Ingredients
- 500 gm: Basmati rice
- 2 cups: Milk
- ½ cup: Cream
- 1 cup: Fruits (chopped, mixed)
- 1 tsp: Sugar
- 2 tsp: Ghee
- 3-4: Cloves
- 1-2: Bay leaf
- 1 inch long piece: Cinnamon
- 3-4: Cardamom
- ½ tsp: Cumin seeds
- Rose water
- Salt to taste
Lets Get Cracking
- Gently wash rice and soak in water for about 10-15 minutes.
- Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and
cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of
cream, milk, sugar and salt. Add half a cup of water. Bring to a boil.
Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
- Sprinkle few drops of rose water before serving.
Note : Before cooking, rinse the rice several times, until the
water comes out clear. This removes any starch and residue, otherwise
the rice may be sticky.
Enjoy :) :) :)
- Make a basic flour
batter, by mixing gram flour, salt, red chilly powder, soda and
water.It’s consistency should be thick enough to coat bread pieces.
- Cut the slice in any shape viz; square, rectangle, triangle etc.
- If green chutney
is available, you can apply a little of it on bread slice before dipping
it in batter, it provides a tangy taste to pakoras.
- Dip them in flour batter and fry in hot oil till light golden brown.
- Serve immediately with ketchup or chutney.
Enjoy :) :) :)
Ingredients
- 16 pieces (about 1/2 kg) lasagna noodles, uncooked
- 1 pound ground chicken
- 1 jar (about 750 gm) spaghetti sauce
- 1/2 cup water
- 1/2 kg ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 2 teaspoons chopped oregano
- 2 teaspoons chopped basil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Lets Get Cracking
- In large skillet, brown meat; drain.
- Stir in spaghetti sauce and water; simmer 10 minutes.
- Cook pasta according to package directions; drain. Lay flat on foil to cool.
- Heat oven to 350°F.
- In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella
cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.
- Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking
dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.
Spread one-third cheese mixture over pasta; spread with about 3/4 cup
meat sauce.
- Repeat layers, beginning and ending with pasta. Top with remaining
meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and
additional Parmesan cheese, if desired.
- Cover with foil. Bake 45 minutes or until hot and bubbly. Remove
foil; bake about 10 minutes longer, or until lightly browned. Let stand
10 minutes before cutting.
Enjoy :) :) :)
Ingredients
- Semi-Sweet Baking Chocolate – 4 oz (113g)
- Butter – 1/2 cup + to grease ramekins
- Eggs – 2
- Sugar – 1/3 cup (75 g)
- All-purpose Flour – 1/4 cup (40g)
Lets Get Cracking
- In a double boiler, melt chocolate. Once melted and shiny, remove pan
from heat and add in butter. Mix until the butter melts fully. Set
aside to cool.
- In a medium mixing bowl, beat the eggs and sugar until light and fluffy (about 3 mins by electric mixer, 5 mins by hand)
- Add chocolate-butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
- Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture until 3/4 way full.
- Bake in a per-heated oven at 350 degrees Fahrenheit (180 C) for 10 –
15 minutes. Shorter for gooey (molten) inside, longer for stiff inside. I
baked for about 13-15 mins.
- Serve warm with ice-cream, fruits or whipped cream.
Enjoy :) :) :)
Ingredients
-
4 tsps
salt
-
2 1/4 tbsps
garam masala
(sambar garam masala powder i use the mtr madras sambar masala powder brand that s the brand i love the)
-
1 1/2 tbsps
asafetida powder
(hing in hindi)
-
1 cup
yellow lentils
(cleaned washed soaked in plenty of water and drained toor dal)
-
1 1/2 cups
yams
(peeled washed and diced, sooran in hindi)
-
1
potato
(peeled washed and diced)
-
5-6
garlic cloves
(peeled washed and slit lengthwise slit each clove of garlic into 3 parts lengthwise)
-
1
carrot
(peeled washed and diced)
-
1/2 cup
beans
(flat indian, washed ends trimmed and chopped into 1 inch size pieces commonly called guavar in hindi)
-
2
vegetables
(drumsticks washed peeled ends trimmed and chopped into 2 inch sized pieces)
-
3 cups
water
-
2 tsps
turmeric
(powder)
-
2
green chilies
(washed and slit lengthwise)
-
20
curry
(fresh, leaves washed and torn between the palms of your hands)
-
1 tsp
cumin seed
-
1 tsp
mustard seeds
-
5-6 tbsps
oil
-
1
tomato
(washed peeled and chopped)
-
10-12
okra
(washed and chopped into 1 inch size pieces commonly called ladyfingers or bhindi in hindi)
-
5
chilies
(red)
-
1/2 cup
tamarind
(pulp, juice)
-
1 tsp
methi
(seeds)
Lets Get Cracking
-
Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
- Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
- Once you have squeezed out half a cup, transfer this to a pot.
- Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
- Add the chopped ladyfinger to the pot.
- Allow to boil for 5 minutes.
- Remove from heat and keep aside.
- Now, take a large pot in which you will be preparing the sambar.
- Heat the pot on medium-high flame.
- Once its hot, pour 3 cups of water in it.
- Add the drained toor dal (yellow lentils) and mix well.
- Add garlic and mix well.
- Allow it to boil well (for about 15 minutes).
- Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
- Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
- Fold in the chopped tomatoes.
- Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
- In the meantime, prepare the seasoning.
- For this, heat oil in a non-stick frying pan on medium-high flame.
- Once it's hot, add mustard seeds, methi seeds and cumin seeds.
- Allow to crackle and splutter.
- Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
- Mix well and stir-fry for 2 minutes on medium flame.
- Remove the pan from heat.
- Add this seasoning to the sambar.
- Mix well, cook on simmer for 5 minutes and serve this wonderful
curry immediately (hot) with cooked long-grain Basmati white rice and
low-fat plain yogurt, if required.
Enjoy :) :) :)
Ingredients
- butter - 200gms
- castor sugar - 150gms
- eggs - 4
- plain flour - 120gms
- baking powder - 1 tsp
- ground almonds - 30gms
- cooking chocolate - 100gms
Lets Get Cracking
- Cream butter & sugar together. Add in egg yolks. Whisk egg whites
until smooth. Fold in sieved flour, ground almonds, egg whites and melted
cooking chocolate.
- Bake in a loaf tin at 350 degrees Fahrenheit or 180 degrees Celsius for about 30 minutes.
- For the topping, melt 200gms cooking chocolate over hot water and pour the onto cake. Decorate with almond flakes and cherries.
Enjoy :) :) :)
Ingredients
- 750 gms of mutton
- 3-4 medium size potato cut into half
- 1-2 tbs of mustard oil for frying potato
- 3-4 onions
For Marinating the mutton
-
garlic 10- 1ginger-1 ½ inch
- 2 tsp of turmeric powder
- 2 tsp of red pepper powder
- 1 ½ tsp of salt
- 4 heaped tbs of yogurt
- 1tsp of garam masala
For tempering
-
10- 12 black pepper
- 3 bay leaf
- 4 whole cardamom ( Gota elaich)
- 5 cloves (long)
- ½ inch long cinnamon stick
- 1 tsp of sugar
- ½ cup of mustard oil
Lets Get Cracking
Marinating the mutton
-
Fisrt make a smooth paste of Garlic and Ginger by grinding in Mixer , add little bit of water also.Do the same with onions .
- Marinate the mutton with Turmeric powder ,salt ,Coriander powder, Red
pepper powder , Yogurt and 1-2 tbs of mustard oil and the garlic /ginger
paste and half of the onion paste .Let it sit there for 1-2 hrs.It
could be even great, if this marination is done overnight.
- Heat up a kadai/ heavy bottom Pan ,add 1-2 tbs of mustard oil and fry
the potatoes till brown on every side. Take out and keep aside .
Tempering The oil and Stir/Fry the Mutton
- Add rest of mustard oil and temper it with Black pepper, Cinnamon
stick,Bay leaf , whole Cardamom, Cloves and sugar. Caramelization Of
sugar gives a nice Red color to the Mutton gravy .Fry at low for 1 mints. Add the rest of the onion paste, and fry for 3-4 mints till the
rawness of the onions is gone.
- Add the marinated mutton at this point , Stir/fry at medium to low flame
for 15-25 mints, TIP-.If the oil comes out by the side of kadai ,
Mutton is fried well .If the mutton is "Kochi mangsho" it may take few minutes less to fry it.Add fried potatoes and 2 cups of water ( it depends on the gravy you want , if you want a thick gravy don’t add much water)
- Transfer the entire fried mutton to Pressure Cooker, add 1tsp of garam
masala at this point, one whistle at high and then lower the flame and
cook for about 15-17 mints .
- Alternately you can cook the entire thing in a deep bottom pan or kadhai
at low for 1hrs and make sure it's covered,the gravy will be very dry
or makho-makho.
- Let it cool and open the pressure cooker pan and sprinkle fresh chopped coriander leaves .
Serve with rice or Loochi /luchi of your choice. Enjoy :) :) :)
Ingredients
- 1 large (7 to 8 inch link) Italian sweet sausage
- 1 large Italian hot and spicy sausage
- 1 yellow onion, chopped
- 2 cloves of garlic
- 3/4 large (28 oz) can of whole tomatoes
- Olive oil
- 1 lb (16 oz) spaghetti pasta
- Salt
- Grated Parmesan cheese
Lets Get Cracking
The Sauce
Take the Italian sausage meat out of the sausage casings. Break up into
pieces and mix the sweet and spicy sausage meats together. Brown the
sausage meat in a large skillet on medium high or high heat with a
little olive oil. In a separate skillet sauté the onions and garlic
until the onions are translucent. Purée the tomatoes in a blender, add
to the skillet with the sausage meat. Add the cooked onions and garlic.
The Pasta
Fill an 8-quart or larger stock pot at least half full with water and
bring to a boil. Add a tablespoon of salt. Slowly add the pasta,
stirring to prevent clumping. Allow the water to come to a boil again.
Cook, uncovered, with a fairly vigorous boil, for as long as the
directions on the pasta package say, usually about 10-12 minutes. When
pasta is al dente (cooked but still a little firm), remove the pot from
the heat. Add a cup or two of cold water to the pasta to stop the
cooking. Drain the water from the pasta through a colander. Place the
pasta in a serving bowl. Serve immediately. Garnish with grated Parmesan cheese.
Enjoy :) :) :)
Ingredients
- 16 (about 1 pack) spring roll wrappers
- 275g (11/4 cups firmly packed) brown sugar
- 75g (1/3 cup) caster sugar
- 8 sugar (lady finger) bananas, halved lengthwise
- 95g (1/3 cup) seeded jackfruit flesh, sliced
- Vegetable oil, to deep fry
Lets Get Cracking
- Working with 1 spring roll wrapper
at a time, place wrapper at an angle on a work surface so it forms a
diamond shape. Place 3 tsp brown sugar and 1 tsp caster sugar in a
horizontal line on the bottom half of the wrapper. Top with 1 banana
half, then a little of the jackfruit. Using a pastry brush, brush the
two top edges with water, then fold up the bottom corner over the
filling to cover. Fold in the sides of the wrapper and roll up to
enclose the filling.
- Fill a deep-fryer or large saucepan
one-third full with oil and heat over medium heat to 170°C (or until a
cube of bread turns golden in 15 seconds). Working in 4 batches, drop
spring rolls into the oil and fry, turning halfway, for 4 minutes or
until crisp and golden. Remove with a slotted spoon and drain on paper
towel. Roll in remaining 55g brown sugar, to serve.
Enjoy :) :) :)
Ingredients
- 4 skinned Chicken Quarters
- 2 tblsp Lemon Juice
- 1 Garlic Clove
- 1 inch piece peeled and coarsely chopped Fresh Ginger
- 1 Green chilli
- 1 tblsp Water
- 4 tblsp Natural Yogurt (Dahi)
- 1 tsp Grouna Cumin
- 1 tsp Garam masala
- 1 tsp Paprika
- 1 tsp Salt
- A few drop of Yellow Food Colour
- 2 tblsp melted Ghee
For garnishing
Lets Get Cracking
- Make 3-4 cuts in each chicken quarter using a knife.
- Put the chicken in an ovenproof dish.
- Combine lemon juice.
- Rub it into the incisions.
- Cover it.
- Let it marinate for about 30 minutes.
- Combine garlic, ginger and green chilli and water in a blender.
- Grind to make a smooth paste like mixture.
- Combine the paste to yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.
- Mix all the ingredients well.
- Spread them over marinated chicken pieces.
- Coat the pieces with the yogurt marinade.
- Cover it.
- Let it marinate at room temperature for about 5 hours.
- Turn once or twice maximum.
- Place chicken in a oven at 325 F.
- Let it roast for 1 hour.
- Bast frequently and turn once.
- The chicken should be tender and most of the marinade should be evaporated.
- Then grill the chicken over hot charcoal.
- Garnish it with lemon wedges and onion rings.
Enjoy :) :) :)
Ingredients
- 500 gram(s) thick slices of king fish cleaned
- lemon wedges, finely sliced onion rings, cucumber and tomato slices to garnish.
- 1 tablespoon(s) lemon juice
- salt to taste
Grind to a fine paste
- 1 tablespoon(s) red chilli powder
- ½ teaspoon(s) black pepper powder
- ½ teaspoon(s) turmeric powder
- ½ teaspoon(s) cumin seeds
- ½ teaspoon(s) coriander seeds
- 1 small onion chopped
- 2 teaspoon(s) garlic chopped
- 2 teaspoon(s) ginger chopped
- 4 curry leaves
- salt to taste
- water to grind as required
Time Required - 15 mins
Lets Get Cracking
- Apply a little salt and lemon juice to the washed fish slices.
Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in
the ground paste and keep preferably refrigerated for about an hour.
-
Heat a griddle on medium flame and smear a little oil on it. Place the
slices in batches of 2 or 3 depending upon the size of the griddle. Do
not overcrowd the griddle. Pour a little oil around each fish slice with
a teaspoon and let it roast on a medium flame till aromatic and crisp.
Flip and repeat the procedure for the other side.
Enjoy :) :) :)
Ingredients
- Chocolate sponge cake,sliced - 250 gms
- Instant coffee powder- 3 tbsp
- Vanilla ice cream - 500 gms
- Mascarpone cheese - i cup
- Cocoa powder- 1tbsp
Lets Get Cracking
Ingredients:
- Fusilli pasta - 2 cups
- Beans - 50 gms
- Carrot - 2
- Spinach - 1/2 bunch
- White sauce
- Oregano - 1 tsp
- Pepper - for taste
- Salt - for taste
- Mozzarella Cheese – 3/4 cup
For white sauce -
- All purpose flour (Maida) – 4 tbsp
- Butter – 4 tbsp
- Milk – 3 cups
- Salt
Lets Get Cracking
- Add pasta to boiling water and cook for 5 mins. Strain and wash with cold water and keep it aside.
- Dice beans and carrots into long pieces and cook them in microwave. Clean, chop and cook spinach.
- To
make white sauce - Dilute the maida in milk and mix it thoroughly
without lumps. Melt the butter in a pan. Simmer the stove, pour in the
diluted milk mixture and stir continuously until the sauce thickens.
Finally add salt and mix well.
- Now
take a pan and add the cooked vegetables, spinach and pasta. Pour in
the prepared white sauce and cook for five mins. Add oregano, salt and
pepper to it mix well.
- Transfer this to a baking dish and sprinkle the grated cheese on top and grill in an oven till the cheese melts down.
Serve hot. Enjoy :) :) :)
Ingredients
- Fusilli Pasta - 3/4 cup
- Tomato puree - from 1 big tomato (approx 1/2 cup)
- Garlic paste or garlic finely chopped - 1 tsp
- Tomato sauce - 1 tbsp
- Tomato - 1 chopped
- Capsicum - 2 to 3 tbsp cubed
- Pepper - 1/2 tsp
- Cheese - 1 tbsp (just for garnish)
- Olive oil - 1 tsp
- Salt - to taste
Time Required - 15 mins
Lets Get Cracking
- Boil water and cook fusilli pasta with salt until slightly soft yet crunchy enough to bite.Drain water and Keep aside.
- Heat
olive oil in a pan, add garlic paste and saute until slightly browned.
Then add chopped tomatoes and capsicum toss it a min.Then add tomato
puree and saute until raw smell totally leaves.Add required salt and
pepper, give a quick stir.
- Then
add the cooked pasta and mix well, add tomato sauce and sprinkle little
water if the mixture is too dry. Allow it to boil 2-3 mins until the
pasta is coated well with the sauce.
- Switch off and garnish with grated cheese while serving.
Enjoy :) :) :)
Ingredients
-
3/4 cup
rice
(cooked, cooked without salt you can use leftover cooked)
-
1 tsp
oil
-
1/2 tsp
mustard seeds
-
1/2 tsp
urad dal
(split black gram)
-
1/8 tsp
turmeric
(powder)
-
1/8 tsp
asafetida powder
(optional)
-
1 tbsp
peanuts
-
1/2
green chilies
(chopped)
-
1/4 tsp
salt
-
1 tbsp
lemon juice
-
1 leaf
coriander
(garnish)
Time Required - 10 mins
Lets Get Cracking
- Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
- When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
- Saute for about 2 minutes.
- Then add cooked rice and salt and saute for another 5 minutes.
- Remove from flame, add lemon juice and mix well.
- Garnish with chopped corriander and serve!
- Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in
a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow
it to cool well before using it in the recipe, since warm rice will tend
to clump together in the mixture.
Enjoy :) :) :)
Ingredients
- 250 gms Boiled Potatoes
- 2 Green Chilies
- 1/2 cup Shelled Peas
- 1 Carrot ( grated)
- 2 tsp Fresh Anaar (shelled)
- 1 Boiled Beetroot ( grated)
- 1 tsp Coriander leaves (chopped)
- 1 pinch Garam Masala Powder
- 2 tsp Onion (finely chopped)
- 1/4 tsp Red Chilly Powder
- Oil for frying
- 4 Bread Slices
- Salt to taste
- 1 tbsp Semolina
- Chat Masala to taste
Time Required - 25 mins
Lets Get Cracking
- Peel and mesh the potatoes along with the bread slices and keep aside.
- Grind the peas along with the ginger and green chillies.
- Mix ground peas , grated carrot & beet root , and shelled annar ( Pomegranate ) with meshed potatoes.
- Add all masala such as salt, chat powder, red chilli powder, garam masala in above mixture.
- Divide the mixture into equal parts and shape them into cutlets.
- Cover the cutlets with semolina powder.
- Deep fry in the heated oil in a pan./ kadahi.
- Serve with green chutney and tomato sauce.
Enjoy :) :) :)
Ingredients
-
500gm boneless chicken pieces, cut into small cubes
- 1 onion, cut into cubes
- 1/2 of a green capsicum / bell pepper, cut into cubes
- 1 tbsp soya sauce
- 1/4 tsp white vinegar
- 1 tbsp green chilli sauce
- 1 tsp freshly ground black pepper
- 2-3 green chillies, slit (we used the large red chillies that have lesser heat)
- 1 tsp dry red chilli flakes (optional)
- 1 tbsp minced garlic
- 1 tbsp cornflour
- 1 tbsp all purpose flour or maida
- 1 egg (optional)
- Salt to taste
- A pinch of sugar (optional)
- Oil
- Spring onions for garnish
Preperation Time - 30 mins
Cooking Time - 15 mins
Time Required - 45 mins
Lets Get Cracking
- Marinate the chicken in 1/2 tbsp soya sauce, egg, salt, pepper,
flour, cornflour, half the garlic and half the green chilli sauce for
atleast 30 mins. Leave it for an hour or two if you have the time.
- Heat a shallow pan with about 1/4 cup oil and lightly fry the chicken pieces until golden brown. Set aside.
- In the remaining oil, add chopped garlic and the chillies and flakes
and fry for 2 minutes. Next, add the onions and capsicum and fry until
soft (2-3 mins). Add vinegar and mix well. Top off with the fried
chicken and the remaining quantities of ingredients used to marinate
(1/2 tbsp soya sauce, 1/2 tbsp green chilli sauce, salt, sugar, and
pepper).
- Stir all the ingredients until well combined and fry for another 3-4
mins. Garnish with some chopped spring onions and serve hot.
Enjoy :) :) :)
Ingredients
- 1 kg boneless chicken skin removed
- Juice of 1 lime
- Salt to taste
- 1 tsp red chilli powder (adjust to suit your taste)
- 6 cloves
- 8-10 peppercorns
- 1" stick of cinnamon
- 2 bay leaves
- 8-10 almonds
- Seeds from 3-4 pods of cardamom
- 1 cup fresh yoghurt (must not be sour)
- 3 tbsps vegetable/canola/sunflower cooking oil
- 2 onions chopped
- 2 tsps garlic paste
- 1 tsp ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food
processor
- 1/2 litre chicken stock
- 2 tbsps kasuri methi (dried fenugreek leaves)
- 3 tbsps unmelted, soft butter
- Salt to taste
- Coriander leaves to garnish
Preparation Time - 45 mins
Cooking Time - 30 mins
Total Time - 1 hour, 15 mins
Let's Get Cracking
- Mix the chicken, lime juice, salt and red chilli powder in a large,
non-metallic bowl. Cover and allow marinating for 1 hour.
- Heat a flat pan or griddle on medium heat and gently roast
(stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds
till they darken slightly. Cool and add the cardamom seeds. Now grind into
a coarse powder in a clean, dry coffee grinder.
- Mix the yoghurt, above whole spice powder (from previous step),
coriander, cumin and turmeric powders together and add them to the
chicken. Allow to marinate for another hour.
- Heat the oil in a deep pan on medium heat. When hot, add the
onions. Fry till a pale golden brown in color and then add the ginger and
garlic pastes. Fry for a minute.
- Add only the chicken from the chicken-spice mix and fry till sealed
(chicken will turn opaque and the flesh will go from pink to whitish in
color).
- Now add the tomato paste, chicken stock, kasuri methi and remaining
part of the yogurt-spice mix to the chicken.
- Cook till the chicken is tender and the gravy is reduced to half
its original volume.
- Melt the butter in another small pan and then pour it over the
chicken.
- Garnish with coriander leaves and cream and serve with Naan and
Kaali Daal.
Enjoy :) :) :)
