Kitchen Corner

Pasta Salad with Shrimp, Peppers, and Olives

2010-04-22T15:03:00.000-07:00

Ingredients
2 1/2 cups cooked angel hair (about 5 ounces uncooked pasta)
3/4 cup chopped plum tomato
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/3 cup chopped green onions
2 tablespoons fresh lemon juice
1 tablespoon chopped pitted kalamata olives
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried oregano
3/4 pound cooked medium shrimp, peeled and deveined
1 garlic clove, minced
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh parsley
Preparation
Combine the first 13 ingredients in a large bowl. Sprinkle with cheese and parsley.

Nutritional Information
Calories:
252 (26% from fat)
Fat:
7.2g (sat 2.4g,mono 2.9g,poly 1.1g)
Protein:
19.8g
Carbohydrate:
26.7g
Fiber:
1.8g
Cholesterol:
114mg
Iron:
3.6mg
Sodium:
249mg
Calcium:
111mg

Sheer khorma

2009-08-01T05:48:00.000-07:00

Ingredients
100 gms thin Vermicelli
1500 ml milk
250 gms sugar
50 gms cashew nuts chopped
50 gms almonds (soaked and chopped)
50 gms dates chopped
6 cardamom powdered
4 tsp ghee/clarified butter
250 ml water
Method
Fry the nuts in 2 tsp of clarified butter. Make a sugar syrup (one string consistency). Fry the vermicelli in the remaining clarified butter until golden brown. Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts. Serve hot or refrigerated.

Kitchen and cooking tips

2009-07-30T10:40:00.000-07:00

1-To keep potatoes from budding, place an apple in the bag with the potatoes.

2- To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

3-To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing.

4. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop-skillet will be much easier to clean.

5. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.

6. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato-it absorbs the excess salt for an instant "fix me up."

7. Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.
Place a slice of apple in hardened brown sugar to soften it back up.

8. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface, throw it away.

9. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

10. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

11. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

12. To get rid of itch from mosquito bite: try applying soap on the area, instant relief.

13. Ants, ants, ants everywhere ... Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march-see for yourself.

14. When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the scotch tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.

Ghulab jamun

2009-07-30T10:22:00.000-07:00

Ingredients
1 cup milk powder
1/4 cup maida
3 tbsp butter at room temperature
1/4 cup milk at room temperature
a pinch of baking soda
for syrup
1 1/4 cup sugar
1 cup water
1/2 tsp cardomam powder
few threads of Saffron (optional)

Directions
Mix milk powder, maida, salt and soda
Then add butter, mix again
Add milk mix again
leave for 10 mins
divide into 10 equal parts make small balls
heat the oil and keep ready
fry it in a low heat, at least for 7 to 8 mins into golden brown color
for syrup
combine all the ingredients and make it boil leave for 1 min and close the heat
pour the balls (jamuns) in syrup
serve warm

Palak Paneer

2009-07-30T10:11:00.000-07:00

Ingredients
4 cups Palak
1 cup water
salt
1 cup Paneer(cubes)
2 tsps jeera
3 sticks cinnamon
2 tbsp butter
1 big onion (sliced)
1/4 cup milk
2 tsps garlic(finely chopped)

Directions
Wash palak, put it in a pot,add salt and water, boil until just soft. Keep aside.
Heat 1 tbsp butter in a another pot, add jeera, garlic, cinnamon, green chillies, and onions, braise till garlic and onions turn golden brown. Put this in grinder with boiled palak (dont throw away the water in which the palak is boiled, you can use it for grinding or cooking). Grind into smooth paste.
Heat the remaining butter in a pot, add palak and paneer cubes, reduce the heat and cook for 15 mins.
Add milk, and cook again for 10 mins till thick.
Garnish with onion rings and slitted green chillies.
Serve with jeera rice or parathas

Daal Gosht

2009-07-30T09:56:00.000-07:00

Ingredients
1/2 kg mutton or chicken.
1 cup chana dal.
3 tbsps of ginger ,garlic paste.
1 tsp turmeric powder.
2 tbsp canned Tomato puree.
4 fresh tomatoes
salt to taste
Whole Spices ( 3 sticks cinnamon, 5 pods cardamon, 3 tsps jeera)
5 green chillies.
1 tbsp green chilly paste.
1 1/2 tsps garam masala.
chopped corriander leaves for garnishing.
2 big onions(sliced)
3 tbsps oil
1 lemon.
2 potatoes (cut into pieces and deep fry them)

Directions
Boil meat in 2 cups water, half of ginger, garlic paste and salt, until tender.
Boil dal seperately in little water and salt. The dal shouldnt be mushy.
Take oil in pan ,add whole spices, and green chillies,when they splutter add onions and fry till golden brown.
Peel and chop the tomatoes, add to the onions .add tomato puree, remaining ginger ,garlic paste, turmeric powder and salt. Braise for 10 mins on medium heat.
Add meat ( not the soup ) dal and potatoes, cover and cook for 15 mins on low heat,till all spices blend properly with meat.
Open the cover , add soup , garam masala pwd and lemon.
Cook for few mins on low heat .
Garnish with chopped corriander.
Serve with jeera rice or parathas.

Kandhari gosht

2009-07-30T09:52:00.000-07:00

Ingredients
500 gm boneless mutton
1/2 Ltr. fresh Anar (pomgrenate juice)
1 tbsp whole garam masala (whole clove, cardamom, mace, cinnamon etc)
3 tbsp veg oil/ghee
3 large onion chopped
2 tbsp ginger+garlic paste
1tsp cumin seed
1tsp red chilly powder
1 1/2 tbsp coriender powder
1/2 tsp mace+ cardamom powder
1/2 tsp garam masala powder
1 cup curd
1 cup milk
few saffron threads
salt to taste
few leaves of mint and coriander chopped for garnish

Directions
Soak mutton in Anar juice for six hours.
Soak saffron threads in one cup of milk and keep aside
Heat oil in a heavy bottom pan, put whole garam masala with cumin seeds.
When garam masala starts to crackle put chopped onions and fry till golden brown.
Add ginger-garlic paste and fry for two more minutes.
Add coriander powder, red chilly powder and stir fry for a minutes. Now add mutton with Anar/pomegrate juice and stir fry for two more minutes.
Add garam masala,mace-cardamom powder and salt, mix well.
Add curd and one cup of water and bring it to a boil.
Now we will cook it on Dum or with closed and sealed lid for 30 minutes.
We can seal the lid using dough.
When cooked garnish with chopped coriander and mint leaves.
Dish goes well with naan and Roti.

Balti gosht

2009-07-30T04:02:00.000-07:00

Ingredients
½ Kg Mutton (boiled in ½ litre of water)
½ cup Ghee
¼ tsp jeera
¼ tsp methi
¼ tsp kalonji
1 tsp garlic (chopped)
2 chopped onions
½ tsp kasoori methi
1 tsp balti garam masala
2 tbsp coriander leaves (chopped)
salt to taste
BALTI MASALA PASTE;
2 tbsp. dhania seeds
1 tbsp. white jeera seeds
7 gms. dalchini
1 tsp. saunf
1 tsp. mustard seeds
1 tsp. cardamom seeds
½ tsp. methi seeds
½ tsp. ajwain
¼ tsp. kalonji seeds
3 cloves
1 tsp. kasoori methi
2 bay leaves
10 curry leaves
Roast, cool and grind the whole spices. mix well with:
2 tsp. garlic powder
1 tsp. ginger powder
1 tsp. chilli powder

Directions
Heat ghee. Stir fry jeera, methi and kalonji. Add chopped garlic and fry.
Add chopped onions and fry till brown.
Add balti masala paste and the boiled meat. Stir fry for 5 min.
Now add kasoori methi and the mutton with stock. Simmer till done. Add balti garam masala, coriander leaves and salt to taste.
Simmer for 10 min. (till mutton is soft) and serve hot with bread of your choice.

Thandai

2009-07-13T15:42:00.000-07:00

Ingredients
• 1 liter Milk
• 2-3 cup Water
• 1/2 cup Sugar
• 1/2 tbsp Aniseed
• 1 tbsp Almonds
• 10-12 Peppercorns
• A few Saffron Strands
• 1/2 tsp Cardamom powder
• 1 tbsp Dried watermelon seeds
• 1/2 tbsp Poppy seeds
• 1/4 Cup fresh rose petals
How to make Thandai:
•
Boil the milk in a pan and allow it to cool.
•
Meanwhile soak aniseed, almonds, watermelon seeds, poppy seeds and rose petals in 2 cups of water.
•
Grind soaked ingredients to make a smooth paste.
•
Pour remaining water into this paste and strain through muslin strainer.
•
Extract the liquid into a vessel. Add the sugar, peppercorns, powdered cardamom, saffron and mix well.
•
Now blend the above-made mix with milk

•
Chill for about an hour before serving.

Strawberry Lemonade Slush

2009-07-13T15:40:00.000-07:00

Ingredients:
1 (16 ounce) Container fresh strawberries, sliced
• 3/4 Cup sugar (or to taste)
• 1 Cup cold water
• 3/4 Cup fresh lemon juice
• 2 Cups ice cubes
How to make Strawberry Lemonade Slush:
•
In a bowl stir together sliced strawberries with sugar; let stand at room temperature for 30 minutes.
•
In a blender process the strawberry/sugar mixture with cold water, lemon juice and ice cubes until smooth.
•
Pour into 2 large glasses.
•
Strawberry Lemonade Slush is ready.

Lemon Tea

2009-07-13T15:22:00.000-07:00

Ingredients

• 2 Cups water

• 1 tsp Tea powder

• 1/2 Cup lemon juice

• Sugar to taste
How to make Lemon Tea:
•
Put water on heat
•
Add tea powder and lemon juice.
•
Boil it.
•
Add sugar to taste.
•
Lemon tea is ready.

Carrot and Apple shake

2009-07-13T15:18:00.000-07:00

Ingredients for Carrot and Apple Shake
½ cup (100 ml) fresh squeezed carrot juice

½ cup (100 ml) pulpy apple juice

2/3 cup (200 ml) kefir

1 tablespoon honey
Recipe of Carrot and Apple Shake
Blend carrot and apple juice.
Add fresh cooled kefir.
Sweeten with a tablespoon of honey if desired.
Blend in a blender or just mix well.
Pour in glasses and enjoy your shake

Mango lassi

2009-07-13T15:11:00.000-07:00

Ingredients
• 4 cup plain Yogurt
• 1 cup Water
• 1 cup Mango Pulp
• 1/2 cup Sugar
• 1/4 cup Pistachios (grounded)
How to make Mango Lassi:
•
In a blender, combine the yogurt, water, mango pulp, and sugar.
•
Whisk briskly until completely mixed. Refrigerate.
•
Sprinkle the ground pistachios over the top and serve.

Bhang Lassi

2009-07-13T15:05:00.001-07:00

Ingredients
• 1/2 Ounce cannabis

• 2 Cups warm whole milk

• 1/2 Cup sugar

• 1 tbsp Coconut milk

• 1 tbsp Almonds, chopped

• 1/8 tsp Ginger, powdered

• 1 Pinch garam masala

• 1/2 tsp Grenadine

• 1 Cup water
How to make Bhang Lassi:
•
Bring water to a boil in a teapot and add cannabis to it.
•
Brew for about 7 to 10 minutes, then strain.
•
Gradually grind the strained cannabis along with 2 tbsp of milk, repeat this process several times.
•
Strain the milk into another bowl and keep aside.
•
Add a little more milk to the cannabis and grind it along with the almonds, repeat this several times.
•
Remove the cannabis and pour the milk, coconut milk, grenadine and boiled water into a container.
•
Combine ginger, sugar, and garam masala with it, keep stirring.
•
Bhang Lassi is ready to serve.

Mutton Chops

2009-07-13T15:05:00.000-07:00

Ingredients
Mutton Chops about 2 lbs.
Yogurt 2 cups.
Onion 2 medium.
Ginger Paste 1tsp.
Garlic Paste 1tsp.
Salt 1 tsp or according to taste.
Red Chilli 1 tsp or according to taste.
Coriander seeds 1 tblsp.
Cumin seeds 1tsp.
Oil 3 tbsp.

Directions:
Heat oil in a wide, medium depth pan.
Add the mutton chops, ginger paste, garlic paste, and fry until chops change color .
Now add all the dry ingredients and yogurt.
Fry for another 5 minutes.
Cover and set on medium-low heat for about 30 minutes, or until meat is tender (keep cooking by adding a little bit of water if necessary).
Turn up the heat to medium-high and fry until yogurt dries and chops are a nice golden brown.
Garnish with sliced onion and tomato rings and serve with naan or tandoori roti.

Mexican Hot Chocolate

2009-07-13T14:56:00.000-07:00

Ingredients
1/4 Cup unsweetened cocoa
• 1/4 Cup granulated sugar
• 3/4 tsp Ground cinnamon
• Dash of salt
• 1 Quart (4 cups) milk, divided
• 3/4 tsp Vanilla extract
• 1/2 Cup cream
How to make Mexican Hot Chocolate:
•
In a small bowl, combine cocoa, sugar, cinnamon and salt.
•
Heat 1 cup of milk in a saucepan, till it starts bubbling.
•
Stir in cocoa mixture and whisk until smooth.
•
Bring to a boil over low heat, stirring constantly.
•
Stir in remaining 3 cups of milk and return to boiling.
•
Before stirring, whisk until frothy.
•
Stir in cream and vanilla and then heat through.
•
Mexican Hot Chocolate is ready.

Chicken Masala

2009-07-13T14:54:00.000-07:00

Ingredients
Chicken 1 whole cut in small pieces.
Onions 2 medium chopped.
Tomatoes 5-6, cut.
Salt 1 1/2 tsp.
Red chili 1 1/2 tsp.
Crushed Garlic 1 tbsp.
Crushed Ginger 1 tbsp.
Fresh Coriander leaves chopped.(for garnishing)
Green Chili 4-5.(for garnishing)
Coriander seeds 2 tbsp.
Kalonji 1 tsp.
Cooking oil 1/2 cup.

Directions:
In a large saucepan over medium heat, brown onions till golden.
Now add the chicken, and stir.
Add the remaining ingredients and cook over medium flame.
When the oil seperates from the chicken cook for additional 15 minutes, and keep stiring.
When the meat is cooked, reduce heat and cook for an additional 5 minutes.
Garnish with fresh corriander and green chili, and serve with roti or nan.

Lemonade

2009-07-13T14:52:00.000-07:00

Ingredients
• 1 cup Lemon juice

• 1 cup Water ( for syrup)

• 1 cup Sugar

• 3-4 cup Chilled Water

• Lemon Slice/Mint Leaves(optional)
How to make Lemonade:
•
Heat a cup of water in a pot and add sugar to it .
•
Stir the mixture properly until the sugar gets dissolved. Allow it to cool.
•
Add lemon juice and chilled water to it. Stir well.
•
Garnish with mint leaves or lemon slices.
•
Lemonade is ready.

Iced Tea

2009-07-13T14:51:00.000-07:00

Ingredients
• 1 Cup Fresh Cold Water

• 1/4 tsp Tea Powder

• 2 tsp Sugar

• 1-3 Ice Cubes

• 1 Medium Sized Lemon ( cut into thin slices)
How to make Iced Tea:
•
Take fresh cold water in a non reactive pot and bring it to a boil.
•
Add sugar as soon it gets boil.
•
Add tea powder, cover the lid and steep for 5 to 8 minutes. Allow it to cool.
•
Fill serving glasses with ice and pour the tea in them to serve.
•
Now garnish it with a thin lemon slice by placing it on the rim of the glass.
•
Serve and enjoy.

Cold coffee

2009-07-13T14:48:00.000-07:00

Ingredients:
• 1 tbsp Filter Coffee

• 100 ml Chilled milk

• 2 tsp Hot water

• 1 tsp Sugar

• Ice cubes
How to make Cold Coffee:
•
Mix sugar,coffee and hot water.
•
Blend it wll till it turns foamy.
•
Add chilled milk.
•
Keep it in refrigerator for 15 minutes.
•
Serve it with ice cubes

Fruit Punch

2009-07-13T14:46:00.000-07:00

Ingredients
• 1-1/2 Cup orange juice

• 1-1/2 Cup lemon juice

• 2 Cup sugar

• 1 Cup water, boiling

• 1/2 Cup of pineapple juice

• 1 Bottle of ginger ale

• Ice cubes as required

• Fruit slices for garnishing
How to make Fruit Punch:
•
Dissolve the sugar in the boiling water and allow it to cool.
•
Pour it in a punch bowl and add the fruit juices to it, mix well.
•
Add the ginger ale and ice cubes to it.
•
Serve and garnish with fruit slices.

Cindrella

2009-07-13T14:42:00.000-07:00

Ingredients:
• 2 oz Pineapple juice
• 2 oz Orange juice
• 2 oz Lemon juice
• 4 oz Club Soda
• Dash of grenadine
• Orange & pineapple slices for garnishing
How to make Cinderella:
•
Put some ice cubes in a shaker and pour the juices into it.
•
Shake it well.
•
Strain into a chilled cocktail glass.
•
Add club soda and then grenadine.
•
Garnish with orange and pineapple slices.
•
Serve it chilled.

Low and Light Chicken Shashlik

2009-07-13T14:39:00.000-07:00

Ingredients

2tbsp natural unsweetened yogurt

Garlic cloves, crushed

1tsp root ginger, peeled and finely grated

½ tsp coarsely ground black pepper

1tsp ground coriander

A pinch of chilli powder

1tsp ground cumin

¼ tsp salt

2tsp tomato puree

4 skinless and boneless chicken breasts, chopped into 2cm cubes

1 onion, cut into chunks

2 tomatoes, cut into quarters

1 green pepper, deseeded and cut into chunks

2tbsp rapeseed oil
METHOD

1, Soak 8-10 wooden skewers. In a bowl, mix together the yogurt, garlic, ginger, black pepper, coriander, chilli powder, cumin, salt and tomato puree. Add the chicken and mix well, coating all the pieces. Cover and refrigerate for 2-3 hours.

2. Thread the chicken onto the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 mins until cooked through and golden brown.

3. To achieve the sizzling effect, heat an iron plate. Then place the chicken skewers onto the plate and splash a few drops of water and oil on it.
Cook's tip: Try this with other veg too like mushrooms and baby corn. You can also cook this on a barbecue - just make sure the chicken is cooked thoroughly and don't use any leftover marinade to brush the cooked chicken with.

Chicken Stock

2009-07-13T14:38:00.000-07:00

Ingredients
1 Whole Fresh Chicken (or leftover chicken parts)
• 5-6 cups Water
• 1 Dried Bay Leaf
• Salt to taste
• 3 stalks Fresh Parsley
• 1 sprig Fresh Thyme
• 6 Black Peppercorns
• 1 Carrot (peeled and roughly chopped)
• 1 Onion (peeled and quartered)
• 1 stalk Celery (roughly chopped)
How to make Chicken Stock:
•
Take a stock pot and put the chicken, vegetables, salt and pepper in it.
•
Pour water so that the ingredients get immersed. Heat the pot and bring water to boil.
•
Once boiled, skim off the impurities that have appeared on the surface. Now, reduce the flame to medium simmer.
•
Let it boil uncovered for at least 4 hours. Occasionally, skim off the froth that comes to the surface.
•
After the due time, remove the bones and chicken, and strain the stock.
•
If making stock for future use, reduce the stock by boiling it for another few hours so as to make it more concentrated and easier to store.
•
Otherwise, Chicken Stock is ready to relish.

Black Widow

2009-07-13T14:36:00.000-07:00

Ingredients
• 1-1/2 oz. Vodka
• 3 oz. Dark Grape Juice
• 1 tsp Raw Sugar
• 4 slices Fresh Ginger
• 6 Blackberries
How to make Black Widow:
•
Take a mixing glass and mix blackberries, ginger and sugar together in it.
•
Now add vodka and dark grape juice to the above.
•
Fill the remaining mixing glass with ice and shake well.
•
Pour the contents into a Martini glass.
•
Garnish the drink with 2 blackberries.
•
Black Widow is ready to drink. Serve chilled.