What's Cooking, Mom?

Kerala Style Malabar Fish Biriyani

2015-01-31T10:56:00.000-08:00

Ingredients

For fish masala
King fish - ½ kg
Onion - 2 big
Crushed Ginger & garlic - 1 tablespoon each
Crushed green chilli - 1 tablespoon
Tomato - 3 medium
Coriander powder - 1 tbsp
Curd - ¼ cup
Ghee/dalda - 1 tbsp
Oil

For marination
Chilli powder - 2 teaspoon
Pepper powder - ½ teaspoon
Turmeric powder - 1 teaspoon
Ginger & garlic - 1 table spoon each
Small onion - 3,4
Fenugreek - a pinch
Mustard - a pinch
Salt

For white paste
Coconut - 2 tablespoon
Poppy seeds - ½ tablespoon
Cashew nuts - 1 tablespoon (soaked in water)

For rice
Basmati rice - 2 cups
water - 4 cups
Cardamom - 6
Cinnamon - 2 medium size stick
Clove - 6
Ghee - 2 tbsp
Lemon Juice - 1-2 tablespoon
Salt

Instructions
Grind together all the ingredients for marination into a fine paste. Marinate the cleaned fish pieces with this

paste for ½ an hour.
Grind together the ingredients for white paste & keep aside.
Shallow fry the marinated fish till it is half cooked.
Add 1 tablespoon ghee to this oil & saute the onion till it becomes soft. Add the crushed ginger, garlic & green
chilli & saute for 3 minutes. Add 1 teaspoon coriander powder. When the oil starts appearing add the tomatoes.
When the tomatoes are cooked well add ¼ cup curd. Mix well. Add the shallow fried fish pieces. Make sure that the fish pieces are covered with gravy. After 5 minutes add the white paste. When the gravy becomes thick & fish is cooked

remove from fire.
Heat 1 tablespoon ghee in a pan and add the whole masala (cardamom, cloves & cinnamon). Add the washed rice.
When the rice starts cracking add 4 cups of boiling water, salt, coriander & mint leaves & lemon juice. Cook the rice
till the water is completely dried.
Butter a baking dish. Spread one layer of fish masala first & a layer of rice on top of it. Repeat the same. Top
layer should be rice.
Preheat the oven at 200 C, 10 mins before baking. Reduce the oven temp to 180 C and bake for 20-25 minutes. Spread
a wet cloth over the dish while baking. Garnish with fried onions,nuts, raisins. Serve the biriyani with
raitha,mango chutney & pappad.

Notes
Stove Top Method:

If you dont have an oven to bake the biriyani, do the following method.

1. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid.

2. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the

lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt.

3. Also place a pan of boiling water on top of the biriyani vessel at the same time.

Make sure you stir the fish masala gently, otherwise the fish pieces may break. There are chances of fish pieces

breaking and the bones get mixed up in the gravy, even if you stir gently. So be careful about the separated bones,

while serving children.

Cuisine - May 2012

2012-04-24T17:12:00.002-07:00

Cuisine - May 2012

English | PDF | 180 pages | 73.8MB

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.

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delicious - May 2012

2012-04-24T17:10:00.000-07:00

delicious - May 2012

English | PDF | 172 pages | 66.9MB

A magazine that celebrates food and the people who produce it, from favourite ABC TV chefs to passionate 'foodies' from around Australia and the rest of the world. Whether you, as a reader, want a simple but delicious midweek meal or a more impressive dinner-party menu, we’ve got the recipes and tips you'll need.

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Saveur - May 2012

2012-04-24T17:08:00.000-07:00

Saveur - May 2012

English | PDF | 84 pages | 45.1MB

Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.

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Food Network - May 2012

2012-04-24T16:58:00.004-07:00

Food Network - May 2012

English | PDF | 225 pages | 89.9MB

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

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25 Beautiful Kitchens - May 2012

2012-04-24T16:56:00.003-07:00

25 Beautiful Kitchens - May 2012

English | PDF | 176 pages | 62.9MB

25 Beautiful Kitchens is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream kitchen and enjoy looking at other people's kitchens, designs and styles for inspiration.

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Herb Companion - May 2012

2012-04-24T16:54:00.001-07:00

Herb Companion - May 2012

English | PDF | 84 pages | 35.2MB

Articles of the Herb Companion cover everything from recipes and reviews to people and places. Every two month a jam packed issue will get you started on living a healthier, better-balanced and more meaningful life!

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Herb Companion - March 2012

2012-04-24T16:52:00.002-07:00

Herb Companion - March 2012

English | PDF | 84 pages | 37.6MB

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Vegetarian Times - April/May 2012

2012-04-24T16:48:00.005-07:00

Vegetarian Times - April/May 2012

English | PDF | 92 pages | 37.4MB

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all.

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delicious - April 2012

2012-04-24T16:46:00.006-07:00

delicious - April 2012

English | PDF | 156 pages | 65.6MB

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Super Food Ideas - April 2012

2012-04-24T16:44:00.003-07:00

Super Food Ideas - April 2012

English | PDF | 100 pages | 101.48 MB

Super Food Ideas offers simple solutions to the never-ending ‘what’s for dinner?’ dilemma. It’s an action magazine that lives in the kitchen, not on a coffee table, and is designed to make shopping and cooking easier. The magazine provides busy individuals and families with easy recipes and meal solutions, using readily available ingredients and simple techniques. Each issue contains hundreds of tempting recipes, nutritional information, helpful cooking tips and fantastic competitions – all for a great-value price.

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Food Network - April 2012

2012-04-24T16:41:00.006-07:00

Food Network - April 2012

English | PDF | 190 pages | 75.7MB

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Caramel Rice Pudding

2012-04-24T13:48:00.000-07:00

Caramel Rice Pudding

Ingredients

1/2 cup arborio rice or short-grain rice

1 Tbs. Butter or margarine

3 cups milk

1/2 tsp. Ground cinnamon

1 tsp. Vanilla

1/3 cup caramel ice cream topping

1/3 cup sugar

2 drops hot water

Preparation

1. In a medium saucepan cook and stir uncooked rice in hot butter or margarine for 2 minutes. Carefully stir in milk and cinnamon (mixture may spatter). Bring to a low boil. Cover and cook over low heat about 30 minutes or until most of the milk is absorbed, stirring occasionally. (Mixture may appear curdled.) Remove saucepan from heat. Stir in vanilla. Swirl in caramel ice cream topping. Transfer to four individual serving bowls. Keep warm.

2. In a small saucepan heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Do not stir until sugar begins to melt. Reduce heat and cook for 3 to 5 minutes more or until sugar is melted and golden in color. Remove pan from heat. Stir in the 2 drops hot water. Quickly drizzle topping over each serving of rice pudding.

Makes 4 servings.

Chocolate Covered Easter Eggs

2012-04-24T13:42:00.000-07:00

Chocolate Covered Easter Eggs

Your friends and family will be amazed when you bake them a delicious and beautifully decorated cake. With these easy to follow recipes and tips, anyone can prepare perfect bakery quality cakes at home

Ingredients

1/2 cup butter, softened

1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened

2 1/2 pounds confectioners' sugar

1 cup creamy peanut butter (optional)

1 cup flaked coconut (optional)

1 cup unsweetened cocoa powder (optional)

2 cups semisweet chocolate pieces

2 tablespoons shortening or vegetable oil (optional)

Preparation

In a large bowl, mix together the butter, vanilla, and cream cheese.

Stir in confectioners' sugar to make a workable dough.

For best results, use your hands for mixing.

Divide the dough into four parts.

Leave one of the parts plain.

To the second part, mix in peanut butter.

Mix coconut into the third part, and cocoa powder into the last part.

Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet.

Refrigerate until hard, at least an hour.

Melt chocolate chips in a heat-proof bowl over a pan of simmering water.

Stir occasionally until smooth.

If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins.

Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set.

Refrigerate for 1/2 hour to harden.

2012-04-19T09:15:00.000-07:00

Fusion-

Wok tossed chicken with peppers and greens

INGREDIENTS

200 gm sliced chicken breast

25 gm Chinese cabbage

25 gm bok choy

2 tsp chopped green chillies

2 tbs corn flour

2 tsp dark soya sauce

2 tsp red chilli paste

2 tsp white pepper

1 chopped onion

1 tbs chopped ginger

1 tps chopped garlic

1 tbs refined flour

1 egg

1 tsp five spice powder

1 tsp tomato sauce

1 tsp Rice Wine

Diced bell peppers

Salt to taste

Oil

Chopped spring onion to garnish

METHOD

Mix chicken pieces, corn flour, refined flour, dark soya sauce, chilli paste, salt and egg in a bowl.

Deepfry the marinated chicken pieces till golden brown colour. Set the chicken a side.

In a wok add 1tbs oil and heat.

Add garlic, ginger, green chillies, and sauté.

Add onion and bell peppers and continue to sauté.

Add 1tsp red chilli paste and 1tbs dark soya sauce, tomato sauce and stir.

Add chicken stock and bring to boil.

Add fried chicken pieces,Chinese cabbage, bok choy and toss.

Dissolve remaining corn flour in little water and add to chicken pieces and mix well.

Add salt, cooking wine and cook for a minute.

Garnish with spring onion.

ROASTED ROSEMARY PORK

2012-04-01T09:25:00.003-07:00

ROASTED ROSEMARY PORK

With Asparagus

3 Tablespoons olive oil

2 Tablespoons Dijon mustard

2 Tablespoons fresh lemon juice

3 large garlic cloves, minced

4 teaspoons chopped fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 (5-pound) center-cut pork loin roast

2 pounds fresh thick asparagus spears, trimmed and blanched

Preheat the oven to 400 degrees.

Mix the olive oil, mustard, lemon juice,

garlic, rosemary, salt and pepper in a bowl.

Reserve 1 Tablespoon of the olive oil mixture.

Spread the remaining olive oil mixture over

the fat side of the pork and arrange on a

wire rack in a roasting pan.

Place the pork in the oven and reduce

Â the oven temperature to 325 degrees.

Roast for 2 hours.

Toss the asparagus with the reserved

olive oil mixture in a shallow dish.

Arrange the asparagus around the pork

and roast for 15 to 20 minutes longer or

until a meat thermometer registers 160

degrees for medium or 170 degrees for

well done

Slice the pork and serve immediately

with the asparagus.

Roasting the asparagus along with the pork gives it

a delicious flavor.

SERVES: 12

THAI TUNA TOSS

2012-04-01T09:17:00.000-07:00

THAI TUNA TOSS

A serving of this one-bowl meal has

just 268 calories per serving. It gets

a punch of protein

(30 grams to be exact) from the tuna,

making it a smart choice for a

diabetic meal plan.

MAKES: 4 servings

CARB grams per serving: 14

6 cups shredded napa or Chinese cabbage

12 ounces cooked tuna, broken into chunks,

or 2 6-ounce cans very

low-sodium chunk white tuna,

drained

1 red or yellow sweet pepper,

cut into thin strips

1 cup fresh snow pea pods,

trimmed and halved crosswise

1/4 cup sliced green onion

1/2 cup rice vinegar

1 tablespoon sugar

1 tablespoon reduced-sodium soy sauce

1 teaspoon toasted sesame oil

1/4 teaspoon ground ginger

1/8 - 1/4 teaspoon crushed red pepper

2 tablespoons chopped cashews

Combine cabbage, tuna, sweet pepper, pea pods,

and green onion in a very large bowl.

Gently toss to mix.

For dressing, combine rice vinegar, sugar, soy sauce,

toasted sesame oil, ginger, and crushed red pepper

in a screw-top jar. Cover and shake well.

Pour dressing over cabbage mixture; toss to coat.

Serve immediately or cover and chill up to 12 hours.

Sprinkle with cashews before serving.

SAUTEED CHICKEN BREASTS

2012-04-01T09:09:00.000-07:00

SAUTEED CHICKEN BREASTS

with Simple Chive Sauce

MAKES: 4 servings

SERVING SIZE:

1 chicken breast and 3 tablespoons sauce

CARB GRAMS PER SERVING: 9

4 (4 oz) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons whole wheat flour

1 tablespoon olive oil

1/2 cup finely chopped shallots

1/2 cup dry white wine-OR-reduced-sodium chicken broth

1 cup reduced-sodium chicken broth-OR-chicken stock

1 tablespoon snipped fresh chives

Sprinkle chicken breasts with the salt and pepper.

Place flour in a shallow dish; dip chicken in flour,

turning to coat all sides.

Preheat a large skillet over medium-high heat.

Add oil to skillet; swirl to lightly coat skillet.

Add chicken breasts, smooth sides down;

cook about 5 minutes or until the chicken

is golden brown.

Turn chicken over; cook for 4 to 5 minutes

more or until chicken is no longer pink

(170 degrees F). Transfer chicken to a

warm serving platter; set aside.

FOR SAUCE

Add shallots to hot skillet; cook for 2 minutes,

stirring frequently. Carefully add wine; cook

about 1 minute more or until the liquid is

reduced by half, stirring to scrape up any

browned bits from bottom of skillet.

Add chicken broth to skillet; cook for 3 to 4

minutes or until liquid is reduced by half.

Stir in chives. Return chicken to skillet;

heat through.

Serve immediately.

Makes 4 servings

(1 chicken breast and 3 tablespoons

sauce per serving)

GRILLED MARINATED FLANK

2012-04-01T08:55:00.001-07:00

GRILLED MARINATED FLANK

Steak Salad

Lean flank steak gets a flavor boost

from a lime-and-cilantro dressing

in this one-dish meal. Just toss

marinated meat with fresh greens,

peppers, tomatoes, and corn for

a quick and easy dinner.

MAKES: 2 servings

SERVING SIZE: 1 c. greens,

3 oz. meat, 1/2 c. veg., 1-1/2 T. dressing

CARB GRAMS PER SERVING: 31

Cilantro Dressing

8 ounces beef flank steak

2 small yellow and/or red sweet peppers,

stemmed, seeded, and halved

1 ear fresh corn, husked and silks removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

1/4 of a small avocado, halved, seeded,

peeled, and thinly sliced (optional)

2 cups torn romaine lettuce

Fresh cilantro sprigs

Divide Cilantro Dressing into two portions.

Trim fat from steak. Score both sides of steak

in a diamond pattern by making shallow diagonal

cuts at 1-inch intervals. Place steak in a

resealable plastic bag. Pour one portion of the

Cilantro Dressing over steak in bag; set

remaining dressing portion aside. Seal bag;

turn to coat steak. Marinate in the refrigerator

for 30 minutes.

Coat sweet pepper, corn, and green onions

with cooking spray.

For a charcoal grill, grill steak and corn on the

rack of an uncovered grill directly over medium

coals until steak is desired doneness and corn

is tender, turning steak once halfway through

grilling and turning corn occasionally.

For steak, allow 17 to 21 minutes for medium

rare (145 degrees F) to medium (160 degrees F).

For corn, allow 15 to 20 minutes. Add sweet

pepper halves to the grill for the last 8 minutes

of grilling and green onions to the grill for the

last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill. Reduce heat to

medium. Place meat and, later, vegetables on

grill rack over heat. Cover and grill as above.)

Thinly slice meat against the grain. Coarsely

chop sweet peppers and green onions; cut corn

from cob, leaving kernels in "sheets." Serve meat,

vegetables, tomatoes, and, if desired, avocado

slices over romaine lettuce. Drizzle with the

reserved portion of the Cilantro Dressing.

Garnish with cilantro sprigs.

Makes 2 servings

(1 cup greens, 3 ounces cooked meat,

1/2 cup vegetables and

1-1/2 tablespoons dressing per serving)

Garlic Cheese Bread

2012-04-01T08:47:00.002-07:00

Garlic Cheese Bread

Ingredients

1 crusty French bread

100 gm butter

1 tsp garlic paste

1/2 cup grated cheese

black pepper

Method

Slice the bread on the diagonal, not quite through to the base at 1 intervals.

Combine butter, garlic, cheese and pepper. Spread over each slice.

Wrap in a foil and bake for 10 minutes in a very hot oven.

Unwrap and continue baking to crisp surface before removing from oven.

Serve hot.

Hot Garlic Prawns

2012-04-01T08:42:00.004-07:00

Hot Garlic Prawns

Ingredients

1/2 kg prawns (shrimps)

2 tbsp chilli bean paste

2 tsp chilli paste

3 tbsp chopped garlic

3 spring onions

1 tbsp sugar

2 tbsp vinegar

2 tsp soya sauce

3 tbsp white wine

cooking oil

3 tsp corn flour

2 tbsp beaten egg

100 ml chicken stock

Method

Flatten and slit prawns. Marinate in corn flour, white wine, egg and salt.

Deep fry the prawns until light golden. Remove from pan and drain.

Fry the chilli paste and chilli bean paste together.

Add the garlic and saute for a minute.

Add the soya sauce, vinegar, white wine, sugar and spring onions to the pan.

Pour in the stock and stir in the corn flour mixed with water. Return the prawns to the pan. Heat through and serve.

Singapore Chilli Crab

2012-04-01T08:40:00.000-07:00

Singapore Chilli Crab

Ingredients

1 large crab

2 tbsp oil

1 tbsp garlic

1 tbsp chilli paste

2 diced onions

1 diced spring onion

1 cup chicken stock

1 tsp sugar

1 tsp white pepper

1 tsp monosodium glutamate or ajino moto

1 tbsp ketchup

Method

Clean and chop the crab. Heat a skillet.

Add some oil and the crab. Cover and cook.

Heat oil in a pan. Add garlic, chilli paste, shallots,

chicken stock, sugar, monosodium glutamate or ajino moto and ketchup.

Stir fry and add the crab.

Now, cover the lid of the pan and let it cook for few minutes.

Add spring onions, cook for two more minutes and serve.

Clean Eating - April 2012

2012-03-30T08:42:00.003-07:00

Clean Eating - April 2012

English | PDF | 100 pages | 49.6MB

Clean eating is about consuming food in its most natural state, or as close to it as possible. It’s a lifestyle approach to food and its preparation, leading to an improved life. Each issue is filled with a variety of delicious, wholesome, low-fat, and easily made recipes that can be shared with friends and family.

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Every Day with Rachael Ray - April 2012

2012-03-28T09:21:00.003-07:00

Every Day with Rachael Ray - April 2012

PDF | Size: 97 Mb

Take a bite outta life! Every Day with Rachael Ray is chock full of Rachael Ray’s 30-Minute Meals, plus more recipes, menu planners, party ideas, tasty trips and Rach’s faves for style, home and gotta-have gadgets. Waddya waiting for?

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Fine Cooking - April/May 2012

2012-03-26T08:45:00.005-07:00

Fine Cooking - April/May 2012

English | 81 pages | PDF | 88.40 MB

Fine Cooking is a magazine for people with an avid interest in the craft of cooking. In Fine Cooking articles teach with tips and recipes numerous ways to create a fine feast in no time at all!

Fine Cooking is all about cooking:

* Recipes you want to make

* Full-color photos for every recipe

* Techniques for more than one way to cook

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