Vegan “Ice Cream”

Vegan “Ice Cream”

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INGREDIENTS

1 peeled and chopped ripe banana
1 tablespoon sliced almonds

INSTRUCTIONS

• Freeze banana. Puree in a food processor. Top with almonds.

SOURCE: http://www.marthastewart.com/1050610/vegan-ice- cream
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No-churn Coconut Ice Cream

No-churn Coconut Ice Cream

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INGREDIENTS

60 ml cold heavy cream (1/2 cup)
100 grams sweetened condensed milk (about ¼ can)
100 grams coconut cream
Toasted dessicated coconut, to serve (optional)

INSTRUCTIONS

• Chill a mixing bowl in the refrigerator for at least 15 minutes. Pour in the cream and using an electric mixer, whip on high speed until stiff peaks are formed, checking every now and then to make sure you don't overwhip.
• Add in the condensed milk and coconut cream and mix in gently with a spatula.
• Transfer the mixture into a container and freeze overnight before serving with toasted dessicated coconut.

SOURCE: http://www.foodiebaker.com/3-ingredient- no-churn- coconut-ice- cream/
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Virgin Strawberry Diaquiri

Virgin Strawberry Diaquiri

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INGREDIENTS

1 ounce (30 milliliters) fresh lime juice
3 ounces (90 grams) fresh strawberries
1 teaspoon sugar
Cracked ice
1 strawberry, for garnish
Soda

INSTRUCTIONS

• In the container of a blender, combine the strawberries, sugar, lemon juice and soda. Add the ice and blend until smooth. Pour into a fancy glass to serve.

Adapted from: http://www.wikihow.com/Make-a- Virgin-Strawberry- Daiquiri
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Blue sky lychee mocktail

Blue sky lychee mocktail

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INGREDIENTS

1/2 cup of fresh lychee pulp or 1 cup of lychee juice made from 8-10 sweet lychees.
1 tbsp blue curacao syrup.
1\2 cup of chilled water if using pulp
few sprigs of mint and lychee for garnishing.
few ice cubes.
For fresh pulp –
Peel and deseed lychees.
Blend them well so that there is no need of straining.
For juice blend lychee with water or use canned juice.

INSTRUCTIONS

• Mix well  lychee pulp with chilled water  and 1tbsp of blue curraco syrup .Stir well .Add ice cubes and shake well

OR

• Mix lychee juice with blue curacao syrup. Add ice cubes and shake well.
• Serve chilled in martini glass garnished with few mint sprigs over them.

Note…

• If u don’t  have blue curacao syrup you can add 1 tbsp of orange syrup or 1/2 cup of orange juice.
• Adding ginger juice to lychee tastes fantasticMake sure lychee pulp is sweet.
• If not add some simple sugar syrup or sugar pwdr.

Source: http://maryzkitchen.com/blue-sky- lychee-mocktail/
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Lime Cola

Lime Cola

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INGREDIENTS

3 tablespoons lemonade or lime concentrate
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 slice lemon

INSTRUCTIONS

• Fill a tall glass with ice. Spoon in the lemonade. Slowly pour in the cola. Garnish with a slice of lime.

Adapted from: http://allrecipes.com/recipe/32357/lime-cola/
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Shirley Temple Mocktail

Shirley Temple Mocktail

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INGREDIENTS

2 tsp pineapple crush
500 ml Soda
2 tbsp vanilla ice cream
6 to 8 drops lime juice
Ice cubes (crushed)
2 tsp orange crush
Sugar syrup according to taste

INSTRUCTIONS

• Blend pineapple, orange crush, ice cream and lime juice. Pour in a glass and serve with ice.

Source: http://timesofindia.indiatimes.com/life-style/food/drinks- corner/Top-17-mocktails-every- party-must- have/articleshow/10355771.cms
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Pomegranate Pink Lady

Pomegranate Pink Lady

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INGREDIENTS

1 medium-sized pomegranate, about 1/2 cup juice
Juice of half lime
4 tbs. simple syrup
1 tray ice cubes, divided equally
2 oz. club soda, or to taste
Orange wedges to garnish (optional)
Pomegranate seeds to garnish (optional)

INSTRUCTIONS

• Quarter pomegranate over a ceramic bowl, remove white pulp. Pour contents into a blender, and pulse for about 30 seconds.
• Combine pomegranate juice, lime, simple syrup and ice cubes in a glass jar with sealable lid. Seal and shake well. Strain contents through sieve into 2 ice-filled tumblers, and top each glass with club soda, or to taste. Add lime wedge and pomegranate seeds to garnish.

Source: http://www.mnn.com/food/beverages/photos/mocktails-6- alcohol-free- drinks-worth-raising- a-glass- to/pomegranate-pink- lady
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Carrot Ginger Mocktail

Carrot Ginger Mocktail

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INGREDIENTS

2 carrots
1 orange
½ inch ginger
1-2 tsp sugar or honey, adjust to taste
⅓ cup water
ice cubes
water, soda or sparkling

INSTRUCTIONS

• Wash, peel the carrots and chop them into medium size pieces. Peel and cut the orange and ginger into pieces.
• Put everything together in a blender along with sugar, water and some ice cubes. Blend until smooth.
• Strain the mixture, press it with a spatula or spoon to extract the juice completely. Discard the solids.
• Pour the mixture into glasses till ⅔ full, add soda/sparkling water to fill the remaining glass.
• Serve chilled.

Source: http://www.cookwithmanali.com/carrot-orange- mocktail/
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Frozen Watermelon Mojito

Frozen Watermelon Mojito

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INGREDIENTS

4 cups seedless watermelon chunks (About 3 1/2 lb watermelon)
1 cup lemon-lime soda
1/4 cup fresh lime juice
1 1/2 tablespoons fresh mint, minced, plus extra for garnish

INSTRUCTIONS

• Puree watermelon chunks in a blender to yield about 3 cups of watermelon puree.
• Pour about 2 cups into 1 standard sized ice cube tray and freeze till solid (several hours or overnight) and reserve remaining watermelon puree in refrigerator.
• When ready to make mojitos, place tray of watermelon puree cubes (16 cubes), reserved watermelon puree, lemon-lime soda and lime juice in blender.
• Blend until smooth. Stir in fresh mint and pour into 2 tall glasses or 4 martini glasses. Garnish with additional fresh mint. Umbrella optional.

Adapted from: http://www.fitpregnancy.com/recipe/make-your- own-mocktail- non-alcoholic-frozen- watermelon-mojito
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Mango souffle

Mango souffle

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INGREDIENTS

1 1/4 cup cream-chilled
1 cup pureed mangoes
1 Tbsp gelatine
2 Tbsp lemon juice
1 cup sugar
1/2 cup water at room temperature
3 eggs - separated
A double boiler or a smaller sauce-pan that fits into a larger one containing water

INSTRUCTIONS

• Separate the eggs. Put the yolks into the double boiler and the whites into a very clean, greaseless bowl. 
• Sprinkle the gelatine in the 1/2 cup water and let it soak. Add the sugar to the yolks and beat till light and creamy. 
• Place the double boiler or the container with the water over low heat and place the mango puree and yolk mixture in it, stirring all the time. 
• This is the custard for the souffle. 
• When the custard is warm, add the soaked gelatine and continue stirring till it reaches a coating consistency. 
• Remove from heat, add the lemon juice and leave to cool till partially set. Beat the egg whites to a state of stiff peaks. 
• Beat cream to a thick consistency. Reserving a little cream for decorating, mix in the rest into the custard, in folding motions, and then fold in the egg whites too, till no lumps are left. 
• Pour this into the bowl, decorate with the cream and leave it to set in the refrigerator and not the freezer.

Source: http://food.ndtv.com/recipe-mango- souffle-219634
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Khatta Murg Hyderabadi

Khatta Murg Hyderabadi

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INGREDIENTS

Chicken 800 grams (cut into 1 inch pieces on the bone)
Peeled and grated Raw mango 1
Yogurt 1/2 cup
Ginger-garlic paste 1 tablespoon
Salt To taste
Turmeric powder 1/4 small spoon
Red chilli powder 1 small spoon
Coriander powder 1 small spoon
Broken Green chillies 2
Oil 2-3 tablespoons
Sliced Onions 2 medium
Chopped Fresh coriander leaves 2 tablespoons + for garnishing
Garam masala powder a pinch

INSTRUCTIONS

• First wash the Chicken pieces with clean water.
• In a bowl take Chicken pieces + Ginger-garlic paste + Salt and mix well.
• Now you also mix the Turmeric powder + Red chilli powder + Coriander powder + Green chillies + Raw mango + curd. Keep aside to marinate for an hour.
• Now heat the Oil in a non stick pan. After you add Sliced Onions and fry it for 2 - 3 minutes. Afterwards you add marinated chicken and cook it for 4 - 5 minute. Cover and cook for 12-15 minutes, stirring in between.
• Now you add coriander leaves and mix well. Again cover it and cook for 3 - 4 minute.
• Now you add Garam masala powder and switch off the gas.
• Khatta Murg Hyderabadi is ready. Transfer into a serving bowl and Garnish with coriander leaves.

Adapted from: http://www.rainrays.com/topic/khatta_murg_hyderabadi-6946-403.htm
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Peanut and Mango chaat

Peanut and Mango chaat

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INGREDIENTS

1 ripe mango, diced
100g salted peanuts
1 cucumber, seeds removed and diced
½ red onion, diced finely
1 lime, juiced
40g bunch of coriander, leaves picked and roughly chopped
1 teaspoon of chaat masala mix*

INSTRUCTIONS

• In a bowl, mix the ingredients together and season to taste – you want a good balance between spice, salt and acidity.

Source:http://www.theguardian.com/lifeandstyle/2014/jul/11/how-to- make-peanut-mango-chaat-recipe
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Southeast Asian Chicken and Raw Mango salad

Southeast Asian Chicken and Raw Mango salad

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INGREDIENTS

3 tablespoons lime juice
1 tablespoon canola oil
1 tablespoon light brown sugar
1 tablespoon fish sauce (see Tips)
1 tablespoon minced garlic
1 cup shredded cooked chicken (about 8 ounces; see Tips)
2 cups thinly sliced cabbage
2 cups thinly sliced red cabbage
1 mango, chopped
1/2 cup grated carrot
1/4 cup chopped fresh mint
2 scallions, sliced
1 fresh serrano or jalapeño pepper, minced

INSTRUCTIONS

• Combine lime juice, oil, brown sugar, fish sauce and garlic in a large bowl. Add chicken, stir to coat and allow marinating for 5 minutes.
• Add napa and red cabbage, mango, carrot, mint, scallions and pepper to the chicken; toss to combine.

Source: http://www.eatingwell.com/recipes/mango_chicken_salad.html
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Mango Colada

Mango Colada

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INGREDIENTS

1/2 cup unsweetened mango juice or nectar
1/2 cup ripe mango cubes, fresh or frozen
1/2 cup crushed ice (or 1/4 cup if using frozen mango)
1/4 cup cream of coconut, coconut milk, or coconut water
1 tablespoon freshly squeezed lime juice (from about 1/2 lime)

INSTRUCTIONS

• Combine all ingredients in a blender and blend until smooth and thick. Serve in tall glasses.

Adapted from: http://www.thekitchn.com/recipe-mango- colada-55561
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Banh Gan or Coconut crème Caramel

Banh Gan or Coconut crème Caramel

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INGREDIENTS

1 cup granulated sugar
1/4 cup water
10 large egg yolks
3/4 cup light brown sugar
2 cups heavy cream
One 13-ounce can unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract
Pinch of salt
1/2 cup sweetened shredded coconut, toasted

INSTRUCTIONS

• Preheat the oven to 350°. In a saucepan, cook the granulated sugar with the water over moderate heat, brushing down the sides of the pan with a wet brush, until a rich amber caramel forms, about 15 minutes. Quickly pour the caramel into a 9-inch square glass or ceramic baking dish to coat the bottom.
• In a bowl, beat the egg yolks and brown sugar until very thick, 2 minutes. Beat in the cream, coconut milk, vanilla and salt and pour into the baking dish. Set the dish in a roasting pan. Pour hot water in the pan to come halfway up the dish's side. Bake for 1 hour, until the custard is just set but still jiggly in the center. Refrigerate in the dish overnight.
• Run a knife around the edge of the custard. Set the dish in a pan of hot water for 10 seconds. Invert a flat platter over the dish then turn the custard and caramel onto the platter. Top with the toasted coconut and serve

Source – http://www.foodandwine.com/recipes/coconut-creme- caramel
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Mambazha Pullisserry (sweet mango curry)

Mambazha Pullisserry (sweet mango curry)

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INGREDIENTS

Ripe Mango(Mambazham) - 2 - 3 nos
Turmericpowder - A pinch
Chillypowder - 1 tsp
Greenchillies - 1 no
Salt - As reqd
Coconut (grated) - 1 cup
Cuminseeds (Jeerakam) - 1 tsp
CoconutOil - 2 tbsp
Mustardseeds - 1/2 tsp
RedChillies (Kollamulaku) - 3 -4 nos
CurryLeaves - 1 stem
Yoghurt/Curd - 1 cup
Fenugreek(Uluva) powder - 1/2 tsp

INSTRUCTIONS

• Cut the mango into pieces and boil in water along with turmeric, green chillies, chilly powder and salt.
• Grind the coconut with the cumin seeds to a fine paste and add this to the boiling mango.
• Bring this to a boil and take off the flame.
• Blend the yoghurt to make it smooth and add this to the mixture.
• See to it that the yoghurt does not split.
• Heat oil in a pan.
• Add mustard seeds and when they crackle, add red chillies and curry leaves.
• Add the above seasoning to the above mango curry and mix well.
• Sprinkle fenugreek powder and mix well again.
• Serve with rice.

Source: http://pachakam.com/Recipes/Mambazha-Pulissery- 877
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Mango coconut oatmeal

Mango coconut oatmeal

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INGREDIENTS

2tablespoons unsweetened flaked coconut
1serving quick-cooking or old-fashioned rolled oats
1tablespoon brown sugar
1/2cup mango, chopped
2tablespoons cashews, chopped

INSTRUCTIONS

• Preheat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 3 to 5 minutes.
• Prepare the oats according to the package directions. Stir in the brown sugar. Top with the mangoes, cashews, and the coconut.

Source: http://www.realsimple.com/food-recipes/browse- all-recipes/mango- coconut- oatmeal
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Teriyaki chicken noodles

Teriyaki chicken noodles

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INGREDIENTS

300g Chinese egg noodles, prepared according to package directions in lightly salted water
2 teaspoons olive oil
200g grilled chicken, cut into strips
1 large carrot, thinly diagonally sliced
¼ cup bamboo shoots
2 cups bean sprouts
3 green onions, sliced diagonally, white parts kept separate
½ cup Homemade Teriyaki Sauce (or store-bought)
1 teaspoon sesame oil

INSTRUCTIONS

• Heat the olive oil over high heat in a wok or skillet. Add the carrot, bamboo shoots, bean sprouts, and white parts of the green onions and stir fry for one minute.
• Add the sauce, sesame oil, chicken, and green onions. Stir to combine and cook for 30 seconds. Add the cooked noodles and toss to combine and heat through.
• Serve immediately.

Adapted from – http://www.daringgourmet.com/2013/05/29/teriyaki-chicken- noodles/
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Raw mango fish curry

Raw mango fish curry

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INGREDIENTS

Fresh king fish - 450g(cleaned and cut into medium pieces)
Fresh coconut - 1/2 piece(grated)
Shallots - 10-12 nos(peeled and sliced)
Corianderseeds - 1 tbsp
Dried red chillies - 10-12 pieces
Turmericpowder - 1 1/2 tsp
Green mango(small size) - 2 nos(peeled and cut medium pieces)
Curryleaves - 3 -4 sprigs
Fresh chillies - 2 nos(optional if you need a sharper taste)
Coconutoil - for cooking
Salt - As reqd

For tempering:

Shallots - 1 tbsp(sliced)
Curryleaves - Few
Mustardseeds - 1 tsp
Redchillies - Few

INSTRUCTIONS

• Blend together coconut, red chillies, coriander seeds, turmeric and shallots till smooth.
• Pour the blended mixture, curry leaves and fresh chillies into a chatti (vessel shown in the picture) and bring to a boil on medium heat. There should be enough water in the mixture so that the fish is well immersed in it. If not pour some.
• Put in fish pieces carefully and add salt to taste.
• Half way through cooking, slide in mango pieces into the chatti. occasionally, give the chatti a stir with your hand.
• The fish is cooked when the gravy is reduced, thick and the mangoes soft.
• Remove from the flame.
• Heat oil in an another pan and add mustard seeds, shallots, red chillies and curry leaves for tempering.
• Pour it over the fish.
• Kerala Fish Curry is ready!! Serve the Kerala Fish Curry hot with rice!!

Source – http://pachakam.com/Recipes/Kerala-Fish- Curry-with- Green-Mangoes- 4797
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Stuffed French toast

Stuffed French toast

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INGREDIENTS

Batter:

2 eggs
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Filling:

1 1/2 cups cream cheese
1/4 cup dark chocolate chips
1/2 cup medium-diced banana
1/8 cup orange juice
1/4 cup sugar
1 teaspoon pure vanilla extract

Syrup:

1 cup sugar
1 cup water
3 cinnamon sticks
Butter, as needed
4 (2-inch thick) pieces challah bread
Vanilla ice cream, for serving, optional
Fresh berries, for serving, optional

INSTRUCTIONS

Batter:

• Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

Filling:

• Fold all ingredients together in a bowl until well incorporated but not completely smooth.

Syrup:

• Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.

French Toast:

• Preheat oven to 350 degrees F.
• Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.
• Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

Source – http://www.foodnetwork.com/recipes/stuffed-french- toast-recipe.html
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Roasted Tomato soup

Roasted Tomato soup

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INGREDIENTS

1 800g. can whole peeled tomatoes
8 garlic cloves, peeled
½ cup olive oil, divided
salt, freshly ground pepper
1 large onion, chopped
2 tablespoons tomato paste
4 cups chicken or vegetable stock
1 sprig rosemary (optional)
1½ cups torn crusty bread
2 tablespoons unsalted butter, room temperature

INSTRUCTIONS

• Preheat oven to 425°. Crush tomatoes with your hands into a 13x9" baking dish; scatter garlic over and drizzle with 1/4 cup oil; season with salt and pepper. Roast, tossing halfway through, until garlic is very soft and tomatoes are jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
• Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Reduce heat to medium-low, cover pot, and cook, checking and stirring occasionally, until onion is very soft, 25–30 minutes (this long, slow cooking draws out maximum flavor). Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes. Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 15–20 minutes. Let cool slightly.
• Meanwhile, strip leaves from rosemary sprig and toss with bread and remaining 2 Tbsp. oil on a clean rimmed baking sheet; season with salt and pepper. Toast, tossing once, until croutons are golden brown, 6–8 minutes.
• Working in batches, purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel). Transfer to a large bowl or pitcher.
• Pour soup back into pot. Taste and season with salt and pepper; keep warm.
• Serve soup topped with butter and rosemary croutons.

Adapted from – http://www.bonappetit.com/recipe/roasted-tomato- soup
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Chickpeas and spinach curry

Chickpeas and spinach curry

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INGREDIENTS

1 tablespoon sunflower oil
1 onion, chopped
2cm piece ginger, finely grated
2 garlic cloves, crushed
12 curry leaves
1 tablespoon panch phoran (see note)
1 tablespoon mild curry powder
400ml can coconut milk
2 x 400g cans chickpeas, rinsed, drained
250g cherry tomatoes, halved
100g baby spinach leaves
Steamed SunRice Basmati Rice, mango chutney, naan bread and coriander leaves, to serve

INSTRUCTIONS

• Heat oil in a large frypan over medium heat. Add onion, ginger, garlic, curry leaves and cook, stirring, for 5-6 minutes until soft. Add the panch phoran and curry powder and cook, stirring, for 1 minute. Add the coconut milk and chickpeas and bring to a simmer.
• Reduce heat to low and cook for 10 minutes, then stir through the tomatoes and spinach. Serve with rice, mango chutney, naan and coriander.

Source – http://www.taste.com.au/recipes/28937/chickpea+spinach+curry?ref=zone,quick-easy
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Chicken, broccoli and cashew nut stir fry

Chicken, broccoli and cashew nut stir fry

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INGREDIENTS

Salt and freshly ground pepper, to taste
3⁄4 lb. (375 g) broccoli, trimmed and cut into small florets
2 Tbs. soy sauce
2 tsp. rice vinegar or regular vinegar
1 tsp. cornstarch
1 lb. (500 g) boneless, skinless chicken breasts, cut into 1⁄2-inch (12-mm) cubes
1⁄4 cup (2 fl. oz./60 ml) chicken stock
2 Tbs. oyster sauce
2 tsp. sherry (optional)
2 Tbs. peeled and minced fresh ginger
2 garlic cloves, minced
3 Tbs. cashews
Hot pepper sauce for serving (optional)

INSTRUCTIONS

• Bring a saucepan of salted water to a boil over high heat. Add the broccoli and cook until tender-crisp, about 3 minutes. Drain well and set aside.
• In a large bowl, whisk together 1 Tbs. of the soy sauce, the vinegar and 1⁄2 tsp. of the cornstarch. Season with salt and pepper and add the chicken.
• Toss the chicken in the marinade and let stand at room temperature for 10 minutes.
• In a small bowl, whisk together the broth, oyster sauce, sherry, the remaining 1 Tbs. soy sauce and the remaining 1⁄2 tsp. cornstarch. Set aside.
• Warm a wok or a large, nonstick frying pan over high heat. When the pan is very hot, add the chicken and all of its marinade and toss and stir until the chicken is opaque throughout, about 6 minutes. Stir in the ginger and garlic and cook just until the aromatics are soft and fragrant, about 30 seconds.
• Stir in the oyster sauce mixture and let simmer, stirring once or twice, until the sauce thickens, about 2 minutes. Stir in the cashews and broccoli and serve right away. Pass the hot sauce at the table, if using. 

Adapted from – http://blog.williams-sonoma.com/chicken- broccoli-and- cashew-stir- fry/
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WHITE CHOCOLATE MUD CAKE

WHITE CHOCOLATE MUD CAKE

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INGREDIENTS

300 grams Unsalted Butter (chopped)
300 grams white couverture chocolate (chopped)
300 grams Plain Flour (all purpose)
150 grams Self-raising Flour
400 grams caster sugar (superfine sugar)
3 eggs (lightly beaten)
1.5 tsp natural vanilla extract

INSTRUCTIONS

• Preheat the oven to 180'c (350'F/Gas4). Grease the tin and line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Put the butter and 270 ml of water in a saucepan over medium heat ans stir until butter has melted. Turn off the heat, then add the chocolate and stir until it is melted an well combined.
• Sift the flours together into a bowl. Add the sugar, a pinch of salt and make a well in the centre.
• Pour in the chocolate mixture, egg and vanilla into the well then stir with a wooden spoon until well combined.
• Pour into the cake tin. Bake for 1 hour and 40 minutes or until the cake is baked a golden brown and a skewer comes out clean when poked in the middle of the cake. Cover the cake with foil halfway through baking if it is browning too quickly.
• Leave to cool completely in the tin on a wire rack.
• Storage: Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month.

Source- https://planetcake.com.au/recipes/white-chocolate- mud-cake
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ACHARI GOSHT

ACHARI GOSHT

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INGREDIENTS

½ kg mutton/meat washed
1 tbsp oil preferably mustard oil
1 cup onions, finely sliced
1 tsp ginger garlic paste
salt-to taste
1 tsp red chilli powder
½ tsp turmeric powder
1 tbsp yogurt
½ tsp onion seeds or nigella seeds(kalonji in hindi)
½ tsp fenugreek seeds(methi seeds in hindi)
½ tsp fennel seeds(saunf in hindi)
2-3 slit green chillies
1 tbsp finely chopped coriander leaves
1 tsp lemon extracted juice.

INSTRUCTIONS

• Firstly, in a pressure cooker, add the oil preferably mustard oil or any edible oil.
• Add the finely sliced onions, saute till transparent.
• Add the ginger garlic paste into it and saute well to get rid of raw smell.
• Add the mutton and stir fry well or roast it well until a change in color appears.
• Add salt, red chilli powder, turmeric powder and mix it well.
• Cook for few minutes.
• Add yogurt and stir well and again cook for a while.
• Add little water if needed and pressure cook until the mutton gets tender.
• To the cooked mutton, add slit green chillies, add the mixture of onion seeds, fenugreek seeds, fennel seeds and cook for a while.
• Lastly garnish it with chopped coriander leaves and lemon juice.
• Serve the hot spicy gravy with roti or naan.

NOTES

• To this recipe one can add chopped tomatoes in place of yogurt.
• Also we can add cumin seeds or mustard seeds to enhance the flavor of the dish.
• We can also roast the mixture of seeds, make it into a coarse powder and stuff it in the Green chillies and add to the curry instead of adding it as a whole.

Source - http://yummyindiankitchen.com/
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MOONG DAL PAYASAM

MOONG DAL PAYASAM

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INGREDIENTS

½ cup of moong dal, pesara pappu
1 cup water to cook
½ cup milk or thin coconut milk(adjust to bring it to consistency)
½ to ¾ cup of jaggery or sugar
⅛ tsp green cardamom powder
Nuts raisins as desired
Ghee as desired

INSTRUCTIONS

• Dry roast moong dal till you get a nice aroma.
• Wash few times until water runs clear. Pressure cook or soft cook with 1 cup water.
• Stir in milk as needed to bring it to a consistency and begin to cook on a low flame.
• If using sugar, skip this step. Grate jaggery add it to a small pot. Stir in very little water, melt on a low flame for a while. Filter this melted jaggery and boil until it thickens. Set aside to cool.
• Add sugar or jaggery syrup, cardamom powder to the moong dal. If you pour the hot jaggery syrup in boiling payasam, it will curdle most of the times. So make sure you cool it. Stir well. If you have you have add little coconut milk and stir. Simmer for 1 to 2 mins. Do not cook longer, it can curdle.
• Fry nuts and raisins in ghee. Pour this to the moong dal payasam.

Source – http://indianhealthyrecipes.com/
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STUFFED BELL PEPPERS

STUFFED BELL PEPPERS

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INGREDIENTS

1/2 cup uncooked white rice
3/4 cup water
4 green bell peppers
1 onion, chopped
4 tablespoons olive oil
8 ounces boiled lentils
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded mozzarella cheese
salt to taste
ground black pepper to taste

INSTRUCTIONS

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in boiled lentils and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Adapted from – http://allrecipes.com/recipe/13886/
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LEMON GRANITA

LEMON GRANITA

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INGREDIENTS

3cups water
1cup sugar
1pinch salt
1cup fresh lemon juice (juice of about 6 medium lemons)
1  1 ⁄ 2 teaspoons finely grated freshlemons, rind of (about the peel from 1 medium lemon)
2teaspoons lemon extract

INSTRUCTIONS

• Combine 2 cups of the water with the sugar in a medium nonreactive saucepan; bring to a simmer over medium heat.
• Cook, stirring constantly, until the sugar is completely dissolved.
• Add the salt, stir, and remove the pan from the heat.
• Stir in the remaining water and let cool to room temperature.
• Cover and refrigerate for a minimum of 1 hour.
• Meanwhile, place a shallow metal 2 1/2 qt container (such as a large cake pan) in the freezer to chill.
• Add the lemon juice, lemon peel, and extract to the chilled sugar mixture; stir until well blended.
• Pour into the chilled metal pan.
• Place the pan in the freezer for 30-60 minutes, or until ice crystals form around the edges.
• Stir the ice crystals into the center of the pan and return to the freezer.
• Repeat every 30 minutes, or until all the liquid is crystallized but not frozen solid, about 3 hours.
• To serve, scoop the granita into chilled dessert bowls or goblets.
• (If the granita has become too hard, scrape it with a large metal spoon to break up the ice crystals.) Serve at once.
• Advance Preparation: The granita can be stored, covered, for up to four days in the freezer, but it will have become frozen solid.
• To serve, either allow the granita to thaw in the refridgerator until you can scrape the crystals, or break it up into chunks and process with on/off motions in a food processor fitted with the knife blade until fairly smooth.

Source – http://www.food.com/recipe/
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