Bourbon Chicken

By LinMarie LinMarie's Note: I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:

1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
6 Reduce heat and simmer for 20 minutes.
7 Serve over hot rice and ENJOY.

Chicken Shawarma

Recipe courtesy Cafe Mediterranean

Ingredients

10 cloves garlic, chopped
2 lemons, juiced
1/2 cup olive oil
2 teaspoons curry powder
1 teaspoon salt
2 teaspoon ground pepper
5 drops yellow food coloring, optional
2 pounds boneless skinless chicken breasts
4 pieces pita bread
1 tomato, chopped

Directions

To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.

Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.

Shawarma Sauce:

3 cloves garlic
1 cup store-bought tahini
3 cups water
1/2 cup lemon juice
Salt

Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

source:http://www.foodnetwork.com/

Bengali Chicken Curry

Bengali mild spicy chicken in gravy with potatoes.
Bengali chicken curry is a basic chicken gravy recipe made with very little spices. Its light also most like a chicken stew with Indian spices. This basic chicken gravy goes well in winter .

Ingredients

500 gram chicken cut into pieces
2 medium onions made into paste with little water
1 onion roughly chopped
1 tomato roughly chopped
1 potato cut into 4 pieces
1 ½ tbsp ginger garlic paste
½ tsp turmeric powder
1 tbsp red chilli powder
½ tsp Garam masala powder
Salt to taste
4 tbsp oil

Steps

1. In a wok heat the oil. 2. Fry the potatoes till they are light golden brown remove and keep aside.
3. In the same oil add the roughly chopped onions and sauté for 3 minutes.
4. To this add the ginger garlic paste and sauté for about 2 minutes.
5. Add the onion paste, red chilli powder, turmeric powder sand salt. Fry till the mixture separates oil. This will take 5 minutes. Make sure to fry in a low heat.
6. Add the tomatoes and cook covered for another minute.
7. Add the potatoes and the chicken. Mix everything well. Cook covered for 15 minutes. Make sure to stir it every3-4 minutes to ensure the chicken does not stick to the bottom of the pan.
8. Once the chicken is cooked, add 1 cup of water and let it come to a boil. Sprinkle the garam masala powder and mix well. 9. Cook till it reaches desired consistency and serve hot

Marinated Greek Chicken Kabobs

Recipe by katplusgoll "This is a chicken kabob recipe that I would love to share! Need to marinate for 3 hours!"

Ingredients

1 (8 ounce) container fat-free plain yogurt
1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Directions

1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.

2. Preheat an outdoor grill for high heat.

4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear. source:http://allrecipes.com/

Fig Clafouti Recipe

By Rebecca Franklin

This fig clafouti recipe is a variation on a traditional puffed French custard cake. A touch of ground cinnamon and a drop of Cognac gives a gentle spiciness and depth of flavor to the figs. Served warm, with a dollop of homemade crème fraiche, it creates a rustic, French countryside feel perfect for an cozy family dinner.

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients:

6-ounce package dried figs
2/3 cup hot water
2 tablespoons Cognac 1 tablespoon softened butter
1 cup whole milk
1/4 cup heavy cream
2/3 cup all-purpose flour
3 large eggs
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon confectioners’ sugar (powdered)

Preparation:

Halve the figs lengthwise and place them in a medium-sized bowl. Pour the hot water and Cognac over the figs. Allow the figs to soak until they soften, about 10 to 15 minutes. Pour off and discard the remaining soaking liquid and set the figs aside for a moment.

Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.

In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, cinnamon, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.

Transfer the dish to a heatproof surface and arrange the prepared figs in a fan pattern over the hot batter. Pour the remaining batter over the figs and bake for 35-40 minutes, until a knife inserted in the center comes out clean.

Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm. This fig clafouti recipe makes 8 servings.
source: http://frenchfood.about.com

Chinese Green Beans

By BoxO'Wine
BoxO'Wine's Note: Delicious and spicy green beans, just like your favorite Chinese restaurant. Be careful with the sesame oil, or it can overpower your beans. Prep time includes steaming the beans.

Ingredients:

1 lb fresh green beans
vegetable oil cooking spray or 2 tablespoons peanut oil
1 teaspoon gingerroot, peeled, minced
1 garlic clove, minced
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon brown sugar
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes

Directions:

1 Wash beans, trim ends and remove strings.
2 Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.
3 Cover and steam 5 minutes.
4 Drain and plunge into cold water, drain again.
5 Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.
6 Add gingerroot and garlic and saute 30 secs.
7 Add beans, saute 5 minutes.
8 Combine 2 tablespoons water and remaining 5 ingredients.
9 Stir well.
10 Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.
source: http://www.food.com

Jerked pork chops with potato salad

Recipe by Alison Adams

Ingredients

1 teaspoon ground allspice
1 teaspoon dried chilli powder
2 teaspoons dried thyme
3 oranges, juiced
1 teaspoon ground cumin
4 (200g each) pork loin chops
600g sebago potatoes, peeled, quartered
2 tablespoons olive oil
1 tablespoon apple cider vinegar
olive oil cooking spray
1/2 cup sour cream
1 red onion, halved, thinly sliced
1/3 cup fresh coriander sprigs rocket leaves, to serve

Method

Step 1

Combine allspice, half the chilli powder, thyme, 1 cup orange juice and cumin in a large ceramic dish. Add pork and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits.

Step 2

Place potatoes in a large saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium and cook for 12 to 15 minutes or until tender. Drain. Toss with oil and vinegar. Season with salt and pepper. Allow to cool slightly.

Step 3

Lightly spray a barbecue plate or chargrill with olive oil spray. Heat over mediumhigh heat. Remove pork from marinade. Pat with paper towel to remove excess marinade. Cook pork for 5 minutes each side or until cooked to your liking.

Step 4

Meanwhile, combine sour cream and remaining chilli powder. Stir sour cream mixture, onion and coriander through potato mixture. Serve pork with potato salad and rocket leaves.

source:www.taste.com.au

Perfect pizza

If you make the dough the day before, the rest is quick and easy. The result: authentic pizza with a thin, crisp base.

Ingredients

250-350ml/8¾-12¾fl oz lukewarm water
1 tbsp active dried yeast
550g/1lb 3½oz strong white flour, plus extra for dusting
1 tsp salt
½ tsp ground black pepper
2 tsp clear honey
2 tbsp extra virgin olive oil, plus extra for brushing

Preparation method

1. Pour 150ml/5¼fl oz of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes.
2. Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
3. Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the correct consistency.
4. Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.
5. Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.
6. When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping.
7. To shape the dough, lift a ball of dough on to a lightly floured work surface and lightly flour the top. Flatten the dough with your fingers before picking it up and slapping it onto your work surface. Repeat this a couple of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
8. Place the dough in well-floured pizza tins or baking sheets, top with your choice of toppings and bake in a hot oven until the topping is melted and the edges are crispy.
source:www.bbc.co.uk

Butterscotch Sauce

By Diana Rattray

This is a delicious sauce to warm up and serve with bread pudding or ice cream, or drizzle the sauce over apple slices for a great treat. It takes only minutes to prepare and cook, and stores for up to 2 weeks in the refrigerator.

I like the flavor of Lyle's Golden Syrup, but if you can't find it, feel free to use light corn syrup.

Ingredients:

1 1/2 cups light brown sugar, packed
4 tablespoons butter
1/3 cup Lyle's Golden Syrup* or light corn syrup
3/4 teaspoon vanilla
1/2 cup heavy cream

Preparation:

In a medium saucepan over medium heat, bring the brown sugar, butter, and syrup to a boil. Boil for 3 minutes or until smooth, stirring occasionally. Remove from heat and stir in the vanilla and cream. The sauce will thicken as it cools.

Warm the sauce to use for ice cream or dessert sauce. Warm in the microwave oven for about 1 minute on 50% power.

*Lyle's Golden Syrup is available at specialty markets (Whole Foods) and gourmet food stores, and can sometimes be found in the ethnic or British section of a larger grocery store. It's also available through Amazon.com.

source: http://southernfood.about.com/

Fluffy Pancakes

Recipe by kris
"Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist."

Ingredients

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

source: allrecipes.com

Creamy Peanut Chicken

currybunny's Note:

I was given this by one of our company's interstate sales managers, and I think it's great! Much lower in calories than other peanut ch ...

Ingredients:

1 tablespoon peanut oil
1 tablespoon red curry paste 1 teaspoon sambal oelek or 1 teaspoon other chili sauce
1 lb chicken breast (cut into small cubes or strips)
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar 3 tablespoons crunchy peanut butter
1 lemon, cut into wedges, to serve (optional)

Directions:

1 Heat oil in wok.
2 Add curry paste and sambal oelek and fry for one minute.
3 Add chicken and stir fry for around 4 minutes, or til golden.
4 Add all other ingredients, bring to a boil and let simmer for around 8-10 minutes til sauce thickens slightly.
5 Serve on a bed of rice with lemon wedges and roti bread.
6 (You can add veggies such as green beans to the recipe, just throw in at step 4 and let simmer).
source:http://www.food.com

Spanish tortilla

Have dinner on the table in 30 minutes with this simple and tasty Spanish tortilla recipe.

Recipe by Kim Coverdale

Ingredients

Nutrition
Specials
1 tablespoon olive oil
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
4 rashers middle bacon, trimmed, chopped
2 medium sebago potatoes, peeled, very thinly sliced
1 medium red capsicum, cut into 2cm pieces
2 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon sweet paprika
6 eggs
1/3 cup milk
1/4 cup finely grated parmesan cheese
Mixed salad leaves, to serve

Method Notes

Step 1

Heat oil in a 22cm (base) heavy-based, non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook for 5 to 6 minutes or until onion has softened. Add potato, capsicum, parsley and paprika. Cook, stirring occasionally, for 3 to 4 minutes or until potato is just tender and starts to brown.

Step 2

Preheat grill on medium. Whisk eggs, milk and parmesan together in a bowl. Season with salt and pepper.

Step 3

Pour egg mixture evenly over potato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 6 to 8 minutes or until tortilla is almost set (eggs should be set underneath but surface still runny).

Step 4

Place under grill. Cook for 4 to 5 minutes or until just set and light golden (not browned). Set aside for 2 minutes. Loosen with a spatula and turn onto a plate or chopping board. Cut into wedges. Serve with salad leaves.

source: www.taste.com.au

Baked White Fish and Vegetables

Author: Olga’s Flavor Factory

During the colder months, the kitchen is my reprieve from the chilly out doors. There’s something so cozy and comforting about puttering about the kitchen, cutting up vegetables, standing next to the warm stove. I’ve been on a seafood kick lately and I’ve been craving this particular dish many times.

What can you expect if you make this delicious recipe? Juicy and tender white fish, with a great abundance of vegetables – onions, carrots, celery, bell pepper, tomatoes, garlic and fresh herbs. Baked in the oven until all the flavors meld together in one luscious dish, this will satisfy your cravings for something hearty, but still leave you feeling light and healthy.

You can do all the prep work ahead of time and you will only have to bake it. This is a perfect option for a make ahead meal for a busy day.

Ingredients:

2 1/2 lbs of firm white fish (tilapia, swai, cod, etc)
2-4 Tablespoons oil or butter
2 large onions, sliced
3-4 carrots, grated
2-3 celery stalks, sliced
4 tomatoes, seeded and coarsely chopped
2 small bell peppers, or 1 large bell pepper, julienned
3-5 garlic cloved, minced
salt, pepper
1-2 Tablespoon mayonnaise, sour cream or yogurt, optional
1/2 – 1 Tablespoon fresh parsley, dill, basil, minced
You can use any kind of firm white fish that you like for this recipe. I’ve used many, many kinds of white fish and they all taste phenomenal.

fish into smaller pieces and dry it on a towel to get rid of excess moisture. Baked White Fish and Vegetables-1-4 Heat about 1/2 a Tablespoon oil in a nonstick skillet over high heat, season the fish on both sides with salt and pepper and cook the fish for about 2-3 minutes per side. Baked White Fish and Vegetables-1-6 It should still be partly raw in the center. Cook the fish in batches until it’s all partly cooked. Transfer the fish to a plate while you prepare the vegetables. Baked White Fish and Vegetables-1-8 Preheat the oven to 350 degrees.

Baked White Fish and Vegetables-1-10 This recipe has a large amount of vegetables. If you like, you can add less vegetables. I really LOVE to have a huge amount of veggies with my fish, the more the better, so that’s how I like to cook it. Adjust it to your taste preference.

In the same skillet, heat another Tablespoon of butter or oil on medium high heat and add the onions to the skillet. Season with salt and pepper. Cook the onions for 5-7 minutes, until they are translucent and soft. Baked White Fish and Vegetables-1-12 Add the carrots, celery, bell pepper, tomatoes and garlic. Season with salt and pepper as well. Baked White Fish and Vegetables-1-14 Cook for another 10-12 minutes. Baked White Fish and Vegetables-1-16

Baked White Fish and Vegetables-1-19 Add the fresh herbs once the vegetables are off the stove.

Baked White Fish and Vegetables-1-18 Spread a thin layer of vegetables on the bottom of the baking dish that you will be using. It really doesn’t matter what kind of baking dish you use as long as it’s rimmed, deep and can be covered. You can use aluminum foil to cover it. Baked White Fish and Vegetables-1-21

Baked White Fish and Vegetables-1-23 Place one layer of fish over the vegetables. Baked White Fish and Vegetables-1-25 Baked White Fish and Vegetables-1-27 Spread half of the remaining vegetables over the fish. Baked White Fish and Vegetables-1-29 Baked White Fish and Vegetables-1-31 Add the remaining fish on top of the vegetables and cover with the last of the vegetables. Baked White Fish and Vegetables-1-33

Baked White Fish and Vegetables-1-35 Spread a thin layer of mayonnaise, sour cream or yogurt over the vegetables. Baked White Fish and Vegetables-1-37 Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for about 40-50 minutes. Baked White Fish and Vegetables-1-39 You can also do all the prep work ahead of time, assemble the fish and vegetables in the baking dish and store in the refrigerator until you’re ready to bake it. Baked White Fish and Vegetables-1-41

source: http://www.olgasflavorfactory.com

White Chicken Karahi

When guest arrive unexpectedly and you just want to make a quick dish-Then this recipe will help you out.

Ingredients

Chicken 1 kg
Onion (chopped) 1
Green chillies 5-6
Whole black pepper 1 tbsp
Ginger garlic paste 1 tbsp
All spices powder 1 tsp
Cream 2 tbsp
Cumin seed 1 tbsp
Oil 1/2 cup
Curd 1 pao

Cooking Directions

Roast black pepper and cumin seed blend with green chillies.
Heat oil fry onions till soft do not let them brown.
Put chicken and fry.
Add salt, ginger garlic paste, curd and cover with lid.
After a while fry chicken till tender add julien ginger all spices powder, coriander leaves and cream.
Ready to serve.
source: White Chicken Karahi by rida aftab

Okonomiyaki

Okonomiyaki (お好み焼き) literally means “grilled as you like it” in Japanese. As the name implies, what goes into it and how it’s prepared depends largely on your preferences. That’s why it’s sometimes known as a “Japanese pizza” in the US.

In most versions okonomiyaki is made with shredded cabbage and a pancake-like batter, but that’s where the similarities end. Some people like a soft custardy interior, while others prefer a ton of fillings with the batter merely binding the ingredients together. Since there are no hard and fast rules for the filling and toppings, it’s a great way to use up scraps from the fridge.

That said, there are a two general styles of okonomiyaki: Hiroshima-style and Kansai-style. Hiroshima-style okonomiyaki is layered like a giant omelette and often includes yakisoba on the inside, with a fried egg on top. Kansai-style okonomiyaki on the other hand is mixed together before being cooked like a pancake.

Nagaimo, which literally means “long potato” is a key ingredient in Kansai style okonomiyaki. It’s a species of yam consumed all over Asia. In Japan, it’s often eaten raw in salads and grated into sauces, but it has a thick mucus-like texture that tends to put people off who weren’t raised eating it. When cooked though, the sliminess dissipates and it provides a wonderful moist, creamy quality to batters like this one. One thing to remember though is that if you have sensitive hands, be sure to wear food-safe gloves when handling nagaimo as it can make your hands itchy.

Another key point to getting a soft custardy Kansai-style okonomiyaki is to limit the development of gluten in the batter. That’s why it’s important to minimize mixing once you’ve added liquids to the flour. I’ve found that mixing the flour in with the cabbage first, and then adding the liquids, keeps the mixing to a minimum while evenly incorporating all the ingredients.

Once cooked, the pancake is slathered with okonomiyaki sauce, though chuno or tonkatsu sauce are both similar and work perfectly fine). Typical toppings include Japanese mayonnaise, aonori (green nori flakes), katsuoubushi, and benishouga (red pickled ginger), but similar to the filling, what you put on top is largely up to your own preferences. Chili sauce, cheese, and even curry are fair game, making it a lot of fun to pair condiments with what’s inside each pancake.

I’ve outlined the process and ingredients for a very basic okonomiyaki below, but like pizzas, it can be filled and topped with anything you like. Here are some ideas to show you how versatile okonomiyaki can be.

Mentai Cheese Okonomiyaki

Make the basic okonomiyaki below (minus the bacon), but add mentaiko and cheddar cheese to the mixture. The mentaiko adds spicy bits of salty pollack roe in every bite, while the cheddar melts, to form pools of cheese on the inside and crisps on the outside. Topped with chopped tomatoes and mayonnaise it presents beautifully and adds a fruity sweetness that goes well with the cheese.

Smoked Salmon and Thyme Okonomiyaki

Make the basic okonomiyaki below (minus the bacon), but add smoked salmon and thyme and top with hollandaise sauce and aonori. With salty, smoky bits of smoked salmon in every bite and a tart creamy hollandaise sauce, this tastes more European than Japanese, but that doesn’t make it any less delicious.

Okonomiyaki

A savory Japanese pancake loaded with your choice of vegetables, meats, or seafood.
Course Entrée
Skill Level Beginner
Servings Prep Time Cook Time 2-3 5minutes 14minutes

Ingredients

400gramscabbage (~half a small head)
60gramsscallions (~2 scallions), thinly sliced
10gramskatsuobushi
140gramsall-purpose flour (~1 cup)
280gramsnagaimo (9.9 ounces) peeled and grated
2largeeggs
1/2cupdashi or cold water
9slicesbacon
okonomiyaki sauce
mayonnaise
aonori
katsuobushi
benishoga

Instructions

1. Remove the core and tough parts of the stems from the cabbage and shred it.
2. In a large bowl, combine the shredded cabbage, scallions, katsuobushi, and all-purpose flour, tossing with two large forks or your fingers to distribute everything evenly.
3.Peel the nagaimo and grate it into a separate bowl. You can also roughly chop it and puree it in a food processor.
4. Add the eggs and dashi, and whisk together until the everything is uniformly incorporated.
5. If you want to add other filling ingredients, this is the time to do it. Decide whether your additions will incorporate better into the dry ingredients or wet ingredients and mix them in accordingly.
6.Pour the wet ingredients into the cabbage mixture and stir together until all the cabbage has been moistened and there are no large lumps of flour, but be careful not to overmix.
7. It's fine if there are still some small clumps of flour. Lay out the bacon in a cold pan, overlapping slightly to account for shrinkage. If you aren't using bacon, you'll need to add a few teaspoons of vegetable oil to the pan.
8. Add a third of the cabbage mixture into a mound on top of the bacon. Press down on the mound using a spatula to flatten out the top and then push the edges back towards the center to make a round pancake that's roughly the same thickness from edge to edge (it should be about 3/4-inch thick).
9. Cover with a lid and cook until the bottom is well browned (about 7 minutes). 10. Flip the okonomiyaki. If you are unsure about your flipping abilities, lightly oil and preheat a second pan, then you can use the second pan to cover the first and flip the okonomiyaki straight into the second pan using oven mitts to hold the hot pans.
11. Press down on the top of the okonomiyaki with a spatula and cook uncovered until the second side is browned as well (about 7 minutes).
12. Slide the okonomiyaki out of the pan onto a plate and top with chuno sauce, mayonnaise, aonori, katsuobushi and benishoga.
source: http://norecipes.com

Veal And Ricotta Meatballs In Spicy Tomato Sauce

Meatballs or polpettine are an Italian favorite with regional variations, but are not served with pasta in Italy as they are in the United States. Some may say that meatballs are an Italian American invention, yet Pellegrino Artusi, author of La Scienza in Cucina e L’Arte di Mangiar Bene, (The Science of Cooking and the Art of Eating Well) published in 1897, includes three recipes for meatballs, though none of these recipes include pasta. It wasn’t until Italians emigrated to the US and opened restaurants here that meatballs started to be served alongside (or on top of) pasta.

Meatballs can be made of many things, including bread, ricotta cheese, or a variety of ground meats. I learned from my Mother-In-Law that by cooking meatballs in the sauce, you create a much more tender, juicy meatball so I generally follow that rule. These meatballs combine ground veal and ricotta cheese, are bound with a little breadcrumbs, grated cheese, and eggs, and are then slowly simmered in a spicy tomato sauce until tender and cooked through. You can serve these meatballs on top of Creamy Baked Parmesan Polenta as I have in the photos, on top of pasta, or simply as a main course served in a bowl alongside some good, crusty, Italian bread. I chose to use ground veal as I wanted a lighter meatball, but you can substitute ground beef if you prefer.

Ingredients:

Meatballs:
1 Pound Ground Veal
1/2 Cup Whole Milk Ricotta Cheese
1 Cup Parmesan Cheese
1/2 Cup Homemade Soft Breadcrumbs
1 Large Egg
1 Garlic Clove, Finely Minced
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Parsley
Sauce:
3 Tablespoons Olive Oil
1/3 Cup Finely Chopped Onions
3 Garlic Cloves, Minced
1 (28 Ounce) Can Chopped Tomatoes
1 Teaspoon Dried Oregano
1/2 Teaspoon Red Pepper Flakes
Salt & Pepper To Taste
1/3 Cup Chopped Fresh Basil

Directions:

In a bowl, mix together the meatball ingredients with your hands until blended. In a large saucepan, heat the olive oil until sizzling over medium heat, then add the onions and cook, stirring often until tender, about 4 minutes. Add the garlic and continue to cook just until fragrant, another minute or two. Add the tomatoes, oregano, red pepper flakes, and basil and stir to mix. Season well with salt and pepper, and bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes. Using damp hands, roll the meatballs into balls and carefully drop into the sauce. Continue to form all the meatball mixture into balls, and cook over low heat for about 10 minutes. Carefully move the meatballs around with a spoon, and add a little additional water if the sauce is too thick.
Cook the meatballs for an additional 10 minutes, then use meatballs and sauce as desired. source: http://www.italianfoodforever.com

Puri

Deep fried Indian flatbread. Cuisine: North Indian Course: Breakfast Main Ingredients: Aata Dietary: Vegetarian Difficulty: Easy Prep Time: 15 mins Cook Time: 15 mins Serves: 2

Puri is the most common Indian bread which is popular in every household in India. In Bengali it is known as Luchi though they are not totally similar. Puri is made with whole wheat flour and does not essential require oil while kneading. While Luchi is made of Plain flour and require oil to make it pliable. Puri is mostly North Indian fare and is had with Subzis for breakfast.

Ingredients

1 cup whole wheat flour 1 tsp ajwain (carom seeds) 1 tsp salt ½ cup warm water for kneading Oil for deep frying

Steps

In a large bowl mix the whole wheat flour, salt and carom seeds. Slowly add the warm water and mix to form a dough. Knead it for 5 minutes. Cover it with a wet muslin cloth and let it rest for 10-15 minutes. Knead again for 5 minutes. Divide into 6-8 small balls. Roll out with the help of little oil. In a wok heat the oil till smoking point. Fry the puris and make sure as soon as you add it to the smoking hot oil, with a spoon dip the puri it it fluffs up. Let the other side also be fried golden brown. Do the same for all the other ones. Serve hot source:www.indianrecipes.lv/

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten 2010, Barefoot Contessa How Easy Is That?, All Rights Reserved SHOW: Barefoot Contessa EPISODE: Herb Story Total Time: 2 hr 49 min Prep: 30 min Inactive: 2 hr 10 min Cook: 9 min Yield: 4 to 6 servings Level: Easy

Ingredients

4 large garlic cloves 3 tablespoons chopped fresh rosemary leaves 1 1/2 teaspoons dried oregano Kosher salt and freshly ground black pepper 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 cup good olive oil 1/2 cup dry red wine 2 racks of lamb, frenched and cut into 8 chops each Yogurt Mint Sauce, recipe follows Yogurt Mint Sauce: 6 scallions, white and green parts, chopped 1/2 cup chopped fresh mint leaves 2 tablespoons minced fresh dill Pinch crushed red pepper flakes 1 tablespoon good olive oil 1 tablespoon freshly squeezed lemon juice 7 ounces Greek-style yogurt (recommended: Fage Total) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

Directions

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight. When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce. Yogurt Mint Sauce: Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop. source : http://www.foodnetwork.com/

French toast

By: Rachel Allen From: Rachel Allen's Everyday Kitchen

Method

1.

For the cinnamon mascarpone: In a bowl, whisk together the mascarpone, maple syrup and ground cinnamon until well combined. Cover with cling film and leave in the fridge while you make the French toast. 2. For the French toast: In a separate bowl, whisk the eggs together with the cream, cinnamon, vanilla extract and a pinch of salt. Make sure the egg is completely whisked so you don’t have any separate yolks or white. 3. Set a frying pan over a medium heat and add half the butter. When the butter has melted and is foaming, swirl it around the pan then dip two slices of bread in the egg mixture, making sure each piece is completely covered, then carefully place them in the frying pan. Fry for 2–3 minutes on each side or until golden brown. Place on separate plates, then melt the remaining butter, dip the last two slices of bread in the egg mixture and fry in the same way. 4. Dust the French toast with icing sugar, drizzle with plenty of maple syrup and serve with the cinnamon mascarpone and perhaps some sliced apple or banana.

Ingredients

For the cinnamon mascarpone: 150 g mascarpone 1 tbsp maple syrup ½ tsp cinnamon For the French toast: 4 eggs 2 tbsp double cream ½ tsp cinnamon ½ vanilla extract 25 g butter 4 slices white bread, slightly stale if possible icing sugar, to serve maple syrup, optional, to serve bananas, optional, to serve apples, optional, to serve source: http://uktv.co.uk

Kung Pao Chicken

Today, I am sharing with you a popular Chinese recipe that is well-loved by umpteen in the Suprasegmental States and all over the world-the famous Asian Kung Pao Poulet Kung Pao is a cooking skillfulness originated from the Sichuan domain of Prc; the unquestionable Sichuan Kung Pao Yellow or Gong Bao Ji Ding calls for the staple Sichuan flavorer for the numbing sort, nevertheless, the type common part of Sichuan has since been adapted to some regional variations. For examples: in Malaya, Kung Pao volaille is served without peanuts, but sometimes cashew nuts are utilized; in Siam, search sauce and sweetish soy sauce are utilised to sapidity a connatural containerful. However, the Kung Pao crybaby we get in 90% of so-called Island restaurants in the Fused States is the hard Americanized version that appears adhesive, oily, and delicacy. You gift also grow all kinds of vegetables in the activity much as carrots, thing chestnuts, celery, marrow, and flatbottom crucifer. I reliable to protect my Kung Pao Poulet instruction as veritable as allegeable, but touch available to smell land the abstraction of dried chilies as you salutation. I craved to get the arcanum foodstuff of Kung Pao poulet, which is vinegar in the sauce. It gives that subtle yet characteristic take to sound the Kung Pao taste.

Pete's Scratch Pancakes

Total Time:20 mins Prep Time:15 mins Cook Time:5 mins Bill Hilbrich's Note: "It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since". Ingredients: Ingredients: 2 cups flour 1 3/4 cups milk 2 tablespoons baking powder 2 eggs, beat them separately before adding to mixture 1/4 cup butter, melted (1/8 of a pound) 3 tablespoons sugar 1 teaspoon salt Directions: 1 Mix the dry items first. 2 Combine the eggs and melted butter to the milk and slowly stir in the flour. 3 Let sit at least 10 minutes while heating the pan. 4 These will be high, but light and fluffy -- .

Baked ricotta with roast tomatoes and bacon

Ingredients Nutrition
3 desiree potatoes (about 350g), peeled, halved
250g prosciutto slices
2 eggs
1kg fresh ricotta, drained
1/3 cup (25g) grated parmesan
1/4 cup chopped mixed herbs (such as flat-leaf parsley, basil, chives and oregano)
250g vine-ripened cherry tomatoes
Grilled bacon rashers or bacon curls (see note) and grilled bread, to serve
1 cup wild rocket leaves
Extra virgin olive oil and balsamic vinegar, to drizzle

Method Notes
Step 1
Preheat the oven to 180°C. Line a 10cm x 30cm loaf pan with baking paper.
Step 2
Place potatoes in a pan of cold salted water. Bring to a simmer over medium heat and cook for 8-10 minutes until just tender, then drain. When cool enough to handle, grate coarsely into a large bowl.
Step 3
Finely chop prosciutto in a food processor, then add to the potato. Process the eggs and ricotta in the food processor until smooth. Add to the potato mixture with the parmesan and herbs, and season well with salt and pepper. Fill the loaf pan with the mixture and bake for 20 minutes or until firm. Allow to cool for 10 minutes.
Step 4
While the ricotta is cooling, place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until just starting to split.
Step 5
Turn out ricotta and slice thickly. Serve with tomatoes, bacon and rocket, and drizzle with a little olive oil and vinegar.

Apricot, cranberry and pistachio quinoa porridge

Ingredients Nutrition
1 1/2 cups quinoa, rinsed, drained (see note)
1 1/2 cups milk
1/2 cup dried apricots, chopped
1/3 cup dried cranberries
1 1/2 tablespoons brown sugar
1/3 cup pistachio kernels, coarsely chopped
Honey, to serve
Step 1
Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
Step 2
Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
Step 3
Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.

To Die for Crock Pot Roast

Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness. Found this Crock-Pot pot roast recipe on of a website called http://www.worldfoodrecipes123.blogspot.com. It's all the rage there, so I thought I'd try it.

Ingredients:



Servings:
8
Units: US | Metric
1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions:

1
Place beef roast in crock pot.
2
Mix the dried mixes together in a bowl and sprinkle over the roast.
3
Pour the water around the roast.
4
Cook on low for 7-9 hours.

Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta

When I first encountered a recipe for a thin-crust pizza using a flour tortilla as a base I was indignant. “That’s not a pizza! That’s a quesadilla!” But I soon got over my ire. This approach is actually rather brilliant, a great example of borrowing from one cuisine to expand another. The recipe for this thin-crust pizza is inspired by one I found in Everyday Food magazine. The trick is to keep the toppings thin and light, otherwise the crust will end up being soggy. It really helps to use a pizza stone; the pizza will cook up faster and crisper. I’ve included directions for both using a stone and not.
Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta Recipe
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INGREDIENTS
Olive oil
1 small red onion, halved and thinly sliced
Pinch of sugar
1 teaspoon balsamic vinegar
2 large flour tortillas (sandwich wraps)
1 cup shredded Asiago cheese (about 2 ounces)
2/3 cup ricotta cheese
6 button or cremini mushrooms, trimmed and thinly sliced
Kosher salt and freshly ground black pepper
Equipment needed:
It really helps to have a baking stone and a pizza peel. If not, you'll use a rimmed baking sheet with some parchment paper.

Cheese Pizza

Kids will love this easy cheese pizza that uses bottled pizza sauce and two kinds of cheese. The homemade pizza crust makes it special.

Ingredients

Basic Pizza Dough
2 teaspoons olive oil
1 cup fat-free bottled pizza sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.

Remove plastic wrap from Basic Pizza Dough; discard plastic. Brush olive oil over dough. Remove preheated baking sheet from oven, and close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.

Spread sauce in an even layer over crust, leaving a 1/4-inch border. Top with mozzarella and Parmesan cheeses. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Cut into 12 wedges.

Greek-Style Pizza

Ingredients

2 teaspoons olive oil
1 (6-ounce) bag prewashed baby spinach
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato sauce
1/2 cup crumbled feta cheese
1/2 teaspoon freshly ground pepper
1 (2 1/4-ounce) can sliced ripe black olives, drained

Preparation

Preheat oven to 425°. Heat oil in a large nonstick skillet over medium-high heat. Add spinach; sauté 3 minutes or until lightly wilted. Place pizza crust on a baking sheet. Spread sauce over pizza crust, leaving a 1/2-inch border; top with baby spinach, feta cheese, pepper, and olives. Bake at 425° for 15 minutes or until thoroughly heated.

Basil and Tomato Pizza

Pizza often gets lumped in with junk food, but the right slice can be filled with antioxidants, fiber, and calcium. Try our 13 light pizzas that include classic pies as well as barbecue chicken, vegetarian, and white pizza recipes.

Basil and Tomato Pizza

Using premade whole-wheat dough adds fiber and cuts prep time in half. Plus tomatoes are low-cal and rich in cancer-fighting lycopene.

Ingredients: Whole-wheat refrigerated crust, flour, cornmeal, garlic, part-skim mozzarella, Parmesan, prosciutto, tomatoes, basil, crushed red pepper

Ingredients

1 (14-ounce) whole-wheat refrigerated pizza crust dough
All-purpose flour and cornmeal, as needed
2 large garlic cloves, sliced
1/2 cup preshredded part-skim mozzarella cheese (3 ounces)
1/4 cup grated Parmesan cheese
1 1/2 ounces prosciutto
3/4 pound assorted tomatoes, halved
1/2 cup fresh basil leaves
1/8 teaspoon crushed red pepper

Preparation

1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients.

2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve.

Apple and Brie Fondue

Ingredients:
2 lbs. brie cheese
5 apples, peeled and cut into slices
Method:
Remove rind from cheese and cut into cubes. Place cheese in fondue dish. Heat until cheese has melted but not liguidy. Serve apple slices to dip into cheese. You can use teared pieces of italian bread also.

Double Ka Meetha – Bread Pudding

Ingredients:
1 loaf bread (small)
1 lt milk
500 gms sugar
250 gms double cream
250 gms clarified butter
100 gms chopped and roasted cashewnuts
100 gms almonds (soaked and chopped fine)
10 gm saffron
5 cardamom powdered
Method:
Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert.

Badam Kheer

Ingredients
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron ½ t.spoon
Kesari powder (color) a small pinch (optional)
Method
Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water. Measure the amount of almond paste, and keep the same amount ofsugar aside. Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.

Lemon Parfait

Ingredients:
150 ml granulated sugar
3 egg yolks
300 ml whipping cream
50 ml lemon juice
zest of one lemon
Method:
Beat the egg yolks into the sugar until you have a very fluffy mixture. Whip the whipping cream. Add the lemon juice and the lemon zest to the egg-andsugar batter. Stir. Fold in the whipped cream, working so as not to deflate the volume. Pour the mixture into a bowl or baking tin. Leave it in the deep-freeze for at least 12 hours to solidify.

Trout Mousse

Ingredients:
500 g trout (or othersalmon type fish)
100 g boiled potatoes
150 ml freshly pressed lemon juice
3 tbsp cognac
2 tbsp molten butter
2 avocados
cayenne pepper
black pepper, salt
Method:
Cook any salmon type fish, e.g. trout, in the microwave oven: 1 minute at high for every 100 gram. Remove skin, bones, tail and head, and let the meat cool. About 300 gram of meat should remain. Purée the trout meat together with cooked potatoes, freshly pressed lemon juice, cognac and molten butter in a food processor. Add the flesh of 1 1/2 peeled avocado, a very generous pinch of cayenne pepper and pinches of salt and black pepper. Purée for another 15-30 seconds. Transfer the mousse to a suitable bowl and let it cool for at least a few hours in the refrigerator.

French Chocolate Pastry

1 package refrigerated crescent rolls
6 tbsp. semisweet chocolate chips
powdered sugar (enough to sprinkle lightly on each pastry)
method
Preheat the oven to 400°F. Remove the dough according to directions on package. Smooth out perforations (dotted lines) in dough with your fingers and cut dough into 6 rectangles. In the center of each rectangle, place 1 tbsp. of chocolate chips. Bring each of the 4 corners of the rectangle to the middle and seal to make an envelope. Place pastries on an ungreased cookie sheet and bake 10 to 15 minutes or until golden. Remove and place pastries on a cooling rack. Sprinkle tops lightly with powdered sugar. Serve while pastries are slightly warm.

Almond Badam Cake

Ingredients :
1 cup almonds
2 cups sugar
¼ cup ghee
Method :
Soak almonds in warm water and remove skin
Grind all the almonds together (without water) and make a paste.
You can also add very little water.
To this paste add the sugar and heat this mixture in a heavy non-stick pan.
Keep stirring and keep adding ghee when you feel that the mixture needs a little moisture.
After about 15 minutes, the mixture becomes small in quantity, transfer to a greased dish, spread the mixture and cut into desired shape.

Toll House Pan Cookie

Ingredients
2 /14 cup all-purpose flour
1 measuring teaspoon baking soda
1 measuring teaspoon salt
1 cup butter softened
¾ cup sugar
¾ cup firmly packed brown sugar
1 measuring teaspoon vanilla extract
2 eggs
One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels
1 cup chopped nuts (optional)
Method
Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets.

Chocolate Chiffon Cake

3/4 cup sifted cake and pastry flour
1/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
1/4 cup water
1 tsp vanilla
2 egg yolks
4 egg whites
1/4 tsp cream of tartar
Line bottom only of 8-inch cake pan with waxed paper cut to fit. Or, alternatively, have 10-inch tube pan ready.
In medium bowl, combine flour, cocoa powder, 1/3 cup sugar, baking powder, and salt; mix well. Pour in oil, water, vanilla, and egg yolks. Beat for 1 minute or until very smooth. Wash beaters.
In large bowl, and with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add remaining sugar and beat until stiff peaks form.
Pour egg yolk mixture evenly over stiffly beaten egg whites. Fold in until blended and evenly colored.
Pour into prepared pan. With knife, cut through batter to remove air bubbles. Smooth top.
Bake in 350 degree oven for 40 minutes or until tester inserted in center comes out clean.
Cool on wire rack. (Or, if tube pan is used, invert pan and allow to hang upside down on its own rack or funnel.) Loosen around edge of cake; invert onto cake plate. Remove waxed paper.

Ras Malai

Ingredients
4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 – 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn
cardomom
pista
almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously. Then drain it in athin muslin cloth or handkerchief. Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining. In a pressure cooker take 3 cups of water and 1 cup of sugar. Take the chenna out of the cloth in a dish, mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. In the mean time see the milk for ras may be ready. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it. Let it cool aside. As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook. When the milk is cool add chenna balls to it. Refrigerate it. And it is ready to serve.

Corn, Cheddar, and Sun-Dried Tomato Muffins

This is our version of a gussied-up corn muffin. We serve them at brunch as a savory alternative to all of the sweets. They are also great spread with pesto or served alongside either the Chiapas Tortilla Soup or Cuban Black Bean Soup.
1/2 cups cake flour (not self-rising)
1 cup yellow cornmeal
1/2 Tbs baking powder
1 1/2 Tbs sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 oz (1 1/2 cups) grated sharp white cheddar cheese
3/4 cup chopped rehydrated sun-dried tomatoes
1/2 cup thinly sliced scallions
1 1/2 cups warmed whole milk
6 oz (1 1/2 sticks) unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg
method:
Preheat the oven to 400 F. Butter a 12-cup muffin tin.
Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well.
Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
Add the wet ingredients to the dry and mix together just until a soft dough forms. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes.
Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature.
Remove to a rack and let cool to room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.

Fat-Free Whipped Cream

Ingredients:
2 Tbs water
1 tsp unflavored gelatin
1/2 cup nonfat powdered milk
1 tsp vanilla extract
1 cup ice water
1/2 tsp liquid sugar substitute
Method:
In a small skillet, add the water; sprinkle gelatin on top. After the gelatin has soaked in, stir over low heat until clear; cool. In a large mixing bowl, combine the milk, vanilla, ice water, and sugar substitute; mix well. Add the gelatin mixture and whip until fluffy with a wire whisk or electric beaters. Refrigerate until ready to use.

Corn Cakes with Raspberry Butter

1/2 cup flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar (optional)
1/2 teaspoon baking powder
1/4 teaspoon salt 1 large egg
1/2 cup milk
2 tablespoons butter, melted

Preheat oven to 400 degrees F. Spray or grease a cookie sheet. In bowl mix flour, meal, sugar, baking powder, salt and milk. Mix well. Add beaten egg and melted butter. Drop onto greased cookie sheet by spoonful. Bake 15 or 18 minutes until cakes are done. Serve hot with Raspberry Butter.
Raspberry Butter
1/2 cup unsalted butter
1 tablespoon seedless raspberry jam
With electric mixer, whip butter with raspberry jam. Makes 1/2 cup Raspberry Butter.

Fruity Chaat

Ingredients:
Pinapple slices 5 nos.
Oranges 5 nos.
Papaya(cubed) 200 gms.
Apples(peeled cored &
cubed) 3 nos.
Green seedless grapes 1 cup
Sweetlime 3 nos.
Paneer (cubed) 150 gms.
Black seedless grapes ¼ cup
Cherries(sliced) 5 nos.
Chat masala 2 tsps.
Black salt A pinch
Sugar and salt to taste
Lemon juice(optional) 1tbsp.

Method:
Cut the pineapple into fine cubes. Clean and segment the oranges and sweetlimes. Remove the seeds and the
skin of the segments. Mix chat masala powder, black salt, sugar and lemon juice(optional)well. Add all the fruits and paneer, except the cherries and black grapes, mix well. Chill till serving time. Serve garnished with cherries and black grapes.

Indian Coconut Burfi

Ingredients
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
Method
Prepare syrup with sugar and water to 2 1/2 thread consistency. Use method as shown in introduction. Warm coconut in heavy saucepan, pour in the syrup. Stir well and cook till soft lump forms. Spread in a greased plate. Cool. Sprinkle cardamom powder (optional). Cut into squares, store in airtight container.

Gulab Jamoon – syrupy sweet balls

Ingredients
500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry

Method
Crumble the khoya. Sieve in the flour and soda together.Mix in the cardomom powder and crushed saffron.Mix well to form a soft dough. Use as much milk as required for kneading.Make balls of even size. Makes about 25-30.Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.When they rise up put back on fire and fry till medium brown.Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.Repeat for all the balls. When done pour the remaining syrup over the jamoons.Microwave lightly or warn over boiling water before serving.
To make the syrup:
Take the sugar in a heavy pan and add water to just cover the sugar.Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.The syrup is done when , while dropping from a spoon it falls in a thin single thread.