Tuesday, August 23, 2011

Murg Makhani (Indian Butter Chicken)


(Murg Makhan)
 
Ingredients
 
For Marinating
  • 800 gm Chicken (Boneless)
  • 1 tbsp Sour Yoghurt
  • 1tbsp Vinegar/Lemon Juice
  • 1 tsp Coriander Powder
  • 1tsp Cumin Powder
  • 1 tsp Red Chili Powder
  • 2 tsp Ginger
  • 2 tsp Garlic
  • 2 tsp Onion Paste
  • Salt to Taste 
 
For Gravy
  • 4 large tbsp Butter
  • 2 tsp Fresh Cream
  • 4 Tomatoes (finely chopped)
  • 1 Ginger (finely chopped)
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Black Pepper
  • 1 tsp Red Chili Powder
  • 4-5 Green Chilies (finely chopped)
  • 2 tsp ground Cashew Nuts (optional)
  • Salt and Sugar to taste
  • Fresh Coriander Leaves (for garnish) 
Instructions 
  • Cut the chicken into small pieces. Mix well all the ingredients for the marinade and thoroughly rub the mixture into the chicken pieces
  • Let the marinated pieces stand for a few hours. For best results, marinate the chicken overnight.
  • Heat 2 tsp of butter in a pan. Put the marinated chicken in the pan and cook on a low flame, for about half an hour. See that the chicken doesn’t get charred, but is completely cooked.
  • Next, heat 2 tsp of butter in another pan. Add cumin, coriander, red chili and black pepper powder to the butter and stir fry the mixture for a few seconds, on a low flame. You can also add 2 tsp of cashew nut paste.
  • Add chopped tomatoes, sugar and salt to the mixture and cook (uncovered), on a medium flame, for 5-7 minutes (or till the tomato pieces break and thicken to form a puree).
  • Carefully beat 2 tbsp of cream in a bowl. Now add it to the tomato puree and mix well.
  • Lower the flame and add the cooked chicken, salt, chopped ginger and green chilies to the gravy and mix well.
  • Cook the mixture for another 15 minutes.
  • After 15 minutes, pour the simmering mixture onto a ceramic bowl and add a teaspoonful of butter on top.
  • Garnish the chicken with freshly cut coriander leaves and some cream. Serve hot, with steamed rice, roti, naan or paranthas, as desired.

How To Cook Crab Legs


Boiling
  • Pour water in a large saucepan; add a tablespoon of salt and seasoning, if you want, to it.
  • Allow the water to boil and then drop the crab legs in.
  • Let it heat for around 10 minutes.
  • Drain the water and rinse the crab legs. Serve hot. 
Baking
  • Preheat the oven to 375°F.
  • Crack open the crab legs and keep them onto the baking tray.
  • Smear the crab legs with butter or oil, lemon juice and seasoning.
  • Bake them in the oven for 15 minutes. Serve hot. 
Microwave
  • Wrap the crab legs in a damp paper towel.
  • Place them in the microwave.
  • Heat them up for approximately 3 minutes.
  • Together with butter, cocktail sauce or lemon wedges, serve them hot. 
Steaming
  • Pour 2 cups of water in the steamer and add 1 tablespoon of salt to it.
  • Let the water boil.
  • Subsequently, place the crab legs onto the rack in the bottom of steamer.
  • Steam the crab legs for 5-7 minutes.  
  • Serve them hot with melted butter or lemon wedges. 
Note: Buy pliers so as to crack the hard shells of the crab legs since they cannot be broken by your teeth or hands.

How To Make Jello Shots With Vodka


Recipe 1
 
Things You Will Need
  • 3 ounce Jell-O (in any flavor of your choice)
  • 6 ounce Water
  • 6 ounce Vodka 
Instructions
Please follow the steps mentioned below one by one. 
  • Empty the gelatin into a bowl or any other container.
  • The second step will need you to add boiling water and at the same time, stir the gelatin, until the gelatin melts down completely and mixes well.
  • Refrigerate the concoction until it cools down.
  • Drain into shot glasses, molds or a baking pan for a sheet of Jello to cut up once set.
  • Refrigerate till the liquid sets. Minimum refrigeration time is about two hours, but refrigeration overnight is normally suggested.
  • Serve cold. 
Recipe 2
 
Things You Will Need
  • 8 ounces (1 cup) Boiling Water
  • 3 oz. package Jello Gelatin
  • 3 ounces Cold Water  
  • 6 ounces (3/4 cup) Chilled Alcohol 
Instructions
  • First of all, you need to pour water in a pan and place it on flame.
  • After the water comes to a rolling boil, remove the pan from heat.
  • Pour boiling water in a mixing bowl and add gelatin. Keep on stirring the water till the time gelatin gets dissolved completely.
  • Add water to the dissolved gelatin, followed by alcohol, and mix well.
  • Get a few cups/ shot glasses and spray their inside with cooking spray. This way, the Jello will easily slide out of them during use.
  • Pour the Jello mixture into the cups/ shot glasses, individual shot-size being 1oz-2oz.
  • Place the cups/ shot glasses in the refrigerator (not the freezer) and allow to chill till they become firm. Refrigerate until served. 
Alcohol Proportion
You will have to decide the alcohol proportion to cold water, in the Jello shots, depending upon the proof of alcohol you use. Generally, the following proportions are made use of:
  • 13 ounces of 30-50 (~20%) proof alcohol to 3 ounces cold water
  • 10 ounces 80-100 (~45%) proof alcohol to 6 ounces cold water
  • 6 ounces 150-200 proof alcohol to 10 ounces cold water 
Some Tips 
  • An ounce is a unit of weight equal to equal to 437.5 grains / 1/16th pound. So, you can adjust the measurements accordingly.
  • While making Jello shots, chill alcohol at least one hour before. Keep it in the refrigerator, not freezer. Otherwise, the alcohol might freeze and result in breaking of the bottle.
  • Rather than cups/ shot glasses, you can make use of paper cups for chilling the Jello. This is because the latter can be squeezed easily, forcing the Jello into your mouth.

How To Make Chicken Makhani


Ingredients
 
  • 800 gm chicken
  • 1 tsp Kashmiri Red Chili Powder
  • Salt to taste
  • 1 tbsp Lemon Juice 
For Marinade:
  • 1 cup Yogurt
  • 1 tsp Kashmiri Red Chili Powder
  • Salt to taste
  • 2 tbsp Ginger Paste
  • 2 tbsp Lemon Juice
  • 2 tbsp Garlic Paste
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Mustard Oil
  • 2 tbsp Butter 
For Gravy:
  • 400 gm Tomato Puree
  • 3 tbsp Butter
  • 1 tsp Green Chillies (chopped)
  • 1/2 tsp Kasoori Methi
  • 1 cup Fresh Cream
  • 1 tbsp Ginger Paste
  • 1 tbsp Red Chili Powder
  • Salt to taste
  • 1 tbsp Whole Garam Masala
  • 1/2 tsp Garam Masala Powder
  • 2 tbsp Sugar/ Honey
  • 1 tbsp Garlic Paste 
Instructions 
  • First of all, you need to skin the chicken and clean it thoroughly.
  • Now, take a sharp knife and make cuts on the breast and leg pieces of the chicken.
  • Make a mixture of red chili powder, lemon juice and salt.
  • Apply the mixture to the chicken and set aside for 30 minutes.
  • Take a muslin cloth and put the yoghurt in it.
  • Hang the cloth for 15-20 minutes. This will drain out excess water from the yoghurt.
  • Mix all the ingredients of the marinade.
  • Apply this marinade to the chicken pieces.
  • Keep the chicken in the freezer for 3 to 4 hours.
  • Now is the time to stir fry the chicken, till it is almost done.
  • Baste it with butter and stir fry for another 2 minutes.
  • After this, take the chicken off the flame and set side.
  • You have to prepare the gravy now.
  • Take a pan and put butter in it.
  • After the butter melts, add the whole garam masala and let it crackle.
  • Next, add ginger-garlic paste and cut green chilies.
  • Stir fry for 2 minutes.
  • This is the time to add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
  • Let the gravy come to a boil.
  • Now, lower the heat and let it simmer for 10 minutes.
  • Put sugar or honey and powdered kasoori methi.
  • Next, add the cooked chicken pieces.
  • Again, let the gravy simmer for 5 minutes.
  • Turn off the flame.
  • Mix in fresh cream.
  • Chicken makhani is ready to be served.

How To Make Nachos


Easy Nachos Recipes
 
Recipe 1
 
Ingredients
  • 30 large Tortilla Chips
  • 6-8 ounces Jack or Cheddar Cheese, shredded
  • 1/2 tsp Chili Powder
  • 1/4 tsp Ground Cumin
  • Salt and Pepper to taste
  • 1/4 cup Black Olives, sliced
  • 1/4 cup Green Onions, with tops
  • 1/4 cup Bell Pepper
  • 1/4 cup Sour Cream
  • 2 tbsp Jalapeno Pepper, chopped (optional)
 
Instructions
  • Get a microwave-safe plate and place all the tortilla chips on it. You can also use two plates, keeping 15 chips on each one of them.
  • In a plastic zip bag, put the shredded cheese and spices. Now, close the zip and shake all the ingredients, to mix them well.
  • After you feel that the cheese and spices have been completely mixed, open the zip bag and shake the mixture over the chips.
  • Now, all you need to do is keep the chips in the microwave and cook them at 50 percent power, for about 2 minutes, or until cheese melts.
  • Remove the nachos from microwave and serve hot, with toppings kept on the side.
  • If you want to serve nachos as the main dish, do not forget to add 1½ cups cooked shredded chicken or meat to the ziplock bag, along with cheese and spices.
 
Recipe 2
 
Ingredients
  • Avocado
  • Tortilla Chips
  • Chives
  • Jack or Cheddar Cheese, shredded
  • Green or Black Olives
  • Salsa
  • Taco Sauce
  • Sour Cream
  • Cubed Tomatoes
  • Chilies, canned or fresh
 
Instructions
  • Arrange a layer of tortilla chips on a microwave-safe plate. Now, add salsa and taco sauce on the top.
  • Sprinkle the shredded cheese on top of the chip. You can use cheddar cheese, jack cheese or a combination of the two, for the purpose.
  • Place the plate in the microwave, turn the heat to high and let the chips sit there for 45 seconds, or until the cheese gets melted.
  • Bring the plate out of the oven and top with cubed tomato, sliced avocado, chopped chives, diced black olives and canned or fresh chilies.

How To Make Tacos


Taco Recipes
 
Tortilla Tacos
 
Ingredients
  • 2 cups Beef (shredded)
  • 12 Corn Tortillas
  • 1/2 cup Corn or Canola Oil (if soft Tacos aren’t fried)
  • 2 cups Chihuahua or Jack Cheese (grated)
  • 1 Tomato (diced)
  • 1 bunch Green Onions (chopped)
  • 1/2 head Lettuce or Cabbage (shredded)
  • 1 cup Salsa Mexicana and/or Salsa Verde
 
Method
  • If the tacos are to be fried, heat some oil in a pan and cook tortillas lightly on one side. Turn and fry lightly on the other side as well.
  • Bend the tortilla in half before it becomes crisp and. Now, hold it steady and crisp the folded end.
  • Remove the tortillas from oil and drain on paper towel. Repeat the procedure with the rest 11 tortillas as well.
  • Heat the beef until it starts steaming and place one to two tablespoons of it as the filling inside a taco shell. 
  • Add shredded lettuce, onions, tomatoes and top with cheese. Repeat for all tacos. Now, serve immediately. 
  • For soft tacos, heat tortillas in the oven or microwave until hot and bendable.
  • Fold and fill in the same way as fried tacos. If your tacos seem inclined to fall apart, use two tortillas to double the strength.
  • Serve immediately.
 
Hard Shell Tacos In Buffet Style
 
Ingredients
  • 1 pack Hamburger Meat
  • 1 pack Hard-shell Tacos
  • 2 cups Cheddar Cheese (grated)
  • 1 Tomato (diced)
  • 1 bunch Green Onions (chopped)
  • 1/2 head Lettuce (shredded)
  • 1 container Salsa
  • 1 Guacamole
  • 1 can Black Olives (sliced)
  • Sour Cream
  • 1 pack Taco Seasoning Mix
 
Method
  • Put hamburger meat in a pan and cook it thoroughly. Then, drain the released fat into a metal container.
  • Now, add a cup of water and taco seasoning mix to the pan and let it simmer for a few minutes.
  • Heat up taco shells in the oven, on low temperature. They are to be used while serving.
  • Now, all you need to do is pull taco shells from oven and put them on a plate.
  • Take out the seasoning mixture in a bowl. Put lettuce, cheddar cheese, onions, tomatoes, and olives into separate bowls.
  • Arrange all the bowls on the table, along with containers of salsa/sour cream and guacamole.
  • Let everyone dish up the tacos the way they want and enjoy!
 
Some Useful Tips
  • Use corn tortillas instead of wheat tortillas, while making tacos, as the former taste better.
  • Tacos with potato tots or pieces of potatoes in them can be a good option to explore.
  • Use a variety of ingredients for taco filling, according to everyone’s taste. You might like one variety, while others may have a different choice
  • Don’t use stored tortillas for making tacos. Whenever you plan to make tacos, get fresh corn tortillas from the market, for that exquisite taste.

How To Make Vegetable Biryani


Vegetable Biryani Recipe
 
Ingredients:
  • 2 cups Basmati Rice
  • ½ cup Cauliflower (small headed)
  • ½ cup French Beans
  • 150 gms Green Peas
  • ½-cup Potatoes
  • 3 Finely Sliced Onion
  • 2 Finely Sliced Green Chillies
  • Ginger - garlic paste 1 tbsp.
  • Cloves 3-4
  • Cinnamon 1 piece
  • Cardamom 3-4
  • Bay leaf 2
  • 1 tsp Red Chilli Powder
  • Cumin Seeds/powder
  • 4 Cloves
  • 1/2 tsp Black Pepper Powder
  • 4 Tomato (finely chopped)
  • 1/2 cup Yogurt
  • 4 tbsp Vegetable Oil
  • 1/2 tsp Mustard Seeds
  • 1 cup Dry Fruits (cashew nuts, pistachios, raisins)
 
Procedure 
  • The basmati rice, which you have taken, should be long grained and flavored. Wash the basmati rice well before cooking and leave it for two to three hours soaked. Now put the rice in 4 cups water and add a little salt and 3 teaspoon of dry fruits to it and cook it in cooker or microwave it.
  • Now you need to fry all the chopped vegetables separately. Sauté the vegetables in oil and fry them.
  • Now, heat 2-tablespoon oil in the pan. Add the green chilies, cinnamon, cloves, cumin, and mustard seeds and other spices according to your taste, to it. Now you can add the chopped onion to it and fry it until it turns golden.
  • After it had turned golden add red chilli powder and ginger-garlic paste and stir it for some time. Now add finely cut tomatoes and fry until cooked properly.
  • Blend the yogurt in the mixer to make it thinner and add it to the spices and stir for some time. You can add all the fried vegetables.
  • You can add the rice to it however stir them very lightly to keep the rice from breaking. Cook until all the condiments and spices have blended to the rice. It would take a little less than five minutes.
  • You can garnish the biriyani with dry fruits and cilantro leaves and serve it with chutney and raita.

Homemade Ice Cream


Chocolate Velvet Ice Cream
 
Ingredients
  • 2/3 cup White Sugar
  • 1/3 cup Unsweetened Cocoa Powder
  • 3 Egg Yolks, beaten
  • 2 2/3 cups Heavy Cream
  • 1/3 cup Semisweet Chocolate Chips 
Instructions
  • The first step would be to stir sugar and cocoa in a large bowl. Now, add egg yolks and blend the mixture in an electric mixer.
  • Add cream in small amounts and beat well after every addition.
  • Now, chill the mixture in the refrigerator.
  • In the meantime, grate chocolate chips in blender or food processor. You can even use a rotary grater for the purpose.
  • Grate the chocolate chips until the mixture has turned into a fine texture.
  • Add the grated chocolate chips into the cream mixture and freeze in a canister of ice cream maker.
  • The delicious and mouthwatering chocolate velvet ice cream is ready to be gorged upon!! 
 Vanilla Ice Cream
 
Ingredients
  • 2 large Eggs
  • 1/2 cup Sugar
  • A pinch of Salt
  • 1½ cups Whole Milk
  • 1 cup Light Cream
  • 2 tsp Vanilla
 
Instructions
  • The first step would be to break eggs in a medium sized bowl. Add sugar to it and whisk the eggs, until the eggs turn frothy and lemon yellow.
  • Now, add salt to the egg mixture and combine it well. Keep it aside for sometime.
  • In a medium saucepan, heat the milk and just when it starts to simmer, remove from the heat.
  • Slowly add milk to the egg mixture, a little at a time, and whisk constantly, until all the milk has been added.
  • Now, pour the egg-milk mixture back into the pan and cook over medium-low heat, stirring it constantly.
  • Whisk until the mixture forms a thick coat on a wooden spoon. This would take about 7 to 10 minutes.
  • Remove the mixture from heat and strain it into a bowl. Allow it to cool.
  • Stir the cream and vanilla andrefrigerate the mixture until it gets cold.
  • Now, freeze it into an ice cream maker, according to manufacturer's directions.
  •  The tempting, finger licking vanilla ice cream is ready to take pleasure in!!
 
 Cherry Ice Cream
 
Ingredients
  • 1/4 cup Cherry Juice, concentrated
  • 1/2 cup Fat Free Milk
  • 1 cup Vanilla Low-Fat Yogurt
  • 1 cup Heavy Cream
  • 1/2 cup White Sugar
  • 1 pinch Salt
  • 1 cup Frozen Dark Sweet Cherries
  • 2 tsp Almond Extract
 
Instructions
  • In a large bowl, mix cherry juice, milk, yogurt and heavy cream. Now, blend the mixture until it turns into a fine texture.
  • Now, add the sugar, salt, cherries and almond extract. Puree them until small bits of cherries remain.
  • Pour this creamy mixture into 1½ quart ice cream maker and freeze according to manufacturer's directions.
  • The yummy cherry ice cream is ready to savor!

How To Cook Lobster


Different Ways Of Cooking Lobster
 
Boiling
 
  • Take a large pot and fill it with water. Make sure there is enough water to cover the lobster completely.
  • Put 2 tbsp of sea salt for every 2 liters of water added to the pot.
  • Once the water boils, take the live lobster from behind the claws and drop it headfirst into the boiling water.
  • Cover the pot with a lid. Once the water comes to a second boil, start keeping a track of the cooking time.
  • For the first lb of weight, you need to boil the lobster for 10 minutes. For every extra pound, add 3 minutes to the cooking time. For instance, while a 2 lb lobster gets done in 13 minutes, a 3 lb lobster would take about 16 minutes. 
  • Once the lobster has been cooked, drain the water and serve hot.
 
Steaming
 
  • For steaming a lobster, take a large pot and place a steaming rack on the bottom. This is basically done to hold the lobster.
  • Pour about 2 inches of water into the pot and add about a tbsp of sea salt.
  • Now, cover the pot and bring the water to boil. Once the water starts boiling, place the lobster on the rack and cover the pot.
  • Bring the water to a boil once again.
  • Once the water has boiled, you need to start keeping a track of the cooking time.
  • For the first lb of weight, steam the lobster for about 14 minutes. Thereafter, cook an extra 3 minutes for every lb of weight. For instance, a 2 lb lobster will cook in 17 minutes and a 3 lb in 20 minutes.
  • Once cooked, drain the water from the lobster and serve the yummy delight while it's still hot.
 
Grilling
 
  • Fill a large pot with water and add sea salt to it. For every 2 liters of water, put 2 tbsp of sea salt.
  • Once the water comes to a boil, hold the lobster from behind its claws and drop it headfirst into the boiling water.
  • Now, allow the water to boil for the second time.
  • Once the water has boiled, time the lobster to boil for further 5 minutes.
  • Now, remove the lobster from the pot and place it on its back.
  • In the meanwhile, pre-heat the grill at about medium to hot.
  • Using a sharp knife, cut the lobster down the middle. Remove the black vein that runs down the tail, the green tomalley and the sand sac, which is located in the head area behind the eyes.
  • Apply melted butter and lemon juice on the lobster meat and place it over the preheated grill, shell-side down, for around 8-10 minutes, until it is thoroughly cooked.
  • Serve the dish hot.

Aloe Vera Recipes


Aloe Vera Chicken Soup
 
Ingredients
  • Fine Aloe Vera Leaves
  • 1 Chicken (chopped into chunks)
  • 2 dozen Peppercorns ( crushed)
  • 5 Red Dates
  • 2 liters Water
  • Salt (according to taste)
Method
  • Wash the Aloe Vera leaves and split their skin apart. Then, cut the leaves into a few slices.
  • Mix chicken, crushed peppercorns, red dates and water. Double boil this mixture for about 2 hrs.
  • Once the mixture has boiled properly, add Aloe Vera slices and continue boiling for another half an hour
  • Add salt according to taste and your hot Aloe Vera soup is ready.
 
Poached Aloe Recipe
 
Ingredients
  • 2 large Aloe Leaves (peeled and cubed)
  • 1 cup Sugar
  • 1 Lime (juice)
Method
  • Chop the aloe into small cubes.
  • Put sugar and lime juice in a saucepan and add aloe cubes to it.
  • Cook the mixture over low heat, until the liquid thickens and the cubes display the texture of hardened grapes.
  • Allow it to cool and serve over plain yoghurt.
 
Strawberry-Honey Aloe Smoothie
 
Ingredients
  • 1 pound Strawberries (frozen or fresh)
  • 1/2 Lemon (juiced(
  • 1/2 cup Ginger Tea
  • 2 tbsp Honey
  • 8 tbsp Aloe Vera Gel
Method
  • Cut the strawberries into half and set them aside.
  • Now, put lemon juice, ginger tea, strawberries and Aloe Vera gel in the blending jar and blend until smooth.
  • You can also add ice cream and yoghurt in the mixture and whip it for some time to make it creamier.
  • Your strawberry-honey aloe smoothie is ready!!
 
Aloe Vera Salad Dressing
 
Ingredients
  • 1 cup Favorite Dressing (Italian, ranch, oil & vinegar, etc)
  • 2 tbsp Whole Leaf Aloe Vera Juice Concentrate
  • 1 tsp Cod Liver Oil
  • 1 tsp Lecithin granules
  • 1 tsp Nutritional Yeast Flakes
 Method
  • First of all, prepare your favorite salad dressing and keep it aside.
  • Take a bowl and put the Aloe Vera juice concentrate in it, along with cod liver oil. Mix well.
  • Now, add lecithin granules and nutritional yeast flakes to the bowl and stir thoroughly.
  • Add the dressing to salads, vegetables, soups, etc. Keep the leftover dressing in the fridge, where it would keep for the next 7-10 days.

How To Make Tomato Sauce


Tomato Sauce Recipes
 
Recipe 1
 
Ingredients
  • 2 kg Tomatoes
  • 2 cups Sugar
  • 1/2 tsp Red Chili Powder
  • 4 Garlic Flakes
  • 2 tsp Ginger
  • Salt to taste
 
Method
 
  • Begin by peeling the tomatoes and cutting them into pieces.
  • Chop the garlic and ginger.
  • Add ginger and garlic to the tomatoes.
  • Cook the mixture till the time it becomes smooth.
  • Add salt, sugar and red chili powder to this mixture.
  • Now, cook it for 5 more minutes and your tomato sauce is ready.
 
Recipe 2 (for chops or fish)
 
Ingredients
  • ½ can Tomatoes
  • 1 cup Water
  • 2 Cloves
  • 2 Allspice Berries
  • 2 Peppercorns
  • 1 tsp Mixed Herbs
  • 2 sprigs Parsley
  • 1 tbsp Onion (chopped)
  • 1 tbsp Butter
  • 1 tbsp Cornstarch
  • ½ tsp Salt
  • ½ tsp Pepper
 
Method
  • Take a granite saucepan and put tomato, water, spices, herbs, and parsley in the saucepan and bring to a boil.
  • Simultaneously, fry the onions in the butter, till they become yellow and then add, cornstarch to the fried onions.
  • Stir the onions into the tomato mixture and let it simmer for about 10 minutes.
  • Now, add salt and pepper and a small amount of cayenne pepper as well. The sauce is ready to be strained over boiled meat or fish.
 
Recipe 3
 
Ingredients
  • 25 Roma Tomatoes (number of tomatoes will vary with the variety used)
  • 2 cloves Garlic (peeled)
  • ½ Yellow Onion (medium-sized)
  • Extra Virgin Olive Oil.
  • Coarse Salt, to taste
  • Fresh Pepper, to taste
 
Method
  • Preheat the oven to a temperature of 375 degree F.
  • Wash the tomatoes and using a sharp knife, remove the core.
  • Slice the tomatoes into half and place them, cut side down, on a baking sheet or disposable aluminum sheet.
  • Tuck peeled garlic cloves inside the tomatoes.
  • Slice the onion into pieces and scatter them among the tomatoes.
  • Drizzle olive oil over the tomatoes and then, sprinkle salt and pepper over them.
  • Roast the tomatoes in the preheated oven for about 40 minutes or till they become brown in color.
  • Put the roasted tomatoes in a blender, in batches and blend to allow the sauce to reach the desired consistency.
  • Put the sauce in a container and store it in the freezer.

How To Make Turkey Soup


Turkey Soup Recipe
 
Recipe 1
 
Ingredients 
  • 1 Turkey Carcass
  • 4 cups Chicken Stock
  • 1/4 cup All-Purpose Flour
  • 1 Onion (chopped)
  • 1 Carrot (chopped)
  • 1 Stalk Celery (chopped)
  • 4 cups Water
  • 1 cup White Wine (dry)
  • 2 tbsp Unsalted Butter
  • 1 tbsp Vegetable Oil
  • 2 sprigs Parsley
  • 1/2 tsp Thyme
  • 1 Bay Leaf
  • 6 Peppercorns 
Instructions 
  • Cook onion, celery and carrot in butter and oil, on moderate heat. Continue to cook for 7-8 minutes or till the vegetables turn golden in color. Keep stirring.
  • Add in flour and cook for 2 minutes, while continuously stirring.
  • Stir in onion, celery and carrot in butter and oil. Bring it to a boil.
  • Then, add turkey carcass (broken in pieces), parsley, bay leaf, thyme and peppercorns.
  • Partially cover the soup and let it simmer for 1-1/2 hours.Skim any froth that rises to the surface.
  • Sieve the soup with a strainer into a heated tureen. Press hard on the solids. Your turkey soup is ready! 
Recipe 2
 
Ingredients
  • 1 1/2 cups raw Brown Rice
  • 1/2 cup dry Vegetable Broth
  • 1/4 tsp Thyme Leaf (shredded)
  • 4 pinches / 6 shakes Nutmeg
  • 4 tsp Salt
  • 2 medium Onions (chopped fine)
  • 2 large / 4 medium Sweet Potatoes (peeled & chopped)
  • 3 tbsp Dry Parsley
  • 2 packages of petite Green Garden Peas (frozen)
  • 2 large bunches of Kale, Chard (chopped fine)
  • 4 cups of Turkey Meat (chopped leftover) 
Instructions
  • Mix all the ingredients, except the left turkey meat. Cook for 1- 1 1/2 hours.
  • Add the meat only ten minutes before you remove the soup from heat. Simmer for ten minutes or until the desired consistency is reached. 
Ground Turkey Soup
 
Ingredients 
  • 32 ounces Ground Turkey
  • 1 large can Tomato Sauce
  • 32 ounces Water
  • 2 Onions (one sliced and the other diced)
  • 6 big-sized Potatoes (cubed without peeling)
  • 32 ounces Beef Stock
  • 2 large cans Tomatoes
  • 32 ounces carrots (chopped)
  • 6 Celery Stalks (with leaves)
  • Salt and pepper (as per taste) 
Instructions 
  • Fry chopped onions, celery and ground meat in a frying pan. Drain extra oil and transfer the ingredients into a stock pot.
  • Add in carrots, potato, sliced onions and ground meat. Stir it once.
  • Allow it to simmer on low heat for an hour.
  • Remove from heat and garnish with salt and pepper to serve.

Thanksgiving Soup Ideas


Turkey and Tortilla Soup
 
Ingredients
  • 3 (6-inch) Corn Tortillas (cut in strips)
  • 2 tbsp Cooking Oil
  • 1 cup Red or Green Salsa
  • 2 (14-ounce) cans Reduced Sodium Chicken Broth
  • 2 cups Turkey (cooked and cubed)
  • 1 large Zucchini (coarsely chopped)
  • Lime Wedges
  • Sour Cream
  • Cilantro 
Instructions
  • Slice the corn tortillas into long strips.
  • Take a skillet. Heat oil in it and cook the tortillas until they turn crisp.
  • Place a saucepan on medium heat and add chicken broth and salsa. Bring it to boil.
  • Now, add the turkey and zucchini and stir for a while.
  • Garnish the soup with tortillas, cilantro and lime wedges.
  • Serve hot with sour cream. 
Turkey Vegetable and Herb Dumpling Soup
 
Ingredients
  • 8 cups Turkey Broth
  • 4 cups Roasted Turkey Meat (skinless)
  • 1 (10 oz) can Diced Tomatoes
  • 1 Celery Stalk (medium)
  • 1 Carrot (medium, diced)
  • 1 Turnip (peeled, diced)
  • 1 Onion (medium, diced)
  • 4 tsp Dried Parsley (divided)
  • 1 Bay Leaf
  • 1½ cup Flour
  • 2 tsp Baking Powder
  • ¾ tsp Salt
  • ½ tsp Dried Rosemary
  • ¾ cup Milk 
Instructions
  • Place a saucepan on heat and add turkey broth, tomatoes, celery, turnip, onion and carrots.
  • Add the bay leaf and sprinkle some dried parsley.
  • Cover the saucepan with a lid and simmer on low flame, for about 6 hours.
  • Now add the turkey meat and cook the vegetable broth for another hour.
  • Mix flour, salt, milk, rosemary, parsley and baking powder in a bowl and knead to dough.
  • Form small, round-shaped dumplings and place in the saucepan.
  • Cover and cook the soup for 20 minutes, until the dumplings turn coarse. 
Pumpkin Coconut Soup
 
Ingredients
  • 1 Onion (diced)
  • 3 tbsp Vegan Margarine
  • 2 cups Vegetable Broth
  • 1 (14-ounce) can Coconut Milk
  • 1 (15-ounce) can Pumpkin
  • ½ tsp Curry
  • ½ tsp Ginger
  • Salt 
Instructions
  • Take a large saucepan and add margarine. Sauté onions in it for 5 minutes or until soft.
  • Add vegetable broth, coconut milk, pumpkin, curry, ginger and salt and stir well.
  • Reduce the flame to low and simmer the soup for 15 minutes, stirring occasionally.
  • Serve hot with a garnishing of your choice. 
Sweet Potato Ginger Soup
 
Ingredients
  • 1 tbsp Flour
  • 2 quarts Ice Water
  • 2 ½ pounds Sweet Potato
  • Boiling Water
  • ½ tsp Salt
  • 1 tsp Ginger (shredded)
  • 1 pint Milk
  • 1 pint Half And Half
  • ¼ cup Sugar
  • 1 tbsp Brandy
  • 2 tsp Mint (chopped) 
Instructions
  • Mix flour and ice water in a bowl, to form a paste.
  • Peel and cut the sweet potatoes in half.
  • Drop them in flour and water paste and keep aside for about 5 minutes.
  • Remove the potatoes from the paste and put them in boiling water pot.
  • Add salt and fresh ginger and boil the potatoes until they turn tender.
  • Remove the potatoes and retain the liquid.
  • Process the potatoes in a blender.
  • To the retained liquid, add the blended potatoes and mix to form a thick consistency.
  • Add milk, half and half, sugar and brandy and cook on low heat for about 10 minutes.
  • Serve hot after garnishing with mint.

Homemade Vegetable Soup


Mixed Vegetable Soup
Ingredients 
  • 1 leaf Cabbage
  • ½ Capsicum
  • 1 small Onion
  • 1 small Carrot
  • ¼ Tomato
  • 1 small Cauliflower
  • 1 leaf Spinach stem
  • 1 French Bean
  • 3-4 Mint leaves
  • 3-4 leaves of Coriander
  • 1 tbsp Corn flour
  • 1 tsp Oil
  • ¼ tsp Ginger (Chopped)
  • 1 pod Garlic
  • ½ tsp Red Chili
  • ½ tsp Soy Sauce
  • 1 tsp Oil
  • Salt as per taste
  • ½ tsp Sugar
  • 3 cups of Water 
Preparation
  • Chop the vegetables finely, all together.
  • Heat oil in a pan and add in all the vegetables and fry them for 5 min.
  • Add 3 cups of water and bring them to boil.
  • Mix corn flour in the remaining water and add to the boiling soup.
  • Stir continuously until the soup thickens. Add in soy sauce, salt, sugar crushed Chili and seasonings. Stir it well.
  • Serve the soup piping hot with green chili in vinegar and soy sauce. 
Potato And Leek Soup 
Ingredients
  • 4 cups of Vegetable stock
  • 4-5 organic Yukon Potatoes
  • Chives for garnish (freshly chopped)
  • 2 whole Leeks
  • 1 tsp freshly ground Nutmeg
  • Salt and Pepper to taste 
Preparation
  • Cube the potatoes and bring them to boil in the stock.
  • When the potatoes are boiled, chop the leeks and sauté them in a small amount of olive oil until they have softened and are sweet.
  • Add leeks to the boiled potatoes and cook for a few more minutes until the potatoes get soft.
  • Add nutmeg, and puree the whole mixture in a blender. Serve the soup garnished with chives and a drizzle of olive oil.
Vegetable Soup 
 
Ingredients 
  • 2 large Onions (chopped)
  • Garlic powder to taste
  • 8 stalks Celery (chopped and tops included)
  • 2 large cans of Tomatoes (mashed)
  • Lawry’s Pepper and Salt to taste
  • 16-20 oz frozen mixed Vegetables
 Preparation 
  • Combine all the 6 ingredients in 1 quart water and simmer until the celery and onion is cooked.
  • Add in vegetables and more water if desired and simmer the vegetables till they are cooked as desired. Add in more salt and pepper if required.
Chunky Italian Soup 
Ingredients
  • 1 medium Onion (chopped)
  • 1 tbsp Olive Oil
  • 2 cans of Italian Tomatoes
  • 4 cups of Water
  • 2 tsp Basil (dried)
  • 1 can of Tomato soup with Basil (undiluted)
  • 2 tsp Oregano (dried)
  • 2 cloves of Garlic (minced)
  • 16 oz Kidney Beans (rinsed and drained)
  • 1tsp Salt
  • ½ tsp freshly ground Black Pepper
  • 1 Carrot (chopped)
  • 1 Zucchini (chopped)
  • 1 tbsp Chili Powder (optional)
  • 8 oz Rotini Pasta (cooked)
  • 16 oz Italian Green Beans (drained) 
Preparation
  • Heat up olive oil over medium heat and cook onion in it until tender.
  • Stir in tomatoes, tomato soup with basil, garlic cloves, and 2 tsp of basil, dried oregano, salt, black pepper and chili powder if desired. Bring it to boil and then reduce the heat. Simmer for 30 min while stirring occasionally.
  • During the last few min when the soup is simmering, cook pasta as per the package directions and keep it aside.
  • Stir in the kidney beans, the Italian green beans, carrot and zucchini and simmer for 15 min while stirring occasionally.
  • Stir in the pasta, keep it on heat for some time and then serve hot.
Black Bean Vegetable Soup 
Ingredients
  • 8.75 oz of whole kernel Corn
  • 1 Onion (chopped)
  • 15 oz Black Beans (rinsed and drained)
  • ¼ tsp ground black Pepper
  • 1 can of Tomatoes (stewed)
  • 2 tsp Chili Powder
  • 1 clove Garlic (minced)
  • 2 Carrots (chopped)
  • 4 c. Vegetable Stock
  • 1 tsp ground Cumin
  • 1 tbsp Vegetable Soup
Preparation
  • Heat up little olive oil over medium flame and add in onion, garlic and carrot and cook until the onions get tender.
  • Put in the chili powder and cumin and let it cook for a minute. While stirring continuously, put in the stock, beans, corn and pepper, and let the mixture come to a boil.
  • Get together tomatoes and rest of the beans and puree them in a food processor and then add them to the soup.
  • Let the soup simmer for 15 min for the carrots to get tender and then serve.

Kombucha Tea Recipes


Kombucha Tea
 
Ingredients 
  • 2 l boiled Water
  • 2 Black or Green Tea bags
  • 1 cup White Sugar
  • 1 Cinnamon Tea bag
  • 1 Kombucha Culture
  • 1 cup Kombucha Fermented Brew 
Method 
  • Take boiled water in a glass bowl and add sugar to it. Stir fervently until the sugar is fully dissolved.
  • Dunk the tea bags in the bowl and allow it to steep for 15-20 minutes.
  • Remove the tea bags and allow the infusion to cool down to room temperature.
  • Now add kombucha fermented brew and kombucha culture to the decoction and seal the bowl tightly with a light muslin cloth. Keep the bowl aside. Your kombucha tea will take seven to ten days to ferment.
  • Strain the tea and store it in the refrigerator for future use. 
Honey Kombucha Tea Recipe
 
Ingredients 
  • 2 cups Kombucha Tea
  • 3 quarts Water
  • 1 cup Honey
  • ½ cup Sugar
  • 2 Black or Green Tea bags (optional) 
Method 
  • Take a small pot, pour 3 quarts of water, and boil it for five to ten minutes.
  • Remove the pot from the heat and allow the water to cool down.
  • Now add honey to the water and stir it until fully dissolved. Strain the liquid into a glass jug.
  • Add kombucha tea to the liquid, cover the mouth of the jar with a light cloth, and keep it aside to ferment. The tea should be ready in ten days.
Peach Kombucha Tea Recipe
 
Ingredients 
  • 2 Peach Tea bags
  • 3 quarts Water
  • 2 cups Kombucha Tea
  • ½ cup Sugar 
Method 
  • Take water in a sanitized pan and bring it to a boil.
  • Add sugar to the water and stir until completely dissolved. Allow the liquid to cool down to room temperature.
  • Add peach tea bags to the water and steep it for fifteen minutes. You can also use black or green tea bags as per your taste and preference.
  • Strain the tea in a glass jar, cover the mouth with a cloth, and keep it aside to ferment for seven to ten days.
  • Your peach kombucha tea is ready for consumption.

Pickled Beets Recipes


Pickled Beets
 Ingredients 
  • ¼ cup Cider Vinegar
  • 4-5 Beets
  • 1 tbsp Olive Oil
  • 1 tbsp Sugar
  • ½ tsp Mustard (Dry)
  • Salt and Pepper 
Procedure 
  • Separate the greens from beets and cut beets into uniform size which will make it easy for you to cook them.
  • Put the beets for steaming or boiling for around 30 minutes. You can insert a fork to test whether or not beets are cooked properly.
  • Once cooked, drain out the water and rinse beets in cold water. Use your fingers to remove the peels off the beets. Make sure to remove all the peels off the beets.
  • Prepare the vinegar dressing by combining together cider vinegar, sugar, olive oil and dry mustard. Whisk the ingredients together with a spoon or a fork, allowing dry mustard to emulsify the dressing.
  • Add salt and pepper according to your taste and then mix the beets and vinaigrette in a bowl leaving it to marinate for half an hour at room temperature.

Balsamic Pickled Beets 
Ingredients 
  • 1 tbsp Balsamic Vinegar
  • 8 medium sized Beets (Trimmed)
  • ¼ tsp Black Pepper (Freshly Ground)
  • ¼ tsp Salt
  • 2 tsp Olive Oil 
Procedure
  • Wrap aluminium foil around each beet and roast them in an oven at 4250 F for an hour or until fork tender.
  • Remove the beets from the oven after cooking and let them stand until cool enough to handle.
  • Use a paring knife to peel off the skin from the cooked beets. Cut each into quarter or eights depending on the size.
  • Toss the cut beets with vinegar, oil, salt and pepper. 

Chinese Pickled Beets
Ingredients
  • 2 tbsp Cornstarch
  • 3 cans Beets (Sliced)
  • 1 cup Sugar
  • 24 whole Cloves
  • 3 tbsp Catsup
  • 1 cup Vinegar
  • 1 tsp Vanilla
  • 1 ½ cup Beet Juice
  • 3 tbsp Oil
  • 1 dash Salt 
Procedure
  • Combine together all the ingredients except beets in a large shallow pan.
  • Mix well the ingredients and then add beets and beet juice into the mixture.
  • Cook the mixture over medium heat for 3 minutes, stirring it continuously until the mixture thickens. 
Pickled Beet And Onions 
Ingredients 
  • 1 cup Vinegar
  • 7 lb medium Beets
  • 2 tbsp Pickling Spices
  • 2 tsp Salt
  • 2 ½ cups Sugar
  • 2 lb medium Onions
  • 3 ½ cups White Vinegar
  • 1 ½ cups of Water 
Procedure 
  • Cut two inches from the entire beets top, leaving the root ends attached. Also peel and cut onions into ¼ slices.
  • Heat up water sufficient enough for the beets to boil. Add beet and 2 tsp of vinegar for each quarter of water used. Cover and leave it for boiling.
  • Cook beets for around 35-45 minutes and then drain out the water. Let the beets cool down, remove the skin and the root ends and then cut into ¼ inch slices.
  • Boil the remaining ingredients in a 6 quart Dutch oven. Once boiled, simmer the heat and let it cook uncovered for 10 minutes. Stir in the beets after 10 minutes and let cook for some more time.
  • Pack the cooked beets and onions in hot jars. Heat the syrup till it reaches the boiling point. Pour it over beets and onions leaving ½ inch headspace.
  • Process it for 30 minutes in boiling water bath before using.

How To Make Pickles


Onion Pickle
Ingredients
  • 1 cup Mustard Oil
  • 4 tbsp Black Mustard Seeds
  • 2 tsp Red Chili Powder
  • 1 tsp Ground Turmeric
  • 3 tbsp Vinegar
  • 2 ½ tsp Sugar
  • ½ tsp Salt
  • 3 tbsp Dry Mango Powder
  • 15-18 Green Chilies
  • 30 cloves of Garlic (Peeled)
  • 1 ½ tsp Ginger (Crushed)
  • 900 gm Onions (Sliced)
  • ½ tsp Ascorbic Acid
Method
  • Heat oil to smoking point in a pan and then set it aside to cool.
  • Now blend mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a thick paste.
  • Add this mixture to oil and stir for a minute. Now add all other ingredients.  
  • Mix everything well and store the mixture in sterilized jars covered with a film of oil.
  • Refrigerate for 3-4 weeks.
Lemon Pickle
 
Ingredients
  • 1 kg Lemons
  • 240 gms Salt
  • ½ litre Mustard Oil
  • 2 big pieces Asafetida
  • 4 tsp Red Chili Pepper
  • ½ kg Ginger
  • 30 grams Mustard seeds
  • 120 grams Whole Fresh Red Chillies
  • 60 grams Fenugreek Seeds
  • 1 cup Lemon Juice
  • 1 tbsp Salt, for lime juice
Method
  • Wash the lemons and dry them with a cloth.
  • Make 4 slits in each lemon and pack the salt inside. Also rub a little salt outside till the skin is tender.
  • Heat oil in a pan till smoky and remove from the fire
  • Add asafetida to the oil and crush it with a spoon when it swells up and place the pan back on flame.
  • Add chilli powder and stir till red colour appears.
  • Remove the pan from fire and add mustard seeds while stirring constantly.
  • Place the pan back on flame and stir in lemons, fresh red chillies and ginger and cook until a little tender.
  • Roast Fenugreek seeds and powder them.
  • Mix fenugreek powder and lemon juice mixed with one tablespoon salt and cook for 5 minutes.
  • Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.
Sweet Mango Pickle
 
Ingredients
  • 675 gms Green Mangoes
  • 575 gms Sugar
  • 2 tsp Salt
  • 1 tbsp White Cumin Seeds
  • 2 tsp Brown Cardamom Seeds
  • 1 tbsp Poppy Seeds
  • 1 tsp Red Chili Powder
Method
  • Peel and grate the mangoes in a large bowl and make sure the flesh is about 450gms.
  • Mix sugar and salt well in the bowl.
  • Roast cumin seeds, cardamom seeds and poppy seeds and stir in chili powder when done.
  • Mix the above seed mixture with the sweetened mango.
  • Place the pickle into a sterilized jar, cover with a clean cloth and leave out in the sun or in warm, light place for about a week.
  • Shake the jar at least once a day and refrigerate only when the pickle is 3 weeks old.

Fajita Seasoning Recipe


Super Fajita Marinade
 
Ingredients
  • 3 Limes (juiced)
  • 2 Green Onions (chopped)
  • 3 cloves Garlic (minced)
  • 3 tbsp fresh Cilantro (chopped)
  • 2 tbsp Vegetable Oil
  • ½ tsp Red Pepper Flakes
  • ¼ tsp ground Coriander
  • ¼ tsp ground Anise Seed (optional)
Instructions
  • Mix together lime juice, green onions, garlic, cilantro, vegetable oil, red pepper flakes, coriander and anise seed in a medium mixing bowl. Whisk all the ingredients to blend them well.
  • Pour this seasoning over your desired meat and mix to coat evenly.
  • Cover the bowl and set it aside for about 12 to 24 hours for marinating.
  • Thereafter, cook as per your choice.
Chicken Fajita Seasoning
 
Ingredients
  • ¼ cup Beer
  • 1/3 cup fresh Lime Juice
  • 1 tbsp Olive Oil
  • 2 cloves Garlic (minced)
  • 1 tbsp Brown Sugar
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Cilantro (chopped)
  • ½ tsp Cumin (ground)
  • Salt (to taste)
Instructions
  • Take a large mixing bowl and combine together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin and salt. Stir all the contents nicely.
  • Transfer the marinade into a resealable plastic bag and add 1½ pounds of chicken breasts.
  • Mix the bag well until the chicken is evenly coated.
  • Set the marinade in the refrigerator for about 1 to 3 hours before cooking.
Authentic Seasoning
 
Ingredients
  • 1 tbsp Worcestershire Sauce
  • ¼ cup Lemon Juice
  • 2 Garlic Cloves (crushed)
  • 2 tsp Brown Sugar
  • ½ tsp Oregano
  • ½ tsp Cumin (ground)
  • ½ cup Water
  • 1/8 tsp Liquid Smoke
  • Dash of Tabasco
Instructions
  • Take a medium glass bowl and place all the above listed ingredients.
  • Mix well to evenly blend all the contents.
  • Refrigerate the marinade for at least hour prior cooking.
Tangy Fajita Marinade
 
Ingredients
  • 1 cup Pineapple Juice
  • ½ cup Soy Sauce
  • 2 tbsp fresh Lime Juice
  • 1 tsp Cumin (ground)
  • ½ tsp Garlic (minced)
Instructions
  • Take a small bowl and combine all the ingredients mentioned above.
  • Using a whisk, mix the contents evenly. 
  • Add in about 2 pounds of meat into the marinade and refrigerate for at least 4 hours before cooking.

Cold Appetizers Recipes


Egg Salad
 
Ingredients:
  • 2-3 Egg/Egg White
  • 2 Spring Onions
  • 1 Yellow Bell Pepper (Capsicum)
  • Few Lettuce Leaves
  • 2 tsp Pepper Powder
  • 1 tsp Vinegar
  • 2 tsp Oregano
  • 1 tsp Olive Oil
  • Salt to taste
Method
  • Boil the eggs. Let them cool down, peel and then chop them into pieces. Keep aside.
  • Chop the vegetables finely.
  • In a bowl, mix salt, pepper, oregano, vinegar and olive oil.
  • Add it to the bowl containing chopped vegetables. Place chopped eggs into it. Mix gently.
  • Serve.
Fruit Appetizers
 
Ingredients
  • 2 cups Mixed Fruit (seasonal fruits or any)
  • Few fresh Mint Leaves
Method
  • Crush the mint leaves into a bowl containing the mixed fruits. Keep a few leaves aside.
  • Stir the mixture and keep it chilled in the refrigerator.
  • While serving, put into bowls with a sprig of mint on the top.
Peanut Butter & Banana Wraps
 
Ingredients
  • 1 cup Peanut Butter
  • 1 cup Honey
  • 4 Tortilla Wraps (whole wheat)
  • 2 Bananas (sliced)
Method
  • On each tortilla, spread the peanut butter evenly.
  • Next, spread honey. Each tortilla must contain enough honey to make the dish sweet.
  • Place slices of banana on the top of the honey and peanut butter.
  • Roll tightly and secure with a toothpick.
Strawberry Dip
 
Ingredients
  • 1 cup Strawberries (cut into pieces)
  • 1 cup Plain Yogurt
  • 3 tbsp Strawberry Cream Cheese
  • 1 cup Castor Sugar
Method
  • In a bowl, blend together the yogurt, cheese and sugar till the mixture becomes smooth.
  • Add strawberries and keep stirring till the mixture seems consistent.
  • Keep chilled.
  • Serve with ginger cookies or vanilla wafers.
Salsa Fresca
 
Ingredients
  • 1 cup Red or White Onion (chopped)
  • 4 -5 Tomatoes (medium sized)
  • 2 Roasted Jalapenos (chopped)
  • 3 tbsp Cilantro (chopped)
  • 1 cup Lime Juice
  • 1 tsp Salt
  • 1 tsp Garlic Paste
Method
  • Mix all the above in a large glass bowl.
  • Lightly stir the mixture without mashing the contents too much.
  • Cover with a cling film and place in the refrigerator for about 30min.
  • Serve chilled with bread or crackers.  

Monday, August 22, 2011

How To Boil Lobster


Recipe For Boiling Lobsters 
  • Pour enough water in a large stockpot to cover the lobster.
  • Keep the water for boiling, on high heat.
  • Add salt (to taste) and lemon juice (extracted from 3 to 4 lemons).
  • Place the lobster, with its head first, into the boiling water.
  • Continue boiling the water and reduce the heat to medium.
  • Cover the stockpot and cook for 5 minutes, for the first pound.
  • Cook for an additional 3 minutes for each additional pound.
  • Ensure that the lobster does not overcook. When cooked, remove it immediately from the water and drain on paper towels.
  • Your lobster is done when an antennae or a small walking leg comes off easily on pulling.
  • Twist off and remove each large claw, while leaving the claw joints intact.
  • Using a nutcracker or mallet, crack the claw shell.
  • Hold the body of the lobster in a clean kitchen towel and twist off the tail with your hands.
  • Remove the tail shell of the lobster with your fingers and separate the meat from the shell.
  • The meat inside the lobster will be firm, white and opaque. 
Tips 
  • While boiling water, you can add vinegar, white wine or beer, if desired.
  • Refrigerate the lobsters until just before you add them to the boiling water.
  • Select hard shells lobsters, as they have more meat in them.
  • The lobster shells turn red when it is completely cooked.
  • When the lobster is completely boiled, it makes a high-pitched sound like that of crying, which is actually the gas being released from under its shell.
  • Serve the lobster hot with melted butter.

Nutritious Nut Cake Recipes


Given here are three healthy nut cake recipes.
 
Nut Cake
  • 1/2 cup wheat germ
  • 2 cups whole-wheat flour
  • 1 cup dark brown sugar
  • 4 tbsp poppy seeds
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 2 tbsp lecithin granules
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup walnuts
  • 1/4 cup natural sesame seeds 
Method
  • Preheat oven to 350 degrees F.
  • Mix all the dry ingredients together in a bowl.
  • To the mixture add the egg, milk and oil.
  • Stir it well till all of the ingredients are mixed well.
  • Take a square pan, grease it well using butter. Pour the mixture into the pan.
  • Bake it for 50 minutes or until the toothpick comes out clean. 
Date Nut Dish Recipe
Ingredients
  • 2 eggs
  • 1 tsp granulated sugar
  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup coarsely chopped walnuts
  • 1 cup chopped dates 
Method
  • Beat the eggs until fluffy.
  • Stir in sugar.
  • Sift the flour and baking powder together and then stir it slowly into the egg mixture.
  • Beat it well.
  • Slowly add the walnuts and dates into the mixture.
  • Pour the mixture into a greased baking tin.
  • Bake at 350 degrees for 20 to 30 F minutes until the cake is colored brown.
 
Heart Healthy Apple Coffee Cake Recipe
 
Ingredients
  • Nonstick spray coating
  • 2/3 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups peeled, cored, and finely chopped tart apple
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 3/4 cup granulated sugar
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup applesauce
  • 1/4 cup brown sugar
  • 1 tbsp all-purpose flour
  • 1 tbsp whole wheat flour
  • 1/2 tsp ground cinnamon
  • 1 tbsp margarine
  • 1/4 cup chopped walnuts or pecans
Method
  • In a bowl combine all-purpose flour, wheat flour, baking soda, cinnamon, and salt. Keep it aside.
  • In another bowl, mix the eggs and the chopped apple. Slowly stir in the granulated sugar, nuts and apple sauce.
  • Add the flour mixture into it. Stir it well until all the ingredients are mixed well.
  • Bake it at 350 degrees F in oven for 30 to 35 minutes or until the toothpick inserted in the middle comes out clean.