Banana Split

Banana Split is a very popular recipe. Learn how to make/prepare Banana Split by following this easy recipe.

Ingredients:
• ½ cup Chocolate Chips
• 2 tbsp Milk
• 2 nearly-ripe Bananas (peeled)
• 4 scoops Ice Cream
• 2 frozen Strawberries (halved)
• 2 tsp crushed Pineapple
• 1 tbsp shredded Coconut •
2 Cherries
• 2 tbsp Whipped Cream

How to make Banana Split:
• Combine milk and chocolate chips in a saucepan. Place on low heat and stir to prepare chocolate sauce.
• Half each banana lengthwise in 2 pieces and place on an oval-shaped serving bowl.
• Top with 2 scoops ice cream on each bowl.
• Place strawberry halves over each scoop of ice cream.
• Sprinkle pineapple and coconut.
• Pour chocolate sauce all over and garnish with cherries and whipped cream.
• Place in the fridge and chill.
• Serve cold.

Aloo Gobhi

Aloo Gobhi is a common Indian recipe. Learn how to make/prepare Alu Gobi by following this easy Recipe.

Ingredients:

• 1 Cauliflower

• 4 Potatoes

• 1 Tomato

• 1 tsp Turmeric powder

• ½ tsp Red chilli

• 1 tsp Ground coriander

• Salt to taste

• 2 tbsp Oil

How to make Aloo Gobhi:

• Wash cauliflower and potatoes and cut into pieces.

• Heat the oil and add potatoes and cauliflower and leave it on medium flame for 5 minutes.

• Add chopped tomato, turmeric powder, coriander, red chili and salt.

• Cook it for 5 minutes.

• Serve it with rotis.

Butter Chicken

Butter Chicken also known as Murgh makhani is a very popular recipe. Learn how to make/prepare butter chicken by following this easy recipe. 390 cal per serving.

Ingredients:

• 450 gm Boneless Chicken

• 2 tbsp Butter

• 2 tsp Lemon Juice

• ¼ cup Plain Yoghurt

• ½ cup Cream

• 2 tbsp Peanut Oil

• 1 White Onion (chopped)

• 1 cup Tomato Puree

• 1-¼ tsp Cayenne Pepper

• 1 pinch Salt

• 1 tsp Chili Powder

• 1 tsp Cumin (Ground)

• 1 Bay Leaf

• 1 pinch Black Pepper

• 1 tbsp Ginger-Garlic Paste

• 1 tbsp Cornstarch

• 2 tsp Garam Masala

• Water as required

How to make Butter Chicken:

• Heat 1 tbsp peanut oil in a large saucepan over medium heat.

• Saute white onion until it becomes soft and translucent.

• Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.

• Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently.

• Add cream and yoghurt into the same pan and mix them well.

• Reduce heat to low and cook sauce for 10 minutes.

• Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.

• Heat oil (1tbsp) in a large heavy frying pan over medium heat.

• Cut the Chicken to bite-size pieces and wash it well.

• Cook chicken pieces until it gets slightly brown (for about 10 minutes).

• Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne.

• Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced (for about 5 minutes).

• Now pour the rest of the sauce into the chicken.

• Mix cornstarch and water well. Put this mixture into the chicken.

• Cook chicken for 5-10 minutes, or until thickened.

• Butter Chicken is ready to serve.

Banana Cutlet

Banana Cutlet is very nutritious recipe. Learn how to make/prepare Banana Cutlet by following this easy recipe. Cooking time - 30mins.

Ingredients:

• 3 Raw bananas

• 1 Medium size potato

• 1 tsp Amchur (dry mango powder)

• 4 Green chilies

• Salt to taste

• 2 tbsp Bread crumbs or granulated suji

• 1 tbsp Oil

How to make Banana Cutlet:

• Peel off raw bananas and potato.

• Put them in a pressure cooker to steam for 5 minutes on low flame.

• Cut green chilies into very small pieces.

• Smash steamed bananas & potato.

• Add amchur, salt, and green chilies to it.

• Mix it well.

• Now take a small portion of the mixture on palm and make roll of it (if the mixture is sticky, then apply little oil on palms).

• Press the roll slightly.

• Repeat the method for rest of the mixture.

• Put bread crumbs or granulated suji in a plate.

• Roll the cutlets in bread crumbs or suji.

• Heat oil in a frying pan and shallow-fry the cutlets.

• Serve it hot with tomato sauce or mint sauce.

Aloo Chaat

Aloo Chaat is a very popular Indian recipe. Learn how to make/prepare Alu Chaat by following this easy recipe.Cooking time is 15mins.

Ingredients:

• 3 Potatoes (boiled and peeled)

• 1 tsp Chaat masala

• 1 tsp Roasted Cumin Powder

• 1 tbsp Tamarind Chutney

• 1/2 tbsp Mint Chutney

• 1/2 tsp Red Chilli Powder

• Oil for frying

• Chopped Coriander Leaves

• Salt as per taste

How to make Aloo Chaat:

• Chop the boiled potatoes into 3/4 inch cubes.

• Deep-fry the potatoes in oil in a wok till golden brown and well cooked.

• Drain excess oil on a paper.

• Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly.

• Add tamarind chutney and mint chutney according to taste and mix properly.

• Garnish with fresh coriander leaves and serve.

Andhra Mushroom Curry

Andhra Mushroom Curry is a very delicious recipe. Learn how to prepare Andhra Mushroom Curry by following this easy recipe. Cooking time is 20min. and serves 216 cal.

Ingredients:
• 1/4 tsp Turmeric Powder
• Coriander Leaves (to garnish)
• 250 gm (8 ½ oz.) Mushrooms
• 3 Onions (chopped)
• 3 Green Chilies (chopped)
• 1 tsp Red Chili Powder
Ingredients for Masala paste:
• 1 Cardamom pod
• 1 tsp Ginger paste
• 2 Cloves Garlic
• 1 tsp Cumin
• 1 tsp Poppy Seeds
• 1 tsp Coriander Seeds
• Oil for frying
• Salt to taste

How to make Andhra Mushroom Curry:
• Clean, wash and cut mushrooms into small pieces.
• In a pan add 3 tsp oil and preheat it.
• Put onions and chilies to the oil and fry till they turn into golden brown.
• Add red chili powder, mushrooms, turmeric powder and salt.
• Fry them for about 5 minutes.
• Pour 1/4 cup of water to it and on medium heat let it cook for another 2 minutes.
• Grind the masala ingredients into fine paste and add it the curry.
• Let it cook for 5 minutes.
• When oil starts oozing out, then put off the flame.
• Sprinkle chopped coriander leaves for garnishing.
Suggestions: Serve with rice or chapati

Banana Brownie Cake

Banana Brownie Cake is a haelthy variant of the brownie cake. Learn how to make/prepare Banana Brownie Cake by following this easy recipe. cooking time 30mins. and serves 165cal.

Ingredients:

• 1 cup All-purpose flour

• 1/4 cup Buttermilk

• 2 large Egg Whites

• 1 cup Sugar

• 1/3 cup Unsweetened Cocoa

• 1/4 tsp Baking Soda

• 1 large, very ripe Banana

• 1/4 cup low-fat Dry Milk Powder

• 1 tsp Vanilla Extract

• A pinch of Salt

How to make Banana Brownie Cake:

• Preheat oven to 350 degrees F. Apply a coat of vegetable oil on a baking pan and dust it with flour.

• In a bowl, make a batter out of flour, milk powder, salt and baking powder. In a blender or food processor, make a smooth puree of the banana, sugar, egg whites, vanilla essence and buttermilk.

• Add the dry mixture of flour, milk powder and others to this batter and whip just until blended. Pour into the greased and dusted pan.

• Bake until the cake passes the wooden pin or toothpick test. Cool it on a wire rack or tray.

Badam Doodh

Badam Doodh is a healthy and tasty concoction of the goodness of milk and richness of almond. Learn how to make/prepare Badam Doodh by following this easy recipe. cooking time 25mins.




Ingredients:

• 1/4 cup Almonds (blanched and roughly chopped)

• 4 cups Milk

• 3-4 tbsp Honey

• A pinch oF Green Cardamom Powder

• A pinch oF Nutmeg Powder

• 1-2 leaves oF Silver Varq


How to make Badam Doodh:

• Take a thick bottomed vessel and boil the milk in it.

• Lower the flame and add chopped almonds. Allow it to simmer for fifteen minutes.

• Now add green cardamom powder and nutmeg powder to the milk and bring it to boil again.

• Put off the flame and add honey to the milk.
• Pour out in earthen cups and garnish with silver varq.
• Serve hot or cool.

Palak Paneer

Palak Paneer is a very popular Indian recipe. Learn how to make/prepare Palak Paneer by following this easy recipe. 240 cal per serving.

Ingredients:

• 1/2 kg Spinach

• 100 gm Paneer

• 1 Onion

• 1/4 tsp Black pepper powder

• 3/4 tsp Ginger-garlic paste

• 1/2 tsp Green chilli paste

• 3 tbsp Butter

• 2-3 Bay Leaves

• 1 tsp Cumin Seeds

• 1 tsp Garam Masala Powder

• Vegetable oil

• Salt to taste

How to make Palak Paneer:

• Mix green chilli paste and ginger-garlic paste with spinach. Add little water.

• Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.

• Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.

• Heat vegetable oil in a frying pan.

• Fry the paneer cubes on a medium flame till they become light brown.

• Take the pieces out of the pan.

• Take 2 tbsp butter and heat it.

• Add bay leaves and cumin for frying.

• Add chopped onions and fry again until they turn pink.

• Add garam masala powder, black pepper powder and salt. Mix well.

• Now add fried paneer and cooked spinach. Mix them properly.

• Put the palak paneer in a baking tray.

• Add the remaining butter and bake for about half an hour at 180 deg C.

• Grate remaining paneer pieces and decorate.

• Palak paneer is ready to serve.

Baked Fudge

Baked Fudge, also called 'brownies' for their color, is a very delicious cake. Learn how to make/prepare Baked Fudge by following this easy recipe.It cooking time 60mins, but it serves 12,318 cal per serving.

Ingredients:

• 4 beaten Eggs

• 2 cups White Sugar

• 1/2 cup All-purpose Flour

• 1/2 cup unsweetened Cocoa Powder

• 1 cup chopped Pecans

• 1 cup Butter, melted

• 2 tsp Vanilla extract

How to make Baked Fudge:

• First of all, preheat oven to 300 degrees F (150 degrees C).

• Then, in large bowl, sift together sugar, flour and cocoa. Add eggs. Add melted butter, vanilla and pecans. Pour mixture into 8x12-inch baking pan.

• After that, line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.

• Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes or until firm.

Aloo Baingan

Aloo Baingan is a tasty and simple recipe. Learn how to make/prepare aloo baingan by following this easy recipe. Its preparation time is 20min.,cooking time is 30mins.
Ingredients:

• 1 Small Eggplant ( Cut into 1 inch)

• ¼ Cup Unsweetened Coconut ( Shredded )

• 2 Green Chilies ( Minced)

• ½ Inch piece of Ginger root

• 4 tbsp Ghee

• 1 tsp Turmeric Powder

• 1 tbsp Coriander Powder

• ½ tbsp Garam Masala

• 1 tsp Black Mustard Seeds

• ½ tbsp Whole Cumin Seeds

• 1/8 tsp Asafetida

• 6 Medium Potatoes ( boiled)

• 3 tbsp Coriander Leaves ( Chopped)

• 1 tbsp Lime Juice

• Salt ( to taste)

How to make aloo baingan:

• In a mixer add ginger, coconut, green chilies and 1/3 cup of water and grind until till become smooth.

• Add garam maslas and mix it well. Keep it aside.

• Heat up the ghee in a pan. Add mustard seeds, cumin seeds and fry for 2 seconds.

• Add Asafetida , immediately add potatoes. Mix it and fry for 5 min.

• Add grinded mixture, turmeric powder, eggplant and coriander, half the fresh coriander leaves and salt.

• Mix it lightly so that vegetables will not break.

• Reduce the flame and fry very softly until the liquid has disappear.

• Finally add lime juice and coriander leaves and serve it.

Aamras With Kesar

Aamras with kesar is a simple and delicious mango fruit recipe..It takes 20 min. for preparation. It is healthy and mostly children like this because of Aamras taste.

Ingredients:

• 1 cup Sugar (powdered)

• 21/2 cups Milk (chilled)

• 1 kg Ripe Mangoes

• 1/4 tsp Saffron

How to make Aamras With Kesar:

• Peel mangoes and chop them into cubes.

• In a blender, add mango cubes, milk, sugar and saffron; blend it until smooth.

• Pour the mixture into small bowls.

• Serve it chilled.

Baby Corn Korma

Hai....Today I present Hyderabadi Special corn recipe that is..........Baby Corn Korma and one tasty chicken cutlet.so.......enjoy these tasty dishes...

Ingredients:

• 12-15 Baby Corns

• ½ tsp Garam Masala Powder

• ¼ tsp Turmeric Powder

• 2 tbsp Oil & Ghee (mixed)

• Salt (to taste)

• Coriander Leaves (for garnishing)
To Grind (1)

• 2 big Onions

• 1 medium Tomato

• 1 small piece Ginger

• 2 small Garlic Cloves

• 4 medium Green Chilies
To Grind (2)

• 1½ tbsp Coconut

• 10 Cashew Nuts (soaked for 3 hours)

• ½-1 tsp Fennel Seeds
To Temper

• 1 Bay Leaf

• 1 Elaichi

• A small piece of Cinnamon

• 2 Cloves

How to make Baby Corn Korma:

• Cut baby corns into small pieces and pressure cook them for 3 whistles. Set them aside.

• Cut onions and tomato. Place them in a grinder.

• Add ginger, garlic cloves and green chilies and grind them to a paste.

• Heat oil and ghee in a kadai. • Add bay leaf, elaichi, cinnamon and cloves.

• Add the onion paste prepared in the kadai and stir well.

• Add turmeric powder, salt and garam masala powder. Mix well.

• Fry the mixture at low heat for 10 to 15 minutes until the oil leaves the sides of the kadai.

• Add water to form a gravy consistency and boil the mixture.

• Add the cooked baby corn pieces.

• Place cashew nuts, coconut and fennel seeds in a grinder and grind them to form a smooth paste.

• When the gravy starts boiling, add the cashew nut paste and stir well.

• Boil the gravy till it becomes thick.

• Garnish with coriander leaves.

• Serve hot with chapatti or fried rice.

Chicken Cutlets

Ingredients:

• 6 Chicken breast halves, skinless and boneless

• 2 Eggs

• 1/4 Cup freshly grated parmesan cheese

• 3/4 Cup Italian bread crumbs

• 2 tbsp Butter

• Freshly ground pepper to taste

• Olive or vegetable oil as needed

• Salt to taste

How to make Chicken Cutlets:

• Put the chicken breasts between sheets of plastic wrap or waxed paper.

• Pound it with a kitchen mallet or rolling pin till they are evenly about 1/4-inch thick.

• In a bowl combine the bread crumbs, parmesan cheese, salt and pepper, mix well.

• In another bowl, beat eggs.

• Dip the meat in the eggs and after that in the crumb mixture.

• Put the crumbed cutlets into the refrigerator till nearly time to serve.

• In a big skillet, heat butter and oil on medium-high flame till hot.

• Cook the cutlets on each side till golden brown, for about 5 minutes till the juices run clear.

Chettinad Biryani

Now todays specials are Chettinad Biryani and Baby Corn Broccoli. Enjoy these dishes. Have a nice day.....

Ingredients:

• 300 gms Basmati Rice

• 100 gms Cauliflower (chopped)

• 100 gms Carrot (chopped)

• 50 gms Beans (chopped)

• 25 gms Peas

• 1 Onion (chopped)

• 1 flake Ginger

• 1 flake Garlic

• 3 Red Chilies

• 1 tsp Coriander Seeds

• 1 tsp Cumin Seeds

• 3 tsp Tomato Puree

• 3 tsp Oil

• 2 tsp Ghee

• Salt to taste

How to make Chettinad Biryani:

• Wash and soak the basmati rice for 30 minutes.

• Now make a fine paste of red chilies, coriander seeds, cumin seeds, garlic and ginger.

• Heat a pan and put some ghee into it.

• Add the soaked rice (no water) in it and cook till rice start sticking together.

• Remove the rice from fire.

• Heat a pan and put oil into it. When the oil turns hot, add chopped onion in it.

• Stir till the onion turns golden brown in color.

• Now add the paste and all the vegetables to the onions.

• Add a little water, tomato puree and salt to the vegetables.

• Add the sauté rice and some more water so as to cover the rice with water.

• Cover the pan and let the rice cook for 5 to 7 minutes.

• Chettinad Biryani is ready to eat. Serve it hot with lime juice.

Baby Corn Broccoli

Ingredients:

• 1/2 teacup Capsicums (cut into big pieces)

• 1/2 teacup Onions (cut into big pieces)

• 1 teacup Broccoli (cut into big pieces)

• 1/2 teacup Baby Corn (sliced diagonally)

• 1/4 teacup French Beans (parboiled)

• A few pieces Cucumber (diagonally sliced)

• 7-8 Cashew Nuts (lightly fried)

• 1 tsp Garlic (finely chopped)

• 1 tbsp Corn Flour

• A pinch Sugar

• 2 pinches Black Pepper

• 2 tbsp Oil

• Salt (to taste)

How to make Baby Corn Broccoli:

• Heat oil in a frying pan, on high heat. Add garlic and stir fry for a few seconds.

• Add capsicums, capsicums, onion, broccoli, baby corn, French beans and cucumber and stir fry for 2 minutes.

• Combine corn flour and 3/4 teacup of water. Add to the vegetables.

• Add black pepper, sugar and salt. Cook for one minute.

• Served hot, garnished with fried cashew nuts

Almond Cupcake

Ingredients:

• ¾ cup Butter

• 1½ cups Sugar

• 2 Eggs

• 1½ tsp Almond Extract

• ½ tsp Vanilla Extract

• 2½ tsp Baking Powder

• ¼ tsp Salt

• 2½ cups Flour

• 1¼ cups Milk

How to make Almond Cupcake:

• Preheat oven to 375 °F.

• Place a pan over medium heat and cream the butter until smooth.

• Add sugar and beat well.

• Add the eggs and beat further to smooth the mixture.

• Add almond extract, vanilla extract, baking powder, salt, flour and milk.

• Beat the mixture until nice and smooth.

• Fill the batter in cupcake liners or greased tins 2/3 full.

• Bake for about 20 minutes till the cakes turn golden brown.

Andhra Vegetable Biryani

Ingredients:

• 4 cups Basmati Rice

• ¾ cup Oil

• 1 cup Curds (Yogurt)

• 3 cups Milk

• 3 – 4tsp Ginger-Garlic Paste

• 2 tsp Sajeera

• 3 Bay leaf

• 1 tsp Dhania Powder

• 1 Onion (medium sized chopped)

• 1 Onion (medium sized cut lengthwise)

• 5 Green Chillies

• ½ tsp Turmeric

• ½ bunch Coriander (finely cut)

• 5-6 Cashews

• 1 Potato (cut into small cubes)

• 2 Carrot (cut into small cubes)

• 12- 15 Green Beans (chopped finely)

• ½ cup Green Peas (deskinned)

• 4 Elaichi (Cardamom)

• 6 Cloves

• ½ Cinnamon Stick (chopped into pieces)

• ½ cup Ground Coconut

• Salt to taste

• 2 cups Water

How to make Andhra Vegetable Biryani:

• Heat oil in a pan.

• Once oil is heated add cloves, bay leaves, cinnamon, elaichi, sajeera and fry for 2 minutes.

• Add the ginger-garlic paste and fry for another minute.

• Add onion, green chillies, cut vegetables, salt, dhania powder, turmeric and deep fry them for sometime.

• Clean by washing the rice.

• Add yogurt, coconut paste, milk and also the fried vegetables.

• Stir them well and cook.

• Garnish the rice with onions and the chopped coriander.

Suggestions: It goes great with gongura chicken.

Aloor Dum

Ingredients:

• 500 g Baby Potatoes (boiled and peeled)
• 2 inch Ginger (chopped)
• 4 Tomatoes (chopped)
• 4 tbsp Mustard Oil
• 2 Green Cardamoms
• 2 Dry Red Chilies
• 2 Bay Leaves
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• ½ tsp Cumin Powder
• A pinch of Asafoetida
• Salt (to taste)

How to make Aaloor Dum:

• Heat oil in a pan for 2 minutes. Fry the potatoes for a minute and keep aside.
• In the same oil, mix all the spices and sauté for 2 minutes.
• Add tomatoes and fried potatoes. Stir and fry for 4 minutes on low flame.

Suggestions: Serve hot with puris or chapatti.

Andhra Egg Biryani

Ingredients:

• 1 tbsp Ginger Garlic Paste

• 4 Green Chilies (chopped)

• 1 bunch Mint

• 1 tbsp Oil

• 6 tbsp Gram Flour (Besan)

• 1 Onions (large) (chopped)

• 2 cup (472 ml) Plain Yogurt

• 10 Whole Garam Masala

• 500 grams (17 ounce) Basmati Rice

• 1 tsp Biryani Masala Powder

• 1 tsp Black Cumin

• 6 tsp Clarified Butter

• 8 Eggs

• 1 tsp fried Onion

• Salt to taste

How to make Andhra Egg Biryani:

• Clean and soak rice for at least ½ hour.

• Boil eggs.

• Take out the shell of the boiled eggs.

• Cut it into four long pieces.

• Take a pan and heat the clarified butter.

• Add onion, spices and fry until they become golden brown.

• Add, mint, coriander, biryani masala, ginger garlic paste, green chilies curd and cook.

• Add soaked rice into the ingredients and cook covered till rice is done.

• Take another pan and heat oil.

• Make paste with the besan, red chili powder and salt.

• Dip the egg into the besan and fry it until the eggs get coated with the spices

• Take out the eggs and set aside.

• When rice is done, put eggs on the top of the rice and cook until all of the water has absorbed.

• Serve hot

Aachar Aloo

Ingredients:

• 2 Potatoes

• 10 Roasted red chilies

• 1 tsp Fenugreek seeds

• Tamarind, the size of a lemon

• 3 tsp Mustard seeds

• Salt to taste

• Oil, for cooking

How to make Aachar Aloo:

• Cut potatoes into small cubes.

• Apply little salt over it & keep it aside for 20 minutes.

• Remove the salt from potatoes & fry them in the oil.

• Grind the remaining ingredients to a smooth paste, adding a little water.

• Boil the grounded paste & add a little salt.

• Add the fried potatoes to the ground paste.

• Achar Aloo is ready.

Aloha Fruit Punch Recipe

Ingredients:

• 2 tsp Ginger Root (chopped)
• 2 cups Guava Juice
• 1 1/2 tbsp Lemon Juice
• 3-4 cups Pineapple Juice
• 1 cup Sugar
• 3/4 cup Water

How to make Aloha Fruit Punch Recipe:

• Begin by adding 1/4 cup of water to the ginger root. Boil for 3 minutes and strain
• Add the resultant liquid to the lime, pineapple and guava juice.
• Then, make sugar syrup with the remaining water and sugar. Mix with the juices.
• Chill thoroughly before serving.

Brochette

Ingredients:

• 700 gm Chicken Breast (cubed)
• ½ tsp Pepper
• ½ tsp Ginger
•2 tsp Salt
• 2 tsp Paprika (Degi Mirch)
• ¼ tsp Saffron Threads (crushed)
• ½ tsp Turmeric Powder (Haldi)
• 2 cloves Garlic (finely chopped)
• 3 tbsp Parsley (chopped)
• 1½ tbsp Lemon Juice
• 1½ tbsp Vegetable Oil

How to make Brochette:

• Take all the ingredients except chicken in a large mixing bowl and mix well.
• Mix in chicken pieces and coat well.
• Cover the bowl with plastic wrap and keep the chicken marinated for for 5-6 hours or all night in a fridge.
• Thread the chicken onto skewers and grill on both sides for 10-12 minutes, or until meat is tender.
• Serve hot.

Almond Macaroons

Ingredients:
• 8 oz Almond Paste
• 2 Egg Whites
• ¼ tsp grated Lemon Rind
• ½ cup Sugar
• 8 candied Red Cherries (quartered)
• 2 tbsp sliced Almonds
• Sugar (for topping)

How to make Almond Macaroons:
• Preheat oven to 325 degrees F.
• Butter a cookie sheet and sprinkle flour over it.
• Mix almond paste, egg whites, and lemon rind together in a large bowl.
• Add sugar and beat with an electric mixture until well-combined and you get soft dough. • Shape the dough into small molds and roll over cherries, almonds, and sugar.
• Place them on the prepared cookie sheet and bake for 20 minutes, until golden brown.

Haleem

Ingredients:
• 200 gm Wheat (washed and soaked for 2 hrs)
• 300 gm Boneless Mutton
• 100 gms Cooking oil
• 3 Onions (sliced)
• 2 Lime
• 2 tsp Garam Masala
• Salt to taste
For paste:
• 20 gm Fresh Green Chillies
• 2 inch piece Ginger
• 6-8 flakes Garlic

How to make Haleem:
• Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.
• Pressure cook the soaked wheat and marinated meat for about 45 minutes.
• Mince and grind to a fine paste.
• In a Pan heat oil, add the finely sliced onions, fry till brown, add the garam masala.
• Add the ground paste and keep stirring on slow flame, till the mixture leaves the sides of the pan.
• Serve hot, with lime wedges

Ambrosia Yogurt Fruit Salad

Ingredients:
• 1 cup Oranges (drained)
• 1 cup mixed fruit Cocktail (drained)
• 1 cup Marshmallows (small)
• 1 cup Coconut (flaked)
• 1 cup Yogurt

How to make Ambrosia Yogurt Fruit Salad:
• Gently mix oranges, marshmallows, cocktail, and coconut flakes together.
• Add chilled yoghurt. Refrigerate yoghurt for a couple of hours before mixing it.

Almond Banana Cake

Ingredients:

• ½ cup Sugar

• 2 Eggs

• ½ tsp Baking Powder

• ¾ cup Banana Puree

• ½ cup sliced Almonds

• 250 g raw whole Almonds (toasted)

• 2 tbsp Lemon Juice

• Icing Sugar (to garnish)

• 2 tsp Vanilla Extract

How to make Almond Banana Cake:

• Preheat oven to 300 degrees F.

• Butter a heart-shaped flan tin and place a baking sheet on it.

• Grind whole almonds in a grinder, until finely powdered.

• Beat eggs with sugar until pale and fluffy.

• Add almond powder, banana puree, vanilla extract, and lemon juice. Mix until uniformly combined.

• Pour the mixture into the prepared tin and sprinkle with sliced almonds.

• Bake until golden brown and a toothpick inserted in the center comes out clean, for around 45 minutes.

• Cool and sprinkle with icing sugar.

• Serve thereafter.

Broccoli and Chicken Casserole

Ingredients:
• 4 oz Noodles
• 2½ cups Chicken (chopped & cooked)
• ½ cup Onions (chopped)
• 10 oz Broccoli Florets
• 10 oz Cream of Mushroom Soup
• ½ cup Skimmed Milk (at room temp)
• ½ cup Swiss Cheese (shredded)
• 1 tsp Basil
• Salt and freshly ground Black Pepper (to taste)

How to make Broccoli and Chicken Casserole:
• Preheat oven to 350 degrees F.
• Boil noodles until tender but firm. Drain and set aside.
• Combine mushroom soup, milk, cheese, basil, salt, and pepper in a small bowl. Mix well and keep aside.
• Place noodles, chicken, onions, and broccoli in a large bowl and fold gently.
• Add the soup mixture and toss the bowl slightly.
• Pour the mixture into a lightly greased 2½-quart casserole and cover.
• Bake for 40 minutes.
• Serve hot.