Rice Dishes Nawabi Mutton Pulov

Ingredients:

Basmati rice 325 gms.
Mutton, cut in pieces ½ kg.
Onions, sliced 3 nos.
Ginger-garlic paste ½ tbsp.
Garam masala 1 tsp.
Red chilies 3 nos.
Cinnamon 1" piece
Curd, beaten ½ cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ½ tsp.
Turmeric powder ½ tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped
As required
Jardalu (apricots ) 5 nos.
Dry fruits As required
Ghee As required

Preparation:
1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.

2.Now grind the fried onions and red chilies to a fine paste.

3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste,
turmeric powder and salt.

4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook
till done.

5.Heat ghee again in another vessel, add the whole spices, fry for a while and
then add the washed rice.

6.Add salt, warm water so that comes 1½ inch above the rice and cook till the
rice is done.

7.Remove, spread out to cool and remove the whole spices.

8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked
mutton and sprinkle little garam masala.

9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.

10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.

11.Mix and serve hot garnished with chopped coriander & pudina.

Non Veg Rice Dishes - Mutton Pulov

2007-11-21T12:21:00.000+05:30

Non Veg Rice Dishes - Mutton Pulov

Ingredients:

¼ kg. Mutton, small pieces

½ kg. Basmati Rice

½ cup butter/ghee

½ piece ginger

2 or 3 red chilies

½ tsp. turmeric powder

1 garlic finely chopped

3 or 4 onions, cut in small pieces

cashewnuts - about 10 pieces couple of bay leaves

3 or 4 cinnamon smashed/powdered

5 cloves, smashed/powdered

4 cardamom smashed

4 or 5 strings of Saffron

1 cup yogurt/curd

4 green chilies finely chopped

small bunch of finely chopped coriander leafs

½ lime squeezed into juice

Salt as required

To Grind:

Grind the ginger, cashew nuts, red chillies and garlic

into a fine paste using a blender/mixer.

Preparation:

Add the butter or ghee in a pan. Then add the onions

and fry onions

until golden brown and set aside.

Add the ground paste and fry in the pan with 1tsp

ghee/butter

After the oil separates from the paste, add the mutton

and fry

further.

Add little water as required for gravy consistency

Cook covered in low flame till meat is cooked

Boil rice with bay leaves in a vessel and remove when

'almost' cooked.

Add salt, drain and set aside.

Add little water to yogurt/curd if too thick.

Then take a fine piece of muslin and strain the

yogurt/curd

Add the turmeric, smashed cloves, cinnamon, cardamom,

turmeric and finely chopped green chillies. Then add

the coriander

leaves.

Add lime juice to enhance the taste and mix well.

Add curd mixture to mutton. Stir well.

Dissolve saffron in few tspns of milk and sprinkle

over half the rice

In a large pan put rice, mutton and fried onions in

alternate layers

and repeat the process till everything is put.

Add 2 tspn of ghee over the rice. Cook covered in low

flame until rice

is fully cooked .

Non Veg Rice Dishes - Mutton Briyani

2007-11-21T12:10:00.000+05:30

Non Veg Rice Dishes - Mutton Briyani

Ingredients :

Basmathi Rice - 200 gms
Onion - 1
Tomato - 1
Coriander leaves Curry leaves,Bay leaves,
Cloves, cinnamon, Cardamom - each 2
Mutton - 100gms

To grind :

Ginger & garlic paste - 5 tsp
Green chillies -5,
coriander powder - 5 tsp,
turmeric powder -3 tsp, ½ onion. Grind separately
Cloves - 2, cinnamon - 4, Cardamom - 4, Aniseed - 4 tsp - Crush them separately.

To marinate the Mutton :

Mutton - 100 gms Curd - 250 gms Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes

Preparation :

Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes.

When they are cooked, add the spices & bay leaves. Add the green chillies & the marinated chicken After 15 minutes after adding the Mutton Reduce the flame and add the Ground pastes one by one .

Finally add the basmathi rice. & salt And add water in the ratio of 2 cups of water for 1 cup of rice.

Finally add some ghee to the rice

Tip : In pressure cooker let the rice cook for 4 whistles

Ganesh Chaturti: Recipes: Puran Poli

2007-09-09T18:38:00.000+05:30

Ganesh Chaturti: Recipes: Puran Poli

PURAN POLI

Ingredients

1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbspOil
For frying Oil / Ghee

Inner Filling

1 - 1/2 cup Jaggery
1 - 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder

Method

* Blend the ghee and masala with the maida. Using water make a soft smooth dough. Leave under a wet cloth for 40-50 minutes.
* Knead again. Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours.
* Put the dal in the cooker till one whistle.
* Drain the water. Grind to a paste and with the jaggery and cardamom powder.
* The filling should not be watery.
* Make small balls of the filling. Divide the dough into small balls and flatten them.
* Place one ball of filling on the dough and cover and seal up the filling.
* Carefully roll out the dough into thick puris making sure the filling does not come out.
* Fry on a tawa pouring ghee around it. Cook on both sides.

Ganesh Chaturti: Recipes: Rawa Ladoo

2007-09-09T18:34:00.000+05:30

Ganesh Chaturti: Recipes: Rawa Ladoo

RAWA LADDU

Ingredients

100 g Semolina (Suji/Rava)
250 ml Milk, Toned
10 g Ghee
15 tsp Aspartame (Artificial sweetener)
1 pinch Cardamom

Method

* Roast semolina in a non-stick pan on low heat till it slightly turns brown.
* Add ghee and milk.
* Stir till mixture becomes sticky.
* Add powdered cardamom and mix.
* Remove the pan from heat and add the sweetener and mix.
* Remove the pan from heat and add the sweetener and mix.
* Form the dough in to small balls.
* Serve when dry.

Makes: 10 Ladoos.

Ganesh Chaturti: Recipes: Motichoor Ke Laddu

2007-09-09T18:32:00.000+05:30

Ganesh Chaturti: Recipes: Motichoor Ke Laddu

MOTICHOOR LADOO

Ingredients

2 1/2 cups Gram flour (not superfine variety)
500 ml.Milk
1/2 tsp. Cardamom powder
3 cups Ghee
A fineholed shallow strainer spoon

For Syrup

2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp. Milk
3 cups Ghee

Method

For Syrup:

* Put sugar and water in a vessel and boil.
* When sugar dissolves, add milk.
* Boil for 5 minutes till scum forms on top.
* Strain and return to fire.
* Add colour and boil till sticky but no thread has formed.
* Add cardamom powder and mix. Keep aside.

For Boondi:

* Mix flour and milk to a smooth batter. Mix all the ingredients mentioned under stuffing except milk.
* Heat ghee in a heavy frying pan.
* Hold strainer on top with one hand.
* With the other pour some batter all over the holes.
* Tap gently till all batter has fallen into hot ghee.
* Stir with another strainer and remove when light golden.
* Keep aside. Repeat for remaining batter.

To Proceed

* Immerse boondi in syrup.
* Drain any excess syrup.
* Spread in a large plate. Sprinkle few tsp. hot water over it.
* Cover and keep for 5 minutes.
* Shape in laddoos with moist palms.
* Cool and keep open to dry, before storing in containers.

Making time: 1 hour
Makes: 25 pieces

Ganesh Chaturti: Recipes: Puliyodarai (Tamarind Masala Rice)

2007-09-09T18:30:00.000+05:30

Ganesh Chaturti: Recipes: Puliyodarai (Tamarind Masala Rice)

PULIYODARAI

Ingredients:

Good Quantity of Tamarind
Cooked Rice according to need
4 - 5 Cups water
Few Corriander Seeds
Few Red Chillies
5 -6 Spoons of Oil
Few Mustard seeds
Few Methi seeds
1/2 Cup Udad dal
1/2 Cup channa dal
Few Red chilli
Hing
Few Curry leaves & groundnuts

* Soak a good quantity of tamarind in hot water, allow it to soak for about 10 minutes after that remove the pulp, it should approximately be about 4-5 cups.
* Meanwhile grind coriander seeds (daniya seeds) and red chillies into a fine powder.
* Heat till oil take about 5-6 spoons of oil.
* Splatter mustard seeds, methi seeds, udad dal, channa dal, red chilli, hing, curry leaves & groundnuts. Fry them till golden brown.
* Splatter mustard seeds, methi seeds, udad dal, channa dal, red chilli, hing, curry leaves & groundnuts. Fry them till golden brown.
* Put 1 spoon of red chilli powder, 1/2 spoon of turmeric powder and add the tamarind water into it.
* Once it is boiling add the salt according to taste, and the grinded powder.
* Allow it to reduce in volume, soon you will see the oil leaving the sides of the pan. When it attains a chutney consistency, remove from flame.
* Check for the salt and chilli, if more add a little jaggery in the end.
* Mix it with rice for pulliodirai.

Ganesh Chaturti: Recipes: Moong Dal Ka Halwa (Lentil Pudding)

2007-09-09T18:21:00.000+05:30

Ganesh Chaturti: Recipes: Moong Dal Ka Halwa (Lentil Pudding)

MOONG DAL KA HALWA

Ingredients

1 1/2 cup Moong dal , Soaked
3/4 cup Mawa, Well crumpled
1 cup Sugar
1 1/2 litre Milk
1/2 tsp Saffron soaked in a little milk
5 Cardamoms powdered
6 tbsp Ghee

Method

* Grind the moong dal coarsley.
* Heat the ghee in a thick bottomed dekchi and fry the dal till golden.
* Add milk and cook till the milk has been absorbrd.
* Add mawa and cook on a low fire, stirring continously till the dal and the mawa are well blended.
* Remove from the fire and keep aside.
* Make sugar syrup of one thread consistencey, add saffron and cardomom powder to it.
* Add the fried dal to the syrup and stir quickly till it mixes well.
* If you want you can add thin silvers of blanched almonds.

Ganesh Chaturti: Recipes: Gujiya (Karanji)

2007-09-09T18:18:00.000+05:30

Ganesh Chaturti: Recipes: Gujiya (Karanji)

KARANJI

Ingredients

1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds

Method

* In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough.
* Cover with wet cloth and set aside.

For the Stuffing

* Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.

To Proceed

* Divide the dough into 20-25 sections, roll them out into flat round pancakes.
* Place a spoon of stuffing at the centre and fold the pancake in half.
* Use a cutter to create the fluted crescent border and cut off excess dough.
* You can seal the edges by applying a little milk and pressing down hard.
* After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Ganesh Chaturti: Recipes: Kaju Katli Barfi

2007-09-09T18:16:00.000+05:30

Ganesh Chaturti: Recipes: Kaju Katli Barfi

KAJU BURFI

Ingredients

1/4 kg. Cashew nuts
100 gms. Ground sugar
25 ml Water

Method

* Grind cashew nuts, and sugar separately.
* Make syrup with sugar and water, boiling only once.
* Add cashew nuts on low heat.
* Mix well.
* Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin.
* Cut into squares/diamond shapes.

Ganesh Chaturti: Recipes: Besan Ke Laddu

2007-09-09T18:15:00.000+05:30

Ganesh Chaturti: Recipes: Besan Ke Laddu

BESAN LADOO

Ingredients:

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

Method:

* 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.
* Laddus are ready to be served.

Ganesh Chaturti: Recipes: Modak (Steamed Dessert Dumplings)

2007-09-09T18:12:00.000+05:30

GANESH CHATURTHI RECIPES

Ganesh Chaturthi - the birth anniversary of Lord Ganeshji, is celebrated as Ganesh Chaturthi. This festival comes on the 4th day of Bhadarva Shukla-Paksh of the Hindu calendar in (August/September). A special sweet dish called Modak, other sweets and milk is offered to idols of Lord Ganeshji at home and in temples, and worshippers visit Ganesh temples to perform Ganesh Puja.

Ganesh Chaturti: Recipes: Modak (Steamed Dessert Dumplings)

MODAK

Ingredients

3 cups Rice flour
6 cups Water
3 tsp. Oil
4 cups Coconut, grated
2 cup Sugar
1/2 cup Dry fruits
1/2 cup Milk

Method

For the Rice Dough

* Boil the water & oil and remove from heat.
* To it add the rice flour, cover and allow it to cool.
* Later, knead well and keep aside.

For the Stuffing

* Mix all the ingredients mentioned under stuffing except milk.
* Put this mixture on a medium heat and cook stirring all the time.
* Then add the milk, mixing well and remove off the heat once it is totally dry.

To Proceed

* Make balls of the rice dough.
* Make a small hollow in the center and place the stuffing in the middle.
* Now join the open edges together and give it a shape like a whole garlic.
* Steam these modaks for 10 minutes, take off, cool and keep in air-tight containers.

Okra Curry - Vegetarian Recipes

2007-09-09T18:10:00.002+05:30

Free Indian Recipe for
Okra Curry - Vegetarian Recipes

(Masala Bhindi)
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil

Okra Curry Recipe Directions:
Heat oil in a non.stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders and tomato for five minutes on medium low heat. Add potato, okra, turmeric and chilli
powders and salt and cook on medium low heat for half an hour.

Poha - Vegetarian Recipes

2007-09-09T18:10:00.001+05:30

Free Indian Recipe for
Poha - Vegetarian Recipes

2 cups flattened rice (poha)
available at any Indian grocery store.
2 cups water
1 potato, chopped small
2 tablespoons ghee
1 onion, chopped fine
1/4 cup groundnuts (raw peanuts)
1/2 teaspoon turmeric (just enough to color the rice)
1/2 teaspoon mustard seeds
Lemon juice, to taste
Salt and pepper

Poha Recipe Directions:
Soak the flattened rice (poha) in water and set aside.
In a large round.bottomed frying pan, heat the ghee till very hot. Add mustard seeds, onion, potato and groundnuts. When the mustard seeds are tender,
cover with water and cook till potato and groundnuts are tender.

Drain off any excess water from the soaked rice. Add the turmeric to the rice until it's a nice golden yellow. Add the rice to the frying pan and mix with the
potato.onion mixture until hot. Add salt, pepper and lemon juice to your taste.

Paneer Cheese - Vegetarian Recipes

2007-09-09T18:09:00.001+05:30

Free Indian Recipe for
Paneer Cheese - Vegetarian Recipes

12 cups whole milk
2 teaspoon salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice

Directions for Paneer Cheese Recipe:
In a 5.quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.

Line a large strainer or colander with several layers of pure cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much
liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.

Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Yields about 1 pound.

Masoor Dhal and Onions - Vegetarian Recipes

2007-09-09T18:07:00.000+05:30

Free Indian Recipe for
Masoor Dhal & Onions - Vegetarian Recipes

(Mushoor dhal pyaj phoron diye)
2/3 cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste

Masoor Dhal & Onions Recipe Directions:
Pre.cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.

Green Beans - Vegetarian Recipes

2007-09-09T18:06:00.001+05:30

Free Indian Recipe for
Green Beans - Vegetarian Recipes

(Gujerati)
1 lb. fresh green beans
4 tablespoons vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, peeled and finely chopped
1 hot red dried chile, crushed
1 teaspoon salt
1/2 teaspoon granulated sugar
Black pepper to taste

Directions for Green Beans Recipe:
Trim the beans and cut into 1.inch lengths. Blanch by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes. Drain in a collander, rinse under cold running water and set aside. Heat the oil in a large frying pan over medium heat. When hot, add mustard seeds. As soon as they begin to pop, add garlic and stir until lightly brown.

Add crushed red chile and stir for a few seconds. Add green beans, salt and sugar. Stir to mix. Turn heat to medium/low. Stir and cook the beans for 7 to 8 minutes until they have absorbed the spiced flavors. Add black pepper, mix and serve.

Green Moong Dhal - Vegetarian Recipes

2007-09-09T18:05:00.001+05:30

Free Indian Recipe for
Green Moong Dhal - Vegetarian Recipes

2/3 cup green moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
2 tsp. salt or to taste

Directions for Green Moong Dhal Vegetarian Recipe:
Pre.cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat.

Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and remove from heat.

Chickpea Curry - Vegetarian Recipes

2007-09-09T18:03:00.000+05:30

Free Indian Recipe for
Chickpea Curry - Vegetarian Recipes

(Chole Masale)
1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves

Chickpea Curry Recipe Directions:
Heat oil in a non.stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves.

Cheela Tomato - Vegetarian Recipes

2007-09-09T18:02:00.000+05:30

Free Indian Recipe for
Cheela Tomato - Vegetarian Recipes

1 pound tomatoes, peeled and pureed
1 pound besan or gram flour
4 green chillies, minced
1 small bunch of coriander leaves, minced
1 teaspoon til (sesame seeds)
1 teaspoon turmeric powder
Salt and chilli powder to taste
6 teaspoons sugar

Cheela Tomato Recipe Directions:
1. Form a soft batter by mixing together all the above ingredients.
2. Heat a griddle (tawa) to smoking. Then lower the heat and grease it well with ghee.
3. Put 1/4 cup of batter on it and spread it into a thin even round shape. When the undersides turn golden, put a little more ghee around the edges and turn over.
4. Remove from heat when both sides turn golden brown. Serve piping hot with green chutney.

Bhindi Dopiyaza - Vegetarian Recipes

2007-09-09T17:58:00.000+05:30

Free Indian Recipe for
Bhindi Dopiyaza - Vegetarian Recipes

1 lb. okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped cilantro

Bhindi Dopeaza Recipe Directions:
Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve with rice, naan or pita bread.

Bhakari - Vegetarian Recipe

2007-09-09T17:56:00.000+05:30

Free Indian Recipe for
Bhakari - Vegetarian Recipe

2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water

Bhakari Recipe Directions:
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.

Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.

Alu Began - Vegetarian

2007-09-09T17:51:00.000+05:30

Alu Began - Vegetarian Recipes

1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoon oil
1/2 cup chopped cilantro

Alu Began Recipe Directions:
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes. Add potato and eggplant, and cook for 13 to 15 minutes. Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nan, pita bread or rice.

Chicken Kandhari Kofta - Mughlai >Main Course

2007-08-14T17:25:00.000+05:30

Serves 2

Preperation Time 30 Minutes

Contents
Chicken

Ingredients
500 gms of chicken mince
½ tspn of cinnamon powder
Salt to taste
3 tblspns of oil
¾ cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
½ cup of tomato puree
2/3 cup of cashewnut paste
½ tspn of garam masala powder
2 tblspns of pomegranate syrup
½ cup of fresh cream

Recipe
1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.

2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute, then add coriander powder and red chilli powder.

3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.

4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream.

5.Serve with naan or parantha.

Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).

Chicken Chettinad - South India >Main Course

2007-08-14T17:23:00.000+05:30

Serves 2-3

Preperation Time 15 Minutes

Contents
Chicken

Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste

Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.

2.Chop the onions and tomatoes separately.

3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.

4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.

5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.

6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.

Chicken and Mushroom Casserole - North India >Main Course

2007-08-14T17:21:00.000+05:30

Serves 4

Preperation Time 45 Minutes

Contents
Chicken

Ingredients
One kg chicken cut into serving pieces
250 gm fresh mushrooms, sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
2 chicken stock cubes
225 gm canned tomatoes
Salt and pepper to taste
Chopped parsley

Recipe

1) Preheat large browning dish for five minutes.

2) Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces.

3) Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes.

4) Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well.

5) Cover with lid and cook on High for 20 minutes. Stir once during cooking.

6) Sprinkle with choppped parsley.

Serve with boiled rice or noodles.

Curried Chicken Pieces - North India >Main Course

2007-08-14T17:17:00.000+05:30

Serves 4

Preperation Time 45 Minutes

Contents
Chicken

Ingredients
One kg chicken pieces
One tablespoon oil
One tablespoon butter
One onion, chopped
Two sticks celery, sliced
One cooking apple, chopped
One clove garlic, crushed
One tomato, skinned and sliced
One green capsicum, chopped
One tablespoon curry powder
One tablespoon flour
One-and-a-half cup chicken stock

Recipe
1) Preheat large browning dish on High in the microwave oven for five minutes.

2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking.

3) Remove chicken pieces and set aside. Wipe the browning dish.

4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes.

5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock.

6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.

Honey-spiced Chicken - North India >Main Course

2007-08-14T17:15:00.000+05:30

Serves 4

Preperation Time 45 Minutes

Contents
Chicken

Ingredients60 g (2 oz) butter
1/2 cup honey
1 tablespoon french mustard
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon mild curry powder
1 kg chicken pieces

Recipe1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.

2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to combine.

3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces over at least once during cooking time. Allow to stand 10 minutes before serving. Serve with pan juices poured over chicken.

Curried Chicken - North India >Main Course

2007-08-14T17:13:00.000+05:30

Serves 4
Preperation Time 45 Minutes

Contents
Chicken

Ingredients1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock

Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.

2) Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.

3) Remove chicken pieces and set aside. Wipe the browning dish clean.

4) Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.

5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.

6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.

Lemon Chicken - North India >Main Course

2007-08-14T17:08:00.000+05:30

Serves 4
Preperation Time 45 Minutes

Contents
Chicken

Ingredients
2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water

Recipe
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.

2. Drain chicken well and reserve marinade.

3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.

4. Add reserved marinade, blended cornflour and water to chicken. Stir well.

5. Cover and cook on High for five minutes.

Chicken Xacuti - South India >Main Course

2007-08-14T17:04:00.000+05:30

Chicken Xacuti

Serves 2-3

Preperation Time 45 Minutes
Contents
Chicken

Ingredients
Chicken 1 kg
Onions, large 2 nos
Coconut, large 1 nos
Tamarind concentrate 1/4 tsp

Salt To taste
To be roasted in one tbsp. of Oil
Red chilies 7 nos
Cumin seeds 1/2 tsp
Garlic flakes 6 nos
Poppy seeds (khus khus) 2 tsp
Cloves 5 nos
Coriander seeds 2 tbsp
Dogorful (optional) 1/8 tsp
Peppercorns 1/2 tsp
Turmeric 1/2" piece
Caraway seeds (shahjeera) 1/2 tsp
Cinnamon 1" piece
Cardamoms 2 nos
Aniseeds 1/2 tsp

Recipe
1. Grind the roasted spices together with 1 onion.

2. Grate half a coconut and extract juice.

3. Grate the other half and roast in a pan. Then grind it finely.

4. Cut meat into small pieces, salt and set aside for 15 minutes.

4. Then cook with a little water until all liquid dries up.

5. Finely chop 1 onion, and sauté it.

6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water.

7. Cook about 10 minutes.

8. Add coconut juice and tamarind. Cook until well blended.

Butter Chicken - North India >Main Course

2007-08-13T15:49:00.000+05:30

Serves 4

Preperation Time 1 Hour

Contents
Chicken

Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped

Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.

2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.

3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.

4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.

5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.

6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.

Murgh Kaali Mirch - North India >Main Course

2007-08-13T15:47:00.000+05:30

Serves 4

Preperation Time 45 Minutes

Contents
Chicken

Ingredients
1 .. medium Chicken
1 tsp .. fresh Ginger paste
1 tsp .. fresh Garlic paste
2 tsp .. coarsely ground black pepper corns
1 tsp .. white pepper powder
3 tbsp .. oil
1/2 cup .. water
2 tbsp .. lemon juice
3 .. green chillies-slit lenghtwise
salt to taste

Recipe
1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.

2. Rub the paste on the chicken pieces. Leave aside for one hour.

3. Heat oil in kadhai and add the chicken pieces

4. Stir fry for 10-15 minutes.

5. Lower the heat and add the green chillies and water.

6. Simmer until chicken is tender.

7. Add lemon juice and serve hot.

Tandoori Chicken - Mughlai >Starters

2007-08-13T15:44:00.000+05:30

Serves 4

Preperation Time 30 minutes

Contents
Chicken

Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
½ tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.

Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.

Fruit and Chicken Salad - Continental >Salads

2007-08-13T15:42:00.000+05:30

Serves 1

Preperation Time 15 Minutes

Contents
Chicken

Ingredients
Unlimited amounts of shredded lettuce, chopped
Cucumber and any other green salad
1 apple
1 pear
1 orange
1 kiwifruit
2 oz (50g) cooked and chopped chicken breast
2 tablespoons plain yogurt
1 tablespoon wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper

Recipe
Place the lettuce and green salad on a large dinner plate. Prepare the fruits by peeling, coring and slicing. Lay the slices in a circle on top of the salad vegetables and in the centre put the chopped chicken.

Serve with a dressing made of plain yogurt mixed with wine vinegar, garlic and seasonings.

Chicken Liver Salad - Continental >Salads

2007-08-13T15:39:00.000+05:30

Serves 2

Preperation Time 10 Minutes

Contents
Chicken

Ingredients
6 spring onions, trimmed and chopped
2 tomatoes, quartered
2 ins (5 cm) cucumber, finely chopped
2 rashers back bacon
4 oz (100 g) chicken liver
Freshly ground black pepper
½ slice (1/2 oz/12.5 g) bread

For the dressing
1 teaspoon French mustard
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon wine vinegar
Salt and black pepper

Recipe
Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl.

Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan. Toast the bread and cut into tiny squares.

Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well. Pour the dressing over the salad vegetables and toss well.

Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately.

Chicken Shorba - Mughlai >Soups

2007-08-13T15:31:00.000+05:30

Serves 4

Preperation Time 20 Minutes

Contents
Chicken

Ingredients
500 gms of chicken bones
1 tblspn oil
100 gms of boneless chicken
½ tspn of cumin seeds
1 ltr water
1 ½ tblspn of refined flour (maida)
1 tblspn of chopped garlic
White pepper powder
1 tspn of butter
Salt to taste

Recipe
Clean and wash chicken bones. Clean, wash and cut chicken into very small pieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.

Stir fry chicken pieces in butter till tender and keep the stock aside.

Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.

Cook for some time and serve hot.

You may add half a cup of fresh cream just before serving to make it a little rich.

Chicken Hazaarvi - Mughlai > Starters

2007-08-11T13:00:00.001+05:30

Serves 2

Preperation Time 30 Minutes

Contents
Chicken

Ingredients
8 pieces of chicken breasts (boneless)
2 tblspns of ginger paste
2 tblspns of garlic paste
1 tspn of white pepper powder
Salt as per taste
½ cup of cheese grated
4 green chillies
¼ tspn of mace powder
¼ tspn of nutmeg powder
2 tblspns of chopped coriander leaves
1 egg
¾ cup of fresh cream
Butter for basting

Recipe
Cut chicken breasts into two-inch cubes. Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside.

Mash the cheese to make it into a smooth paste. Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.

Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.

Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.

Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.

Murgh Ke Shami - Mughlai Chicken - Starters

2007-08-11T12:57:00.002+05:30

Serves 5

Preperation Time 45 Minutes

Contents
Chicken

Ingredients
600 gms of boneless chicken
½ cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
½ tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
½ tspn of mace and cardamom powder
Salt to taste

Recipe
Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. Peel and chop ginger and garlic finely.

Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside.

Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder.

Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously.

Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt.

Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre.

Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown.

Serve hot with onion lachcha and mint chutney.

After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered roasted chana dal as per your requirement.

CHUTNEY FOR DOSA

2007-08-10T18:41:00.001+05:30

INGREDIENTS:

½ cup grated coconut
2 roasted red chillies
3 green chillies
½ tsp. mustard seeds
½ tsp. black gram dal (udad)
8-10 curry leaves
1 tsp. oil
½ tsp. coriander seeds
a little tamarind (soaked in water)
salt to taste

METHOD:

Grind the coconut, red chillies and tamarind. Add green chillies and coriander seeds while the coconut mix is being ground. Make a fine paste and add a little water.

For the seasoning, splutter udad dal, mustard seeds and curry leaves in hot oil and pour over the chutney.

Add salt to taste and serve with a hot, hot dosa.