Ravioli

  Ingredients:

4 ounces fresh mushrooms, finely chopped

1 tbs olive oil

1 tbs fresh Italian parsley

1 clove garlic, minced

1/4 tsp salt

1/8 tsp ground black pepper

1egg yolk, lightly beaten

1/2 cup ricotta cheese

1/2 cup bread crumb

1 Package wanton wrap

Preparation:

In a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add parsley, and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper.

In a medium bowl, combine egg yolk, bread crumb, ricotta cheese, and mushroom mixture.

Place 1 table spoon of the mushroom mixture in a wanton wrap. brush the four sides of wrap with water and gently fold the wrap to make a triangle shape ravioli. 

Boil enough water with enough salt. Add oil to the boiling water then place the ravioli in the boiling water for 5-6 minutes, or until they float.

Masala Chicken

Ingredients 

Chicken - 800 gm

Cloves - 4

Green Cardamom - 4

Cinnamon - 1 1/2''

Fennel Seeds - 1/4 tsp

Thick Cream - 1/4 Cup

Tomato – 1/2 small size, chopped

Onion – 1 small size, sliced

Sugar -1/2 tsp. for caramelize

Meat Masala – 1 tsp

Tomato paste – 1 tsp

Oil - 2 tbsp

Salt to taste

Few chopped coriander leaves

Grind to a Paste 

Onion - 1 medium

Ginger - 2''

Garlic - 7 flakes

Fennel Seeds - 1/2 tsp

Dry Red Chillies – 2

Turmeric Powder - 1 tsp

Cumin Seeds - 1 tsp

Preparation

In a grinder/food processor add all the ingredients mentioned under grind to a paste and make a fine paste by adding required amount of water.

Take half of the ground paste and marinate the chicken. Keep for 20 min  to 30 min.

Heat oil in a kadhai/pan, add sugar and wait until sugar gets brown in color, add clove, cardamom, cinnamon, fennel seed and let them splutter.

Add sliced onion and sauté until it turns brown.

Now add the other half of the ground paste and fry for 2-3 min in medium flame.

Add the marinated chicken pieces with marinade and meat masala mix well.

Add salt and stir fry for 7-8 min on high flame.

Add 1/2 cup water, mix well and let it come to boil.

Cover and cook n simmer for 20-25 min until the chicken pieces are cooked through.

Check in between to ensure the contents are not sticking to the bottom.

Add chopped tomatoes and tomato paste. Mix and cook by covering the lid again for 5-6 min in medium flame.

Garnish with chopped coriander leaves.

Serve hot with rice/pulao/roti/chapati/paratha/naan...enjoy..:-)

Mushroom Pulao

Ingredients:

Basmati Rice – 1 cup, washed and soaked for 30 minutes to 1 hour.
Mushrooms – 8 oz, sliced thick
Water – 2 cups
Salt – 1 tsp
Lemon/Lime Juice – 2 tsp
Oil – 1 Tbsp
Bay Leaf – 1
Cinnamon Stick – 1 inch piece
Green Cardamom – 2
Cloves – 4
Cumin Seeds – 1/2 tsp
Onion – 1/2 cup, chopped
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Garam Masala – 1 tsp

Biryani Masala - 1 tsp

Chicken Masala - 1 tsp

Fried Onion – 1 handful

Red Chili Powder – to taste
Frozen Green Peas – 1/2 cup, thawed
Red /Green Bell Pepper – 1/2, chopped

Direction:

 Bring Water to a boil in a sauce pan with a lid and turn off the stove.

 Add Salt and Lemon/Lime Juice and stir.

 Add sliced Mushrooms, stir, cover and allow to steep while working on the rest of the process  about 15 mins)

 Heat Oil in a non-stick pan with a cover.

 Add Bay Leaf, Cinnamon Stick, Green Cardamom and Cloves. Cook for 30 seconds.

 Add Cumin Seeds and allow them to sizzle.

 Add Onions and cook for 1-2 minutes until translucent.

 Add Ginger and Garlic and cook for another 1-2 minutes.

 Strain and reserve liquid from Mushrooms.

 Add strained Mushrooms to the pan and cook until Mushrooms are golden brown and caramelized.

 Drain water from the rice and add soaked rice to the pan.

 Add Garam Masala, Biryani Masala, Chicken Masala and Red Chili Powder.

 Mix well and cook for 1 minute until Rice is coated with the oil and spices.

 Add Green Peas and Bell Pepper and mix well.

 Time to add in Mushroom Water to the pan and put the whole rice mixture to the rice cooker. Add  fried Onion on top and let the rice cook.

 Serve hot with Raita, plain yogurt and/or salad.

Banana walnut bread

• Ingredients
• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, at room temperature
• 1 cup sugar
• 3 ripe bananas, peeled, and mashed with a fork 
• 1/2 cup toasted walnut pieces

Directions

Preheat the oven to 350 degrees F.

Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Sift the flour, baking soda, and salt into a bowl, set aside. 

In a standing mixer fitted with the paddle attachment or with an electric hand mixer, cream the butter and sugar until light and fluffy. Gradually pour egg and vanilla into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. The banana bread is best if served with vanilla ice-cream.

Kakara Pitha or Coconut stuff sweet semolina cake

Ingredients

1 cup Semolina
2 cups water
1/2 cup  and 1/4 cup sugar

1 tsp salt

1 cup shredded coconut

1/4 cup cashew nuts and golden raisins

Vegetable oil for deep fry.

Preparation

For Stuffing
In a sauce pan, mix properly the shredded coconut, 1/4 cup sugar, cashew nuts and raisins  and  roast it in medium flame for 10-15 minutes and keep aside.

For Dough

In a sauce pan boil water add salt and sugar to it.

When the water comes to boil,add semolina  slowly and stir it properly to avoid forming lumps. Keep it on the flame for 2 min. Remove from flame and keep aside.

Wait till the dough cools down to room temperature, knead the dough with oil to make it softer. 

Make small balls from the above dough, roll out each ball into small round shape and put coconut stuff to it, and make as the shape showed in above pic by pressing in between your palms.

Heat oil in a frying pan and deep fry  in a medium high flame till it turns golden brown from each side.

Flan or Egg pudding

Ingredient

2 cup Whole milk 

1 cup and 6 tbs Sugar

5 Large eggs

1 tbs Pure vanilla extract

Preparation

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium-low heat, melt 6 tbs sugar until liquefied and gets golden in color. Carefully pour hot caramel into 6 ramekins evenly coat the bottom. Set aside.

In a large bowl, beat eggs. Beat in milk,sugar and vanilla extract until smooth. Pour egg mixture into each ramekin. 

Place ramekins in pan with 2" hot water in preheated oven.

Bake in preheated oven 60 minutes. Let cool completely.

To serve, carefully invert on serving plate with edges when completely cool.

Christmas Fruit Cake

Ingredients

1/2 cup  unsalted butter room temperature 

1/2 cup brown sugar

1/2 cup granulated sugar

4 large eggs

1/2 cup apple juice/orange juice

1 cup almonds chopped

1 cup  walnuts chopped

1 cup cashew nuts chopped

1 pounds Fruit cake mix.

3/4 pound of an assortment of raisins, currants, dried cranberries and  candied cherries

1 and 1/2 cups  all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon powder

1/2 teaspoon clove powder

1/4 teaspoon salt

Preparation

In a large bowl, combine candied cherries, raisins, currants, dried cranberries, almonds, walnuts and cashew nuts.  Add apple juice; stir until well blended. Let stand for at least 4-5 hours.Butter an 8 inch spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan. Preheat oven to 325 degrees F (160 degrees C).
In a large bowl, cream butter ,gradually add brown sugar and granulated sugar, stirring until light and fluffy. Add eggs, one at a time, beating well after each addition.
In another large bowl, combine flour, baking soda, salt, cinnamon powder, and clove powder; gradually add to butter mixture. Add fruit mixture; stir until well blended. Spoon into prepared pan.
Bake 2 hours or until a toothpick inserted into the cake comes out clean. Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cool completely.

Lemon Cake

Ingredients
1 1/2 cups all-purpose flour

• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 teaspoons grated lemon zest (1 lemon)
• 1/2 teaspoon pure vanilla extract
• 1/4 cup vegetable oil
• 1 cup sugar
• 3  eggs
• 
  

Directions

Preheat the oven to 350 degrees F. Grease a loaf pan. 

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla with an electric mixture. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a tooth pick placed in the center of the loaf comes out clean.When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.

Baked Chicken Sticks

Ingredients:

• 1/2 cup seasoned bread crumbs 
• 1/4 cup freshly grated Parmesan
• 3 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Red pepper to taste
• 4 boneless chicken breast halves, cut into 1/2-inch strips
• 1/2 stick melted butter
• Marinara sauce or ranch, for dipping

Directions

Preheat the oven to 350 degrees F.

In a pie plate or platter, combine the bread crumbs, Parmesan, Italian seasoning, salt, garlic powder, and red pepper. Dip the chicken strips in the melted butter, then dredge them in the bread crumb mixture. Place the chicken strips in a single layer on a lightly greased baking sheet. Bake for 30 minutes, or until chicken is cooked through. Serve the chicken sticks hot with marinara sauce, or with ranch.

Alternate way to make more crispy cook chicken strips at  425 degrees F  on a large cookie sheet, allowing heat to circulate all around & underneath, flip them after 15 minutes, and then cooked an additional 10, then under the broiler for 2-3 minutes. 

Anda Kabab

Ingredients

4 Hard Boiled Eggs Grated

1 Medium Size Onion finely chopped

4 Tbsp Finely chopped coriander 

2 Tbsp Corn flour 

Pinch of Kasuri methi (Dried Fenugreek)

1 Green Chilly finely chopped

1 Tbsp Ginger & Garlic paste

1/2 Tsp Garam masala

1/2 Tsp Chilly powder

1/2 Tsp Turmeric powder

1/2 Tsp Coriander powder

1/2 Tsp Meat Masala powder(or any of your favourite masala powder) 

4 Tbs Bread crumb

Salt to taste

Preparation

Mix all the above ingredient and keep the mixture aside for 30 minutes.

Make the mixture into your choice shape (round, cylindrical).

Shallow fry the egg mixture. 

Here you can grill the mixture or you can deep fry the mixture.

Serve hot with your choice of dipping sauce.