Christmas

Can do the muffins, Rich Plum Cake., chicken roast etc

Vermicilli Upma

Ingredients:
1 1/2 cup vermicilli (lightly roasted in ghee)
abt 3 cups water.
2 tsp sugar
mustard seeds, curry leaves, green chillies (3) , urad dal for seasoning.
salt to taste

Method:
do the seasoning, put vermicilli, water and boil till vermicilli is done. add sugar, salt to taste.

vermicilli upma is ready.

Vermacilli Payasa

Igredients:

1 cup vermicilli
1/2 cup sugar
2 cup milk + 1 cup water
cardamom powder
dry fruits (raisins, cashews, soaked badam etc..)
Method:
Roast vermicilli in 2 tsp ghee till reddish and keep aside.
cook milk and vermicilli till vermacilli is cooked. put sugar only after the vermicilli is cooked. cook for some more time..can add a little more water. add dry fruits, cardomom powder etc.

vermicilli payasam is ready

Sooji Sheera

Ingredients:
3/4 cup sooji rava
1/4 cup ghee
less than 1/2 cup sugar
2 cup water
cardomom powder
dry fruits
saffron colour

Method: Roast rava with 2 tsp ghee till you get aromatic smell. Keep aside.
cook rava with water and once the rava looks cooked add sugar and then add ghee..keep for sometime.
add safron color, cardomom powder, and dry fruits

Sooji sheera is ready.

LEMON CORIANDER SOUP

LEMON CORIANDER SOUP – Recipe from tarla Dalal

A fragrant and healthy soup. Fragrant lemon grass and piquant chillies make this clear soup very appetising. Coriander lends its own distinctive flavour and freshness to make this one of my favourite soups. Preparation Time : 10 mins.
Cooking Time : 15 mins.Serves 4.

For the stock

2 to 3 whole lemon grass stalks, washed 1 to 2 chillies, slit

Other ingredients

¼ cup carrots, sliced ¼ cup mushrooms, sliced ¼ cup cabbage, diced ¼ cup red cabbage, diced ¼ cup spring onion whites, sliced 2 tablespoons spring onion greens, chopped 1 teaspoon oil salt and pepper to taste

For the garnish

1 tablespoon chopped coriander 1 teaspoon lemon juice

For the stock

1. Combine the lemon grass and chilles in a pan with 6 cups of water and bring to a boil. 2. Simmer till the water reduces to approximately 4 cups. Strain and keep the stock aside, discarding the lemon grass and chillies.

How to proceed

1. Heat the oil in a pan and add the carrots, mushrooms, cabbage, red cabbage and spring onion whites and sauté for 1 to 2 minutes. 2. Add the stock, salt and pepper and bring to a boil 3. Simmer till the vegetables are tender. 4. Add the spring onion greens and serve hot garnished with coriander and lemon juice.

HONEYED NOODLES WITH VANILLA ICE-CREAM

http://www.tarladalal.com/Recipe.asp?id=4171&MailerId=180&RecipientId=354698

 Round up your meal with this lip-smacking dessert. Crispy fried noodles drizzled with honey is a hot and cold combination when served with a nice dollop of vanilla ice-cream. Even your kids will love the noodles.Traditionally this dish is called “Darsaan”.

Prepartion Time : 15 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients

1 recipe crispy fried noodles

For the honey sauce

1 tablespoon sugar 2 tablespoons honey 1 teaspoon sesame (til) seeds, toasted

To serve

vanilla ice-cream

For the honey sauce

1. In a small vessel, combine the sugar with 1 teaspoon of water and heat over a slow flame. 2. When the sugar melts, add the honey and sesame seeds and mix well. Keep warm.

How to proceed

1. Place the crispy noodles on a large serving plate. 2. Reheat the honey sauce and pour over the noodles. 3. Serve immediately with the vanilla ice-cream. CRISPY FRIED NOODLES Regular noodles that are parboiled and deep fried to be served as a topping on soups or as principle ingredient in Chop Suey. I enjoy these at the beginning of my Chinese meal, drizzled with Schezuan sauce.Cooking Time : 20 mins. Preparation Time : 5 mins. Serves 4. Ingredients 1 packet (200 grams) Chinese noodles 2 tablespoons oil salt to taste oil for deep frying Method 1. Boil 4 cups of water and add 2 tablespoons of oil. Add the noodles while stirring occasionally and cook until they are parboiled. Drain well. 2. Spread the noodles on a clean piece of cloth and allow to dry for at least 2 to 3 hours. 3. Heat plenty of oil in a wok or frying pan over a medium heat. Fry small quantities of noodles at a time in the hot oil until golden brown. 4. Remove the noodles from the oil and drain on absorbent paper. 5. Repeat with the remaining noodles. Use as required. Tips If the noodles still look a bit soft after drying, sprinkle a little cornflour over them and then deep fry them.

Ragi Drink

http://mangalorean.com/recipes/recipes.php?recipeid=396 

Ragi is a cereal rich in important minerals like calcium, phosphorus and iron also contains more protein. 100 gm of ragi provide nearly 370 Calorie, with 88 gm of carbohydrate, 7.6 gm of protein and 1.5 gm of fat. It is a good cereal for diabetics.

Ingredients:

6 tbsp Ragi Flour
4 cup water
4 tbsp Sugar (as per taste)
Salt and black Pepper powder (as per taste)

Method:

Boil Ragi flour in 4 cup of water for 6-8 minutes. Cool to room temperature and put this in a blender and then add salt, sugar and black pepper powder and crushed ice. Blend till smooth and Frothy. Serve chilled. (For 4 persons)

Almond Folklore Inside Persia

http://www.awesomealmonds.com/almond_lore.htm 

Almond is highly nutritious and is recommended for pregnant woman.

Fresh or dried almond is not compatible with all stomachs. If it is roasted it becomes more digestible.

Chew it slowly and mix it with saliva and it will be digested easier. Brew skinless almond in milk and use it for cure for bronchitis.

Roasted, grounded almond is a fantastic replacement for coffee. It is as good or better, without any of the side effects.

You can also mix roasted, grounded almonds in soup. Fresh, green almond contains 88% water, but when it matures and dries the water will turn into fat.

 Recommended usage of almond is 6 to 20 a day.

Oil of almond is sweet, nutritious and can be use as laxative. It contains triolean [sic].  (Editor’s Note:  Triolein is the principal component of olive oil).

Dried almond contains the highest amount of calcium among all fruits and vegetables. It can become the single source of calcium for all. Children with less than developed bone~ or children that are slow in growing teeth can use it. Each l00 grams of dried almond contains 3 gram digestible calcium

 In Iran, in early spring, street vendors offer fresh, green almond (very small in size and in early stage of growth.) It is washed, sprinkled with salt and used as a very popular snack

In the old days, oil of almond was extracted by very primitive milling process. Two huge grounding stones were used. The lower one was stationary and the upper one was tied, through a wooden lever, to a horse/ donkey, with blinders. The horse would go round and round.  The dried almond was fed to the middle of the top stone and was ground and oil extracted from the lower, stationary stone.

Mutton Biryani

Mutton Briyani

Ingredients Needed

Basmati Rice – 1 & 1/2 measuring cup
Ghee – 2 tbsp
Oil – 2 tbsp
Ginger Garlic – 1 tsp
Small Onions (Shallot ) – 50 gms
Onions – 1 & 1/2 medium
Tomatoes – 2 medium
Chilli powder – 1 tsp
Green chilies – 2 nos
Curds – 1 tbsp
Lemon – 1 medium
Coconut Milk – 2 glass
Water – 1 glass
Salt to taste
Cinnamon – 2 “
Cloves – 3
Bay leaf – 2
Cardamom – 3
Mint / Pudina leaves – 1/2 cup
Coriander Leaves – 1/2 cup

Method to prepare

Soak Rice for 10 mins

Clean and Cut Mutton to required size pieces. Drain so that excess water

Grind Sambar Onions along with ginger garlic paste. Chop Onions and Tomatoes finely.

Heat oil and ghee in a pressure cooker. Add all the whole spices. Then the paste Onion ginger garlic paste. Fry till the raw smell leaves.

Then add onions along with and fry till its brown. Add mint and coriander leaves. Fry for a min, then add mutton pieces. Let it fry for 2 mins. Water will come out of the meat. It can be cooked for some more time. Then add salt, chilli pw, turmeric pw,

Cook on high, then add tomatoes. Fry for 2 mins. Once its half cooked, add the drained rice. Mix again so that everything gets coated.

Then add 2 glass of coconut milk and 1 glass of water. For basmati rice, I always add 1: 1 & 1/2 water , but since mutton has to get cooked, 3 glass of liquid is added.

Add 1 tbsp curds and juice of 1 lemon. Cover and put it on 2 whistles.

The end result was just too good, I was told. The difference might have been because of the onion paste and coconut milk. I normally don’t add so much coconut milk.

Eggless Black Forest Pastry

Preparation Time: 10 mins
Baking Time: 7 mins in Microwave / 20 min in oven (until its baked)

Ingredients needed:

Sweetened Condensed Milk – 400 gms
Aerated cola – 200 ml
Butter – 125 gms
Maida (All purpose flour) – 225 gms
Cocoa powder – 2 – 3 tbsp
Baking powder – 1 tsp
Cooking Soda – 1 tsp
Salt a pinch
Chocolate bar for garnishing

With Icing Sugar:
Icing sugar – 200 gms
Butter – 100 gms

With Whipped cream:
Fresh Cream – 250 gms
Cherries – 10 nos

Method to prepare:

Melt butter in a thick bottom pan. Cool it and add Condensed Milk. Mix it well

Shift Maida, Cocoa powder, Baking powder, Cooking Soda and Salt together. Ensure there are no lumps.

Grease the baking tray with little butter and dust it with Maida. Keep it aside.

Take the pan with the butter. Gently fold in the dry flour and Aerated cola alternately until the flour and cola are done.

Pour the batter into the greased baking tray and microwave it for 5 mins. Its done, still you can keep it for 2 mins on dual. Once done, you can check by inserting a knife in the middle of the dish. If the knife comes out clean, the cake is done!

Topple it over the baking rack and let it cool for few mins, before icing it.

Take a bowl, add icing sugar and butter. Whip it well until its nicely mixed. Spread this on the cake once its cooled a bit, else the icing sugar will melt.

Fresh Cream also can be whipped with beater until it comes out frothy.

normally decorate it with whipped cream and Chocolate fudge. Finally grate eating chocolate on the top.