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Tuesday, 25 September 2012

Spicy Chicken Dry Recipe

Sometime we want to taste some spicy dishes..Here you enjoy Spicy Chicken Dry Recipe..Its very easy to make.....

 Ingredients :

  • Chicken - 1/2 kg or 1.1 lb
  • Soya Sauce - 1/2 tsp
  • Tomato Ketchup - 1 tsp
  • Chilli Powder - 1 tsp
  • Tumeric Powder - 1/4 tsp
  • Ginger Garlic paste - 1 tsp
  • Cinnamon + Cloves (Lavang/Laung) Powder - 1/4 tsp
  • Pepper Powder - 1/4 tsp
  • Food color - 2 pinch
  • Oil - 2 tsp
  • Coriander or Cilantro Chopped - 2 tbsp
  • Salt to taste 

Cooking Method for the Chicken Dry Recipe:

  1. Put a non-stick pan or khadhai on medium heat. Add chicken and stir for 2 minutes.
  2. Reduce the heat a little and add soya sauce, tomato sauce, chilli powder, turmeric, ginger garlic paste and mix well.
  3. After a couple of minutes add salt, cinnamon and cloves powder and food color. Mix well, close the lid and leave it to cook for 15 minutes on low heat.
  4. Add coriander leaves and oil. Mix well and wait for 2 minutes.
  5. At this stage there will be some liquid from the chicken in the pan. You need to now allow the chicken to cook in its own liquid until all the liquid evaporates.
  6. Add pepper powder, mix well. Wait for another minute and the dish is done

Chicken Recipes : Chicken Barbecue

 Chicken Barbecue Recipe For you.Lets try it at your home.

Ingredients

  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce

Directions

  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Biryani Recipes : Mughlai Biryani

For Biryani Lover another Biryani Recipe..Now its Mughlai Biryani.A regal dish, Mughlai Biryani is fit for a king and was probably eaten by many too! This makes the perfect one-dish meal for when you have company. It combines ingredients typical to the Mughlai style of cooking.

Ingredients:

  • For the meat: 1kg lamb/ chicken cut into 2" pieces (if using chicken, use breast or thigh fillet)
  • 4 large onions sliced thin
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 1/2 cup almonds
  • 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
  • 1" stick of cinnamon
  • 5 cloves
  • 3 pods cardamom
  • 8 peppercorns
  • 2 tsps coriander powder
  • 1 1/2 tsps cumin powder
  • 1 tsp garam masala
  • 1 cup yoghurt
  • Juice of 1 lime
  • 1 cup chicken/ beef stock
  • 2 tbsps finely chopped coriander leaves
  • 2 tbsps finely chopped mint leaves
  • Salt to taste
  • For the rice: 2 cups Basmati rice
  • Hot water
  • Salt to taste
  • 3 drops orange food coloring (optional)
  • 3 drops green food coloring (optional)

Preparation:

  • Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
  • Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
  • Wash the rice in a sieve and add enough water to fully cover the rice - at least 4" over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
  • Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized - golden brown. Drain and keep aside on paper towels for later use.
  • Heat 3 tbsps of oil in another pan and add the whole spices - cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
  • Add the 2 remaining onions and fry till they are translucent.
  • Add the ginger-garlic-almond paste and fry for 2-3 minutes.
  • Add all the spice powders - coriander, cumin and garam masala and mix well.
  • Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
  • Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
  • Cover the pot and allow to cook till the meat is tender.
  • If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
  • Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
  • Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
  • Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.
  • While Mughlai Biryani tastes great by itself, add a raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt) and you're really in business!

  •  

Chicken Recipe : Mughlai Chicken

You are enjoying another Chicken Recipe..This is a dish for special occasions - not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself!

Ingredients:

  • 1 kg boneless chicken skin removed
  • 2 onions ground to a paste
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 1" stick of cinnamon
  • 5 pods of cardamom
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 2 tsps garam masala
  • 10-15 almonds blanched and skin removed
  • 5-6 tbsps thickened/ heavy/ double cream whisked
  • 4 tbsps of ghee
  • 1 cup chicken stock
  • Salt to taste

Preparation:

  • Grind the almonds into a fine paste and keep aside.
  • Heat the ghee in a pan and fry the onions till they are translucent.
  • Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
  • Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala. Add the chicken and fry till sealed (chicken turns opaque).
  • Add the stock, salt to taste and cook till the chicken is done.
  • Whisk the cream to ensure that there are no lumps in it.
  • Add the cream and the almond paste to the chicken and stir well.
  • Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately.
  • Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).

Saturday, 22 September 2012

Cookies recipes : Lemon Bars

Enjoy Some Cookies Recipes here.Now you can make yummy and delicious cookies for your kids at your home.Enjoy the Recipe....

Ingredients

  • Crust:
  • 1 3/4 cups all-purpose flour
  • 2/3 cup confectioners' sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 large egg yolk
  • Filling:
  • 1/2 cup all-purpose flour
  • 2 1/4 cups sugar
  • Zest of 1 lemon
  • 1 cup fresh lemon juice (from 5 or 6 lemons)
  • 6 large eggs plus 1 large yolk
  • 1/8 teaspoon salt

 

Preparation

  1. Preheat oven to 350ºF. Grease a 9-by-13-inch pan; line with parchment paper. Lay another sheet of parchment crosswise, leaving a 2-inch overhang on both sides.
  2. Pulse flour, confectioners' sugar, cornstarch and salt in a food processor. Pulse in butter until mixture resembles coarse meal. Pulse in yolk until mixture comes together.
  3. Press into an even 1/4-inch-thick layer in pan. Freeze for 15 minutes. Bake, rotating halfway through, until crust is lightly browned, about 20 minutes.
  4. Make filling: Mix flour and sugar. Whisk in lemon zest and juice. Whisk eggs, yolk and salt into lemon mixture.
  5. Pour lemon mixture over warm crust. Reduce oven temperature to 300ºF. Bake until filling is just set in center, about 30 minutes. Let cool completely in pan on a wire rack, then cover and refrigerate until cold, at least 1 hour. Dust with confectioners' sugar, if desired.

 

Friday, 21 September 2012

Cookies Recipes : Peanut Butter Ice Cream Sandwiches

We love Cookies.Peanut butter cookies and your favorite ice cream combine for a tasty homemade treat of Peanut Butter Ice Cream Sandwiches.Enjoy the Recipe.......

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups chocolate or strawberry ice cream, or a combination, softened

 

Preparation

  1. Preheat oven to 375ºF. Line 2 large baking sheets with parchment.
  2. Sift flour, baking soda and salt together. Using an electric mixer on medium speed, beat butter and sugar together until light, about 2 minutes. Add egg; mix well. Beat in peanut butter and vanilla. Beat flour mixture into butter mixture.
  3. Roll dough into 1 1/2-inch balls; place 2 inches apart on sheets. Flatten with a fork in a crisscross design. Bake until golden, 12 to 15 minutes. Let cool on sheets for 5 minutes; transfer to a rack to cool.
  4. Place 1 scoop of ice cream on a cookie, top with another cookie and carefully press down. Wrap in plastic wrap and freeze. Repeat with remaining cookies and ice cream. Freeze for 45 minutes; serve.

 

Dessert Recipes : ANZAC Biscuits

These tasty biscuits (called "cookies" in the U.S.) got their beginning during World War I. Mothers and wives with boys in the Australian and New Zealand Army Corps (ANZAC) worried they weren't eating well. So they devised a sweet treat in a time of rationing that would travel well in care packages sent a world away.

Ingredients

  • Rolled oats -- 1 cup
  • Flour -- 1 cup
  • Shredded coconut -- 1 cup
  • Sugar -- 1 cup
  • Butter -- 8 tablespoons
  • Golden syrup or corn syrup -- 2 tablespoons
  • Water -- 2 tablespoons
  • Baking soda -- 1 teaspoon

Method

  1. Preheat oven to 375°F. Add the oats, flour, coconut and sugar to a large bowl and mix together.
  2. Add the butter, golden or corn syrup and water to small saucepan. Set over a low flame and heat until the butter is completely melted, whisking all the ingredients together. Remove from heat and stir in the baking soda.
  3. Pour the butter mixture into the dry ingredients and use a spatula or fork to mix the ingredients together.
  4. Drop tablespoonfuls of the batter onto a greased baking pan, leaving room for them spread out a bit. Bake for anywhere from 12 to 18 minutes. The shorter time will yield chewy biscuits. Baked for the longer time, the biscuits become more crispy.

Desert Recipes : Banana Pudding

 Enjoy the Recipe of Banana Pudding....Try it at your home ...

 

Ingredients

  • 1 (8 ounce) package cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 4 bananas, sliced
  • 1/2 (12 ounce) package vanilla wafers

Directions

  1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
  2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Desert Recipes : Double Layer Pumpkin Cheesecake

Here you enjoy some popular desert Recipes..Cheesecake lovers will applaud this addition to the holiday dessert selection. A layer of traditional cheesecake is topped with a layer of pumpkin pie flavored cheesecake and baked.


Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1/2 cup frozen whipped topping, thawed

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Desert Recipes : Peanut Butter Cup Cookies

Enjoy world popular Desert Recipes..Now you all enjoy Peanut Butter Cup Cookies.These cookies have a sweet peanut butter cup center...

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Wednesday, 19 September 2012

Italian Desert Recipe : Chocolate Tart

Italian Chocolate Tart is looking good and tasty to eat..Enjoy the Recipe Chocolate Tart....

 
Ingredients:

Crust: * 1/4 cup unsalted butter cut into cubes

* 1/4 cup sugar

* 1 cup of finely ground almonds

* 1/2 cup of flour

* 1 Tbsp Amaretto

Filling:

* 3 Tbsp of flour

* 1/2 cup sugar

* dash salt

* 1 cup scalded milk

* 1 ounce UNsweetened chocolate, melted

* 2 egg yolks, slightly beaten

* 1 Tbsp butter

* 1 Tbsp amaretto

Garnish:(fancy word for the whipped cream part)

* 1/2 whipping cream

* 2 Tbsp sugar

* 1 Tbsp Amaretto

* 2 ounces semi-sweetchocolate


Procedure :

* Cream the butter and sugar until smooth.

* Add the nuts and flour - mix well.

* Add amaretto and mix until the dough forms a ball.

* Press the dough evenly into the tart pan.

* Allow the dough to rest in the freezer for 30 mins, or the 'fridge for 1 hour.

* Preheat the oven to 350 degrees. Put the tart shell on a cookie sheet and bake for 20-25 mins. Or until golden.

* Cool for about 5 minutes then remove the rim and cool the shell completely on the rack.

Filling:


* Mix the flour, sugar and salt.

* Gradually add the milk and chocolate and heat over moderate heat until the mixture reaches a boil, stirring constantly.

* Boil for 2 minutes, then remove from heat

* Add the egg yolks, then return to heat for 1 minute, stirring constantly.

* Cool slightly and add butter and liqueur.

* Pour into tart shell and cool


Garnish:

* 1/2 cup of whipping cream

* 2 Tbsp of sugar

* 1 Tbsp. Amaretto

Italian Desert Recipe : Cannoli


Enjoy the Italian Desert Recipe : Cannoli....

Ingredients

  • Shells:
  • 3 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons shortening
  • 1 egg
  • 1 egg yolk
  • 1/2 cup sweet Marsala wine
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons water
  • 1 egg white
  • 1 quart oil for frying, or as needed
  •  
  • Filling:
  • 1 (32 ounce) container ricotta cheese
  • 1/2 cup confectioners' sugar
  • 1 cup chopped candied citron
  • 4 ounces semisweet chocolate, chopped (optional)

Directions

  1. In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
  2. Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
  3. Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
  4. To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Italian Desert Recipe : Pizzelle

  The pizzelle recipe is one of many traditional Italian cookie recipes.You can easily make it at your home..Lets Enjoy the recipes.....






Ingredients:

* 3 eggs

* 1 3/4 c. flour

* 1/2 tsp. anise seed or extract (optional see substitution ideas below)

* 1/2 c. UNSALTED butter (1/4 lb.)

* 2 tsp. baking powder

* 3/4 c. sugar

* 1 tsp. vanilla extract



Procedure :
* Beat eggs and sugar.

* Add cooled melted butter and vanilla and anise.

* Sift flour and baking powder and add to egg mixture.

* Drop the stiff batter by spoon.

(Batter can be refrigerated and used at a later time)

Italian Desert Recipe : Italian Fig Cookies

Another Italian Desert Recipe for you.Try it for your family members..Fresh figs look like cherries when cooked. They are very sweet but taste NOTHING like the Americanized Fig Newtons we try and pass off as a healthy cookie. Enjoy the Recipe.....



Ingredients :

* 1 cup granulated/white sugar
* 1/2 cup butter
* 1 egg
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cloves
* 1 cup chopped fresh figs
* 1/2 cup chopped walnuts


Procedure :



  • Preheat oven to 350 degrees F .


  • Cream sugar and butter
  • Beat the egg and add to the butter/sugar mixture.


  • Sift dry ingredients.


  • Add the dry ingredients to the mixture.


  • Fold in the figs.


  • Fold in the nuts.


  • Drop cookies by tablespoonfuls onto a greased cookie sheet.


  • Bake for 15 to 20 minutes.
  • italian Desert Recipe : The Best Tiramisu

     Enjoy another Italian Desert Recipe.Lets try it at your home for your family members..




    Ingredients:

    * 6 egg yolks

    * 1 1/4 cups white sugar

    * 1 1/4 cups mascarpone cheese

    * 1 3/4 cups heavy whipping cream

    * 2 (3 ounce) packages lady fingers (approx 24 lady fingers total)

    * 1/3 cup Kahlua

    Topping extras

    * 1 teaspoon unsweetened cocoa powder (dust)

    * 1 (1 ounce) square semi sweet chocolate (shaved)

    Procedure 

    ***To start I chill the bowl I will be whipping the cream in***

    * Combine egg yolks and sugar in the top of a double boiler. I do this over boiling water.

    * Reduce heat to low.

    * Cook for about 10 minutes and don't go anywhere! Stir it constantly.

    * Remove the mixture from heat and whip in the yolks until its thick.

    * Add the mascarpone to the whipped yolks.

    * Beat until combined.

    * Pull your chilled bowl out of fridge and whip the cream until the stiff peaks are formed.

    * Gently fold into yolk mixture and set aside.

    * Split the lady fingers in half.

    * Line the bottom and sides of your serving bowl with the lady fingers.

    * Brush the lady fingers with the kahlua (see substitutions).

    * Spoon half of the cream filling over the lady fingers.

    * Now you are going to layer - using lady fingers, kahlua and filling.

    * Keep going till you run out of lady fingers.

    * The top layer of filling is finished off with cocoa or chocolate curls. (Or both!)

    Italian Desert Recipes : Almond Cake

    You are enjoying Italian Desert Recipes.Almond Cake is very famous Italian Desert.This almond cake recipe is a one layer cake. It's very moist and dense.Lets enjoy the recipe...


     
    Ingredients:

    * 3/4 cups of butter

    * 1 1/2 cups of sugar

    * 2 eggs

    * 1/2 teaspoon salt

    * 1 teaspoon vanilla

    * 1 1/2 teaspoon almond extract

    * 1 1/2 cups of flour

    Topping:

    * 1 Tbsp sugar

    * 3/4 cup of SLICED almonds

    Procedure
    * Preheat the oven to 350 degrees.

    * Melt butter.

    * Pour melted butter in a bowl and stir in sugar. Stir it.

    * Add eggs (see it really is one bowl).

    * Stir till creamy.

    * Add all other ingredients (but not the topping ingredients!).

    * Grease bottom and sides of pan. I use a springform - but you can use a 9 inch also.

    * Spread the batter in the pan.

    * Sprinkle the almonds over the top and add sprinkle the sugar.

    * Bake for 40 mins.

    Monday, 17 September 2012

    Italian Desert Recipe : Pignoli Nut Pie

    You are enjoying here Italian desert recipes.Now you will see how to make Pignoli Nut Pie...

    Ingredients

    • 1/2 cup white sugar
    • 3/4 cup packed brown sugar
    • 2 eggs, beaten
    • 1 1/2 teaspoons vanilla extract
    • 1 tablespoon all-purpose flour
    • 1 tablespoon heavy whipping cream
    • 8 tablespoons unsalted butter, melted
    • 3/4 cup pignoli nuts
    • 1 (9 inch) pie shell

    Directions

    1. Combine the white sugar, brown sugar, eggs, vanilla, flour, cream, and melted butter in a bowl. Whisk until well blended. Fold in the pignoli nuts. Pour filling into the pie crust.
    2. Bake at 350 degrees F (175 degrees C) for 50 minutes.

    Italian Desert Recipe : Chocolate Ricotta Cheesecake

    Enjoy some Italian Desert Recipes here.We love to eat any kind of desert after our meal.For them here are some delicious recipes.This Chocolate Ricotta Cheesecake is rich and creamy and will melt in your mouth. If you’re a chocolate lover like I am then this recipe is perfect for you..

     
     
                     INGREDIENTS
  • 12 chocolate graham crackers
  • 6 tsp of melted butter
    PREPARATION
  • Pre-heat the oven to 350 degrees
  • Using a food processor, crush the crackers into fine crumbs.
  • Slowly add the melted butter and pulverize a few more times.
  • Press the crumbs in the bottom of a 9 and 1/2 inch spring form pan.
  • Bake 8 to 10 minutes.Filling

    INGREDIENTS
  • 1 8oz cream cheese
  • 1 pound of ricotta, drained
  • 4 Tbls of heavy whipping cream
  • 1 pound of milk chocolate
  • 1/2 cup of cocoa powder
  • 1 Tbls of vanilla extract
  • 2 eggs
  • 1/4 cup of sugar
  • Chocolate syrup
  • 4oz chopped walnuts
  • Fresh berries
    PREPARATION
  • Pre-heat the oven to 350 degrees
  • In a large mixing bowl, blend together the cream cheese, well drained ricotta, whipping cream, 8oz of melted milk chocolate, cocoa powder, vanilla extract with a hand mixer or a KitchenAid until well blended.
  • Blend in the eggs one at a time.
  • Add the sugar a little at a time.
  • Pour the mixture into the spring form pan.
  • Bake for around 1 hour and 15 minutes.
  • Chill the cheesecake for at least 5 hours.
  • Remove from the pan and drizzle with chocolate syrup and chopped walnuts.
  • Shave the remaining milk chocolate over the top.
  • Serve with fresh berries.
  • Italian Recipes : Spaghetti and Meatballs

    Enjoy here Some Different types of Italian dishes Recipes.No doubt Italian dishes are less spicy but testy enough. Lets enjoy the Italian Recipe and try it at your home...

    Total Time : 35 min

    Ingredients

    • 1 pound spaghetti
    • Salt, for pasta water

    Meatballs:

    • 1 1/4 pounds ground sirloin
    • 2 teaspoons Worcestershire sauce, eyeball it
    • 1 egg, beaten
    • 1/2 cup Italian bread crumbs, a couple of handfuls
    • 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
    • 2 cloves garlic, chopped
    • Salt and pepper

    Sauce:

    • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
    • 1/2 teaspoon crushed red pepper flakes
    • 4 cloves garlic, crushed or chopped
    • 1 small onion, finely chopped
    • 1 cup beef stock, available on soup aisle in market in small paper boxes
    • 1 (28-ounce) can crushed tomatoes
    • A handful chopped flat-leaf parsley
    • 10 leaves fresh basil leaves, torn or thinly sliced
    • Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
    • Crusty bread or garlic bread, for passing at the table

    Directions

    • Preheat oven to 425 degrees F.
    • Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
    • Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
    • Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
    • Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

    Mutton with Chana Dal

    great taste for mutton recipe with chana dal...

    Sunday, 16 September 2012

    Italian Recipe : Olive Oil Muffins

    Enjoy the Italian Desert Recipe .....

    TOTAL TIME : 50 min

     

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup sugar
    • 4 large eggs
    • 2 teaspoons orange zest
    • 2 teaspoons lemon zest
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons whole milk
    • 3/4 cup extra-virgin olive oil
    • 2/3 cup sliced almonds, toasted
    • Powdered sugar, for sifting

    Directions

    • Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.

    • Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

    Italian Recipe : Prosciutto and Mozzarella Panini

    Italian Food Not Only Pizza there has various types of tasty foods.There has different types of breakfast recipe also.Lets Enjoy the Recipe...

    TOTAL TIME : 18 min

    Ingredients

    • 1/4 cup extra-virgin olive oil
    • 1 tablespoon balsamic vinegar
    • 2 teaspoons minced fresh oregano, or 1 teaspoon dried
    • 1 teaspoon minced fresh garlic
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper 
    • 8 (1/2-inch thick) slices ciabatta or other rustic Italian white bread
    • 4-ounces thinly sliced mozzarella cheese 
    • 4-ounces thinly sliced prosciutto
    • 6-ounces jarred roasted red peppers, drained, and torn into 1-inch wide pieces
    • Directions

      • Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend.
      • Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette-side down, to form 4 sandwiches.

      • Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Serve immediately, with a side salad of grape tomatoes, roasted red pepper and oregano with balsamic vinaigrette, if desired.
       

    Saturday, 15 September 2012

    Cake Recipe : How to make Coffee Cake

    Coffee cake is a great spongy dessert or a treat with the taste of coffee in it. This recipe version also includes a delicious coffee butter icing to complement it.Enjoy Coffee Cake Recipe.....



    Ingredients :
    • 150g caster sugar
    • 150g butter or margarine
    • 3 eggs
    • 150g self raising flour
    • 1 1/2 tsp baking powder
    • 1 tbsp hot water
    • 1 tbsp instant coffee (add more if you like it strong)
    • For The Icing
    • 225g icing sugar
    • 100g butter or margarine
    • 1 1/2 tbsp instant coffee
    • 1 tbsp hot water
    • Strawberry jam (optional)

    Method :
    1. Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
    2. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.
    3. Add the rest of the flour and the baking powder to the mixture and fold it in gently.
    4. Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes
    5. Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
    6. Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam ont the bottom of the other. Spread the remainig icing ontop of the cake. decorate with cherries or walnuts. ENJOY!

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    Chicken Shashlik Recipe

    Chicken Shashlik is another chicken recipe.Enjoy the Recipe here...
     
     

    Ingredients:




    500 gms boneless chicken breast
    2 capsicum
    2 medium onions
    2 medium tomatoes
    1/4 cups lemon juice
    1/2 tsp. salt
    1 tsp black pepper
    1 tbsp Soya sauce
    1 tbsp hot sauce
    oil for deep frying

    How to make chicken shashlik:
    • Cut chicken into 1 " pieces.
    • Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
    • Mix well,cover and leave to marinate for 2-3 hours.
    • Cut the onion, capsicum, and tomatoes into small cubes.
    • Skew chicken and vegetables closely on bamboo skewers.
    • Heat up oil in a big size frying pot or karahi.
    • Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
    • Take off from oil and put it on absorbent paper.
    • Or you can grill the chicken over hot charcoal.
    • Decorate with lemon pieces and mint leaves.
    • Serve with hot with mint chutney.

    Friday, 14 September 2012

    Falooda Recipe : How to make Falooda

    Falooda - Falooda the cherished ice cream and flavored milk dessert of Sub-Continent. Learn how to make falooda from scratch with the help of this handy recipe.After this recipe you can make falooda at your home.Enjoy the Recipe..

    Ingredients :

    • Boiled milk 2 pints
    • Blanched chopped almonds and pistachios 4 oz
    • Prepared falooda noodles (corn flour vermicelli) as required
    • Cream from top of milk or ice-cream 1/2 pint
    • Falooda seeds 2 oz
    • Rose syrup as required

    Cooking Directions :

    1. To prepare the falooda, dissolve 4 oz corn flour in 1/4 pint water.
    2. Add 1 pint of water and cook on a medium heat stirring constantly for 15 minutes.
    3. The mixture will turn thick and bluish in color and then turn thinner and translucent
    4. Remove from the heat. Have a basin of cold water ready.
    5. Put the corn flour paste into a vermicelli machine or sevanazhi and turn out the long threads over the basin of cold water.
    6. Repeat till all the paste has been used up.
    7. The falooda will set into soft vermicelli stirring.
    8. Leave in water till required.
    9. Soak the falooda seeds in a little water and keep aside for an hour.
    10. To prepare six glasses of falooda, pour some rose syrup in the bottom of a large glass, add a helping of falooda and 2-3 tsp falooda seeds.
    11. Add a cupful of slightly sweetened chilled milk and a tbsp of cream.
    12. Top with chopped nuts and crushed ice.
    13. Use ice cram instead of malai when preparing falooda for children.

     

     


    Borhani Recipes : How to make Borhani

    No Wedding can be fulfill without Borhani.Borhani is very testy, delicious and make our food tasty.Its easy to prepare.You can prepare it at your home also.Enjoy the Recipe...


     
    Ingredients

    • 1 teaspoon of salt
    • 2 tablespoons mint leaves
    • 1 tablespoons coriander
    • 2 green chillies
    • 1 teaspoon cumin seeds
    • Bit laban 1/4 spoon
    • 5 cups of yogurt or butter milk (best)
    • 1/2 teaspoon ground pepper
    • 1/4 teaspoon ground mustard

    Methods/steps

    1. Mix yorugt or butter milk with a beater.
    2. Gring chillies and mint leave.
    3. Road cumin seeds and coriander very lightly over a low heat. After that grind them.
    4. Combine all the spices and then bleng them with the yogurt or butter milk.
    5. Put a bit of more spices, sugar and salf if needed.
    6. Keep in the refrigerator to serve cold

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    Haleem Recipe : Hydrabadi Haleem

    Hyderabadi Haleem of Hyderabad, India, is a very popular delicacy. If Hyderabadi Biryani is the meal of a die-hard Hyderabadi, haleem is relished in this part of the world during the Holy month of Ramadan. In Hyderabad (Deccan), Haleem is the tradional starter in the wedding menu, and is the most relished delicacy on the menu in any functions or occasion.Enjoy the Recipe...

    Ingredients

     
    2 lbs Boneless pieces of Lamb
     
    3 cups Cracked wheat
     
    4tbsp Ginger-Garlic paste
     
    1 cup Mixed lentils [urad daal,chana daal]
     
    1tbsp Red Chilli powder
     
    1/2 tsp Turmeric powder
     
    1 n 1/2 cup Yougurt
     
    1 cup Golden n Crisp fried onions [ the readymade brands available in the market can be used,if you want to save time]
     
    1/2 cup Cashew nuts
     
    1 tsp Garam Masala powder[1 tsp shahi zeera,2-3 cardamom,2-3 cloves and 1" cinnamon stick...blend into a fine powder]
     
    1/2 tsp Black Pepper corns
     
    Whole spices- 1" cinnamon stick, 2-3 cloves,2-3 cardamom
     
    1/2 cup Ghee
     
    Fresh Herbs- 1 cup fresh coriander, 1/4 cup fresh mint and 5-6 green chillies
     
    Salt to taste
     
    1/2 cup oil.

    Directions

    1.First wash and soak the cracked wheat for atleast 1/2 hour.Then wash and clean the lamb thoroughly,trimming off any excess fat
    .
    2.Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric

    3.Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.After it cools down...shred n keep aside.

    4.Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups
    of water until its cooked completely and the water is almost absorbed by the wheat.

    5. Put this wheat in a blender and pulse for a few seconds.[ in 2-3 batches] .Remove and keep aside.

    6.Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min.

    7. Add the Yoghurt and saute for another 10- 15 min or until a lil oil starts to float on top.

    8.Add 3 cups of water and bring it to a boil.

    9.Add the cooked Wheat and mix well...adding a little bit of Ghee at a time.Do Check the salt and add if needed.

    10. Let it simmer for atleast 1/2 hour...keep stirring in between.

    Serve hot Garnished with fried onions, cashew nuts and fresh Coriander.
    It can also be enjoyed with FRESH NAAN.

    Chutney Recipes : Garlic Chutney

    There has various types of chutney.Chutney increase our taste of food.There should have at least 1 type of chutney in our food item.Garlic Chutney, known as Lasun ki Chatni, is a popular recipe of Maharashtra.Enjoy the Garlic Chutney (Lasun ki Chatni) Recipe...


    Ingredients
    • 1 cup peeled Garlic cloves
    • 1 cup grated Coconut
    • 2 dried Red Chillies
    • 2 tsp sesame seeds
    • Salt to taste


    Method of Preperation

    Dry roast garlic, red chillies and sesame seeds for 2 minutes on low flame in a Kadai. Allow cooling and run all the ingredients in a mixer. Serve with rice, roti or south Indian dishes like idli or dosa.

    Jelly Recipe : Guava Jelly

     Enjoy here Guava Jelly recipe.Try to make it at your home...

     
    Ingredients:


    1 1/2 kgs Guavas (Amrood)
    6 cups Water
    1/2 tsp Citric acid
    Sugar (Cheeni)

    How to make guava jelly:
    • Wash and cut guava into thin slices and cook with water until very soft.
    • Put this mixture in a coarse cloth and allow the juice to drip through into a bowl
    • underneath and leave it for 12 hours.
    • Do not squeeze the bag.
    • Use the mixture in the bag for guava cheese.
    • Measure the juice and add 3 cups of sugar to each pint of juice.
    • Heat the sugar, guava juice and stir until it is dissolved.
    • Strain the juice, add lemon juice and cook on a hot fire until setting point is reached.
    • Cool and pour into airtight jars

    Jam Recipes : Apple Jam

    We usually love to eat jam & jelly with bread.Kids also like to eat jam.We can make jam at our home now.Its a very easy process.Lets enjoy how to make apple jam at home..
     
     
     
    Ingredients:
     


    1 kg cooking Apples (Seb)
    750 grams Sugar (Cheeni)
    2 cups Water
    2 teaspoons Lemon (Nimbu) juice or 1/2 teaspoon Citric acid

     
    How to make apple jam:
    • Peel, core and cut the apples into slices, cook in water until tender.
    • Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested.
    • Cool a little and pour into sterilised jars and cork tightly.
    • Serve after one day.

    Thursday, 13 September 2012

    Salad Recipes : Spinach and Apple Salad

    This is a unique and delicious spinach salad with Granny Smith apples, walnuts, and Cheddar cheese. Enjoy the Recipe....

    Ingredients

    • 12 ounces baby spinach leaves
    • 2 Granny Smith apples, cored and sliced
    • 8 ounces Cheddar cheese, cubed
    • 1/2 cup chopped walnuts
    •  
    • 1/4 cup apple cider vinegar
    • 1/4 cup maple syrup
    • 1/4 cup olive oil

    Directions

    1. In a large bowl, combine the spinach, apples, Cheddar cheese and walnuts. Toss lightly to blend.
    2. In a small bowl, whisk together the vinegar, maple syrup and olive oil. Pour over the salad, and stir to coat. I like to use a bowl with a lid so I can shake the ingredients. Serve immediately.

    Wednesday, 12 September 2012

    Salad Recipes : Seven Layer Salad

    This picnic staple is a colorful addition to any table. With seven layers of delicious ingredients, there's something for everyone.Any of the vegetable ingredients can be replaced with a favorite of your own. Celery, carrots, radishes and cucumbers are a few other choices that work just as well.Enjoy The Recipes..

     
    Ingredients:

    1 cup chopped green peppers
    1 cup tomatoes, diced
    1 cup chopped onions
    1 pound bacon, cut into 1-inch pieces, cooked
    1 package (10 oz.) frozen peas, thawed
    1 cup mayonnaise
    1 cup cup shredded cheddar cheese

    Directions:

    1. In a large bowl layer the peppers, tomatoes, onions, bacon and peas.
    2. Spread mayonnaise over peas, completely covering top of salad and sealing to edge of bowl.
    3. Sprinkle with cheese as the final layer.

    Salad Recipes : Pasta Salad

    We usually eat pasta noodles.But Pasta also a salad ingredients.We can make salad by Pasta.This is a tasty, easy, Italian/American pasta salad recipe. The spiral shaped pasta holds the flavor of the dressing in all those little rings. The dressing is loaded with zesty flavor that mixes perfectly with the vegetables.Enjoy the Recipe...


    Ingredients:

    Salad Ingredients:
    2 cups cooked rotini pasta, drained (about 1 cup uncooked)
    1/2 cup chopped red bell pepper
    1/2 cup chopped green bell pepper
    1 cup cubed provolone cheese
    1 carrot, cut into julienne strips
    1/4 cup minced red onion
    1 (2 1/4 oz.) can sliced pitted black olives
    1/4 pound salami, chopped

    Dressing Ingredients:

    1/3 cup extra virgin olive oil
    2 Tablespoons red wine vinegar
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/2 teaspoon sugar
    1/2 teaspoon dry mustard
    3 to 4 Tablespoons finely chopped fresh basil, or to taste

    Directions:

    1. Combine pasta, red pepper, green pepper, cheese, carrot, onion, olives and salami in a large bowl.
    2. Thoroughly mix the olive oil, vinegar, salt, pepper, sugar, mustard and basil in a small bowl.
    3. Pour dressing mixture over pasta. Toss to coat.
    4. Cover and refrigerate at leat 3 hours before serving.

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    • Indian RecipesNO Waiting after Order
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    Salad Recipe : Tuna Salad

    Salad is the side menu of our main dishes. It makes our meal tasty.Enjoy here various type of Salad Recipes....

    Ingredients:


    3 eggs, hard-boiled and chopped
    2 Tablespoons dill relish
    2 Tablespoons mayonnaise
    1 teaspoon Louisiana hot sauce
    2 teaspoons Dijon mustard
    6-1/2 oz. can tuna, drained

    Directions:

    1. Combine eggs and dill relish.
    2. Add the rest of the ingredients except tuna, and mix well.
    3. Add tuna. If the mixture is dry, add some more mayonnaise.

    Tuesday, 11 September 2012

    Chicken Swarma Recipe

    Enjoy Chicken Swarma Recipe...

    Ingredients

    • 1/2 cup malt vinegar
    • 1/4 cup plain yogurt
    • 1 tablespoon vegetable oil
    • salt and pepper to taste
    • 1 teaspoon mixed spice
    • 1/4 teaspoon freshly ground cardamom
    • 8 skinless, boneless chicken thighs
    •  
    • 1/2 cup tahini
    • 1/4 cup plain yogurt
    • 1/2 teaspoon minced garlic
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh parsley
    • salt and pepper to taste
    •  
    • 4 medium tomatoes, thinly sliced
    • 1/2 cup sliced onion
    • 4 cups shredded lettuce
    • 8 pita bread rounds

    Directions

    1. In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
    2. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
    3. Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
    4. Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

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