Butterscotch browni

Ingredients:


6 oz of butterscotch chips, melted.

6 oz of semisweet chocolate chips.

4 medium eggs.

1 ½ cups of flour.

1 cup of brown sugar, packed.

¾ cup of chopped walnuts.

1 ½ teaspoons of baking powder.

1 teaspoon of vanilla extract.

¼ teaspoon of salt.



Preparation Instructions:

Preheat your oven to 350°F (175°C).



In a bowl, combine the melted butterscotch chips and brown sugar; mix thoroughly.



Add the eggs and vanilla extract and beat until thoroughly blended.



Stir in the flour, baking powder, and salt; mix well.



Stir in the chopped nuts and chocolate chips.



Evenly spread the batter in a greased 9*9 inch baking pan.



Bake for 30 minutes or until golden and set.

Allow to cool in pan.

Cut into squares.

Apple brownies

Ingredients:

1 stick of margarine.
1 cup of sugar.
1 medium egg, beaten.
½ cup of chopped nuts.
2 medium apples, peeled, cored and finely chopped.
1 cup of flour.
½ teaspoon of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
½ teaspoon of cinnamon.

Preparation Instructions:

Cream the margarine and gradually add the sugar beating until smooth.
Beat the egg separately until it is light and fluffy, then add it to the margarine/sugar mixture.
Stir in the chopped nuts and apples.
Sift together the flour, baking powder, baking soda, salt and cinnamon; then fold into the batter using a spoon.
Turn the batter into a greased 7-inch by 11-inch baking pan.
Bake at 350°F (175°C) for 40 minutes.

ALMONDS BROWNI

Ingredients:


12 oz of chocolate chips.

2 medium eggs.

¾ cups of flour.

½ cup of Almonds, chopped.

½ cup of sugar.

1/3 cup of butter.

2 tablespoons of water.

1 teaspoon of vanilla.

¼ teaspoon of baking soda.

¼ teaspoon of salt.



Preparation Instructions:

Preheat your oven to 325°F (160°C).
In a small bowl, combine the flour, baking soda and salt; then set aside.
In a saucepan, bring the butter, sugar and water just to a boil. Remove from heat and add half of the chocolate chips and all of the vanilla. Stir until smooth.
Place the chocolate mixture into a mixing bowl; then add the eggs, one at a time, and beat thoroughly after each addition.
Blend in the flour mixture.
Stir in the other half of the chocolate chips and all of the chopped almonds.
Spread into a 9*9 inch baking pan and bake for 30 minutes.
Allow to cool and cut into squares.

smart kitchen cabinets

Garlic Chicken

Ingredients:
4 boneless, skinless chicken breast halves (about 1 lb.)

1 egg white

1 tbsp. cornstarch

1 tbsp. dry white wine or sherry

4 green onions, sliced very thinly diagonally

1 tsp. ginger root, minced

3 tsp. fresh garlic, minced (about 6 medium cloves)

2 tbsps. vegetable oi



1 tsp. crushed chili paste or more to taste

2 tsp. sugar

1 tsp. cornstarch

2 tsp. rice vinegar

1 tbsp. water

2 tbsps. dry white wine or sherry

2 tbsps. soy sauce




Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.


In small bowl, lightly beat egg white, then mix in cornstarch and wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Combine sauce ingredients, mixing well.

Heat wok or frying pan, add oil, and stirfry chicken until no longer pink. Remove chicken with a slotted spoon.

Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok.

Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Creamed Crab with Bamboo Shoots

Ingredients: * 2 tbsps. peanut oil
* 3 oz. canned bamboo shoots, cut into strips
* Salt, sugar and MSG
* 3 oz. cooked white crab meat, flaked
* 1/2 tsp. ginger sherry
* 2/3 c. chicken stock
* 1 tsp. cornstarch mixed with 2 tsp. cold water
* 2 tbsps. milk
* 1 sprig parsley or watercress

1. Heat oil in wok.

2. Add bamboo shoots, season with a pinch of salt, sugar and MSG and cook for 3 minutes, constantly stirring. Remove and set aside.

3. Wipe out the wok. Add the remaining oil.

4. When hot, add crab meat and as it cooks, add sherry, stock and another pinch of salt, sugar and MSG, turning and tossing for 15 seconds.

5. Add cornstarch mixture and stir while it comes to the boil.

6. Add milk and bring to boil again.

7. Return the bamboo shoots and heat through for 15 seconds.

8. Garnish with a sprig of parsley or watercress.

 Fried Shrimps Chinese Style
Ingredients:
* 1 lb. lg. shrimp, in shells

* 1 tbsp. light soy sauce

* 1/2 tbsp. dry sherry

* 1/2 tsp. grated fresh ginger

* 2 tbsp. peanut oil

* 2 cloves garlic, chopped

* 3 green onions, chopped

* 1 tsp. salt

* 1 tbsp. sesame oil

1. Marinate the shrimp in the shells for 15 minutes in the soy sauce, sherry and ginger. Drain.

2. Heat peanut oil in a wok. When oil is ready, fry garlic until fragrant.

3. Add shrimps and stir fry until the color changes. Add the green onions. Add the salt and sesame oil. Toss until the onions barely wilt. Serve hot. Let each guest remove the shells at the table. Serves 6 as part of Chinese meal.

Hot and Sour Soup

Hot and sour soup is a specialty in Szechuan food and has a most unusual but very attractive taste.Serves 6

Ingredients:
* 2 tbsp. vegetable oil

* 1 med. onion, sliced

* 3 carrots, thinly sliced

* 3 cloves minced garlic

* 1 tbsp. fresh ginger, minced

* 4 c. chicken broth

* 1 c. water

* 2 tbsp. soy sauce

* 6 oz. shiitake mushrooms

* 1/3 c. sliced water chestnuts

* 1/2 lb. sliced snow peas

* 1 c. fresh bean sprouts

* 1/4 c. rice-wine vinegar

# Heat 2 tbsp. vegetable oil in a heavy pot over medium heat.


# Add the onion and carrots; cook, stirring constantly for 3 minutes.

# Add the garlic and ginger; cook, stirring for 1 minute.

# Add chicken broth, water and soy sauce. Bring to a boil and cook for 2 minutes.

# Add the mushrooms and water chestnuts; boil for 1 minute.

# Turn off heat, add peas and bean sprouts. Cover and let rest for 2 minutes.

# Stir in rice-wine vinegar, sesame oil and chili oil. Heat through for 1 minute, serve immediately.
* 2 tbsp. sesame oil

* Dash of chili oil

chilli Turkey Wraps

If chili-flavor tortillas are not available, mix 1/2 tsp. chili powder into the cheese mixture. For best results, use very fresh tortillas so they don't crack, and let them warm to room temperature before rolling.

 1 package (8 oz.) Lucerne® Fat Free Cream Cheese
 3 to 4 tbsp. tomato-based chili sauce
 4 chili-flavor or plain flour tortillas (about 10 in.), at room temperature
 2 cups finely shredded O Organics™ Romaine Lettuce
 3 to 4 cups skinned, shredded cooked turkey
1/2 cup thinly sliced green onions
 1/4 cup chopped fresh cilantro
 1 can (2 1/4 oz.) sliced ripe olives, drained



1.Smoothly mix cream cheese with chili sauce to taste.
2.Spread 1/4 of the cheese mixture evenly onto 1 side of each tortilla.
3.Down the center of each tortilla, spoon 1/4 of the lettuce, turkey, onions, cilantro, and olives.
4.Roll tortilla snugly to enclose filling, then cut each roll in half. If desired, stand rolls upright on flat end.

Per serving: 445 cal., 22% (95 cal.) from fat; 45 g protein; 11 g fat (2.4 g sat.); 40 g carbo (3 g fiber); 925 mg sodium; 87 mg chol.

stewing&clear simmering

Stewing is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into melt-in-your-mouth meats. Stewing allows the cook to assemble the dish, boil it and then let it simmer, with little or no attention for an hour or more. A stew usually has smaller pieces of food that may or may not be browned first, and calls for a large quantity of liquid (enough to cover the food). Many "crock-pot" dishes are essentially stewed. Stews can be frozen and their flavors mature as they stand, so they are even better a day or so after you cook them. Vary the flavor profile of the stew dish by experimenting with seasonings (wine, broth, beer and vegetable juices) and different herbs and spices. In the final step, the sauce is thickened either with cornstarch or reduced by simmering. Cuts ideal for stewing are shoulder and pork cubes. In China, stews are usually cooked in a clay pot over a charcoal fire. The stew is cooked for a very long time, producing meat almost jelly-like in tenderness. Yummy! One variation of stewing is red-cooking.



Tips : Hard boiling a stew will render the food tough and chewy.



Red-cooking is stewing with soy sauce; some ingredients needing pre-frying, some not, imparting a reddish tinge to the final product - is a popular cooking technique in eastern China because there is where the finest soy sauce is produced in the China. In the final stage, the food is simmered over high or low heat till the sauce is reduced. Red-cooking is the typical family cooking. Red cooking has the advantage common to slow-cooking dishes that the leftovers keep well and can be eaten cold or warmed over. Cold red-cooked jelly of meat, chicken, etc., is especially good. If you are careful to warm it just to boiling point each time after use, the pot can keep for nearly two weeks!



Clear-simmering differs from red-cooking in several ways. It is clear because no soy sauce is used. Secondly, it is less dry and the slow cooking yields clear soup to serve as drink at the table. Except a few developed dried vegetables such as dried winter mushrooms, most clear-simmered dishes are meat and fish dishes. As soon as boiling starts, very low fire should be used. Any continued quick boiling will make the soup muddy and uninviting. Good Chinese cooks are proud of good clear-simmering, but ordinary cooks hesitate to clear-simmer, since it demands too much quantity, quality, and time. A practical advantage about a clear-simmered dish is that it combines the part of a main dish and that of a soup.

All Chinese Resipes&Cooking Methods

The art of Chinese cooking is not, contrary to popular belief, complicated and difficult. Most Chinese dishes do not require a complex processing and equipment in the kitchen as does one of China's most famous dishes, Peking duck. Simplicity is the key to Chinese cuisine as evidently shown in their various cooking methods. When you have the ingredients, seasonings and marinades ready, you can use one of the following methods to cook in Chinese.



Roasting - Roasting is not family cooking in China, since few Chinese kitchens have facilities for roasting. Only restaurants go much into roasts and Cantonese restaurants excel especially in these. In roasting, raw ingredients are marinated in seasonings before being roasted in an oven or barbecued over direct heat from charcoal fire, with the roast turning slowly round and round. Marinades is added inside and out from time to time so that the skin remains smooth and shiny, instead of rough and flaky, and the meat remains juicy instead of powdery. The Peking duck is one of China's most famous dishes cooked this way. Families can go to food shops to buy roast meat or poultry and eat it cold. But for the crisp juicy hot roast duck, one has to go to a restaurant.



Boiling - Strictly speaking, this means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). Violent boiling should be avoided. It wastes fuel; it does not cook the food any faster, it tends to make the food break up and so spoils the appearance; the liquid is evaporated too quickly with the consequent danger of the food burning. There are one or two exceptions to this rule; for example, when one wants to drive off water quickly from syrup or a sauce to make it thicker, then violent boiling with the lid off hastens the process.



In Chinese cooking, there is very little big-fire boiling, as a complete process. Chinese would not consider eating boiled potatoes. After a thing is boiled, the natural question is - Now what of it? Quick plain boiling is often only a preparatory process for other ways of cooking - where the term parboil comes into place. There are some exceptions, such as plain boiled celery cabbage with salt and a little lard, or boiled yam, to eat with sugar. But celery cabbage and yam are such cook-proof things that they are good in any method prepared. It's not necessary to use continued big fire after water has started to boil, because water cannot be hotter than 100° C or 212°F.

Turn the fire to medium if you want but to make sure that it is at least hot in all parts, especially in a large tall boiling or steaming pot, the fire must be big enough for you to see the steam come out.



Frying methad-----> shallow frying uses a small amount of oil in a frying pan or wok at a temperature lower than stir-frying. Ingredients are usually cut into slices or flat pieces, and are used as they are, slightly coated with batter or rubbed with seasonings. Fish is ideal for this cooking method. The presentation side of the food should be fried first as this side will have the better appearance because the oil is clean, then turned so that both sides are cooked and browned. Sauces, if called for, are then added. Food cooked this way is tender inside with some crispness outside. This method is quite similar to sautéing in the West.

Russian Cold Fruit Soup

• 2 c Water, Cold
• 1 lb Apples, cored, peeled & cubed 3/4"
• 1 lb Pears, cored, peeled, & cubed 3/4"
• 1⁄2 lb Cheeries, pitted
• 1⁄2 lb Plums, pitted
• 1⁄2 lb Peaches, peeled, pitted, & cubed 3/4"
• 1⁄2 c Bread crumbs, soft & fresh
• 1 t Fresh lemon juice
• 1 1⁄2 t Grated Lemon Rind
• 1⁄4 c Raspberry jam or preserves
• 1⁄2 c Sugar
• 3⁄4 c White wine, sweet
• 1 c Cranberry juice

Cooking Ukrainian Cold Fruit Soup

1. Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind in large pot. Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes.
2. Puree this mixture in a blender then add the jam, wine, & cranberry juice.
3. Mix well then refrigerate.
4. Serve when well chilled.
5. Note: Apple dumplings may be served in this sou

Thai sweet and sour chicken

Sweet & Sour Chicken

Ingredients:  400 gms chicken cut into standard bite size 2 1/2 tablespoon flour 2 tablespoon corn flour 3 tablespoon water 1 egg 1/2 tsp salt 2 cups cooking oil 1 large onion cut into slices 1 bell pepper cut into pieces 2 medium tomatoes cut into pieces 1/2 cup canned pineapple bits 2 teaspoon sugar 1 tablespoon vinegar 1 tablespoon tomato ketchup 2 tablespoon corn flour mixed with 1 tablespoon water 1 1/2 cup water salt to taste  Method:  Mix the corn flour ,flour, salt, egg and water to make a smooth batter. It takes around 10 - 15 minutes. Dip chicken pieces in the batter and deep fry till golden, in hot oil . Put on a strainer to drain the oil and set aside.  Heat 1 tbsp oil, add onion, bell pepper, pineapple, tomatoes and stir fry till tender. Add sugar, salt, vinegar ,ketchup, corn flour and water and stir till sauce thickens. Add the fried pieces of chicken, and stir fry till it is thoroughly mixed. Your sweet and sour chicken is ready to be served.

Thai srimp masuroom soup

Shrimp & Mushroom Soup

Ingredients: 3 cups chicken broth; 1/2 cup broccoli, chopped; 1/2 cup coarsely chopped cabbage; 1 lb. fresh medium-size shrimp, shelled; 1 cup sliced fresh mushrooms or 1 6oz. can sliced mushrooms, drained; 2 tsp. nuoc mam; 1/4 cup chopped green onions; 1/8 tsp. blk. pepper. Method: In a large saucepan, bring broth to a boil over high heat, then add broccoli, cabbage, shrimp, and mushrooms. Reduce heat to medium. Cook uncovered for 3 - 4 mins, or until shrimp becomes bright pink and curl tightly. Add remaining ingredients. Cook for 30 secs., or until green onions are bright green. Serve hot with rice.

Thai Noodles with shirmp

Ingredients:



1/2 lb. rice noodles.

1/4 cup vegetable oil

2 cloves garlic, finely chopped

1 lb. shrimp, cleaned and divined.

1 egg, slightly beaten.

1/2 lb. bean sprouts

1 Tb. Catsup

1 tsp. soy sauce

1/4 cup coarsely chopped peanuts

1 tsp. sugar

1-2 Tb. Fish Sauce (found in oriental specialty market)

1 Tb. dried ground salted shrimp or salmon (found in oriental specialty market)

Couple of chives cut into 2 inch lengths

1 lime, quartered - 4 pieces.

1 tsp. dried red chili pepper flakes.


Soak the rice noodles in warm water for 30 minutes or boil it for 10 minutes and soak it for another 10 minutes; drain the water. Heat oil in a wok or deep large pan on high heat and cook garlic until light brown. Add shrimp and egg; stir fry for 3-4 minutes till the shrimp turn pink. Add rice noodles and half of the bean sprouts; mix well. Stir in catsup, soy sauce, peanuts, sugar, fish sauce and ground salted shrimp or salmon; cook for 3 minutes. Add chives and remaining bean sprouts. Mix well. Serve hot and garnish with the lime and dried pepper flakes.

U.S Pizza

Ingredients:



1 cup lukewarm water (110 degrees)

2 packages yeast

3 1/2 cups unbleached flour

1 teaspoon coarse salt

1 teaspoon sugar

1 tablespoon olive oil

1 cup olive oil

2 cups fresh basil leaves

2 cloves garlic, chopped

3 tablespoons pine nuts

1/2 cup freshly grated Parmesan cheese

1 onion, thinly sliced

1 sweet red pepper, seeded and sliced into strips

1 green peppers, seeded and sliced into strips

2 tablespoons olive oil

1 tablespoon water

1/2 pound garlic and fennel sausage or sweet Italian sausage

3 ounces goat cheese

10 ounces Mozzarella cheese, coarsely grated

2 tablespoons freshly grated Parmesan cheese

2 tablespoons cornmeal



Direction:

Dissolve yeast in water and set aside. Mix flour, salt, and sugar in a bowl. Make a "well" in the center, pour in yeast solution and olive oil. Blend in the

flour using a fork, working towards the outside of the well. As dough becomes stiff, incorporate remaining flour by hand. Gather into a ball and knead eight to ten minutes on a floured board. Place in an oil-coated bowl, cover with a damp cloth, and let rise in a warm, draft-free place until

doubled in size, approximately two hours.

Prepare pesto sauce using a blender or food processor. Combine all ingredients except cheese. Process but do not create a puree. Stir in cheese. Set side. Sauté onions and peppers in one tablespoon olive oil and water in a large skillet over medium heat. Stir frequently until peppers are soft. Drain and set aside. Brown sausage, breaking into pieces as it cooks. Drain off excess fat. Chop coarsely and set aside.

Preheat over to 400 degrees. Spread remaining olive oil evenly over a 12--inch pizza pan. Sprinkle with cornmeal. Punch down pizza dough, flatten lightly with a rolling pin, turn and flatten with fingers. Place dough in pan

and spread to edges with fingertips. Bake five minutes. Spread pesto sauce over dough. Crumble goat cheese evenly over pesto. Add onions and peppers, sausage, and cheeses. Bake 10 minutes or until crust is slightly brown and cheese is bubbly.

Chicken Sherry

Ingredients:




4 chicken breasts (with skin) or chicken legs

150 g dried apricots

3 onions

250 ml sherry (medium dry)

2 tablespoons pepper

75 g butter

1 tablespoon oil

salt, starch flour



Methad:-



soak the dried apricot and the pepper for at least four hours in sherry. Melt butter with oil in the baking tin in the preheated oven (to 225 degrees centigrade). Salt the chicken and roast in the melted butter for 20 minutes. Cut onions in medium sized cubes, add them and the soaked apricots to the chicken and roast for 20 minutes. Fill up the remaining sherry with water to 250 ml and thicken it with starch flour. Decorate the chicken with apricots and onions on a serving plate and pour sherry sauce on the top. Serve with curry rice.

Chicken Manchurian


Ingredients:



450 grams of Boneless Chicken Breasts

1 tbsp. of Soy Sauce

¼ tsp. of Ajinomoto Salt

¼ tsp. of White Pepper

1 tsp. of Vinegar (Sirka)



Ingredients For Sauce



½ cup Chicken Stock

1 tsp. Corn Flour

1 tsp. Soy Sauce

¼ tsp. of Ajinomoto Salt

4 tbsp. Clear Honey (Shehed)

1 tsp. Brown Sugar

¼ tsp. White Pepper

1 tbsp. Sesame Seeds



Method:



Wash the chicken well. Cut it into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce and set it aside to marinate for about 20 minutes.

Heat oil in a kadai or pan and fry the marinated chicken until it is well tender. Drain and place the chicken in a wok. Add soy sauce, brown sugar, honey, chicken stock, salt and pepper. Bring to a boil, stirring constantly, simmer for 3-4 minutes or until all of the moisture has evaporated and the thick coating of sauce has formed over the chicken.

Sprinkle with sesame seeds; stir once and transfer to a serving dish.

Serving Suggestions: Serve hot with Chinese Rice

Degree of Difficulty: Medium

Recipe Category: Main Course Chicken/Bird

Recipe Ethnic Group: Chinese

Chicken Macaroni


Ingredients:



1/2 kg boneless chicken

2-3 TBSP hara masala (depending on your taste)

1 glass of milk

1 small tomato chopped

1-2 banana peper

1/4 cup oil

1-2 tspn corn starch

1 small potato cut into small cubes

1/2 packet or spagetti noodles

salt (depending upon taste)



Method:



1. Boil chicken in hara masala and salt (hari mirche, garlic, and ginger). Add cut potatoes along with the chicken to boil. Save the water when the chicken is fully cooked.



2. Boil the spaghetti noodles.



3. In a lager pot add oil, corn starch and milk. Mix really well. Keep mixing until the mixutre starts to thicken. Now start adding the water from the chicken slowly. Keep stiring adding a little chcken stock at a time or until the mixture starts to thicken. Add the chicken stock until you get a liquidy consistency. Now add the chicken and potatoes to the pot. Add the cut up bananna peppers and the tomatoes. Lastly add the spagetti noodles. Mix well.



4. Cook for a little while longer and make sure not to cover the lid.



5. Serve with lemon slices.

BBQ Chicken


Try sweet and spicy sauce on pork spareribs too.



Serving: 8

Cook Time: 1 1/2 hours



Ingredients:



2 tablespoons olive oil

1 large onion, choppe

2 cans (15 ounces each) tomato sauce

1 cup red wine vinegar

1/2 cup light molasses

1/4 cup Worcestershire

1/3 cup packed brown sugar

3/4 teaspoon ground red pepper (cayenne)

2 chickens (3 1/2 pounds each), each cut into quarters, skin removed if you like



Method:



1. In 10-inch skillet, heat olive oil over medium heat. Add onion and cook until tender, about 10 minutes. Stir in tomato sauce, vinegar, molasses, Worcestershire, brown sugar, and ground red pepper; heat to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 45 minutes or until sauce thickens slightly. If not using sauce right away, cover and refrigerate to use within 2 weeks.



2. Reserve 1 1/2 cups sauce to serve with grilled chicken. Place chicken quarters on grill over medium heat; cook 20 to 25 minutes, turning chicken once. Generously brush chicken with some of the remaining barbecue sauce; cook 20 minutes longer, turning pieces often and brushing with sauce frequently until juices run clear when chicken is pierced with tip of knife. Serve with reserved sauce.



Each serving with skin: About 500 calories, 42 g protein, 34 g carbohydrate, 23 g total fat (6 g saturated), 158 mg cholesterol, 755 mg sodium.



Each serving without skin: About 395 calories, 39 g protein, 34 g carbohydrate, 13 g total fat (3 g saturated), 114 mg cholesterol, 750 mg sodium.

Chicken Tikka Masala



Ingredients:



Boned and skinned chicken breasts 1 1/2 pounds

Lowfat yogurt 2/3 c plain

Fresh ginger root grated to taste

Crushed 2 cloves garlic

Chili powder 1 t

Ground coriander seeds 1 t

Salt to taste

Lime juice 2 tbs

Oil 2 tbs

Lime slices for garnish

Serves 4



Method:



Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread onto short skewers. Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime juice and oil.

Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.

Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices

Chicken Jalfrezi


Ingredients:



Ghee 1 tablespoon

Chicken thigh fillets, trimmed and halved 750g

Onion, sliced 1 large

Green capsicum, seeds and membrane removed, sliced 1

Red capsicum, seeds and membrane removed, sliced 1

Green chilli, chopped 1

Cloves garlic, chopped 2

Grated ginger 2 teaspoons

Ground cumin seed 1 teaspoon

Ground coriander seed 1 teaspoon

Garlic paste 1 tsp.

Ground garam masala ¼ tsp.

Haldi powder ½ tsp.

Dhuniya powder ½ tsp.

Salt according to taste

Crushed tomatoes 1 tin

Water ½ cup

Green chilli, sliced, for garnish

Coriander sprigs to garnish



Method:



Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.

Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.

Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.

Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.

Serve, garnished with coriander, with rice.

Serving size: Serves 8

Cooking time: More than 1 hour



This is an Pakistani dry chicken curry with onions and capsicums.

Chicken Rice


Ingredients:



Chicken (boneless) 750 gms.

Rice 2 cups

Potatoes 2 medium

Corn Flour tbsps.

Oil to fry

Saffron few strands

Butter 4 tbsps.

Onions (chopped) 3 medium

Pistachios 10-15

Salt to taste

Parsley (chopped) few sprigs

Red Wine 1/2 cup

Refined Flour 2 tbsps.

Chicken Stock 1 1/2 cups

Tomato Puree 1 cup

Pepper Powder to taste

Mushrooms (diced) 10

Capsicums (diced) 2

Tomatoes (diced) 2

Cream 1/2 cup

Method:



Boil the rice, refresh in cold water and keep aside spread on a plate. Peel the potatoes and cut them into matchstick size. Dab with corn flour.

Heat oil in a kadhai and fry the potatoes until golden and crisp. Drain on an absorbent paper and leave it aside.

Soak the saffron in warm water.

Heat a little of the butter and oil in a pan, add one third of the chopped onions and sauté till it starts to change the colour. Add pistachios, saffron dissolved in water and boiled rice. Add salt and mix well. Add the chopped parsley and mix.

Grease a mould and put the rice in it. Press and keep aside.

Heat one tablespoon of butter and oil in another pan on high heat. Add another one third of the chopped onions and sauté on high heat. Add chicken pieces and continue to cook on high heat. Add red wine and cook till the wine is reduced to half.

In another pan heat the remaining butter and add refined flour. Sauté and add chicken stock. Cook for few minutes. Add to the chicken and mix. Add tomato puree, salt, pepper powder, crushed pepper and cook.

In a pan heat a tablespoon of oil. Add chopped onions, diced mushrooms, diced capsicums, diced tomatoes and sauté.

Add fresh cream and the sautéed vegetables to the chicken. Mix.

To serve un-mould the rice in a serving plate. Put the cooked chicken in the centre. Garnish with potato matchsticks and serve immediately

Biryani


Ingredients:



Mutton/chicken 1 kg

Basmati rice 1 kg

Yogurt 100 grm

Salt to taste

Onion 1 medium

Garlic clove 6

Ginger paste 1 tbs

Small illaichi 8

Gralic paste 1 tbs

Cloves 10

Oil or ghee few drops

Yellow food color two pinch

Sugar a pinch



Method:

Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.

Cook on a low flame till the meat is tender and the water dries.

Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.

Simultaneously soak the rice in water for half an hour.

Boil the rice till they're half cooked,

drain the water and keep them aside.

Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.

When most of the water has evaporated,

transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.

Sprinkle on it a solution of kewra, yellow food color and pinch of suger.

Keep it covered and on a low flame.

Keep the pot tightly closed - you're trying to steam cook the rice.

When the rice is done, the biryani is ready.

Serve with salad or garlic chutney

Shami Kabab


Ingredients:



Boneless beef cut into small pieces 1/2 kilo

Salt according to taste

Presoaked dal channa 1 cup

Whole dried red chilies 8-10

Whole black pepper 10

Cloves 6

Bari illaichi 1

Zeera 1/2tsp

Cinnamon 1 stick

Green chilies 2-3

Fresh dhuniya leaves 1/2 a bunch

Egg 1

Onion coarsely chopped 1 medium sized

Ginger paste 1 tsp



Method:

In a pot put with meat,salt,red chilis,chopped onion,black pepper,cloves,

bari illaichi,zeera,cinnamon,ginger and 3-4 glasses of water and leave to tenderize on low-medium flame.

Meanwhile boil the dal separately until soft.

When the meat has softened and water is dried completly add the dal and mix together.

Remove from heat and let cool.

Grind and add green chilis,egg,and fresh dhuniya.

Form into kababs and fry.

If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.

Then remove and put in any bag or box in which you want to keep.

Freeze until needed.

Cheesy pasta and Chicken Parmesan


Ingredients:

100 gms pasta

2tbsp olive oil

4 garlic, sliced

2 chillies

2 tomatoes

1 cup Italian tomato sauce

1 potato, sliced

50gms Parmesan cheese, grated

Salt to taste





Method:



In a large skillet heat olive oil, add broken red chillies, sliced garlic.

Sauté potatoes until tender, add tomatoes and salt and cook for about 10 minutes.

Meanwhile, boil pasta with salt and olive oil.

Drain and toss the pasta with the sauce.

Top with the grated cheese and serve hot.





Chicken Parmesan



Ingredients:

4 chicken breasts boneless

1 egg, beaten

3/4 cup, bread crumbs

1 can/cup pasta sauce

200g mozzarella cheese

100g Parmesan cheese

Cooked pasta for serving





Method:



Heat oven to 200 degrees centigrade.

Place chicken on a clean cutting board.

With a meat pounder or rolling pin, flatten the chicken slightly.

Dip the chicken in egg, then in bread crumbs.

Arrange chicken in a 9 x 13inches baking dish.

Bake for about 20 to 25 minutes.

Pour pasta sauce over chicken and top with cheese and bake for 15 minutes.

Serve with hot cooked pasta.

Keema Noodles


Ingredients:



Spaghetti 1 pack.

Beef or Chicken ½ lbs.

Onion 1 small cut length wise.

Cabbage 1 cup, shredded.

Carrots ½ cup shredded.

Salt 1 tsp.

Black Pepper ½ tsp.

Crushed Red Pepper ½ tsp.

Vinegar 1 tbsp.

Cooking Oil 2 tbsp







Method:



Boil the Spaghetti in a large sauce pan. Follow directions on box for cooking.

When spaghetti is cooked, rinse with cold water. Set aside.

Put oil in a large fry pan and cook the meat. Cook on medium to high heat, till the meat is well done.

Now add the carrots and fry for a few minutes. Add the rest of the ingredients, and fry.

Keep stirring for a few minutes, now add the spaghetti and mix well.

When the spaghetti and vegetables are mixed well, add the vinegar. Cook for another 2 minutes.

Honey and lime chicken wings


Ingredients:

1/4 cup honey

1/2 cup flour

1/2 tsp salt

1/2 tsp black pepper powder

1 tbsp clove paste

1 tbsp grated lime zest

2 tbsp fresh lime juice

18 chicken wings, split

Oil for frying





Method:



In a large bowl, mix together honey, lime juice and grated lime, garlic, salt and black pepper powder.

In a bowl mix the chicken wings well with flour so that the wings are completely coated.

Deep fry the chicken wings on high flame until well cooked.

Place the cooked wings in the honey/lime mixture and toss to coat well.

Serve immediately.

 Fenugreek chicken

Ingredients:



1 chicken, cut in 12 pieces

2 cups fenugreek

3 – 4 onions

6 green chillies

1 tsp garlic paste

1 tsp ginger paste

1tbsp red chilli

½ tsp turmeric powder

5 – 6 tomatoes

4 -5 tbsp oil

1 tsp salt



Method:



Fry the onions and add garlic/ginger, turmeric and green chillies and fry for a while.

Then add chicken and fenugreek and fry again.

When the water of the chicken dries up, add in tomatoes, salt and red chilli powder and fry and cook till it becomes tender.

 Chinese Chicken Pakoray

Ingredients:

500 gm, boneless chicken pieces

3 tbsp chilli sauce

2 tsp crushed red chillies

3 tbsp fresh coriander, chopped

1 egg

1 tbsp Soya sauce

3 tbsp cornflour

1 tbsp honey

1 tsp salt, levelled

Oil for deep frying





Method:



Mix all the ingredients, except chicken and cornflour.

Now add chicken pieces and mix well.

Refrigerate for two hours.

Add cornflour and mix well to ensure an even coating on the chicken pieces.

Heat oil in a pan and deep fry chicken on high heat till cooked.

Serve with chilli sauce.

 Baked mutton leg


Ingredients:



1 mutton leg

1 tbsp vinegar

1 tbsp green chillies paste

1 tsp Kashmiri chilli powder

2 eggs, boiled

2 tsp black pepper

2 capsicums, finely cut into rings

2 tbsp ginger paste

2 tbsp raw papaya paste

2 tsp all spice powder

2 tsp red chilli powder

4 large onions, finely chopped

4 tbsps cooking oil

6 small potatoes, finely chopped

Salt to taste



Method:



Prick the meat all over with a fork.

Make a paste of all the ingredients except eggs, onion, capsicums and potatoes.

Rub the paste all over the leg and leave it to marinate in the refrigerator for six hours.

Oil a baking dish and put the leg with the marinated mixture.

Spread the vegetables evenly on the dish.

Bake at medium heat for about an hour in a pre-heated oven.

Add half a cup of water if it starts to burn.

To serve, place in a serving dish with the vegetables and marinade.

Garnish with slices of boiled eggs.

 Yummy Macaroni


Ingredients:

3 cups freshly boiled macaroni or spaghetti

1 cup canned green peas (drained and rinsed)

3-4 tbsp tomato paste

6-8 cloves of garlic finely chopped

4-6 seedless green chillis finely chopped

1 tsp red chilli powder

1 levelled tsp garlic powder

1 tsp oregano

3-4 tbsp cream cheese (or to taste)

3 tbsp oil

2 ripe tomatoes (peeled and roughly chopped)

*Salt to taste





Method:



Heat oil in a heavy based wok.

Add garlic and sauté until slightly golden.

Add peas, green chillies, tomato paste and red chilli powder and cook over low heat until peas tenderise and the gravy thickens.

Add oregano, chopped tomatoes, garlic powder and salt.

Mix well and cook uncovered over low heat for three to four minutes while stirring.

Remove from heat add macaroni and cream cheese and toss gently to thoroughly combine.

Check seasoning.

Dish out, garnish accordingly.

Serve hot with tomato ketchup or chilli garlic sauce

 Macaroni and Cheese


Ingredients:



2 cups elbow macaroni

2 cups cheddar cheese (shredded)

2 medium onions chopped

2 tbsp butter

1 tbsp chopped parsley

½ tsp black pepper (ground)

2 cups cottage cheese (crumbled)

½ cup milk

¼ cup breadcrumbs

¼ cup shredded parmesan cheese



Method:



Pre heat oven at 180ºC.

Prepare a baking dish large enough and brush with butter.

Cook macaroni according to the instructions on the packet, drain, rinse with cold water and set aside

Sauté onions in butter until soft.

In large bowl combine macaroni, onion, cheddar cheese, parsley and black pepper.

Blend cottage cheese and milk in a blender until smooth, pour over macaroni mixture and mix well.

Pour entire mixture in a prepared baking dish.

Combine breadcrumbs and parmesan cheese and sprinkle over macaroni.

Bake for 30 minutes or until it bubbles.

Serve with fresh salad.

Classic mango ice cream


Ingredients:

1 litre milk

2 1/2 tsp cornflour

1 tsp gelatin

3/4 cup sugar

1 cup fresh cream

1 tsp mango essence

1/2 cup cold milk (additional)

1 cup mango pulp

1/2 cup fresh beaten cream

1/4 cup ground sugar





Method:



Boil milk for 10 minutes, stirring occasionally.

Mix cornflour in half a cup of cold milk and keep aside.

Add sugar to milk and stir.

Then, add cornflour paste very slowly, stirring continuously.

Boil for five minutes and take it off.

Sprinkle gelatin over three tbsp water in a small pan.

Allow to soak for five minutes and warm over gentle heat, till dissolved.

Do not bring it to a boil.

When the boiled milk cools a little, add gelatin solution and mix well.

Cool before freezing in a bowl.

When it is set, remove from freezer and beat until it is soft and creamy.

Add one cup cream with essence and beat.

Now add the mango pulp, half cup beaten cream and ground sugar.

Transfer back to container and freeze till well set.

Serve when set.

Linguine with shrimp


Ingredients:

1 1/2 lbs medium-sized shrimp

1/4 cup olive oil

1/4 cup unsalted butter

1 cup thinly sliced scallions

1 tsp minced garlic

1/4 cup fresh lemon juice

2 tbsp minced fresh basil

Salt

Freshly ground black pepper

1/4 cup minced parsley leaves

1 lb linguine





Method:



Peel and de-vein the shrimp.

Wash thoroughly under cold water and blot dry with a paper towel.

Set aside.In a large sauté pan, heat olive oil over medium heat, and then add 1/4 cup butter.

Add the scallions and cook, stirring constantly, for about 2 minutes.

Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes.

Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimps turn pink, in about 2 to 3 minutes.

Add the lemon juice and basil, turn the heat to low and cook, stirring constantly, for about 30 seconds.

Season with 1 tsp salt and pepper.

Stir in parsley and remove from heat.

Cook the pasta in 6 quarts boiling water with 1 tbsp salt until ready.

Drain in a strainer, transfer to a bowl containing 1 tbsp butter and toss quickly.

Add half of the shrimp mixture to pasta and toss well.

Spoon remaining shrimp mixture on top and serve immediately.

Ingredients:
250g vermicelli
½kg sugar made into syrup with 1½ cup water
1 cup ghee
1kg fresh milk
8 small cardamoms, crushed or ground
1/8 tsp yellow food colour
1 tbsp kewra
Saffron
Sliced almond/pistachio


Method:
Fry the vermicelli in ghee till it is dark golden, quickly add milk and cook on high flame for 3-4 min till the milk dries.
Now add the prepared syrup with colour, saffron and cardamom.
When the sugar syrup dries up remove from heat.
To serve garnish with sliced almonds/pistachios

STAFED CHIKEN

INGREDIANS :- 1 l.b chiken keema, 1cup curd(yogat),1t.b.s dhaniya powder,2pcelachi,2pc lovang,1cup mix oil and ghee,2 cups maida,1t.b.s genger,garlic past,1/2 t.b.s jeera powder,salt,1 pinch red chilli powder

Methad:- 1hr befor mix roti maida with water add little salt . chiken keema mix with little salt,  pest dhaiya,  elach,loveng,jeera powder,curd(yogat),ginger garlic pest , 1 pinch red chilli powder and cook with cookar after open cookar add smal oil in thawa and fry 10mints keema

take maida bals make thin roti staf with chiken rost two saids sprinkel oil.surve 6 parsans



   

CHUM CHUM


Ingredients: - maida – 4 spoons, cheese 500gms, sugar – 2 cups, milk – ½ cup, saffron – 1 spoon.

Method: - Make sugar syrup in a dish. Meanwhile sieve the maida in cheese adding any food color to it. Make round balls with the mixture. When the sugar syrup is formed, drop these balls in it. After 5 minutes, take these balls from it. Stir the milk adding saffron to it and rinse it over the sugar syrup balls.

POKUNDALU

Ingredients: -

Rice – 2 cups, powdered jaggery – 1 cup, white sesame – 4 spoons, ghee – 2 spoons.

Method: - soak the rice in water for four hours. After 4 hours, dry the rice in shaded region. After 1 hour, grind the rice in a mixer. Fry the white sesame without oil. Also fry the chopped dry coconut in ghee. Make jaggery syrup with jaggery and 1/4th cup of water. After making syrup, turn off the burner and add chopped coconut, white sesame and cardamom powder. Make dough by adding rice flour to the jaggery mixture. Keep the remaining rice flour aside. Heat the oil in a dish. Mean while make round balls from the dough. Deep fry these balls in the oil till golden brown. These can be stored for 10 to 15 days.

AALU BOORELU

Ingredients: -

Potato – ½ kg, sugar – 1 cup, cashew nuts- 50gms, maida – 1 cup, rice flour – 1 cup, baking powder – pinch, grated coconut – 1 cup, ghee – 2 spoons.

Method: - Take maida, rice flour, baking soda and water in a dish. Keep it aside to soak for two hours. Boil the potatoes and peel the outer layer of it. Crush them in to paste. Make sugar syrup by taking sygar and half glass of water. After making add the potato paste, cardamom powder, cashew nuts (fried in ghee) and turn off the burner. Make lemon size balls. Heat the oil in a dish. Dip these balls in the soaked mixture and deep fry them in the oil till golden brown. Aalu boorelu are ready to serve.

MUTTON PAKODI(MUTTON CRISPE DRY)


Ingredients: - Boneless mutton – 250gms, Bengal gram flour – 5 spoons, ginger garlic paste – 1 spoon, onion – 1, chilly powder – 2 spoons, cumin seed powder – 1 spoon, parsley, curry leaves, salt – for taste.

Method: - Boil the chopped mutton, ginger garlic paste, turmeric, chilly powder and salt in a pressure cooker. Chop the onion, curry leaves, parsley in to small pieces and keep aside. Fry the boiled mutton in a dish with oil till the water in it gets evaporated. To this, add cumin seed powder, chopped onion, parsley, curry leaves, Bengal gram flour and water such that it forms dough. Take another dish with oil and deep fry this mixture like pakodi.

HOT AND SOUR VEG SOUP


Ingredients: - Grated carrot – ½ cp, chopped beans – ½ cup, chopped Kirby cucumber - ½ cup, water – 3 cups, chopped mushroom – ½ cup, ripen chilly paste – ½ spoon, corn flour – 1 spoon, salt – for taste, black pepper powder – pinch, oil – 1 spoon, chopped onion leaves – ¼ cup.

Method: - Take a dish with oil and fry the chopped carrot, Kirby cucumber, beans, mushroom. Then add corn flour to it. After two minutes add ripen chilly paste, black pepper powder, grated onion leaves, tomato sauce, salt and water. Boil them for 10 minutes and turn off the burner. Hot and sour veg soup is ready to serve.

MALGATHVANI VEG SOUP


Ingredients: - Bengal gram glour – ½ cup, ghee – 4 spoons, onion – 1, carrot – 1, garlic – 2, cumin seed powder – ½ spoon, apple – 1, tomato – 3, water – 3 cups, salt – for taste, bay leaves – 2, black pepper – 4, lime juice – 2 spoons.

Method: - Chop the tomato, onion and apple. Take a dish with ghee and fry the chopped vegetables, bay leaves, grated coconut, curry leaves in it for 2 minutes. To this add Bengal gram flour, cumin seed powder, salt and water. When it thickens, turn off the burner and serve it.

CHICKEN SOUP


Ingredients: - Boneless chicken – ¼ kg, palak – 1 cup, chopped carrot – ¼ cup, chopped beans – ¼ cup, chopped garlic – 1 spoon, chopped green chillis – 1 spoon, corn flour – 1 spoon, oil – 1 spoon, salt – for taste, sugar – 1 spoon, black pepper powder pinch, agenomotto – pinch, chopped onion leaves – 2 spoons.

Method: - Pour water in the chicken bowl till it drains and boil. Take a pan with oil and fry carrot, beans, garlic, green chillis. After 2 minutes, add boiled chicken, sugar, salt, grated palak, black pepper powder. Boil them for 10 minutes and turn off the burner. Serve the guests adding agenomotto in it.

KAI CURRY SHORBA


Ingredients: - Grated carrot – ½ cup, chopped beans – ½ cup, curry leaves, tamarind juice – 1 spoon, black pepper – 4, chopped onion – ½ cup, chopped tomato – ½ cup, chopped cauliflower – ½ cup, bay leaves – 2, shajir – 1-2 spoon, chopped garlic – 1 spoon, salt – for taste, water – 4 cups.

Method: - boil the chopped carrot, bens and cauli glower. Take a dish with oil and fry chopped onion, garlic, shajeer, black pepper, bay leaves, curry leaves for 2 minutes. Add chopped tomato and keep it for 2 minutes. Finally add tamarind juice, boiled carrot, beans, cauli flower and boil them for 10 minutes.

CHINTHA CHIGURU PAPPU

(TAMARID LEEVS WITH DAL)


Ingredients: - Red gram – ¼ kg, green chillis – 6, chilly powder – 1 spoon, turmeric – pinch, salt – for taste.

Method: - Clean the red gram with wter and boil them along with chopped onion, green chillis and turmeric. When the mixture is half boiled, add chintha chiguru in it. When it completely boils, add salt and chilly powder. Close it with a plate. When the gravy thickens, add fried mustard, garlic, red chillis and curry leaves. Chintha chiguru pappu is ready to serve.

MAJJIGA MIRAPAKAYALU
MAJJIGA MIRAPAKAYALU

DHAI KADI


Ingredients: - Green chillis (big) – 100gms, cumin seeds – 4 spoons, salt – for taste, turmeric – little.

Method: - Churn the yogurt well wash and clean the green chillis. Grind the salt and cumin seeds with turmeric. Add this to the yogurt. Now make a mark with knife on chillis. Drop these chillis in the yogurt and keep it for three days. Take these chillis out; dry them until the yogurt in it completely dries. Better dry them in a polythene cover. Now again drop them in the yogurt and repeat this until the total yogurt in the bowl empties. Fry them in oil and can be served with dal rice. This can be stored for a long time.








Ingredients: - Green chillis (big) – 100gms, cumin seeds – 4 spoons, salt – for taste, turmeric – little.

Method: - Churn the yogurt well wash and clean the green chillis. Grind the salt and cumin seeds with turmeric. Add this to the yogurt. Now make a mark with knife on chillis. Drop these chillis in the yogurt and keep it for three days. Take these chillis out; dry them until the yogurt in it completely dries. Better dry them in a polythene cover. Now again drop them in the yogurt and repeat this until the total yogurt in the bowl empties. Fry them in oil and can be served with dal rice. This can be stored for a long time.

BABY RAW JACK FRUIT CURRY (PANASA POTTU KOORA)


Ingredients: - Baby raw jack fruit – ½ kg, tamarind – 50gms, green chillis – 4, red chillis – 2, Bengal gram – 1 spoon, black gram – 1 spoon, chopped ginger – 2 spoons, turmeric – pinch, curry leaves, salt – for taste.

Method: - Soak the tamarind and take juice from it. Wash the chopped raw jack fruit with water and boil it. Take a dish with oil and fry green chillis, red chillis, Bengal gram, black gram, ginger and curry leaves. When color changes, pour the tamarind juice in it. When the mixture boils, add salt and turmeric in it. When the gravy comes thickens, turn off the burner. Mix both the mustard powder and raw jack fruit. To this add the boiled mixture slowly.

CHINTAKAYA PACCHI (ROYYALU) PRAN


Ingredients: - pawns – ½ kg, tamarind – ¼ kg, onions – 4, green chillis – 6, turmeric – ½ spoon, chilly powder – 1 spoon, oil – 5 spoons, salt – vor taste, curry leaves, parsley, water – 1 glass.

Method: - Remove the outer layer and seeds in the middle of chintakayalu. Remove the cover of prawns. Apply turmeric to it and wash them with water. Fry these prawns in a dish with oil keep aside. In the same dish, fry the chopped onions, green chillis, curry leaves. When the color of onion changes, add prawns in it. After 10 minutes, add salt, chilly powder, turmeric in it. After 5 minutes, add water. When the mixture boils, add tamarind pieces in it. Boil it on low heat. When the mixture gets closer, add parsley and turn off the burner. Chintakaya pacchi royyalu is ready to serve.

SARVA PINDI (GINNEPPA)


Ingredients: - Rice flour – 2 cups, water – required amount, curry leaves – little, green chillis – 4, cumin seeds – 2 spoons, Bengal gram – ½ cup, oil – 6 spoons, salt – for taste.

Method: - Soak the Bengal gram in water for 2 hours. Make dough of rice flour with water and salt. Mix the green chillis, cumin seeds with the dough. Sarva pindi is ready to serve.

SABUDANAUPMA

Ingredients: - Sabudana– 1 cup, chopped onion – ½ cup, green chillis – 1 spoon, grated ginger – ½ spoon, grated coconut – ½ spoon, grated dry coconut – 1 spoon, peanuts – 3 spoons, turmeric – pinch, salt – for taste, lime juice – 2 spoons, cumin seeds – pinch, mustard – pinch, curry leaves.

Method: - Soak the sabudana in water for half an hour. Before cooking, spread it on a cloth to dry. Take a kadai and fry chopped onions, mustard, cumin seeds, grated ginger. Then add sabudana in it. Keep for 5 minutes. Add lime juice in it and turn off the burner. Sabudana upma is ready to serve.

VARI ROTI


Ingredients: - Rice flour – 2 cups, salt – for taste, water – required amount, oil – 2 spoons.

Method: - Make dough of rice flour with slim hot water, salt and oil. Make round balls and roll them on a pan both sides. Vari Roti is ready to serve.

RAGI ROTI

Ingredients: - Ragi flour – 2 cups, salt – for taste, water – required amount.

Method: - Make dough of ragi flour with slim hot water and salt. Make round bals and rol them like chapattis. Heat them on a pan on both sides. Ragi roti is ready to serve.

KICHIDI


Ingredients: - Rice – 1 cup, potato – 1, tomato – 1, green chillis – 2, curry leaves, fried ground nut glour – 1 spoon, cumin seed powder – ½ spoon, oil – 4 spoons, Bengal gram – 3 spoons.

Method: - Soak the rice in 2 cups of water. Peel the outer layer of potato and chop in to pieces. Take a dish and fry curry leaves, cumin seeds, green chillis, Bengal gram, potato, tomato in oil. Remove water from the rice and place it on burner. Add the fried mixture in it and boil. And now, kichidi is ready to serve.

POHA


Ingredients: - Poha (rice flakes, atukulu) – 1 cup, chopped onion – ½ cup, chopped green chilly 1 spoon, grated ginger – ½ spoon, dry coconut – 1 spoon, bengal gram – 1 spoon, peanuts – 4 spoons, cumin seeds – ¼ spoon, chopped garlic – 1 spoon, oil – 4 spoons, turmeric – pinch, salt – for taste.

Method: - Fry the peanuts. Soak the poha in water and immediately filter the water from it. Take a dish and fry cumin seeds, green chillis, onions, curry leaves, turmeric, salt, chopped garlic, peanuts. Then add poha in it. After one minute, turn off the burner.

UGGANI (MURMURA CHITRANNAM)


Ingredients: - Murmuras - ½ kg, chopped onion – ½ cup green chilly paste – 1 spoon, red chillis – 2, cumin seeds – ¼ spoon, salt – for taste, pappula podi – 2 spoons, grated dry coconut – 1 spoon, lime juice – required amount.

Method: - Soak the Murmuras in water and immediately filter the water from it. Take a dish and fry red chilis, cumin seeds, green chilly paste, turmeric, salt, grated coconut. To this add the Murmuras. After one minute, add lime juice in it and turn off the burner. Uggani is ready to serve.

SABUDANA UPMA


Ingredients: - Sabudana– 1 cup, chopped onion – ½ cup, green chillis – 1 spoon, grated ginger – ½ spoon, grated coconut – ½ spoon, grated dry coconut – 1 spoon, peanuts – 3 spoons, turmeric – pinch, salt – for taste, lime juice – 2 spoons, cumin seeds – pinch, mustard – pinch, curry leaves.

Method: - Soak the sabudana in water for half an hour. Before cooking, spread it on a cloth to dry. Take a kadai and fry chopped onions, mustard, cumin seeds, grated ginger. Then add sabudana in it. Keep for 5 minutes. Add lime juice in it and turn off the burner. Sabudana upma is ready to serve.

SARVA PINDI (GINNEPPA)


Ingredients: - Rice flour – 2 cups, water – required amount, curry leaves – little, green chillis – 4, cumin seeds – 2 spoons, Bengal gram – ½ cup, oil – 6 spoons, salt – for taste.

Method: - Soak the Bengal gram in water for 2 hours. Make dough of rice flour with water and salt. Mix the green chillis, cumin seeds with the dough. Sarva pindi is ready to serve.

VARI  ROTI


Ingredients: - Rice flour – 2 cups, salt – for taste, water – required amount, oil – 2 spoons.

Method: - Make dough of rice flour with slim hot water, salt and oil. Make round balls and roll them on a pan both sides. Vari Roti is ready to serve.

GOA FISH CURRY


Ingredients: - Fish pieces – 5, grated coconut – 2 ½ cups, onion – 1, green chillis – 3, tomatoes – ¼ kg, turmeric – 1 spoon, lime juice – 3 spoons, red chillis – 3, cumin seeds – 1 spoon, cotiander – 2 spoons, ginger garlic paste – 2 spoons, refined oil – 2 spoons, tamarind – small amount, salt – for taste, parsley.

Method: - apply turmeric and lime juice to fish pieces and keep aside for one hour. Grind a mixture of red chillis, cumin seeds, coriander and black pepper. Soak the tamarind in water. Fry the chopped onion and grinded powder for 10 minutes. Pour 2 cups of water and boil. Add the fish pieces and grated coconut and keep to boil for five minutes. Now pour tamarind juice and close a plate. After 10 minutes, when the gravy comes closer, add the chopped tomato, green chillis and close it with a plate to boil. After 10 minutes, garnish it with parsley. Goa fish curry is ready to serve.

POTATO PORIAL


Ingredients: - potato – 4, onion – 2, green chillis – 4, broken green gram – 6 spoons, Bengal gram – 1 spoon, mustard – 1 spoon, sambar powder – 6 spoons, turmeric – 1 spoon, salt – for taste, parsley.

Method: - boil the potatoes, peel the outer layer and chop them in to small pieces. Heat the oil in a pan and fry mustard, black gram, Bengal gram. Also fry chopped onion in it. Add chopped potato, sambar powder in it. After 5 minutes, stir the mixture well by adding salt & turmeric and close it with a plate. Keep it on burner for another 10 minutes and turn off the burner. Garnish it with parsley. Potato porial is ready to serve.

PUMPKIN HALWA


Ingredients: - Pumpkin – 1 kg, milk – 3 cups, sugar – 2 cups, ghee – 2 spoons, cardamom powder – 1 spoon, cashew nuts, almond, pista – for garnishing.

Method: - grate the pumpkin and remove water from it. Heat the ghee and fry grated pumpkin in it. When its color changes, add milk and boil. When the mixture comes closer, str the mixture by adding sugar, cardamom powder and boil it. When the mixture comes closer, turn off the burner and garnish it with almond, cashew nuts and pista. Pumpkin halwa is ready to serve.

CHILLE S CUCUMBER GREWEY


Ingredients: - Keera – 2, ginger – small piece, water – 3 cups, fresh ghee – 2 spoons, pudina – small bunch, sugar – 1 spoon, salt – for taste, black pepper – required amount, green chillis – 1, bread slices – 2.

Method: - Peel the outer layer of keera and chop it. Grate the ginger. Boil the chopped keera in a bowl and blend it. Also add bread, grated ginger, green chillis and blend it. Now add salt and sugar to it. Now take this in a bowl and keep it in fridge. Serve this by garnishing it with grated pudina. Chilled cucumber pulusu is ready to serve.

SWEET GREWEY


Ingredients: - Drumsticks – 2, tamarind – little, corn flour – 1 spoon, jaggery – smsll piece, salt – for taste, pinch of turmeric.

Method: - Chop the drumsticks. Take tamarind juice from tamarind. To this, add salt, tamarind, chilly powder, chopped drumsticks and boil. When it boils, add corn flour, jaggery to it. Finally add pulusu podi when the drumsticks completely boil and turn off the burner.

Making of pulusu podi: - Fry the black gram, Bengal gram, coriander seeds, methi and grind in to powder.

SPINACH SOUP


Ingredients: - Palak – 3 cups, potato – 1 (boil & paste it), green chilles – 2, ghee – 1 spoon, corn flour – ½ spoon, pinch of nutmeg powder, piece of cinnamon, salt – for taste, milk – 1 cup, ghee – for garnishing.

Method: - Take a wide dish and boil palak and green chillis. Fry the onion in it. Pour four cups of water and voil it for minutes. Make the palak in to paste and add chopped potato in it. Blend this in a mixer. To this, add milk, cinnamon pieces, nutmeg powder to it and keep it on burner for 10 minutes.

Nutrients: - Palak is rich in calcium, vitamin A, vitamin C, fiber, folic acid and magnesium.

VEGETABLE ROLLS


onion – 1, carrot – 1, olive oil – 2 spoon.

Method: - Take a pan and fry cumin seed powder, cabbage, capsicum. Then fry the onion in it for three minutes. Finally add black pepper and salt in it. Roll the chapatti and stuff the fried vegetables in it. Vegetable rolls are ready to serve.

Note: - Instead of cabbage, we can use egg or grated cheese. Vegetable rolls can be served along with butter milk or any other juice.

Nutrients: - Anti – oxidants, vitamins are rich I cabbage, carrots and onions. Cancer causing agents can be prevented in entering the body.

CHICKEN HOT & SOUR SOUP


Ingredients: - Boneless chicken – 85gms, cabbage – 30gms, corn flour – 1 ½ spoon, ol – 10gms, salt – ½ spoon, chopped garlic – 4, chilly powder – ½ spoon, sugar – 1 spoon, black pepper - ½ spoon, onion – 1, soya sauce – ½ spoon, vinegar – 1 spoon.

Method: - Clean the chicken and pour water in it. To this add chopped onions, 2 pieces of garlic and boil it. This is called chicken stock. Filter the water and store it in fridge. Take a pan and fry carrot, cabbage, garlic in oil. Add chicken stock and boil it. Add chilly powder, salt, black pepper, sugar, vinegar, soya sauce to it. After 10 minutes, pour corn flour solution to the boiling mixture.

Note: - Like this, we can add boiled vegetables instead of chicken.

BANANA APRICOT


We all know to prepare banana shake. This time we prepare it in different taste containing nutrients so that children will be fond of it.

Ingredients: - Apricot / peach – 400gms, bananas – 2 (sliced and rinsed with lime juice), honey – 6 spoons, grated ginger – 1 spoon, almond – 25gms.

Method: - Except almond, grind all other ingredients in a mixer and thick juice obtained. Pour this in a glass and garnish it with almond and keep it in a fridge after half an hour banana apricot is ready to serve.

Note: - Instead of ginger, you can use cinnamon.

Nutrients: - Bananas are rich in vitamin B6.

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BRINJAL -2

Ingredients: - Green egg plant – ¼ kg, chilly powder – 1 spoon, turmeric – pinch, salt – for taste, curry powder – 2 spoons, oil – for popu ginjalu(mustard, jeera, red chilly, methi, curry leaves).

Method: - Chop the brinjal in to pieces, wash them keep aside. Fry the popu ginjalu in a pressure pan with oil. Then fry chopped brinjal in it. When the brinjal softens, add turmeric, chilly powder, salt and close a plate over the pan. Now, finally add the curry powder. Stir well and turn off the burner. Metta vankaya is ready to serve.
Making of curry powder: - Fry one spoon black gram ad one spoon Bengal gram. Then add half spoon coriander seed and fry. Grind the mixture in to fine powder

GARELU

Ingredients: - Black gram – ¼ kg, cumin seeds – 1 spoon, salt – for taste, oil – for deep fry.

Method: - Soak the black gram for 3 hours and grind it in a wet grinder. While grinding, add cumin seeds and salt to it. Take a wide dish and heat oil for dip fry. Now take small amount of mixture on hand and put a hole at the centre with the finger. Drain these in oil and deep fry on both sides till golden brown. Chillu garelu are ready to serve.

BURELU - 1

CHILLU BOORELU
Ingredients: - Bengal gram – ¼ kg, jaggery – ¼ kg, cardamom – 1 spoon, black gram – 50gms, rice – 100gms, oil – for deep fry.

Method: - Boil the Bengal gram in a pressure cooker. Mean while chop the jaggery in to small pieces. Filter the water from boiled gram and grind it in to soft mixture. Three hours before itself, soak the black gram & rice and grind it like dosa mixture. Heat the oil in a wide dish for deep fry. Dip a small piece of jaggery mixture in the grinded mixture and drain them in the oil for deep fry one by one. Fry them until golden brown. Chilli boorelu are ready to serve.

UGADI TELUGU TREDITION PICKLE

Ingredients: - Neem flowers – hand full, raw mango – 1, jaggery – 100gms, sugar cane – 10 inches piece, new tamarind juice – 2 cups, salt – pinch, green chilly – 1.


Method: - Clean the flowers such that only corollas are kept aside. Chop the raw mango, green chilly, sugar cane in to small pieces. Mix these with tamarind juice. Finally add pinch of salt.

Gift basket with Chocolate & fruit

CARROT MILK JUICE


Vitamin A & calcium are rich in carrot. It helps in strengthening the bones and eyes.

Ingredients: - Carrot – 2 (boil it & grind), milk – ½ cup, piece of cinnamon, clove – 1, cova / milk powder – 2 spoons (sugarless), sugar – 3 spoons, cardamom – ½ spoon, pinch of saffron, cashew nuts – 6, almond – 4.

Method: - Grind the cashew nuts and almond in to fine powder. Boil the milk with cinnamon, clove for 10 minutes. Also add sugar and boil until it dissolves. Add carrot paste in the milk and stir it for 4 minutes. When the mixture gets cooled, take the cloves and cinnamon from it. Blend the cooled mixture in a mixer. Pour it in a glass and garnish it with grated almond and pistachio

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BANANA APRICOT

We all know to prepare banana shake. This time we prepare it in different taste containing nutrients so that children will be fond of it.
Ingredients: - Apricot / peach – 400gms, bananas – 2 (sliced and rinsed with lime juice), honey – 6 spoons, grated ginger – 1 spoon, almond – 25gms.
Method: - Except almond, grind all other ingredients in a mixer and thick juice obtained. Pour this in a glass and garnish it with almond and keep it in a fridge after half an hour banana apricot is ready to serve.
Note: - Instead of ginger, you can use cinnamon.
Nutrients: - Bananas are rich in vitamin B6.

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POTATO AND CHEESE SPREAD



Ingredients: - Potato – 2, grated cheese – 4 spoons, oil – 3 spoons, chopped onion leaves – ¼ cup, chopped tomato – ½ cup, salt – for taste.



Method: - Chop the potatoes in to big pieces. Fry these in a pan with oil. Then add the grated cheese in it. Also add chilly powder and salt to it. Serve this mixture with chopped tomato and onion leaves.



HEALTHY STOO



Method: - Boil the chicken pieces and keep aside. Chop the vegetables and boil them. Take a kadai and heat oil in it. Fry the boiled chicken and vegetables in it. Now add cumin seed powder, s alt and parsley in it.

CARROT KAJJI KAYALU

Ingredients: - Maida – ¼ g, dalda – 25gms, salt – for taste, carrot – ¼ kg, cardamom – 4, sygar – ½ kg, ghee – 50gms, cashew – 30gms, tooty fruity – 20gms.

Method: - Make dough of maida, dalda and water. Make lemon size balls with it. Boil the grated carrot in water. Filter the grated carrot and fry them in ghee. Also add sugar, cashew and raisins in it. Boil the mixture until it thickens. Now roll the balls like chapatti and cut in to semi circles. Take one part of it shape it into a cone and fill it with the carrot sweet. Close the top by wetting your finger. Deep fry them till golden brown. Carrot kajji kayalu are ready to serve.

BAKED JAMUNS

Ingredients: - Fresh cova – ¼ kg, cardamom – 1 spoon, maida – 50gms, ghee or dalda – for deep fry, sugar – 500gms, milk maid – 200gms.

Method: - sieve the cova & maida and make small round balls. Make sugar syrup by taking ½ kg sugar and ½ lt water. Also add cardamom powder in it. Heat the dalda or ghee in a dish. Fry the balls in ghee and drain them in the sugar syrup. Pour the milk maid over it. Baked jamuns are ready to serve.

SWEET FRUIT HALWA

Ingredients: - Dates – 150gms, raisins – 50gms, mamidi tandra (mango jelly) – 150gms, cashew nuts – 25gms, sugar – 100gms, cardamom – 1 spoon, ghee – 50gms.

Method: - Grind the seedless dates in to paste. Boil the dates paste, chopped mango jelly and chopped raisins in a dish containing water. Now add sugar in it and boil it again. Rinse the cardamom powder over it and turn off the burner. Take another dish with ghee and fry cashew nuts, tooty fruity in it. Garnish them on the halwa. Sweet fruit halwa is ready to serve.

NUVVULA UNDALU

Ingredients: - Sesame seeds – ½ kg, jaggery – 400gms, cardamom powder – 1 spoon, ghee – 2 spoons.

Method: - Fry the sesame seeds to fine flavor, on constantly stirring. Remove and allow it to cool. Take a wide and thick bottomed skillet, add 1/2 cup of water, dissolve the jaggery and boil till it turns to consistency syrup. Add cardamom, roasted seeds and stir. Allow to cook some more time till you feel it is ready to transfer into a greased plate. When it is little warm (Or it is set), make round balls by applying oil to your hands. KOVA JANGRI

Ingredients: - Black gram – 200gms, rice – 50gms, pinch of red orange color, sugar – ½ kg, kova – 200gms, ghee – to deep fry cardamom – 4.

Method: - Soak the black gram & rice and grind it in to a paste. Take a dish and make syrup of 600 ml, with red orange color. Now pour this syrup in the grinded mixture along with kova and cardamom. Take cotton with a small hole at the centre and the grinded mixture in it. Now heat the ghee in a wide dish. When it gets heated, hold this bag above the surface of oil. Pipe it to make circles starting from the centre. Deep fry on both sides till crispy and golden on both sides. Drain the kova jangris and immerse in sugar syrup for a minute and serve hot / cold.

PALAKOVA


Ingredients: - Milk – 4lts, sugar – ½ kg, cardamom – 2 spoons.

Method: - In a big sturdy pan, bring the milk to a boil. Keep the heat on medium high and boil/simmer the milk for about 2 hours, stirring in between. By the end of two hours, the milk reduces in volume, becomes quite thick and turns from white to color of gandham (sandal wood) paste. Add sugar to the thickened milk. Continuously stirring on medium heat, cook for about 30 to 45 minutes. By the end of this time, the milk-sugar paste further thickens and when you think, you can almost make a ball with it and then only switch off the heat. Ladle off the paste onto a clean plate or round dish. Let it cool completely. Cut it into squares or shape into rounds. If you want, decorate the sweets with toasted pistachios or almonds.

POOTHA REKULU


Ingredients: - Sugar – 1 kg, Cardamoms – 50gms, rice flour – 750gms, ghee – 100gms, cashew nuts – ¼ kg.

Method: - Now the layers are supposed to be made with Rice dough which is very liquidly and nearer to white colored water. Good earthen pots are reversed and are coated with this liquidly rice dough. The reversed pots are then placed on fire such that the fire burns the inner side of the pot. Nice dry wafer like rice layer is made. (Another way to make sheets)Mix the flour with ghee and water. Then press them very thin. (with a puri maker or a roller )and cut into long strips of each sheet into 4 inch wide. The sugar is ground so finely that it would be very nearer to talcum powder grade of smoothness which is carefully mixed with ghee. (Some people add cardamom powder also).This sugar powder and ghee combination is applied between sheets of rice made above.

KAJJI KAYALU


Ingredients: - Maida (Allpurpose flour) - 150gms, Jaggery (Sharkara) or sugar - 75 gms, cardamom (Elakka) powder - 1 spoon, cashewnuts - 25gms, raisins (Onakka munthiri) – 15gms, poppy seeds (Khashakhasha) - 1 spoon, roasted ground nuts (Kappalandi) - 25gms, dry coconut powder - 100gms, ghee - 1 spoon, oil - for frying.

Method: - Sieve maida. Melt ghee and pour it into the maida and knead it to make soft dough, by using little water. For the filling, grind the dry coconut to coarse powder. Grind cashew nuts, ground nuts, khus-khus to a coarse powder. Mix sugar with the above powder along with cardamom powder, coconut powder and raisins. Keep it aside. Make small lemon size balls of the dough and roll it like chapattis and cut into semi circles. Take one part of the chapatti, shape it into a cone and fill it with the mixture. Close the top by wetting your fingers. Fry it in hot oil till golden brown.