Cooking dinner can be a constant worry for some people, and it can also be major cause of stress!  The majority of modern working individuals are constantly multi-tasking.   Always being on the go is now the norm.

Further, you can see a lot of successful career-oriented individuals who have to juggle a demanding career along with the kids’ school activities, spending quality time with the family, and they’re also stuck with the responsibility of preparing dinner!

Good thing that you don’t have to be a gourmet chef in order to prepare a decent meal. There are many http://www.foodonthetable.com/easy-dinner-tips that are readily available on the internet.

One question you should ask yourself is how do we cook meals that are healthy and taste good without spending a lot of time in the kitchen? Here are a number of great ways to set up fast and simple meals that the entire family can enjoy.

Are you one of those people who doesn’t feel like cooking a delicious meal after a stressful day at work? Why not stop by your local supermarket or high-end grocery store?  You can find pre made meals that are delicious and hassle-free. Craving for some chicken salad, rotisserie chickens, or some pasta salad?

The grocery store should be able to prepare this for you.  You can also go check out their salad station or bar in case you are in the mood for some healthy greens.  There are also pre-made salads that can you can serve again as a side with a rotisserie chicken. For dessert, serve up some ice cream with sliced fruit on the side. With grocery stores, all you have to do is follow the aisles, purchase, and serve. Easy and hassle-free!

Setting up a family dinner can be as easy as one-two-three when you have the right gadgets in your kitchen.  They make the task of getting your dinner done in no time.  Here are several kitchen tools and appliances that may make your task a lot easier and hassle-free.

Who doesn’t own a crock pot? No question about it.  Every household should have a crock pot or two.  You can make use of this for your slow-cooker stews.  This is very convenient because all you have to do is store the stew then serve it as leftovers even days later.  If you feel like you are running out of fresh ideas, try checking out Food Networks’ http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pork-with-noodles-recipe/index.html, http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-texas-chili-recipe/index.html, and various http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pork-stew-recipe/index.html.

This amazing kitchen tool may not perform as quickly as a Panini grill does, but preparing stir-fried dishes has its advantages.  What else?  Own a wok!  A stir-fried meal can be prepared ahead and even in bulk.  You can then store it and keep it for days!

There are a few “rules” to using the wok. For example, cook your ingredients ahead of time and only use oils that can be heated to a high temperature (like peanut oil, corn oil, or soybean oil). Always cook your meat or poultry first, followed by the faster cooking vegetables and stir vigorously! All you need to make a nutrient-rich http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-broccoli-stir-fry-recipe/index.html is some chicken, scallions, garlic, soy sauce, sesame oil, and broccoli. Once cooked together, these ingredients can be served of some jasmine rice or noodles.

Ingredients:-

• Maida-1/2 kg
• Sugar-750 gm
• Water-2 cups
• Milk-1/2 ltr
• Coconut grated-1 cup
• Bananas-6 (optional)
• Dry fruits-25gm
• Fennel seeds (Saunf) – 2 tsp
• Green cardamom powder – 1 tsp
• Oil to fry

  Method:-
  1).Take maida in a bowl and mix milk in it by adding little by little. Mix mashed banana
  also if you like.
  2. Add fennel seeds and 1/2 tsp cardamom powder, and leave the batter aside to rest.
  3. Now to make sugar syrup, take sugar and water in a large vessel and bring it to boil,
  stirring continuously.
  4. Remove from heat and add rest of the cardamom powder and saffron, if desired. Set aside.
  5. Heat oil in a kadai and pour 1 small ladle of the batter, for frying.
  6. Fry the pua on both sides till golden brown.
  7. Take out the fried pua from oil and transfer to the sugar syrup immediately. Finish frying
  the rest of the puas in the same way.
  8. Take out syrup soaked puas or “Ras puas” from the sugar syrup, and serve hot.

http://www.flickr.com/photos/sudip_lenz/

Ingredients:-

For malai

• Milk- 4 Measuring cup
• Lemon juice dissolved in water- 2 tbsp lemon juice dissolved in 1 tbsp of water
• Sugar- 1 1/2 cup
• Water- 4 cups
• Cardamom powder- 1/4 tsp

For ras

1. First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
2. Bring 4 cups of milk to boil in another pan . Now to curdle the milk add lemon juice to it stirring continously.
3. Then drain it in muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth.
5. Ensure that there is no water remaining.
6. In a pressure cooker take 3 cups of water and 1 cup of sugar.
7. Take the chenna out of the cloth in a dish , mash it and make around 15 small size of balls out of it.
8. Toss that balls in the pressure cooker and bring two whistle.
9. In the mean time see the milk for ras may be ready.
10. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
11. As the pressure cooker is warm now open it take out the balls of chenna with the spoon in a dish and let the water drain by pressing it little and let it cook.
12. When the milk is cool add chenna balls to it and garnish with almonds,saffron and pistachios.
13. Refrigerate it.
14. Now it is ready to serve.

Note: While putting chenna balls in the pressure cooker do not put one on the other. Put number of pieces depending on the size of the pressure
cooker .

Photograph courtesy by http://www.flickr.com/photos/melaniewong/

Chef Kathy (an award winning chef) shares 25 of her favorite pork tenderloin recipe. Each recipe is photographed for presentation purposes and promises to make you “justly” famous!

All of the ingredients for these recipes can be found at any decent super market, and if you can cut with a knife, stir with a spoon, turn on an oven and read a recipe – YOU CAN DO THIS!

But why pork tenderloin?

In Chef Kathy’s own words:

• With no bone and very little fat, there’s no waste in pork tenderloin!
• Pork Tenderloin is one of the quickest-cooking cuts of meat. You can grill tenderloin over direct heat in less than 10 minutes!
• Cooking pork tenderloin lends itself to varied methods and presentations. You can slice it into thick medallions and fan it on a plate. You can cut it before cooking and skewer it for kebabs. You can even use it in a stir-fry!
• It works equally well as a weeknight entree or an elegant dinner-party centerpiece. Stuffed pork tenderloin is particularly impressive!
• Pork tenderloin can be served hot or room temperature, making it perfect for potluck, picnics or a buffet. You can also pre-slice it and offer various dipping sauces!

And, pork tenderloin makes great leftovers for sandwiches!

http://tastofind.gourmet150.hop.clickbank.net/

Ingredients:-

• Almonds soaked overnight-1 1/2 cup
• Hot milk-3 cups
• Ghee-250 gm
• Sugar-1/2 to 1/3 cup

Method:-

1. Peel the almonds, wash and grind it to a fine paste.
2. Heat ghee in a heavy pan.
3. Add almond paste and cook on first high then slow flame, stirring continuosly.
4. When it turns  light brown and aromatic , pour hot milk and stir.
5. As the mixture tends to splatter use a long-handled spatula.
6. When the mixture thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
7. Decorate with chopped nuts and serve hot.

So many ways to prepare this affordable dinner! Mix it up…Slow-Cooker Burgundy Meatloaf, Meatloaf Burritos or Just Like Mom’s Meatloaf!

Price: $0.99

http://www.amazon.com/exec/obidos/ASIN/B004FV4TOI/ref=nosim/dksp-20

Inject marinades, sauces, cream fillings, and even dry spices into your food with ease using the 4 in 1 flavor injector from Progressive. Compatible with beef, poultry, fruits, and pastries, the injector uses a comfortable, two finger grip design and includes 3 needle tips. Essentially a giant syringe, it has graduated measurement markings on the side up to 5 teaspoons, or 25 milliliters. The tips can be stored inside the injector when not in use, and the stylish black design looks great in a variety of kitchens.

Price: $12.95

http://www.amazon.com/exec/obidos/ASIN/B0018MK0TA/ref=nosim/dksp-20

Ingredients:-

• Sago (sabudana) -1 1/2 cups,
• Potatoes, boiled and mashed-3 medium,
• Roasted peanuts,coarsely grounded -1 cup
• Green chillies, finely chopped- 3
• Fresh coriander leaves, finely chopped- 2 tablespoons
• Sendha namak (rock salt)  to taste
• Oil to deep fry

Method :-

1. In a bowl, soak the sago for about 8 hours, or overnight (See tips below for the method)
2. Drain off excess water in the morning.
3. Now mix together sabudana, mashed potatoes, grounded peanuts, chopped green chillies, coriander leaves and sendha namak.
4. Mix thoroughly.
5. Divide into sixteen lemon sized balls, flatten between palms of your hands.
6. Heat sufficient oil in a kadai and deep fry the vadas in hot oil till golden brown.
7. Serve hot with curd or raita).

Useful Tips:

• While draining the Sabudana make sure that there is no water remaining. You can sprinkle some water after draining
• Cover and leave overnight. This results in perfectly fluffed sago.
• For best results, Roast the peanuts and grind coarsely do not leave the peanuts in big chunks. It should be a fine powder with a few coarse pieces.

Something for every taste and a quick & easy dinner to bring your family to the table! Try Old-Fashioned Mac & Cheese, Ranchero Macaroni Bake and Zesty Slow-Cooker Mac & Cheese!

Price: $0.99

http://www.amazon.com/exec/obidos/ASIN/B004FV4TSO/ref=nosim/dksp-20

Ingredients:-

• Wheat flour-1 1/2 cups
• Gram flour-1/2 cups
• Chilli powder-1 1/2 tsp
• Oil-1 tbsp
• Salt to taste
• turmeric powder-1/2
• asafaetida-2-3 pinches
• Cumin seed-1/2 tsp
• Oregano seeds-1/2 tsp
• Coriander finelly chopped
• Water

Method:-

1. Adding all the above ingredients knead a slightly stiff dough and cover with wet cloth. Break off bits and make small potato sized balls.
2. Roll to 3-4mm thickness.
3. Place on tawa as for phulka once brown spots appear place directly on gas flame and puff,with the help of tongs.
4. Apply ghee or butter .
5. Serve hot with any pickles ,sweetened mango preserve,curds or jam.

Photograph courtesy by http://www.flickr.com/photos/adoroz/