Warm Mashroom recipe

INGREDIENTS

1 tablespoon olive oil

1 1/2 cups sliced fresh mushrooms

1 clove garlic, chopped optional

2 1/2 tablespoons olive oil

2 1/2 tablespoons balsamic vinegar

salt and pepper to taste

1 (10 ounce) package baby greens mix

PREPARATION

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.
2. Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to blend, and serve immediately.

Elaine's Big Garden Salad

TIME

Total Time: 5 mins


INGREDIENTS

10 ounces butter lettuce, torn into bite-size pieces

1 1/2 cups pear tomatoes

2 medium carrots, sliced paper thin on the bias

1/2 medium English cucumber, halved lengthwise and sliced paper thin on the bias

1 cup thinly sliced radishes
Herbed Buttermilk Dressing

INSTRUCTIONS

1. Combine all ingredients except dressing in a large bowl and toss thoroughly. Divide among 8 plates and drizzle with desired amount of dressing.

Falooda ice cream

Ingredients:

Sewian (Semia) - 1 cup appx

Water- to soak the sewian

China Grass - a handful

Water - 1 Cup

Any food color - 1 pinch (red/green would be the best)

Sugar - 2 tsp

Milk - 3/4 cup

Water - 1/4 cup

Sugar - 2 tsp

Cashew nut - 1/2 cup

Sugar - 1/2 cup

Rose Syrup

Kas Kas - 2 tbsp (soaked in 1/4 cup water) ( I don't know what this is

called in English)

Mixed Fruits - 1 cup (diced)

Vanilla Ice Cream - 1 scoop for each serving

Cherry - for garnish

Preparation:

Boil China Grass (Agar Agar) in water until it is molten. Add sugar and food color. Strain it and pur it in a bowl and leave it in the refrigerator for 3-4 hrs for setting.

Boil Sewia in water until it is cooked and keep it aside to cool.

Heat sugar until it is light brown and add cashew nuts to it. When the sugar melts and completely covers the cashew nut, take it off from the stove and keep aside for cooling. After it is cooled, crush it with something heavy, so that you get crystal like pieces for garnish.

Mix 3/4 cup pastuerized milk with 1/4 cup water and sugar and keep it aside.

For Serving 1 glass :

Pour a little rose syrup in a glass (abt 1 1/2 tbsp) and spread it around the glass, so that red color decorates the glass. Add a little kas kas and some semia to the glass. Pour some milk+water mixture, so that it fills about 1/2 the glass or less. Add some mixed fruits and china grass (sliced into small pieces). Put some caramelized cashew mix. Add a scoop of ice cream, garnish with caramelized cashew, rose syrup and cherry.

Serve and Enjoy Cooolllllllll Falooda ice cream

Strawberry Ice Cream Recipe

Ingredient:

pint fresh strawberries, hulled and chopped

1 tablespoon fresh lemon juice

2 large eggs

1 cup sugar, divided

2 cups heavy whipping cream

1 cup milk

1 teaspoon vanilla extract

Instruction:

1. Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.
2. In large mixing bowl beat eggs until light and fluffy, about 2 minutes.
3. Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.
4. Add strawberries with juice and mix well.
5. Gently stir in whipping cream just until combined.
6. Pour into ice cream maker and follow manufacturer's instructions.
7. I use a Donvier ice cream maker that doesn't require ice or salt and it works great!

Raspberry Kirsch ice cream

TIMEING

Total Time: 30 mins, plus freezing time

Active Time: 10 mins


INGREDIENTS

1 cup granulated sugar (YOU CAN USE SUGAR FREE ALSO)

2/3 cup water

5 half-pint baskets raspberries (about 6 to 7 cups)

Kirsch, to taste (optional)

INSTRUCTIONS

1. Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
2. Purée raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
3. Combine raspberry purée and syrup and, if using, a few drops of Kirsch. Cover mixture and place in refrigerator to chill thoroughly, at least 3 hours or overnight.
4. Freeze raspberry mixture in an ice cream maker according to the instructions. The sorbet will keep in the freezer for up to 1 week.

Black bean Cake

TIME

Total Time: 25 mins


INGREDIENTS

1/4 cup finely ground yellow cornmeal

2 (15-ounce) cans black beans, drained and rinsed

2 medium garlic cloves, finely chopped

1 large egg

1/2 cup plain breadcrumbs

1/2 cup fresh cilantro, coarsely chopped

1/2 cup white onion, finely chopped

4 teaspoons hot sauce

4 teaspoons kosher salt

1/4 cup canola or vegetable oil

For the avocado cream:

1 medium avocado, cut in half lengthwise, peel and pit removed

1/2 cup fresh cilantro, coarsely chopped

1/4 cup sour cream

2 tablespoons freshly squeezed lime juice

To assemble:

6 fried eggs

INSTRUCTIONS

1. Heat the oven to 300°F and arrange a rack in the middle. Place cornmeal in a shallow dish and set aside.
2. Place beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt in the bowl of a food processor fitted with a blade attachment. Pulse until incorporated and beans are broken down but some whole beans remain, about 15 pulses. Scrape down the sides of the bowl with a rubber spatula during processing.
3. Form 6 (3-inch) patties and dust each patty on both sides with cornmeal. Place on a baking sheet.
4. Heat oil in a large frying pan over medium-high heat until shimmering, about 2 minutes. Place 3 patties in the pan and fry until golden, about 3 to 5 minutes. Flip and repeat on the second side. Transfer to a baking sheet and place in the oven to keep warm. Repeat with remaining patties.

For the avocado cream:

1. Place all ingredients in the bowl of a food processor fitted with a blade attachment and process until smooth. Season with salt.

To assemble:

1. Place bean cakes on serving plates. Top each with a fried egg and 2 tablespoons of the cream.

Salmon recipe

TIME

Total Time: 25 mins, plus plank-soaking time


INGREDIENTS

1 (14- to 16-inch-wide, 7-inch-long) cedar plank

3 medium lemons, cut in half horizontally

2 teaspoons olive oil

3/4 cup whole-milk plain Greek yogurt (7 ounces)

1/2 cup fresh chives, finely chopped

1/3 cup fresh tarragon leaves, finely chopped

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 salmon side (about 2 1/2 pounds), skin-on and pin bones removed

INSTRUCTIONS


1. Place the plank in a large, shallow baking dish or roasting pan, cover with water, and weigh down with a heavy can or plate to completely submerge. Squeeze lemon halves into the water, then drop in squeezed halves. Soak the plank for at least 1 1/2 hours or up to 12 hours.
2. Heat the broiler to high and arrange a rack in the middle. Remove the plank from the water, pat dry with paper towels, and place on a baking sheet. Drizzle olive oil on the top side of the plank and set aside.
3. Combine all remaining ingredients except salmon in a medium bowl and stir until evenly mixed. Rinse salmon, pat dry with paper towels, and lay fish skin side down on the plank. Season well with salt. Evenly coat salmon with 1/2 cup of the yogurt mixture.
4. Place salmon in the oven and broil until the flesh springs back when touched but is not hard and the yogurt is starting to brown, about 16 minutes. Serve immediately, with remaining yogurt mixture passed on the side.

Egg salad sandwhich

TIME Total Time: 5 mins

INGREDIENTS
8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf),
toasted 12 stalks grilled asparagus
8 grilled scallions,
cut in half crosswise 3/4 cup
Egg Salad Gribiche 4 slices cooked bacon,
crumbled

INSTRUCTIONS

Top 4 slices of bread each with 3 stalks of asparagus and 4 scallion halves (trim the length of asparagus and scallions as needed). Spoon 3 tablespoons of Egg Salad Gribiche over the vegetables, and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve. Beverage pairing: Weingut Johann Donabaum Bergterrassen Federspiel Riesling, Austria. Vegetables, creamy egg salad, and bacon—not too many wines can bring that all together, except for Riesling. This one, from Austria, has enough cool-climate edginess to handle the asparagus and scallions, along with a little mineral smokiness to pick up the bacon and enough body to stand up to the egg salad.

Guava Batida

TIME

Total Time: Under 5 mins

INGREDIENTS

1 (11-1/2-ounce) can guava juice
1/2 cup condensed milk
3 ounces cachaça
1 1/2 cups ice

INSTRUCTIONS

Place all ingredients except ice in a blender and blend on high for 30 seconds. Add ice and blend until just smooth. Serve immediately.

ROASTED TOMATO SOUP

Ingredients

Tomatoes, roughly chopped 6 medium Carrots, roughly chopped 2 medium Mascarpone cheese 4 tablespoons Onion , sliced 1 medium Oil 1 tablespoon Garlic, sliced 4 cloves Salt to taste Black peppercorns 4-6 Vegetable stock 2 cups Rice flour 1 tablespoon Basil leaves 5-6 Extra-virgin olive oil 1 tablespoon

Method

Roast the onion slices on a grill over open flame. Cut two tomatoes into large chunks and remove the pulp and seeds. Roast the tomato chunks on the grill over open flame. Heat oil in a pan, add garlic and sauté. Chop the remaining tomatoes along with the pulp roughly. When the garlic turns golden, add chopped tomatoes and cook on high heat. Add salt, black peppercorns and mix. Turn the onion and tomato pieces on the grill so that they get roasted on the other side too. Add vegetable stock to the pan along with the roasted onion and tomato pieces. Mix rice flour with a little water so that there are no lumps and add to the pan. Cover and cook till the tomatoes are completely done. Strain. Cool slightly and pour into a mixer. Add half the basil leaves and blend into a puree. Add the strained liquid and mix. Bring to a boil again. Pour into a soup bowl. Shape the mascarpone cheese between two tablespoons. Pour extra virgin olive oil over the soup. Place the mascarpone cheese, garnish with remaining basil leaves and serve piping hot.

PUMPKIN AND TOMATO SOUP

Creamy, nourishing soup…excellent way to present pumpkin! Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes

Ingredients

Red pumpkin (bhopla/kaddu), peeled and sliced 900 grams Tomatoes, cut into roundels 5-6 medium Olive oil 2 tablespoons Onion , quartered 2 small Garlic, peeled 5-6 cloves Salt to taste White pepper powder 1/2 teaspoon Fresh cream 1/2 cup

Method

Heat olive oil in a pan. Add pumpkin, onion and garlic. Stir and sauté for a couple of minutes. Add salt and stir. Once the vegetables are well roasted puree them in a blender along with tomatoes and sufficient water to make a smooth puree. Transfer the puree into a pan and heat. Add white pepper powder and mix. Cook for eight to ten minutes. Pass the mixture through a soup strainer and reheat the soup. Add cream and serve piping hot.

CHEESY MACARONI

Macaroni in cheesy white sauce

Preparation Time : 30 minutes

Cooking Time : 15-25 minutes

Ingredients

Macaroni 300 grams

Processed cheese, grated 1 cup

Butter 2 tablespoons

Refined flour (maida) 2 tablespoons

Milk 2 cups

Salt to taste

White pepper powder to taste

Fresh parsley, chopped 1 tablespoon

Method

Boil macaroni in sufficient water till al dente. Drain and refresh under running water. Drain and set aside. Heat butter in a pan. Add maida and saute lightly, taking care that it does not change color. Add milk, gradually, stirring continuously so that there are no lumps formed. Add grated cheese and keep stirring. After adding cheese the sauce will thicken further, so add more milk to adjust the consistency. Add salt, white pepper powder and mix. Heat some butter in another pan. Add macaroni. Toss. Strain the sauce into this pan and mix gently. Add some more cheese. At this stage if you want to bake you can do so till the cheese at the top becomes a light golden. Or serve it just like that. Garnish with parsley and serve hot.

MUSHROOM CAPPUCCIO SOUP

A tasty mushroom soup with some milk and vegetable stock. Preparation Time : 10 minutes Cooking Time : 10-15 minutes

Ingredients

Mushrooms 15 large Butter 1 tablespoon Bay leaf 1 Onion , chopped 1 small Garlic, chopped 4-6 cloves Vegetable stock 4 cups Salt to taste White pepper powder 1/4 teaspoon Cream 3/4 cup Milk, chilled 2 cups Cinnamon powder 1 teaspoon

Method

Clean, wash and thickly slice mushrooms. Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two to three minutes or till onion becomes translucent. Add mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf. Make puree of the cooked mushrooms. Add the remaining vegetable stock to it. Return to heat and bring it to a boil, add salt and white pepper powder and simmer the soup for two to three minutes. Add the cream and remove from heat. Place soup in individual cups. In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino affect. Sprinkle cinnamon powder and serve.

Lamb trotter soup

Preparation Time : 18 minutes

Cooking Time : 6 hours 15 minutes

Ingredients

Lamb trotters (paya)	8-12
Turmeric powder	1/2 teaspoon
Salt	to taste
Tomato	1 medium
Sambhar onions	10
Ginger	1 inch piece
Garlic	4-6 cloves
Green chillies	2
Fresh coriander leaves	1/2 bunch
Curry leaves	10-12 leaves
Coconut, scraped	1/2 cup
Star anise	2
Bay leaves	2
Cinnamon	1 inch stick
Asafoetida	1/4 teaspoon
Sesame oil (til oil)	4 tablespoons
Lemon juice	1 tablespoon
Masala powder
Whole dry red chillies	4
Fennel seeds (saunf)	1 tablespoon
Cumin seeds	1 teaspoon
Coriander seeds	1 tablespoon
Black peppercorns	1/2 teaspoon

Method

Scrub, clean and wash trotters thoroughly and drain. Boil the trotters in sufficient water with one fourth teaspoon turmeric powder, salt. Blanch the trotters over rapid heat for five minutes, remove and wash. This will remove the dirt from the trotters. Peel and wash sambar onions. Wash and roughly chop tomatoes. Peel and chop ginger and garlic together roughly. Remove stems, wash and slit green chillies. Clean, wash and finely chop coriander and curry leaves. Grind scraped coconut in one-cup warm water, squeeze and extract thick coconut milk and reserve. Dry roast masala items and pound to a coarse powder Heat oil in a vessel add star anise, bay leaves, cinnamon and fry till the flavor is released. Add the trotters and sauté till light brown. Add ginger, garlic, sambar onions, green chillies and curry leaves. Keep stirring. Sprinkle the masala powder, remaining turmeric powder and asafoetida and continue cooking. Add the chopped tomatoes, chopped fresh coriander, salt and about two liters water. Bring to a boil, reduce heat and simmer for at least four to six hours. The soup quantity should have reduced by half by now. Remove the trotters carefully and keep aside. Strain the soup, pressing the residue to extract all the flavors. Reheat the soup, add coconut milk, check seasoning and serve piping hot poured over the trotters with a lemon wedge.

CREAM OF BROCCOLI AND BURNT GARLIC SOUP

Ingredients

Broccoli, cut into florets 1 medium Garlic, halved horizontally 10-12 cloves Olive oil 2 teaspoons Onion , chopped 1 medium Bay leaf 1 Potato, peeled and chopped finely 1 medium Vegetable stock 3 cups Salt to taste Black pepper powder to taste Milk 1 cup Red capsicum, chopped 1 small

Method

Heat one teaspoon olive oil in a pan, add garlic and sauté till the garlic is burnt. Add onion and bay leaf and continue to sauté for a minute.Add potato, vegetable stock, salt and pepper powder. When the mixture comes to a boil, cover and cook till the potatoes are done. Remove the bay leaf and add broccoli florets. Stir and bring it to a boil again. Simmer for two minutes. Using a hand blender, blend the mixture to a smooth puree. Alternatively you can take it off the heat and blend in a blender till smooth. Add milk and bring it to a boil. Heat remaining olive oil in another pan, add red capsicum and sauté for a minute. Serve the soup piping hot in individual soup bowls, garnished with the red capsicum.

Annam Payasam Recipe (Dessert)

Cooking Time: 40 mts


Ingredients:

1/2 cup raw rice washed and drained

1/2 cup grated jaggery

1 cup water

1/2 lt low fat milk

pinch of salt

1/4 tsp cardamom pwd

1 tbsp ghee

10-12 cashewnuts

1 tbsp raisins

Method:-

Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown. Remove from pan, keep aside. Heat a vessel, add grated jaggery. Let the jaggery melt over slow flame till its sticky on touch. Don’t over cook it, it should basically completely melt. Strain the jaggery and cool.In a separate vessel, bring milk and water to a boil. Lower heat and add the rice to the milk. Cook until the rice is soft and the mixture turns thick. Remove from heat and cool. Once cool, add the jaggery syrup to the cooled cooked milk and combine well. Add the cardamom pwd, salt and toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

Kitchen Notes - Do not add the jaggery syrup while the rice is being cooked. Ensure the flame is off and the cooked rice is slightly cool when adding the jaggery syrup. For a rich taste, use whole milk

Pulao ( South indian recipe)

Ingredients:

2 cups raw rice (cook such that each grain is separate, spread to cool)

1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

large lemon sized tamarind (soak in a cup of hot water and extract pulp)

1 tsp jaggery or brown sugar

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram

1 tsp teaspoon mustard seeds

1 tsp cumin seeds

3-4 medium dry red chilli

4-5 green chillis slit length wise

1 1/2 tsps finely chopped ginger

1/4 tsp hing/asafoetida/inguva

1 1/2 tbsp roasted sesame seeds pwd

2 fistfuls roasted peanuts

3 tbsps oil

Method:-

Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.
Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, approx 5-7 mts. It will be a like a thick but flowing paste. Remove from heat.
Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds pwd and roasted peanuts and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes a complete meal.

Cream soda

Total Time: Under 5 mins

Active Time: Under 5 mins



Ingredient:-

1/2 cup Blackberry Syrup

1/4 cup cold heavy cream

1 cup cold soda water

Method:-

In a tall glass, add blackberry syrup, followed by cream. Top with cold soda water, stir gently with a straw, and enjoy.