allkindofrecipes

Delicious Cappuccino Recipes

noreply@blogger.com (all kind of recipes) — Sat, 19 Sep 2009 11:38:00 -0700

Delicious Cappuccino Recipes

We have gathered some of the best cappuccino recipes out there for you to try at home, no matter if you enjoy cappuccino as an occasional reward or as a daily treat.
Every lover of cappuccino, knows the warm joy you get when that hot, frothy, delicious cappuccino, hits your taste buds for the first time.
Many of us have to go to our local coffee shop to satisfy our desires. Others have taken their love of cappuccino to the next level and purchased an espresso maker for their home.
Whether you own an espresso machine or not, it is no longer necessary to go to a coffee house to get your fix. There are many great cappuccino recipes that can easily be made in your own home. You don’t need to be a chef, barista, or even a good cook to create superb cappuccino to enjoy at any time.
With these easy and tasty recipes, you will be able to impress even the most discerning coffee connoisseur with your prowess in the kitchen.
First, for anyone who hasn’t yet experienced the steamy warmth of a cappuccino, let me explain what a basic cappuccino is. Cappuccino is simply espresso sandwiched between a layer of steamed milk and a layer of frothed milk. The type and quality of the beans used, will affect the final product.
Having an espresso machine with a frothing adapter is ideal, but not a requirement, in all of the cappuccino recipes we have compiled.
We will begin with a basic cappuccino and then follow with more creative and decadent cappuccinos.

Basic cappuccino

Using your espresso machine, make 2 to 3 ounces of espresso.
Next, using the frothing attachment, steam 4 to 6 ounces of milk, creating 2 to 3 ounces of steamed milk and 2 to 3 ounces of frothed milk.
Let milk set for about one minute, to allow milk and froth to separate completely.
Pour steamed milk into cup, followed by espresso.
Finally, spoon frothed milk on top of espresso.
Enjoy.

Cappuccino Without Espresso Machine

This is basic cappuccino, just adapted for those who don’t have espresso makers.

Add 1 ½ teaspoons of coffee granules to one cup of boiling water.
Mix coffee with 1 ½ cups of very hot milk and 3 teaspoons of sugar.
Sip and enjoy.

The Milky Way

This cappuccino recipe calls for chocolate, caramel, and espresso, need I say more?
Make the basic cappuccino, but before you add the milk, add 2 tablespoons of chocolate and 2-3 tablespoons of caramel to the cappuccino (syrup straight out of the bottle works great). Yummy!

Frappe Cappuccino (Frappuccino)

This is cold, blended cappuccino, icy goodness.

Make one shot of espresso, either with espresso machine or coffee granules.
Chill.
Add espresso, 4 to 5 ounces of milk, 1 to 2 tablespoons of sugar and one cup of ice to a blender.
Blend until the drink is smooth. Delicious!

magic (la magie)

noreply@blogger.com (all kind of recipes) — Fri, 18 Sep 2009 06:56:00 -0700

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videos you will never forget

noreply@blogger.com (all kind of recipes) — Fri, 18 Sep 2009 06:40:00 -0700

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noreply@blogger.com (all kind of recipes) — Fri, 18 Sep 2009 06:31:00 -0700

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coffee recipes

noreply@blogger.com (all kind of recipes) — Sun, 30 Aug 2009 20:34:00 -0700

Here's selection of popular coffee recipes which will give you and your friends a delicious change from the regular everyday ways of serving coffee. They are ideal for serving at parties or showers and are sure to please your guests.

Vienna Coffee

A cup of coffee with a touch of luxury

Ingredients

Filtered Coffee

3 tablespoonfuls of whipped cream

A quarter of a cup of boiled milk

Instructions

Begin by putting the milk into a saucepan. Next, bring the milk to the boil; then pour this into a cup or mug. Now add the whipped cream, then simply top up the cup or mug with filtered coffee.

Café au Lait

Ingredients

½ pint of filtered coffee

½ pint of milk

Instructions

First you will need to prepare the filtered coffee.

Then put the milk into a saucepan and bring this just to the boil. Now add the filtered coffee; then simply pour your delicious café au lait into mugs or coffee cups, and serve.

Iced Coffee

Ingredients

1 level tablespoon of instant coffee

7 ice cubes

½ cup of hot water

2 tablespoons of heavy cream

1 level dessertspoon of sugar

Instructions

First put the coffee into a blender followed by the hot water. Now add the sugar and finally the ice cubes; then process until the mixture is of a smooth consistency.

After this refrigerate the coffee for about twenty minutes. Then pour into glasses, top with a tablespoon of heavy cream, and leave the cream to float on the surface of the cold iced coffee.

Coffee Milk Shake for Two

Ingredients

1 pint of cold milk

1 scoop of ice-cream

1 level tablespoon of instant coffee

Sugar to taste

Instructions

Begin by pouring the milk into the blender. Now add the ice cream, the coffee and a little sugar and process for about half a minute or until smooth. After this add a little more sugar if necessary; then pour into glasses and serve. Delicious.

Chocolate Caffè Latte

Ingredients

3 cups of milk

1 cup of espresso or very strong coffee

4oz bittersweet chocolate

3 tablespoons of sugar

Sugar to taste

Topping

Whipped Cream

Cinnamon

Instructions

Begin by grating the chocolate and preparing the coffee. Then pour the milk into a small saucepan and bring to the boil. Now pour the prepared espresso into a heatproof jug (pitcher). Then remove the pan from the heat and add 2 cups of the hot milk to the coffee. Stir, then add sugar to taste.

Now return the pan containing the remainder of the milk to the heat; then add 3 tablespoons of sugar and stir continuously until the sugar has dissolved. Now bring the milk to the boil; then turn down the heat. Next add the grated chocolate and stir continuously until the chocolate has melted and the mixture becomes shiny and smooth. Now pour the chocolate milk into the heatproof jug containing the milky coffee and whisk well.

Then pour into coffee mugs and top with whipped cream and a light sprinkling of cinnamon.

Orange Chocolate Coffee

Ingredients

1 orange

½ oz finely ground coffee

4 tablespoons of drinking chocolate

4 tablespoons of heavy cream

1 cup milk

1 cup water

Instructions

Begin by peeling the orange. Then cut the rind into thin strips and put these into some boiling water for a few minutes or until they’re tender; then carefully drain.

Now take the coffee and the water and make a coffee brew in your favorite way – e.g. espresso or plunger style. Next pour the milk into a small saucepan and heat. Meanwhile put the cream into a bowl. Now add the drinking chocolate to the heated milk and whisk. Then mix together the brewed coffee with the hot chocolate. Now lightly whisk the cream.

After this pour the hot drink into 3 coffee mugs or cups, top with the whipped cream and adorn with shreds of orange rind.

Irish Coffee

Ingredients

Hot strong black coffee

A good measure of whiskey

1 teaspoonful of brown sugar

Heavy cream

Instructions

Begin by brewing the coffee. Meanwhile pour a little hot water into a heatproof glass or cup and swirl it around to warm the glass; then discard the water. Now put a teaspoonful of sugar into the warm glass. Then put the cream into a small bowl or pitcher and very lightly whip.

Next pour the hot coffee into the glass until the glass is almost full – about ½ inch from the top - and stir well until the sugar has dissolved; then add the whiskey and give the coffee another stir.

After this very carefully pour the cream over the back of a teaspoon – so that the cream floats on top of the coffee. Irish coffee is deliciously warming.

Recipes for kids

noreply@blogger.com (all kind of recipes) — Sat, 29 Aug 2009 11:45:00 -0700

Recipes for kids

1-Halloween Eyeball Recipe for Your Halloween Party

Halloween eyeballs for fun at your Halloween party.

Denise D. Witmer

You'll need:

20 marshmallows
20 cranraisins
Red icing writer

Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party.

2-Graduation Chocolate Mints Recipe for Graduation Parties

Easy graduation mint party recipe to make for favors or as an after dinner mint. Part of our graduation party planner and our themed graduation party recipes list.

Graduation Party Recipes: Chocolate Mints

Prep Time: 30 minutes

Ingredients:

Colored candy melting wafers; school colors and white
Diploma and Hat Graduation Candy Mold 90-13514
Peppermint oil candy flavoring

Preparation:

For supplies I used one bowl per chocolate color, one spoon per chocolate color, a clean small kids paint brush(never used for paint), my freezer and my microwave. Microwave the color you’ll be decorating the molds with. When the chocolate is smooth, use the paint brush to paint into the molds. I painted the ribbon on the diplomas and the hats yellow. Place the mold in the freezer until the chocolate is firm.
Melt the color you will be using to fill your mold. I used white for the diplomas and green for the hats, as that is the second school color for us. Using 30 wafers for each color I added 4 drops of peppermint oil candy flavoring. Fill the molds.
When firm, eat or use as favors by placing them in graduation treat bags tied off with curling ribbon.

3-Graduation Chocolate Covered Pretzels Recipe

Using a fun mold with a graduation theme makes delicious graduation party favors. Part of our graduation party planner and our themed graduation party recipes list.

Prep Time: 30 minutes

Ingredients:

Graduation Pretzel Candy Mold by Wilton
Colored candy melting wafers; school colors and white or dark chocolate
Pretzel rods

Preparation:

For supplies, I used one bowl per chocolate color, one spoon per chocolate color, a clean small kid's paint brush(never used for paint), my freezer and my microwave. Microwave the color you’ll be decorating the molds with. When the chocolate is smooth, use the paint brush to paint into the molds(the yellow on the stars). Place the mold in the freezer until the chocolate is firm. Repeat for all decorating colors.
Melt the color you will be using to fill your mold. Place the mold on a cookie sheet so you can carry it to the freezer. Fill the molds 1/2 of the way with your filling chocolate, place your pretzel rods in the mold. Finish filling the molds with chocolate, covering the rods. Place in the freezer to harden.
When firm, eat or use as favors by covering rods with clear pretzel bags, tied off with curling ribbon.

4-Diploma Cookies for Graduation Recipes

These graduation diploma cookies are just a simple trick to ready-made pirouline rolled wafers, also known as pirouette rolled wafers to make them look like diplomas.

Prep Time: 30 minutes

Ingredients:

Pirouline Rolled Wafers; also known as Pirouette
Curling Ribbon; using two school colors

Preparation:

Handle the rolled wafers carefully, as they are a delicate pastry that falls apart. Tie a 4-inch length of curling ribbon in an overhand knot. Curl the ribbon carefully. Do half of the wafers in one of the school colors and the other half in the other school color. Enjoy these graduation diploma treats.

5-Eggplant Parmesan

If you're looking for something to serve at dinner tonight, try this recipe.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

1 lg Eggplant,peeled,sliced 1/4 to 1/2 inch
2/3 c Flour
2 Eggs,beaten
2/3 c Fine bread crumbs
Olive oil for frying
3 c Tomato sauce
1 lb Shreaded Mozzarella
1/2 c Parmesan,grated

Preparation:

Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs. Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork. Drain on paper towels. In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom. Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan. Continue reapeating process until eggplant and mozzarella are used up, ending with a final layer of sliced mozzarella on top. Bake in 350 F oven for 40 minutes, making sure that cheese on top is melted and browned nicely.

we will add more recipes very soon

recipes for hapinness

noreply@blogger.com (all kind of recipes) — Fri, 28 Aug 2009 23:30:00 -0700

friendship

Ingredients:

As many cups of love as you can carry.

One sturdy shoulder (two is better)

An ear that will listen.

A heart that can feel.

A soul that will respond.

Laughter, giggles, and a few tears.

Never-ending supply of kind words.

A large supply of hugs, kisses, and more hugs.

Preparation:

Get out the biggest bowl you can find. Add together the cups of love you carried, don't worry about spilling any, you always should have extra just in case. Sometimes in preparation of a friendship, tears may fall. This is where the shoulder will come in handy. Like I said, two is better, especially if the first one gets tired or wet. This is also where the ear part comes in; sit back, shoulders ready for your friend to lay his/her head upon, and listen. In preparing a friendship you will need a heart that is capable of feeling. Not just a warm feeling in your heart, but a pull so strong that you feel as if there is no comparison to any other feeling you may have for someone else. If your recipe has survived this far, then you are doing good. This is where the soul comes in. I believe that we all have a soul. But, in a true friendship, the soul will respond as if you and your friend are as one. Yes, you will feel your soul. Do not be afraid, there is nothing wrong with this recipe. Add laughter, giggles, and tears to the above ingredients, and you are in for a special treat that so few people know how to make. In a true soul to soul friendship, there will be laughter. There will be giggles, and there will also be tears (this is where the shoulders come in). now, don't panic. You've come this far, we are almost near the end. Kind words and commitment. Need I say anymore? Mix all of these ingredients together, and I promise you a wonderful, eternal friendship and with this will come all the hugs and kisses that you will ever need. You simply have to ask. Or, if the friendship is really mixed well, you may never have to ask. It will be a given.

smiling

It Can Do Wonderful Things
If at times you feel you want to cry,
And life seems such a trial;
Above the clouds there's a bright blue sky,
So make your tears a smile.

As you travel on life's way,
With its many ups and downs;
Remember its quite true to say,
One smile is worth a dozen frowns.

Among the world's expensive things,
A smile is very cheap;
And when you give a smile away,
You get one back to keep.

Steps to happiness

Everybody Knows: You can't be all things to all people.

You can't do all things at once.

You can't do all things equally well.

You can't do all things better than everyone else.

Your humanity is showing just like everyone else's.

So:

You have to find out who you are, and be that.

You have to decide what comes first, and do that.

You have to discover your strengths, and use them.

You have to learn not to compete with others,

Because no one else is in the contest of being you.

Then:

You will have learned to accept your own uniqueness.

You will have learned to set priorities and make decisions.

You will have learned to live with your limitations.

You will have learned to give yourself the respect that is due.

And you'll be a most vital mortal.

Dare To Believe:

That you are a wonderful, unique person.

That you are a once-in-all-history event.

That it's more than a right, it's your duty, to be who you are.

That life is not a problem to solve, but a gift to cherish.

And you'll be able to stay one up on what used to get you down.

value of a smile

A smile cost nothing, but gives much.

It enriches those who receive,
without making poorer those who give.
It takes but a moment,
but the memory of it sometimes lasts forever.

None is so rich or mighty that he can get along without it, and none is so poor but that he can be made rich by it.

A smile creates happiness in the home,
fosters good will in business,
and is the countersign of friendship.
It brings rest to the weary,
cheer to the discouraged,
sunshine to the sad,
and is nature's best antidote for trouble.

Yet it cannot be bought, begged, borrowed, or stolen,
for it is something that is of no value to anyone
until it is given away.

Some people are too tired to give you a smile.
Give them one of yours,
as none needs a smile so much as he who has no more to give.

noreply@blogger.com (all kind of recipes) — Thu, 27 Aug 2009 10:12:00 -0700

Muscles recipes

1-ground turkey omelette

INGREDIENTS

8 Large Fresh Chicken Egg

2 Large Chicken Egg’s Whole

2 Small Onions Raw

3 oz Turkey Ground , Raw

1 1/2 cup cvnned kidney beans (any type)

1 Cup chopped green peppers, sweet raw (bell)

1 cup, mushrooms (raw)

3 table spoons Olive Oil

1 dash ground black pepper.

1 tsp RTS hot pepper sauce.

1 tsp ground tumeric

3 cloves raw garlic

1 cup chopped red pepper, sweet raw

1 tsp lea and perrins worcestershire sauce

IRECTIONS

In medium non stick skillet saute’ pan cook turkey,vegetables and spices,except turmeric, in 1 tsp

olive oil until tender. In mixing bowl, whip all eggs and turmeric. In second saute’ pan heat 1 tsp

olive oil, add 1/4 egg mixture and cook until omelet is formed. Repeat to make 4 omelettes. Place

1 omelette on place and fill with 1/2 of the turkey mixture then place 1 omelette on top to form a

sandwich. Repeat to form 2nd sandwich. Serve hot.

NUTRITIONAL

INFORMATION

Calories (Per Serving)

: 508

Protein (g)

: 42

Carbohydrates (g)

- 50.5

Fat (g)

: 17

Carb - Protein : Fat % Ratio:

39 % - 32% - 29%

---------------------------------------------------------------------------

2-indonesian chicken

INGREDIENTS

8 oz Boneless raw chicken breast, broilers or fryers

1 cup chopped raw onion

1/2 cup Jalapeno raw sliced

5 cups raw shredded cabbage

2 cups sliced raw red pepper

2 cups 1% fat cows milk

4 tsp cornstarch

5 tsp extra virgin olive oil

6 cloves raw garlic

2 tsp raw ginger root

1 tsp tumeric ground

1 tsp Corianda leaf (dried cilantro, chinese parsley)

1 tsp curry powder

DIRECTIONS

In non stick saute pan combine onion, jalapeno pepper, spices, milk and chicken. Poach (lightly

simmer) until chicken is done. Mix cornstarch with a little water to dissolve the add to pan an cook

for 3-5 minutes. In seperate pan cook cabbage and red peppers in oil until tender. Divide cabbage

between 2 plates and top with chicken. Serve immediately

NUTRITIONAL

INFORMATION

Calories (Per Serving)

- 475.5

Protein (g)

- 39.5

Carbohydrates (g)

- 45

Fat (g)

- 16.5

Carb - Protein - Fat % Ratio:

37-33-30

---------------------------------------------------------------------------

3-chocolate banana protein bars

NGREDIENTS

300 g raw banana

1 tsp ground cinnamon

2 tbsp unsweetened cocoa powder

3 large chicken egg whites raw

4 oz non fat milk

200g 100% whole grain old fashioned oatmeal

1/3 cup splenda

1 tbsp Udo’s choice oil blend

60 g Designer Whey Chocolate flavour ( or equivalent brand)

IRECTIONS

Mix ingredients in a large mixing bowl. Pour into non stick cake pan.Bake at 300 for 25 minutes or

until firm, leave until cooled slightly then cut to size. We have made these into 8 small bars, but

you could easily make into 4 larger ones, with double the protein , so around 23g protein per bar.

If you don’t want the fat replace the Udo’s oil with unsweetened applesauce. It will taste just as

good and still retain the moist but firm texture.

NUTRITIONAL

INFORMATION

Calories (Per bar)

: 188.32

Protein (g)

: 11.05

Carbohydrates (g)

: 27.94

Fat (g)

: 4.56

Carb - Protein - Fat % Ratio:

57-22-21

---------------------------------------------------------------------------

4-fish sandwich

INGREDIENTS

1 looseleaf of lettuce

2 slices mult-grain oat bread

3 0z orange roughly , cooked

1 slice tomato red, ripe , raw approx 1/2” thick

DIRECTIONS

None.

NUTRITIONAL

INFORMATION

Calories

: 323

Protein (g)

: 24

Carbohydrates (g)

: 51

Fat (g)

: 3.5

Carb - Protein - Fat % Ratio:

61-29-10

---------------------------------------------------------------------------

5 -protein fortified rice

INGREDIENTS

50 grams raw broccoli, raw, chopped or diced

25 grams raw celery

6 egg whites

100 grams raw mushrooms

1/4 cup long dry brown uncooked rice

1/4 cup pace chunky salsa

2 tbsp naturall brewed soy sauce lite

1 cup raw spinach

50 grams raw onion

IRECTIONS

Steam the broccoli to the desired texture. I like it firm and can barely pierce it with a fork. In a pan

coated with cooking spray, add soy sauce, chopped onion, sliced mushrooms, steamed broccoli,

chopped celery and spinach. Cook on medium heat until spinach is cooked. Add rice and simmer

until the soy sauce has cooked away. Once all the ingredients are cooked add in the 6 egg whites

and stir until the eggs are completely cooked. Top with picante sauce.

This makes a very large meal for one. Or can be split and served with a side dish.

NUTRITIONAL

INFORMATION

Calories

: 378.80

Protein (g)

: 33.09

Carbohydrates (g)

: 53.98

Fat (g)

: 1.75

Carb - Protein - Fat % Ratio:

59-36-4

---------------------------------------------------------------------------

6-curried chicken (2 serves)

INGREDIENTS

5 oz boneless raw chicken breast, broilers or fryers

1/4 cup canned chicken broth , condensed

4 tsp cornstarch

5 cups raw mushroom, sliced/pieces

4 tsp extra virgin olive oil

2 cups red pepper, sweet raw

2 cups green raw snap bean

1 cup low fat yogour (12g protein per 8 ounce serv)

2 tsp curry powder.

IRECTIONS

In non stick saute pan, place 2/3 tsp oil and diced chicken. Cook chicken until browned and done,

then add wine, chicken broth, yogurt, curry powder, and cornstarch, Stirring constantly. Heat until

thick sauce forms, then simmer for 5 minutes. While chicken is cooking, in another saute pan place

2 2 tsp oil, mushrooms, bell pepper, and snow peas. Cook until mixture is tender. Place an equal

amount of vegetable an 2 plates then top with equal amounts of chicken mixture. Serve.

NUTRITIONAL

INFORMATION

(PER

SERVING)

Calories

: 373

Protein (g)

: 32

Carbohydrates (g)

: 35

Fat (g)

: 13

Carb - Protein - Fat % Ratio:

37-33-30

---------------------------------------------------------------------------

7- protein waffles

INGREDIENTS

3 egg whites

1/4 cup oat flour

2 scoop vanilla Protein powder

(assumes roughly 4g carbs, 45 g protein, 2 g fat)

1 tbsp applesauce

1 packet artifical sweetner

Dash of cinnamon

IRECTIONS

Whisk all ingredients in a bowl. Spoon batter into a preheated waffle iron (Add some nonstick

cooking spray).Cook until golden brown and serve with sugar free syrup or free cut strawberries.

NUTRITIONAL

INFORMATION

(PER

SERVING)

Calories

: 235

Protein (g)

: 35

Carbohydrates (g)

: 8

Fat (g)

---------------------------------------------------------------------------

8-Chiken kabob

INGREDIENTS

6 oz boneless raw chicken breast, broilers or fryers

4 cups Sweet raw, red pepper

3 cups broccoli flower raw

6 cups raw mushroom, sliced

2 tbsp vinegar, apple cider

4 cups red, ripe raw tomato

5 tsp olive oil

1 tsp ground basil

1 1/2 cup canned chicken broth condensed

1 tsp organo ground

2 garlic cloves

IRECTIONS

Combine oil, broth, vinegar, basil, oregano, and garlic in baking dish to create a marinade. Prepare

eight skewer kabobs, on each skewer place chicken, bell pepper, broccoli, mushroom, and tomato

repeating the process until all the ingredients have been placed on each skewer. Place skewers in

marinade and brush to cover. Tightly seal with foil and bake in preheated 350 degree oven for 20

minutes, remove foil and continue baking 10-15 more minutes. Place on 2 dinner plates and serve.

If you have a rotisserie oven available, even better!!

NUTRITIONAL

INFORMATION

PER

SERVING

Calories

: 500

Protein (g)

: 43

Carbohydrates (g)

: 54

Fat (g)

: 17

Carb - Protein - Fat % Ratio:

40-32-28

Indian kitchen

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 12:20:00 -0700

-Indian appetizers and snacks

-Indian soups

-Rice dishes

-Indian sweets

-Chicken vindaloo

-Chicken makhani curry

-Chicken dopiaza

-Chicken dhansak

-Tandoori chicken with sweet spicy stir fry
-Different indian dishes

fish and sea food

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:59:00 -0700

Seafood can figure into any and every meal. Two additional reasons for this burgeoning popularity are versatility and healthfulness.

As a peninsula with a large coastline, the coastal regions benefir from having and excellent choice of fish.

Fish can be cooked in many different styles and in every conceivable way: poached or steamed, deep fried or pan fried, baked, grilled, broiled or smoked. Fish is truly good for you, low in calories and high in protein. Easy to digest and naturally tender, fish cooks quickly no matter what method you use.

	SHRIMP JALFREZI (serves 2 - 4) 1 lb/450 g shrimps bunch of cilantro 2 garlic clove, crushed ½ tsp cumin seeds ½ tsp cumin powder 2 green chilies (optional) 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 2 tbsp of vegetable oil black pepper cilantro to garnish	Clean shrimps and place in a large bowl. Chop the cilantro and add to the shrimp with garlic and salt. Seed and slice the red, green and yellow bell peppers. Heat the oil in a large skillet. Add the cumin seeds. Fry for 1 minute. Add green chilies. Add shrimps and stir-fry, stirring and tossing the shrimp gently for 5 minutes. Season with black pepper. Add bell peppers and cook for an additional 10 minutes. Transfer the shrimp and bell peppers to a serving dish. Garnish with a fresh cilantro and serve with rice.
	TANDOORI SHRIMP (serves 4) 2 lb 2 oz/1 kg jumbo shrimps 1 cup yogurt 1 tbsp garam masala 1 tsp cumin powder 1 tsp coriander powder 1 tsp chili powder 3 tsp garlic-ginger paste 1 tsp red food coloring 3 tsp lemon juice salt and pepper to taste	Place the yogurt in a large bowl. Add the garlic-ginger paste, chili powder, cumin, coriander powder, garam masala, salt and red food coloring and blend together until well mixed. Add shrimps to the yogurt - spice mixture and mix to coat well. Cover and let it marinate in refrigerator for a minimum of 6 hours. Preheat the broiler to the medium. Transfer shrimps to a heatproof dish and brush with vegetable oil. ▫ Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
	GOAN SHRIMP CURRY (serves 4) 1 lb 2 oz/1 kg jumbo shrimps 1 cup canned coconut milk 2 tbsp desiccated coconut 2 onions 1 tsp garam masala 2 tsp garlic-ginger paste 1 tsp turmeric 1 tsp cumin powder 1 tsp coriander powder 2 dried red chilies (optional) ½ tsp chili powder 1 cinnamon stick 2 cardamom 2 whole cloves 2 bay leaves 4 tbsp vegetable oil 1 tsp sugar black pepper, salt, to taste fresh cilantro leaves to garnish	Shell and devein the shrimps, then set aside until required. Chop 1 onion and grate the other one. Heat the oil in large pan. Add garam masala and cook over low heat, stirring constantly for 1 minute or until it gives of its aroma. Add the chopped onions and cook, stirring occasionally for 5 minutes or until gold. Stir in the grated onion, turmeric, cinnamon, cardamoms, chili powder, cloves, and bay leaves and cook stirring constantly for few minutes. Stir in half coconut milk, desiccated coconut and sugar and season with salt to taste. Add the shrimps and cook, stirring frequently for 7 minutes or until they change color. Stir the remaining coconut milk and bring to a boil. Taste and adjust seasoning, if necessary. Serve immediately with rice, garnished with cilantro.
	FISH AMARISTARI (serves 4) 2 lb 4 oz/1 kg fish Oil for frying to marinate: ½ cup lemon juice 1 tsp grated ginger 1 tsp black pepper 1 tsp salt Batter: ¾ cup besan/chick pea flour 3 tsp garlic-ginger paste 2 tsp ajwain 1 tsp chili powder 4 no: red chilies (snipped) 1 tsp: Baking powder ½ cup iced water salt to taste	Combine all the marinated ingredients. Pour over the fish and set aside for 1 hour. Remove the fish from the marinade and pat dry. Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes. Fry in hot oil until golden brown. Serve hot.
	MADRAS MACKEREL CURRY (serves 4) 1 lb / 450 g mackerel, cleaned and cut into 2 inch/ 5cm pieces 1 onion, finely chopped 1 oz /25 g tamarind pods 3 cloves garlic chopped ½ tsp turmeric 1 tsp chili powder ½ tsp cumin deeds, dry roasted and ground ½ tsp mustard seeds, dry roasted and ground ½ tsp fenugreek seeds, dry roasted and ground ½ oz / 15 g desiccated coconut 4-5 curry leaves 1 x 14 oz can tomatoes 1 tsp salt 1½ tsp coriander powder 2 dried red chilies (optional) 2 green chilies 2 tbsp vegetable oil to garnish: 1 onion, chopped 2 tbsp oil 1 tsp cumin seeds coriander leaves piece of red chili	Soak the tamarind pods in a cup of hot water for 10-15 minutes and extract the pulps. Heat the oil in a large, heavy-bottom skillet. Add the onion and fry until light brown. Add the garlic, cumin, mustard seeds, fenugreek, coriander, turmeric, chili powder, coconut and curry leaves. Gently fry for 30 seconds. Add the tamarind pulp and the tomatoes and simmer gently for 1 minute. Add the mackerel, then the chopped chilies and salt. Cover and cook for 30-40 minutes or until the fish is tender. If necessary add a little water. To garnish: Fry the chopped onion in the oil until light brown. Add the cumin seeds as soon as they begin to crackle, pour the mixture over the fish curry. Sprinkle with the chopped coriander leaves, add a piece of chili and serve with plain boiled rice.
	MUSSELS IN COCONUT SAUCE (serves 4) 2½ lb /1 kg mussels cleaned 1 can coconut milk 1 onion, finely chopped 2 tsp garlic-ginger paste ½ tsp turmeric 1 tsp cumin powder 1 tsp coriander powder 2 dried red chilies (optional) 3 tbsp vegetable oil black pepper, salt, to taste fresh cilantro leaves to garnish	Heat the oil in a large, heavy-bottom skillet. Add the onion and cook over low heat, stirring occasionally for 7 minutes, or until gold. Add the garlic-ginger paste, cumin, coriander, turmeric, chilies and pinch of salt and black pepper and cook, stirring constantly for additional 2 minutes. Add coconut milk, bring to a boil. Add the mussels, cover, and cook for 10 minutes or until the mussels have opened. Discard any mussels that remain shut. Transfer the mussels with the coconut sauce to a serving dish. Garnish with a fresh cilantro and serve immediately.
	FISH CURRY (serves 4) 1 lb / 450 g white fish fillets, cut into 1 inch pieces 2 onions, finely chopped 1 oz/ 25 g fresh ginger root finely chopped 4 tsp garlic paste ½ tsp turmeric 1 tsp chili powder 1 tsp cumin powder 1 tsp garam masala powder 1 x 14 oz can tomatoes 1 tsp salt 1 tsp coriander powder 2 dried red chilies (optional) 2 green chilies 3 tbsp vegetable oil to garnish: 1 green pepper, cored, seeded and finely chopped coriander leaves	Heat the oil in a large, heavy-bottom skillet. Add the onion and fry until light brown. Add the garlic paste, ginger, cumin, coriander, turmeric, chili powder and garam masala. Fry for 15 seconds, then add the fish pieces and gently stir. Add the tomatoes, salt and green chilies. Cover and gently cook for 5-10 minutes or until the fish is tender. Remove from the heat and add the chopped green pepper and chopped coriander leaves. Serve with bread or rice.

indian sweets

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:55:00 -0700

	KAJU KATRI 2 cups cashew nuts 1¾ cup sugar 3 tbsp milk 1 tbsp unsalted butter 1 tsp vanilla essence 1½ cup boiling water 4 sheets of silver leaf (optional)	Soak the cashew nuts in boiling water for 1 hour. Drain it and process smoothly in a mixer by adding milk & then sugar. Heat the butter in a large pan, put the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick. Then, put vanilla essence and mix thoroughly. Put this mixture in a greased tray and spread it evenly and press the silver leaf (optional) on the top. Let it cool for 45 minutes. After it is cooled, cut into diamond shaped pieces.
	PEDA 300 g/1cup milk powder 240 m/ 1 cup milk 75 g sugar - preferably jaggery or palm sugar 100 g ghee/ butter cardamom powder according to taste - start with ¼ tsp pistachios to decorate (soak in the water for 6 h) Kasmiri pada/ Kesar pada Add a pinch of Saffron while milk is boiling for Kesar Peda.	Bring milk to a boil, add sugar and ghee. Stir to dissolve/melt. Keep the mix gently bubbling for 6-7 minutes. Slow to a simmer and slowly add milk powder. Mix well and stir for 2-3 minutes. Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Leave to cool for 5 minutes. Take small balls, roll slowly in hand and flatten on something like a cutting board. Put half of pistachio on the top. You can use a special Penda stamper to impress leaf, floral or star patterns on the sweets. Leave to cool and set.
	ALMOND -PISTACHIO ROLLS (makes 25 pieces) For the pistachio dough ½ kg pistachios 1 cup sugar 1 pinches saffron ½ tsp cardamom powder For the almond dough 1 kg almonds 1 kg sugar For decoration silver foil Preparation time:20 min, Cooking time: 30 minutes	For the pistachio dough Put the pistachios into boiling water for 4-5 minutes. Drain, remove the skin by rubbing on a piece of cloth and grind into a powder. Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel until it forms a soft ball. Add the pistachios powder and allow to cool. Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron dissolves. Add the saffron liquid and the cardamom powder to the pistachio dough. Roll out the dough and make small rounds. For the almond dough Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 min. Drain the almonds, remove the skin and drop into cold water so that they do not discolor. Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 min. How to proceed Roll out the almond dough and cut into square pieces which exactly cover pistachio rolls. Place a pistachio roll on an almond square piece and roll up. Repeat with the remaining pistachio and almond squares. Decorate with silver foil, cut into small pieces and serve.
	COCONUT SOUFFLE 400 g condensed milk / sweetened 5 cups tender coconut water 3 tbsp gelatin ¼ cup chocolate syrup	Dissolve the gelatin in half a cup of coconut water over a pan of hot water. Mix the condensed milk to the dissolved gelatin. Mix the above mixture with the tender coconut water and refrigerate it. When set garnish with chocolate syrup. You can serve it with cherries and strawberries.
	COCONUT BURFI 400 g condensed milk 300 g grated coconut 100 g full cream milk powder ½ cup milk few drops red color	Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai. Once heated cook on slow flame till the mixture leaves the sides of the pan. Divide the mixture into two equal portions. Spread one portion evenly on a greased plate. To the other portion add the red color and mix well. Spread it over the white layer and allow it to cool. Cut into squares and serve.

	PANEER AND COCONUT BALLS (makes 20 balls) For the paneer balls ½ kg paneer 8 tbsp powdered sugar 2-3 tsp rose water a few drops rose essence For the coconut mixture 2 cups dried coconut 1½ cups granulated sugar 2 pinches saffron a little milk For decoration 4 -5 blanched and chopped pistachios, silver foil	For paneer balls Mix all the ingredients very well and make a dough. Divide the dough into 2 portions and shape into small round balls. For the coconut mixture Cook the coconut and sugar for 10 minutes on a slow flame. Cool. Warm the saffron in a small vessel. Add a little milk and run in until the saffron dissolves. Add the saffron mixture to the coconut mixture. Mix well. How to proceed Make a covering of the coconut mixture over each paneer ball using hand pressure. Arrange the balls in a plate and cover with silver foil. Chill. Cut each ball into 2 parts. Decorate with pistachios. Serve cold. Preparation time:20 min, Cooking time: 10 minutes
	MANGO VANILLA BARFI (makes 10-12 Pieces) 4 cups full fat milk ¾ cup sugar a pinch alum powder 4 tbsp mango juice ¾ cup paneer 3 tbsp sugar ½ tsp vanilla essence for decoration: chopped almonds and pistachios Preparation time:10 min, Cooking time: 20 minutes	Put the milk in a large vessel, preferably in a non-stick one and boil on a high flame. When it starts boiling, add ¾ cup sugar. Boil again for 3-4 min on a high flame. Add the alum powder and continue boiling and stirring until the mixture becomes thick. Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 min. Test once again by putting a little mixture on a small plate. If it forms a soft ball remove from the heat and spread on a plate. Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2-3 minutes. Cool slightly and add the vanilla essence. Spread this mixture over the mango mixture. Sprinkle chopped nuts on top. Store in refrigerator. Cut into pieces and serve.
	BOONDI LADDOO 1 cup besan 1 pinch saffron 1 pinch cardamom powder 1 tbsp rice flour 1 pinch baking powder 1 tbsp broken cashew nut 2 cups sugar 1 cup of oil 1 cup water For decoration silver foil	Mix the flour, rice flour, baking powder. Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes. Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency. Mix in the saffron and cardamom powder and fried boondies. When the mixture is still warm make into balls. Boondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes. Decorate with silver foil, cut into small pieces and serve.
	BESAN LADOO 2 cups gram flour (besan) 1½ cup sugar (grinded) 1 cup ghee 1 hand full of raisins	In a kadhai mix gram flour and ghee over a low heat. Stir constantly to avoid lumps. When it releases an appetizing smell, it is ready. Remove from the heat and let it cool. Add sugar and raisins to the gram flour and mix thoroughly. Now form ping-pong size balls of the mixture. Besan Ladoo are ready to be served.

rice dishes

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:54:00 -0700

Plain boiled rice is eaten by most people in India every day, but for entertaining, a more interesting rice dish is often served with different - colored grains and spices.

The best variety of rice to use in savory dishes is basmati.

It has a distinct aroma and flavor It is grown in the foothills of Himalayas and can be aged for up to 15 years to mature its distinctive aroma and nutty flavor. Hence its name means "the fragrant one". The next choice should be long-grain American and the other popular variety used is patna rice, which is grown in the Bengal and Bihar district of India. The long fat grains of the latter are more starchy than the former varieties. Whichever type of rice you choose to cook with remember that it increases 2-3 times in volume when cooked. Before cooking the rice rinse it in water to remove pieces of husk.

This page presents a selection of rice dishes from different regions and styles, such as Biriyani, Vegetable Pullao in the Moghlai style. Each has its own unique flavor and gives the satisfaction of a perfect meal.

The rice in d this dish owes its lovely color to turmeric, wich also give it a warm, spicy aroma	GOLDEN LEMON RICE (serves4) 1 cup basmati rice 1 dried chili 2 tbsp vegetable oil ½ tbsp black mustard seeds ½ turmeric finely grated rind of 1 lemon 2 tbsp chopped fresh cilantro salt to taste 2 cups water	Rinse the rice in several changes of water and let it soak for 10 min. Slit the chili lengthwise and seed. Heat the oil in a heavy bottom pan. Add the mustards seeds and cook over low heat, stirring constantly for 1-2 minutes or until they give off their aroma. Add the chili and stir for 1 minute. ▫ Drain the rice. Return to the pan, add the turmeric and rice and cook, stirring constantly, for 2 minutes or until all the grains are coated. Stir the lemon rind, add the salt to taste. Pour in the boiling water and return to a boil. Reduce the heat, cover tightly, and let simmer for 10-15 minutes. Remove the pan from the heat and let stand, still covered for 5 min before serving.
	LAMB BIRIYANI (serves 4) (2 Ib 3 oz)1 kg lamb 1 cup basmati rice, washed and soaked in water for 2 hours 2 tbsp grated coconut ¼ cup cashew nuts 1 tbsp chopped mint leaves 1 tbsp fresh ginger, thinly sliced 4 cloves garlic, finely chopped 2 green chilies, sliced 1 onion, thinly sliced ½ cup yogurt 1 tbsp lemon juice 2 tsp biriyani masala 1 tsp ground coriander salt to taste leaves from 2 spring coriander 2 tbsp butter 2 tbsp milk cashew nuts, almonds, sultan raisins to decorate	In a liquidizer, blend the coconut, cashews, mint and coriander leaves to make a smooth paste. Stir in the ginger, garlic, green chili, onion, yogurt, lemon juice, biriyani masala, ground coriander and salt. Turn the lamb in this mixture to coat and leave to marinate for about 10 minutes. Put the lamb in a heavy-bottom pan, pour 2 cups boiling water, cover and cook over a low heat for about an hour, or until tender. Meanwhile, drain the rice and put into in 3 cups boiling water for 10 minutes , until half-cooked. Drain. In a large oven proof casserole, heat the butter, then add the meat and rice and mix thoroughly. Cook, covered with foil or lid, in the oven at 150 C/300 F for 10 min. Sprinkle on the milk and decorate with coriander leaves, cashew, almonds and raisins.
	PEAS PULAO (serves 6) 6 cups of cooked basmati rice, 1½ cups of frozen green peas 1 onion, thinly sliced 1 tsp cumin seeds 4 cloves garlic, finely chopped 2-3 cloves 1 tsp crushed finely ginger 1 small piece cinnamon, broken in pieces 2-3 cardamoms 2 tsp coriander leaves ¼ cup cashew nuts salt to taste 2 tbsp vegetable oil	Heat the oil in a non stick pan. Put in onion. Add garlic and ginger. When it browns, add the cardamoms, cinnamon, cumin seeds, cloves. Fry till the onions turn transparent. Add the peas, cashew nuts and the coriander leaves and mix well. Cook on low heat till the peas are cooked. Mix in the cooked rice and heat through. Add salt to taste. Eat when hot with a vegetable or meat side dish.
	CHICKEN PULAO (2 Ib 3 oz) 1 kg chicken 1 cup basmati rice, washed and soaked in water for 2 hours 2 onions finely chopped 2 tbsp fresh ginger, thinly sliced 4 cloves garlic, finely chopped 3 green chilies, finely chopped 2 red chilies 1 cinnamon stick 3 black cardamoms 2 tsp cumin powder 2 tsp coriander powder 1 tbsp lemon juice 1 tsp garam masala 6 peppercorns 2 cups water salt to taste leaves from 2 spring coriander ¼ cup cashew nuts 4 tbsp vegetable oil	Heat the oil in a non stick pan. Put in chopped onions. Fry till the onions turn transparent. Add garlic and ginger. Add black cardamoms, cinnamon stick, green and red chilies. Add coriander and cumin powder, salt to taste and stir-fry for 3 minutes. Add pieces of chicken. Stir fry for 5 minutes or until chicken has golden brown color. Add basmati rice and 2 cups of water. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated. Transfer the rice to serving dish. Garnish with cashew nuts and coriander leaves.
	PULAO RICE (serves 2- 4) 1 cup basmati rice, ¼ tsp saffron threads 3 black peppercorns 2-3 cloves 2-3 cardamoms 2 tsp coriander leaves ¼ cup cashew nuts salt to taste 2 tbsp vegetable oil 2 cups water	Rinse the rice twice under running water and let it soak for 10 min. Heat the oil in a heavy bottom pan. Add the cardamoms, cloves and peppercorns and cook, stirring for 1 minute. Add the rice and stir-fry for 3 minutes. Add the salt, saffron threads, and water to the rice mixture and reduce the heat. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated. Transfer the rice to serving dish. Serve hot.

Indian soups

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:52:00 -0700

Indian flavored soups are a welcome change form Western soups. The delicate use of spices like cumin seeds, a dash of green chilies etc. in combination with fresh herbs, lentils and vegetables imparts special aromas to these soups and makes them a perfect match for desi khana. All the soups would make a delicious and substantial lunchtime snack, perhaps served with some Indian bread such as Naan, or as an imaginative start to a dinner party. These soups are easy to prepare and most can be made ahead of time, then reheated until hot just before serving.

	CAULIFLOWER SOUP (serves 4) 1 small cauliflower, broken into small florets 2 potatoes, diced 3 tbsp water 1 tsp garlic paste 1 tbsp ginger paste 2 tsp turmeric 1 tsp black mustard seeds 1 tsp cumin seeds 1 tbsp coriander seeds, lightly crushed 2 cups vegetable stock salt and pepper to taste 1 tbsp vegetable oil	Heat the oil in a large, heavy bottom pan. Add the cauliflower, potatoes, and water and bring to a boil, then reduce the heat and simmer, covered for 10 minutes Stir in garlic paste, ginger paste, turmeric, mustard seeds, cumin seeds, and coriander seeds and cook stirring frequently for 3 minutes. Add the stock and season to taste with salt and pepper. Bring to boil, then cover and simmer for 15 minutes. Remove the pan from the heat and let cool slightly. Ladle the mixture into a food processor or blender and process until smooth. Return to the pan and stir in the yogurt. Reheat gently until piping hot. Adjust the seasoning if necessary, and serve immediately.
	TOMATO SHORBA SOUP (serves 6) 4-5 tomatoes 2 tsp gram flour (besan) ½ coconut, grated 1 tsp cumin seeds 3-4 curry leaves 2-3 slit green chilies 1 tbsp jaggery or 2 tsp sugar 1 tbsp vegetable oil salt to taste 1 tbsp chopped coriander for garnish	Cut the tomatoes into big pieces. Add 2 teacups of water and put to cook. When cooked, prepare a thick puree by passing through a sieve. Add 2 cups of water to the grated coconut and blend in a liquidizer. Strain and take out thin coconut milk. Add the gram flour to the coconut milk an mix well. Heat the oil and fry the cumin seeds for a few seconds. Add the curry leaves, green chilies and fry again for a few seconds. Add the tomato purée, coconut milk mixture, jaggery and salt. Cook for a few minutes. Sprinkle coriander on top and serve hot. Preparation time: 15 min, Cooking time: 15 min.
	MULLIGATAWNY SOUP (serves 8) 1 coconut, grated 2 onions, chopped 2 carrots, chopped 12 mm piece ginger 4 cloves garlic, finely chopped 150 g masoor dal or toovar dal 3 large tomatoes, chopped ¼ tsp turmeric powder 1 tsp garam masala 3 tbsp cooked rice lemon juice to taste 2 tbsp oil salt to taste	Add 1 cup of water to the grated coconut and blend in a liquidizer. Strain and take out thin coconut milk. Heat the oil and fry the onions, carrots, ginger and garlic for 2 minutes. Add the dal, tomatoes, garam masala, turmeric powder and 5 cups of water. Cover and cook for 15 minutes or until the vegetables are soft. When cooked, blend the mixture in a liquidizer. Strain. Add the coconut milk, rice, lemon juice and salt. Preparation time: 20 min, Cooking time: 30 min.
	LENTIL SOUP (serves 4) 4 cups water 1 cup toor dal or chana dal 1 tsp paprika ¼ tsp turmeric ½ tsp chili powder 2 tbsp vegetable oil 2 green chilies finely chopped 1 tsp cumin seeds 3 curry leaves 1 tsp sugar salt to taste 1 tsp garam masala (to garnish) (for a fuller flavor, add vegetable stock during coking dal	Bring the water to a boil in a large, heavy-bottom pan. Add the dal, then cover and simmer, stirring occasionally for 25 minutes. Stir in paprika, chili powder and turmeric, then re-cover and cook for 10 minutes, or until the dal is tender. Heat the oil in a small skillet, add the chilies, cumin seeds, curry leaves and fry, stirring for 1min. Add the spice mixture to the dal. Stir in the sugar and season with salt to taste. Ladle into soup bowls, then sprinkle with garam masala on top and serve immediately. This lentil soup tastes great with freshly cooked parathas.
	SPINACH SOUP (serves 6) 2 tsp coriander seeds 1 tsp cumin seeds 1 tbsp olive oil 2 onions, chopped 1 tsp garlic paste 1 tbsp ginger paste 4 curry leave 2 dried chilies 2 tsp mustard seeds ¼ tsp turmeric ½ tsp fenugreek seeds 1 cup masoor dal 2 potato diced 4 cups water 2 lb fresh spinach (stalks removed) 2 tbsp lemon juice 1 cup coconut milk salt and pepper to taster fresh chopped cilantro to garnish	In a heavy bottom pan dry-fry the coriander and cumin seeds, stirring constantly for few seconds. Then grind with a pestle in the mortar or in a blender. Heat the olive oil in a pan. Add onions, ginger and garlic past, curry leaves, chilies, mustard seeds and fenugreek seeds and cook over low heat for 7 minutes or until the onions are softened and golden. Stir in the ground, dry - fried spices and turmeric and cook for 1 minute. Add the masoor dal, potatoes and wetter. Bring to boil. Then reduce the heat and let simmer for 12-14 minutes, or until the potatoes are tender. Stir in the spinach and cook for 3-4 minutes or until wilted. Remove the pan and cool the soup. Ladle the soup into a food processor or blender and process until smooth. Return to the pan and stir in lemon juice and coconut milk. Season with salt and pepper. Reheat gently. When done, pour into soup bowls. Serve immediately.
	SEAFOOD SOUP (serves 4) 1 cup vegetable stock 2 carrots, dices 1 onion chopped 3 cloves garlic, finely chopped 3 tbsp chopped cilantro plus extra for garnish 1 tsp cumin seeds 1 tsp black peppercorns 12 mm piece ginger, chopped 2 green chilies chopped 1 potato, diced 2 tsp ground coriander 7 oz/200 g cooked shrimps, peeled and deveined ¼ cup plain yogurt ½ cup milk 3 tbsp dry white wine 8 scallops, shucked salt and pepper to taste	Pour the stock into a pan and add the carrots, 2 of the garlic cloves, the chopped cilantro, cumin seeds, peppercorn and ginger. Bring to a boil, then cover and simmer for 20 min. Strain the stock into a pitcher and make up to 3 cups with water, if necessary. Heat the oil in a separate pan. Add the onion, chilies, and remaining garlic and cook for 5 minutes. Add the potato and ground coriander and cook for 2 minutes. Add the reserved stock and bring to a boil, then cover and simmer for 5 minutes, or until the potato is tender. Remove the pan form the heat and let cool slightly. Ladle the contents into a food processor, then add half the shrimp and process until smooth. Return the soup to the pan and add the remaining shrimp with the yogurt and milk. Reheat gently. Stir in the wine and scallops, then season to taste with salt and pepper and simmer for 2-3 minutes, or until the scallops are just cooked. Ladle into warmed bowl, and garnish with chopped cilantro, then serve.
	COCUM SOUP (serves 4) 10 dried cocum fruits 2 tbs olive oil 4 cups water 2 bay leaves 1 tsp cumin seeds 2 tbsp chickpea flour 3 curry leaves 5 cloves (crashed) ¼ cinnamon salt and black pepper to taste 2 tsp jaggary fresh chopped cilantro to garnish	Wash cocum and soak in the water for 24 h. Squeeze out the fruit and remove Heat the olive oil in the pan. Add the cumin seeds, curry leaves, bay leaves. Stir fry for 30 sec. Add the water with fruit and 2 additional cups of water. Mix the chickpea flour with 1 cup of water and add to the soup. Stir to prevent lumps forming. Add the cinnamon, black pepper, salt, cloves and jaggary. Cook on medium heat for 6-10 minutes. Pour into bowls, and garnish with chopped cilantro, then serve.
	SWEET CORN AND CHICKEN SOUP (serves 4) 2 cans sweet corn 2 cans chicken broth 1 lb chicken cut in small pieces 4 eggs Chinese salt to taste For sauce: ¼ cup black soy sauce ¼ cup white vinegar 3 cloves garlic, finely chopped 1 tsp ginger root finely chopped 1 tsp black peppercorns 12 mm piece ginger, chopped 2 green chilies chopped	Pour chicken broth into a pan and bring to a boil. Add sweet corn. Cover and boil for 30 min. Add chicken. Boil for 1--15 minutes. Mix eggs and add to the boiling soup stirring constantly. Boil for extra 10 minutes. Add some water if the soup is too thick. For sauce: Mix a black soy sauce and a white vinegar. Add finely chopped garlic, ginger root, and green chilies. Serve hot in small Chinese bowls.

Indian appetizers and snacks

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:50:00 -0700

Pakoras and samosas are eaten all over India. This savory snack is made in many different ways and with a variety of fillings. Pakoras are served with chutneys, yoghurt and other dipping sauces.

Samosas, traditional, savory, deep - fried pastries are filled with spiced potato mixture, or minced lamb. These snack make terrific party food and can be prepared in advance and frozen either half - fried or uncooked.

	PAKORAS (serves 4) vegetable of your choice such as cauliflower (cut into small florets) onion (cut into rings, sliced eggplants, or fresh spinach leaves, green chilies. 6 tbsp gram flour ½ tsp salt ½ tsp chili powder 1 tsp baking powder ½ tsp cumin powder 1 tsp pomegranate seeds 1¼ cups water vegetable oil for deep-frying 2-3 tbsp fresh cilantro leaves, finely chopped	Sift the gram flour into a large bowl. Add the salt, chili powder, baking powder, cumin, pomegranate seeds, and blend together well. Pour in the water and beat well to form a smooth batter. Add the cilantro and mix well. Add the prepared vegetable of your choice to the mixture, then remove with the tip of a sharp knife or a fork, carefully shaking of any excess batter. Heat the oil in a large heavy-bottom pan to 350-375 °F/180-190 °C, or until a cube of bread browns in 30 sec. Using a slotted spoon, lower the battered vegetables into the hot oil, a few at a time and deep-fry, turning once. Remove with the slotted spoon and drain thoroughly on paper towels. Repeat this process until all of the batter has been used up. Place the pakoras on a large serving plate and garnish with a fresh cilantro. Serve immediately with coriander chutney and tamarind chutney. TIP: If you make pakoras, keep the besan batter thick. Deep frying of thin batter pakoras absorb too much oil during frying
	VEGETABLE SAMOSAS (makes 10-12) Pie dough 1 cup self-rising flour ½ tsp salt 1½ oz/40g butter 4 tbsp water Filling 3 potatoes ½ cup green peas (optional) 1 tsp finely chopped fresh gingerroot 1 tsp crushed fresh garlic ½ tsp white cumin seeds ½ tsp mixed onion and mustard seeds 1 tsp salt 2 dried red chilies (optional) 2 tbsp lemon juice 2 small fresh green chilies, finely chopped (optional) vegetable oil for deep-frying lemon wedges, to serve	Sift the flour and salt into large bowl. Add the butter and rub it into the flour until the mixture resembles fine bread crumbs. Pour in the water and mix with a fork to form a dough. Pat the dough into a ball and knead for 5 min or until smooth. Add a little flour if the dough is sticky. Cover and let stand for 1 h. Meanwhile, cook the potatoes (20-25 min) and separately peas (5-10 min) in lightly salted water. Drain and gently mash the potatoes, then add the ginger, garlic, white cumin seeds, onion and mustard seeds, salt, crushed red chilies, green chilies, green peas, lemon juice and stir well to mix. Break small balls of the dough and roll each out very thinly to form a circle. Cut in half, dampen the edges and form into cones. Fill the cones with a little of the filling, dampen the open edges and pinch together to seal. Set aside. Fill a deep-fat fryer or large, heavy-bottom pan one-third full with vegetable oil and heat to 350-375 °F/180-190 °C. Carefully lower the samosas into the hot oil, in batches, and deep-fry for 2-3 min, or until golden brown. Remove with a slotted spoon and drain thoroughly on paper towel. Serve hot or cold with lemon wedges.
	CHICKEN PAKORA (serves 4) 1 lb boneless small pieces of chicken For marinating: 1 onion finely chopped 3 green chilies 2 tsp ginger paste 2 tsp finely chopped garlic 2 tbsp lemon juice salt to taste Pie dough 1½ cup flour ½ tsp salt 1 tsp chili powder 1 tsp baking powder ½ tsp cumin powder ¼ tsp turmeric powder water as required vegetable oil for deep-frying 2-3 tbsp fresh cilantro leaves, finely chopped for garnishing slices of lemon	Mix together green chilies, ginger paste, garlic, salt and lemon juice. Put the chicken in to the paste. The pieces should be completely covered with the paste. Keep aside for 1h. Heat the oil in a large heavy-bottom pan to 350-375 °F/180- 190°C, or until a cube of bread browns in 30 sec. Deep fry till golden brown Serve hot with chutneys.
	PAPRI CHAAT (serves 4) Papri: ½ cup wheat flour 2 cups white flour ½ tsp ajwain seeds ½ tsp cumin 2 tbsp oil water oil to deep fry salt to taste Chaat: 1 cup chickpeas 1 potato boiled and peeled 1 tomato ½ onion 2 tbsp sliced paneer (optional) 1 tsp cumin seeds 1 tbsp chaat masala (optional) 2 tbsp yogurt red chili powder, salt, pepper to taste 2 tbsp coriander chutney 2 tbsp tamarind chutney coriander leaves to garnish	Sift flour, ajwain, salt in a bowl. Add 2 tbsp of oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 5-7 minutes. Cover with a damp cloth and leave to rest for 15 minutes. Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter. Heat oil in deep frying pan and fry a few at a time over medium heat to a crisp golden color. Place ready papris on the serving plate. Mix chopped potato, tomato, onion, chickpeas and paneer (optional). Add the spices: cumin seeds, chaat masala and salt and paper to the taste. Place the mix on top of the papris. Top with yogurt and chutneys. and garnish with fresh coriander leaves.
	BATATA VADA (serves 4) 1 lb potatoes 3 onions chopped finely 2 cups bengal gram flour (besan) 4 green chilies 2 tsp ginger paste 3 tsp garlic paste 2 curry leaves 2 tbsp grated coconut 3 tbsp lemon juice 2 tbsp coriander leaves chopped ½ tsp cumin 1 tsp cumin seeds 1 tsp mustard seeds ½ tsp red chili powder ½ tsp turmeric powder a pinch baking soda oil to deep fry salt to taste	Cook the potatoes till soft. Peel and mash. Set aside. Mix together the potato, onions, ginger and garlic paste and add chilies, chili powder, cumin, coriander leaves, lemon juice, salt to taste. Heat a little oil and add the mustard seeds and curry leaves. When the mustard seeds crackle, remove from heat and add to the potato mixture. Mix well. Make a smooth batter with the bengal gram flour, turmeric powder, cumin seeds, red chili powder and a pinch of salt and baking soda. Add a teaspoon of oil when making the batter. Let the batter remain thick. Divide the potato mixture into equal sized portions, the size of a lemon. Dip each ball in the batter and deep fry till golden brown in color. Serve hot with chutneys./ketchup.
	SHRIMP SAMBAL (serves 4) 9 oz/250 g cooked, shelled shrimp 3 hard -cooked eggs, chopped (leave slice for decorations) 1 small onion finely chopped 1¼ /3 cm fresh gingerroot finely chopped. ¼ - ½ tsp chili powder 4 tbsp canned coconut milk salt to taste ½ tsp cumin powder cilantro, lemon wedges (to garnish)	Place the shrimp, eggs, onion, chili powder, half of cumin powder and coconut milk in a large bowl and mix well. Season with salt to taste Put in to serving bowls and sprinkle with cumin. Cover and let chill in the refrigerator for about 30 minutes. Serve garnished with slice of egg, lemon wedges, and cilantro. This spicy mix goes well with both fish and vegetable curries.
	BHEL POORI 4 cups puffed rice 2 cups sev 1 chopped onion 2 chopped tomato ½ cup raw mango (optional) 1 tsp turmeric 1 medium sized boiled potato salt and pepper to taste 2 tbsp coriander chutney 2 tbsp tamarind chutney	Mix all ingredients and serve in individual plates immediately.
	AJWAINI MURG (serves4-6) 1 chicken (1½ lb/750 g) cut into 6-8 pieces, or 8 drumsticks 2 tsp ajwain seeds 1 tbsp ginger - garlic paste clove of garlic 1 tsp coarsely crushed dried, red chilies ½ cup thick cream salt to taste 4 tbsp oil ½ cup fresh green coriander - chopped	Marinate the chicken with yogurt, ajwain seeds, ginger-garlic paste, red chilies and salt for 1 hour. Heat oil in a heavy bottomed pan. Add the chicken pieces leaving behind the marinade. Cook on high heat till the chicken turns brown and all the juices get absorbed. Lower the heat. Add the marinade which is left behind. Add ½ cup of water. Cover and cook on low heat, till the chicken turns tender. Add cream and coriander. Stir fry the chicken til is dry and coated with coriander. Serve hot.
	ALOO KEEMA TIKKA (serves 4) 4 large baking potatoes, about 2 pounds ½ lb ground lamb meat 4 tablespoons softened butter or margarine ½ tsp paprika ½ tsp cumin 1/4 tsp black pepper salt to taste	Scrub potatoes and pat dry. Bake in a 350° oven for 45 to 50 minutes or until cooked through and tender. Cut potatoes in half lengthwise; scoop out pulp. Stir fry lamb with paprika, cumin, black pepper and salt. When ready staff potatoes with lamb. Put potatoes to the hot oven in 350° for 10 minutes. Serve hot with coriander chutney and tamarind chutney.

Chicken Vindaloo

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:46:00 -0700



Ingredients: This is my recipefor vindaloo. Vindaloo is a dish from Goa, and is influenced by the Portuguese (who actually introduced the chili to Goa). The name, vindaloo, is from the Portuguese for vinegar, vin, and from the Portuguese for garlic, alho, we get aloo. This may be a bit of a shock to some UK members, who may have been told that the aloo is something to do with potatoes. Indeed potato is an ingredient of this dish if you were to buy it from most UK curry houses. However, the name and the original dish have nothing to do with potatoes! It is worth pointing out that this recipe is actually best if you substitute pork tenderloin for chicken. The chicken version is still very, very yummy. OK, enough with the preamble, on with the goods. Ingredients: Spices: - Whole red chillies. Note: I am not telling you how many chillies to use. This is up to you, but the dish is best when very spicy, so we are using about 10-12 Kashmiri chillies - 8 cloves - 1 tsp cumin seeds - 3 inches of cinnamon stick - 6 green cardamom pods - 1 tsp black peppercorns - 4 tsp white poppy seeds Other: - 3 inches of ginger, chopped. Note: I cheated because we were out of ginger, and I am eternally sorry. - 6 plump garlic cloves, more if you have small cloves - 1 tbsp tamarind puree - 2-3 tomatoes Note: Tomatoes are optional, and not an authentic Goan ingredient in this dish. Try it both ways - a bunch of coriander. Note: This is optional and I suggest making the dish with and without to see what you like best. - 3 large onions - 1 lb chicken breast or pork tenderloin - Jaggery (Jaggery is the traditional unrefined sugar used in India) - cider vinegar - salt and pepper

Step 1: In a clean coffee grinder, grind the chillies and the rest of the spices (except the poppy seeds) to powder. Transfer the ground spices to a suitable receptacle. Then (and only then) grind the poppy seeds. The poppy seeds will release oil when processed and that would otherwise gob up your spice mixture. In the picture below you can see the ground chillies, ground spices and the ground poppy seeds (top left).

Step 2: Ok, now we need to puree the garlic and ginger with some cider vinegar. Roughly chop the garlic and ginger and blend with about 2 tablespoons of cider vinegar until you have a smooth paste like the one below.

Step 3: Mix the all the spices together with the garlic and vinegar puree and the tamarind.
Step 4: Ok, chop your onions and fry in a couple of tablespoons of sunflower oil (or ghee if you are going for a full-on cardiac) until past translucent and starting to go brown, say 10-15 minutes or so. Then add the spice paste you have made and another tablespoon of oil. Fry this mixture for at least another 5 minutes. It is important to fry dried spices for a while to maximize the flavor released from them and to aid with digestion later.

Step 5: Now chop you tomatoes and finely chop the coriander (if you are using it). Don't be shy of the coriander stalks. This dish will cook for a while longer, and the coriander will break down somewhat to add a nice flavor to the sauce. So fry this for another 5 minutes until the tomatoes are breaking down a bit.
Step 6: Add the chicken to the dish and saute the mixture for another 5 minutes or so. Then add 1/4 pint of water and bring to the boil. Now season the dish with a little salt and add about 3 teaspoons of jaggery (sugar). Stir this in and leave simmering on the hob for as long as you like. Just make sure the chicken is done. I find that 30 mins-45 mins gives the best flavour for me. Taste the sauce after about 20 minutes and adjust for salt, jaggery and maybe a wee bit more cider vinegar if you like your vindaloo a bit more piquant.
Step 7: Finish the cooking cycle and serve with boiled rice and as much soured cream (or yogurt) as you need to quench the fires. As ever, you must drink copious amounts of wine with this dish (or beer if you made it really hot). I recommend an un-oaked Chardonnay. The combination of oil and vinegar in this dish makes it a good one for making a lot of and keeping in the fridge for a few days (if your body can stand the repeated harsh treatment). That is to say that oil and vinegar act as a preservative. The flavors will really pierce the meat after being left overnight in the fridge, and it does actually taste even better the next day. Just don't go to work after having it for breakfast!

Chicken Makhani Curry

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:42:00 -0700

Ingredients: 4 large skinned chicken breasts 2 large red chillies 4 cloves of garlic, finely chopped 150ml double cream 150ml natural yogurt 1 fresh lemon 1 tsp Garam Masala 2 tsp Ground Cumin 2 tblsp Coriander leaves 50g Butter 1/2 tsp salt 1.5kg fresh ripe tomatos

Step 1: Core and deseed the chillies, chop them up fine.

Step 2: Add the chillies, fine chopped garlic, cumin and garam masala to a small bowl.

Step 3: Mash it up and then add the juice of the lemon, coriander leaves and the yogurt to create the marinade. Really this should be blended but as I don't have a blender I did it by hand. If you have a blender though, use it.
Step 4: Chop up the chicken into 3cm pieces and put into a non metallic bowl

Step 5: Mix in the marinade with the chicken, cover and put in the fridge for 3 hours.
Step 6: While that is happening.... Quarter the tomatos and put into a pan with nothing else. Warm for 20mins on a low to medium heat
Step 7: They will start to go like this.

Step 8: Strain the tomatos into a clean pan using a fine seive. Throw away the skins and pulp left over.

Step 9: You end up with a tomato sauce like so, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.
Step 10: Add in 50g of butter and salt then stir and heat for another 20 minutes.

Step 11: Add in the 150ml of double cream, heat through thoroughly and set aside.

Step 12: By this time the chicken should be ready, so heat a pan with 3 tbl spoons of vegetable oil and add it all.

Step 13: Cook for 15 minutes on a medium heat.

Step 14: Add in the tomato sauce and stir and heat for 5 minutes.

Step 15: The finished curry.

Step 16: Serve with basmati rice.

Chicken Dopiaza

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:41:00 -0700

Ingredients: Hi peeps, this weekend we cooked Chicken Dopiaza and photographed the proceedings for you. Dopiaza is a dish from Bengal (which is beautiful). The name Dopiaza is from the Hindi for two, do, and onions, piaz. Now then, the name Dopiaza does not have to refer to this dish. I have heard it used to describe different dishes where onions are either used a lot, or where onions are used in different ways during the cooking process. This recipe is of the later form, but that does not imply that your favorite Dopiaza is somehow inferior or fake if it is not prepared like this one. Having said that, I love this version of Dopiaza. Spices: Chili powder Note: we used 3 tsp of freshly made chili powder, use whatever type and amount you want. I don't want to coerce you into eating a curry that is too hot for you. A couple of bay leaves, fresh or dried. A couple of inches or cinnamon stick. Some whole red chillies Note: Get the thin ones like birds-eye if you can, we used 3 chunky ones. 1/2 tsp turmeric. Note: you never need much of this; be careful as it will stain (it was used as a dye, and probably still is). 1 tsp of cloves, that's about 10-12 of them. 1 tsp peppercorns. Note: these will remain whole so feel free to grind them up if you don't want to risk biting into one and getting a spice surprise, yum. 6 cardamoms 1 tsp garam masala powder 6 big garlic cloves, more if you've got small ones. 2 tablespoons garlic puree. Our store ran out of fresh so we cheated - in this dish supermarket ginger puree is a-ok anyway. Other: 1 lb of chicken breast, or a whole chicken weighing a bit more. Note: This dish can be prepared with chucks of chicken breast or a whole chicken cut up in the normal way. We prefer chicken breast, but each to their own. 1/2 cup (that's about 125ml) any full-fat plain yogurt. Sunflower oil or ghee 1 tablespoon unsalted butter 2 tomatoes, chopped 8-10 small potatoes, or larger ones chopped into roughly 2" square chunks A small bag of shallots or baby onions. Note: use as many as you like. 2-3 medium onions to be grated or food processed. 1 tsp sugar

Step 1: Make a paste of your chili powder with a little water. Set the oven to about 160C (320 Fahrenheit). Grate/process the 2-3 medium onions and then squeeze the juice out with a cheesecloth or some such. Get rid of the pulp and save the juice. You should have 1/3-1/2 cup of juice (yes, we made too much).

Step 2: Peel the potatoes and chop them up, or just scrape them if you are using new (baby) potatoes. Then you must part-boil them - just bring them to the boil from cold water and leave them bubbling for a minute. Drain and put them to one side. Meanwhile, peel the shallots and start them off cooking in a couple of tablespoons of oil. When they look like the photo, remove them with a slotted spoon and put to one side.

Step 3: Now fry the chili paste and fry over a medium heat for a few minutes. This will improve flavor and prevent indigestion later on. Stir constantly, as you do not want the paste to stick or burn. Add the garlic and bay leaves and continue to fry for a couple of minutes. Watch the garlic. We don't want it to burn or crisp. So vary the heat as needs be. Now add the whole red chillies, turmeric powder, cardamom, cloves and the cinnamon stick.
Step 4: Stir round about ten or so times, then add the ginger puree and continue to stir for 2 more minutes. Note: watch out for the ginger puree - it has a high water content and will spit when added to hot oil! OK, now add the butter, chicken, yogurt, sugar, potatoes and tomatoes. Mix well and cook for about 5 minutes.

Step 5: Add the garam masala, onion juice and the shallots and mix. Transfer to an oven dish (we cooked in an oven dish from the start) and cook in the oven for about 30-45 minutes, depending on how long it takes to get the potatoes cooked through. If it dries out too much than just add a bit of boiling water.
Step 6: Serve with boiled rice, yogurt and a nice white wine that's a touch on the sweet side and very, very cold.

Chicken Dhansak

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:39:00 -0700

Ingredients: Dhansak is originally a Parsee dish. The Parsee lived on the West Coast of India. Dhansak is variously interpreted to come from Dhan (rice) and Sak (Vegetables) or the alternative Dhaan (Wealth). Regardless, it is a dish of meat, vegetables and lentils. It is served with rice. This recipe will serve four people as a main course. - 500g (1.1 pounds) Chicken breast (you can also do this on the bone if you wish) - 300g (.66 pounds) Toor dal (just go for green lentils if you can't find any) - Fresh or minced ginger - 6 garlic cloves - 3 medium onions - 1 red pepper - 1 orange or yellow pepper - 1 large potato - 3 chopped tomatoes - 1 lime (juice of) - 1 tablespoon tamarind paste - 1 small tin of pineapple rings in their own juice (optional) - 1 bunch coriander (that's what you loyal allies of the Crown call cilantro) - 1 tablespoon jaggery (substitute for dark brown sugar if you can't get jaggery) - sunflower oil or butter/vegetable ghee if you can get it (we ran out of ghee so used oil) - Salt and pepper Spices: - 1/2 teaspoon turmeric powder - 3 teaspoon good quality dhansak masala (or curry powder) - 1 teaspoon cumin powder - 2 teaspoons coriander powder - 2 teaspoon red chili powder

Step 1: Fill the kettle and put it on. Peel and chop the potato into 1.5 inch chunks. Roughly chop one of the onions and both peppers and put them all to a medium saucepan. Peel and crush 3 garlic cloves with the side of the knife and add them to the saucepan. Add the lentils and three teaspoon of minced ginger. Add the turmeric and tamarind to the saucepan also.

Step 2: Cover the mixture in the pot with boiling water and simmer over a medium flame. You'll simmer the vegetables until the lentils are very soft, about 20 to 30 minutes. If the vegetables start to stick or dry up, add more boiling water and turn the heat down. Whilst this mixture is simmering, chop the remaining onions and fry them in a large saucepan over a medium heat in 2 tablespoons of oil.

Step 3: Make a spice paste with the remaining spice powders and a little cold water.
Step 4: When the onions are softening (5-10 minutes) add the spice paste and fry over a medium-low flame for 5 minutes. Frying the spices takes the bitter edge off them and prevents indigestion later on.

Step 5: Chop the coriander, tomatoes and remaining garlic and add to the onions. Fry for a further 5 minutes.
Step 6: Chop the chicken into chunks. When the vegetables are cooked add them to the large saucepan along with the chicken and the jaggery.
Step 7: Allows this mixture to simmer for about 20 minutes then add the juice from the pineapple. After another 20 minutes add the pineapple chunks and lime juice. Cook for another 10 minutes until it looks like this:

Step 8: Server with any rice (I usually just use simple boiled rice) and some Greek yogurt or soured cream.

Step 9: Enjoy your chicken dhansak with a nice dry white wine.

Tandoori Chicken with Sweet & Spicy Stir Fry

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 11:37:00 -0700

Ingredients: I recently bought a bunch of spices of Penzey's, and decided to screw around with some of them to get a feel for the flavors. After watching House of Flying Daggers last night, I had intense craving for Chinese food, and yes, I realize tandoori has nothing to do with China. I was feeling hungry, not intellectual. Tandoori Chicken with Sweet & Spicy Stir Fry Servings: 4 (or 3 starving college students) The players: 1 cup brown rice 1 white onion 1 red bell pepper 1 green bell pepper 1 cup plain non-fat yogurt 2 cups frozen corn 2 carrots 2 chicken breasts Chinese Five Spice Tandoori Spice Soy Sauce Bangkok Padang Peanut Sauce Sriracha Brown ricetakes a long time to cook, nearly 50-60 minutes. I got it going, then went to the store to buy the yogurt, because I had no clue how to make tandoori until after I started the rice. When the brown rice was done, I drizzled a small amount of peanut sauce over the rice for a tiny bit of spice and a nice jasmine/peanut aroma, and then dashed some soy sauce in to keep it moist while everything else was cooking.

Step 1: I threw the chicken breastsinto boiling water, and diced up the vegetables save for the tomato. I have no clue why the tomato is in the picture.

Step 2: I threw the chicken breasts into boiling water, and diced up the vegetables save for the tomato. I have no clue why the tomato is in the picture, that cheeky bugger.

Step 3: I turned the heat off of the vegetables and let them sit on the burner. To make the tandoori, take 1 cup of yogurt and add tandoori spice. I used 3 teaspoons, and that made a good flavorful mixture. If I had wanted to make it a spicy tandoori, I would have bumped it up to 4 teaspoons and added ground chili peppers.
Step 4: When the chicken is done, shred it all up. I use two forks and that seems to work well. Add the chicken to the tandoori mixture and toss thoroughly. About this time, I cooked the corn.

Step 5: With a frying pan on medium, I scooped the chicken in and poured as much on top as I could get out. Then I cranked the heat up to high.
Step 6: While that was boiling happily away, I added the rice and corn to the vegetables and squirted a healthy serving of sriracha over the whole concoction. The camera decided to do a flyby!
Step 7: I let the tandoori liquids reduce down for a few minutes before serving, piping hot. Tandoori Chicken with Sweet & Spicy Stir Fry is not the prettiest coloring of a meal, but it was tasty! The tandoori was smooth and meaty. The stir fry was sweet at first, then had quick soy flavoring and then WHAM spicy that sticks to the back of your throat! I dipped the chicken in sriracha, because I'm a sucker for hot stuff. I love meals like this because it's pretty healthy for heart-conscious people like myself. I use very little soy sauce and no salt, so the sodium is pretty low. The yogurt I made the tandoori with was non-fat, and I don't even put a lot of vegetable oil in. Brown rice is great for you, and how about them veggies? Plus if I portion it right, it will be my dinner for 4 nights in a row.

Moroccan Couscous with Seven Vegetables

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 10:25:00 -0700

Moroccan Couscous with Seven Vegetables

Ingredients :

Vegetables - Swede, parsnip, carrot, zucchini and pumpkin
4 cups rich homemade stock
4 Roma tomatoes
1 cup frozen broad beans
1 tbsp each ground coriander, ginger, cumin and paprika
Handful of fresh coriander
Handful of fresh parsley
500g packet couscous
2-3 tbsp vegetable oil
1 tsp salt
150g light blue vein cheese

Directions :

1. Cut vegetables into a large pieces. Leave the skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes and broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin and paprika and add the coriander and parsley. Bring to the boil and meanwhile prepare moroccan couscous.
2. Empty couscous into a bowl. Add 2-3 tbsp vegetable oil and stir to coat. Add 1 tsp salt and small amounts of water and stir with the hands until grains are saturated. Transfer to the steamer basket and sit over the vegetables. Cover.
3. Once it begins to steam, remove from pot and empty into a bowl Crumble cheese over couscous while still warm and stir so that it melts through. Sprinkle with a little more water but don't drown.
4. Return steamer to pot over the vegetables. Cover with lid and leave until steaming. When steaming, remove lid and turn couscous out onto a large platter. Spoon over vegetables and a little stock and serve.

Easy way to Moroccan Couscous Salad

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 10:22:00 -0700

Ingredients :

• 1½ cups couscous
• ¼ cup orange juice
• 1 tablespoon dijon mustard
• 1 tablespoon chopped fresh thyme (or one teaspoon dried thyme it depends on you )
• 1 teaspoon grated orange rind
• 2 cups boiling water
• 1 cup chopped parsley
• ½ cup chopped spring onions
• 1 orange, peeled and sliced
• 1 tablespoon fresh lemon juice
• freshly ground black pepper

Directions :

you can make prepare it in a large bowl, stir together couscous, orange juice, mustard, thyme, and orange zest. Stir in boiling water, cover and set aside for five minutes, or until all liquid has been absorbed. Fluff cous cous with a fork. Add parsley, spring onions, orange slices and lemon juice. Toss to blend. Season with black pepper, chill. Serve with grilled or BBQ fish.

this recipes is for 6 to 8

Moroccan Mint Tea

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 10:06:00 -0700

Ingredients :

• 10 fresh mint sprigs, plus 4 for garnish
• 3 teaspoons green tea
• 3 tablespoons sugar
• 4 cups water

Directions :

Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remianing 4 sprigs of mint.
bon appetit

Moroccan Kebab with marinated meat

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 10:04:00 -0700

Ingredients :

1kg 500 of beef meat(filet or steaks)
500 g of nodule grease
2 slighty crushed onions
1 bouquet of slightly crushed parsley
1 soup spoonful of sweet red pepper
1 coffee spoonful of hot red pepper
1 coffee spoonful of cumin
safran
1 soup spoonful of lemon juice
5 soup spoonful of olive oil
salt

Directions :

Clean , drain and dry the meat and grease cut into big pieces, mix with your hand in a big container while adding onion, parsley, sweet and hot red pepper, cumin, safran, lemon juice andoil, leave it marinate for 2 hours

String on kebab, intercalate pieces of meat with that of grease, make sure it's two kebabs for one person, grill on embers, serve as soon as they are cooked on a plate adorned with salad leaves and parsley add lemon with mint tea.

MERGUEZ

noreply@blogger.com (all kind of recipes) — Tue, 25 Aug 2009 10:03:00 -0700

Ingredients :

1 lb lean ground lamb
3/4 tsp ground cumin
1/2 tsp thyme
1/8 tsp grated nutmeg
1/2 tsp hot red pepper flakes
1 tsp minced garlic
Pepper to taste
1 TBL vegetable oil
1 TBL butter, melted

How to prepare merguez :

In a mixing bowl, combine the lamb, cumin, thyme, nutmeg, red pepper flakes, garlic and pepper. Blend well with your fingers.
Shape then mixture into 4 patties of equal size. using a grill, preheat it to high and brush the grill surface with oil. If a skillet is used, use a nonstick pan. Add the oil to the skillet and cook the patties 3-4 minutes on 1 side. Turn & cook the other side 3-4 minutes or to the desired degree of doneness. Transfer patties to a plate & brush the top of each with melted butter then serve.

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Tandoori Chicken with Sweet & Spicy Stir Fry

Moroccan Couscous with Seven Vegetables

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Moroccan Mint Tea

Moroccan Kebab with marinated meat