Banana Flambe

A Simple and easy to prepare dish

Servings: 1                                                
Cooking / Temperature: 80.C
Serving Temperature: 0 to 5.C
Cooking Time: 3 minutes
Prep Time: 2 minutes
Total Time: 5 minutes


INGREDIENTS
1 Banana   
2 tsp Raisins    
1 tsp Butter    
1 tsp Brown sugar    
freshly grated nutmeg to taste    
2 tbl spoon orange juice    

PREPARATION
Peel the banana and slice in half length wise. In a frying pan, heat the butter until melted.
When butter melts, add the bananas and sauté them gently on both the sides.
Sprinkle the banana with brown sugar and grated nutmeg.
Then add the raisins soaked in orange juice along with some orange juice. Take off the pan from the heat.
Serve the banana flambé with a scoop of vanilla ice cream.

Beans Corn Salad

Simple to prepare, colorful and flavorful salad

Servings: 2                                               
Cooking / Baking Temperature: 
Serving Temperature: 0 to 5.C
Cooking Time: 
Prep Time: 8 minutes
Total Time: 8 minutes

INGREDIENTS
½ cup of green beans
½ cup of Corn
1 onion, chopped
1 bell pepper, chopped
1tbl spoon chopped spring onion
1tbl spoon vinegar
1/2 cup of salad oil
¼ tea spoon crushed black peppercorns
Taste to salt

PREPARATION
Drain the beans and mix all of the ingredients together and serve

Murgh Pahadi Kabab

Delicious Nuggets of Chicken, Easy and Quick to Make 

Servings: 2                                                
Cooking / Baking Temperature: 85.C
Serving Temperature: 80 .C
Cooking Time:  12 minutes
Prep Time: 10 minutes
Total Time: 22 minutes

INGREDIENTS
1/2 kg boneless chicken chunks
1+1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
6-8 spinach leaves
4 green chilli peppers
4 cloves garlic
1/2 inch piece ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt or to taste
1/4 cup lemon juice
1/2 cup thick yogurt
2 tablespoons gram flour
2 tablespoons ghee

PREPARATION
Mix together coriander, mint, spinach, green chilli peppers, garlic, ginger, olive oil and lemon juice.
Pour the green sauce into yogurt; add salt, gram flour and dry spices, Mix well.
Marinate chicken in the green yogurt sauce for at least 30 minutes. It’s better to do it overnight and be done with the marinating part to save time. Heat an outdoor grill or indoor skillet grill. Thread the chicken pieces on skewers or drop them just like that on the lightly greased skillet. Cook till the chicken is nicely charred on outside and no more pink inside. Serve hot with naan, paratha or saffron rice. For condiments, fresh salad in lemon juice, hummus, cumin raita, sweet and sour tamarind chutney really go great with Pahadi Kebab.

Chicken Thai Pasta Salad

A perfect side dish to accompany and barbeque

Servings: 5                                                
Cooking / Baking Temperature: 80 .C
Serving Temperature: 0 to 5 .C
Cooking Time: 7 minutes
Prep Time: 4 minutes
Total Time: 11 minutes

INGREDIENTS
SALAD
1 (16 oz.) pkg. Green Giant garlic seasoning pasta Accents frozen vegetables with pasta
2 c. cubed cooked chicken
1/4 sliced green onions
5 c. shredded lettuce

DRESSING
1/3 c. oil
2 tbsp. rice wine vinegar or white wine vinegar
2 tbsp. creamy peanut butter
1 tbsp. soy sauce
1/8 to 1/4 tsp. cayenne pepper

PREPARATION
Prepare frozen vegetables with pasta according to package directions until vegetables are crisp and tender. Cover, refrigerate for 1 hour.
In large bowl, combine all salad ingredients except lettuce. In small bowl, using wire whisk, blend all
Pour dressing ingredients over salad; toss gently to combine. Cover; refrigerate until ready to serve.
To serve, place 1 cup lettuce on each of 5 plates; spoon about 1 cup salad over lettuce.

Tawa Fish Fry

Highly irresistible and spicy fish

Servings: 2                                                 
Cooking / Baking Temperature: 85.C
Serving Temperature: 80.C
Cooking Time:  10 minutes
Prep Time: 5 minutes
Total Time: 15 minutes

INGREDIENTS
500 grams Fish fillets
 2 tbsp Lemon juice
 2 tsp Crushed red chili
 2 tsp Garlic ginger paste
½ tsp Salt
¼ tsp Turmeric powder
1 pinch Carom seeds
1 tbsp dry coriander powder
1tsp garam masala
2 tsp of chat masala
4 tbsp Gram flour
2 tbsp Water
Oil for shallow fry

PREPARATION
Mix lemon juice, crushed red chili, garlic ginger paste, salt, turmeric powder, carom seeds, dry coriander powder, garam masala, chat masala, gram flour and water in a bowl.
Now marinate fish in the prepared mixture for 6 hours.
Then fry marinated fish on skillet.

Steamed Buns

Simple and easy to make steam rolls

 

Servings: 2                                                 
Cooking / Steaming Temperature: 90.C
Serving Temperature: 0 to 5.C
Cooking Time: 18 minutes
Prep Time: 7 minutes
Total Time: 25 minutes

INGREDIENTS
300gm all-purpose flour
2 1/2 tspn instant yeast
2 tblsp sugar
150ml water or 20ml more if needed
a tiny pinch of salt (around 1.5% of the dough)

PREPARATION
Prepare warm water around 35 °C and melt the sugar in and mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
When the dough is double in size, get paste ball out and punch the air out.
Then roll the dough into a long log around 1 inch in diameter or any size you want.
Scatter some flour on your board and cut the log to small sections you like. Brush some oil on the bottom of each bun.
Add cool water in wok and put the buns in the steamer to steam. Cover the lid and rest for around 10 minutes to 20 minutes (this is called second proofing and can let the bun softer.)
Use high fire to bring the water to a boiling and continue to steam for around 20 to 25 minutes after the water boils depending on the size of your buns.
Remove off the fire and wait for around 5 minutes before opening the lid.

Stir Fry Minced Meat with Green Beans

This dish is simple yet super delicious 

Servings: 3                                             
Cooking / Temperature: 85.C
Serving Temperature: 80.C
Cooking Time: 10 minutes
Prep Time: 8 minutes
Total Time: 18 minutes

INGREDIENTS
1 pound green beans, trimmed
2 tblsp Chinese minced preserved salted  radish
1 tblsp cooking oil
1/2 pound ground chicken
2 cloves garlic, finely minced
1 tblsp soy sauce
1 tsp sesame oil

PREPARATION
In a large wok or pan with a lid, add one inch of water and bring to a boil. Add the green beans and cover. Steam until green beans have turned bright green and are crunchy-tender, about 5 minutes. Remove and drain the green beans and set aside.
Discard the remaining water in the wok and dry the wok thoroughly.
Over high heat, add cooking oil to the wok. When hot, add ground chicken and stir fry until cooked through. Add the Chinese radish and garlic and stir fry for one minute or just until garlic is fragrant. Add the cooked green beans, soy sauce and sesame oil. Stir fry for another minute. Serve

Koshary

MOST FAMOUS AND TRADITIONAL RECIPE

Servings:                                                   
Cooking / Baking Temperature: 85.C
Serving Temperature: 80 .C
Cooking Time:  30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes

INGREDIENTS
200gms cooked macaroni
200gms cooked spaghetti
10 gms brown lentils, rinsed
Kosher salt to taste
1 cup cooked basmati rice (optional)
1 cup canned chickpeas, drained
2 cups canola oil
1⁄4 cup flour
2 medium onions, thinly sliced
1 tbsp. ground cumin
1⁄2 tsp. cayenne pepper
1⁄4 tsp. ground ginger
5 cloves garlic, minced
2 cups canned crushed tomatoes
2 tsp. white vinegar

PREPARATION
Combine macaroni and spaghetti in a bowl; set aside. Put lentils and 4 cups water into a 2-qt. saucepan and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until lentils are tender, Season lentils with salt, drain and transfer to a bowl along with rice and chickpeas; set aside.
Put flour into a bowl, add onions and toss to coat. Heat oil in a 12″ skillet over medium-high, add onions to hot oil and cook, stirring occasionally until browned and crisp, about 7 minutes. Using a slotted spoon, transfer onions to paper towels to drain; reserve oil.
Spoon 4 tbsp.oil from skillet into a 2-qt. saucepan over medium heat, add garlic, cumin, cayenne and ginger; cook, stirring, for 1 minute. Add tomatoes and vinegar and bring it to a simmer; cook for 5 minutes. Season with salt and remove from heat. To serve, divide pasta mixture between 4 bowls; top with lentil mixture and fried onions, spoon tomato sauce over each bowl. Serve warm or at room temperature.

Creamy Chicken and Biscuits

Quick and comforting, delicious dish

Servings: 2                                                  
Cooking / Baking Temperature:  425 degrees
Serving Temperature: 80 C
Cooking Time:  20 minutes
Prep Time: 12 minutes
Total Time: 32 minutes

INGREDIENTS
½ cup of frozen green peas
2 cups of cut up cooked chicken
1 can of cream of chicken stock
1/2 cup of sour cream
1/2 cup of milk
1/8 teaspoon of black pepper
2 cups of Biscuit baking mix
1/2 cup of cold water
1 /4 cup of shredded cheddar cheese

PREPARATION
Heat the peas, chicken stock, sour cream, cut up chicken, milk and the black pepper just to boiling.
Mix the Biscuit baking mix and water and knead 5 times.
Roll out the dough to 1/2 inch thick and cut out the biscuits with a biscuit cutter.
Pour the chicken mixture into an oblong baking dish and sprinkle the shredded cheddar cheese on top.
Bake for 20 minutes at 425 degrees and serve.

Asian Chicken Wings

Crispy chicken wings with refreshing soya sauce flavor

Servings: 1                                                
Cooking / Baking Temperature: 350F
Serving Temperature: 80 .C
Cooking Time: 30 minutes
Prep Time: 5 minutes
Total Time: 35 minutes

INGREDIENTS
6 pcs chicken wings
1 tbl spoon water
½ tbl spoon soy sauce
1 pinch of sugar
2 tbl spoon oil
½ tbl spoon oyster sauce
½ tsp spoon garlic paste
salt and pepper to taste

PREPARATION
Mix all ingredients together except for chicken wings.
Preheat oven to 350F.
Place chicken wings in baking dish and pour over mixture.
Bake for 30 minutes and serve hot

Avocado Pineapple Sherbet

Easy recipe for a refreshing savory

Servings: 6                                                 
Cooking / Baking Temperature:
Serving Temperature: 0 to 5 .C
Cooking Time:
Prep Time: 6 minutes
Total Time: 6 minutes

INGREDIENTS
2 cups pureed avocado pulp
1 cup granulated sugar
1 cup crushed pineapple
1/3 cup plus 1 tablespoon lemon juice
3/4 cup milk
1/4 teaspoon salt
2 egg whites
1/4 cup granulated sugar

PREPARATION
In a bowl combine sugar, pineapple and lemon juice; stir until sugar is dissolved.
Combine avocado pulp and milk. Mix well.
Add sugar mixture and avocado; mix well.
Add salt to egg whites; beat until soft peaks form.
Begin adding 1/4 cup sugar, 1 tablespoon at a time, continuing to beat. Beat until all sugar is added and whites are stiff. Fold egg whites into avocado mixture; spoon into freezer tray or a pan. Freeze until almost hard, place in blender or mixer and gently blend until sherbet consistency. Freeze for 3 to 4 hours and serve.

Apple Pie Cheese Ice Cream

 Easy to make and tastes like apple pie

Servings: 12                                                  
Cooking / Baking Temperature: 75.C
Serving Temperature: 0 to 5 .C
Cooking Time: 3 minutes
Prep Time: 15 minutes
Total Time: 18 minutes

INGREDIENTS:
5 cooking apples, peeled and cored
2 cups cottage cheese, divided
1 cup half−and−half, divided
1/2 cup apple butter, divided
1/2 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 eggs
Chop apples into 1/4−inch dice; set aside.


PREPARATION:
In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half−and−half, 1/4 cup apple, Butter ¼ cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl.
Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously pureed mixture. Stir in chopped apples. Pour into ice cream canister.
Freeze it for 4 hours and serve.

Tomato and Cilantro Salsa

Tasty fresh and bright salad

Servings: 2
Cooking Temperature:
Serving Temperature: 05 C
Cooking Time:
Prep Time: 7 minute
Total Time:   7 minutes
                                     
Ingredients:½ cup tomatoes, peeled, seeded and chopped
3 kali garlic cloves, very finely chopped
1 large red onion, chopped
1 red bell pepper, seeded and chopped
1 tsp of something that cannot be found at any grocery store in town
Leaves of 1 small bunch fresh cilantro, chopped
2 jalepeño peppers, seeded and chopped
Juice of 1 lime
Coarse salt and freshly ground black pepper


Preparation Method:
In a medium-size bowl, mix tomatoes, garlic, onion, pepper, cilantro and
jalepeño.
Stir in lime juice.
 Add salt and pepper, to taste.
Let stand at chiller temperature, at least 30 minutes. Stir well to blend juices, then
Taste and adjust seasoning.
Serve at room temperature or chilled.

Chicken Wellington

Chicken Wellington is an easy, sophisticated dish that is perfect for a special meal

Servings: 4

Baking Temperature: 350 degrees for 30

Serving Temperature: 80 C

Cooking Time: 30 minute

Prep Time: 6 minute

Total Time 36 minutes:                      

                         

Ingredients:

4 chicken breasts, boned and halved

Crashed black pepper

1 pkg. Pillsbury crescent rolls

1 egg, separated

Taste to salt

Crashed garlic

2 tbl spoon Olive oil

Preparation Method:

Beat egg white and add

Chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each

Piece. Roll each piece with a rolling pin until thin.

Wrap one thin piece of dough around chicken, covering completely. Place chicken in

Baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30

Minutes. Uncover and bake another 20 to 30 minutes until golden brown. 

Sea Food Paella

A spectacular dish studded with fresh seafood

Servings: 4

Baking Temperature: 350 degrees

Serving Temperature: 80

Cooking Time: 1 hour

Prep Time: 10 minute

Total Time:   70 minutes                      

                         

Ingredients:

1 Chicken broiler, cut up 2 Cloves garlic 1/4 Cup Oil 1 Pound Raw shrimp 4 Sliced tomatoes 1 Pound Peas 12 Artichoke hearts 1−1/2 Cup Brown rice 6 Strands saffron 1 Cup Onion, diced 1 Green bell pepper, diced 1 Red bell pepper, diced 1 Teaspoon Paprika 2 Cup Water

Preparation Method:

Brown chicken and garlic in oil; remove chicken to large casserole dish. Add

Shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown

chicken, sauté rice, saffron, onion, green and red bell peppers for 7

Minutes. Add to casserole dish, sprinkle on paprikaand

Water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

Chilled Spiced peach and ginger soup

Perfect for a hot summer evening

Servings: 1

Cooking Temperature: 82

Serving Temperature: 0 to 5 C

Cooking Time: 3 minute

Prep Time: 9 minute

Total Time:   12 minutes                               

                         

Ingredients:

Frozen peach slices, finely minced	120 gms
Apple Juice	3 tbl spoon
Orange zest	¼  tea spoon
Stem ginger finely blended	¼  tea spoon
Buttermilk	2 tbl spoon
Lemon zest	¼ pinch
Cinnamon	¼ pinch
Poached peaches, finely sliced	½ tea spoon
Butter	¼  tea spoon

  Fresh yogurt                                                 ¼  tea spoon

Preparation Method:

Melt the butter in a saucepan sauté the ginger, then add the peach puree, orange zest, lemon zest, white wine, apple brandy and allow to cool down

Puree mixture with the buttermilk in a food processor until very smooth

Stir in cinnamon. Refrigerate until cold.

Garnish with finely sliced peaches and a dollop of fresh yogurt

Fresh Coconut Chutney

Perfect blend of dip which makes a great accompaniment for any South Indian delicacy

Servings: 2

Cooking Temperature: 80

Serving Temperature: 0 to 5 C

Cooking Time: 2 minute

Prep Time: 5 minute

Total Time:  7 minutes                      

                         

Ingredients:

½ cup fresh coconut grated or chopped  Roasted chana dal 2 tbl spoon Ginger 1 tbl soppn 1 to 2 green chilies Salt as needed 1 garlic water as needed Tadka/ Seasoning ¾ tbsp. oil ¼ tsp mustard ½ to ¾ tsp urad dal Pinch of hing 1 sprig curry leaves 1 broken red chili

Preparation Method:

Blend all the ingredients well without adding water. Scrape the sides and add water just as needed. Blend again. Adjust salt as needed. Heat a pan with oil on a low flame; add mustard, red chilli and urad dal. Saute until golden. Add curry leaves and hing. Off the heat. Saute until the leaves turn crisp. Pour this over the chutney.

Chicken Sherry

An Elegant meal prepared in less time

Servings: 3

Baking Temperature: 325 to 350 degrees

Serving Temperature: 80

Cooking Time: 47 minute

Prep Time: 5 minute

Total Time:   52 minutes                              

                         

Ingredients:

6 chicken breasts, boned

3/4 c. olive oil

1 stick butter or margarine

1/4 bunch parsley

1 onion, chopped

2 c. beef consommé

3/4 c. tomato juice

1/2 c. dry sherry

4 tbsp. flour

Preparation Method:

Skin breasts, roll and brown in butter and olive oil. Put breasts in roaster. Add flour to

Oil and butter and add remaining ingredients. Cook a few minutes and pour over

Chicken in roaster. Cover roaster and bake at 325 to 350 degrees for about 45 minutes

Chocolate pumpkin trifle

Super simple, elegant and easy recipe

Servings: 1

Cooking Temperature:  86 C

Serving Temperature: 0 to 05 C

Cooking Time: 15 minute

Prep Time: 9 minute

Total Time:  24 minutes                                                           

Ingredients:

 40 gms dark chocolate whipped ganache:

1 tbl spoon Heavy cream

1 Tbsp Powdered sugar

Fresh pumpkin 100 gms

2 tbl spoon Crunch Brownie Brittle

Mint Leaves 2 kali

Walnut 1/2 tea spoon

Preparation Method:

In a medium sauce pan on medium heat the whipping cream and heat until it just about boils. Remove the pot from the heat, add in the chopped dark chocolate and let the chocolate stand in the cream for 30 seconds. Once 30 seconds is up, whisk the chocolate into the cream vigorously until it is smooth and melted.

Cover the ganache with saran wrap and place it into the refrigerator until is it cool and the consistency of pudding, about 30 mins Make sure you want the ganache to become solid.

Transfer the cooled ganache to a finger food mold put the ganache make a small cup with the chocolate ganache and keep in fridge to set the cup about 45 minutes. Set aside.

Make the filling:

Using a hand grater,and grate the red pumpkin then tossed with ghee or butter then add the 1 tbl spoon sugar ½ pinch of cinnamon powder cook well, then keep room temperature for cooling then mix the Brownie Brittle

 Then Pumpkin filling fill in the chocolate cup and pack the top with chocolate ganache on top garnish with sum roasted walnut   keep for cooling 15 minute then serve child.

Mexican Flan

This recipe is prized for its simplicity

Servings: 9
Heat oven to 325F
Serving Temperature: 0 to 5 .C
Cooking Time: 1 hours
Prep Time: 10 Minutes
Total Time:   1 hour 10 Minutes

Ingredients:
1/2 Cup Sugar
1 Cup Milk
3 Large Egg yolks
1 Teaspoon Vanilla extract
14 Ounce Sweetened condensed milk
3 Large Eggs
¼  Teaspoon Almond extract

Preparation Method:
In a small saucepan melt sugar over moderate heat, stirring
Frequently, until sugar is a dark, caramel−colored liquid. Remove
from heat and pour into a 4 cup metal ring mold or 8 individual
Molds. Quickly turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens.
Heat oven to 325F. Put the condensed milk, milk, eggs, egg yolks
And flavorings into an electric blender. Cover and blend to mix well.
Pour mixture into mold; put mold in a larger pan filled with water
To depth of 1/2". Bake for 1 hour. Remove from oven and remove mold
From water. Cool and then refrigerate 3 to 4 hours.
Cover mold with an inverted serving platter. Hold mold and platter
Together and turn them over. Lift off mold. Caramel will fall as
A liquid sauce over the custard.

Chicken Chardonnay

Simple and delicious chicken chardonnay easy to make

Servings: 2
Cooking Temperature: 87
Serving Temperature:80
Cooking Time: 15 minute
Prep Time: 7 minute
Total Time:    22 minutes                         
                       

Ingredients:

2 (6 oz.) chicken breasts, boned and skinned

2 tbsp. butter

2 tbsp. shallots, chopped

1 c. fresh mushrooms, sliced

1/4 c. chardonnay (or other dry white wine)

1 tbsp. lemon juice

Flour 1 tbl spoon

1 tbsp. veg. oil

1/4 c. heavy cream

Parsley, chopped 1 tbl spoon

Preparation Method:

Pound chicken flat; set aside. In butter, sauté shallots; add mushrooms and saute 2 to

3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in

Flour and season if desired. Sauté in oil in frying pan.

Add cream to mushroom mixture and heat until reduced. On warm serving plates, place

Mushrooms over chicken breasts. Sprinkle with chopped parsley and serve

Immediately.