How to tell if an egg is fresh.

So, hope this will help you to choose the good eggs.

WALNUT, MANDARIN AND ICEBERG IN HONEY MUSTARD DRESSING

INGREDIENTS

iceberg lettuce   half a bunch
walnut  1 tbsp
honey  2 tsp
mandarin 1
mayonnaise   4tsp
lemon juice   1/2 tsp
mustard  2 tsp

METHOD

cut iceberg lettuce into small bits, crush the walnuts.
add mandarin & toss the salad with honey mustard dressing.

To prepare honey mustard dressing, put mayonnaise, lemon juice, mustard & honey in a processor, blend to a fine paste.

HORSE-GRAM SOUP

INGREDIENTS

horse gram 1 1/2 tbsp wash well, soak in water for 30 minutes
tomato  1 big
sambar onion preferably 6-8 or onion 1 small
pepper pdr 1/2- 1 tsp
cumin 1 tsp
salt to taste
garlic pearls  3-4
oil 1 tsp
curry leaves few
coriander leaves chopped 1 tbsp
water 3-4 cups
hing little
turmeric pdr 1/4 tsp

METHOD

grind together horse gram, onion, tomato, garlic to a fine paste.
heat a heavy pan, heat oil, add cumin, once it crackles, add hing, turmeric pdr, curry leaves finely chopped
then add ground paste, fry well on low flame, add salt & water, let it boil well, then simmer for 10-15 minutes, if too thick, add some more water to make it as a thin soup consistency, adding chopped coriander leaves.

drink this as hot as possible 3 times a day, your cough will get better in a day ! I tried it so can vouch for it, without taking any cough syrup.

Thanks to my maid for this recipe, I made slight variation from what she said, but it worked. 

If you incorporate horse gram daily in your diet, you'll lose weight, have a nice shiny skin & be strong like a horse ! For other health benefits see my other blog-

http://cancersupportindia.blogspot.com/

CRISP VEGETABLE SQUARES

INGREDIENTS

chana dal  1/2 cup
tuvar/arhar dal  1/2 cup
ginger  1"
 garlic cloves  4
green chillies 3-4 or to taste
coriander leaves finely chopped 4 tbsp
onion  2 big finely chopped
coriander pdr  1/2 tsp
garam masala  1 tsp
chilli pdr 1/2 tsp or to taste
maida 3 tbsp
corn flour  1 tbsp
oil for frying
salt to taste
turmeric pdr  1/2 tsp

METHOD

soak the dals for 4 hours together, grind to a paste with garlic, ginger, turmeric, coriander pdr, chilli pdr, chillies, garam masala. 
add 2 cups of water to the dal paste & make it thick.
fry onion till golden brown in 2 tsp of oil
pour the dal paste & fry well until the paste becomes thick, add coriander leaves, mix well.
pour this paste into a lightly greased plate, steam till done.
cool it, cut into squares/
prepare a thin batter with water & flour.
dip each square in batter.
deep fry in oil till crisp & golden brown.
serve hot with sauce or ketchup or chutney of your choice.

COTTAGE CHEESE PANCAKES

INGREDIENTS

FOR THE PANCAKES

flour   100 gm
milk   300 ml
egg  1 or ghee  3 tsp
salt a pinch

METHOD
mix the flour, milk, egg & salt.
leave tha batter for 20 minutes.
prepare pancakes in a frying pan, using little ghee or butter.
use non-stick pan if egg isn't used.

FOR THE FILLING
cottage cheese( paneer) finely chopped   300 gm
onion 1 chopped finely
green chillies 3-4 or to taste finely chopped
chilli pdr  1/2 tsp or to taste
ghee   1 tbsp
salt to taste

METHOD

fry the onion for 1/2 a minute in the ghee, add chillies, fry again for 1/2 a minute/
switch off the gas, add paneer, chilli pdr. & sa;t, mix well.

FOR THE SAUCE

tomatoes   900 gm
chilli pdr  1 tsp
fresh cream  1/2 cup
sugar 3-4 tsp
tomato ketchup   2 tbsp
salt to taste

METHOD
cut tomatoes into big pieces, add one cup water & cppl.
when cooked, strain the soup by passing through a sieve.
add chilli pdr., tomato ketchup, sugar & salt, boil for 15 minutes/
add fresh cream, mix well.

HOW TO ASSEMBLE

 grease a baking dish & spread a little sauce at the bottom.
put a pancake, over it spread a little filling, then a little sauce.
repeat this process & build up layers of pancakes, filling & sauce.
finally add some more sauce on top & sprinkle some grated cheese.
bake in a hot oven at 450 deg F for 10-15 minutes until the cheese has melted & become light brown. serve hot.

CAULIFLOWER MALAI KURMA

INGREDIENTS

cauliflower   750 gm
onion  2 medium
ginger 1"
cloves 2
green chillies to taste finely chopped
cinnamon  1/2"
cardamoms 2 crushed
bay leaves  2
milk powder  3 tbsp
salt & sugar to taste
oil  4-5 tbsp
garlic  2 cloves crushed

METHOD

cut the cauliflower into floweretes, wash thoroughly, steam in a little salted water so that water dries up completely.
make a paste of milk pdr. with 3/4 cup water.
heat 2 tbsp oil, fry the cauliflower, keep aside.
fry crushed garlic, crushed garam masala.
add onion, ginger, garlic, fry till oil separates.
add milk pdr. mixture, cook till the mixture looks like crumbled paneer( cottage cheese)
add cauliflower & 1 cup water.
simmer for 4-5 minutes or until the gravy thickens.
remove from fire.
serve hot with rice or roti.

BREAD CHAPPATI PANCKAE

INGREDIENTS

chappatis  4
bread slices  8
potatoes boiled   3-4 or as required
besan   100 gm
salt to taste
red chilli pdr to taste
amchur pdr.  1 tsp
coriander leave   2 tbsp
cumin pdr 1 tsp
green chillies  2
oil  4 tbsp
tomato ketchup as required

FOR THE CHUTNEY

coriander leaves  1 bunch
green chillies  2
salt to taste
lime  juice  2 tbsp
grind all these together & keep aside.

METHOD

prepare a thin batter with besan & water, add salt, chilli pdr, cumin pdr.
mash potatoes, add garam masala, amchur pdr., coriander leaves, salt, green chillies.
take one chappati, apply chutney on it, then apply potato mixture on it, fold it like a handkerchief.take 2 slices of bread, spread tomato ketchup, keep folded chappati on one slice, cover with another slices. press it well.
heat a tava, apply oil to shallow fry.
dip the bread-roti in the besan batter, place on hot tava, spread some batter all around. 
once the bottom is light brown, turn & apply little oil & cook the other side well.
repeat the process with reattaining chappati & bread, cook on tava in the same way & serve hot with chutney.

BAKED VEGETABLES IN GREEN GRAVY

INGREDIENTS

potatoes   2
onion  3
carrots   3
beans    10
small round brinjal   1
bread slices   3
breadcrumbs  1 tbsp
cheese grated   1/2 cup
salt to taste
chilli pdr   1 tsp

GRIND TOGETHER

ginger  1"
green chilles   4
cloves   5
garlic 4 cloves

FOR THE GRAVY  GRIND TO A PASTE

 onion 1
coriander leaves   1 bunch
oil  1/2 cup
green chillies   4
garlic   3 cloves
cinnamon   1"
boiled peas   1/2 cup
capsicum  2 sliced
salt to taste


METHOD

boil potatoes, peel & mash well.
grate carrots, chop beans & onion.
parboil vegetables. slice brinjal, apply salt & chilli pdr & keep aside for 10 minutes.
mix bread slices with 2 cups water & beat into a batter.
add salt & ground masala.in a dish, arrange brinjal slices,  spread the boiled vegetables, potatoes, onion evenly over brinjal, then  pour the batter. 
sprinkle breadcrumbs & cheese & bake in a pre-heated oven till a brown crust forms on top.
cool & cut into cubes.

TO PREPARE THE GRAVY
heat oil in a heavy-bottomed vessel. fry ground masala till raw smell disappears.
add boiled peas & salt, add 2 cups of water & boil till gravy is thick.
sauté capsicum slices in ghee.

TO SERVE

arrange baked vegetables cubes in a serving dish.
pour the hot green gravy,decorate with capsicum slices & serve hot.

PEANUT BUTTER COOKIES

Ingredients

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
2 tablespoons milk
1 3/4 cups all-purpose flour

1/4 cup castor sugar

METHOD

Preheat oven to 350 degrees F.

Line two baking sheets with parchment paper. Set aside.

With an electric mixer, cream together the butter and peanut butter.

Add in the sugars and beat for 1 to 2 minutes, until creamy and fluffy.

Add in the salt, vanilla extract, baking powder, baking soda, and egg. Beat until well combined.

Add in the milk and the flour and beat until just combined.

Roll rounded teaspoons of the cookie dough in the sugar.

Place on baking sheet, about 1 inch apart, and bake for 12 minutes.

Remove cookies from oven and cool on baking sheets for about 10 minutes. Transfer to wire racks and cool completely.

BROWNIES WITH CREAM CHEESE

INGREDIENTS FOR BROWNIE MIX
8 eggs 
2 teaspoons salt 
2 cups of butter, melted  
1 1/2 cups cocoa
4 cups sugar 
4 teaspoons vanilla 
3 cups flour 

Frosting:
4 cups powdered sugar 
1/2 cup butter, softened 
1/2 cup cocoa 
milk 


For the Frosting: Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. You do not want to add more than 1/2 cup of milk or your frosting will be too wet. 


Cream cheese layer:
8 ounces cream cheese, softened
5 tablespoons butter, softened
1/2 cup sugar
2 eggs 
1 teaspoon vanilla 
2 tablespoons flour


DIRECTIONS
Mix by hand your favourite brownie mix. Spread ½ of the brownie mixture in 9x13 inch pan sprayed with cooking spray. Mix cream cheese, butter, and sugar until light and fluffy. Add eggs, vanilla, and flour and mix well.  Spread cream cheese mixture on top. Drop remaining brownie batter on top and pull a knife through. Bake 30 minutes at 350 degrees. Frost with chocolate icing when cool if desired.

BROWNIES WITH TOPPINGS

INGREDIENTS


Brownie:
2 cups sugar
1 cup  Self-Rising Flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
1 cup chopped nuts ( optional)

Frosting:
2 cups semi-sweet chocolate chips
1  can Sweetened Condensed Milk
1 teaspoon vanilla extract

Topping:
1 cup miniature marshmallows
1/2 cup chopped nuts
1/3 cup semi-sweet chocolate chips


METHOD

Preheat oven to 350 degrees F. 

 Line a 13-inch x 9-inch x 2-inch baking pan with aluminium foil. Spray lightly with cooking spray.

Combine sugar, flour, cocoa powder and salt in large bowl. Set aside.

Mix melted butter, eggs and vanilla in small bowl until smooth. Add to flour mixture. Stir until moistened. Fold in 1/2 cup chocolate chips and 1 cup chopped nuts. Spread batter in  the prepared pan.

Bake for 25 to 30 minutes or until toothpick inserted one inch from centre comes out barely moist. (Do not over-bake.)

Melt 2 cups chocolate chips with condensed milk in a heavy saucepan over low heat, stirring until well blended. Stir in vanilla. Spread over hot brownies.

Top brownies with miniature marshmallows, 1/2 cup chopped nuts.

Bake 2 to 3 minutes or until marshmallows begin to melt. 

Microwave 1/3 cup chocolate chips in uncovered microwave safe bowl on HIGH for 1 minute. Stir until melted. 

Drizzle melted chocolate over marshmallows, chopped nuts.

Cool to room temperature. Chill. 

Remove from pan by holding onto aluminium foil, peel off foil and cut into bars.

SOOJI BARFI

INGREDIENTS

SOOJI(rava)  1 CUP
GHEE 1 CUP
MILK 4 CUPS
SUGAR  5 CUPS

METHOD

MIX ALL TOGETHER, KEEP ON HIGH FLAME FIRST, KEEP STIRRING, ONCE IT STARTS TO GET THICK, YOU MAY REDUCE THE FLAME, KEEP STIRRING IT, TILL IT BECOMES THICK, COMES OFF FROM THE SIDES. POUR INTO A GREASED PLATE, CUT INTO DESIRED SHAPE. THIS BARFI WILL LAST MORE THAN A MONTH IF STORED WELL IN AN AIR-TIGHT CONTAINER.

BESAN BARFI IN MICROWAVE

BESAN  2 CUPS
MILK 2 CUPS
GHEE 1 CUP
SUGAR 2 CUPS

METHOD
FIRST MIX BESAN, SUGAR WELL, THEN ADD MELTED GHEE, MIX WELL, MICRO HIGH FOR 2 MINUTES.
THEN ADD MILK, MICRO HIGH FOR 2 MINUTES, STIR WELL, AGAIN MICRO HIGH FOR 2 MINUTES, AGAIN MIX WELL.
LIKE THIS MICRO HIGH FOR 1 1/2 MINUTES, MIX WELL, KEEP AGAIN, TILL THE MIXTURE GETS THICK, WHEN YOU STIR, THE DOWN PART WILL NOT BE STICKY. AT THIS STAGE, MICRO HIGH FOR 1 MINUTE, LET IT REMAIN IN THE MICROWAVE FOR 5 MINUTES, THEN POUR/ SPREAD ON A GREASED PLATE, FLATTEN IT, THEN CUT INTO DESIRED SHAPE.

I ADDED SOME CARDAMOM FOR FALVOUR, YOU MAY ADD SOME RAISINS OR NUTS, WHICH SHOULD BE ADDED AT LEAST 3 MINUTES BEFORE YOU SWITCH OFF THE POWER.

MOCK SHAHI KURMA

INGREDIENTS

 raw jack fruit (seeds removed) 500gm
onion  3
ginger 2.5 cm
green chillies   6
cinnamon   2.5 cm
cardamom 2
poppy seeds  1 1/2 tbsp
cashew nuts chopped 1 1/2 tbsp
coriander seeds   1 tsp
cumin seeds 1 tsp
raisins  5
coconut  1 cup
curd   1/2 cup
garlic 4-5 cloves
cloves 4-5
coriander leaves  a sprig
salt to taste
oil for frying

METHOD

skin, wash, cut jack fruit into cubes.
slice onion, grind poppy seeds, cumin, coriander seeds, ginger, garlic & chillies to a smooth paste.
grate coconut, extract milk.
soak dry fruits & nuts in water.
heat oil, fry onion with cloves, cardamom, cinnamon & masalas.
add jack fruit & fry lightly.
add water & cook till jack fruit is tender.
add beaten curd, coconut milk, raisins & nuts.
simmer for a few minutes.
garnish with chopped coriander leaves.
serve hot with fried rice or pulao.

APPLE OATMEAL BRAN MUFFINS

INGREDIENTS

dry ingredients
oats  1 1/3 cup
oat-bran   2/3 cup
wheat bran  1 cup
corn meal    1/3 cup
flour  2 cups
baking pdr.  4 tsp
baking soda  1 tsp
cinnamon   1 1/2 tbsp
salt  1/2 tsp

wet ingredients
eggs  3
brown sugar   1 1/3 cup
butter melted  1 stick
milk  1 2/3 cup
apples diced  3 cups

METHOD

pre-heat oven to 400 deg. F
grease a muffin tray well.
thoroughly mix all the dry ing. in a bowl.
thoroughly mix all the wet ing. separately.
pour the wet into the dry ing. & mix together well.
pour into muffin tray till 3/4 full, bake till top is golden, check if done by inserting a knife in the middle, if it comes out clean then done.
normally it may take around 15 minutes.

OATMEAL RAISIN MUFFINS

INGREDIENTS

 dry ingredients
oats  2 cups
whole wheat flour  2 cups
baking pdr.  1 tbsp
salt  1/4 tsp
raisins  1 cup
cinnamon  3/4 tsp

wet ingredients
sugar  1/3 cup
eggs  2
milk  1 1/3 cups
butter melted  100 gm

METHOD
pre-heat oven to 400 deg F.
grease the muffin tray .
thoroughly mix all the dry ingredients in a large bowl.
using a fork, mix well all the wet ingredients.
pour the wet ingredients into the dry ones & mix together using a wooden spoon.
spoon into muffin tray, bake for 15-20 minutes, the top should be brown & a knife inserted in the middle should come out clean.

ps- check in between, as it depends on the power of your oven, as in mine it gets done faster.


Those interested in cancer & health related topics are free to view my blog

http://cancersupportindia.blogpsot.com/

COTTAGE CHEESE- PANEER TIKKA

INGREDIENTS

cottage cheese  1 kg
thick curd   1 cup
green chilli paste  1 tbsp
ginger-garlic paste  2 tsp
chilli pdr. 1 tsp or to taste
garam masala pdr   1 1/2 tbsp
salt to taste

METHOD

cut cottage cheese in squares one 1 1/2- 2"' .
to the curd add all the other ingredients, mix well.
add cottage cheese in curd mixture, marinate it for an hour.
then grill it or roast in the oven.
serve with green chutney & onion.
decorate with boiled green peas.

SPINACH KACHORIS

INGREDIENTS

chana dal  1/2 cup
masoor dal  1/2 cup
spinach    1 bunch
green chillies   6
coriander leaves   1/2 cup
ginger  1"
onion  2 finely chopped
salt to taste
oil for frying

METHOD

soak the dals together overnight.
blanch spinach, cool & grind along with soaked dals, green chillies, ginger, coriander leaves to a smooth paste. 
then add onion & salt to taste.
make small kachoris & deep fry in hot oil till brown.
serve with coconut chutney.

KABAB SALAD

INGREDIENTS

FOR THE KABABS

cabbage grated   1 cup
cauliflower grated   1 cup
flour   5-6 tbsp
ginger-garlic paste  1 tbsp
chilli pdr   1 tsp
garam masala   1 tsp
coriander leaves   1 tbsp
pepper pdr.  1/2 tsp
cashew nuts finely crushed   2 tbsp
salt to taste
oil for frying

FOR THE SALAD

carrot 1 big grated
cucumber   1  big grated
radish  5 grated
green chillies   4 chopped
small spring onions 
vinegar   4 tbsp
salt to taste

TO PREPARE THE KABAB

Mix all the ingredients together & knead well.
Make small round kababs & keep in the fridge for an hour.
Then deep fry & keep aside.

FOR THE SALAD

Mix all the ingredients in vinegar & refrigerate till required.
Before serving, place the kababs in a plate & drop spoonful of salad on each & serve.

PUMPKIN BARS

Ingredients
 oil   3/4 cup
eggs     4
sugar     2 cups
pumpkin (about 2 cups) cooked or canned
flour    2 cups
baking soda    1 tsp
salt     3/4 tsp
baking powder     2 tsp
cinnamon    2 tsp

Frosting:
cream cheese  1/2 cup
butter   6 tbsp
vanilla extract   1 1/2 tsp
powdered sugar    1 3/4 cups
roasted, chopped walnuts    1 cup

Directions
For Bars: 
Preheat oven to 350 degrees F. 
 Coat a big pan with non-stick spray. 
 Blend and cream the oil, eggs and sugar in a large bowl. Blend in the  pumpkin.
 Fold into that the flour, baking soda, salt, baking powder and cinnamon. Mix. 
 Bake for 25-30 minutes until golden and the cake springs back when touched. 
 Let cool slightly. 

For Frosting: 
Blend together the cream cheese, butter, vanilla extract and powdered sugar to a nice creamy texture.

To Roast Walnuts: 
Roast at 400 degrees F for 7 minutes, cool, chop and sprinkle.

EASY AND QUICK VADAS

INGREDIENTS

onion 250 gm
rava/ sooji  250 gm
maida    125 gm
salt to taste
rice flour a tbsp
oil to fry

METHOD

cut the onion finely, put little oil on them & salt to taste. Mix well. 
Add rava & mix with onion, as it would have given out some water, or else sprinkle little water to mix, but don't knead.
Add maida now, work gently, last add rice flour, to make the vadas crisp.
Fry as soon as you mix the dough, or else, the vadas will not be crisp.
Fry in hot oil, first till the air smells of them, as all moisture will be lost now, drain.
Then fry again till golden & crisp.
Serve hot with chutney of your choice.

EASY CHOCOLATE SQUARES

Ingredients:

12 -14 Marie Biscuits
1/2 cup  butter
3/4 cup packed brown sugar
1 cup  Semi-Sweet Chocolate Chunks
1/2 cup finely chopped nuts

HEAT oven to 350°F. Arrange biscuits in single layer in a big pan.

Instructions:
BRING butter and sugar to boil in medium saucepan on medium heat; cook 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over biscuits; immediately spread to completely cover all.

BAKE 6 to 8 min. or until sugar mixture is lightly browned and bubbly; top with chocolate. Bake 1 to 2 min. or until chocolate is melted. Remove from oven; immediately spread over biscuits. Sprinkle with nuts; press lightly into chocolate with back of spoon. Cool completely before breaking into squares.

BANANA BREAD BARS WITH BUTTER FROSTING

Ingredients:

Banana Bread Bars:

1 ½ cups sugar

1 cup sour cream
½ cup butter, softened
2 eggs
1 ¾ cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour

1 teaspoon baking soda

¾ teaspoon salt
½ cup chopped walnuts (optional)

Browned Butter Frosting:

½ cup butter
4 cups powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk 

DIRECTIONS-

Heat oven to 375 degrees. Grease and flour a big pan. Beat first four ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend for one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool slightly until warm but not hot and frost with Browned Butter Frosting .

For the Browned Butter Frosting:

Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the bars immediately. The frosting will be easier to spread once it's on the warm bread.

CREAM CHEESE AND NUTS COVERED WITH BISCUITS

INGREDIENTS
granulated sugar  1/2 cup
cinnamon pdr.  3 tsp
butter   1/2 cup or 1 stick
packed brown sugar   1 cup
cream cheese   18 ounces
refrigerated biscuits , preferably unsweetened ones  20
coarsely chopped  walnuts or nuts of your choice    1/2 cup

METHOD
Preheat the oven to 350 degrees. Spray a  pan with non-stick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the centre of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle 1/2 cup of the nuts into the bottom of the  pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

SPICY CHOCOLATE CAKE

INGREDIENTS


For the Chocolate Cake:
1 cup semi-sweet chocolate morsels, melted and cooled
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter  softened
1 teaspoon vanilla
3 large eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 tablespoon  Diced Jalapeños, (optional)
-------------------------
------------------------
For the Frosting:
3 cups sifted powdered sugar
1/3 cup milk
1/4 cup (1/2 stick) butter  softened
2 packets unsweetened chocolate 
2 teaspoons vanilla extract
1/4 teaspoon salt

DIRECTIONS

For the Chocolate Cake
Preheat oven to 350 degrees F. Grease a baking pan.
Microwave morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.
Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
Add eggs; beat for 1 minute. Beat in melted chocolate.
Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapeños. Pour into prepared pan.
Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool in pan for 20 minutes; invert onto wire rack to cool completely.

For the Frosting:
Melt unsweetened chocolate in microwave for 1-2 minutes.

Beat powdered sugar, milk, butter, Nestle unsweetened chocolate, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy. Frost cake.

QUICK MICROWAVE FUDGE

INGREDIENTS


1 pound powdered sugar
1/2 cup cocoa
1/4 to 1/2 cup milk
1 stick butter
1/2 teaspoon vanilla
nuts 1/4- 1/2 cup


DIRECTIONS
Mix sugar and cocoa together thoroughly in large microwavable bowl. 

Pour milk in sugar mixture but do not mix. Put the stick of butter right on top of the mixture. 

Microwave on high for 2 1/2 minutes. 

After the mixture comes out of the microwave, mix well and add vanilla. 

If it seems to dry, add a little extra milk. If you add too much milk and it gets too runny then you can use the mixture on top of ice cream. 

At this point you can add nuts or whatever else you like in your fudge. Put the fudge out on a plate that is covered with aluminium foil. 

Put in the refrigerator for 20-30 minutes. It will solidify pretty quickly.

Then cut into desired shapes & serve.

TRI-COLOUR EXOTIC SOUP

INGREDIENTS

FOR THE RED CREAMY SOUP

tomatoes   3/4 kg- 750 gm

carrot 1 big

beetroot  1 small

onion  1

garlic  3-4 cloves

butter  1  1/2 tbsp

flour   1 tbsp

milk  3/4 cup

salt, pepper & sugar to taste

Method

cut vegetables into big pieces & pressure cook with little water.

 cool & make purée.

melt butter, add flour, stir for a minute.

add milk, stir well till saucy, add vegetable purée & seasoning.

adjust water as needed, simmer for 10 minutes.

strain soup again to get a smooth consistency.

FOR THE GREEN CREAMY SOUP

spinach chopped  5 cups

onion 1 chopped

cloves 2-3

butter 1 1/2 tbsp

flour  1 1/2 tbsp

milk  3/4 cup

salt & pepper to taste

Method

cook spinach, cool & purée it.

melt butter.  add onion & cloves, sauté till soft.

add spinach purée & about 4 cups of water.

let it boil mix corn flour with milk to a smooth paste, ass to the boiling soup.

add salt & pepper pdr. to taste.

strain, discard cloves, it should be creamy.

For serving, gently pour red soup from one side into the bowl & green soup from the other side of the bowl, both occupying equal space. 

take fresh cream  slightly beat it to thicken. Make a ring of cream in the centre of the soup, making it an exotic tri-colour soup.

CORN CHOWDER

INGREDIENTS

fresh corn   2 cups

butter  2 tbsp

garlic  3-4 chopped

onion  1 chopped

mushrooms  6  optional

milk  1/2 cup

corn flour  1 tbsp

salt & pepper to taste

cheese grated to garnish

water as needed

METHOD

Pressure cook corm with little water, cool & make purée.

Melt butter, add onions, garlic & mushrooms.

sauté of slow flame till soft.

Add corn purée.

Mix corn flour with milk & add to the soup.

Add water as needed, season it, simmer for few minutes.

Serve hot with a spoonful of grated cheese in each bowl.

DANISH APPLE SOUP

INGREDIENTS

apples  2 chopped

butter  2 tbsp

brown sugar  2 tbsp

carrot grated  1/2 cup

milk   1/2 cup

juice of 1/2 lemon

flour   1 1/2 tbsp

cinnamon pdr a big pinch

salt to taste

mint little

water  6 cups

METHOD

Melt butter, add chopped apple & brown sugar. Sauté for few minutes.

Add 6 cups water & boil till apple is cooked. Cool & purée.

Heat the mixture, add grated carrot.

Mix flour with milk, add to the apple purée.

Add salt, cinnamon pdr. & lemon juice, mix well, simmer for 10 minutes for flavours to be incorporated in it.

Serve hot with a sprig of mint in each bowl.

COCONUT AND BEAN POT SOUP

INGREDIENTS

kidney beans 1 tbsp

chana dal    1 tbsp

small red beans ( lal lobia)  1 tbsp

tomato juice   1 1/2 cup

coconut milk   1 cup

salt & pepper to taste

butter   1 tbsp

bread croutons or toast  bread slices well, then cut into small pieces instead of frying in butter, as this will he healthy.

METHOD

soak the beans & the dal overnight.

Add 4 cups water & pressure cook till the beans are tender.

Cool & make puree.

Melt butter, add prepared puree, tomato juice, coconut milk & season to taste.

Adjust water to get the correct consistency for the soup.

Let it boil & simmer for 10 minutes.

Serve hot with croutons. Or if health & calorie conscious, then have with bread toast.

CHEESE FINGERS

INGREDIENTS

bread slices   4

cheese grated   10 tbsp

butter melted   4 tbsp

capsicum   12 pieces

tomato ketchup little

METHOD

Cut each bread slice into 3 long strips,

Roll each on melted butter 

Arrange grated cheese on top of each slice.

Make a line with ketchup in the middle of each roll.

Put a piece of capsicum in the centre.

Bake cheese fingers in a hot oven at 175 deg C got 10-15 minutes till crisp.

COTTAGE CHEESE CRACKERS

INGREDIENTS

cheese cracker biscuits   12
cottage cheese( paneer) crumbled   10 tbsp
onion finely chopped  1
green chilli finely chopped  1/2
coriander leaves finely chopped  2 tbsp
oil  2 tbsp
salt to taste

METHOD

Heat oil, add onion, chillies, sauté till onions are soft. 
Add cottage cheese crumbs, salt & 3/4 of the chopped coriander leaves.
Mix well, cook till soft, remove.
Arrange evenly on each cream cracker biscuit, garnish with coriander leaves, serve with soup.

SWEET AND SOUR SAUCE

INGREDIENTS

corn flour  1 tbsp
water    1+ 1/4 cup
vinegar    4 tbsp
oil   3 tbsp
salt 1 tsp
sugar    3 tbsp
Aji-no-moto   1/2 tsp
ketchup   3 tbsp
soya sauce  1 1/2 tbsp

Method

Mix together all ingredients except first 3.
Heat oil, add mixture, mix corn flour to a smooth paste with 1/4 cup water, add to the mixture & bring to a boil. 
Keep well covered. Pour over cooked vegetable & pasta, as per your taste.

TROPICAL FLAVOURED CAKE

Ingredients

3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups vegetable oil
3 lightly beaten eggs
1 can (8-ounce) crushed pineapple, undrained
1 cup chopped walnuts
1/2 teaspoon grated lemon peel (optional)
1 cup shredded coconut (optional)

For the Frosting:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
1/2 cup butter

Directions

Preheat oven to 350 degrees F. In a large mixing bowl, using a spoon, mix all cake ingredients together.
Pour into greased and floured bundt pan. Bake for 40-60 minutes. Cake is done when it crusts on top.
Cool on rack 20 minutes then invert. Mix all frosting ingredients together and spread on cake as soon as removed from pan.

Pound Cake

Ingredients
2 cups sugar
1 cup butter, softened
3 1/2 cups cake flour
1 1/4 cups milk
1 1/2 teaspoons baking powder
2 teaspoons vanilla
1/8 teaspoon salt
6 egg yolks
dash lemon juice, to taste

Method
Preheat oven to 350 degrees F.
 Grease and flour a big baking pan.
 In a large bowl, beat sugar and butter until just blended. Increase mixer speed to high and beat until fluffy.
 Reduce mixer speed to low and add flour and the remaining ingredients. Add a good squeeze of lemon juice for extra flavour.
 Beat batter slowly at first and then increasing speed to high on mixer. Beat 2 minutes.
 Spoon batter into pan and bake for 45 to 50 minutes, or until a toothpick comes out clean.
 Cool cake in pan for 10 minutes and then turn out onto wire rack. Cool completely before serving.

Beet and Potato Salad

Ingredients
4 beets
3 medium white potatoes
6 garlic cloves, minced
3 tablespoons oil
juice of 1 lemon
 salt & pepper to taste
spring onion leaves cut into small pieces

Method
Simmer beets until tender. Drain, and cool. When cooled, slip off skins. 
 Cook potatoes in jackets until tender when poked with a fork. Drain, cool, and peel. 
 Cube beets and potatoes and place in bowl with greens. 
 Whisk garlic with oil and lemon juice. Season dressing to taste, then toss with beets and potatoes. 
Serve chilled with crusty bread.

Potato Salad

Ingredients
4 potatoes
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white vinegar
1/2 cup chopped onions
salt and pepper to taste
butter 1 tbsp

Method
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. 

Add the flour, sugar, water and vinegar to skillet and cook in little fat over medium heat until dressing is thick. 

Add potatoes and onions to skillet and stir until coated. 

Cook until heated and season with salt and pepper. Serve warm.

Chocolate Bars

Ingredients

1 3/4 cups flour
1 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 cup butter 
8 ounces cream cheese, softened
1 can  sweetened condensed milk
1 egg
2 teaspoons vanilla
1/2 cup chopped nuts


Method

Preheat oven to 350 degrees F.

In a large bowl, combine flour, sugar and cocoa. Cut in butter until crumbly (mixture will be dry).

Reserving 2 cups of crumb mixture, press remainder firmly on bottom of 13 x 9" baking pan. Bake for 15 minutes.

In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth.

Add egg and vanilla; mix well. Pour over prepared crust.

Combine nuts with reserved crumb mixture; sprinkle over cheese mixture.

Bake for 25 minutes or until bubbly.

Cool then chill. Cut into bars.

Store covered in refrigerator.

German Chocolate Cake

Ingredients
4 ounces  sweet chocolate
1/2 cup boiling water
1 cup butter
2 cups sugar
4 egg yolks
4 egg whites, stiffly beaten
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

For Coconut Nut Filling and Frosting:
1 cup evaporated milk
1 cup sugar
1 cup chopped nuts
3 egg yolks
1/2 cup butter
1 teaspoon vanilla
1 cup and 1/3 of shredded coconut

Method
Makes 3 layers or make one big cake & cut into 3 pieces carefully
Melt chocolate in boiling water. 

Preheat oven to 350 degrees F.

Cream butter and sugar until fluffy, add egg yolks, vanilla, and chocolate. 

Add dry ingredients alternately with buttermilk. Fold in egg whites. 

Pour into three 9" pans, lined on bottoms with wax paper. 

Bake at 350 degrees F for 30-35 minutes. 

Frost the top of 2 of the cakes with Coconut Pecan Frosting, leaving the sides plain . 
 Carefully stack all three on top of each other, leaving the unfrosted one on top.

Frost the top of remaining cake.

For Coconut Nut Filling and Frosting:
Combine all except coconut and nuts in a saucepan. 
 Cook over medium heat, stirring constantly, about 12 minutes. 
 When mixture thickens, remove from heat. Stir in coconut and nuts. Cool until spreadable.

Pumpkin Bread Muffins

Ingredients

1 cup  butter

2 cups brown sugar, packed

1 cup sugar

3 cups flour

1 can (15-ounce) of pumpkin

2 eggs

1 tablespoon baking powder

1 teaspoon cinnamon

2 teaspoons all spice powde

1 teaspoon baking soda

Method

Preheat the oven to 375 degrees F.

 

In a large mixing bowl, mix all the ingredients together until dough forms.

 

Spray muffin tins with non stick baking spray, then pour in the mixture into each muffin tin.

 

Bake for 15-20 minutes.

 

Once cool, top each muffin with whatever topping you like or with some candy.

LOW-FAT ORANGE CRANBERRY MUFFINS

INGREDIENTS

all purpose flour    2 1/4 cups
whole wheat flour   3/4 cup
baking pdr.  1 tbsp
baking soda  1 1/2 tsp
salt   1 1/2 tsp
cinnamon ground   1 tsp
orange  1 big de-seeded & cut into 8 sections
cranberries fresh/ frozen   1 1/2 cups
eggs  3 big ones
apple sauce  1 1/2 cups
brown sugar   1 1/2 cups
walnuts chopped  1/4 cup

METHOD

pre-heat over to 400 deg F.
lightly coat muffin pan with cooking oil spray or line with cupcake papers
in a large bowl, stir together flours, baking pdr., baking soda, salt & cinnamon & keep aside.
purée the orange in a food processor, add cranberries & pulse until coarsely chopped.
add eggs, apple sauce & brown sugar, pulse till well mixed.
pour into dry ingredients, stir just until blended.
spoon into muffin cups  3/4 full, sprinkle with walnuts.
bake for 18- 20 minutes or until top springs back when touched lightly.

MOCHA MUD-CAKE WITH ESPRESSO

INGREDIENTS

unsalted butter   1/2 pound cut into small pieces + 1 tbsp melted butter
flour  2 cups
baking soda  1 tsp
salt  1/4 tsp
brewed strong hot coffee   1 3/4 cup
unsweetened  baking chocolate cut coarsely   5 ounces
dark rum   1/4 cup
granulated sugar  2 cups
eggs   2 large
vanilla essence   1 tbsp

METHOD

Pre=heat oven to 275 deg F.
Coat a pan with melted butter.
Mix flour, baking soda, salt, sift & keep aside.
Place hot coffee, butter, unsweetened cocoa, rum in the top of a double boiler over medium heat.
Use a wooden spatula to stir the mixture until the butter, chocolate are completely melted & combined for 2-3 minutes.
IT can also be melted in a microwave at medium power for 2 minutes.
Add sugar to this mixture & blend with an electric beater for 1 minute a t low speed.
In low speed only, add gradually all the dry ingredients, once well blended, add eggs & venilla, mix at maximum speed for 1 minute.
Mix well with a spatula  till thoroughly combined.
Bake until a toothpick inserted in the centre comes out clean for about 2 hours ( please check in between, as it depends on your oven, as it may get baked faster also).
Remove, cool for 30 minutes in a pan,

CHEESE PUFFS

INGREDIENTS
water  1 cup
butter   1 tbsp
salt  1/2 tsp
cayenne pepper   1/2 tsp
all purpose flour   1 cup
eggs  2 large
egg whites  3 large
low fat cheese    1 cup

METHOD

Heat oven to 400 deg F.
Lightly coat 2 cookie sheets with vegetable cooking spray.
In a medium saucepan, combine water, butter, salt, pepper, bring to a boil over medium high heat.
Remove saucepan from heat & add flour all at once. Stir with a wooden spoon until it forms a smooth paste.
If the paste seems wet, return the saucepan to low heat & cook stirring for about 3 minutes to dry slightly.
Lightly whisk the eggs & egg whites together.
Using a wooden spoon beat 1/4 of the eggs into the paste until completely blended.
Repeat with 3 more additions.
Stir in  3/4 cup of the cheese.
Spoon the paste into a pastry bag & pipe 1"mounds into the baking sheets, about 1 1/2"apart.
Or drop from a teaspoon.
Sprinkle the remaining cheese on them.
Bake for 20-25 minutes or until the puffs are firm & well browned.
Makes about  4 1/2 dozen.

GUILT- FREE CHOCOLATE CAKE

INGREDIENTS

all purpose flour   1  3/4 cup
sugar    1 cup
unsweetened cocoa   3/4 cup + for dusting
baking soda    1 1/2 tsp
baking pdr.    1 1/2 tsp
salt    1 tsp
cinnamon pdr/   1 tsp
buttermilk  1  1/4 cup
brown sugar  1 cup
eggs   2 big slightly beaten
oil    1/4 cup
orange zest grated     3 tbsp
vanilla essence  1 tsp
 hot strong black coffee   1 cup

FOR ICING

confectioner's sugar   1 cup
vanilla essence   1/2 tsp
orange juice  1-2 tbsp

METHOD
Pre-heat oven to 350 deg F.
Lightly coat a pan with vegetable cooking spray.
Dust the pan with cocoa pdr.
In a large bowl, combine ghe flour, sugar, cocoa, baking soda, baking pdr., cinnamon & salt.
Add buttermilk, brown sugar, eggs, oil, orange zest & vanilla, beat with an electric beater for 2 minutes or beat vigorously. 
Whisk in hot coffee.
Pour batter into the prepared pan, bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. 
Cool for 10 minutes, then remove from pan & cool completely on wire rack.
Mix the ingredients for icing, pipe it over & serve.