Ingredients:
• 3/4 oz Brandy• 2 oz Wine Liqueur• 4 tbsp Vanilla Ice Cream• Grated Orange, Chocolate and Nutmeg for garnish
How to make Alaskan Orange:
• Mix swiftly all the ingredients with half a glassful of crushed ice.• Serve in a glass with grated orange zest, chocolate and nutmeg.
Ingredients:
• 2/3 cup Sugar• 5 Egg whites, room temperature• 1 layer Sponge Cake• 1 brick Chocolate, strawberry, and vanilla ice cream or other flavor (very firmly frozen)How to make Baked Alaska:
• Beat egg whites in a bowl until foamy.• Gradually add the sugar to egg whites and beat until meringue forms stiff peaks. Cut sponge cake 1 inch larger than the brick of ice cream.• Spread meringue over the ice cream and the cake, taking care to seal completely so no ice cream is exposed.• Sprinkle with flaked almonds and bake at 400° until meringue is light brown.• Dust with icing sugar and serve immediately.
Ingredients:
• A splash of Olive Oil• A pat of Butter (optional)• 2 medium Onions, (chopped)• 1 Pepper (chopped)• 3 cloves Garlic, (chopped finely)• 1 can (28 oz) diced Tomatoes (keep liquid separate)• 10 cups Chicken Broth• 1/2 cup Brown Rice (uncooked)• Salt & Pepper (to taste)• Red Pepper Flakes (to taste)• 1/2 cup Peanut Butter (unsalted, unsweetened)
How to make Boiled Peanut Soup:
• Take a pan and heat olive oil and peanut butter on medium-low heat.• Add peppers, onions, garlic and a pinch of salt. Saute until onions and peppers are soft.• Add tomatoes and cook, until it turns into a thick paste• Now, add juice from canned tomatoes, and chicken broth. Put some pepper flakes. Bring it to boil and then, add rice.• Boil soup on low heat for about 35 to 45 minutes and allow the rice to cook.• Serve hot.
Ingredients:
• 1 Lime (juice)• 1 (12-fluid ounce) can Beer, light colored• 1 tsp Honey• 2 cloves Garlic, minced• 2 tbsp Fresh Cilantro, chopped• Salt and Pepper, to taste• 4 Chicken Breast Halves, skinless and boneless
How to make Beer Lime Grilled Chicken:
• In a bowl, mix lime juice, beer, honey, garlic, cilantro, salt and pepper, until the honey dissolves. • our the mixture over the chicken, cover and marinate for 30 minutes.• Preheat an outdoor grill for medium heat and lightly oil the grate.• Remove chicken from marinade and shake off excess; discard remaining marinade.• Grill chicken until tender and juices run clear, about 7 minutes per side.• Serve hot.
Ingredients:
• 1/2 cup Lemon Juice• 1 cup Orange Juice• 1 cup Pineapple (crushed)• 3-4 ripe Bananas (mashed)• 4 cups Sugar• 5 cups Water• 1 cup Ginger Ale
How to make African Fruit Slush:
• Dissolve sugar in water.• Add all the other ingredients into it. Freeze it.• Take a scoop of the frozen fruit mixture in a glass and add ginger ale to it• Stir well and use.
Ingredients:
• ½ cup Butter (melted)• 3 medium Apples (cored, peeled and thinly sliced)• ¾ cup Baking Cocoa• ½ cup Walnuts (chopped)• ½ tsp Baking Soda• ½ tsp Baking Powder• 1 cup Flour• 1 Egg• 1 cups White Sugar• ¼ tsp SaltHow to make Apple Brownies:
• Prepare oven by preheating to 350 deg F (175 deg C)• Grease a 9 x 9-inch baking pan.• Mix melted butter, egg and sugar in a large bowl, until fluffy.• Add in walnuts and apples and fold.• Take another bowl and sift baking soda, baking powder, flour and salt.• Combine the wet and dry mixture together and stir until well blended.• Spread the dough onto the prepared baking dish.• Place in oven and bake for 35 minutes.• Apple brownies are ready when a toothpick inserted in the center comes out clean.
Ingredients:
• 4 Chicken Pieces• 2 tbsp Flour• 4 tsp Curry Powder• 1 cup Rice• 2 Bananas (sliced)• 1 cup Rice• Oil (for frying)• Salt (to taste)• 3 Lemon Slices
How to make Banana Chicken Curry:
• Put rice with 1½ lime slices in hot salted water and cook until done.• Mix flour, salt, and curry powder in a bowl.• Roll the chicken pieces with flour mixture.• Heat oil in a pan and deep fry the chicken pieces until golden brown.• Transfer into a pan and cook covered on low flame until meat turns tender.• Stir in banana and cook for 5 minutes.• Lay the cooked rice on a plate and place the banana and chicken pieces over it.• Decorate with remaining lime slices.• Serve hot.
Ingredients:
• 1 Broiler-Fryer Chicken (cut in pieces)• 1 tsp Paprika• ¾ tsp Salt• ½ tsp Sugar• 1/8 tsp Pepper
How to make Baked Chicken Paprika:
• Combine together salt, pepper, sugar and paprika. Set aside.• Clean chicken by placing it under flowing water. Drain properly.• Arrange chicken pieces on a buttered baking pan.• Sprinkle with prepared paprika mixture.• Bake at 400 degree F for 35 minutes. Turn pieces and cook for another 10-15 minutes.• Serve hot.
Ingredients:
• 4 cups Mango Flesh (cubed)
• ¼ tsp Saffron strands
• 2 cups Milk
• 1 cup Water
• 11/2 tbsp Sugar
How to make Aamras:
• In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.
• Use an electric blender, puree the mango flesh, water, milk and sugar.
• Add to it the saffron milk
Ingredients:
• 1/2 cup Butter• 1/2 cup Sugar• 1/2 cup packed Brown Sugar• 1 Egg• 1 tsp Almond Extract• 2 cups All-purpose Flour• 1 tsp Baking Soda• 1/4 tsp Salt• 40 Milk Chocolate Kisses with AlmondsFor Glaze
• 1 cup Confectioners' Sugar• 1 tbsp Milk• 4 tsp Raspberry Jam• 1/4 tsp Almond ExtractHow to make Almond Kisses:
• Take a bowl and cream butter and sugar in it. Mix well and beat in the egg extract.• Add flour, baking soda and salt.• Cover the bowl with a lid and chill for one hour.• Roll in 1 inch balls, then roll in additional sugar.• Place them apart on un-greased baking sheets. Bake for 15 minutes, at 325 deg C. Make sure thay they turn golden brown.• Now, add a chocolate kiss into the center of each cookie.• Cool on wire racks.• Combine all the glaze ingredients and drizzle over cookies.• Serve.
Ingredients:
• 8 Chicken thighs• 5 tbsp Butter• 1 tbsp Prepared mustard• 1/4 Cup fresh breadcrumbs• 1/2 Cup parmesan cheese, grated• 2 tbsp Parsley, minced• Salt to taste• Fresh ground black pepper to taste
How to make Baked Chicken Thighs:
• Preheat the oven to 400 degrees F.• Melt the butter in the skillet and remove it from the flame and mix in the mustard.• Take a bowl and combine crumbs, cheese, parsley, salt and pepper, mix well.• Dip chicken in the butter-mustard mixture and then pat crumbs on the chicken.• Put the chicken in a 9 X 13 inches baking dish and bake for about 45 minutes.
Ingredients:
• 4 Chicken Breast Halves (skinless and boneless)• 2 cans (10.75 ounce each) Condensed Cream of Mushroom Soup• 2-1/2 cups Milk• 1-1/2 cups White Rice (uncooked)• 2 cans (4.5 ounce each) Sliced Mushrooms• 2 (1 ounce each) packs Dry Onion Soup Mix
How to make Baked Chicken On Rice:
• Cut the chicken breasts into halves.• In a bowl, mix the cream of mushroom soup.• Take one cup of the mushroom soup and milk mixture and mix with rice, mushrooms and onion soup mix.• Spread the rice on a baking dish and layer the chicken pieces on top.• Pour the mushroom soup-milk mixture on top and sprinkle onion mix over it.• Cover with an aluminum foil.• Now bake the chicken and rice in a preheated oven, at 175 degrees C, for one hour.• Remove the aluminum foil and bake for another 15 minutes.• Cool and serve.
Ingredients:
• 1 tsp Fenugreek Seeds (roasted)
• 2 sprigs Curry Leaves
• 1 pinch Mustard (for seasoning)
• 1 tsp Mustard Seeds (roasted)
• 1 pinch Asafoetida
• 1 1/2 tbsp Oil
• 500 g Raw Mango
• 4 Red Chillies (roasted)
• Salt to taste
How to make Aam Ki Chutney:
• Chop the raw mango into small pieces and grind them well.
• Mix red chillies, salt, mustard seeds, fenugreek seeds and grind.
• Spoon the rough paste to a serving dish.
For seasoning
• Take a frying pan and heat some mustard in oil for few minutes.
• Now add curry leaves and Asafoetida.
• Spread it on the chutney.
Suggestions:
Serve with hot rice and ghee or with roti or dosa.
Ingredients:
• ¾ cup Flour• ¼ tsp Baking Soda• ¼ tsp Salt• 1/3 cup Butter• ½ cup Sugar• 2 tbsp Water• 12 ounces Chocolate Chips• 1 tsp Vanilla• 2 Eggs• ½ cup Almonds (chopped)
How to make Almond Brownies:
• Take a small bowl and mix flour, baking soda and salt together. Keep aside.• Place a saucepan over heat and combine butter, sugar and water. Boil the mixture.• Remove from heat and add half of the chocolate chips. Mix well.• Add vanilla and stir well, until smooth.• Pour the chocolate mixture into a large mixing bowl.• Add eggs, one at a time. Beat the mixture well after adding each egg.• Add in the flour mixture and blend well with a whisk.• Add in the remaining chocolate chips and chopped almonds.• Pour the mixture in a 9-inch square baking pan.• Bake the mixture at 325 °F for 30 minutes.• Remove and cool the mixture.• Cut into squares and serve.
Ingredients:
• 1/2 tsp Thyme (finely chopped)• 1/4 tsp Dry Mustard• 2 tbsp Chopped Parsley• 3 lb Chicken• 1 clove Garlic (minced)• 1/2 cup Dry Bread Crumbs• 1/4 cup Grated Parmesan Cheese• 1/4 cup Butter (melted)• 1/4 tsp Salt
How to make Baked Chicken Continental:
• Firstly, rub the chicken pieces with salt from both the sides.• Get a pie plate, sprinkle some bread crumbs, cheese, herbs, mustard, and parsley.• Mix it nicely altogether.• Mix butter & garlic.• Brush up the whole mixture on the chicken pieces.• Coat the chicken pieces with bread crumbs.• Place all the pieces in the baking plate maintaining few inches.• Bake the preparation at 350 Centigrade for an hour.• Get it out from the oven once it gets golden brown.• Serve Hot.
Ingredients:
• 2 medium size Onions (sliced into rings)• 1 whole Garlic (cloves separated, peeled, and sliced)• 1/4 cup Lemon Juice• 1/2 cup White Wine• 4 Chicken Breast Halves (skinless, boneless)• Paprika, to taste• Salt and Pepper, to taste
How to make Baked Chicken And Onions:
• Grease a baking dish and layer the bottom with half of the onion and garlic slices.• To it, add the lemon juice and white wine.• To the chicken, add paprika, salt and pepper.• Place the chicken in the baking dish and top it with the remaining garlic and onions.• Heat the oven to 175 deg C and bake the chicken for 25 minutes.• Cool and serve.
Ingredients:
• 10 (6 inch) Corn tortillas cut into 1/2 inch strips• 1-1/2 Cups vegetable oil• 4 Cups chicken broth• 1 Cup fresh cilantro leaves• 2 Large tomatoes• 1 Large onion• 1 tbsp Chipotle chili pepper• 1 tbsp salt• 2 Avocados - peeled, pitted and diced
How to make Azteca Soup:
• Heat oil in large sauce pan and carefully drop in cut up tortillas.• Fry until golden brown and crunchy.• Cover a plate with a paper towel, place done tortillas on towel and pat dry. Sprinkle salt on top of tortillas, trying to coat both sides.• Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.• In a saucepan cook chicken broth, chipotle chili and pureed vegetables.• Bring to a boil and then serve.• Prior to serving, add tortillas and avocado cubes to soup.• Azteca Soup is ready.
Ingredients:
• 100 g Cooking Chocolate, chopped
• 4 cups prepared Brownie, cubed
• 3½ cups Milk
• 2 Eggs
• 5 tbsp Dark Brown Soft Sugar
• 5 tbsp Castor Sugar
• 1 tsp Vanilla Essence
• 100 g Almonds, chopped
• 6 tbsp Chocolate Syrup
How to make Almond Brownie Pudding:
• Preheat an oven to 170 degrees C. Apply a light coat of butter to o ne baking dish with a capacity of two litres.
• Put the chocolate in a microwave-safe glass or ceramic bowl and allow it to melt inside the microwave, stirring after every half a minute interval; this might require you to stop the microwave and start it again at least three to six times. Take care not to overheat or chocolate will begin to scorch.
• In another large baking dish, that has been greased and dusted with flour, place the pieces of prepared brownie. In another large bowl, beat the eggs. Slowly add the melted chocolate, milk, brown sugar, caster sugar, eggs, vanilla essence and half the portion of almonds, whisking all the while.
• Take out the brownies when done, pour the milk and chocolate mixture over them and sprinkle with the remaining almonds. Bake until it passes the toothpick test, which will take about forty five minutes.
Suggestions:
While serving, spoon out a helping into a dessert bowl and drizzle chocolate syrup over it.
Ingredients:
• 16 oz packet Pasta
• 8 Asparagus Sprigs
• 4 Chicken Breasts (skinned)
• 2 tsp Olive Oil
• ½ tsp Basil Salt & Pepper
• ½ cup Parmesan Cheese
• 2 tsp White Wine
How to make Asparagus & Chicken Pasta:
• Cook the pasta for about 8 minutes in boiling water.
• Meanwhile, cut asparagus into 2-inch long pieces and set aside.
• Add to the pasta in the last three minutes of cooking.
• Drain the pasta and asparagus. Set aside.
• Cut chicken into strips. Fry in oil, over medium heat. Cook for 3 minutes.
• Mix wine, cheese and seasoning with the chicken.
• Toss the pasta and asparagus with chicken and serve.
Ingredients:
• For Sauce• 1 cup packed Brown Sugar• 1/2 tsp minced fresh Ginger Root• 1/2 tsp minced Garlic• 1-1/2 cups Water• 2 tbsp Orange Juice• 1/4 cup Lemon Juice• 2 tbsp chopped Green Onion• 1/4 tsp Red Pepper Flakes• 3 tbsp Cornstarch• 2 tbsp Water• 1/3 cup Rice Vinegar• 2 1/2 tbsp Soy Sauce• 1 tbsp grated Orange ZestFor Chicken
• 3 tbsp Olive Oil• 2 boneless, skinless Chicken Breasts, cut into 1/2-inch pieces• 1 cup All-purpose Flour• 1/4 tsp Salt• 1/4 tsp Pepper
How to make Asian Orange Chicken:
• First of all, pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce, into a saucepan and set over medium-high heat.• Then, stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring it to a boil. Now, remove it from heat, and cool for 10 to 15 minutes.• Then place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. You can reserve the remaining sauce.• Seal the bag, and refrigerate for at least 2 hours.• In another resealable plastic bag, mix the flour, salt, and pepper. Then, add the marinated chicken pieces, seal the bag, and shake to coat.• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry till it gets brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water and stir it into the sauce.• Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Ingredients:
• 1 cup Butter (melted)• ¾ cup packed Brown Sugar• 1½ cups Pecans (finely chopped)• 2½ cups All-Purpose Flour• ½ tsp Baking Powder• 1 cup semisweet Chocolate Chips• 1 tsp Vanilla Extract
How to make Acorn Magic Delights:
• Preheat oven to 375 °F (190 °C).• Combine butter, brown sugar, ¾ cup pecans and vanilla extract in a large mixing bowl. Beat well to blend the ingredients.• Mix together flour and baking powder separately.• Add the flour mixture to the butter mixture. Mix well.• Shape the mixture into 1 inch balls.• Place the balls on ungreased cookie sheets.• Flatten the cookies slightly to prevent them from rolling off.• Slightly pinch the tops of the balls to give them an acorn-like appearance.• Bake the cookies for 10 to 12 minutes till they turn firm.• Remove the cookies from the sheets and place them wire racks to cool.• Melt chocolate chips in the top of a double boiler. Stir frequently to smoothen.• Remove from heat.• Dip the pointy ends of the cookies into the melted chocolate and then into ¾ cup pecans.• Place the cookies on waxed paper to set.
Ingredients:
• 4 (4 ounce) Chicken Breast Halves (boneless and skinless)• 1 (14 ounce) can quartered Artichokes (drained and chopped)• ¾ cup grated Parmesan Cheese• ¾ cup full-fat Mayonnaise• A pinch of Garlic Powder
How to make Artichoke Chicken:
• Mix together artichokes, cheese, mayonnaise, and garlic powder in a large mixing bowl.• Arrange chicken breasts in a buttered 11x7x2 inch baking dish.• Add the artichoke mixture over the chicken.• Bake uncovered, for 30-35 minutes, at 375 degrees F.• Remove, slice, and serve hot.
Ingredients:
• 1 Cup uncooked rice• 2 Cups chicken broth• 1 tbsp Butter• 1/2 Cup onion, chopped• 2 Cloves garlic, minced
How to make Arroz Blanco:
• Melt butter in 3-quart saucepan on medium flame.• Combine onion and garlic with it and cook till onion is tender.• Add rice and broth to it and bring it to a boil, stir.• Reduce the heat, cover and simmer for about 15 minutes till rice is tender and liquid is absorbed.
Ingredients:
• 1 Skinless broiler chicken• 1 Cup low-fat yogurt• 1/2 tsp Ginger• 1/2 tsp Cumin seed• 1/4 tsp Ground cloves• 1/4 tsp Pepper• 1/2 Cup low-fat buttermilk• 2 Cloves garlic, minced• 1/2 tsp Cinnamon• Lime wedges
How to make Aromatic Barbecued Chicken:
• Mix buttermilk, garlic, yogurt and spices in a big container.• Mix the chicken pieces and layer with the mixture.• Allow it to marinate for eight to twenty four hours in refrigerator.• Now grill it for 5 to 6 inches above hot coals for thirty minutes on each side, basting it every 10 minutes interval.
Ingredients:
• 4 tbsp Butter• 2 tbsp Port Wine• Salt as per taste• 1/2 cup Brown Sugar• 1 cup Dried Apricots• 500 gm Boneless Chicken• 2 Green Capsicums (thinly sliced)• 10 Almonds (blanched & slivered)• 10-12 Black peppercorns (crushed)
How to make Apricot Chicken:
• Take apricots and soak them in hot water for 10 minutes.• Drain the water and remove the seeds. Make a puree of half of them.• Heat one tablespoon of butter in a pan till it gets melted. Add green capsicum and sauté. Add salt and blanched almond slivers, setting aside some for garnish, and continue to sauté for two to three minutes.• Turn off the fire and empty the contents onto a serving plate, spread evenly.• Heat the remaining butter, add brown sugar and stir. Add boneless chicken pieces to the above and stir.• Then add port wine and mix. Add salt, half the freshly crushed peppercorns and mix.• Add apricot puree, whole seeded apricots and a little water and cook till the chicken is done.• Now add the remaining crushed peppercorns and stir.• Pour over the capsicum-almond layer in the serving plate.• Sprinkle some almond slivers and serve immediately.
Ingredients:• 3 tbsp All-Purpose Flour
• 2 tsp Curry Powder
• Salt and Pepper (to taste)
• 2½ cups Chicken Cubes (skinless & boneless)
• 1 tbsp Butter
• 1 Bay Leaf
• 2 (1-inch) Cinnamon Sticks
• ¼ tsp Cloves
• 2 Cardamoms
• 2 tbsp Cooking Oil
• 1 cup Chicken Broth
• ½ cup Milk
• 1 cup Onions (chopped finely)
• 1 tbsp Ginger-Garlic Paste
• 4 tbsp Tomato Paste
• ½ tsp Sugar
• ¼ cup Almond Paste
• ¼ cup salted Cashews (fried and chopped coarsely)
• 1 tbsp Cilantro (chopped)
How to make Almond Cashew Chicken:• Combine flour, curry powder, salt, and pepper together in a large plate.
• Roll the chicken cubes into the flour mixture and coat properly. Reserve the remaining flour.
• Heat butter in a frying pan and fry the chicken cubes until tender and golden brown. Shift into a platter.
• Heat oil in the same pan and fry bay leaf, cloves, cinnamon, and cardamom.
• Add onions and fry until light golden.
• Stir in ginger-garlic paste, almond paste, and tomato paste.
• Add chicken broth, chicken cubes, salt, and pepper. Cover and simmer on low heat for 7-8 minutes.
• Combine the milk with the reserved flour and sugar. Add to the pan and mix well.
• Bring to a boil and simmer until the gravy thickens.
• Remove from heat and discard bay leaf, cloves, cinnamon, and cardamom.
• Sprinkle cashews and cilantro.
• Serve hot with chapattis.
Ingredients:
• 1 small Onion (finely chopped)
• 6 Celery Sticks (finely chopped)
• 1 tbsp Parsley (coarsely chopped)
• 1 tsp Dill Seed
• 50 g (2 oz) Almonds (blanched)
• 300 ml (½ pint) Chicken Stock
• 300 ml (½ pint) Skimmed Milk
• 3 tbsp natural Low-Fat Yogurt
• 1 Egg Yolk
• 1 tbsp Almonds (toasted and flaked, for garnishing)
How to make Almond And Celery Soup:
• Combine onion, celery, parsley, dill seed, almonds, chicken stock and milk in a saucepan. Mix well.
• Boil the mixture and simmer for 12 minutes till the vegetables turn tender.
• Remove and pour the contents into a food processor.
• Blend the mixture to a smooth liquid.
• Return the soup to the saucepan.
• In another small bowl, whisk together yoghurt and egg yolk.
• Add the yoghurt mix into the soup. Stir well.
• Heat the soup gently. Do not boil it.
• Ladle warm soup into soup bowls.
• Sprinkle with toasted almonds and serve warm.
Ingredients:
• 500 gm Boneless chicken pieces• 50 gm Dry ginger powder• 50 gm Garlic ginger paste• 4 Onions (chopped)• 2 tsp Cinnamon powder• 1 Lemon• 3 tsp Coriander leaves• 1/2 Cup mint leaves (chopped)• Salt to taste• 4 tbsp Cooking oil• 2 tsp Chili powder
How to make Adraki Murg:
• Heat oil add onion and sauté till it turns golden brown.• Add ginger garlic paste and chicken pieces.• Sauté for 10 minutes. Add lemon juice, cinnamon powder, ginger powder, chili powder, salt to taste.• Cook for 3 min.• Garnish with fresh coriander and mint leaves.• Adraki Murg is ready.
Ingredients:
• 4-5 Mushroom (Diced)• 1 Onion (Finely Chopped)• 2 Eggs• Dash of Pepper• Dash of Grated Cheese• Salt to tasteHow to make Stuffed Omelette:
• Preheat a frying pan for 2 ½ min.• Meanwhile, break eggs in a bowl and beat properly.• Add other ingredients to the egg stir quickly and pour it into the preheated pan.• Heat at low flame and cook for a minute or until the bottom of omelet is firm and lightly brown.• Turn over the omelet and cook the other side for another minute.• Slip over the omelet out of the pan into a plate and serve hot.
Ingredients:
• 1/2 kg Prawns (sorted)• 3 Onions (chopped)• 1 inch Ginger• 5-6 pods Garlic• 3-4 Green Chilies• 2 Tomatoes (chopped)• 1 tbsp Chilly Powder• 1/4 tsp Turmeric Powder• 2 tbsp Coriander Powder• 1/2 tsp Pepper Powder• 3-4 tbsp Oil• Coriander Leaves• Salt as required
How to make Spicy Prawn Masala:
• Apply turmeric powder, chili powder and salt to the prawns and keep them aside for some time.• Make a paste of ginger and garlic.• Heat oil in a pan; add ginger-garlic paste and saute nicely.• Add onions and chilies. Next, add masala and saute well.• Mix in tomatoes and coriander leaves and cook on a low flame.• Put a little water and keep the pan closed for 2 minutes.• Crush the tomatoes, add salt and stir the mixture.• Add prawns and a little water, as required.• Mix well and keep on medium flame for 15 minutes.• Serve hot.
Suggestions:
Serve with nan, roti or plain rice.
Ingredients:
• 1/2 Cup sesame seeds, roasted and grounded• 3-4 Green chilies• 1 tsp Turmeric• 1/4 Cup cilantro• 2 tbsp Tamarind paste• Salt to taste
Tadka:
• 1 tsp Cumin seeds• 1 tsp Mustard seeds• 1 tsp Fenugreek seeds• 1 Curry leaf• 2 tbsp Oil
How to make Sesame Chutney:
• Grind all the above ingredients together, along with a little water, to make a thick paste.• Prepare the tadka by heating the oil and putting all the ingredients in it.• Season the paste with the tadka.• Serve with Idlis and Dosas.• Sesame Chutney is ready.
Ingredients:
• 1 tbsp Olive Oil• 1 tsp Cumin Seeds• 4 cloves Garlic (minced)• 1 tbsp fresh Ginger (peeled and minced)• 1 cup Onion (chopped)• 1 tsp Turmeric Powder• 1/2 tsp Red Chili Powder• 2 cups Tomatoes (chopped)• 2 cups Cauliflower Florets (chopped)• 1 cup dried Red Lentils (soaked in water for half an hour)• 2 1/2 cups Water• 1 tbsp fresh cilantro (minced)• 2 tbsp fresh lime juice• 3/4 tsp salt
How to make Red Lentil Dal:• Heat olive oil in a large saucepan, over medium high heat. Add the cumin seeds and let them splutter.• Add garlic, ginger and onion. Saute for 2 minutes.• Add turmeric powder and then chili powder. Saute again. Use a spoonful of water if it is too dry.• Once the aroma of the masala comes, add tomatoes and cauliflower.• Add the lentils and water, stir the mixture.• Cook it covered for 35 minutes or until the lentils are tender.• Stir in lime juice, cilantro and salt.• Serve hot.Suggestions:You can serve the dal with rice.
Ingredients:
• 6 cups fine Semolina Flour• 1/2 cup Ghee (Clarified Butter)• 1 cup hot Milk• 7 cups White Sugar• 1 1/2 tsp ground Cardamom• 1/3 cup Cashew Nuts
How to make Rava Laddoo:
• Take a large skillet or frying pan and heat it over medium to high heat.• Add the semolina and toast it without oil or grease, till it begins to turn brown; stir it constantly.• Gradually, add in the sugar and cardamom while toasting until it turns light brown and fragrant; this will take about ten minutes or so.• Heat a small portion of the ghee in a smaller skillet over medium heat.• Add the cashews, and fry until they turn a light brown, which would take about five minutes.• Add the cashews to the semolina and finally add the remainder of the ghee.• Finally, slowly stir in the hot milk into the semolina until it is thick yet pliable enough to be rolled into balls. Remove from heat, and form palm-sized balls. Let cool and serve.
Ingredients:
• 2 Cups vellarika, finely chopped• 1 Cup coconut, grated• 3 Green chilies,• 1/2 tsp Cumin seeds• 3 Dried red chillies, cut into 6 pieces• 2 Sprig curry leaves• 1-1/2 tsp Mustard seeds• 1 Cup curd• Salt to taste• 3 dsp Coconut oil
How to make Vellarikka Pachadi:
• Take a pan and heat little oil in it.• Add cucumber with 2-3 tsp of water and salt to it.• Cover and cook it for few minutes till the cucumber gets cooked, keep stirring.• Grind coconut, mustard, green chillies and cumin seeds together to make a fine paste.• Add the ground paste to it and cook over medium flame.• Add little water if needed, the mixture should be thick.• Mean while heat oil in another pan and sauté 1/2 tsp mustard seeds, red chilies, and curry leaves in it.• Add this seasoning to the cucumber mixture.• Remove it from the heat• Allow the mixture to cool and combine beaten curd with the mixture.
Ingredients:
• 175 gm Palm sugar• 3/4 Cup evaporated milk• 1-1/2 Cups thick coconut milk• 4 Eggs• 1/2 tsp Cardamom, ground• 1 tbsp Rose water• 1/2 tsp Mace, ground• 1/2 Cup water• A pinch cloves, ground
How to make Vattalappam:
• Beat eggs carefully, they should not be frothy.• Dissolve palm sugar in water on a low flame, cool slightly.• Add palm sugar syrup, to beaten eggs.• Combine the coconut milk with it, keep stirring.• Strain through a fine strainer into a large jug and add evaporated milk, spices and rose water to it.• Now pour it into individual custard cups.• Place custard cups into a baking dish with water to come halfway up sides of cups and bake in a slow oven to set, for about 1-1/4 hours.• Alternatively, place the similar depth of water into an electric frying pan.• Set the temperature at 120 degrees C.• Put custard cups in, cover and cook till set, for about 1/4 hours.• Let it cool completely.• Vattalapam is ready to serve.
Ingredients:
• 100 gm Green peas• 50 gm Beans• 1 Small cauliflower• 1 Potato• 1 Big carrot• 1/2 tsp Aniseed• 1 Big onion• Garlic as required, slit into long pieces• Fresh coconut milk as required• 2 Green chillies, slit into long pieces• 1 Inch ginger, slit into long pieces• 1/2 tsp Chilly powder• 1-1/2 tsp Coriander powder• 1/2 tsp Turmeric powder• A pinch garam masala• Salt as required• Coriander leaves for garnishing• 1 tbsp Oil
How to make Vegetable Korma:
• Wash and cut the vegetables.• Cook green peas, carrot, beans and potato along with the salt and water until it is almost done.• Steam the cauliflower separately for about 5 minutes.• Heat oil in a pan and add aniseeds, garlic, ginger and green chillies to it.• When it is done, combine onions with it and sauté until golden brown.• Combine all the powders with it and sauté for a while.• Add a little salt and all the cooked vegetables to it.• Pour coconut milk and when the bubbles start coming, remove it from the heat.• Sprinkle garam masala powder.• Garnish Veg Korma with coriander leaves and serve.
