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