Chocolate Caramel Cookie Bars

Chocolate,considered the food for Gods in the olden times is relished by all,young and old today.A favourite among the kids is Chocolate Caramel Cookie Bars.Once tasted,it will always be remembered. Once you've made it,it will be hard to keep your kids out of its reach !


Here's how you can relish the extremely delicious Chocolate Caramel Cookie Bars:



What you need:

To make the upper crust:

* 9 tbsp of unsalted butter at room temperature.
* 1 1/2 cups of all purpose flour
* 1/4 cup light brown sugar
* 1/4 tsp table salt

To prepare chocolate caramel:

* 2 cups of chopped milk chocolate
* 1 1/2 cups of granulated or crumbled sugar
* 1 cup heavy cream
* 1 tbsp sea salt
* 1/2 tbsp table salt
* 1/4 cup water
* 6 tbsp unsalted butter


How to make:

* Preheat oven upto 350 degrees
* Place a nine inch square baking pan with butter parchment, leaving an overhang on all sides.
* Beat butter and brown sugar for about three minutes until it becomes pale and fluffy.
* Add flour,table salt and mix it with the above mixture.
* Press dough evenly into pan, and bake for about 30 minutes until it become light brown.
* To make the chocolate caramel,place the chocolate in a medium bowl.
* Heat the crumbled sugar and water in a saucepan over heat which is medium high.
* Remember to keep scraping the sides of the pan to prevent sugar crystals from forming on it.
* Repeat the process for 10-12 minutes.
* Remove from heat and add butter,cream and table salt
* Bring this mixture to a boil.Stir it until it becomes smooth.
* Pour over chocolate and let it stay for 2 minutes.
* Stir to blend everything together.Let it stand for 10 minutes.
* Pour the above mixture over the crust.Refrigerate for over 4 hours (or overnight).
* Cut the edges of the crust.
* Lift parchment to remove the bar from pan
* Sprinkle sea salt
* Trim edges and cut into 16 pcs
* Bars can be kept under refrigeration for upto 3 days.

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Peach soup with coconut milk

Ingredients

4 cloves garlic
1 tbsp olive oil
21/4 cups of peaches- peeled and chooped
1/2 cup chopped onion
1 tbsp curry power
1/8 tbsp ground turmeric
1/4 cup brown suger
1/4 cup chardonnay wine
1 cup vegetable broth
1/2 cup coconut milk
Salt and black pepper according to taste



Preparation

Roast clove garlic on a baking sheet for 30 min (till golden color comes but not burnt) Add oil in pan , get heated properly Add onion and peaches, till they get soft Add curry powder, garlic and turmeric for few minutes on medium heat, for half an hour Put chardonny wine and vegetable broth and stir it properly Remove the heat and pour the soup in food processer and strain through fine sieve Add salt and black pepper

Serve it hot

Padwal dalimbi

Padwal Dalimbi is snake guard cooked with spices, garnished with coconut, coriander and pulses.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: four

What you need:

* 200 grams dalimbi beans (white beans),sprouted
* 250 gram snake guard
* 50 ml vegetable oil
* 5 grams mustard seeds
* 5 grams cumin seeds
* 2 fresh green chillies, chopped
* 5 grams asafoetida
* 5 grams turmeric powder
* 3 spring curry leaves
* 40 grams jaggery
* 4 amsul (dried kokum)
* Salt to taste
* 25 grams fresh coconut, grated
* 10 grams coriander leaves, chopped






How to make:

* Peel the sprouted beans and cut the snake guard into semi-circular slices.
* In a pan, heat the oil. Add the mustard seeds, cumin seeds and green chillies for slight tempering.
* Add the asafetida, turmeric powder and curry leaves. Add the beans and snake guard slices.
* Add water and cook over medium heat.
* Add jaggery, amsul and salt and mix well.
* Finish by adding fresh grated coconut and chopped coriander leaves.

Halloween Cupcakes

A cupcake or fairy cake is a small cake designed to serve one person, frequently baked in a small, thin paper cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.

Halloween is the time when people put their best "horror face".So,you put your best recipe forward and delight everyone with these Halloween cupcakes !




What you need:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2/3 cup reduced-fat sour cream

How to Make:

• Preheat oven to 350 degrees.
• Place a standard muffin tin with butter paper liners
• Take a bowl,mix together flour,baking powder and salt.
• Set aside
• beat butter and sugar until light and fluffy, about 5 minutes in an electric mixer
• Beat in eggs, one at a time, until combined. Beat in vanilla.
• Slowly beat flour mixture and sour cream in alternating batches,beginning and ending with flour.
• Pour the batter evenly in the cups.
• Bake until toothpick inserted in the cupcake comes out clean and the top springy to touch.
• Bake for 20-25 minutes
• let the muffins cool for 10 minutes and take out the covers(optional)
• Decorate the cupcakes with frosting
• Enjoy Halloween muffins.

Tangy Coleslaw with Baked Corn Dogs

This tangy side dish can be served with almost any snack.However it tastes absolutely delicious with Baked Corn Dogs.Here's how you can enjoy Tangy coleslaw and Baked Corn Dog




Tangy Coleslaw:

What you need:

• 1/3 cup reduced-fat sour cream
• 1/3 cup light mayonnaise
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 teaspoons Dijon mustard
• Coarse salt and ground pepper
• 1 bag (16 ounces) coleslaw mix
• 3 spring onions, green parts only, thinly sliced crosswise

How to make:

• Take a large bowl
• Mix together,sour cream,mayonnaise, mustard and lemon juice
• season with salt and pepper.
• Add to it,coleslaw mix and half of the spring onions
• Toss the mixture
• Serve promptly
• Sprinkle the remaining spring onions.
• The mixture can be kept refrigerated up to one day

Baked Corn Dog:

What you need:

• 1 1/2 cups all-purpose flour (spooned and leveled) and some for sprinkling on sausages
• 2 teaspoons baking powder
• 2/3 cup yellow cornmeal
• 2 teaspoons sugar
• 2/3 cup milk
• 2 teaspoons vegetable oil
• 2 large eggs, lightly beaten
• Coarse salt and ground pepper
• 4 precooked smoked chicken sausages (13 ounces total)
• Ketchup and mustard, for serving (optional)

How to make:

• Preheat the oven to 375 degrees.
• In a medium bowl,mix together flour,cornmeal,sugar,baking powder,1/2 tsp salt,1/4 tsp pepper
• Make a well in the center
• Add milk,eggs and oil in the well
• Mix until combined
• Insert an ice pop stick to each of the sausages,leaving 1 1/2 inch of the stick
• Sprinkle flour,tap off extra
• Using the stick,rotate each sausage in the mixture to cover it
• Line a baking sheet with butter paper
• Place the sausages on the sheet and bake for 5 minutes
• Apply more butter on the sausages.
• Bake until golden, for 20 minutes
• Serve hot and enjoy it with Tangy coleslaw

Coriander Rava Idli

A staple to the south Indians,Idlis are now relished everywhere in the country as an evening snack.There are some things that should remain unchanged but this new version of idlis will surely appeal to your taste buds.




Here's how you can relish idli with a twist.

What you need:

• 2 cups Rava
• 2 cups Butter Milk
• 2 finally chopped Green chillies
• 1 finely chopped onion
• 3 tbsp oil
• 1 tbsp Ghee
• 1 cup finely chopped coriander leaves
• 2 tbsp curry leaves
• 1 1/2 tsp salt
• 1 tsp bengal gram
• 10 cashews
• 1/4 tsp mustard seeds

How to make:

• In a medium saucepan, roast Rava with 1/2 a spoon ghee
• Mix the rava with sour buttermilk
• keep stirring so that no lumps are formed
• Fry bengal gram and mustard seeds in a fry pan
• Add onions,chillies,coriander and curry leaves
• keep frying the mixture for 2-3 mins .
• Place cashews fried in ghee on the idli plate
• Pour the rava mixture on well oiled idli plates.
• Serve hot

Enjoy your Coriander idli with some coconut chutney on the side and make your evening a delightful one.

Egg Rolls

Egg rolls make a great snack, appetizer, or addition to a meal. This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.

What you need-

1 package egg roll wrappers (4 1/2" by 5 1/2")

For Filling:

1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts

For Pork Seasoning:

1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy:
4 tbsp. water
1 tbsp. cornstarch
1/2 tsp. soy sauce
2 tsp. oyster sauce
salt, pepper, accent (if desired) to taste
2 tbsp. cornstarch mixed with 2 tsp. cold water
2 tbsp. oil for stir-frying
2 to 4 cups oil for deep-frying



How to make-

Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture.

Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.

Taste and add salt and sugar if desired. Remove it from gas and add the pork to the wok and cook until well done. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients and drain some of the juice from the vegetables out.



Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using cornstarch/water glue along edges 1, 2, and 3.Ensure all sides are sealed.

When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The Egg rolls should not be stacked.

Barbecued corn

Grilled Corn on the Cob is a classic barbecue favorite. It seems you can hardly call your meal a real barbecue with out corn on the cob! Spruce up your standard barbecued corn. To make this corn on the cob recipe vegan, just be sure to use a vegan margarine.


What you need-

6 ears corn

1/2 stick butter or margarine

1 tablespoon barbecue spice

1/2 teaspoon salt

1/4 teaspoon pepper





Way to make-

Husk corn and remove its silk. Place cleaned ears on a double-thick sheet of aluminum foil in a shallow pan.

In a small saucepan, melt the butter and stir in the barbecue spice, salt and pepper and brush it over the corn. Bake in a 300-degree oven 25 minutes, turning often and basting with butter mixture.

If you are about to cook outdoors, wrap buttered ears in foil. Place on grill, turning often, and cook 15 to 25 minutes.

Srikhand

Srikhand is a flavored creamy Indian dessert made of plain yogurt. Widely popular in Gujarat cuisine and Maharashtra cuisine, Shrikhand is prepared by hung yogurt. Plain yogurt is tied in muslin cloth and hung for couple of hours to let go most of the watery content leaving a thick creamy yogurt. It is then blended with fruits like mangoes or strawberries and garnished with same in chopped form.

Shrikhand can be flavored in numerous imaginative ways with various dried nuts and seasonal fruits. Most popular of shrikhand are mango shrikhand also called amarkhand, kesar pista shrikhand having loads of pistachios and yogurt flavored with saffron.




What you need-

1 1/2 cups Yogurt
Strawberries 5-6
Sugar / Honey as per your taste

Way to Make Srikhand-

Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends to the rack) for 6 - 8 hours with a bowl underneath to collect the whey. Make sure to leave the yogurt for more than 10 hours.

Wash and hull the strawberries properly. Roughly chop the hulled strawberries and leave some for garnish.

Smoothly blend strawberries, hung yogurt and sugar. Taste, add more sweetness if necessary, blend and remove onto serving bowl.

Garnish the remaining with strawberries.

Serve Strawberry Srikhand in chilled form.

American Choupsey

American Choupsey is deliciously tasty and mouth watering, very delicious and sweet noodles dish.

What you need-

300 g Noodles
6 tbsp Oil (and additional for deep frying)
2 tbsp Corn flour
1 piece Ginger, chopped
4 Clove Garlic
1 tsp medium Onion sliced
400 g Boneless chicken (thin strips)
1 Carrot (cut into small pieces)
5 French beans (thin strips)
1/4 medium Cabbage, shredded
8 leaves Spinach, shredded
1/2 tsp White pepper powder
1 tsp Sugar
4 tbsp Tomato sauce
1 tbsp Vinegar
1 cup Chicken stock
1 cup Bean sprouts
100 g Tofu (thin strips)
4 Eggs




Easy to prepare, try it out-

Take a water half-filled deep saucepan and boil the water. Add noodles, 1/2 teaspoon of salt, one tablespoon oil and boil until done.Drain all water and let it cool. Deep fry the noodles after dividing them into four parts until crispy.

Mix well corn flour and 1/4 cup of water in a bowl and keep aside.

Take a saucepan and heat two tablespoons of oil in it. Add chopped ginger and garlic. Fry for half a minute.

Add onion and cook until translucent. Add chicken and cook on high heat until moisture evaporates. Add cabbage, spinach, carrot, beans and cook for 2-3 minutes.Add vinegar, tomato sauce, salt, sugar and pepper powder.

Add chicken stock to it and cook until boils.Simmer the heat and add the corn flour mix in it. Cook until it thickens and sauce is prepared.Add and mix tofu and bean sprouts in it.

Take a frying pan and fry the eggs on it.Take a serving plate and place one portion of noodles on it.

Pour one portion of prepared sauce on it. Place fried egg on each choupsey and serve hot. It shall suffice for four people.

Aloo Paratha

For making Aloo Parantha you need-
Potatoes 5 (boiled, peeled and well mashed)
2 cups Wheat flour
2 tsps Coriander powder
1 tsp. Cumin powder
1/2 tsp. Cumin seeds
1 tsp. Red chilli powder
Salt to taste
Coriander leaves(finely chopped)
Ginger grated
2 tbsps. Oil



Way to prepare Aloo paratha-
Mix all the ingredients into a large bowl.Rub together to form a crumbly mix.Now slowly add water,little by little knead well to make a smooth, pliable dough. Cover and set aside for an hour.

Roll the dough between your hands till they are smooth and without cracks. Very lightly flour a rolling board and roll each ball into a circle.

Heat a griddle and fry the parathas one at a time. Put a paratha on the griddle.Flip when you see tiny bubbles rise on the surface of the paratha.

Now drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too.

The paratha is done when both sides are crispy and golden brown.


Aloo Paratha is a popular Indian breakfast recipe. A paratha(especially a stuffed one) tastes simply great even with a blob of butter spread on it.You can even try it with thick spicy curries
but it tastes best when served with pickle and curd.

Easy Pantry Pasta

This is a delicious and a great meal for one of those nights when you should really go grocery shopping, but you’re tired and need to put it off one more night. This is healthy choice as it is gluten free, family-friendly recipe! It can easily be a vegan meal or a non veg meal as per your choice and nevertheless it is still tasty!

Ingredients-

2 slice(s) bread
6 tbsp. olive oil
3 tsps. chopped parsley
2 tsps. chopped capers
1 large lemon , zested
3/4 pound(s) spaghetti
3 egg yolks
1/2 cup grated Parmigiano1/2 large yellow onion, chopped
2 clove(s) garlic, finely chopped
3/4 tsps. crushed red pepper
1/4 tsps. sea salt





Way to make Easy Pantry Pasta-

1. Cut the bread into 1/3-inch cubes and put it a pre heated oven (at 350 degrees F). Toss with some oil and spread in a single layer on a baking pan. Bake until golden which will take few minutes.
2. Boil some water. Heat 4 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and salt, and cook until onion is golden brown. Remove skillet from heat and add the parsley, capers, and lemon zest.
3. Add about 2 tablespoons coarse salt to the boiling water, add the pasta, and cook for about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.
4. Slowly whisk the reserved pasta water into the egg yolks and remaining tablespoon of oil.
5. Add the egg mixture and spaghetti to it. Toss to combine and cooking over low heat until warmed through -- 1 to 2 minutes. Transfer to a serving bowl.
6.Top with Parmigian and the croutons and serve immediately.

Spinach Lasagne

Spinach Lasagne is surely a family favourite. This recipe uses more pasta and less filling to ensure a high-carbohydrate, low-fat content.Use thin layers of filling and put a sheet of pasta in between eachdifferent layer in the dish to get a perfect one.




Servings : 2
Time Taken : 30-45 mins

Method of Preparation:

Preheat the oven to 375°F. Put the frozen spinach in the bowl of a
food processor and process it until broken up and nearly flaked.

Add the garlic, oregano, parsley, ricotta, eggs, and mozzarella.
Process briefly until the mixture is uniform.

Pour about 1/4 of the tomatoes on the bottom of a baking pan. Cover
the pan with a layer of lasagne noodles (uncooked). Spread 1/3 of the
spinach/cheese mixture over the noodles. Repeat two more times with
tomatoes, noodles and spinach/cheese mixture, ending with a layer of
plain noodles on the top. Pour the remainder of the tomatoes on top of
the noodles. Sprinkle with some more Parmesan cheese in cooking.

Cover tightly with foil. Bake for 1 hour. Remove the foil, and bake
for an additional 15 minutes. If any of the noodles have not softened
after the first hour, carefully tuck them under the sauce to be sure
that they will soften during the final baking period.

Let the lasagne sit for about 10 minutes before serving.

Serve hot with garlic bread!

Vegetable Biryani

I always order Vegetable Biryani at Indian restaurants and they are always so yummy and buttery and somehow I haven’t been able to replicate that. I guess I’m not game enough to put in more oil and butter! But if u really have your taste buds running for them, make it a point that you cooking veggies crisp and for a long time.




Ingredients
400 gms. basmati rice, 250 gms. cauliflower, cut into flowerettes, 100 gms. green peas, shelled, 100 gms. carrots, cut into 2.5 cm. long pieces, 100 gms. french beans, cut into diamond shaped pieces, 3 potatoes, cut into four pieces each, 2 black cardamoms, 4 green cardamoms, 4 cm. cinnamon, 4 cloves, 8 peppercorns, 1 tsp. shahjeera, 3 bay leaves, Few strands saffron

Masala for the vegetables:
250 g. onions, sliced, 3/4 cup curd, 4 tsp. chilli powder, 3 tsp. ginger-garlic paste,2 tsp. mint paste, 1 1/2 tsp. garam masala powder, 1-1/2 tsp. coriander-cummin powder, Salt to taste, 3 tbsp. ghee or more, Ghee for deep frying onions

For the garnish:
2 tomatoes, sliced, 2 capsicums, sliced, 2 onions, fried till crisp, Few mint leaves

Method

To prepare the vegetables:

1. Wash the vegetables and drain all the water out.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till they get crisp and brown.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.

To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita and papad.

Cheese Ball Dip

The Cheese Ball Dip is a delicious and easy appetizer to make. Cheese Balls are good appetizers, if you are having people over for cocktails. It's easy to make, and tastes great.



INGREDIENTS

* 8 ounce cream cheese, softened
* 2 cups shredded Cheddar cheese
* 3/4 teaspoon garlic powder
* 1/2 teaspoon salt
* 2 1/4 ounces thinly sliced cooked ham, chopped
* 2.25 ounce black olives, drained and chopped
* 1 cup chopped walnuts


Method of Preparation-

In a medium bowl, mix cream cheese, Cheddar cheese, garlic powder, salt, ham and olives. Form the mixture into a ball. Roll the ball in the chopped walnuts until heavily coated. Wrap the ball in plastic wrap, and refrigerate for at least one hour before serving.

Cheese ball Dip made with Cheddar cheese, cream cheese, herbs and spices are simply delicious snack...enjoy!.

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Paneer Fritter

Paneer Fritter is popular in India and the recipe is such that as if the Paneer is cooked with a western concept in Indian style. This is a very common Indian snack and is very easy and quick to make.

Paneer Fritter has an authentic, spicy Indian taste which is loved by all. A wonderful delicacy for the vegetarian eaters and non vegetarian eaters too.This hot snack is one of the most savored paneer recipes which is featured in most high tea parties in Indian homes. The awesome flavor of Spicy Paneer Fritter will tantalize your palate when served hot with tomato ketchup or a favorite Chutney (dip).

This paneer recipe has a taste similar to that of paneer pakora and the cooking method is also kind of similar.

Give it a try....Enjoy!!!

Ingredients

200 gms panner, crumbled
1 tsp chilli powder
2 large cloves garlic, grated
1 teaspoon cornflour
salt to taste
2 teaspoons tomato ketchup
Oil for deep frying
6 cloves
4 small cardamom
1 big cardamom
1/2 tsp onion paste
Pudina powder

For the topping :

5 tablespoons plain flour
Salt to taste

Method

1. Combine the crumbled paneer with chilli powder, garlic, tomato
ketchup, cornflour and salt and mix well.
2. Divide the mixture into 16 equal portions.
3. Shape each portion into a 1.5″ long cylindrical roll. Keep these aside.
4. Make a batter, using plain flour and water and salt.
5. Dip these paneer rolls into the flour batter and then coat them
with the batter.
6. Deep fry the paneer fritters in hot oil, a few pieces at a time,
till they turn golden brown in color.
7. Serve hot with green chutney or ketchup.

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Chilli Paneer

Paneer (cottage cheese) is an integral part of Indian cooking recipes. Paneer is a versatile dairy product, it is used as desserts, snacks or for main course cooking. In India, it is known by various names like in Hindi - panir, Bengal - Cheena.




Chilli Paneer is a spicy oriental dish that you will love for its spicy tangy flavour.

Ingredients

350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Finely Chopped Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
Vegetable Oil for frying
Water


Method of Preparation


Cut the Paneer into small cubes. Mix together the cottage cheese, egg, corn flour, garlic, ginger, salt to taste and water to just coat the paneer pieces with the mixture. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Add the green chillies, salt, soya sauce, vinegar and the fried paneer cubes. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Enjoy the recipe...you would yearn for it!!!

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Paneer Amritsari Awesome

This is a traditional local recipe of Punjab. Paneer Amritsari is awesome with its spicy taste and thick and rich gravy.

Preparation

Time: 30 minutes
Sufficient For: 5-6 Persons

Ingredients:

500 grams of firm Cottage Cheese (Paneer)
2 Sliced Onions (In Rings)
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. Coriander (finely chopped)
1 tsp. Ajwain
3/4 Cup Gram flour
1 tsp. Red chilli powder
1/2 tsp. Turmeric powder
1/2 tsp. Tandoori masala
1/2 tsp. Punjabi garam masala
1/2 tsp. Sugar
1 Anardana powder
Salt to taste
2 tbsp. oil

Method of Preparation

Cut Paneer into small cubes
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain,
garam masala & tandoori masala.
Sprinkle some water if necessary. Add 1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Either fry paneer pieces or grill them on a bar-be-que skewer or grill
mesh till crisp and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt. Toss well.
Serve hot garnished with coriander.

Waldorf Salad

The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this American classic. Some prefer their Waldorf salad made with yogurt, instead of mayonnaise.



Ingredients

* 1 sweet apple, cored and chopped
* 3 Tbsp mayonnaise
* 1 Tbsp fresh lemon juice
* Salt
* Pepper
* Lettuce
* 1/2 cup chopped, slightly toasted walnuts
* 1/2 cup celery, thinly sliced
* 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
*2 cups lettuce or chinese cabbage shredded fine

Method

1.In a bowl, whisk together the mayonnaise (or yogurt) and the lemon juice.
2. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.
3. Mix in the apple, celery, grapes, and walnuts.
4. Spread half remaining lettuce on plate or bowl.
5. Pour salad, top with remaining lettuce.
6. Chill well before serving.

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One Time Rasam

Rasam is an essential course of South Indian meal. In this recipe of rasam, dal is not used in any way. Its simple and instant rasam made with few spices and preferably tomatoes. This is called one time rasam because once this rasam is boiled, it cannot be boiled agai

Also locally known as Pongu Saaru, Pulichaar, Rasam is a rustic recipe South India. To make it more powerful and flavored, the ratio of tamarind and tomatoes should be exact or you may add mustard seeds, cumin seeds, and whole red chillies.
Cook time:-30-35 min
level:-Easy
Category:-Veg

Makes

Serve:-4

Ingredients

Tamarind 1 inch sized ball
1 big Tomato
Curry Leaves
Cilantro, few sprigs
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1/2 tsp Black Peppercorns
Pinch of Asafoetida
3 Garlic Buds, Minced
Little Turmeric Powder
Salt to taste

Method of preparation

Extract all the juice from tamarind in half a cup of water by squeezing post boiling for few minutes. Wash, chop and lightly crush the tomatoes. Use tomatoes that are sweet and ripe.

Clean, wash and chop cilantro. Peel and lightly mash the garlic pods.

Grind coriander seeds, cumin seeds, black peppercorns into fine powder using a spice blender.

Take 4 cups of water in a mixing bowl, add ground spice powder, mashed garlic pods, tamarind extract, tomato, cilantro, curry leaves, asafoetida, turmeric powder and salt.Mix thoroughly and put on high flame until the water comes to a boil.

Boil the rasam for less than a minute and remove from heat.

Serve immediately over plain steamed rice and dollop of ghee. Don’t heat the rasam again, mix everything together and heat when necessary.

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Healthy Cookie Recipes

Here are presented some low-calories desserts...some cookies recipes for you. These cookies recipes are under 150 calories and are airy, full of flavour, hearty and yummy too.Cookies are nothing but a type of biscuits that are baked for a pre-decided time.



Dark Chocolate-Dipped Macaroon This is very nutritious with 1g Protein content and can be made in an active time-span of 15 minutes.

Ingredients Required

3 large egg whites
3 Tbsp sugar
1/2 tsp vanilla extract
1/4 tsp almond extract
1 pkg (7 oz) sweetened flaked coconut
8 oz bittersweet chocolate, melted

Preparation

1. Heat oven to 325ºF. You'll need 2 baking sheets lined withnonstick foil.

2. Whisk egg whites, sugar and extracts in medium bowl until foamy. Stir in coconut until evenly mixed.

3. Drop by level tablespoonfuls onto prepared baking sheets. Bake 15 to 20 minutes until set and browned. Cool on wire rack.

4. Dip bottoms and tiny bit up side of macaroons in melted chocolate. Tap off excess chocolate. Place on same foil-lined baking sheets. Let stand at room temperature until set.

Hazelnut Linzer Hearts
It takes 1 hour 25 minutes to bake these tasty cookies and again these are very low on fats and high on proteins.

INGREDIENTS

1 cup chopped hazelnuts, toasted
1 roll (18 oz) refrigerated sugar cookie dough, cut in chunks

3/4 cup seedless red raspberry jam
Garnish: confectioners’ sugar


Preparation

1. Pulse hazelnuts in food processor until finely ground. Add cookie dough; pulse just until blended.
2. Divide dough in quarters. Roll each portion between 2 sheets of wax paper to 1/8 in. thick. Freeze on a flat surface at least 30 minutes, or until firm.
3. Heat oven to 350°F. Have ready baking sheet(s) and 21/2- and
11/2-in. heart-shaped cookie cutters.
4. Working with 1 portion of dough at a time, remove top sheet of
paper. Cut out as many 21/2-in. hearts as possible (if dough becomes
soft, return to freezer). Place hearts on ungreased baking sheet. With
the 11/2-in. cutter, cut centers out of half of the hearts. Re-roll
and cut scraps.
5. Bake 6 to 8 minutes, or until lightly golden. Cool slightly before gently (they’re fragile) removing to wire rack(s) to cool completely.
6. Spread 1 tsp jam on each whole heart. Top with a cutout heart and dust with confectioners’ sugar.

Recipes above mentioned are of Drop cookies that are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

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Dessert Recipes- 'Brownies'

These are not typical dessert recipes but are best sweet preparations
for many especially children.

Chocolate Brownies A chocolate brownie is a semi-flat, baked square or bar-shaped, sliced from a type of dense, rich chocolate cake. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, cream cheese, chocolate chips, or
other ingredients.


THE TYPICAL BAKED BROWNIE

A great brownie is easy to make, but you have to be aware of several factors. Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth. Make sure your eggs are at room temperature and do not overbeat them into the batter Make sure you check your brownies often while baking. Once the brownies have been overbaked slightly, they have reached the point of no return.

Ingredients

1-1/4 cups flour 1 teaspoon salt, 2 Tablespoons dark cocoa powder, 11 ounces quality dark chocolate (60-72%), chopped coarsely, 8 ounces butter (2 sticks), cut into 1 inch cubes, 1 tsp instant espresso powder, 1 ½ cups sugar,
½ cup light brown sugar, 5 large eggs at room temperature and 2 teaspoons vanilla extract.

Preparation Method

Preheat oven to 350 degrees.

Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan. In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan.

Mixture should be room temperature.

Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage to avoid that cake-like taste.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan.
The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving.

Best Blondie Brownies - For those who do not prefer a choco-taste!!! A
variation that is made with brown sugar and no chocolate is called a
blondie. Here is a blondie recipe just for you.

Ingredients

1 cup butter, 6 very ripe bananas, 3/4 cup sugar, 3/4 cup brown sugar,
1 tsp. vanilla, 3 eggs,3 cups flour, 2 tsp. baking soda,1 tsp. salt, 1
cup chocolate chips

Directions
Preheat oven to 350 degrees.

Cream butter. Add bananas, sugars, vanilla, and eggs and mix well. Add flour, soda, and salt and mix well. Mix in 1/2 cup of chocolate chips.

Spread into greased 13x9-inch baking pan. Sprinkle the remaining 1/2 cup of chocolate chips on top.

Bake at 350 degrees for 5 minutes. Use a knife to swirl the melted chips on top. Return to oven and bake another 25-30 minutes.
Cool and cut into squares.

Serve these with ice cream, a combination that is known as brownie à la mode. They may also be served with whipped cream, especially as a Brownies dessert are typically accompanied by either milk or coffee.


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Dessert Recipes

We all love sweet melting-in-mouth desserts.Today, I shall try to make you familiar with some really yum and delicious dessert recipes. We have chosen the best from each type of Dessert recipes.

Dessert Recipes which include a variety of pies, cakes, cakes frostings, pudding recipes, dessert sauces, ice cream, cobblers, and much more.

Check out...the best of all Fruit Cakes Recipes!!!

Cake recipes include cake types like layer cakes, chocolate cakes, fruit cakes and sheet cakes. Friut cakes seems to be the healthiest choice and thus let's start with these first. We have apple cakes, Peach cakes, Pineapple Cakes, Berry Cakes, Banana Cakes, even Coconut ,Citrus and Carrot Cakes.We have included very tasty cake recipes all three of them chosen carefully to save time and effort.

Apple Cake - The easy apple cake recipe is a simple cake with a layer of apple pie filling. Preparation Time is just 1 hour Ingredients include 3 eggs, 1 cup sugar, 3/4 cup oil. 2 cups flour, 2 teaspoons baking powder, 1 canapple pie filling. To make the cake just beat the eggs properly, add sugar, oil, flour,and baking powder. Pour half of the batter into a greased and lightly floured baking pan. Spoon apple filling evenly over the batter. Pour remaining batter over apple layer.
Bake at 325° for 50 to 60 minutes. If desired, dust with sifted powdered sugar.
Your apple cake is ready.


Banana Pineapple Cake Recipe

We need 3 cups sifted all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon,2 cup sugar and 1 teaspoon salt, 1-1/2 cup oil, crushed pineapples 1 can, vanilla essence, 3 eggs and 2 cups diced bananas.

Into a large mixing bowl mix together the flour, baking soda, cinnamon, sugar, and salt. Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.


Peach Crumb Cake -
1/2 cup butter (4 ounces), room temperature,1 cup light brown sugar, packed,3 large eggs,1 teaspoon vanilla,2 cups flour,2 teaspoons baking powder,1/2 teaspoon cinnamon,1/3 cup milk. Filling ingredient is 1 can of peach pie filling.

For Topping, we need 1/2 cup flour, 4 tablespoons of butter, 1/4 cup brown sugar and some cinnamon. Grease and flour a pan. Heat oven to 350°. Combine 1/2 cup of butter and 1 cup brown sugar; beat until light. Beat in the eggs and vanilla. Combine the flour, baking powder and cinnamon mixture; add to the batter, beating slowly, alternating with the milk. Beat on low until smooth. Spread about half of the batter in the prepared baking pan. Spread the peach pie filling over the batter. Spoon the remaining batter evenly over the peach layer and spread gently to cover the filling. Combine topping ingredients; sprinkle evenly over the top. Bake for about 45 to 55 minutes, or until the cake springs back when lightly touched in the center.

Peach pie filling makes this delicious brown sugar crumb-topped cake is so easy to prepare.

When it all started- History of Cooking Recipes

Cooking is a science and also an art. The history of cooking dates back as far back as 1.8 million to 2.3 million years ago and coincides with the evidence of invention of fire by man.

The process of preparing food is now a well-defined one. It is done by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food is highly advanced in modern times. The process encompasses a vast range of methods, tools and combination of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

That skill is what will decide how good a recipe’s outcome will be. A recipe is a set of instructions that show how to prepare or make something, especially a culinary dish. In simple terminology, it is the protocol of food-preparation.
What a recipe may incorporate?
Modern culinary recipes normally consist of several components: The name of the dish, How much time it will take to prepare the dish?, the required ingredients along with their quantity, equipment and environment needed to prepare the dish, an ordered list of preparation steps and the number of servings that the recipe will provide.
Some recipes may even note how long the dish will keep and its suitability for freezing. Nutritional information, such as calories per serving and grams of protein, fat, and carbohydrates per serving, may also be given.
Earlier, recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.

Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.
The earliest known recipes date from approximately 1600 BC and come from an Akkadian tablet from southern Babylonia. Most of these are are lost now like the ancient Egyptians , Greek recipes, Roman recipes and Latin recipes. However, some Punic recipes are known in Greek and Latin translation. The Romans introduced many herbs and spices into western cuisine, Renfrew states that thyme, bay, basil, fennel, rue, mint, parsley and dill were all common in Roman cooking.
Much later, in the 4th or 5th century, appears the large collection of recipes conventionally entitled 'Apicius', the only more or less complete surviving cookbook from the classical world. It chronicles the courses served which are usually referred to as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert).Arabic recipes are documented starting in the 10th century.
During the 1500s and 1600s competition between the large houses became common place and numerous books were written on how to manage households and prepare food. In Holland and England competition grew between the noble families as to who could prepare the most lavish banquet. By the 1660s cookery had progressed to an art form and good cooks were in demand. Many of them published their own books detailing their recipes in competition with their rivals.
Many of these books have now been translated and are available online.
By the 1800s, Cooking had become a passion throughout the world.
Using the latest technology and using a new concept in publishing, Mrs Beeton (Isabella Mary Beeton 1836 – 1865) published her famous ‘Book of Household Management’, in the new format of 24 monthly parts between 1857 and 1861.
Around the same time the American cook Fannie Farmer (Fannie Merritt Farmer 1857 – 1915) was born and having devoted herself to cooking published in 1896 her famous work ‘The Boston Cooking School Cookbook’ which contained some 1849 recipes.
By the mid 1900s, there were literally thousands of cookery and recipe books available.
The next revolution came with introduction of the TV cooks. The first TV cook in England was Fanny Craddock who had her show on the BBC, later followed by chefs such as Graham Kerr (known as the Galloping Gourmet).
Today the television has found a back-up with Internet websites giving the details of all their recipes. Still today, despite the Internet, cookery books are as popular if not more so than they have ever been.