Potato Halwa ( Aloo Ka Halwa)

Ingredients:

Potatoes 4 medium sized
Ghee ( Desi Ghee) 80 grams
Sugar 80 grams
Green Pistachio cut 10 Nos
Almonds slivered 10 Nos
Cashews cut 10 Nos
Sultanas (Kishmish) 20 Nos
Green Cardamom Powder 1/4 teaspoon


Cooking Directions:
1. Boil the potatoes in a saucepan or Microwave them for 5 minutes.
2. Once the potatoes cool down, mash or grate them.
3. Take heavy bottomed pan and put it on medium heat.
4. Add the Ghee.
5. Add the Grated potatoes mixture.
6. Stir and cook this till the Ghee starts separating from the potato mixture.
7. Add sugar and stir continuously.
8. Add the Green Cardamom Powder and stir for a minute.
8. Remove the pan from the heat.
9. Transfer the halwa to a serving dish.
10. Garnish it with dry fruits.

Shahi Tukra

Ingredients: 

1. White Bread 4 slices
2. Ghee 200gms
3. Milk 2 Litres
4. Sugar 200gms
5. Green cardamom 3gms
6. Saffron 1gms
7. Almond slivers 30gms
8. Pistachio 30gms

Cooking directions:

1. Fry bread in ghee on a slow flame it changes in golden brown.
2. Keep aside, boil milk with sugar, cardamon and saffron.
3. Allow mixture to simmer for about 10-15 Minutes or till it thickens and reaches a sauce like consistency.
4. Arrange fried bread on a tray.
5. Pour milk mixture till bread is soaked.
6. Turn each side to coat with almond and pistachio slivers.
7. Refrigerate before serving.

Honey and lime chicken wings Recipe

Ingredients:
1/4 cup honey
1/2 cup flour
1/2 tsp salt
1/2 tsp black pepper powder
1 tbsp clove paste
1 tbsp grated lime zest
2 tbsp fresh lime juice
18 chicken wings, split
Oil for frying
 

Method:
* In a large bowl, mix together honey, lime juice and grated lime, garlic, salt and black pepper powder.
* In a bowl mix the chicken wings well with flour so that the wings are completely coated.
* Deep fry the chicken wings on high flame until well cooked.
* Place the cooked wings in the honey/lime mixture and toss to coat well.
* Serve immediately.

Chicken Parmesan Recipe

Ingredients:
4 chicken breasts boneless
1 egg, beaten
3/4 cup, bread crumbs
1 can/cup pasta sauce
200g mozzarella cheese
100g Parmesan cheese
Cooked pasta for serving
 

 Method:
* Heat oven to 200 degrees centigrade.
* Place chicken on a clean cutting board.
* With a meat pounder or rolling pin, flatten the chicken slightly.
* Dip the chicken in egg, then in bread crumbs.
* Arrange chicken in a 9 x 13inches baking dish.
* Bake for about 20 to 25 minutes.
* Pour pasta sauce over chicken an

Mini cheese drumsticks Recipe

Ingredients:
1 tbsp cornflour
1 tbsp plain flour
1 1/2 cup water
1 tsp salt
1 tsp black pepper
1/2 cup grated cheese
10 mini chicken drumsticks
1 egg, whipped
1 1/2 cup bread crumbs
1 lemon juice
 

Method:
* Marinate mini drumsticks in black pepper, salt and lemon juice for half an hour.
* Cook cornflour, flour and water till it becomes thick.
* Add salt, black pepper and grated cheese.
* Roll mini drumsticks in the mixture and leave it in the refrigerator for an hour.
* Then dip in the egg and bread crumbs and fry till tender.

Chicken Kebab Recipe

Ingredients:
2 bread slices (soaked in water)
1/2 kg chicken mince
1 1/2 tsp salt
1 tbsp red chilli powder
1 tsp black pepper
2 tbsp Soya sauce
1 small onion (chopped)
1 tsp white zeera
1 1/2 tsp chaat masala
1 egg
1 1/2 tbsp green chutney
Oil for frying
 

Method:
* Mix all the above ingredients properly and make kebabs.
* Shallow fry and serve with chilli garlic sauce.
* To prepare green chutney, grind a bunch of coriander leaves, five green chillies, one clove of garlic and a little salt.

Fenugreek chicken Recipe

Ingredients:
1 chicken, cut in 12 pieces
2 cups fenugreek
3-4 onions
6 green chillies
1 tsp garlic paste
1 tsp ginger paste
1tbsp red chilli
½ tsp turmeric powder
5-6 tomatoes
4 -5 tbsp oil
1 tsp salt
 

Method:
Fry the onions and add garlic/ginger, turmeric and green chillies and fry for a while.
Then add chicken and fenugreek and fry again.
When the water of the chicken dries up, add in tomatoes, salt and red chilli powder and fry and cook till it becomes tender.

Chocolate fruit sundae Recipe

Ingredients:
1 apple, cubed
1 tbsp icing sugar
1/2 cup grapes
2 bananas, sliced
2/3 cup fresh cream
2-1/2 cup chocolate ice cream
2-1/2 cup vanilla ice cream
Chocolate cake
Almonds and chestnuts, crushed
Milk chocolate, broken in small pieces

Method:
* Whip icing sugar and cream until the mixture is thick and forms a shape.
* Place a spoonful of bananas, apples and grapes in four sundae glasses.
* Add a layer of ice cream, chocolate cake, whipped cream, almonds, chestnuts and chocolate pieces; continue till the glasses are full.
* Put in the freezer for 10 minutes, serve with chocolate sauce.

Gola Kabab Recipe

Ingredients:
1 kg beef, minced
1tbsp red chilli powder
1tsp gram masala powder
2 tsp ginger, garlic paste
Salt to taste
1 tbsp maida or roasted gram flour
½ tsp raw papaya
½ tsp allspice
½ tsp cumin seed powder
2 onions, fried brown, mashed
Ghee as required
Coriander leaves for garnishing

Method:
* Add all spices in minced meat and marinate it in the refrigerator for at least half an hour.
* Then grind minced meat in the grinder.
* Make meat balls.
* Take a frying pan, put some ghee in it and fry the kababs one by one till they become golden brown.
* Garnish with coriander leaves and serve hot.

Keema Noodles Recipe

Ingredients:
* Spaghetti 1 pack.
* Beef or Chicken ½ lbs.
* Onion 1 small cut length wise.
* Cabbage 1 cup, shredded.
* Carrots ½ cup shredded.
* Salt 1 tsp.
* Black Pepper ½ tsp.
* Crushed Red Pepper ½ tsp.
* Vinegar 1 tbsp.
* Cooking Oil 2 tbsp
 
 Method:
* Boil the Spaghetti in a large sauce pan. Follow directions on box for cooking.
* When spaghetti is cooked, rinse with cold water. Set aside.
* Put oil in a large fry pan and cook the meat. Cook on medium to high heat, till the meat is well done.
* Now add the carrots and fry for a few minutes. Add the rest of the ingredients, and fry.
* Keep stirring for a few minutes, now add the spaghetti and mix well.
* When the spaghetti and vegetables are mixed well, add the vinegar. Cook for another 2 minutes.

Saffron Qorma Recipe

Ingredients:
1 tsp saffron, soaked in 1/2 cup milk
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp ginger/garlic paste
2 potatoes, cubed
2 cups oil
4 medium sized onions, sliced
4-5 cloves
4-5 cardamoms
250 gms yoghurt
500 gms mutton
Salt to taste
 
For garnishing
Ginger slices
Coriander leaves
Green chillies
 

Method:
Marinate the mutton with yoghurt and saffron.
Heat oil in a wok and fry the potato cubes.
In the same oil fry the onions.
Crush the fried onions and keep aside.
Mix all the remaining ingredients with mutton and cookon low heat till the oil separates.
Add crushed onions and mix.
Garnish with the above mentioned ingredients and serve.

Veggie Pizza Recipe

Ingredients:
1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
½ cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts

Method:
* Preheat oven to 375 degrees F.
* In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.
* Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes.
* Remove from heat.
* Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.
* Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.
* Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.
* Serve immediately or reheat in the microwave to serve.

Pizza Sandwiches Recipe

Ingredients:
¼ cup cheese
½ cup chicken (boiled)
1/2 tsp black pepper
1/2 tsp salt
2 tomatoes (medium sized)
2 capsicum (medium sized)
4 bread slices
4 tbsp chilli-garlic sauce
1 cup mayonaise

Method:
Shred the chicken.
Add mayonaise, salt and pepper to form a paste and spread it on the slices of bread.
Sprinkle grated cheese on the slices.
Now garnish it with slices of tomatoes and capsicums.
Bake for two minutes or until the cheese melts.
Serve with chilli-garlic sauce.

Chinese Chicken Pakoray Recipe

Ingredients:
500 gm, boneless chicken pieces
3 tbsp chilli sauce
2 tsp crushed red chillies
3 tbsp fresh coriander, chopped
1 egg
1 tbsp Soya sauce
3 tbsp cornflour
1 tbsp honey
1 tsp salt, levelled
Oil for deep frying
 
Method:
Mix all the ingredients, except chicken and cornflour.
Now add chicken pieces and mix well.
Refrigerate for two hours.
Add cornflour and mix well to ensure an even coating on the chicken pieces.
Heat oil in a pan and deep fry chicken on high heat till cooked.
Serve with chilli sauce.

Mexican Recipes – Four Mouth Watering Cuisines

Mexican recipes are great to taste and simple to prepare. Below are four delicious simple and proven recipes that you can try out and have the yummy experience of recipes from the south of the border.

ACAPULCO CHICKEN (EN ESCABECHE)

• 2 cups Unsalted chicken broth -- defatted
• 1 tablespoon    Olive oil
• 2 teaspoons     Ground cumin
• 2 tablespoons   Pickling spice
• 1/2 Red bell pepper -- sliced
• 1 pound Boneless chicken breast -- halves
• 1/2 Yellow bell pepper -- sliced
• 2 tablespoons   Minced jalapeno chili with -- seeds
• Onion, halved -- thinly sliced
• 1/3 cup Rice wine vinegar
• 1/4 cup Fresh cilantro leaves
• 3 large Garlic cloves -- minced
• Baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan.  Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes.  Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead).  Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers." .

Makes 6 servings.

Almond Red Sauce (Mexican Recipes)

• 1/2  cup Slivered Almonds -- Toasted
• 1 cup Onion -- Finely Chopped
• 1 each Clove Garlic -- Crushed
• 2 tablespoons Vegetable Oil
• 8 ounces Tomato Sauce -- 1 cn
• 2 teaspoons Paprika
• 1 teaspoon Red Chiles -- Ground
• 1/4 teaspoon Red Pepper -- Ground

Place almonds in food processor work bowl fitted with steel blade or in

blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is

tender. Stir in remaining ingredients except almonds.

Heat to boiling; reduce heat.  Simmer 1 minute stirring constantly; stir in almonds.  Serve hot. Makes about 1 3/4 cups of sauce.

ANDY'S SKILLET SUPPER (Mexican Recipes)

• 1 pound Chicken breasts
• 2 tablespoons Canola oil
• 1 medium Onion -- chopped
• 2 teaspoons Chili powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Oregano leaves -- crushed
• 1/2  cup Chicken broth
• 1 1/2 cups V8 juice
• 19 ounces Canned kidney beans

Preparation time = 30 minutes Chicken breasts should be skinned and boned.

Any suitable oil can be substituted for canola oil. Chicken broth may be purchased as instant and mixed with water. V8 juice is a brand name

vegetable juice.

1.  Cut the chicken into 1/2-inch pieces.

2. In hot oil, cook chicken, onion, chili powder, cumin and oregano until

the chicken turns white.

3. Stir in broth and juice, heat until boiling, then reduce heat to low.

Simmer 10 minutes.

4. Dump in beans, liquid and all, stir, cover and simmer for another 10

minutes. Stir occasionally. Serve over rice.

ANTICUCHOS(Mexican Recipes)

• 1 large Sirloin Steak
• 2 large Garlic Cloves
• To 6 Medium Jalapeno Peppers
• 1 cup Red Wine Vinegar
• 1 1/2 cups Water
• 2 teaspoons Salt
• 1/2 teaspoon Pepper
• 1 teaspoon Oregano
• 1 teaspoon Cumin
• 1 teaspoon Ground Red Chile

• In a blender or food processor, grind the jalapenos and peeled garlic to a pulp.  Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade.  Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.

Indian Chutney Recipes an exotic taste A quick dip into a bowl of colourful dips

After an earnest tribute to our beloved Indian cuisine and Indian recipes, I suppose its time to move on with our big ride. So, before we get started, plz fasten those seat belts tight, as you’d need really something to keep you taut from falling off as you scroll down…. Why?? Coz your first stop is gonna be into the amazing world of absolutely luscious dips… yes… u guessed it rite…chutneys it is… or rather chammandhi as per Malayalee vocab…. :)

Chutneys…a vibrant n alluring medley of dips…something that truly exemplifies the beauty and diversity of our Indian cuisine. Be it north or south, east or west, Indian cooking households are no new to this rather mouthwatering name. Be it a morning breakfast, or a scrumptious lunch, or savoring evening snacks with hot tea, or a light dinner, chutney or chammandhi is more or less an habitual side dish on all dining tables on all or any one of these occasions…almost tagging itself as an inevitable part of our Indian cuisine.

Following the basic trait of our Indian cuisine, these chutneys too come in all sorts of shades depending upon the ingredients used and in various textures as well depending upon the cooking process followed. As for the tastes, it too differs accdg to the ingredients and cud be hot n spicy, sweet, sour and even tangy thereby leaving all your taste buds hankering for more…. A remarkable facet of our Indian cooking, so to say!!!

Chutneys popularly nicknamed as “Thottu kootan” in Kerala cuisine, can be made in a curry base for which you need to cook the ingredients and then blend it; or you can also blend the fresh ingredients directly and top it with oil or seasoning. In either case, it’s usually either the coconut or the onions used to get that creamy mixture base.

Recollecting a point from one of my previous blog article on my favourite onion chutney recipe,  believe chutneys often educe a nostalgic touch in the making process as it’s often considered the first lessons of cooking by Malayalee cooking novices…apart from tea/coffee…. And being a true Keralite, even I was taught the first chapter of cooking in the form of “Thenga Chammandhi” of all the Indian recipes at hand…which thankfully, wasn’t adjudged as a total
disaster…. :)

And during this transition phase from being a cooking novice to an almost above average cook (being very modest), I learnt to make various types of Indian recipes making me quite obsessed to Indian cooking, especially naadan kind. And in due course, I have quite mastered myself in making different types of chutneys too…or at least I hope so…. (being modest again) ;-)

Enlisting below a few among them; falling under South Indian chutney recipes.

From clockwise direction: Coriander chutney, Manga chammandhi, Small onion chutney topped with coconut oil, A trio chutney with onions, tomato and coriander and finally the Dates chutney

Coconut chutney – A highly popular accompaniment with Dosas, Ghee roast or   Idlis, one of the most easiest to make. You can even change the colour by   adding green chillies or chilly powder accdgly.

Onion chutney – Another easiest and highly preferred one which goes well with Dosas, Idlis and Kappa. Red onions can be substituted with small onions too.  Can be blended either fresh or sautéed as desired. Check out my favourite version.

Thenga chuttha chammandhi – An extremely popular one made using sautéed coconut blend with sautéed dry chillies and tamarind. You can also add fresh coriander leaves to add flavour. You can even store it for a couple of days….  But just make sure that you don’t add water while grinding.

Mango chutney – A common side dish with hot rice or hot rice gruel making your dinner light and appetizing. Try blending a ripening one (not fully ripened) with a few dry red chillies, a piece of ginger and a few small onions finally topped with pure coconut oil. Am sure you’d be left speechless. And not too sure if it’d make your dinner light or heavy…. :)

Tamarind chutney – A dip popularly used in North India while serving samosas or bhel or chat. Another one that’s absolutely irresistible!!!

Tomato chutney – A tangy one to go with a couple of hot dosas or steaming idlis. No words to express the tanginess!!!

Dates chutney – Another one extensively used as a side dish for hot n spicy Biriyanis…. Also used as a dip for samosas, bhel pooris, chat etc.

Coriander chutney – Something refreshingly green and easy to make; to go with a couple of dosas, idlis and even as a spread on rotis and sandwiches. A very popular one indeed!!!

Mint chutney – How about waking up to the mint flavor with a generous dollop of mint chutney spread ready in your sandwiches. Absolutely yummy, isn’t it!!!


Small green chillies (Kanthari) chutney – The only fitting or rather the ultimate side dish paired with a couple of cooked yummy kappas (tapiocas) to make your day. Absolutely divine!!!

A combo of onion, tomato and coriander chutney – And finally, saving the best to last… A personal favourite of mine, this combo of a few of the above makes it all the more worthwhile. Check out the recipe here.

And so, the never ending list cud go on and on and on…. For more of these and the recipe guidelines, you can surf here…includes those too which ain’t there in the list above. For any of the above recipe details, pls do feel free to ask me too and I shall try my best to help you out, hopefully with an authentic one…. :)

And yes, these are just pure guidelines, no hard-fastened rules to follow…. It’s something even a beginner could work on with some slender changes, and finally churn out something that’d leave you all sizzling too.

So, go rite ahead and start nippin’ with a dippin’ into the bowl of dip-ins. :-)

Happy dippin’…oops…happy cooking or shud I say happy grinding!!! :-)

Red Lobster Crab Alfredo Recipe

Red Lobster Crab Alfredo Recipe, the most succulent, delicious alfredo you'll ever make!  This dish is sure to get you recognized in a big way!
Enjoy this mouthwatering crab alfredo with that special someone, with a whole group, or with a good book and something nice to drink.  Your kitchen, your rules!  Here you go!

Red Lobster Crab Alfredo - 
The Ingredients:

• 1/2 pound linguine
• 1/2 pound snow crab meat
• 4 tbsp. butter
• 4 tbsp. flour
• 2 cups half & half or heavy cream
• 1/2 cup grated parmesan
• 1/2 tsp. cayenne pepper
• salt & pepper, to taste

Red Lobster Crab Alfredo - The Process:

1. Cook linguine according to package instructions.
2. In medium saucepan, melt butter over medium heat.
3. Stir in flour until the mixture has a "sandy" appearance. Do NOT allow it to change colors.
4. After 45 to 60 seconds, whisk in half & half. Blend until a thick sauce forms.
5. Stir in parmesan and season to taste.
6. Reduce heat to low. Add crab meat. Simmer until crab is heated through.
7. Divide linguine into two bowls and pour even amounts of sauce over the top.
8. Sprinkle cayenne pepper, to taste.
9. Enjoy!

That's it!  Your own "copycat" Red Lobster Crab Alfredo recipe.  I have no doubts you will get tons of pleasure out of this one, as will anyone else who is privileged to try it.
This dish goes very nicely with a few thick slices of garlic bread.  Or, if you're feeling a bit adventurous, you can try making some Red Lobster Cheddar Bay Biscuits. 

Ingredients for Chicken Makhani

Ingredients:
700gms whole chicken

For the marinade
30gms salt
2-1/2 tsp red chilli powder
1 cup yoghurt
1 cup vinegar
2tbsp ginger/garlic paste
For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream
Chicken Makhani Recipes
Method:
* Make slits on the chicken.
* Rub marinade all over it and keep aside for at least 15 minutes.
* Put it on the skewer and grill for 15 minutes.
* Let it rest for 10 minutes and then grill again for 10 minutes.
* Cut into small pieces and keep aside.
* To prepare the gravy, heat butter in a saucepan and sault, ginger/garlic paste on a slow flame until it   begins to turn brown.
* Add khoya and cashew paste.
* Stir in remaining ingredients except cream and cook for 20 minutes.
* Stir in cream on low heat to make thick gravy.
* Add chicken and cook for 10 minutes.

Biryani Recipe

Ingredients

• 1 to 2 kg mutton or chicken (preferably bony & fatty)
• 1 kg basmati rice
• 100 to 150 grm. Yogurt
• 3 to 4 tsp. salt (according to taste)
• 1 medium onion
• 6 garlic (Lehsan) cloves
• 1 tbs. ginger (Adrak) paste
• 12-16 green cardamom (Chhoti Ilaichi)
• 1½ to 2 tbs. garlic (Lehsan) paste
• 16-20 cloves (Laung)
• 1 cup oil, preferably ghee
• 2-3 tbs. Kewra
• ½ tsp. yellow food colour
• 1 tsp. sugar
• 1 pinch saffron (Zafran)
• ½ tbs. lemon juice

Instructions

• Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.
• Cook on low flame till the meat is tender and the water dries.
• Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.
• Simultaneously soak the rice in water for half an hour.
• Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
• Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
• Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
• Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
• When the rice is done, the biryani is ready.
• Serve with salad or Garlic (Lehsan) chutney and Raita.

Mango Lassi

1 cup Plain yogurt
3/4 cup Ripe mango (chopped)
2 tablespoons Sugar
4 Ice cubes

 
Blend all the ingredients in an electric blender.
Serve cold.



Short and tasty recipes for all age family members
Enjoy.