Food Network

Asian Style Pork Stir Fry : Delicious

2007-02-09T22:25:00.000-08:00

Ingredients:
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon minced peeled ginger
1/4 teaspoon dried crushed red pepper
1 12-ounce pork tenderloin, fat trimmed, halved lengthwise

1 pound green beans, trimmed

1/3 cup orange juice
1 teaspoon rice vinegar
1 teaspoon cornstarch
2 teaspoons peanut oil
1 teaspoon grated orange peel
1 garlic clove, minced

Directions:
Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.

Cook beans in large pot of boiling salted water until just crisp-tender. Drain.

Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.

Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and sauté until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

Per serving: calories, 203; total fat, 5 g; saturated fat, 1 g; cholesterol, 50 mg.
Makes 4 servings.

Ensaladade Noche (Salad): Mexican

2007-01-09T22:44:00.000-08:00

Ingredients:

4 no - bananas
4 nos - apples
4 nos - orange
8 nos - beetroot (cooked)
1 no - lettuce
2 nos - pomegranates
1 no - pineapple tin (chunks)
1 no - lime (thinly sliced)
¼ cup - sugar (optional)
1 cup - peanuts (roasted & crushed)
¼ cup - red vinegar
½ cup - salad oil

Directions:

Peel and thinly slice the apples, oranges, banana and beetroot.

Remove the seed of the pomegranates.

Remove 5-6 large outer leaves from the lettuce and shred the remaining lettuce.

Line a shallow serving bowl with the lettuce, then add the shredded lettuce.

Arrange the orange, beets, apples, banana and pineapple chunks in a decorative manner.

Garnish with lemon slices.

Sprinkle with sugar, pomegranate seeds and peanuts.

Mix oil and vinegar until blended.

Pour over salad just before serving.

This is a mexican delicous recipe :)

Brooklyn Feijoada

2006-12-09T22:48:00.000-08:00

Ingredient:
2 pounds dried black beans, picked over and rinsed
2 tablespoons olive oil
1 (1-pound) boneless pork loin, cut into 2-inch slices
1 pound stew beef, cut into 2-inch pieces
1 pound beef short ribs, cut into 2-inch pieces
1 pound carne seca (Latin cured beef)*
1 pound linguica or kielbasa sausage, cut into 2-inch pieces
1 pound slab bacon, cut into 4 pieces
3 (1/2-inch-thick) pork chops
2 medium onions, finely chopped (about 3 1/2 cups)
4 garlic cloves, finely chopped
3 tablespoons salt
1 tablespoon freshly ground black pepper
2 1/2 quarts chicken stock or low-sodium chicken broth

*Carne seca is available at Latin supermarkets. Corned beef can be substituted.

Directions:
In large bowl, combine beans and enough cold water to cover by 2 inches. Let soak in refrigerator overnight. Drain and set aside.

In large heavy pot over moderately high heat, heat oil until hot but not smoking. Working in batches, brown pork loin, stew beef, beef short ribs, carne seca, sausage, bacon, and pork chops, turning occasionally, about 8 minutes per batch. Transfer browned meat to cutting board.

Lower heat to moderately low, add onions and garlic to fat in pot, and sauté until onions are soft and translucent, about 8-10 minutes. Add beans, meat, salt, pepper, and chicken broth. Raise heat to high, bring to boil, then lower heat and simmer, covered, until meat is falling off bones, 2 1/2 to 3 hours.

To Serve: Arrange beans in center of large serving platter and surround with meat.

Makes 10-12 servings.

Hot Fudge Spoon Cake

2006-11-25T14:06:00.001-08:00

Here is a delicious, easy to make crock pot recipe for Hot Fudge Spoon Cake. Your family will love this dessert!

Ingredients:

3 cups skim milk 1 (5 ounce) box chocolate cook and serve pudding mix Chocolate fudge cake mix (Recommend Betty Crocker Super Moist) 1 1/3 cups water 1/2 cup apple sauce 6 egg whites

Spray crock pot with non stick cookng spray

Mix milk and pudding with whisk in the crock pot until completely dissolved.

Mix all remaining ingredients in a medium bowl for 2 minutes or until well blended.

Pour the cake batter mix into the center of the uncooked pudding mixture in the crock pot.

Cook on high for 2 1/2 hours

This Hot Fudge Spoon Cake is really good when served with ice cream.

Note: The pudding has a tendency to settle toward the bottom. When serving reach to the bottom of the crock pot to get the creamy pudding with each serving.

Great Tips For Maintaining Your Outdoor Barbecue Gas Grill

2006-11-25T14:06:00.000-08:00

Cooking and grilling on a barbecue gas grill is fun: cleaning up after the cooking is done is not fun. However, it is not fun nor good practice to cook on a dirty grill. Like all appliances - your grill needs to be cared for in order to function properly and efficiently.

Since most grills are stored outside there is a tendency to get dirty even when the grill is not being used. First and foremost - you should have a cover for the grill that is placed over the grill when it is not being used. A cover will prevent rain (or snow in the north winter-lands) from reaching most parts of your gas grill. It is very easy to remove the grill cover when you are going to use the gas grill. Do not attempt to put the cover back on when the grill is hot Let the grill cool first. For more info on covers, click here.

Cleaning portions of your grill after each use is required. There are other portions which need to be cleaned on an as needed basis depending mostly upon usage. And if you are in a geographic area where the gas grill is put away for the winter, you will need the clean the grill before it is stored for the winter and before it is used the next spring.

Every-time you use the gas grill the cooking grates should be cleaned. The best time is immediately after you have removed the food from the grates. Turn the grill burners on the highest heat setting and close the hood. After about 15 minutes, brush the cooking grates with a brass wire brush and shut off the heat. Brushing the grates will clean off any residue and make them ready for your next usage.

You should also wipe clean all exposed areas of the grill(working surfaces, shelves, hood, every-time before you replace the cover.

On an as needed basis or at least each season, change the grease pan liner and/or sand. Do not refill if you are storing the grill and will not use for a few months. Refill when the grill is brought out of storage.

Periodically, clean the warming racks using a fine steel wool pad with warm soapy water. Rinse thoroughly as you do not want any soap to remain on the warming racks. Also remove any stains from the grill cover/hood using the fine steel wool pad with the warm soapy water. Again, rinse thoroughly.

Remove the cooking grates every 5 - 10 uses and depending upon the brand grill, brush the steel diffuser heat bars above the burners. If your grill has lava stone or ceramic briquettes, move and shake the stone or briquettes to remove any pockets of grease accumulation. The lava stone or ceramic briquettes should be replaced periodically. The lava stones tend to absorb the juices and grease. They will tend to flame more rather than create evenly distributed heat.

If you have a propane tank and you are storing the grill for the season, it is best to empty the tank before storing for safety reasons. The best way to empty the tank is to ignite the burners and burn off the gas. Do not disconnect the propane tank until the tank is empty and the flames are out on the grill.

There is no need to clean the burners. However, every few years the burners should be replace.

By applying the maintenance cleaning tasks listed above regularly on your gas grill, your gas grill will perform better and last a long time.

Author:
Ed Grace, webmaster for http://www.practical-barbecue-grill-guide.com

Pumpkin Cake Crockpot Recipe

2006-11-25T14:05:00.000-08:00

Here is a recipe for a delicious pumpkin cake that you can make in your crockpot.

This is very easy to make and I am sure that you and your family will love it.

Ingredients:

4 egg whites 2/3 cup light brown sugar 1/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1 (16 ounce) can pumpkin 1 box yellow cake mix (Betty Crocker Super Moist is recommended)

Preheat your crockpot on high for 10 minutes.

Spray the crockpot with non-stick cooking spray.

Mix egg whites, brown sugar, sugar, cinnamon, allspice, pumpkin and cake mix together and pour into the preheated crockpot.

Cover the top of the crockpot with a paper towel (under the lid).

Let cook for 1 1/2 hours on high or until toothpick inserted comes out clean. Let cool for about 15 minutes.

Serve and enjoy with ice cream

Be Happy Eat Your Chocolate!

2006-11-25T14:04:00.000-08:00

People today are very health conscious and eating sugar is avoided or kept to a minimum either due to health conditions like diabetes or, in some cases, from the simple desire to maintain a healthy lifestyle. Chocolates, on the other hand, are the favorite food item of many people and it is very likely you'll come across individuals where these two contradictory conditions are at loggerheads with each other. That is to say a person likes chocolates but cannot eat them due to the large amounts of sugar that go into the making of mainstream chocolates.

As they say, "where there's a will, there's a way," therefore it is not surprising that an alternative exists for such people, namely the sugarless chocolate. Although the name is self explanatory, that does not mean that such chocolates are not sweet (which would defeat the primary goal of your palette and your love for munching them).

There are several artificial sweetening agents commercially available which can be used to simulate the affect of sweetness on the tongue, but do not have the harmful affects associated with table sugar. Although there is a certain level of uncertainly regarding the safety of such products like saccharin (which was demonstrated to produce cancerous affects under laboratory conditions). Despite the doubts, there does exist several types of sugar alternatives in the market, and these alternatives are being used by manufacturers of food products, including chocolate.

Lucky for most of us wishing to be slim and fit, many of the major producers of chocolate have their sugarless chocolate alternative apart from their mainstream sugared counterparts. The consumer is now given the ability to use their own discretion when deciding which type of chocolate to consume.

Chocolate has a long and illustrious history and people will continue to be drawn to everything chocolate! For diabetics or people with weight problems, chocolate is no longer out of their reach. With care and proper research fine foods once forbidden to many can go back on their diets. From holidays to just a relaxing part of anyone's day, sugarless products are making it possible for everyone to be happy!

=====================================

Fred Goldman is the Founder of D-lectable.com Sugarless Candy Store. You'll find healthy snack choices including natural chocolate, sugarless chocolate, and more

Perfect Roast Chicken in the Clay Pot

2006-11-18T03:46:00.000-08:00

Roasting a chicken is probably one of the easiest things to do. Put it in a clay pot and it's that much easier... it cooks itself perfectly without the fuss.

Cooked in clay, meats stay succulent and juicy, and cook beautifully. Chicken in the clay pot is delectably moist (even the breast meat) and the flavors are heightened as they mix and mingle with aromatics, vegetables and spices.

Many of the clay pots used for cooking are unglazed. The pot is soaked in water before going into the oven so that the clay will absorb the liquid and release it into the food as it cooks. This ensures that the food will be deliciously tender all the way through. Clay pots can be used for meats, vegetables, soups and even breads and desserts.

Clay pots go back thousands of years, and through the ages, different cultures have adapted these pots into various shapes and sizes. The most common being the tagine (a North African pot with a cone-shaped top) the Boston bean pot (a deep brown, narrow-mouthed bulbous pot) the red clay pot (the one pictured above that I use for chicken and vegetables) the fish baker (shallow oval dish shaped like a fish) and the garlic roaster (a small clay dish shaped like a garlic clove). All have various uses and are quite versatile.

Rules for Cooking in Clay (from the Best of Clay Pot Cooking):

1. Always soak unglazed clay pots before cooking. Otherwise, they will dry up and possibly crack in the high heat.

2. Never subject a clay pot to quick or extreme changes in temperature. I always place my pot in a cold oven and increase the cooking time by 10-15 minutes.

3. Do not store cooked food in the clay pot as the flavors will seep into the clay and be hard to remove. I serve my clay pot dishes in the pot because it makes such a lovely presentation, then transfer any remains to another dish to store.

Recommended Books: The Best of Clay Pot Cooking, Dana Jacobi Cooking in Clay, Erika Casparek-Turkkan

Article References: The Best of Clay Pot Cooking, Dana Jacobi Cooking with Dorothy McNett, dorothymcnett.com

RECIPE: Perfect Roast Chicken and Vegetables in the Clay Pot - Yield: 4-6 servings

The name of this title doesn't lie - it comes out perfect every time, no matter what. The veggies can be thrown in the pot with the chicken from the get-go, but I usually sprinkle them around the chicken 30 minutes into the cooking process as I prefer my vegetables slightly less cooked. Use an oval red clay pot; brand names include Romertopf or Schlemmertopf.

1 whole organic chicken, rinsed and patted dry, 2 teaspoons fennel seeds, lightly crushed, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon mild paprika

2 carrots, 2 celery stalks, 1 yellow onion, 1 starchy vegetable (potato, yam, turnip, celery root...), 1 fennel bulb (optional), 1 medium apple (optional), 2 tablespoons fresh herbs, or 2 teaspoons dried (thyme, rosemary, sage, marjoram), plus a little more for garnish, Salt and pepper

Soak the lid of the clay pot in water for 10 minutes. Mix the spices together in a small dish and rub them onto the chicken, inside and out.

Place the whole chicken, breast-side up, into the pot. Close the lid and place the pot in a cold oven. Set the temperature to 425 degrees and cook for 30 minutes.

In the meantime, slice the vegetables in a decorative fashion.

Remove the hot pot from the oven and open the lid away from you so not to scald yourself with the steam. Throw the veggies around the chicken and sprinkle them with the herbs, salt and pepper.

Cover the pot and place back into the oven for another 45 minutes, until the chicken is cooked through - the juices in the thigh should run relatively clear and a meat thermometer placed in the "knee" joint of the thigh should read 175 degrees.

Let the chicken sit for 10-15 minutes before serving. Sprinkle with some fresh herbs and serve right out of the pot.

Author:
Alison is a Certified Nutritional Chef, food writer and culinary instructor through Bauman College of Holistic Nutrition and Culinary Arts in Northern California. She teaches cooking and nutrition classes through the Whole Foods Market Salud Cooking School and writes a monthly eLetter and companion blog, entitled Whole Gourmet Natural Cooking.

Holiday Smoked Turkey Surprise!

2006-11-18T03:40:00.000-08:00

Tired of the same old traditional Thanksgiving or Christmas dinners that you've had each year since you could walk? It's time to break tradition and do a little something different this year! For your holiday dinner, spice up the feast; smoke a turkey and surprise the crowd!! The folks over for dinner will love it and you'll receive a round of applause for cooking such a scrumptious dish. Once you've heard applause from an overwhelmed audience cheering your smoked turkey, you'll never go back to sticking the bird in the oven again!

For me the task of smoking a turkey begins the day before the big event. Since Thanksgiving is in the fall, there is usually a foot of leaves on my back deck where I cook the bird. With a charcoal smoker, it's not a good idea to strike a match close to an abundance of leaves. It's a wise thing to use your leaf blower and clean up the deck before you begin.

In some areas of the country, instead of bushels of leaves on the deck, you'll have tons of snow. You really don't have to do any porch cleaning. Just brush the snow off of the top of the smoker, throw out the old ashes from last summer and you're ready to go. It is nice to have a little walking around room, so I would clear a suitable area for the grill. Some of you would like to try out the new snow blower I know, but it's really not necessary.

I use one of the tall water smokers; the kind that have two trays. One tray is for charcoal and the other is for water, which helps keep the turkey moist as heat pushes the vapors upward. There are different kinds of smokers, but if you don't have one, you can use a grill by putting the charcoal on one side and directing the smoke toward the other side where you have the turkey. If you use this indirect method of cooking be sure to put a container of water near the coals.

Fire in the hole! Now it's time to light the charcoal, pour the water in the pan, secure the grill tops in place and start cooking. Wait until the coals have a dusting of white ash before you put on the turkey. If you use a liquid charcoal starter, and the coals have not burned down sufficiently, you'll probably get a taste of lighter fluid in your turkey. Don't be impatient!

Smaller turkeys seem to taste better when smoked than larger ones. Smaller ones are more tender. On a safety note, I don't use large turkeys for smoking because they take much longer to reach the proper internal heat of 175 to 180 degrees. Smaller turkeys cook better, faster.

After placing the turkey on the grill, then apply seasoning. Some folks soak their turkey in a brine solution the night before while others coat the inside of the turkey with about one tablespoon of salt. The reason for this is that an unsalted smoked turkey tastes terrible. Yecch! Apply any seasoning you prefer. I use a heavy dusting of lemon pepper, mixing the citrus flavoring with the smoke.

That special aroma of wood smoke is something that is specific to the person smoking the meat. Some folks use hickory, pecan, or fruitwoods in their smokers. Others pour wine in the water pan so that the fumes from the wine will mingle with the smoke, thereby making the turkey more delicious! Try it some time!

I'm partial to hickory, myself. Soak the hickory chips or chunks for at least 30 minutes before you toss them onto the coals. You can even pour the water that you soaked the chips in, in the water bowl to give the smoke an even better aroma of hickory smoke.

To many, cooking on a smoker is a vague and mysterious proposition. Instead of being difficult, it really is quite simple. Noted chefs and smoking experts say to cook the turkey about 30 minutes per pound in the winter when it's cold and about 25 minutes per pound when it's warm. This rule of smoking works if all conditions are perfect; no wind, not rain or no snow. This rule also applies to adding charcoal at the precise time for optimum heat, making sure the water in the pan has not evaporated. These are good instructions, but they have never really worked for me.

To be more accurate, when a meat thermometer placed under the inner thigh reaches 180 degrees, the bird is done. With a 12-14 pound turkey, the average cooking time for me is around 12 hours. I add charcoal every 1-2 hours if I remember to do it at a certain time. I rarely take the meat thermometer out of its holster under 12 hours. When it registers, 180 degrees under the wing, it's ready. Make sure you don't touch the bone with the thermometer, because the bone will be hotter.

Resist the temptation to check on the turkey every hour. Every time you open the top, you lose some of the heat. It doesn't take a genius to smoke a turkey and do it well. Have a little patience and you'll smoke like a champion!

Outback Steakhouse Alice Springs Chicken

2006-11-14T23:56:00.000-08:00

Ingredients:

1 C. Sliced Mushrooms (Canned or In Jar) drained
4 Chicken Breast 1/2" thick(maybe frozen)
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp
1/2 tsp McCormick Season All
3 C. Shredded Colby/Monterey Jack Cheese
Parsley for Garnish

Directions:
Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Gather all other items together and make ready for the preparation.

Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.

Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.

Honey Mustard

1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise

Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.

Sbiten - Russia's Traditional Winter-time Beverage

2006-11-07T23:35:00.000-08:00

Sbiten, the traditional beverage for wintertime in Russia, is a drink with a long, colorful history. Research shows that sbiten has been around since the fourteenth century. Traditionally, Sbiten was served from oft-heated copper samovars by the sbitenshchik, who served it up until the beginning of the twentieth century on Russian street corners.

I have always loved all things Russian. For the past twenty years, I have collected stamps from Russia and outlying territories, and have an extensive collection in 2 large Scott's Standard books. One of my favorite composers and pianist is Kostia, whose haunting music of his Russian homeland is a beautiful listening experience. If I am particularly stressed out, it is Kostia I turn to. His albums include Suite St. Petersburg and 10 Pebbles, among others.

Sbiten is made in different ways, both non-alcoholic and alcoholic. It is the perfect antidote for long cold winters, something Russia is famous for. Here in Michigan, it is a real treat for us old folks that hate winter.

The word Sbiten comes the from the verb sbit--to beat or to pound. The herbs and spices are ground in a mortar, and then mixed with honey or molasses. It is allowed to ferment for a short period, and then mixed with water to make a slightly alcoholic drink. Replacing the water with a good Cabernet Sauvignon makes for a more lively drink, one to be appreciated by all. It is also fortified with brandy or vodka for a more potent libation.

The basic recipe for Sbiten:

3 1/2 cups water
2 cups honey
3 cinnamon sticks
2-3 cardamom pods, seeds removed, toasted and crushed
1/3 Tsp ground ginger 1 TBS whole cloves
2 dried chili peppers (optional)
2 TBS raspberry or apricot jam

Combine all ingredients in a medium saucepan and bring to a slow boil over medium heat. Whisk continuously to insure honey is well mixed. Remove from heat and allow to come to room temperature. Strain liquid through cheesecloth into an airtight container for storage and refrigerate until ready to bottle.

I buy 750 ml Cobalt Blue EZ Cap bottle from the local brewmeister to bottle anything like Sbiten to present as a gift during the holiday season. Add some fancy ribbon, a foil cap to the bottle, and a gift card. For about $8 USD you have a wonderful gift to present to friends or co-workers. A case of the Cobalt Blue bottles runs about $15.00.

The Health Benefit of Black and Green Tea

2006-11-07T23:29:00.000-08:00

Scientific studies continue to show that green tea is good for you. Tea began as a Chinese medicinal drink, and modern science proves just how green tea is good for you. In traditional Chinese medicine, tea helps to clear the eyes and head, resolve excess phlegm, promote urination, relieve toxins, aid the digestion, and quench thirst. As with so many foods and medicines, the traditional Chinese medicinal thoughts are being proven scientifically in modern times. Today, there is ample evidence that tea is good for you as a daily tonic in the interest of preventing or treating a wide range of maladies, including: cancer, hypertension (high blood pressure), high cholesterol, premature aging, food poisoning, dental decay and bad breath, and even arthritis.

How Is Green Tea Good For You?

• Tea is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.

• Green tea may be good for your waistline. In November 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

Green Tea Is Good For Your Immune System

• A Japanese report found that men who drank ten cups of green tea per day stayed cancer-free for three years longer than men who drank less than three cups a day (there are approximately 240 - 320 mg of polyphenols in three cups of green tea). Meanwhile, a study by Cleveland's Western Reserve University concluded that drinking four or more cups of green tea per day could help prevent rheumatoid arthritis, or reduce symptoms in individuals already suffering from the disease.

• Scientists at the Saitama Cancer Research Institute discovered that there were fewer recurrences of breast cancer, and the disease spread less quickly, in women with a history of drinking five cups or more of green tea daily.

Green Tea Is Good For Your Prevention & Treatment Of Cancer

• Scientists also discovered that EGCG from green tea can help to prevent metastasis, or the movement and spreading of cancer cells from one organ or tissue to the other by bloodstream or lymph. Cancer cells secrete special enzymes in order to enter and colonize tissues. Research shows that EGCG stops the secretion of these special enzymes.

• A case study that was done in China, reports that those women who drank green tea regularly had a 50% lower risk of developing esophageal cancer. Men showed less risk as well, but not as significant as women.

• Researchers from Sweden reported that green tea blocked the development of new blood vessels in the lungs. By blocking the development of new blood vessels in the lungs, tumors are less likely to grow and metastasize. Scientists believe that EGCG plays a significant rule in blocking the development of tumors. Similar results were achieved in breast cancer, colon cancer and melanoma studies. It is believed that drinking green tea for an extended period of time will help to prevent and might cure cancer naturally.

• The antioxidants found in green tea--called catechins--may selectively inhibit the growth of cancer. In laboratory studies using animals, catechins scavenged oxidants before cell damage occurred, reduced the number and size of tumors, and inhibited the growth of cancer cells. National Cancer Institute researchers are investigating the therapeutic and preventive use of tea catechins against a variety of cancers.

• One Chinese study involving over 18,000 men found green tea drinkers were about half as likely to develop stomach or esophageal cancer as men who drank little tea, even after adjusting for smoking and other health and diet factors.

• In the laboratory, studies have shown green tea catechins act as powerful inhibitors of cancer growth in several ways: They scavenge oxidants before cell injuries occur, reduce the incidence and size of chemically induced tumors, and inhibit the growth of tumor cells. In studies of liver, skin and stomach cancer, chemically induced tumors were shown to decrease in size in mice that were fed green and black tea.

Green Tea Is Good For Your Teeth

• Green tea is good for your teeth, the catechins prevent decay by killing the bacteria (Streptococcus mutans) that cause dental plaque. Green tea also contains fluoride. One cup of brewed green tea contains around 0.3-0.5 mg of fluoride. This is an optimal level of fluoride according to dentists. As we all know, fluoride builds in our teeth's enamel, making it more resistant against acidic environment, of our mouth. Green tea also eliminates other bacteria that responsible for bad breath. According to researchers, green tea polyphenols can inhibit, by 30%, the growth of bacteria that causes unpleasant breath.

• A study at the Beijing Dental Hospital found consuming 3 grams of green tea a day, or about 2 cups, along with the application of a tea extract reduced the size and proliferation of leukoplakia, a precancerous oral plaque.

• Recent research suggests that green tea is good for your HDL cholesterol ( the “good one”) and lowers triglyceride levels. Several tests have been done. And green tea extract has been shown to be good for your cholesterol.

Green Tea Is Good For Your Blood Pressure

• At the the end of a 5 week experiment, one group with the regular diet showed blood pressure increases. For the catechin fed group, the blood pressure stayed normal. After this initial testing the scientists switched the diets for the two groups. This switch led to a reversal of the blood pressure trends. The study concluded that drinking moderate amounts of green tea each day can help to prevent high blood pressure.

The catechins in green tea have additionally been shown to help prevent excess cholesterol in the blood, killing the bacteria that causes food poisoning, lower blood sugar, additionally green tea is good for your high blood pressure by suppressing the production of angiotensn II. Catechin is also a strong anti-oxidant, which aids in aging related concerns.

Green and white tea leaves are less processed than oolong or black teas, which prevents oxidation and retains the highest levels of beneficial compounds. But all tea is good for you, so find the ones you like and drink them daily!

Eat your Veggies! Simple Cooking Methods

2006-11-03T23:27:00.000-08:00

Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?

There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...

Raw

Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!

Steamed

Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.

Boiling

Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.

Microwave

Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.

Stir Fry

Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).

Baking

Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!

Barbeque

Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!

Event Caterers Offer More than Just Food

2006-10-13T01:04:00.000-07:00

When you hear the word "party," what is the one common element at every party that immediately pops into your head? For most of us, our immediate thought was food because we always expect food to be served, right?! If you've ever attended a large event or party, you've probably experienced a catering service first hand. Catering seems pretty straightforward and simple - food is cooked and served to the guests, right? Wrong! Event caterers offer a lot more than just food. You can now hire them to host just about the entire event. From the menus and food to the decorations and entertainment, they can do it all for you. So, whether you are celebrating a wedding, a birthday, or holding a company picnic or corporate meeting, hire an event caterer to take care of all the details so you can be relieved of any stress as the host and enjoy the celebrations along with everyone else. If you are responsible for an event coming up, let an event catering service take care of the following assignments.

The Menu

We all know that catering services are primarily hired to supply the food, but did you know that they can provide entire menus of food? This is an excellent service to use because select from a variety of foods to best suite the occasion you're celebrating. For instance, if you are holding a company picnic, you probably want foods that would reflect the relaxed setting, such as those found at a barbeque. On the other hand, if you are hosting a wedding dinner with a more sophisticated atmosphere, you may want to choose a classier menu featuring foods such as grilled salmon, tossed salads, and fine wines. Another benefit of this service is the flexibility it has of serving foods that are appropriate to the time of your event. Breakfast, lunch, or dinner, the right foods are sure to be served. This service is also pleasing to the guests because instead of being stuck with food they dislike, they can be sure to get a meal they personally enjoy.

Once you have chosen the kind of atmosphere you want the event to reflect, talk with your event caterer about the different choices of drinks, appetizers, main courses, and desserts that can be served. Now that the food is taken care of, sit back and let the caterer do the work for you. Besides, they know more than how to prepare food - they know how to make it beautiful.

The Presentation

Have you ever considered how you want the event to look and run? For instance, do you want your guests to serve themselves at self-serve buffets or food stations, or would you rather have waiters and waitresses caterer to them at their tables? Would you rather have your guests seated at round tables or long tables? Do you want to assign guests to specific seats or allow them choose as they come? Finally, what kind of tables, chairs, and place settings to you want to use - formal or informal? Catering services can provide you with any of these options. Just remember that your vision of the event is paramount to any caterer's - they are simply there to make your vision a reality.

The Decor

Decorations provided by caterers can vary from simply providing the table linens, place settings, and center pieces to providing much more elaborate decorations, such as extravagant lights, dance floors, waterfalls, fountains, plants, and artwork. Always be sure to find out what kind of decorations your catering service provides so you know beforehand that your needs will be met.

The Entertainment

Many event caterers can provide you with some great entertainment. And if they can't do it themselves, they are definitely capable of booking something fitting for your event. Some options include a DJ, a live band, or a single singer or instrumentalist. If music isn't what you're looking for, what about a live auction, a comedian, or even clowns? Your choices are only limited by your imagination. No matter what the event is, there is guaranteed to be some kind of entertainment that is suitable for the occasion.

For some great Event Caterers and Catering Services, please contact Executive Catering of Texas today.

Author:

Amber Sell is a Web Content Specialist for 10x Marketing.

Shahi Tukra

2006-10-09T21:03:00.000-07:00

Ingredients:

½ cup Milk
2 tbsp Ghee
Saffron threads
2 Cinnamon sticks
¼ cup Caster Sugar
1 tbsp flaked Almonds
8 slices stale White Bread
6 Cardamom pods, bruised
375 ml can Evaporated milk
1 tbsp chopped shelled Pistachios

Method:

Cut bread slices into rounds.
Heat half the ghee in a large pan; cook half the bread rounds until browned both sides. Repeat with remaining ghee and rounds.
Arrange rounds, overlapping slightly, in shallow 1 litre ovenproof dish.
Combine evaporated milk (homogenized milk from which 60% of the water is removed), milk, spices and sugar in large pan, stir over low heat until sugar is dissolved then simmer, uncovered, 5 minutes, stirring occasionally. Strain into small bowl.
Pour milk mixture over bread rounds, sprinkle with nuts; stand for 30 minutes.
Bake uncovered in moderate oven about 15 minutes or until browned lightly.

Jalapeno Cheesecake

2006-09-09T22:50:00.000-07:00

Ingredients:
3 - eggs
1 & 1/2 cups - crushed tortilla chips
6 tbsp - melted butter
2 x 8 ounce packages - cream cheese, at room temperature
1/4 cup - all purpose flour
1 & 1/2 cups - sour cream, divided (1 cup and 1/2 cup)
1 clove - garlic, minced or put through a garlic press
4.5 ounce - chopped green chillies
1 - fresh jalapeno, stemmed, seeded and minced
2 cups - grated cheddar cheese
chopped plum tomatoes
chopped green onions
diced black olives
chopped cilantro

Directions:

Preheat oven to 300°F.

Lightly grease the sides of a 9-inch springform pan.

Pour the melted butter over the crushed tortilla chips and toss to combine.

Press on bottom and one-half inch up the sides of the pan.

Bake for 10 minutes.

Remove from oven and set aside.

With an electric mixer at high speed, beat the cream cheese until light and fluffy.

Add the eggs, one at a time, and beat to incorporate.

Reduce mixer speed to low, and blend in the flour, 1 cup of the sour cream. Beat until smooth.

Add the garlic, green chillies and minced jalapeno.

Turn off the mixer and stir in the cheese.

Pour filling into crust, and bake for 1 hour.

Turn oven off, and leave cheesecake in the oven for 1 hour with the door closed.

Remove from oven and cool.

When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.

Do not remove cheesecake from pan.

Cover and refrigerate for 1 hour.

When ready to serve, spring the pan and remove the cheesecake.

Spread the remaining ½ cup sour cream evenly over the top.

Sprinkle with chopped tomatoes, green onions, olives and cilantro.

Mango Sorbet with Sauce

2006-08-02T21:39:00.000-07:00

Ingredients:

½ tsp Lemon juice
¼ cup Castor Sugar
900 gms Mango pulp
¼ cup Double cream
½ cup Confectioners’ Sugar
1 Grated rind of Orange and lemon
4 Egg Whites, whisked until peaks form

Method:

1. In a large, chilled bowl, mix half of the mango pulp, with the lemon juice and the grated rind.
2. Gently fold in the egg whites and caster sugar. Cover with cling film (plastic wrap) and place in the freezer for at least 1 hour.
3. Remove and heat again. Transfer to an ice cream container, and freeze until fully set.
4. Whip the double cream with the confectioners’ sugar and the remaining mango pulp. Chill the sauce for 24 hours.
5. Remove the sorbet 10 minutes before serving. Scoop out individual servings and cover with a generous helping of mango sauce. Serve immediately.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

Chicken and Palak Soup

2006-08-02T21:36:00.000-07:00

Ingredients:

1 tbsp Ghee
2 tsp Cumin seeds
8 Curry leaves, torn
250 ml Boiling Water
1 tbsp Ginger, grated
1 tsp ground Turmeric
2 tsps Coriander seeds
½ tsp Fenugreek seeds
1.25 litres Chicken stock
2 pods of Garlic, crushed
300 gms Onions, chopped
2 tsp Black Mustard seeds
400 gms Potatoes, chopped
2 tbsp Tamarind concentrate
2 dried Red Chillies, chopped
Tiny pinch Asafoetida powder
1 kg Spinach, rougly chopped
100 gms Coconut Milk powder
200 gms Masoor daal (Red Lentils), rinsed, drained

Method:

1. Cook cumin and coriander seeds, stirring, in dry frying pan until fragrant. Blend to process, untill crushed.
2. Heat ghee in a large pan, cook onions, ginger, chillies, leaves, mustard and fenugreek, stirring, until onions are browned lightly.
3. Add crushed spices, turmeric and asafoetida, cook stirring, 1 minute.
4. Add that potatoes and stock to pan; bring to boil then simmer, covered, about 15 minutes or untill potatoes are tender. Stir in spinach, cook 2 minutes.
5. Using a handheld mixer, blend soup mixture until pureed.
6. Add tamarind and blended coconut milk powder and water, stir until soup is thoroughly heated through.

Tip: Freeze chicken bones to use in soups or stocks.

Sweet n Sour Chicken

2006-08-02T21:35:00.000-07:00

Ingredients:

1 Carrot
1 Egg, beaten
2 Spring Onion
2 tbsp Cornflour
1 Red Capsicum
1 tbsp Dry Sherry
1 Green Capsicum
1 tbsp Soya sauce
Salt according to taste
75 gms Pineapple Chunks
3 Boneless Chicken Breasts
Vegetable oil for deep frying

For the Sauce

1 tbsp Sugar
1 tsp Cornflour
1 tbsp Soya sauce
5 tsp Cider Vinegar
1 tbsp Tomato Paste
180 ml Chicken stock
Salt according to taste

Method:

1. Skin the chicken and cut the flesh into cubes. Place in a large bowl together with the dry sherry and soya sauce.
2. Meanwhile, cut the peppers into squares. Peel and cut the carrots and spring onions into chunks.
3. Bring a pan of water to the boil add the carrots and blanche for 4-5 minutes. Drain and set aside.
4. Mix the egg and cornflour together in a bowl until it forms a batter.
5. Remove the chicken from the marinade with a slotted spoon, place them into the batter and mix to coat each piece well.
6. Heat the oil until very hot and almost smoking. Remove the chicken pieces from the batter with a slotted spoon and deep-fry until browned. Drain the chicken cubes on paper towels.
7. For the sauce combine the chicken stock, soya sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring to boil then add the vegetables. Stir until well blended.
8. To serve - add the pineapple and chicken cubes to the sauce, mix well, then turn the mixture into a warmed serving dish.

Tip: Grill chicken to remove excess fat and add flavour. Instead of sauteing in stews and braised dishes, grill to remove fat and save on clean-up.

Punjabi Lamb Shanks in Spinach and Tomatoes

2006-08-02T21:33:00.000-07:00

Ingredients:

4 Cloves
2 tbsp Ghee
2 Bay Leaves
4 Green Chillies
4 pods of Garlic
1 Cinnamon stick
400 gms Tomatoes
60 ml Tomato paste
1 tbsp grated Ginger
1 tbsp ground Cumin
1 tsp ground Nutmeg
2 tsps Garam Masala
2 tbsps Vegetable Oil
1 tsp ground Coriander
300 gms Onions, sliced
1 Cardamon pod, bruised
1 tsp ground Cumin, extra
500 gms Spinach, chopped
1.5 kg French trimmed Lamb shanks

Method:

1. Blend or process garlic, chillies, ginger, cumin and oil until pureed.
2. Spread chilli mixture all over the lamb shanks; cover; refrigerate 3 hours or overnight.
3. Heat ghee in large pan; cook onions, stirring, until browned lightly.
4. Add bay leaves and spices; cook, stirring, until fragrant.
5. Add lamb, cook, stirring, until lamb is just browned.
6. Boil, steam or microwave spinach until just wilted; drain.
7. Blend or process spinach, crushed tomatoes and tomato paste until pureed.
8. Add to lamb mixture. Simmer, covered, for 1¼ hours. Remove cover; simmer 30 minutes or until lamb is tender and sauce is thickened.

Tip: Roast diced onions, carrots, and celery in the pan right along with meat. With the vegetables cooked down and flavored with the meat juices, you’ve the base for a wonderful gravy.

Egg Curry

2006-08-02T21:28:00.000-07:00

Ingredients:

6 hard boiled Eggs
1 Onion
60 gms Ghee
½ cup Water
½ tsp Garlic paste
250 gms Tomatoes
1 tbsp Lemon juice
1 tbsp Curry powder

Method:

1. Peel eggs and cut into half lengthwise.
2. Melt ghee in a frying pan, sauté onions and garlic until onion is tender. Add curry powder, sauté one minute.
3. Now add tomatoes, lemon juice and water and bring to boil. Reduce heat to low, cover, simmer for about 10 minutes.
4. Add eggs, cook until heated through.

Tip: To allow free flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way, into the bottle and hold it there lightly with one hand while pouring with the other.

Strawberry Cheese Cake

2006-08-02T21:27:00.000-07:00

Ingredients:

85 gms Flour
10 Egg Yolks
75 gms Cornflour
80 gms Icing Sugar
2 kg Quark Cheese
Few drops of Vanilla Essence

Method:

1. Whisk sugar, yolk and cheese together till they blend completely.
2. Add sieved cornflour & flour to the above mixture. Mix all the ingredients together and add vanilla essence.
3. Pour the mixture in a heart shape mould.
4. Bake in an oven over a double boiler at 200° C for about 30/35 minutes.
5. Remove from the oven, bring it to room temperature and then put it to refrigerate.
6. Serve chilled with whipped cream and fresh strawberries.

Tip: To prevent nuts and fruits from sinking to the bottom of a cake during baking, warm them a bit in the oven and toss them with flour. Shake off excess flour before mixing them into the batter.

Double-Dipped Potato-Chip Chicken with Quick Slaw

2006-08-02T21:26:00.000-07:00

Serving: 4
Prep Time: 15 minutes
Cook Time: About 15 minutes

Ingredients:

1 1/4 cups crushed potato chips
1 large egg
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1/4 teaspoon plus
1/8 teaspoon ground black pepper
4 cups shredded cabbage mix for coleslaw (about half 16-ounce bag)
1 large carrot, shredded
1/4 small red onion, thinly sliced
1/4 cup cider vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup light mayonnaise
2 tablespoons barbecue sauce

Directions:
1. Preheat oven to 450º F.

2. Place crushed chips on large plate. With fork, beat egg in pie plate or shallow dish. Dip 1 chicken-breast half in egg, then transfer to crumbs on plate. Press crumbs onto chicken so they adhere. Transfer chicken to ungreased cookie sheet.

3. Repeat with remaining chicken. Dip chicken again in any remaining crumbs on plate so that chicken is completely coated. Return chicken to cookie sheet. Sprinkle both sides of chicken with 1/4 teaspoon pepper. Bake 15 minutes or just until chicken loses its pink color throughout.

4. Meanwhile, in large bowl, toss cabbage mix with carrot, onion, vinegar, oil, sugar, salt, and remaining 1/8 teaspoon pepper until well combined. In small bowl, stir mayonnaise and barbecue sauce until blended.

5. To serve, spoon barbecue mayonnaise into 4 small cups. Place chicken, slaw, and cups on 4 dinner plates.

Nutritional Information:

Based on individual serving.
Calories: 460
Total Fat: 21 g
Saturated Fat: 4 g
Cholesterol: 140 mg
Sodium: 755 mg
Carbohydrates: 30 g
Fiber: 5 g
Protein: 38 g

Spicy Ginger Chicken in Lettuce Cups

2006-08-02T21:25:00.000-07:00

Serving: 4
Prep Time: 15 minutes
Cook Time: About 15 minutes

Ingredients:

3 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
1 teaspoon sugar
1/8 teaspoon crushed red pepper
1 garlic clove, crushed with press
1 pound ground chicken
2 medium stalks celery, chopped
1/2 cup sliced water chestnuts, chopped
1/4 cup dry-roasted peanuts, coarsely chopped
8 to 12 large Boston lettuce leaves

Directions:

1. In cup, combine soy sauce, ginger, sugar, crushed red pepper, and garlic; set aside.

2. Heat nonstick 10-inch skillet over medium-high heat until hot. Add chicken and cook 4 to 5 minutes or until no longer pink, breaking up meat with side of spoon.

3. Add celery to chicken in skillet, and cook 2 minutes, stirring occasionally. Add water chestnuts and soy-sauce mixture; cook 1 minute to blend flavors. Stir in peanuts.

4. Divide chicken mixture among lettuce leaves. Fold leaves over chicken mixture and eat out of hand.

Nutritional Information:

Based on individual serving.

Calories: 305
Total Fat: 20 g
Saturated Fat: 1 g
Cholesterol: 66 mg
Sodium: 825 mg
Carbohydrates: 8 g
Fiber: 3 g
Protein: 24 g

Cajun Chicken and Linguine

2006-08-02T21:23:00.000-07:00

Serving: 6
Prep Time: 15 minutes
Cook Time: About 30 minutes

Ingredients:

1 pound linguine or fettuccine
2 teaspoons plus
1 tablespoon olive oil
1 pound chicken tenders, each cut lengthwise in half
2 teaspoons Cajun seasoning
1 large onion, sliced 1 large green pepper, sliced
1 package (8 ounces) sliced mushrooms
1/2 teaspoon salt
1/4 cup heavy or whipping cream
2 medium tomatoes, chopped
1 cup loosely packed fresh basil leaves, sliced

Directions:

1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.

3. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally. Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.

4. Drain linguine, reserving 1/2 cup cooking water. Return linguine to saucepot. Add cooking water and cream; heat to boiling over medium heat. Stir in onion mixture; heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.

Nutritional Information:

Based on individual serving.
Calories: 495
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 58 mg
Sodium: 455 mg
Carbohydrates: 66 g
Protein: 30 g

Baked Oysters Brownefeller

2006-08-01T04:01:00.000-07:00

Ingredients
6 tablespoons unsalted butter
3/4 cup finely chopped onion
3/4 cup finely chopped celery
1 teaspoon kosher salt, divided
1 tablespoon minced garlic
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 cup Japanese (panko) bread crumbs
2 teaspoons finely chopped lemon zest
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 cups rock salt
24 oysters on the half shell, with their liquorPreheat oven to 425 degrees F.

Method:

Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.

Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.

Corn Sauce Pizzas

2006-07-09T22:46:00.000-07:00

Ingredients:
3 - pizza bases (readymade or as per recipe in cookbook)
¾ cup - plain or wheat flour
½ litre cold milk
2 tbsp - butter
1 cup - tender corn kernels
3 - green chillies
1” piece - ginger, peeled
3 to 4 flakes - garlic
½ tsp - sugar
¼ tsp - freshly ground pepper
salt to taste

For Topping
1 - carrot, sliced thinly
10 - french beans, sliced thinly
1 - potato, sliced thinly
1 - stalk celery, sliced thinly (optional)
1 - capsicum, sliced thinly
2 - onions, sliced into thin rings
1 cup - cheese, grated
1 tsp - fresh dried herbs of choice (optional)
chilli flakes (optional)
butter to apply

Preparations:

Dry roast flour in a heavy pan, till aroma exudes, do not discolour.

Remove, keep aside to cool.

Put topping veggies, except capsicum, in boiling water to blanche for 2 minutes.

Drain, run cold tap water over them, to keep colour bright.

Drain well, keep refrigerated, till required.

Coarsely grind together corn, chilli, ginger, garlic.

Heat oil in same pan, add ground mixture.

Stirfry and cook for 3-4 minutes.

Dissolve flour in half the cold milk

Add remaining milk to cooking mixture.

Add sugar, pepper, salt, stir and bring to a boil.

Slowly add dissolved flour mixture in corn, stirring continuously.

Bring back to a boil, taking care not to scald mixture at bottom.

Cook till mixture is thick enough to hold on pizza base without running.

Cool mixture to room temperature.

Preheat oven to 300C, before putting in pizzas.

To proceed:

Apply butter on both sides of pizza base.

Apply corn sauce thickly on top of base.

Sprinkle parboiled veggies.

Follow with onions and capsicums, then cheese.

Sprinkle chilliflakes, herbs as desired.

Grill in preheated oven till cheese melts or base is crisp.

Serve hot and crisp with ketchup, or chilli garlic sauce.

Making time: 30 minutes (excluding cooling, grilling time)
Makes: 3 x 8” pizzas
Shelflife: Best fresh (freeze base and topping separately)

Asparagus-Chicken Roulades

2006-06-29T00:52:00.000-07:00

Serving: 4
Prep Time: 18 minutes
Cook Time: About 10 minutes

Ingredients:

1 box (6 ounces) quick-cooking long-grain and wild rice mix (optional)
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1 lemon 3 ounces goat cheese, softened
1/2 cup loosely packed fresh mint leaves, chopped
3/4 pound thin asparagus, trimmed Toothpicks
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup chicken broth Lemon wedges (optional)

Directions:

1. If you like, prepare rice mix as label directs.

2. Meanwhile, holding knife parallel to work surface and against a long side of chicken-breast half, cut chicken almost in half, making sure not to cut all the way through. Open breast half and spread flat like a book. Repeat with remaining chicken.

3. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, stir goat cheese, mint, and lemon peel until mixed.

4. Spread goat-cheese mixture evenly on cut sides of breast halves. Place one-fourth of uncooked asparagus on a long side of each breast half. Roll up each breast half to enclose asparagus, allowing ends of stalks to stick out if necessary; secure with toothpicks. Sprinkle chicken roulades with pepper and salt.

5. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add roulades and cook, covered, 9 to 11 minutes or until chicken loses its pink color throughout, turning roulades to brown all sides.

6. Transfer roulades to cutting board; keep warm. To same skillet, add broth and lemon juice; heat to boiling, scraping up any browned bits. Remove skillet from heat.

7. To serve, discard toothpicks from roulades. Cut roulades crosswise into 1-inch-thick slices. Place each sliced roulade on a dinner plate; drizzle with pan sauce. Serve with rice and lemon wedges if you like.

Nutritional Information:

Based on individual serving.

Calories: 265
Total Fat: 10 g
Saturated Fat: 4 g
Cholesterol: 92 mg
Sodium: 450 mg
Carbohydrates: 2 g
Fiber: 1 g
Protein: 39 g

Roman-Style Chicken & Asparagus

2006-06-29T00:48:00.000-07:00

Serving: 4
Prep Time: 15 minutes
Cook Time: About 20 minutes

Ingredients:

1 lemon
1 cup chicken broth
2 teaspoons cornstarch
1 tablespoon margarine or butter
1 pound skinless, boneless chicken thighs, cut into 1/2-inch slices
2 tablespoons coarsely chopped fresh sage leaves
1/4 teaspoon salt
1 bunch (about 1 pound) asparagus, trimmed and cut into 2-inch pieces
2 ounces thinly sliced prosciutto (about 4 slices), cut into 1/2-inch pieces

Directions:

1. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.

2. In nonstick 12-inch skillet, melt margarine over medium-high heat. Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout. Transfer chicken to medium bowl.

3. In same skillet, cook asparagus 3 to 4 minutes or until tender-crisp, stirring frequently. Transfer asparagus to bowl with chicken. Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute. Return chicken and asparagus to skillet; add prosciutto and heat through.

Nutritional Information:

Based on individual serving.

Calories: 220
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 104 mg
Sodium: 915 mg
Carbohydrates: 5 g
Fiber: 1 g
Protein: 28 g

Caramel Corn

2006-06-29T00:47:00.000-07:00

Ingredients:

½ tsp Salt
½ Cup Margarine
15 Cups Popcorns
1 Cup Brown sugar
½ sp Baking powder
¼ Cup light Corn syrup

Method:

Preheat oven to 200 degrees.
Divide popcorns between two ungreased baking dishes.
Heat brown sugar, margarine, corn syrup and salt until it simmers; stir constantly.
Remove from the heat and add baking powder.Pour mixture over the popcorns, stir until coated well. Bake for 1 hour, stirring every 15 minutes.

Note: For a nutty version, decrease the popped corn to 12 cups and add 1-½ cups walnuts or pecans, or almonds to each pan.

Cheese Macaroni

2006-06-29T00:46:00.000-07:00

Ingredients:

600 ml Milk
25 gm Flour
25 gm Butter
1 tsp Mustard powder
300 gm short Macaroni
Salt and ground Black Pepper
50 gm grated Parmesan cheese
100 gm grated Cheddar cheese
50 gm grated Mozzarella cheese

Method:

Cook the macaroni in a large saucepan of lightly salted water according to the packet instructions. Drain thoroughly.
Melt the butter in a pan, stir in the flour and mustard powder and cook, stirring for 30 seconds.
Gradually whisk in the milk, bring to the boil and then simmer for a few minutes to make a smooth sauce.
Stir in 75 gm (rest for topping)of the cheddar, and all of the mozzarella cheese and parmesan cheese until melted.
Season to taste.

Spicy Cornflakes

2006-06-29T00:44:00.000-07:00

Ingredients:

1 tbsp Oil
Salt to taste
½ tsp Sugar
½ cup Peanuts
1 tsp Lime juice
¼ cup Almonds
½ cup Kishmish
4 cups Cornflakes
1 tsp Cumin seeds
¼ cup Cashewnuts
½ tsp Chilli powder
¼ tsp Turmeric powder

Method:

Heat oil in a large pan. Add cumin seeds and wait till it sizzles.
Add kishmish and nuts. Stir well. Lower the heat and Mix in the chilli powder, tumeric powder lime juice, sugar and salt.
Immediately add the cornflakes and stir well for 3-4 minutes.
Cool completely before storing.

Onion Bhajias

2006-06-29T00:42:00.000-07:00

Ingredients:

225 gms Besan
¼ tsp Asafoetida
1 tsp Baking powder
½ cup Chilli Powder
1 tsp Turmeric Powder
Salt, according to taste
2-3 Onions, finely sliced
50 gms Coriander, chopped
½ tsp Fennel, coarsely crushed
½ tsp Cumin, coarsely crushed
Vegetable Oil, for deep-frying
2 Green Chillies, finely chopped
½ tsp Kalonji, coarsely crushed

Method:

In a bowl, mix together the flour, chilli, turmeric, baking powder, asafoetida and salt to taste. Pass through a sieve (strainer) into a large mixing bowl.
Add the coarsely crushed seeds, onion, green chillies and fresh coriander and toss together well. Very gradually mix in enough cold water to make a thick batter surrounding all the ingredients.
Heat enough oil in a wok for deep-frying.
Drop spoonfuls of the mixture into the hot oil and fry until they are golden brown. Leave enough space to turn the bhajias. Drain well and serve hot with chutney.

Tip: If baking powder is not at hand, add a pinch of fruit salt to pakora batter to make them crisp.

Khitcherie

2006-06-29T00:41:00.000-07:00

Ingredients:

3 tbsps Ghee
4 Curry leaves
1 litre Hot Water
1 Cinnamon stick
170 gms Kishmish
1 tsp Cumin seeds
200 gms Arhar Daal
2 tsps grated Ginger
½ tsp Garam Masala
Salt according to taste
½ tsp ground Turmeric
1 tsp ground Coriander
2 pods of Garlic, crushed
75 gms Cashewnuts, toasted
2 Green Chillies, finely chopped
150 gms Onions, finely chopped
300 gms Basmati rice, washed, drained

Method:

Place daal in a small bowl, cover with cold water; soak 1 hour. Drain well.
Heat ghee in medium pan, cook onion, garlic, chillies, ginger, spices, leaves and salt, stirring, until onion is browned lightly and mixture fragrant.
Add daal, rice, kishmish and water; but then immediately simmer, covered, about 15 minutes or until rice is tender.
Remove from heat, discard cinnamon, stir in juice, stand, covered, 5 minutes, just before serving, stir in cashewnuts.

Tip: To separate every grain of rice and to give a flavour, add a spoonful of ghee when you put the rice to boil.

Kashmiri Pulao

2006-06-29T00:40:00.000-07:00

Ingredients:

500 gms basmati Rice
3 Cloves
1 Bayleaf
Rose Water
1 tsp Sugar
2 cups Milk
Salt to taste
2 tbsp Ghee
1″ Cinnamon
3 Cardamom
½ cup Cream
½ tsp Cumin seeds
1 cup chopped mixed Fruits

Method:

First of all gently wash the rice and soak them in water for abut 10-15 minutes.
Heat ghee in a pan.
Add Cloves, Cinnamon, cumin seeds, bayleaf, and cardamoms.
Now add soaked rice and fry for 2 minutes.
Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked.
When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.

Tip: Never stir rice while it cooks because it will crush the rice grains, releasing starch, and make the rice gummy

Cheese Kofta in Creamy Sauce

2006-06-29T00:39:00.000-07:00

Ingredients:

Corn flour
50 gms Flour
500 gms Cheese
1 tsp ground Cumin
2 Eggs lightly beaten
Salt according to taste
Vegetable Oil, for shallow frying
¼ cup chopped Coriander leaves
500 gms Potatoes, boiled, mashed

Creamy Tomato Sauce

2 tbsp Ghee
250 ml Water
300 ml Cream
1 tsp ground Cumin
2 tsps Garam Masala
Salt according to taste
1 tsp Coriander leaves
2 tbsp grated fresh Ginger
4 pods of Garlic, chopped
1 tsp ground sweet Paprika
2 medium Onions, chopped
150 gms Cashews, toasted, chopped
1 kg Tomatoes, peeled, seeded, chopped

Method:

For creamy tomato sauce heat ghee in large pan cook onions, stirring, until browned lightly.
Add garlic, ginger and all spices; cook, stirring, until fragrant.
Add tomatoes, nuts and water; boil then immediately simmer, uncovered, for about 20 minutes or until mixture is slightly thickened.
Blend or process tomato mixture until pureed. Just before serving, return to pan; add cream and salt, stir until just heated through.
For kofta combine mashed potatoes, cheese, eggs, flour, coriander leaves, cumin and salt in medium bowl; refrigerate for about 30 minutes or until firm.
Shape the rounded tablespoon of mixture into kofta shapes.
Just before cooking, toss Kofta in corn flour, shake away excess corn flour.
Shallow-fry in hot oil, in batches, until browned lightly; drain on absorbent paper. Serve immediately with creamy tomato sauce.

Serves: 4 to 6

Tip: Store spices in a cool, dry place as heat and light may deteriorate them.

Mixed vegetable curry

2006-06-29T00:37:00.000-07:00

Ingredients:

60 ml Curd
3 tbsp Ghee
2 Bay leaves
125 ml Water
1 tsp Chilli powder
1 tsp Vegetable Oil
½ tsp Garam Masala
Salt acording to taste
180 gms Carrot, sliced
250 ml Coconut cream
300 gms Onions, sliced
150 green Beans, halved
2 pods of Garlic, crushed
2 tsp finely grated Ginger
4 Cardamom pods bruised
300 gms Cauliflower florets
120 gms sliced baby Brinjal
2 tbsp chopped Mint leaves
¼ tsp cracked Black Pepper
400 gms Potatoes, chopped
1 tsp ground Coriander seeds

Method:

Combine curd, garlic, ginger, salt, pepper and spices in small bowl; stand 15 minutes.
Heat ghee and oil together in large pan.
Cook onions stirring until onions are golden brown.
Add bay leaves, potatoes, carrot, cauliflower and brinjal; cook stirring 5 minutes.
Add curd mixture, water and cream; simmer covered for about 15 minutes or until potatoes are just tender.
Add beans; simmer, uncovered further 5 minutes or until beans are just tender. Just before serving, sprinkle with mint leaves.

Tip: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of spinach and green leafy vegetables.

Baked Macaroni

2006-06-29T00:36:00.000-07:00

Ingredients:

½ tsp Salt
½ cup Flour
½ cup Butter
½ tsp Pepper
1-3/4 cups Milk
½ tsp dry Mustard
1 cup Cream(soured)
2 cups grated Cheddar cheese
¼ cup grated Parmesan cheese
2 cups uncooked elbow Macaroni

Method:

Preheat oven to 350º.
Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.
In a saucepan, melt butter and stir in flour. Cook and stir for one minute.
Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens.
Stir in half of the Cheddar cheese until melted.
Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.
Bake, uncovered, for 1 hour, or until bubbly and brown.

Serves 4

Tip: Once an onion has been cut in half, rub the left over side with butter and it will keep fresh longer.

Stuffed Aubergines

2006-06-29T00:35:00.000-07:00

Ingredients:

1 tsp Salt
2 tbsp Oil
1 tsp Cumin
1 tsp Tumeric
1 tsp Coriander
1 Onion chopped
1 tsp Chilli powder
1 tsp Garlic powder
2 tsp Garam Masala
50 gm chopped mixed nuts
4 medium Aubergines, sliced lengthways

Method:

In a small frying pan, mix together the onion, nuts and all of the spices and seasonings with a little oil, until the onion is soft and starts to turn brown.
Take the aubergines and stuff the onion mixture equally into the cavities of the aubergines, pressing it down firmly.
When the aubergines are filled, fry them in a pan with a little more oil mixed in with a few cumin seeds. Brown the aubergines on both sides.

Serves 2

Tip: To avoid tomato paste going mouldy turn it upside down in the refrigerator after opening a jar.

Watermelon Sorbet

2006-06-29T00:34:00.000-07:00

Ingredients:

¼ cup Water
1/3 cup Sugar
1 tbsp Lemon juice
1/3 cup light Corn syrup
4 cups Watermelon, cubed

Method:

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let it cool. Refrigerate.
In a blender puree the watermelon (seeds and rind removed).
Add 3 cups of watermelon puree and lemon juice to the cold sugar, water, syrup mixture.
Freeze until desired consistency is obtained.

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

Salmon Sandwich and Arugula Salad

2006-06-29T00:33:00.000-07:00

Yields: 1 serving
Prep time: 8 minutes

Ingredients:
2 ounces canned salmon
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/4 teaspoon dried dill
2 teaspoons capers
2 cups arugula greens
1 cup chopped tomato
1 tablespoon Tuscany-style salad dressing or light Italian salad dressing
1 Thomas’ Whole Wheat Bagelbread (or 200 calories of whole-grain bread)
1 sliced red onion

Directions:

1. Rinse and drain canned salmon, then mix together the first five ingredients.

2. For the salad, combine the arugula and tomato and top with salad dressing.

3. Toast the Thomas’ Bagelbread, if desired, and stuff with the salmon mixture and top with sliced red onion.

Nutritional Information:

Based on individual serving

420 calories,

27 g protein,

53 g carbohydrate,

9 g fiber,

13 g fat (1 g saturated),

2 mg cholesterol,

708 mg sodium

Shrimp Salad with Cherries and French Bread

2006-06-29T00:32:00.000-07:00

Yields: 1 serving
Prep: 8 minutes
Cook time: 10 minutes

Ingredients:

1 tablespoon canola oil mayonnaise
1 tablespoon cocktail sauce
1/4 teaspoon Worcestershire sauce
1 thinly sliced spring onion or scallion
12 medium-size steamed shrimp, deveined with tails removed
2 cups shredded romaine lettuce
1 sliced radish
1 cup halved fresh cherries
1 slice whole wheat French bread

Directions:

1. Mix first five ingredients and toss lightly.

2. Toss together lettuce, radish, and cherries, and top with shrimp mixture. Serve with a side of French bread.

Nutritional Information:

Based on individual serving

410 calories,
23 g protein,
50 g carbohydrate,
7 g fiber,
14 g fat (2 g saturated),
134 mg cholesterol,
890 mg sodium

Mango Sorbet with Sauce

2006-06-29T00:30:00.001-07:00

Ingredients:

½ tsp Lemon juice
¼ cup Castor Sugar
900 gms Mango pulp
¼ cup Double cream
½ cup Confectioners’ Sugar
1 Grated rind of Orange and lemon
4 Egg Whites, whisked until peaks form

Method:

In a large, chilled bowl, mix half of the mango pulp, with the lemon juice and the grated rind.
Gently fold in the egg whites and caster sugar. Cover with cling film (plastic wrap) and place in the freezer for at least 1 hour.
Remove and heat again. Transfer to an ice cream container, and freeze until fully set.
Whip the double cream with the confectioners’ sugar and the remaining mango pulp. Chill the sauce for 24 hours.
Remove the sorbet 10 minutes before serving. Scoop out individual servings and cover with a generous helping of mango sauce. Serve immediately.

Tip: Never boil gelatine. Only warm to dissolve.

Lover’s Delight

2006-06-29T00:30:00.000-07:00

Ingredients:

75 gms Castor Sugar
1 Loaf Sliced White Bread, crusts removed
900 gms Mixed Raspberries, Red Currants, Black Currants, Plum

To Decorate

50 ml Double cream
6 Sprigs of Red Currants/Black Currants

Method:

Cut 6 circles of bread to line the base of each tea cup. Cut strips for the sides, reserving 6 slices.
Halve and stone the fruits where necessary. Cook gently with the sugar until the juices flow.
Lift the fruit out of the juice and sugar mixture and pack into the cups. Cut 6 circles from the reserved bread slices and use to cover the fruit. Sprinkle with half the fruit juice. Reserve the rest of the juice.
Cover filled cups with greaseproof paper. Stand on a tray and put a ramekin (a small dish used for baking and serving) with a small weight inside, on top of each one. Chill in the fridge overnight.
Turn out the puddings onto 6 desert plates and surround with a pool of the reserved juice. Pipe 2 rings of cream around each pudding and feather with a skewer.

Tip: Prevent dried fruit or nuts from sinking to the bottom of your batters by coating them lightly with flour first.

Chocolate Fudge Pudding

2006-06-29T00:29:00.000-07:00

Ingredients:

3 Eggs
25 gms Cocoa powder
150 gms soft Margarine
150 gms light Corn syrup
150 gms Self raising flour

Chocolate Fudge Sauce

4 tbsp Double cream
100 gms dark Chocolate
125 ml Sweetend Condensed Milk

Method:

Lightly grease a half liter pudding basin.
Place the ingredients for the sponge in a mixing bowl and beat until well combined and smooth.
Spoon into the prepared basin and level the top. Cover with a disc of baking parchment and tie a pleated sheet of foil over the basin.
Steam for about two hors until the pudding is cooked and springy to the touch.
To make sauce, break the chocolate into small pieces and place in a small pan with the condensed milk. Heat gently, stirring until the chocolate melts.
Remove the pan from the heat and stir in the cream.
Turn it out on to a serving plate and pour over a little chocolate fudge sauce. Serve the remaining sauce separately.

Tip: Cover freezer trays with a sheet of plastic held in place with a large rubber band to avoid crystal formation in the icecream.

Vratwala Chawal Dhokla

2006-06-29T00:26:00.000-07:00

Ingredients:
3/4 cup samwat ke chawal
1 cup sour yogurt
1 tsp ginger paste
Green chillies paste to taste
1 tsp sendha namak (rock salt)
2 tsp oil/ghee
2 whole dry red peppers
6-7 curry leaves
1 tsp cumin seeds
Grated coconut and fresh coriander for garnish

Directions:

Roast the rice in a pan very lightly and do not let it brown.

Prepare the batter by mixing rice, rock salt, chilli paste, ginger paste and yoghurt. Leave the mixture to ferment overnight. Should become a bit spongey.

Grease a tin with little ghee and transfer the batter into it.

Place the tin into the steamer and let cook for 20 minutes. Test if it is done and then let it cool.

To make seasoning, heat ghee in a pan. Add cumin, red pepper and curry leaves. Now pour it over the dhokla.

Cut the dhokla into serving pieces and serve garnished with the coriander and coconut.

Rich Chocolate Mousse

2006-06-28T20:45:00.000-07:00

Ingredients:

1 tbsp Rum
1 tbsp Butter
4 Eggs, separated
250 gm dark Chocolate

Method:

Melt the dark chocolate pieces in a double boiler, or in a bowl over hot water.
When thoroughly melted, stir in the egg yolks (one at a time), rum and butter.
Whisk the egg whites until stiff and fold them into the chocolate mixture until thoroughly combined.
Spoon into serving dishes and refrigerate for at least 2 hours before serving. Decorate with whipped cream, if desired.

Tip: Take 2-3 healthy strawberries. Make incisions vertically from tip to base, to form slices. But do not cut fully. Stop just below the base. Now press sideways gently, to form a fan shaped strawberry. Use as topping decor for icecreams, puddings, etc.

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Shahi Tukra

Ingredients:

Method:

Jalapeno Cheesecake

Mango Sorbet with Sauce

Chicken and Palak Soup

Sweet n Sour Chicken

Punjabi Lamb Shanks in Spinach and Tomatoes

Egg Curry

Strawberry Cheese Cake

Double-Dipped Potato-Chip Chicken with Quick Slaw

Spicy Ginger Chicken in Lettuce Cups

Cajun Chicken and Linguine

Baked Oysters Brownefeller

Corn Sauce Pizzas

Asparagus-Chicken Roulades

Roman-Style Chicken & Asparagus

Caramel Corn

Cheese Macaroni

Spicy Cornflakes

Onion Bhajias

Ingredients:

Method:

Khitcherie

Ingredients:

Method:

Kashmiri Pulao

Ingredients:

Method:

Cheese Kofta in Creamy Sauce

Ingredients:

Method:

Mixed vegetable curry

Ingredients:

Method:

Baked Macaroni

Ingredients:

Method:

Stuffed Aubergines

Ingredients:

Method:

Watermelon Sorbet

Ingredients:

Method:

Salmon Sandwich and Arugula Salad

Shrimp Salad with Cherries and French Bread

Mango Sorbet with Sauce

Method:

Lover’s Delight

Ingredients:

Method:

Chocolate Fudge Pudding

Ingredients:

Method:

Vratwala Chawal Dhokla

Rich Chocolate Mousse

Ingredients: 1 tbsp Rum1 tbsp Butter4 Eggs, separated250 gm dark Chocolate

Method:

Ingredients:

1 tbsp Rum
1 tbsp Butter
4 Eggs, separated
250 gm dark Chocolate