Peu's Kitchen Recipes

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.

Ingredients

Soy Chunks - 2 cups
Spinach - 2 cups (chopped)
Tomato - 1 medium size (chopped)
Cumin seeds - 1/2 tsp
Onions - 1/4rth cup (chopped)
Garam Masala powder - 1/2 tsp
Salt and Chilly powder - to taste


Method


Wash Soya Chunks & boil them with 2 cups of water for 10 minutes or until water evaporates. Keep aside.Heat 2 tbs oil in a skillet. Add cumin seeds and onions and saute until onions turn slightly browned. Add a pinch of turmeric powder.Add chopped spinach and tomato. Add garam masala powder, salt and chilly powder.Stir in intervals, mash tomato with spatula and cook until spinach is thoroughly cooked (approx 5 minutes)Add the soy chunks and mix well.Serve Hot with Rotis/Chappathis.

Ingredients

Soya nuggets(Nutrela) - 1 cup
Onion - 1
Tomato - 2
Mustard seeds and Urad dal - 1/2 tspn
Curry leaves - a sprig
Brinji leaf - a small leaf
Cinnamon - 1 inch stick
Cloves - 2
Ginger garlic paste - 1/2 tspn
Turmeric powder - 1/4 tspn
Chili powder - 1/2 tspn
Coriander powder - 1 tspn
Salt - to taste
Oil
Coconut(grated) - 3 tspns
Fennel seeds(perunjeeragam) - 1/2 tspn
Coriander leaves - 3 to 4 sprigs


Method


Add Soya Nuggets to boiling water for 5 minutes. Then remove and drop it into the cold water. Squeeze out the water from Soya nuggets and cut it into pieces. Chop Onion and Tomato into pieces. Keep all this aside. Grind grated Coconut, Fennel seeds and Coriander leaves with little water in blender. Heat 1 or 2 tspns of oil in a pan. Add Brinji leaf, Cinnamon, Cloves, Mustard seeds and Urad dal. Once it starts spluttering, add Curry leaves and Onion, fry till onion turns into golden brown. Add Ginger Garlic paste and fry till the raw smell goes. Add Soya nuggets and fry for 2 to 3 minutes. Then add Turmeric powder, Chili powder, Coriander powder and fry till the smell of masala goes. Add Tomatoes and fry till it becomes soft. Then add the ground ingredients(prepared in step 2), 1 or 2 cups water and Salt to it. Cover and cook till the masala blended with the curry and it becomes thick. This may take 15 - 20 minutes.

Ingredients:

150 gm White Flour
Cabbage
Green Onion
Onion
Carrot
Ginger
Garlic
Cilantro
Tomato ketchup
Dried Red Chilly/ Red Chilly Flex
Salt
Sugar
Baking Powder
Chicken


Method:


Cut the onion, cilantro, green onion and cabbage . Grate the carrot and chop the ginger and garlic . Boil the chicken and cut into small pieces.
Heat oil in a pot. Add ginger, garlic & onion & stir-fry 1 minute. . Add cabbage ,cilantro and green onion & stir-fry for 3 minutes. Add water and boiled chicken . Bring to a boil, reduce heat & simmer 5 minutes.
It is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.There are a variety of ways to wrap momos.

Ingredients

4 Bok-Ful
1/2 cup Besan
Salt to taste
1/2 tsp Baking Powder
1/2 cup Rice Flour


Method

Take the good pieces of bokful.Make a paste of besan, salt, rice flour, baking powder and water and apply it .Heat oil in pan and fry it.Serve it hot.

Ingredients

2 Small Size Bunch Methi Saag ( Fenugreek Greens )
Chopped Garlic
Hing
Kalo Jeera
Dried Red Chilly
Roasted Peanuts
Salt
Turmeric Powder
1 Potato


Method


Pick leaves of methi, cut finely, wash & drain.
Take roasted peanuts, chopped garlic, dried red chilly and small size potato
Heat oil in pan then add jeera , dried red chilly and hing to crackle in oil
Add chopped garlic. Stir well,Pour small size potato and roasted peanuts. Fry it. Lastly mix fenugreek leaves, mix well, stir fry on low till. Add the spices. Let it simmer for few minutes.Serve it with rice.

Ingredients

1. Cauliflower
2. Potato
3. Salt
4. Kalo Jeera
5. Dried Red Chilly


Method


Cut potato and cauliflower into small pieces
Heat oil in pan then add red chilly and kalo jeera to crackle in oil
Ten seconds later, put in the aloo and cauliflower and stir. Stir and fry on a medium-low heat for 10 minutes or until lightly browned. Add the spice mixture and the green chillies. Bring to a simmer. Cover, lower the heat and simmer gently for 5-8 minutes or until it is tender.
Serve it hot with rooti.

Ingredients


1 Lauki Khosha ( Lau,Bottle Gourd Skin )
1 Dried Red Chilly
1 tbsp Kalo Jeera
Salt to taste
1 tsp Sugar
1 tbsp Turmeric Powder


Method



Peel off the lauki skin and cut the skin into small pieces.
Add the sliced lau skin and cook on medium flame for around 7-10 minutes untill the veggies are fried. Add salt, sugar and turmeric powder. Cover the lid for a few mins.
Preparation is ready to serve with hot rice.

Ingredients

1. 200 gm Spinach ( Palak )
2. 1 Alu ( Potato )
3. 1 Egg Plant
4. Vadi
5. Cumin Seeds
6. 1 tsp Cumin Powder
7. 1 tsp Coriander Powder
8. 1/2 tsp Turmeric Powder
9. Salt
10. Sugar
11. Mustard Oil
12. Water



Method



Cut the Spinach and pat it dry .
Cut the Egg Plant and Alu into small pieces.
Fry the Egg Plant , Alu and vadi separately and keep aside .
Put Cumin seeds to crackle in oil and the add alu , eggplant and vadi then add cumin powder and coriander powder with salt and turmeric ( salt,sugar and turmeric should be added according to one’s taste and colour) in the oil. After the oil comes out put cup of water into it for boiling.
Serve it with Rice or Roti.

Ingredients:

Vanilla ice cream
1/2 cup chopped nuts

Method:

Spoon the ice cream into sundae glasses or bowls. Top with the hot fudge and caramel sauces, sprinkle with nuts and serve.

Ingredients:
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, slightly softened


Method:


In a medium bowl- sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar.
Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
Go ahead & preheat your oven to 350 F or 175 C.
Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich.
Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

Ingredients:


4 large egg yolks
1/2 cup sugar
1 tablespoon vanilla extract, or more to taste
2 cups heavy cream
2 cups whole milk
Pinch of salt

Method:

Beat the egg yolks, sugar, and vanilla together in a small bowl until smooth and pale yellow, about 2 minutes. Set aside.
Set aside 1/2 cup of milk. Combine the remaining cream and milk with the salt in a medium saucepan. Cook the mixture over medium heat until it begins to simmer, stirring occasionally, 5 minutes or more.
Bring it almost to a boil, but do not let it boil. Remove from the heat and set aside. Prepare an ice bath by placing 2 handfuls of ice cubes in a large bowl and filling with ice water to cover. Set aside.
Whisking constantly, very gradually pour the warm cream mixture into the egg mixture. Then pour the egg/cream mixture back into the saucepan and, again stirring constantly, cook over medium-low heat until thickened, 5-10 minutes. When the custard will coat the back of a spoon, it is thickened perfectly. Remove it from the heat and stir in the reserved 1/2 cup of milk to stop the cooking process.
Transfer the mixture to a medium bowl and immerse it in the ice bath. Stir until the custard is completely chilled. At this point you can freeze the mixture in an ice cream maker according to the manufacturer's directions, but the ice cream really benefits by a 4-hour stint in the refrigerator.

Ingredients


1 cup rice
½ cup lentils
3 tbsp oil [or 1 tbsp ghee, 2 tbsp oil]
1 onion, sliced
¼ tsp salt
¼ tsp chilli powder
¼ tsp turmeric
½ tsp cumin [jeera]
2 cardamoms [elach]
2 cinnamon sticks
1 tsp garlic paste
½ tsp ginger paste


Method


Wash the rice and lentils together and add a little less than 3 cups of water
Add all other ingredients and stir well
Start rice cooker
Stir once in the middle before the dish is completely cooked

Ingredients


1 cup sabu
1/2 tbsp cumin whole
1 tbsp cumin powder
1 tbsp coriander powder
2-3 green chillies, de-seeded and chopped
1 inch root ginger, finely chopped
vegetable oil
3 tbsp lemon juice
salt
2 tbsp sugar
1/2 cup peanuts
1 big potato


Method


Measure 1 cup of the sabu in a bowl. Add water just to cover it and a bit more, and let it soak for 10mins.Dry roast the peanuts in a pan until they are slightly browned and keep them aside.Peel and cut the potatoes in 1/2 inch cubes. Boil them, taking care not to over boil them. Drain them slightly before they are fully tender and cooked.Heat 2 tbsp oil in a pan. Add the cumin and ginger and let them crackle. Add the potatoes and fry till they are golden. Break the sabu with your hand so the grains separate. Add the sabu to the pan and mix them well. Add the sugar, salt, turmeric powder, lemon juice, chillies, cumin and coriander powder and keep on cooking until they are fully mixed and the sabu takes a light brown colour.Add the lemon juice.

Ingredients

1 1/4 pounds ground pork
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1/2 head of small cabbage (about 10 ounces)
3 carrots
8 fresh shitake mushrooms (or dried Chinese mushrooms soaked overnight), stems discarded
1 tablespoon high-heat cooking oil
2-3 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1 tablespoon Chinese rice wine
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese black vinegar (optional)
1/2 teaspoon salt
Freshly ground black pepper

For the egg rolls
50 Spring Roll/Egg Roll Wrappers, defrosted unopened at room temperature for 45 minutes or in refrigerator overnight (about 2 packages)
Cornstarch slurry: 1 tablespoon cornstarch (or flour) mixed with 1/4 cup of cool water
Oil, for frying


METHOD


Marinate the ground pork with the soy sauce, cornstarch, sugar and sesame oil for at least 10 minutes at room temperature.

In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips.
Heat a wok or large frying pan over high heat until hot. Add the cooking oil and swirl to coat. Add the garlic, ginger and fry until fragrant, 15-30 seconds. Add the pork and stir fry until no longer pink. Add the cabbage, carrots and the mushrooms and stir fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sesame oil Chinese black vinegar, salt and black pepper. Continue to stir fry for another minute. Remove the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, we’re ready to wrap!

Ingredients

1/4 cup chilled strong coffee
1/4 cup ice cubes
1/4 cup milk
1 cup vanilla ice cream
1 tablespoon chocolate syrup
Whipped cream

Method

Combine coffee, ice cubes, milk, ice cream and chocolate syrup in a blender. Blend until smooth. Pour into a large glass and garnish with whipped cream.

Ingredients


300g cream cheese or mascarpone
85g caster sugar
5 tbsp strong coffee , cold (espresso is about the right strength)
284ml tub double cream
your choice of biscuits , to serve
FOR THE CHOCOLATE SAUCE
175g plain chocolate , grated
50g butter
5 tbsp milk
zest 1 orange


Method


Beat the cream cheese or mascarpone together in a large bowl with the sugar, then fold in the cold coffee. In a separate bowl, lightly whip the double cream to soft peak stage, then gently fold it in to the coffee mixture. Spoon into 6 glasses or onto plates, cover and keep in the fridge until ready to serve. You can do this up to 4 hours ahead. To make the sauce, put the grated chocolate, butter and milk into a heatproof bowl. Bring a pan of water to boiling point, turn off heat and stand the bowl over it to warm and melt the chocolate. Stir in orange zest. Cool in the fridge until needed. Pour sauce into a sauce boat. To finish, remove the cream from the fridge, then heat through the sauce. Serve with the chocolate sauce drizzled over and your choice of biscuits on the side.

Ingredients


3/4 c Brown sugar
firmly packed
6 Cloves
6 Julienne slices orange zest
3 Cinnamon sticks
6 tb Coffee (NOT instant)


Method:


In a large saucepan, heat 6 cups of water with the brown sugar, cinnamon sticks, and cloves over moderately high heat until the mixture is hot, but do not let it boil. Add the coffee, bring the mixture to a boil, and boil it, stirring occasionally, for 3 minutes. Strain the coffee through a fine sieve and serve in coffee cups with the orange zest.

Ingredients


6 oz. strong coffee
1/3 cup Breyer’s French Vanilla ice cream (about 1 medium scoop)
1/3 cup Ghiardelli 60% cacao semi-sweet chocolate chips
Whipped cream
Strawberry and sprig of mint for garnish

Method

Brew coffee or espresso, pour in glass container with lid, put in refrigerator to cool.
Melt chocolate chips in small pot over low heat, removing after a couple minutes. Stir, set aside to cool.

In blender, combine coffee, ice cream and cooled chocolate, blend well.

Pour into 8 oz. glass, top with whipped cream, strawberry and sprig of mint, serve.

Ingredients

100 gm carrot
50 gm beans
75 gm beetroot
75 gm broccoli
100 gm mashed potatoes
50 gm mashed green peas
10 gm chopped green chilies
10 gm ginger-garlic paste
5 gm bhuna jira powder
3 gm haldi powder
5 gm red chili flakes
5 gm sugar
100-ml flour batter
80 gm bread crumbs
2 gm garam masala powder
to taste salt
200 ml oil for deep frying


Method


Boil all the vegetables separately, puree the mixture. Add all the ingredients
Shape the mixture into medium shaped croquette
Make a batter with flour, salt, pepper powder and water.
Dip in batter & roll in breadcrumb. Deep fry.

Ingredients

200 gm prawn a
100 gm shrimp big size
100 gm beckti fish
100 gm mashed potatoes
10 gm chopped green chili
10 gm jira powder
100 gm saute chopped onion
75 gm besan
To taste salt
50 gm sugar
50 gm chopped coriander leaves
150 ml oil
15 gm garlic-ginger paste
50 ml light maida-egg batter
200 gm crushed cornflakes


Method


Mince fish; prawn together in a blender.
Fry onion, ginger-garlic paste over medium heat. Add the mashed potatoes & fish-prawn mince; add chopped shrimp & saute for longer time then add green chili, jira powder, besan, salt & sugar.
Let the mixture cool down to room temperature. Add fresh coriander & dip in maida batter & roll over cornflakes. Deep fry.

Ingredients

6 no whole duck egg
100 gm beckti fish
100 gm mashed potatoes
10 gm chopped green chili
10 gm bhuna jira powder
100 gm sauté chopped onion
75 gm besan
To taste salt
50 gm sugar
50 gm chopped coriander leaves
150 ml oil
15 gm garlic-ginger paste
50 ml light maida-egg batter
200 gm crushed white vermicelli


Method:

Mince fish in a blender.
Fry onion, ginger-garlic paste over medium heat. Add the mashed potatoes & fish mince, sauté for longer time then add green chili, jira powder, besan, salt & sugar.
Let the mixture cool down to room temperature. Add fresh coriander.
Separately boil duck egg. Cut into half. Cover with the fish mixture. Apply maida-egg batter & roll in vermicelli. Deep fry.

Ingredients:

500 gm boiled, peeled & cubed potatoes
100 gm chopped onion
10 gm chopped green chili
To taste salt
200gm soaked & boiled kabli channa
100 ml tamarind chutney
5 gm red chili flakes
30 gm chopped coriander leaves
50 ml coriander chutney
5 gm aloo kabli masala(roasted channa dal, red chili powder, bhuna jira powder,white sea salt, carmamom powder,yellow chilli powder)
3 gm bhuna jira powder


Method:


Cut the potatoes into small dices. Gently mix thoroughly all the ingredients. Decorate with the chutneys & serve cold.
Grilled roundels of potatoes can be placed at the bottom of the mixture for better presentation