Banana coconut smoothie

Recipe Ingredients

• Coconut milk1 cup
• Vanilla ice cream3 scoops
• Bananas2 ripe
• Honey2 tsp

Recipe Method

1. Blend coconut milk, ice cream, bananas, and honey in a blender until smooth. Serve immediately.

Prawn salsa

Recipe Ingredients

• Prawns boiled300 gm
• Tomatoes boiled chopped2
• Capsicum1
• Garlic2 cloves
• Onion1
• Cucumber1
• Corn½ cup
• Green chilies4
• Lemon juice1 tbsp
• Coriander leaves¼ bunch
• Saltto taste
• Black pepper powder½ tsp
• Oil2 tbsp

Recipe Method

1. Boil 300 gm prawns and then finely chop. Keep aside.
2. Finely chop 1 capsicum, 2 tomatoes, 2 cloves of garlic, 1 onion, 4 green chilies and 1 cucumber.
3. Heat 2 tbsp oil in a wok, add in 2 cloves of chopped garlic. Sauté till golden brown.
4. Now add all the chopped vegetables, ½ cup corn, 1 tbsp lemon juice, ¼ bunch of coriander leaves, ½ tsp black pepper powder and salt to taste.
5. Mix well and fry for a few minutes. Lastly add boiled chopped prawns and mix well.
6. Dish it out and serve.

Shahi qorma

Recipe Ingredients

• Mutton                ½ kg
• Yogurt   1 cup
• Ginger garlic paste1 tbsp
• Degi Red chili4
• White vinegarfew drops
• Coriander seeds               2 tbsp
• All spice powder1 tsp
• Chopped onion3
• Poppy seeds1 tbsp
• Small cardamom5-6
• Almonds5-6
• Saltto taste
• Clarified butter/ oil1 cup
• Khewra essence few drops

Recipe Method

1. Wash Degi chilies, add some vinegar in some water and boil the chilies in it. Once boiled, deseed them, add in 2 tbsp coriander seeds and grind them together. Take 1 cup oil in the pan and add in 3 chopped onions. Fry them till they are golden brown and take them out on tissue paper and let them dry. Marinate mutton with 1 cup yogurt, 1 tbsp ginger garlic paste, 1 tsp all spice powder, crushed onion, salt and red chili paste. Keep it for some time. Now add the marinate mixture in a pan and keep it to cook. When the water dries, add in 2 cups of hot water and cook it till the meat tenders. When the oil separates, add in 1 tbsp poppy seeds, 8 almonds, small cardamom. Add few drops of khewra essence and simmer it. Serve hot.

Bread halwa

Recipe Ingredients.                      Recipe Method

1. Separate the sides of the bread and cut the bread in cubes. Grind 6 small cardamoms with sugar. Take 1 liter milk with some cardamom powder and bread. Cook everything together. When the milk thickens add in 1 tbsp corn flour. Heat some clarified butter and adds in the cooked milk. Cook it and add in khoya and food color. Dish it out and garnish it with almonds and pistachio. Also add silver paper and garnish.

• Bread slices 8
• Fresh milk 1 liter
• Small cardamom 6
• Sugar 1 tsp
• Clarified butter/ oil as required
• Khoya 250 gm
• Sugar 1 cup
• Boiled almonds 10
• Boiled pistachio 15
• Yellow food color as required
• Corn flour 1 tbsp
• Silver paper as required

Cheese sandwich

Recipe Ingredients

• Bread slices6
• Onion chopped1
• Green chili chopped2 – 3
• Cheddar cheese100 gm
• Tomato ketchup3 tbsp
• Tomato sliced 2
• Saltto taste
• Black pepper powder¼ tsp
• Chili powder½ tsp
• Mustard paste1 tbsp
• Ice berg½ flower
• Mayonnaise¼ cup

Recipe Method

1. Mix together 1 chopped onion, 2 – 3 chopped green chilies and 100 gm grated cheddar cheese.
2. Add in 3 tbsp tomato ketchup, half flower of chopped ice berg, salt to taste, ¼ tsp black pepper, ½ tsp chili powder, 1 tbsp mustard paste and 3 tbsp mayonnaise.
3. Now put a little cheese mixture on each bread slice, cover with another slice.
4. Toast in a grill pan with a little butter or mayonnaise until golden brown.
5. Now cut into wedges and serve with ketchup.

Chicken patties

Recipe Ingredients

• Puff pastry ½ kg
• Ingredients for filling
• Boiled & shredded chicken 300 gm
• Onion chopped 1
• Egg 1
• Black pepper 1 tsp
• Coriander leaves 1 tbsp
• Mayonnaise 1 tbsp
• Oil 1 tbsp
• Tomato ketchup 2 tbsp
• Cream 2 tbsp
• Salt ½ tsp

Recipe Method

1. Heat oil in a pan and fry 300 gm boiled and shredded chicken for 1 minute. Add 1 chopped onion and fry well. Now add 2 tbsp cream, 1 tbsp mayonnaise, 1 tsp black pepper, ½ tsp salt and 2 tbsp tomato ketchup. Cook till water dries. Now turn the flame off and add 1 tbsp ginger juliennes. Roll puff pastry and cut by using cutter. Grease mold and put a piece of puff pastry on it. Spread chicken filling on it. Put other piece on top, brush beaten egg and press well. Lastly bake in a pre heated oven for 30 minutes. Chicken patties are ready to serve.

Fried pastry

Recipe Ingredients

• Puff pastry½ kg
• Khoya125 gm
• Almond chopped50 gm
• Pistachio50 gm
• Walnut50 gm
• Sugar4 tbsp
• Honey½ cup
• Oilfor fry

Recipe Method

1. In a bowl mix together 125 gm khoya, 50 gm chopped almonds, 50 gm chopped pistachios, 50 gm chopped walnut and 4 tbsp sugar.
2. Roll ½ kg puff pastry, cut into big rounds using cookie cutter.
3. Now put a little khoya mixture in centre of each round, brush edges with water, top with another round piece of puff pastry.
4. Press the edges well to form it into pasty.
5. Lastly deep fry each pastry until golden brown and crisp. Then remove in a serving dish, top with honey and serve.

Chocolate doughnuts

Chocolate donuts

Ingredients

Flour 2-1/2 cup

Caster sugar 5 tbsp

Melted butter 3 tbsp

Egg 1

Dry milk powder 4 tbsp

Luke warm water to knead

Instant yeast 1 tbsp

For chocolate icing:

Butter 1 ounce

Icing sugar 6 tbsp

Cocoa powder 2 tbsp

Cream 2 tbsp

Water 1 tbsp

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Cooking Directions

Take a bowl and mix flour, sugar, milk powder, instant yeast, egg and melted butter with luke warm water.

Dough should be soft after mixing.

Strike this dough few times on a plain surface to make it smooth.

Cover this dough with a lid and let it rise for 1 hour.

Roll the dough once it is raised to cut the donuts.

Cut the rolled dough with a doughnut cutter.

Leave them for 1 hour to rise again on a greased tray after covering it.

Heat up oil in a pan for frying.

Fry doughnuts on a medium flame for 4-5 minutes.

Let them cool after frying.

For chocolate icing, heat up icing sugar, cocoa powder, cream, butter and very little water in a pan.

Cook until it become little thick.

Let it cool for some time.

Dip one side of doughnut in a chocolate icing and serve them

Gulab jamun

Recipe Ingredients

2 cups dry milk powder

2 tsp baking powder

1 tsp flour

2 tbsp clarified butter

2 eggs

Clarified butter for frying

Ingredients for syrup:

2 ½ cups sugar

2 cups water

7-8 cardamoms

A pinch of flood color

Recipe Method

Mix all the ingredients and add eggs, knead well, until eggs are incorporated in the dry ingredients.

Make a uniform smooth dough, form small balls and deep fry in clarified butter on low flame till light brown.

Mean while in a separate pan dissolve sugar and water to form syrup. Then add cardamoms, color and bring it to boil.

Cook till the sugar is dissolved in water and there are no granules left behind.

When the balls are brown, sieve them out of clarified butter and out them starlight into the syrup.

Leave them for 5 to 10 minutes, gulab jamun are ready to serve.

Chicken shashlik

Recipe Ingredients

Boneless chicken  1/2 kg

Capsicum  2

Onion  2

Tomatoes  2

Shashlik sticks  4-6

Tomato ketchup  1/2 cup

Tamarind juice  1/2 cup

Red chili powder 1 tsp

All spice powder 1 tsp

Chaat masala   1 tsp

Garlic powder 1 tsp

Salt  1 tsp

Mustard paste 1 tbsp

Ginger garlic paste   2 tsp

Green chili paste   1/2 tsp

Black pepper   1/2 tsp

Vinegar  2 tbsp

Water   2 tbsp

Oil  4 tbsp

Recipe Method

Marinate 1/2 kg boneless chicken with 2 tsp ginger garlic paste, 2 tbsp vinegar,1 tsp red chili powder, 1 tsp all spice powder, 1 tbsp mustard paste, 1/2 tsp salt,1/2 tsp black pepper,2 capsicum,2  onions,2 tomatoes and 1 tsp chaat masala.

Now place them on 4-6 shashlik sticks.

Heat sizzling platter and place shashlik sticks on them and cook till golden brown.

Ina bowl mix 1/2 cup tomato ketchup, 1/2 cup tamarind juice,2 tbsp water, 1 tsp garlic powder, 1/2 tsp green chili paste and 1/2 tsp salt.

Pour the sauce on the shashlik sticks and serve.

Spicy fried rice

Recipe Ingredients

• Rice2 cups
• Chopped carrots2
• Chopped capsicums2
• Chopped green chilies6
• Eggs3
• Oil½ cup
• Sesame seed oil1 tsp
• Brown sugar1 tsp
• Yellow food coloras required
• Red chili flakes1 tsp
• Soya sauce2 tbsp
• White vinegar2 tbsp
• Saltto taste
• Knorr chicken cube1
• Mushroom sliced1 tin
• Chopped spring onion1 cup
• Chopped garlic  4

Recipe Method

1. Wash and soak 2 cups of rice. Boil them and add in 1 tbsp vinegar and salt. Boil it for 5 minutes and simmer. Take some oil in the pan, add in garlic and fry it till it is golden brown. Add some yellow food color in eggs and beat them. Put the egg in the frying pan and keep on moving so that the egg is cooked and is in pieces. Take it out and keep it aside. Add chopped carrots, chopped capsicum and 1 tin mushroom in the frying pan and stir fry it. Now add in 1 tbsp white vinegar, 2 tbsp soya sauce, 1 knorr chicken cube and 1 tsp brown sugar. Add in the rice and mix everything. Add in 1 tsp sesame seed oil. Dish it, add in egg on the top and serve.

Broken glass dessert

Recipe Ingredients

• Lime flavored Jelly1 packet
• Orange flavored Jelly1 packet
• Strawberry flavored Jelly1 packet
• Boiling water, divided3 cups
• Cold water, divided3 cups
• Canned pineapple juice1 cup
• Gelatin powder2 tbsp
• Biscuit crumbs2 ½ cups
• Butter, melted½ cup
• Brown sugar½ cup
• Chilled cream2 cups
• Caster sugar½ cup
• Vanilla essence1 tsp

Recipe Method

1.  
2.  Place lime, orange, and strawberry jelly crystals into 3 separate
3. 9×9-inch glass dishes.
4.  Pour 1 cup boiling water into each flavor of gelatin mix; stir
5. the gelatin until dissolved.
6.  Pour 1 cup cold water into each flavor of gelatin, stir to
7. combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
8.  Heat pineapple juice in a saucepan until hot but not simmering.
9. Stir gelatin into pineapple juice until dissolved.
10. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
11.  Mix biscuit crumbs, melted butter, and brown sugar
12. together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9×13-inch cake pan to make a crust.
13.  Pour cream into a large metal mixing bowl and beat with an
14. electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
15.  Cut the different flavors of jelly into cubes. Use a thin
16. spatula to lift the cubes away from the bottom of the dish and loosen them.
17.  Very gently fold the thickened pineapple juice and jelly cubes
18. into the whipped cream mixture until thoroughly combined. Spoon into the biscuit crust.
19. 9. Sprinkle the cake with reserved biscuit crumb mixture.
20. 10.  Refrigerate until set, at least 3 hours to overnight

Chocolate mousse drink

Recipe Ingredients

• Cooking chocolate 300 gm grated
• Eggs 3
• Caster sugar ½ cup
• Coco powder 1 tbsp heaped
• Whipped cream 300 gm
• Grated chocolate to decorate

Recipe Method

1. Melt chocolate in a heat proof bowl over a pan of simmering water, stir until melted, remove from heat and cool slightly, beat eggs, gradually adding in sugar, beat for 10 minutes until is doubled in volume, fold in cooled chocolate and coco powder until combined, in a separate bowl beat cream until stiff, carefully fold the cream in chocolate mixture, spoon into 6 serving glasses, chill for 1 hour, decorate with extra whipped cream and grated chocolate.

Chicken tandoori boti

Recipe Ingredients

1/2 kg Beef or mutton
to taste Salt
1 tsp Ginger garlic paste
1/2 cup Plain yogurt
1/2 tsp Turmeric
1/2 tsp Red chili powder
1/2 tsp Crushed red chili
1/2 tsp All spice powder
1/2 tsp Crushed cumin seeds
1/2 tsp Crushed coriander seeds
pinch Nutmeg
pinch Saffron
2 Lemon juice
1 tbsp Papaya paste
1 tbsp Oil

Recipe Method

To prepare the marinade mix together the salt, ginger garlic paste, papaya paste, crushed black pepper, plain yogurt, turmeric, red chili powder, crushed red chili, all spice powder, crushed cumin seeds, crushed coriander seeds nut meg, lemon juice, saffron and oil. Marinate the beef /mutton with the prepared marinade for 4-5 hours.
Preheat the oven at 150C or 350F. Place the marinated meat onto a baking tray and bake for 20-20 minutes.
When soft and tender, remove the baking tray. Serve the tandoori boti with salad.

Fluffy American pancakes

These pancakes are light and fluffy and great for a weekend brunch. Try adding a large handful of fresh blueberries to the batter before cooking.

Ingredients

• 135g/4¾oz plain flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp caster sugar
• 130ml/4½fl oz milk
• 1 large egg, lightly beaten
• 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve

• Maple syrup
• Butter

Preparation method

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.

Top recipe tip

Luscious lemon Swiss rolls

Luscious lemon Swiss roll cake

The Hairy Bikers give a lemony twist to the traditional Swiss roll.

Ingredients

For the cake

• butter, for greasing
• 3 free-range eggs
• 115g/4oz caster sugar, plus 4 tbsp for dredging
• 1 unwaxed lemon, zest only
• 115g/4oz plain flour

For the lemon butter icing

• 200g/7oz icing sugar, sifted
• 125g/4½oz softened butter
• 2 tsp freshly squeezed lemon juice
• 125g/4½oz lemon curd

Preparation method

1. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment.
   Technique: Greasing and lining cake tins
2. Preheat the oven to 200C/400F/Gas 6.
3. Put the eggs, 115g/4oz of the sugar and the lemon zest in a heatproof bowl and place over a pan of gently simmering water.
4. Whisk with an electric whisk until the mixture is pale, creamy and thick enough to leave a trail when the whisk is lifted.
5. Carefully remove the bowl from the heat and continue whisking for a further five minutes.
6. Sift in half the flour and, using a large metal spoon, lightly fold it into the egg mixture.
7. Sift in the remaining flour and fold into the mixture - it’s important to use gentle movements to retain as much air as possible in the batter.
   Technique: Folding
8. Pour the mixture slowly into the prepared tin and gently spread with a spatula so the base of the tin is evenly covered.
9. Bake for 10–12 minutes until well-risen, pale golden-brown and firm to the touch.
10. Place a damp tea towel on the work surface and cover with a sheet of baking parchment.
11. Dredge with the four tablespoons of sugar – this will help stop the outside of the sponge sticking. Working quickly, turn the cake out onto the sugared paper and carefully remove the lining paper.
12. Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool.
13. To make the icing, put the icing sugar and butter in a bowl and beat until smooth and creamy. Add the lemon juice and beat again.
14. When the cake is cold, gently unroll but do not flatten it or it could crack.
15. Spread the cake with then lemon butter icing, leaving a 1cm/½in border.
16. Spoon the lemon curd evenly over the icing.
17. Slowly roll the cake up again, enclosing the filling, and place on a plate. Sprinkle with extra sugar if you like.

Chinese honey chicken

Chinese Honey Chicken Recipe

Until now I have only tried honey chicken at the local Chinese buffets here in Michigan. Most of the honey chicken at the buffets I find a little too sweet for my liking. I decided I wanted to give it a try at home and came across a recipe that looked pretty good, and indeed it was. Basically this is no different than any other Chinese chicken recipe. The chicken is first battered, deep fried and then coated with a thick sauce. You can use a wok but I really recommend deep frying the chicken bits when using a batter like this. The sauce is a delicious mixture of honey, garlic, and ginger and rice vinegar. Serve with white rice. Enjoy.

Ingredients:

1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)

Oil (for deep frying)

Batter-

4 tablespoons cornstarch

¼ cup flour

1 teaspoon baking powder

½ cup water

½ teaspoon salt

1 egg

1 egg white

Sauce-

1 ½ tablespoons oil

2 teaspoon ginger (minced)

3 tablespoons garlic (minced)

1 teaspoon salt

3 tablespoons honey

1 teaspoon rice wine vinegar

½ cup water

1 teaspoon cornstarch (mixed with 1 teaspoon water)

Sesame seeds (for garnish)

Cooking Instructions:

Step 1: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.

Step 2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

Step 3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds.  Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.

Step 4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.

(Makes 4 servings)

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