Peu's Kitchen Recipes

Ingredients


Maida – 1 1/2 cup
Salt – 1/2 tsp
Ghee – 2 tsp
Baking Soda – a pinch

For Stuffing:

Cooked green peas – 1 cup
Mashed potato – 1 cup
Finely Chopped green chilli, ginger and coriander – as required
Garam Masala powder – 1 tsp
grated Cheese – 3/4 cup
Salt – to taste
Oil – for frying


Method


Take a bowl, add maida, salt, ghee, soda and mix well.Add little water and prepare the dough.(chapati dough consistency) Allow it for 15 mins.Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.Make small balls of the above mixture.Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)Flatten the cheese stuffed balls and keep them ready.(like vada)
Make small balls of the maida dough and flatten.(small poories)Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.
Seal the corners of both the poories with little water so that the stuffing don’t come out.
Heat oil in a tawa and deep fry them and the Kachories are ready.

Ingredients

Boiled Eggs 4
5 large onions sliced
2 tomatoes cut into big cubes
spices cardamom 3 ,cloves 6-7 , fennel seeds 1 small tsp
1/2 tsp turmeric,1 tsp chilly powder
salt
oil
Cardamom 3 ,Cloves 6-7 , Fennel seeds 1 small tsp ...All crushed.



Method


Heat oil in a nonstick pan.
Add onions & saute , till it turns brown like in the picture .Addturmeric,chillypowder & enough salt, mix them well .Add tomatoes,saute & cook for another 2 minutes. (Dont saute too much so that the tomatoes gets mashed, I personally like it to be in its form.)Time for the eggs.
Make 4-5 slits around the boiled eggs .
Cover it with the cooked onions.
Another 1 minute & my Egg curry is ready to go with Battoora or Puri,Naan or Couple of chappathis .

Ingredients


100 gms Moong Dal
200 gms Ghee
100 gms Sugar
1/2 glass Water
10 pieces Badam
5 pieces Pista
4-5 Currants


Method


Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.Heat water in a pan, add sugar and boil the mixture till sugar melts.Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

Ingredients

2 cups papaya
1 cup milk (boiled)
1 cup sugar a pinch of yellow colour
4 tbsp clarified butter (ghee)
5 cashewnuts
5 badam
5 pista a big pinch of cardamom powder



Method


Peel the skin, remove the seeds and grate the papaya. Roast the garnishing ingredients (except cardamom powder) in 2tsp of ghee till they turn into light golden yellow colour. Allow it to cool then broken into small pieces. Now heat a heavy bottomed pan and heat with 2 tbsp of ghee. Add the grated pappaya and saute on low flame till the raw smell disappears. Now add milk and mix well. Cook on low flame till the papaya become tender. Once the halwa starts to thickening stir continuously for 2-5 mins. At this point add sugar food colour.Combine well and cook for further thickness. Add the remaining ghee and stir. Cook on low flame till the ghee separates form the mixture. Finally add the garnishing ingredients. Now your easy and tasty papaya(pappali) halwa is ready to serve. Serve hot or cold.

Ingredients

1/2 kg carrots
1 cup milk (boiled)
1 cup sugar or to taste a pinch of cardamom powder
2 tbsp ghee
10 cashew nuts
10 badam(nut) (optional)
10 pista (optional)


Method


Wash, peel and grate the carrots.Heat a pan with 1 tbsp of ghee and roast the garnishing ingredients and keep aside.Add the remaining ghee and heat. Put the grated carrot and saute on low flame till the raw smell disappears.Add milk and boil on low flame till thick Once it's starts thickening add sugar and stir continuously.Cook on low flame for further thickness.Add cardamom powder and stir continuously till the ghee separates from the mixture. Finally garnish with roasted garnishing ingredients.Carrot halwa or gajar ka halwa is ready to serve.Serve hot or cold.

Ingredients

4 cups fresh coconut, outer skin/brown skinned removed and grated
12 oz condensed milk.
1/2 tsp powdered cardamom powder
1 Tbsp ghee/Clarified butter
1/4 cup dried cranberries
15-16 slightly roasted whole Almond
1/2 cup fresh coconut flakes



Method


Line a baking sheet with parchment paper and keep it aside.Heat ghee in dutch oven over medium high heat, add grated coconut and on low flame cook the same stirring continuously, so that it does not stick to the bottom of the pan. Cook for 5-6 minutes and then add the condensed milk and mix everything properly. Keep stirring continuously until the mixture gets thick and begin to stick together. After 3-4 minutes you will see everything combined together then, just take small amount of the mixture and try making a ball and if it does not fall through then the mixture is ready make laddu.At this point of time add cardamom powder and dried cranberries to the mixture and mix everything well.Turn of the flame and wait for couple of minutes for mixture to cool down little bit to handle without burning your fingers. But the mixture should not be cooled of completely otherwise you will not able to make laddos. Take a small amount of mixture in between your palms and roll down into a golf sized ball. Make a small hole and insert an almond and again roll the laddos into a smooth ball.Now roll the laddos in fresh coconut flakes to cover them on top. Keep it on the baking sheet.Repeat the above two steps to complete the rest of the mixture. Once done, preheat the oven to 400 deg farhenit. Bake the laddos for 4-5 minutes in the oven or until you see the coconut flakes on top gets slightly golden brown. It will not take more than 5 minutes. Cool off completely and enjoy this little goodness.

Ingredients

2 Cups sooji
1/2 Cup ghee
2 Cups sugar
1/2 Cup coconut powder
10 Raisins
3 Cardamoms
10 Cashew nuts
1 Cup milk


Method


Heat 2 tsp of ghee. Fry the sooji till it becomes light brown in colour. Allow it to cool.Also fry the cardamoms. Make powder of it. Heat 2 tsp of ghee in a pan and fry the cashew nuts. Add raisins. Make powder from the sugar and rava separately. Mix them. Mix the ingredients and make laddus with the help of little milk. Suji Laddus are ready.

Ingredients

Bitter gourd -2
Onion - 2
Ginger garlic paste- 1 tbsp
Tomato pure- 2 tbsp
Turmeric pwd- a pinch
Red chilly pwd- 1 tbsp
Coriander pwd - ½ tbsp
Oil- 3 tbsp
Fresh lemon juice - 1 tbsp
Chopped coriander leaves
Salt to taste
Mustard- ¼ tsp
Cumin seeds- ½ tsp
Split urad dal - 1 tsp
Methi seeds- ½ tsp
Curry leaves



Method


Cut Bitter gourd to thin slices.
Sprinkle salt over it and keep aside for 10 mints.
Rinse it with water and dry on paper towel
Heat oil in pan, temper with seasonings.
Add chopped onion, saute to light brown.
Add ginger garlic paste, tomato puree and saute further until it is done.
Now add turmeric pwd, red chilly pwd, coriander pwd, salt and stir.
Drop the bitter gourd pieces, and fry for 5 mints.
Sprinkle water and cook it covered.
Toss it once in a while, and deep fry it.
Turn off the flame, add fresh lemon juice, combine well.

Ingredients

Fresh Peas 1 cup
Basmati Rice 1 cup
Ginger Garlic paste - 1/2 tsp
Jeera/ Cumin 1 tsp
Cloves 2-3
Cinnamon 2"
Cardamon 2
Bay leaf 2
Salt to taste
Ghee 1 tsp
Water 1 cup
Roasted cashew for garnish
Coriander leaves for garnish


Method


Wash and soak rice for 15 mins
Heat a non Stick pan with ghee, add the whole spices, saute well. Then add ginger garlic paste. Let it get cooked well.
Then add shelled peas and simmer with a lid covered. Allow the fresh peas to get sautes well. Slight mash with the back of the spatula, just to ensure some of the peas are mashed.
Next add the drained rice and saute well. Add water and salt. Bring it to boil. Then simmer and cover with lid. Cook for 10 mins. Switch off.
The rice will be cooked well and gets a good taste of the slightly mashed fresh peas.

Ingredients

2 cups chira(Bitten paddy)
1 Onion
1 Carrot
Green Peas
Peanuts
1/2 tsp Cumin Seeds
Salt
Sugar
Turmeric Powder
White Oil


Method


Grate the carrot and cut the onion .
Heat the oil then pour Cumin seeds. Be careful not to burn , just toast to flavor the oil. Add Onion and fry until it browns.
Serve while hot.

Ingredients

boneless chicken breast halves, skinless
8 slices cooked bacon
4 slices of Cheddar, Monterrey Jack, or jalapeno cheese
4 slices toasted bread, whole wheat
1 small onion, sliced
4 teaspoons steak sauce
2 teaspoons butter
2 teaspoons olive oil
tomato slices, lettuce, or any other veggies (optional)


Method


Place chicken breasts between wax paper or plastic wrap and beat until about 1/4 inch thick.
In a skillet, cook onion in butter and olive oil until softened. Remove onion from skillet and add chicken.
Cook chicken for about 6-8 minutes on each side, or until browned.
Place toasted slices of bread on baking sheet and spread each slice with 1 teaspoon steak sauce.
Top each slice of bread with chicken breast, a slice of cheese, two slices of cooked bacon, and onion slices. Add any other vegetables you might have.
Broil in over for 1 or 2 minutes or until cheese is melted.

Ingredients



6 hard boiled eggs
12 pieces sliced bread
1/2 cup mayonnaise
3 tbsp Butter



Method



In a salad bowl, put the hard eggs, smash, not overly; just make sure it appears chunky.
Add the mayonnaise and mix thoroughly.Spread the butter in one of the sliced bread, put the egg mixture and cover it with another sliced bread.

Ingredients


Egg - 1
Salt - A pinch
Pepper - A pinch
Sandwich Roll - 1


Method


Boil the egg and slice it into 3 equal pieces.
Place the slices inside the bread roll and sprinkle salt and pepper.
If you like, you can spread ketchup or chilly sauce on the sandwich.

Ingredients


2 Slices dark rye bread, toasted
1 Large hard-boiled egg
1 tbsp Green onion, chopped
2 tbsp Mayonnaise
2 tbsp Celery, chopped
1 Leaf of lettuce
Pepper and salt to taste



Method


Peel and chop the hard hard-boiled egg Combine together the egg, mayonnaise, onion and celery, mix well. Add salt and pepper to it. Spread the egg mixture on the rye bread, add lettuce to it. Cut it in half and serve.

Ingredients

Chana dal – 200g
Green chilies – 2
Dry red chili – 1 small
Ginger, grated – 1 Tbsp
Finely chopped cabbage – 2½ C
Fresh curry leaves – 9-10
Asafotida powder – ½ Tsp
Salt – 1½ Tsp
Ghee/oil for deep frying

Method

Soak the chana dal in water for 4-5 hours.
Drain well.
Combine the soaked dal, chilies and ginger in a blender or food processor.
Grind it to a coarse paste.
2-3 Teaspoons of water can be added if needed.
Scrape the mixture to a mixing bowl.
Add the remaining ingredients to the grinded dal and mix well.
Heat ghee/oil in a deep frying pan.
Shape the dal mixture into 1.5-2 inch balls, and flatten them slightly between the two palms.
Deep fry the badas in batches of 3-5 at a time, until golden brown in color.
Drain on the paper towels.

Ingredients

2 cups of grated cauliflower
2 cups of grated cabbage
1 1/2 cups plain flower
1 1/2 teaspoon salt
1 teaspoon garlic flakes or powder
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground coriander powder
1/2 teaspoon tumeric
pinch cayenne


Method


Grate the cauliflower and cabbage and put into a large mixing bowl. add the flour and all the rest of the ingredients.# Heat some oil in a wok or saucepan (i use peanut oil).Using your hands, mix the ingredients together and then roll into equal sized balls.Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.Remove and serve with any meal of your choice (i serve with my Indian Curry recipe)

Ingredients

Besan flour - 1¼ cup
Cabbage- 1 cup
Onion - 1
Curry leaves- 3 or 4 sprigs
Coriander leaves- 3 sprigs
Chili Powder - 1 tsp(adjust with your spice level)
Salt
Oil



Chop Cabbage,Onion, Curry leaves and Coriander leaves.Mix all the ingredients except Oil in a bowl, add enough Water to this and make a thick batter.
Heat Oil in a pan. Once the Oil is hot enough, pinch a small amount of batter and drop it gently into the hot oil.
Deep fry them till they are golden brown turning once in a while.
Remove and drain them on paper towels. Serve hot.

Ingredients


1 tbsp veg oil
1 onion chopped
1 clove garlic crushed
2 table spoons curry powder
4 tsp plain Flour
350 g sweet potatoes (Cubed)
350g Cauliflower Florets
850m Veg Stock
100g green beens
1 tsp garma masala
nan bread & lime wedges to server


Method

Fry onion 2-3 min, add garlic, curry power and Flower (1 min) Add sweet potato, with cauliflower and stock.
Bring to the boil and simmer for 10-15 mins until potatoes are tender. Stir in the green beans and garma masala and cook for 3 mins. Serves 4. Less than 6g of fat per serving

Ingredients


Onion Paste ~ 3 tbsp
Yogurt ~ 3 tbsp
Garlic paste ~ 1 tsp
Ginger Paste ~ 2 tsp
Sugar ~ 1 tsp heaped
Turmeric Powder ~ 1/4 tsp

The Gravy
For tempering
Shah Jeera/Black Cumin ~ 1 tsp
Bay Leaves ~ 2-3

For gravy

Onion Paste ~ 2 tbsp
Red Chilli Powder ~ 1 tsp or more.
Kitchen King masala ~ 1 tsp heaped .
Sugar ~ 2 tsp
Salt ~ according to taste
Oil ~ for cooking
Ghee ~ 1tsp (optional)


Method


Since the jackfruit is canned in brine, it becomes a bit salty. So the night before you cook, open the can, drain the liquid, wash the jackfruit several times in fresh water and soak them in fresh water overnightCut the jackfruit pieces in cubes,Make a marinade with the ingredients listed under “For Marinade” and marinate the jackfruit for an hour.Heat Oil in a Kadhai/Frying Pan
Temper with 2 – 3 Bay leaves and 1 tsp (loosely packed) of Shah Jeera/Black Cumin. You can also use the regular White Jeera/Cumin.Add about 2 tbsp of Onion Paste.Fry till the onion turns pinkish brown and you see the oil separate from the onion paste.Lower the heat and Add the jackfruit along with the marinade
Sauté till the masala cooks. In Bengali we use the term “Kashano” which means you have to stir till the masala coats nicely and masala is cooked,Add the Red Chilli Powder, the 1 tsp of Kitchen King Masala and Salt and saute again
Do not add water but sprinkle a little as needed and cook till done. Stir intermittently. Tip:If you at all need to add water to make the jackfruit cook, remeber to dry off most of the water.
After the jackfruit is cooked add 2 tsp of sugar if you want and mix and cook for a couple more minutes. Since I am not very tuned to sourness in food and the canned jackfruit has a bit of sourness I added this step. If you don't want do not add sugar.The canned jackfruit being tender will cook quickly. If you are using the fresh ones you should steam or pressure cook the jackfruit before.
The dish had very little gravy but was moist and was excellent with Rice or Chapati.For my friends I served this with Dal, Egg Curry and White Rice. They loved it and so did we. The best part is it did not take much of my time, fast and tasty. I added a little ghee to this dish and it enhanced the taste. I also realized that a certain hotness of chillies makes it taste better, specially with the canned jackfruit. So if you wish add a little ghee at the end and don't scrimp on the chilli.

Ingredients


Chana dal(cholar dal) - 1 tablespoon
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Hing (asafoetida) - 1/4 teaspoon
Red chillies - 1
Green chillies - 1 large (according to taste)
Oil - 1 tablespoon.


Method



Preheat wok/kadai with oil at medium high temperature. Add chana dal, cumin and mustard seeds. Let seeds splutter. Add red chillies, green chillies, hing and curry leaves. Let the chillies roast for few seconds.Now add chopped cabbage, pre-cooked chana dal, salt and turmeric to the seasoning. Mix well, turn down the heat to medium, cover the dish, cook till cabbage is well done (approximately - 15 minutes). Stir occasionally.Once cabbage curry is cooked, add grated coconut. Mix it well and turn off the stove.
Decorate/Garnish with coconut powder. Serve hot with rice or roti.

Ingredients


1 tbsp vegetable oil
2 small chorizo sausages, cut into slices
1 onion , sliced
1 garlic clove , chopped
½ tsp turmeric
600g cooked plain rice
200g frozen cooked prawns
100g frozen peas
lemon wedges, to serve


Method


Heat oil in a frying pan. Tip in the chorizo, onion and garlic, then cook for a couple of mins until softened. Stir through turmeric, followed by the rice, prawns and peas and 150ml boiling water.
Keep stirring until everything is warmed through and the water has been absorbed. Serve with lemon wedges.

Ingredients


1 (14 1/2 ounce) can mixed vegetables
1 (15 ounce) can kidney beans
1/2 cup chopped green bell peppers
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup apple cider vinegar
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup sugar
1/4 teaspoon black pepper
1/2 teaspoon garlic powder


Method


Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain. Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat. When dressing has cooled, toss with salad, mixing well.
5. Chill well before serving.

Ingredients


1 bunch green leaves of bottle gourds with tender twigs and branches.
1 medium size potato
1-2 ridge gourd (jhinge)
Few pumkin pieces (kumro)
1 tsp of turmeric powder
1tsp of red pepper powder (add more for more hotness)
1 -2 tsp of panch phoron (or can add kalounji/nigella seeds)
1 tsp of sugar
2-3 tbs of mustard oil


Method


Clean the green leaves of lao/lauki/bottle gourd, discard torn or wilted leaves. Clean the chopped leaves thoroughly in water 2-3 times to get rid of mud /sand if any.Cut the tender twigs in 1inch long pieces also.Heat up kadhai or any heavy bottom Pan/Wok, add mustard oil, add the panch phoron mix, and let it splutter.Now add diced potatoes .Fry it for 1-2 mints at high and add ridge gourd/pumkin pieces.Add turmeric powder, red pepper powder, salt, sugar.
Add the cleaned leaves n twigs of green bottle gourd.Cook at high for 2-3 mints, lower the flames and cover the kadhai/Pan.Cook the leaves till soft and deep-green in color. Cook another 7-8 mints at low covered.Take out when the vegetables are cooked thoroughly and somewhat mushy in texture and serve with warm cooked rice.

Ingredients


Pui Shaak – ½ kg
Kumro (Pumpkin) -15 cube pieces
2 long Jhinge cut into long pieces of 1 1/2 inch
Potato 2 cut into cubes
1 tsp of turmeric powder
1tsp of coriander powder
1tsp of sugar
½ tsp of red pepper powder
1 tsp of salt
½ cup of water
3 tbs of mustard oil
1 Ilish macher matha fried prior to making the chorchori (if preparing vegetarian dish, skip this ingredient)
1 tsp of panch Phoron


Method


Cut and clean the shag first, cut the leaves and then chop them , also cut the data ( twigs )approx 1inch long pieces and slit them in between .Throughly clean them in running water . Cut all the vegetables as said above .
Now heat up a kadai , add mustard oil, temper it with Panch phoron ,add potato, kumro(pumpkin) and fry them at med , add all the masala powders ,salt,sugar ,fry them at low for 5mints.TIP--At this point if you want to make the chorchori aamish (non-veg), add fried ilish macher matha and with the help of spatula ,break it into pieces in the the wok itself.This is my MIL’s way of preparing Puin shaager chorchori in home .Now add chopped puin shaag or green leaves and fry a little ,add water( just a little bit is sufficient) cover and cook for 10 mints at low, slow the process of making it ,it will add up to the flavour .Take out after it and have it with garam bhaat(rice)

Ingredients


Posto / Poppy seeds paste - soak the posto seeds for an hour and grind in a mixer
Chopped onion
Pui / Malabar spinach leaves and stems - cleaned and cut into smallish pieces
Chopped Turai / Ridge gourd
Broken green chillies
Oil to cook
Salt to taste
A little sugar ( optional)
A little water to cook


Method


Heat a little oil in a wok / kadahi.Add the chopped onions and fry till they turn pink.Add the turai pieces and the pui leaves and the stem pieces and give a good stir for a while.Add the green chillies and the posto paste and mix well.Add some water, salt, sugar and cover.Cook till the vegetables are well done. Make sure the stems are well cooked. Add water if necessary in between.Remove cover, dry up any extra water.Serve hot.

Ingredients


15 Small hamburger buns
1 Onion, chopped
1/2 Cup fresh coriander, chopped
1/2 Cup sev
1/2 Cup peanuts, roasted
2 tsp Fresh garlic chutney
1/2 Cup fresh pomegranates
6 tbsp Khajur imli ki chutney
Butter or oil, for cooking

For Dabeli Masala
1 Red chili
1/2 Inch cinnamon sticks
1 tsp Coriander seeds
1/4 tsp Cumin seeds
2 Cloves

For The Filling
1 Cup boiled and mashed potatoes
1 Pinch asafetida powder
2 tbsp Khajur imli ki chutney
1/2 tsp Cumin seeds
1/2 Cup water
2 tbsp Oil
Salt to taste



Method



Roast the masala ingredients in a pan for about 2 to 3 minutes.
Grind them to make a fine powder in a blender, set aside
For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle. Add the asafoetida, dabeli masala, potato, water and salt, mix well.
Remove them from the heat, combine khajur imli ki chutney and mix well.
Divide it into 15 parts, set aside. Cut the burger buns into halves and cook them in a pan using a little butter. Now put a portion of the filling on the lower half of each bun. Top it with the chopped onion, sev, coriander, pomegranate, peanuts, garlic chutney and khajur imli ki chutney. Sandwich it with the top halves of the burger buns and serve it.

Ingredients

1/3 cup sesame seeds
1/3 cup hulled sunflower seeds
1/3 cup chopped pecans or walnuts
1/3 cup chopped almonds
1/3 cup unsweetened dried coconut
3-1/2c cups crisp toasted rice cereal
1 cup dried cranberries
3 tablespoons peanut butter
2 tablespoons butter or margarine
7 cups (12 oz.) mini-marshmallows


Method


In a medium frying pan over medium heat, combine sesame seeds, sunflower seeds, pecans and almonds until sesame seeds are a pale gold, about 3 minutes. Add coconut and stir until sesame seeds are golden, about 2 minutes. Stir in cranberries and cereal. Remove from heat. Next, combine peanut butter, butter, and marshmallows in a 5-6 qt. pan. Stir often over low heat until marshmallows are melted and mixture is smooth, about 5 minutes. Add cereal mixture and stir quickly to coat evenly. Pour into in a buttered 9 x 13 pan and use the back of a buttered spatula to press into a firm layer. Cool until bars are set and cut into 24 pieces. Store in an airtight container or storage bags for up to three days.

Ingredients


1 apple (I prefer granny smith, but it tastes great with any variety)
2 1/2 teaspoons sunflower seeds
1/2 teaspoon flax seeds (optional)
2 Tablespoons raisins
dusting of ground cinnamon (to taste)
1 Tablespoon orange juice concentrate (thawed)
peanut butter (to coat)


Method


Wash the apple. With a sharp paring knife, cut the top off horizontally (so that it makes a lid). Hollow out the apple, and keep all pieces that do not have core or seeds. (See the picture below to get a sense of what this step looks like).2). Cut into small pieces all of the usable apple pieces from the hollowing. Put them into a small bowl. Mix in the sunflower seeds, flax seeds, and raisins. Dust with cinnamon to taste (don't worry about using up too much of your filling, it probably won't all fit back into your apple anyway). Add the orange juice concentrate, mix well, and then set the filling mixture aside. Return to your hollowed apple and coat the inside walls and bottom with peanut butter. Spread some peanut butter over the inside of the "lid" as well. Stuff the apple with the filling mixture, then cover with the lid. You can either eat your stuffed apple right away or stick it in an airtight container or baggy and eat it later in the day. It does not require refrigeration if eaten within 12 hours. These would probably also be delicious baked, but personally I love them raw.

Ingredients


1 ripe Patchbale/robust Banana
3 Cups Maida/Refined flour
1tsp Jeera/Cumin Seeds Powder
A pinch of Cooking Soda
1 or 2 tsp Sugar
A pinch of Salt
Oil for deep frying


Method


Mash the Banana in a mixing bowl and add the rest of the ingredients and mix well to a dough. If the dough is too soft add more flour and mix. Cover the dough and leave it for 8 hours. Knead the dough well and divide it into lemon-sized balls. Flatten each one into a circle on a greased platform. Let it be slightly thick. Heat Oil in a kadai/pan and deep fry. Remove on kitchen towel and serve with Coconut Chutney.

Ingredients


1 cup Semolina/Rava
1/2 cup Shredded Coconut
2/3 cup Sugar
2 Tbsp Ghee
1 Tsp Cardamom powder
2-3 Tbsp milk
2 Tbsp Cashew nuts and Raisins mixed


Method


Heat 1 big Tbsp of ghee in a pot/Kadai/Pan, add cashew and raisins and fry till raisins are puffed up and cashew changes color slightly. Drain and remove. Set aside
Now add Grated Coconut and roast for a minute or two and then add 1/2 tbsp more ghee and add the rava to roast it thoroughly.
Keep stirring continually for 5 - 7 minutes coating the rava with ghee and mixing it with coconut. Add the cardamom powder and mix well.
Add the sugar and keep stirring till the sugar is almost dissolved.
Add the roasted cashew and raisins.
Now add 2 Tbsps of milk and mix thoroughly as the rava tends to thicken up.
Remove from heat and spread on a greased plate.
With the remaining 1/2 Tbsp of ghee keep greasing the fingers and quickly make ladoos of small lemon size.
You can add 1 or 2 tsps of milk while making laddus if the rava mixtures tends to become dry. This will keep the rava moist so that the laddus will get retain the shape and can be easily made.
Usually for one cup of rava 10 -12 laddus can be made.
Store in a air tight container for up to a week.

Ingredients

bottle of Riesling or another light, sweet, wine
the bottle full of water
1/3 cup honey


Method


Simply pour the bottle of wine into a big jug or carafe, and top it up with the equal amount of water. Stir while adding the liquid honey – and then chill for at least an hour in the fridge.

Ingredients


sugar
orange zest
juice and chunks
cinnamon and nutmeg in a pan with 300ml
1⁄2pt water and bring to the boil.
apple slices



Method

Put the sugar, the orange zest, juice and chunks, cinnamon and nutmeg in a pan with 300ml/1⁄2pt water and bring to the boil. Simmer for 10 mins to infuse the spices, then add the wine and apple slices and bring to a simmer. Serve in heatproof glasses.

Ingredients


1 Chicken breast or thigh
2 stalks of Bok Choy
1 bunch of Green Onions
1 handful of Bean Sprouts
2/3 pound fresh Chinese Chow Mein Noodles
1 tablespoon finely chopped Garlic
2 teaspoons Chinese Black Beans, chopped (optional)
1 tablespoon Sweet Flour Paste
2 tablespoons Sake
1 tablespoon Soy Sauce


Method


Slice chicken into bite size pieces, then salt and pepper them.
Slice the bok choy and green onions.In a sauce pan bring water to boil. Cook the noodles al dente (do not overcook). Cool and pat dry as much as possible. Heat your pan until hot and pour in some oil. Stir-fry the garlic, black beans, chicken and green onion until the chicken is fully cooked. Add the sake, then soy sauce and flour paste, bok choy, and bean sprouts and cook one minute. Add the noodles and stir fry until the noodles become very hot. Adjust the seasonings with salt and pepper.

Ingredients


1/4 pound spaghetti
3/4 pound boneless, skinless chicken thighs, cut into thin strips
1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
4 teaspoons Kikkoman Soy Sauce, divided
2 tablespoons vegetable oil, divided
1 small carrot, julienned
2 stalks celery, cut diagonally into thin slices
1/2 onion, thinly sliced
3 cloves garlic, minced
1/4 pound bean sprouts
1/4 teaspoon black pepper
1 teaspoon Asian sesame oil


Method


Cook pasta according to package directions; drain, rinse and drain thoroughly. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Ingredients


Maggi/ noodles -1 packet
Celery - 1/4 cup
1/2 cup (i used only fresh carrots)
peas - 1/4 cup
Water -1/2 cup
Chicken breasts,1/2 inch stripes -1/2 1b
Soy sauce - 2 tbsp
Canola oil - 2 tbsp
Sugar -1 tsp
Red pepper flakes - 1/4 - 1/2 tsp


Method


Set the seasoning packet from noodle aside.In a 2 qt M/W safe bowl, combine noodles,,peas,celery and water.cover and M/W on high fpr 4-5 minutes or until noodes are tender,stirring once.Place chicken in another M/W safe bowl, cover and cook 2-3 mins or until chicken juices run clear.Stir chicken into the noodle mixture.Meanwhile in a small bowl, combine soy sauce,oil,seasoning mix,sugar and red pepper flakes.Pour over chicken mix and mw uncovered on high for 45sec or until heated through.

Ingredients


2 pkg. maggi noodles
1 small onion
1 small carrot
250gm chopped beans
i/2 cup cabbage
1 capsicum chopped in Juvelline
1 tomato/ tomato puree
1tsp soya sauce
1/4 cup green peas
Corriander leaves
mint leaves (Optional)
salt to taste
1 tsp red chili powder
a pinch turmeric
Chilli Flakes
4 tsp oil


Method


4 tsp oil in frying pan, make it hot and add chopped onion and fry until golden brown.Then add tomatoes and fry then until the oil separates from the paste.Now add chopped carrots, beans, cabbage to pan and fry for 3 -4 minutes. Add red chili powder, turmeric, maggi masala powder,soyasauce, chilli flakes and salt as per taste. Fry it for 1/2 minute, now add three cups of water to pan and boil for 2 minutes, then add two packets of maggi noodles in water. Cover the pan with lid, boil it for 7 minutes, till noodles are fully cooked. Add some water if required during cooking of noodles. Now add the chopped Capsicum, Corriander leaves and mint leaves.A Serve it hot.

Ingredients

Maggi noodles - masala or curry flavor
Gram Flour (Besan) - 1/2 cup
Rice Flour - 1/2 cup
Corn Flour - 3 to 4 tbsp
Baking Soda - one pinch
Red Chilli Powder - 1 tsp
Green Chillies/Coriander leaves (optional)
Salt to taste
Oil to deep fry


Method


Make the noodles as per pack instructions, let it cool but dont let it get too dry.
In a bowl, mix the flours, soda and chilli powder.
You may add finely cut green chillies for flavor.
Add water and make a batter as in for pakoda.
Take small quantities of the noodles and make a ball with your fingers.
Dip in the batter and deep fry in oil.
Serve with tomato ketchup for best taste!

Ingredients


3 Potatoes, boiled and grated
1 cup Mixed Vegetables, finally chopped and boiled
2 Maggi noodles
2 Maggi Masala Pouch
1 Garlic Cloves, grated
1 tsp Red Chili Powder
1 tsp Pav Bhaji Masala or Garam Masala
2 tbsp Juwar Flour or Whole Wheat Flour
2 tbsp Green Onion, chopped
2 tbsp Lemon Juice
1 tsp Oil
Salt to taste
All Purpose Flour


Method


In bowl, mix potato, vegetable, garlic, maggi masala, red chili powder, pav bhaji masala, juwar flour, green onion, salt, oil, and lemon juice very well. Cook maggi noodles in boiling water. Please do not cook the noodles completely, but make sure they don't stick together. Make small balls of potato mix. Cover each ball with noodles. When you cover the balls, press a little hard so noodles stick to potato bills. Coat with dry all purpose powder and fry until noodles are golden brown on medium high heat. Serve hot with Maggi ketchup.

Ingredients

250gm boneless chicken, washed and sliced thinly
1 onion chopped
1 tomato chopped
1-2 tbsp olive oil/cooking oil
1-2 tsp ginger garlic paste
1/2 tsp red chili powder
A pinch of turmeric powder
1/2 tsp black pepper powder, freshly ground
Salt to taste
1 spring curry leaves
Fresh coriander leaves finely chopped


Method


Heat oil in a cooking utensil. Add the chopped onion and sauté until it is golden brown. Add the chopped tomato and cook. Add the ginger garlic paste, red chili powder, turmeric powder, and black pepper powder. Cook for a minute or two. Add the thinly sliced chicken and curry leaves. Cook on a high flame for 2-3 minutes and then cook on a low flame till the chicken is cooked. While the chicken is cooking, in a separate utensil cook the Maggi noodles as per the instructions on the packet without adding the tastemaker. When the chicken is done transfer the cooked noodles into it, add the tastemaker, and stir. Add salt to taste as required (tastemaker does contain a good amount of salt). Cook for 2-3 minutes adding little water if desired. Serve hot garnished with chopped coriander leaves.

Ingredients


For Stuffing

2 cups diced peeled potatoes
1/2 cup diced carrots
3 tbsp vegetable oil
1 tsp each fennel and cumin seeds
1 tsp brown or black mustard seeds
1/2 tsp ground turmeric and coriander and fenugreek seeds
1/4 tsp cayenne pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated gingerroot
1/2 tsp salt
1/2 cup frozen peas
3 tbsp lemon juice
2 tbsp chopped fresh coriander
Vegetable oil for frying

For Dough

2 cups all-purpose flour
1 tsp cumin seeds
1/2 tsp salt
1/2 cup each cold butter and milk



METHOD



For Dough

In food processor or bowl with pastry blender, combine flour, black cumin seeds and salt; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes.

For stuffing

In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain. Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute. Add onion, garlic, ginger and salt; fry until softened, about 3 minutes.Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.

To Proceed

Cut dough into 12 pieces; form each into flat round.
On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm). Fill with rounded 1 tbsp potato mixture. Moisten top inside edges of pastry; press to seal.Trim jagged edges. Crimp with fork.
In wok or deep saucepan, heat oil . Fry samosas, in batches, until golden, about 4 minutes. Remove to paper towel–lined tray.Serve warm.

Ingredients


200 gm maida
100 gm wheat flour
2 teaspoon cornflour
1/2 teaspoon ajwain
2 tablespoon cooking oil
1 teaspoon salt


To make the Dough we have to mix maida(refined flour) , cornflour, wheat flour, oil, ajwain. Its just like we make dough for rotis.
Ingredients for inner stuffing of samosa
500 g potatoes ( boiled and slightly mashed )
1 cup peas ( boiled )
2 green chillies ( chopped )
1/2 amchur powder ( mango powder )
Salt to taste
1/2 teaspoon red chilly powder
1 teaspoon garam masala
1 tablespoon cooking oil
Oil for frying



METHOD



We have to take bolied potatoes, peas, salt, redchilli powder, green chillies, amchur powder and garam masala and mix it well
Make small balls from dough and then roll it just like roti or puri.
Then cut it into two halves. fold each part in triangle shape.
Then fill it with potato mixture. Apply some water to sides of samosa to stick and close the ottom. Take oil and heat it in kadai. Deep fry till they are golden brown in color. Serve hot with chutney or tomato sauce.

INGREDIENTS

1kg mutton with bones
6 large tomatoes , pureed
3 potatoes , cubes
4 large onions , juliennes
2 tbspn fresh ginger-garlic paste
4-5 green chillies , paste
3 bay leaves
5-6 green cardamom
3 tspn garam masala
2 tspn coriander powder
1 tspn turmeric powder
1 tbspn kasuri methi (dried fenugreek leaves)
2tspn jeera powder (cumin powder)
1 tspn red chilli powder
Mustard oil (for cooking)
Salt to taste


METHOD


Heat mustard oil in a kadhai . Then add bay leaves , green cardamom and jeera and saute for about a minute.Then goes in the onion juliennes and the ginger-garlic paste.Cook it , till the onions are golden brown in colour .Then add mutton and cover and cook till its half done.Then add the tomato puree,chilli paste,salt,turmeric powder,coriander powder,garam masala powder,red chilli powder and cook saute on high flame.Add potato cubes and crushed kasuri methi and mix well. Now cover and cook for about half an hour or till the mutton is completely done . Fresh beaten cream can be stirred in, for a smooth velvety texture Serve piping hot mutton gravy with naan or team it up with steamed basmati rice for pure indulgence enjoy.

INGREDIENTS

1 lb. ball pizza dough
1/2 cup pizza sauce
1 cup shredded cheese
1 medium tomato
4 large eggs
2 sliced green onions
1 Tbsp corn meal


Method

If using frozen pizza dough, allow it to come to room temperature before stretching it into shape (it is much more cooperative at room temp). While the dough is thawing, slice the tomato, green onion and dice the ham. Preheat the oven to 450 degrees. Spray a perforated pizza pan with non-stick spray and sprinkle with corn meal. Stretch the dough into a 16 inch round and place on the pizza pan (here is a video on how to stretch pizza dough). Top the pizza with sauce, half of the cheese, the ztomatoes, ham, green onions, eggs and the remaining half of the cheese (I used monterrey jack on the bottom and cheddar on the top). The eggs can either be placed on top whole and raw or pre-scrambled and sprinkled over top. Bake the pizza for about 15 minutes at 450 degrees or until the crust is golden brown and the cheese is melted.

Ingredients

1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
1/2 cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts


Method


Preheat oven to 375 degrees F.
In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften.Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes. Remove from heat.Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese.Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts.Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown.
Serve immediately or reheat in the microwave to serve.

Ingredients

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre−baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion


Method


Preheat oven to 425F.
In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Ingredients

1 Pizza Shell (to make from scratch is best, but Boboli will do..)
1/4 Cup Alfredo Sauce
1 Cup Mozerella Cheese, Grated
1 Cheddar Cheese, Grated
2 Cooked Chopped Chicken Breasts covered in Frank's Red Hot Sauce
1/2 cup finely chopped Chopped Uncooked Bacon (or partially cooked)
1/2 Can Pineapple


Method


Take the Pizza Shell and cover it evenly with the Alfredo Sauce-Mix the Cheddar and Mozerella Cheese and spread evenly over the sauce.Place the chopped chicken over the cheese.Place the pineapple and chopped bacon on top of the pizza.Place the pizza in the oven and cook at 350 until the bacon is cooked.

Ingredients

1 unbaked pizza crust
3/4 cup spaghetti sauce
1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
1 medium tomato, cut in half and sliced
2 cloves garlic, minced
1 pound shredded Colby-Monterey Jack cheese


Method


Go ahead & preheat your oven to 450 F or 230 C.
Prepare pizza crust according to recipe or package instructions. Place on a pizza pan, or your favorite stone.Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

Ingredients

Rice – 1 cup
Chick peas – ½ cup
Onion – 1(Medium size)
Curry leaves - few
Channa dhal – 1tsp
Urad dhal – 1 tsp
Jeera- ½ tsp
Lemon juice- 1 tsp(optional)
Coriander seeds – 2 tsp
Red chilli – 4 or 5
Gingelly- ½ tsp
Fenugreek- ¼ tsp
Channa dal- ½


Method


Cook the rice in pressure cooker, each rice should be separate like you normally cook to make variety rice. Cook the chick peas with some salt and keep it aside. Fry all the items given under “To grind” without oil and grind all the items together. Heat oil in the pan and add jeera, chopped onion and curry leaves. Once it is fried add the ground items, then add chick peas and fry for a minute. Then add the cooked rice and salt for taste. Finally add the lemon juice. It is optional to add the lemon juice. People who don’t like sour taste can avoid adding lemon juice. Garnish with coriander leaves.

INGREDIENTS

100 grams soya chunks
1 tsp finely chopped ginger and garlic
1/4 cup finely chopped capsicum
2 tbsp oil
1/4 finely chopped onion
2 tsp soy sauce
1 tsp hot sauce ( chilli sauce )
2 tbsp tomato ketchup
1 tbsp finely chopped tomato
salt as per taste


METHOD

In a big pan pour 4 cups water and after it starts boiling, stop the stove and put the soya chunks in it. Leave it for 3 mins. Drain the water and squeeze all the water from the soya. Be careful since it will be very hot. So cool it a little and squeeze. Do this method again to remove the raw smell in the soya nuggets. Then chop each one into 2 pieces.
In another pan pour 2 tbsp of oil and put finely chopped ginger and garlic and fry for 30 sec. Now add the chopped onion and fry for 2 mins, then add chopped capsicum and fry till they are half cooked. Put the soya chunks and chopped tomato along with capsicum and fry for a min. Pour soy sauce, hot sauce, tomato ketchup and fry for 5 mins in medium flame till cooked. Tasty soya chunks manchurian is ready to be served as a side dish.