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.

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.

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.

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.

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.