Chilli Shrimp

Time: 30-45 mins

Ingredients:

1 pound clean medium size shrimp
1 medium size chopped onion
1 tbsp finely chopped garlic
5-6 hot green chili (chopped)
4 tbsp tomato sauce or ketchup
4 tbsp soy sauce
1 tbsp vinegar
A pinch of Chinese salt
2 tbsp vegetable oil
1 tbsp cornflower
1 egg, beaten well
Salt to taste

Method:

Marinate the shrimp in tomato sauce, soy sauce, vinegar, Chinese salt and salt for 1 hour. Now put cornflower to the beaten egg and make a fine mixture.The mixture should not be very thick. Take the shrimps from the marinated greavy squeez it and dip it into the cornflower mixture. Pour the vegetable oil in a frying pan and heat it. put the shrimp in oil and fry it in medium heat untill it becomes golden brown. Take another frying pan or you can use the same one. Pour some more oil. Now put the garlic and onion and chili in the oil. Fry them till onion is little brown. Then put the shrimp and the marinated greavy and cook for 4-5 minutes. If the greavy is not enough, put some more tomato and soy sauce in the shrimp but do not use water. Then cook for another 5 minutes in medium heat. The greavy should be thick and saucy. Serve immediately with fried rice.

Kashmiri Fish

An authentic recipe from Kashmir. Fish slices cooked with yoghurt and spices to give this aromatic dish.

Serves: 4
Cooking time (approx.): 30 minutes
Style: Indian Non-Vegetarian

500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned
2 cup(s) yoghurt lightly whisked
2 teaspoon(s) ginger grated
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander powder
4 green chillies deseeded and slit
2 cloves
1 teaspoon(s) garam masala (hot spice mix)
2 tablespoon(s) chopped fresh coriander
3 tablespoon(s) ghee(clarified butter) / oil
1 cup(s) water
salt to taste and a pinch of asafoetida and turmeric powders

1. Rub the washed fish slices with some salt and turmeric powder. Keep aside for 5 minutes. In a bowl, whisk the yoghurt with a little salt. Heat half the ghee (clarified butter) / oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Drain and place on absorbent paper.
2. Heat the remaining ghee (clarified butter) / oil in the same pan and drop in the cumin seeds. As they crackle, put in the asafoetida, cloves, and grated ginger. Fry briefly. Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well. Add the fish slices, salt and water. Stir gently and bring to a boil. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened.
3. Add the garam masala (hot spice mix), slit green chillies and the chopped fresh coriander. Mix very gently and cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.

TIP:
* Ghee (clarified butter) makes this dish very aromatic. However, if not available, oil can be used instead.

Serve hot with: steamed rice, roti (Indian bread) or slices of bread.

Vegetable Soup

Serves: 4
Cooking time (approx.): 13 minutes
Style: Indian Vegetarian

200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.
1 medium onion(s) chopped
2 tablespoon(s) butter
1 tablespoon(s) plain flour (maida)
4 teacups milk
1 teacup(s) water
salt and pepper to taste

1. Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
2. In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
3. Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.

Serve hot with: croutons.

Afghan Chicken Kebab

Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      cup           Yogurt
  1 1/2  teaspoons     Salt
    1/2  teaspoon      Ground red or black pepper
  3                    Cl garlic -- minced fine
  1 1/2  pounds        Chicken breasts; skin, bone -- cut in kebab pieces
                       Flatbread like lavash -- pita
                       large flour tortillas
  3                    Tomatoes -- slice
  2                    Onions -- slice
                       Cilantro
  2                    Lemons -- or
  4                    Limes -- quarter

Mix yogurt, salt, pepper and garlic in bowl.
Mix meat with yogurt and marinate 1 to 2 hours at room temperature
, up to 2 days refrigerated.
Thread meat on skewers and grill over barbecue
. Place bread on plates (if using tortillas, toast briefly over flame),
divide meat among them, top with tomato, onion slices and cilantro and fold bread over.
Serve with lemon or lime quarters for squeezing.
423 cal; 8 gr fat; 17% fat.

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Banana Breeze Pie

Serving Size  : 1    Preparation Time :0:00
Categories    : Pies                             No Bake

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----NO BAKE CRUST-----
    1/3  cup           Butter -- or margarine
    1/4  cup           Sugar
    1/2  teaspoon      Cinnamon
  1      cup           Cornflake cereal crumbs
                       -----NO COOK FILLING-----
  8      ounces        Cream cheese -- softened
  1      can           Sweetened condensed milk -- 15-oz can, NOT evapo
    1/3  cup           Bottled lemon juice
  1      teaspoon      Vanilla
  5      medium        Ripe bananas
  2      tablespoons   Lemon juice

To Make Crust.  In a small saucepan melt butter and add sugar and cinnamon.
Stir constantly over low heat until bubbles form around the edges of pan.
Remove from heat, add cornflake crumbs and mix well.
Press mixture evenly into a 9-inch pie pan to form crust. Chill.
Filling.  Beat cream cheese until light and fluffy.
Add condensed milk and blend thoroughly.
Add 1/3 cup lemon juice and vanilla and stir until thickened.
Slice 3 bananas and line crust. Pour filling into crust.
Refrigerate for 2-3 hours or until firm.
DO NOT FREEZE.
Slice remaining bananas, dip in lemon juice and arrange on top of pie.
Note. For a change of pace, use lime juice.

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Aunt Margaret's Lemon Cream Spongecake

Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/3  cup           + 2 T sugar
  2      large         Eggs
  1      teaspoon      Vanilla
    1/4  cup           Flour
  1      tablespoon    Cornstarch
  2      tablespoons   Butter; melt -- cool
    1/2  cup           Lemon curd (purchased)
    1/2  cup           Heavy cream
  1      tablespoon    Confectioners' sugar

Preheat oven to 350 degrees.  Grease and flour pan.

Beat sugar and eggs.  Add vanilla.
Combine flour and cornstarch and add to egg mixture.  Mix in butter.

Bake for 10 minutes or until toothpick comes out clean.
Cool in pan for ten minutes and the completely.
Halve cake horizontally and spread bottom layer with lemon curd. 
Whip cream with powdered sugar until stiff peaks form and spread atop curd.
Put top layer on the whipped cream and sprinkle with remaining tablespoon of sugar.



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Dark Chocolate Peanut Butter Cake

Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts
               Chocolate

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      cups          Flour
    3/4  cup           Unsweetened cocoa
  1 3/4  cups          Sugar
  1 1/2  teaspoons     Baking soda
    1/2  teaspoon      Salt
  1 1/2  cups          Buttermilk
  3                    Eggs
    1/2  cup           Sour cream
    3/4  cup           Butter -- melted
                       BUTTERCREAM --------
  6      ounces        Butter -- softened
  6      ounces        Creamy peanut butter
  1 1/2  cups          Powdered sugar -- sifted
    1/2  teaspoon      Vanilla -- ---- CHOCOLATE GLAZE
  1      pound         Semi-sweet chocolate -- choppe
  1 1/4  cups          Cream
  3 1/2  ounces        Corn syrup -- -------- GARNISH ---
  2      cups          Minature peanut butter cups -- coarsely chopped

Prepare the cake:  Sift dry ingredients in mixing bowl. Set aside.
Combine buttermilk and eggs in a separate bowl.
Add to dry ingredients; mix until fully incorporated.
Add sour cream and mix until fully incorporated.
Slowly add butter and beets, just until mixed in.
Spray a 10-inch springorm pan with nonstick cooking spray
and line with parchment.
Pour in batter and bake at 350 degrees approximately 50 minutes,
until sides pull away but center is soft.
Let cool thoroughly, run knife around edge,
and release springform, Invert on a serving platter.
Peel off parchment paper.
Prepare buttercream.
Whip butter and peanut butter together until well blended.
Slowly add powdered sugar and then add vanilla.
Whip until thick and creamy.  Frost cooled cake with butter cream.
Freeze or refrigerate cake until frosting is very firm.
Prepare the glaze:
Don't start glaze until frosting on cake is very firm. 
Heat cream and chocolate in double boiler, whisking until smooth.
Add corn syrup; whisk until incorporated. Strain through a fine strainer.
Cool a little, then pour warm glaze over chilled cake.
When glaze has set, put chopped peanut butter cups around sides of cake.
If desired, decorate top with more peanut butter
cups dipped in melted dark chocolate and cooled.

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