CHRISTMAS COOKIES WITH FUN FROSTINGS

I CAME HOME LAST EVENING AND THE KIDS SOMEHOW HAD A VERY XMASSSY SPIRIT. I GUESS THIS WEATHER DOES THAT. THE CHILDREN WERE VERY KEEN TO MAKE CHRISTMAS CUT OUT COOKIES. WE STRUGGLED THROUGH RECIPES AND FINALLY FOUND THE ONE WE THOUGHT WAS THE PERFECT RECIPE. LUCKILY FOR US ,WE WERE RIGHT.THESE COOKIES ARE EASY EASY EASY. THEY HAVE A LOVELY CRUNCH TO THEM AND WHEN FROSTED,THE TASTE IS JUST MIND BLOWING. MAKE SURE YOU LET THEM COOL COMPLETELY TO DEVELOP THE CRUNCH.THE PICTURE I HAVE INCLUDED ARE THE COOKIES MY SON MADE AND DECORATED HIMSELF AND FULL OF PRIDE....HERE GOES THE RECIPE

SUGAR COOKIES tried n tested by divya burman
Sugar Cookies Recipe
INGREDIENTS
Sugar Cookie Recipe
Cookies:
.3 cups flour
.1 cup granulated sugar
.1 1/2 tsp baking powder
.1/2 tsp salt
.1 cup soft butter
.1 egg, slightly beaten
.3 tbsp cream
.1 tsp vanilla (can substitute almond extract)
METHOD
1) Sift dry ingredients, cut in butter and add other ingredients. Blend thoroughly; chill for minimum 1 hour max several hours
2) Break off a piece of dough the size of an orange and pat it flat in your hand. Using a rolling pin, roll on dough on floured board (best to use a 2/1 ration of flour/sugar - 4 Tbsp flour mixed with 2 Tbsp sugar) or between wax paper. (It helps if you flour both sides of the dought.) Roll out to about a 1/4 inch thickness. Cut out and put on silpat-lined or ungreased cookie sheet. Bake 5-8 minutes at 400 F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie. Let cool completely.
3) Mix icing ingredients together until smooth. Separate into different bowls, add food coloring to achieve various colors. Spread on cookies with a butter knife, use cake decorating piping equipment to add decorative accents. If you want the sprinkle type decorating candies to stick, brush the cookie with clear Karo syrup and then sprinkle.
Makes 3 dozen cookies.

ICING
.2 cups confectioners sugar, sifted
.1/2 teaspoon vanilla extract
../4 cup milk
Food coloring(few drops)
1)To make icing, combine sugar, vanilla extract and just enough milk (about 1/4 cup) to make the frosting the consistency of thin glue. Pour icing into shallow bowls wide enough for dipping cookies. Add food coloring.
2) To decorate, dip the topside of each cookie into the icing. Remove quickly and let icing drip of excess back into the icing bowl. Let dry. Pour additional colored frosting into pastry piping, or use a plastic sandwich bag with the tip of one corner nicked off. Gently squeeze frosting on to cookies in whatever patterns you choose.

EGGPLANT SLICES LACED WITH PARMESAN AND BAKED WITH PESTO AND OLIVES

HI!! THIS IS A BEAUTIFUL DISH THAT I TRIED OUT LAST NIGHT(FOR ALL MY EGGETARIAN FRIENDS).FOR ALL OF YOU WHO ENJOY EGGPLANT,YOU CANNOT MISS OUT ON THIS ONE. I MADE A SMALL CASSEROLE OF THIS FOR DINNER AND IT WAS WIPED OUT BY US. THIS DISH IS AS EASY TO MAKE AS THEY COME AND THE TASTE IS PHENOMENAL. YOU CAN EITHER MAKE THE PESTO YOURSELF OR BUY IT. ONE OF THE BEST STORE MADE PESTOS IVE EATEN IS AVAILABLE AT THE ITALIAN RESTAURANT SARTORIA IN VASANT KUNJ RIGHT NEXT TO MODERN BAZAAR. IT WILL SAVE YOU TIME AND EFFORT BUT IF YOU ARE ENTERPRISING ENOUGH TO START FROM SCRATCH!!! IVE ALSO INCLUDED THE PESTO SAUCE RECIPE........THIS EGGPLANT WAS TENDER AS EVER WITH A SLIGHT HINT OF CHEESE AND A FAIR LAYER OF PESTO AND OLIVES......IT CAME OUT DELICIOUS FOR ME....DO TRY IT OUT AND LET ME KNOW HOW ITWORKS FOR YOU..HERE GOES THE RECIPE... DO SEE THE PICTURES IN THE STEP BY STEP LINK BELOW

EGGPLANT LACED WITH PARMESAN AND BAKED IN PESTO WITH OLIVES

INGREDIENTS

1) A MEDIUM SIZED EGGPLANT CUT INTO THIN SLICES AND LIGHTLY SALTED
2) A GENEROUS BOWL OF PARMESAN OR CHEDDAR CHEESE GRATED OR BOTH MIXED
3) 2 EGGS BEATEN AND KEPT ASIDE
4) 2 TSP OLIVE OIL
5) A BOWL OF PESTO SAUCE
6)SLICED OLIVES(THIN)
INGREDIENTS
1) CUT THE EGGPLANT ROUNDS INTO TRIANGLES OR KEEP WHOLE( IF YOU PREFER)
2)DIP EACH EGGPLANT IN EGG WASH AND THEN PRESS ON TO THE CHEESE (ONLY ON ONE SIDE)
3) HEAT THE OLIVE OIL AND LIGHTLY PLACE EACH EGGPLANT WITH CHEESE TILL SLIGHTLY BROWN.
4) NOW LAYER THE EGGPLANT IN A CASSEROLE AND TOP WITH PESTO.SPRINKLE THE THINLY SLICED OLIVES ON TOP.YOU CAN MAKE A FEW LAYERS ONE ON TOP OF EACH OTHER(I STUCK TO ONE AS THERE WERE ONLY TWO PEOPLE EATING)
5) BAKE IN OVEN TILL PESTO IS WARM(YOUR EGGPLANT WILL ALREADY BE COOKED AND TENDER DUE TO THE PAN).
6) enjoy
step by step link to pictures and pesto sauce recipe below
http://www.facebook.com/media/set/?set=a.10151049282550344.778973.631380343&type=3

PERFECT PESTO SAUCE RECIPE

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

TAGLIATELLE WITH TRUFFLE SAUCE AND SHRIMPS

HI... I WAS LEFT WITH 2 BEAUTIFUL BLACK TRUFFLES AND DECIDED TO WHIP UP A LOVELY TRUFFLE TAGLIATELLE WITH PRAWNS FOR THE KIDS....I FOUND A GREAT RECIPE AND TRIED IT OUT.THE SAUCE HAS A VERY SUBTLE AND DELICATE FLAVOR BUT IS JUST AMAZING....I DRESSED UP THE PASTA WITH A FEW SPRINKLES OF TRUFFLE OIL AS WELL......HERE GOES THE RECIPE
TAGLIATELLE WITH TRUFFLE SAUCE AND SHRIMPS(SERVES 2)

INGREDIENTS(FOR SAUCE)

.2 TABLESPOONS GARLIC

.1 TABLESPOON CHOPPED ONION
.1 1/2 CUP WHITE WINE
.2 TRUFFLES SHAVED AND KEPT
.1.5 CUP CHICKEN STOCK
.100 GRAMS CREAM
.4 TSP BLACK OR WHITE TRUFFLE OIL
.6-7 PRAWNS CHOPPED SMALL AND RUBBED WITH SALT
.3 SMALL BUNCHES OF TAGLIATELLE BOILED IN SALTED WATER TILL AL DENTE
METHOD
1) TAKE 1 TABLESPOON OLIVE OIL AND SAUTE GARLIC AND ONION.
2)ADD TRUFFLES AND WHITE WINE AND STIR OCASSIONALLY.
3) BOIL TILL LIQUID IS REDUCED BY HALF
4) NOW ADD CHICKEN STOCK.LET IT KEEP COOKING TILL REDUCED BY HALF
5) NOW STIR IN CREAM AND SIMMER UNTIL REDUCED.
6)TAKE 1 TSP FLOUR AND MIX WITH LITTLE WARM WATER.ADD TO SAUCE TO THICKEN A BIT
7) NOW WHISK IN THE TRUFFLE OIL AND TASTE FOR SALT AND PEPPER.
8)NOW TAKE ANOTHER PAN AND ADD SOME OLIVE OIL AND BUTTER.ADD GARLIC CHOPPED AND PRAWNS.STIR FRY 1 MINUTE
9) ADD ALL THE TAGLIATELLE AND THE SAUCE AND TOSS WELL
10)SERVE IN PASTA BOWL WITH PARMESAN. PUT LITTLE TRUFFLE SAUCE ON TOP

MUSHROOM CAPPUCCINO

AND HERES ANOTHR SUPER DELICIOUS RECIPE WHICH IS GREAT FOR THE CHILLY WEATHER.I MADE THIS SOUP IN CAPPUCCINO CUPS AND SPOONED SOME WHITE MILK FROTH OVER THE TOP AND A SPRINKLED SOME NUTMEG. THIS WAS A LOVELY COZY SOUP TO HAVE AND HAVING IT IN A CAPPUCCINO CUP HELD ITS OWN KIND OF MAGIC......HERE GOES THE RECIPE

MUSHROOM CAPPUCCINO

INGREDIENTS
1) 1 TABLESPOON ONIONS CHOPPED
2) 1TSP GARLIC CHOPPED
3) 1 TSP GINGER GRATED
4) 400 GRAMS BUTTON MUSHROOMS SLICED
5)4 CUPS CHICKEN/VEG STOCK(OR HOT WATER WITH STOCK CUBE)
6)A BIT OF CINNAMON POWDER,CAYENNE AND NUTMEG POWDER.
7) 1 TSP TRUFFLE OIL(OPT)
1/2 CUP MILK FROTHED AND FOAMED TO GIVE THE CAPPUCCINO EFFECT
METHOD
1) TAKE A PAN AND SAUTE ONIONS ,GARLIC AND GINGER FOR 2 MINUTES IN A LITTLE OLIVE OR TRUFFLE OIL.
2) ADD ALL THE MUSHROOMS AND SAUTE.LET MUSHROOMS GIVE OUT THEIR WATER
3) NOW ADD THE 4 CUPS STOCK AND LET IT BOIL ABOUT 12 MINUTES.ADD THE SPICES.
4) NOW LET IT COOL AND BLEND THE MUSHROOMS AND STOCK TILL YOU GET A VERY NICE SMOOTH SOUP.
5)PUT BACK INTO PAN.THE SOUP SHOULD HAVE THICKENED. ADD 1 TSP BUTTER AND TRUFFLE OIL
6)TASTE FOR SALT AND PEPPER
7)TAKE A CAPPUCINO CUP AND FILL HOT MUSHROOM SOUP INTO IT.SPOON THE MILK FROTH AND SPRINKLE WITH NUTMEG

.

PERFECTLY EASY GOAN PRAWN CURRY

HI!! IM POSTING A LOVELY GOAN PRAWN CURRY RECIPE WHICH CANNOT GET ANY EASIER.THE INGREDIENTS ARE SIMPLE AND ITS JUST A QUESTION OF PUTTING THEM ALL TOGETHER AND YOU VE CREATED A SUPER DISH.I TRIED THIS ONE ON MY KIDS TONIGHT . I TONED DOWN ON THE RED CHILLI AND AVOIDED THE GREEN CHILLIES AS THEY MAY NOT BE ABLE TO HANDLE THE SPICE AND THEY JUST LOVED IT.THE IDEA IS TO GET A SLIGHTLY SOUR,SLIGHTLY SPICY AND SLIGHTLY SWEET TASTE.PLEASE CHECK OUT THE STEP BY STEP LINK AT THE BOTTOM...HERE GOES THE RECIPE....

ABSOLUTELY EASY GOAN PRAWN CURRY

.8 shelled prawns, cleaned deveined and slightly salted
.2cups coconut milk
.1 tsp coriander powder
.1 tsp cumin powder
.2 tsps Kashmiri chilli powder
.1 tablespoon ginger garlic ground
.1 medium onion finely chopped
.2 green chillies, slit and deseeded
.Salt to taste
.Tamarind the size of a walnut, soaked in 1/2 cup of water.
method

.Put all ingredients except prawns and tamarind water into a pan with 1.5 cups water. Mix well.
.Bring to a boil, reduce heat and simmer till onions turn soft.
.Stir occasionally.
.Squeeze tamarind and strain into pan. Stir in prawns either full or chopped into two
. Adjust seasoning..check for salt and add more if needed
.Remove from heat as soon as prawns curl up.
STEP BY STEP LINK
http://www.facebook.com/media/set/?set=a.10151019350840344.776304.631380343&type=1

ROSEMARY POTATOES

HI....THIS IS A LOVELY POTATO DISH THAT I LEARNT FROM A CORDON BLEU GRADUATE.......ITS CREAMY,MUSTARDY AND TOTALLY DELICIOUS..HERE GOES THE RECIPE

ROSEMARY POTATOES

½ KG BABY POTATOES

½ CUP SOUR CREAM

SALT PEP CHILLI FLAKES

BASIL FRESH.MIXED HERBS

DRY RED CHILLIES

ROSEMARY N OREGANO

PARMESAN

ATSP CRUSHED GARLIC

METHOD

BOIL POTATOES,REMOVE SKIN AND COOL

FRY RED CHILLIES IN OLIVE OIL

ADD 1 TSP CRUSHED GARLIC

ADD POTATOES AND FRY.ADD SALT

ADD CHILLI FLAKES.COOK

ADD CRUSHED PEPPER.COOK

ADD OREGANO COOK

ADD ROSEMARY DRY N FRESH

ADD MIXED HERBS,1/2 TSP.ADD  1 TSP MUSTARD N COOK

ADD 1 DS SOUR CREAM MIX.ADD BASIL IN THE END.

PUT FIRE OFF AND ADD GRATED PARMESAN.1 BIG SPOON.

Macaroni in creamy mushroom and truffle sauce

HI..TRIED OUT A LOVELY RECIPE LAST NIGHT.IF YOU HAVE TRUFFLE OIL,THIS RECIPE WILL BE DIVINE AND IF YOU ACTUALLY HAVE BLACK TRUFFLES,DIVINE WILL BE AN UNDERSTATEMENT.HOWEVER,IF YOU DONT HAVE EITHER,THIS RECIPE WILL YIELD A SUPER YUMMY,BUTTERY,CREAMY AND DELICIOUS MUSHROOM SAUCE WHICH CAN BE USED TO TOSS WITH ANY PASTA.IDEALLY I WOULD HAVE USED TAGLIATELLE OR PENNE BUT ALL I HAD IN THE KITCHEN WAS MACARONI.SO THERE IT WENT...MACARONI IN CREAMY TRUFFLE SAUCE..THE KIDS JUST LOVED IT.HERE GOES THE RECIPE
MACARONI IN MUSHROOMS AND CREAMY TRUFFLE SAUCE.

Ingredients You Will Need:
2 tablespoons butter
1 shallot, minced
2 cloves garlic, minced
2 sprigs thyme, leaves stripped and finely chopped(OPT)
2 CUPS mushrooms, chopped (chanterelles, oysters and crimini work well)(I USED BUTTON)
¼ cup white wine
1/2 cup stock
1 cup cream
2 tablespoons truffle oil
1 cup macaroni boiled in salted water till al dente

METHOD


.Melt the butter in a skillet over medium heat. Add the shallot and garlic, and sauté until the shallot becomes translucent.
.Add the thyme and mushrooms, and turn the heat up to medium-high. Cook until the mushrooms are golden and tender, about eight minutes.
.Add the wine, and scrape up any bits stuck to the bottom. When the wine has almost completely reduced, add the stock. cook till slightly reduced
Now add the cream and Cook until it forms a thick sauce, about five minutes. Taste for salt.add any if you feel its low on saltTurn off the heat, and stir through the truffle oil. toss pasta,
If using truffles,shave half a black truffle over the pasta and serve immediately.
Tip
1)if you feel your sauce is not thickening,take about half a tsp of flour and mix with a little of the warm sauce .add to pan and let cook.It will thicken

step by step link
http://www.facebook.com/media/set/?set=a.10150985347885344.773023.631380343&type=3&saved

Tortilla pizza

HI!! I CAME ACROSS SOMETHING VERY INTERESTING AT BOROUGH MARKET LONDON YESTERDAY.WE ALL STRUGGLE TO MAKE PIZZA S AND ITS REALLY NOT SOMETHING THAT CAN BE PRODUCED LAST MINUTE WITHOUT HAVING THE DOUGH KNEADED,LEFT TO RISE AND THEN ROLLED OUT.....WELL!!! HERE WAS THE SUPER IDEA I EXPERIENCED AT BOROUGH.THERE WAS A STALL SELLING THIN TORTILLAS AND INSTEAD OF PRODUCING REGULAR MEXICAN FOOD AS THEY SHOULD,THEY WERE CHURNING OUT THE MOST CRISPY THIN CRUST PIZZAS INSTEAD.ALL DONE IN 6-8 MINUTES AND READY TO EAT. THIS IS A SUPER IDEA FOR ALL THE MOMS WHO HAVE TO DEAL WITH LAST MINUTE PIZZA CRAVINGS OR KIDS COMING OVER. ITS A GREAT EXAMPLE OF BORROWING FROM ONE CUISINE TO EXPAND ANOTHER...TORTILLA IS NOW EASILY AVAILABLE AT SUPER MARKETS AND A LOT OF THEM JUST BAKE THEIR OWN AND SELL IT IN PACKETS. THESE PACKETS CAN BE FROZEN IF YOU LIKE AND TAKEN OUT AND USED AS AND WHEN NEEDED...THE TRICK IS TO KEEP THE TOPPINGS THIN AND LIGHT OR ELSE THE CRUST WILL LAND UP BEING SOGGY. DO CHECK OUT THE PICTURES!!!!
ULTRA THIN CRUST PIZZA
INGREDIENTS
1) 2 FLOUR TORTILLAS
2) PIZZA SAUCE (RECIPE INCLUDED)
3) MOZARELLA CHEESE GRATED
4) SLICED MUSHROOMS
5)CHOPPED PRAWNS
EQUIPMENT NEEDED
1)IT REALLY HELPS TO HAVE A PIZZA STONE AND PEEL.IF NOT ,JUST USE A RIMMED BKG SHEET WITH SOME PARCHMENT PAPER
METHOD
1)IF USING A STONE,PLACE STONE ON TOP OF MIDDLE RACK OF THE OVEN.PREHEAT OVEN TO 200 DEG CENTIGRADE.ALLOW THE OVEN TO STAY AT THAT TEMP SO THAT THE STONE IS THOROUGHLY HEATED UP.
2)IF NOT USING THE STONE,PLACE RACKS IN THE UPPER AND LOWER THIRDS OF THE OVEN.PREHEAT 200 DEG.
3)SPRINKLE CORN MEAL/FLOUR ON PIZZA PEEL AND PLACE THE TORTILLA ON PEEL.BRUSH IT WELL WITH OLIVE OIL.IF NOT USING STONE,JUST TAKE YOUR BAKING SHEET AND LINE WITH PARCHMENT PAPER AND LIGHTLY RUB OLIVE OIL
4)LIGHTLY RUB THE TOMATO SAUCE ON TORTILLA AND SPRINKLE WITH CHEESE AND MUSHROOMS AS WELL AS CHOPPED PRAWNS.
5) NOW USING THE PEEL TRANSFER THE TORTILLA TO THE STONE/BKG SHEET AND LET IT COOK TILL CHEESE IS WELL MELTED AND TORTILLA IS CRISPY AND BROWN.
6)CUT WITH PIZZA CUTTER OR KNIFE SERVE
TIP...INCASE YOU HAVE A PROBLEM OF THE TORTILLA TAKING TOO LONG TO CRISP UP,YOU COULD COOK IT A LITTLE EARLIER ON STONE OR BKG SHEET AND THEN ADD INGREDIENTS AND PLACE BACK IN THE OVEN
STEP BY STEP LINK
http://www.facebook.com/media/set/?set=a.10150971339450344.771374.631380343&type=3&saved

PIZZA SAUCE RECIPE(THIS CAN BE MADE AND FROZEN)

INGREDIENTS
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELATI TOMATOES(500GM)(AVAILABLE AT SUPER MARKETS)
5)OREGANO 2 GM
6)OIL
7)CHILLI FLAKES
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 CHILLI AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE AND LET IT COOL.BLEND AND REFRIGERATE............
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10150971339450344.771374.631380343&type=3&saved

SOUTH INDIAN LEMON RICE

LEMON RICE PREPARED SOUTH INDIAN STYLE(TRIED AND TESTED BY PREM SOMALINGA)
Ingredients:
Raw Rice 300 gms.
Dry red chili whole 4 nos.
Mustard seeds 1 tsp.
Bengal gram (Chana dal) 1 tsp.
Turmeric powder ½ tsp.
Lemon juice of 3 no medium size.
Asafoetida A pinch
Curry leaves 10-12 nos.
Oil 4 tsp.
Salt To taste

Procedure:

1. Pick, wash and soak rice for about 20 minutes. Drain. Boil in plenty of boiling salted water until almost done. Drain and keep aside.
2. Heat oil or Ghee in a Kadai . Add a pinch of asafoetida. Add dry red chili and bengal gram, cook until dal changes color to light brown.
3. Add mustard seeds. Let mustard seeds crackle, then add curry leaves. Stir fry for half a minute.
4. Add it to cooked rice.
5. Mix salt, lime juice and turmeric powder in a bowl and add it to the cooked rice. Mix thoroughly.
6. Serve with coconut chutney and sambar.

LENTIL/DAL WITH SPINACH

DAL/LENTILS PALAK/SPINACH WITH GARLIC (TRIED AND TESTED BY PREM SOMALINGA) Ingredients: Split pigeon peas(Toor dal) 1 cup Spinach(Palak) 2 cups Garlic ( 3 finely sliced n 3 finely chopped) 6 flakes Ginger (finely chopped) 1/2 tsp Onion (finely chopped) 1 no Tomato (finely chopped) 1 no tamrind paste to taste (optional) Turmeric powder 1/2 tsp Red chilli powder 2 tsp Sambar powder 1 tsp Asafoetida a pinch Jeera 2 tsp Mustard 1/2 tsp Green chilli 2 nos slit vertically Ghee 3 tbsp Procedure: 1. Cook Spilt pigeon dal ( toor dal) in pressure cooker with 1 :1 and 1/2cup water ratio and keep it aside. 2. Take a heavy bottomed kadai add 2 tbsp of ghee, season with 1 tsp cumin, add ginger garlic (finely chopped) and saute for 2 mins. 3. Add onion and fry till translucent. 4. Add spinach and saute for 3 to 4 mins. 5. Add tomatoes and saute for 3 mins. 6. Add cooked dal, turmeric, sambar powder, asafoetida and red chilli powder and mix it well. 7. Add salt to taste.If you want you can add tamrind paste if required to get the sour taste and it is optional 8. Cook for 5 to 6 mins or till u get the desired consistency. 9. For tempering : add 1 tbsp ghee, mustard, fry green chilles and sliced garlic and season it.

SOUTH INDIAN LAMB CURRY MASALA

SOUTH INDIAN LAMB CURRY MASALA  BY PREM SOMALINGA

Ingredients:

Mutton(Lamb)                                      500 gms

Onion chopped                                     2 nos

Tomato chopped                                   3 nos

Green chillies chopped                          4 nos

Ginger garlic paste                                2 tsp

Chilli powder                                        1 1/2 tsp

Garam Masala Powder                         1 1/2 tsp

Coriander powder                                1 tsp

Turmeric powder                                  1/2 tsp

Coconut milk of                                    1/4 no(medium sized)

Curry Leaves                                        10 to 12 nos

Vinegar                                                 5 ml

Yogurt                                                   1 tsp

Coriander Leaves                                  1 spring

Salt                                                       to taste

Oil                                                        10 ml

Procedure:

1. Wash mutton and cut into medium pieces. Add 1/2 tsp chilli powder, 1 tsp ginger garlic paste, 1 tsp garam masala, salt, vinegar and mix well. Keep aside.

2. Heat oil in a big kadai.Add chopped onions, green chillies and fry in a slow flame till raw onion smell goes.

3. Add chopped tomatoes, curry leaves, salt and continue frying for 1 to 2 minutes.

4. Add garam masala powder, turmeric powder, corianer powder, remaining chilli powder and ginger garlic paste, salt and continue frying till the tomatoes get smashed well.

5. Add marinated mutton and continue frying in slow flame.

6. Add 2 tbsp of ground coconut and continue frying till oil starts to come out seperately.

7. Add coconut milk and required amount water and cook till the mutton is tender and oil comes out separately.

8. Garnish with chopped coriander leaves and Serve hot with white rice, biryani, Indian breads.

LOW FAT EGGPLANT PARMIGIANA

HI!!! FOR ALL MY VEGGIE FRIENDS,I MADE THE MOST DELICIOUS AND LOW FAT EGGPLANT PARMIGIANA.I LOVE EGGPLANT IN ANY FORM-ESPECIALLY PARMIGIANA.I JUST DONT LIKE THE TIME IT CAN TAKE TO MAKE IT THOUGH .ALL THAT BREADING AND FRYING CAN GET TEDIOUS AND UNNECCESSARELY
MAKE YOU DISH PACKED WITH CALORIES WHICH DO NOTHING MUCH AS FAR AS THE TASTE IS CONCERNED. LAST NIGHT WE COOKED A GREAT EGGPLANT PARMIGIANA AND IT WAS LIGHT,LOW FAT AND SUPER TASTING......NOW YOU CAN EITHER SLICE THE EGGPLANT OR DICE IT LIKE I DID. BOTH WILL TURN OUT FAB...JUST MAKE SURE THAT THE EGGPLANT IS 80 TO 90 PERCENT SOFT ONCE YOU ROAST IT IN THE OVEN BEFORE ASSEMBLE THE CASSEROLE..........HERE GOES THE RECIPES..CHECK OUT THE STEP BY STEP LINK........
EGGPLANT PARMIGIANA (LOW FAT)
INGREDIENTS
1)1 EGGPLANT QUARTERED OR SLICED INTO 1/2 INCH CIRCLES
2)SALT AND PEPPER
3)1.5 CUPS MARINARA SAUCE(RECIPE INCLUDED)
4)1 CUP SHREDDED PARMESAN AND CHEDDAR CHEESE MIXED WITH BEATEN EGG
5)MOZZARELLA SLICES FOR GARNISH

METHOD

1)CUT EGGPLANT INTO DICES OR ROUND SLICES AND SALT AND PEPPER IT.LEAVE 10 MINUTES
2)NOW SPRAY OR LIGHTLY RUB OLIVE OIL AND ROAST IN AN OVEN TILL SOFT
3)MIX THE PARMESAN AND CHEDDAR CHEESE WITH THE EGG.IF STRICTLY VEG,THERES NO NEED TO DO SO.
4)MAKE THE TOMATO SAUCE(RECIPE GIVEN)
5)THIS DISH CAN BE ASSEMBLED EARLIER AND MADE LATER.
6)TAKE A CASSEROLE AND LIGHTLY SPRAY OLIVE OIL
7)PLACE A SMALL PORTION OF MARINARA SAUCE AND LAYER THE SOFT EGGPLANT SLICES/DICES OVER THE SAUCE.
8)NOW EITHER SPRINKLE A GODD AMOUNT OF CHEESE(PARMESAN AND CHEDDAR) OR PLACE THE MIX OVER THE EGGPLANTS.
9)ADD ANOTHER LAYER OF MARINARA SAUCE,SOME MORE GRATED CHEESE AND GARNISH WITH MOZZARELLA SLICES.
10)BAKE AT 200 DEGREES TILL MOZARELLA CHEESE BROWN SLIGHTLY
11)SERVE
MARINARA SAUCE RECIPE(THIS CAN BE MADE AND FROZEN)
INGREDIENTS
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELATI TOMATOES/OR ANY ITALIAN TOMATOES (500GM)(AVAILABLE AT SUPER MARKETS)
5)OREGANO 2 GM
6)OIL
7)CHILLI FLAKES
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 CHILLI AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE AND LET IT COOL.BLEND AND REFRIGERATE............
STEP BY STEP LINK TO PICS
http://www.facebook.com/media/set/?set=a.10150960473290344.770287.631380343&type=3&saved

PRAWN DIM SUM FROM SCRATCH

HI..TRIED A LOVELY PRAWN DIM SUM RECIPE.IM SURE IF I ROLLED THIS DOUGH OUT THINNER,ID MANAGE THE LOVELY TRANSLUCENT DIM SUMS YOU SEE IN CHINESE RESTAURANTS.THE FILLING OF THIS DUMPLING IS JUST SUPER YUM AND YOU CAN MAKE THESE DUMPLINGS AND JUST FREEZE THEM TO USE AS AND WHEN YOU REQUIRE.MY KIDS JUST L;OVED THEM AND I CAN FINALLY AVOID BUYING THE FROZEN ONES YOU GET IN SUPERMARKETS.......HERE GOESTHE RECIPE....
PRAWN DIM SUM
Ingredients

Dough:
2 Tbsp. potato starch
1 cup flour
1/4 tsp salt
1/2 cup boiling water, plus 3 Tbsp. boiling water
1 tsp. oil
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Filling:
flour for dusting
3/4 cup raw shrimp, peeled and choppe
1/4 cup bamboo shoots, chopped
1/4 tsp. pepper
1/4 tsp. grated fresh ginger
1/2 tsp. salt
1/2 tsp. sesame oil
1 Tbsp. chopped green onion
1 egg white
1 Tbsp. dry sherry
1 Tbsp. Potato starch
1/4 tsp star anise powder
method
How to make it

Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes.
Dough: Measure the starch, flour and salt into a small mixing bowl. Quickly pour the boiling water into the flour mixture while stirring rapidly until you get a partially cooked dough. Do not over work the dough.
Quickly add the oil in little pinches and knead until smooth. When the dough is smooth, after about 2 minutes of kneading, cover it and allow it to rest 15 minutes before shaping. To shape the dumplings, pull just a bit more that 1 tsp. of dough from the ball.
Keep the remainder of the dough covered.
Roll the small amount into a ball and place onto a floured surface.
Roll out into a circle about 3" in diameter.
Place 1 tsp. of the shrimp filling in the center of the circle of dough and fold over into a half moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air.
if you wish, you can form little pleats in the dough for added decoration. Steam in an oiled bamboo steaming rack, . Steam for 15-18 minutes.
serve with soya sauce
STEP BY STEP LINK TO PICS
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BUFFALO CHICKEN WINGS

HI!!!TRIED OUT A REAL FUN,EASY AND DELICIOUS RECIPE TODAY.KIDS LOVE THIS AND I HAVE TO SAY..SO DO ADULTS.....MY DAUGHTER IS SOLD ON BUFFALO WINGS AND CAN ACTUALLY EAT THE HOT SAUCE LIKE SOUP......EVERY TIME WE VISIT AN AMERICAN RESTAURANT,THE WINGS ARE NEVER ENOUGH.I TRIED MAKING THESE AT HOME TODAY AND THEY COME OUT OUTSTANDING.I DEEP FRIED THE WINGS BUT AS A HEALTHIER OPTION,YOU COULD GRILL THEM IN THE OVEN TO WITH A LIGHT COATING OF BUTTER....... THESE ARE A HIT WITH KIDS SO DO TRY THAM OUT...YOU CAN ALWAYS TONE DOWN THE SPICE LEVELS OF THE HOT SAUCE BY ADDING IN MORE BUTTER.....ITS GREAT TO SEE HOW BEAUTIFULLY THE BUTTER EMULSIFIES WIOTH THE SAUCE.......CHECK OUT THE LINK AT THE BOTTOM FOR STEP BY STEP PICS........HERE GOES THE RECIPE.......
BUFFALO WINGS(NOT MADE FROM BUFFALO BUT CHICKEN!!!)
INGREDIENTS
1) 1/2 KG CHICKEN WINGS(12-15) DISJOINTED AND SPRINKLED WITH SALT
2)1 BOTTLE LOUISIANA WING SAUCE(AVAILABLE AT MOST SUPERMARKETS)
3) 1 TSP WORCESTIRE SAUCE
4) 3/4 TH TABLESPOON WHITE WINE VINEGAR
5)50 GRAMS BUTTER
METHOD
1) HEAT 3/4 TH CUP LOUISIANA HOT SAUCE ALONG WITH WORCESTIRE SAUCE AND WHITE WINE VINEGAR FOR 1/2 MINUTE
2)ADD THE BUTTER AND START WHISKING TILL BUTTER MELTS AND EMULSIFIES WITH THE HOT SAUCE.
3)TASTE THE SAUCE AND ADD MORE BUTTER IF TOO SPICY.
4)KEEP ASIDE
5)NOW DEEP FRY/GRILL WINGS TILL GOLDEN AND BLOT ON PAPER
6)TOSS THE WINGS IN THIS HOT SAUCE AND SERVE

LINK TO STEP BY STEP PICTURES
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LEMON CHEESECAKE

HI!!! I TRIED OUT A GREAT RECIPE TODAY....THIS WAS A BAKED LEMON CHEESECAKE.ORIGINALLY I WANTED TO MAKE RAKHI S CHEESECAKE WHICH HAS BEEN A GREAT HIT .UNFORTUNATELY I COULD ONLY TRY THE RECIPE OUT LATE IN THE EVENING AT WHICH POINT I REALIZED THAT I WAS OUT OF CONDENSED MILK. I HOWEVER DID HAVE YOGURT AND PHILADELPHIA CREAM CHEESE. UNFORTUNATELY I COULDENT MAKE THE RECIPE I HAD PLANNED TO DO SO BUT HAD TO TRY SOMETHING ELSE.....I FOUND THIS CHEESECAKE RECIPE IN A WOMEN S WEEKLY MAGAZINE AND WENT FOR IT AS IT SEEMED TO HAVE ALL THE INGREDIENTS THAT I HAD AT HAND. THE RESULT WAS A MOIST CREAMY CHEESECAKE WITH A LOVELY BISCUIT BASE....... I MADE SURE I KEPT THE OVEN DOOR SHUT AFTER TURNING THE OVEN OFF AND ONCE IT COOLED,I CHILLED IT IN THE FRIDGE FOR FOR 2 HOURS.......IT TURNED OUT QUITE DELICIOUS...IF I HAD ANOTHER TWO HOURS I WOULD HAVE COOLED IT FOR EVEN LONGER..........HERE GOES THE RECIPE
BAKED LEMON CHEESECAKE
INGREDIENTS
1)1 PACK DIGESTIVE BISCUITS
2)100 GRAMS BUTTER
3) 2 250 GRAM PACKETS CREAM CHEESE SOFTENED
4)250 GRAMS OF HUNG YOGURT
5)1/4 CUP LEMON JUICE
6)1/2 TSP VANILLA OR A VANILLA POD BROKEN AND SEEDS ADDED TO BATTER
7)1/2 CUP CASTOR SUGAR
8)3 EGGS LIGHTLY BEATEN

METHOD
1) LIGHTLY GREASE A 8 TO 9 INCH SPRING FORM PAN
2) COMBINE BISCUIT CRUMBS AND BUTTER IN A BOWL.
3) USING A GLASS PRESS CRUMB MIXTURE EVENLY OVER BASE AND SIDE OF TIN(I JUST LINED THE BASE WITH THE CRUMB MIX.
4) REFRIGERATE BISCUIT CRUST FOR 1 HOUR
5)BEAT EGGS AND SUGAR IN A BOWL WITH AN ELECTRIC MIXER UNTIL PALE AND THICK(6 MINS)
6)ADD CHEESE,HUNG YOGURT AND LEMON JUICE.BEAT TILL SMOOTH AND CREAMY
7)ADD VANILLA/BEAN AND MIX .
8)POUR MIXTURE INTO TIN AND BAKE AT 160 DEGREES CENTIGRADE IN THE MIDDLE RACK FOR 50 MINUTES.CHECK TO SEE IF CHEESECAKE IS DONE.IT SHOULD BE WOBBLY BUT NOT TOO HARD OR TOO BROWN.
9)CLOSE OVEN AND KEEP TIN IN OVEN FOR AN HOUR.
10) TAKE OUT AND COOL TILL IT REACHES ROOM TEMP.
11)CHILL FOR 4 HOURS OR OVERNIGHT
12)DECORATE WITH CREAM AND STRAWBERRIES IF DESIRED.