Apple & Custard Scroll

Apple & Custard Scroll

www.facebook.com/sunflameindia

INGREDIENTS

2 sheets shortcrust pastry
400 g canned pie apple
1/2 cup caster sugar
1/2 cup hazelnuts ground
1 cup thick custard
1 egg beaten to coat

INSTRUCTIONS

• Heat oven to 180C.
• Grease and line 2 biscuit sheets or lamington pans with baking paper.
• Lay out the sheets of pastry on a lightly floured rolling sheet or greaseproof paper.
• Sprinkle nuts evenly over the pastry leaving a space around the edges.
• Spread custard over pastry leaving a 10 cm margin around all edges.
• Spread mashed apple over the
• Sprinkle evenly with caster
• Roll pastry from the longer side making sure the filling goes with the roll and doesn't build up.
• Dampen edges of pastry and fold the ends in, ensure the crease is underneath.
• Cut each roll into 12 equal portions and place on baking trays.
• Beat egg and brush over scrolls, sprinkle evenly with remaining caster sugar.
• Bake for 15-20 minutes or until golden brown.
• Allow to cool slightly then lift onto a cooling rack.

Source: bestrecipes.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Bacon & Date Roll

Bacon & Date Roll

www.facebook.com/sunflameindia

INGREDIENTS:

1 (8 ounce) package pitted dates

4 ounces almonds

1 pound sliced bacon

INSTRUCTIONS

• Preheat the Griller.
• Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
• Grill for 10 minutes, or until bacon is evenly brown and crisp.

Source: allrecipes.com

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Dinner Rolls

Dinner Rolls

www.facebook.com/sunflameindia

INGREDIENTS

2 1/2 cups warm milk
4 teaspoons active dry yeast
1/2 cup sugar
2 eggs
1/2 cup butter, softened
2 teaspoons salt
7 cups all-purpose flour, or as needed
1/2 cup butter, melted

INSTRUCTIONS

• Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
• Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
• Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.

Source: allrecipes
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Apple Walnut Stuffed Pork Roast

Apple Walnut Stuffed Pork Roast

www.facebook.com/sunflameindia

INGREDIENTS:

5 tablespoons butter
1 apple - peeled, cored, and chopped
1 small onion, chopped 1 celery stalk, diced
1/2 cup chopped walnuts
1 cup unsweetened applesauce
1 1/2 cups water
5 cups dry bread crumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 (3 pound) boneless rolled pork loin roast

INSTRUCTIONS

• Preheat oven to 325 degrees F (165 degrees C).
• Melt the butter in a medium saucepan over medium heat. 
• Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. 
• Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
• Unroll the pork roast, and place in a baking dish. Spoon the stuffing mixture over the roast. 
• Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
• Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

Source: allrecipes.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Cranberry Orange Loaf

Cranberry Orange Loaf

www.facebook.com/sunflameindia

INGREDIENTS

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/2 cup pecans, coarsely chopped
1/4 cup margarine, softened
1 cup white sugar
1 egg

INSTRUCTIONS

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. 
• Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
• In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice.
• Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. 
• Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Source: allrecipes.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Eggnog Coffee Punch

Eggnog Coffee Punch

www.facebook.com/sunflameindia

INGREDIENTS

1 1/2 cups coffee ice cream
1 1/2 cups eggnog
1 cup hot strongly brewed coffee
4 tablespoons frozen whipped topping, thawed
4 pinches ground nutmeg

INSTRUCTIONS

For Eggnog

Mix in milk /or cream, sugar, whipped eggs and spirits such as brandy, rum or bourbon as per your like.

For the punch

• Scoop the ice cream into a pan over low heat. 
• Stir in the eggnog and coffee; and heat until warm, about 3 minutes. Pour into four glass or ceramic mugs. 
• Top each with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.

Source: allrecipes.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Cajun Creamy Pasta

Cajun Creamy Pasta

www.facebook.com/sunflameindia

INGREDIENTS

8 ounces whole-wheat fusilli or rotini
1 tablespoon canola oil
2 slices bacon, chopped
1 large sweet onion, halved and thinly sliced
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
1 medium green bell pepper, sliced
3 cloves garlic, minced
4 teaspoons Cajun seasoning (see Tip)
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1 28-ounce can crushed tomatoes
1/3 cup reduced-fat sour cream
1/2 cup sliced scallions for garnish

INSTRUCTIONS

• Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
• Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.
• Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream.
• Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.

Source: eatingwell
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Masala Paniyaram

Masala Paniyaram

www.facebook.com/sunflameindia

INGREDIENTS

2 cups idli batter
1 medium size onion, finely chopped or minced
1 or 2 green chilies, finely chopped
½ inch ginger, finely chopped or grated
A pinch of asafoetida/hing (optional)
½ tsp crushed black pepper (optional)
¼ tsp red chili powder/lal mirch powder
2 tbsp chopped curry leaves
½ cup grated coconut
Salt if required

INSTRUCTIONS

• Mix all the ingredients in the idli batter.
• Add salt if the idli batter does not have salt previously added to it. Stir well.
• Heat the paniyaram chatti. Add a few drops of oil.
• Pour spoonful of the batter ¾ of the paniyaram mould.
• Allow the batter to cook for 2-3 minutes on a low or medium flame.
• Turn each paniyaram with the help of a wooden skewer or spoon.
• Now allow the other side to get cooked and crisp.
• Turn once or twice for uniform cooking.
• Remove and keep in a casserole so that they stay warm.
• These masala paniyaram are also good as tiffin box snack or picnic snack.
• Serve masala paniyaram with coconut chutney or sambar.

Source: vegrecipesofindia
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Spinach & Cheese Balls

Spinach & Cheese Balls

www.facebook.com/sunflameindia

INGREDIENTS

2 (10 oz.) packages frozen spinach, thawed & well-drained
2 small onions, very finely chopped (I use a food processor)
2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
6 eggs, beaten
1/2 c. melted butter
1/2 c. Parmesan cheese
2 tsp. garlic salt
1 tsp. black pepper

INSTRUCTIONS

• Mix all ingredients until well combined.  Form into about 1" balls; place on a baking sheet sprayed with cooking spray.  
• Bake at 350 for 20 minutes.  Makes approximately 60 balls.

Source: thekitchenismyplayground
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Masala Bhat

Masala Bhat

www.facebook.com/sunflameindia

INGREDIENTS

1 cup regular rice or long grained rice
1 cup chopped cauliflower
1 small carrot
2 small brinjals/aubergines
1 small to medium capsicum/green bell pepper
1 small potato (optional)
1 small to medium tomato or 2 tbsp yogurt
1 bay leaf/tej patta or 7 to 8 curry leaves
3 to 4 tsp goda masala
½ tsp kashmiri red chili powder
1 tsp mustard seeds
A generous pinch of asafoetida
2.5 cups water or as required
2 tbsp oil
Salt as required

For garnish:
1 tbsp grated coconut
1 tbsp chopped coriander leaves
15-20 cashews
1 tsp ghee

INSTRUCTIONS 

• Rinse and soak the rice for 30 minutes in enough water.
• Rinse and chop all the veggies.
• Heat oil in pan.
• Add the mustard seeds and bay leaf or curry leaves.
• Let the mustard seeds crackle.
• Then add the all the chopped veggies - carrots, cauliflower, capsicum, aubergines and tomatoes or yogurt.
• Sauté the veggies for 3 to 4 minutes stirring often.
• Meanwhile heat 2.5 cups water and bring it to a boil.
• Add the red chili powder, goda masala, asafoetida to the sauted veggies.
• Stir and saute for a minute.
• Then add the rice and saute for a minute.
• Add the hot water and stir well.
• Season with salt.
• Check the taste of the water.
• If required add more salt.
• Cover the pan and simmer the rice on a low flame till the grains are softened and cooked well.
• Do check once or twice when the rice is cooking, by opening the lid.
• If the water looks less and the rice uncooked, add some more hot water and continue cooking the rice. Stir gently with a fork.
• While the rice is cooking, roast the cashews till golden in a pan.
• Once the rice is cooked, let the rice stand for 5 minutes in the pan.
• Then sprinkle ghee on top of the masale bhaat.
• When serving masale bhaat garnish with coconut, cashews and chopped coriander leaves.
• Serve the masale bhaat hot accompanied with yogurt or raita 

Source: vegrecipesofindia
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Minestrone Soup

Minestrone Soup

www.facebook.com/sunflameindia

INGREDIENTS

3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional

INSTRUCTIONS

• In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

Source: foodnetwork
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Banana Cake

Banana Cake

www.facebook.com/sunflameindia

INGREDIENTS

Dry ingredients:

Sift together
1 cup maida
1/2 tsp baking powder
3/4th tsp baking soda
Salt, a pinch
Wet ingredients:
Whisk together
3/4th cup powdered sugar
1/4th cup butter, softened
1 egg
1 tsp vanilla
3-4 Tbsp dahi/ curd/ yogurt

Others:

2 1/2 bananas, pureed

INSTRUCTIONS

• In a bowl sift the dry ingredients. Keep aside.
• In a mixie cream the butter and sugar. Add the egg and vanilla essence. Give it a mix.
• Now add the curd and mix.
• Start adding the banana puree and flour mixture alternatively and mix with a spoon.
• Pour the batter in a greased baking dish.
• Bake for 30 minutes at 190 degrees C or till the toothpick inserted comes out clean.
• Cut and serve.

Source: food.ndtv
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Tomato Fish curry

Tomato Fish curry

www.facebook.com/sunflameindia

INGREDIENTS

500 g fish steaks
2 tablespoons oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons coriander, chopped
1 teaspoon cumin
1 teaspoon ground turmeric
1⁄2-3⁄4 teaspoon chili powder (to taste)
1 large tomatoes, chopped
1 teaspoon salt
1⁄3 cup water
1 1⁄2 teaspoons garam masala
Lemon juice

INSTRUCTIONS

• Cut the fish into large pieces.
• Heat the oil in a saucepan and on low heat fry the onion, garlic and coriander stirring until the onion is soft.
• Add the Cumin, Turmeric and Chilli powder and stir for 1-2 minutes. Add the chopped tomato salt, Garam Masala and water.
• Simmer until the tomato is cooked to a pulp then add lemon juice.
• Place fish into the sauce and carefully simmer for about 3-4 minutes, taking care not to break the fish up.
• Serve with rice and accompaniments.

Source: food.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Mushroom Toast

Mushroom Toast

www.facebook.com/sunflameindia

INGREDIENTS

4 large slices sourdough bread
1 tbsp olive oil
4 slices prosciutto
Knob of butter
350g mixed mushrooms
1 garlic clove, crushed
4 tbsp crème fraîche
Handful parsley
Leaves, finely chopped

INSTRUCTIONS

• Toast the sourdough bread, cut each slice in half, then set aside. 
• Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
• Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. 
• Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. 
• Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.

Source: bbcgoodfood
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Rice Pilaf

Rice Pilaf

www.facebook.com/sunflameindia

INSTRUCTIONS

• Toast 1/2 cup broken spaghetti in a saucepan with butter, 2 minutes. 
• Add 1/2 cup chopped onion and cook 1 minute. Add 1 cup basmati rice and a pinch each of allspice and salt; cook, stirring, 2 minutes. 
• Add 2 cups chicken broth; cover and simmer, 15 minutes. 
• Cook 1/2 cup each sliced almonds and dates in butter, then stir into the rice. Season with salt and top with chopped parsley.

Source: foodnetwork
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Mirchi Bada

Mirchi Bada

www.facebook.com/sunflameindia

INGREDIENTS

Large Green Chilies – 5 or 6
Oil – to deep fry
For The Filling
Potatoes – 2
Salt – ½ tsp
Amchoor Powder – ¼ tsp (or use 1 tsp of lemon juice)
Red Chili Powder – 1 tsp (optional)
Coriander Leaves (Cilantro) – 1 tbsp (finely chopped)
Cumin Seeds – ¼ tsp

For The Batter

Gram Flour (Chikpea flour or Besan) – 1 cup
Corn Flour (or rice flour) – 1 tbsp
Salt – 1/2 tsp
Red Chili Powder – 1 tsp
Baking (or cooking) Soda – a pinch
Asafoetida – 2 pinches
Water – as needed (approx. 1/2 cup)

INSTRUCTIONS

• Wash the chilies, make a slit vertically and keep it aside.
• Boil the potatoes, peel it and mash it.
• Mix all the other ingredients for filling with it. Keep the stuffing aside. 
• Now to make the batter, mix all the dry ingredients – gram flour, salt, red chili powder and baking powder.
• Gradually add the water with constant whisking to make a thick but smooth and lump free batter.
• Now keep oil for heating up while you fill the chilies.
• Take each chili and put sufficient amount of the potato mix inside.
• Dip each stuffed chilies into the batter so that the batter coats all around the chili. Use the stem of the chili to hold it.
• Drop it carefully into the medium hot oil. Fry till it turns golden brown on all sides.
• Remove the vadas onto a paper towel to soak the excess oil. Serve hot.

Source: simpleindianrecipes
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Chilli Chicken

Chilli Chicken

www.facebook.com/sunflameindi

INGREDIENTS

250 gms boneless chicken breast (cut into 1 inch cubes)
1 egg white
1 tsp salt
4 tsp red chilly sauce
2 -3 tsp cornflour
1 tblsp soy sauce
2 tblsp tomato ketchup
1 tsp white vinegar
2 tblsp oil
1/2 tsp ginger paste
1 tsp garlic paste
1 big onion sliced long
1/2 cup capsicum (cut into big cubes)
1 -2 green chillies
Green corainder and green onion for garnish
Oil for frying

INSTRUCTIONS

• Marinate the chicken pieces in egg white, 1 tsp salt, 2 tsp red chilly sauce and 2 -3 tsp cornflour. Mix well and keep for 10 - 15 minutes.
• In a bowl mix 2 tsp red chilly sauce, soy sauce, tomato ketchup and white vinegar. Keep aside for later use.
• Now heat oil for frying in a kadai/wok and fry the chicken pieces separately for 2 -3 minutes. Do not over fry otherwise the chicken will get hard. Take them out on a paper tissue.
• In a separate pan heat 2 tbsp oil and add garlic and ginger paste. Fry till golden color and then add sliced big onion and capsicum cubes and slit green chillies. Stir fry on high flame for 2 -3 minutes. Do not overcook the vegetables. The vegetables should be crunchy.
• Now lower the flame and add the sauce mixture and 1/4 cup of water. Mix well.
• When slightly thick and dry, shut the flame and move it in a serving platter.
• Garnish with green chopped coriander and green onion .Serve hot.

Source: indianfoodforever
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Instant Buttermilk Curry

Instant Buttermilk Curry

www.facebook.com/sunflameindia

INGREDIENTS

Curd/Buttermilk - 2 cups
Rice flour (or Besan) - 1 tbsp
Turmeric powder - 1/4 tsp

Ingredients - List II
  (To mince or to crush)

Ginger - 1" piece
Green chili - 1
Coriander leaves (Cilantro) - 1 sprig
Ingredients - List III

(For seasoning)

Oil - 2 tsp
Mustard seeds -1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp (or use carom seeds)
Dry Red Chilies - 2 (or use mor milagai)
Asafoetida - a pinch
Curry leaves – few

INSTRUCTIONS

• Beat the curd together with little water, salt, turmeric powder, rice flour (or besan) till it is smooth and creamy. You can also make it with store bought yogurt or buttermilk. (Tip: - The curd should be little sour to get best results. In foreign countries, sometimes the store bought yogurt or buttermilk is not sour enough. In that case add few drops of lemon juice or tamarind pulp while whisking.)
• Finely chop the items under "List II". You can also crush them in a mixie (or food processor).
• Heat oil in a kadai. Add the mustard seeds. When it splutters, add the fenugreek seeds, cumin seeds, dry red chilies, asafoetida and curry leaves.
• Add the finely chopped ginger, green chili and cilantro. Saute for a minute. 
• Now reduce the flame to the lowest setting. Add the whisked buttermilk.
• Let it warm through for about 3-4 minutes. Keep stirring constantly till you see steam coming out. Switch off the stove.

Source: simpleindianrecipes
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Mushroom Risotto

Mushroom Risotto

www.facebook.com/sunflameindia

INGREDIENTS

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

INSTRUCTIONS

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Source: allrecipes.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Pumpkin curry in Coconut cream

Pumpkin curry in Coconut cream

www.facebook.com/sunflameindia

INGREDIENTS

2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 medium (roughly 2 1/2 pound) butternut squash
3 tablespoons cooking oil, such as grapeseed or peanut oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2-inch knob fresh ginger, peeled and minced
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 teaspoon turmeric
1/2 teaspoon cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 Balinese Long Pepper (optional)
1 tablespoon tamarind paste
1 14-ounce can coconut milk
1 cup water
1 teaspoon salt or to taste
Cilantro, for garnish

INSTRUCTION 

• In a small, dry skillet over medium heat, toast the coriander, cumin, and fennel seeds. Once cool, grind the toasted spices in a spice grinder.
• Meanwhile, peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.
• Warm the oil in a large Dutch oven over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent. Add the chile, turmeric, cayenne (if using), small dried red chiles (if using), Balinese Long Pepper (if using), and the ground toasted spices. Stir to release fragrance, cooking for 2-3 minutes.
• Add the squash, tamarind paste, coconut milk, water, and salt. Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry.

Source: thekitchn.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Tandoori chicken

Tandoori chicken

www.facebook.com/sunflameindia

INGREDIENTS

1 cup plain yogurt (either whole or skim-milk)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon Thai chili paste with garlic (optional, but recommended!)
12 pieces chicken (6 pc drumsticks and 6 pc. boneless or bone-in thighs, 4 breast halves and 4 leg quarters, etc.)
3 slices of raw onions, separated into rings, for a garnish
1⁄2lemon, cut into slices, for garnish

INSTRUCTIONS

• In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic,and chili paste, and whisk until you have a smooth, thick marinade.Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag.Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly,squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this fordinner, I usually make the marinade and start the chicken soaking the evening before.
• Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
• When you are ready to cook, take the chicken out of the refrigerator, line a large roasting panwith foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heatyour oven to 425. If you have a convection bake or convection roast cycle, use that.
• Place the chicken pieces on the rack so they are not touching. Empty what is left of themarinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieceswith the marinade.
• Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
• NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!

Source: food.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Mini Caprese Bites

Mini Caprese Bites

www.facebook.com/sunflameindia

INGREDIENTS

1 pt. grape tomatoes, halved
10 to 14 fresh small mozzarella cheese balls, cut into thirds*
32 (4-inch) wooden skewers**
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 thinly sliced fresh basil leaves
Kosher salt and pepper to taste

INSTRUCTIONS

• Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.
• Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.
• 1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be substituted.
• Wooden picks may be substituted.

Source: myrecipes.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Sesame Chips

Sesame Chips

www.facebook.com/sunflameindia

INGREDIENTS

2 baking sheets
2 Tbsp. Olive oil
1 potato
Sesame seeds to taste
Salt to taste

INSTRUCTION: 

• Preheat 2 baking sheets in 435 degree F oven.
• Slice potato very thinly and toss it with oil and salt. 
• Place the potato on hot baking sheets and sprinkle with sesame seeds. Bake for 10 minutes.
• Serve hot or store it in airtight container. 

Source: foodnetwork.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Undhiyu

Undhiyu

www.facebook.com/sunflameindia

INGREDIENTS

Potatoes 2 inch cubes 2 large
Brinjals 6-8 small
Purple Yam (kand) 2 inch cubes400 grams
Fresh pigeon peas (kacha tuvar) 1 cup
Surti papdi split1 cup
Raw bananas 2 inch pieces2
Fresh green garlic finely chopped1/2 cup
Fresh coriander leaves chopped1 cup
Fresh green peas crushed1 cup
Coconut scraped1 cup
Green chili paste 2 tablespoons
Sugar 2 tablespoons
Lemon juice 1 tablespoon
Ginger paste 1 tablespoon
Salt to taste
Oil to deep fry
Carom seeds (ajwain) 1 teaspoon

For Muthiya

Whole wheat flour (atta) 1 cup
Gram flour (besan) 1/4 cup
Fenugreek leaves (methi) finely chopped1/2 cup
Turmeric powder 1/4 teaspoon
Red chili powder 1 teaspoon
Salt to taste
Sugar 1 teaspoon

INSTRUCTIONS

• To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls.
• Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent paper and set aside.
• In the same oil lightly fry the potatoes and purple yam separately till light golden. Drain and place on an absorbent paper and set aside.
• For the stuffing mix together green garlic, coriander leaves, green peas, coconut, green chili paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banana pieces.
• Heat two tablespoons of the oil left after deep frying. Add ajwain and sauté. Add leelva tuvar and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes. Open the lid and sprinkle a little of the stuffing mixture.
• Place the brinjals in a layer over this. Sprinkle a little of the stuffing mixture over this too. Place the raw banana pieces in a layer and once again sprinkle some of the stuffing mixture.
• Over this place a layer of the fried potatoes and purple yam and sprinkle the remaining stuffing mixture. Drizzle two to three tablespoons of oil all around and over the top. Toss lightly. Cover and cook on very low heat for ten minutes.
• Open the lid and place the muthiyas, cover once again and cook on very low heat for about half an hour or till all the vegetables are completely done and soft. Serve hot. 

Source: Sanjeevkapoor

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Gobhi Mattar Masala

Gobhi Mattar Masala

www.facebook.com/sunflameindia

INGREDIENTS

Cauliflower - 2 cups, separate in small florets
Green peas – 1 cup
Tomatoes – 2 medium or 1 cup, pureed
Oil – 2 tablespoons
Cumin seeds – 1 teaspoon
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Green chilies – 2, chopped
Turmeric powder – ½ teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 2 teaspoons
Salt – to taste
Water – 1/3 to ½ cup
Garam masala powder – ½ teaspoon
Aamchur powder (dried mango powder) – ½ teaspoon
Cilantro – few sprigs, chopped for garnishing

INSTRUCTIONS

• Heat the oil in a pan on medium heat. Once hot add cumin seeds, let then sizzle.
• Add ginger paste, garlic paste, and green chilies. Cook for 30 seconds.
• Add dry spices (turmeric powder, red chili powder and coriander powder).
• Immediately add cauliflower and peas. Mix it quickly otherwise spices in the oil will burn at the bottom of the pan. Add tomato puree. Add water and mix it.
• Cover the pan and cook till cauliflower is done, stir in between to make sure that curry is not sticking to the pan. If it looks too dry then add some more water accordingly. 
• Once cauliflower is cooked add aamchur powder and garam masala. Mix it and cook for 1-2 minutes, so almost all the water and tomato mixture get absorbed.
• Garnish it with chopped cilantro and serve.

Source: spiceupthecurry.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Veggie Muffins

Veggie Muffins

www.facebook.com/sunflameindia

INGREDIENTS:
225g (1 1/2 cups) plain flour
3 teaspoons baking powder
1 cup coarsely grated carrot
1 cup coarsely grated zucchini
80g (1 cup) coarsely grated cheddar
2 eggs, lightly whisked
125ml (1/2 cup) milk
80ml (1/3 cup) olive oil

INSTRUCTIONS:

• Preheat OTG to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases
• Sift the flour and baking powder into a large bowl. Add the carrot, zucchini and half the cheddar. Season with salt and pepper, and mix until well combined.
• Whisk the egg, milk and oil in a bowl. Add the egg mixture to the flour mixture. Mix until just combined.
• Divide the mixture evenly among the prepared pans and sprinkle with the remaining cheddar. Bake in oven for 25 minutes or until golden.

Source: taste.com.au
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Sausage and cheese Burger

Sausage and cheese Burger

www.facebook.com/sunflameindia

INGREDIENTS:

4 sausages

1 teaspoon oregano

4 cheese slices

2 burger buns

1 egg

INSTRUCTIONS:

• In a pan, fry the sausages and egg. Then slice the sausages.
• In a pan toss your buns. After that put the first cheese slice on it.
• Now place the sausage and then egg over it. Add the second slice of cheese and close the bun.

Source: studentrecipes.com
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia

Soya Chaap

Soya Chaap

www.facebook.com/sunflameindia

 INGREDIENTS:

1.      Soya chaap - 3-4 (250 grams)

2.      Tomato - 3 (250 grams)

3.      Ginger - 1 inch

4.      Green chili - 1 piece

5.      Cream - 100 grams

6.      Oil - 3-4 tbsp.

7.      Green coriander - 2-3 tbsp. (finely chopped)

8.      Asafetida - 1 pinch

9.      Cumin seeds - 1/4 tsp

10.  Turmeric powder - 1/4 tsp

11.  Red chili powder - 1/4 tsp.

12.  Garam masala - less than 1/4 tsp

13.  Coriander powder - 1 tsp

14.  Coriander powder - 1 tsp

15.  Dry fenugreek leaves - 1 tsp

16.  Whole spices - brown cardamom -1, cinnamon stick - 1, clove - 2, Black pepper - 6-7

17.  Salt - 1 tsp (as per taste)

INSTRUCTIONS:

• Cut soya chaap in 1-1.5 inch chunks. Preheat oil in a pan. Place chaap chunks in hot oil. Fry the chunks until they turn slightly brown in color and take them out in a plate.
• Finely grind tomato-ginger-green chilly to make paste. In oil, add cumin seeds and sauté for a while. After sautéing cumin seeds add asafetida, turmeric powder, coriander powder, dry fenugreek seeds, whole garam masala, black pepper, cinnamon stick, clove and cardamom (peeled). Sauté the spices for few minutes and then add tomato-ginger-green chili paste. Also add red chili powder. Sauté the masala until oil starts separating from it.
• When oil starts separating from the masala, add garam masala and cream into it. Stir constantly until masala simmers. After masala starts simmering add 1/2 cup water into it and stir constantly until gravy comes to boil. Add some green coriander in the gravy and mix.
• When gravy starts boiling add salt and soya chaap into it. Mix well. Cover the curry and cook for 4-5 minutes on low flame.
• Suggestion:
• After adding cream in the masala, stir constantly and cook until it starts simmering else cream may splatter. Also add salt later, as adding salt with cream can splatter it.

Source: nishamadhulika
Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia