DIWALI Special: Gulab Jamun Recipe

Gulab Jamun Recipe

Gulab Jamun is one of the well-known Diwali sweets. This is the recipe of Gulab Jamun.

Ingredients

• 1 cup Bisquick
• 2 cup Carnation Powder
• 2 cup Water
• 1 1/2 cup Sugar
• 4 pods Cardamom Seeds
• 4 tbsp Butter
• 6-8 drops Rose Water
• 1/8 cup Yogurt
• 1/2 cup Milk
• Oil

Method

• Heat butter and pour in a bowl. Add bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary.
• Make a smooth ball, cover and let rest for around 30 minutes. Make 12-14 small balls.
• Heat the water, add sugar, and bring to boil, add cardamom seeds and simmer.
• Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown, almost black.
• Soak in sugar syrup for a few hours until they double in size
• Serve hot or cold

DIWALI Special: Recipe of Kaju barfi

Recipe of Kaju barfi

Here is the online recipe of Kaju barfi. This diwali sweet dish is really tasty.

Ingredients

• 3 cups Cashew powder
• 2 cups Sugar
• 0.5-cup Water
• Silver foil

Method

• Make sugar syrup of almost 2 thread consistency.
• Then dissolve cashew powder in the solution and make the whole solution thick.
• Then spread it on the plate and put some silver foil.
• Then cut barfi into pieces.

Serve this sweet and enjoy the diwali evening.

DIWALI Special: Rasmalai Recipe

Rasmalai Recipe

The recipe of Rasmalai is given below. It is easy to cook at home and can be served as a Diwali sweet dish.

Ingredients

• 4 Measuring cup milk for channa (2% milk)
• 3 measuring cup milk for Ras
• 4 - 4 1/2 tbsp. sugar for Ras
• 1 cup sugar
• 3 cups of water
• saffron, cardamom, pista, almonds
• lemon juice

Method

• First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
• Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
• Then drain it in a thin muslin cloth or handkerchief.
• Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
• In a pressure cooker take 3 cups of water and 1 cup of sugar.
• Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
• Toss that balls in the pressure cooker and bring two whistles.
• In the mean time see the milk for ras may be ready.
• Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
• As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
• When the milk is cool add channa balls to it.
• Refrigerate it.
• And it is ready to serve.

DIWALI Special: The recipe of Shahi Pulao

The recipe of Shahi Pulao

There are different kinds of Pulao. But Shahi Pulao is really rich in taste.

Ingredients

• 3 cups basmati rice, wash & soaked for 30 minutes.

Layer 1

Grind to a paste

• 1" piece ginger
• 3 green chilies
• 2 tbsp. coconut grated
• 2 sprigs mint leaves
• ½ cup coriander leaves
• 4 flakes garlic
• 1 carrot
• 1 capsicum
• 6-7 french beans
• 1-sprig sping onions greens chopped

Layer 2

Grind to a paste

• 1 tbsp. sesame seeds
• 1 tsp. soaked khuskhus seeds
• 1 onion
• 5-6 blanched green chilies or white pepper
• 1 cardamom
• 1 clove
• 1 bay leaf
• 1/2" piece cinnamon
• 1 potato
• 1 onion

Other ingredients

• 6-7 whole shelled walnuts
• 15 cashew nuts halved
• 15 almonds, blanched and halved
• 1 tbsp. raisins
• 1 tbsp. cheese or paneer grated
• 1 tbsp. coriander leaves finely chopped
• 2 bay leaves
• 1-cup milk
• Salt to taste
• Pepper to taste
• 3 tbsp. ghee or oil

Method

• Put plenty of water to boil, add salt and bay leaves, bring to boil.
• Add rice and cook till done but not mushy.
• Drain water, cool in large plate.
• Heat half ghee in a heavy pan , add carrots.
• Fry till tender, drain, add French beans to same fat.
• Repeat frying till tender, drain, add capsicum.
• Fry, drain, add paste for layer 1.
• Fry paste for 3 minutes, add salt, spring onions, stir.
• Take off fire, add fried vegetables back, and keep aside.
• Heat remaining ghee in another pan.
• Fry and drain cashews, almonds, potato slices.
• Add onions , stir fry till light golden.
• Add raisins, salt, half the milk, and paste for layer 2.
• Add fried dry fruit, stir and cook for 3 minutes,
• Take off fire , keep aside.

To proceed

• Take a deep casserole about 6-8 inches wide.
• Divide rice into 3 parts.
• Grease insides of casserole; spread one part of rice at bottom.
• Spread layer 1 mixture evenly over the rice.
• Spread second layer of rice over mixture.
• Mix layer 2 mixtures with the remaining rice.
• Spread evenly over 2nd rice layer.
• Sprinkle milk over layers.
• Sprinkle cheese evenly to cover casserole.
• Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
• Bake in preheated oven at 250°C for 9-10 minutes.
• Garnish with fresh ground pepper, coriander and walnuts before serving.
• Serve hot with pakodi kadhi or raitha

DIWALI Special: Mishti Doi Recipe

Mishti Doi Recipe

Mishti Doi is a popular Bengali sweet dish. Here is Mishti Doi recipe.

Ingredients:

• 1 liter full cream milk
• 3-4 tbsps yoghurt
• 250 gms sugar

Method:

• Boil the milk in a heavy-bottomed pan, on a medium flame till it is reduced to half its original volume. Stir frequently to prevent the milk from sticking. When it is complete, cool the milk till it is just warm.
• Put the sugar in another pan and heat it over a low flame to melt.
• Allow the sugar to caramalise (brown). Remove from the fire when done, add the reduced milk to this caramalised sugar and mix well till it blend.
• Mix milk and sugar thoroughly now add the yoghurt to the mixture and stir gently to mix.
• Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in a earthenware pot.
• When the Mishti Doi has set and is firm, chill for a few hours and serve.

DIWALI Special: Lemon Rice Recipe

Lemon Rice Recipe

Lemon Rice is a very popular South Indian dish. Here is Lemon Rice recipe.

Ingredients:

• 2cups boiled Rice
• 1/3rd cup Lemon Rice
• 6Tbsp Oil
• 1/2tsp Black Mustard seeds
• Few curry leaves
• 3-4 green chilies
• Salt to taste
• 1/4th tsp. turmeric powder
• 1/4th cup peanuts

Method:

• Heat oil in a pan and add mustard seeds, allow it to splutter.
• Add turmeric powder and peanuts, fry till brown.
• Now add green chilies, curry leaves, salt and fry for 2 minutes.
• Take it off from the flame and add lemon juice and mix well.
• Now add this to the boiled rice and mix well. Lemon rice is ready to be served.

The Recipe of Pista Lassi

Pista Lassi is a popular Diwali Drink.Its tasty and healthy too.

Ingredients

• Chilled Fresh Curds - 2cups
• Sugar - 1tbs
• Cardamom Powder - 1/2tsp
• Pistas - 2-3nos
• Pista Essence - 2drops
• Crushed Ice - 1/2cup
• Hot Milk - 1tsp

Method

• Coarsely grind pista. Dissolve sugar in curd.
• Mix all the ingredients together. Blend well in an electric blender. Chill the lassi and serve.

Recipe of Mini Samosa

Here is the recipe of Mini Samosa that can add a flavour as snacks of Diwali.

Ingredients

• 2 cups of all purpose flour (maida)
• 1 cup of vegetable oil
• Salt (depending upon the taste)
• moong daal (soak 6-8 hrs in Plenty of water with baking soda)
• 1 tbs red chili powder
• 1 tbs garam masala
• 1 tbs coriender powder
• 1 tbs salt
• tbs amchur
• 3-4 pinches asafoetida powder
• tbs cumin seeds
• Vegetable oil for frying

Method

• Grind the moong daal with minimum quantity of water.
• Add oil in heavy pan.
• Add cumin seeds, asafoetida powder and daal paste in it.
• Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
• Stir it until the mixture dried very well.

Preparation for cover

• Sieve all-purpose flour, add salt.
• Add vegetable oil (so that you can make bowls) and mix it very well.
• Then add small quantity of water and make smooth dough.
• Make small round rolls with dough.
• Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
• Cut it into 2 equal halves along the diameter.
• Put small water along the diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the mini samosas will turn out oily and soggy.
• Drain on rack or kitchen paper
• Serve hot with green chutneys.

DIWALI Special: Masala Cashew Recipe

Masala Cashew Recipe

With big cashew nuts and a little bit of masala Masala Cashew can be prepared instantly for your guests.

Ingredients

• 500 gms. Whole big cashew nuts
• Salt to taste
• 1/2 tsp. red chili powder
• 3-4 pinches garam masala
• 2 pinches citric acid powdered
• 3 tbsp. ghee

Method

• Heat ghee in a deep frying pan.
• Add cashews few at a time.
• Fry till light brown on low flame.
• Drain, keep aside in a colander.
• Repeat for remaining cashewnuts.
• Sprinkle all other ingredients over them.
• Toss with hand till masalas are well blended with cashewnuts.
• Cool completely to room temperature before storing in airtight container

AMERICAN Foods: Crescent Bacon Cheese Tartlet

Crescent Bacon Cheese Tartlet

Ingredients:

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
• 1/3 cup shredded Swiss cheese
• 1/4 cup chopped cooked bacon
• 1 tablespoon chopped green onion
• 1 egg
• 3 tablespoons whipping cream

Directions:

1. Heat oven to 375 degrees F.
2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

SALAD Recipes: Tuna Salad Crescents

Tuna Salad Crescents

Ingredients:

• 1/2 cup tuna salad
• 2 tablespoons sweet dill pickle relish
• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1/2 cup shredded Cheddar cheese
• 1 egg, beaten

Directions:

1. In bowl, mix tuna salad and relish.
2. Separate dough into 8 triangles. Spoon tuna mixture on short end of each triangle; top with cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg.
3. Bake at 375 degrees F 12 to 15 minutes.

AMERICAN Foods: Taco Chicken Wraps

Taco Chicken Wraps

Ingredients:

• 8 large uncooked chicken breast tenders, not breaded
• 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1 cup Old El Paso® Thick 'n Chunky salsa

Directions:

1. Heat oven to 375 degrees F. Coat each chicken tender with taco seasoning mix.
2. Separate dough into 8 triangles. Place 1 chicken tender on short side of each triangle. Starting with shortest side of triangle, roll dough around each chicken tender; place point side down on ungreased cookie sheet.
3. Bake 16 to 19 minutes or until wraps are deep golden brown and chicken is no longer pink in center. Serve with salsa for dipping.

MEXICAN Foods: Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder

Ingredients:

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 tablespoons butter
• 2 cubes chicken bouillon
• 1 cup hot water
• 3/4 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups shredded Monterey Jack cheese
• 1 (14.75 ounce) can cream-style corn
• 1 (4 ounce) can diced green chiles
• 1 dash hot pepper sauce
• 1 tomato, chopped
• fresh cilantro sprigs, for garnish (optional)

Directions:

1. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
2. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
3. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Soup Recipes: Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

Ingredients:

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions:

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

MERICAN Foods: Quick and Easy Chicken Noodle Soup

Quick and Easy Chicken Noodle Soup

Ingredients:

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Directions:

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

AMERICAN Foods: Pulled Chicken Crescents

Pulled Chicken Crescents

 

Ingredients:

• 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
• 1 cup shredded cooked chicken
• 1/4 cup barbecue sauce
• 1/3 cup shredded Cheddar cheese
• 1 egg, beaten

Directions:

1. Separate dough into 8 triangles.
2. In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
3. Bake at 375 degrees F 12 to 15 minutes.

PAKISTANI Foods: Barbecue Stuffed Chicken Breast With Mushrooms

 Barbecue Stuffed Chicken Breast  With Mushrooms

Ingredients:

• Skinned and boneless chicken breast (4),
• olive oil (3 tbsp),
• minced garlic (1tbsp),
• salt and black pepper,
• lemon juice (1/2 lemon),
• finely chopped spring onion (3 tbsp),
• chopped basil leaves (2 tbsp),
• coarsely chopped button mushrooms (8 fresh),
• coarsely chopped morel mushrooms (8 fresh).

Method:

1. Take both kinds of mushrooms; mix them together along with chopped fresh basil leaves. Divide the mushroom mixture into 4 equal parts.
2. Slit each chicken breast with a knife lengthwise to make a pocket. Now fill the mushroom mixture in each pocket and seal it with tooth pick.
3. Take a bowl, mix spring onion, garlic salt, lemon juice and olive oil in it.
4. Take a dish, place the chicken pieces in it and then pour the mixture of bowl over the chicken. Turn the chicken to coat it well. Keep it to marinate for 1-2 hours.
5. Barbecue the chicken about 4-6 minutes on each side until they are cooked.
6. Garnish it with mint leaves and serve it with chunks of parsley and ginger butter.

PAKISTANI Foods: (Walnuts Sweets) AKHROT KA HALWA

(Walnuts Sweets) AKHROT KA HALWA



Ingredients:

• Walnuts 2 cup slightly toasted and grated
• Ghee 2 cup
• Sugar 2 cup
• Milk gova/khoya 2 cup
• Heavy cream/milk 1 litre
• Condensed milk 1 cup
• Cardamon seeds powder 1 spoon
• Food color of your choice
• Favourite nuts of your choice for decoration

Method:

Toast/ fry in ghee…all the decoration nuts first and set aside.
Mix sugar and heavy cream and boil them, reduce it into half(maybe add cardamon seeds powder too)
In a separate pan, heat ghee and add gova, fry it real good. let it get loosened up first and slightly change color. That is golden brown. Do not fry beyond this point. It may become too brown.
So now to this fried gova add reduced milk. Further add condensed milk to.
Toss your grated walnuts + color and cook them. When the halwa consistency is achieved, it leaves the pan. Maybe one can run few more spoons of ghee at this point.
It turns up into dark velvety brown color. With distinct aroma. Now toss the fried nuts from step 1 to it. Mix well! Serve this after heavy meals as dessert. Heaven!!!

PAKISTANI Foods: Mirchi Ka Raitha

Mirchi Ka Raitha
Ingredients: Yogurt 2 cups Sesame seeds 1 tspn roasted Small onions 1/2 cup chopped Red chillies 4 nos Honey 1/2 cup Salt use as required
Method: Beat the yogurt in a blender with the salt. Remove and transfer to a bowl.  Grind the red chillies , small onions and the honey to a smooth paste in a blender. Remove and mix with the sesame seeds. Pour into the bowl containing the yogurt in the form of straight lines.

PAKISTANI Foods: Mixed Fruit Raita Recipe

 

Mixed Fruit Raita Recipe

Ingredients:

• Curd or Yogurt (2c)
• Pineapple (1small)
• Ripe mango (1)
• Bananas (3)
• Apples (2)
• Pomegranate seeds (1c)
• Sugar (to taste)
• Salt (to taste)
• Black pepper powder (to taste)

Method:

Take a bowl, put curd in it and mix it with hand mixer and then mix the salt and sugar in the curd. Add a little water or milk in the curd if it is thick. Take all the fruits, wash them and then cut them into small cubes and add to the curd. Mix all the cubed fruits in the curd properly. Garnish the fruit raita with pomegranate seeds and chopped coriander leaves. Mix it well and then keep it in the refrigerator to cool. When the raita gets chilled then it is ready to serve.

PAKISTANI Foods: Ghiya Raita Recipe

Ghiya Raita Recipe

Ingredients:

• Curd or yogurt (2c)
• Cumin powder (1tsp)
• Grated ghiya or lauki (1c)
• Red chilli powder (to taste)
• Salt (to taste)

Method:


Take a pan, boil the grated ghiya with a little water in the pan until it gets soft. Drain it and then kep it to cool. Beat the curd with the hand mixer in a bowl. Add the cooked ghiya in the curd, mix it well. Add a little water or milk if the curd is thick. Now add salt, chilli powder and cumin powder and mix well. Now keep the bowl of raita in the refrigerator for about 1 hour or more. Serve the ghiya raita chilled in the lunch or dinner.

PAKISTANI Foods: Beetroot Raita Recipe

 

Beetroot Raita Recipe

Ingredients:

• Beetroot (1)
• Yogurt (1c)
• Ghee or oil (2tbsp)
• Green chilli (1/4tbsp)
• Asafoetida (a pinch)
• Coriander leaves (1tbsp)
• Karipatta (5-6leaves)
• Cumin seeds (1/2tsp)
• Mustard seeds (1/2tsp)
• Sugar and salt (to taste)

Method:

Take beetroot and cut it into 4-5 pieces. Boil the pieces with water, peel the skin and then grate it finely. Take a bowl, put curd in it and then beat it lightly. Add the grated beetroot into the beaten curd. Take a pan, heat oil in it. Add mustard seeds and the cumin seeds in the hot oil and fry until they get splutter. Add asafoetida and karipatta, finely chopped green chilli. Add the oil to the grated beetroot curd. Now add sugar and salt and mix them together. Keep the raita in the refrigerator and serve it chilled.

PAKISTANI Foods: Onion and Tomato Raita Recipe

 
 

Onion and Tomato Raita Recipe

Ingredients:

• Plain yogurt (8oz)
• Tomato (1small)
• Onion (1small)
• Ground black pepper (1/2tsp)
• Salt (1tsp or to taste)
• Chat masala (1tsp optional)
• Milk (1/2c)

Method:

Take a bowl; put the yogurt in the bowl. Beat the yogurt and then add ¼ cup of milk in the yogurt and again beat it until it gets smooth. Take onion and tomato and then chop them into very small pieces. Add them into the yogurt. Add salt and pepper according to taste and then sprinkle the chat masala on it. Serve it in a serving bowl with rice, pullao or with the vegetables.

PAKISTANI Foods: Bondi Raita Recipe

 
 

Bondi Raita Recipe

Ingredients:

• Yogurt (1 ½ c)
• Milk (1/4c)
• Salt (to taste)
• Pepper (to taste)
• Chat masala (to taste)
• Besan (1/4c)
• Water (1/2c)
•  Ghee for frying

Method:

Take a bowl, mix besan and water in it to make a pouring paste. Take a frying pan, heat ghee in it for frying. Drop the paste of besan and water in the hot ghee through a slotted spoon to get little drops that fall in the ghee one by one. Fry them until get golden brown. Now take out the boondis from the ghee and dry them on the paper towel to remove the extra oil from them. Soak these boondhis in warm water. Take a bowl, put yogurt in it and add milk, salt, pepper and the chat masala to the yogurt. Squeeze the water from the boondhis and add into the yogurt. Now put this boondhi raita in a serving bowl and garnish it with chopped coriander leaves if desire. Serve it with rice or vegetables.

INDIAN Foods: Malai Ladoo Recipe

 

 Malai Ladoo Recipe



Ingredients:
 

• Cottage cheese or paneer (250gms)
• Condensed milk (1/2c)
• Kewra essence (2-3drops)
• Yellow color (1/4tsp)

Method:

Take a bowl, mash the paneer in it and add the condensed milk in the paneer. Mix it well. Now put this mixture in a pan and cook on low flame by stirring it continuously. Cook it until the mixture gets thicken and leaves the sides of the pan. Add essence in the mixture and then take off the pan from the heat. Mix the mixture properly. Take a plate, Pour the mixture in the plate and keep it to cool. When the mixture gets cool then make the ladoos of this mixture. Sprinkle the powdered elaichi over the ladoos and decorate then with grated dry fruits.
Makes – 20-25 pieces
Time required – 1/2hour

PAKISTANI Foods: Dum Ka Keema

Dum Ka Keema

 

Ingredients: 1 kg. lean Mince ( beef or lamb) 3 medium onions, skinned and thinly sliced 1 cup oil 1 tbsp. ginger paste 2 tbsp. unripe green papaya (ground) 1 tsp. garam masala 1 1\2 tsp. salt 7-8 whole red chilli 2 tbsp. yogurt 1 piece coal 2 tbsp. freshly chopped green coriander 1 tsp. finely chopped green chillies 1 tbsp. roasted chick pea flour Method: Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10 minutes to a light golden color. Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn. Reserve the oil and put the onions and whole chillies in a chopper or food processor and blend to a smooth paste without using water. Thoroughly wash the mince and squeeze out any water. Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth. Cover and leave to marinate at room temperature for about 3-4 hours or overnight in the refrigerator. One hour before cooking mix in the ground papaya. Put the charcoal over medium flame, wait until the coal is fully red and is covered by white ash. Meanwhile place the mince in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes. Take out 1\2 cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed. Transfer to a serving dish and decorate with onion ring, green chilli and coriander leaves. Serve hot with Roti or Nan

PAKISTANI Foods: Lahori Tikka

 Lahori Tikka

Ingredients:


1 kg chicken breasts and thighs
3 tblsp ginger and garlic
1 tsp salt
2 fresh lemons
300g grated English cheese
300g yoghurt
½Half kg single cream
1 or 2 eggs
3 tblsp black pepper
4 green chillis (cut into small pieces)
½Half bunch fresh coriander

Method:

Mix the ginger, garlic, salt and lemon juice to make a marinade and leave the chicken in it for 30-40 minutes. Then add the cheese, yoghurt, cream, eggs, black pepper and chillis and marinate for another hour before grilling the chicken. Serve with mint sauce and a leaf salad.

PAKISTANI Foods: Chicken In Cream Sauce

Chicken In Cream Sauce

Ingredients

• Boneless chicken-37g gm
• Onions (thin sliced)-2 medium
• Oil-4 tbsp
• Corn (boiled)-1/2 cup
• Peas-1/2 cup boiled
• Cream-1/2 cup
• Green Chilies (chopped)-2
• Tomato (chopped)-1
• Crushed Red Pepper-1 tbsp
• Oregano-1/2 tsp
• Salt-to taste
• Black pepper Powder-1/2 tsp
• Cumin-• 1/2 tsp
• Garlic cloves (chopped)

Method

• Heat oil and sauté garlic, add onions and cook till the onions become soft on low flame.
• Don’t let it to be brown.
• Add oregano, cumin, and black pepper. Mix it well.
• Now add tomato, green chili.
• When tomato become soft then add chicken and cook it for 3-5 minutes.
• When chicken changes it color then add corn and peas, mix it all well.
• On this stage add red chili.
• Remove it from heat and then add cream.
• After adding cream put it again on heat and cook till the chicken becomes soft and gravy thickens.
• Serve it with boiled rice or garlic bread.

HEALTH Tips: Deep Breathing to Lose Weight

 

Adding some deep breathing to your daily routine can actually help to boost your metabolism. Now you are probably thinking, really? Well, although breathing alone is not going to eliminate those excess pounds, when combined with a healthy diet, plenty of water and adequate exercise it can really make a difference.

Deep Breathing to Lose Weight

Deep breathing is something you can do anywhere. Its an exercise you can do without changing clothes or going to the gym. Try it while waiting in line for your groceries, at your desk or even while kicking back watching a movie.

Deep Breathing and Weight Loss

Most of us take shallow breaths throughout the day. In fact, research has shown that most people only use a quarter of their lung capacity. Why is this important? Deep breathing increases oxygen levels in your bloodstream, which in turn increases circulation and gives your metabolism a boost. By not breathing deeply enough, you’re forcing your metabolism to run below its optimal level. When you switch your metabolism back on, you will discover higher energy levels and increased mental clarity too.



Deep breathing can also reduce stress levels. When we are stressed the body secretes Cortisol, a hormone that encourages your body to store excess abdominal fat. Deep breathing reduces stress which in return keep that waistline slim.

Other benefits of Deep Breathing

Increasing your oxygen levels through deep breathing helps to keep your body cleansed of toxins. Exhalation from the lungs is one of the methods that the body uses to clear out toxins from your body, and elimination of waste, debris, toxins, and body pollution is a major function of oxygen. Keeping your body free of these substances helps to keep the metabolism revved. More oxygen will stimulate your lymphatic system too – another important factor in eliminating waste.
Deep breathing also improves the digestive process. When the digestive organs receive adequate amounts of oxygen, food is assimilated properly and nutrients are properly absorbed by the body.

A Deep Breathing Technique

Place your hand on your lower abdomen and blow out all the air. Take a deep breath. Your abdomen will expand when you inhale and air will flow in deeply to the pit of your stomach. Breath out slowly and evenly. Now repeat this for for 5 minutes everyday!

AMERICAN Foods: Strawberry Coffee Cake

Strawberry Coffee Cake

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Ingredients

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 1/2 cups sliced fresh strawberries
• TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter
• 1/4 cup chopped pecans

Directions

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

AMERICAN Foods: All American Macaroni Salad

All American Macaroni Salad

Prep Time: 20 mins

Cook Time: 10 mins

Difficulty: Easy

Yield: 6 servings

Ingredients

3/4 teaspoon dry mustard
3 tablespoons sour cream
2 cups dry elbow macaroni, cooked, rinsed, and drained
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1/3 cup diced celery
1/2 teaspoon kosher salt, plus more to taste
1/2 cup prepared mayonnaise
1/2 cup diced vine-ripened tomato (optional)
1 tablespoon minced flat-leaf parsley
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

AMERICAN Foods: Autumn Caramel Apple Cake

Autumn Caramel Apple Cake

Prep Time: 30 mins

Cook Time: 90 mins

Difficulty: Intermediate

Yield: 10 to 12 servings

Ingredients

Pinch salt Special equipment: 10 cup bundt pan
Juice of 1 orange (about 1/3 cup)
Finely grated zest from 1 orange

Cake:

4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3/4 cup pecans, toasted and roughly chopped
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons water
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon fine salt
1 tablespoon pure vanilla extract

Caramel Glaze:

1 tablespoon light corn syrup
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend

Directions:

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.
Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.
Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.
Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.
Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)
To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.
Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen. If you bake it a day ahead glaze with the caramel the day you plan to serve it.

MEXICAN Foods: Homemade Salsa and Chips

Homemade Salsa and Chips

Prep Time: 20 mins

Difficulty: Easy

Yield: about 2 cups

Ingredients

Salsa and Chips

4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped
1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper, to taste
Tortilla Chips Vegetable oil for frying
Twelve 6-inch corn tortillas (preferably white)
Fine salt

Directions

Salsa 




In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with tortilla chips.

Tortillas

Yield: 4 to 6 servings
Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

HEALTH Tips: For Mind Sharpness

For Mind Sharpness

Blend almonds and black pepper together and have it daily in the morning.

HEALTH Tips: Body and Blood Problem

Body and Blood Problem

The use of grapes makes your body strong and also helps in the incremental of your blood. Grapes can also make your blood pure.

EID SPECIAL: Batta Gosht (pasanday)

Batta Gosht (pasanday)

Ingredients

• Beef (pasanday)-1 kg
• Black pepper (grinded)-1tbsp
• Cumin (grinded)-1tsp
• Red chili (chopped)-2tbsp
• Cinnamon (chopped)-1 stick
• Clove (chopped)-3 to 4
• Small Cardamom (chopped)-3 to 4
• Big Cardamom (chopped)-2
• Green chili (Chopped)-5 to 6
• Ginger/Garlic (chopped)-2 tbsp
• Oil-1/2 cup
• Salt-To taste
• Lemon-For Garnishing

Method

• Hammer Pasanday and make it staright.
• Take a pan and add all the masla and beef in it.
• Add 1-1 1/2 cup of water and leave it for beef to get soft.
• When beef gets soft add oil in it and cook it.
• Take it out on dish and garnish it with lemon and serve it.

PAKISTANI SALAD: Smooky Beef Salad

Smooky Beef Salad

Ingredients

• Beef (pasanday)-1/2 kg
• Papaya Paste-1/2 cup
• Red Pepper Flask-3 to 4 tbsp
• Fish Sauce-2 to 3 tbsp
• Soya Sauce-5 tbsp
• Crushed Rice-2 to 3 tbsp
• Spring Onion (chopped)-half cup
• Coriander (chopped)-1/2 bunch
• Chinese Salt-1 tsp
• Lemon Syrup-3 to 4 tbsp
• Salad Leaves-2 to 3
• Tomato-1 to 2
• Cucumber-1
• Oil-2 to 3 tbsp

Method

• Take a mixing bowl and put beef, salt, soya sauce, papaya and marinate it for 2 to 3 hours.
• After that fry this beef.
• When it gets fried then remove it from the pan.
• Now burn the coal and put this burning coal over beef and covered it by bowl cover.
• After that apply jolien cut in beef and put it in a mixing bowl.
• Add red pepper, fish sauce, coriander, mint, rice, spring onion, chinese salt, lemon syrup, and mixed it well.
• Now garnish it with tomato, cucumber, salad leaves and serve it.

EID SPECIAL: Kastoori Kabab

Kastoori Kabab

Ingredients

• Chicken Boneless Pieces-600 gram
• Ginger/Garlic Paste-1 tbsp
• Lemon syrup-1tbsp
• White Pepper-1 tsp
• Butter-2 tbsp
• Gram Flour (besan)-2 tbsp
• Bread Crumbs-1 tbsp
• Coriander-1/2 bunch (chopped)
• Oil-4 tbsp
• Salt-To taste

For the mixture

• Egg Yolk-1
• Black cumin-1/2 tsp
• Saffron-1/2 tsp
• Gram Flour-2 tbsp
• Cardamom Powder-1/2 tsp

Method

• Marinate chicken with ginger/garlic paste, lemon, all the spices  and leave it for a while.
• Now heat up oil and brown gram flour in it.
• Separate some quantity of gram flour.

For Mixture

• Take the remaining gram flour and add bread crumbs, coriander, green chili, chicken and leave it over slow flame.
• After that take pre-heated oven 180C and put chicken in it for 15 to 20 minutes.
• In the when you have to serve it sprinkle cardamom powder in it.

HEALTH Tips: Did You Know? Carrot

Did You Know?

Carrot

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.
The carrot has a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings of the 3rd century. Carrots belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill which all have the umbrella-like flower clusters that characterize this family of plants.


This chart graphically details the %DV that a serving of Carrots provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System.

Filed under Did You Know · Tagged with carrot

EID Special PAKISTANI Sweets: Golden Sivaiyyan

Golden Sivaiyyan

 

Ingredients

• Sivaiyyan-1/2 kilo
• Milk-2cup
• Khoya-1/2kilo
• Sugar-1/2cup
• Dry Fruits-for garnishing (chopped)
• Egg-2
• Silver Paper-for decoration (chandi ka warq)
• Small Cardamom Powder-1/2tsp
• Saffron (soaked in milk)-1 pinch
• Butter-1tbsp

Method

• Take a pan and put butter in it.
• After that put saviyyan in it and cook for a while
• When it turns golden in color then remove it for a oil.
• Take another bowl and put milk, khoya, sugar, small cardamom, saffron and boil it for a while.
• Now take a baking dish and beaten eggs in it. Add saviyyan and milk mixture in it.
• After that mix it well with spoon now add dry fruits in it.
• Preheated oven 250 C baked it 20 to 25 minutes.
• When it turns golden in color then garnish it with silver paper.

DRINKS: Almond Milk Shake

Almond Milk Shake

Ingredients

• Milk-250gram
• Green Cardamom-2 to 3
• Almond-7 to 8
• Sugar-2tsp
• Ghee-1tbsp

Method

• Blend Almonds and cardamom in the blender.
• Now take a pan heat the ghee and along with ghee add almond paste and then after that fry it over a slow flame for a while.

PAKISTANI Foods: Qofta Kabab Dhuwan

Qofta Kabab Dhuwan

Ingredients

• Beef Minced-1/2 kg
• Onion-2
• Egg-2
• Bread Slices-3 to 4
• Garlic-4 to 5
• Red Pepper Flask-8 to 10
• Cumin-1 tbsp
• Black Pepper whole-1 tsp
• Coriander Seeds-2 tbsp
• Salt-To taste
• Coal-1 piece

For the Gravy

• Tomato Puree-1 cup
• Garlic Paste-1 tbsp
• Red Pepper Powder-1,1/2 tbsp
• Turmeric Powder-1 tsp
• Garam Masala Powder-1 tsp
• Onion Paste-1/2 cup
• Yogurt-1 cup
• Oil-3 to 4 tbsp
• Salt-To taste
• Coriander-For Garnishing

Method

For making Qofta

• First of all take minced, onion, egg, bread slices, garlic, red pepper, cumin, black pepper, coriander seeds, salt and chopped it in a chopper.
• Now make them qofte from it and give them a steam in a steamer.
• In the last apply coal smoke in it.

For the Gravy

• First of all take a cooking bowl put oil, garlic paste, onion paste and cook it well.
• After that add tomato puree, yogurt and cook it for 5 minutes.
• Now add remaining all the spices, salt and cook it well.
• When oil comes up then add qofta and 1-1/2 cup water in it and cook it over slow flame.
• Garnish it with Coriander.

CHINESE Foods: Chinese prawn

Chinese prawn

Ingredients

• Prawns-1/2 kg
• Spring Onion-2 to 3
• Carrot-1
• Garlic-4 to 5 pieces
• Soya sauce-2tbsp
• Lemon Syrup-2tbsp
• White Vinegar-2tbsp
• Corn flour-1 to 2 tbsp
• Red Pepper (chopped)-1tsp
• Black pepper (chopped)-1tsp
• Chicken stew-1 cup
• Oil-3 to 4tbsp
• Salt-to taste

Method

• Take prawns and add salt , black pepper, cornflour and fry it and keep it aside.
• Take a pan and fry garlic in it for 2-3 min.
• After that add carrot, spring onion lemon juice, soya sauce, red chilly, Black pepper, vinegar and salt and mix it nicely.
• Than add chicken stew in it, when it boils add prawn in it.
• Take water and add 1 spoon of corn flour in it and mix it, and add it in the pan. cook it for a while and serve.

INDIAN Foods: Mango Chutney Recipe (Aam Ki Chutney Recipe)

Mango Chutney Recipe (Aam Ki Chutney Recipe)

Mango Chutney is a delicious Indian sauce that is a jam / preserve consistency and amazing with naan bread, papadums or as a sauce or side for any Indian recipe.  This recipe is the perfect balance of sweet and salty, and a Mango Chutney recipe has never been easier!

Ingredients:

- 3 Green Mangoes
- 2 tsp Salt
- 3 Garlic Cloves
- 1″ Ginger Root, peeled and diced
- 1.5 cups Apple Cider Vinegar
- 2 cups Sugar
- 1/2 tsp Turmeric
- 1 tsp Cayenne Pepper
- 1/4 cup Raisins (or Golden Raisins), optional

Directions:

1.  Peel and slice the mangoes.  You can dice the mangoes instead of slicing if you prefer.
2.  Sprinkle a couple of teaspoons of salt over the mangoes.
3. Let the mangoes stand for a few days (if you can let them stand in the sun, this will give your mango chutney the most amazing flavor).
4.  Pulse the garlic and ginger in your food processor.
5.  Add apple cider vinegar to your garlic / ginger until a paste is formed.
6.  Cook over medium heat the remainder of the apple cider vinegar, sugar, raisins (if desired), cayenne pepper, turmeric and 1 tsp salt to your ginger and garlic paste.
7.  Cook for 15 minutes until the mango chutney has slightly thickened.
8.  Mix in the mango pieces and simmer for another 25 minutes.  The mango should be translucent and the mango chutney will be a bit thicker (your mango chutney will thicken MUCH more as it cools, so it won’t appear super thick at this point).
9.  Pour your mango chutney into a glass jar.
Enjoy your mango chutney as soon as it cools off, or wait a few days for the flavors to marry in your mango chutney recipe!