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.

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.

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.

Tomato dolmas

Ingredients

* 8 vine-ripened tomatoes

* 1 tbs olive oil

* 1 brown onion, halved, thinly sliced

* 2 tbs pine nuts

* 150g (3/4 cup) long-grain rice

* 310ml (1 1/4) cup water

* 1 tsp ground cumin

* 1/2 tsp ground allspice

* Salt & freshly ground black pepper

* 500ml (2 cups) chicken stock

Method

1. Preheat oven to 180°C. Use a sharp knife to slice the top off each tomato. Reserve tops. Use a teaspoon to scoop out seeds and flesh, leaving a 1cm border. Place tomato shells in a shallow roasting pan. Strain tomato pulp through a fine sieve and discard the juice. Coarsely chop tomato pulp and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and pine nuts and cook, stirring occasionally, for 6 minutes or until onion softens and pine nuts are golden brown. Add the rice and water, and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until rice is tender.
3. Add the cumin, allspice and reserved tomato pulp, and stir until combined. Season with salt and pepper.
4. Spoon the rice mixture among tomato shells and top with the reserved tops. Pour over stock and cover tightly with foil. Bake in preheated oven for 45-50 minutes or until tomato is tender and filling is hot. Remove from oven.
5. Transfer to a platter to serve.

Papdi Chaat

Ingredients:

½ tsp Salt

25 gm Ghee

2 tsps Green Peas

½ tsp Cumin seeds

25 gm Sweet Curd

½ tsp Chaat Masala

½ tsp Garam Masala

½ tsp Cumin powder

A pinch of Black Salt

½ tsp Ginger Chutney

100 gm Refined Flour

A pinch of Asafoetida

½ tsp Ginger, julienned

½ tsp red Chilli Powder

100 gm Potatoes, boiled

A pinch of Coriander powder

Method:-

1. Mix the flour with ghee and salt and sufficient water to make tight dough.

2. To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.

3. Mix boiled potatoes and green peas. Put in all the powdered masala. Make a base of this mixture on a plate.

4. Put the roundels of deep fried papdi on top of the potato green pea mixture.

5. Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.

6. Check for seasoning and serve cold.

Green Chutney

INGREDIENTS :

1 Cup Coriander Leaves, Cleaned and Chopped

4 - 5 Green Chilies

1 tsp Amchoor (Dry Mango) Powder

Juice of ½ Lemon

Salt to taste

METHOD :

Green ChutneyGrind all the ingredients together to a paste and store.

Indian Samosa

Ingredients

For the Filling

4-5 large potatoes - boiled and mashed
1 cup peas - boiled
1/2 cup onions - chopped finely
3-4 tbsp coriander - chopped finely
2 tbsp cumin seeds
2-3 tsp each of turmeric powder,
2-3 tsp red chilli powder and
2-3 tsp garam masala
3 tsp salt
2-3 green chillies - chopped
1 tbsp garlic paste

For the Shell

5-6 cups all-purpose flour (maida)
2 tsp salt
3-4 tbsp oil
warm water for kneading the dough
Oil for frying

Method


For the filling, set a pan on medium heat and add the cumin seeds and grren chillies. Next add the garlic paste and onions and saute for a minute. Then add the remaining ingredients and mix well. Keep aside.

For the shell, mix the salt and flour together and add the oil to it. Mix well so that the entire flour is oiled and forms crumbles. Now knead the dough (not too thin or soft, just pliable enough) using warm water. This helps make the crust more crispier. Use very little water at a time so that you do not make the dough to watery.Cover with a wet cloth and leave aside for 10-15 mins.

Now take a small portion of dough, roll into a ball and use a rolling pin and some extra flour to form a large 5"x5" circular shaped puri. Cut into 2 semi-spheres using a knife. Fill 2 tbsp of the filling in the center of one portion, then roll the 2 sides/edges over the filling to form a triangle. use light oil and water mixture on the edges to seal them properly on all 3 sides and form a samosa. Make all the samosas in this way and refrigerate for 5 mins. Meanwhile, heat oil in a large pan. Drop 2 samosas in the frying pan at a time and fry on both sides at low-to-medium flame till they turn into a light golden color (about 2-3 mins). Do not over-fry. Remove and drain them on a tissue paper. You can reheat them in the microwave or oven if you want to savour them later.

Serve hot with Green Chutney or my classic Date-Tamarind-Raisin Chutney or even fresh Salsa!! Te texture did not come out exactly as intended, but they tasted great!!

RAJMA Chawal (Rice recipe)

Ingredients:

1 1/2 cup kidney beans (rajma)

1 teaspoon salt (adjust to taste)

2 large tomatoes

1 tablespoon ginger

1 green chili

3 tablespoon oil

Generous pinch of asafetida (hing)

1 teaspoon cumin seeds (jeera)

2 tablespoon coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon red chili powder (adjust to taste)

1/2 teaspoon black pepper

1 teaspoon paprika

1 medium chopped tomato for garnishing

Method

1. Wash and soak the kidney beans in about six cups of water for at least 6 hours (kidney beans will be double in volume after soaking).
2. Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Next blend tomatoes, green chili, and ginger and make a paste.
3. Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
4. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
5. Add kidney beans, salt, and three cups of water close the cooker. Cook on medium high heat.
6. As pressure cooker starts steaming turn the heat down to medium and cook for about 12 minutes.
7. Close the heat and wait until steam has stopped before opening the pressure cooker.
8. Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt, and pepper to your taste.
9. Garnish with chopped tomatoes.

Ingredients:

1 cup Basmati rice or long grain rice

2 cups water

1/2 teaspoon salt

1 teaspoon oil

Method:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
4. Drain the rice and put into the saucepan. Add the water, oil, and salt, bring to a boil and turn the heat to low, and cover the pan.
5. Cook rice for about 15 minutes, or until the rice is tender and the water has evaporated.
6. Turn off the heat and fluff the rice with a fork.

EGG KORMA

Ingredients

Eggs 6 Ginger, chopped 1 inch piece Green chillies, chopped 2 tablespoons Coconut, scraped 1 tablespoon Coriander powder 1 tablespoon Cloves 3 Cinnamon 1 inch stick Green cardamoms 2 Turmeric powder 1/2 teaspoon Milk 1/4 cup Salt to taste Ghee 3 tablespoons Cashewnuts, chopped 8 Onions, chopped 2 medium Fresh coriander leaves, chopped 2 tablespoons

Method

Grind together ginger, green chillies, coconut, coriander powder, cloves, cinnamon, cardamoms and turmeric powder. Break eggs, separate whites from yolks into a bowl and beat the egg whites till stiff. Add the egg yolks, milk and salt to taste to the egg white mixture. Beat the mixture again after ten minutes and place the egg mixture bowl into a large vessel containing a little water and boil till the egg is set. Cut the set eggs into cubes.Heat ghee in a pan and fry the chopped cashewnuts till golden brown. Drain and keep aside. In the same ghee add chopped onions and fry till light brown. Add the ground masala and fry till the ghee floats to the top. Add half a cup of water and bring to a boil. Then add the egg cubes and cook gently till the korma thickens. Garnish with chopped coriander leaves and serve hot with rice or paranthas and chutney.

EGG CURRY WITH DAL

Ingredients

Split Bengal gram (chana dal) 1/2 cup Eggs 6 Onions 2 medium Ginger 1 inch piece Garlic 3 cloves Tomato 1 medium Green chillies 2 Fresh coriander leaves 1/2 bunch Oil 3 tablespoons Curry leaves 4 leaves Kashmiri red chilli powder 1 teaspoon Cumin powder 1 teaspoon Coriander powder 1 teaspoon Coconut milk 1 cup Tamarind pulp 2 tablespoons Salt to taste

Method

Wash and soak the dal for two hours. Put the eggs in boiling water and cook for fifteen minutes. Cool and peel. Peel, wash and grind onions. Peel, wash and grind ginger and garlic into a paste. Blanch the tomatoes, peel and roughly chop. Remove stems, wash and slit green chillies. Clean, wash and chop coriander leaves.Cook dal in one and half cups of water until soft. Mash and set aside. Heat oil in a heavy bottomed pan, add curry leaves. Add onion paste and fry till it turns light brown in colour. Add ginger paste, garlic paste, Kashmiri red chilli powder, cumin powder, coriander powder and saute well. Stir in tomatoes. Add the cooked dal, slit green chillies, coconut milk, tamarind pulp and salt to taste. Simmer for further ten minutes, stirring frequently. Add the boiled eggs and simmer for two minutes. Garnish with chopped coriander leaves.

Akoori Recipe

Ingredients

Eggs 6 Salt to taste Milk 1/4 cup Oil 1 1/2 tablespoons Ghee 1 1/2 tablespoons Cumin seeds 1 teaspoon Ginger, chopped 1 inch piece Onions, chopped 2 medium Green chillies, chopped 2 Tomato, chopped 1 large Turmeric powder 1/4 teaspoon Red chilli powder 1/2 teaspoon Fresh coriander leaves, chopped 2 tablespoons

Method

Break eggs into a bowl. And salt and whisk. Add milk and whisk.Heat oil and ghee in a kadai(pan). Add cumin seeds, ginger, onions and saute. Add green chillies and continue to saute till onions are lightly browned. Add tomato and mix. Add turmeric powder, red chili powder and continue to saute. Add eggs and cook, stirring continuously, till the eggs get cooked. Take care that they do not become too dry. Add coriander leaves and mix. Serve hot with bread

Egg Bhurji

Ingredient

Eggs 2

Onion 1 Medium Sized Diced

Tomato 1 Diced

Turmeric ( Haldi) 1/2 teaspoon

Red Chilli Powder 1/4 Teaspoon

Salt to Taste

Coriander Powder 1 teaspoon

Fresh Coriander - Chopped 2 Tablespoons

Tomato Sauce 1 tablespoon

Oil 1 Tablespoon

Butter 1 tablespoon

Method



Take a Non Stick Pan and put on medium heat.
Add 1 tablespoon of oil.
Add the Diced Onion and saute for 2 minutes.
Add the Red Chilli Powder and stir.
Add the Turmeric Powder and stir.
Break the Eggs and pour into the pan directly.
Stir briskly .
Add the Coriander Powder.
Add the tomato sauce.
Add Butter and stir.
Add the diced tomatoes and stir.
Take it off the heat.


Garnish with Fresh diced Coriander.

Enjoy with Roti or Naan with some tomatoe sauce.
You can also put it on a toasted bread and enjoy with tea or coffee.

Afghani Chicken

Ingredient:

1/2 kg chicken breast

5 garlic cloves made into a paste

2 c curd

1 tsp black pepper, crushed (kali mirch)

Salt to taste

2 tsp juice lemon.

Method:

Mix all the ingredients of the marinate together very well in a bowl.
Clean the chicken and remove it of any fat that is seen.
Now with a sharp knife, make random slits all over it.
Cover the chicken very well with the marinate mixture and keep in a tightly covered bowl to refrigerate.
You must refrigerate the chicken overnight before cooking.
Once this is done, you should remove the chicken from the marinate and grill for ten minutes on each side or till it cooked well.
Remember not to let the chicken char.
Sprinkle chat masala powder, lemon juice and serve hot.

Sweet Heart (sweet dish)

Ingredient

1 cup sooji (semolina)

2 & 1/2 cups milk

Sugar to taste

1/2 tsp elaichi (cardamom) powder

some kesar(saffron) for color soaked in 1/2 cup milk

some golden kishmish (raisins) soaked in water

2 tbsp Ghee (clarified butter)

Method

Heat ghee(OIL) in a pan. Add sooji and toast it well for a few minutes until get the aroma and it slightly turn golden. Now add the milk and let it cook until it slightly thickens. Add the elaichi powder, kesar(Saffron) milk. Notice that the kesar milk would have turned somewhat orange from the kesar. Add sugar and allow it to boil until it thickens. Transfer it to plate and rest it cool down a bit before using a cookie cutter to cut out the desired shape; in my case heart shaped for valentines day. It is simple to make and the flavor from the elaichi and kesar was just incredible. Something sweet for my sweetheart.

Egg Kabab

Ingredent

8 hard-cooked eggs, shelled

1/4 cup butter

1/3 teaspoon salt

3/4 teaspoon paprika

3/4 teaspoon white pepper

3/4 teaspoon cinnamon

Methord

PRICK whites of eggs all over so they won't split as they are heated through.

SAUTE eggs in butter over low heat, turning, until light brown.

MIX seasonings. Sprinkle over eggs.

YIELD 4 to 8 servings.

Hyderabadi Biryani

Hyderabadi Biryani (chicken with rice)

Ingredients:

1 kg chicken preferably in 16 pieces and a couple of drumsticks

1 kg Basmati rice

1 cup finely chopped onions

2 tsp ginger and garlic paste

3 tsp chilli powder

½ tsp turmeric

100 g cashew nuts

4 or 5 bay leaves

4 or 5 cloves

2 cm long cinnamon sticks

6 to 10 green chillies ground to paste

3 or 4 cardamom pods

1 or 2 tsp cumin

2 cups mint leaves

1 cup coriander leaves

2 tsp coriander powder

½ tsp garam masala powder

1 cup coconut milk

1 lemon,

1 ½ tsp salt (according to taste)

1 cup ghee (clarified butter)

½ cup yogurt

1 cup oil

2 tsp dried coconut powder

few strands of saffron,

2 cups finely sliced onions

Method:

1. Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice.Apply this paste onto the meat flesh and let it marinate for an hour.

2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. Add garam masala and coconut powder and turn off flame when it's about ¾th cooked. Gravy should not be much, chicken pieces should look roasted.

3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semicooked grains of rice and colour them with diluted saffron for garnishing.

4. You will need a utensil of about 12" (300 mm) base. Place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.

5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.This way, keep rotating the vessel every 2-3 min for about 20 min. Everytime you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.

6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.