Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake is a delicious cake that can be prepared on any occasion. 

Ingredients :

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped peanuts (I used honey roasted), optional

Method :

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

6 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Chicken Leg Curry

Chicken Leg Curry is one of the most delicious curry recipe.

Ingredients:

5 chicken legs
2 tbsp curd
1/2 tbsp fresh cream
1 big onion thinly chopped
1 big tomato thinly chopped or pureed
1 tsp ginger paste
1 tbsp garlic paste
2 green chillies chopped
1 dried Kashmiri red chilli
1 bay leaf
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1-1/2 tsp coriander powder
1 tsp garam masala powder
A pinch of black pepper powder
Vegetable oil
Salt to taste

Method:

1. Wash and clean the chicken legs thoroughly in warm water.
2. Combine the yogurt, salt, black pepper powder, fresh cream and turmeric powder.
3. Coast the chicken legs evenly in the marination.
4. Keep aside at least for 30 minutes.
5. Heat 2 tsp oil in a pan.
6. Add kashmiri red chilli, bay leaf and cumin seeds.
7. Saute for few seconds and add ginger-garlic paste and green chillies.
8. Fry for few seconds and immediately add chopped onion.
9. Fry until onion turns into light golden brown in color.
10. Add thinly chopped tomatoes, salt and red chilli powder.
11. Mix well and cook until the nice of color of curry comes out.
12. Add 2 cups of water along with the chicken.
13. Mix well, add coriander powder and garam masala powder.
14. Cover the pan and bring the curry to few boils.
15. Leave to cook on low flame for 4-5 minutes.
16. Serve hot with roti or rice.

Tips: 
Add more water to make more curry recipe, but bring to few boils. Else add hot water in the dish and stir.
At the time of serving you can serve the dish with the nuts, cilantro and mint leaves.

Broccoli Curry

Broccoli Curry is a very popular South Indian  recipe. 

Ingredients:

2 Broccoli 
1 Carrot 
1 Onion (chopped) 
2 Green Chilies (chopped) 
2 tsp Oil 
Salt (to taste) 
½ tsp Garam Masala 
½ tsp Mustard Seeds

Method:

1. Chop broccoli into small florets.
2. Combine broccoli, carrot, salt, and enough water in a pan. Cook until tender.
3. Heat oil in a pan and crackle mustard seeds.
4. Stir in green chilies and onion. Shallow fry.
5. Mix in broccoli, carrot, garam masala, and salt. Cook for a while.
6. Serve hot.

Badam Pak

Badam Pak is a traditional tasty Indian sweet and dessert recipe.

Ingredients:

500 gms Khoya 
700 gms Sugar 
300 gms Almonds 
250 gms Ghee 
1 Cup rose water 
2 tsp Cardamom powder 
1/2 tsp Nutmeg powder

Method:

1. Mix sugar and rose water.
2. Boil it.
3. Add khoya to make it smooth.
4. Put blanched almonds and add ghee.
5. Cook over medium flame till the mixture leaves the sides of the pan.
6. Mix cardamom and nutmeg powder.
7. Spread the mixture on it.
8. Keep it for cooling.
9. Cut into squares.
10. Badam Pak is ready.

Soyabean Biryani

Soyabean Biryani is a delicious dish, which is extremely nutritious as well.

Ingredients : 

3 cups basmati rice – washed and soaked in water for 15 mts
1 cup dried soya chunks( soaked in water for 15 mins)
1/2-cup green peas(optional) 
2-3 tbsp ghee
1 tsp shah jeera
½-tsp jeera
2 bay leaves
2 big onions finely sliced
1 tbsp ginger-garlic paste
3-4 green chillies slit length wise
½ tsp turmeric powder
salt to taste
2 ½ cups water
fresh coriander leaves for garnish
8-10 cashewnuts (lightly roasted in ghee till golden brown)
2-tbs Everest birayni masala or chicken masala ( I use this masala , it’s quite tasty)
                                                      OR
For quick home-made Biryani Mix  (lightly dry roast in a pan and grind to a fine powder)
2 green cardamoms
4 cloves
2” cinnamon stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillies

Method :

1. Wash rice rice well, strain and leave for at-least half to one hour before cooking.
2. Slice onions into thin slices.Fry one onion till golden brown and crisp to garnish. Keep aside
3. Fry soya chunks till golden fry and keep aside.
4. Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink..
5. Heat ghee in the pressure cooker and add the other sliced onion and fry till brown.
6. Add ginger- garlic paste and fry till slightly brown.
7. Add soya chunks.
8. Add the rice and fry till grains separate and turn slightly brown.
9. Now add salt and biryani masala.Stir well.
10. Add the water and green peas,cook for 2 to 3 whistles.
11. My cooker requires 2 whistles for rice dishes. For your cooker it might be different.
12. Garnish with fried onion and coriander leaves. 
13. Serve with raita .

Chicken Chapali Kabab

Chicken Chapali Kabab is a mouth watering tasty chicken recipe.  

Ingredients :

1 kg Chicken mince
1 cup Corn meal
1 bunch Mint leaves
1 Onion chopped
3 Eggs
4 Green chilies
4 Tomato
1 tsp Cumin seeds
1 tsp Whole black pepper
1 tbsp Crushed red pepper
2 tbsp Pomegranate seeds
2 tbsp Whole coriander
to taste Salt

Method :

1. Chop 1 kg chicken mince well.Beat 3 eggs well and fry like omelet. Keep aside.
2. Grind together 2 tbsp whole coriander, 1 tsp black pepper and 1 tsp cumin seeds.
3. In a bowl put together chicken mince, 2 tbsp pomegranate seeds, salt to taste, fried eggs, ground mixture of black pepper, 4 chopped tomatoes, 4 chopped green chilies, 1 chopped onion, 1 bunch of chopped mint leaves, 1 tbsp crushed red pepper and 1 cup corn meal. 
4. Mix well and keep aside for few minutes.
5. Make Pattie and fry in a frying pan with ghee or oil as required.

Baked Lemon Chicken

Ingredients:

 4 Chicken Breasts (boneless and skinless) 
 1 cup Lemon Juice (freshly-squeezed) 
 1 cup All-Purpose Flour 
 1/2 cup Chicken Broth 
 2 tbsp Olive Oil 
 1 tsp Kosher Salt 
 1 tbsp Brown Sugar 
 1 tbsp Cornstarch

Method:

1. To prepare marinade, mix lemon juice, olive oil, kosher salt and red pepper flakes in a small bowl.
2. Place chicken breasts in a large container and pour marinade over it.
3. Coat the chicken breasts completely with it and refrigerate, covered, 20 to 40 minutes.
4. Meanwhile, preheat oven to 350 degrees F.
5. Place flour in a shallow dish. Using tongs, remove chicken pieces from marinade and coat in flour.
6. Transfer chicken breasts to a 9 x 13 glass baking dish.
7. Combine brown sugar and cornstarch together in a bowl and add this to 1/2 cup chicken broth.
8. Stir until the cornstarch is completely dissolved.
9. Pour the mixture over the chicken breasts.
10. Bake for 20 to 25 minutes until chicken is cooked through.
11. Serve with freshly prepared rice.

Cauliflower Peas Masala

Cauliflower Peas Masala is a very popular Kerala recipe. Cauliflower Peas Masala is a semi gravy side dish. This is a good combination of vegetables with basic spices. It tastes good with Chapathi, Naan, Roti or any other Bread.

Ingredients :

Oil - 2 Tbsp
Cauliflower cut into florets - 1
Green Peas fresh or frozen - ¼ Cup
Cumin Seeds - 1 tsp
Ginger grated - 1 tsp
Garlic grated or paste - 1 tsp
Water - 400 ml
Salt to taste - 2
Coriander powder - 2 tsp
Red Chilli Powder - 1 tsp
Tomato Puree - 2 Tbsp
Garam Masala Powder - ½ tsp
Amchoor Powder/Dry Mango Powder - 1 tsp
Coriander Leaves chopped - a handful

Method:

1. Heat Oil in a pan, add Cumin Seeds. Then add the Ginger, Garlic, Red Chilli Powder, Coriander Powder. Fry for few seconds.
2. Then add the Cauliflower and Peas along with some Salt, Tomato Puree and water.
3. Cover and cook until tender. Take care not to over cook as it might become paste.
4. Then add the Garam Masala and Amchoor Powder. Mix well and take it off from heat.
5. Garnish with Coriander Leaves / Cilantro.
6. Serve hot with choice of your bread.

Sheerannam

Sheerannam is a very traditional recipe in many parts of south India. This is a creamy and rich dessert. The mace flavor make this as a unique dessert.

Ingredients :

Rice - 1/2 cup
Milk - 5 cups
Sugar Candy - 1/2 cup(broken into small pieces)
Nutmeg powder - 1/8 teaspoon
Mace powder - 1/8 teaspoon
Saffron - 1/4 teaspoon(soaked in 2 tablespoon of warm milk)
Ghee - 2 tablespoon
Cashew nuts - few
Pistachio - few
Slivered almonds - few

Method :

1. Cook the rice in milk either on stove top in a heavy bottom pan or in the rice cooker.(I did it in the rice cooker)
2. After the rice is cooked well, add the sugar candy and stir well till the sugar candy is completed melted. Now add the saffron and milk mixture. 
3. Next add the nutmeg powder and mace powder and stir well. Heat the ghee and fry the cashew nuts and add it to the pongal. Remove from heat and decorate it with pistachio and slivered almonds while serving.

Roganjosh

Ingredients: 

1 tbsp Ginger Powder
1 tbsp Fennel seeds
1 tbsp Shahjeera
6 Garlic cloves, minced
1 tbsp Pepper, red powder
2 Cinnamon sticks
6 Cardamoms
6 Cloves
1 Bay leaf
Salt to taste
1 tbsp Saffron
1 c Yogurt plain
1 tbsp Paprika
1 piece Pure hing
4 tbsp Ghee
2 lbs Lamb, cut int large cubes

Method:

1. Grind together the spices.
2. Soak saffron in yogurt.
3. Heat ghee and fry the lump of hing
4. Add meat and sear on all sides, frying until well browned.
5. Pour in the yogurt and fry until liquid is absorbed.
6. Add a glassful of water and the spices.
7. Bring to a boil, reduce heat, and simmer, covered, until tender.
8. Remove cover and cook until liquid is gone.

Prawn and Potato Curry

Prawn and Potato Curry is a tasty delightful recipe. 

Ingredients:

2 tbsp oil
1 large onion, sliced
2 cloves garlic, chopped
2cm ginger, chopped
3 large tomatoes, chopped
3 large kipfler potatoes, quarters
300g de-shelled prawns
3 tbsp curry powder
½ tsp cumin
½ tsp chilli powder
1 tsp paprika powder
1 tsp garam masala
1 tsp turmeric
1 can light coconut milk
Juice from half a lemon
2 sprigs coriander, chopped
1 cup water
salt to taste

 Method :

1. Heat oil in a pan in medium heat. Fry prawns till cooked.
2. Remove cooked prawns and keep aside.
3. Add oil in pan and heat it. Fry cumin for 1 minute then fry garlic till aromatic.
4. Fry onions till transparent.
5. Add in ginger and mix.
6. Add curry powder, chilli powder, paprika powder, garam masala and turmeric.
7. Add coconut milk and one cup of water and blend the mixture well.
8. Add salt to taste.
9. Add cooked prawns, potatoes and tomatoes.
10. Let the curry simmer for 15 minutes.
11. Add lemon juice and allow mixture to simmer on low heat for at least an hour.
12. Add coriander before serving.     

Tip: Cook the potatoes in the microwave for 5 minutes to ensure the potatoes were soft enough after they were mixed in the simmered curry. This short-cut method works for stem vegetables in gravy that is not simmered for long hours and ensures that the vegetables are cooked just right at the time of being served.

Cucumber Salad

Cucumber Salad is a very healthy salad recipe especially in summer times. 

Ingredients:

 Large cucumbers, peeled and thinly sliced
 3/4 Cup sugar
 Dash red hot pepper
 Dash basil
 1 tsp Salt
 Dash black pepper
 Dash dried parsley
 3/4 Cup water
 1 Cup white vinegar

Method:

1. Except cucumbers mix all ingredients and heat till sugar melts. Pour over cucumbers.
2. In an airtight container; store well.
3. Cucumber salad can be taken at any time.

Banana Nut Smoothie

Banana Nut Smoothie is a very delicious drink. Learn how to make/prepare Banana Nut Smoothie by following this easy recipe.

Ingredients:

• 1 cup Milk 

• 1 cup Vanilla Yogurt 

• 1 large Banana 

• 1/4 cup Pistachio Nuts 

How to make Banana Nut Smoothie:

• Blend all the ingredients until smooth.

• Transfer it into two tall glasses.

• Enjoy it chilled.

Badam Katli

Badam Katli is a delicious Indian sweet prepared on festive occasions. Learn how to make/prepare Badaam Katli by following this easy recipe.

Ingredients:

• 1 kg Almonds 
• 900 gm Sugar 
• 1/4 cup Boiled Milk

How to make Badam Katli:

• Soak almonds in water for 12 hours.
• Drain and change the water of almonds.
• Peel them and keep aside.
• Add little milk and grind it finely.
• Mix ground badam and sugar in a large skillet.
• Cook this mixture, stirring constantly.
• Make a thick paste.
• Make a roti of the thick mixture when cool.
• Now cut it into pieces.
• Almond Katli is ready to serve. 

Grilled Pepper Chicken

Grilled Pepper Chicken is a very popular recipe. Learn how to make Indian Grilled Pepper Chicken by following this simple & easy recipe.

Ingredients:

• 1.5 kg Chicken Breast (boneless, cubed) 
• 10-12 cloves Garlic (minced) 
• 1 tbsp Ginger (grated) 
• 1 tbsp Black Peppercorns (crushed) 
• 1.5 tbsp Dijon Mustard 
• 1 tbsp Lemon Juice 
• 1 tbsp Honey 
• 4 Red Chilies (chopped) 
• 1 tsp Sugar 
• 2 tbsp Olive oil 
• 2 medium Onions (sliced) 
• Salt to taste

How to make Grilled Pepper Chicken:

• Combine together garlic, ginger, peppercorns, mustard paste, lemon juice and salt in a large bowl. Add honey and mix again.
• Add chicken to this mixture and marinate for 30 minutes.
• Preheat the oven to 350 degree F.
• Combine red chilies, sugar, salt and oil in a small bowl.
• Remove the chicken from marinade and spread the chili mixture evenly on it.
• Arrange it on a greased baking sheet with sliced onion on the base.
• Pour the remaining marinade and chili mixture over the chicken, reserving little for further use.
• Grill in the oven for 20-25 minutes, basting with remaining marinade and chili mixture.
• Let it cool in the oven for 8 minutes.
• Remove and serve.

Angel White Cake

Angel White Cake is a very popular recipe. Learn how to make/prepare Angel White Cake by following this easy recipe.

Ingredients:

• 1½ cups Maida 
• ½ tbsp Baking Powder 
• ¼ tsp Salt 
• ¾ cup Sugar 
• ¼ cup Butter 
• 3 Egg Whites 
• ½ tsp Vanilla Essence 
• ½ cup Milk

How to make Angel White Cake:

• Preheat oven to 350 °C.
• Grease a baking pan with little butter and flour.
• Sift flour with baking powder and salt in a bowl. Keep aside.
• Whisk sugar with butter in a separate bowl until light and creamy.
• Add egg whites, one at a time, and beat after each addition.
• Stir in vanilla essence and continue whipping at low speed.
• Mix in flour and milk, one at a time, and whip until well blended.
• Pour the batter into the prepared pan.
• Bake for 35 minutes, until a toothpick inserted comes out clean.

Baghali Polo

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

Ingredients:

• 500 g Basmati Rice 
• 500 g Mutton 
• 375 g Dill (chopped) 
• 150 g Dried Lima Beans 
• 1 medium Onion (sliced) 
• 1/3 cup Oil 
• ¼ tsp Saffron (ground) 
• Salt (to taste) 
• Pepper (to taste)

How to make Baghali Polo:

• Soak rice in lukewarm water for 3-4 hours.
• Slice mutton into small pieces, separating the fat.
• Heat little oil in a pan and fry onion until golden brown.
• Add meat, salt, and pepper. Stir and cook on low flame, until meat turns tender.
• Combine Lima beans with water and boil until soft.
• Heat 8-12 cups water in a pan and bring to a boil. Remove the extra water from the rice and mix the rice in the boiling water. Simmer for 2-3 minutes.
• Add cooked beans with the rice and then strain it cleaning with lukewarm water. Next toss it lightly.
• Take oil in a pan and get it to boil. Layer the rice first then coat it up with dill and finally add on meat. Repeat the process until rice is over.
• Dig 5-6 holes into rice. Cook it covered for 2-3 min on medium flame.
• Heat ¼ cup water with little oil in a pan and put it on the rice. Then cover the pan with cloth tightly. Cook it for 45 min-1 hr on low flame. Then take it off heat and let it cool.
• Mix saffron with 1 tbsp hot water and mix in 3 tbsp cooked rice.
• Lightly toss the rice and transfer it into serving bowl. Top up with saffron rice.

Cabbage Pickle

Cabbage Pickle is a temporary pickle. Learn how to prepare Cabbage Pickle by following this easy recipe.

Ingredients:

• 4 cup Cabbage (chopped) 
• 4 cup Vinegar 
• 1 tsp Salt 
• 1 tbsp Dry Mustard Seeds(roasted) 
• 1/2 cup Water 
• 4 cup Onion (chopped) 
• 1 cup White Sugar 
• 1 tbsp Curry Powder 
• 1/2 cup Flour

How to make Cabbage Pickle:

• Boil chopped cabbages and onions with vinegar in a vessel for 10 minutes.
• Add sugar, and salt to it. Mix mustard and curry powder with flour.
• Add enough water to make a paste and stir properly.
• Stir paste into boiled cabbage-onion mixture and boil again for 20 minutes.
• Bottle and seal while hot.

Chilly Prawn

Chilly Prawn is a tangy Chinese recipe. Learn how to prepare Chilly Prawn by following this easy recipe.

Ingredients:

• 2 Cups prawns
• 2 Onions
• 2 Capsicums
• 2 tsp Pepper
• 1 tbsp Soy sauce
• 2 tbsp Spring onion
• 4 tbsp Maida
• 4 tbsp Corn flour
• 2 Garlic flakes
• 2 Eggs
• 1 Pinch ajinomoto
• Salt to taste
• Pepper and sugar to taste
• Oil for frying
   
How to make Chilly Prawn:
 
• Chop the onions, capsicum, green chillies, garlic and ginger
• Clean the prawns.
• Mix maida, corn flour, eggs, salt, pepper and sugar to make a batter.
• Heat the oil.
• Dip the prawn pieces in batter.
• Fry them till reddish brown in colour.
• Drain and keep it aside.
• Heat the oil.
• Add chopped ginger, garlic, chopped vegetables and green chillies one by one.
• Toss them well.
• Now add prawns.
• Mix salt, sugar, pepper, ajinomoto and soy sauce.
• Toss the mixture by adding water.
• Once the mixture is half cooked, add spring onions.
• Mix it well.
• Chilly Prawn is ready.

Broccoli and Baby Corn Vegetable

The cashew nuts added to Broccoli and Baby Corn Vegetable provide the extra crunch and taste. Learn how to prepare Broccoli and Baby Corn Vegetable by following this easy recipe.

Ingredients:

• ½ cup Capsicums. cut into big pieces
• ½ cup Onions, cut into big pieces
• 1 cup Broccoli or Cauliflower, blanched and cut into big pieces
• ½ cup Baby Corn, sliced diagonally
• ¼ cup French Beans, parboiled
• A few pieces Cucumber, sliced diagonally
• 7 to 8 Cashew Nuts, fried lightly
• 1 tsp Garlic, finely chopped
• 1 tbsp Corn Flour
• A pinch of Sugar
• 2 pinches Black Pepper
• 2 tbsp Oil
• Salt to taste
   
How to make Broccoli and Baby Corn Vegetable:

• Heat oil in a frying pan, on high flame.
• Add the garlic and stir for a few seconds.
• Add in capsicums, onions, broccoli, baby corn, French beans and cucumber and stir fry for about 2 minutes.
• Dissolve cornflour in ¾ cup of water. Add it to the vegetables.
• Add sugar, black pepper and salt to the preparation and cook for another minute.
• Remove from heat, garnish with fried cashew nuts and serve hot.

Andhra Spicy Chicken Curry

 Andhra Spicy Chicken Curry is a very tasty andhra chicken recipe. Learn how to prepare Andhra Spicy Chicken Curry by following this easy recipe. 

Ingredients:

• 1 whole Chicken(with bones)
• 2 Yellow Onions (medium size chopped)
• 2 medium Tomatoes (chopped)
• ¼ cup Cilantro
• 5 Green Chillies
• 2 tbsp Poppy Seeds( mustard seeds)
• 50 Cashew Nuts
• 3 tbsp Ginger & Garlic paste
• 3 tbsp Red Chilli Powder
• 2 Cloves
• 1 Elachi
• 3 tbsp yogurt
• ¼ tsp Turmeric (haldi)
• 1 tsp Garam Masala
• 5 tbsp Vegetable Oil
• 1 cup Water
• Salt to taste
   
How to make Andhra Spicy Chicken Curry:

• Clean (wash) the cut chicken in a big bowl, by adding yogurt,Ginger & Garlic paste, turmeric, salt, red chilli powder and stir everything, and cover the bowl and let it marinate for an hour.
• In a frying pan add the poppy seeds and fry them till they turn golden brown.
• Grind them till they come in to a fine powder, and add the cashew nuts. And make it into a fine powder.
• Cut the onions into small pieces , cut chillies in to long pieces and add them to it.
• Chop the tomatoes and set them aside.
• In a big pan (kadai), pour oil and add the cloves & elaichi in it.
• Add onions and deep fry them till they turn golden brown.
• Add the tomatoes and deep fry them till they become soft.
• Add chillies and the mixture of poppy seeds & the cashew nuts fry till the oil separates from it.
• Add the marinated chicken and deep fry it for about 4 or 5 minutes.
• Add a cup of water and stir them well and cover the pan (kadai) cook it in a medium heat.
• Once the chicken is well cooked, add garam masala and the chooped cilantro and turn off the stove.

Methi Palak Dhokla

Methi Palak Dhoklas are best enjoyed as a breakfast dish or an evening snack. Learn how to prepare Methi Palak Dhokla by following this easy recipe.

Ingredients:

• 1 cup Black-eyed Beans (chawli)
• ¾ cup Spinach (palak), chopped
• ¾ cup Fenugreek Leaves (methi), chopped
• 2 tbsp Oil
• 1 tbsp Green Chili-Ginger Paste
• 1½ tsp Asafetida (hing)
• 1 tbsp Fruit Salt
• Salt, to taste
• Water
• Green Chutney (for serving)
   
How to make Methi Palak Dhokla:

• Wash the beans thoroughly and soak them for at least 6 hours.
• Drain the soaked beans.
• Add ¾ cup of water to the beans and blend them in a liquidizer, so as to form a smooth batter.
• To the paste, add spinach, fenugreek leaves, oil, green chili-ginger paste, asafetida and salt. Mix the batter well.
• Place a steamer on the gas. When the water starts to boil, add the fruit salt to the batter and mix.
• Grease 3 thalis and pour the batter in them. Place the thalis in the steamer and steam for about 10 minutes.
• Serve hot with green chutney.

Low Fat Baked Puri

Low Fat Baked Puri is a very tasty and easy to make recipe. Learn how to make/prepare Low Fat Baked Puri by following this easy recipe.

Ingredients:

• 200 g Wheat Flour • 2 tsp Oil • 1/2 tsp Salt • 1/2 tsp Oil

How to make Low Fat Baked Puri:

• Mix all ingredients and knead the mixture with water. • Set is aside for 10 minutes. • Now equally divide it into small balls. • Preheat the oven at 200 degree F. • Prick each puri with a fork and arrange it on a greased baking tray. • Bake it for 10 minutes approximately. • Serve it hot.

మ్యాంగో మిల్క్ షేక్

కావలసినవి:

• మామిడిపళ్ళు-2
• పాలు-4 కప్పులు
• చక్కర-పావ్ కప్పు
• యాలకుల పొడి-1 స్పూన్

తయారుచేయు విధానం:

• మమిద్దిపల్లు చెక్కు తీసి,ముక్కలుగా కోసి మిక్సీలో బ్లెండ్ చేయాలి.
• తరువాత పాలు,చెక్కెర,యాలకుల పొడి వేసి మల్ల బ్లెండ్ చేయాలి.
• దీనిని ఫ్రిజ్లో ఉంచి చల్లబడిన తరువాత తాగాలి. 

Cold Crab Dip

Cold Crab Dip is an excellent way to start your lunch. Learn how to make/prepare Cold Crab Dip by following this easy recipe.

Ingredients:

• 8 ounce Cream Cheese (softened)
• 1 Onion (minced)
• 1 tbsp Worcestershire Sauce
• 1-1/2 tbsp Prepared Horseradish
• 6 ounce Crab Meat (drained)
• 1 tsp Hot Pepper Sauce
• 12 ounce Cocktail Sauce
   
How to make Cold Crab Dip:

• Thoroughly mix cream cheese, onion, Worcestershire sauce, horseradish, crab meat and hot sauce in a bowl.
• In a pie pan, spread the mixture and cover it with cocktail sauce.
• Refrigerate for two hours and then serve.

Creamy Mutter Mushroom

Creamy Mutter Mushroom is a rich, delicious and scrumptious delight. Learn how to prepare Creamy Mutter Mushroom by following this easy recipe. 

Ingredients:

• 4 medium Onions
• 4 Tomatoes
• ½ cup Yogurt
• 1 tsp Ginger-Garlic Paste
• ½ kg Mushrooms (boiled)
• 1 cup Mutter/ Green Peas (boiled)
• Salt to taste
• A pinch of Turmeric
• ¾ tsp Red Chili Powder
• 10 sprigs of Cilantro
• 2 tbsp fresh Cream
• Oil (for frying)
• ½ cup Water
   
How to make Creamy Mutter Mushroom:

• Fry the onions in oil till they turn medium brown.
• Remove and transfer them to a food processor.
• Add yogurt and grind the mixture to a paste.
• Boil the tomatoes and blanch them. Grind them to a puree and keep aside.
• Place a large saucepan on heat and heat 2 tbsp of oil.
• Add tomato puree and cook till the oil separates.
• Add ginger-garlic paste and onion-yogurt paste. Mix well.
• Add salt, red chili powder and turmeric. Cook for a few minutes.
• Add mushrooms and green peas. Fry for another 5 minutes.
• Add fresh cream and stir well.
• Pour water and cook till the oil comes to the surface.
• Garnish with cilantro and serve hot.
   
   

Boondi Aur Makai Ki Bhel

Boondi Aur Makai Ki Bhel is a tasty and interesting variation of the mouth watering bhel. Learn how to prepare Boondi Aur Makai Ki Bhel by following this easy recipe.  

Ingredients:

• 2 cups Spicy Boondi
• 2 cups Corn kernels (boiled)
• 1 large Cucumber (seeded and chopped)
• 1 large Tomato (seeded and chopped)
• 1 large Onion (chopped)
• 1Green Chilli (chopped)
• 4 tbsp Fresh Coriander Leaves (chopped)
• 1/2 cup Roasted Peanuts (peeled)
• 1 tbsp Lemon juice
• Chaat Masala to taste
• 1/4 cup Sweet Tamarind Chutney
   
How to make Boondi Aur Makai Ki Bhel:

• Take a big clean bowl and toss in the onion, cucumber, tomato, and green chilli together.
• Add boondi, corn, roasted peanuts, coriander leaves, lemon juice, chaat masala and tamarind chutney.
• Mix well and serve.

Andhra Coconut Rice

 Andhra Coconut Rice is a very popular and tasty Andhra recipe. Learn how to prepare Andhra Coconut Rice by following this easy recipe.

 

Ingredients:

• 3 cups Rice
• 2 ½ Onions (finely chopped)
• 1 Coconut (small size)
• 1 Cinnamon Stick
• 2 tsp Ginger Garlic Paste
• 4 Green Cardamoms
• 1 Star Anise
• 7 Cloves
• 3 Bay leaves
• 1 Javitri
• 1 Onion (large size)
• 5 Green Chilies
• 1 tsp Ginger Garlic Paste
• 1 tsp Coriander Powder (roasted)
• Mint leaves (as per requirement)
• Coriander leaves (as per requirement)
• 1 tsp Ghee
• Salt to taste
• 3 tbsp Oil
   
How to make Andhra Coconut Rice:

• Initially remove the coconut’s white pulp after breaking it apart.
• Chop the pulp in piece before inserting it in a grinder for grinding.
• Add a cup of water to it and grind the pulp finely.
• Pour it over a fine cotton cloth piece and strain out its milk while putting aside the solid part.
• To a medium heated stove place a thick bottomed vessel and pour the oil into it.
• Lower the flame mode then add cloves, cinnamon, cardamoms, bay leaves, javitri and star anise.
• Stir it fry for two minutes then mix to it cashews, green chilies, onion slices and coriander powder .
• Saute it for five minutes then pour 4 cups of coconut milk and next add 2 cups of water.
• Once the liquid boils then to it add the rice and salt.
• Sprinkle the finely chopped mint and coriander leaves.
• Bring the flame at the low mode and keep the vessel tight sealed for about fifteen minutes.
• Once the rice is ready pour the ghee over it.
 
Suggestions: Best served with paneer, aloo, veg-curry or chicken, mutton.

Avocado Smoothie

Avocado Smoothie is a very popular recipe. Learn how to prepare Avocado Smoothie by following this easy recipe.

Ingredients:

• 3 cups Cold Milk
• 1 Ripe Avocado (peeled, de-seed & halved)
• 3 tbsp Sugar
• Handful of Ice
   
How to make Avocado Smoothie:
 
• Take avocado with sugar, 1 cup milk in a blender and blend it until fine & creamy.
• Mix in remaining milk slowly and blend it further.
• Put in ice and blend it for a min.
• Serve it cold.

Blueberry Corn Muffins

 Blueberry Corn Muffins is a very tasty muffin recipe. Learn how to prepare Blueberry Corn Muffins by following this easy recipe. 

Ingredients:

• 1 cup Blueberries
• 1-1/3 cups All-Purpose Flour
• 1/2 cup Cornmeal
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 2 Egg Whites
• 1/2 cup Sugar
• 1 Egg
• 2 tbsp Apple Sauce
• 1 cup Skim Milk

Topping

• 1 tbsp Skim Milk
• 1 cup Confectioners' Sugar
• 1 tsp Lemon Zest (grated)
   
How to make Blueberry Corn Muffins:

• Preheat oven to 375 Degree Celsius.
• Grease and flour a cupcake pan and toss the blueberries with flour.
• Mix together remaining flour, cornmeal, baking powder and salt in a blender.
• On medium-high speed, beat the 2 egg whites to stiff peaks.
• Beat in the extra egg and apple sauce. Alternately beat in flour mixture and 1 cup milk. Fold in blueberries.
• Put the mixture among the cupcake pan. Bake for 25 minutes, or until toothpick inserted comes out clean.
• Let the pan cool for 10 minutes. Remove muffins from the pan and put them on a cooling rack.
• For the topping, mix sugar, milk and lemon zest, and sprinkle completely over cooled muffins.
• Blueberry Corn Muffins are ready to serve.

Chana Dal Vada

 Chana Dal Vada is a very popular South Indian recipe. Learn how to make\prepare Chana Dal Vada by following this easy recipe. 

Ingredients:

• 300 gms (10.5 oz) Chana Dal (Yellow Dal)
• 20 nos Green Chilies (finely chopped)
• 3 Onions medium sized (finely chopped)
• 1 1\2 tsp Ginger Garlic Paste
• 3 tbsp Coriander Leaves (finely chopped)
• 1 1\2 tsp Cumin Seeds (Jeera)
• 2 tsp Red Chili Powder
• Oil for deep frying
• Slt to taste
   
How to make Chana Dal Vada:

• Marinate the chana dal in water for about 2-3 hours.
• Grate the green chilies to a smooth paste.
• Grind the dal without adding water.
• Mix them into green chilies, onions, ginger-garlic paste, coriander leaves, cumin seeds, red chili powder and add salt to it.
• Take a part of the dal on the palm of your hand, and flatten them to make a vada.
• Deep fry the vada in a medium flame in hot oil.
 
Suggestions: Serve hot with green chutney.

Chicken Hazaarvi

Chicken Hazaarvi is a classical non-vegetarian Mughlai dish. Learn how to make/prepare Chicken Hazaarvi by following this easy recipe.

Ingredients:
 
• 8 pieces Chicken Breasts (boneless)
• 2 tsp Ginger Paste
• 2 tsp Garlic Paste
• ½ cup Cheese (grated)
• 4-5 Green Chilies (chopped)
• ¼ tsp Mace Powder
• ¼ tsp Nutmeg Powder
• 2 tsp Coriander Leaves (chopped)
• 1 tsp White Pepper Powder
• Salt (to taste)
• 1 Egg
• ¾ cup fresh Cream
• Butter (for basting)
   
How to make Chicken Hazaarvi:
 
• Chop the chicken breasts into 2-inch cubes.
• Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes. Mix thoroughly and set aside.
• Mash the cheese to make it smooth.
• Add green chilies, mace powder, nutmeg powder, coriander leaves and salt.
• Add egg and mix well.
• Add the chicken to the cheese mixture.
• Add cream and mix well.
• Refrigerate the mixture for 2 to 3 hours.
• Remove the chicken and pass them through the skewers.
• Cook them in a hot tandoor or pre-heated oven (200 °C) till the chicken is just cooked and slightly colored.
• Baste the chicken with butter and cook for another 2 minutes till the chicken is completed cooked.
• Transfer onto a serving plate.
• Serve hot.

Butter Kaju Paneer

Butter Kaju Paneer is delicious North Indian recipe. Learn how to make/prepare Butter Kaju Paneer by following this easy recipe.  

Ingredients:

• 2 Cups butter
• 1 Cup grated paneer
• 1 Cup Onion paste
• 2 tsp Ginger garlic paste
• 1/2 Cup tomato puree
• 3 Split green thai chilies
• 1 Cup bread crumbs (as a thickening agent)
• 3 tsp Sour cream
• 3 tsp Kajoo-chironjee paste
• 20 split Kajoo
• 10 Makhana (soaked in hot water)

 Spices:

• 2 Big Elaichi (powdered)
• 5 Small Elaichi (powdered)
• 1 tsp Garam masala powder
• 1 tsp Turmeric powder
• 1/2 tsp Coriander powder
• 1/2 tsp Chilli powder
• 1/2 tsp Jeera
• Pinch of Nutmeg, Mace, Sugar
• Salt to taste
   
How to make Butter Kaju Paneer:
 
• Lightly brown the split kajoo in butter and keep aside.
• In a heavy bottomed pan, pour butter and crackle elaichi (big), jeera, chilies; then add onion paste, cook till brown in medium flame.
• Add ginger-garlic paste and tomato puree.
• Now add rest of the spices and sugar (except the small elaichi) cook on high flame till the oil leaves the masala.
• Finally add bread crumbs, grated paneer and kajoo-chironjee paste and fry.
• Turn it to medium flame, add water and cover the pan with lid, cook for 10 min.
• Sprinkle makhana and split kajoos.
• Butter Kaju Paneer is ready.
   

Bread Dhokla

Bread Dhokla is a very popular Gujarati  recipe. Learn how to make Bread Dhokla by following this easy recipe.
 

Ingredients:
 
• 7-8 slices Bread
• 2 tbsp Coconut (grated)
• 2-3 Green Chillies (chopped)
• ¼ tsp Ginger (grated)
• 1 cup Yogurt
• ½ tsp Red Chilli Powder
• ½ tsp Amchoor Powder
• ½ tsp Mustard seeds
• 1 twig Curry Leaves
• 1 tsp Ghee
• Salt to taste
   
How to make Bread Dhokla:
 
• Mix yogurt, chopped green chilies, amchoor powder ginger and salt in a bowl.
• Remove the edges of the bread slices and cut each slice into 4 squares.
• Spread the above-made mixture onto each square and join two squares to form a tiny sandwich.
• Heat ghee in a frying pan, add mustard seeds and curry leaves to it.
• When the seeds splutter, place the sandwiches in the pan and fry on both sides.
• Garnish with chopped coriander leaves and grated coconut.
• Bread Dhokla is ready to eat. Serve it hot with chutney.