LEMON MERINGUE PIE (TRIED AND TESTED)

Here's a divine Lemon Meringue Pie.. this is a prize winning recipe and i've made it any number of times and its divine....

Ings :- (Serves 6)

For Crust :-

125 gms Butter

50 gms Sugar

175 gms Flour

1 tsp Baking powder

2 tsp Lemon Juice

For Filling :-

Yolk of 6 eggs

120 gms sugar

100 gms butter

Juice of 2 lemons

White of 3 eggs

For Meringue :-

75 gms Castor sugar

White of 3 eggs

Method :-

Cream Butter and sugar together, add flour and baking powder and lemon juice. Make a dough and roll out and cover bottom and sides of a round / rectangular over proof dish (8 x 6"). Bake in a medium oven for 25 - 30 mins.

Mix the filling ings well together in a double boiler and stir constantly till mixture is fairly thick. A good consistency lemon curd ...Cool slightly,Pour this into the baked pie crust !

Beat the 3 Egg whites (Make sure there's not a dot of the yolk in these 3 whites) and add sugar simultaneously while beating the egg whites till stiff peaks are formed. Pour gently over the pie, form meringue into peaks with a fork (only for a good professional look) and bake in a hot oven for 1 or 2 minutes only or till Meringue is pale golden in colour !!

THIS IS A PRIZE WINNING RECIPE SINCE 1960 ... ENJOY !! aditi anand wasan 

THAI SOYABEAN WITH CABBAGE CUPS

HI!! TODAY IM POSTING AN ABSOLUTELY DELICIOUS RECIPE.......ITS VEGETARIAN.......ITS LOW FAT AND FILLED WITH FLAVOUR. I USED TO SERVE THIS AS A VEG SNACK AT A LOT OF GET TOGETHERS BUT TODAY ...THIS WAS ALL MINE....... I MADE A BIG BOWL OF THAI SOYABEAN AND ATE IT WITH CABBAGE CUPS...... I HAVE NEVER FELT SO SATISFIED AND YET SO LIGHT......... DO TRY THIS RECIPE ALL MY VEGGIE FRIENDS..YOU LL BE CRAVING FOR MORE AND MORE..........HERE GOES THE RECIPE

THAI SOYABEAN WITH CABBAGE CUPS

INGREDIENTS
. 1 CUP SOYABEAN
.3/4TH CUP CHOPPED ONIONS
.2 TSP CHOPPED GARLIC
.2 TSP CHOPPED GREEN CHILLIES
.2 TABLESPOONS TOMATO SAUCE
.3 TABLESPOONS CORIANDER CHOPPED
.2.5 TABLESPOON SOYA SAUCE
.1 TABLESPOON THAI RED CURRY PASTE
.1/2 CUP BEAN SPROUTS AND PEANUTS (OPTIONAL)
..JUICE OF 3/4 TH LEMON
.SPRING ONION AND CORIANDER CHOPPED TO GARNISH ALONG WITH CHILLI FLAKES

METHOD

. SOAK SOYA BEAN IN WATER FOR ATLEAST HALF HOUR
.WASH 3-4 TIMES
.NOW SQUEEZE THEM AND TAKE ALL WATER OUT
.IN A WOK,HEAT 1 TABLESPOON OIL.
.SAUTE THE CHOPPED ONION
.NOW ADD CHOPPED GARLIC AND GREEN CHILLIES.SAUTE
.TOSS IN SOYABEAN
.SAUTE TILL WATER DRIES
.ADD THE TOMATO SAUCE,SOY SAUCE,THAI RED CURRY PASTE AND F NOT VEGETARIAN ,PUT IN 1/2 CHICKEN STOCK CUBE CRUMBLED.
.ADD LITTLE CRUSHED BLACK PEPPER AND SAUTE. NOW ADD SPRING ONIONS AND SAUTE TILL CRISP
.ADD CORIANDER SPRING ONIONS,CHILLI FLAKES AND FEW TOASTED PEANUTS .TASTE FOR SALT AND SQUEEZE LEMON JUICE.SERVE WITH CUPS MADE OUT OF A SMALL CABBAGE..........ENJOY

PRINTER FRIENDLY RECIPE

COTTAGE CHEESE/PANEER IN BLACK PEPPER (CUISINE:INDIAN)(TRIED AND TESTED)

HI.......ITS BEEN A LONG TIME I POSTED BUT WAS OUT OF TOWN AND AM BACK NOW WITH A BANG...YOU LL BE GETTING A GREAT SELECTION OF  TRIED AND TESTED RECIPES FROM ME ....TODAY I MADE A DELICIOUS INDIAN COTTAGE CHEESE/PANEER RECIPE FOR MYSELF AND HAVE TO SAY I THOROUGHLY ENJOYED IT.THIS IS GREAT WITH ROTI/BREAD AND IF YOU WANT TO MAKE IT LOW FAT,YOU COULD AVOID THE CREAM.....DO TRY IT OUT AND LET ME KNOW HOW IT WORKED FOR YOU...THE STEP BY STEP LINK IS THERE JUST SO THAT YOU GET IT TOTALLY RIGHT...........HERE GOES THE RECIPE

DUM PANEER/COTTAGE CHEESE WITH KALI MIRCH/PEPPER

INGREDIENTS
.OIL 1 TSP
.4 CLOVES,4 GREEN CARDAMOM AND 1 INCH PC CINNAMON
.1 ONION FRIED TILL BROWN AND BLENDED WITH LITTLE WATER TO MAKE PASTE
. PASTE OF 1 TSP GINGER AND 1 TSP GARLIC WITH 4 GREEN CHILLIES
. 3 TABLESPOONS DAHI/YOGURT
.1 TSP DHANIYA/CORIANDER POWDER
.1 TSP PEPPER POWDER
.3/4 TSP CUMIN POWDER
.1 TSP SALT
.2 TABLESPOON CREAM
.1/4 TSP RANG MIRCH/PAPRIKA
.1/4 TSP HALDI.TURMERIC
.1/4 TSP GARAM MASALA(AVAILABLE IN ASIAN SUPERMARKETS)
.CORIANDER AND MINT FRESH AND CHOPPED FOR GARNISH
METHOD
. HEAT OIL AND ADD THE CLOVES CARDAMOMS AND CINNAMON TILL ITS NICE AND FRAGRANT
NOW ADD ONION PASTE AND COOK WELL(BHOONO)
.ADD GINGER GARLIC AND GREEN CHILLI PASTE AND BHOONO
.ADD YOGURT/DAHI
.COOK AND ADD CORIANDER PWDR,CUMIN PWDR,PEPPER PWDR ,HALDI AND RANG MORCH/RED CHILLI.ADD SALT
.COOK AND ADD COTTAGE CHEESE CUBES AND CREAM AS WELL AS 1/2 CUP WATER
.SEAL THE PAN WITH FOIL AND PUT A LID ON TOP
.REDUCE FLAME TO LOW AND LET IT SIMMER FOR 15 MINS. NOW OPEN IT AND COOK FURTHER IF YOUD LIKE TO DRY IT UP.CHECK FOR SALT ADDING MORE IF NEEDED SERVE GARNISHED WITH CORIANDER AND MINT LEAVES.............ENJOY!!!!!!!!


! COOKING IS THERAPY!!!!!!!!


PRINTER FRIENDLY RECIPE

MINI CUPCAKES WITH BUTTERCREAM ICING WITH THE MINI CUPCAKE MAKER

HI GUYS!!!!!!! I PICKED UP SOMETHING REALLY CUTE AND HANDY THIS TIME.ITS A MINI CUPCAKE MAKER..MY KIDS LOVE CUPCAKES BUT NEVER REALLY SEEM TO BE ABLE TO FINISH THE ENTIRE CUPCAKE .THIS WAS THE IDEAL GADGET I COULD GET AND WE EXPERIMENTED ON IT TODAY.THE RESULT WAS REALLY FAB.BABY CUPCAKES IN FRONT OF OUR EYES WHICH WE ICED WITH VANILLA BUTTERCREAM.IM PUTTING THE RECIPE OF THE CUPCAKES AS WELL AS VANILLA BUTTERCREAM THIS WILL ONLY BE ENOUGH FOR ABOUT 10 CUPCAKES AND MINI ONES.DO CHECK THE LINK TO SEE OUR FIRST GORGEOUS CUPCAKE CREATION AS WELL AS THE MAKER..WITH TIME ,OUR ICING SKILLS SHOULD GET BETTER AND BETTER.........HERE GOES THE RECIPE

MINI CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
INGREDIENTS
.100 GRAMS BUTTER
.100 GRAMS CASTOR SUGAR
100 GRAMS SELF RAISING FLOUR
.100 GRAMS MARGARINE/BUTTER
.2 MED EGGS
.FEW DROPS VANILLA

METHOD
.CREAM BUTTER AND CASTOR SUGAR TILL LIGHT AND FLUFFY
.ADD THE EGGS ONE AT A TIME,WITH LITTLE FLOUR EACH TIME UNTIL WELL MIXED.
.ADD FLOUR LITTLE BY LITTLE,MIXING ON MIXED SPEED TO COMBINE
.ADD VANILLA AND POUR INTO CUPCAKE CASES AND COOK IN THE MINI CUPCAKE MAKER ABOUT 20 MINS

VANILLA BUTTERCREAM FROSTING
INGREDIENTS
.75 GRAMS SOFT BUTTER
.1 TSPO VANILLA
.150 GRAMS ICING SUGAR
.2 TABLESPOON MILK
METHOD
.BEAT ALL THIS TILL YOU GET A NICE CREAMY CONSISTENCY.REFRIGERATE
.TAKE CUPCAKES AND WHEN THEY HAVE COOLED,FROST AS YOU DESIRE...ENJOY