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Saturday, 20 October 2012

Moroccan Grilled Salmon Recipe

Another Salmon Recipe.Now you enjoy  Moroccan Grilled Salmon Recipe....



  • 1/2 cup plain yogurt
  • Juice of 1 lemon, plus lemon wedges for garnish
  • 1 tablespoon extra-virgin olive oil, plus more for the grill
  • 2 to 3 cloves garlic, smashed
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • Kosher salt and freshly ground pepper
  • 4 6-ounce skinless center-cut salmon fillets
  • 1/4 cup chopped fresh cilantro or parsley, for garnish


Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Grilled Salmon with Citrus Salsa Verde

Salmon fish is very tasty & delicious.There has various types of Salmon fish recipe..Now you enjoy Grilled Salmon with Citrus Salsa Verde.

Ingredients :


  • 2 large oranges
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 scallions, finely sliced
  • 3 tablespoons chopped fresh mint leaves
  • 2 tablespoons capers, rinsed, drained and coarsely chopped
  • 2 tablespoons orange zest
  • 1 teaspoon lemon zest
  • 1 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper


  • Vegetable or canola oil, for oiling the grill
  • 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
  • 2 tablespoons amber agave nectar
  • Kosher salt and freshly ground black pepper


For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Mexican Green Chili Stew Recipe

I want to share some Mexican Recipe with you.Here you enjoy Mexican Green Chili Stew with beef Recipe..Lets try to make it at home..

Ingredients : 
  • 1 tablespoon vegetable oil 
  • 2 pounds cubed beef stew meat 
  • 1 onion, chopped 1 (10 ounce) can diced tomatoes with green chile peppers 
  • 1 1/2 cups beef broth 
  • 1 (4 ounce) can chopped green chile peppers 
  • 1 teaspoon garlic salt 
  • 1 teaspoon ground cumin salt to taste ground black pepper to taste 
  •  2 large potatoes, peeled and cubed 

Directions : 
  • In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes Pour in the diced tomatoes with chiles, beef broth and chile peppers. 
  • Stir in the garlic salt and cumin. Salt and pepper to taste. 
  • Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering. Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Friday, 19 October 2012

Chicken Recipe: Chicken Pakora

 Now I share with you a very tasty snacks recipe-Chicken Pakora.You can have it with chilli sauce..

  • 500 gm Boneless Chicken Pieces
  • 2 tbsp Oil
  • 1 tsp Ground Cumin
  • 1 1/2 tsp Salt
  • 1-2 each Chopped Green Chillies (Jalapeno)
  • 1 Chopped Onion
  • 1 tsp Ginger-Garlic paste
  • 2 tsp Vinegar
  • 1 cup Curd
  • 1 tsp Lemon juice


  • Put everything but chicken and batter in blender and blend till fine
  • Marinate the chicken pcs with the resulting mixture
  • Keep in the fridge for 40 minutes.
  • Put chicken in batter
  • Deep fry it until its colour changes to golden brown Condiments
  • Serve the chicken pakora with coriander or mint chutney or tomato ketchup

Chicken Recipe : Murgh Musallam

Today I want to share with you a Royal & delicious chicken Recipe.Its a very rich & spicy recipe.Usually we have it at wedding ceremony.You can try it at your home to surprise your family members.

  • 10 flakes garlic (crushed)
  • 2 tbsp grated ginger
  • Salt To Taste
  • 1 cup curd or plain yogurt
  • 1 tbsp lemon juice
  • 1 chicken
  • 1 cup long grain rice
  • 3/4th cup shelled peas
  • 6 bay leaves
  • 1 cup ghee
  • 2 large onions (finely chopped)
  • 225gms/1/2 lb tomatoes (peeled & sliced)
  • 2 cups hot water
  • 3 tbsp chopped coriander leaves

Spices :

  • 2 tsp garam masala powder
  • 1 tbsp turmeric powder
  • 8 cloves
  • 6 black peppercorns
  • 1 brown cardamom
  • 1 tsp red chili powder
  • 1 tbsp roasted coriander powder
  • 1 tsp cumin seeds
  • 1/2 tsp saffron strands

How to make chicken murgh musallam :

  • Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.
  • Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.
  • Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.
  • Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.
  • In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.
  • Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.
  • Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.
  • Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.
  • Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam. 
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Wednesday, 10 October 2012

Fish Recipe : Honey Ginger Grilled Salmon

Salmon Fish.We all love this fish.There has various types of cooking method of Salmon fish.Now we enjoy here Honey Ginger Grilled Salmon..Its very tasty fish & this recipe is also delicious to eat..


  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup orange juice
  • 1/4 cup honey
  • 1 green onion, chopped
  • 1 1/2 lbs salmon fillets


  1. In a large self-closing plastic bag, combine first six ingredients; mix well.
  2. Place salmon in bag and seal tightly.
  3. Turn bag gently to distribute marinade.
  4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
  5. Turn bag occasionally.
  6. Lightly grease grill rack.
  7. Preheat grill to medium heat.
  8. Remove salmon from marinade; reserve the marinade.
  9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
  10. Brush with reserved marinade up until the last 5 minutes of cooking time.
  11. Discard leftover marinade.


Fish Recipe : Tilapia Al Ajillo (Garlic Tilapia)

We all love fish more or less.Now you enjoy some fish recipes..Garlic Telapia recipe for you..You can try this recipe with any fish....


  • 1 1/2 lbs tilapia fillets
  • 4 garlic cloves, thinly sliced
  • 3 tablespoons olive oil
  • salt and pepper
  • lemon, for serving
  • chopped parsley (to garnish)


1 Season tilapia fillets with salt and pepper.

2 Heat oil in a skillet over medium heat.

3 Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.

4 Continue cooking about 4 minutes or so, then flip fillets.

5 Fry until cooked through, and fish flakes easily with a fork-- this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.

6 The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.

7 Serve with freshly squeezed lemon juice and garnish with chopped parsley.


Tuesday, 9 October 2012

Thai Dessert : Beautiful Exotic Fruit Salad

Another Thai Dessert Recipe..Enjoy the recipe of  Beautiful Exotic Fruit Salad....


  • 2 fresh ripe mangos
  • 2 cups pineapple chunks, fresh or canned
  • 1 banana, sliced
  • 1-2 cups fresh papaya, sliced into cubes
  • 2 kiwi fruit, sliced into cubes
  • 1 dragon fruit (see link for buying/prep. tips), OR substitute 1 pear, sliced into cubes
  • 2 cups fresh red seedless grapes, sliced in half
  • optional: handful fresh raspberries, strawberries, OR dried cranberries (for contrasting color)
  • 1/4 cup coconut milk 
  • 2 Tbsp. freshly-squeezed lime juice
  • 3-4 Tbsp. white sugar, depending on the sweetness/ripeness of your fruit


  1. Slice up all the fruit - except the contrasting red fruit (raspberries, strawberries, or dried cranberries) - and place in a mixing bowl.
  2. Drizzle over the lime juice and gently stir to combine. Then sprinkle over the sugar, stirring to combine. Set in the refrigerator for at least 30 minutes, or until you plan on serving your salad.
  3. Before serving, pour over the coconut milk and stir once again. Taste-test the salad for sweetness, adding more sugar if desired. If too sweet for your taste, squeeze over some more lime juice. Portion up into bowls and top with some of the red contrasting fruit - raspberries, strawberries or dried cranberries (the latter are very nice for Christmas). ENJOY!

Thai Dessert : Mango Pudding

Now you can make Thai Dessert at your home any time.Here some Thai Dessert Recipe for you.What makes it extra good is the fact that it is made with coconut milk instead of whipping cream or evaporated milk. Unlike dairy products, coconut milk brings out and enhances the taste of the mango, plus adds that touch of richness you're looking for in a pudding.


  • SERVES 3-4
  • 2 medium to large ripe mangoes (for tips on buying fresh mangoes, see below)
  • 1 packet gelatine (3 tsp.)
  • 1/2 cup hot water
  • 1/3 cup white sugar
  • 1 cup good-quality coconut milk (*see below for substitutions)


  1. Make sure your mangoes are ripe (see link above) - the fruit should be bright orange or yellow and fairly soft. Scoop out the fruit, including around the stone. Place the fruit in a food processor or blender and blitz to create a smooth mango puree. Leave the mango in the processor/blender.
  2. In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps.
  3. Add the sugar to the hot water/gelatin mixture and stir to dissolve.
  4. Add this mixture to the mango in the food processor/blender. Also add the coconut milk. Blitz briefly until ingredients are combined.
  5. Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours (or up to 24 if making ahead of company coming). Serve cold on its own, or with some fresh fruit, and ENJOY!
*For Coconut Milk Substitutions: Instead of coconut milk, you can also use 1 cup evaporated milk (regular milk will work too). For a richer pudding, use 1 cup whipping cream, OR 1/2 cup whipping cream and 1/2 cup milk.



Monday, 8 October 2012

Spanish dessert : Spanish Bread Pudding

Spanish Dessert Recipe for you..Enjoy the recipe...


  • 4-6 Slices of Stale White Bread*
  • 3/4 cup Milk
  • 1 Egg
  • Vegetable Oil for frying, such as Canola or Corn Oil, NOT olive oil
  • 1/8 tsp vanilla extract (optional)
  • Sugar and Cinnamon
  • Honey 

Method :

1. Pour the milk into a medium-size mixing bowl. Add the egg and beat together. Add vanilla extract, if desired. Pour enough oil into a large frying pan to cover the bottom and heat on medium. Be careful that the oil does not burn.

2. If you are using stale white bread, place one slice in the milk-egg mixture and quickly flip it over with a fork. Make sure that the bowl is next to the frying pan, so you can quickly transfer it from the bowl to the heated pan.
If you use a stale baguette, slices should be at least 1/2 inch thick. If the bread is more than a day old, you may need to soak the bread for 2-3 minutes or more, so that it softens up. Be careful that the bread does not soften so much that it crumbles when you lift it out of the bowl.

3. Carefully lift the bread out of the mixture and let the excess milk drain before placing the bread in the frying pan. Repeat for each of the other slices.
After 2-3 minutes, check the bottom of the bread. As the slices turn golden, turn each one. You may wish to use a nylon spatula or tongs to turn the slices over. Make sure that you have enough room in the pan to turn the slices.

4. Remove each piece from the pan and place on a plate. Sprinkle the top with sugar and cinnamon. If you prefer, drizzle honey over the top. Serve immediately.

Spanish Recipe : Crema Catalana

Another Spanish Recipe for you...Spanish dish very easy to make & also delicious to eat..not so spicy & simple can try it at your home...Lets enjoy the recipe...

Basic ingredients: 
  • 6 egg yolks 
  • 200g sugar 
  • 3/4 litre milk 
  • 1 cinnamon stick 
  • 1 piece of lemon peel 
  • 3 tbsp corn flour 


1. Beat the egg yolks until light then whisk in 150g of the sugar 
2. Place the milk in a saucepan together with the cinnamon and lemon peel - bring to the boil and then remove from the heat and strain. 
3. Whisk the milk with the egg mixture 
4. Dissolve the cornflour with a little milk and whisk into the mixture 
5. Place the mixture over a low heat and cook, stirring constantly until it begins to boil 
6. Put the custard into a pudding bowl or smaller individual bowls and allow to cool before placing in the fridge 
7. Before serving sprinkle a little sugar on top and caramelize it by placing under a hot grill briefly until the sugar melts and turns brown

Spanish Recipe : Lemon Sorbet

Now you enjoy Spanish lemon Sorbet...This delicious Spanish recipe for lemon sorbet is easy to make and incredibly refreshing.

Ingredients :

  • 4 lemons (ask for juice lemons - "limones para zumo")
  • 200g sugar
  • Half a litre of water
  • 2 egg whites
  • The rind of one lemon
  • Half a cinammon stick OR some leaves of mint
  • A pinch of salt

1. Grate the rind of one lemon and squeeze all four
2. Heat up the water with the cinnamon stick in, and once it starts to boil, let it simmer for 10 minutes. Let it cool.
3. Once cool, put in a bowl and add the lemon juice and the grated rind. Stir well and put the bowl in the freezer.
4. When the mixture is starting to freeze, beat the egg whites until they are stiff, adding the pinch of salt. Take the bowl out and mix the eggs into the freezing mixture.
5. Put the bowl into the freezer until it is cold and hard.

Spanish Recipe : Spanish Lentils Stew

Now you can taste Spanish Lentil Soup at your home..its easy & simple to cook..Lets make it for your family members...Just enjoy...

Basic ingredients
  • 250 gr. lentils
  • 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
  • 100 gr. serrano ham
  • 1 large onion
  • 1 small glass of red wine
  • 2 cloves (optional)
  • 1 red pepper (optional)
  • Half a small glass of olive oil
  • 1 bayleaf
  • 2 large carrots
  • 3 small potatoes
  • 2 cloves garlic
  • 1 pinch of saffron
  • fresh parsley
  • salt and pepper
1. Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway
2. Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional).
3. Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover.
4. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan.
5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.


Spanish Recipe : Sword Fish

 Looking for Spanish recipes? Here you enjoy some Spanish dish ...Lets enjoy....

Basic ingredients
  • 4 pieces of sword fish (one for each serving)
  • 4 medium tomatoes
  • 1 tbsp breadcrumbs
  • 1 clove of garlic crushed
  • 1 tsp oregano
  • olive oil
  • salt and pepper
  • fresh basil
  • fresh parsley
  • 4 shallots or a small onion
  • juice of half a lemon

1. Place the pieces of sword fish on a plate and sprinkle with olive oil (about 8 tbsp) - leave for 10 mins
2. To make the sauce heat 6 tbsp olive oil and add the chopped parsley and basil, shallots or small onion and salt and pepper - set aside once the onion is cooked
3. In a bowl mix the crushed garlic, breadcrumbs, oregano and lemon juice - add salt and pepper to taste
4. Cut the tomatoes in half, place on a baking tray and cover with the oil and garlic mixture - cook in the oven at 180 degrees for about 10 mins
5. To cook the sword fish place on a hot griddle and cook until golden brown on both sides - add more olive oil at this stage if necessary
6. To serve place the fish on plates with the baked tomato halves and cover with the herb sauce

Sunday, 7 October 2012

Mexican Recipe : Mexican Rice

Enjoy Mexican Rice Recipes.... 


1 cup of long grain white rice
2 cups of low-sodium chicken broth
1 tablespoon of olive oil
1 small yellow onion, diced
4 cloves of garlic, finely minced
1/4 cup of tomato paste
1 tablespoon of lime juice, from about 1 lime
1/2 cup of freshly chopped cilantro
2 teaspoons cumin
Salt to taste


In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17-20 minutes. Remove from heat and keep the pot covered for 5 more minutes.
While the rice is cooking, heat the olive oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice, lime juice and cilantro. Mix until well combined. Season to taste with salt. Serve immediately.

Mexican dish : Nutty Bunuelos

Mexican Dessert Recipes..Enjoy the  Nutty Bunuelos....

Ingredients :

  • 2 eggs
  • 1 1/2 cups cake flour
  • 1 tablespoon confectioners' sugar
  • 1/4 teaspoon salt
  • 1 quart oil for frying, or as needed
  • 2 tablespoons honey
  • 1/2 cup chopped walnuts


  1. Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
  2. Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
  3. Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

Saturday, 6 October 2012

Mexican Recipe : Avocado, Tomato and Mango Salsa

Enjoy some Mexican Recipe.Its a very simple & easy recipe.

Ingredients : 

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil


  1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Friday, 5 October 2012

Shrimp Recipe : Coconut Shrimp

 Its a very easy and quick cooking recipe of shrimp.Lets enjoy the recipe..


1 cup cornstarch
2 pounds fresh shrimp, peeled
1 cup coconut milk
3 tablespoons fresh lime juice
2 cups flaked coconut
1 cup vegetable oil, more as needed


  1. Place cornstarch in small bowl. Place shrimp in bowl and toss to coat well.
  2. In separate medium bowl, combine coconut milk and lime juice; dunk shrimp in mixture and shake off excess liquid.
  3. Place flaked coconut in small bowl. Add shrimp and toss to coat.
  4. Heat the vegetable oil in a deep skillet over high heat; when hot, gently add shrimp and fry until golden brown.

Shrimp Recipe : Shrimp Creole

Shrimp is most favorite for anybody.Its really tasty however its cook...Lets enjoy the Shrimp recipe....


  • 2 tablespoons olive oil
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1 teaspoon chili powder
  • 1 (14-ounces) can tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon white sugar
  • Salt and pepper
  • 1 1/2 pounds peeled and deveined shrimp
  • Green onions, for garnish


Preheat crock pot on high.
In fry pan, heat olive oil. Add peppers, onions and celery. Cook until softened. Add chili powder and saute until caramelized. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours. Add shrimp and cook for about 3 minutes. Serve over rice. Top with chopped green onions.

Biscotti Recipe : Italian Pumpkin Biscotti

Italian Biscotti Recipe for you.We love to eat biscotti with tea or coffee.It will be helpfull to you..


  • 2 1/2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of Cassia Vietnamese Cinnamon (Penzey) (normal cinnamon is fine too - I just like Penzey)
  • 1/2 teaspoon Cake Spice (Penzey) - (You can use a pumpkin spice here)
  • 1/2 teaspoon of nutmeg
  • 2 pinches of powdered ginger
  • Pinch of cloves
  • Pinch of salt
  • 2 eggs
  • 1/2 cup of pumpkin purée (the can)
  • 1 teaspoon of vanilla extract


* Preheat oven to 350°F.

* Sift together all the dry ingredients into a large bowl. And really do "sift" (or use beater to get ingredients mixed but too for the "air pump")

* In a separate bowl, whisk together the eggs, pumpkin, and vanilla extract.

* Pour the pumpkin mixture into the flour mixture.

* Mix until it's crumble-y.

* Spray the kitchen counter with Pam and lightly work the dough till it's together"

* Lightly grease a baking sheet or line it with waxed paper or parchment paper.

* Shape the dough into a log - either one big log or two smaller logs.

* The loaf/loaves should be only 1/2 inch high.

* Bake for 30 minutes at 350 F - or until the center is firm when you press the log.

* The smaller loaves need about 25 minutes to cook.

* Let biscotti log cool for 20-25 minutes

* Take a serrated knife and cut into 1/2 inch wide pieces.

* Turn the oven to 300 F and bake for an additional 15-20 minutes.

* Cool completely.

* If the cookie still looks moist after the second baking - leave them out to dry (only if you don't have animals or family that will eat them) Another drying method I use is to shut the oven door and turn off the heat.

Dessert Recipe : Rice Pudding Recipe

Its very easy Italian recipe..You can easily make it at your home.This recipe comes from back-in-the-day when people weren't afraid of whole milk, butter and egg yolks. You just need a stove, about 30-40 minutes of time, plus the ingredients in the recipe.


* 1/2 cup rice (long cooking)

* 2 cups water

* 1 qt. milk

* 4 egg yolks

* 1 cup of sugar

* 1 tsp salt

* 1 tsp cinnamon

* 1/2 tsp nutmeg

How To Make Rice Pudding :
  * Simmer rice in water with salt for about 25 minutes.

* Drain water if any is left. Add the milk.

* Cook until rice is soft and milk is thick.

* Beat egg yolks and add the sugar. Continue beating until it's light in color.

* Gradually stir in the rice pudding, mix well, return to cook over low heat a minute or two - stirring constantly!

* Pour into serving dishes. Sprinkle with nutmeg, cinnamon.

Thursday, 4 October 2012

Cake Recipe : Cherry Almond Cake

Enjoy Cherry Almond Cake Recipe.....

Ingredients : 

  • 2 cups halved red candied cherries
  • 1/2 cup blanched slivered almonds
  • 1/2 cup cake flour
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 eggs
  • 1 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk


  1. Combine cherries, almonds, and 1/2 cup flour in a bowl; mix until fruit is well coated.
  2. In another bowl, combine 1 3/4 cups flour, baking powder, and salt. Stir well to blend.
  3. Cream butter or margarine, sugar, and flavorings together until light and fluffy. Add eggs one at a time, beating for one minute with mixer on high speed after each addition. Add flour mixture to creamed mixture alternately with milk, starting and ending with flour mixture. Stir in floured fruits and nuts. Spread batter into greased and floured bundt or tube pan.
  4. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Wrap cooled cake in aluminum foil, and store in cool place for several days to allow cake to ripen.

Pickle Recipe : Mango Pickle

Pickles Makes our food more tasty.Pickle made from seasonal fruits.Among fruits Mango Pickle is more tasty.Mango pickle is a spicy condiment to foods anywhere. Spread on bread, eat with roti or any kind of parantha, and even rice.

Ingredients : 

  • 1 kg raw green mangoes
  • 1 1/2 cup mustard oil
  • 3 tbsp fenugreek seeds
  • 4 tbsp fennel seeds
  • 2 tsp chilli powder
  • 2 tsp turmeric
  • Salt to taste

Method :
  1. Wash and cut each mango into 4 long pieces. Remove stone.
  2. Dry in the sun for about 2-3 hours
  3. Heat oil in a utensil until oil smokes.
  4. Take it off the stove and cool.
  5. Lightly crush fenugreek, and mix with fennel seeds, turmeric, chilli powder, salt & half the oil.
  6. Mix the spice mixture thoroughly with the mango pieces by hands, so that each mango piece is covered by the mixture very well.
  7. Transfer to sterilized glass or earthenware jars and pour the remaining oil over them.
  8. Tie a muslin cloth over jars.
  9. Keep in the sun for 4-5 days.
  10. Remove muslin cloth and cover with a lid.
  11. Enjoy.


Beef Recipe :Cocktail Meatballs

  Another Beef Recipe...Try it at your home..very easy and tasty recipe...

Ingredients :

  • 1 pound lean ground beef
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup bread crumbs
  • 3 tablespoons minced onion
  • 1 (8 ounce) can jellied cranberry sauce
  • 3/4 cup chili sauce
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons lemon juice


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
  3. Bake in preheated oven for 20 to 25 minutes, turning once.
  4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Beef Recipe : Beef Chili

Enjoy Some Beef Recipe.Now you enjoying Beef Chili recipe..

Ingredients :
  • 3 tablespoons olive oil 
  • 3 pounds beef shoulder, 
  • cut into large cubes Sea salt and freshly ground black pepper 
  • 2 tablespoons ancho chili powder 
  • 1 tablespoons ground coriander 
  • 1 tablespoon ground cumin 
  • 1 tablespoon sweet paprika 
  • 1 tablespoon dried oregano 
  • 1/4 teaspoon ground cinnamon 
  • 2 onions, 
  • diced 10 garlic cloves, 
  • halved 3 canned chipotle peppers in adobo, 
  • chopped 1 jalapeno, seeded and chopped 
  • 1 teaspoon sugar 
  • 2 tablespoons tomato paste 
  • 1 (28-ounce) can whole tomatoes, 
  • crushed by hand 1/2 cup masa harina 
  • 3 cups shredded white Cheddar, 
  • for garnish 2 bunches chopped chives, 
  • for garnish 1 1/2 cups sour cream, 
  • for garnish 

Directions :

In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.

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