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

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.

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.

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.

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.

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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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.