tag:blogger.com,1999:blog-89202738519072572412024-03-21T02:36:28.747-07:00RECIPESEthnic Indian DishesUnknownnoreply@blogger.comBlogger308125tag:blogger.com,1999:blog-8920273851907257241.post-29990225329619899502017-01-11T16:54:00.002-08:002017-01-11T18:09:02.055-08:00Dosa / Idli batter using Mixie<div dir="ltr" style="text-align: left;" trbidi="on">
Hi friends....<br />
This is a recipe for a basic batter that works great for Dosas and Idlis. Idli and dosa are like the staple food of South India.Its also a personal family favorite of ours.So I thought I'll share this recipe that I've been using for year.Its tried and tested 😉.I guarantee you that you can get really soft spongey Idlis from this.The dosas I get however is more like the traditional kal dosa, you know the thicker variety.I am just not able to get those paper thin crispy dosas from this recipe.But this is the same recipe that my mom uses and her dosas are the perfect restaurant style ghee roast.I don't know if its the variety of rice I use or the mixer I use or may be its just me😒.Like I said we can use this to make idlis and dosas but the trick is to make idlis only the first two days.Then it is better to make dosas from the remaining batter.You can make idlis but we get softer idlis the first time.<br />
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I make this in a mixie since I don't have a stone grinder.Hence its a smaller serving size.It makes around 30-35 dosas/idlis.<br />
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<b>Ingredients</b><br />
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<ul style="text-align: left;">
<li>Idli rice 4 1/2 cups</li>
<li>Urad Dal (whole) 1 1/4 cup</li>
<li>Fenugreek 1/4th of teaspoon</li>
<li>Water as required</li>
<li>Salt to taste</li>
</ul>
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<ol style="text-align: left;">
<li>Wash the dal and rice separately.I wash it three times.Its not a magic number.Its just that by the time you wash it three times you'll get rid of just enough starch.</li>
<li>Soak the rice and dal overnight or atleast 8 hours.</li>
<li>Grind the dal first with enough water.i.e the water level should be about 1 inch or more than the urad dal.Make sure that the dal is ground very smooth.There should be no grains.Also it should be fluffy..That is the secret for getting super soft idlis. Transfer it to a deep container.</li>
<li>Next grind the rice in batches to make sure that you do not overload your mixie jar.We need lesser water to grind rice compared to that of the dal.i.e just 1/2 to 1 inch higher than level of rice.</li>
<li>Now pour the rice batter over the dal batter,add salt and mix thoroughly.Let it ferment for 8 to 10 hours.Make sure there is enough room left in the container or vessel to accomodate the risen batter.</li>
<li>You can store the fermented batter in the refrigerator for upto two weeks.You can also ferment the batter in batches.Just keep the remaining fresh batter in the refrigerator.</li>
<li>When making idlis see to it that the batter is at room temperature.Otherwise idlis may turn out to be hard.</li>
</ol>
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Enjoy hot idlis and dosas with chutney ,sambar, podi or any side of your choice !!!!!😀</div>
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Annhttp://www.blogger.com/profile/08988937536599359996noreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-41574700394682703272011-10-11T20:40:00.001-07:002017-08-29T17:51:20.429-07:00Healthy snacks for kids<span class="Apple-style-span" style="background-color: white; font-family: "arial";"><span id="advenueINTEXT" name="advenueINTEXT"></span></span><br />
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<span style="font-size: 10pt;">Their major meals are eaten out of their homes. If children eat better they concentrate better, work without feeling fatigue and their immunity and percentile rates improve. Once <a href="http://timesofindia.indiatimes.com/topic/food" style="color: #336797; font-family: georgia; font-size: 15px; line-height: 20px; text-decoration: none;">food</a> improves, children feel better, less irritable and less tensed, so it's very important to plan healthy meals for their tiffin and snack boxes. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Snack tips: </span><br />
<span style="font-size: 10pt;">Unfortunately, lots of parents use breads and biscuits which are nutrient robbers in snack boxes. Our children become sick because of an explosion of empty nutrient food and empty calories due to white flour, chemicals and sugar. The breads and biscuits available in the market are 50 per cent white flour, sugar, extra salt, artificial colours and emulsifiers are added. </span><br />
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<span style="font-size: 10pt;">Given their way children would love to grow up on a diet of bread, biscuits and junk food which are addictive. So let's make junk healthy. </span><br />
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<span style="font-size: 10pt;">Eat foods which are as close to the natural state, which promote growth, immunity and energy. </span><br />
<br />
<span style="font-size: 10pt;">Here are some interesting recipes: </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Protein Pancakes </span><br />
<span style="font-size: 10pt; font-weight: bold;">Ingredients: </span><span style="font-size: 10pt;">One teacup </span><span style="font-size: 10pt; font-style: italic;">moong dal </span><span style="font-size: 10pt;">; 200 gms white gourd; three green chillies; three tbsp fresh low fat yogurt; a pinch of asafoetida; salt to taste; two tomatoes, chopped; two finely chopped green chillies; two to three tbsp chopped coriander; salt to taste (rock salt); one tsp extra virgin oil. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Method: </span><span style="font-size: 10pt;">For the batter, soak the dal for three to four hours. Grind the soaked </span><span style="font-size: 10pt; font-style: italic;">dal </span><span style="font-size: 10pt;">with green chillies and yogurt. </span><br />
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<span style="font-size: 10pt;">Add asafoetida and salt, mix well. To proceed, heat a non- stick tawa and spread a little moong dal mixture and oil on it. Then, spread a little stuffing and smear a oil on the sides. Turn upside down and cook again for a few minutes. </span><br />
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<span style="font-size: 10pt;">Repeat with the remaining mixture and stuffing. </span><br />
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<span style="font-size: 10pt;">Serve hot with mint chutney or sweet chutney. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Hot tip: </span><span style="font-size: 10pt;">The batter can be prepared the day before and the pancakes can be made fresh in the morning. It is a complete meal as it contains all food groups. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Spinach </span><span style="font-size: 10pt; font-style: italic; font-weight: bold;">tikki </span><span style="font-size: 10pt; font-weight: bold;">with vegetables </span><br />
<span style="font-size: 10pt; font-weight: bold;">Ingredients: </span><span style="font-size: 10pt;">One bunch spinach shredded; half grated white radish; one grated carrot; two boiled potatoes; salt to taste; one-two tsp green chilli and ginger paste; quarter cup crushed peanuts. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Method: </span><span style="font-size: 10pt;">Grate carrot, radish and boiled potatoes. Mix them with all other ingredients. Make small</span><span style="font-size: 10pt; font-style: italic;">tikkies </span><span style="font-size: 10pt;">from that mixture. On each </span><span style="font-size: 10pt; font-style: italic;">tikki </span><span style="font-size: 10pt;">add chopped tomatoes, both chutneys and serve. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Hot tip: </span><span style="font-size: 10pt;">The potatoes can be boiled one day before and the vegetables can be cut and kept in the fridge. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Potato Pizza </span><br />
<span style="font-size: 10pt; font-weight: bold;">Ingredients: </span><span style="font-size: 10pt;">250 gms potatoes; 100 gms tomatoes; one capsicum; quarter cup boiled yellow corn; one chopped onion; two-three olives; some mushrooms. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Method: </span><span style="font-size: 10pt;">Boil and mash potatoes. Add salt to taste. Make tomato puree. Add salt to taste. Make small flat pancakes from the boiled and mashed potatoes. Decorate it with capsicum, corn, onions, olives and mushrooms, grate paneer on top. Bake in an oven at 400 degree celsius for 15 minutes. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Hot Tip: </span><span style="font-size: 10pt;">Puree and potatoes can be made before hand. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Masala Idli </span><br />
<span style="font-size: 10pt; font-weight: bold;">Ingredients: </span><span style="font-size: 10pt;">6-7 </span><span style="font-size: 10pt; font-style: italic;">idlis </span><span style="font-size: 10pt;">; one tomato finely chopped; one cup capsicum finely chopped; one onion finely chopped; one tablespoon </span><span style="font-size: 10pt; font-style: italic;">pav bhaji masala </span><span style="font-size: 10pt;">; salt to taste; one teaspoon chili powder; handful of chopped coriander leaves; one tsp olive oil. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Method: </span><span style="font-size: 10pt;">Cut each </span><span style="font-size: 10pt; font-style: italic;">idli </span><span style="font-size: 10pt;">into four pieces. Saute all the vegetables in oil. Add the </span><span style="font-size: 10pt; font-style: italic;">masala </span><span style="font-size: 10pt;">, </span><span style="font-size: 10pt; font-style: italic;">idli </span><span style="font-size: 10pt;">and coriander, mix well and serve hot. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Hot tip: </span><span style="font-size: 10pt;">Batter can be made the day before. </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Paneer wrap </span><br />
<span style="font-size: 10pt; font-weight: bold;">Ingredients: </span><span style="font-size: 10pt;">100 gms grated paneer; 100 gms boiled French beans and carrots; one cup chopped coriander; one chopped onion; one tsp jeera; juice of one lemon; half tsp red pepperika; one tsp extra virgin oil; 100 gms whole wheat flour </span><br />
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<span style="font-size: 10pt; font-weight: bold;">Method: </span><span style="font-size: 10pt;">Make four </span><span style="font-size: 10pt; font-style: italic;">rotis </span><span style="font-size: 10pt;">from the whole wheat </span><span style="font-size: 10pt; font-style: italic;">atta </span><span style="font-size: 10pt;">. Grate the </span><span style="font-size: 10pt; font-style: italic;">paneer </span><span style="font-size: 10pt;">and add all the ingredients to it beside oil. Saute it in oil and place it on the </span><span style="font-size: 10pt; font-style: italic;">roti </span><span style="font-size: 10pt;">and roll it. Have it with green chutney or salsa. The dough can be prepared the day before. All the ingredients can be chopped the day before. </span><br />
<span style="font-size: 10pt;">Remember to always make food fun for children. My definition of fun is fresh, unprocessed and natural.</span></div>
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<span style="font-size: 10pt;"><br /></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-55558365374507654562011-10-09T03:07:00.000-07:002011-10-09T03:07:51.203-07:00Prawn pickles recipe<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; line-height: 21px;">It is very easy to make prawn pickle since they require only some mixing of masala and heating. Well, for making this pickle we have to choose small size prawns because large prawn won't take up the masala soon and it will not taste good also.<br /><br />1) Now add 1 ½ tbps of oil in a pan and add the prawns in it. Don't dump too much prawn in the pan since this prawn will bring out water vapor on heating.<br />2) Sauté the prawn for few minutes and add ginger- garlic paste which you have to cook for a minute and mix with the prawns properly.<br />3) Now switch off the flame and remove the content.<br />4) For the tempering add 2-3 tbps of oil in the same pan, add the following things inorder: read chilies of 2-3 pcs, mustard seeds, cumin seeds, turmeric powder (a pinch), and curry leaves (chopped nicely).<br />5) Last part of making the pickle: put the fried prawns in a bowl (check for zero moisture in the left out oil which shows whether you have cooked the prawns properly or not).<br />6) Add lemon juice, half cup of red chilly powder, one tbps of roasted coriander powder, roasted coconut powder, garam masala, one tbsp of salt and mix the content well.<br />7) Now add the tempering and finish the dish by through mixing. The pickle can be used after 6 hours, so that masala enters the prawn and gives more flavors.<br />8) Inorder to make roasted coconut powder, you have to take some shredded coconut and fry them pan. After that, grind it into powder. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-25391107409181052772011-10-08T20:46:00.001-07:002011-10-08T20:46:54.659-07:00Indian food which prevents obesity<span class="Apple-style-span" style="background-color: white; color: #3f3f3f; font-family: Georgia; font-size: 14px; line-height: 18px;"></span><br />
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-style: italic; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">You don't have to acquire a taste for olive oil, seaweed or soya to maintain a low-fat, healthy diet. Indian cuisine can be healthy too, if it's cooked with oil and ingredients that take care of your heart and health.</span></div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Ayurveda suggests you include all tastes — sweet, sour, salty, pungent, bitter and astringent — in at least one meal each day, to help balance unnatural cravings. Here are 12 foods that can help you lose weight and gain health:</div>
<span class="Apple-style-span" style="background-color: white; color: #3f3f3f; font-family: Georgia; font-size: 14px; line-height: 18px;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Turmeric</span> : Curcumin, the active component of turmeric, is an object of research owing to its properties that suggest they may help to turn off certain genes that cause scarring and enlargement of the heart. Regular intake may help reduce low-density lipoprotein (LDL) or bad cholesterol and high blood pressure, increase blood circulation and prevent blood clotting, helping to prevent heart attack.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cardamom</span> : This is a thermogenic herb that increases metabolism and helps burn body fat. Cardamom is considered one of the best digestive aids and is believed to soothe the digestive system and help the body process other foods more efficiently.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Chillies</span> : Foods containing chillies are said to be as foods that burn fat. Chillies contain capsaicin that helps in increasing the metabolism. Capsaicin is a thermogenic food, so it causes the body to burn calories for 20 minutes after you eat the chillies.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Curry leaves</span> : Incorporating curry leaves into your daily diet can help you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. If you are overweight, incorporate eight to 10 curry leaves into your diet daily. Chop them finely and mix them into a drink, or sprinkle them over a meal.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Garlic</span> : An effective fat-burning food, garlic contains the sulphur compound allicin which has anti-bacterial effects and helps reduce cholesterol and unhealthy fats.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mustard oil</span> : This has low saturated fat compared to other cooking oils. It has fatty acid, oleic acid, erucic acid and linoleic acid. It contains antioxidants, essential vitamins and reduces cholesterol, which is good for the heart.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cabbage</span> : Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Moong dal</span> : The bean sprouts are rich in Vitamin A, B, C and E and many minerals, such as calcium, iron and potassium. It is recommended as a food replacement in many slimming programmes, as it has a very low fat content. It is a rich source of protein and fibre, which helps lower blood cholesterol level. The high fibre content yields complex carbohydrates, which aid digestion, are effective in stabilising blood sugar and prevent its rapid rise after meal consumption.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Honey</span> : It is a home remedy for obesity. It mobilises the extra fat deposits in the body allowing it to be utilised as energy for normal functions. One should start with about 10 grams or a tablespoon, taken with hot water early in the morning.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Buttermilk</span> : It is the somewhat sour, residual fluid that is left after butter is churned. The probiotic food contains just 2.2 grams of fat and about 99 calories, as compared to whole milk that contains 8.9 grams fat and 157 calories. Regular intake provides the body with all essential nutrients and does not add fats and calories to the body. It is thus helpful in weight loss.</div>
</span><span class="Apple-style-span" style="background-color: white; color: #3f3f3f; font-family: Georgia; font-size: 14px; line-height: 18px;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; font-weight: bold; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Millets</span> : Fibre-rich foods such as millets - jowar, bajra, ragi, etc - absorb cholesterol and help increase the secretion of the bile that emulsifies fats.</div>
<div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Cinnamon and cloves: Used extensively in Indian cooking, the spices have been found to improve the function of insulin and to lower glucose, total cholesterol, LDL and triglycerides in people with type 2 diabetes.</div>
</span><span class="Apple-style-span" style="background-color: white; color: #3f3f3f; font-family: Georgia; font-size: 14px; line-height: 18px;"><div style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #3f3f3f; font-family: Georgia; font-size: 15px; line-height: 20px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<br /></div>
</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-33281522094937036782011-08-23T03:54:00.001-07:002011-08-23T03:54:24.818-07:00Murg Makhani (Indian Butter Chicken)<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><span style="font-family: Arial;"><strong>(Murg Makhan)</strong></span></div><div> </div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><div><span style="font-family: Arial;"> </span></div><div><strong><span style="font-family: Arial;">For Marinating</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">800 gm Chicken (Boneless)</span></li>
<li><span style="font-family: Arial;">1 tbsp Sour Yoghurt</span></li>
<li><span style="font-family: Arial;">1tbsp Vinegar/Lemon Juice</span></li>
<li><span style="font-family: Arial;">1 tsp Coriander Powder</span></li>
<li><span style="font-family: Arial;">1tsp Cumin Powder</span></li>
<li><span style="font-family: Arial;">1 tsp Red Chili Powder</span></li>
<li><span style="font-family: Arial;">2 tsp Ginger</span></li>
<li><span style="font-family: Arial;">2 tsp Garlic</span></li>
<li><span style="font-family: Arial;">2 tsp Onion Paste</span></li>
<li><span style="font-family: Arial;">Salt to Taste </span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">For Gravy</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">4 large tbsp Butter</span></li>
<li><span style="font-family: Arial;">2 tsp Fresh Cream</span></li>
<li><span style="font-family: Arial;">4 Tomatoes (finely chopped)</span></li>
<li><span style="font-family: Arial;">1 Ginger (finely chopped)</span></li>
<li><span style="font-family: Arial;">1 tsp Cumin</span></li>
<li><span style="font-family: Arial;">1 tsp Coriander</span></li>
<li><span style="font-family: Arial;">1 tsp Black Pepper</span></li>
<li><span style="font-family: Arial;">1 tsp Red Chili Powder</span></li>
<li><span style="font-family: Arial;">4-5 Green Chilies (finely chopped)</span></li>
<li><span style="font-family: Arial;">2 tsp ground Cashew Nuts (optional)</span></li>
<li><span style="font-family: Arial;">Salt and Sugar to taste</span></li>
<li><span style="font-family: Arial;">Fresh Coriander Leaves (for garnish)</span> </li>
</ul><div><strong><span style="font-family: Arial;">Instructions</span></strong><strong> </strong></div><ul type="disc"><li><span style="font-family: Arial;">Cut the chicken into small pieces. Mix well all the ingredients for the marinade and thoroughly rub the mixture into the chicken pieces</span></li>
<li><span style="font-family: Arial;">Let the marinated pieces stand for a few hours. For best results, marinate the chicken overnight.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">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).</span></li>
<li><span style="font-family: Arial;">Carefully beat 2 tbsp of cream in a bowl. Now add it to the tomato puree and mix well.</span></li>
<li><span style="font-family: Arial;">Lower the flame and add the cooked chicken, salt, chopped ginger and green chilies to the gravy and mix well.</span></li>
<li><span style="font-family: Arial;">Cook the mixture for another 15 minutes.</span></li>
<li><span style="font-family: Arial;">After 15 minutes, pour the simmering mixture onto a ceramic bowl and add a teaspoonful of butter on top.</span></li>
<li>Garnish the chicken with freshly cut coriander leaves and some cream. Serve hot, with steamed rice, roti, naan or paranthas, as desired.</li>
<li></li>
</ul><div class="bottom_sec" style="float: left; font-size: 12px; margin-bottom: 0px; margin-left: 2px; margin-right: 0px; margin-top: 10px; width: 610px;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-77308657751085696032011-08-23T03:53:00.003-07:002011-08-23T03:53:36.984-07:00How To Cook Crab Legs<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong>Boiling</strong></div><ul type="disc"><li>Pour water in a large saucepan; add a tablespoon of salt and seasoning, if you want, to it.</li>
<li>Allow the water to boil and then drop the crab legs in.</li>
<li>Let it heat for around 10 minutes.</li>
<li>Drain the water and rinse the crab legs. Serve hot. </li>
</ul><div><strong>Baking</strong></div><ul type="disc"><li>Preheat the oven to 375°F.</li>
<li>Crack open the crab legs and keep them onto the baking tray.</li>
<li>Smear the crab legs with butter or oil, lemon juice and seasoning.</li>
<li>Bake them in the oven for 15 minutes. Serve hot. </li>
</ul><div><strong>Microwave</strong></div><ul type="disc"><li>Wrap the crab legs in a damp paper towel.</li>
<li>Place them in the microwave.</li>
<li>Heat them up for approximately 3 minutes.</li>
<li>Together with butter, cocktail sauce or lemon wedges, serve them hot. </li>
</ul><div><strong>Steaming</strong></div><ul type="disc"><li>Pour 2 cups of water in the steamer and add 1 tablespoon of salt to it.</li>
<li>Let the water boil.</li>
<li>Subsequently, place the crab legs onto the rack in the bottom of steamer.</li>
<li>Steam the crab legs for 5-7 minutes. </li>
<li>Serve them hot with melted butter or lemon wedges.<strong> </strong></li>
</ul><strong>Note:</strong> Buy pliers so as to crack the hard shells of the crab legs since they cannot be broken by your teeth or hands.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-67026017683772300852011-08-23T03:53:00.001-07:002011-08-23T03:53:06.589-07:00How To Make Jello Shots With Vodka<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong><span style="font-family: Arial;">Recipe 1</span></strong></div><div> </div><div><strong><span style="font-family: Arial;">Things You Will Need</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">3 ounce Jell-O (in any flavor of your choice)</span></li>
<li><span style="font-family: Arial;">6 ounce Water</span></li>
<li><span style="font-family: Arial;">6 ounce Vodka</span> </li>
</ul><div><strong><span style="font-family: Arial;">Instructions</span></strong></div><div><span style="font-family: Arial;">Please follow the steps mentioned below one by one.</span> </div><ul type="disc"><li><span style="font-family: Arial;">Empty the gelatin into a bowl or any other container.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Refrigerate the concoction until it cools down.</span></li>
<li><span style="font-family: Arial;">Drain into shot glasses, molds or a baking pan for a sheet of Jello to cut up once set.</span></li>
<li><span style="font-family: Arial;">Refrigerate till the liquid sets. Minimum refrigeration time is about two hours, but refrigeration overnight is normally suggested.</span></li>
<li><span style="font-family: Arial;">Serve cold.</span> </li>
</ul><div><strong><span style="font-family: Arial;">Recipe 2</span></strong></div><div> </div><div><strong><span style="font-family: Arial;">Things You Will Need</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">8 ounces (1 cup) Boiling Water</span></li>
<li><span style="font-family: Arial;">3 oz. package Jello Gelatin</span></li>
<li><span style="font-family: Arial;">3 ounces Cold Water </span></li>
<li><span style="font-family: Arial;">6 ounces (3/4 cup) Chilled Alcohol</span> </li>
</ul><div><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">First of all, you need to pour water in a pan and place it on flame.</span></li>
<li><span style="font-family: Arial;">After the water comes to a rolling boil, remove the pan from heat.</span></li>
<li><span style="font-family: Arial;">Pour boiling water in a mixing bowl and add gelatin. Keep on stirring the water till the time gelatin gets dissolved completely.</span></li>
<li><span style="font-family: Arial;">Add water to the dissolved gelatin, followed by alcohol, and mix well.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Pour the Jello mixture into the cups/ shot glasses, individual shot-size being 1oz-2oz.</span></li>
<li><span style="font-family: Arial;">Place the cups/ shot glasses in the refrigerator (not the freezer) and allow to chill till they become firm. Refrigerate until served.</span><strong> </strong></li>
</ul><div><strong><span style="font-family: Arial;">Alcohol Proportion</span></strong></div><div><span style="font-family: Arial;">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:</span></div><ul type="disc"><li><span style="font-family: Arial;">13 ounces of 30-50 (~20%) proof alcohol to 3 ounces cold water</span></li>
<li><span style="font-family: Arial;">10 ounces 80-100 (~45%) proof alcohol to 6 ounces cold water</span></li>
<li><span style="font-family: Arial;">6 ounces 150-200 proof alcohol to 10 ounces cold water</span> </li>
</ul><div><strong><span style="font-family: Arial;">Some Tips</span></strong> </div><ul type="disc"><li><span style="font-family: Arial;">An ounce is a unit of weight equal to equal to 437.5 grains / 1/16<sup>th</sup> pound. So, you can adjust the measurements accordingly.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li>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.</li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-60406587721306043272011-08-23T03:35:00.001-07:002011-08-23T03:35:33.461-07:00How To Make Chicken Makhani<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><div> </div><ul type="disc"><li><span style="font-family: Arial;">800 gm chicken</span></li>
<li><span style="font-family: Arial;">1 tsp Kashmiri Red Chili Powder</span></li>
<li><span style="font-family: Arial;">Salt to taste</span></li>
<li><span style="font-family: Arial;">1 tbsp Lemon Juice</span> </li>
</ul><div><span style="font-family: Arial;"><strong>For Marinade:</strong></span></div><ul type="disc"><li><span style="font-family: Arial;">1 cup Yogurt</span></li>
<li><span style="font-family: Arial;">1 tsp Kashmiri Red Chili Powder</span></li>
<li><span style="font-family: Arial;">Salt to taste</span></li>
<li><span style="font-family: Arial;">2 tbsp Ginger Paste</span></li>
<li><span style="font-family: Arial;">2 tbsp Lemon Juice</span></li>
<li><span style="font-family: Arial;">2 tbsp Garlic Paste</span></li>
<li><span style="font-family: Arial;">1/2 tsp Garam Masala Powder</span></li>
<li><span style="font-family: Arial;">2 tsp Mustard Oil</span></li>
<li><span style="font-family: Arial;">2 tbsp Butter</span> </li>
</ul><div><span style="font-family: Arial;"><strong>For Gravy:</strong></span></div><ul type="disc"><li><span style="font-family: Arial;">400 gm Tomato Puree</span></li>
<li><span style="font-family: Arial;">3 tbsp Butter</span></li>
<li><span style="font-family: Arial;">1 tsp Green Chillies (chopped)</span></li>
<li><span style="font-family: Arial;">1/2 tsp Kasoori Methi</span></li>
<li><span style="font-family: Arial;">1 cup Fresh Cream</span></li>
<li><span style="font-family: Arial;">1 tbsp Ginger Paste</span></li>
<li><span style="font-family: Arial;">1 tbsp Red Chili Powder</span></li>
<li><span style="font-family: Arial;">Salt to taste</span></li>
<li><span style="font-family: Arial;">1 tbsp Whole Garam Masala</span></li>
<li><span style="font-family: Arial;">1/2 tsp Garam Masala Powder</span></li>
<li><span style="font-family: Arial;">2 tbsp Sugar/ Honey</span></li>
<li><span style="font-family: Arial;">1 tbsp Garlic Paste</span> </li>
</ul><div><strong><span style="font-family: Arial;">Instructions</span></strong> </div><ul type="disc"><li><span style="font-family: Arial;">First of all, you need to skin the chicken and clean it thoroughly.</span></li>
<li><span style="font-family: Arial;">Now, take a sharp knife and make cuts on the breast and leg pieces of the chicken.</span></li>
<li><span style="font-family: Arial;">Make a mixture of red chili powder, lemon juice and salt.</span></li>
<li><span style="font-family: Arial;">Apply the mixture to the chicken and set aside for 30 minutes.</span></li>
<li><span style="font-family: Arial;">Take a muslin cloth and put the yoghurt in it.</span></li>
<li><span style="font-family: Arial;">Hang the cloth for 15-20 minutes. This will drain out excess water from the yoghurt.</span></li>
<li><span style="font-family: Arial;">Mix all the ingredients of the marinade.</span></li>
<li><span style="font-family: Arial;">Apply this marinade to the chicken pieces.</span></li>
<li><span style="font-family: Arial;">Keep the chicken in the freezer for 3 to 4 hours.</span></li>
<li><span style="font-family: Arial;">Now is the time to stir fry the chicken, till it is almost done.</span></li>
<li><span style="font-family: Arial;">Baste it with butter and stir fry for another 2 minutes.</span></li>
<li><span style="font-family: Arial;">After this, take the chicken off the flame and set side.</span></li>
<li><span style="font-family: Arial;">You have to prepare the gravy now.</span></li>
<li><span style="font-family: Arial;">Take a pan and put butter in it.</span></li>
<li><span style="font-family: Arial;">After the butter melts, add the whole garam masala and let it crackle.</span></li>
<li><span style="font-family: Arial;">Next, add ginger-garlic paste and cut green chilies.</span></li>
<li><span style="font-family: Arial;">Stir fry for 2 minutes.</span></li>
<li><span style="font-family: Arial;">This is the time to add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.</span></li>
<li><span style="font-family: Arial;">Let the gravy come to a boil.</span></li>
<li><span style="font-family: Arial;">Now, lower the heat and let it simmer for 10 minutes.</span></li>
<li><span style="font-family: Arial;">Put sugar or honey and powdered kasoori methi.</span></li>
<li><span style="font-family: Arial;">Next, add the cooked chicken pieces.</span></li>
<li><span style="font-family: Arial;">Again, let the gravy simmer for 5 minutes.</span></li>
<li><span style="font-family: Arial;">Turn off the flame.</span></li>
<li><span style="font-family: Arial;">Mix in fresh cream.</span></li>
<li><span style="font-family: Arial;">Chicken makhani is ready to be served.</span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-91381100026816474232011-08-23T03:34:00.003-07:002011-08-23T03:34:56.530-07:00How To Make Nachos<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong><span style="font-family: Arial;">Easy Nachos Recipes</span></strong></div><div> </div><div><strong><span style="font-family: Arial;">Recipe 1</span></strong></div><div> </div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">30 large Tortilla Chips</span></li>
<li><span style="font-family: Arial;">6-8 ounces Jack or Cheddar Cheese, shredded</span></li>
<li><span style="font-family: Arial;">1/2 tsp Chili Powder</span></li>
<li><span style="font-family: Arial;">1/4 tsp Ground Cumin</span></li>
<li><span style="font-family: Arial;">Salt and Pepper to taste</span></li>
<li><span style="font-family: Arial;">1/4 cup Black Olives, sliced</span></li>
<li><span style="font-family: Arial;">1/4 cup Green Onions, with tops</span></li>
<li><span style="font-family: Arial;">1/4 cup Bell Pepper</span></li>
<li><span style="font-family: Arial;">1/4 cup Sour Cream</span></li>
<li><span style="font-family: Arial;">2 tbsp Jalapeno Pepper, chopped (optional)</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">In a plastic zip bag, put the shredded cheese and spices. Now, close the zip and shake all the ingredients, to mix them well.</span></li>
<li><span style="font-family: Arial;">After you feel that the cheese and spices have been completely mixed, open the zip bag and shake the mixture over the chips.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Remove the nachos from microwave and serve hot, with toppings kept on the side.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Recipe 2</span></strong></div><div> </div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Avocado</span></li>
<li><span style="font-family: Arial;">Tortilla Chips</span></li>
<li><span style="font-family: Arial;">Chives</span></li>
<li><span style="font-family: Arial;">Jack or Cheddar Cheese, shredded</span></li>
<li><span style="font-family: Arial;">Green or Black Olives</span></li>
<li><span style="font-family: Arial;">Salsa</span></li>
<li><span style="font-family: Arial;">Taco Sauce</span></li>
<li><span style="font-family: Arial;">Sour Cream</span></li>
<li><span style="font-family: Arial;">Cubed Tomatoes</span></li>
<li><span style="font-family: Arial;">Chilies, canned or fresh</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Arrange a layer of tortilla chips on a microwave-safe plate. Now, add salsa and taco sauce on the top.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Bring the plate out of the oven and top with cubed tomato, sliced avocado, chopped chives, diced black olives and canned or fresh chilies.</span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-37695777950461143762011-08-23T03:34:00.001-07:002011-08-23T03:34:27.538-07:00How To Make Tacos<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong><span style="font-family: Arial;">Taco Recipes</span></strong></div><div> </div><div><strong><span style="font-family: Arial;">Tortilla Tacos</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul><li><span style="font-family: Arial;">2 cups Beef (shredded)</span></li>
<li><span style="font-family: Arial;">12 Corn Tortillas</span></li>
<li><span style="font-family: Arial;">1/2 cup Corn or Canola Oil (if soft Tacos aren’t fried)</span></li>
<li><span style="font-family: Arial;">2 cups Chihuahua or Jack Cheese (grated)</span></li>
<li><span style="font-family: Arial;">1 Tomato (diced)</span></li>
<li><span style="font-family: Arial;">1 bunch Green Onions (chopped)</span></li>
<li><span style="font-family: Arial;">1/2 head Lettuce or Cabbage (shredded)</span></li>
<li><span style="font-family: Arial;">1 cup Salsa Mexicana and/or Salsa Verde</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul><li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Bend the tortilla in half before it becomes crisp and. Now, hold it steady and crisp the folded end.</span></li>
<li><span style="font-family: Arial;">Remove the tortillas from oil and drain on paper towel. Repeat the procedure with the rest 11 tortillas as well.</span></li>
<li><span style="font-family: Arial;">Heat the beef until it starts steaming and place one to two tablespoons of it as the filling inside a taco shell. </span></li>
<li><span style="font-family: Arial;">Add shredded lettuce, onions, tomatoes and top with cheese. Repeat for all tacos. Now, serve immediately. </span></li>
<li><span style="font-family: Arial;">For soft tacos, heat tortillas in the oven or microwave until hot and bendable.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Serve immediately.</span></li>
</ul><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Hard Shell Tacos In Buffet Style</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">1 pack Hamburger Meat</span></li>
<li><span style="font-family: Arial;">1 pack Hard-shell Tacos</span></li>
<li><span style="font-family: Arial;">2 cups Cheddar Cheese (grated)</span></li>
<li><span style="font-family: Arial;">1 Tomato (diced)</span></li>
<li><span style="font-family: Arial;">1 bunch Green Onions (chopped)</span></li>
<li><span style="font-family: Arial;">1/2 head Lettuce (shredded)</span></li>
<li><span style="font-family: Arial;">1 container Salsa</span></li>
<li><span style="font-family: Arial;">1 Guacamole</span></li>
<li><span style="font-family: Arial;">1 can Black Olives (sliced)</span></li>
<li><span style="font-family: Arial;">Sour Cream</span></li>
<li><span style="font-family: Arial;">1 pack Taco Seasoning Mix</span></li>
</ul><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Put hamburger meat in a pan and cook it thoroughly. Then, drain the released fat into a metal container.</span></li>
<li><span style="font-family: Arial;">Now, add a cup of water and taco seasoning mix to the pan and let it simmer for a few minutes.</span></li>
<li><span style="font-family: Arial;">Heat up taco shells in the oven, on low temperature. They are to be used while serving.</span></li>
<li><span style="font-family: Arial;">Now, all you need to do is pull taco shells from oven and put them on a plate.</span></li>
<li><span style="font-family: Arial;">Take out the seasoning mixture in a bowl. Put lettuce, cheddar cheese, onions, tomatoes, and olives into separate bowls.</span></li>
<li><span style="font-family: Arial;">Arrange all the bowls on the table, along with containers of salsa/sour cream and guacamole.</span></li>
<li><span style="font-family: Arial;">Let everyone dish up the tacos the way they want and enjoy!</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Some Useful Tips</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Use corn tortillas instead of wheat tortillas, while making tacos, as the former taste better.</span></li>
<li><span style="font-family: Arial;">Tacos with potato tots or pieces of potatoes in them can be a good option to explore.</span></li>
<li><span style="font-family: Arial;">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</span></li>
<li><span style="font-family: Arial;">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.</span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-15345389635660638072011-08-23T03:33:00.005-07:002011-08-23T03:33:54.585-07:00How To Make Vegetable Biryani<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong>Vegetable Biryani Recipe</strong></div><div><strong> </strong></div><div><strong>Ingredients:</strong></div><ul type="disc"><li>2 cups Basmati Rice</li>
<li>½ cup Cauliflower (small headed)</li>
<li>½ cup French Beans</li>
<li>150 gms Green Peas</li>
<li>½-cup Potatoes</li>
<li>3 Finely Sliced Onion</li>
<li>2 Finely Sliced Green Chillies</li>
<li>Ginger - garlic paste 1 tbsp.</li>
<li>Cloves 3-4</li>
<li>Cinnamon 1 piece</li>
<li>Cardamom 3-4</li>
<li>Bay leaf 2</li>
<li>1 tsp Red Chilli Powder</li>
<li>Cumin Seeds/powder</li>
<li>4 Cloves</li>
<li>1/2 tsp Black Pepper Powder</li>
<li>4 Tomato (finely chopped)</li>
<li>1/2 cup Yogurt</li>
<li>4 tbsp Vegetable Oil</li>
<li>1/2 tsp Mustard Seeds</li>
<li>1 cup Dry Fruits (cashew nuts, pistachios, raisins)</li>
</ul><div> </div><div><strong>Procedure</strong><strong> </strong></div><div><ul><li>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.</li>
<li>Now you need to fry all the chopped vegetables separately. Sauté the vegetables in oil and fry them.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>You can garnish the biriyani with dry fruits and cilantro leaves and serve it with chutney and raita.</li>
</ul></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-55588162257750407142011-08-23T03:33:00.003-07:002011-08-23T03:33:30.932-07:00Homemade Ice Cream<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong><span style="font-family: Arial;">Chocolate Velvet Ice Cream</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">2/3 cup White Sugar</span></li>
<li><span style="font-family: Arial;">1/3 cup Unsweetened Cocoa Powder</span></li>
<li><span style="font-family: Arial;">3 Egg Yolks, beaten</span></li>
<li><span style="font-family: Arial;">2 2/3 cups Heavy Cream</span></li>
<li><span style="font-family: Arial;">1/3 cup Semisweet Chocolate Chips</span> </li>
</ul><div><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Add cream in small amounts and beat well after every addition.</span></li>
<li><span style="font-family: Arial;">Now, chill the mixture in the refrigerator.</span></li>
<li><span style="font-family: Arial;">In the meantime, grate chocolate chips in blender or food processor. You can even use a rotary grater for the purpose.</span></li>
<li><span style="font-family: Arial;">Grate the chocolate chips until the mixture has turned into a fine texture.</span></li>
<li><span style="font-family: Arial;">Add the grated chocolate chips into the cream mixture and freeze in a canister of ice cream maker.</span></li>
<li><span style="font-family: Arial;">The delicious and mouthwatering chocolate velvet ice cream is ready to be gorged upon!!</span><strong> </strong></li>
</ul><div><strong><span style="font-family: Arial;"> Vanilla Ice Cream</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">2 large Eggs</span></li>
<li><span style="font-family: Arial;">1/2 cup Sugar</span></li>
<li><span style="font-family: Arial;">A pinch of Salt</span></li>
<li><span style="font-family: Arial;">1½ cups Whole Milk</span></li>
<li><span style="font-family: Arial;">1 cup Light Cream</span></li>
<li><span style="font-family: Arial;">2 tsp Vanilla</span></li>
</ul><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Now, add salt to the egg mixture and combine it well. Keep it aside for sometime.</span></li>
<li><span style="font-family: Arial;">In a medium saucepan, heat the milk and just when it starts to simmer, remove from the heat.</span></li>
<li><span style="font-family: Arial;">Slowly add milk to the egg mixture, a little at a time, and whisk constantly, until all the milk has been added.</span></li>
<li><span style="font-family: Arial;">Now, pour the egg-milk mixture back into the pan and cook over medium-low heat, stirring it constantly.</span></li>
<li><span style="font-family: Arial;">Whisk until the mixture forms a thick coat on a wooden spoon. This would take about 7 to 10 minutes.</span></li>
<li><span style="font-family: Arial;">Remove the mixture from heat and strain it into a bowl. Allow it to cool.</span></li>
<li><span style="font-family: Arial;">Stir the cream and vanilla andrefrigerate the mixture until it gets cold.</span></li>
<li><span style="font-family: Arial;">Now, freeze it into an ice cream maker, according to manufacturer's directions.</span></li>
<li><span style="font-family: Arial;"> The tempting, finger licking vanilla ice cream is ready to take pleasure in!!</span></li>
</ul><div><strong> </strong></div><div><strong><span style="font-family: Arial;"> Cherry Ice Cream</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">1/4 cup Cherry Juice, concentrated</span></li>
<li><span style="font-family: Arial;">1/2 cup Fat Free Milk</span></li>
<li><span style="font-family: Arial;">1 cup Vanilla Low-Fat Yogurt</span></li>
<li><span style="font-family: Arial;">1 cup Heavy Cream</span></li>
<li><span style="font-family: Arial;">1/2 cup White Sugar</span></li>
<li><span style="font-family: Arial;">1 pinch Salt</span></li>
<li><span style="font-family: Arial;">1 cup Frozen Dark Sweet Cherries</span></li>
<li><span style="font-family: Arial;">2 tsp Almond Extract</span></li>
</ul><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">In a large bowl, mix cherry juice, milk, yogurt and heavy cream. Now, blend the mixture until it turns into a fine texture.</span></li>
<li><span style="font-family: Arial;">Now, add the sugar, salt, cherries and almond extract. Puree them until small bits of cherries remain.</span></li>
<li><span style="font-family: Arial;">Pour this creamy mixture into 1½ quart ice cream maker and freeze according to manufacturer's directions.</span></li>
<li><span style="font-family: Arial;">The yummy cherry ice cream is ready to savor!</span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-33448367191883306862011-08-23T03:33:00.001-07:002011-08-23T03:33:06.703-07:00How To Cook Lobster<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong><span style="font-family: Arial;">Different Ways Of Cooking Lobster</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Boiling</span></strong></div><div><strong> </strong></div><ul type="disc"><li><span style="font-family: Arial;">Take a large pot and fill it with water. Make sure there is enough water to cover the lobster completely.</span></li>
<li><span style="font-family: Arial;">Put 2 tbsp of sea salt for every 2 liters of water added to the pot.</span></li>
<li><span style="font-family: Arial;">Once the water boils, take the live lobster from behind the claws and drop it headfirst into the boiling water.</span></li>
<li><span style="font-family: Arial;">Cover the pot with a lid. Once the water comes to a second boil, start keeping a track of the cooking time.</span></li>
<li><span style="font-family: Arial;">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. </span></li>
<li><span style="font-family: Arial;">Once the lobster has been cooked, drain the water and serve hot.</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Steaming</span></strong></div><div><strong> </strong></div><ul type="disc"><li><span style="font-family: Arial;">For steaming a lobster, take a large pot and place a steaming rack on the bottom. This is basically done to hold the lobster.</span></li>
<li><span style="font-family: Arial;">Pour about 2 inches of water into the pot and add about a tbsp of sea salt.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Bring the water to a boil once again.</span></li>
<li><span style="font-family: Arial;">Once the water has boiled, you need to start keeping a track of the cooking time.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Once cooked, drain the water from the lobster and serve the yummy delight while it's still hot.</span></li>
</ul><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Grilling</span></strong></div><div><strong> </strong></div><ul type="disc"><li><span style="font-family: Arial;">Fill a large pot with water and add sea salt to it. For every 2 liters of water, put 2 tbsp of sea salt.</span></li>
<li><span style="font-family: Arial;">Once the water comes to a boil, hold the lobster from behind its claws and drop it headfirst into the boiling water.</span></li>
<li><span style="font-family: Arial;">Now, allow the water to boil for the second time.</span></li>
<li><span style="font-family: Arial;">Once the water has boiled, time the lobster to boil for further 5 minutes.</span></li>
<li><span style="font-family: Arial;">Now, remove the lobster from the pot and place it on its back.</span></li>
<li><span style="font-family: Arial;">In the meanwhile, pre-heat the grill at about medium to hot.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Serve the dish hot.</span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-68688859459950362652011-08-23T03:32:00.002-07:002011-08-23T03:32:24.948-07:00Aloe Vera Recipes<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong><span style="font-family: Arial;">Aloe Vera Chicken Soup</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Fine Aloe Vera Leaves</span></li>
<li><span style="font-family: Arial;">1 Chicken (chopped into chunks)</span></li>
<li><span style="font-family: Arial;">2 dozen Peppercorns ( crushed)</span></li>
<li><span style="font-family: Arial;">5 Red Dates</span></li>
<li><span style="font-family: Arial;">2 liters Water</span></li>
<li><span style="font-family: Arial;">Salt (according to taste)</span></li>
</ul><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Wash the Aloe Vera leaves and split their skin apart. Then, cut the leaves into a few slices.</span></li>
<li><span style="font-family: Arial;">Mix chicken, crushed peppercorns, red dates and water. Double boil this mixture for about 2 hrs.</span></li>
<li><span style="font-family: Arial;">Once the mixture has boiled properly, add Aloe Vera slices and continue boiling for another half an hour</span></li>
<li><span style="font-family: Arial;">Add salt according to taste and your hot Aloe Vera soup is ready.</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Poached Aloe Recipe</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">2 large Aloe Leaves (peeled and cubed)</span></li>
<li><span style="font-family: Arial;">1 cup Sugar</span></li>
<li><span style="font-family: Arial;">1 Lime (juice)</span></li>
</ul><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Chop the aloe into small cubes.</span></li>
<li><span style="font-family: Arial;">Put sugar and lime juice in a saucepan and add aloe cubes to it.</span></li>
<li><span style="font-family: Arial;">Cook the mixture over low heat, until the liquid thickens and the cubes display the texture of hardened grapes.</span></li>
<li><span style="font-family: Arial;">Allow it to cool and serve over plain yoghurt.</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Strawberry-Honey Aloe Smoothie</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">1 pound Strawberries (frozen or fresh)</span></li>
<li><span style="font-family: Arial;">1/2 Lemon (juiced(</span></li>
<li><span style="font-family: Arial;">1/2 cup Ginger Tea</span></li>
<li><span style="font-family: Arial;">2 tbsp Honey</span></li>
<li><span style="font-family: Arial;">8 tbsp Aloe Vera Gel</span></li>
</ul><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Cut the strawberries into half and set them aside.</span></li>
<li><span style="font-family: Arial;">Now, put lemon juice, ginger tea, strawberries and Aloe Vera gel in the blending jar and blend until smooth.</span></li>
<li><span style="font-family: Arial;">You can also add ice cream and yoghurt in the mixture and whip it for some time to make it creamier.</span></li>
<li><span style="font-family: Arial;">Your strawberry-honey aloe smoothie is ready!!</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Aloe Vera Salad Dressing</span></strong></div><div> </div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">1 cup Favorite Dressing (Italian, ranch, oil & vinegar, etc)</span></li>
<li><span style="font-family: Arial;">2 tbsp Whole Leaf Aloe Vera Juice Concentrate</span></li>
<li><span style="font-family: Arial;">1 tsp Cod Liver Oil</span></li>
<li><span style="font-family: Arial;">1 tsp Lecithin granules</span></li>
<li><span style="font-family: Arial;">1 tsp Nutritional Yeast Flakes</span></li>
</ul><div> <strong><span style="font-family: Arial;">Method</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">First of all, prepare your favorite salad dressing and keep it aside.</span></li>
<li><span style="font-family: Arial;">Take a bowl and put the Aloe Vera juice concentrate in it, along with cod liver oil. Mix well.</span></li>
<li><span style="font-family: Arial;">Now, add lecithin granules and nutritional yeast flakes to the bowl and stir thoroughly.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-47729788263333103112011-08-23T03:32:00.000-07:002011-08-23T03:32:01.441-07:00How To Make Tomato Sauce<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong><span style="font-family: Arial;">Tomato Sauce Recipes</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Recipe 1</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">2 kg Tomatoes</span></li>
<li><span style="font-family: Arial;">2 cups Sugar</span></li>
<li><span style="font-family: Arial;">1/2 tsp Red Chili Powder</span></li>
<li><span style="font-family: Arial;">4 Garlic Flakes</span></li>
<li><span style="font-family: Arial;">2 tsp Ginger</span></li>
<li><span style="font-family: Arial;">Salt to taste</span></li>
</ul><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Method</span></strong></div><div><strong> </strong></div><ul type="disc"><li><span style="font-family: Arial;">Begin by peeling the tomatoes and cutting them into pieces.</span></li>
<li><span style="font-family: Arial;">Chop the garlic and ginger.</span></li>
<li><span style="font-family: Arial;">Add ginger and garlic to the tomatoes.</span></li>
<li><span style="font-family: Arial;">Cook the mixture till the time it becomes smooth.</span></li>
<li><span style="font-family: Arial;">Add salt, sugar and red chili powder to this mixture.</span></li>
<li><span style="font-family: Arial;">Now, cook it for 5 more minutes and your tomato sauce is ready.</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Recipe 2 (for chops or fish)</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">½ can Tomatoes</span></li>
<li><span style="font-family: Arial;">1 cup Water</span></li>
<li><span style="font-family: Arial;">2 Cloves</span></li>
<li><span style="font-family: Arial;">2 Allspice Berries</span></li>
<li><span style="font-family: Arial;">2 Peppercorns</span></li>
<li><span style="font-family: Arial;">1 tsp Mixed Herbs</span></li>
<li><span style="font-family: Arial;">2 sprigs Parsley</span></li>
<li><span style="font-family: Arial;">1 tbsp Onion (chopped)</span></li>
<li><span style="font-family: Arial;">1 tbsp Butter</span></li>
<li><span style="font-family: Arial;">1 tbsp Cornstarch</span></li>
<li><span style="font-family: Arial;">½ tsp Salt</span></li>
<li><span style="font-family: Arial;">½ tsp Pepper</span></li>
</ul><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Take a granite saucepan and put tomato, water, spices, herbs, and parsley in the saucepan and bring to a boil.</span></li>
<li><span style="font-family: Arial;">Simultaneously, fry the onions in the butter, till they become yellow and then add, cornstarch to the fried onions.</span></li>
<li><span style="font-family: Arial;">Stir the onions into the tomato mixture and let it simmer for about 10 minutes.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Recipe 3</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">25 Roma Tomatoes (number of tomatoes will vary with the variety used)</span></li>
<li><span style="font-family: Arial;">2 cloves Garlic (peeled)</span></li>
<li><span style="font-family: Arial;">½ Yellow Onion (medium-sized)</span></li>
<li><span style="font-family: Arial;">Extra Virgin Olive Oil.</span></li>
<li><span style="font-family: Arial;">Coarse Salt, to taste</span></li>
<li><span style="font-family: Arial;">Fresh Pepper, to taste</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Preheat the oven to a temperature of 375 degree F.</span></li>
<li><span style="font-family: Arial;">Wash the tomatoes and using a sharp knife, remove the core.</span></li>
<li><span style="font-family: Arial;">Slice the tomatoes into half and place them, cut side down, on a baking sheet or disposable aluminum sheet.</span></li>
<li><span style="font-family: Arial;">Tuck peeled garlic cloves inside the tomatoes.</span></li>
<li><span style="font-family: Arial;">Slice the onion into pieces and scatter them among the tomatoes.</span></li>
<li><span style="font-family: Arial;">Drizzle olive oil over the tomatoes and then, sprinkle salt and pepper over them.</span></li>
<li><span style="font-family: Arial;">Roast the tomatoes in the preheated oven for about 40 minutes or till they become brown in color.</span></li>
<li><span style="font-family: Arial;">Put the roasted tomatoes in a blender, in batches and blend to allow the sauce to reach the desired consistency.</span></li>
<li><span style="font-family: Arial;">Put the sauce in a container and store it in the freezer.</span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-19169168942766325072011-08-23T03:31:00.001-07:002011-08-23T03:31:17.961-07:00How To Make Turkey Soup<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><span style="font-family: Arial;"><strong>Turkey</strong><strong> Soup Recipe</strong></span></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Recipe 1</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong><strong><span style="font-family: Arial;"> </span></strong></div><ul type="disc"><li><span style="font-family: Arial;">1 Turkey Carcass</span></li>
<li><span style="font-family: Arial;">4 cups Chicken Stock</span></li>
<li><span style="font-family: Arial;">1/4 cup All-Purpose Flour</span></li>
<li><span style="font-family: Arial;">1 Onion (chopped)</span></li>
<li><span style="font-family: Arial;">1 Carrot (chopped)</span></li>
<li><span style="font-family: Arial;">1 Stalk Celery (chopped)</span></li>
<li><span style="font-family: Arial;">4 cups Water</span></li>
<li><span style="font-family: Arial;">1 cup White Wine (dry)</span></li>
<li><span style="font-family: Arial;">2 tbsp Unsalted Butter</span></li>
<li><span style="font-family: Arial;">1 tbsp Vegetable Oil</span></li>
<li><span style="font-family: Arial;">2 sprigs Parsley</span></li>
<li><span style="font-family: Arial;">1/2 tsp Thyme</span></li>
<li><span style="font-family: Arial;">1 Bay Leaf</span></li>
<li><span style="font-family: Arial;">6 Peppercorns</span> </li>
</ul><div><strong><span style="font-family: Arial;">Instructions</span></strong><strong><span style="font-family: Arial;"> </span></strong></div><ul type="disc"><li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Add in flour and cook for 2 minutes, while continuously stirring.</span></li>
<li><span style="font-family: Arial;">Stir in onion, celery and carrot in butter and oil. Bring it to a boil.</span></li>
<li><span style="font-family: Arial;">Then, add turkey carcass (broken in pieces), parsley, bay leaf, thyme and peppercorns.</span></li>
<li><span style="font-family: Arial;">Partially cover the soup and let it simmer for 1-1/2 hours.Skim any froth that rises to the surface.</span></li>
<li><span style="font-family: Arial;">Sieve the soup with a strainer into a heated tureen. Press hard on the solids. Your turkey soup is ready!</span><strong> </strong></li>
</ul><div><strong><span style="font-family: Arial;">Recipe 2</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">1 1/2 cups raw Brown Rice</span></li>
<li><span style="font-family: Arial;">1/2 cup dry Vegetable Broth</span></li>
<li><span style="font-family: Arial;">1/4 tsp Thyme Leaf (shredded)</span></li>
<li><span style="font-family: Arial;">4 pinches / 6 shakes Nutmeg</span></li>
<li><span style="font-family: Arial;">4 tsp Salt</span></li>
<li><span style="font-family: Arial;">2 medium Onions (chopped fine)</span></li>
<li><span style="font-family: Arial;">2 large / 4 medium Sweet Potatoes (peeled & chopped)</span></li>
<li><span style="font-family: Arial;">3 tbsp Dry Parsley</span></li>
<li><span style="font-family: Arial;">2 packages of petite Green Garden Peas (frozen)</span></li>
<li><span style="font-family: Arial;">2 large bunches of Kale, Chard (chopped fine)</span></li>
<li><span style="font-family: Arial;">4 cups of Turkey Meat (chopped leftover)</span><strong> </strong></li>
</ul><div><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><span style="font-family: Arial;">Mix all the ingredients, except the left turkey meat. Cook for 1- 1 1/2 hours.</span></li>
<li><span style="font-family: Arial;">Add the meat only ten minutes before you remove the soup from heat. Simmer for ten minutes or until the desired consistency is reached.</span><strong> </strong></li>
</ul><div><strong><span style="font-family: Arial;">Ground Turkey Soup</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong><strong> </strong></div><ul type="disc"><li><span style="font-family: Arial;">32 ounces Ground Turkey</span></li>
<li><span style="font-family: Arial;">1 large can Tomato Sauce</span></li>
<li><span style="font-family: Arial;">32 ounces Water</span></li>
<li><span style="font-family: Arial;">2 Onions (one sliced and the other diced)</span></li>
<li><span style="font-family: Arial;">6 big-sized Potatoes (cubed without peeling)</span></li>
<li><span style="font-family: Arial;">32 ounces Beef Stock</span></li>
<li><span style="font-family: Arial;">2 large cans Tomatoes</span></li>
<li><span style="font-family: Arial;">32 ounces carrots (chopped)</span></li>
<li><span style="font-family: Arial;">6 Celery Stalks (with leaves)</span></li>
<li><span style="font-family: Arial;">Salt and pepper (as per taste)</span><strong> </strong></li>
</ul><div><strong><span style="font-family: Arial;">Instructions</span></strong><strong> </strong></div><ul type="disc"><li><span style="font-family: Arial;">Fry chopped onions, celery and ground meat in a frying pan. Drain extra oil and transfer the ingredients into a stock pot.</span></li>
<li><span style="font-family: Arial;">Add in carrots, potato, sliced onions and ground meat. Stir it once.</span></li>
<li><span style="font-family: Arial;">Allow it to simmer on low heat for an hour.</span></li>
<li><span style="font-family: Arial;">Remove from heat and garnish with salt and pepper to serve.</span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-5369787232385622332011-08-23T03:30:00.001-07:002011-08-23T03:30:55.420-07:00Thanksgiving Soup Ideas<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong>Turkey</strong><strong> and Tortilla Soup</strong></div><div> </div><div><strong>Ingredients</strong></div><ul type="disc"><li>3 (6-inch) Corn Tortillas (cut in strips)</li>
<li>2 tbsp Cooking Oil</li>
<li>1 cup Red or Green Salsa</li>
<li>2 (14-ounce) cans Reduced Sodium Chicken Broth</li>
<li>2 cups Turkey (cooked and cubed)</li>
<li>1 large Zucchini (coarsely chopped)</li>
<li>Lime Wedges</li>
<li>Sour Cream</li>
<li>Cilantro </li>
</ul><div><strong>Instructions</strong></div><ul type="disc"><li>Slice the corn tortillas into long strips.</li>
<li>Take a skillet. Heat oil in it and cook the tortillas until they turn crisp.</li>
<li>Place a saucepan on medium heat and add chicken broth and salsa. Bring it to boil.</li>
<li>Now, add the turkey and zucchini and stir for a while.</li>
<li>Garnish the soup with tortillas, cilantro and lime wedges.</li>
<li>Serve hot with sour cream. </li>
</ul><div><strong>Turkey</strong><strong> Vegetable and Herb Dumpling Soup</strong></div><div> </div><div><strong>Ingredients</strong></div><ul type="disc"><li>8 cups Turkey Broth</li>
<li>4 cups Roasted Turkey Meat (skinless)</li>
<li>1 (10 oz) can Diced Tomatoes</li>
<li>1 Celery Stalk (medium)</li>
<li>1 Carrot (medium, diced)</li>
<li>1 Turnip (peeled, diced)</li>
<li>1 Onion (medium, diced)</li>
<li>4 tsp Dried Parsley (divided)</li>
<li>1 Bay Leaf</li>
<li>1½ cup Flour</li>
<li>2 tsp Baking Powder</li>
<li>¾ tsp Salt</li>
<li>½ tsp Dried Rosemary</li>
<li>¾ cup Milk </li>
</ul><div><strong>Instructions</strong></div><ul type="disc"><li>Place a saucepan on heat and add turkey broth, tomatoes, celery, turnip, onion and carrots.</li>
<li>Add the bay leaf and sprinkle some dried parsley.</li>
<li>Cover the saucepan with a lid and simmer on low flame, for about 6 hours.</li>
<li>Now add the turkey meat and cook the vegetable broth for another hour.</li>
<li>Mix flour, salt, milk, rosemary, parsley and baking powder in a bowl and knead to dough.</li>
<li>Form small, round-shaped dumplings and place in the saucepan.</li>
<li>Cover and cook the soup for 20 minutes, until the dumplings turn coarse. </li>
</ul><div><strong>Pumpkin Coconut Soup</strong></div><div> </div><div><strong>Ingredients</strong></div><ul type="disc"><li>1 Onion (diced)</li>
<li>3 tbsp Vegan Margarine</li>
<li>2 cups Vegetable Broth</li>
<li>1 (14-ounce) can Coconut Milk</li>
<li>1 (15-ounce) can Pumpkin</li>
<li>½ tsp Curry</li>
<li>½ tsp Ginger</li>
<li>Salt </li>
</ul><div><strong>Instructions</strong></div><ul type="disc"><li>Take a large saucepan and add margarine. Sauté onions in it for 5 minutes or until soft.</li>
<li>Add vegetable broth, coconut milk, pumpkin, curry, ginger and salt and stir well.</li>
<li>Reduce the flame to low and simmer the soup for 15 minutes, stirring occasionally.</li>
<li>Serve hot with a garnishing of your choice. </li>
</ul><div><strong>Sweet Potato Ginger Soup</strong></div><div> </div><div><strong>Ingredients</strong></div><ul type="disc"><li>1 tbsp Flour</li>
<li>2 quarts Ice Water</li>
<li>2 ½ pounds Sweet Potato</li>
<li>Boiling Water</li>
<li>½ tsp Salt</li>
<li>1 tsp Ginger (shredded)</li>
<li>1 pint Milk</li>
<li>1 pint Half And Half</li>
<li>¼ cup Sugar</li>
<li>1 tbsp Brandy</li>
<li>2 tsp Mint (chopped) </li>
</ul><div><strong>Instructions</strong></div><ul type="disc"><li>Mix flour and ice water in a bowl, to form a paste.</li>
<li>Peel and cut the sweet potatoes in half.</li>
<li>Drop them in flour and water paste and keep aside for about 5 minutes.</li>
<li>Remove the potatoes from the paste and put them in boiling water pot.</li>
<li>Add salt and fresh ginger and boil the potatoes until they turn tender.</li>
<li>Remove the potatoes and retain the liquid.</li>
<li>Process the potatoes in a blender.</li>
<li>To the retained liquid, add the blended potatoes and mix to form a thick consistency.</li>
<li>Add milk, half and half, sugar and brandy and cook on low heat for about 10 minutes.</li>
<li>Serve hot after garnishing with mint.</li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-82272587846030594842011-08-23T03:29:00.001-07:002011-08-23T03:29:36.470-07:00Homemade Vegetable Soup<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong><span style="font-family: Arial;">Mixed Vegetable Soup</span></strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong> </div><ul><li><span style="font-family: Arial;">1 leaf Cabbage</span></li>
<li><span style="font-family: Arial;">½ Capsicum</span></li>
<li><span style="font-family: Arial;">1 small Onion</span></li>
<li><span style="font-family: Arial;">1 small Carrot</span></li>
<li><span style="font-family: Arial;">¼ Tomato</span></li>
<li><span style="font-family: Arial;">1 small Cauliflower</span></li>
<li><span style="font-family: Arial;">1 leaf Spinach stem</span></li>
<li><span style="font-family: Arial;">1 French Bean</span></li>
<li><span style="font-family: Arial;">3-4 Mint leaves</span></li>
<li><span style="font-family: Arial;">3-4 leaves of Coriander</span></li>
<li><span style="font-family: Arial;">1 tbsp Corn flour</span></li>
<li><span style="font-family: Arial;">1 tsp Oil</span></li>
<li><span style="font-family: Arial;">¼ tsp Ginger (Chopped)</span></li>
<li><span style="font-family: Arial;">1 pod Garlic</span></li>
<li><span style="font-family: Arial;">½ tsp Red Chili</span></li>
<li><span style="font-family: Arial;">½ tsp Soy Sauce</span></li>
<li><span style="font-family: Arial;">1 tsp Oil</span></li>
<li><span style="font-family: Arial;">Salt as per taste</span></li>
<li><span style="font-family: Arial;">½ tsp Sugar</span></li>
<li><span style="font-family: Arial;">3 cups of Water</span> </li>
</ul><strong><span style="font-family: Arial;">Preparation</span></strong><br />
<ul><li><span style="font-family: Arial;">Chop the vegetables finely, all together.</span></li>
<li><span style="font-family: Arial;">Heat oil in a pan and add in all the vegetables and fry them for 5 min.</span></li>
<li><span style="font-family: Arial;">Add 3 cups of water and bring them to boil.</span></li>
<li><span style="font-family: Arial;">Mix corn flour in the remaining water and add to the boiling soup.</span></li>
<li><span style="font-family: Arial;">Stir continuously until the soup thickens. Add in soy sauce, salt, sugar crushed Chili and seasonings. Stir it well.</span></li>
<li><span style="font-family: Arial;">Serve the soup piping hot with green chili in vinegar and soy sauce.</span> </li>
</ul><div><strong><span style="font-family: Arial;">Potato And Leek Soup</span></strong> </div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul><li><span style="font-family: Arial;">4 cups of Vegetable stock</span></li>
<li><span style="font-family: Arial;">4-5 organic Yukon Potatoes</span></li>
<li><span style="font-family: Arial;">Chives for garnish (freshly chopped)</span></li>
<li><span style="font-family: Arial;">2 whole Leeks</span></li>
<li><span style="font-family: Arial;">1 tsp freshly ground Nutmeg</span></li>
<li><span style="font-family: Arial;">Salt and Pepper to taste</span> </li>
</ul><strong><span style="font-family: Arial;">Preparation</span></strong><br />
<ul><li><span style="font-family: Arial;">Cube the potatoes and bring them to boil in the stock.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Add leeks to the boiled potatoes and cook for a few more minutes until the potatoes get soft.</span></li>
<li><span style="font-family: Arial;">Add nutmeg, and puree the whole mixture in a blender. Serve the soup garnished with chives and a drizzle of olive oil.</span></li>
</ul><div><strong><span style="font-family: Arial;">Vegetable Soup </span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong><strong> </strong></div><ul><li><span style="font-family: Arial;">2 large Onions (chopped)</span></li>
<li><span style="font-family: Arial;">Garlic powder to taste</span></li>
<li><span style="font-family: Arial;">8 stalks Celery (chopped and tops included)</span></li>
<li><span style="font-family: Arial;">2 large cans of Tomatoes (mashed)</span></li>
<li><span style="font-family: Arial;">Lawry’s Pepper and Salt to taste</span></li>
<li><span style="font-family: Arial;">16-20 oz frozen mixed Vegetables</span></li>
</ul><div><strong><span style="font-family: Arial;"> Preparation</span></strong><strong> </strong></div><ul><li><span style="font-family: Arial;">Combine all the 6 ingredients in 1 quart water and simmer until the celery and onion is cooked.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
</ul><div><strong><span style="font-family: Arial;">Chunky Italian Soup</span></strong> </div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul><li><span style="font-family: Arial;">1 medium Onion (chopped)</span></li>
<li><span style="font-family: Arial;">1 tbsp Olive Oil</span></li>
<li><span style="font-family: Arial;">2 cans of Italian Tomatoes</span></li>
<li><span style="font-family: Arial;">4 cups of Water</span></li>
<li><span style="font-family: Arial;">2 tsp Basil (dried)</span></li>
<li><span style="font-family: Arial;">1 can of Tomato soup with Basil (undiluted)</span></li>
<li><span style="font-family: Arial;">2 tsp Oregano (dried)</span></li>
<li><span style="font-family: Arial;">2 cloves of Garlic (minced)</span></li>
<li><span style="font-family: Arial;">16 oz Kidney Beans (rinsed and drained)</span></li>
<li><span style="font-family: Arial;">1tsp Salt</span></li>
<li><span style="font-family: Arial;">½ tsp freshly ground Black Pepper</span></li>
<li><span style="font-family: Arial;">1 Carrot (chopped)</span></li>
<li><span style="font-family: Arial;">1 Zucchini (chopped)</span></li>
<li><span style="font-family: Arial;">1 tbsp Chili Powder (optional)</span></li>
<li><span style="font-family: Arial;">8 oz Rotini Pasta (cooked)</span></li>
<li><span style="font-family: Arial;">16 oz Italian Green Beans (drained)</span> </li>
</ul><strong><span style="font-family: Arial;">Preparation</span></strong><br />
<ul><li><span style="font-family: Arial;">Heat up olive oil over medium heat and cook onion in it until tender.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">During the last few min when the soup is simmering, cook pasta as per the package directions and keep it aside.</span></li>
<li><span style="font-family: Arial;">Stir in the kidney beans, the Italian green beans, carrot and zucchini and simmer for 15 min while stirring occasionally.</span></li>
<li><span style="font-family: Arial;">Stir in the pasta, keep it on heat for some time and then serve hot.</span></li>
</ul><div><strong><span style="font-family: Arial;">Black Bean Vegetable Soup</span></strong> </div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul><li><span style="font-family: Arial;">8.75 oz of whole kernel Corn</span></li>
<li><span style="font-family: Arial;">1 Onion (chopped)</span></li>
<li><span style="font-family: Arial;">15 oz Black Beans (rinsed and drained)</span></li>
<li><span style="font-family: Arial;">¼ tsp ground black Pepper</span></li>
<li><span style="font-family: Arial;">1 can of Tomatoes (stewed)</span></li>
<li><span style="font-family: Arial;">2 tsp Chili Powder</span></li>
<li><span style="font-family: Arial;">1 clove Garlic (minced)</span></li>
<li><span style="font-family: Arial;">2 Carrots (chopped)</span></li>
<li><span style="font-family: Arial;">4 c. Vegetable Stock</span></li>
<li><span style="font-family: Arial;">1 tsp ground Cumin</span></li>
<li><span style="font-family: Arial;">1 tbsp Vegetable Soup</span></li>
</ul><div><strong><span style="font-family: Arial;">Preparation</span></strong></div><ul><li><span style="font-family: Arial;">Heat up little olive oil over medium flame and add in onion, garlic and carrot and cook until the onions get tender.</span></li>
<li><span style="font-family: Arial;">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.</span></li>
<li><span style="font-family: Arial;">Get together tomatoes and rest of the beans and puree them in a food processor and then add them to the soup.</span></li>
<li><span style="font-family: Arial;">Let the soup simmer for 15 min for the carrots to get tender and then serve.</span></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-86738969559489031702011-08-23T03:09:00.001-07:002011-08-23T03:09:35.045-07:00Kombucha Tea Recipes<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div align="justify"><strong>Kombucha Tea</strong></div><div align="justify"><strong> </strong></div><div align="justify"><strong>Ingredients</strong> </div><ul><li><div align="justify">2 l boiled Water</div></li>
<li><div align="justify">2 Black or Green Tea bags</div></li>
<li><div align="justify">1 cup White Sugar</div></li>
<li><div align="justify">1 Cinnamon Tea bag</div></li>
<li><div align="justify">1 Kombucha Culture</div></li>
<li><div align="justify">1 cup Kombucha Fermented Brew </div></li>
</ul><div align="justify"><strong>Method</strong><strong> </strong></div><ul><li><div align="justify">Take boiled water in a glass bowl and add sugar to it. Stir fervently until the sugar is fully dissolved.</div></li>
<li><div align="justify">Dunk the tea bags in the bowl and allow it to steep for 15-20 minutes.</div></li>
<li><div align="justify">Remove the tea bags and allow the infusion to cool down to room temperature.</div></li>
<li><div align="justify">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.</div></li>
<li><div align="justify">Strain the tea and store it in the refrigerator for future use. </div></li>
</ul><div align="justify"><strong>Honey Kombucha Tea Recipe</strong></div><div align="justify"> </div><div align="justify"><strong>Ingredients</strong> </div><ul><li><div align="justify">2 cups Kombucha Tea</div></li>
<li><div align="justify">3 quarts Water</div></li>
<li><div align="justify">1 cup Honey</div></li>
<li><div align="justify">½ cup Sugar</div></li>
<li><div align="justify">2 Black or Green Tea bags (optional) </div></li>
</ul><div align="justify"><strong>Method</strong> </div><ul><li><div align="justify">Take a small pot, pour 3 quarts of water, and boil it for five to ten minutes.</div></li>
<li><div align="justify">Remove the pot from the heat and allow the water to cool down.</div></li>
<li><div align="justify">Now add honey to the water and stir it until fully dissolved. Strain the liquid into a glass jug.</div></li>
<li><div align="justify">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.</div></li>
</ul><div align="justify"><strong>Peach Kombucha Tea Recipe</strong></div><div align="justify"><strong> </strong></div><div align="justify"><strong>Ingredients</strong> </div><ul><li><div align="justify">2 Peach Tea bags</div></li>
<li><div align="justify">3 quarts Water</div></li>
<li><div align="justify">2 cups Kombucha Tea</div></li>
<li><div align="justify">½ cup Sugar </div></li>
</ul><div align="justify"><strong>Method</strong><strong> </strong></div><ul><li><div align="justify">Take water in a sanitized pan and bring it to a boil.</div></li>
<li><div align="justify">Add sugar to the water and stir until completely dissolved. Allow the liquid to cool down to room temperature.</div></li>
<li><div align="justify">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.</div></li>
<li><div align="justify">Strain the tea in a glass jar, cover the mouth with a cloth, and keep it aside to ferment for seven to ten days.</div></li>
<li><div align="justify">Your peach kombucha tea is ready for consumption.</div></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-45740111541090586962011-08-23T03:08:00.003-07:002011-08-23T03:08:47.766-07:00Pickled Beets Recipes<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong>Pickled Beets</strong></div><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span> Ingredients </span></strong></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal">¼ cup Cider Vinegar</li>
<li class="MsoNormal">4-5 Beets</li>
<li class="MsoNormal">1 tbsp Olive Oil</li>
<li class="MsoNormal">1 tbsp Sugar</li>
<li class="MsoNormal">½ tsp Mustard (Dry)</li>
<li class="MsoNormal">Salt and Pepper<span> </span></li>
</ul><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span>Procedure </span></strong></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal">Separate the greens from beets and cut beets into uniform size which will make it easy for you to cook them.</li>
<li class="MsoNormal">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.</li>
<li class="MsoNormal">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.</li>
<li class="MsoNormal">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.</li>
<li class="MsoNormal">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.</li>
</ul><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span>Balsamic Pickled Beets </span></strong></div><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span>Ingredients </span></strong></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal">1 tbsp Balsamic Vinegar</li>
<li class="MsoNormal">8 medium sized Beets (Trimmed)</li>
<li class="MsoNormal">¼ tsp Black Pepper (Freshly Ground)</li>
<li class="MsoNormal">¼ tsp Salt</li>
<li class="MsoNormal">2 tsp Olive Oil<span> </span></li>
</ul><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span>Procedure</span></strong></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal">Wrap aluminium foil around each beet and roast them in an oven at 4250 F for an hour or until fork tender.</li>
<li class="MsoNormal">Remove the beets from the oven after cooking and let them stand until cool enough to handle.</li>
<li class="MsoNormal">Use a paring knife to peel off the skin from the cooked beets. Cut each into quarter or eights depending on the size.</li>
<li class="MsoNormal">Toss the cut beets with vinegar, oil, salt and pepper.<span> </span></li>
</ul><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span><br />
Chinese Pickled Beets<br />
Ingredients</span></strong></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal">2 tbsp Cornstarch</li>
<li class="MsoNormal">3 cans Beets (Sliced)</li>
<li class="MsoNormal">1 cup Sugar</li>
<li class="MsoNormal">24 whole Cloves</li>
<li class="MsoNormal">3 tbsp Catsup</li>
<li class="MsoNormal">1 cup Vinegar</li>
<li class="MsoNormal">1 tsp Vanilla</li>
<li class="MsoNormal">1 ½ cup Beet Juice</li>
<li class="MsoNormal">3 tbsp Oil</li>
<li class="MsoNormal">1 dash Salt<span> </span></li>
</ul><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span>Procedure</span></strong></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal">Combine together all the ingredients except beets in a large shallow pan.</li>
<li class="MsoNormal">Mix well the ingredients and then add beets and beet juice into the mixture.</li>
<li class="MsoNormal">Cook the mixture over medium heat for 3 minutes, stirring it continuously until the mixture thickens.<span> </span></li>
</ul><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span>Pickled Beet And Onions </span></strong></div><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span>Ingredients </span></strong></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal">1 cup Vinegar</li>
<li class="MsoNormal">7 lb medium Beets</li>
<li class="MsoNormal">2 tbsp Pickling Spices</li>
<li class="MsoNormal">2 tsp Salt</li>
<li class="MsoNormal">2 ½ cups Sugar</li>
<li class="MsoNormal">2 lb medium Onions</li>
<li class="MsoNormal">3 ½ cups White Vinegar</li>
<li class="MsoNormal">1 ½ cups of Water<span> </span></li>
</ul><div class="MsoNormal" style="line-height: 18px; text-align: justify;"><strong><span>Procedure</span></strong><span> </span></div><ul style="margin-top: 0in;" type="disc"><li class="MsoNormal">Cut two inches from the entire beets top, leaving the root ends attached. Also peel and cut onions into ¼ slices.</li>
<li class="MsoNormal">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.</li>
<li class="MsoNormal">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.</li>
<li class="MsoNormal">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.</li>
<li class="MsoNormal">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.</li>
<li class="MsoNormal">Process it for 30 minutes in boiling water bath before using.</li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-77022652558471753052011-08-23T03:08:00.001-07:002011-08-23T03:08:22.295-07:00How To Make Pickles<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div align="justify"><strong>Onion Pickle</strong></div><div align="justify"><strong>Ingredients</strong></div><ul><li><div align="justify">1 cup Mustard Oil</div></li>
<li><div align="justify">4 tbsp Black Mustard Seeds</div></li>
<li><div align="justify">2 tsp Red Chili Powder</div></li>
<li><div align="justify">1 tsp Ground Turmeric</div></li>
<li><div align="justify">3 tbsp Vinegar</div></li>
<li><div align="justify">2 ½ tsp Sugar</div></li>
<li><div align="justify">½ tsp Salt</div></li>
<li><div align="justify">3 tbsp Dry Mango Powder</div></li>
<li><div align="justify">15-18 Green Chilies</div></li>
<li><div align="justify">30 cloves of Garlic (Peeled)</div></li>
<li><div align="justify">1 ½ tsp Ginger (Crushed)</div></li>
<li><div align="justify">900 gm Onions (Sliced)</div></li>
<li><div align="justify">½ tsp Ascorbic Acid</div></li>
</ul><div align="justify"><strong>Method</strong></div><ul><li><div align="justify">Heat oil to smoking point in a pan and then set it aside to cool.</div></li>
<li><div align="justify">Now blend mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a thick paste.</div></li>
<li><div align="justify">Add this mixture to oil and stir for a minute. Now add all other ingredients. </div></li>
<li><div align="justify">Mix everything well and store the mixture in sterilized jars covered with a film of oil.</div></li>
<li><div align="justify">Refrigerate for 3-4 weeks.</div></li>
</ul><div align="justify"><strong>Lemon Pickle</strong></div><div align="justify"><strong> </strong></div><div align="justify"><strong>Ingredients</strong></div><ul><li><div align="justify">1 kg Lemons</div></li>
<li><div align="justify">240 gms Salt</div></li>
<li><div align="justify">½ litre Mustard Oil</div></li>
<li><div align="justify">2 big pieces Asafetida</div></li>
<li><div align="justify">4 tsp Red Chili Pepper</div></li>
<li><div align="justify">½ kg Ginger</div></li>
<li><div align="justify">30 grams Mustard seeds</div></li>
<li><div align="justify">120 grams Whole Fresh Red Chillies</div></li>
<li><div align="justify">60 grams Fenugreek Seeds</div></li>
<li><div align="justify">1 cup Lemon Juice</div></li>
<li><div align="justify">1 tbsp Salt, for lime juice</div></li>
</ul><div align="justify"><strong>Method</strong></div><ul><li><div align="justify">Wash the lemons and dry them with a cloth.</div></li>
<li><div align="justify">Make 4 slits in each lemon and pack the salt inside. Also rub a little salt outside till the skin is tender.</div></li>
<li><div align="justify">Heat oil in a pan till smoky and remove from the fire</div></li>
<li><div align="justify">Add asafetida to the oil and crush it with a spoon when it swells up and place the pan back on flame.</div></li>
<li><div align="justify">Add chilli powder and stir till red colour appears.</div></li>
<li><div align="justify">Remove the pan from fire and add mustard seeds while stirring constantly.</div></li>
<li><div align="justify">Place the pan back on flame and stir in lemons, fresh red chillies and ginger and cook until a little tender.</div></li>
<li><div align="justify">Roast Fenugreek seeds and powder them.</div></li>
<li><div align="justify">Mix fenugreek powder and lemon juice mixed with one tablespoon salt and cook for 5 minutes.</div></li>
<li><div align="justify">Remove from the fire, pour the lemons with the juice into a clean jar, and cork tightly.</div></li>
</ul><div align="justify"><strong>Sweet Mango Pickle</strong></div><div align="justify"><strong> </strong></div><div align="justify"><strong>Ingredients</strong></div><ul><li><div align="justify">675 gms Green Mangoes</div></li>
<li><div align="justify">575 gms Sugar</div></li>
<li><div align="justify">2 tsp Salt</div></li>
<li><div align="justify">1 tbsp White Cumin Seeds</div></li>
<li><div align="justify">2 tsp Brown Cardamom Seeds</div></li>
<li><div align="justify">1 tbsp Poppy Seeds</div></li>
<li><div align="justify">1 tsp Red Chili Powder</div></li>
</ul><div align="justify"><strong>Method</strong></div><ul><li><div align="justify">Peel and grate the mangoes in a large bowl and make sure the flesh is about 450gms.</div></li>
<li><div align="justify">Mix sugar and salt well in the bowl.</div></li>
<li><div align="justify">Roast cumin seeds, cardamom seeds and poppy seeds and stir in chili powder when done.</div></li>
<li><div align="justify">Mix the above seed mixture with the sweetened mango.</div></li>
<li><div align="justify">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.</div></li>
<li><div align="justify">Shake the jar at least once a day and refrigerate only when the pickle is 3 weeks old.</div></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-4824185998659097332011-08-23T03:07:00.000-07:002011-08-23T03:07:54.867-07:00Fajita Seasoning Recipe<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div align="justify"><strong><span style="font-family: Arial;">Super Fajita Marinade</span></strong></div><div align="justify"><strong> </strong></div><div align="justify"><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><div align="justify"><span style="font-family: Arial;">3 Limes (juiced)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">2 Green Onions (chopped)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">3 cloves Garlic (minced)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">3 tbsp fresh Cilantro (chopped)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">2 tbsp Vegetable Oil</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">½ tsp Red Pepper Flakes</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">¼ tsp ground Coriander</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">¼ tsp ground Anise Seed (optional)</span></div></li>
</ul><div align="justify"><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><div align="justify"><span style="font-family: Arial;">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.</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Pour this seasoning over your desired meat and mix to coat evenly.</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Cover the bowl and set it aside for about 12 to 24 hours for marinating.</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Thereafter, cook as per your choice.</span></div></li>
</ul><div align="justify"><strong><span style="font-family: Arial;">Chicken Fajita Seasoning</span></strong></div><div align="justify"><strong> </strong></div><div align="justify"><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><div align="justify"><span style="font-family: Arial;">¼ cup Beer</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">1/3 cup fresh Lime Juice</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">1 tbsp Olive Oil</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">2 cloves Garlic (minced)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">1 tbsp Brown Sugar</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">1 tbsp Worcestershire Sauce</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">1 tbsp Cilantro (chopped)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">½ tsp Cumin (ground)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Salt (to taste)</span></div></li>
</ul><div align="justify"><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><div align="justify"><span style="font-family: Arial;">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.</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Transfer the marinade into a resealable plastic bag and add 1½ pounds of chicken breasts.</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Mix the bag well until the chicken is evenly coated.</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Set the marinade in the refrigerator for about 1 to 3 hours before cooking.</span></div></li>
</ul><div align="justify"><strong><span style="font-family: Arial;">Authentic Seasoning</span></strong></div><div align="justify"><strong> </strong></div><div align="justify"><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><div align="justify"><span style="font-family: Arial;">1 tbsp Worcestershire Sauce</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">¼ cup Lemon Juice</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">2 Garlic Cloves (crushed)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">2 tsp Brown Sugar</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">½ tsp Oregano</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">½ tsp Cumin (ground)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">½ cup Water</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">1/8 tsp Liquid Smoke</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Dash of Tabasco</span></div></li>
</ul><div align="justify"><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><div align="justify"><span style="font-family: Arial;">Take a medium glass bowl and place all the above listed ingredients.</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Mix well to evenly blend all the contents.</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Refrigerate the marinade for at least hour prior cooking.</span></div></li>
</ul><div align="justify"><strong><span style="font-family: Arial;">Tangy Fajita Marinade</span></strong></div><div align="justify"> </div><div align="justify"><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul type="disc"><li><div align="justify"><span style="font-family: Arial;">1 cup Pineapple Juice</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">½ cup Soy Sauce</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">2 tbsp fresh Lime Juice</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">1 tsp Cumin (ground)</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">½ tsp Garlic (minced)</span></div></li>
</ul><div align="justify"><strong><span style="font-family: Arial;">Instructions</span></strong></div><ul type="disc"><li><div align="justify"><span style="font-family: Arial;">Take a small bowl and combine all the ingredients mentioned above.</span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Using a whisk, mix the contents evenly. </span></div></li>
<li><div align="justify"><span style="font-family: Arial;">Add in about 2 pounds of meat into the marinade and refrigerate for at least 4 hours before cooking.</span></div></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-28794762690859361032011-08-23T03:05:00.001-07:002011-08-23T03:05:47.128-07:00Cold Appetizers Recipes<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div align="justify"><strong>Egg Salad</strong></div><div align="justify"> </div><div align="justify"><strong>Ingredients:</strong></div><ul><li><div align="justify">2-3 Egg/Egg White</div></li>
<li><div align="justify">2 Spring Onions</div></li>
<li><div align="justify">1 Yellow Bell Pepper (Capsicum)</div></li>
<li><div align="justify">Few Lettuce Leaves</div></li>
<li><div align="justify">2 tsp Pepper Powder</div></li>
<li><div align="justify">1 tsp Vinegar</div></li>
<li><div align="justify">2 tsp Oregano</div></li>
<li><div align="justify">1 tsp Olive Oil</div></li>
<li><div align="justify">Salt to taste</div></li>
</ul><div align="justify"><strong>Method</strong></div><ul><li><div align="justify">Boil the eggs. Let them cool down, peel and then chop them into pieces. Keep aside.</div></li>
<li><div align="justify">Chop the vegetables finely.</div></li>
<li><div align="justify">In a bowl, mix salt, pepper, oregano, vinegar and olive oil.</div></li>
<li><div align="justify">Add it to the bowl containing chopped vegetables. Place chopped eggs into it. Mix gently.</div></li>
<li><div align="justify">Serve.</div></li>
</ul><div align="justify"><strong>Fruit Appetizers</strong></div><div align="justify"> </div><div align="justify"><strong>Ingredients</strong></div><ul><li><div align="justify">2 cups Mixed Fruit (seasonal fruits or any)</div></li>
<li><div align="justify">Few fresh Mint Leaves</div></li>
</ul><div align="justify"><strong>Method</strong></div><ul><li><div align="justify">Crush the mint leaves into a bowl containing the mixed fruits. Keep a few leaves aside.</div></li>
<li><div align="justify">Stir the mixture and keep it chilled in the refrigerator.</div></li>
<li><div align="justify">While serving, put into bowls with a sprig of mint on the top.</div></li>
</ul><div align="justify"><strong>Peanut Butter & Banana Wraps</strong></div><div align="justify"> </div><div align="justify"><strong>Ingredients</strong></div><ul><li><div align="justify">1 cup Peanut Butter</div></li>
<li><div align="justify">1 cup Honey</div></li>
<li><div align="justify">4 Tortilla Wraps (whole wheat)</div></li>
<li><div align="justify">2 Bananas (sliced)</div></li>
</ul><div align="justify"><strong>Method</strong></div><ul><li><div align="justify">On each tortilla, spread the peanut butter evenly.</div></li>
<li><div align="justify">Next, spread honey. Each tortilla must contain enough honey to make the dish sweet.</div></li>
<li><div align="justify">Place slices of banana on the top of the honey and peanut butter.</div></li>
<li><div align="justify">Roll tightly and secure with a toothpick.</div></li>
</ul><div align="justify"><strong>Strawberry Dip</strong></div><div align="justify"> </div><div align="justify"><strong>Ingredients</strong></div><ul><li><div align="justify">1 cup Strawberries (cut into pieces)</div></li>
<li><div align="justify">1 cup Plain Yogurt</div></li>
<li><div align="justify">3 tbsp Strawberry Cream Cheese</div></li>
<li><div align="justify">1 cup Castor Sugar</div></li>
</ul><div align="justify"><strong>Method</strong></div><ul><li><div align="justify">In a bowl, blend together the yogurt, cheese and sugar till the mixture becomes smooth.</div></li>
<li><div align="justify">Add strawberries and keep stirring till the mixture seems consistent.</div></li>
<li><div align="justify">Keep chilled.</div></li>
<li><div align="justify">Serve with ginger cookies or vanilla wafers.</div></li>
</ul><div align="justify"><strong>Salsa Fresca</strong></div><div align="justify"> </div><div align="justify"><strong>Ingredients</strong></div><ul><li><div align="justify">1 cup Red or White Onion (chopped)</div></li>
<li><div align="justify">4 -5 Tomatoes (medium sized)</div></li>
<li><div align="justify">2 Roasted Jalapenos (chopped)</div></li>
<li><div align="justify">3 tbsp Cilantro (chopped)</div></li>
<li><div align="justify">1 cup Lime Juice</div></li>
<li><div align="justify">1 tsp Salt</div></li>
<li><div align="justify">1 tsp Garlic Paste</div></li>
</ul><div align="justify"><strong>Method</strong></div><ul><li><div align="justify">Mix all the above in a large glass bowl.</div></li>
<li><div align="justify">Lightly stir the mixture without mashing the contents too much.</div></li>
<li><div align="justify">Cover with a cling film and place in the refrigerator for about 30min.</div></li>
<li><div align="justify">Serve chilled with bread or crackers. </div></li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-86265036382239178072011-08-22T03:56:00.000-07:002011-08-22T03:56:34.152-07:00How To Boil Lobster<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><strong>Recipe For Boiling Lobsters</strong> </div><ul type="disc"><li>Pour enough water in a large stockpot to cover the lobster.</li>
<li>Keep the water for boiling, on high heat.</li>
<li>Add salt (to taste) and lemon juice (extracted from 3 to 4 lemons).</li>
<li>Place the lobster, with its head first, into the boiling water.</li>
<li>Continue boiling the water and reduce the heat to medium.</li>
<li>Cover the stockpot and cook for 5 minutes, for the first pound.</li>
<li>Cook for an additional 3 minutes for each additional pound.</li>
<li>Ensure that the lobster does not overcook. When cooked, remove it immediately from the water and drain on paper towels.</li>
<li>Your lobster is done when an antennae or a small walking leg comes off easily on pulling.</li>
<li>Twist off and remove each large claw, while leaving the claw joints intact.</li>
<li>Using a nutcracker or mallet, crack the claw shell.</li>
<li>Hold the body of the lobster in a clean kitchen towel and twist off the tail with your hands.</li>
<li>Remove the tail shell of the lobster with your fingers and separate the meat from the shell.</li>
<li>The meat inside the lobster will be firm, white and opaque. </li>
</ul><div><strong>Tips</strong> </div><ul type="disc"><li>While boiling water, you can add vinegar, white wine or beer, if desired.</li>
<li>Refrigerate the lobsters until just before you add them to the boiling water.</li>
<li>Select hard shells lobsters, as they have more meat in them.</li>
<li>The lobster shells turn red when it is completely cooked.</li>
<li>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.</li>
<li>Serve the lobster hot with melted butter.</li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8920273851907257241.post-51914584506480634822011-08-22T03:47:00.001-07:002011-08-22T03:47:15.606-07:00Nutritious Nut Cake Recipes<span class="Apple-style-span" style="background-color: white; color: #414040; font-family: Arial, Helvetica, sans-serif; line-height: 18px;"></span><br />
<div><span style="font-family: Arial;">Given here are three healthy nut cake recipes.</span></div><div> </div><div><strong><span style="font-family: Arial;">Nut Cake</span></strong></div><ul><li><span style="font-family: Arial;">1/2 cup wheat germ</span></li>
<li><span style="font-family: Arial;">2 cups whole-wheat flour</span></li>
<li><span style="font-family: Arial;">1 cup dark brown sugar</span></li>
<li><span style="font-family: Arial;">4 tbsp poppy seeds</span></li>
<li><span style="font-family: Arial;">1 egg</span></li>
<li><span style="font-family: Arial;">1 cup buttermilk</span></li>
<li><span style="font-family: Arial;">1/4 cup canola oil</span></li>
<li><span style="font-family: Arial;">2 tbsp lecithin granules</span></li>
<li><span style="font-family: Arial;">1 tsp baking soda</span></li>
<li><span style="font-family: Arial;">1 tsp baking powder</span></li>
<li><span style="font-family: Arial;">1/2 tsp sea salt</span></li>
<li><span style="font-family: Arial;">1/2 cup walnuts</span></li>
<li><span style="font-family: Arial;">1/4 cup natural sesame seeds</span> </li>
</ul><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul><li><span style="font-family: Arial;">Preheat oven to 350 degrees F.</span></li>
<li><span style="font-family: Arial;">Mix all the dry ingredients together in a bowl.</span></li>
<li><span style="font-family: Arial;">To the mixture add the egg, milk and oil.</span></li>
<li><span style="font-family: Arial;">Stir it well till all of the ingredients are mixed well.</span></li>
<li><span style="font-family: Arial;">Take a square pan, grease it well using butter. Pour the mixture into the pan.</span></li>
<li><span style="font-family: Arial;">Bake it for 50 minutes or until the toothpick comes out clean.</span> </li>
</ul><div><strong><span style="font-family: Arial;">Date Nut Dish Recipe</span></strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul><li><span style="font-family: Arial;">2 eggs</span></li>
<li><span style="font-family: Arial;">1 tsp granulated sugar</span></li>
<li><span style="font-family: Arial;">2/3 cup all-purpose flour</span></li>
<li><span style="font-family: Arial;">1 tsp baking powder</span></li>
<li><span style="font-family: Arial;">1/2 cup coarsely chopped walnuts</span></li>
<li><span style="font-family: Arial;">1 cup chopped dates</span> </li>
</ul><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul><li><span style="font-family: Arial;">Beat the eggs until fluffy.</span></li>
<li><span style="font-family: Arial;">Stir in sugar.</span></li>
<li><span style="font-family: Arial;">Sift the flour and baking powder together and then stir it slowly into the egg mixture.</span></li>
<li><span style="font-family: Arial;">Beat it well.</span></li>
<li><span style="font-family: Arial;">Slowly add the walnuts and dates into the mixture.</span></li>
<li><span style="font-family: Arial;">Pour the mixture into a greased baking tin.</span></li>
<li><span style="font-family: Arial;">Bake at 350 degrees for 20 to 30 F minutes until the cake is colored brown.</span></li>
</ul><div> </div><div><strong><span style="font-family: Arial;">Heart Healthy Apple Coffee Cake Recipe</span></strong></div><div><strong> </strong></div><div><strong><span style="font-family: Arial;">Ingredients</span></strong></div><ul><li><span style="font-family: Arial;">Nonstick spray coating</span></li>
<li><span style="font-family: Arial;">2/3 cup all-purpose flour</span></li>
<li><span style="font-family: Arial;">1/2 cup whole wheat flour</span></li>
<li><span style="font-family: Arial;">1 tsp baking soda</span></li>
<li><span style="font-family: Arial;">1 tsp ground cinnamon</span></li>
<li><span style="font-family: Arial;">1/4 tsp salt</span></li>
<li><span style="font-family: Arial;">1 1/2 cups peeled, cored, and finely chopped tart apple</span></li>
<li><span style="font-family: Arial;">1/4 cup refrigerated or frozen egg product, thawed</span></li>
<li><span style="font-family: Arial;">3/4 cup granulated sugar</span></li>
<li><span style="font-family: Arial;">1/4 cup chopped walnuts or pecans</span></li>
<li><span style="font-family: Arial;">1/4 cup applesauce</span></li>
<li><span style="font-family: Arial;">1/4 cup brown sugar</span></li>
<li><span style="font-family: Arial;">1 tbsp all-purpose flour</span></li>
<li><span style="font-family: Arial;">1 tbsp whole wheat flour</span></li>
<li><span style="font-family: Arial;">1/2 tsp ground cinnamon</span></li>
<li><span style="font-family: Arial;">1 tbsp margarine</span></li>
<li><span style="font-family: Arial;">1/4 cup chopped walnuts or pecans</span></li>
</ul><div><strong><span style="font-family: Arial;">Method</span></strong></div><ul><li><span style="font-family: Arial;">In a bowl combine all-purpose flour, wheat flour, baking soda, cinnamon, and salt. Keep it aside.</span></li>
<li><span style="font-family: Arial;">In another bowl, mix the eggs and the chopped apple. Slowly stir in the granulated sugar, nuts and apple sauce.</span></li>
<li><span style="font-family: Arial;">Add the flour mixture into it. Stir it well until all the ingredients are mixed well.</span></li>
<li><span style="font-family: Arial;">Bake it at 350 degrees F in oven for 30 to 35 minutes or until the toothpick inserted in the middle comes out clean.</span></li>
</ul>Unknownnoreply@blogger.com0