Cashew Chicken

Ingredients:
3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)

Preparation:
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Shrimp Toast

Ingredients:
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard−cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

Preparation:
1. Remove shells from shrimp, leaving tails intact. Remove back veins
from shrimp. Cut down back of shrimp with sharp knife. Gently press
shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.
Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one
shrimp, cut side down, on each bread piece. Gently press shrimp to
adhere to bread. Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion.
Place one piece each of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on each shrimp.
5. Heat oil in wok over medium−high heat until it reaches 375F.
Fry 3 or 4 shrimp−bread pieces at a time in the hot oil until golden,
1 to 2 minutes on each side. Drain on absorbent paper.

ORIENTAL CHICKEN WINGS

Ingredients: 
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Preparation:
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

Ingredients :
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Preparation
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:


Ingredients :
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preparation
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Cheesy Bean Dip

Ingredients
1 1/2 cups (6 ounces) shredded reduced-fat mexican cheese blend
1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1 can (16 ounces) fat-free refried beans
1 can (10 ounces) diced tomatoes and green chilies
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
1 tablespoon taco seasoning
tortilla chips and assorted fresh vegetables

Preparation
In a large bowl, combine cheeses.
Set aside 1 cup for topping.
Add the beans, tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheese.
Transfer to a 2-qt. baking dish coated with nonstick cooking spray.
Sprinkle reserved cheese on top.
Bake, uncovered at 350 degree for 20-25 minutes or until bubbly around the edges.
Serve the dip warm with tortilla chips and vegetables.

Read more: Cheesy Bean Dip http://www.friendsmania.net/forum/beans-recipes/31639.htm#ixzz1UcoXuUlL

Tangy Dhania chicken

Since i'm a fan of non-veg food, I always try to do same dishes in different ways, but sundayscook and savor, n today i prepared dhania chicken fry which happened to be little more tangy...

Ingredients :
Chicken- 1kg
cilantro- 2 bunch chopped finely
pudina- 1 bunch chopped finely
Onions- 2 big chopped finely
green chilli- 4 chopped finely
fresh ginger & garlic paste- 3 spns
Dhania powder- 4 spns
jeera powder- 1 spn
red chilli powder- 1/2 spn
curd- 250 gms
salt to taste
Oil

Method
1. Mix half the curd redchilli powder salt n mix with chicken and marinate for 15 mins
2. Heat oil in a pan, add onions and saute till transparent
3. Add ginger garlic paste and saute
4. Add green chillies, dhania powder jeera powder and mix
5. Drain chicken pieces and add to the mixture and fry well till it leaves oil
6. Add left over marinade curd and other half curd and mix
7. Add cilantro & mint leaves and mix well
8. Bring to boil, cover with lid and cook on low flame till chicken is cooked.
9. Serve hot......


adding more green chillies if u like, more of cilantro n mint leaves gives special taste

Kitchen tips

Stubborn stains can be removed from non-stick cookware by boiling, 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup of water for ten minutes. Before using the pan again, season it with salad oil. Burnt food can be removed from a glass baking dish by spraying it with oven cleaner and letting it soak for 30 minutes. The burnt-on residue will be easier to wipe off.
Whenever you empty a jar of dill pickles,use the left-over juice to clean the copper bottoms of your pans. Just pour the juice in a large bowl, set the pan in the juice for about 15 minutes. Comes out looking like new.
To restore color and shine to an aluminum pan, boil some apple peels in it for a few minutes, then rinse and dry.
Instead of using expensive silver cleaners, put a dab of toothpaste on a clean rag and rub it on your precious possession. After you've rubbed it in, just clean it with another clean rag. Your silver will look like new.
To clean copper bottoms on pots and pans, simply open a can of tomato
soup paste, rub it on and scrub then rinse. If you do this weekly, your pots and pans stay shiny clean. This is a very inexpensive way to clean copper and brass items!
Stains and sediment in cut glass or hobnob bowls or vases respond to olive oil. Pour some in and let stand until the stains or sediment disappear.
Clean eyeglasses; Wipe each lens with a drop of vinegar.
When preparing lunches for your children (or anyone), try "drinkable" ice packs: Fill a 12-ounce plastic bottle about halfway with drinking water and freeze it overnight, tilting the bottle so the water will freeze at an angle (if you freeze it straight up, the expanded water will make the bottle bulge). Next morning pack the lunch, add more drinking water to the bottle, and stick it in the lunch box to keep the food cool and be melted enough to drink by lunchtime.
* To slice meat into thin strips, as for Chinese dishes - partially freeze and it will slice easily.
* A roast with the bone in will cook faster than a boneless roast -the bone carries the heat to the inside of the roast quicker.
* For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
* To keep cauliflower white while cooking - add a little milk to the water.
* Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.
* Buy mushrooms before they "open." When stems and caps are attached
snugly, mushrooms are truly fresh.
* Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.
* Do not use metal bowls when mixing salads. Use wooden, glass or china.
* A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter.
* To make your own corn meal mix: combine 1 cup corn meal, 1 cupall-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.
* It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
* Microwave a lemon for 15 seconds and double the juice you get before squeezing.
* Microwave garlic cloves for 15 seconds and the skins slip right off.
* When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
* Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.
* The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.
* Store freshly cut basil on your kitchen counter in a glass with the water level covering only the stems. Change the water occasionally. It will keep for weeks this way, even develop roots! Basil hates to be cold, so NEVER put it in the refrigerator. Also, regular cutting encourages new growth and healthier plants.
* A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.
* Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.
* No "curly" bacon for breakfast when you dip it into cold water before frying.
* When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.
* Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.

Mnago n Chicken Salad

Ingredients

1 portion lettuce, Romaine or cos, torn into pieces
2 stick celery, thinly sliced
4 portion spring onions, finely chopped
1/4 chunk cucumber(s), thinly sliced
300 g Mango(s), without stone, (1 large), peeled, pitted and chopped
400 g roast chicken, skinless, boneless, torn into pieces
150 g very low-fat plain yogurt
1 teaspoon curry powder, mild
1/8 teaspoon pepper, black, freshly ground
4 sprig fresh mint, to garnish

Instructions
Share the romaine or cos lettuce, celery, spring onions and cucumber between 4 serving plates or bowls.
Top with an equal amount of the mango chunks, and then share out the chicken between the portions.
To make the dressing, mix together the yogurt and curry powder. Spoon over the salads.
Serve, seasoned with a little freshly ground black pepper and scattered with a few mint leaves.

Chicken Creamy l Kebab

Ingredients
Chicken (Boneless) ½ kg
Onion (Fried) 2
Green Chillies 10
Black Pepper 1tsp
White Pepper 1tsp
Green Coriander 1cup
Salt 1 tsp
White Cumin 1 tsp
All Spices 1tsp
Cream 1 tsp
Yougurt 2 tsp
Ginger Garlic Paste 1 tsp
Egg 1
Oil (for frying) 1 cup
Salad leaves (for garnishing)

Directions
Blend Chicken, onion, and green chilies in a blender and add black pepper, white pepper, green coriander, salt, white cumin, all spices, cream, yogurt, and ginger garlic paste. Mix well. Now make Gol Kabab. Heat oil in a frying pan, fry till golden.

Chicken Hussainy

Ingredients :

1. Chicken (Medium pieces) - 1/2 kg

2. Big Onion (Sliced lengthwise) - 4 no's

3. Green Chilles - 8 no's

4. Crushed Ginger - 1inch piece

5. Sliced Tomatoes - 2 no's

6. Crushed Garlic - 1 1/2pod

7. Turmeric powder - 1 tsp

8. Chilli powder - 1 tsp

9. Cardamom - 4 no's

10. Nutmeg - 1/4piece

11. Mace - 1/4tsp

12. Cumin - 1/4tsp

13. Coriander leaves, mint leaves and

curry leaf (chopped) - 1 tbs

14. Dalda - 1 tbs

15. Salt - to taste



Method of Preparation :

Make a paste of turmeric powder and salt. Marinate chicken pieces with the masala and keep it for some time.

Powder cardamom, nutmeg, mace and cumin together.

Saute the onions and chillies in dalda or ghee. Add crushed ginger, garlic, powdered masalas, chilli powder and all the chopped leaves and saute well. After some time, add chicken and tomato. Close the lid and cook till done.

Turkish Style Eggs

 "An easy and memorable dish."


INGREDIENTS

3 cloves garlic, peeled and minced
1 1/2 cups plain yogurt
1 pinch salt
1 quart water
1 tablespoon vinegar
1 teaspoon salt
6 eggs
2 tablespoons butter
1 teaspoon paprika


DIRECTIONS

1 . In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.

2 . In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.

3 . Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!

Read more: http://www.forumpakistan.com/ramadan-ramzan-special-recipes-t14954.html#ixzz1TaYRrIZ9

Egyptian Feta Cheese Omelet Roll

"This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good. Make sure pan is well greased, or else sides will stick and you won't be able to roll it."


INGREDIENTS

4 eggs, beaten
1/2 teaspoon black pepper
3 tablespoons crumbled feta cheese
1 teaspoon milk
1 tablespoon vegetable oil


DIRECTIONS

1 . In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.

2 . Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

Read more: http://www.forumpakistan.com/ramadan-ramzan-special-recipes-t14954.html#ixzz1TaX9rOsr

Dahi Phulkiyan Recipe

 

Dahi Phulkiyan

Dahi Phulkian is a very refreshing and light meal for lunch and dinner. It serves as side dish in place of raita.

Ingredients:

For Dahi Phulki:

• 1 cup Gram flour or moong lentil flour 1 cup
• ½ tsp Soda by carbonate
• ½ cup water
• Salt as required
• Red crushed chilli
• 1 onion chopped
• 2 green chillies
• ½ tsp cumin seeds
• 1 pinch garam masala powder
• 1 pinch chat masala powder
• For dahi phulki tempering:
• 10 Whole red chilli
• ½ tsp Cumin seeds
• For yoghurt sauce:
• 3 cups yoghurt
• ½ bunch of coriander leaves
• ½ bunch of mint leaves
• 2 green chillies
• Oil for frying

Method:

1. First strain yoghurt through a muslin cloth so it gets blended
2. Make yoghurt sauce grinding all the three ingredients
3. Add this green sauce in yoghurt and mix well
4. Add some water to liquefy yoghurt to some extent (as phulkiyan absorb lot of water to get soft)
5. Add salt in yoghurt to taste. Mix well and keep aside
6. Now make a fine paste with all ingredients of dahi phulki
7. Heat oil on medium flame
8. Using hand pour small phulkian in oil (they will get little bit large)
9. Fry them till golden brown
10. Take out phulkiyan on kitchen paper and let cool for a while
11. Add these all prepared phulikyan in youghurt and mix well so that each phulki absorbs some yoghurt water and becomes soft
12. Now take 3 tsp oil. Heat it little. Fry whole red chillies and cumin seeds in it and quickly add in yoghurt
13. Stir all the phulkiyan well
14. Garnish with some coriander leaves
15. Serve hot or cold, but it is more tempting while hot

Salad- cucumber

Salad- cucumber

Ingredients

* 4 cucumbers, thinly sliced
* 1 small white onion, thinly sliced
* 1 cup white vinegar
* 1/2 cup water
* 3/4 cup white sugar
* 1 tablespoon dried dill, or to taste

how to prepare:

Toss together the cucumbers and onion in a large bowl. Combine the vinegar, water and sugar in a saucepan over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and refrigerate until cold. This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.

APPLE AND FETA SOUP

 APPLE AND FETA SOUP

 

INGREDIENTS
- 500ml Chicken Stock
- 5 small Apples (granny smiths), quartered
- 1 small potato, peeled and grated
- 1 small onion, chopped
- 1 green pepper, seeded and diced
- 1 - 2 cloves garlic, crushed
- 1/2t (2.5ml) seasoned sea salt
- 1 bunch chives, chopped
- 1/2 cup (125ml) crumbled Feta


COOKING INSTRUCTIONS

Serves 3-4

1) Microwave all ingredients, except the chives and feta cheese, in a large, covered microwave dish for 12 mins (high)

2) Stir from time to time

3) Liquidise and add half the chives

4) Add seasoning if required

5) To serve reheat and garnish with remaining chives and Feta cheese

Fruit Salad

Ingredients:

1. 4 - medium size riped banana
2. grated coconut- - half cup[one side of the cocount is enough}
3. elachi powder 1 spoon
4. natural brown jaggery powder 5 spoon or sugar 4 spoon

Method

   1. Peel the skin and cut the banana thin round size.
   2. Take a bowl add banana, cocount, jaggery or sugar and elachi powder.
   3. Mix well. Serve after a lunch or dinner.
   4. After poojas or functions we can make this one from left over riped bananas.
   5. Rich in iron. Optional add few spoon condensed milk.

Chicken Roll Saltimbocca

Ingredients :

6large split boned, skinned chicken breasts
6 wafer-thin slices prosciutto
6 slices Italian fontina, Jarlsberg or Samsoe cheese
2 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
2 tablespoons grated Romano or Parmesan cheese
1 egg, beaten
1 tablespoon each olive oil and butter
1/4 cup chicken stock
1/3 cup dry vermouth or wine

Method :

Bone and skin the chicken breasts. Lay each chicken breast out flat and pound lightly between 2 sheets of wax paper to achieve an equal thickness. Cover each chicken breast with a slice of ham and one of cheese. Roll up and secure with a wooden pick.

Mix together the crumbs, salt, pepper, and cheese in a bowl. Dip the rolled breasts in egg and then in a bread-crumb mixture.

In a large skillet heat oil and butter and brown chicken rolls, turning to cook all sides. Transfer to a baking dish. Pour stock and vermouth into the skillet and deglaze pan; pour over chicken. If desired, refrigerate at this point until ready to finish cooking. Bake in a preheated 350 degree F oven for 20 to 30 minutes or until cooked through.

Red, white and blueberry cheese ball

Ingredients:

16 ounces cream cheese, softened
2 tablespoons Cointreau or Grand Marnier
1 tablespoon lemon juice
1/4 teaspoon seasoned salt
1 tablespoon honey
1 cup crushed pineapple, drained
1/3 cup dried blueberries
1 cup finely chopped red bell pepper
Fresh herbs and blueberries for garnish (optional)
Assorted crackers for accompaniment

Combine all ingredients, except chopped red peppers, and mix well. Wrap cheese mixture in a piece of plastic wrap, molding it into a ball, mixture will be soft. Refrigerate several hours or overnight.

Remove from refrigerator and reshape into a ball as needed. Roll cheese ball in finely chopped red peppers to cover. Garnish with fresh herbs and blueberries, if desired.

Serve with crackers.

Makes 1 (16-ounce) cheese ball.

Crispy Vegetables

Thai Crispy Vegetables

Ingre:
10 to 12 - mushrooms (washed well and cut into halves)
10 to 12 florets - broccoli
10 to 12 - baby corn (cut vertically into two)
1 - medium sized orange carrot (cut into strips)
1 cup - flour
1/2 cup - corn flour
4 to 5 drops - red colour
pepper powder (as per taste)
sufficient water to make the batter
salt to taste
oil for deep frying 

Preparation:

1. In bowl mix together flour, corn flour, pepper powder, red colour and salt.
2. Add sufficient water to make a thick batter.
3. Dip the vegetables in the flour mixture and deep fry in hot oil on a medium flame till golden.
4. Serve hot with Thai oriental sauce.

Imli Aur Aaloo Bukharay Ka Sharbat

 Imli Aur Aaloo Bukharay Ka Sharbat

Ingredients

Tamarind 125 gm
Dried plums 125 gm
Dried apricots 125 gm
Caster sugar ½ cup
Black salt ½ tsp
Crushed ice as required
Basil seeds (optional) 2 tbsp
Method 

 
Soak separately 125 gm tamarind, 125 gm dried plums and 125 gm dried apricot overnight in one cup of water each, remove seeds from all three and blend well. Strain and cook all together with 2 cups water, ½ cup sugar and removed.
To Serve
Put ice in a blender with blended mixture, ½ tsp black salt and blend well. Serve chilled, 2 tbsp soaked basil seeds can also be used for garnish.

Dahi Ki Chutney

Ingredients

1/2 cup yoghurt beaten.
1 cup corriander leaves chopped.
2 green chillies.
1 tsp. grated ginger.
salt and sugar to taste. 

Preparation 

Grind all the ingredients except yogurt to a fine paste, mix with yogurt and chill. 

Baked Macaroni And Cheese

Ingredients

2 cups boiled elbow macaroni
1 1/2 tbsp olive oil
1 large onion, finely chopped
1 bell pepper, finely sliced
6-7 garlic flakes, crushed
1 large tomato
fistful of boiled sweet corn (optional)
salt to taste
freshly ground pepper as per taste
big pinch mustard powder (optional)
1 tbsp grated cheese for garnish
1 tbsp chopped fresh parsley for garnish

For white sauce:
1 tbsp maida
1 tbsp butter
1 cup low fat milk (room temp)
1 tbsp grated cheese
salt and pepper to taste

---

Preparation

Cook macaroni in salted rapidly boiling water drain and keep aside.
Heat olive oil in a vessel, add the onions, capsicum and crushed garlic and saute till transparent.
Add the chopped tomato and salt
Cook for 8-10 minutes, stirring once in a while.
Add the boiled corn and combine.
While the onion-tomato base cooks, prepare the white sauce.
Heat a pan, on low flame, add the butter and let it melt.
Add maida and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously.
Next add the grated cheese.
On medium heat continue to stir until you have a nice smooth consistency sauce.
Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt and pepper.
Keep aside.
Next add the boiled macaroni to the cooked onion-tomato base and toss for 2-3 minutes stirring well to coat.
Adjust salt, season with freshly ground pepper, mustard powder and sprinkle some grated cheese.
Turn off heat.Remove macaroni onto a baking dish and spoon the prepared white sauce along the edges of the dish.
Garnish with grated cheese.
Bake in a pre-heated oven at 200 degrees C for 10 mintes.

KACHI LASSI

KACHI LASSI
this is for all non punjabis, a drink known as lassi as very famous, here is the recepie for KACHI lasse (it is slightly different from lassi)
ingredients: milk, water, sugar and salt. (optional:ice)
pour a small quantity of milk in a glass of water, add salt (and sugar if required) and water. stirr and add ice. there it is ready! .

the salt and sugar are optional

Masala Vada

Masala Vada

Cooking time: 30 minutes (with soaking time of 1.5 hours)
Serves 4-5
Required ingredients:
Split Bengal Gram (channa dal) -- 1 cup
Split Green Gram (moong dal) -- 1/4 cup
Cinnamon -- half inch stick
Cloves -- 3
Coriander Seeds Powder (dhaniya powder) -- 1 tsp.
Ginger Paste -- 1 tsp.
Garlic -- 1 tsp.
Nutmeg Powder -- 1/4 tsp.
Chopped Onion -- 1/2 cup
Chopped Green Chili -- 1 tsp.
Salt to taste
Oil to deep fry
Mix the two dals and soak for 1.5 hours.
Drain water from the soaked soal. Add salt to taste and put it in a mixture and grind into a semi-soft paste
(do not
make too soft; do not add any water).
Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg
powder,
onion, garlic, ginger and green chili. Mix well. Make this dough into small balls (roughly half the size of a
golf ball)
and keep aside.
In a deep skillet warm oil and deep fry the balls on lo w heat until brown.

Apricot and Rice Muffins

Apricot and Rice Muffins
Yield: 18 Servings
1 1/2 c Flour
2/3 c Whole Wheat Flour
1/3 c Rice Bran
1 T Baking powder
1 t Cinnamon
1 c Cooked, brown Rice
1 1/2 c Dried Apricots, diced
1/2 c Raisins
1/2 c Dried Prunes
1/4 c Walnuts, chopped
1 c No Fat Yogurth
2/3 c Maple Syrup
1/4 c Oil
1/4 c Eggsubstitute or
1 Egg, lightly beaten
In large bowl combine flours, rice bran, baking powder and cinnamon. 2.
Stir in rice, apricots, raisins, prunes and walnuts. 3. In a small
bowl, whisk together the yogurth, syrup, oil and egg. 4. Pour over dry
ingridients and fold together until just moistened. Do not overmix. 5.
Line 18 muffin cups with paper liners. Divide the batter amoung cups.
6. Bake at 350 F until edges and tops begin to brown, about 45 minutes.

Baingan Buryani

Round brinjals(baingan) 6 pcs
Salt to taste
Red chillies to taste
Green chillies 3 pcs
Fried zeera 1/2 tsp
Yougart prime or haleeb one box
Oil for frying 

Cut the baingan into thin round slices.
Rub them with salt and red chillies on both sides.
Fry them in very little oil untill soft.
Beat the dahi with extra salt,red chillies,zeera,thickly sliced green chillies.
When beated properly add the baingan slices.
Decorate with podina and tomatoes.
Serve chilled. 

Achaar Gosht

Ingredients
Mutton 1kg
Onion 250gm
Garlic paste 2 tbsp
Ginger paste 1/2 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Green chillies 5-6
Soonf 4tsp
Whole corriander 2 tsp
Kalongi 1 tsp
Meethi seeds 10-12 pcs
Yogurt 375 gm
Oil 1-1/2 cup.

---

Method
Grind the onion and fry in hot oil with ginger garlic paste, after few minutes add red chillies, haldi and salt and fry.
Now add mutton and cook with water till tender.
Then add yogurt and fry well.
Add soonf, dhania, kalongi, meethi, green chilly and put on dum for 5-10 minutes.
Serve hot with naan.

Vegetable Soup

 
5 to 10 potatoes
1 (15 oz) LeSeuer very young small Early peas
1 (16 oz) can tomatoes
1 (16 oz) can whole kernel corn
1 can tomato soup
1 (16 oz) sliced carrots
1 lb hamburger meat, ground
Onion
Salt to taste
Pepper to taste
Peel potatoes and put them on to boil. Brown hamburger meat and onions. When meat is brown and potatoes are done, add meat to potatoes. Do not drain water from potatoes. Add remaining ingredients and simmer until thoroughly warm.

Mango Thengai Thokku

Ingredients

Mango - 2
Coconut ( grated ) - 1/2 cup
Green chilli - 5
Ginger - a small Piece
Fenugreek - 1 tsp
Asafoetida powder - 1/2 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Oil - as needed
Salt - as needed

Method

1. Wash mango, grate and set aside.
2. Grate ginger.
3. Cut chilli into pieces.
4. Heat oil in a frying pan.
5. Add fenugreek, ginger, green chilli, coconut, fry for a few minutes and switch off the stove.
6. Grind the fried items with asafoetida, mango coarsely and transfer to a serving bowl.
7. Heat a little oil in a frying pan.
8. Add mustard, urad dal and when mustard splutters, add to the thokku.

Italian Baked Fish Recipe

Ingredients

• 4 pound bass, salmon, trout or cod-fish
• olive oil
• salt and pepper
• 5 cloves of garlic
• parsley
• head of lettuce or swiss chard
• can of tomatoes or tomato sauce

Methods/steps

Select a 4-pound bass, salmon, trout or cod-fish.  Sear in plenty of olive oil.  Salt and pepper.  Remove from pan.  Slit and remove bone. Into the oil slice 5 clove garlic.  When this begins to brown, add a small bunch of parsley, chopped fine, then one head of lettuce (or Swiss chard) coarsely chopped.  Add a can of tomatoes or tomato sauce.  Salt and pepper.  Return fish to mixture, putting some over the top.  Bake in hot oven until tender, about 1-2 hour.

Hamburger & Potato Soup

Hamburger & Potato Soup
1 1/2 lb. hamburger
1 lg. clove of garlic
1/4 tsp. pepper
1/2 tsp. thyme
6 med. potatoes
2 lg. onions
1 can cream of mushroom soup
1/2 c. water
Cook beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and
onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining
potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on
low for 8 to 10 hours or on high for 3 to 4 hours.

Bake And Baste Chicken (Boston Chicken)

Bake And Baste Chicken (Boston Chicken)
 Categories: Copycat
      Yield: 1 servings

         -patdwigans_om@juno.com
  1/4 c  Canola oil
      1 tb Honey
      1 tb Lime juice
    1/4 ts Paprika
      4    Chicken breast halves
           Washed/patted dry

  Preheat oven to 400 degrees. In a small bowl, combine
  canola oil, honey, lime juice and paprika. Place
  chicken, skin side up, in a 7x11 inch baking dish.
  Apply mixture to chicken pieces in a single layer.
 
  Bake in over for 35-40 minutes, basting every 8-10
  minutes or until well browned and juices run clear
  when you cut into the thickest part of chicken. Remove
  from oven. Cover with foil for 15 minutes. This
  softens chicken and keeps it hot until served. Serves
  4.
  

MANGO LASSI

INGREDIENTS:
---------------------
RIPE MANGO-1
SUGAR-1/4TH CUP
CURD-1 CUP
ICE CUBES-3
ELACHI POWDER-A PINCH
SAFFRON- 2 STRANDS

PROCEDURE:
---------------------
1. TAKE OUT THE PULR OF RIPE MANGO.
2. TAKE A JUICER JAR AND TRANSFER THIS MANGO PULP INTO IT.
3.NOW ADD CURD,SUGAR,ELACHI POWDER AND ICE CUBES  AND BLEND IT TILL SMOOTH.
4. NOW TRANFER THIS LASSI INTO A BOWL AND GARNISH WITH SAFFRON.
5.SERVE CHILLED.

Ingredients

Rice flour - 1/2 cup
Badam paste - 1 cup
Omum ( ajwain )  powder - 1/2 tsp
Cumin powder - 1/2 tsp
Asafoetida - a pinch
Salt - as needed
Oil - as needed

Method

1. Mix badam paste, rice flour, omum powder, cumin powder, asafoetida, salt in a bowl and knead to a dough. 
2. Take a small portion of  the dough, pat into small circles.
3. Heat oil in a frying pan.
4. Add the thattai, fry till golden and set aside.

Goose Kebabs

2 goose or duck breasts
1 (8 ounce) bottle Italian dressing
2 large onions
3 green bell peppers
8 strips bacon

Skin goose breasts and remove from bone. Cut into 1-inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily.

Light charcoal fire.

While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces. On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.

Yields 4 servings.

Ingredients:

Ripe banana,
Vanilla low-fat yogurt,
Low-fat milk,
Whole-wheat graham crackers crumbs,
Nonfat dry milk,
Vanilla extract

Preparation :

Unlike a glass of milk, this smoothie adds a bit of fiber to the mix.
And you still get more than 30% of your daily calcium, along with nearly 10 grams of protein.

Calories: 216

Ingredients:

White Bread Slices - 5

Sugar - 1 cup (more/less per taste)

Milk (preferably 'whole') - 1.5 cup

Clarified Butter/Ghee - 3 tbs

Cashews and Raisins - 0.25 cup

Elaichi/Cardamom powder - 0.25 tsp

Heat a skillet and melt 2 tbs of clarified butter. Roast the bread slices on both sides until lightly browned (you may use more ghee if needed). Keep aside.

Making a sugar syrup by adding 1.5 cup water to 1 cup sugar and boil for 10 minutes. Allow to cool. Arrange the roasted bread slices in a deep dish and pour the sugar syrup over the slices. Allow it to absorb.

Boil Milk for approximately 10 minutes and gently pour over the bread slices. Fork the slices to break them down and become mushy.

Heat 1 tbs of ghee and roast the cashews and raisins. Pour on top of the bread slices. Sprinkle cardamom powder. Allow it to cool.

Goan Fish Curry - Yummy Yummy!

Fish curry and rice are a very important diet in the western, eastern and the southern part of India. Hence today I get to you a very interesting dish from the Goan land, Goan Fish Curry

Ingredients:

• Fresh Fish 1 kg (like Pompfret, King Fish, etc)
• Red Chilly Powder – 1/4 tsp (for marinating the fish)
• Turmeric powder – 1/4 tsp ( for marinating the fish )
• Fresh Grated Coconut – one cup
• Red Chilly Powder – 1/2 tsp. (depends on how hot you want the curry to be. If you like hot food, you may increase the quantity)
• Turmeric powder – 1/2 tsp.
• Tamarind – half inch
• Onion 1 medium size
• Dried coriander seeds – 1 tsp
• Pepper – 1/4 tsp
• Oil
• Salt – to taste

Preparation:

• Clean the fish wash and apply quarter tsp red chilly powder, quarter tsp turmeric powder, salt and keep aside.
• Cut finely half of the onion.
• Grind finely coconut, red chilly powder, turmeric powder and tamarind. Then half of the onion, coriander seeds and pepper.
• In a vessel, heat oil and add the finely cut onion. When onion gets cooked, add the fish and let it cook with onion for 1 min.
• Then add the ground coconut mixture. Add little water (quantity of water depends on how thick you want the curry. But the curry taste good when it is a little thick).
• Add salt to taste. Remove from fire when curry boils.

Preparation Time: 40-45 minutes
Serves: 4-6

Jollof Rice

Probably the most popular dish in West Africa, jollof rice is a one-pot dish to relish, offering something to tickle everyone’s taste buds. No one knows its origins but it gets its name from the Wolof language where it is known as ‘benachin’, meaning ‘one pot’. Jollof rice is bursting with different flavours which work together to produce the unique taste associated with this dish. Each region has its variation on this dish but the results are always the same – tasty!! Children will love the vibrant reddish-orange colour and with assistance, younger kids can make a ‘plate face’ using brightly coloured vegetables on a bed of jollof rice.
Serves:
8
500g rice (basmati or long grain)
400g plum tomatoes (fresh or tinned)
100g tomato puree
3 tablespoons vegetable oil
700ml stock or water
½ a sweet pepper
1 medium onion
1 bay leaf
2 cloves
¼ teaspoon crushed or finely chopped garlic or garlic paste
¼ teaspoon curry powder
¼ teaspoon dried thyme
White or black pepper to taste
Liquidize the tomatoes, onion and sweet pepper in a blender or food processor. Set aside.
Make a tomato-based sauce by gently heating a small amount of oil in a large saucepan. Add the tomato, sweet pepper and onion mix, cover and cook over a high heat for about 8 minutes. Add tomato puree as well as curry powder and all other spices/ seasoning (bay leaf, cloves, thyme etc). Cover and cook for a further 2 minutes stirring occasionally.
Add stock/water and bring to boil.
Add rice, cover and turn down heat. Allow to simmer over a low heat for about 15-20 minutes or until rice is cooked and tender. During cooking, check and stir occasionally ensuring there is enough liquid to cook the rice. This is to ensure that the rice does not burn. If there is not enough, make a small well in the middle of the rice and sprinkle a bit of water. Cover and cook till rice is done.
Serve with grilled chicken/fish or meat and brightly coloured steamed vegetables or a side salad. To save on time, fresh or frozen vegetables can be added to the pan towards the end of cooking and allowed to steam.
*Use water instead of stock if preparing this for children less than 12 months old and omit salt completely.