Apple & Custard Scroll

Apple & Custard Scroll

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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
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Bacon & Date Roll

Bacon & Date Roll

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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

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Dinner Rolls

Dinner Rolls

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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
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Apple Walnut Stuffed Pork Roast

Apple Walnut Stuffed Pork Roast

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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
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Cranberry Orange Loaf

Cranberry Orange Loaf

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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
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Eggnog Coffee Punch

Eggnog Coffee Punch

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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
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Cajun Creamy Pasta

Cajun Creamy Pasta

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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
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Masala Paniyaram

Masala Paniyaram

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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
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Spinach & Cheese Balls

Spinach & Cheese Balls

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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
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Masala Bhat

Masala Bhat

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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
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Minestrone Soup

Minestrone Soup

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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
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Banana Cake

Banana Cake

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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
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Tomato Fish curry

Tomato Fish curry

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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
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Mushroom Toast

Mushroom Toast

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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
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Rice Pilaf

Rice Pilaf

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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
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Mirchi Bada

Mirchi Bada

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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
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Chilli Chicken

Chilli Chicken

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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
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Instant Buttermilk Curry

Instant Buttermilk Curry

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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
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