Onion Tomato Chutney

Ingredients
1 med. onion
1 med tomato
4-5 clovettes garlic
1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour
1 3" piece tamarind broken
1 sprig curry leaves
1/2" piece ginger
1 tsp.red chilli powder
salt to taste
1/2 tsp. sugar
1/2 tsp. cumin seeds
1 tbsp. oi
Seasoning:
1 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 pinch asafoetida

Method
1. Heat the 1 tbsp. Oil add to the other ingredients except seasoning.
2. Grind either on stone, or in electric stone grinder, or in a mixie.
3. Transfer to a serving bowl.
4. Heat oil in a small crucible, add the seeds and asafoetida..
5. When they splutter, add to the chutney.
6. Mix gently.Serve with parathas, dosas, idlis, or just plain bread or toast.

Note: Reduce or increase the chilli content as per taste.

Eggless Black Forest Cake

Ingredients
condensed milk 400 gms, sweetened
flour 225 gms
butter 125 gms
cocoa powder 4 tablespoons
aerated cola drink 200 ml
baking powder 1 teaspoon
cream 1 teaspoon
cherries ¼ cup
chocolate ½ cup, grated

Method
1. Mix the butter and sugar well.
2. Add all the dry ingredients and the cola drink and mix.
3. Pour in a greased plate and cook on power 60% for 3 minutes at high.
4. Allow it to stand for 5 minutes on the same oven.
5. Cool and slit the cake horizontally.
6. In a bowl whip the cream and sandwich the two layers with the cream.
7. Top with the cherries and grated chocolates.

Delicious Cake from Curd

Ingredients
plain yogurt 1 cup
sugar 1 cup
oil 1-3/4 cup
flour ¾ cup
baking soda 1 teaspoon
vanilla essence 1 teaspoon
cocoa powder 5 teaspoon

Method
1. Mix the yogurt, sugar, and oil and vanilla essence together.
2. Sieve all the dry ingredients and mix to the batter.
3. Add one tablespoon of milk and blend well.
4. Cook on high for 11 minutes.
5. Allow it to stand in the oven for sometime before serving

Caraway Potato Cakes

Ingredients
flour - 1 cup (250ml)
butter - 1 ½ tbsp
potatoes - 4 mediam sized cooked, dry mashed
milk - 1/4 cup (60ml)
caraway seeds - 1 tbsp or unsweetened coconut

Method
1. Place flour in a bowl and rub in butter until looks like a bread crumbs.
2. Add mash potatoes and milk and mix to a soft dough and kneed until smooth
3. Roll the dough in a circle (1 inch thick).
4. Cut with the cookies cutter brush with little milk and sprinkle caraway seeds.
5. Bake at 180 degree Celsius for 30 min. 1

Potato & Mushroom Gratin

Ingredients
2-3 cups of pre boiled, shredded chicken
6 tablespoons butter
1 kg mushrooms
chopped
8-10 pods of garlic, chopped fine
2 teaspoons dried thyme
1 teaspoon dried rosemary
crushed
salt to taste ground black pepper to taste
2 cups chicken broth
1-1/2 kg baking potatoes
scrubbed
2 cups parmesan cheese
2 cups heavy whipping cream
1 1/4 teaspoons salt 1 teaspoon
freshly ground black pepper

Method
1. Melt butter in a large vessel over high heat and saute mushrooms, until liquid evaporates
(about 10 minutes). Add garlic, thyme, and rosemary; saute; 1 minute. Add chicken and
chicken broth. Simmer until liquid evaporates, stirring often, about 15 minutes. Season
with salt and pepper.
2. Cool. Preheat to 375 degrees F (190 degrees C). Prepare the baking dish by buttering
the inner surface well. Peel potatoes, and cut into thin slices. Arrange a third of the potatoes in prepared dish, overlapping slightly. Pour half of the chicken-mushroom mixture over the potatoes.Sprinkle a third of the cheese over mushrooms.
3. Repeat layering a third of the potatoes, remaining chicken-mushroom mixture, and a third
of the cheese. Arrange remaining potatoes atop cheese. Whip together the cream, salt, and pepper in a large bowl. Blend well and pour mixture over potatoes. Cover loosely with foil. Position 1 rack in middle of the oven, and another rack in bottom third of oven Bake in oven until potatoes are tender and liquid thickens (approx.1 hour and 15 minutes).
4. Uncover. Make sure potatoes are submerged. Sprinkle remaining cheese over potatoes.
5. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.
6. Let it stand 10 minutes before serving. Serve with Garlic bread.

Lamb Pepper Steak

Ingredients
12 black peppercorns, coarsely ground
2 tablespoons tomato puree
1 clove garlic
minced 1 pinch white sugar
1 pinch salt
1/2 kg lamb filet
2 tablespoons butter

Method
1. In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.
2. Add the lamb filet and coat well on all sides.
3. Prick lightly with a sharp fork.
4. Cover and marinate in the refrigerator for 1 hour.
5. Melt butter in a medium saucepan over medium high heat.
6. Place the lamb filet in the pan and saute for 6 to 8 minutes per side, or until cooked.
7. Serve with salad, tomatoes and French fries.

Potato Dumplings

Ingredients
4 potatoes
2 eggs, beaten
salt as per taste
1 cup dry bread crumbs
1 tsp pepper powder
1 cup plain flour
6 cups water

Method
1. Boil the unpeeled potatoes till tender (approx 15 mins).Peel it and mash with potato smasher
2. Add all the remaining ingredients except salt and water.Make a dough of the mixture, soft
3. Make round balls of dough approx 1-1/2"
4. Boil water and salt .Add potato dumplings .Let it cook till they float, approx 10 mins .Drain
5. Serve hot

Turkey Biryani

Ingredients
1 lb. turkey (cut in medium pieces)
cardamom to taste
cinnamon to taste
5 tbsp. clarified butter
cloves to taste
1 tsp. all spice powder
1 tbsp. garlic (paste)
1 tbsp. ginger (paste)
5 onion salt to taste
5 tomato
1/2 cup yoghurt
3 tbsp. vegetable oil
10 green chilies
2 tsps. red chili powder
2 1/2 cups rice (basmati)
2 tsps. coriander powder

Method:
1. Marinate turkey with yoghurt, chilli powder, coriander powder, garam masala powder and
salt. Set aside for atleast 4 hours.Add 3 tablespoons of oil to the frying pan. Add ginger garlic paste when oil is hot and fry till golden brown.
2. Now add cut onions, green chillies and fry till onion is transparent. Add tomatoes and fry
well. Add mint and coriander leaves and set aside to cool. Once cooled, blend all this in a blender till the mixture becomes finely grinded.
3. Add ghee and oil to a frying pan, when heated add cloves, cardamom and cinnamon. Fry
till brown. Now add salt, the blended and the marinated mixtures and mix well. You can also add mint and coriander leaves while cooking.
4. If you are using pressure cooker let the mixture with turkey cook for 2 whistles. Otherwise
for frying pan cook the mixture for 30-40 minutes, till the meat is half cooked. Meanwhile
wash the basmati rice well and drain the water. Once the meat is ready, add water and basmati rice.
5. Rice to water ratio should be 1:2(the water includes the gravy from cooking the meat).
6. Add salt to the mixture. Let the rice cook. Once done serve hot with curd raita.

Malai Kofta

Making time: 45 minutes.
Makes: 10 koftas with gravy
Shelf life: Best fresh

Ingredients:

Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method
Koftas
1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.Flatten.
4. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.

Gravy:
1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava.
7. Optional: You can deep fry the koftas also.
8. To serve place warm koftas in a casserole.
9. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
10. Garnish with grated cheese and chopped coriander.
11. Serve hot with naan or parathas.

Potato Korma

Ingredients
1/4 kg white potato
2 tbsp channa dhal
1 big onion
2 ripe tomatoes
4 medium pieces of coconut
4 pieces of garlic
ginger small piece
5 green chillies (can reduce or increase as per taste)
mustard seeds and cumin seed for seasoning
2 tsp oil.
coriander leaves (cilantro) for garnishing

Method
1. Grind coconut, Garlic, Ginger and Chillies into a very fine paste. Soak Channa dhal in water for five minutes.
2. Cook the potatoes and peel them and keep aside. Cut them into one medium sized cubes.
3. Splutter Mustard seeds and Cumin seeds in oil.
4. Add finely chopped onion and fry till golden brown. Add finely chopped tomatoes for a minute.
5. Add turmeric powder. Add the soaked dhal without water. Add the coconut, Ginger, garlic, chillies paste and the potatoes.
6. Add 2 cups of water or as much water so that the gravy is of medium consistency.
7. Add salt to taste.
8. Allow this to cook for 15 minutes. Garnish with fresh green Coriander leaves just before serving.

Baby Corn Masala Curry

Ingredients
Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds,
Ani seeds ('saunf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.
Method
1. Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it becomes soft).
2. Puree 4 tomatoes. Grind onion into a paste.
3. Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.
4. Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered
groundnuts and again cook for a few minutes.
5. Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.
6.Goes well with Chappathis, Parathas and purries.

Potatoes and Peas Curry

Ingredients
2 big potatoes
2 tomatoes
Half kg green peas
1tsp mustard seeds
Half tsp cumin seeds
asafoetida a pinch
1 tsp chilli powder
half tsp turmeric powder
a pinch of garam masala
1 cup coconut milk (powder or tinned)
small piece of jaggery or half tsp sugar
salt to taste

Method
1. Heat 1tsp oil in a kadai, put the mustard seeds in it, after they crackle add cumin seeds and asafoetida then put in the chopped potatoes, tomatoes and green peas.
2. Add 2 cups of water and the turmeric powder,chilli powder,jaggery (or sugar) and the salt.
3. Let it cook till the potatoes are done.Then add the coconut milk (if powder is being used, first mix it in cold water and then add to the hot mixture) bring it to a boil and put it off.
4. Garnish with finely chopped coriander leaves.
5. Good to eat with rice and with rotis

Capsicum Curry

Ingredients
2 capsicum
1-1/2 cup besan (gram flour)
1/2 tsp mustard
1/2 tsp cumin seeds
4 green chillies
5-6 cloves of garlic
1 1/2 cup buttermilk
1/4 tsp turmeric
salt
oil 5 tbsp
coriander

Method
1. Heat oil in nonstick vessel, add mustard when oil is hot then cumin. Add crushed garlic and turmeric, fry for 1/2 min, now add chillies and fry for 1/2 min.
2. After this add cut capsicum and fry till soft.
3. Now add buttermilk and let it boil when boiling sprinkle besan (add besan till it is thick mixture) with one hand and mix with other hand (with spatula), now add salt, coriander and mix then cover and steam for 4-5 min.
4. If sticking add little more oil and steam if again sticking add some more oil, when
done let it cool for a while and crumble with hand (it is very imp to crumble).
5. Serve with rice or chappati.

Chicken Shashlik

Ingredients:
500 g boneless chicken breast
2 capsicum
2 medium onions
2 medium tomatoes
1\4 cups lemon juice
1\2 tsp. salt
1 tsp. black pepper
1 tbsp. Soya sauce
1 tbsp. hot sauce
oil for deep frying

Method
1. Cut chicken into 1 inch pieces. Place in a bowl with the lemon juice, salt ,black pepper Soya sauce and hot sauce. Mix well,cover and leave to marinate for 2-3 hour.
2. Cut the onion, capsicum, and tomatoes into small cubes.
3. Thread, chicken and vegetables closely on bamboo skewers.
4. Heat oil in a large frying pan or karahi. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Remove from oil and put it on absorbent paper. Alternatively, grill the chicken over hot charcoal.
5. Garnish with lemon wedges and mint leaves.
6. Serve with plain rice.

Chicken Masala

Ingredients
chicken sliced into medium pieces - 1 kg
sliced big onions - 1 cup
split green chillies - 4
sliced tomatoes - 3
oil - 1/2 cup
grind together:
turmeric powder - 1/2 tsp
cinnamon - 1"piece clove - 4
garlic - 1 pod
ginger - 2" pieces
dry chillies - 10
pepper - 1/2 tsp
aniseeds - 1/2 tsp
salt to taste
curry leaves - 2 sprigs

Method
1. Heat oil in a pan.
2. Saute onions, tomatoes and green chillies separately and keep aside.
3. Saute the ground masala in the remaining oil.
4. When it is done, add chicken pieces and salt.
5. Add sufficient water to cook the chicken and close the pan.
6. When it is done, add the sauted onions, tomatoes, green chillies and curry leaves.
7. Remove from fire.
8. Serve with rice

Chicken Curry

Ingredients
1/2 chicken breasts, skinned and boned
3 garlic, cloves, crushed
1/4 tsp ginger
1 cup low sodium chicken broth
1 onion, chopped finely
1 tsp olive oil
1 cup water
1/2 tsp cummin seeds powder 1 tsp coriander seeds powder
1/4 tsp garam masala
1/2 tsp turmeric powder
1 green chilli, finely chopped
2 tbsp coconut milk
3 tbsp finely chopped coriander leaves


Method
1. Make pieces of chicken breasts .Heat oil in a pan .Saute chicken pieces until golden from
both sides
2. Remove and drain .Add onion and ginger-garlic and fry till golden brown .Add all the powders, and saute for a minute
3. Add chicken broth and water .Let it boil for 2 minutes .Add chicken pieces .Cover the pan
and let it cook for approx 30 mins.
4. Then add coconut milk .Cook for another 1 min. Serve with rice

Baingan Raitha

Ingredients
1 /12 cups fresh curds
1/2 cup chilled milk
1/2 tsp. cumin powder
1/4 tsp. red chilli powder
1/2 tsp. sugar powdered
3-4 pinches black salt
salt to taste
3-4 mint leaves
1 sprig coriander leaves finely chopped
To prepare brinjals:
2 long brinjals sliced into thin thick rounds
1/4 tsp. red chilli powder
4-5 pinches turmeric powder
2 pinches asafoetida
1/4 tsp. salt
1 tsp. oil

Method
1. Mix together salt, chilli powder, turmeric, asafoetida. Rub brinjals slices on both sides with this mixture. Heat a large heavy or nonstick griddle.
2. Drizzle half tsp. Oil over it. Arrange brinjal slices side by side, to cover whole griddle.
3. Allow to become light golden brown. Flip and fry other side, drizzling emaining oil.
4. Remove from griddle, keep aside to cool to room temperature.

To proceed:
1. Beat together chilled curds and milk till smooth. Add all other ingredients and mix well.
2. Arrange slices of brinjal in a wide shallow dish. Pour all the curds over them to cover completely. Garnish with chopped coriander, serve chilled.

Grated Potato Snack

Ingredients
2 large potatoes grated coarsely
3 red chillies finely chopped
1 tbsp. Coriander finely chopped
2 tbsp. Peanuts crushed not too fine
1/2 tsp. Cumin seeds
1/2 tsp. Sugar
1/2 lemon juice extracted
Salt to taste
Method
1. Heat oil, add potatoes, stir fry for 2-3 minutes.
2. Take off fire, mix in all other ingredients.
3. Return pan to stove.
4. Stir and cook till potato is tender but not mushy to touch.
5. Serve hot with coconut chutney or as is.

Masala Potatoes

Ingredients
15 baby potatoes scraped clean and washed
1 tsp chilli powder
1/2 tsp. each dhania powder and mango powder
3/4 tsp. sugar, sambhar or garam masala
salt to taste
1/4 tsp. turmeric powder
pinch asafoetida
1 tsp ginger and garlic grated
1-1 1/2 tbsp. oil
2 tbsp. curds
1 tsp mustard-cumin seeds
Method
1. Do not peel potatoes.
2. Once scrubbed clean under running water, clean with kitchen towel.
3. Make vertical slits (in a X shape) down the potato carefully.
4. Mix all the dry ingredients. Press mixture into the slits.
5. Pressure cook for 1 whistle only.
6. Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter.
7. Add ginger-garlic and potatoes, curds, chopped coriander and any left over masala.
8. Cover and cook for 5 mins. or before the masala becomes too dry.
9. Serve hot with naan or bread or chappati

Potato (Aloo) Tikki

Ingredients
For crust:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste
For filling:
1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste
oil for shallow frying

Method
1. Take a tbspful of potato mixture, spread on palm.
2. Place a tspful of dal mixture in centre.
3. Roll so as to keep dal mixture inside and potato out.
4. Press gently into rounded flattish patties.
5. Shallow fry on a griddle, drizzling oil to crispen crust.
6. Serve hot with tamarind chutney and green chutney. or with tomato ketchup.

For Crust:
Mix all ingredients together thouroughly.
Keep aside.

For Filling:
Mash cooked dal coarsely with hands.
Mix in all other ingredients.

Fresh Garlic Chutney

Makes 3/4 cup.

Ingredients
1 cup garlic cloves, peeled
1 tablespoon chilli powder
juice of 1/2 lemon
Salt to taste

Method
1. Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.
2. Before using, dilute with water and use as required.

Khajur Imli Ki Chutney

Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 2 cups.

Ingredients
2 cups dates (Khajur), deseeded
1/4 cup tamarind (Imli), deseeded
1 cup jaggery (Gur), grated
1 teaspoon chilli powder
pinch of asafoetida (hing)
Salt to taste

Method
1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
3. Cool and strain the mixture through a sieve.
4. Use as required. Store refrigerated.

Tips
You can also purée the chutney in a food processor and then strain it.

Dabeli

Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 15 buns.

Ingredients:
For the dabeli masala
1 red chilli
1 teaspoon coriander (dhania) seeds
1/2" (12 mm.) cinnamon stick
2 cloves
1/4 teaspoon cumin seeds (jeera)

For the filling
1 cup boiled and mashed potato
1/2 teaspoon cumin (jeera) seeds
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe above
2 tbs Khajur imli ki chutney
2 tablespoons oil
salt to taste

Other ingredients
15 small burger buns
butter or oil for cooking

To serve
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander
1/2 cup thin shev
1/2 cup fresh pomegranate (anar)
2 tsp fresh garlic chutney
6 tbs Khajur imli ki chutney

Method:
For the dabeli masala
1. Roast all the ingredients in a pan for 2 to 3 minutes.
2. Grind to a fine powder in a blender. Use as required.

For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
2. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.

How to proceed
1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
2. Place a portion of the filling on the lower half of each bun.
3. Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.
4. Sandwich it with the top halves of the burger buns.

Chicken Manchurian

Ingredients:
For making the chicken marinade:
Boneless chicken - 3/4 lb
(cut into 1 1/2 inch length thin strips.)
All purpose flour or maida - 3 tsp
Ginger Garlic Paste - 2 - 3 tsp
Ajinomoto - 1/2 tsp
Soya Sauce - 1/2 tbsp
Chili sauce - 1 tsp (optional)
Salt to taste
Oil for deep frying

For making the sauce:
Ginger, finely chopped 1 tsp
Garlic, finely chopped 1 tsp
Green chillies, finely chopped 2 tsp
Spring onions - finely chopped - 5 tbsp
Soya sauce - 1/4 tbsp
Chili sauce - 1/2 tsp (optional)
Tomato sauce/ketchup - 1 tbsp (optional)
Black Pepper powder - 1/2 tsp
Sugar - 1 tsp
Ajinomoto - a pinch
Chicken stock - 1/4 cup
(or use Maggi/Knorr Chicken Soup Cubes)
Maida/All-purpose flour with water
(mix 3 tbsp of maida & 1/4 cup of water)
Oil 2 tbsp
Salt To taste

Method:
1. Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 - 1 hour.
2. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time.
3. Drain when golden brown and cooked. Keep aside.
4. In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute.
5. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt.
6. Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes.
7. Then add the maida and water mixture and stir so that no lumps are formed.
8. Cook for a few minutes until the mixture thickens slightly.

Microwave Rava Kesari

Ingredients
1/2 cup rava (cream of wheat)
1/2 cup sugar
2 1/2 cups boiling hot water
6 tbsp unsalted butter
1/3 cup raisins
1/3 cup cashew nut pieces, roasted in butter and set aside
1 1/4 tsp saffron
5 cardamoms (opened & ground up)

Method
1. Combine boiling water with the sugar in a bowl. Add the cardamom and saffron. Set aside.
2. Put the butter into a clear glass microwavable bowl. Microwave on high for a minute or until the butter melts.
3. Add the rava to the butter. Mix well, and microwave on high for about two minutes or until the rava begins to foam.
4. Stir in the sugar syrup mixture and add the raisins into the rava. Cover tightly with Saran Wrap and cook on high for about three minutes or until it starts to look a bit solid.
5. Remove the Saran Wrap. (Be careful - the steam can scald!) Cook for another minute or until the extra moisture evaporates.
6. Remove from oven. Stir in the roasted cashew pieces.

Note: The times are approximate. Your oven probably behaves differently from mine, so please watch the bowl through the glass throughout the process or else your rava kesari could turn out like a rock

Stewed Mangoes

Ingredients
5 large firm ripe mangoes
6 tbsp. sugar (varied as per sweetness of the fruit)
4 tbsp. water (varied as per juiciness of the fruit)
1/4 tsp. vanilla essence
3 cups vanilla icecream or whipped sweetened cream chilled

Method
1. Cut mangoes in four pieces and deseeded.
2. Place in 10" diameter dish cut sides down.
3. Place the pieces next to each other.
4. Sprinkle sugar over all the pieces.
5. Mix essence in water. Sprinkle the water on mangoes.
6. Microwave on high for 4 minutes.
7. Remove keep aside.
8. In individual bowls, place 2 pieces of mangoes.
9. Place a full scoop of vanilla icecream on top.
10. Place a canned or fresh cherry on top.
11. Serve immediately.

Sooji Seera

Ingredients
1/2 teacup semolina (sooji / rawa)
1/2 teacup milk
6 tablespoons sugar
3 tablespoons ghee
1/4 teaspoon cardamom powder

Method
1. Put the milk, sugar and 1 1/2 teacups of water in a glass bowl and microwave on HIGH for about 5 minutes, stirring once in-between after 2 1/2 minutes. Keep aside.
2. Put the ghee in another glass bowl and microwave on HIGH for about 15 seconds.
3. Add the semolina, mix well and microwave on HIGH for 3 minutes, stirring in-between after every 1 minute or until the semolina is light pink in colour.
4. Add the parboiled sweetened milk mixture. Mix well and microwave on HIGH for 1 1/2 minutes, stirring in-between after every 30 seconds.
5. Sprinkle cardamom powder on top

Carrot Halwa

Ingredients
500 gms. carrot peeled, grated
200 ml. milk
1/2 cup sugar ground
1/2 cup khoya or milk powder
1 tbsp. ghee
1 tbsp. almonds, pistachios, chopped
1/2 tsp. cardamom powder
1/4 tsp. saffron crushed

Method
1. Mix carrot and milk in a deep microwave proof bowl.
2. Allow for ample boiling space in the bowl.
3. Microwave on high for 8 minutes. Stand for 5 minutes.
4. Stir well, add khoya or milk powder and sugar and stir again.
5. Microwave on high for 8 minutes. Stand for 3 minutes.
6. Add ghee, cardamom powder and mix well.
7. Microwave on high for 2 minutes.
8. Garnish with chopped nuts.
9. Serve hot or cooled.
10. Reheat in in microwave for 1 minute before serving.

Leftover Cake and Fruit Surprise

Ingredients :

1 1/2 cups cubes cut from leftover cake (omit any icing present)
1 cup cake (or sweetened) bread crumbs
2 cups chopped mixed fruit fresh or canned
1 packet lemon jelly
1/2 packet red jelly (strawberry or raspberry)
3 1/2 cups water
2 tbsp. sugar
1 cup chilled light cream (refer introduction)

Method :

1. Boil 1 cup water, add 1 tbsp. sugar. Dissolve lemon jelly in it. Stir till clear. Take off flame.
2. Add 1 1/2 cups water. Stir, keep aside.
3. Mix cake cubes and fruit. Wet jelly mould, empty fruit, cake, in it. Mix. Pour lemon jelly to
cover contents.
4. Chill till almost set. Boil 1/2 cup water, add sugar. Dissolve red jelly. Stir till clear. Take off
fire. Add remaining water.
5. Stir well, pour over set lemon jelly. Allow to semi set. Sprinkle crumbs over it. Press lightly
with palm.
6. Allow to set completely n chiller. To serve, dip mould for a few seconds in hot water. Invert
with a sharp tap on plate.
7. Cut and set immediately, topped with cream.

Dal Makhani

Ingredients :

whole masoor 100 gms.
rajma 25 gms.
cumin seeds 1 tsp.
chopped garlic 1 tbsp.
chopped ginger 1 tbsp.
garam masala powder 1 tsp.
fresh cream ½ cup
red chili powder 1 tbsp.
butter 50 gms.
chopped tomato ½ cup
chopped onion 1 cup
oil 1 tbsp.
salt as per taste

Method :

1. Pick, wash and soak masoor and rajma overnight in 5 cups of water.

2. Cook the soaked masoor and rajma in 5 cups of water with salt, red chili powder and chopped
ginger till dal and rajma are cooked/soft.

3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped
onions and cook till golden brown in color.

4. Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes are well mashed
and fat starts to leave the masala. Add boiled masoor and rajma to this. Correct seasoning.

5. Add Garam Masala Powder and simmer at very slow flame for 15 minutes

6. Add fresh cream and let it simmer for 5 minutes.

7. Serve hot with Naan or Paratha.

Chicken Cutlet

Ingredients:
1 1/4 cups instant mashed potato flakes
1/2 cup water
8 oz ground chicken
1/2 cup onion (finely chopped)
1 large egg
1 tablespoon cilantro (corriander leaves)
1 tablespoon green chillies chopped
1/4 tsp garam masala and salt
oil for fry

Method:
1. In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients.
Stir until smooth.
2. Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long
and 3/4 inch thick.
3. Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and
cooked through. (Cook for 4 min per side.) place on plate along with tomato and onion
salad.

Capsicups

Ingredients:
onion 1 chopped
potatoes 3 boiled and mashed
turmeric powder ½ teaspoon
chilli powder ½ teaspoon
chaat masala 1 teaspoon
green chilli 2 chopped
limejuice ½ teaspoon
oil 1 tablespoon
capsicums 4 nos
cottage cheese 100 gms mashed
salt to taste

Method:
1. Slice the head of the capsicums de-seed and apply salt on the inside.
2. Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
3. In another dish take oil green chillies and onions and cook on high for 3 minutes.
4. To this add the mashed potatoes cheese limejuice turmeric powder and salt and mix well.
5. Cook on high for 2 minutes.
6. Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high
for 6 minutes and serve hot.

Cardamom Fudge

Ingredients:
1 cup (200 g) thick curd
1 cup (200 g) loosely packed, freshly - made cottage cheese (paneer)
6 tbsp (90 g) sugar, powdered
2 cardamom, powdered
2 tsp. (10 g) chopped nuts

Method:
1. Hang the curd in a muslin cloth or put into a fine mesh strainer for 2 hours or till all the whey has drained out.
2. Blend the drained curd, paneer and sugar till smooth.
3. Pour into a greased shallow dish.
4. Sprinkle cardamom powder and nuts over it.
5. 100 percent power, microwave for 7 minutes, stirring only once after 2 minutes.
6. Stand for 3 to 4 minutes.
7. When cool, cut into squares.

Brinjal Rice

Ingredients:
1 cup long grain (basmati) rice
5 med. oval brinjals with stems intact
1 tbsp. fresh coriander finely chopped
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
salt to taste
2 tbsp. oil
1 bay leaf, cut into pieces
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
1 tsp. butter

Grind together into Paste
1 large onion
1/4 cup coconut grated
2 tbsp. fresh coriander leaves
4 green chillies
1/2 pod garlic,
cleaned and peeled
1/2" piece ginger, peeled

Method:

1. Wash, clean and soak rice in 3 cups salted water for 20 minutes.
2. Cut brinjals into quarters lengthwise, keeping stems attached.
3. Heat oil, add seeds, bayleaf,allow to splutter.
4. Add asafoetida, curry leaves, stir.
5. Add brinjals, garam masala, cinnamon clove powder, stir for a minute.
6. Drain and save rice from water. Add rice, stir fry for 2-3 minutes.
7. Add paste, cook for 2-3 minutes more. Add all other ingredients, stir gently.
8. Add 3 cups saved water. Add salt to taste.
9. Cover, simmer and cook till rice is done, but no water is remaining.
10. Serve piping hot

Slow-Smoked Turkey with Cane Syrup-Coffee Glaze

Yield: 10 servings

Ingredients:
2 gallons water
1 cup apple cider vinegar
1/2 cup ground coffee, preferably chicory coffee
1 large onion, halved
12 thyme sprigs, tied together
1/4 cup kosher salt
1 tablespoon black peppercorns
2 cups light brown sugar
11 pounds turkey
Vegetable oil, for brushing

Method:

1. In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil.

2. Holding the turkey by the legs, carefully ease the bird into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours.

3. Carefully remove the turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid.

4. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165 degrees F. Transfer the turkey to a cutting board and let rest 20 minutes before carving.

Chocolate S'more Pie

Yield: 8 servings

Ingredients:
1 graham cracker crumb crust, baked and cooled completely
7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes
1 teaspoon unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla
Vegetable oil for greasing

Method:

1. Make chocolate cream filling: Make graham cracker crumb curst and reserve.

2. Put oven rack in middle position and preheat oven to 350 degrees F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

3. Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

4. Make marshmallow topping: Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

5. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260 degrees F, about 6 minutes.

6. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

7. Brown topping: Preheat broiler.

8. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Smashed Spiced Sweet Potatoes

Yield: 12 servings

Ingredients:
4 pounds sweet potatoes
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons cumin seeds, toasted and ground (see Tip)
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Method:

Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.

Tip
Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind in a spice mill or blender into a fine powder.

Green Beans with Lemon and Pine Nuts

Yield: 8 servings

Ingredients:
1 1/2 pounds green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely grated fresh lemon zest
4 teaspoons extra-virgin olive oil

Method:

Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.

Apple Cider Salad

Yield: 12 servings

Ingredients:
2 envelopes unflavored gelatin
3 3/4 cups apple cider, divided
3 tablespoons lemon juice
3 tablespoons sugar
1/2 teaspoon salt
3 1/2 cups chopped, peeled apple
1 cup chopped walnuts

Method:
1. In a small saucepan, sprinkle gelatin over 1/4 cup of cider; let stand for 2 minutes. Add lemon juice, sugar, salt and remaining cider. Cook and stir over medium heat until sugar and gelatin are dissolved. Cover and refrigerate until slightly thickened, about 2-1/2 hours. Fold in apples and walnuts. Transfer to a 2-qt. serving bowl. Cover and refrigerate overnight.

Buttermilk Thyme Drop Biscuits

Yield: 8 servings

Ingredients:
2 cups all-purpose flour (spooned and leveled)
1 tablespoon chopped fresh thyme leaves
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into small pieces
1 cup buttermilk, plus more if needed

Method:
1. Preheat oven to 425 degrees F. In a large bowl, combine flour, thyme, baking powder, salt, and baking soda. Using a fork, pastry blender, or your fingers, incorporate butter into flour mixture until mixture resembles coarse meal.

2. Mix in buttermilk until a sticky dough forms; you may need to add up to 1 tablespoon more buttermilk.

3. Drop 8 mounds (each a scant 1/3 cup) onto a nonstick baking sheet; lightly pat tops to flatten slightly.

4. Bake until golden brown, 15 to 20 minutes, rotating sheet halfway through. Transfer to a wire rack to cool slightly. Serve warm.

Lattice-Topped Apple Pie

Yield: 8 servings

Ingredients:
1 1/4 cups all-purpose flour, plus more for rolling
1/3 cup cake flour
2 tablespoons sugar
1/4 teaspoon salt
4 ounces cream cheese, chilled
4 ounces cold unsalted butter, cut into 1/2-inch pieces
1 tablespoon ice water
1 large egg yolk
1 teaspoon cider vinegar
4 pounds large apples - peeled, cored and cut into eighths
lemon, juiced and zested
3/4 cup sugar, plus more for sprinkling
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 pinch ground mace
4 ounces unsalted butter
1/2 cup apple cider

Method:

1. MAKE THE PASTRY: In a large bowl, stir the all-purpose flour with the cake flour, sugar and salt. Add the cream cheese and use your fingertips to break up the cheese into the mixture until it resembles coarse meal. Cut in the butter with a pastry blender until pea-size clumps form.

2. In a small bowl, mix the ice water with the yolk and cider vinegar. Gradually add the ice water mixture, stirring with a fork. Turn the pastry out onto a lightly floured surface and press it into a 10-inch log. Starting at the far end of the log, use the heel of your hand to quickly smear the pastry away from you, a little bit at a time. Use a pastry scraper to gather up the pastry and repeat the smearing process one more time. Gather the pastry together. Cut off one-third of the pastry and pat each piece into a disk. Wrap each disk in plastic and refrigerate for at least 30 minutes or up to 2 days.

3. MEANWHILE, MAKE THE FILLING: In a large bowl, toss the apples with the lemon juice and zest, 3/4 cup sugar, cinnamon, salt and mace. In 2 large skillets, melt the butter. Add the apples and any accumulated juices and spread them in each skillet in a single layer. Cook the apples over moderate heat for 5 minutes, stirring occasionally, until lightly browned in spots. Add 1/4 cup of the apple cider to each skillet, cover and cook, shaking the pans occasionally, until the apples are tender, about 5 minutes. Remove the lids and let the apples cool. If the juices are not thick and syrupy, simmer uncovered for 2 to 3 minutes longer. Let cool completely.

4. On a lightly floured surface, roll out the large pastry disk to a 12-inch round. Ease the pastry into a 9-inch glass pie plate. Trim the overhang to 1/2 inch and refrigerate. Roll out the smaller pastry disk to a rough 12-by-8-inch rectangle; trim the edges. Using a pastry or pizza cutter and a ruler as a guide, cut eight 12-by-1-inch strips. Line a baking sheet with parchment or wax paper. Weave the strips into a lattice on the baking sheet and brush the lattice with water. Sprinkle with sugar and freeze just until firm, about 10 minutes.

5. Preheat the oven to 375 degrees F. Fill the pie shell with the cooled apples and their juices and flatten them slightly with a spatula. Brush the rim of the pie shell with water and slide the lattice on top. Press the edges together to seal. Trim any overhanging lattice. Fold the rim over onto itself and crimp decoratively. Bake the pie for about 1 hour, until the crust is golden all over and the filling is bubbling. Cover the rim with strips of foil if they become too brown. Transfer the pie to a rack and let cool completely.

Warm Mushroom Salad

Yield: 6 servings

Ingredients:
3 pounds medium white mushrooms, trimmed and quartered
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
2 tablespoons pure olive oil
Salt and freshly ground pepper
1 tablespoon soy sauce
3 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
2 tablespoons Marsala
2 teaspoons tomato paste
2 garlic cloves, minced
1 teaspoon pure olive oil
3 large shallots, thinly sliced
6 cups coarsely shredded romaine lettuce
2 cups coarsely shredded Boston lettuce
1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda

Method:

1. In a large bowl, toss the mushrooms with the lemon juice. Preheat the oven to 300 degrees. In a large skillet, melt the butter in 2 tablespoons of the pure olive oil over moderately high heat. When the butter starts to brown, add the mushrooms and season with salt and pepper. Cover and cook until the mushrooms release their liquid, about 3 minutes. Uncover and continue to cook, stirring occasionally, until the liquid has evaporated and the mushrooms are deeply browned, about 8 minutes. Add the soy sauce and cook, stirring, for 2 minutes longer. Transfer the mushrooms to a rimmed baking sheet and keep warm in the oven.

2. In a small bowl, whisk the extra-virgin olive oil with the sherry vinegar, Marsala, tomato paste and minced garlic. Season the sherry vinaigrette with salt and pepper.

3. Add the remaining 1 teaspoon of pure olive oil to the skillet. Add the shallots, cover and cook over moderate heat until softened, about 3 minutes. Uncover and cook, stirring, until lightly browned. Stir in the sherry vinaigrette and remove from the heat.

4. In a bowl, toss the lettuces. Add the mushrooms and shallots and toss well. Arrange the salad on 6 plates, sprinkle with the cheese and serve at once.

Smoked Salmon-Stuffed Puffs

Yield: 10 servings

Ingredients:
1 cup water
1/2 cup unsalted butter, cut into tablespoons
1 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs
2 tablespoons poppy seeds, for sprinkling
1/2 pound sliced smoked salmon
1/2 pound cream cheese, softened
6 tablespoons sour cream
1 teaspoon Dijon mustard
1 small garlic clove
Tabasco sauce

Method:

1. MAKE THE PUFFS: Preheat the oven to 400 degrees F and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.

2. In a saucepan, bring the water, butter and salt to a boil. Off the heat, add the flour and stir vigorously until combined. Return to the heat and cook over moderate heat, stirring, for 1 minute. Scrape the mixture into a bowl and, using an electric mixer, beat at medium speed for 1 minute. Add the eggs, 1 at a time, beating well after each addition, until thick, smooth and shiny.
3. Transfer the dough to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto the prepared baking sheets, about 3/4 inch apart. Using lightly moistened fingertips, smooth the tops. Sprinkle with the poppy seeds and bake for 20 minutes, shifting the pans halfway through, until the puffs are risen and golden. Lower the oven to 250 degrees F.

4. With the tip of a knife, poke a hole into the side of each puff and return to the baking sheet. Bake for 10 minutes longer, with the oven door slightly ajar, to dry out the centers. Transfer to a rack and cool.

5. MEANWHILE, MAKE THE FILLING: In a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.

Red Velvet Cake with Cream Cheese Ice Cream

Yield: 12 servings

Ingredients:
2 cups skim milk
1 cup heavy cream
1 pound cream cheese, cut into cubes, at room temperature
6 ounces white chocolate, coarsely chopped
12 large egg yolks
1 cup sugar
Pinch of salt
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tablespoon cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla extract
Confectioners' sugar, for serving
1 cup sugar
1/4 cup water
1 cup pecan halves, toasted

Method:
1. MAKE THE ICE CREAM: In a medium saucepan, warm the milk and cream. In a large bowl, combine the cream cheese and white chocolate. In a medium bowl, whisk the egg yolks with the sugar and salt until thick and pale. Gradually whisk the hot milk and cream into the yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until it coats the back of a wooden spoon, 6 minutes; do not let it boil. Strain through a fine sieve over the cheese and chocolate. Let stand for 1 minute, then stir until smooth. Refrigerate until chilled, 4 hours.

2. Pour the custard into an ice cream maker and churn. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.

3. MEANWHILE, MAKE THE CAKE: Preheat the oven to 350 degrees F. Butter and flour a 12-inch round cake pan. In a large bowl, whisk the flour with the sugar, cocoa powder, baking soda and salt. In a medium bowl, whisk the oil with the buttermilk, eggs, food coloring, vinegar and vanilla. Whisk the liquid ingredients into the flour mixture. Pour the batter into the prepared pan and bake for 40 minutes. Transfer the cake to a rack and let it cool completely in the pan, 2 hours.

4. MAKE THE PECAN PRALINE: Line a baking sheet with parchment paper. In a heavy, medium saucepan, combine the sugar and water. Cook over moderate heat without stirring until a deep amber caramel forms, about 15 minutes. Remove the pan from the heat and stir in the pecans. Pour the praline onto the parchment-lined baking sheet and spread in an even layer. Let cool until hardened, then chop medium-fine and transfer to a bowl.

5. Line the baking sheet with another sheet of parchment paper. Scoop 12 balls of the cream-cheese ice cream and set them on the baking sheet. Freeze the balls.

6. Slice the cake into 12 wedges and dust with confectioners' sugar. Transfer to plates. Roll the ice cream balls in the pecan praline. Serve with the cake.

Crusty Dinner Biscuits

Prep Time 10 min.
Cook Time 15 min.
Serves 6

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 tablespoon vegetable oil
Half-and-half cream or milk (optional)
Butter and/or honey

Method:
1. In a bowl, combine the flour, baking powder and salt. Combine milk and oil; pour over dry ingredients and stir just until moistened.

2. Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place on a greased baking sheet.

3. Brush tops with cream if desired. Bake at 425 degrees F for 13-15 minutes or until golden brown. Serve warm with butter and/or honey.

Chinese Green Bean Stir-Fry

Prep Time 20 min.
Cook Time 15 min.
Serves 40

Ingredients:
1 cup vegetable oil
13 pounds fresh green beans, trimmed
5 tablespoons minced garlic
5 tablespoons minced fresh ginger root
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
2 (8 ounce) bottles black bean sauce

Method:
In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

Sweet Southern Pecan Pie

Prep Time: 10 min.
Cook Time: 50 min
Yield: 8 servings

Ingredients:
3 large eggs, lightly beaten
1/2 cup SPLENDA(R) Sugar Blend for Baking
1 cup dark corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell

Method:
1. Preheat oven to 350 degrees F.

2. Combine eggs, SPLENDA(r) Sugar Blend for Baking, corn syrup, butter and vanilla, mixing well; stir in pecan halves. Pour filling into pastry shell.

3. Bake for 50 minutes or until filling is set or until a knife inserted near center comes out clean.

4. Cool on a wire rack. Serve warm.

Cranberry Sauce

Yield: 16 servings

Ingredients:
1 cup water
1 cup sugar
1 (12 ounce) bag fresh or frozen cranberries
1/2 teaspoon freshly grated orange zest

Method:
Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool.

Perfect Mashed Potatoes

Yield: 4 servings

Ingredients:
2 pounds russet, Yukon gold, or long white potatoes
1 tablespoon salt, plus more to taste
1 cup milk or cream
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

Method:
1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.

2. If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.

3. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.

4. For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.

Pecan Green Beans

Yield: 2 servings

Ingredients:
1 1/2 cups cut fresh green beans
2 tablespoons chopped pecans
1 tablespoon butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper

Method:
1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a skillet, saute the pecans in butter for 3 minutes or until golden brown. Drain beans; add to skillet. Sprinkle with salt and pepper; toss to coat.

Pumpkin Pie

Yield: 8 servings

Ingredients:
1 cup packed light brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree or canned
3 large eggs, lightly beaten, plus
1 egg for glaze
1 1/2 cups evaporated milk
1 tablespoon heavy cream

Method:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
4. Bake for 10 minutes. Reduce heat to 350 degrees F, and continue baking for 30 minutes more. Cool on a wire rack.

Basic Homemade Bread

Ingredients
2 1/2 cups (250 gms.) plain flour
4 tbsp. oil
1 tsp. salt
1 tsp. dry or 2 tsp. fresh yeast
3 tsp. sugar
1/2 cup water
1/2 cup milk water to knead

Method
1. Warm 1/2 cup water and milk together. Add sugar and yeast.
2. Cover and keep aside for 15 minutes. When yeast is fully dissolved and frothy, it is ready to use.
3. Mix salt and flour in a large bowl. Add 1 tbsp. oil making a well in center.
4. Add yeast mixture to flour. Knead into a very very soft dough.
5. Knead for 5-7 minutes, till it is not sticky. Grease a large bowl, place dough in it, cover and keep aside for 1 ½ hours.
6. Apply 1 tbsp. oil, punch dough for 3-4 minutes. Grease baking sheet or bread tin well.
7. Using remaining oil, shape dough in desire shapes. Keep aside covered, to rest for 1 hour.
9. Bake in preheated oven at 200C for 10-15 minutes or till golden. Just 1 or 2 minutes prior to removing, brush with a little milk.
10. Allow to cool a bit, before transferring to racks for cooling well. Cut into slices or as desired.

Bhindi Curry

Ingredients
Bhindi 25-30
green chillies - 12
tamarind paste-2 spoon
dhania powder-1 1/2 spoon
tomato-1 (big one)
onion-1 (medium size)
jagerry and salt according to taste
turmeric powder -1/4 spoon
oil -1 tsp
mustard-1/4 spoon
udadhal-1 spoon
curry leaves-4

Method
1. Chop onion, tomato, chillies and cut bhindi into thin slices.
2. Heat oil (about 12 spoons) in a pan, add bhindi and fry it propely until the stickyness goes away. Keep it aside.
3. Heat oil in the above pan, add mustard, udadhal, curry leaves, green chillies and then add
onion and tomato fry it until almost cooked then add the fried bhhindi, salt, dhania powder, tamarind paste, turmeric powder, jagerry and little water, cook it.
4. If you like spicy add little red chilli powder according to your taste in the end. Have it with
Chapathi or Rice.

Note: Its better to cut the lady's finger previous day evening and cover it with a vegetablestainer,and keep it outside.so that it won't be that sticky

Dhokla Flour

Ingredients
4 cups rice
2 cups bengalgram dal (channa dal)
1 cup urad dal

Method
1. Wash and soak in plenty of water for 2-3 hours.
2. Drain, spread on a clean large kitchen cloth till dry.
3. Dry roast till all moisture is dried up.
4. Grind to a flour of the texture of fine semolina.
5. This may be done in a home flour mill or at the commercial flour mills.
6. Store in dry airtight container.

Eggless Chocolate Spong Cake

Ingredients
1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (240gms)
40 gm cocoa
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml Coke or Thums Up

Method
1. Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times.Keep aside.
2. Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].
3. Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the coke or Thums Up and mix gently till smooth. Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.
4. Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes). Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any