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.

Vegetable curry

This easy-to-make curry is packed with fresh vegetables.
Serves:
4
Preparation time:
15 minutes
Cooking time:
35 minutes
Approximate cost for recipe:
£4.80
Approximate cost per serving:
£1.20
1 tablespoon vegetable oil
1 large onion, chopped
1 eating apple, cored and chopped
1 garlic clove, crushed
2 tablespoons Balti curry paste
2 carrots, sliced
400g can chopped tomatoes
150g cauliflower or broccoli, broken into florets
200g canned chickpeas, drained
150g marinated tofu pieces
300ml (½ pint) vegetable stock
200g brown long grain rice (or use white long grain rice)
50g frozen peas, thawed
Heat the vegetable oil in a large saucepan. Add the onion, apple and garlic and stir-fry for 2-3 minutes. Stir in the curry paste and cook for a few seconds.
Add the carrots, tomatoes, cauliflower or broccoli, chickpeas, tofu and stock. Simmer, partially covered, for 25-30 minutes, adding a little extra stock or water if the curry looks like it is getting too dry.
At the same time, cook the brown rice in gently boiling water for 25-30 minutes, or until tender. (If you are using white rice, it will only take 12 minutes to cook.)
Add the peas to the curry and heat for a few moments. Season with some pepper, if needed. Drain the rice thoroughly and serve with the curry.
Tip 1: You could easily substitute Quorn pieces instead of the marinated tofu.
Tip 2: Instead of chickpeas use 200g potatoes, cut into small chunks.

Sarkarai Pongal

• 
• Ingredients :
  2 litres milk
  10 almonds
  1 1/2 cups newly harvested rice
  1/4 cup moong dal
  15 cashew nuts
  1 1/2 cup jaggery grated
  30 kishmis
  1/4 level teaspoon nutrieg powder
  1/4 teaspoon saffron crushed 1 teaspoon cardamom powder
  2 tablespoons ghee.
  Method:
  · Chop almonds and cashewnuts.
  · Clean kishmis
  · Pour milk in the earthen pot called `Pongapani' and place it on fire.
  · When the milk starts boiling add rice and dal, after washing.
  · As soon as the rice and dal are cooked to softness, add jaggery and ghee.
  · Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg and cardamom
  powders.
  · Lastly put in the kishmis.
  · Bring to one or two good boils

Karachi (Pakistan) Cooking

Chicken Karachi

Ingredients (For a party of 6-8)
· 4 pounds of chicken
· 2 inches of fresh ginger, peel and cut into thin stripes
· 2 long Anaheim peppers
· 12-15 tomatoes cut into 8 pieces each
· 2 Tb crushed coriander
· 2 Tb paprika
· 2 Tb crushed peppers
· Salt to taste
 
Preparation
1- In ½ cup of oil, fry thinly sliced garlic and Anaheim peppers over medium heat
2- Once the garlic crisps, add the tomatoes, but do not mix.
3- Once the tomatoes have lost all their water, add the chicken and stir once.
4- Once the chicken has lost its water, add the crushed coriander, paprika, crushed
peppers and salt and mix. You can add more spices to your liking.
Voila! All you need is a side of naan and raita.

Raita

Ingredients
2 cups liquid plain yogurt
2 fresh scallions chopped
1-2 green chilies
1 thumb-sized ginger root pureed
1 garlic clove pureed
1 cucumber coarsely grated
1 lemon
Salt
Cumin seed in powdered form
Black pepper/salt
 
Preparation
1- Peel the cucumber and remove the seeds.
2- Coarsely grate the cucumber and add it to the yogurt.
3- Add pureed ginger/garlic, chopped scallions and chilies, fresh lemon juice, cumin seed
powder, black pepper and salt and mix.

Chapli Kebab

Ingredients
· Minced Meat (3 pounds)
· 2 Tomatoes, cut in thin round slices
· 3 Onions, finely chopped
· 3-4 green chilies, finely chopped
· 6 Tb of Ginger/garlic puree
· 2 Eggs, whisked
· Shan Chappli Kabab mix
 
Preparation
1- Add Shan Chappli Kabab Mix, onions, green chilies, ginger/garlic puree, and eggs to the
minced meat.
2- With wet hands make thin flat round Kababs.
3- Add a slice of tomato to one side of the kabab and fry until brown on the sides.
4- Flip the kebabs and cook for another 3-4 minutes.

BBQ chicken recipe

1 X 1.5 kg chicken
4 cloves garlic, peeled, chopped
1 red chilli, finely chopped
1 tsp coriander seeds
1 tsp sea salt
125 ml extra virgin olive oil
1 tbsp sherry vinegar
2 tbsp lime juice
2 tbsp orange juice
For the salbitxada sauce

3 tomatoes, peeled, seeds removed, finely chopped
1 roasted red pepper, peeled, diced
30 g blanched almonds, , toasted, roughly chopped
1/2 tsp dried red chilli flakes
1/2 tsp paprika
3 cloves garlic, peeled, crushed
1 tsp finely grated lemon zest
2 tbsp chopped fresh flatleaf parsley
1 tbsp sherry vinegar


125 ml extra virgin olive oil
For the couscous and pea salad

225 g couscous
375 ml chicken stock
pinches saffron
150 g fresh peas
1 red pepper, seeds removed, diced
100 g green olives, pitted, chopped
For the salad dressing

2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp orange juice
1 tbsp sherry vinegar

1. For the chicken: remove the backbone from the chicken by cutting either side of the bone. Flatten out with the palm of your hand, then slash the chicken breast in a few places on each side with a sharp knife. Place the chicken into a dish, cover and set aside in the fridge.

2. Pound the garlic, chilli, coriander seeds and salt to a paste together in a mortar. Transfer the paste to a bowl. Heat the olive oil in a pan until shimmering, then carefully pour the oil over the paste. Add the sherry vinegar, lime juice and orange juice and mix well to combine. Season with freshly ground black pepper, then pour half of the mixture over the chicken and leave to marinate in the fridge for one hour.

3. For the salbitxada sauce: place all of the salbitxada ingredients, except for the olive oil, into a bowl. Heat the olive oil in a pan until shimmering, then carefully pour over the tomato mixture. Pulse to a chunky puree in a food processor.

4. For the couscous and pea salad: place the couscous into a large heatproof bowl. Bring the stock and saffron to the boil in a pan, then pour over the couscous, cover the bowl with cling film and leave to soak for five minutes. Fluff up the grains with a fork, then stir in the red pepper, peas and olives.

5. For the dressing: whisk together the olive oil, lemon and orange juices and sherry vinegar. Season, to taste, with salt and freshly ground black pepper. Drizzle the dressing over the couscous, then set aside for 20-30 minutes. Stir in the parsley.

6. Heat a barbecue to a high heat. Place the chicken cut-side down on the rack, close the lid and cook for 30 minutes, or until the chicken is cooked through. (If not using a barbecue, preheat the oven to 220C/gas mark 7 and cook for 30 minutes, or until cooked through.)

7. To serve, spoon the couscous onto serving plates. Carve the chicken into thick slices and divide between the plates, then serve the salbitxada sauce alongside

Hope it helps

Palak Paneer

Ingredients: Ghee or Oil for deep frying 2 tbsp Ghee or Oil 400g/14oz Paneer 1 Onion, finely chopped 2.5cm/1 inch Fresh Ginger, finely chopped 4 Garlic Cloves, crushed 1 teasp Cumin Powder 1/2 teasp Coriander Powder 1/4 teas Turmeric Powder 1 teasp Chilli Powder 60ml/2fl.oz. Sour Cream 450g/1lb Fresh Spinach, finely chopped salt to taste Method: Heat the ghee or oil until hot then fry the paneer until golden brown. Drain well then cut it into 12mm/1/2 inch squares and set aside. Heat 2 tablespoons of ghee or oil in a saucepan, add the onions and fry for 8-10 minutes until light brown, stirring constantly. Add the garlic and ginger and fry for 3 minutes, adding little water if the mixture sticks to the bottom of the pan. Add the chili powder, salt, cumin, coriander and turmeric powder and fry for 3-4 minutes, stirring from time to time and adding a little more water to prevent it drying out and sticking. Add the sour cream and spinach, mix well, cover and cook over medium heat until most of the liquid has evaporated, about 15 minutes. Add the cheese, cover and cook for a further 5 minutes. Serve hot with boiled rice or a flatbread such as roti, paratha or naan.

Chicken Tikka Biryani Barbeque Chicken Rice

Chicken Tikka Biryani Barbeque Chicken Rice

Ingredients: ½ kilogram Boneless Chicken (cut into 4 cm cubes) 1 tbsp. Heavy Cream A pinch of Saffron (Zaafran) 1 Onion (sliced) 1 tsp. Garlic Paste (Pisa Lehsan) 2 tbsp. Lemon Juice (Nimbu Arakh) 1 tsp. Salt ½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded) 2 cups Basmati Rice 1 tsp. Salt 2 to 3 tbsp. Butter (Makhan) 2 Egg Yolks (beaten) ½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded) 1 tsp. Salt ½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch) Cherry Tomatoes Method: Mix the marinade ingredients with the chicken. And set aside for 4 hours. Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture. Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain. Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes. Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture. Then place rice on a platter And arrange chicken on skewers on top of the rice. Then garnish with the peppercorns and whole cherry tomatoes and serve.

 

Tagliarini Recipe

Ingredients

• 6 ripe tomatoes, or 1/2 can
• 1 can button mushrooms
• 10 dried red chilis
• 1 qt. Soup stock
• 10 pieces of celery
• 1 cup beef or chicken gravy
• 10 pieces of parsley
• 1 cup cheese cut fine
• 2 onions cup cheese grated
• 2 bay leaves
• salt
• pepper
• and a little spice

Methods/steps

Plunge spaghetti into a kettle of boiling water; after ten minutes drain and rinse with cold water. Put on to cook in enough cold water to cover, and set kettle in a larger kettle of boiling water. Add the soup stock, gravy, button and dried mushrooms and their liquors, and the chile pepper pulp. Add bay leaves, celery, onions, tomatoes, parsley and spice, tied up in a piece of cheese clotn. Boil slowly for three hours, tightly covered, adding a little hot water when necessary, and stirring very little. Ten minutes before .serving stir in cut cheese. Pour into large deep platter, and sprinkle with the grated cheese. Be careful to have enough gravy and to remove spice bag before adding cheese. Prepare dried mushrooms by washing and soaking one hour in warm water. Drain and rinse, and soak over night. This liquor should be used.

ICED COFFEE!!!!!!!!!!!!!!!!!!!!

ICED COFFEE!!!!!!!!!!!!!!!!!!!!

Every year, usually around this time, I feel the strong urge to make the shift from hot coffee to iced -- and once I switch, I usually stick with it until fall rolls around. It's a bit of a coffee conviction. And I happen to be more particular about my iced coffee than my lattés and drips. To me, it's important that the coffee be strong enough to stand up to a generous ration of milk, but there should be enough ice to ensure that the coffee stays cold, and the sides of the cup dewy. The solution to what seems like an insurmountable challenge? Espresso ice cubes, of course!

With just an ice cube tray and a little planning, you too can soon be sipping a frigid, rich iced coffee in the comfort of your own kitchen.
Iced Coffee
Serves 1

• 1 to 2 cups brewed, cooled espresso
• 1 cup sugar
• 1 cup coffee, cooled
• Milk to taste

Iced Coffee
Here's how you make the iced coffee.

First, get out your best ice cube tray. Amanda recently got this one at Muji. We love the square cubes it makes!

We're big fans of espresso at the push of a button. Apologies to all the purists out there -- sometimes speed is of the essence!

I started with a cup and a half.

Then I made another long shot to top off the last few hollows.

See the other funky ice cube tray behind this one? Perfect for nearly 5-year-olds.

While the cubes were freezing, I combined sugar and water (in a 1:1 ratio) to make a simple syrup.

You just need to stir until the sugar dissolves.

Next, I brewed up a strong pot of coffee in the French press.
 

Espresso ice cubes are done!

The ice cube tray is rubber, so it's really fun to push out the cubes.

The cubes have a little cap of foam, just like the perfect cup of espresso!

Coffee on coffee. Yum.

All it needs now is a little milk!

Home Made Kulfi

Ingredients:

Milk 1 liter (4cups)

Cardamom (crushed)

Sugar 180gm/cup

Saffron (a few strands)

*Pistachios 1 T-spoon (sliced)

Directions:

1) Put milk and sugar into a large heavy bottomed pan & boil until reduced to a third & mixture is thick & creamy.

2) Add Cardamom, Pistachio slices & Saffron.

3) Cook for 5 minutes. Cool to room temperature.

4) Spoon the mixture into 4 moulds.

5) Tightly cover the moulds with foil & freeze over night.

To Serve: Wrap moulds in a  warm towel for 5 minutes then invert onto individual serving plates. 

                         

                                        

Strawberry Smoothie

Prep time: 5 minutes

Ingredients:

• 2 ice cubes
• 1 c. milk
• 1/3 c. cottage cheese
• 2/3 c. frozen strawberries
• 1½ tsp. sugar
• 1 tsp. vanilla extract

Utensils:

• blender (you'll need help from your adult assistant)
• serving glass
• measuring cups and spoons

                                

Directions:

1. Pour all of the ingredients into the blender.
2. Put the lid on the blender and blend for 45 to 60 seconds until smooth.
3. Pour your smoothie into a glass and enjoy.

Serves: 1

Serving size: 1 large glass

Nutritional analysis (per serving):

289 calories

19 g protein

2 g fat

49 g carbohydrate

3 g fiber

7 mg cholesterol

430 mg sodium

369 mg calcium

0.8 mg iron

Italian Tomato Soup

Italian Tomato Soup

Note: For this recipe, you'll need to use a
knife and put the soup pot on the stove, so get help from a grownup. This soup works as a packed lunch if you use a thermos. It also can be
frozen in individual containers for future use.

Prep time: 40-50 minutes
What you need:

• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 clove garlic, chopped
• 1 (16 oz.) box of low-sodium vegetable stock
• 1 (28 oz.) can of crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup basil, chopped
• ¾ cup alphabet shaped pasta

Equipment and supplies

• Large Dutch oven or other heavy bottomed stock pot
• Knife
• Cutting board

What to do:

1. Place olive oil into the large pot over medium heat. (Adult help needed here!)
2. Add onion, carrots, celery, and garlic and cook until vegetables begin to soften, about 8 minutes.
3. Stir in vegetable stock and crushed tomatoes.
4. Season with salt and pepper.
5. Reduce heat to low and simmer for 25-30 minutes.
6. Stir in basil and pasta and cook until pasta is tender, about 5 additional minutes. Serve hot.

Balti Beef

2 tbsp ghee or vegetable or peanut oil
1 large onion, chopped
2 garlic cloves, crushed
2 large bell peppers, seeded and chopped
1 lb 5 oz/600g sirloin steak, thinly sliced
Fresh cilantro springs, to garnish

FOR BALTI SAUCE
2 tbsp ghee or vegetable oil or peanut oil
2 large onions,chopped
1 tbsp garlic and ginger paste
14 oz/400g canned or chopped tomatoes
1 tsp ground paprika
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp ground cardamom
1 bay leaf
Salt and pepper to taste

---

To make balti sauce, melt the ghee in a wok, large skillet or karahi over medium high heat.
Add the onions and ginger and garlic paste and stir fry for 5 minutes until the onions are golden brown.
Stir in the tomatoes with their juices, then add the paprika, turmeric, cumin, coriander, chilli powder, cardamom, bay leaf, salt and pepper to taste.
Bring the mixture to a boil, stirring constantly, then reduce the heat and let it simmer for 20 minutes stirring occasionally.
Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor, blender to make a smooth sauce.
Again put the wok, skillet or karahi on a medium high heat.
Add the ghee and melt.
Add the onions and garlic and stir fry for 5-8 minutes until golden brown.
Add the red bell peppers and continue stir-frying for 2 minutes.
Stir in the beef and continue stir-frying for 2 minutes until it starts to turn brown.
Add the balti sauce and bring to a boil.
Reduce the heat and simmer for 5 minutes or until the sauce slightly reduces and the bell pepper is tender.
Garnish with cilantro springs.

Cabbage Kofta Curry

Ingredients
For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying
For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes
Method
1.Take the shredded Cabbage in a bowl, add flour & make small round
balls with the same.
2.Deep fry the balls in the hot oil & keep aside
3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt
according to taste & little bit of sugar.
4.Let the paste cook till the oil seperates.
5.Can add little water if the paste is too thick.
6.Switch off the flame add the Kofta's & Cover till Serving.
7.Before serving garnish with fresh coriader leaves.

Tandoori Roti (without Tandoor)

Ingredients
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.

Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
Serve hot with desired vegetables.

Vegetable Pie

Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
Method
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

Dal ka seera

500 gm Moong dal (green)
500 gm sugar
500 gm ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml.

Method
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

For All Sea Food Lovers

Hi guys, well I found a very delicious recipe on sea food, Sardine Sandwiches.

Ingredients:

• 1 can of sardines in oil ( open and drain off oil)
• 1 onion – finely chopped
• 1 tomato – finely chopped
• Mayonnaise – as much as you prefer to add
• Salt & Pepper to taste
• Butter
• Bread slices

Method:

• In a bowl, mix together fish, onion, tomato, mayonnaise, salt and pepper. The ingredients should be mixed well so that the fish is all mashed up.
• Toast bread either with or without butter and use the fish mix as a spread/filling as in sandwich.
• Serve with tomato sauce for breakfast.

Preparation Time: 10-15 minutes
Serves: 2-3


For a change – you could also add sliced boiled egg or cucumber or shredded lettuce, and for some cheesy effect use grated or sliced cheese!

French Onion Soup

It's officially fall, my friends. Although I am already mourning the loss of fresh tomatoes, I am very much anticipating the warm and comforting recipes that the colder months seem to inspire. To kick this comfort food season off with a bang, I thought I would post this wonderful recipe for french onion soup (courtesy of America's Test Kitchen). Now, I must admit that I don't actually have this recipe on hand. In fact, I caught most of it on television while I was sitting in a waiting room somewhere. That said, despite the possible non-adherence to the exact specifications, the soup I did end up with turned out fantastic.

FRENCH ONION SOUP
Serves 6

Ingredients

3 pounds red onions, sliced
2 tablespoons butter

4 cups chicken broth
1 cup beef broth
1/4 cup red wine
Parsley, 1 sprig
Thyme, 1 sprig
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
French bread, sliced
6 deli slices of Swiss cheese,
1 cup Asiago cheese, (grated)
Salt and pepper, to taste

First off, I strongly advise you use red onions. Yellow or white onions are not a substitute in this recipe. To begin, you will want to caramelize your onions. I would recommend using an oven-safe, non-reactive pan for this (I used a Creuset dutch oven). Melt 2 tablespoons of butter into the pan on medium heat. Once melted, turn the heat up to medium-high and add the onions and a hearty pinch of salt.



It will take about 45 minutes for the onions to caramelize, so make sure you stir frequently. Once the onions are finished, add your chicken and beef stock, the red wine, and the parsley and thyme (tied). Bring to a boil. Let simmer for 20-30 minutes, being sure to scrape the bottom of the pan a few times. Once the simmering time is up, add the brown sugar and balsamic vinegar. Stir and let stand for five minutes. Salt and pepper to taste. I sometimes add a smidge more brown sugar and a pinch more balsamic then the recipe suggests. Use your best judgment when balancing the flavors.

Ladle the soup into oven-safe bowls. Top first with bread (2 slices from a french baguette is usually sufficient), a slice of swiss cheese, and some grated asiago and the end. Put under a broiler until the cheese is gooey and browned (about five minutes). Let stand for 5 minutes before serving. 

Spices

Adding spices to vegetables and pulses (the dried seeds of vegetables) can transform a bland flavorless chickpea into something special. Chickpeas have a high protein and fibre content making them a healthy option. Here is my recipe for Chickpea Curry in an aromatic yogurt sauce.

Main Ingredients

• 1 Cinnamon Bark
• 1 Large Dried kasmiri chillis
• 2 Whole star anise
• 1 Teaspoon Chopped fresh ginger
• 1 Teaspoon Ground cumin
• 1 Teaspoon Ground coriander powder
• 4 Green Cardamom
• 1 Teaspoon Ground turmeric
• 1 Teaspoon Garam masala powder
• 200 Millilitre Tinned Whole Tomatoes
• 1 Large onion, sliced
• 2 Garlic Clove
• 400 Millilitre Tinned Chickpeas
• 3 Tablespoon Yogurt
• 1 Teaspoon Salt
• 1 Teaspoon Brown Sugar
• 2 Tablespoon Vegetable Oil
• 2 Tablespoon Water

Main Steps

• Step1. 10m Heat up the vegetable oil in a pan and then fry the cinnamon bark, star anise, cardamons and chopped Kasmiri chili for a minute to release their aromatic oils. Then add the onion and stir, cooking until the onion turns golden. Now add the chopped ginger and garlic.
  Measure out the ground spices and salt, mix with 1 tablespoon of water in a small bowl. Add the sugar to this (if you have palm sugar use this instead). Add to the onions and stir. Let this fry for 5 minutes.
• Step2. 15m Add the tinned tomatoes to the pan (half a regular 400ml tin) or you can use fresh tomatoes instead. Let the sauce cook for 10 to 15 minutes, if the sauce begins to stick add the remaining tablespoon of water.
• Step3. 10m Drain the chickpeas and add to the sauce and cook for a further 10 minutes. This softens the chickpeas (even when bought ready cooked in tins they can be a little hard)
• Step4. 3m Now remove from the heat and leave to cool for 2 minutes, then add the yogurt and stir in. I like to use thick Greek yogurt but any plain yogurt works.
  Serve with rice or Indian breads such as naan, roti or parathas.

Easy Cupcake Recipe

Here is White Cupcake Recipe for you!
Ingredients:
• 1/2 cup of softened butter
• 3/4 cup of sugar
• 2 pieces of eggs
• 2 teaspoon of vanilla extract
• 1 - 1/2 cup of all - purpose flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 2/3 cup of milk
Instructions:
1. Pre - heat the oven until it reaches 350°F. Line the cupcakes with the use of paper or foil.
2. Mix the butter and the sugar.
3. Add the eggs, one at a time. Beat it well.
4. Stir the vanilla extract to the mixture.
5. Mix together the dry ingredients. After that, get the butter mixture and add it. Do it 1/3 at a time and alternately with the milk.
6. Pour the mixture to cupcake pan and bake them for 18 to 24 minutes. The cupcake is done when you insert a toothpick and come out clean.
7. This mixture can create an average of 12 cupcakes.
Another good cupcake recipe is the "Golden Butter Cupcake". This is so delicious and easy to bake like the first one I have mentioned.

When I had a dinner with my friend in a first class restaurant, I came across with this banana-oreo shake. It taste so good that I request for another one order for this. At first, I thought that the ingredients are artificial. But, when I bought my own blender, I try my own recipe of banana-oreo shake. It takes many try before I got the right mix… 

Here is it:

Ingredients:

2 regular-sized green(ripe) banana

2 pairs of oreo cookies

1 tablespoon of honey

The Making:

1.  The banana must be frozen overnight

2.  Cut banana into pieces

3.  Put all the ingredients in your blender

4.  Blend for 10 seconds

5.  Blend again for 5 seconds

I’m pretty sure that you’ll get so satisfied with this recipe.

Note: Estimate the amount of your banana. The overall taste of your shake will be affected if you put extra banana.

Lemon-tarragon Chicken

Lemon-tarragon Chicken

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2 tbsp. margarine
8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices (optional)
1/3 c. flour

In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon. In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly. Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.

Cakes made with fruit

 

Cakes made with fruit

Take 2 cups of Maida,

2 cups of granulated Sugar, 

1&1/2 cups of unsalted butter,

7 eggs,

1 tsp. Baking power,

1 tsp. Vanila essence, 

1 cup chopped nuts,

6-8 Cardamoms, 6-8 Cloves (optinal), 

1/4th cup Orange juice, 

1/2 tsp. of orange zest, 

1 pinch salt.

Start oven on 350 degrees, Sieve Maida with salt and baking power, add nuts in it, add ground cardamoms, cloves and orange zest and mix well, set aside.

In standing mixer, beat sugar and butter until sugar dissolves and it becomes very light and fluffy.

Separate egg yolks from whites and make sure that there should be no part of yolk may be in it, add egg yolks one by one in creamed sugar and butter, beat well, when all the egg yolks are mixed with it, fold in flour mixture carefully. (flour should be added slowly and mixed with light hands.)
Beat the egg whites separately until it has formed soft peaks. Mix with the above batter. Add orange juice and mix well. Pour into a greased 9" x 12" baking dish. Bake for 1 hr - 1:15 hr. Or until stick comes out clean.

Let it cool for 5 minutes then remove from pan.

nice curry recipes

1 cup dried apricots, halved
2 cups dried prunes, halved
1/2 cup Madeira wine
1 goose 12 pounds
juice of 1 orange
2 tart apples
grated zest of 1 orange
salt and pepper to taste
dash paprika
8 slices bacon
1 1/4 cups Wild Goose Sauce recipe below

Place apricots and prunes in mixing bowl. Add Madeira. Mix and
set aside.
Preheat oven to 325F. Rinse goose and pat dry. Prick all over with fork. Rub inside and out with orange juice. Add apples and orange zest to apricots and prunes. Sprinkle goose inside and out with salt, pepper and paprika. Stuff cavity with fruit. Skeweropening closed. Lay bacon slices across breast. Place goose, breast side up, in shallow roasting pan. Roast for 1 1/2 hours, removingaccumulated fat every 30 minutes. Remove bacon and roast for 1 hour more, removing fat after 30 minutes. Remove from oven. Let stand
20 minutes before carving.
Make sauce:

pan drippings from roasted goose
2 green onions, chopped
3/4 cup chicken stock
1/2 cup Madeira wine
1 tbsp. peppercorns, slightly crushed
1 tsp. cornstarch
salt and fresh ground pepper to taste

Scrape brown pan drippings into saucepan. Add green onions, 1/2 cup stock, Madeira and peppercorns. Simmer 5 minutes. Mix cornstarch with remaining 1/4 cup stock until smooth. Slowly drizzle into sauce, stirring rapidly. Add salt and pepper. Stir, simmer 5 minutes. Serve over goose.

Chicken chardonnay

2 (6 oz.) chicken breasts, boned and skinned
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped


Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan. Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve im mediately.

Tikka Boti Recipe

Tikka Boti Recipe

Ingredients
½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies

Instructions
Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons

Egg Pakory

Ingridents

6 Eggs (hard boiled)
1 cup Gram Flour (Besan)
2 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
A pinch of Asafoetida (Heeng)
1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
Salt (to taste)
¼ cup Water
Cooking Oil (for deep frying)


Method

Remove shells from eggs and make a small slit in each of them. (To prevent the oil from splurting when the egg is deep fried.)

Make a thick batter out of the water, flour, red chilli powder, cumin seeds, asafoetida and salt. Coat each egg with this batter and deep fry. Keep pan covered while eggs are frying.

Vegetable Jalfaraizi

INGREDIENTS:
.00 large Onions
2.00 whole green peppers
2.00 large tomatos
1/2 lbs broccoli
1/2 lbs cauliflower
4.00 tablespoon butter
1/2 teaspoon turmeric (haldi)
1.00 inch piece fresh ginger
3.00 cloves garlic
2.00 tablespoon vinegar, white
2.00 tablespoon tomato puree

DIRECTIONS:
1-Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. Melt butter and saut? Onion.

2-Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.

3-Add the spices and vinegar. Stir in the tomato puree, and simmer for about 5 minutes.

4-Season to taste with salt and Fresh-ground pepper

Keema Biryani

Keema Biryani Recipe

Ingredients :
350 gm basmati rice
400 gm keema
3 tbsp dahi
1 large-sized onion (chopped)
1 tbsp ginger-garlic paste
100 gm ghee
½ cup milk
a few strands of saffron
1" piece of cinnamon
3-4 cardamoms
4-5 cloves
1 tsp red chilli powder
1 cup chicken stock
2 tbsp lime juice




Method :
Cook the rice in salted water till it is just half done.
Drain out the water and keep aside. Mix the saffron in milk and keep aside.
Mix the saffron in milk and keep aside.
Heat the ghee in a kadhai and add the chopped onion. Fry till it is translucent.
Add the whole spices and allow to splutter.
Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
Once the keema is nicely fried and a fine aroma rises, mix in the curd and the red chilli powder and continue to cook over a low heat for another 3-4 minutes.
Put off the flame and keep aside.
Take an oven-proof dish with a lid and place a portion of the half-cooked rice at the bottom of the half-cooked rice at the bottom of the baking dish.
Cover with a portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice.
Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron.
Top with the remaining rice.
Pour the chicken stock over the layered biryani.
Seal the top with the lid or with foil, and bake in an oven at low temperature for 15 minutes.
Ready to serve.