Punjabi Recipe-Paneer Butter Masala

Ingredients for Paneer Butter Masala
• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbsp Butter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream

DIRECTION for Paneer Butter Masala

• Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
• Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)
• Add Ginger garlic paste to the brown paste mixture and sauté for sometime.
• Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
• Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
• Finally garnish it with fresh cream.

Bengali Recipe-Rasa Malai or Cheese ball in milk

Ingredients for Rasa Malai
• 200 gms Cottage Cheese
• 2 cups Sugar
• 1 litre Milk
• 1 tsp Cardamom Powder
• 1 tsp Almonds (chopped)
• 1 tsp Pistachios (chopped)

DIRECTION for Rasa Malai
• Mix milk, cardamom powder and 1/2 cup sugar.
• Boil till gets reduced to its half.
• Make balls from cottage cheese and flatten them in centre.
• Prepare sugar syrup.
• Boil the syrup over medium heat.
• Put paneer balls in it and boil it for few minutes.
• Add paneer balls in the milk sugar mixture.
• Keep it for cooling.
• Garnish with almonds and pistachios.
• Ras Malai is ready to eat. Serve chilled.

Bengali Recipe-Doi Mach or Fish with Curd

Ingredients for Doi Mach or Fish with Curd
• 5 Pieces fish
• 5 tbsp Curd
• 1 Large onion
• 1 Large ginger
• 4 tsp Cardamom powder
• 1 tsp Turmeric powder
• 1 tsp Cumin seed powder
• 2 Green chillies (chopped)
• Oil for frying
• Red chilli and salt to taste

Chop onion and grind it to make a paste.
• Grind ginger to make a paste.
• Wash the fish pieces properly.
• Add salt and turmeric powder to fish pieces.
• Heat the oil.
• Fry onion paste, ginger paste, cumin seed powder and cardamom powder.
• Add fish and fry till it gets cooked.
• Now mix curd and chopped green chillies.
• Put it over medium flame till it gets cooked properly.
• Serve with rice.

Salmon Salad with Fennel, Orange, and Mint

Salmon Salad with Fennel, Orange, and Mint

Ingredients for Salmon Salad with Fennel, Orange, and Mint
1/4 cup sugar
1/4 cup unseasoned rice vinegar
2 whole star anise*
4 cups cold water
1 1-pound salmon fillet with skin
2 navel oranges
4 cups very thinly sliced fennel (from 2 medium bulbs)
1 cup small fresh mint leaves
2 tablespoons olive oil

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Angel Chicken Pasta

Bake chicken breasts in a delectably rich sauce made of butter, dry Italian salad dressing mix, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties.

Angel Chicken Pasta

Ingredients for Angel Chicken Pasta
6 skinless, boneless chicken breast halves 1/4 cup butter 1 (.7 ounce) package dry Italian-style salad dressing mix 1/2 cup white wine 1 (10.75 ounce) can condensed golden mushroom soup 4 ounces cream cheese with chives 1 pound angel hair pasta
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Date and Banana pudding

Date and Banana pudding

Ingredients for Date and Banana pudding

1 tbsp castor sugar to taste
500 gm seedless dates
3 large bananas, peeled and sliced
300 ml double cream
4 tbsp warm brandy
Finely grated rind of 1 orange
4 tbsp orange juice
1 tbsp sherry

Garnish
Banana sliced, sliced dates and oranges


Method for Date and Banana pudding

Soak dates in warm brandy for 1 hr. Drain and retain brandy, halve the dates. Arrange half the dates in a serving dish. Place half the sliced bananas on top. Cover with remaining dates, then bananas. Sprinkle with Sherry. Pour cream in a bowl, pour in 2 tbsp brandy, orange rind and juice, stirring constantly to prevent the cream from separating. Mix in castor sugar to taste. Then pour the flavoured cream evenly over dates and bananas. Place in the fridge for 30-45 min before serving. Decorate with sliced fruits

Sparkling Rice

Sparkling Rice

Ingredients for Sparkling Rice

1 tbsp sugar
3 Chinese mushrooms
500 gm long grain rice, washed, drained and cooked
2 tbsp vegetable oil
4 spring onions, finely chopped
100 gm peeled and boiled prawns
100 gm chicken breast, finely chopped
100 gm ham, sliced
100 gm bamboo shoots, dices
100 gm shelled peas
2 tbsp seasame oil
1 tbsp vinegar
Chopped coriander leaves
1 tsp finely chopped garlic
1 tsp finely chopped ginger
Sliced yellow pepper for garnish

Method for Sparkling Rice

Soak mushrooms in hot water for 15-20 min. Drain and squeeze dry. Discard hard stalks and slice caps. Set aside. Heat oil in a wok till it smokes. Add spring onions, garlic and ginger stir-fry for 1 min. Add mushroom, prawn, chicken, ham and bamboo shoots. Stir-fry for 3-4 min until chicken changes colour. Stir in peas, stir fry until peas are done. Add cooked rice, soya sauce, vinegar and sugar, mix well and stir fry for 2 min. Sprinkle with seasame oil. Remove, place in a plater and allow to cool, garnish with coriander leaves and sliced yellow pepper.

Saute Lemon chicken breast

Saute Lemon chicken breast

Ingredients for Saute Lemon chicken breast

4 tbsp butter
4 boneless chicken breast cleaned
1 ½ tbsp flour
1 tbsp lime or lemon juice
½ sugar or to taste
½ tsp chilli powder
2 spring onions chopped white part only
2 large cloves garlic finely minced
1 tsp lime or lemon rind
¾ cup hot chicken stock
Salt and pepper season

Garnish Round slices of lemon juice and ½ tsp julienne

Method for Saute Lemon chicken breast

Dust the chicken breast with flour and season well with salt and pepper. Heat 3 tbsp butter and sauté chicken breast lightly on both sides. Remove with a slotted spoon and set aside. Add remaining butter to the pan, add garlic and spring onions and sauté for 2 min. Add hot chicken stock, chilli powder, lime juice and sugar. Mix well and bring to a boil. Replace chicken breast. Spoon the sauce over them, sprinkle with lime rind, cover the pan with a lid, lower heat and simmer for 7-10 min or until done and the sauce has thickened. Place in a dish and garnish with julienne peppers and lime slices.

Egg-Spanish Omlet

Spanish Omlet

Ingredients for Spanish Omlet

3/4 pound baby red potatoes
2 teaspoons salt, divided
10 large eggs
2 tablespoons milk
2 teaspoons fresh oregano, chopped
2 teaspoons fresh tarragon, chopped
8 basil leaves, torn into strips
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
8 ounces mushrooms, sliced
1 chorizo sausage (about 2 oz.), diced
1/2 cup freshly grated Parmesan chees

Directions
1. Place potatoes in a saucepan and fill with enough cold water to cover. Add 1 teaspoon salt, bring water to a boil and cook until potatoes are tender, 15 to 20 minutes. Drain potatoes and rinse with cold water. Let cool completely. Cut potatoes in eighths. Set aside.

2. In a large bowl combine eggs, milk, oregano, tarragon, basil, remaining salt and pepper. Heat 2 tablespoons oil in a 12-inch nonstick skillet with an ovenproof handle over medium-high heat. Saute the onion and peppers, 5 minutes, then add mushrooms and cook 5 minutes more. Add chorizo and cook 1 minute. Transfer onion mixture and potatoes to bowl with eggs.

3. Heat remaining olive oil in skillet over medium heat. Pour in egg mixture, reduce heat to low and cook 10 minutes. Cover and cook 10 to 15 minutes more until eggs are just set. Meanwhile, heat broiler. Sprinkle top with Parmesan cheese, transfer pan to the broiler and cook until cheese is bubbling, 1 to 2 minutes (watch carefully that it doesn’t burn). Slice into wedges.

Europian Recipes-Parsleyed pasta

Parsleyed pasta

Ingredients for Parsleyed pasta
250 gm cooked ribbon pasta as per instruction on the packet or freshly made pasta boiled, drained and tossed with 1 tsp oil
2-3 tbsp finely chopped parsley
4 tbsp melted butter
4-5 tbsp thick cream
Salt and pepper to season

Garnish spring of parsley

Method for Parsleyed pasta
In a pan, gently toss the pasta over low heat with all the ingredients and season well with salt and pepper. Place in a suitable dish and garnish with spring of parsley ( Chicken breast finely minced can be used on top of the pasta)

Juicy Steak

Ingredients for Juicy Steak
1 tablespoon butter 1 (1/2 pound) frozen Delmonico (rib-eye) steak 1 tablespoon Worcestershire sauce, or to taste 1 teaspoon meat tenderizer 1 clove garlic, minced salt and black pepper to taste
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Mutton Recipe : Lamb chops with white wine

Lamb chops with white wine

Ingredients Lamb chops with white wine

2tbsp butter
2 tbsp olive oil
6 double lamb chops
4 spring onions finely chopped
4 cloves garlic
100gm mushrooms sliced
150 ml white wine
1 tbsp brandy
150 ml chicken stock
1 tsp cornflour mixed with 1 tbsp water
2 tsp finely chopped basil
Salt and pepper to taste
1 tbsp finely chopped parsley
2 tbsp tomato puree
4 large tomatoes blanched, skinned, seeded and chopped

DIRECTION FOR Lamb chops with white wine: Melt butter with oil in a pan and fry lamb chops well on both sides until well browned. Remove chops and set aside. Add spring onions and garlic to the pan and stir fry until transparent Stir in mushrooms and fry for another 4-5 min. Add brandy and wine and cook on high heat for 2 min. Add stock, tomatoes, tomato puree and bring to a boil. Seasoned with salt and pepper. Add chops and simmer covered for 15-20 min or until tender. Remove chops with a slotted spoon and set aside to keep warm. Add chopped basil to the sauce, add cornflour and water mixture, bring to a boil. When the sauce stars to thicken, stir in parsley. Place chops on a long plate, pour the sauce over them and serve with bread

Bengali Cuisine - Mocha Chhechki OR a preparation with banana flower

Mocha Chhechki

Ingredients for Mocha Chhechki
1 cup cleaned and boiled mocha with ½ tsp turmeric powder and ½ tsp salt, squeeze and drain
2 tbsp ghee
¼ tsp fenugreek seeds or methi
2-3 dry red chillies broken in half
1 tsp sugar or to taste
2 tbsp freshly grated coconut
4 tbsp kasundi or to taste
1 tsp salt or to taste\


DIRECTION: Heat ghee, add dry red chilles and methi. Saute for a few seconds, add mocha, salt, sugar and stir fry for 5-6 min. Remove from the fire, stir in kasundi and mix well. Sprinkle with grated coconut and serve

Pork Recipe - Roast pork with honey and brandy

Roast pork

Ingredients for Roast pork
2 kg pork fillet cut into 4 pieces

Marinade:
4 tbsp sherry
4 tbsp hoisin sauce
1 tbsp oil
3 tbsp dark soya sauce
2 tsp light soya sauce
3 tsp garlic paste
2 tsp brandy
6 tbsp honey


DIRECTION: Place pork in a shallow dish, mix marinade ingredients in a bowl leaving 3 tbsp honey aside. Pour over pork, coat well and marinade upto 2 hours, turning several times during this time or marinade overnight in the fridge. Place in a baking tray, cover with foil and cook at 400 deg F for 30 min, basting every now and then to keep the meat moist. Remove foil, brush with remaining marinade and honey and cook for another 10 min uncovered or until well glazed. Transfer on to a board and cut diagonally into thin slices. Serve cold

Roasted soya drumstick

Roasted soya drumstick

Ingredients for Roasted soya drumstick
20 chicken drumsticks

Marinade:
5 tbsp soya sauce
1 tbsp oil
4 spring onions, finely chopped
2 ½ tbsp sherry
1 tsp freshly ground black pepper
½ tsp sugar
1 tsp finely chopped ginger
1 tsp finely chopped garlic


Method: Slash each drumstick in several places with sharp knife on both sides. In a bowl, mix together marinade ingredients. Place drumstick in dish, pour the marinade and mix well over the drumstick. Marinade overnight in the fridge, turning them several times during this period. Place drumsticks in a baking tray in a single layer, cover with foil and cook in the over at 350 deg F for 15-20 min. Remove foil brush with remaining marinade and cook uncovered for another 5-10 min. Serve hot or cold

Chicken, Egg and Rice in Japanese way

Chicken, Egg and Rice in Japanese way

Ingredients for Chicken, Egg and Rice in Japanese way

900 gm chicken with skin cut into small pieces
6 chicken liver halved then sliced into three pieces each
½ cup flour
½ cup oil
¼ cup finely julienne ginger
4-5 spring onions green included and finely chopped
1 tbsp soya sauce
1 tbsp dry sherry or sake
1 tsp sugar
3 cups hot cooked rice
6 eggs
5 cups hot chicken stock
Salt and pepper to season

Method: Season chicken pieces with salt and pepper. Dredge the chicken liver in flour, which has been seasoned with salt pepper. Heat oil in a pan, fry the chicken pieces lightly o both sided, remove with a slotted spoon and drain on kitchen paper and set aside. Fry the chicken liver until well browned on both sides, remove drain and set aside. In a saucepan, bring chicken stock to a boil, add chicken pieces, stir in soya sauce, sugar, sherry or sake and season with salt and pepper. Simmer until the chicken is cooked through. Stir in rice and simmer for a few more minutes. Remove and place equal portions of chicken liver into each bowl. Sprinkle with spring onion and ginger. Break an egg into each bowl and place under the grill until the eggs set, or microwave for 2 min. Serve immediately

Mushroom recipe - Mushroom Masala Bhaji

Mushroom Masala Bhaji

Ingredients for Mushroom Masala Bhaji

50-100 button mushrooms
1 coconut, grated
2 onions, roughly chopped
2-3 onions, finely chopped
A little turmeric powder
Tamarind

Masala for roasting in oil:

4 tbsp coriander seeds
2 tsp cumin seeds
2 tsp aniseed
2 tbsp poppy seeds
1 dagadful
1 piece mace
8-10 cloves
1 cinnamon stick
8-10 peppercorns
1-2 bay leaves
10-15 red chillies
2 big cardamom
1 tsp shahijeera
½ inch nutmeg

Method for Mushroom Masala Bhaji

Roast above masala in oil for minute or two. Remove and keep aside. In the same frying pan, dry roast grated coconut and chopped onions till light golden in color. Grind to a fine paste the roasted masala, coconut, roughly chopped onions along with turmeric powder and a little tamarind. Remove masala water separately. Wash and clean mushrooms. Cut into quarters. Fry mushrooms and finely chopped onions in a little oil for 2-3 minutes. Add masala water and masala paste. Cook till one boil. Add salt.

Serve hot with rice

Paneer recipe - Bean Cashew Paneer

Bean Cashew Paneer

Ingredients for Bean Cashew Paneer

• 10 French beans, strung
• 10-12 long firm ladies fingers
• 1 tbsp. coriander leaves finely chopped
• 1 tsp. gramflour or plainflour
• 15 cashews whole
• 1/2 cup fresh cream
• 1/2 cup fresh curds
• 1/2 cup coconut grated
• 2 tbsp. cashews broken
• 2 green chillies deseeded, chopped
• 4-5 flakes garlic, peeled
• 3-4 peppercorns
• 1" stick cinnamon
• 2 cloves
• 1/2 tsp. mustard seeds
• 2 tbsp. ghee
• 1 tbsp. butter
• salt to taste

Method for Bean Cashew Paneer

• Slice okra into two lengthwise. Cut into finger sized lengths.
• Sprinkle some salt, gramflour, mix and keep aside for 10 minutes.
• Cut french beans into finger sized oblique pieces.
• Grind broken cashews, coconut, chillies, garlic to a fine paste.
• Heat ghee in a heavy pan, fry whole cashews till golden, drain, keep aside.
• Add frenchbeans, fry till tender, drain, add to cashews.
• Add okra, fry to a crisp green, drain, add to cashes.
• Add ground paste to remaining ghee, stirfry and cook for 2-3 minutes.
• Add curds, stir continuously and cook till whiteness of curds disappears.
• Add salt, fresh cream, chopped coriander, stir well.
• Add fried veggies and cashews, mix gently.
• Transfer to serving dish.
• Heat butter in a small pan, add whole spices and mustards seeds.
• Allow to splutter, pour over vegetables.
• Serve fresh and hot.

Baked Pesto Chicken

Baked Pesto Chicken

INGREDIENTS for Baked Pesto Chicken

• 4 boneless, skinless chicken breast halves (about 5 oz. each)
• 1/2 cup BUITONI® Refrigerated Pesto with Basil
• 2 plum tomatoes, sliced (optional)
• 3/4 cup shredded mozzarella cheese

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Chicken Recipe - Chicken breast, ham and bamboo shoots in milk

Chicken breast, ham and bamboo shoots in milk

Ingredients for Chicken breast, ham and bamboo shoots in milk

• 500 gm boneless chicken breast, cleaned and cut into pieces
• 2tsp ginger sauce
• 1 egg white part lightly beaten
• 2tbsp cornflour
• 150 gm ham, rind removed and finely chopped
• 1 large green chilli or capsicum cored and finely chopped
• 1 cup finely sliced bamboo shoots
• 250gm washed and sliced button mushrooms
• 1 cup chicken stock
• 1 cup milk
• 3-4 spring onion, cut diagonally
• 1 tsp finely chopped ginger
• 1 tsp cornflour mixed with 1 tbsp water
• 5 tbsp oil
• 1 tsp white pepper
• 1 ½ tsp salt to taste
• ½ tsp sugar to taste

Method for Chicken breast, ham and bamboo shoots in milk

In a bowl, place ginger juice, ½ tsp salt, pepper and egg white. Mix well and coat the chicken strips in this mixture. Then dust with cornflour and set aside. Heat oil in a pan until lightly brown on both sides. Remove with a slotted spoon and drain on kitchen paper. Leave about ½ tbsp oil in the pan and remove the rest. When hot, sauté capsicum, mushrooms for 2 min, add bamboo shoots and ham and sauté for about 3-4 min. Stir in chicken stock, milk , remaining salt and sugar and simmer uncovered, without boiling for 2-3 min. Add chicken strips , mix well and simmer for about 2-3 min or until the chicken is cooked. Stir in cornflour and water mixture, keep stirring until it thickens. Check seasoning. Remove and place in a serving dish, sprinkle with shredded ginger and spring onion. Serve with rice

Italian Recipe-Chicken, Mushrooms and Parmesan with Orzo

Ingredients for Chicken, Mushrooms and Parmesan with Orzo
1 tbsp olive oil
1/2 cup yellow onions, chopped
2 cloves of garlic, minced
1/2 tsp dried thyme
8 oz button mushrooms, sliced
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Sticky Toffee Pudding

Sticky Toffee Pudding

Ingredients Sticky Toffee Pudding

225 gm dates, chopped
250 ml black tea, not very strong
100 gm unsalted butter, softened
175 gm of golden castor sugar
3 eggs
1 tsp mixed spice
1 tsp vanilla extract
225 gm self raising flour
¾ tsp bicarbonate of soda
Vanilla ice cream or whipped cream
20 cm in length spring form bottomed tin any square cake tin

For toffee sauce
Makes about 650 ml
Ingredients
110 gm butter
250 gm soft light brown sugar
275 gm golden syrup
225 ml double cream
½ tsp vanilla essence

DIRECTION FOR STICKY TOFFEE PUDDING:

Pre-heat the oven to 180 deg C. Moisture the tin can with some butter and dust with flour. Line the base with grease proof paper. Placed the chopped dates and tea in a saucepan and let it boil. Cook for a few min until the date is softened, then set aside. Beat the butter in a large bowl or an electric food mixer for softening. Add the sugar and beat until the mixer is pale and fluffy. Beat in the eggs, one at a time, then blend the mixed spice and vanilla essence. Fold in the date mixture. Sift the flour and bicarbonate of soda and fold in gently until mixed. Pour the mixture into the prepared tin and bake for about 45 min and a skewer inserted into the middle comes out clean. Allow the tin to cool for about 5 min and then placed it into a serving plate. Cut the cake into slices and serve with vanilla ice cream and fair amount of toffee sauce over the top

Orange Fruit Ring Cake

Orange Fruit Ring Cake

Ingredients Orange Fruit Ring Cake

125 gm margarine
250 gm sugar
2 eggs
280 gm plain flour
1 tsp baking powder
150 gm mixed dried fruit
2 tsp orange ring, grated
1 tsp bicarbonate soda
250 ml soured milk

For syrup
125 gm sugar
125 ml orange juice
30 ml lemon juice
5 ml grated orange rind

Direction for Orange Fruit Ring Cake

Cream margarine and sugar together. Add eggs and beat well until light and fluffy. Sift flour and baking powder and add to the creamed mixture. Add dried fruit and orange rind. Dissolve bicarbonate soda in soured milk and add to mixture. Lightly greased a 23 cm ring cake tin and bake in a pre-heated oven at 180 deg C for 45-50min

For syrup
Mix ingredients together and boil for 2 min. Remove cake from oven and spoon syrup over hot cake

Salsa - Delicious homemade Tomato Salsa

Finely chopped Serrano chilies make this salsa nippy and nice. Combine with tomatoes, onions, cilantro and lime juice, and this salsa is ready for dipping
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Fish Recipe-Fish Sandwich with Parsley

Fish Sandwich with Parsley

Ingredients for Fish Sandwich with Parsley

4 ½ inch bhetki fillet or fish fillet
¼ cup milk
½ cup breadcrumbs
¼ tsp chilli powder
2-3 tsp butter
4-6 lettuce leave, washed and dried
4 hamburger buns, toasted
Salt and pepper to season

For parsley mayonnaise (mix together and chilled)
3 tbsp mayonnaise
2 tbsp yoghurt
2 tbsp parsley, finely chopped
½ tsp lime rind, finely chopped (skin of the lime)

DIRECTION FOR FISH SANDWICH WITH PARSLEY

Pour milk in a bowl and set aside. Take another bowl, mix breadcrumbs and chilli powder and season well with salt and pepper. Dip fish fillet in milk and sprinkle breadcrumb on the fillet (both side). Take a oven proof dish and melt butter in it and place the fish in oven and cook for 2-3 min (both side) until it looks little golden. Remove and set aside. Place lettuce leave on bun halves with parsley mayonnaise. Place the fish fillet each between two halves and serve

Cheese Recipe-Sandwich with Mozzarella cheese and basil

Sandwich with Mozzarella cheese and basil

Ingredients for Sandwich with Mozzarella cheese and basil

• 2 slices sandwich bread, toasted a bit
• 2 tbsp butter
• ½ tbsp basil leaves, chopped
• 1 hard boiled egg, sliced in half
• 3 black olives, sliced
• 2 tbsp olive oil
• 1 ½ tbsp mozzarella cheese, crushed
• 1 small red pepper, cut and finely sliced
• Salt and pepper to season

DIRECTION FOR SANDWICH WITH MOZZARELLA CHEESE AND BASIL

Take a bowl, add olive oil, red pepper and season with salt and pepper. Mix it well and set aside to marinade for an hour. Mash basil leaves with butter fairly well. Butter the toasted bread with this mixture. Placed sliced bread on top of bread and put olives on top of sliced eggs. Separate the red pepper from oil and placed those on top of olives. Spread mozzarella cheese. Make both sliced together and cut in halves and serve

Bangali's favourite Lau Chingri recipe or shrimp/prawn with bottle gourd video

Mushrooms Recipe-Noodles and Oyster mushrooms video

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust

Lemon Meringue Ice Cream Pie in Toasted Pecan Crust
This dessert has it all — a pecan crust is filled with a layer of vanilla ice cream, topped with lemon curd, and then frozen. And the finishing touch? A golden brown crown of meringue
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Mushroom Recipe-Mushrooms cooking all the way

Mushrooms cooking all the way

Sautéing
Melt butter or heat oil in a large skillet. Add mushrooms and cook on high heat for 5 min. Stir until golden and the released juices have evaporated. Do not overcrowd the skillet or the mushrooms will steam rather than brown

Microwave Cooking
Mushrooms cook extremely well in microwave. Place thickly sliced mushrooms in microwave bowl, cover and cook on full power for 2-3 min. Stir once

Roasting
Place the mushrooms in shallow baking pan. Toss with a little oil and roast in pre-heated oven, stirring occasionally until brown for about 20 min

Grilling
You can use this method for large capped mushrooms like portabellas and shitakes. Lightly brush caps and stems with oil and season with salt and pepper. Grill for 4-6 min on both side, brushing again with oil and once or may be twice

Mushroom Recipe-Mushrooms with bean sprouts

Mushrooms with bean sprouts

Ingredients Mushrooms with bean sprouts

200 gm button mushrooms, washed, sliced and sprinkle with lime juice
8-10 Chinese dried mushrooms, soaked in cup of hot water until soft
¼ cup hot chicken stock
1 tbsp soya sauce
3 tbsp sake, gin
½ tbsp salt to taste
½ tbsp lime juice to taste
1 tsp sugar to taste
3-4 spring onions, sliced into pieces
100 gm clean bean sprout
1 tsp finely chopped ginger
¼ large red pepper finely chopped
1 tsp cornflour thickened with little water
Salt and pepper to season


Direction for Mushrooms with bean sprouts

Once the Chinese black mushrooms are soft, strain water and retain ½ cup mushroom water. Now keep the ones as whole and slice the larger pieces of mushrooms. In a saucepan bring the chicken stock and mushroom water to boil. Stir in soya sauce, sugar, sake and gin. Season well with salt and pepper. When it is boiling add both types of mushroom, stir and boil for 3-4 min. With a slotted spoon take out the mushroom and place in serving dish. Add the spring onion and cook for 1 min, remove with a slotted spoon and place in dish with the mushrooms. Now add the bean sprouts and let them boil for 2 min. Remove and add to the dish with other vegetable. Stir in shredded ginger and let it cook for 2 min. Stir in cornflour and water mixture and bring back to boil, check seasoning. Once the sauce thickens, pour ¼ over the vegetable and toss well. Serve the remaining in bowl alongside

Italian Recipe - Broccoli Stir Fry with Peanut butter

Ingredients for Broccoli Stir Fry with Peanut butter
1 tablespoon (15 ml) peanut butter
1 tablespoon (15 ml) hot water
1 tablespoon (15 ml) cider vinegar
1 tablespoon (15 ml) soy sauce
2 teaspoons (10 ml) olive oil
3 cups (750 ml) chopped broccoli
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Authentic bengali cuisine/recipe - Patishapta

Ingredients for Patishapta

For the filling-

Grated Coconut (Narkel Kora): 3cups
Jaggery (Gur): 1cup
Cardamom powder (Elaich): 1/4 teaspoon
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Sea Food Recipe - Grilled Scallops with Honeydew-Avocado Salsa

Honeydew melon and buttery avocado in a fruit-inspired topping salsa.........Read more

Bengali Recipe - Sondesh

Sondesh


Ingredients for Sondesh

1 litre milk preboiled and top cream removed
1/2 tsp. citric acid or
juice of 1 lemon
2 tsp. cornflour
1/2 cup sugar ground fine
1/4 tsp. essence of choice
few drops colour to match essence flavour
(eg. green with pista essence)

For topping:
1 tsp. slivered pistas and almonds
1/4 tsp. cardamom powder
Small moulds of choice

DIRECTION FOR SONDESH:

Dissolve acid or lemon juice in 1/2 cup warm water
Put milk to boil. When it rises, pour acidic water all over it.
Reduce heat and stir till fully curdled.
When whey and water separate completely, remove from heat.
Strain in clean muslin cloth.
Hold under running water for a minute.
Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornflour.
Heat on med. flame stirring continuously for 3-4 minutes.
Cool, add to paneer in plate, add sugar, essence and colour.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornflour.
Mix topping ingredients.
Sprinkle little topping in each mould.
Press paneer mixture into it and level top.
Chill for 3-4 hours. Unmould carefully.
Serve chilled in individual paper cups

Mutton Recipes - Kolhapuri Mutton Rassa

Kolhapuri Mutton Rassa

Ingredients for Kolhapuri Mutton Rassa

~ 8 cloves
~ 8 peppercorns
~ 6 red chillies
~ 4 large potatoes, peeled, halved
~ 3 tomatoes
~ 2 large onions, chopped
~ 1/2 coconut, grated
~ 1/2 kg mutton, cleaned, cubed
~ 1 cup oil
~ 1 cup coriander leaves
~ 1 tbsp gingergarlic paste
~ 1 tsp turmeric powder
~ 1 tsp poppy seeds (khas khas)
~ 1 tsp coriander seeds
~ 1 tsp aniseeds (saunf)
~ salt to taste


DIRECTION FOR Kolhapuri Mutton Rassa

Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and reserve for 1 hour.

Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown. Add onion and brown. Add coconut, tomatoes and brown. Cool. Grind to a paste and reserve.

Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till brown. Add masala paste and salt. Add water if needed and pressure cook till meat is soft. Remove from the cooker into a serving pot.

Garnish with coriander leaves and serve with chapaties

Chicken Recipe - Chicken Pepper Fry

Chicken Pepper Fry

Ingredients Chicken Pepper Fry

200 gm of boneless chicken
50 gm onion
30 ml refined oil
1 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
½ tsp garam masala powder
½ tsp black pepper powder
10-12 fresh curry leaves
2 green chilli
2 tsp ginger & garlic paste
5 tsp fresh coriander
Salt as per taste

Tempering
4 cloves of garlic
3 green cardamom
½ tsp kalapsi
1” cinnamon stick
½ tsp fennel (saunaf)

DIRECTION FOR CHICKEN PEPPER FRY:
Cut the boneless chicken into small pieces and wash with flowing water for a while. Wash the curry leaves. Chop the fresh coriander and onion finely. Heat oil in a pan and add the cloves, green cardamom, cinnamon and fennel. Sauté and then add the kalapsi. Stir it for sometime and add the ginger-garlic paste. Add the chopped onion and cook until evenly golden brown. Now let pour in the chicken and cook then until half done. Add salt and turmeric and after a couple of min put in red chilli powder, coriander powder and green chilli powder. While the masala is cooked add the garam masala and black pepper powder. Then add the fresh curry leaves and cook the chicken. Garnish with freshly chopped coriander

Chinese Cuisine - Napa or Kim Chi

Napa or Kim Chi

Ingredients for Napa or Kim Chi

1 kg Chinese cabbage, chopped into pieces
1 tbsp salt
2 tbsp onion, chopped
1 tbsp garlic, crushed
1 tbsp ginger, crushed
½ cup soya sauce
2 tbsp sugar
½ cup plain water
1 tbsp of chilli, chopped
Sesame oil

DIRECTION FOR NAPA OR KIM CHI

Place cabbage in a glass dish, add salt, toss well and covered it for 3-4 hours. Squeeze the cabbage to drain the extra liquid, add all the ingredients and mix well. Do not use the sesame oil. Store in a sterilized jar and keep it in a cool place for about 24-36 hours. Add sesame oil before serve. Use freeze to keep it fresh for about 2 weeks

Chachchari (typical Bengali cuisine)

Chachchari (typical Bengali cuisine)

Ingredients Chachchari (typical Bengali cuisine)

250 gm of mourala mach (fish), cleaned and left whole
½ tsp kalonji (onion seed)
2 green chilli
1 medium size onion
150 gm of potatoes
250 gm of brinjal (begun)
1 tsp of turmeric
1 tsp jeera powder
1 tsp red chilli powder
Salt to taste

DIRECTION FOR CHACHCHARI:

Wash the fish, drain water then deep fry till crisp and set aside. Chop potatoes and brinjal into thick and evenly size. Potatoes can be boiled before slicing. Fry sliced onions till translucent, then add all the spices. Add the vegetables and sauté, pour very little bit of water. Add the salt and fried fish and cook on a low flame till all water soaked

Soup - Cabbage Soup

Cabbage Soup

Ingredients for Cabbage Soup

500 gm cabbage, Shredded
1 small onion, finely chopped
1 tsp garlic
1 tsp ginger
½ tsp chilli powder
½ tsp mango ginger
2 tsp coriander seeds (grounded coarsely)
2 tbsp oil
100 gm bean sprouts
2 tbsp fish sauce
1 lemon grass root, finely chopped
6 cup chicken stock
1 tbsp coriander leaves, finely chopped
Salt and pepper to season

DIRECTION FOR CABBAGE SOUP:

Heat oil in a pan, sauté onions, garlic and ginger for 2 min. Stir in mango ginger, ground coriander seeds, lemon grass and chilli powder and sauté for another couple of min. Pour fish stock and soya sauce and let it boil, lower the flame, add cabbage, mix well and simmer for about 10-15 min. Season with salt and pepper. Stir in mushrooms and cook for 3-4 min, add bean sprouts and cook for 1-2 min. Take out from fire, pour in a bowl. Garnish with coriander leaves and serve hot

In Chinese cuisine/recipe - Chinese Cabbage in Oyster sauce

Chinese Cabbage in Oyster sauce

Ingredients Chinese Cabbage in Oyster sauce

500 gm Chinese cabbage, cut into 2 pieces
1 tbsp garlic, finely chopped
½ tbsp ginger, finely chopped
2 ½ tbsp olive oil
2 dry red chillies, sliced from the middle
3-4 tbsp oyster sauce
½ tbsp soya sauce
1 tsp sugar
Salt to taste
½ Litre of water

DIRECTION FOR CHINESE CABBAGE IN OYSTER SAUCE:

Blanch Chinese cabbage in ½ Litre water with 1 tsp salt for 1-2 min, drain and set aside. Heat oil in a pan till smoking, add red chillies and sauté for a few seconds. Take a bowl, mix sugar, oyster, soya sauce and set aside. Add ginger and garlic to the pan and sauté for a min. Stir in Chinese cabbage and stir-fry for 2-3 min. Pour it in soya, oyster, sugar mix bowl and mix well and stir fry for couple of min. Remove from the fire and serve hot with rice or noodles

Burger - Feta Cheese Turkey Burger

Feta Cheese Turkey Burger

Move over hamburgers -these turkey burgers studded with feta cheese, Kalamata olives, and oregano are fabulous. Grill and serve on your favorite whole wheat bun or stuffed inside pita bread.
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Bengali Recipe - Oh! Calcutta's typical Elish/Ellish/Illish/Ilish macher paturi

Elish/Ellish/Illish/Ilish macher paturi
(Hilsa with mustard smoked in banana leaves)
Ingredients for Elish/Ellish/Illish/Ilish macher paturi
7-8 pieces of hilsa.
1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste.,

1/2 teaspoon chili paste., 100 grams of mustard oil.
4-5 green chilies, washed and slit., 4-5 banana leaves, halved.

DIRECTION:
place the fish pieces in a flat dish. Add masala pastes and salt.
mix the fish and masala pastes together.
add mustard oil and green chilies and mix again.
on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones.
now carefully place the masala coated fishes in the center of the leaves.
pour the extra oil and masala on the top.
fold the banana leaves like a packet and tie it with a string.
place the tawa or the girdle on hot fire and cook for 20-25 mins.
remove from tawa and place the packet on a large platter.
untie it carefully and serve hot with rice.
Microwave method:-
follow the same recipe but make individual packets and place it in a flat dish and cook for 15-20 mins in medium heat.

Bengali Fish Recipe - Bhapa Illish/Elish/Ilish (Hilsa Fish)

Ingredients for Bhapa Illish/Elish/Ilish (Hilsa Fish)

Hilsa Fish - 800 grams
Turmeric paste - 1 tsp
Mustard Oil - As required
Green chili - 2
White mustard paste - 2 spoon
Black mustard paste - 1 spoon
Poppy seeds - 1 tsp
Salt as per taste
Lemon Juice - 1 tsp

DIRECTION:

Prepare a fine paste of white mustard seeds, black mustard seeds, poppy seeds, two green chillies and little salt in a mixer grinder and keep it aside.

Cut and wash a whole 800 gram Hilsa fish into eight pieces. Keep the pieces in a steel tiffin box and add turmeric paste and lemon juice along with the prepared paste. Mix the pieces well in the mixture and marinate for 15 minutes, closing the box tightly.

Submerge half of the tiffin box in the water of the container and put a lid over it. Place it over low fire till the water starts boiling. Add water in between if necessary to maintain the level. After boiling water for 20 minutes, take it out from the water.

The steamed fish is now ready to be served. Enjoy Bhapa Ilish with plain rice.

Bengali Chicken Recipe - Chicken with Capsicum and Tomatoes Sauce

Chicken with Capsicum and Tomatoes Sauce



Ingredients for Chicken with Capsicum and Tomatoes Sauce
1/2 kg of Chicken with Bone
2 nos of Capsicum cut into square pieces

1 Tsp of Salt and Pepper
1 tsp of Garlic paste
2-3 Tbsp of oil for cooking the chicken.

Grind together:
1cup of Tomatoes Puree or Tomatoes
2-3 Cloves of Garlic
1 Tsp of Red Chilly paste.

DIRECTION:

• Heat the oil in kadai,add the capsicum fry it for 2 minutes

• Add the chicken in it with the salt and fry it for 5 minutes

• Add the tomatoes puree in it and slow the flame

• Add the chilly paste also keep it on slow flame till the chicken gets boiled with covered lid

• Add pepper in it and simmer for sometime.

• Serve it with rice.

Corn Recipes

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Mutton Recipes - Moroccan Lamb Kebabs with Golden Couscous

Moroccan Lamb Kebabs with Golden Couscous


Ingredients for Moroccan Lamb Kebabs with Golden Couscous
3/4 cup olive oil
2/3 cup fresh lemon juice
6 large garlic cloves, minced
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers
32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained
4 red onions, each cut into 8 chunks
Golden Couscous

Preparation

Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight.

Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.

Mound Golden Couscous on platter. Top with skewers and serve.

Fish Recipe - Fried Hilsa (Elish/Ilish Mach)

Fried Hilsa (Elish/Ilish Mach)

Ingredients for Fried Hilsa

Hilsa:6 pieces, Turmeric paste:1 teaspoon, salt, oil for frying.

Steps for Fried Hilsa (Elish/Ilish Mach)
Heat oil till blue haze appears. In the meantime, coat the hilsa with turmeric paste and salt to taste. Fry in hot oil until crisp and well browned. Drain off oil and serve immediately

Chicken Recipe - Sweet & Sour Chicken

2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.
Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.
Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.
Scatter the cilantro on top and serve. Enjoy!

Cookies Recipe - Cranberry-pistachio-biscotti

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Crab Deviled Egg Recipe

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Soup - Albondigas Soup

Rice and bite-sized meatballs made with pork and beef float in beef broth seasoned with green chili salsa, canned tomatoes, onion, garlic powder in this hearty Mexican soup for a crowd.

Albondigas Soup Read more

Pork Rcipe - Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce

Tender pork chops are given a flavorful spice rub and roasted with tomatoes and sliced mushrooms.
Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce

Bengali Recipe - Narkel Shorsher Chingri (Shrimp in Coconut Mustard Sauce)

Ingredients for Narkel Shorsher Chingri

1 lb. shrimp - shelled and deveined
1 tablespoon black mustard seeds
2 hot Thai chiles
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoon water
1 large coconut
2 tablespoon mustard oil
wet dough made of 3 tablespoon of flour

Grind the mustard seeds, chiles, salt, turmeric and water into a smooth paste in a blender. Marinate the cleaned shrimps in this paste for at least 10 minutes. Split the coconut in two and drain the coconut milk. The milk is not used.

Put the shrimp mixture in the coconut halves with the mustard oil and the whole chiles. Put the two halves of the coconut together and use a thin rope of dough to seal the joint. Put the coconut in the oven and bake for 45 minutes at 400 degrees. Preferred method is to barbeque the coconut among coals . The coconut is left in the dying embers until the outer layer is well charred --- about 1/2 hour

by Siddharth Dasgupta

Chicken Recipe - Cheese Chicken Drumstick

Ingredients for Cheese Chicken Drumstick
4 large chicken drumsticks, skinned
2 oz fresh breadcrumbs
2 oz cheese, grated
1 tbsp plain flour
1 egg, beaten
Salt and pepper to taste

Method:
1. Mix the breadcrumbs and cheese.
2. Season the flour with salt and pepper.
3. Coat the drumsticks with flour and dip in the beaten egg.
4. Then roll in the breadcrumb mixture and press it well.
5. Make sure the pieces are well coated.
6. Chill in the refrigerator for about half an hour.
7. Grill the drumsticks for about 30 minutes or till cooked, turning frequently until tender.

Paneer Recipe - Paneer Butter Masala

Ingredients for Paneer Butter Masala
125 grams paneer
1 tomato (grind to a fine paste)
1 Tsp tomato puree
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
1 tsp cashews
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
coriander leaves
4-5 Tsp butter
Salt

DIRECTION:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.

Paneer Recipe - Shahi Paneer

Ingredients for Shahi Paneer
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander

DIRECTION:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer

Sea Food - Peixe Oporto (Baked Fish with Port Wine Sauce)

Peixe Oporto (Baked Fish with Port Wine Sauce)

Ingredients for Peixe Oporto

1 1/2 lb Sea bream or other suitable
-white fish
1 oz Butter
2/3 c Port wine
2 Egg yolks
1 tb Cream
Paprika
Salt for taste

DIRECTION:
Prepare the fish and season with salt and paprika. Bake it with the butter
in a covered fireproof dish in a moderate oven (350 deg. F) for 5 minutes.
Add the port wine and continue cooking until the fish is tender - 15 to 20
minutes. Strain of the liquor from the dish and cook quickly in a saucepan
to reduce it a little. Cool, and beat in the egg yolks, add the cream and
reheat very gently but do not bring to the simmering point. Pour the sauce
over the fish and serve with Savory Rice (opt.)

Sea Food Recipe - CRAB Curry

CRAB Curry

Ingredients for CRAB Curry

Crabs 6 large
Coconut, scraped 1/2
Garlic 8 cloves
Whole dry red chillies 8
Cumin seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Oil 1 tablespoon
Onion , sliced 1 large
Tamarind pulp 1 tablespoon
Salt to taste
Garam masala powder 1 teaspoon


DIRECTION:

Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).

Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste.

Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, salt to taste, crabs and one cup of water.

Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done.

Sprinkle with garam masala powder and serve hot

Pork Recipe - Zucchini And Pork Soup

Zucchini And Pork Soup


Ingredients for Zucchini And Pork Soup

5 Lean Pork Tenderloin Chops

1/2 Cup Fine Wheat Flour

2 Teaspoons Of Extra Virgin Olive Oil

1 Large Diced Onion

2 Teaspoons Minced Fresh Garlic

1 Cup Diced Green Bell Pepper

2 Sliced Large Ripe Zucchinis

1/8 Cup Chopped Sun Dried Tomatoes

2 Tablespoons Parmesan Cheese

2 Cups Chopped Mushrooms

1 Can Sliced Tomatoes

2 Cans Of Chicken Base

1 Pinch Table Salt

1 Pinch Black Pepper



Information:

Serving Size 5

310 Calories Per Serving

8 Grams Of Fat



DIRECTIONS:

Place the wheat flour in a paper bag, and coat pork slices. Heat the olive oil on medium. Cook the pork and veggies to until brown. Now add the fried pork and veggies to a soup pot, and bring to a boil. Let it simmer for about 15 minutes

Party Recipe - Pineapple Pie

Pineapple Pie


Ingredients for Pineapple Pie

For Crust

300 gm marie or other unsalted biscuits.
1 tbsp melted butter
1 tbsp icing sugar
1 tbsp pie plate

For Filling

1 cup chopped canned pineapple
1 cup drained syrup
1 1/2 tbsp cornflour
Few drops yellow colour
1/4 tbsp pineapple essence

For Topping

1 cup fresh cream
2 tbsp icing or ground sugar

Method : for Crust

1. Use a grinder to crumble biscuits to fine crumbs.
2. Add sugar and butter. If it feels too dry add a tbsp of milk.
3. Grease pie plate.
4. Put mixture and press down evenly on base and sides.
5. Firm down the mixture.
6. Allow to set firmly in freezer.

Method : for Filling

1. Meanwhile take all ingredients of filling and heat in a heavy saucepan.
2. Stir continuously.
3. When thick take off from fire and cool.
4. Spread mixture onto the crust evenly chill to set.

Method : for Topping

1. Over a bowl of chilled water beat the cream with a hand beater to incorporate air .
2. Beat in small sharp upward strokes.
3. Add sugar and gently mix till thick, light and fluffy.
4. Spread onto filling to cover and form peaks all over.
5. Chill for 3-4 hours before serving.

Chicken Recipe - Chicken Spaghetti

Chicken Spaghetti


Ingredients for Chicken Spaghetti

3 Boneless, Skinless Chicken Breasts Boiled

Mixed Herbs

1 Can Tomatoes

1 Can Green Chilies

1 Cup Fresh Graded Cheddar Cheese

1 Cup Fresh Shredded Velveeta Cheese

1 12 Ounce Package Spaghetti


Information:

Serving Size 6

280 Calories Per Serving

11 Grams Of Fat



DIRECTIONS:

Preheat oven to 350. Shred cooked chicken into a large bowl. Add tomatoes, Soup, Cheddar cheese and Velveeta cheese along with the herbs mix. Boil spaghetti according to the package directions and strain. Add to the chicken mixture and blend well. Pour into 3 quart baking dish, cover and bake for 35 minutes

Chicken Recipe - Chicken Noodle Soup

Chicken Noodle Soup


Ingredients for Chicken Noodle Soup

1 Package Ramen Noodles, Chicken Flavored, Broken

1 Package Frozen Green Peas, Thawed

1 Small Jar Sliced Mushrooms, Drained

3 Cups Cubed Or Shredded Cooked Chicken

2 1/4 Cups Water

Salt and Pepper To Taste


Information:

Serving Size 4

190 Calories Per Serving

8 Grams Of Fat


DIRECTIONS:

In a large saucepan bring all water to a boil. Add ramen noodles and seasoning packet and thawed peas. heat to a boiling, reduce heat to medium and cook for 5-7 minutes. Stir in mushrooms and chicken and continue cooking over low heat until all ingredients are hot.

Indian Seafood - Prawn Malaikari

Ingredients for Prawn Malaikari:

• 1 lbs Prawn / Shrimp
  
• 1 cup Cup Coconut Milk
• 1 Medium Size Onion
• 1 tbsp Ginger Paste
• 4 Slitted Green Chili
  
• 1 tsp Red Chili Powder
• Bay Leaf
• 2 tsp Sugar
• 1/2 tsp Turmeric powder
• 2 Whole Cardamom
• 1/2" Cinnamon
• 4 Whole Cloves
• 50 gms Cooking Oil
• Salt to taste

Directions for making Prawn Malaikari:

• Wash and devein in the prawns.
• Rub some turmeric powder and add salt and turmeric on the prawns and keep aside.
• Chop the onions. Crush cardamom, cinnamon and cloves in a mortar and pestle.
• Heat oil and fry onions to a light brown.
• Add the garlic and ginger paste, bay leaf, red chilli powder and fry for about 5 - 7 minutes.
• Add the prawns and fry along with the spices for a few minutes.
• Add coconut milk, sugar, salt and the ground spices (cardamom, cinnamon and cloves).
• Cover the vessel and simmer in medium heat for about 10 minutes.
• Add green chillies. Close the cover for another 10 minutes.
• Serve hot with rice.

Chicken Recipe - Roast Chicken with garlic lemon

Ingredients:

1.8kg chicken
1 preserved or fresh lemon
1 bunch basil
1 fresh bay leaf (or 3 dried)
2 garlic bulbs, sliced across the middle
3 tbsp extra-virgin olive oil , plus extra for drizzling, if you like
½ loaf ciabatta , sliced


DIRECTION:

• Heat oven to 200C/180C fan/gas 6. Stuff the chicken with the preserved lemon, basil, bay leaves and 1 of the garlic bulbs. Place in a roasting tin, season inside and out, then rub olive oil all over the skin. Roast in the oven for 1 hr, basting regularly.
• After 30 mins, nestle the other garlic bulb in the tin, then cook with the chicken for the final 30 mins. Test if the chicken is cooked by pushing a skewer into the thigh - if the juices run clear, it's done. Leave to rest somewhere warm for at least 15 mins, catching any resting juices.
• To make the toasts, grill or toast the sliced ciabatta. Take the softened garlic bulb that cooked alongside the chicken and squeeze the flesh onto the toasts, then roughly spread over with a knife. Remove the preserved lemon from the chicken cavity, roughly chop and scatter over the toasts. Drizzle with more olive oil, if you like, and serve alongside the chicken to mop up all the juices.

Recipe GRILLED CHICKEN BREASTS

STUFFED GRILLED CHICKEN BREASTS

INGREDIENTS

• 6 split chicken breasts
• 1/2 lb Italian sausage meat
• 3 cloves fresh garlic, minced
• 4 strips hickory or maple flavored bacon, chopped
• 1/4 lb fresh mushrooms, finely chopped
• 2 tablespoons butter
• 1 tablespoon fresh parsley, minced
• 1/4 teaspoon paprika
• 1/2 cup bread crumbs
• 1/8 teaspoon each onion and garlic powder
• 1 cup sherry
• 6 bacon strips
• salt and pepper, to taste
• wooden toothpicks or butcher's string

INSTRUCTIONS

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley.
Season with salt, pepper, onion powder, garlic powder and paprika.
Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350°F.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.
Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick.
Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.
If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.
This amazing grill chicken recipe is ready to serve....enjoy the feasts !

Sea Food Recipe: Fish Stock

Fish Stock Recipe
8 oz (225g) fish trimmings - heads, bones, skin etc
1 oz (25g) butter
1 small onion, finely chopped
1 small leek - shredded
2 oz (50g) mushrooms - chopped
1/4 pint (150ml) white wine
1 pint (600ml) water
bouquet garni - that's 1 sprig thyme, 1 bay leaf and 2 sprigs parsley

Cover the fish trimming with cold water and leave for about 2 hours. Drain and chop into small pieces.

Melt the butter and gently fry the onion, leek and mushrooms - about 5 minutes, until softened, but not coloured.

Add the fish and wine and allow it to bubble, then add the water and bouquet garni.

Skim the stock frequently and allow it to simmer for about 25 minutes.

Strain the stock and then use in your recipe.

Maharashtrian Recipe : Batata vada and vada pav

Ingredients for Batata vada and vada pav recipe

Serving size - 4
6-8 medium sized boiled potatoes,
2 cups gram flour (besan),
oil for frying,
salt,
pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Choose the ones which do not taste sweet.

Masala

1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),

For tempering

1 tea spoon turmeric powder,
curry leaves,
1 teaspoon mustard seeds,
2 teaspoon oil Vada Pav

Direction :

1. Grind ginger, garlic and green chilies together into a paste.

2. Peel and smash potatoes with a potato masher (or simply use hands). Do not smash completely. Let some small chunks remain.

3. Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.

4. Then take 2 teaspoons oil in a kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves.
Pour this tempering on the mashed potatoes and mix gently. .

5. Make small balls of mashed potato mixture. (You can flatten the balls if you like)

6. Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a sppon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.

7. Heat some oil in a pan. To check if oil is properly heated, drop some batter in the oil. If the batter immediately turns soild and float on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Otherwise, the vadas become dark from the outside before they are actually done from the inside.

8. Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, else the temperature of the oil reduces which in turn slows down the frying process. Like this, deep fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.

9. For Vada Pav, split Pav keeping the base intact & spread garlic chutney or green chutney on the inner surfaces of it. Place the vada in it. Serve hot.

Tip: Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out their flavor.
Variation: Substitute 1 tsp udad dal (split black gram) for mustard seeds in the tempering

Bengali Recipe Shukto

Ingredients for typical bengali Shukto recipe:

kaachkola(plantain ) 1
mulo(radish/daikon) 1 cup
aloo(potato) 1 medium
begun(eggplant) 1 medium
uchche(bittergourd) 1 (slice thinly)
shorshe(mustard seeds) 1-1/2 tbsp.
methi(fenugreek seeds) 1/2 tsp.
posto(poppy seeds) 2 tbsp.
salt to taste 1 tbsp.

Direction :

Soak 1 tbsp. of each mustard seeds and poppy seeds in warm water. Cut plantain, radish, potato and eggplant lengthwise (about 2" long). Heat 1/4 cup of oil in a wok. Fry the eggplant pieces, set aside. Fry the bitter gourd slices, and set aside. In the remaining oil, roast 1/2 tsp. each of fenugreek seeds and mustard seeds. When mustard seeds start to pop, add to it the plantain, radish(mulo), and potato and stir fry in medium heat. As you stir the vegetables, blend the soaked mustard seeds and poppy seeds and about 1" long fresh ginger root, all in a blender into a smooth paste. After stir frying vegetables for about 5 to 7 minutes, add the blended mixture to the vegetables and stir constantly for about 2 minutes. Add salt. Also, add the fried bitter gourd slices and eggplant pieces. Add now to the "shukto" about 1/2 cup of hot water and cover wok for about 5 minutes, stirring occasionally and check if the vegetables are cooked or not. When vegetables are all cooked, pour on top about 1 tsp. of either butter or ghee. Serve with rice.

Vegetarian Recipe : Papad Ki Sabzi

Ingredients for Papad Ki Sabzi recipe:

1. Papad (fried and broken into 2/3 inch pieces) - 200 gm
2. Ghee - 6 tbsp
3. Yogurt - 300 gm
4. Cumin seeds - 1 tsp
5. Coriander powder - 2 tbsp
6. Red chilly powder - 1 tsp
7. Ginger-garlic paste - 4 tbsp
8. Chopped ginger - 1 tsp
9. Chopped green chillies - 1 tbsp
10. Chopped fresh coriander - 2tbsp
11. Salt to taste

Direction:

Heat ghee in a pan add the cumin seeds. When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies. Then add the beaten yogurt and saute for another 3 minutes. Add 1 cup of water and bring to a boil. Put the papad pieces into the boiling gravy and lower the flame to a simmer and cook for 6 - 7 minutes. Season to taste, remembering that papad is already salted. Garnish with fresh coriander.

Kesar Murg Recipe

Ingredients for Kesar Murg recipe:

6 large pieces Boneless Chicken
1 cup Onion paste
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 tsp Kesar (Saffron)dissolved in a little milk
1 tsp Dhania powder
4 tsp Cashewnut paste
1 cup Curd
2 Bay leaves
1/2 tbsp whole Cloves and green Cardamoms
1/2 cup Oil
3/4 cup Cream
1 tsp White pepper
Chilli powder and Salt as per taste

Direction :

* Heat oil. Add bay leaves and whole garam masala. Add onion, ginger and garlic paste and fry on low heat till oil separates.
* Add dhania powder, cashewnut paste and stir further.
* Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
* Bring to a boil, reduce heat and simmer till chicken is cooked.
* Whisk in cream. Serve kesar murg hot with tandoori rotis and parathas.

Chicken Recipe-Italian Stuffed Chicken Breasts

Ingredients for Italian Stuffed Chicken Breasts

• 6 boneless chicken breasts with skin
• 1/4 pound prosciutto
• 2 ounces fontina cheese
• 2 tablespoons parmesan cheese
• 6 sage leaves
• 1 tablespoon oil
• 1 cup Marsala Wine
• 1 cup chicken broth
• 1/4 cup heavy whipping cream
• salt & pepper to taste

Pound chicken breast thin. On each piece of chicken lay a piece of prosciutto, fontina cheese, some parmesan, and a sage leaf. Fold sides of chicken and roll. Secure with a toothpick or skewer. Season chicken.

In a saucepan on high heat, brown both sides of chicken rolls in oil. Add wine and broth, cover and lower heat until finished cooking. Serve chicken with sauce. Remove chicken and stir cream into sauce to warm. Pour over chicken

Chicken Recipe-Lemon Chicken And Rice

Ingedients for Lemon Chicken And Rice

• 4 boneless chicken breasts
• 1/4 cup chopped onions
• 1 stalk chopped celery
• 1 can chicken broth
• 2 can water
• 2 tablespoons lemon juice
• 1 1/2 cups instant rice
• salt and pepper

DIRECTION:

Place rice in oven proof dish, that will hold the chicken in single layer. Sprinkle onion and celery over rice. Place chicken over this. Pour broth, lemon juice and water over it, then salt and pepper. Cover with lid or foil and bake at 350 deg. until chicken is done and liquid is gone. Should be about 30 to 40 minutes.

I use the breast frozen. This way you can come home and have it in the oven in less than 15 minutes.

AUTHOR: Jerseygirl

Chicken Recipe-Almond Chicken Chinese

Ingedients for Almond Chicken Chinese

• 1 large chicken breast half, boned and skinned
• 3 tablespoons vegetable oil
• 1/2 cup Diamond Almonds, whole blanched or natural
• 2 tablespoons (each) of sherry and soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon ground ginger
• 2 tablespoons sliced green onions
• 1 package (6 ounces) frozen snow peas, thawed

DIRECTION:

• Cut chicken into 3/4 inch cubes; set aside. Heat oil in wok or heavy skillet over medium-high heat. Add almonds.
• Toss until browned, about 5 minutes. Remove with slotted spoon; set aside. Add chicken to wok; toss 3 minutes.
• In small bowl mix sherry, soy sauce, cornstarch, sugar and ginger. Stir into chicken.
• Cook and stir until thickened. Stir in snow peas, onion and reserved almonds. Heat through.

Serves 2

AUTHOR: Marla

Indian Recipe - Corn Soup with Vegetables

Ingredients for Corn Soup with Vegetables:

• 1 can (450 grams) cream-style corn
  
• 2 level tablespoones cornflour
  
• 1 teacup finely chopped mixed vegetables
  (cauliflower, carrots, cabbage, onions, french beans)
  
• ½ teaspoon Ajinomoto powder
  
• 3 tablespoons butter
  
• 2 tablespoons cheese
  

To be ground into a paste

• 25 mm. (1") piece ginger
  
• 4 cloves garlic
  
• 4 green chillies

For serving

• chillies in vinegar and chilli sauce grated cheese

Directions for making Corn Soup with Vegetables:

• Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and cook in a pressure cooker until done.
  
• Add the vegetables, butter and cheese and boil for a few minutes.
  
• Serve hot with chillies in vinegar and chilli sauce or with grated cheese.
• Enjoy your Vegetable Corn Soup
  

Indian Recipe - Mango Shirkand

Ingredients for Mango Shrikand (Shrikhand):

• 1/16 oz container plain unflavoured yoghurt (or home-made curds)
  
• 1/2 cup sugar
  
• 8 oz mango pulp
  
• 1/2 tsp cardamom powder
  
• 1 tsp sliced pistachios
  
• 1/2 tbsp mixed dryfruits

Directions for making Mango Shrikand:

• Whip together the sugar and yoghurt till smooth and creamy.
  
• Strain the mixture through a muslin cloth to remove all liquid.
  
• Strain the mango pulp in a similar way to remove most of the liquid.
  
• Mix in the strained mango pulp and the cardamom powder. Refridgerator for about 3-4 hrs.
  
• Serve in individual dessert bowls topped with pistachios and dry fruits.
• Enjoy your Mango Shrikand. (This Indian Recipe [dessert] is popular all over India)
  

Indian Recipe: Crab Curry

Ingredients for Crab Curry:

• 1/2 kg crab
  
• 4 kashmiri red chillies
  
• 2 tbsp coriander
  
• ½ tbsp turmeric 11
  
• 4 pods garlic
  
• ginger, small piece
  
• 1/4 tbsp cumin
  
• 1 big onion
  
• 1 big tomatoes
  
• coconut, as per taste
  
• tamarind juice, little as per taste. (if more then it will be more sour.)
  
• salt to taste

Instructions for making Crab Curry:

• Cut the crab 4 pieces (or as per taste)
• Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste.
  
• In a kadhai, add oil, put mustard , then add cut onion, fry well.
• Add tomatoes and fry well.
  
• Then add the masala and fry well till oil leaves.
  
• Add the crabs and boil well.
  
• Add tamarind juice and cook for 10 minutes.
  
• Garnish with cilantro.
• Enjoy your Crab Curry. Hope you love this Indian recipe.

Indian Recipe: Chicken Vindaloo

Ingredients for Chicken Vindaloo:

• 1 kg. chicken

For Marinade:

• 3 spoon ghee
  
• few coriander leaves
  
• 1/2 onion finely sliced
  
• Salt to taste

For Vindalu Masala: (grind these ingredients to a smooth paste)

• 3 spoon jira
  
• 12 dry kashmiri chillies
  
• 1/2 an inch turmeric
  
• 2 pods cardamoms
  
• 10 pod garlic
  
• 2 tbsp. vinegar

Instructions for making Chicken Vindaloo:

• Cut and wash the mutton and make pieces.
• Grind masala in vinegar.
• Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently.
• Now add meat and salt to taste. Cover the dish. Allow the meat to cook in its own gravy. Stir frequently, so that it does burn.
• Boil the potatoes, peel and cut into fours.
• Add them to the meat. Simmer for 10 minutes.
• Serve with plain white rice.
• Enjoy your Chicken Vindaloo. Hope you love this Indian recipe.

Recipe Grilled Chicken Tenders

Another great chicken grill recipe to try....tenderly !
INGREDIENTS:

• 1 to 1 1/2 pounds boneless chicken tenderloins
• 1/2 cup creamy ceasar dressing
• 1 tablespoon olive oil
• dash garlic powder
• 1/2 teaspoon dried leaf basil
• 1 teaspoon dried minced onion, or a few teaspoons minced fresh onion
• dash pepper

INSTRUCTIONS:

Wash chicken and pat dry. Combine chicken with remaining ingredients in a bowl or seal able food storage bag. Seal or cover and refrigerate for 1 to 2 hours. Grill or broil for about 5 to 8 minutes on each side, or until nicely browned and cooked through.The chicken grill recipe is ready to serve tenderly...great taste ! Enjoy with friends !

GRILLED CHICKEN Recipe

PAN GRILLED CHICKEN BREASTS

INGREDIENTS

• chicken
• 1 tablespoon low fat butter
• salt,
• pepper and
• garlic powder
• parsley flakes
• powdered chicken soup-gravy mix
• 1 box frozen peas pods
• 1 can mushroom stems

INSTRUCTIONS
Heat 1 tablespoon low fat butter in Teflon skillet. Prepare chicken with salt, pepper and garlic powder. Grill on both sides until well browned. Sprinkle with parsley flakes and powdered
chicken soup-gravy mix. Remove chicken - add 1 box frozen peas pods and 1 can mushroom stems and pieces with some of the liquid.
Add chicken and steam for about 7 minutes with lid on skillet.
Chicken is also good without pea pods and mushrooms - just add 2 tablespoons water to drippings and steam. This great chicken grill recipe is ready to serve....hmmm...amazing ! Enjoy the feasts !

Stir Fried Fish Fillets

Fried Fish Fillets

Ginger is commonly used when preparing seafood dishes as it is very effective in masking the ‘fishy’ odour. This dish serves 4 people on average and is easy to prepare.

Ingredients:

1 pound of boneless fish fillets

For the marinade:

1 tablespoon of rice wine, dry sherry or even white wine
A few drops of sesame oil
Some salt and pepper to taste
1 egg white
1 - 2 teaspoons of cornstarch

Other ingredients:

4 tablespoons of vegetable oil
1 clove garlic, nicely minced
2 slices of ginger, shredded
½ a red onion, sliced

For the sauce:

½ cup of fish stock, or chicken broth, or water
1 tablespoon of oyster sauce
¼ teaspoon of soy sauce
1 teaspoon of cornstarch mixed with 1 tablespoon of water

Additional ingredients:

Other vegetables desired such as celery, bok choy, bean sprouts, mushrooms or snow peas
2 teaspoons of ground coriander.

Preparation:

1. Cut the fish into pieces measuring about 1 ½ inches by ½ an inch. Add one by one the ingredients listed for the marinade, leaving the cornstarch for last. Mix them well and leave the fish to marinate for about 10 minutes.

2. While waiting, prepare the sauce. In a small bowl, mix well the first three ingredients for the sauce. The cornstarch and water should be mixed in a separate bowl.

3. Heat up the wok, and then add 2 tablespoons of oil. Pour in the fish fillets, proceed to sear until they turn lightly brown before removing them from the wok.

4. Add another 2 tablespoons of oil into the wok. Now add the garlic, onion and ginger and cook the ingredients until the onion turns a light brown. Pour in the remaining vegetables, stir fry the ingredients. Add the sauce from step 2 and bring it to bubble before adding the mixture cornstarch and water. Remember to stir quickly to thicken the sauce. Pour in the fish again and mix everything through. Now sprinkle the ground coriander over the dish before serving.

Grilled Fish Recipe

Grilled Fish Recipe

Ingredients:

4 Spanish Mackerels — cleaned of intestines

Sauce:
2 red chillies - Sliced thinly
2 green chillies - Sliced thinly
3 shallots - Sliced thinly
Thumb size piece shrimp paste — toasted and crumbled
Salt and sugar to taste

Method:
1. Grill the fish over a charcoal fire until cooked on both sides.
2. Prepare the sauce. Mix together all the ingredients and season to taste with salt and sugar.

Serve the fish hot with the sauce either with rice or by itself.

Fish Butter Mixed Recipe

Fish Butter Mix Recipe......try this fish butter recipe....nice and crispy !

INGREDIENTS

• 1 (24 oz.) box yellow cornmeal mix
• 1 tablespoon black pepper
• 1 tablespoon "Lawrys" seasoned salt
• 1 tablespoon paprika
• 2 tablespoons garlic powder
• 2 tablespoons garlic salt

INSTRUCTIONS

Note: garlic salt, seasoned salt contains onion flavor.Combine all, use to coat fish before frying. The fish butter recipe mixed is ready to serve...enjoy it !

Fish Butter Recipe

Fish Butter Recipe...a nice fish butter recipe to try !

INGREDIENTS

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water

INSTRUCTIONS

Mix flour,baking powder and salt together. Add milk and water slowly and beat until butter is smooth. Dip fish or chicken into butter, let excess drip off. Deep fry. The fish butter recipe is ready to serve...enjoy !

Indian Recipe: Onion Parathe

Onion Parathe

300 gm Wheat flour
100 gm Besan
2 green Chilies
2 Onions
2 Slices of ginger
½ spoon salt


Cut chilies, onions and ginger in small pieces. Mix it with flour, besan n salt. Add 2 spoons of oil in it. Then put water n make dough of it. Keep it for 15 - 20 mins. Then make triangular, rectangular or round (with layers) parathe of it. Using ghee is highly recommended.
Have it with some gravy wala sabzi like matar gobhi.

Indian Recipe: Chole

Kabuli Chana – 3 small katori
Baking soda – 0.5 spoon
Onion – 3
Green chilli – 2
Ginger – 1 spoon cut
Garlic – 3 pods
Tomato – 2 small
Jeera – 0.5 spoon
Haldi – 0.25 spoon
Pepper powder – 0.25 spoon
Garam masala powder – 0.25 spoon
Dhania powder – 0.25 spoon
Small Cardamom – 2
Big Cardamom- 1
Lavang – 2
Dalchini – 1
Dhania leaves – few

Soak kabuli chana over night with lil baking powder.Fry jeera, onion, chilli, ginger, garlic in 2 spoons oil. When brown then add lil oil n the masala powders, salt(0.5 spoon) and khada masalas. Then add chana. Fry lil and then add tomatoes and water. Pressure cook for 8 whistles. Add coriander leaves later.

Indian Recipe: Kashmiri Polao

Ingredients

2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
salt to taste
1/2 tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals

Method :

1. Wash and soak rice for 15-20 minutes.
2. Mix milk, cream, sugar, salt. Drain rice, keep aside.
3. Heat ghee in a heavy pan.
4. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.
5. Allow to splutter. Add rice and fry in ghee for 2 minutes.
6. Add milk, cream, mixture.
7. Add 1/2 cup water. Bring to a boil.
8. When boil is reached, cover and simmer till cooked.
9. Each grain should be cooked, but separate.
10. Mix in drained fruit very gently.
11. Garnish by sprinkling finely broken rosepetals.
12. Serve hot with a curry or tadka dal.

Making time: 45 minutes
Makes: 4 servings

Indian Recipe: Aalu matar palak

Make paste of tomato(1)
onion(1)
green chili(1)
garlic(4 pods)
ginger(1 slice).

Mix (little of all) haldi powder, dhania powder, pepper powder, red chilli n garam masala powder with the paste
Boil palak n make a paste of it.

In cooker put oil n fry potato pieces till lil brown n then put jeera, onions pieces n matar in it fry lil n then put the masala paste, fry lil n then put lil water n salt n cook it in pressure cooker for 4 whistles n then fry lil n then put palak paste n fry lil.

Recipe-Rogan Josh

Ingredients:

* Ghee - 2tbs
* Mutton - 1kg
* Finely chopped onion - 1no
* Garlic - 3flakes
* Ginger- 1"piece
* Chopped red chillies - 4nos
* Green cardamom - 4nos
* Cloves - 4nos
* Coriander seeds - 2tsp
* Cumin seeds - 2tsp
* Paprika - 1tsp
* Salt - 1tsp
* Bay leaf - 1no
* Yogurt - 1/4cup
* Cinnamon stick - 1"piece
* Hot water - 2/3cup
* Garam masala - 1/4tsp
* Pepper powder - to taste

DIRECTION:

Slice meat into medium cubes. Grind garlic, ginger, red chillies, cardamom, cloves, coriander, cumin, paprika and salt together and keep aside.

Heat ghee. Saute onions until light brown. Add ground paste and bay leaf and stir until fragrant. Add sliced meat and simmer for a few minutes. Add yogurt and mix well. Stir in the cinnamon, hot water and pepper to taste. Cover and cook on a low heat until the meat is very tender and the sauce thickens. While cooking, stir occasionally to prevent burning.

When it is done, discard the cinnamon stick and stir in the garam masala. Cover for a few minutes and remove from fire

Recipe-Palak-Paneer

Ingredients:

* 1 medium size bunch palak (spinach) or equivalent washed and cut spinach
* 1 small carrot, chopped
* 1 small cucumber, chopped
* 1 onion, finely chopped
* 2 tomatoes, chopped
* 1/2 cup green peas
* 3 green chilies
* 1" ginger, chopped
* 3 tsp canola oil
* 1 liter low fat milk
* 1 Tbsp yogurt
* 1 tsp lime juce

Spices:

* 1 tsp red chili powder
* 2 tsp coriander powder
* 1/2 tsp turmeric powder
* 1/2 tsp garam masala
* Salt to taste

Preparation
For Paneer:

1. In a deep pan boil milk and add yogurt and lime juice. Stir well. let it boil for 5 minutes. Paneer will separate. Drain off all the water. Transfer the paneer in a cloth of about 1' size, and spread it in a thick layer (0.5 cm thick) at the center of the cloth. Cover it with the remaining portion of the cloth . Put a weight on it for about 4-5 hours or leave it overnight.

2. Take the paneer cake out and cut it into pieces of size 1cmx1.5 cm, 0.5 cm thick. For Vegetable:

1. Wash spinach and remove thicker stems.

2. In a deep skillet put spinach, carrot, cucumber, green chilies, 1 tomato, and ginger. Add 1 cup water and cover. Heat the skillet on medium heat until the spinach become soft, about 5 minutes.

3. Remove the skillet from burner and let it cool. Drain all the water and keep it separately. Transfer all the contents of the skillet in a blender and blend to make it a paste.

4. Put skillet on medium heat. Add oil when the skillet is warm. When the oil gets heated, add chopped onion and cook till they turn light brown. Add peas and tomato and cook for 2 minutes. Add all the spices and cook for 5 minutes. Add the blended spinach, stir and cook for 5 minutes.

5. Add paneer pieces and mix

Recipe-Sarson ka Saag

Ingredients:

* 1 kg: Sarson (green mustard)
* 250 gm: Spinach
* 2 no: Shalgam (turnips) (peeled and chopped (optional)
* 3-4 flakes: Garlic (finely chopped)
* 2" piece: Ginger (finely chopped)
* 2-3 Green chillies (finely chopped)
* 2 tsp: Makki ka atta (maize flour)
* 11/2 tsp: Powdered gur (jaggery)
* Salt to taste

Tadka (tempering)

* 3 tsp: Desi ghee
* 1/2 tsp: Red chilli powder
* 2 no: Green chillies (finely chopped)
* 1" piece: Ginger (finely chopped)

DIRECTION:

1. Wash, clean and chop the mustard and spinach leaves.
2. Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3. Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4. Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5. Serve hot with Makki ki Roti(Bread prepared at home)

Recipe-Spicy Prawn Rice (Chingri Pulao)

Ingredients:


300 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 large onion chopped
1 teaspoon(s) each of coriander and red chilli powders
1 teaspoon(s) cumin seeds
4 bay leaves
2 cup(s) long-grain rice, preferably Basmati
4 cup(s) hot water
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1 teaspoon(s) cinnamon pieces
1 tablespoon(s) chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste


DIRECTION:

1. Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.

2. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes. Remove the prawns with a slotted spoon onto a plate.

3. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.


Serve hot with: Cucumber in Yoghurt (Kheere ka Raita)