8 ways to better your grilling

1. You need to cook your food perfectly every time:  Everything else is just frosting over the cake. If the steaks are not properly cooked, they are not worth eating.  Although everyone has their own liking but generally for burgers and steak it should be medium - rare, a little beyond medium for pork and fishes and chicken until the pink color disappears.  Flip Burgers Once and Only Once. Cook 2 minutes per side for rare, 3 for medium-rare, 4 for medium, and 5 for well-done. Keep grill at a steady heat.

2. Apply salt strategically: One way is to cure the meat by seasoning salt overnight. Sat will slowly extract water from meat thereby concentrating its flavors. The other way is to treat the meat, especially pork and poultry with brine water. This imparts moisture and flavor to the meat. Although it is used by cold cut manufacturers and high end restaurants, you must give it a try. I bet you will be highly satisfied. (Will give the basic brine recipe in the next post).

3.  Have hotter and cooler side of the grill:  Build your charcoal fire and once the charcoal is burned, its ready for grilling. Then move all the charcoal to one side of the grill and just very few on other side. This way we can grill big meat on slow side of the grill covered. Small meat can go on the higher heat side.

4. Smoke effect: You can give the smoke effect by adding small wood-chip tray to the grill setup. Charcoal grill can take wood chips directly but electric grill can have small wood-chip box or a packet.

5. Spices give life to grilling: Have your own blend of spices to add flavor to the meat. as much possible make spice blend from scratch and not use the store bought ones, which are no match to home made ones. It can be slat, pepper, cumin powder, cayenne pepper, crushed fennel, coriander seeds, etc are some examples.

6. Home made sauces are the best: Make sweet sauce with ketchup,honey, brown sugar. Salty by soy sauce, peanut butter. sour with vinegar, lemon, orange juice and spicy with chili sauce, Dijon mustard, etc. Thick sauce is good for small pieces of meat but thin sauce can be coated to big meat pieces that are slow cooking.

7. Mopping is essential: Basting over open flame with liquid constantly is important to tenderize the meat. It can be any liquid you can imagine like beer, booze, oil, juice, etc.  I generally use Worcestershire sauce for beef, vinegar for pork and orange juice for chicken.

8. Don't waste the heat: Instead of wasting the big heating surface with just a few pork chops or sirloin, try to add skewers of mixed vegetables, fruits (grilled) for desserts, etc. It will help us save money and time too.

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Pork Chops (chinese style)

4 pork chops
1 tablespoon soy sauce
1 tablespoon wine
2 teaspoons sugar
1/2 teaspoon salt
pinch of pepper
1 tablespoon minced garlic
1 egg
6 tablespoons cornstarch
oil (for frying)


Method:

1. Cut pork chops into pieces. Mix together all the ingredients except cornstarch and oil and pour over pork. Allow to marinate for 30 minutes (preferably for 1 day).

2.Before frying, pour cornstarch on top of pork and stir into marinade.

3. Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

4. Serve hot.

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Lemon garlic Beef (Take it easy cooking special)

Its the easiest beef and flavorful recipe I have ever experienced! 

1 pounds sirloin tips, cubed into equal bite size pieces
11/2 tablespoons olive oil
Salt and freshly ground black pepper

Ingredients:

2 cloves garlic, minced
1/2 cup finely chopped  parsley
1 small lemon juiced
1/2 cup white wine

Method:

1. Meat should be marinated with salt and pepper at room temperature for 2 hrs.

2. Heat the olive oil in large, heavy skillet over medium-high to high heat.

3. When the oil is heated, add the meat and caramelize before turning. Once evenly browned all over, about 5 minutes, season to taste with salt and pepper, add the garlic and mix with flat spatula, the meat for 2 minutes.
4. Stir in the parsley and a little lemon juice and cook for another minute.

5. Add the white wine and cook for 1 min. Turn off the heat. Transfer to a serving platter and serve immediately.

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Almond Chocolate cake

For the Cake:

4 ounces chocolate melted with 2 Tb coffee
1/4 lb. or 1 stick softened butter
2/3 cup granulated sugar
3 egg yolks
3 egg whites
Pinch of salt
1 Tb granulated sugar
2/3 cup almonds
1/4 tsp almond extract
1/2 cup cake flour turned into a sifter

For the Icing:

2 ounces  semisweet baking chocolate
2 Tb coffee
5 to 6 Tb unsalted butter


Instructions:

For the Cake:

1. Preheat oven to 350°F (175°C).

2. Butter and flour the cake pan. Set the chocolate and coffee in a small pan, cover, and place in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.

3. Beat in the egg yolks until they are well blended.

4. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat for 15 mins.

5. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in chopped almonds, and almond extract. Immediately mix one fourth of the beaten egg whites. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding untill all the eggwhites are added.

6. Pour the batter into the cake pan. Bake in middle level of preheated oven for about 25 minutes.  Sprinkle chopped almonds on top of the batter when its almost half done. Cake is done when it has puffed, and when a needle is plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.

Allow cake to cool in the pan for 10 minutes and serve.


Yield: For an 8-inch cake serving 6 to 8 people

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Crostini or Italian Croutons

Crostini is Italian croutons. Its a nibbly party food. I tried to make it for a potluck party where Italian food was the theme. It is real simple yet has elegance of Italian food.


Ingredients:

1 French baguette, sliced  approximately 1/3” thick
2-3 tablespoons olive oil or olive oil spray
Salt and pepper, to taste

Toppings: There are as many variations for toppings as the number of people making it. I am going to mention some of my favorite:

mozzarella cheese slices
chicken breasts
salted fish slices
parsley
cut mushroom slices

Method:
1. Preheat oven to 350°F. Lightly brush or spray both sides of each bread slice, then arrange on a baking sheet.

2. Season each piece with salt and pepper.

3. Place the baking sheet in the oven and bake for 10-12 minutes, or until the bread is golden brown and crisp. Remove from the oven and let cool before topping with ingredients.

4. Load it up with toppings right before eating it. Garnish it with salt and pepper.

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Chili Chicken

Mexican style stewed tomatoes, picante sauce, and chili powder help to flavor this hearty chicken chili recipe. Its easy slow cooker recipe.

Ingredients:

6 boneless chicken breast halves, cut in 1-inch pieces
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 tbsp. vegetable oil
2 cans Mexican stewed tomatoes
1 can chili beans
2/3 cup picante sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt

Method:

1. Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are slight cooked.
2. Transfer to slow cooker; add remaining ingredients.

3. Cover and cook on LOW for 4 hours.

4. Serve hot with rice.

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Black Forest Cake

Ingredients:

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Toppings:

1 lb fresh or frozen dark sweet cherries (I used a jar)
1/2 cup kirsch
3 cups heavy cream
1 1/2 teaspoons vanilla extract
1/4 cup sugar
chilled chocolate curls

1. Refrigerate cherries and kirsch ahead of time. Refrigerate for several hours or up to several days. Before use, drain the cherries well.

2. Preheat the oven to 350 degrees F. Butter the bottoms and sides of  9-inch round/square cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

3. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

4. Bake for 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks and let cool completely.

5. In a large chilled bowl with chilled beaters, beat the cream until it mounds lightly. Add 1/4 cup sugar and the vanilla and whip until the cream forms peaks.

6. To assemble the cake, place cake on a cake stand or serving plate and sprinkle 2 to 3 teaspoons of the reserved cherry brandy evenly over the top to moisten. Cover the cake with 2/3 cup of the whipped cream, spreading it all the way to the edge. Arrange half of the cherries on top of the cream. Cover the cherries with another 2/3 cup whipped cream.

7. To decorate, gently scoop up the chilled chocolate curls with your hands and press them into the sides of the cake, covering them completely with curls. Decorate the top, if desired, with rosettes of whipped cream and some extra cherries.
8. Refrigerate the cake for few hours before serving.

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Guacamole

Guacamole is an avocado-based sauce that originated in Mexico. In addition to its use in Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient.

Ingredients:

2 medium ripe avocados 
1/2 small onion chopped
1/2 of a 4 oz can diced green chile peppers
1 Tbsp. fresh cilantro, chopped
1 Tbsp. lime juice
1 clove of garlic, minced
1 medium tomato, seed removed and chopped


Method:

1. Cut avocados in half.  Remove seed (set the seed aside).  Dice and scoop out of skin.
2. Place avocado in a bowl and mash to desired consistency.
3. Mix in remaining ingredients.  Serve immediately or place in the fridge with pits added to the bowl.  Putting the pits in the bowl will keep the guacamole from going brown.

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Ice cream Sundae

Summers are not easy without Ice creams and Sundaes, especially in Texas :).  I usually make this real simple dessert to sooth the sweet tooth after dinner.  This is the right season to share it with you :)

Ingredients: 

1 cup fruits like cherries, grapes, berries. Some more for garnishing.

2 tablespoons sugar

1/2 teaspoon lemon juice

4 scoops nonfat vanilla Ice cream (you can use yogurt as healthy option)

strawberry syrup or chocolate syrup

Method:

Puree fruits with sugar and lemon juice in a blender. Serve over frozen Ice cream and top with fruits and syrup of your choice. Well I was serious when I said that its easy!!!!

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Tomato Chutney for Dosa, Idli

Its a very spicy Tamil style chutney :)

Ingredients:

Tomato - 1 / 4 kg
Onion - 200 g
Garlic - 5 pallu
Ginger - 1 piece
Red Chilli – 3
Broken urad Dal - 2tsp
Toor Dal (Lentil) – 2 tsp
Coconut - 1 / 2 cup
Salt - the quantity

Merhod:

1. Take a pan and pour oil. Heat oil, fry Toor Dal and  Urad Dal.

2. Fry on medium heat until you get the pleasant aroma of the grains.

3. Add onion, fry until it becomes golden brown. Then add ginger.
Add garlic and dry red chillies. Fry for a minute. Now add the chopped tomatoes.

4.Fry the tomatoes until the raw smell went off. Keep in low heat for ten minutes.

5. Add required salt and leave it for a minute, switch off the stove and add the grated coconut.

6.Leave it to cool and grind, should not grind it way to smooth paste.
Tomato chutney is the best side dish for idli, Dosai and  masal dosai.

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Tortilla wrap Roll-ups

2 8 oz. packages of cream cheese (room temperature)
1 24 oz. container sour cream
2-3 T taco seasoning
10-12 large tortillas

Toppings

Peas
Diced carrots
Diced green peppers
Chopped green onions
Finely grated cheddar cheese
cucumber slices
chopped mushrooms

Be creative with what you like!
Its just that tomatoes can make the wrap soggy so may be you should not add them :)

Blend cream cheese and sour cream until smooth. Mix in taco seasoning.

In the center of each tortilla, put a small stripe of refried beans. On the rest of the tortilla spread the sauce making sure to get the edges. You want a decent amount to make sure all your toppings will stick. Sprinkle with toppings and roll up. Tuck in the ends and wrap in plastic wrap, but don't overfill. Refrigerate over night.
Slice before serving and serve with salsa.

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Desi/Indian Diet plan For Diabetics

I prepared this chart for my dad and he liked it a lot. It definitely will help keep sugar level and weight in control. Its almost 2000 cal diet plan... Lets fight diabetes with this plan :)

What is Diabetes
Diabetes, often referred to by doctors as Diabetes Mellitus, is a group of metabolic diseases in which the person has high blood glucose (blood sugar), either because insulin production is inadequate, or because the body's cells do not respond properly to insulin, or it can be both the reasons. Patients with high blood sugar will typically experience polyuria (frequent urination), they will become increasingly thirsty (polydipsia) and hungry (polyphagia).

Disclaimer: This information is provided for general information purposes only. The materials contained within this blog do not constitute medical or pharmaceutical advice, which should be sought from qualified medical and pharmaceutical advisers. Also, the chart provided should be consulted with qualified Doctor or Nutritionist before you actually start the said diet plan. Results may vary from person to person. We do not guarantee to any results whatsoever.

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Spicy or Masala Kaju (cashew nuts)

Here is another desi snack with Cashew nut :) Easy n royal, what can you ask for more????

Ingredients:

amchoor or dry mango powder     tsp 1/4
black pepper powder  tsp 3/4
cashewnts about 1 lb
chat masala tsp 1 1/2
garam masala 1 tbsp
red chillies powder 1/2 tsp
Clarified butter or desi ghee  1 tbsp

Method:

1. Mix all masala together and keep ready. Heat 2 cups oil for frying. reduce heat. Add kajus and stir fry continuously till they start changing colour and turn light golden. Take it off from stove.

2. Immediately sprinkle the masala while the kajus are still hot. mix thoroughly with the fingers. mix again after 2-3 minuties. let it cool down.

3. When cool, store in air tight container. Serve with drinks.

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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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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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Ginger Tea

Great Indian Ginger Tea 

Ginger tea has a sweet and spicy taste. It's used as a home remedy for indigestion, nausea, and to ward off colds, flu, and sore throats.

Ginger tea is very easy to make. 

Ingredients:

water, 1 cups

2-inch piece of fresh ginger root

whole Milk 1/2 cup

Sugar 2 tbsp

1 tablespoon tea leaves.

1.Bring the water to a boil in a saucepan. Strain the tea. Add honey and lemon to taste.

Note: Keep in mind that if you are making ginger tea as a home remedy during cold and flu season, sweeteners are not recommended.

2. When it boils add milk and boil. 

3. Add 1 tablespoon tea leaves and 2 tablespoons sugar.

                             4. Peel the ginger root and grate it. 

5. Strain out through sieve or strainer into mugs and serve :)

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Tea Rusks

Tea Rusks:

This is served as a snack with tea. We can also eat it by dipping into the tea.

Ingredients:

Buns/ Dinner Rolls/ Hamburger Buns/ Bread slices/ Pavs
Sugar
Buttery Spread or Butter
1/2 Cardomom Powder

Method:

1. Half the buns horizontally.
2. Let butter come to room temperature naturally and add sugar and cardomom powder to it.
2. Spread a layer thin coat of butter on the inside.
4. Cut into strips.
5. Preheat the oven to 230 degrees Fahrenheit.
6. Arrange the Bun strips on the baking sheet, butter side up.
7. Place the tray in the oven and bake for 1 hour.
8. Keep changing position of the bread strips to evenly bake every 20 mins.
9. Cook till they well done and dry and crispy when we break them.
10.Once done, take them out of oven and cool down to room temperature.
11. Store in an air-tight container.

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Yummy Colorful veg Salad

Yummy Colorful Veg Summer Salad:

Ingredients:

1/3 cup white vinegar

1 tablespoon salt

1 teaspoon celery seeds

1/4 teaspoon ground black pepper

1/2 medium cabbage, chopped

1/2 large red onion, chopped

1 medium green bell pepper, chopped

1 medium cucumber, seeds removed, chopped

1 tomato, seeds removed, chopped

4 green onions, chopped

1 tomato chopped

1 teaspoon olive oil

Method:

1.Combine the coleslaw mix and onion in a large bowl.

2. Whisk together the salad dressing, olive oil, salt, vinegar, salt in a medium bowl; blend thoroughly. Pour dressing mixture over salad mix and toss to coat. Chill at least 2 hours before serving.

3. Coleslaw mix can be used too instead above chopped vegetables.

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