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Pulao

2012-09-04T08:58:00.000-07:00

Ingredients:
11/2 cups long grain basmati rice
11/2 cups green peas
11/2 tablespoon ghee or butter
6 cloves, 4 whole cardamoms
2 stick cinnamon ( Can substitute with 1/2 tablespoon ground cinnamon)
1/2 teaspoon turmeric powder
2 cups hot water
1 large onion, sliced fine.
4 oz. green onions.

How to make Pulao:

1.Fry sliced onion till brown and keep aside for garnishing.
2.Wash and soak the rice for about 30 minutes.
3.Drain.
4.Heat ghee in a heavy bottomed pan, add cloves, cinnamon and turmeric for a minute.
5.Add rice and salt to taste and fry gently for a few minutes, stirring constantly.
6.Add green peas, green onions and hot water and mix thoroughly.
7.Turn rice into rice cooker and cook until rice is done and liquid absorbed.
8.Serve garnished with fried onion.
9.If You like sweet rather than salty, can skip the salt and add 1 teaspoon raisins, 1 teaspoon, cashews, other nuts of choice.

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Thukpa

2012-09-03T13:59:00.000-07:00

What is Thukpa?

Thukpa is boiled noodles, filtered and mixed with vegetables or meat items. Thukpa is also called Thokpa or Thuppa. It is very popular in Kathmandu and Mountain region of Nepal. It is eaten mostly during winter. Thukpa is noodles dipped in very hot soup, so it is good in cold places. It keeps you warm.

It has its own chili dipped vinegar source. People prefer hot and spicy tomato achar with this item too. Thukpa is eaten generally for Khaja at noon or meals in night.

Utensils

Big pan 2

Spatula 1

Bowl for serving

Ingredients

Rice noodles (Spaghetti) -1 lb

Chicken Broth- 6 cups

Grilled chicken breast, cut into very thin 1/8 inch slices -1/2 lb

Carrot- cut in cube 1/2 cup

Red bell pepper cut in cubes -1/2 cup

Cooking oil -1 tablespoon

Salt and pepper, as needed

Chopped cilantro (to garnish) -1 tablespoon

Ingredients for Soup Paste

Garlic-ginger paste 1 teaspoon

Red Chili Pepper-2 fresh

Tomatoes -1/2 cup

Fresh cilantro minced -1 tablespoon

Cumin seed-1 teaspoon toasted

Turmeric -1/2 teaspoon

Peppercorn Szechwan (timur)-1/2 teaspoon

Asafoetida (Hing) powder- 1/16 teaspoon

Lime Juice- 1 table spoon freshly squeezed

How to make Thukpa

Boil half liter water in a big pan. When the water starts having bubbles add the Spaghetti.
In the same time take a blender and mix all soup paste ingredients into a thick paste; reserve in a small bowl.
When the spaghetti is soft take it off the heat and soak the excess water.
Wash the spaghetti in running cold water.
In a sauce pan heat cooking oil; add soup paste, fry for about 30 seconds
Add chicken broth and mix well.
Bring to a boil; set heat to low and cook for a few minutes; adjust seasoning with salt and pepper.
Add all vegetables into the soup mixture; cook for a few minutes or until tender.
Add the Spaghetti in the mixture
You may add more broth if a soupier consistency is desired.
Adjust seasoning with salt and pepper.
To serve, pour soup broth into a serving bowl and add grilled chicken slices and cooked rice noodles.

Serve immediately.

Add hot chili sauce or tomato achar to the soup if you desire spicy soup broth.

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Anarsa (Nepali Rice Bread)

2012-09-03T12:19:00.002-07:00

What is Anarsa?

Anarsa is a type of rice cookie which is very popular in Nepal. It is generally made during Nepalese festivals. It is offered as Prasad to God too. Anarshas are made mainly during Tihar or Deepawali. Anarsha made of mixture in about equal proportion of rice flour and sugar, hence it is sweet enough to call Mithai. The sesame seeds on the top adds different flavor to it. The ingredient mixture of rice flour, sugar and ground dry fruits are kept overnight to mix properly. Making of Anarsa is two days process, if you want to make it all at home.

How to make Anarsa

Utensils
Big pan for frying - 1
Spatula - 1
Plate - 2
Big bowl - 1

Grinder - 1

Ingredients

Rice soaked for a few hours - 3 cups
Ghee (Melted unsalted butter) -1 cup
Sugar - 3 cups
Cardamom (ground) - 1 tablespoon
Almond nuts (ground) - 1/4 cup
Cashew nuts (ground) - 1/4 cup
Ghee (Melted butter for frying) - 2 cups
Lemons: 4 to 5
White sesame seed- half cup

Method

Day I

Grind soaked rice and sugar.
Add ground cardamom, cashew and almond and mix it well.
Put the mixture as it is to stay overnight, the mixture gets moist next morning.

Day 2

Draw few drops of lemon juice in a bowl.
Take a plate and spread some sesame seed and some dried ground rice on it
Take a small ball out of the moist mixture.
Dip you figures into the lemon juice, gently spread the ball (in the plate of sesame seed and rice) into the shape of a cookie with your lemon wet figures.
Heat oil in a big pan until it starts steaming (make it real hot).
Drop Anarsha into the oil
Change sides and let it fry one at a time until it becomes golden brown
Take the Anarsha out when it is golden brown and stack it one on top of other (Place on a sheet of paper towel to absorb excess oil)
Place it to be cool.

When it gets cool, Anarsha is ready to serve! Enjoy it.

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Aloo Jeera

2012-05-19T17:09:00.001-07:00

What is Aloo Jeera?
Aloo Jeera or Jeera Aaloo is Cumin flavored stir-fried potatoes. Alu Jeera is the perfect side dish to your quick Indian meal

Ingredients

• 200 gm: Potatoes
• 50 ml: Oil
• 10 gm: Cumin seeds
• 20 gm: Ginger
• 30 gm: Garlic
• 10 gm: Turmeric
• 20 gm: Red chilli powder
• 100 gm: Tomatoes
• 05 gm: Garam masala
• 20 gm: Coriander powder
• 10 gm: Coriander leaves
• Salt to taste

How to make aloo jeera?

Boil potatoes and dice them.
Chop onions, garlic, ginger, coriander and the tomatoes.
Heat oil and sauté cumin seeds until they crackle. Add garlic and ginger and sauté until golden.
Stir in chopped ginger and add the potatoes.
Sprinkle turmeric and chilli powder and stir.
Add tomatoes and simmer for about 5 minutes.
Serve hot with coriander leaves.

Sukuti Sadheko

2012-05-19T16:59:00.002-07:00

What is sukuti?

Sukuti is the Nepali word for dry meat (jerky). Sukuti is either consumed directly or charbroiled and spiced as an appetizer or snack or mixed with other ingredients and served as side dish such as in sukuti ko achar, which is a side dish, usually with tomato sauce.

Ingrediants:

1 lb. lamb, buff or goat meat, cut into thin ¼" slices (substitute any other red meat)
3 teaspoon onion paste
1 tablespoon garlic of garlic paste
1/2 tablespoon ginger paste
1/2-1 tablespoon chili powder (adjust)
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 tablespoon black pepper powder

How to make Sukuti (Sadheko sukuti)

Combine all the ingredients to form seasoning paste.
Coat meat slices with paste and allow to marinate for at least 6-8 hours, overnight preferred.
Set oven to ~ 175 degrees Fahrenheit .Lay seasoned meat with some space between the slices on a baking sheet.
Allow drying for about 4-6 hours, frequently turning the slices, until the meat is dry and crisp in texture. The drying time may vary.
Serve as an appetizer with dip, or stir-fried with vegetables or sauce

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Samosa

2012-05-19T16:50:00.001-07:00

What is samosa?

Samosa is one of the most popular snack in India. The popularity of Samosa's has caught on in many western countries. Many westerners shop the Indian and Pakistani restaurants in their neighborhoods for samosa's.

Making Samosa is quite easy and requires two main steps. First make the dough for the pastry and then the filling is inserted in the dough shaped like a samosa and fried in hot oil.

Ingredients required to make samosa

1 Cup all purpose flour
2 tsp Butter
1/2 Cup chopped onions
1 Cup boiled, peeled and chopped potatoes
1/2 Cup green peas
1 Green chili (optional depending on taste)
1/2 tsp Ginger (optional)
1/4 Cup chopped cilantro leaves
1/2 tsp Red chili powder
1/4 tsp Baking soda
Salt to taste
Oil for deep frying

How to make samosa?

Boil, peel and chop the potatoes.
Make a liquid of water and all purpose flour in a bowl.
Take two tablespoons of oil in a pan and heat it.
Add onions and chopped green chilies to it.
(green chilies are optional, depends on how hot you want your samosa to be.)
Add green peas to it after frying for two minutes.
Cook for 3-4 minutes and add ground ginger, salt, red chili powder and chopped potatoes as the final ingredient.
Mix above ingredients well after turning off the heat.
Mix up all purpose flour, salt, baking soda and butter and make strong dough.
Make small balls of the dough and roll into thin circles of 5-6 inches.
Cut into half with the help of knife.
Smear liquid of all purpose flour and water on the sides and shape into cones.
Fill the cooked potato mix in the cones and close the sides.
Now heat the oil in a frying pan and when it is hot enough, put the samosa's in it. (Do not put samosa for frying when oil is not hot enough or oil will be soaked by samosa and ruin the taste. Oil must be hot before
frying the samosa.
Fry them on medium heat till they turn golden brown.
Samosas are ready to be served. Serve hot with sauce or chutney.

Kulfi

2012-04-09T14:47:00.000-07:00

Ingredients:
4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pista (pistachios), thinly sliced
1tbsp. skinned badam (almonds), finely ground (optional)

How to make Kulfi:

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

Chana Masala

2012-03-22T13:35:00.000-07:00

Chana masala is a popular vegetable dish in Indian, Pakistani & Nepalese cuisine. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. The dish is found throughout South Asia.

Ingredients:
15 oz can of chick peas

1 medium onion (chopped)
1 small tomato (chopped)
1 teaspoon garlic paste
1 teaspoon chana powder (alternate: curry powder)
½ teaspoon lemon juice
½ teaspoon black pepper
1 green chilli
1 teaspoon ghee or butter
Salt to taste

How to cook Chana Masala
1 Heat ghee on medium heat in pan.Sauté onions until light golden brown.
2 Add garlic, pepper, chilli and chana powder. Stir for few minutes.
3 Add chickpeas, salt, lemon juice and tomato.
4 Simmer for 8-10 minutes on low heat.
5 Serve hot with rice or roti.

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Mango Lassi

2012-03-22T13:29:00.000-07:00

Ingredients:

3 glasses of yogurt
1 glass of crushed ice
1 glass ripe mango pieces or pulp
sugar to taste
1 tbs. slivered almonds for each glass
A dollop of thick cream for each glass(optional)

How to make Mango Lassi

Put the yogurt, mango, ice and sugar/juice/pulp in a blender and bend till smooth.Pour out into glasses,top with a dollop of cream each and slivered almonds and serve.

Chapati

2012-03-22T13:21:00.000-07:00

Ingredients:

Dough for unleavened bread
Whole wheat flour for rolling out

How to cook chapati

Pinch off a golf-ball-sized piece of the bread dough.
Roll it out very thin on a well-floured surface.
Cook over low heat in skillet (try cast iron with no oil) until browned.
Turn and cook the other side.
Refrigerate the dough so you can make just as many chapatis as you need for each meal.
Variation : Roll the dough 1/8 inch thick or thinner and cut into small pieces with biscuit cutter or knife.
Drop into hot oil.
Turn.
Cooks quickly.

Sambar

2012-03-22T13:13:00.000-07:00

Ingredients:
Sambar is a very ancient south Indian recipe.It is a dal based vegetable stew,served usually with rice in both formal and everyday south Indian cuisine.Different variations of this recipe have been developed and adapted thoroughout southern India,mostly using toor dal,tamarind pulp,vegetables and spice mix.Taste differs depending on the selection of the vegetables and the spices used. Sambar is also served as a side dish with idly,dosai and vada for breakfast.

Tur dal - 100gms
Sambar Masala - 3 tablespoons
Drumstick - 2 (medium sized)
Lady's finger - 3 (cut into small pieces)
Brinjal - 1
Medium Onion - 1 (Cut into 6 pieces)
Medium sized potato - 1 (peeled and cut into very small pieces)
Curry leaves - 10
Coriander leaves - 1 table spoon (chopped)
Garlic - 1 teaspoon (chopped)
Dried red chilli - 2 Cut into pieces
Salt - 1/2 tablespoon
Tomatoes - 2 (medium sized cut into pieces)
Tarmarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil or Ghee - 2 table spoon
Asafoetidia (Optional) - 1 tablespoon
Mustard Seeds - 1 teaspoon

How to cook Sambar

Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, lady's finger, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Coconut Burfi

2012-03-22T13:06:00.000-07:00

Ingredients

1 cup shredded coconut ( can use fresh or frozen )
1 cup sugar
3 tbsp milk
1 tsp coarsely ground cardamom
2-3 tbsp ghee
about a tbsp ghee for greasing a dish

How to make Coconut Burfi

Grease a dish with ghee and keep aside ( cake pan of any shape will do )
Meanwhile, heat a pan over med heat.Add the sugar and 3 tbsp milk.
Keep stirring and increase the flame a little till the mixture starts bubbling and the sugar is completely dissolved.
Add the coconut grating immediately and keep stirring it. be careful not to burn the mixture. can reduce the flame to medium
stir for a while ( approx for 2 min) then add the ghee and stir some more
keep stirring till the coconut is well incorpaorated with the sugar mixture. and becomes a thick mass. you ll notice the mixture leaving the sides of the pan.Add the cardamom pwd and mix
remove from heat and spread it onto the greased dish immediately. about 1 and half inch thick.let set for 2 min. cut into diamond shape with knife. dont remove from the plate
let cool down to room temperature.
remove burfis from plate and serve
can store in air tight container and refrigerate for days

Badam Sandheko

2012-03-22T13:00:00.000-07:00

Ingrediants:

200 gm of Fried Peanuts
8 gm Ginger
Salt to taste
4 gm Chilly powder

8 gm Green Garlic
4 ml Mustard Oi1
4 slices Lemon
10 gm Ginger Garlic Paste

How to prepare Badam Sandheko

Roast the peanuts.
Marinate the roasted peanuts using salad oil, julienne of ginger and garlic.
Add two slices of lemon juice, salt to taste, ginger garlic paste, chilly powder and garnish it with fine chopped coriander leaves.

Gundruk or Sinki Soup

2012-01-21T04:48:00.000-08:00

Ingredients:
Gundruk/Sinki - 50 gms
Onion - 1 large, chopped
Tomato - 1 large, chopped
Dry red chilli - 2 pods
Turmeric powder - 1/2 tbsp
Salt - 1 tsp

How to make Gundruk or Sinki Soup:
1. Soak gundruk/sinki in water for 10 minutes.
2. Fry chopped onions with tomatoes and chillies till the onions get golden brown.
3. Add the drained and soaked gundruk/sinki to the fried onions, add turmeric powder and salt.
4. Cook the mixture with 2 cups of water for 10 minutes.
5. Serve hot with cooked rice.

Sel Roti

2012-01-21T04:27:00.000-08:00

Sel roti is made mainly of Rice flour, water, sugar, cooking oil and ghee. People sometime prefer banana and coconut mixed on it.
Some people use milk instead of water to make sel- paste. However, it is advisable to use water to preserve for longer period.

Sel roti is made and served through out Nepal in the festival of Tihar (Dipawali), during wedding parties and other ceremonies. It is essential food in most of Nepalese cultural and traditional events.

Ingredients:
• 1 kg Rice
• 500 ml Milk
• 100 gm Ghee
• 250 gm Wheat Flour
• Cardamom, Clove (optional)
• 200 gm Sugar (granulated)

How to make Sel Roti:
•Wash and soak rice overnight, drain excess water and grind into a fine paste.
•Then add butter, granulated sugar and some spices if desired into the rice paste. Add milk and water occasionally to make a batter and allow it to ferment at room temperature.
•Heat oil in a pan and pour the not too thick batter as continuous ring onto hot edible oil till they become gold brown.
•Sel Roti is served as confectionery bread with pickles or mutton curry.

Potato Chips

2011-12-23T04:25:00.000-08:00

Ingredients :

Potatoes
Oil for frying
Chilli powder
salt

How to make potato chips:

Remove the skin of a potato.

Cut chips briskly, using the chips-cutter.

Soak in water for 10 to 15 minutes. Then shift to colander.

Allow water to trickle down. Spread the chips on a piece of cloth and dry in sun for 10 to 15 minutes.

Dissolve salt in water, and keep aside.

Heat the oil in frying pan. Put the chips briskly but carefully into the hot oil.

Turn over now and then till the chips turn yellow.

Then gently pour 1 tbsp of salt solution and wait till the resulting noise completely stops.

Sprinkle a little chilli powder on chips removed from the pan.

Shift the fried chips to a colander and allow oil to trickle down.

When cool, keep the chips in an airtight container.

Egg Masala

2011-12-23T04:17:00.000-08:00

Ingredients :

4 eggs, hardboiled and shelled
2 onions, sliced finely

To be mixed together with little water
1 1/2 tsp chilli pwd
2 tsp coriander powder
A pinch of turmeric
1 tsp cumin powder
1 tsp garam masala
Salt to taste
1 tomato, chopped
1 tbsp Cilantro, chopped
2 tbsp gram flour
Cooking oil

How to cook Egg Masala:

Make 2-3 slits on each egg with a thin bladed knife and set aside.
Heat the oil and fry the onions till it becomes brown.
Now add the gram flour and fry till the gram flour is completely fried.
Add the powder paste and fry for 45 seconds. Add the tomatoes and Cilantro.
Add 1 cup of water and the eggs and keep it to boil.
Simmer for 5 minutes. Ready to serve.

Fruits Raita

2011-12-23T04:13:00.000-08:00

Ingredients:

2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste

How to make fruit raita

Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
Cup all fruits in small cubes and add to the curd.
Garnish the fruit raita with chopped coriander and pomegranate.

Paneer Pakora

2011-12-11T16:32:00.000-08:00

Ingredients:

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:

Mix first set of ingredients well.
Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Cut the paneer into thick cubes.
Sprinkle little salt, chili powder on the cubes
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

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Onion Bhajis

2011-12-11T16:25:00.000-08:00

Ingredients:

100g / 4oz Chick-Pea Flour or Gram Flour
1/4 teasp Chilli Powder
1/2 teasp Turmeric
1/2 teasp Baking Powder
Salt
1/2 teasp Ground Cumin
1 Large Onion, halved and thinly sliced
1 Green Chilli, deseeded and finely chopped
25g / 1oz finely chopped Fresh Coriander
Cold water to mix
Vegetable oil for deep frying

How to make Onion Bhajis

Sift the flour, chilli, turmeric, cumin, baking powder and salt into a large mixing bowl. Add the chopped coriander, onions and chillis and mix well.
Preheat the deep fat fryer to 180ºC / 350ºF.
Gradually add enough water to the flour mixture to form a thick batter mixing very well so the onions are well coated.
Very carefully drop spoonfuls of the mixture into the hot oil and fry until keep warm whilst you cook the remaining bhajis.
Drain well on kitchen paper and serve very hot.

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Bhindi Masala

2011-12-11T16:17:00.000-08:00

Ingredients:

Bhindi/Okra - 500 gms, cut into 3 inch pieces
Tomato - 2, roughly chopped
Onion - 2, sliced
Green chillies - 3, slit
Saunf - 1/2 tsp
Cumin seeds - 1 tsp
Garlic - 1 tsp, grated
Ginger - 1 tsp, grated
Red chilli powder - 1/2 tsp
Garam masala - 1 tsp
Coriander - 3 tbsp, finely chopped
Oil for frying bhindi
Salt as per taste

How to cook bhindi masala?

1. Fry the bhindi in hot oil till brown.
2. Drain excess oil on paper napkins and set aside.
3. Fry fennel and cumin seeds in 2 tbsp oil for 30 seconds.
4. Now add sliced onions and ginger and garlic and fry for 3 minutes till light brown.
5. Add chopped tomato, slit green chillies, red chilli powder and salt.
6. Cook covered on low heat until tomatoes become soft.
7. Add a little water to prevent the mixture from sticking to the pan.
8. Add the fried bhindi and garam masala and toss gently. Cook for 2 minutes.
9. Sprinkle coriander leaves and serve hot with roti or rice.

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Pani Puri

2011-12-11T16:05:00.000-08:00

Ingredients:

To make puri:

1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry

To make pani:

1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

How to make pani puri?
To make pani:

Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.

To make puri:

Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

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Aloo Chaat

2011-12-11T15:57:00.000-08:00

Ingredients

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying

How to make Aloo Chat?

Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.

In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander leaves.

You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

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Christmas Snowman Cookies

2011-12-11T15:47:00.000-08:00

Ingredients:

1 roll (16.5 ounces) refrigerated sugar cookie dough

1/4 cup all-purpose flour, plus more as needed

Gum drops

Miniature chocolate chips

Candy-coated chocolate candies

How to make christmas snowman cookies?

Preheat the oven to 350 degrees. Place the roll of cookie dough into a large mixing bowl. With a fork, break it into large chunks.

Sprinkle dough with flour. Knead the flour into the dough, until the dough is fairly stiff and no streaks of flour are visible. Divide in half and place the dough in the freezer for 10 minutes.

Remove dough from freezer and shape it into 1 1/2-inch balls, using your fingers. Roll each ball into a 10-inch rope, then place the rope onto an ungreased baking sheet. Beginning with the top, coil and roll the dough into a small spiral for the head. Starting at the other end of the rope, coil a larger spiral for the body.

The end result should look like one small ball attached to a larger ball.

With a sharp knife, cut gumdrops into the shape of hats. Place the hats on the snowmen’s heads. Make eyes and noses from mini chocolate chips and make buttons from the candy coated chocolate candies. Make teensy mouths from red gumdrops. Press into the cookies. Repeat with the remaining dough, spacing the cookies out on the baking sheets.

Freeze the cookies for about 10 minutes.

Bake the cookies for about 10 to 12 minutes, or until they are golden and set. Remove the baked cookies to a rack to cool completely.

Tags: cookies, christmas cookies, snowman cookies

Masala Chai (Indian Spiced Tea)

2011-12-09T08:46:00.000-08:00

Ingrediants:

• 1 Cup milk
• 2 Cups water
• 4 tsp Tea leaves
• 1 Piece cinnamon
• 1 Chunk dried ginger
• 3 Cardamoms, crushed
• 3 Cloves
• 2 Black peppers
• Sugar to taste

How to make Masala Chai?

• Boil two cups of water.
• Add all ingredients except sugar and milk.
• Boil for about 30 seconds.
• Allow it to stand for a minute.
• In a pot, heat the milk.
• Filter the tea into cups.
• Now add milk and sugar.
• Masala tea is ready to serve.

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