Virgin Mary

Method:
Put ice in a large wine glass. Run the tomato juice and other ingredients mix well. Garnish with finely chopped lemon Serve round.

Ingredients:
120 ml. Tomato juice, a few drops lemon juice, 1/2 tea spoon Wooster sauce, 2 drops Tabasco sauce.

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Rice flour and lentil dumplings ( fara)

Ingredients -

Split gram dal (chana dal) - 1/2 kg
Rice flour (chawal aata) - 1 kg
Cumin seeds - 2 tbsp
Red chillies whole - 7-8
Garlic peeled - 2 whole
Turmeric powder - 1/2 tsp
Coriander leaves chopped - a bunch
Salt - to taste
Water - 1 1/2 glass

Method :

1. Soak the dal overnight, drain and grind it coarsely together with
cumin seeds, garlic and red chillies in a grinder.
3. Add coriander leaves, turmeric powder, salt in the dal and mix it all nicely.Keep it aside.
4. Take a big karahi and boil 1 1/2 glass of water, when it comes to boil take it off the heat and mix the rice flour in it. Knead a nice and pliable dough using little water.
5. Make small round shaped puris and fill 1 tbsp of the dal mix in it, join it and arrange it in a steamer. Make all in the same manner.
6. Use little oil, smearing it in front of the faras while arranging the other ones to avoid sticking.
7. When all are made steam it for 10- 12 minutes on a medium flame or till done. The dal and the flour should be cooked and the dumpling should come out very soft.
8. Take it out on a serving plate and serve it with mango or pudina chutney.
9. Rice flour can be kneaded without putting it in a boiling water also but kneading it in boiling water makes the dough and the dumplings extra soft.
10. It can be refrigerated and be fried and eaten the next day also.

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Grapes Milk shake

Ingredients:
• 1 cup Black Grapes (washed and cleaned)
• 250 ml Chilled Milk
• 1/2 cup Sugar
• 1 cup Water
• 2-3 scoops Vanilla

How to make Grape Milkshake:
• Add 1/2 cup water to each, grapes and sugar, separately.
• Boil grapes for about 4 minutes till they turn soft.
• Boil sugar and water mixture to achieve one thread consistency.
• Blend softened grapes and then sieve.
• Add it to the sugar syrup and simmer for 5 minutes.
• Chill the mixture very well.
• Blend the milk and grape concentrate till frothy.
• Transfer it to glasses and top it with a scoop of vanilla.
• Grape Milk Shake is ready to serve.

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Coconut Cupcakes Christmas special

Ingredients:
6 cups flour, 2 tea spoon baking powder, 1 t-spoon soda, 1 t-spoon of salt, 4 cups sugar, 1-1/2 cups butter, 6 eggs, 3 T-Spoon vanilla essence, 2 cups buttermilk, 5-1/2 cups dry coconut.

For icing:
1.5 lb cream cheese, 1-1/2 cups butter (no salt), 2 tea spoon vanilla essence, almond essence 1 t spoon, 3 lb Icing Sugar.

For how many people: 10



Method:
Heat up to 350 degree F oven. Apply oil on the baking tin. Mix and sift Flour, baking powder, baking soda and salt. Whisk Cream, sugar and butter together. Now Add egg one at a time and whisk. Put the flour and combine buttermilk and essence. Mix half of the grated coconut . Put  mixture into molds filling 2/3rd, bake in the oven for 25-30 minutes until golden brown .
For frosting, whisk cream cheese, butter, sugar and essence together. Layer the icing on the cake and add grated coconut and decorate it.

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Take it Easy Cooking: Best Apple Walnut Salad

Take it Easy Cooking: Best Apple Walnut Salad: Apple Walnut Salad is very helpful in loosing inches off your waist and tummy :) Ingredients: Iceberg Lettuce 1/2 onions 1/4 Appl...

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Best Apple Walnut Salad

Apple Walnut Salad is very helpful in loosing inches off your waist and tummy :)

Ingredients:

Iceberg Lettuce 1/2
onions 1/4
Apples 2
Walnuts 6 to 7
Vinegar 1 tbsp
Feta cheese 1 tbsp


Method:

1. Chop Iceberg Lettuce and Place in bowl.

2. Chop onions, walnuts, basil and add to bowl.

3. Add Chopped Apples now.

4. Add some feta cheese and drizzle vinegar.

5. Toss salad a few times and serve chill.

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Healthy and yummy Chinese Veg Soup

Ingredients:
6 cups vegetable stock, 2 Tea spoon tomatoes (finely chopped), 2 Tea Spoon paprika, 2 Tea Spoon cauliflower, Tea Spoon carrots, 2 Tea Spoon cabbage, 1 tea. Spoon mint, 1 tea Spoon coriander, 2 tea spoon of garlic, 2 tea spoon ginger, 4 t spoon soy sauce, 2 Tea spoon corn flower,  oil, ½ t-spoon black pepper powder, salt to taste, chili oil, green coriander.



Method:
1. Heat oil in a pan with the mint leaves, coriander, garlic, ginger, vegetables and fry on high heat for 2-3 minutes.
2.Then add the vegetable stock, soy sauce, salt and pepper powder paste.
3. Put water in a cup and mix with corn flower, boiled for 1 minute, and add coriander.
4. Add vinegar, pepper, chili sauce and serve.

This is very good soup for people on diet :)

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Choclate Chip Dip

Ingredients:

8oz cream cheese, softened
1- stick butter, softened
2 tsp vanilla
2 tbsp brown sugar
1 cup powdered sugar
3/4 cup mini chocolate chips
3/4 cup chopped pecans (optional)

Method:

1.Mix together gently the cream cheese and butter.
2. Add vanilla and sugars. Fold in chips and nuts. Put in fridge.
3. It will keep up to 2 weeks in fridge. I always double the recipe because everyone loves it. Enjoy with cookies, crackers or anything of your choice. 

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GARLIC NAAN

Ingredients:
100 g All purpose flour, 1 tablespoon butter, pinch of soda or yeast, salt to taste, finely chopped 2-3 garlic cloves minced.
Serves: 3


Method:
1. Make a dough using all purpose flour with Yeast, water and salt.
2. Then wrap in clean damp cotton cloth and keep aside for 2 hours.
3.  Roll bell-shaped naan  now.
4. Sprinkle garlic.  Cook in the oven at 350 F for 10 mins. Then flip the side and cook for 3 to 4 more mins.
5. Brush butter and serve hot.

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Broccoli Carrot Corn Rice

Ingredients:

2 cups long grain rice, 3/4
cup chopped broccoli into small pieces,
1/2 cup carrots, cut into square pieces,
1/2 cup corn kernels
3 Te. Spoon oil,
1-1/2 t-spoon cumin,
1 bay leaf,
3 cloves,
1 t-spoon black pepper,
2 cups water,
salt taste.




Method:

Wash and Soak rice in water for 10 minutes. In deep pan, heat oil and add cumin seeds, cloves and pepper. Now add carrots, broccoli and salt and fry for 3 to 4 minutes. Now close the pan adding water and let it cook for 10 mins. Let it remained covered for 10 mins more. Then Serve hot with green chutney or yogurt.

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Crunchy Veg salad

Content:
½ cup chopped cabbage
 ½ cup finely chopped carrot
 ½ cup finely chopped radishes
 quarter cup finely chopped capsicum or green, red, yellow bell pepper.

For the dressing:
1 Te. Spoon of honey, 2 Te. Spoon of orange juice, 1/8 t-spoon mustard, 1 t-spoon lemon juice, salt and pepper taste.
Serves: 6



Method:
All salad ingredients together well and place in the refrigerator to cool. Mix well before serving, put in salad dressings and serve cold immediately.

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Baked Potato salad

Ingredients:

6 potatoes baked
cooked green peas 2 table spoon
1/4 t-spoon roasted cumin seeds
salt and black pepper powder to taste
1/2 lemon juice
2 table spoon finely chopped onion
1/2 t spoon olive oil
1 t-spoon chopped coriander/cilantro or Spring Onion.
Serves: 5


Method:

1. In a mixing bowl, potatoes, onions, peas, cumin powder and salt and mix well.
2. Mix Lemon juice and olive oil, black pepper in different bowl.
3. Then pour over the potatoes in a serving bowl and add lemon juice.
4. Serve and garnish with Spring Onion.

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Pinto Beans Patties with Sauce

Ingredients:
One cup of pinto beans
 red pepper 1-2
4-5 garlic clove
1/2 cup chopped green cilantro/coriander
half-inch piece ginger
2 tomatoes
2-4 cloves
2 onions
salt to taste.

Serves: 4


Method:
1. Beans to soak overnight. Boil in least amount of water that is needed, salt and mix well.
2. Drain the water and if needed dry it over the stove or gas. Roast cloves. Grind beans with cloves.
3. Put the pan on low heat and add beans. To slow heat add chopped Red pepper, onion, garlic clove, ginger, into beans  add cilantro/coriander salt and mix well. Turn off the gas.
4. Cool the  mixture and make Patties/ cutlets. Placing in the oven to bake until light brown.

To make the sauce
1 cup coriander/cilantro leaves, 2 tomatoes, 1 onion, 1 red pepper, salt, ½ inch ginger, half the garlic knots, 1 tablespoon water and grind them all.
Place the cutlets in the plate. Pour the sauce over them and serve.

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Double Apple Punch.....

This can be your delicious Thanksgiving drink....


Ingredients:

1 tablespoon fresh lemon juice
2 tablespoons apple cider
2 tablespoons orange juice
8 to 9 tablespoons apple brandy
Some Ice

Method:
Combine all the ingredients in a shaker. Shake for a few seconds then pour into glasses over ice. Serve immediately.

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Healthy Pumpkin Bread...

Enrich your Thanksgiving Menu with this Pumpkin bread...

Ingredients:

1 cup (packed) light brown sugar
2 large egg whites
1 cup pure pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

METHOD:

Preheat oven to 350 degrees F. Spray bread loaf pan with nonstick cooking spray with flour.
In large bowl, whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

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Besan Laddoo

BESAN LADOO

Diwali Special !!!!


Ingredient:

Almond powder – tsp – 1
Cardamom powder – tsp – 1
Flour (besan) – grams – 250
Ghee – grams – 100
Sugar (grinded) – grams – 250

Method:
1. In a kadhai add ghee melt then reduce the flame and add besan mix well till changes to dark colour.

2. Once the besan is done then add sugar mix well, cardomam powder mix well immdly switch of the flame and let it cool down then make into small ladoos.

3. Let it cool down and serve.

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Fettuccine Alfredo

For : 4  servings

Ingredients

1 cup dried fettuccine
2  cups low-fat milk
1/3 cup all-purpose flour
1  bay leaf
2  cloves garlic, minced
1/2 cup grated cheese
1/4 tsp salt
1/4 tsp ground black pepper
2  teaspoons butter
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

Directions
1. Start to cook pasta according to package directions( or 7 mins in boiling water and resting it covered for 5 mins)

2. Mix together milk and flour in a medium saucepan, until flour is blended. Add bay leaf and garlic and cook over medium heat for few minutes, stirring until mixture becomes slightly thickened. With slotted spoon remove bay leaf and garlic. Add grated cheese, salt, pepper, stirring until cheese completely melts.

3. Drain pasta in a large colander; transfer to a bowl. Toss pasta with butter and chopped parsley, then stir in cheese sauce and toss again.

4. Serve pasta; sprinkling Parmesan cheese. Garnish with parsley sprigs.

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Sweet Potato Risotto

Ingredients
2 tbsp olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
2 garlic cloves, chopped
1 cup rice
1/2 cup grated Parmesan
2 teaspoons chopped fresh oregano

Method:

Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
Add the rice and cook, stirring, for 2 minutes.
Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
Stir in the Parmesan and oregano

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Blueberry Pancakes

Ingredients:

2 eggs
2 cups all-purpose flour
3  containers 100% natural blueberry yogurt
1/4 cup vegetable oil
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Method:

1. Beat eggs in medium bowl until fluffy.
2. Beat in remaining ingredients just until blended.
3. Grease heated griddle if necessary.
4. Cook pancakes until puffed and dry around edges.
5. Turn and cook other sides until golden brown.
6. Serve hot with toppings of blueberries and cream.

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Eggplant Parmesan

Eggplant Parmesan

Ingredients:

1 large eggplant
1-2 tbsp salt

for tomato sauce

olive oil
1 onion, chopped
3 cloves garlic, monced
a pinch of crushed red pepper
1 carrot, grated
1 1/2 Tbsp fresh thyme, chopped
1 tsp dried oregano
1 can tomatoes
salt

for the eggplant

1 C flour
salt and pepper
3 eggs whisked
1 1/2 Cup breadcrumbs
grated Parmesan cheese
olive oil

for assembly

2 C grated whole milk mozzarella cheese
grated Parmesan cheese



1. Slice eggplant in rounds about 1/4″ thick. Lay the slices in a dish and sprinkle salt. Let them rest for 30 minutes to draw out as much water as possible.





2. While the eggplant is resting, get the cheeses Parmesan and mozzarella grated.

3. Coating for Breading:

Put the flour, beaten egg, and bread crumbs into three dishes.


4. Breading the Eggplant

Put each slice of eggplant into the flour and coat both side with the flour. then coat with egg and then with bread crumbs.




5. Fry the breaded Eggplant until brown. and take out on paper towel.




6. Spread the sauce in a baking dish and over it assemble fried Eggplant Sprinkle on the mozzarella cheese and the Parmesan cheese.



Bake the Eggplant Parmesan in a preheated 425º F oven for 15 minutes or until the cheese is melted and golden and the sauce is bubbly.

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Best chunky Veg Chili

Ingredients:

2 tablespoons olive oil
1/2 large onion, peeled and finely diced
1 large carrot, peeled and diced
1 Celery, chopped
1/2 large red bell pepper, s eedsremoved, chopped
2 cloves garlic, minced
1 jalapeno sliced
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 teaspoon chili flakes
1/4 teaspoon freshly grounded black pepper
1 can diced tomatoes with their juice
1 can of Corn
2 tablespoons tomato paste
1 can white kidney beans, rinsed and drained
1 can Red kidney beans, rinsed and drained

Big pinch salt

Method:

 1)   Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, celery, bell pepper, garlic, chili powder, cumin, and black pepper. Cook, stirring, for 20 minutes, or until the vegetables are softened. Stir to combine.

2)    Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, add beans, corn and salt, bring to a boil. Reduce the heat to low and simmer for 1 hr.

3)    Stir in the tomato paste and cook for 5 minutes.

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Tomato soup

Ingredients:

3/4 cup Couscous

1 tbsp olive oil

1 red bell pepper, chopped

1 large onion, diced

3 large cloves garlic, minced

1-inch piece fresh ginger, grated

1 (14 oz) can tomatoes, with juices

2 tablespoons tomato paste

3 cups vegetable stock

1 bay leaf

2 dried red chili peppers

2 teaspoons garam masala

1 1/2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (16 oz) can chickpeas, rinsed and drained

1 tablespoon lemon juice

3 tablespoons coconut milk or heavy cream

Method:

1. Fill a pot 2/3 full with water and bring to a boil.  Add the couscous and a generous pinch of salt and cook until the couscous is done, about 5 minutes; drain and set aside.

2. Heat the oil in a medium pot over medium heat; add the bell pepper and onion and cook until softened, about 5 minutes, stirring occasionally.  Add the garlic and ginger and cook 2 minutes more.  Stir in the canned tomatoes, tomato paste, stock, bay leaf, dried red chili peppers, garam masala, sugar, salt, and black pepper; turn heat up to high and bring to a boil, then cover the pot, turn heat down to simmer, and cook 10 minutes, stirring occasionally.  Turn heat off, cool slightly, and remove  and discard the bay leaf and dried red chili peppers.

Transfer 2/3 of the soup to a blender and puree until smooth.  Pour the pureed soup back into the pot, along with the chickpeas and lemon juice.  Bring up to a simmer over medium heat, then turn heat off and stir in the couscous and coconut milk or heavy cream.  Taste and season with additional salt, black pepper, sugar, or lemon juice.

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Best Macaroni salad

Ingredients:

7 oz Macaroni
1/2 cup mayonnaise
1 tbsp vinegar
1/2 tbsp sugar
salt to taste
pepper to taste
1 tbsp milk
1 tbsp black olives
1/2 tbsp roasted red peppers
3 springs green onions.


Method:

1. Boil the macaroni till it’s done.

2. Then drain it.Then rinse it under cold water until it’s totally cooled down.

3. Chop up some black olives.

4. Slice up three whole green onions thinly.

5.Then grab some roasted red peppers and chop them.

6. For dressing: To half a cup of mayonnaise add some vinegar, sugar, some milk to make dressing pouring consistency.

7. Add all the above ingredients to macaroni and finally add salt and pepper to taste.

8. Refrigerate it for 30 mins and serve chilled.

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Confetti Spaghetti Salad

Ingredients:

1 pkg or 7 oz spaghetti uncooked, broken into halfs
1 cup frozen mixed vegetables
Few stir fried shrimps, calamari
1/4 cup finely chopped onion
1 medium tomato, chopped (3/4 cup)
1/2 cup Italian dressing
2 tsp Butter
Pinch of oregano


Method:

1. Cook spaghetti as directed on pkg, adding butter and frozen mixed vegetables during last 5-7 min of cooking time; cook until vegetables are tender. Drain; rinse with cold water to cool. Drain well.
2. In a medium bowl, gently toss all ingredients to coat. Cover and refrigerate at least 1 hr to marinate blend flavors.

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Pizza Dough

Ingredients:

1 tsp active dry yeast
1 cup warm water, 95 degrees F
1/2 tsp sugar
1 tsp salt
2 Tbsp oil
2-1/2 cups bread flour

Preparation:

In medium bowl, stir in yeast, water, sugar, salt, and oil. Mix in enough flour to make a dough that can be kneaded. Turn dough out onto board and quickly knead for 3 minutes, adding more flour if dough is too sticky to knead. Place dough in greased bowl and flip dough over in bowl so that dough top is also lightly greased. Cover and let rise into warm, draft-free place until doubled into size, or about 30 minutes.

Divide dough into 3 equal parts. To make a personal pizza, grease pizza pan or baking sheet. Press one dough part into a 9-inch circle on greased pan. Put on sauce and desired toppings. Bake pizza at 400 degrees F for about 10 minutes, or until pizza edges are lightly golden. You can bake all pizzas or place the other 2 dough parts in a plastic food storage bag and refrigerate or freeze for later use.

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Butterscotch Biscuits/Cookies

INGREDIENTS:
1/2 cup butter, melted
1 egg
3/4 cup brown sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1 1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder


DIRECTIONS:
Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat very well. Add milk, flour, salt,and baking powder.

Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375 F.

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Banana Bread

Ingredients
1/2 cup of Nonfat dry milk
2 teaspoons of -1/4 baking powder
1/4 teaspoon of Salt, if desired
3/4 cup of cereal
2 Eggs
1 cup of Mashed bananas (2 to 3 medium bananas)
1/4 cup of Butter, melted


Preparation Instructions
1. In a large bowl, combine the whole-wheat and all-purpose flours, sugar, dry milk, baking powder, and salt. Stir in the cereal and raisins.

2. In another bowl, beat the eggs, and combine them with the bananas, butter , and water. Add this mixture to the flour mixture, stirring the two until the dry ingredients are just moistened.

3. Grease and flour a 9 X 5 X 3-inch loaf pan. Pour in the batter.

4. Bake the bread in a preheated 350° oven for 50 to 55 minutes or until a tester inserted in the center of the bread comes out clean. Let the bread cool in the pan for about 15 minutes, then turn it out to finish cooling on a rack. Wrap the bread tightly in plastic wrap or foil, and,if you let it stand for at least 8 hours before slicing it it will even more retain its shape.

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Grilled Cottage Cheese Paneer Tikka

Ingredients

350 g paneer
3/4 tbsp yellow chilli powder, (or red chilli powder)
1/2 tsp salt
2 tbsp gram flour
1 heaped tsp carom seeds, (ajwain)
2 tbsp Yoghurt or curd
1/2 tsp garam masala


Method

1. Soak 4-6 bamboo skewers in cold water for 20 minutes.

2. Cut the paneer into 4cm cubes. Sprinkle with the chilli powder and the salt. Toss everything together and ensure the paneer is evenly coated. Leave to marinate for 10 minutes.

3. Combine the gramflour with the carom seeds and Yoghurt or curd. Coat each paneer cube in the spiced cream and chill for 30 minutes.

4. Preheat the grill to its hottest setting. Thread the paneer onto the skewers and sear under the grill for 3-5 minutes on each side - until deliciously smoky and charred at the edges. Serve straight away, sprinkled with garam masala.

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Chocolate cake with sauce

Ingredients:
For sauce:
1 cup sugar 1/2 cup water 1/2 cup heavy cream 1/4 cup baking chocolate
For cake:
9 eggs 1 1/4 cups sugar, 1 cup dark chocolate for baking 1 cup unsalted butter, 2/3 cup all-purpose flour, Cooking spray, for the molds.

Method:
For the sauce:
Place the sugar and water in a saucepan and dissolve. Bring to a boil and cook to the caramel stage. Remove from the heat and add the cream and stir until combined. Then, add the chocolate and stir until all of the chocolate has melted.

For the cake:
Using an electric mixer fitted with the whisk attachment, whip the eggs and sugar until light. Set up a double-boiler by bringing a pot of water to a simmer and placing a bowl slowly over the top, making sure the bottom of the bowl doesn't touch the water.

Add the chocolate and butter and melt. Fold the butter-chocolate mixture into the egg mixture. Sift the flour and fold. Grease molds with butter and line with sugar, or line with parchment paper and coat with cooking spray. Fill halfway with batter. Microwave on high for 1 minute, 20 seconds.

Place on a platedrizzle the sauce on top.

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Spicy Pumpkin / Butternut Winter Squash

Kaddu ki sabji is a popular dish served with roti, puri or parathas in northern India and Pakistan and commonly served for holidays, festivals and other special occasions. It has a slightly sweet flavor that is nicely offset by the heat of the chilis and the tang of the mango powder.

Serves 4.

Ingredients

approx 4 cups of 1 inch cubed pumpkin
1 large onion, chopped
4 cloves garlic, minced
2-3 chilis chopped
1/2 tsp fenugreek seed
1/2 tsp cumin seed
1 tsp tumeric
1 tsp garam masala
1/2 tsp mango powder
1/2 tsp sugar
red pepper to taste
salt to taste
2 Tb oil

Directions

1. Heat the oil in small wok (khadahi) or skillet and when hot add the fenugreek and cumin seeds and let them sizzle until brown.
2. Turn the heat down a little and add onion, garlic and chilies.
3. Cook until the onions are nicely browned but take care to not burn the garlic.
4. Add the spices and pumpkin and toss.
5. Turn the heat to low and cover and cook until pumpkin or squash or kaddu is soft and mash able.
6. Toss occasionally until pumpkin is separates oil. Serve and enjoy.

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Monster's head Cupcakes

INGREDIENTS:
1 pkg. yellow cake mix
1 pkg. (3.4 oz.) JELL-O any Flavor Instant Pudding
1 pkg. (8 oz.)  Cream Cheese, softened
4 cup butter, softened tsp.
vanilla few drops
green food coloring
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
1 tube (0.75 oz.) black decorating OREO Cookies,
finely crushed Miniature Marshmallows, cut in half Black decorating gel

Method:
1. Cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined cups.
2. Cool completely. Mix and beat cream cheese, butter, vanilla and food coloring in medium bowl with mixer until well blended.
3. Gradually add sugar, beating well after each addition. Arrange cupcakes on platter or tray  to resemble a monster's head; spread with frosting.
4.  Use decorating gel to outline the eyes, mouth, scars and hairline on cupcakes. Fill in hair with cookie crumbs.
5. Place 1 marshmallow half in center of each eye; place remaining marshmallow halves in mouth for teeth. Keep refrigerated.

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Garlic Hummus Recipe

Ingredients:

One 15 1/2-ounce can chickpeas
1/4 cup olive oil
1/3 cup tahini
4 cloves garlic, minced
 Salt

Method:

1. Place all ingredients in a 3-cup food processor. 
2. Blend until desired consistency, seasoning to taste. 
3. For thinner hummus, add more olive oil
4. Serve with pita bread or as a dip.

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Mushroom Pulao

Ingredients:

Basmati (long grain) Rice – 1 cup, washed and soaked for 30 minutes to 1 hour.
Mushrooms – 8 oz, sliced thick
Water – 2 cups
Salt – 1 tsp
Lime Juice – 2 tsp
Oil – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1  piece
Green Cardamom – 2
Cloves – 4
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Garam Masala – 1 tsp
Red Chili Powder – to taste
Frozen Green Peas – 1/2 cup, thawed
Red Bell Pepper – 1/2, chopped

Method:

1. Bring Water to a boil in a sauce pan with a lid and turn off the stove.
2. Add Salt and Lime Juice and stir.
3. Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process (about 15 mins)
4. Heat Oil in a non-stick pan with a cover.
5. Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.
6. Add Cumin Seeds and allow them to sizzle.
7. Add Onions and cook for 1-2 minutes until translucent.
8. Add Ginger and Garlic and cook for another 1-2 minutes.
9. Strain and reserve liquid from Mushrooms.
10. Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.
11. Add soaked rice to the pan.
12. Add Garam Masala and Red Chili Powder.
13. Mix well and cook for 1 minute until Rice is coated with the oil and spices.
14. Add Green Peas and Bell Pepper and mix well.
15. Time to add in Mushroom Water (broth) to the pan and allow it to come to a boil, uncovered.
16. Cover the pan, reduce the stove to a low for 15 minutes. Do not open the pan or stir in between.
17. After 15 minutes, turn off stove and fluff the pulao with a fork to loosen all of the grains.

18. Cover again and allow the pulao to rest for 5 minutes before serving.

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Masala Khichdi

Ingredients:

Rice – 1 cup
Toor Daal – 1/2 cup
Water – 3 cups
Oil – 4 tsp
Clarified Butter (ghee) – 2 tsp
Cumin Seeds – 1/2 tsp
Cinnamon Stick – 1 inch piece
Asofoetida – pinch
Raw Peanuts – 2 Tbsp
Turmeric Powder – 1/4 tsp
Black Pepper – 1/2 tsp
Ground Cloves – 1/4 tsp
Onion – 1 medium, finely chopped
Garlic – 4 cloves, sliced
Green Chilies – to taste, slit
Ginger – 1 tsp, minced
Potato – 1 medium, diced
Frozen Green Peas – 1/2 cup
Salt – to taste
Red Chili Powder – to taste

Method:

1. Combine Rice and Toor Daal and wash until water runs clear.
2. Add 3 cups water and soak for 30 minutes .
3. Heat Oil and Clarified Butter in a pressure cooker.
4. Add Cumin Seeds and allow them to sizzle.
5. Add Cinnamon Stick and Raw Peanuts. Cook until Peanuts turn light brown.
6. Add Asofoetida, Turmeric Powder, Ground Cloves and Black Pepper. 
7. Immediately add in Onions and stir well.
8. Add Garlic, Green Chilies and Ginger. Mix quickly.
9. Add Potatoes, Peas, Salt, Red Chili Powder and cook for 1 min.
10. Add Rice and Daal with Water.
11. Check the salt, chili, etc and adjust as necessary.
12. Close the pressure cooker, cook until 1 whistle sounds and immediately switch off the stove.
13. Wait until the pressure from the cooker is gone before opening the lid.
14. Serve hot with raita, papad, pickle. Also for taste pour 1 tsp of ghee from top.

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Vegetable Biryaani

Ingredients:

For Rice:

Basmati( long grain) Rice – 2 cups – washed, soaked for 30 mins and drained

Water – 8 cups

Bay Leaf – 1

Cloves – 4
Green Cardamom – 1
Cinnamon Stick – 1 small
Salt – to taste
Oil – 1 tsp
Mint Leaves – few
Clarified Butter (Ghee) – 1 Tbsp
Saffron – 1/4 tsp soaked in 2 Tbsp water

For Biryani Masala:

Whole Dried Red Chilies – 6
Whole Cloves – 6
Whole Coriander Seeds – 2 Tbsp

Or  store brought biryani masala can be used.

For Vegetable Mixture:

Ginger/Garlic Paste – 2 Tbsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Salt – to taste
Potatoes – 3 medium, peeled and cut into large pieces
Cauliflower – 1/2 medium, cut into big florets
Frozen Green Peas – 1 cup
Green Beans – 1 cup, cut into long pieces
Carrots – 1/2 cup, cut into big pieces
Green Chilies – 3 to 4 (or to taste), slit
Mint Leaves – handful
Dried Fenugreek Leaves – 2 Tbsp
Cilantro (Coriander Leaves) – small bunch, finely chopped
Tomato – 1 large, cut into big pieces
Yogurt – 1 cup, lightly beaten

Oil – 3 Tbsp
Whole Cashews – 1/4 cup
Walnuts – 1/4 cup
Paneer – 1 cup, cubed
Black Cumin Seeds (Shahi Jeera) – 1/2 tsp
Cinnamon Stick – 1 inch piece
Cloves – 4
Black Cardamom – 1
Bay Leaf – 1
Onion – 1 large, sliced
Turmeric Powder – 1/4 tsp

For Garnishing: chopped Cilantro.

Method:

1. Soak Saffron in 2 Tbsp of water and set aside for later use.
2. For the rice: Bring 8 cups of water to a rolling boil and add Cinnamon Stick, Bay Leaf, Whole Cloves, Green Cardamom, 1 tsp Oil, Salt, drained soaked rice and a few mint leaves.
3. Set a timer and cook rice for exactly 5 minutes. Immediately drain the water from the rice and add Clarified Butter (ghee) and mix gently making sure not to break the rice grains. Rice should be 3/4 cooked – not fully cooked.
4. For the Biryani Masala: In a skillet, add Whole Dried Red Chilies, Whole Cloves and Whole Coriander Seeds. Dry roast until the spices release a nice fragrance and have browned (do not burn).
5. Allow whole spices to cool before roughly grinding them (should not be a fine powder). Set aside.
6. For Vegetable Mixture: In a bowl, add Ginger/Garlic Paste, Coriander Powder, 1/4 tsp Turmeric Powder, and Salt – mix well.
7. Add Potatoes, Cauliflower, Green Peas, Green Beans, Carrots, Green Chilies, Cilantro, chopped Mint Leaves, Dried Fenugreek Leaves – Mix well and allow to marinate while you work on the rest of the steps.
8. In a non-stick pan, heat 3 Tbsp Oil on medium heat.
9. Add Whole Cashews and Walnuts and saute until they are golden brown. Drain off all excess oil from them nuts and remove them onto a plate. Set aside.
10. In the same, add cubed Paneer and saute until golden brown. Drain excess oil from Paneer and remove onto a plate. Set aside.
11. In the same Oil, add Black Cumin Seeds and allow them to sizzle.
12. Add Cinnamon Stick, Bay Leaf, Whole Cloves and Black Cardamom.
13. Add Sliced Onions and brown lightly.
14. Add 1/4 tsp Turmeric Powder, 1 Tbsp (or to taste) previously ground Biryani Masala, salt and mix well.
15. Add marinate vegetable mixture and additional salt, mix thoroughly, cover and cook until the veggies are 3/4 cooked. Do not overcook. Be sure to stir occasionally to prevent sticking/burning.
16. Switch off stove and add back in sauteed Paneer, Cashews and Walnuts.
17. Add Tomatoes and lightly beaten Yogurt and mix gently.
18. Coat bottom and sides of a baking dish with spray cooking oil.
19. Layer bottom of baking dish with 1/3 of cooked rice.
20. Sprinkle 1 tsp of Biryani Masala on the rice.
21. Layer 1/2 of the vegetable mixture over the rice and sprinkle Fried Onions on top.
22. Layer another 1/3 cooked rice over the veggies and sprinkle 1 tsp Biryani Masala.
23. Layer remaining vegetable mixture and sprinkle Fried Onions on top.
24. Layer remaining 1/3 cooked rice and sprinkle 1 tsp Biryani Masala.
25. Drizzle Saffron water over the rice, more Fried Onions and garnish with cilantro.
26. Cover and cook for 45 minutes in a preheated 400 degree Fahrenheit oven.

Serve Hot with Yoghurt or Dal :)

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Chana Masala

Cook time: 60 min + overnight soaking

Serves: 6-8

Ingredients:

Kabuli Channas/Garbanzo Beans – 2 c
Water – 8 cups
Tea bags – 2
Black Cardamom – 1
Bay Leaf – 1
Cinnamon Stick – 1″ pc
Salt – to taste
Oil – 1.5 tbsp
Hing/Asafoetida – 1/8 tsp
Crushed Tomatoes – 14.5 oz can/400 gms
Channa/Chole Masala – 1 tbsp
Anardana – 1/2 tsp
Red Chili Powder – 1/2 tsp
Chaat Masala – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Onions & Green Chilles – for garnishing

Method:

1. Soak the Channas overnight.
2. Transfer the Channas and the Water it has been soaking in into the pressure cooker.
3. Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix
4. Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
5. Once done, allow the pressure to go down and then open.
6. Seperate the water and the Channas, do not discard the water.
7. In a pan, heat Oil on medium heat.
8. Once hot, add in the Asafoetida and right after that add in the Crushed Tomatoes.
9. Cook till the Tomatoes seperate from the Oil.
10. Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder.
11. Mix well.
12. Add in the Channas/Chole and mix again.
13. Add in the Water that had been set aside, little at a time.
14. Mix occasionaly and cover and allow the channas to cook.
15. Repeat the process till the water is all consumed and the consistency of the gravy looks good.
16. Garnish with Onions and Green Chillies.
17. Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan

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Brown Rice

Ingredients:

Brown Rice – 1 cup
Water – 2 cups
Salt – 1/2 tsp (optional)

Method 1 (Pan):

1. Wash and drain Brown Rice.
2. In a sauce pan, bring Brown Rice, Salt and 2 cups of Water to a boil.
3. Cover pan, reduce heat to a low/simmer and continue cooking for 45 minutes.
4. Switch off stove and fluff the rice with a fork.
5. Cover the pan and allow rice to rest for 5 minutes before serving.

Method 2 (Pressure Cooker):

1. Wash and drain Brown Rice.
2. Add Brown Rice, Salt and 2 cups of Water to a pressure cooker.
3. Pressure cook for 2 whistles and reduce the heat to a low/simmer. Continue cooking for 30 minutes.
4. Switch off stove and allow the internal pressure from the cooker to subside on its own.
5. Open pressure cooker and fluff rice with a fork.
6. Replace pressure cooker lid and allow rice to rest for 5 minutes before serving.

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Palak(spinach) besan(spinach) bhujia(dry mix)

Ingredients:

1. 2 bunches of palak (spinach)
2. Heeng
3. Jeera
4. Haldi
5. Garam Masala
6. Mirchi
7. Besan 2 tbs
8. Lime juice (to taste)
9. Oil to cook 2 tsp
10. Chopped garlic 1 tsp
11. Green Chili chopped 1/2 tsp
12. Salt (to taste)

Method:

1. Wash and chop palak (spinach).
2. Roast besan on skillet until golden brown
3. In karahi (wok) or frying pan put oil and when hot add jeera, heeng.
4. When spluttering starts, put haldi, garlic n chilli n fry.
5. Mix roasted besan to spinach and add into karahi.
6. Add salt and cover and cook for 5 mins.
7. Uncover and add lime juice and let it cook open on med. heat to 5 more mins
8. Garnish with chopped cilantro and serve with rotis, dal, rice. :)

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Soya Aloo ki Sabji:

Soya Aloo ki Sabji: (2 servings)

• Potatoes 1 large or two medium chopped
• Fresh Dill/soya 1/2 bunch cut fine
• Ginger 1/2 ” piece minced or grated
• Green chilli 1 cut fine
• Oil 1 tsp.
• Asafoetida 1/4 tsp.
• Cumin seeds/ Jeera 1/2 tsp.
• Turmeric powder/ haldi 1/2 tsp.
• Red chilli powder 1/4 tsp.
• Coriander powder/Dhaniya 1/2 tsp.
• Dry mango powder/ amchur 1/2 tsp.
• Garam Masala 1/4 tsp.

A cast iron skillet is great to cook potatoes in. It gives the potatoes a great crust which makes the dish delicious, so use it to cook the potatoes in if you can. Heat the skillet and add oil. Add asafoetida, cumin seeds, turmeric powder, red chilli powder and coriander powder to the oil.

When you hear the sizzling sound, add the green chilli and ginger. Saute briefly for 30 seconds and then add the potatoes and the dill. Reduce the heat to medium low and cover the skillet. Let it cook like that for 15-20 minutes till the potatoes look like they are done. You can stir a couple of times in between.

Lastly add dry mango powder and the garam masala. Mix well with a light hand. And soya aloo ki sabji is ready. This makes a fabulous side dish, whether with lentil soup or even a spicy curry. Its delicious to just snack on them too:). Tastes great with rotis, paranthas or even rice.

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Comprehensive Indian Grocery list

Comprehensive Indian Grocery list

This is for those who have Indian Grocery store Far Away and have to plan every time before going there:


GRAINS:

Basmati Rice
Brown Basmati Rice
Cracked Wheat
Flattened Rice (Poha)
Puffed Rice (Kurmura)
Rava (Cream of Wheat, Sooji)
Whole-Wheat Durum Flour (for chapatis, pooris and other Indian flatbreads)
Millet Flour
Bajra Flour
Besan or Chickpea Flour
Sabudana aata
Rice flour
Bhakri flour
Raagi flour
Kuttu flour


LEGUMES:

Tuvar Dal (pigeon peas)
Chana Dal
Urad Dal
Moong Dal
Masoor Dal
Rajma (red kidney beans)
Chickpeas or chole or garbanzo beans
Matki (tiny little brown beans)
Whole Moong Beans
Chawli (Black-eyed Peas)
Whole Masoor
Peanuts

SPICES:

Red Chili Powder
Paprika
Turmeric Powder
Black Mustard Seeds
Cumin Seeds
Coriander Seeds
Fennel Seeds (saunf)
Ajwain or Carom Seeds
Kalonji or Onion Seeds
Poppy Seeds
Fenugreek Seeds
Sesame Seeds
Saffron
Cardamom pods (green)
Cardamom pods (brown)
Cloves
Cinnamon
Nutmeg
Mace
Black Pepper
Bay Leaves
Whole Red Chillies
Asafoetida or Hing (Not strictly a spice, but it gets clubbed in here because it's used like one)


READYMADE POWDERED SPICES:

Garam Masala
Biryani Masala
Pav Bhaji Masala
Sambar Powder
Rasam Powder
Chaat Masala
Amchur Powder
Goda Masala
Tava Masala

OILS:

Unflavored vegetable oil, like canola or peanut oil
Sesame oil
Coconut oil
Mustard oil

MISC.:

Jaggery (an unrefined Indian sugar that's perfect for Indian sweets)
Tamarind, pulp or pods
Poppadums or papads (rice or lentil crackers that can be zapped in a microwave in an instant to provide a crackly, delicious accompaniment for meals)
Golden raisins
Cashews
Pistachios
Coconut milk
Alphonso Mango Pulp
Kasoori Methi (dry methi leaves)
Soya Nuggets
Soya beans
Vadi
Ready to eat Items
Rose Water
Sherbat
Food essence (kewra)
Saffron
Ilaichi
Canned Sweets (Desserts)
Gulab Jamun
Rasgulla
Soan Papdi (Indian Pastry)
Sweets
Cereals
Dressings
Drink Syrups
Energy Drinks
Pickles
Tea
Mukhwas




FRESH AND FROZEN ITEMS:
Curry Leaves
Coriander Leaves
Mint Leaves
Shredded Coconut
Green Chillies


SNACKS:

Biscuits
Namkeen
Aaloo bhujia
Bondi
Biscuits
Cadbury Chocolates
Candy
Canned Goods
Cup Noodles
Maggi
Noodles
Vermecilli

PRAYER ITEMS:

Camphor
Clay
Fasting
Festival Item
Incense Stand
Jot Stand
Pooja Article
Samagri
Stand
Temple
Thali
Thread
Wicks
Paan
Supari


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Aaloo Gobhi Bhurji

Aaloo Gobhi Bhurji

Ingredients: 

1    Medium size head of cauliflower

1 medium potato

1    Medium size onion – fine chopped

2    Cloves of garlic- minced (2 teaspoons

       minced)

1    Tablespoon fresh grated ginger

1    Medium green chili – fine chopped

2    Teaspoons coriander powder

½   Teaspoon red chili powder

½   Teaspoon turmeric powder

1    Teaspoon mango powder (amchoor)

1    Teaspoon cumin seeds

1    Pinch of asafetida (Hing)

3    Tablespoons vegetable oil

1    Teaspoon salt or to your taste

2    Tablespoons chopped coriander 

      leaves

Directions:

1.  Cut the cauliflower in small florets and potato into small cubes.

2. On medium high heat add 2 tablespoons oil in a  pan, add cumin seeds and asafetida, and fry them for 2 to 3

    minutes, or till cumin seed become brown.

In a pan add cumin seeds, asafetida & oil and fry

3.  Add chopped onions and minced garlic, sauté them for 5 to 6 minutes or until onions

     become light brown.

4.  Add coriander powder, red chili powder and turmeric powder and mix and fry for

     few seconds. 

5.  Add grated cauliflower and potatoes, sprinkle salt and mix with masala, cover the

     pan and let it cook for 15 to 20 minutes or until cauliflower and potato become

     tender.

6. While cooking with the spatula periodically stir'

7.  Add grated ginger and chopped green chilies, mix and cook. If there is water in the

      bottom then turn the heat high so that all the water evaporates quickly. Once the

      water dries up turn the heat down to medium. 

8.  Sprinkle mango powder and 1 tablespoon oil, with the spatula mix everything

     together and cook for 5 to 6 minutes, keep turning the cauliflower upside down,

     once masala becomes brown turn the stove off.

9. When ready to serve transfer bhurji in to a serving dish'

Cauliflower bhurji is ready

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Achari Aaloo Baigan

Achari Aaloo Baigan

Ingredients :- 

2 tbs vegetable oil

1/2 tsp each OF cumin seeds, kalongi, fenugreek seeds (methi) and fennel seeds (saunf), mustard seeds.

1 tbsp ginger shredded

1 tsp garlic chopped

1 tsp coriander powder (dhania)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp garam masala powder

1 eggplant or brinjal, washed and cubed

2 medium potatos, washed and cubed

2 medium tomatoes, washed and cubed

lemon juice and salt to taste

freshly chopped coriander leaves to garnish

Method:

1. Heat the oil and fry all the seeds till they splutter

2. Add the ginger,garlic, coriander, turmeric and chilli powder and fry for half a minute.

4. Now add the tomatoes and pour some hot water. Cook untill oil seperates. 

5. Add the potatoes, mix well, add a spalsh of water and close and cook for 3minutes.

6. Now add the brinjal and again cook for about 3 minutes

7. Close and cook on medium flame till the vegetables are tender.

8. Uncover and reduce the excess liquid over high flame or add some extra water, whiever is necessary.
Stir in the garam masala and lemon juice. Mix well and remove from gas.

9. Serve it hot !!!!

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