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

PENNE ALA VODKA(CUISINE:ITALIAN)(TRIED AND TESTED)

PENNE ALA VODKA
HI........BACK TO THAT MAGICAL WORD AGAIN......COOKING...
MY KIDS TRIED PENNE ALA VODKA A LONG TIME AGO AT CAFE PAPPARAZZI LONDON...AND THEY LOVED IT... RECENTLY A FRIEND OF MINE SENT ME A BOTTLE OF RAO S VODKA SAUCE FOR PASTA.I HEATED IT AND TOSSED MY PENNE IN IT.IT WAS AMAZING....... THE NEXT TIME ROUND.......THEY WANTED PENNE ALA VODKA BUT.......WE HAD NO VODKA SAUCE......I PULLED OUT THIS AMAZING RECIPE FROM ONE OF MY OLDEST ITALIAN COOK BOOKS AND .....WOW WAS I LUCKY.......THE SAUCE CAME OUT SUPER........... DO TRY OUT THIS RECIPE AND LET ME KNOW HOW IT CAME OUT FOR YOU.DO NOT BE WORRIED ABOUT THE VODKA AS ALL THE ALCOHOL BURNS OUT IN THE COOKING PROCESS........ENJOY!!!!!!!!!

PENNE ALA VODKA                      RATED 9/10

INGREDIENTS

1 TBLSP BUTTER
1 TBLSP OLIVE OIL
1 SMALL ONION CHOPPED FINE
1TBLSP GARLIC CHOPPED
3/4 CUP FRESH CREAM
1/4 CUP VODKA
1/4 TEASPOON CHILLI FLAKES
1 28 OZ CAN OF ITALIAN PLUM TOMATOES DESEEDED AND CHOPPED
2 TBLSP FRESHLY GRATED PARMESAN

METHOD
1)MELT BUTTER AND OLIVE OIL IN A SAUCEPAN WITH ONION AND GARLIC TILL TRANSLUCENT
2)ADD TOMATOES AND COOK TILL ALMOST NO LIQUID REMAINS IN PAN(MED LOW HEAT) STIRRING FREQUENTLY.
3)ADD CREAM,VODKA AND CHILLI FLAKES AND BOIL UNTIL THICKENED TO SAUCE CONSISTENCY..25 MINS.
4)SEASON WITH SALT AND PEPPER.SAUCE CAN BE MADE A DAY AHEAD AND REFRIGERATED.
5)COOK PENNE PASTA IN A LARGE POT OF BOILING WATER WITH SALT TILL AL DENTE
6)TRANSFER TO A BOWL.BRING SAUCE TO SIMMER AND TOSS PASTA.SPRINKLE WITH PARMESAN AND ENJOY

PRINTER FRIENDLY RECIPE:PENNE ALA VODKA

PAD THAI NOODLES (THAI CUISINE)(TRIED AND TESTED)

HI!!!!!! IM POSTING A DELICIOUS RECIPE TODAY AS I LEAVE BEACH LIFE AND ENTER CITY LIFE IN THAILAND. I LEARNT THIS RECIPE FROM A VERY SWEET LADY CALLED "IM". SHE SET UP A LITTLE HUT IN THE MIDDLE OF THE BEACH AND WAS TEACHING THAI COOKING THERE.IT WAS WONDERFUL LEARNING FROM HER ......THE EXPERIENCE COULD NOT HAVE BEEN BETTER AS I ENTERED HER LITTLE CULINARY HUT AND COOKED WITH HERE AS WE HEARD THE BACKGROUND MUSIC OF WAVES HITTING THE SHORE.......I AM POSTING A FAMOUS THAI RECIPE AND IM SURE YOU LL LOVE IT.......THIS IS THE PERFECT RECIPE FOR THE SUPER DELICIOUS THAI NOODLES..PAD THAI............PLEASE DO TRY IT AND LET ME KNOW HOW IT CAME OUT FOR YOU..HERE GOES THE RECIPE.......

PAD THAI NOODLES RATING 9/10

INGREDIENTS:

PAD THAI SAUCE

1 BIG BALL OF TAMARIND SOAKED IN WATER AND SQUASHED WITH HANDS.TAKE OUT ALL THE TAMARIND JUICE YOU CAN.YOU SHOULD HAVE A NICE THICKISH PAST(ABOUT 3/4 CUP)..KEEP ASIDE

TAKE 1.5 TABLESPOON PALM SUGAR AND MIX WITH 2.5 TABLESPOON FISH SAUCE.ADD ALL THE TAMARIND JUICE TO THIS(NOT THE SEEDS).THIS IS YOUR PAD THAI SAUCE
INGREDIENTS FOR NOODLES
1)6 INCH BAR OF TOFU CHOPPED INTO SQUARES

2)4 SHALLOTS CHOPPED
3)1/2 CUP ROASTED PEANUTS CRUSHED WITH PESTLE AND MORTAR
4)2 EGGS
5)400 GM FRESH RICE NOODLES SOAKED.
6)1 CUP BEAN SPROUTS
7)1/2 CUP 3 INCH CHINESE CHIVES
8)4 PRAWNS DE SHELLED AND DEVEINED
METHOD

1)PUT 4 T OIL IN A VERY HOT WOK AND FRY TOFU FOR 1 MINUTE.ADD SHALLOTS.

2)BREAK BOTH EGGS AND MIX TILL THEY SCRAMBLE. ADD PRAWNS.ADD FRESH RICE NOODLES AND STIR.NOW ADD PAD THAI SAUCE AND STIR.
3)ADD PEANUTS.
4)IN THE END ,ADD BEAN SPROUTS AND CHINESE CHIVES.SERVE ON A PLATTER WITH A SMALL BOWL OF RED CHILLI,A BUNCH OS BEANS PROUTS,FEW LEMON WEDGES AND A SMALL BIT OF PEANUTS AND FEW SPRING ONION GREENS AROUND THE NOODLES.... ENJOY


PRINTER FRIENDLY RECIPE:PAD THAI NOODLES

ASPARAGUS IN WARM SESAME,LEMON AND OLIVE OIL

HI!!!!! IM BACK AGAIN WITH A FANTASTIC.....SIMPLE......AND DELICIOUS RECIPE.......ASPARAGUS IN WARM OLIVE OIL AND SESAME.. JUST THE SOUND OF IT GIVES A WARM FEELING IN THIS MISERABLE COLD WEATHER.....FOR ALL MY VEGGIE FRIENDS..THIS ONES FOR YOU......NOTHING COULD BE EASIER THAN THIS RECIPE AND AT THE SAME TIME THERES NO COMPROMISE ON TASTE QUALITY OR THE LOOK......PLEASE DO TRY IT AND LET ME KNOW HOW IT TURNED OUT FOR YOU..HERE GOES THE RECIPE

ASPARAGUS IN WARM SESAME ,LEMON AND OLIVE OIL RATING 9/10

INGREDIENTS

1)1/2 KILO FRESH GREEN ASPARAGUS(ENDS BROKEN OFF)
2)2TABLESPOONS OLIVE OIL
3)1TABLESPOON BUTTER
4)SALT AND FRESH PEPPER
5)1.5 TEASPOON LEMON JUICE
6)1TABLESPOON FRESHLY TOASTED SESAME SEEDS\
7)1TABLESPOON CHOPPED GARLIC

METHOD

1)HEAT A POT OF WATER AND BRING TO A BOIL.
20PUT IN ASPARAGUS FOR 6.5 MINS AND WASH IN CHILLED WATER.
3) NOW PUT 2 TABLESPOON OLIVE OIL IN WOK AND ADD GARLIC.SAUTE
4)NOW ADD ASPARAGUS IN STIR TILL WARM.ADD BUTTER SALT AND PEPPER.
5)KEEP STIRRING AND ADD LEMON JUICE.
6)TURN GAS OFF SERVE GARNISHED WITH TOASTED SESAME SEEDS.



PRINTER FRIENDLY RECIPE;ASPARAGUS IN WARM SESAME,LEMON AND OLIVE OIL

CHOCOLATE BROWNIES

CHOCOLATE BROWNIES RATING 8.5/10


HI!!! IM IN THE PROCESS OF MOVING HOUSE AND SO THE FIRST THING I WANTED TO DO WAS,PUT ALL MY RECIPE 


BOOKS IN GOOD ORDER.I REALIZED THAT I HAVE ALMOST 20 BOOKS ON CHOCOLATE AND DESSERTS. MY SON WAS

GOING THROUGH THE BOOKS N POINTED OUT TO THE SIMPLEST YET TASTIEST CHOCOLATE RECIPE..........THE WELL

KNOWN CHOCOLATE BROWNIE........ SO WE GOT OUR INGREDIENTS TOGETHER AND GAVE IT A TRY.IT CAME OUT JUST


 AS I LIKE THEM........NOT TOOOOO SWEET .....FIRM ON THE OUTSIDE AND FUDGY IN THE MIDDLE..... HE LOVED THEM

AND ASKS ME TO MAKE THEM EVERY TIME THE BATCH IS OVER. PLEASE DO KEEP SOME THINGS IN MIND......ALWAYS

WAIT FOR THE BROWNIES TO COOL COMPLETELY BEFORE YOU START CUTTING ....DUST WITH A BIT OF ICING SUGAR

TO MAKE THEM LOOK PRETTTY N (WINK) HIDE THE CRACKS AND WRAP EACH ONE INDIVIDUALLY IN CLING 


WRAP........ I SUGGEST WARMING THE BROWNIE JUST A WEE BIT N YOU LL HAVE THE YUMMIEST.. FUDGIEST


 MOST..MOIST N CHOCOLATY..MOUTH WATERING BROWNIE BITE EVER!!!!!!!! HERE FOLLOWS THE RECIPE

INGREDIENTS

1)200 GM MELTED BUTTER

2)2 CUPS OR 400 GM CASTOR SUGAR

3)225 GM OR 1.5 CUPS FLOUR

4)4 EGGS

5)1 TABLESPOON VANILLA ESSENCE

6)1 TEASPOON SALT

7)CHOPPED WALNUT (OPTIONAL) (I NEVER USED THEM AS MY BOY DESPISES WALNUTS)

8)200 GMS SEMISWEET OR DARK CHOCOLATE

METHOD

1)DOUBLE BOIL THE CHOCOLATE

2)WHILE THE CHOCOLATE IS MELTING,TAKE A MIXING BOWL AND ADD THE SUGAR,4 EGGSAND VANILLA. MIX ON 


HIGH FOR 6-8 MINS.

3)BY NOW YOUR CHOCOLATE MUST HAVE MELTED SO AT THIS STAGE,ADD THE MELTED BUTTER TO THE CHOCOLATE


 AND MIX TIL YOU HAVE A SHINY AND SMOOTH MIX.

4)NOW LET IT COOL A BIT AND ADD THE CHOCOLATE BUTTER MIX TO YOUR SUGAR,EGG AND VANILLA MIX.

5)BEAT 30 SECS.ADD SALT AND FLOUR AND MIX VERY GENTLY FOR 30 SECS ONLY UNTIL FULLY MIXED .DONT 


OVERBEAT.

6)AT THIS STAGE YOU CAN FOLD IN YOUR CHOPPED WALNUTS.

7)POUR THE BATTER INTO A GREASED AND LIGHTLY FLOURED BROWNIE PAN AND BAKE AT 180 DEGREES 


CENTIGRADE FOR 30 MINS.

8)WHEN DONE,TAKE PAN OUT AND COOL BROWNIES COMPLETELY.CUT INTO PIECES AND DUST WITH ICING SUGAR...


PRINTABLE RECIPE;CHOCOLATE BROWNIES

BASA FISH WRAPPED IN BANANA LEAF AND THAI HERBS

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......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


 UNTIL  TOOTHPICK INSERTED IN COMES OUT WITH EASE. EAT ...ENJOY 


PRINTER FRIENDLY RECIPE(BASA FISH MARINATED IN THAI HERBS

CHICKEN SATAY IN PEANUT SAUCE (THAI CUISINE) (TRIED AND TESTED)

SAWASDEE to.....all my foodie friends!!!!!!! i am now in the magical island of koh Chang...for all those of you who have never heard of it!!!! its a drive from bankok and then a 45 min ferry ride...its absolutely quaint..quiet and peaceful.the beach is very clean and the activities are fab...scuba diving,golf,snorkelling,cooking( i never tried that (WINK) and fishing.i am totally motivated with energy and lots of peace.....today i took a beautiful thai cooking class in one of koh changs beachy homes..... i will be posting recipe after recipe but to start with..... i learnt the BEST chicken satays in peanut sauce from my thai friend n chef sheri..... we didnt have much time to marinate and yet the satays were soft as butter and the peanut sauce was delicious.......you can imagine how amazing they will be if you marinate for atleast 2 hours......... happy cooking...and here goes the recipe..

CHICKEN SATAYS IN PEANUT SAUCE
INGREDIENTS
1)500 GM CHICKEN FLATTENED AND CUT INTO 1 IN CH BROAD AND 4 INCH LONG STRIPS
MARINADE
1)3/4 CUP COCONUT MILK
2) 4 T OYESTER SAUCE
3)1 TEASPOON PALM SUGAR
4)1 TABLESPOON CURRY POWDER(INDIAN CURRY POWDER)
5) 3/4 TABLESPOON GINGER JUICE
6) 1 TABLESPOON OIL
METHOD
1)MARINADE THE CHICKEN IN ABOVE MIX AND KEEP FOR MINIMUM TWO HOURS
2) SKEWER ON TO BAMBOO STICKS.
3) BARBEQUE ON CHARCOAL BBQ PREFERABLY AND SERVE WITH PEANUT SAUCE.

MARINATED SATAYS GRILLING TO PERFECTION

PEANUT SAUCE RECIPE
INGREDIENTS
1)3 LARGE TABLESPOONS ROASTED PEANUTS WITH SKIN SMASHED IN PESTLE AND MORTAR
2) 1 CUP COCONUT MILK
3)3/4 TABLESPOON PALM SUGAR
4)1 T RED CURRY PASTE
5)SALT TO TASTE
METHOD
1)HEAT COCONUT MILK
2)ADD SMASHED PEANUTS AND BOIL

3)ADD PALM SUGAR
4)ADD CURRY PASTE AND MIX
5)SEASON WITH SALT AND TASTE.
6)SAUCE WILL THICKEN AS IT COOLS

PRINTER FRIENDLY RECIPE(CHICKEN SATAY WITH PEANUT SAUCE)(THAI)TRIED AND TESTED)

SHRIMP TEMPURA IN CREAMY SPICY SAUCE (JAPANESE)(TRIED AND TESTED)

HI......THE WEEKEND IS OVER AND BACK ON MY COOKING BINGE.TODAY I AM POSTING A FAB RECIPE.IT IS SO SUPER DELICIOUS THAT YOU LL BE CRAVING FOR MORE AND MORE.ITS A HOT FAVORITE OF MY SON S WHO JUST NEVER EATS VERY MUCH AT SCHOOL BECAUSE HE KNOWS SOMETHING DELICIOUS IS AWAITING HIM EVERY DAY THAT HE COMES HOME....IM PUTTING THIS RECIPE UP AND THE PICTURES I CLICKED TODAY...ITS CALLED SHRIMP TEMPURA WITH CREAMY SPICY SAUCE.YOU COULD TRY THIS WITH MUSHROOMS AS WELL BUT I HAVE ONLY HAD IT WITH PRAWNS THAT I CHOP SMALL ,DIP INTO BATTER,FRY AND TOSS IN CREAMY SPICY SAUCE..............HERE GOES THE RECIPE

SHRIMP TEMPURA IN CREAMY SPICY SAUCE(10 PRAWNS)

INGREDIENTS FOR BATTER

1) 200 ML CHILLED WATER
2)1 EGG YOLK
3)1/4 TSP SALT
4)160 GRAMS FLOUR

METHOD FOR BATTER
1)BEAT YOLK INTO ICED WATER
2)ADD FLOUR AND SALT.MIX.THE BATTER WILL BE SLIGHTLY LUMPY

INGREDIENTS FOR CREAMY SPICY SAUCE

1) 6 TABLESPOON MAYONNAISE
2)FEW DROPS LEMON JUICE
3)1/2 TSP CHILLI GARLIC SAUCE(FUN FOODS)

METHOD FOR CREAMY SPICY SAUCE
1)MIX MAYO WITH CHILLI GARLIC SAUCE AND LEMON JUICE.

METHOD FOR PRAWNS

1)DESHELL AND DEVEIN PRAWNS.CUT INTO SMALL PIECES
2)HEAT OIL IN WOK(TO DEEP FRY).LET OIL GET VERY HOT.
3)DIP CHOPPED PRAWN IN BATTER AND DEEP FRY.TAKE A SLOTTED SPOON AND LAY ON A PAPER TO BLOT OIL
4)TOSS IN CREAMY SPICY SAUCE AND GARNISH WITH FINELY CHOPPED GREEN CHIVES OR SPRING ONION( I DIDNT DO THIS AS MY SON DOES NOT LIKE ANYTHING GREEN ON HIS FOOD) BUT IT LOOKS REALLY NICE.
5)SERVE


PRINTER FRIENDLY RECIPE(SHRIMP TEMPURA IN CREAMY SPICY SAUCE)

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