CHICKEN/MUSHROOM QUESIDILLAS WITH SOUR CREAM(CUISINE:MEXICAN)

HI GUYS...TRIED OUT A LOVELY RECIPE TODAY AND IT CAME OUT FAB...THIS IS GREAT OVER DRINKS AS A SNACK OR ANYTIME YOU RE HUNGRY.I MADE THIS FOR MY DAUGHTER (WHO JUST ADORES MEXICAN FOOD) TODAY AFTER SCHOOL AND SHE LOVED IT........ YOU CAN MAKE THIS WITH JUST MUSHROOMS,JUST CHICKEN OR THEN...A CHICKEN AND MUSHROOM QUESIDILLA.......PLEASE DO SERVE THIS WITH SOUR CREAM FOR SURE....ADDITIONS ARE SALSA AND GUACOMOLE...........THIS IS SO MUCH FUN TO MAKE .YOU COULD ACTUALLY LAY THE INGREDIENTS OUT AND THE KIDS CAN CREATE THEIR OWN QUESIDILLA. THEY FEEL LIKE LITTLE EINSTEINS AND I GET TO FILL THEIR TUMMIES............HOPE YOU LIKE THE RECIPE AS MUCH AS I LOVED THE SATISFIED SMILE ON MY DAUGHTERS FACE......DO LOOK AT THE STEP STEP  PICS...HERE GOES THE RECIPE................

MOUTH WATERING MEXICAN QUESDILLA S 9/10

INGREDIENTS
1)1 PACKET TORTILLA S (GOLDEN CRUST MAKES GREAT ONES)
2) 2 CUPS CHEDDER CHEESE GRATED
3)100 GM CHICKEN BOILED AND SHREDDED(DONT USE IF MAKING THE VEG VERSION)
4)1 BOWL HUNG YOGURT
5)2 TSP CORIANDER CHOPPED
6)2 TSP SPRING ONION CHOPPED FINE
7)2 GREEN CHILLIES FINELY CUT OR 2-3 JALAPENO PEPPERS CUT
8)1 CUP MUSHROOMS SLICED FINE
9)1 TSP GARLIC CHOPPED FINE
10)SOUR CREAM(HUNG YOGURT WHISKED WITH LEMON JUICE)
11)TACO PWDR:1 TSP CUMIN PWDR,1/2 TSP SALT,LITTLE CHILLI PWDR,LITTL ONION SALT AND A BIT OF OREGANO

METHOD

1)PLACE ALL INGREDIENTS TOGETHER
2)BOIL CHICKEN AND SHRED.SPRINKLE TACO PWDR

3)WHISK THE CORIANDER SPRING ONION N CHILLIES INTO HUNG YOGURT.SEASON WITH SALT
3)OPEN A FLOUR TORTILLA AND LAYER WITH YOGURT MIX.ADD A LITTLE CHEESES AND TOP WITH CHICKEN OR MUSHROOMS COOKED IN GARLIC AND SPRINKLED WITH TACO PWDR.
4)SPRINKLE MORE CHEESE

5)FOLD IN HALF

6)HEAT VERY LITTLE OIL AND COOK TILL LIGHT BROWN.FLIP
7)TAKE THE TORTILLA OUT AND CUT INTO TRIANGLES .SERVE WITH SOUR CREAM,SALSA,HOT SAUCE OR GUACAMOLE........ENJOY!!!COOKING IS THERAPY!!!!!!

PRINTER FRIENDLY RECIPE(CHICKEN/MUSHROOM QUESIDILLAS)

CHOCOLATE LAVA CAKES

CHOCOLATE LAVA CAKES BY Radhika Grover Gulyani(TRIED AND TESTED)
Hi everybody...this is a winner with my kids,husband and our friends..there are many recipes around but after a lot of trial and error I can confidently say that these CHOCOLATE LAVA CAKES are fool proof...it's almost impossible to go wrong..

INGREDIENTS
4.5 ounces of dark chocolate( I use morde) finely chopped
110 grams of butter
3 large eggs
3/4 cup castor sugar-approximate 150 gms
1/4 cup all purpose flour(35 grams)
Vanilla extract 1 teaspoon
5-6 moulds or ramekins depending on size
Chocolate powder

METHOD
1. Preheat oven at 200 degrees C for half an hour
2. Butter moulds and dust with chocolate powder so it sticks to the butter..tap away excess
3. Put chocolate and butter in a double boiler whisking every now and then until melted. Add vanilla extract
4.In a bowl whisk together eggs,sugar and gradually flour until well blended. Slowly add melted and cooled chocolate-butter mixture
5. Pour mixture into moulds / ramekins and put in oven ( up and down grill on)
6. Place in center of oven and bake for approximate 12 mins or until sides leave moulds and top is cracked but wobbly.this time will vary from oven to oven..start checking after 10 mins
7. Remove and serve at once.have straight from the mould until u try it a couple of times..then you can start turning it upside down once you are more confident. Serve with vanilla ice- cream..


PRINTER FRIENDLY RECIPE(CHOCOLATE LAVA CAKES)

SPICY ANDHRA CHILLI CHICKEN (CUISINE:INDIA)

ANDHRA CHILLI CHICKEN(INDIAN) TRIED AND TESTED BY Vasundhara Sihare Jhunjhunwala

Andhra Style Chilli-Chicken
This is a very typical andhra dish, available in most Andhra Resteraunt in Bangalore. Its very spicy, given the nos of chillies that go in it, but i guess that can be vhaged acc to taste. but very easy to make and and good as a No-Carb option, altho typically it is served as a side dish with Andhra biryani.

1.Crush 40 green chillis once in mixie til they are just crushed
2.Marinate 1 kg chicken with green chilli, vinegar, salt, soy sauce (little) for 1 hour
3.Add oil to pan, add sliced green chilli 10 no.
4.After 1 min add the marinated chicken.
5.Cook covered for 5-7 min till done
6.In end add little corn flour mixed in water to thicken the water.
7.Add coriander on top and serve hot
PRINTER FRIENDLY RECIPE(ANDHRA CHILLI CHICKEN)

AMAZING LEMON MERINGUE PIE

HI GUYS!!!!!!!! HERE IS A SUPER DESSERT POSTED BY MY FRIEND WHO IS A SUPER COOK.....ENJOY

Heres a SPECIAL one guys,Old Fashioned Lemon Meringue PIe

Pastry Crust
1 1/3 cups all purpose flour
2 teaspoons sugar
1/2 tsp salt
6tblsp chilled unsalted butter cut into small pieces
3 to 4 tblsp cold water

FILLING
1 cup sugar
2 tblsp finely grated lemon zest
1 1/2 cups water
1/4 th cup cornstarch
1/4th teaspoon salt
5 large egg yolks
1/2 cup fresh lemon juice
1/4th cup unsalted butter at room temperature

MERINGUE
1/2 cup sugar
1 tablespoon plus 1 tsp cornstarch
1/2 cup cold water
4 large egg whites at room temp
pinch of salt

1. To make the pastry crust...Whisk together the flour,sugar,salt in a medium bowl.Cut in the butter with a pastry blender or 2 knives used scissors fashion,until the mixture resembles coarse crumbs.Sprinkle 1 tablespoon of the water over the flour mixture,stirring gently with afork to distribute moisture evenly.Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers;do not overwork the dough.Press the dough together to form a ball and knead lightly.Shape into a disk and refrigerate,wrapped in wax paper,for at least 30 minutes or up to 2 days.

2.At least 25 minutes before baking,position a rack in the middle of the oven and pre heat to 425*F.

3.roll out the dough onto a lightly floured surface to a 12 -13 inch round.Transfer it to a 9 inch glass pie plate and gently press the pastry against the side and bottom of the plate.Trim the edge 3/4th inch beyond the edge of the plate,turn it under,and crimp as desired.Prick holes all over the bottom and side w/ a fork.Press a pc of heavy duty aluminium foil snugly into the bottom and against the side of the pie shell and fill w/uncooked beans or rice.Bake for 12 minutes,remove the beans,and bake the shell for 8 min longer,or until light golden brown.Let cool on a wire rack.reduce the oven temp to 350*F.

4.To make the filing-Process the sugar and the zest in a food processor until the zest is finely ground.Whisk togethr the water,sugar mixture,cornstarch and salt in a saucepan.Bring the mixture to a boil over med-high heat,whisking continuously and boil for 1 min,until the mixture is smooth and almost transparent-remove the pan from the heat.Whisk together the egg yolks and lemon juice in a bowl.Add 1/2 cup of the hot cornstarch mixture to the yolk mixture to blend.return the mixture to the saucepan,bring to a boil over med-high heat and boil for 1 minute or until thick.Remove the pan from the heat,pour the filling through a strainer into the bowl and whisk in the butter.fill the cooled pie shell w te hot filling.

5.to make the meringue-Whisk together the sugar and cornstarch in a small pan.Add the water and bring to a boil whisking constantly over high heat. and boil for a minute,continuing to whisk.ransfer the mixture to a 1-cup glass measure.Beat the egg whites w an electric mixer on medium speed in a clean medium bowl just until foamy.Increase the speed to medium high,add the salt and beat to form soft peaks.Pour the cornstarch mixture in a fine stream while the beaters are running,and continue beating until stiff peaks are formed.

6.Top the pie filling with the meringue mixture,using a rubber spatula to create a smooth domed top.Make certain that the meringue seals in the filling by connecting the meringue with the crust all around the pie.Form swirls in the meringue witha small spoon,starting at the top of the dome.

7.Bake for 15-17 minutes or until the meringue is cooked through and golden brown.Let cool on a wire rack.Cut into wedges...and taste a bite of heaven!!!!

This is the real deal recipe everyone-ENJOY!

PRINTER FRIENDLY RECIPE(OLD FASHIONED LEMON MERINGUE PIE)

4 hour

INDIAN STYLE YOGURT/DAHI CHICKEN BY DIVYA BURMAN

HI GUYS..TODAY IM POSTING A VERY NICE INDIAN CHICKEN RECIPE..ITS TASTY AND NOT TOO HEAVY.INFACT ITS QUITE LIGHT AND DIETARY.THERE HOWEVER IS NO COMPROMISE TO TASTE.THIS CHICKEN GOES GREAT WITH ROTI BUT IF YOU ARE IN A NO CARB MOOD...AVOID THE ROTI AND ITS A HIGH PROTEIN DISH....HERE GOES THE RECIPE....

INDIAN STYLE CHICKEN WITH YOGURT/DAHI CHICKEN                 RATED 9/10

INGREDIENTS

1)1/2 KG BONELESS CHICKEN CUT AS YOU LIKE IT
2)2.5 CUPS YOGURT
3)1 TSP CUMIN /ZEERA POWDER
4)1 TSP GARLIC PASTE
5)1/2 TSP RED CHILLI(RANG) POWDER
6)LESS THAN 1/4 TSP TURMERIC/HALDI
7)1/4 TSP GARAM MASALA
8)FEW SLIT GREEN CHILLIES
9)2 ONIONS CHOPPED
10)1 TOMATO CHOPPED
11)CORIANDER LEAVES TO GARNISH
12)1 TSP SALT

METHOD
1)TAKE THE YOGURT AND MIX IN THE CUMIN PWDR,GARLIC PASTE,GARAM MASALA ,HALDIAND RED CHILLI PWDR.MIX 
WITH HANDS.PUT CHICKEN INTO THIS AND ADD SLIT CHILLIES. KEEP HALF HOUR.

CHICKEN WITH MARINADE

CHICKEN WITH MARINADE AND SLIT GREEN CHILLIES

2)NOW HEAT 2 TSP OIL IN PAN AND ADD ONIONS.COOK TILL TRANSLUCENT AND SOFT.ADD TOMATO
3)COOK 1 MIN AND ADD ALL THE CHICKEN AND MARINADE.
4)KEEP COOKING TILL GRAVY REACHES THE CONSISTENCY YOU LIKE.IF YOU LIKE IT MORE DRY,COOK A LITTLE BIT MORE TILL YOGURT CURDLES AROUND CHICKEN.CHECK FOR SALT

ONIONS BEING FRIED IN OIL

TOMATOES ADDED

CHICKEN AND MARINADE ADDED AND COOKING TILL RIGHT CONSISTENCY

5)GARNISH WITH CORIANDER AND ENJOY.THIS CAN BE EATEN WITH RICE IF THE GRAVY IS MORE AND WITH INDIAN BREAD(ROTI/NAN) IF YOU DRY IT UP!!!!!!!!!!!HOPE YOU ENJOY THIS DISH.........COOKING IS THERAPY!!!!

THE FINISHED DISH ..GARNISH WITH CORIANDER AND ENJOY

PRINTER FRIENDLY RECIPE(INDIAN STYLE YOGURT/DAHI CHICKEN)

BASA FISH WRAPPED IN BANANA LEAF AND THAI HERBS(CUISINE:THAI)

HI...TODAY I AM POSTING A DIETERS DELIGHT...AFTER ALL THE GOBBLING,MUNCHING GORMANDIZING AND GLUTTONY....... I NEEDED A MEAL THAT WAS LIGHT AS AIR....... I PULLED OUT THIS RECIPE FROM THE BLUE ELEPHANT COOKBOOK AND IT SEEMED PERFECT.IF YOU RE IN THE MOOD FOR A WHOLESOME MEAL WHICH GIVES YOU THE FEELING OF BEING EXTREMELY FULL...THIS ONES NOT FOR YOU BUT IF YOU FEEL LIKE A LIGHT MEAL THAT GIVES YOU A SATSFIED AND YET NOT TOOOOO FULL FEEL,GO FOR THIS.......ITS LOVELY!! THIS FISH RECIPE TURNED OUT TO BE VERY SUPTLE AND SOFT.......THE FLAVORS ARE NOT TOO INTIMIDATING AND SOMEHOW BLEND IN BEAUTIFULLY...I AM POSTING A LINK TODAY SO YOU CAN GET TO SEE THE PICTURES STEP BY STEP(THERE ARE 4 PICTURES IN ALL SO PLEASE DO PRESS THE ARROW AFTER YOU SEE THE FIRST PICTURE....HERE GOES THE RECIPE!!!
BASA FISH FILLET WRAPPED IN BANANA LEAF(OPT) WITH THAI HERBS RATED 8/10
INGREDIENTS
1)2 FILLETS SEA BASS WASHED IN LEMON JUICE AND PRICKED
2)1 LARGE STALK LEMON GRASS CHOPPED INTO 2 CM PIECES
3)THAI GINGER(GALANGAL) THINLY SLICED AND CUT INO MATCHSTICKS.
4)GARLIC 6 CLOVES
5)2 GREEN CHILLIES
6)CORIANDER ROOT 2 TABLESPOON
7)5 TABLESPOON OYSTER SAUCE
8)3 TSP LIGHT SOYA SAUCE
9)1/4 TSP WHITE PEPPER POWDER
10)3/4 TSP SUGAR OR SPLENDA
11)1 TABLESPOON MELTED BUTTER
12)BASIL LEAVES ABOUT 10
13)2 LIME LEAVES SHREDDED AND CENTRE VEIN THROWN
14)GROUND BLK PEP 1/4 TSP

WRAPPER
1 BANANA LEAF(I NEVER USED THIS)
1 SHEET ALUMINIUM FOIL

PRE HEAT OVEN 200 DEGREES CENTIGRADE

METHOD
1)IN A MORTAR,FINELY POUND LEMON GRASS,GALANGAL,GARLIC,CHILLIES,WHITE PEP AND CORIANDER ROOT..YOU REALLY NEED TO POUND POUND AND POUND.MIX SHOULD BE VERY FINE.KEEP THIS MIX ASIDE IN A BOWL.
2)ADD OYSTER AND LIGHT SOYA SAUCE,SUGAR,PEPPER AND MELTED BUTTER AND PIECES OF SHREDDED LIME LEAF.
3)PUT FISH FILLET IN THIS MARINADE AND COAT WELL.ADD BASIL LEAVES
4)WRAP THE FISH AND BLENDED MIX IN THE LEAF(I JUST BUTTERED THE FOIL AND WRAPPED THE FISH IN THE FOIL.)
5)NOW BAKE FISH IN A 200 DEGREES PRE HEATED OVEN FOR 15 MINUTES OR UNTI TOOTHPICK INSERTED IN COMES OUT WITH EASE. EAT ...ENJOY 

PRINTER FRIENDLY RECIPE(BASA FISH WRAPPED IN BANANA LEAF AND THAI HERBS

PERFECTLY SIMPLE DARK CHOCOLATE TART

"

HI GUYS!!! I HAVE A SERIOUSLY SUPER RECIPE FOR ALL OF YOU...TRIED THIS OUT AT A FAMILY DINNER AND EVERYONE LOVED IT. ITS A "PERFECTLY SIMPLE DARK CHOCOLATE TART".........FOR ALL THE CHOCOLATE LOVERS OUT THERE,THIS ONE IS FOR "YOU"....... THE TART IS SOFT AND MOIST AND FULL OF CHOCOLATE CHOCOLATE AND MORE CHOCOLATE........PARISIAN IN SPIRIT,THIS ELEGANT TART IS GREAT SERVED WITH A TINY DOLLOP OF WHIPPED CREAM ON THE TOP OR SIDE OF EACH WEDGE..DO TRY OUT THE RECIPE.......IM SURE ITLL BE A WINNER...HERE GOES ANOTHER AMAZING RECIPE............

PERFECTLY SIMPLE DARK CHOCOLATE TART 9.5/10
INGREDIENTS(FOR CRUST)
1) 1/2 CUP CONFECTIONERS SUGAR
2)1/2 CUP TOASTED WALNUTS ,COOLED
3)3/4 CUP FLOUR(SIFTED)
4) 1/2 TSP SALT
5)1/2 CUP COLD BUTTER CUT INTO SMALL PIECES.
6)1/4 CUP COCOA POWDER

INGREDIENTS FOR FILLING
1) 14 OZ(ALMOST 400 GRAM) DARK CHOCOLATE CHOPPED(MORDE AVAILABLE AT MODERN BAZAAR OR LE MARCHE)
2)1 CUP HEAVY WHIPPING CREAM
3)6 TABLESPOON BUTTER(100 GRAM)
4)2 EGGS LIGHTLY BEATEN
5)1/4 CUP SUGAR
6)1 TSP VANILLA EXTRACT
7)COCOA POWDER FOR DUSTING

METHOD FOR CRUST
1)PREHEAT OVEN TO 180 DEGREES CENTIGRADE AND POSITION A RACK IN THE MIDDLE OF OVEN.LIGHTLY BUTTER A TART PAN(10 INCH) WHICH HAS A REMOVABLE BOTTOM.
2)PROCESS THE SUGAR AND WALNUTS IN A FOOD PROCESSER TILL WALNUTS ARE FINELY GROUND.ADD THE FLOUR,COCOA AND SALT AND PULSE TILL WELL BLENDED.ADD THE BUTTER AND PULSE UNTIL MIX COMES TOGETHER.DO NOT OVER PROCESS.(I NEVER USED WALNUTS AS I DIDNT HAVE ANY) I JUST CREATED A DOUGH IN A BOWL WITH MY HANDS OMITTING THE WALNUTS.
3)PRESS THE DOUGH EVENLY INTO THE B OTTOM AND UP THE SIDES OF THE TART PAN.PRICK THE DOUGH ALL OVER WITH A FORK.
4)BAKE FOR 15-18 MINS UNTIL THE CRUST BEGINS TO PULL AWAY FROM THE SIDES OF THE PAN.LET COOL ON A WIRE RACK TILL YOU MAKE THE FILLING.

METHOD FOR FILLING
1) MELT THE CHOCOLATE IN A HEATPROOF BOWL SET OVER A SAUCEPAN OF WATER(DOUBLE BOIL) WHISKING TILL MELTED.ADD THE BUTTER AND CREAM AND WHISK TILL SMOOTH.REMOVE BOWL FROM HEAT AND WHISK IN THE EGGS AND SUGAR TILL WELL BLENDED.
2)WHISK IN VANILLA.TRANSFER THE FILLING TO THE WARM CRUST.
3) BAKE FOR ABOUT 12 -13 MINUTES UNTIL THE FILLING IS SET AROUND THE EDGES BUT STILL SLIGHTLY JIGGLY IN THE CENTRE.THE TOP OF THE TART WILL LOOK A LITTLE BLISTERED AND THATS OKAY
4)TRANSFER TO A WIRE RACK TO COOL COMPLETELY .ATLEAST 11/2 HOURS(I PUT IT IN THE FRIDGE FOR AN HOUR AND THEN LEFT IT OUT AT ROOM TEMP,
5)TO SERVE:REMOVE THE RIM OF THE PAN.LIGHTLY DUST THE TART WITH COCOA POWDER AND CUT INTO WEDGES. 

PRINTER FRIENDLY RECIPE(PERFECTLY SIMPLE DARK CHOCOLATE TART)

GRILLED CHICKEN BREASTS WITH SUPER YUMMY MARINADE 9/10

HI.... TODAY I AM GIVING YOU A RECIPE THAT IS ABSOLUTELY SUPER...ITS DELICIOUS..ITS SOFT TENDER AND FULL OF FLAVOUR... I WAS IN THE MOOD TO PULL OUT MY BBQ.... I WANTED TO BE EXPERIMENTAL SO PULLED OUT A RANDOM MARINADE FOR CHICKEN BREASTS FROM THE NET..I REALLY DIDNT KNOW HOW THEY WOULD COME OUT BUT......THEY WERE AMAZING!!!!!!!! PLEASE DO TRY THIS RECIPE AND LET ME KNOW HOW YOU ENJOYED IT HERE GOES THE RECIPE
GRILLED CHICKEN BREAST FILLETS
INGREDIENTS
1)4-6 CHICKEN BREAST FILLETS PIERCED WITH FORK TO LET FLAVORS MERGE IN
2)1/4 CUP CIDER VINEGAR
3)3 TABLESPOON WHOLEGRAIN MUSTARD
3)1 LWMON JUICED
4)1/2 CUP BROWN SUGAR
5)1.5 TEASPOON SALT
6)6 TABLESPOON OLIVE OIL
7) GROUND BLACK PEPPER
METHOD
1) IN A LARGE NON REACTIVE CONTAINER,WHISK TOGETHER INGS BEGINNING WITH CIDER VINEGAR THROUGH SALT.
2)THEN WHISK IN OLIVE OIL AND PEPPER.COVER AND MARINADE THE CHICKEN IN THIS MIX FOR AT LEAST 6-8 HOURS IN FRIDGE.
3)LIGHTLY OIL YOUR BBQ. GRILL CHICKEN FILLETS TEN MINUTES EACH SIDE

PRINTER FRIENDLY RECIPE(GRILLED CHICKEN BREASTS WITH YUMMY MARINADE)

PERFECT PIZZA DOUGH AND SAUCE(CUISINE:ITALIAN)

THERE S SOMETHING MAGICAL ABOUT THE WEATHER....... ITS SUNNY WITH A HINT OF NIP IN THE AIR...... WE OPENED OUR BBQ TODAY AND WERE ALL IN THE MOOD TO HAVE PIZZA......THIN AND CRUSTY AND BAKED ON A PIZZA STONE ON THE BBQ...FOR ALL OF YOU WHO LOVE WOOD FIRED AND BRICK OVEN PIZZAS BUT DONT HAVE THE OVEN........ THE BEST BUY FOR YOU IS A PIZZA STONE.HEAT IT EITHER IN YOUR OVEN OR ON THE BBQ (LIKE I DID) AND DUST IT WITH A LITTLE FLOUR. YOU RE READY TO PLACE YOUR PIZZA ON IT AND IT WILL BE ABSOLUTELY DONE IN 6 MINUTES FLAT..... I HAVE A LOVELY RECIPE FOR PIZZA DOUGH AND SAUCE.... TOPPINGS ARE YOUR CHOICE.......PEPPERONI,OLIVES,MUSHROOMS,CAPERS,ONIONS,CHILLIES ETC ETC......... CREATE ALL YOUR OWN CUSTOM MADE PIZZAS WITH THIS LOVELY RECIPE BELOW.......... HERE GOES THE RECIPE

PERFECT PIZZA DOUGH RATING 9/10
INGREDIENTS
WHOLEWHEAT FLOUR/WHITE FLOUR BY FABRINA DO 1KG
SALT 17 GM
YEAST:ACTIVE SEMI DRY 17 GM
OLIVE OIL 17 GM
WATER 400 ML

METHOD
1)DISSOLVE YEAST IN LUKEWARM WATER WITH SUGAR FEW MINS
2)SIEVE FLOUR.MAKE A HOLLOW CENTRE AND ADD YEAST.NOW ADD OLIVE OIL,SALT AND 400 ML WATER
3)MIX TO FORM A SMOOTH DOUGH.MAKE 170 GM BALLS ON A TRAY AND PUT A WET CLOTH ON TOP.KEEP IN FRIDGE 45 MINS.IT WILL RISE.
4)ROLL PIZZA BALL AND TRY MAKING A THIN CRUST.TRY PULLING AND STRECHING WITH YOUR HANDS.MAKE A FEW HOLES WITH A FORK. PUT PIZZA SAUCE
5)ADD DANISH MOZARELLA GRATED.ADD TOPPINGS OF YOUR CHOICE.NOW WITH A PIZZA PEEL ,PUT PIZZA ON A PREHEATED PIZZA STONE IN THE OVEN/BBQ.LET IT COOK 6 MINS .TAKE OUT ADD OREGANO AND BRUSH WITH OLIVE OIL. ENJOY!!!

PERFECT PIZZA SAUCE
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELTO TOMATOES(500GM)
5)OREGANO 2 GM
6)OIL 60 ML
SALT AND PEPPER
METHOD

1)REMOVE TAIL PART OF TOMATOES(EYES) WITH A KNIFE.SLIT CROSSWISE
2)BLANCH BY DIPPING IN BOILING WATER 3 MINUTES.TRANSFER TOMATOES TO CHILLED WATER.PEEL OFF SKINS.REMOVE SEEDS BY PRESSING.CHOP FINELY.
3)CHOP IMPORTED TOMATO TIN .KEEP ASIDE
4)HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC TILL BROWN.ADD TOMATOES. AND COOK.ADD IMPORTED TOMATOES AND COOK FOR 25 MINS WITH A FEW BASIL LEAVES.ADD SALT PEPPER AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE.COOL,BLEND AND REFRIGERATE


PRINTER FRIENDLY RECIPE(PERFECT PIZZA DOUGH AND SAUCE)

RAJASTHANI LAL/RED MAAS/MEAT (CUISINE:INDIAN)

hey, ok, posting something which is what I call an artery blocker, should be made only once a year but for all people who love hot food, its a great dish...(Rajat sikka)

RAJASTHANI LAAL MAAS:- Its a traditional dish from Rajasthan and it gets its name and flavor and color from red chillies. Its a very popular dish in places like Jodhpur where if you remember that old movie Mirch Masala where the women use red chillies to blind poor Naseerudin Shah who is the villian stalking the women of the village...anyway, try it....here goes:-

Ingredients:- 500 gms of Mutton
-10 whole dry red chillies
-2 tbsps coriander seeds
1/2 tsp turmeric powder
1 tbsp garlic paste
1 cup yogurt
4 tbsps vegetable/ sunflower/ canola cooking oil
4 medium sized onions sliced very thin
Salt to taste
1 tsp garam masala powder
3-4 tbsps finely chopped green coriander

Soak the red chillies and coriander seeds in a bowl of water so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and garlic paste. Add just a few table spoons of water, a little at a time to grind this mixture into a smooth paste. PLEASE MAKE SURE THAT YOU HAVE DESEEDED THE RED CHILLIES OR ELSE YOU WILL SURELY KILL THE PERSON EATING THE DISH :)
Mix this paste with the yogurt and then add the meat to it. Mix well. Keep aside to marinate for 1 hour. Acttually, marination is an important part of this dish and if it can be, marinate for longer than an hour
Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.
When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves.
This dish is best had with rotis...and yes, you can use less chillies in order to make it less hot...........


PRINTER FRIENDLY RECIPE(RAJHASTANI LAL/RED MEAT

GRILLED SZECHUAN BABY BACK RIBS (CUISINE:CHINA)

Grilled Szechuan-Style Baby Back Ribs(sangeeta rajpal)

Serves:4 servings.
Ingredients
•1 small bunch fresh cilantro
•1/2 bunch fresh parsley
•3 garlic cloves
•1 piece fresh ginger, about 1-inch long, peeled
•12 cups chicken stock
•3 pounds baby back ribs
•2/3 cup hoisin sauce
•2 tablespoons miso
•1 tablespoon minced fresh ginger
•1 tablespoon chopped garlic
•1 tablespoon sake
•1 tablespoon soy sauce
•2 teaspoons honey
•2 teaspoons chili paste with garlic
•1 cup blanched black beans
•1 tablespoon julienned cilantro leaves
Directions
Preheat the grill. Preheat the fryer. In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender. In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce. Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro

PRINTER FRIENDLY RECIPE(GRILLED SZECHUAN BABY BACK RIBS)

OLIVE AND ROSEMARY FOCACCIA BREAD (CUISINE:ITALIAN)

HI..... IVE BEEN ON A BREAD BAKING BINGE FOR THE LAST TWO DAYS. YESTERDAY I WANTED TO MAKE SOME FOCACCIA BREAD JUST THE WAY WE SEE IT IN ITALIAN RESTAURANTS.......I PULLED OUT THIS LOVELY RECIPE FROM MY BREAD MAKING BOOK AND IT CAME OUT SO GOOD.I MADE A LOVLY PESTO DIP TO GO WITH THIS BREAD .AND ......THERE I WAS IN MY ON LIL ITALIAN RESTAURANT.....IF YOU ENJOY BAKING BREAD,PLEASE GIVE THIS RECIPE A CHANCE...HERE GOES THE RECIPE

OLIVE AND ROSEMARY FOCACCIA BREAD
RATING 9/10
1)2 TSP ACTIVE DRY YEAST
2)1 TSP REG SUGAR
3) 3 CUPS FLOUR/ATTA
4)1 3/4 CUP LUKEWARM WATER
5)1 TSP SALT
6)3 TBLSP OLIVE OIL
7)3/4 TSP CHOPPED FRESH ROSEMARY OR 1/2 TSP DRIED
8)1/3 CUP KALMATA OLIVES PITTED AND CUT INTO CIRCLES

METHOD

1)START BY TAKING THE TEMP OF YOUR LUKEWARM WATER.IT SHOULD BE 45 DEGREES CENTIGRADE OR 110 DEGREES FAHRENHEIT.
2)IN A MEASURING CUP,PUT SUGAR.TAKE THE RIGHT TEMP OF WATER AND ADD YEAST TO 3/4 CUP WARM WATER.IT SHOULD START BUBBLING.NOW KEEP ASIDE THE WATER AND YEAST MIX FOR 10 MINS.NOW ADD TO SUGAR
3)ADD SALT AND ROSEMARY TO THE 3 CUPS FLOUR ND MIX WITH HANDS.ADD 1.5 TABLESPOON OLIVE OIL TO FLOUR.ADD SLICED OLIVES.MIX WITH HANDS.
4)NOW ADD THE YEAST MIX TO FLOUR ALONG WITH REST OF WATER,KNEAD TO MAKE A NICE DOUGH BALL USING FLOUR IF NEEDED.PUT 1 TABLESPOON MORE OLIVE OIL IN A BOWL AND RUB DOUGH BALL ALL OVER WITH THE OIL.CLING FILM THIS BOWL ALONG WITH DOUGH BALL.
5)KEEP IN A NICE WARM PLACE FOR 1 HOUR SO IT DOUBLES IN SIZE.TAKE OUT AND ROLL AND PUNCH ALL AIR OUT.ROLL AND PLACE IN A NICE PIZZA SHEET WITH HOLES. CLING FILM AGAIN AND KEEP IN WARM PLACE FOR 30 MINS.LET IT RISE FURTHER.NOW OPEN AND RUB 1 TABLESPOON OLIVE OIL(TO GET A NICE CRISPY FINISH) .USE FINGERS TO CREATE THE HOLES IN FOCACCIA AND DECORATE WITH BLACK OLIVES OR HERBS.
6)KEEP IN MIDDLE RACK OF OVEN AT 220 DEGREE CENTIGRADE FOR 35 TO 40 MINS.COOL 10 MINS BEFORE SERVING

PRINTER FRIENDLY RECIPE(OLIVE AND ROSEMARY FOCCACIA BREAD)

PERFECT PESTO SAUCE (CUISINE;ITALIAN)

HI........ANOTHER TRIED TESTED AND TERRIFIC RECIPE FOR ALL YOU FOODIES......... I LEARNT THIS ONE FROM  MY ITALIAN FRIEND AND ITS AS AUTHENTIC AS POSSIBLE...... I AM SHARING THE MOST AMAZING PESTO SAUCE RECIPE WITH YOU.......YOU COULD USE THIS SAUCE TO STIR FRY ASPARAGUS AS I DID OR TOSS PASTA OR EVEN DOT YOUR PIZZA WITH IT ........IT HAS SO MANY USES........I HOPE YOU ENJOY MAKING IT AS MUCH AS I DID.........
PERFECT PESTO SAUCE RECIPE
                                       RATING 9/10
INGREDIENTS

1/2 CUP OLIVE OIL
1/2 TSP GARLIC PASTE
2.5 CUPS FRESH BASIL LEAVES
2 TABLESPOONS PARMESAN CHEESE
1 BIG TABLESPOON PINE NUTS
1 BIG TABLESPOON BUTTER
SALT AND PEPPER

METHOD
1)BLEND ALL INGREDIENTS TOGETHER
2)START WITH PINE NUTS AND GARLIC
3)THEN ADD BASIL AND OLIVE OIL
4) BLEND.ADD PEPPER AND SALT. LASTLY ADD BUTTER AND PARMESAN AND GIVE A FINAL BLEND  ....ENJOY

PRINTER FRIENDLY RECIPE(PERFECT PESTO SAUCE)

MY MOM IN LAWS SPECIAL MEAT CURRY WITH OKRA(CUISINE;INDIAN)(BHINDIWALA MEAT) (MUTTON)

HI...TODAY I AM POSTING ONE OF MY FAMILIES MOST TREASURED AND AUTHENTIC RECIPE. I GOT MARRIED TO A FAMILY OF FOODIES.FOOD AND AMAZING FOOD WAS ALWAYS THEIR PASSION. THIS MEAT IS ABSOLUTELY DELICIOUS.I AM PUTTING DOWN THE ORIGINAL RECIPE BUT YOU COULD TONE DOWN THE SPICES TO FIT IT TO YOUR TASTE............ITS BEST EATEN WITH INDIAN BREAD(ROTI) OR EVEN RICE..........

INDIAN MEAT WITH OKRA/BHINDIWALA MEAT                     RATING 9/10
INGREDIENTS
1)6 TABLESPOONS OIL
2)1.5 CUP OKRA CLEANED
3)1.5 LARGE ONIONS GRATED
4)4 TOMATOES LARGE AND GRATED.
5)1 TABLESPOON GINGER AND GARLIC PASTE
3 HPD TSP SALT
4)2 HEAPED TSP CORIANDER POWDER
5)2 HPD TSP GARAM MASALA(AVAILABLE IN ASIAN SUPERMARKETS)
6)1 TSP CAYENNE/RED CHILLI POWDER
7)2STICK CINNAMON,2 LARGE BLACK CARDAMOM,12 CLOVES
8)3/4 TH KG BONELESS MEAT

METHOD
1)PUT OIL IN PAN AND COOK ONION TILL TRANSLUCENT.ADD THE CINNAMON,CLOVES,BAY LEAF AND CARDAMOM FOR ABIT.
2)ADD BAY LEAF.STIR IN MEAT AND THEN SALT
3)COOK 10 MINS AND ADD ALL THE SPICES.ADD TOMATOES AND KEEP COOKING AND STIRRING(BHUNO).LET THE OIL SEPARATE.
4)ADD 6 CUPS WATER AND TRANSFER TO A PRESSURE COOKER.ADD 2 HPD TSP GARAM MASALA AND COOK ON FAST FLAME TILL IT WHISTLES.LOWER FLAME AND COOK 25 MINS MORE.SWITCH OFF NOW ADD OKRA AND COOK.
5)MEAT IS READY WHEN OKRA IS SOFT AND MEAT TOTALLY SOFT AND DONE....

PRINTER FRIENDLY RECIPE(MY MOM IN LAWS SPECIAL MEAT CURRY WITH OKRA)

STIR FRY MUSHROOMS IN LEMON OYSTER SAUCE(CUISINE;ASIAN)

HI.THIS IS A VERY SIMPLE AND A VERY TASTY RECIPE.MY SON CAME BACK HOME FROM SOCCER AND WAS VERY HUNGRY.I HAD A BATCH OF MUSHROOMS IN THE FRIDGE AND MADE HIM THESE MUSHROOMS IN ALL OF 4 MINUTES.HE LOVED THEM AND I HAVE TO ADMIT.. THEY WERE SUPER TASTY...THESE MUSHROOMS CAN BE SERVED WITH RICE OR SPREAD ON A NICE TOAST AND EATEN.........HOPE YOU ENJOY MAKING THEM AS MUCH AS I DID!!!!!!!!

STIR FRY MUSHROOMS IN LEMON OYSTER SAUCE               RATING 8.5/10

INGREDIENTS

1)1 CUP MUSHROOMS CUT INTO QUARTERS
2) 2 TABLESPOON CHOPPED GARLIC
3) FEW CHILLIES CHOPPED(OPTIONAL)
4) 4 TABLESPOONS OYSTER SAUCE
5) A LITTLE WATER
6) 3 MUSHROOMS CHOPPED VERY SMALL
7)1/2 LEMON JUICE SQUEEZED
8)PINCH SALT AND VERY SMALLPINCH CASTOR SUGAR
9)SPRING ONION GREENS FOR GARNISH

METHOD

1)HEAT 1 TABLESPOON OIL IN WOK AND FRY GARLIC TILL GOLDEN
2)ADD MUSHROOMS(NOT CHOPPED MUSHROOMS)
3)STIR FRY AND LET GARLIC MERGE WITH MUSHROOMS
4)ADD OYSTER SAUCE,SALT AND SUGAR AND STIR FRY TILL MUSHROOMS ARE WELL COATED.ADD WATER IF TOO DRY
5)NOW ADD  CHOPPED MUSHROOMS AND TASTE FOR ALT.
6)SQUEEZE LEMON JUICE AND SERVE WITH SPRING ONION GREENS ON TOP
PRINTER FRIENDLY RECIPE(STIR FRY MUSHROOMS IN LEMON OYSTER SAUCE)