Gazar ka Halwa

Gazar ka Halwa

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INGREDIENTS

2 cups thickly
1 tbsp ghee
2 tbsp
4 tbsp sugar
4 tbsp mava (khoya)
1 tbsp raisins (kismis)
1 tbsp chopped almonds (badam)
1/2 tsp cardamom (elaichi) powder

INSTRUCTIONS

• Heat the ghee in a pressure cooker; add the carrots and sauté on a medium Flame for 4 to 5 minutes, while stirring continuously.
• Add the milk, mix well and pressure cook for 1 whistle.
• Allow the steam to escape before opening the lid.
• Transfer into a broad non-stick pan, add the sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously.
• Add the mava, mix well and cook for more 1 to 2 minutes, while stirring continuously.
• Add the raisins, almonds and cardamom powder and cook for another 1 minute.
• Serve hot or warm

Source: tarladalal.com
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Red Velvet Cake

Red Velvet Cake

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INGREDIENTS

2 1/2 cup plain
1 tsp baking powder
1 tsp salt
2 tbs cocoa powder
50 mls red liquid food colouring
120 g unsalted butter room temperature
1 1/2 cup sugar
2 egg room temperature
1 tsp vanilla extract
1 cup buttermilk room temperature
1 tsp white wine vinegar
1 tsp bicarbonate of soda

Cream cheese icing
450 g cream cheese softened
120 g unsalted butter softened
1 tsp vanilla extract
2 1/2 cup icing sugar
1 pinch salt

INSTRUCTIONS

• Preheat oven to 180C. Butter and flour two 23 cm round cake pans, or three 20 cm round cake pans.
• Sift together the flour, baking powder and salt into a medium bowl. Set aside.
• In a small bowl, mix food colouring and cocoa powder to form a thin, smooth paste. Set aside.
• In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.
• Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl frequently with a spatula. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk.
• Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
• In a small bowl, mix vinegar and baking soda. Add it to the cake batter and stir well to combine.
• Working quickly, divide batter evenly between the cake pans and bake at 180C for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
• Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before icing.
• Icing: With an electric mixer, blend together cream cheese and butter until smooth.
• Reduce speed to low, and blend in icing sugar, salt and vanilla extract. Increase speed to high, and beat until light and fluffy.

Source: bestrecipies.com
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Mughlai Chicken Biryani

Mughlai Chicken Biryani

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INGREDIENTS

300 g Chicken
1 ½ cup Basmati rice
¼ cupYoghurt                    
1 tsp Garam masala pwd
1 tsp Biryani masala
1 tbsp Ginger garlic paste
2 tbsp Oil
2 tbsp Ghee
1/2 tsp Cumin
2 Cloves
1/2 tsp Black pepper
2 Bay leaf
2 Cardamom
1 Cinnamon
2 Onion
1 or 2 Green chilly
1 Tomato
1/2 tsp Red chilly pwd
3/4 tsp Coriander pwd
1 cup Mint & coriander leaves
Food color ( optional )
Salt to taste


INSTRUCTIONS

• Clean and wash chicken pieces.
• Marinate with yoghurt, garam masala pwd, biryani masala,  ginger garlic paste and salt for 1 hour.
• Wash and soak biryani rice in water for 10 mins.
• Drain and keep aside.
• Heat oil, ghee in a pan.
• Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon.
• Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown.
• Add tomato and fry for couple of minutes.
• Now add marinated chicken, red chilly pwd, coriander pwd and mix everything together.
• Fry in low flame for 5 to 7 minutes by stirring frequently.
• Add finely chopped coriander leaves and sauté for a minute.
• Now add 2 ½ cup of water.
• Mix well and taste & adjust salt and seasonings.
• Add soaked rice and stir well.
• Pressure cook for one whistle and simmer for 5 to 6 mins or until the rice is done.
• Mix a pinch of food color in few drops of water.
• Once the pressure goes off, add food color ( optional )  water in circular motion and leave aside for 3 to 4 mins.
• Now fluff the biryani gently.
• Classic Chicken Biryani with awesome flavor is ready to serve.

Source: tastyappetite.net
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Foot long sandwich

Foot long sandwich

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INGREDIENTS

Footlong
Carrots
Mustard sauce 4 teaspoons
Lettuce a few
Onion sliced 2 small
Tomato sliced 2 small
Cucumber sliced
Black olives sliced 2-3
Pickled jalapenos 2-3
Pickled gherkins 2-3
Cheese slices 8
Mayonnaise
Tomato ketchup
Red chilli sauce 1 teaspoon

INSTRUCTIONS

• Preheat the oven to 180°C.
• Halve the footlong and slit without cutting through. Toast lightly in the preheated oven.
• Keep the bread halves opened out and arrange the cheese slices all over them. Drizzle mustard sauce. Place a few lettuce leaves over.
• Arrange the onion, tomato, cucumber, black olives, pickled jalapenos and pickled gherkins over the lettuce on the base half the bread.
• Place the carrot over the other half. Mix mayonnaise, tomato ketchup and chilli sauce and drizzle it over the vegetables. Top with some more lettuce leaves and bring the two halves together and press lightly.
• Serve immediately.

Source: sanjeevkapoor.com
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Turkey nachos snack

Turkey Nachos Snack

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INGREDIENTS

1 pound ground
1 package (1-1/4 ounces) taco
3/4 cup water
Tortilla chips
1/2 cup sour cream
1/2 cup salsa
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
Shredded lettuce, chopped
Tomatoes and/or green onions, optional

INSTRUCTIONS

• In a skillet, brown the turkey; drain. Add taco seasoning and water; simmer for 15 minutes. Place the tortilla chips on a greased baking sheet. Layer with turkey, sour cream and salsa. Sprinkle with the cheeses.
• Microwave or broil for a few minutes or until cheese melts. Top with lettuce, tomatoes and/or onions if desired. Yield: 6-8 servings.

Source: tasteofhome.com
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Shrimp, Leek and Spinach Pasta

Shrimp, Leek and Spinach Pasta

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INGREDIENTS

3/4pound gemelli, fusilli, or other short pasta

2tablespoons unsalted butter

2leeks (white and light green parts only), halved lengthwise then crosswise

kosher salt and black

1pound peeled and deveined medium shrimp (raw)

finely grated zest of 1

3/4cup heavy cream

10ounces baby spinach (about 12 cups)

INSTRUCTIONS

• Cook the pasta according to the package directions; drain and return it to the pot.
• Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes.
• Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
• Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. 
• Add the shrimp mixture and the spinach and toss to combine.

Source: realsimple.com

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Banana Fritters

Banana Fritters

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INGREDIENTS

1/2 cup milk
2 bananas, mashed
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 eggs, beaten
1 tablespoon margarine, melted
1 quart vegetable oil for frying
1/2 cup confectioners' sugar

INSTRUCTIONS

• In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine.
• Heat the oil in a large kadai.
• Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

Source: allrecipes.com
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Khatta Meat

Khatta Meat

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INGREDIENTS

250-300 gm mutton, cut into medium sized pieces
2 Tbsp mustard oil
1/2 inch cinnamon stick
1 1/2 tsp zeera
2 cloves
2 black cardamom
3-4 onions, chopped semi-fine
3 tsp garlic paste
2 tsp ginger, minced
2 tsp kasoori methi
1 1/2 turmeric
Salt, to taste
1 tsp kashmiri masala
1 dried red chilli
3 cups water
2 1/2 heaped tsp dry mango powder (Aamchoor)
3 green chillies de-seeded
Chopped coriander leaves, to garnish
1 1/2 tsp saunf

INSTRUCTIONS

• In a deep pan add mustard oil. Let it heat.
• Now quickly add cinnamon, zeera, cloves, black cardamom and onions. Saute till pink.
• Add garlic paste and ginger. Saute till brown.
• Add kasoori methi, turmeric, salt, kashmiri masala, dried red chilli and 1 cup water. Let it cook.
• Now add the mutton and cook for 5-7 minutes. Coat nicely with the masalas. 
• Now add 2 cups water. Let it come to a boil. Cover the pan and cook on medium flame till the meat is tender. (Takes about an hour.)
• Once the meat is cooked add dry mango powder, green chillies and saunf. Mix.
• Garnish with coriander and serve with ghyoor.

Source: food.ndtv
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Fish Fingers

Fish Fingers

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INGREDIENTS

Fish fillet / pieces - 250 gms or 3-4 medium pieces
Salt - to taste
Turmeric powder - 1/3 tsp
Oil - to shallow fry/ deep fry
Egg - 1 large
Bread crumbs - 1 cup
Salt - 2 pinches
Pepper powder - 2 pinches
To Grind
Green chillis - 2-3 no
Garlic - 2 pods
Ginger - 1 " piece
Small onions / pearl onions - 4 no

INSTRUCTIONS

• In an idly plate or a wide pan add water and boil the fish pieces until cooked (3-4 minutes). Remove the fish and drain all the water and when it is easy to handle remove the skin and keep the pieces in a plate.
• Grind all ingredients given under to grind. Add this to the cooked fish pieces along with turmeric, salt and mix well until the ground mixtures is well seasoned in the fish.
• Now in a small bowl break the egg, pepper, salt and beat it, set aside. Keep the bread crumbs ready in a plate.
• Now make finger shapes with the fish pieces by holding them together if the fish mix is well and does not come together add 3-4 breadcrumbs to the mix and form shapes with all the fish mix and set aside.
• Dip each of the fish fingers in egg and roll on the breadcrumbs and set on the plate. Repeat the same for all the fish fingers.
• Add oil to a broad kadai or vessel and heat it. Once the oil is hot add 2-3 fish fingers and reduce the flame to medium. After 30 seconds flip sides and cook evenly such that all the sides are well cooked and have an even color.
• Using a slotted spoon remove the fish fingers draining the excess oil. 
• Place on a kitchen towel to absorb excess oil and serve hot along with tomato ketchup or mayo sauce.

Source: cooklikepriya
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Tomato Pizzas

Tomato Pizzas

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INGREDIENTS

For the dough
450g strong white bread flour, plus more to dust
7g sachet fast-action yeast
2 tbsp extra-virgin olive oil, plus extra to serve
350ml warm water
For the topping
About 5 tbsp roast tomato sauce (see tip below), or stir together 100ml passata and a crushed garlic
clove
8 tomato(Green, orange, red, yellow - all different shapes and sizes)
Your choice of toppings: goat's cheese (with rind), grated Parmesan or Parmesan shavings, handful rocket, prosciutto

INSTRUCTIONS

• For the dough, put the flour, yeast and 2 tsp salt into a large bowl and mix. Make a well. Mix the oil and water in a jug, then tip into the bowl. Use a wooden spoon to work the liquid into the flour – it will seem pretty wet. Set the bowl aside for 15 mins. Leaving the dough like this will save you from lengthy kneading later.
• Turn the dough onto a well-floured surface, flour your hands, and then knead it very gently for about 2 mins until it is fairly even, soft and bouncy. Return the dough to the bowl, cover with oiled cling film, and then let it rise in a warm place (or in the fridge overnight) until doubled in size.
• When ready to cook, heat oven to 240C/220C fan/gas 9 or as hot as it will go, then put a baking sheet in on a high shelf. Dust another sheet with flour. Split the dough into 8, then roll 3 balls thinly into rough circles. Lift onto the floured sheet. Smear over a thin layer of the sauce, scatter over a few slices of tomato, season, then add sliced goat’s or grated Parmesan cheese if you want to. Slide the sheet on top of the heated sheet. Bake for 12 mins or until golden and crisp and the tomatoes are starting to caramelise around the edges. Top with any fresh toppings, then drizzle with more olive oil to serve.

Source: bbcgoodfood
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Coconut Chicken Soup

Coconut Chicken Soup

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INGREDIENTS

1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1 stalk fresh lemongrass, cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 teaspoon Thai chili paste
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

INSTRUCTIONS

• In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. 
• Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste.
• Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Source: myrecipes.com
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Marble Cake

Marble Cake

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INGREDIENTS

225g butter, softened
225g caster sugar
4 egg
225g self-rising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

INSTRUCTIONS

• Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Source: bbcgoodfood
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Mutton Dalcha

Mutton Dalcha

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INGREDIENTS

300 gms chana dal
250 gms lamb, diced
1 inch piece ginger, finely chopped
6 garlic cloves, finely chopped
2 green chillies, chopped
1 inch cinnamon stick, powdered
2 green cardamom, powdered
2 medium sized onion, finely sliced and fried crisp
1 medium sized onion, finely chopped
Juice of 1 lime
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3 Tbsp oil (groundnut/olive oil)
Salt to taste

INSTRUCTIONS

• Wash the dal in several changes of water. Soak it for at least 30 minutes. Add a pinch of turmeric, a pinch of sugar (skip if not to taste), and pressure cook for three whistles. Mash once cool and keep aside. 
• Clean the lamb. Do not wash in water, use a damp towel to wipe clean. Pat dry 
• Heat oil in a pressure cooker, add the chopped onion, fry till brown, add the ginger, followed by garlic, followed by green chili, followed by mutton. Stir frequently till mutton browns and oil separates. Add remaining turmeric powder, chili powder and coriander powder. Stir for another 2 minutes. 
• Add 1 cup of water or enough to just cover the mutton, and pressure cook for 3 whistles. 
• Once cooled, add the dal, the fried sliced onions, cinnamon and cardamom powder, lime juice and salt. Cook on low heat for 10 minutes, stirring occasionally. 
• Serve hot.

Source: food.ndtv
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Salted Caramel Brownies

Salted Caramel Brownies

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INGREDIENTS

200g unsalted butter, plus a little extra for greasing
100g chocolate, 70% cocoa solids
100g chocolate, 50% cocoa solids
397g can Carnation caramel
1 tsp flaky sea salt, plus a little extra for the top
200g golden caster sugar
4 medium eggs, at room temperature
130g plain flour
50g cocoa powder

INSTRUCTIONS

• Heat oven to 180C/160C fan/gas 4. Grease then line a 23cm square traybake tin with baking parchment. Melt the butter in a medium pan, break in all the chocolate, then remove the pan from the heat and wait for the cubes to melt.
• In a small bowl, mix 175g of the caramel with 1 tsp sea salt – it will loosen up. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric hand mixer or balloon whisk until even.
• Whisk in the chocolate and butter. In another bowl, combine the flour, cocoa and a good pinch of table salt, then sift this on top of the chocolate mix. Beat briefly until smooth.
• Pour half the brownie batter into the tin and level it with a spatula. Using a teaspoon, spoon half of the salted caramel on top of the batter layer in 5 thick, evenly spaced stripes. Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top. 
• Scatter with a little more sea salt, then bake for 25-30 mins or until risen all the way to the middle with a firm crust on top. When ready, the brownie will jiggle just a little when you shake the tin. Let it cool completely in the tin, then cut into squares.

Source: bbcgoodfood
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Chicken & cheese Tortillas

Chicken & cheese Tortillas

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INGREDIENTS

4 tbsp hot salsa
2 large flour tortilla, seeded or plain
215g can kidney bean, drained and roughly mashed
1 spring onion, chopped
50g leftover roast chicken, shredded
85g grated mature cheddar
½ a 20g pack coriander, leaves chopped (optional)
Oil, for brushing

INSTRUCTIONS

• Spread 2 tbsp salsa onto each tortilla, then evenly top one of them with the beans, spring onion, chicken and cheddar.
• Scatter with coriander, if you have it. Sandwich with the other tortilla, then brush with oil.
• Heat a large non-stick frying pan, then cook the tortilla, oil-side down, for 4 mins. 
• Carefully turn over with a palette knife (or by turning it out onto a plate, sliding it back into the pan), then cook for 2 mins on the other side until golden. Serve cut into wedges.

Source: bbcgoodfood
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