Apple pie recipes

Ingredient:-

2−1/2 cups plus 1 tablespoon flour

1 teaspoon salt

1 teaspoon sugar

1 cup butter, chilled and cubed

1/2 cup iced water

1/2 cup white cheddar cheese, grated

1/2 cup yellow cheddar cheese, grated

7 to 8 Granny Smith apples, cored and coarsely chopped

1 teaspoon cinnamon

2 tablespoons brown sugar

4 tablespoons butter, cubed

Method:-

Combine 2−1/2 cups flour, salt and sugar in a food processor. Add chilled butter; pulse until mixture reaches a coarse meal consistency. While processing, drizzle in ice water until a dough ball forms. Pour into a bowl; toss with cheeses. Pour onto plastic wrap; form dough into a ball. Wrap tightly and chill 1 hour. For a top crust, double the recipe. Toss apples with cinnamon, brown sugar and 1 Tbsp. flour until evenly coated. Pour mixture into pie crust; top with butter. If desired, place top crust on top of apples; crimp edges to seal. Slice air vents into the top crust. Bake at 350 degrees for about 45 minutes. Cover edges of crust with foil if they begin to brown too quickly. Allow to cool slightly before serving.

Kheer (Pudding)

Ingredient

1 stick Butter

2 handfuls Very ne vermicelli

4 cups Milk

1 pint Whipping cream

1 handful Raisins

3 tablespoons Sugar

4 Almonds (optional) peeled and thinly sliced

Method

1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3″ pieces. Over low heat stir vermicelli into butter
until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.

4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serving

Tip

You can also use Suger free

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.

GARLIC CRAB

Deep fried crabs in a lip-smacking and spicy chilli garlic sauce Preparation Time : 30 minutes Cooking Time : 20 minutes

Ingredients

Crabs 3 large Red chilli paste 2 tablespoons Garlic, chopped 14-16 cloves Oil 2 tablespoons + to deep fry Tomato ketchup 2 tablespoons Fish stock 1 1/2 cups Salt to taste MSG 1/4 teaspoon Cornflour/ corn starch 2 tablespoons Sugar 1 teaspoon Vinegar 1 tablespoon Spring onion greens, chopped 2 stalks Egg, whisked 1

Method

Heat sufficient oil in a wok and deep fry the whole crab along with the claws. Drain and set aside on absorbent paper.Heat two tablespoons of oil in another wok. Add garlic and sauté for a minute. Add tomato ketchup, red chilli paste and stock. When the mixture comes to a boil, add salt and MSG. Dissolve cornflour in half a cup of water and add to the sauce. Add sugar and cook till it thickens slightly. Add vinegar to the sauce along with spring onion greens and mix. Add the egg in a thin trickle and cook till the egg strands rise to the top. Place the fried crab in a serving dish, pour the sauce over it and serve immediately.

Almond Coconut Cake Recipe

Prep Time: 15 minutes


Cook Time: 45 minutes


Ingredients:

* 12 (.6-ounce snack size) almond coconut candy bars

* 2 cups sifted all-purpose flour

* 1-1/4 teaspoons baking soda

* 1/4 teaspoon salt

* 8 tablespoons (1 stick) unsalted butter, softened

* 1 cup packed light brown sugar

* 1/2 cup granulated white sugar

* 1 teaspoon pure vanilla extract

* 2 large eggs, lightly beaten, at room temperature

* 1 cup buttermilk, at room temperature

* 1/2 cup grated coconut

Preparation:


Move rack to the lower third of the oven and preheat oven to 325 F. Line a 9 x 13-inch baking pan with nonstick foil.

Chop candy bars into rough 1/2-inch chunks. Pour into a bowl and place in the freezer until needed.

In a small bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream the butter, brown sugar, and white sugar on high speed until light and fluffy, about 5 minutes. Reduce to medium speed. Add vanilla, then eggs in a steady stream, beating until combined. Alternating between the flour mixture and the buttermilk, mix in one third at a time until incorporated, scraping down sides as needed. Batter will be thick. Fold in 2/3 of the candy bar chunks.

Pour into prepared pan and spread evenly. Sprinkle remaining 1/3 candy bar chunks and grated coconut on top. Bake for about 45 minutes or until toothpick inserted in center comes out clean.

Cool to room temperature. Lift cake out of the pan using the foil. Cut and serve.

Yield: 24 to 36 servings, depending on cut size

Purple Soup

Ingredient

1 medium onion, chopped
3 cloves garlic, minced
4 cups hot water
1 head cauliflower, cut into florets
1 1/2 cups (or 1 15-ounce can) great northern beans, rinsed and drained
1 cup purple basil leaves, firmly packed (or use green)
1 tablespoon cashew butter (or try almond butter or tahini) *
white pepper, to taste
salt, to taste
additional garlic, to taste

Methord

Saute the onion in a non-stick pan until translucent, about 3 minutes. Add the garlic and saute for one minute more. Add the hot water and cauliflower, reduce heat, and cover. Cook until the cauliflower is completely tender, about 10-15 minutes.

Add the beans and cook for another 5 minutes. Add the basil and cashew butter. Use a hand blender to puree the soup until it is completely smooth. (Alternately, put the soup in batches into a regular blender and blend smooth; return soup to the pot.) Add white pepper and salt to taste and add additional garlic if desired.

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.

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.

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.

Chicken Sandwich

Ingredient

1/4 cup white vinegar

1/2 tbs salt

1/2 tbs pepper

1 1/14 cup mayonnaise

1 1/4 cup sour cream

6 cups celery (usually 4 stocks-just unit it looks like enough)

3-4 cups green onion (about 1 small bunch)

Cooked chicken (6 half skinless/boneless breasts. Bake, shredded)

Method:

*Mix vinegar, salt, pepper, mayonnaise and sour cream together.

*Mix celery, green onion and chicken in separate bowl. Mix all ingredients together and taste. Let set overnight for best flavor

Stuffed Eggs

Ingredent

6 hard-boiled eggs

1 teaspoon sherry

6 oz. cooked spinach

1/2 pint herb dressing

1 tablespoon yoghurt

1 teaspoon olive oil

1 teaspoon French mustard

Salt and pepper

Methord


Cut a slice from pointed end of each egg and remove the yolks, taking care not to break the whites.

Sieve the yolks and put in bowl with the yoghurt, sherry, olive oil, mustard and seasoning. Mix well together, then fill the whites with mixture. Stand eggs upright on a bed of spinach and add herb dressing. Chill for 1 hour before serving.

Bread Halwa (Sweet dish)

Ingredients:

3/4 cup - 1 cup ghee (clarified butter)

1 loaf bread

6-8 cardamoms (elachi)

2 tbsps almonds (badam)

2 tbsps cashewnuts

1 lt milk (low fat)

1 ¼ cup sugar (increase or decrease as per your taste)

Methord:

Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste.Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk. Add the fried bread pieces and the remaining ghee to this mixture.Let it simmer till the bread pieces turn soft and cook in the milk mixture. Combine the nuts paste. Garnish with the toasted almonds and cashewnuts.

Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold.

Badam Kheer ( Almond puding )

Ingredients:

25 almonds (badam)

1 litre milk

1/4 cup water

1/2 cup sugar

4-5 crushed green cardamoms

10-15 strands saffron soaked in warm milk

Method:

Soak almonds in hot water for 15 minutes and peel the skin and grind the almonds to a paste adding half a cup of water.
Bring the milk to a boil in a heavy bottomed vessel and add the sugar and almond paste and then on low heat keep stirring once in while till the milk is reduced to 3/4 th of its quantity. Ensure that you stir so that it doesnt burn.
Add the cardamom pwd and stir well.Turn off heat.
Soak saffron strands in some warm milk and stir it well and add it to the kheer(pudding).
Garnish with silvered almonds and serve chilled.

Note: Badam Kheer, which is one of my family’s favorite drink, can be made to a thicker consistency by boiling the milk till it is reduced to half its original quantity like payasam. I prefer to make it to a drinking consistency by boiling the milk to 3/4th of its original quantity. You can use low fat milk or half and half. The sugar quantity can be adjusted to your choice. It can also be served warm.

Vegetarian Green Beans

Ingredient


2 1/2 lbs. Green beans, cut up (cleaned and drained from water)

1/2 lb. Lean veal meat, cut in 1/2 inch cubes

1/2 lb. Tomatoes, peeled, seeded and chopped or 3 tablespoons tomato paste

1/4 cup Chopped onions

Butter

Salt, pepper, cinnamon

Method:


With 2 tablespoons butter, fry the meat and onions till brown. Add the seasoning, then add the green onions and fry 5 minutes longer.

Add the tomato paste or tomatoes with enough water to cover. Cover the pan and cook on a medium high heat till meat is done, for one hour, and liquid subsides in half.

Serve Green Beans with rice . Green beans (Lobia), besides being low in calories, it's skin has fiber which gives bulk and filling.

Veg biryani

Veg biryani ( vegetarian rice)

Ingredient

1 1/2 c uncooked long grain rice

3 pinches of saffron

2 onions sliced

12 cashew nuts broken into halves

2 tbsp raisins

3 tomatoes finely chopped

1/4 c yogurt

1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes,
green peas)

1 tbsp chopped coriander

3 tbsp chopped mint leaves

a little milk

4 tbsp ghee

2 tbsp butter

salt to taste

To be ground in to a paste:

6 cloves garlic

1 inch piece ginger

3 cardamoms

4 green chillies

3 cloves

1 tbsp poppy seeds

2 sticks cinnamon

1 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp chili powder

2 onions

Method:


Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.

In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.

Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita.

Gajar Ka Halwa

Ingredients:

Grated carrot 1 kg

Milk 1 liter

Whole dried milk (mawa) 200 grams

Sugar 2 cups

Ghee 2 tbsp.

Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup

Cardamom powder 1/2 tsp.

Method:
	Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
	Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
	Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
	Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
	Add lemon juice and paneer pieces. Mix well so that all the paneer(cheese) pieces gets properly coated with sugar. Allow it to cool.

Chickpea Soup

Time: 1/2 hour


Ingredent

2 medium-sized onions, peeled, and chopped

2 cups dried chickpeas, picked over, washed, and drained

2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice

1 Tbs. salt, or to taste

1/2 tbs. ground turmeric

1 tbs. ground cumin seeds

1 tbs. ground coriander seeds

1/8 tbs. cayenne pepper, or to taste

Freshly ground black pepper

2 Tbs. lemon juice

Methord


Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add the potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1-1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.

*****

CREAMY CHICKEN AND ONION SOUP

A creamy soup made of chicken and onion. Preparation Time : 1 minutes Cooking Time : 15 minutes

Ingredients

Butter 2 tablespoons Onion , chopped 1 Boneless chicken 150 grams Salt to taste Tomatoes, chopped 2 Red chilli powder 1/4 teaspoon White pepper powder to taste Chicken stock 1 litre Soda bicarbonate a pinch Cream 4 tablespoons Fresh basil leaves 4-5 Croutons, toasted 20-24

Method

Heat butter in a pot. Add chopped onion and saute for a little while. Cut chicken into small pieces, add to the pot and continue to saute. Add salt and mix. Add chopped tomatoes and continue to saute. Add red chili powder, white pepper powder and mix. Add ¾ cup water or chicken stock and a pinch of soda bi carbonate. Let it cook. Once it is cooked keep it aside to cool. Strain. Blend in a mixer to a smooth puree. Pour the puree into a pan. Add chicken stock (or water) to adjust the consistency you require and mix well. Bring it to a boil. Adjust seasoning and take off the heat. Add fresh cream and stir. Pour into individual bowls. Add croutons. Garnish with basil leaves and serve immediately.

*****

VEGETABLES AND ALMOND SOUP

A healthy vegetable soup Preparation Time : 25-30 minutes Cooking Time : 15-20 minutes

Ingredients

Carrot, 1/2 inch cubes 1 medium Spring onions, chopped 2 Garlic, chopped 3 cloves Corn kernels 1/4 cup Button mushrooms, chopped 5-6 Tomato, chopped 1 small Broccoli, cut into florets 1/4 small Almonds 20-25 Oil 1 tablespoon Vegetable stock 4 cups Soy sauce 1 teaspoon Salt to taste Lemon 1

Method

Heat oil in a pan, add carrot, spring onions and garlic and sauté for a minute. Add corn kernels, vegetable stock and mushrooms, mix well and bring it to a boil.Add tomato, soy sauce and mix well. Add broccoli and continue to cook for two minutes. Add salt and almonds and mix well. Halve the lemon, squeeze the juice into the soup and add the remaining lemon too. Mix well and remove the lemon skin and serve hot. Recipe Tip To thicken the soup you can add cornflour to the soup and bring it to boil and then serve.