Amaretto Brownies Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

* Brownies:
* 1-1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 4 (1 ounce) squares unsweetened chocolate
* 1 cup shortening
* 2 cups granulated sugar
* 4 eggs, beaten
* 2 Tablespoons amaretto liqueur
* Amaretto Icing:
* 1/4 cup (4 Tablespoons or 1/2 stick) butter
* 2 Tablespoons half-and-half
* Dash salt
* 1 (1 ounce) square unsweetened chocolate
* 2 cups sifted powdered sugar
* 2 Tablespoons amaretto (almond-flavored) liqueur
* 1/4 cup sliced almonds

Preparation:

For the Brownies:

Preheat oven to 400 F. Line a 9 x 13-inch baking pan with nonstick foil.

Whisk together salt and flour in a large bowl. Set aside.

Place chocolate squares and shortening in the top of a double-boiler. (May be done carefully in the microwave, if you wish.) Stir constantly while heating until combined. Stir in sugar and remove from heat. Let cool for 5 minutes.

When chocolate is cool, whisk in eggs, flour mixture, and amaretto until well-combined. Pour into prepared pan and bake for 20 minutes. Cool brownies to room temperature before frosting.

For the Amaretto Icing:

Melt butter and chocolate in the top of a double-boiler or microwave, stirring to combine. Whisk in half-and-half, then add powdered sugar, salt, and amaretto. Blend well.

Frost cooled brownies with the icing and sprinkle with sliced almonds. Let icing set, then cut to serve.

Yield: 36 to 48 brownies, depending on cut size

Paneer recipes

Ingredients:

50 gms Ghee
50 ml Cream
50 gms Cashewnuts
½ tsp Curry powder
½ tsp Caraway seeds
1 tsp Onion, julienned
50 gm Onions,browned
½ tsp Turmeric Powder
½ tsp Red Chilli powder
150 gms Onions, chopped
150 gms Cashewnuts, fried
½ tspWhite Pepper powder
A pinch of Turmeric Powder
1 tsp Tomato, desseded and julienned
1 tsp Capsicum, deseeded & julienned
600 gms Cottage Cheese, cut into finger sized batons
100 ml Tomatoes parboiled, pureed, cooked & strained to a thick consistency

For the garnish

2 tsps Fresh Cream
2 Green Chillies, slit
½ tsp Ginger, chopped
1 tsp Coriander leaves, chopped

Method:-


Soak cottage cheese batons in water with a little turmeric powder to colour.
Make a paste of fried cashewnuts with browned onions.
Heat ghee in pan, add caraway seeds, then add chopped onions and saute till brown. Add a pinch of turmeric, capsicum and onion julienness and saute a little.
Now add cashewnuts, browned onions, cashewnut paste, a little water, red chilli powder, coriander paste curry powder, white pepper powder and saute. Add tomato puree, tomato juliennes and roast a little. Add cottage cheese batons and stir.
Finish with cream. Check and adjust the seasoning.
Remove into a portion bowl and garnish with chopped ginger, slit green chillies, coriander leaves and cream.

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.

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.

BAKED FISH WITH CHILLI COCONUT SAUCE

Preparation Time : 15 minutes Cooking Time : 30 minutes

Ingredients

King fish (surmai) fillets 4 Sea salt to taste Fresh red chillies, chopped 2 Lemon juice 2 tablespoons Olive oil + to grease 4 tablespoons Dry parsley 2-3 sprigs Crushed red chillies 1 teaspoon Coconut milk 1 cup Butter 2 tablespoons Onion , chopped 1 small Garlic, chopped 4 cloves Ginger, chopped 2 inch piece Tomato puree 1 cup Salt to taste Fish stock 1 1/2 cups Refined flour (maida) 2 tablespoons

Method

Preheat the oven to 220C. If the fish fillets are too long cut them into six inch pieces. Make criss-cross slits on top. Apply sea salt, chopped fresh red chillies and lemon juice. Grease a baking tray. Place the fish pieces on it and dribble two talespoons olive oil on top. Bake in the preheated oven at 220C for twenty minutes. Heat butter and one tablespoon of olive oil in a pan. Add onion, garlic, ginger and sauté. Add fresh tomato puree, salt, fish stock, crushed red chillies and cook for about ten minutes. Strain the mixture pressing nicely. Heat the remaining olive oil in another pan. Add refined flour and sauté for two minutes on low heat. Add the prepared sauce and cook. When it thickens add coconut milk and bring to a boil. Remove from heat. Place the fish on a serving dish. Pour the sauce on the sides. Garnish with a parsley sprig and serve hot.

Soup

Carrot Soup

Ingredient

3 Cups Carrots (peeled and sliced)

5 tbsp Milk

2 Tomatoes

2 tsp Butter

½ tsp Garam Masala

2 tsp Garlic (peeled)

A pinch Black Pepper Powder

Salt to taste

Method

	Keep the carrots for cooking until their raw smell goes.
	Boil tomatoes in the water to remove the skin. Remove the seeds also.
	Blend together the tomatoes, carrots and garlic.
	Melt the butter in a heavy based vessel and add the above mixture.
	Allow it to cook for few minutes.
	Now add milk and again cook the mixture for sometime.
	Remove from the flame. Add a pinch of pepper powder, salt and garam masala to the soup.
	Carrot soup is ready to savor. Serve hot.

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.

GINGER RICE

Chinese stir fried rice with fried ginger Preparation Time : 60 minutes Cooking Time : 40 minutes

Ingredients

Rice 1 cup Ginger, sliced thinly 4 inch piece Oil 3 tablespoons Onion , chopped 1 small Soy sauce 1 tablespoon Tomato sauce 1/2 tablespoon Red chilli paste 1/2 tablespoon MSG 1/4 teaspoon Salt to taste Fresh coriander leaves, chopped 2 tablespoons Vinegar 1 teaspoon

Method

Soak rice in four to five cups of water for an hour. Cook in four cups of boiling water until just cooked. Drain well and cool.Heat oil in a wok, add sliced ginger and stir-fry for two to three minutes or till ginger turns brown in colour. Drain on absorbent paper. Reserve some ginger pieces for garnish and finely chop the remaining ginger. Reheat oil, add chopped fried ginger, onion and stir-fry briefly. Immediately add cooked rice, soy sauce, tomato sauce, red chilli paste, MSG and salt to taste. Cook on high heat for a minute, stirring and tossing continuously. Add chopped coriander leaves, vinegar and serve hot, garnished with the reserved fried ginger slices.

SOUR VEGETABLE SOUP

Preparation Time : 5 minutes Cooking Time : 15 minutes

Ingredients

Carrot, chopped 1/2 medium Cabbage, chopped 1/4 small French beans, chopped 4-6 Green capsicum, chopped 1/2 medium Bamboo shoots, sliced 1 medium Cornflour/ corn starch 2 tablespoons Oil 2 tablespoons Garlic, chopped 2-3 cloves Onion , chopped 1 medium Ginger, chopped 1 inch piece Mushrooms, chopped 2 Celery, chopped 2 inch stalks Soy sauce 2 tablespoons Sugar 1/2 teaspoon MSG 1/2 teaspoon Vegetable stock 4-5 cups Green chilli sauce 2 tablespoons Salt to taste Vinegar 2 tablespoons White pepper powder 1/2 teaspoon Spring onion greens, chopped 1 stalk

Method

Boil bamboo shoot slice in one cup of water for two to three minutes. Drain and chop finely. Dissolve cornflour in quarter cup of water and set aside.Heat oil in wok on high heat. Add garlic, onion and ginger and stir-fry briefly. Add chopped French beans, carrot, mushrooms, bamboo shoot, celery and stir fry. Add soy sauce, sugar, MSG and mix. Add vegetable stock and mix. Add green chilli sauce, cabbage and green capsicum and continue to cook. Add the cornflour mix and let the soup thicken. Add salt to taste, vinegar and white pepper powder. Sprinkle finely chopped spring onion greens and take off the heat. Serve hot.