Thursday, December 17, 2015

Mutton Pepper Roast



For Cooking Mutton
Turmeric Powder-1/2 tspn
Cinnamon-1 small
Cardamom-2
Cloves-3 or 4
Salt
Water-as needed

For the gravy

Onion-2 big
Tomato-1 big
Ginger Garlic paste-2 1/2 tspn
Green Chillies-6 crushed
Turmeric Powder-1/4tspn
Red Chilli Powder-1 tspn
Coriander Powder-1 tspn
Cinnamon-1 small
Peppercorns-1/4 tspn
Fennel Seeds-1/2 tspn
Cardamom-4
Pepper Powder-2 tspn
Coriander Leaves
Curry Leaves
Salt
Oil

Wednesday, December 16, 2015

Pumpkin Chutney



In this video you learn how to prepare a delicous and subtly spiced pumpkin chutney in an easy way using seasonal products for this time of the year (October/November). The chutney, like other types of pickles, allows us to preserve seasonal ingredients for a longer time in the fredge. It can even be stored in the freezer. 

Given the rather small quantity kept in beautiful jars, this colourful chutney makes an excellent homemade gift for Christmas! 

Recipe:
400g Squash or Pumpkin
1 apple, peeled and sliced
1 onion, finely chopped
1 lemon, juice and zest
100g preserving sugar
150ml wine vinegar
Cinnamon, cardamom, cloves
Olive oil

Tuesday, December 15, 2015

Kulukki sarbath | Shaken Lemonade



Kulukki sarbath
Malabar special spicy lemonade
This video explain how to make kulukki sarbath.This is a traditional spicy lemonade made by shaking.. kulukki means shake..

INGREDIENTS FOR KULUKKI SARBATH
Sugar - 1 cup
water - 1 cup
Cardamom powder - 1/4 tsp
Cinnamon - 1 stick
Sabja seeds / kaskas /basil seeds- 2tbsp (soaked in sugar water)
Finely chopped ginger - 1/2 tsp
Green chilli - 1 or half
Lemon juice - of 1 lemon
1 lemon wedge
mint leaves - 3 , 
some ice cubes and little water
METHOD
In a sauce pan combine sugar , water , cardamom powder , and cinnamon.Bring it to a boil until the sugar is melted.After the sugar dissolved boil for 2 more minute , then off the flame ,remove the cinnamon stick then allow to cool.After chill this syrup
In a tall glass put basil seeds , green chilli , ginger , lemon wedge, mint leaves , and lemon juice 
Then pour the prepared sugar syrup to half of the glass , Add hand full of crushed ice or ice cubes , then fill up the glass with water.
Invert a steel glass to the lemonade glass , hold tightly then shake well around 30 - 60 seconds.
you can do this by filling all this in a bottle or jar with lid .
Tasty and spicy kulukki sarbath is ready

Thursday, December 10, 2015

Wednesday, December 9, 2015

Cheese Log Stuffed w/ Cranberry Chutney – Bruno Albouze



Here is the one you want to have on your cheese plater!
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Cranberry Kumquat Chutney Recipe

3/4 cup (150g) granulated sugar
2 star anise (if broken into pieces, make a sachet)
1 cup (250ml) ruby port
1/4 tsp ground cardamom
2.5 Tbsp (40g) crystalized ginger, thinly chopped or blend with the port
1/2 lemongrass stalk, cut off the lower bulb and remove tough, outer leaves, pound the dried stalks lightly to release their volatile oils
20 ea. (100g) kumquats, rinsed and halved or quartered or 1 whole orange, unpeeled, seeded and diced

Tuesday, December 8, 2015

3 Hot Holiday Drinks | Collab with Jamie Oliver's Drinks Tube



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Chai Tea
11⁄2 cups water
1⁄2 cup milk (any milk will do)
1 tbsp loose black tea OR 1 black tea bag
4-5 green cardamom pods
1⁄2 cinnamon stick
1 tsp black peppercorns
1-2 tsp agave nectar

Pumpkin Spice Latte
1 shot espresso OR 1 tsp instant espresso powder
11⁄2 cups cashew milk (dairy, almond or soy milk would also work)
1⁄4 cup pumpkin puree
1⁄4 tsp pumpkin pie spice http://bit.ly/1NLrgIa
1-2 tsp maple syrup

Homemade Apple Cider
8-10 apples, quartered (I love Gala Apples)
1 cinnamon stick
1 tsp whole allspice
1⁄4 cup maple syrup (optional)

Add apples to a large saucepot and cover with water.
Boil mixture on medium-high for one hour.
After one hour, reduce heat to medium-low, add spice sachet and maple syrup (if using), cover and simmer for two hours.
After two hours, remove sachet and strain apples through a fine mesh sieve. Discard solids.
Strain a second time through a fine mesh sieve lined with cheesecloth.
Allow mixture to cool.
Refrigerate for up to a week. Or freeze it for up to 6 months.

Friday, December 4, 2015

How To Make Nutty Streusel Muffins At Home || Anjali Pathak |



Muffins are really easy to make and taste best when eaten on the day, warm, straight from the oven. I love to add sweet spices to the everyday favourite recipes, but you can leave it out if you wish. And like with all muffins, the less mixing, the better! So don’t be tempted to keep stirring even if you see lumps of flour – this will make it lighter.

Makes 12

Ingredients:
For the streusel topping:
30g butter, chilled and cut into 1cm cubes
55g plain flour/maida
25g caster sugar
30g hazelnuts, roughly chopped
For the muffins:
240g plain flour/maida
115g brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon green cardamom seeds, finely crushed
100g hazelnuts, roughly chopped
150ml milk
115g butter, melted and cooled
2 eggs, beaten
½ teaspoon vanilla essence (optional)

Method:
1. First, make the streusel topping. Place the butter in a large shallow bowl and sift over the 

flour. 

2. Rub them together until it resembles large breadcrumbs. A few lumps are ok.

3. Stir in the sugar and hazelnuts.

4. Pop back in the fridge until you are ready to use it.

5. Preheat the oven to 190°C/375°F/gas 5 and line a 12 hole muffin tin with paper cases.

6. In a bowl sift together the dry ingredients - flour, brown sugar, baking powder and baking 

soda. 

7. Stir through the crushed green cardamom and hazelnuts.

8. In a large bowl mix together the wet ingredients – milk, butter, eggs and vanilla essence (if 

using).

9. Make a well in the dry ingredients and pour in the wet ingredients. Quickly mix together, only 

using 15-20 strokes.

10. Fill the muffin cases evenly with the batter.

11. Sprinkle over the chilled streusel topping and bake in the centre of the oven for 20 minutes, or 

until they are well-risen and golden brown. Test by inserting a skewer into the middle of a 

muffin, it should come out clean.

12. Leave to cool on a wire rack.




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Thursday, December 3, 2015

Kesar Elaichi Shrikhand /Saffron Cardamom Yogurt



Today let's prepare this heavenly Kesar Elaichi Shrikhand .Very simple and tasty to eat.


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Wednesday, December 2, 2015

Apricot Almond cake with Rosewater and Cardamom recipe




Programme website: http://bbc.in/1Lx26Pj "This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling."

Tuesday, December 1, 2015

Prawn Briyani - Cooking with Hexa by Sapna Anand



asi Briyani, or sometimes spelled Biryani, Biriyani or Biriani is a kind of mixed rice dish from the Indian Subcontinent. The ingredients to prepare this dish are spices, rice and meat or vegetables.

If you were to dined out for a decent dish of Briyani in a restaurant, it would definitely cost you a fortune. The only way to get an awesome dish of Briyani without having to spend too much would be cooking it yourself. This Prawn Briyani is a home recipe passed down by our Chef Sapna’s grandmother to her. She have simplified the recipe even more by using HEXA’s Briyani Powder. Therefore, you just have to follow the simple steps and the delicious Prawn Briyani could be prepared in less than an hour!

Ingredients:
For the rice:
300g of basmati rice
1 tbsp ghee
1 bay leaf
6 cardamom pod(slightly open)
1 star anise
1 mace
6 cloves
1 cinnamon stick
4 cups of water
For the prawn:
Spice paste blend:
3 large onions
1 inch of ginger
3 cloves of garlic
2 dry red chili
½ cup of water
2 tbsp HEXA Briyani Powder
½ tsp HEXA Turmeric Powder
HEXA Rock Salt to taste
Prawn gravy:
250g large prawns, peeled, tail left on and deveined
1 large tomato, diced
⅓ cup of water
2 sprigs curry leaves
2 tbsp ghee
⅓ cup of coconut milk
For garnishing:
A handful of coriander leaves

Method:
For the Rice:
Rinse and soak 300g of basmati rice in water for 30 minutes.
Drain rice and set aside.
In a heavy bottom deep pot, heat ghee on low heat, ensure it’s not smoking hot.
Add in 1 bay leaf, 6 cardamom pod(slightly open), 1 star anise, 1 mace, 6 cloves and 1 cinnamon stick, sauté for about 10 seconds.
Add in the drained rice and stir well to coat in ghee for 1 minute.
Add 4 cups of water and bring it to a boil, cover and cook on low heat for approximately 7-10 mins or till all the liquid has evaporated with lid on.
Fluff the rice with fork and set aside.
For Prawn gravy:
Add 3 large onions, 1 inch of ginger, 3 cloves of garlic, 2 dry red chili and ½ cup of water in a blender and blend it into a thick, fine paste.
Then, mix the paste with 2 tbsp HEXA Briyani Powder, ½ tsp HEXA Turmeric Powder and HEXA Rock Salt according to taste.
Heat a pan, toss the paste along with diced tomato and ⅓ cup of water.
Cook covered for about 10 mins on medium heat.
Take lid off, add the prawns and continue to cook until sauce thickens and coats prawns .
Add 2 sprigs curry leaves and 2 tbsp ghee, cook again until sauce thickens, oil starts to come from the edges and gets a deep colour. It is important to ensure sauce is cooked well.
Add ⅓ cup of coconut milk, bring to a light boil and set aside.
Assembly:
In a pot, add a portion of the cooked prawn gravy.
Over the gravy spread a portion of the cooked basmati rice.
Before serving gently mix the layers of prawn briyani, top it up with prawn gravy and garnish with coriander leaves.

Wednesday, November 25, 2015

No Bake Swiss Roll / Quick & Easy Chocolate Recipe



Swiss Roll are easy to prepare chocolate & coconut flavoured snacks for children.
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✍ INGREDIENTS:

250 gms any tea biscuits(I used Parle)
1/4 cup chocolate syrup/sauce
1 tsp instant coffee powder
1/2 cup dessicated coconut
1/4 cup powdered sugar
2 tbsp butter
1/4 tsp cardamom powder
Some milk/water as desired

Do try out this simple recipe and provide me your valuable feedback in the comments section below


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Tuesday, November 24, 2015

Truffles | Diwali Special Recipe



Watch this video to find out how to make this recipe. Click to subscribe for more recipe.

TRUFFLES

Ingredients

400 grams white chocolate 
½ cup fresh cream
½ tablespoon candied rose petals (gulkand)
½ teaspoon saffron strands
½ teaspoon green cardamom powder
10-15 almonds, blanched and peeled 
10-15 pistachios, blanched 
¼ cup dried rose petals

Method

1. Roughly chop chocolate and transfer into a bowl. 
2. To prepare ganache, heat cream in a non-stick pan and bring to boil. Remove from heat, add to chopped chocolate and mix well till chocolate melts. Divide it equally into 3 different bowls. 
3. Add candied rose petals to 1st bowl and mix well. Refrigerate till set.
4. Heat crushed saffron alongwith some water in a microwave for 30 seconds and mix. Add ½ of the saffron 2nd bowl reserving the remaining and mix well. Refrigerate till set.
5. Add cardamom powder to 3rd bowl and mix well. Refrigerate till set. 
6. Finely chop almonds and pistachios. 
7. Add remaining saffron mixture to chopped almonds and mix well. Transfer saffron-almonds mixture, pistachios and crushed dried rose petals onto different plates.
8. Scoop out cardamom ganache, shape them into balls and coat with saffron-almond mixture. Similarly, coat saffron ganache balls with pistachios and candied rose petals ganache balls with dried rose petals.
9. Serve.

Preparation Time: 45-50 minutes
Cooking Time: 8-10 minutes

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Thursday, November 19, 2015

Sri Lankan Love Cake Recipe (Soft Center) Super Easy



Sri Lankan Love Cake (Soft center) Super Easy

This is the perfect Love Cake recipe by Charmain Solomon and you can never fail to impress.

This is not your average Love Cake. In fact, this is a hard to find recipe for a cake that has a soft, jam-like center. I hope you will see how easy it is to make and enjoy this delicacy!

The Ingredients are;

7 eggs, separated
500g caster sugar
250g semolina
375g raw cashews, finely chopped (Or pulse it in the food processor/blender)
2 tablespoons rosewater
2 tablespoons honey
1/2 teaspoon lemon zest, finely grated (Or Lemon Extract as used in this Video)
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cardamom
1/2 tablespoon natural almond extract

Whisk Egg Whites and set aside.
Beat the Yolks & Sugar till light and creamy. Add Semolina. Mix to combine.
Add Cashew & mix to combine.
Add the rest of the ingredients except Egg Whites. Mix well.
Fold in the Egg Whites. Pour in to baking tray lined with 2 sheets of baking paper. OR as in the video, use two sheets of news paper under one sheet of oil/wax paper.
Bake in preheated 300F oven for about 1 hr. Or a few minutes longer, as ovens can vary.

Wednesday, November 18, 2015

Chocolate Coconut Delights



Chocolate Coconut Delights are super easy, simple and quick chocolate desserts. In this particular recipe Mawa/khoya is cooked with desiccated coconut, cocoa powder shaped into discs. Follow the simple steps and you will get that PERFECT chocolate delight.


PRINT RECIPE: http://www.mygingergarlickitchen.com/...

Ingredients:

For Chocolate Coconut Delight:
Almonds for garnish
Cashews - 8-10
Cocoa powder - 3 tbsp
Desiccated coconut - 1 cup + 1/2 cup
Ground cardamom - 1 tbsp
Ghee - 1 tbsp
Khoya/solidified milk - 1 cup
Milk - 2 tbsp
Silver warq
Sugar - 1 cup
Rose water - 1 tsp

Method:

1. Heat ghee in a pan. Crumble khoya and add it to the pan. Saute for about 1 minute.

2. Add 1 cup desiccated coconut and saute for 2 minutes.

3. Add sugar and saute for another 2 minutes.

4. Now add milk and mix well. Saute for 1 more minute.

5. Add rose water and mix well. Add cardamom and saute for 1 minute.

6. Remove from heat and let it cool off.

9. Roll the mixture into a log. Flatten it and arrange cashews on top.

10. Roll into a log again and coat with desiccated coconut. Cut into 10-12 equal sizes.

11. Roll and press each piece to make a circle.

12. Coat with desiccated coconut and top each circle with almond.

13. Decorate with silver warq and serve. Enjoy!


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Tuesday, November 17, 2015

Dutch Almond Cookies – Savory



These traditional Dutch cookies have a nice and soft texture and yes, you can make them yourself!

Making dough
Zest the lemon. Grind the almonds in a food processor. Add 1 tablespoon zest, ¼ cup of the sugar, egg and ground cardamom and mix until a smooth dough forms. Wrap the dough in plastic wrap and let rest for at least 8 hours in the refrigerator.

Baking cookies
Preheat the oven to 400° F. Divide the dough into 2 equal pieces and shape each piece into a short, thick cylinder. Sprinkle the remaining sugar on a plate and roll the dough over the sugar until the roll is 6 inches long and 1 inch thick. Repeat with the other piece of dough. Cut the roll into slices about ½ inch thick. Press both sides in the remaining sugar, set on a baking sheet lined with parchment paper, making sure there is space between each cookie (they will spread slightly as they bake). Bake the cookies in the oven for 6 to 8 min or until the edges are golden brown. Let cool on a wire rack.

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Thursday, November 12, 2015

How to Make Lime Cordial - Homemade Version of Rose's Lime Juice



Forget Rose's Lime Juice (or Rose's Lime Cordial depending on where you're from). This homemade Lime Cordial from The 12 Bottle Bar recreates the flavor of a traditional Lime Cordial that will blow away any off the shelf brand, including the ubiquitous Rose's Lime Juice. It's the perfect substitute for a Gimlet.

Rose's is a classic brand that dates back to the 1800's. Using citrus to help sailors fend of scurvy was a honored naval tradition since the 1700's. But the only way to preserve the citrus was with alcohol. Rose's figured out a way to do it with sugar and that changed the game for the Lime Cordial market. It was the four quadrant equivalent of the preserved lime business.

But somewhere along the way, Rose's replaced their product with industrial syrup and artificial flavoring. You're certainly going to be better off making a batch of your own Lime Cordial than using Rose's.

The Gimlet, of course, is synonymous with Lime Cordial and The Gimlet alone is enough reason to have it handy at your home bar, but it's also featured in a great drink, The Sportsman.

Wednesday, November 11, 2015

GREENLEAVES PULAV - Mrs Vahchef



Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

Green leaves pulao is a Flavorful pulao is an easy to make instant rice dish to serve with onion raita in lunch or dinner.

INGREDIENTS:

Oil 4 tbs
Black cumin seeds ½ tsp
Bay leaf 2 nos
Cinnamon stick 1 piece
Cloves 4 nos
Cardamom 2 nos
Biryani phool 1 nos
Onions(slices) 1/2 cup
Green chillies 3 nos
Ginger garlic paste ½ tsp
Salt To taste
Curry leaves 1 spring
Fenugreek leaves(chopped) ½ cup
Amaranthus leaves(chopped) ½ cup
Mint leaves(chopped) ½ cup
Sorrel leaves(chopped) ½ cup
Dill leaves(chopped) ½ cup
Green peas ½ cup
Water 1 ½ cup
Basmati rice 1 cup

METHOD:

1. Heat oil in a pan add cinnamon stick, cloves, cardamom, bay leaf, biryani phool, black cumin seeds, and saute it.

2. Add onions, green chillies, ginger garlic paste, salt and saute it.

3. To it add curry leaves, fenugreek leaves, amaranthus leaves, mint leaves, sorrel leaves, dill leaves, green peas and saute it, cook for 3 mins.

4. Add water and boil it, check for seasoning .

5. Add basmati rice soaked in water for 30 min, cook it with lid on it until it is done.

6. Now simple green leaves pulao is ready to serve.

Tuesday, November 10, 2015

(Bastirma) Easy and Fast Iraqi Breakfast Sausage



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Growing up I used to eat this kind of sausage with eggs a lot for breakfast. It is one of the best Iraqi breakfast . The authentic way to make this kind of sausage is, to dry the meat that is mix with spices and salt and stuffed in the caw intestines in an open cool and dry air for a few days. Here I am making it the easy and fast way. It tastes also as good as the authentic one :). I hope you will like it !



Ingredients:-

1 pound ground fatty beef or half beef and half lamb.
2-4 cloves minced
1 1/2 -2 tsp 7 spices
1/2 -1 tsp black pepper (depend how much hot you want your sausage to be)
1 tsp paprika
1/4 tsp cardamom
1/4 cinnamon
1/8 tsp ginger powder (optional)
1/8 tsp nut meg powder
1/8 tsp cloves powder
1/2 tsp cumin powder
1/8 tsp garlic powder (optional)
1-2 tsp salt or to test

Note:- All spices and salt are to test. You can add more or less or delete depends on how much spicy you like your Bastirma to be!

Steps:-

Mix all the ingredients together very well until it forms a smooth ball of meat.
Form the meat into a long and thick log around 8” to 10” long by 4” diameter.
Cover with plastic wrap.
Squeeze both ends tightly.
Roll the log of meat with a rolling pin to make the surface flat.( this step is optional).
Freeze the log for a few hours so the meat is frozen but not 100%.
Cut with sharp knife into thin slices.
At this stage you can fry them with a little oil or freeze them in a zip lock bag for later use.
Fry them for a few minutes on each sides then you can enjoy them with eggs or as is in a sandwich.

Thursday, November 5, 2015

Pindi Chole Recipe - Indian Vegetarian by Archana's Kitchen



The Chole Pindi Recipe is a very traditional recipe from the North India made from chickpeas that is spicy and tangy packed with flavors from ginger and lemon. The Pindi Chola can with made from either regular white chickpeas or the dark brown variety called the desi chana. Either ways, the Pindi Chole is the dry form the the Chana Masala and makes a perfect weekend lunch recipe or even as a main course for parties.

Recipe link : http://www.archanaskitchen.com/chole-...

Ingredients
1 cup chana (white or dark chick peas), soaked overnight
2 pods of cardamon
an inch stick of cinnamon
1 onion, finely chopped
an inch piece of ginger, finely chopped and more for garnish
2 green chillies, slit
1/2 cup fresh tomato puree
1/2 teaspoon turmeric powder
1 teaspoon pomegranate (anardana) powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/2 teaspoon amchur powder (or juice from one lemon)
1/2 teaspoon chilli powder
oil for cooking or ghee
salt to taste

Ingredients to garnish
an inch piece of ginger, thinly sliced
lemon wedges to serve

Directions for Chole Pindi Recipe
To begin making the Chole Pindi Recipe, we will first cook the chola (chickpeas) in the pressure cooker. Click to see the video recipe of how to cook legumes like chickpeas in a pressure cooker.

Make sure to cook the chola with a little salt. After it is cooked, when you place it between your fingers, it should mash easily. That's when you know you have the perfect texture of the cooked chola.

The next step is to proceed to make the masala for the Pindi Chola.

Heat a teaspoon of oil in a heavy-bottomed pan over medium heat. Add the onion, ginger, green chillies, tomatoes, turmeric powder, coriander powder, garam masala powder, amchur powder, chilli powder, cinnamon stick and cardamom. Stir fry the spices along with the tomatoes, until the onions and tomatoes soften. Once the onions and tomatoes, soften, add the cooked

Stir fry the spices along with the tomatoes, until the onions and tomatoes soften. Once the onions and tomatoes, soften, add the cooked chola and give it a good stir.

Cover the pan, and simmer the Pindi Chole for about 5 minutes so the chola absorbs all the masalas and gets good flavors and taste. Turn off the heat and stir in the chopped coriander leaves.

Transfer the Pindi Chole to a serving bowl, garnish with thinly sliced ginger and a squeeze of lemon and serve.

Wednesday, November 4, 2015

Chicken Kofta Curry / Meatballs curry Recipe by (HUMA IN THE KITCHEN)



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INGREDIENTS FOR KOFTA ( MEAT BALLS)
chicken mince 1/2 kg
onion small chopped 1
green chillies chopped 2
gram flour 3-4 tbsp
garlic paste 1 tsp
salt to taste
cumin powder 1/2 tsp
red chili powder 1 tsp
whole spice powder 1/2 tsp
ground mace a pinch
ground nutmeg pinch
fresh cream 1 tbsp
corn flour 3-4 tbsp
bread crumbs 4 tbsp
INGREDIENTS FOR GRAVY/CURRY:
oil 1/3 cup
onion medium sliced 1(fry onion in oil, then make a paste using water)
ginger garlic paste 1 tbsp
red chili powder 1 tsp
turmeric powder 1/2 tsp
salt to taste
coriander powder 1 tbsp
green cardamom 6-7
cloves 5-6
whole black pepper 9-10
whipped yogurt 1 cup
whole spice powder 1/2 tsp
kewra water/essence 1 tsp

POPULAR COOKING VIDEOS LINK
CHICKEN BROAST KFC STYLE
https://www.youtube.com/watch?v=jBg0E...
ZINGER BURGER KFC STYLE
https://www.youtube.com/watch?v=-AQ8s...
CHICKEN PATTIES
https://www.youtube.com/watch?v=LR5jl...
PIZZA BUNS RECIPE
https://www.youtube.com/watch?v=-XBrG...

**DISCLAIMER**
All the information in this cooking channel is for educational purpose only. Recipes, tips and tricks is for informational purpose only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything.

Tuesday, November 3, 2015

Basundi Panacotta | Exquisite Indo-Italian Dessert Recipe



Basundi is a rich and delicious dessert of thickened milk with almonds, pistachios & the flavour of saffron in it. Basundi is eaten on it own, either warm or chilled .But today we have given it a twist by making Pannacotta out of it. Panacotta means cooked cream, which is an italian dessert of sweetened cream thickened with gelatine and moulded.

✍ INGREDIENTS

Whole milk- 2 cups
Condensed milk- 1/2 cup
Milk powder- 3 tbsp
Brown sugar-3 tbsp
cardamom powder- 1/4 tsp
few strands of saffron
Almonds pistachios-1/4 cup
Water- 4 tbsp
Gelatin- 1 tbsp
(you can also use Veg gelatin*)




Do try out this simple recipe and provide me your valuable feedback in the comments section below


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Wednesday, October 28, 2015

Fruity Coconut Sorbet



FRUITY COCONUT SORBET

Ingredients

8-10 red grapes
1 banana
½ medium apple
Mango puree as required
6-8 orange segments
Pomegranate pearls as required
1 cup coconut milk
Ice cubes as required
1 tablespoon castor sugar
Fresh scraped coconut for topping
Green cardamom powder for sprinkling

Method

1. Roughly chop grapes. Peel and roughly chop bananas.
2. Heat coconut milk in a non-stick pan. Add castor sugar and bring to boil. Remove from heat and cool.
3. Roughly chop apple.
4. Crush ice cubes coarsely.
5. Put some crushed ice in individual Margarita glasses. Top with some mango puree, chopped banana, apple and grapes. Put some crushed ice on top and pour some coconut milk.
6. Put some broken orange segments and pomegranate pearls and top with scraped coconut and sprinkle some cardamom powder.
7. Serve chilled.

Preparation Time: 8-10 minutes
Cooking Time: 3-5 minutes

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Tuesday, October 27, 2015

Saffron Cookies



Learn how to make Saffron Cookies, a quick eggless cake recipe by Anushruti only on Rajshri Food!

Saffron cookies is a divine recipe which indulges you in the heavenly taste of Saffron along with the blend of pistachios and mezzaluna. It's one such cookie recipe which adds the exotic spices, the crunchiness and the melt in the mouth texture. A perfect recipe which you can make during festive season or any special occassions or even if you feel like munching something sweet. So watch the video and learn how to make Eggless Saffron Cookies.

Ingredients: (Makes 40 cookies)

1/4 tsp saffron
2 tsp milk, warmed to dissolve the saffron
6 cardamom pods
1/4 nutmeg
20 pistachios, crushed or coarsely chopped
200 gm (1 1/2 cups) flour
100 gm (1/2 cup + 2tbsp) castor sugar
100 gm (1/2 cup) ghee
A few drops of milk to bind the dough if required

Method:
- Place the saffron with the warm milk in a mortar pestle.
- In a mortar and pestle or coffee mill, grind the cardamom seeds and nutmeg to a fine powder and keep aside.
- Chop the pistachios into small pieces. A mezzaluna is great for this purpose!
- Crush the saffron into a smooth paste using the mortar and pestle.
- In a large bowl or in the bowl of a stand mixer, mix the ghee and the sugar together. Put in the saffron mixture, cardamom and nutmeg powder and blend well.
- Put in the flour and form into a dough. If the flour refuses to co operate, add a few more drops of milk, just enough for the dough to come together and form into a dough.
- Preheat your oven to 350 F
- Divide the dough into two halves and on a clean surface roll half of the dough into 6” circle. Sprinkle half of the pistachios over it and lightly roll with a rolling pin.
- Using a cookie cutter of your choice cut into cookies. Assemble the remaining dough, roll again and cut. Repeat until you have no dough remaining.
- Repeat the above step for the remaining half of the dough.
- Place the cookies on a tray lined with butter paper and bake for 15 minutes.
- Cool completely and store in an air tight container.
Note : Try replacing the plain flour with whole wheat flour if you are making it for toddlers or if you would like to do so! The only difference would be that the saffron flavour would not be as distinct!

Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
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Friday, October 23, 2015

Varai Pulao | Navratri Special Main Course Recipe



Learn how to make Varai Pulao, navratri special main course recipe by Anushruti only on Rajshri Food!

Make your Navratri Vrat more special, by making the delicious and appetizing Varai Pulao. This Pulao is wonderful in taste and adds great variety and nutrition to your diet. So with Chef Anushruti learn how to make the tempting and divine Varai Pulao

Ingredients: (Serves 6)

- 440 gm (2 cups) barnyard  millets or varai
- 2 carrots, cut into stripes
- 2 bell peppers, cut into cubes
- 1/2 cup cabbage, shredded (optional)
- 1 potato, cut into cubes (optional)

Dry masala:

- 1 tsp cumin seeds
- 6 cloves
- 6 green cardamom seeds
- 8 to 10 peppercorns
- 1” cinnamon

Seasoning:

- 4 to 5 tbsp ghee or vegetable oil
- 1 tsp grated fresh ginger
- 1 green chili, smashed with a mortar and pestle
- 1 litre (4 cups) water
- 1/4 cup to 1/2 cup extra water if required
- 2 1/2 tsp salt or to taste

Method:

- Dry roast the millets on a low flame until they acquire a nutty flavour, about 8 to 10 minutes, while ensuring that they do not turn brown. This step is crucial to get cooked millets which are fluffy and do not stick to each other.
- Prepare the vegetables and keep aside.
- In a small iron skillet, put int he whole spices and roast until aromatic, about 3 to 4 minutes. Powder these spices with a mortar and pestle or a coffee grinder.
- In a large pan or a cocotte, put in the ghee or vegetable oil and heat over a medium flame until the ghee melts if using ghee or until the oil is hot but not smoking. Lower the heat and put in the ginger and chili, stir fry for a minute. Put in the vegetables and cook covered for about 3 to 4 minutes on low heat.
- Pour in the water over the vegetables and bring to a boil. Lower the heat.
- Stir in the powdered garam masala and salt.
- Wash the millets and and put them into the water, just as it comes to a boil.
- Squeeze in the lime juice.
- Cover and cook till done on the lowest heat possible, for about 15 to 20 minutes. After 15 minutes, if you find that the top layer is uncooked, then sprinkle 1/4 cup to 1/2 cup water over it, cover and cook for 5 minutes more.

Host: Anushruti RK ( http://www.divinetaste.com )
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Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
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Tuesday, October 20, 2015

Vegan Reuben Recipe



This recipe is made to feed about 20 servings. It is a lot of work to just make 1 or 2 servings, so it is best to have left overs. This will keep in the fridges for a couple weeks.

Here is what you need

Marinate 2 Packs of Tempeh with:
2 Tsp Allspice
2 Tsp Coriander
2 Tsp Red Pepper Flakes
8 Cloves
2 Tsp Black Peppercorn
2 Tsp Cardamom
2 Tsp Mustard Seeds
1 Stick Cinnamon
1 Cup Beet Juice
2 Tsp Ginger
1/2 Cup Maple Syrup
Pinch of Cayenne
1/2 Cup & 2 Tbs Apple Cider Vinegar
1/4 Cup Soy Sauce
1/4 Cup Olive Oil
2 Tbs Dijon
3 Large Cloves Garlic
2 Bay Leaves
Marinate over night

Put it together:
Rye Bread
Coconut Oil
Sauerkraut
Daiya Swiss

Sauce:
2 Tbs Veganese
1 Tbs Ketchup
2 Tbs Sweet Pickles
1 Tbs Vegan Horseradish

Speedy Homemade Cranberry Sauce Recipe



This Speedy Homemade Cranberry Sauce is a fabulous addition to your Festive Holiday Table. It's really easy to make and it will taste better that any store bought. Also you can easily make it at the very last minute before your party starts.
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Ingredients
340 g (12 oz) fresh cranberries
1/2-1 cup sugar, honey, maple syrup or agave syrup
1 pinch Himalayan pink salt
Optional Spices: Use One Of Them Or All Of Them
1/2 teaspoon cinnamon
1/2 teaspoon chili pepper
2 cardamom pods
1/2 teaspoon turmeric

Friday, October 16, 2015

Mopillah Biryani | Sanjeev Kapoor Khazana



Watch this video to find out how to make this recipe. Click to subscribe for more recipes.

MOPILLAH BIRYANI

Ingredients

250 grams boneless mutton
1½ cups rice, soaked for 20 minutes
½ inch cinnamon
1 star anise
2-3 green cardamoms
2-3 bay leaves
3-4 cloves
1 tablespoon fennel seeds
3 tablespoons ghee + for greasing
Salt to taste
1½ cups coconut milk
1 tablespoon lemon juice
1 medium onion, chopped
2-3 green chillies
4-5 garlic cloves
1 inch ginger
1 teaspoon poppy seeds
1 medium tomato, chopped
½ cup yogurt
2 medium onions
½ cup cashewnuts
¼ cup raisins
10-12 sprigs fresh coriander
Garam masala powder for sprinkling

Method

1. Preheat oven at 180ºC.
2. Marinate mutton pieces with salt, turmeric powder and garam masala powder and pressure cook till well done.
3. Grind together cinnamon, star anise, green cardamom, torn bay leaves, cloves and fennel seeds to a coarse powder.
4. Heat 1 tablespoon ghee in a non-stick pan. Add rice, mix and lightly sauté for a minute. Add 1 tablespoon prepared powder and salt and mix well. Add 1½ cups water and 1½ cups coconut milk and mix well. Add lemon juice, mix, cover and cook on low heat till rice is done.
5. Heat 1 tablespoonghee in another non-stick pan. Add chopped onion, mix and sauté till golden.
6. Grind torn green chillies, garlic, ginger, poppy seeds and salt to a fine paste. Add some water and grind again.
7. Add prepared paste to the onion mixture, mix and cook for a minute. Add tomato, mix, cover and cook for 2-3 minutes. Add salt and yogurt, mix, cover and cook till done.
8. Heat remaining ghee in another non-stick pan.
9. Slice onions and sprinkle some salt and mix well.
10. Add cashewnuts to the hot pan and fry till golden. Drain into a bowl. Similarly fry raisins.
11. Fry sliced onions in the same pan cook till theycaramelize. Drain on absorbent paper.
12. Add cooked mutton with water into yogurt mixture, mix and cook on high heat till water reduces.Reduce heat and cook further.
13. Chop coriander sprigs and add ¾ to the pan.
14. Take a glass baking dish and grease with some ghee. Layer with some prepared rice, half prepared mutton and repeat the procedure again. Top with remaining rice and even the layer. Top with fried cashewnuts, raisins and caramelized onions and sprinkle garam masala powder and remaining chopped coriander. Cover the baking dish with aluminum foil.
15. Place the baking dish on a baking tray, put the tray in the preheated oven andbake for 25 minutes.
16. Serve hot.

Preparation time: 25-30 minutes
Cooking time: 60-70 minutes

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Thursday, October 15, 2015

Kadai Chicken | Easy to Cook Spicy Indian Non-Vegetarian Recipe



Kadai Chicken is one of the popular Non-Vegetarian menu in Indian Restaurants. This spicy & yummy recipe tastes juicy with distinct flavor of bell pepper.

Do try out this simple recipe and provide me your valuable feedback in the comments section below.

INGREDIENTS:

1lb Chicken pieces
1 big onion cut into cubes
1 tbsp ginger garlic paste
2 big tomatoes pureed
salt to taste
1 tbsp oil
1 tbsp clarified butter/ghee
3-4 cloves
2 bayleaves
1-2 cardamom
2 tsp coriander seeds
2 tsp cumin seeds
1 piece of cinnamon
4-5 dry red chillies
8-10 black peppercorns
1 tsp red chilly powder
1/4 tsp turmeric powder
1 tsp lemon juice
water 1-1.5 cups
1-2 tbsp fresh cream (optional)
some fresh coriander

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Wednesday, October 14, 2015

Triple Apple & Almond Muffins



These muffins are only sweetened with apples and dates. We make our own apple sauce and even though it is unsweetened, it tastes very sweet and works perfect in this recipe. Since these muffins are not overly decadent, we enjoy them both as weekend breakfast and weekday dessert. If you know that you like your muffins more on the sweeter side, you can reduce the apple sauce and replace the reduced amount with maple syrup.

Dry ingredients
1 cup / 100 g almond flour
1 cup / 100 g rolled oats (use cert. gluten free if intolerant)
2/3 cup / 75 g buckwheat flour
2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground ginger
½ tsp sea salt

Wet ingredients
160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt
80 ml / 1/3 cup coconut oil, butter or olive oil
10 fresh soft dates, pitted and mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
1/2 cup / 120 ml apple sauce, unsweetened (see below for instructions hot to make your own)

3 apples

Preheat the oven to 400°F / 200°C. Grease a muffin pan with oil or butter or line it with muffin tins. Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl. Add eggs, yogurt, coconut oil, dates and 1/3 cup / 80 ml of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate two of the apples and add them to the batter. Divide the batter into the muffin tins filling them only half way up. Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter. Slice the remaining apple thinly, brush the slices with oil and place one or a few slices on top of each muffin. Dust with cinnamon. Bake for about 18-20 minutes. Let cool for a bit before taking them out of their tins and they will release easier. Enjoy!


Apple Sauce
Homemade apple sauce is dead simple and if you choose a sweet variety of apples, no other sweetener is needed.

1 lb / ½ kg organic apples
¼ cup / 60 ml water
1 tsp lemon juice

Core the apples, cut them in ½ inch / 1 cm dices and add to a large sauce pan on medium heat together with the water. Bring to a boil and then turn down the heat slightly. Let simmer for 20-25 minutes. Use a hand blender to mix it smoothly. Add lemon juice and stir around to prevent the color from going brown. Store in air-tight glass jars the fridge for about a week or in plastic containers in the freezer for-like-ever.


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Tuesday, October 13, 2015

Sweet tomato chutney recipe for paratha & snacks



Sweet Tomato Chutney/Chatni recipe for paratha & snacks is an easy Indian chutney.Simple to make at home with cashew,raisins & other spices which goes well with lunch,dinner & breakfast.This chutney recipe is flavorful which can be served as condiment for party,potluck and in tiffin box.

This perfect chutney is cooked on stove top which is finger licking good.Serve this sweet chutney to your family,friends,kids and loved ones and win their hearts.In this video learn how to make/cook Sweet Tomato Chutney at home with easy step by step instruction & correct cooking technique. Happy cooking.
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Ingredients: Tomato, sugar, bay leaf, dried red chili, fennel seeds, carom seeds, nigella seeds, fenugreek seeds, mustard seeds and cardamom powder.
Cookware: Pan and spatula

Thursday, October 8, 2015

Orange and Chai Spice Cake



Learn how to make Orange and Chai Spice Cake , a quick and easy dessert recipe with Priyanka.

Is dessert your weakness? Then checkout our new recipe of Orange and Chai Spice Cake,we assure you that with each bite of this cake you will be able to satisfy your sweet temptations. So watch the video and learn how to make delicious and mouthwatering Orange and Chai Spice Cake 

Ingredients

Orange- 1 ( zest and juice removed separately)
Flour - 2 cups
Baking powder – 2 tsp
Baking soda - 1 tsp
Condensed milk - 1 cup
Butter – 3/4th cup (soft)
Chai powder – 1 tbsp
Water – 3/4th cup
Cinnamon powder – 1/4th tsp
Cardamom powder – ¼ th tsp
Cloves powder – ¼ th tsp
Fresh ginger paste – ¼ th tsp (optional)

To drizzle

Cream cheese – 3/4th cup
Unsalted Butter – ½ cup
Icing sugar – 2 cups
Chopped pistachios – ½ cup

Method

·- Sift 240gms (2 cups) of regular flour add 2 tsp of Baking Powder & 1 tsp of Baking soda and keep it aside
- Add the wet ingredients together and whisk them – 400gms Condensed Milk, 150 gms of Soft Butter (unsalted preferable)
-Then add all the spices, orange zest (keep ½ tsp aside for garnishing)and whisk again
- Add chai infused water and mix well.
- Add this mix to the wet ingredients in 2 batches
- Pour the prepared batter into the tin and bake at 175 degree Celsius for 25 minutes (do insert a toothpick after baking to check if its done)
- Prepare the drizzle by mixing together cream cheese and butter and whisk till it becomes soft and fluffy. Add icing sugar in 2 batches. 
- Demould the cake and wait for few minutes before it cools down
- Once the cake is cooled pour the drizzle on top and garnish with chopped pistachios and orange zest

Note : 
Steep chai powder in water and keep it aside for 10 minute to extract the flavors

Host: Priyanka Doshi
Director: Tushar Tawde
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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Wednesday, October 7, 2015

CORN WADA WITH SAGO SWEET - Mrs Vahchef



Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

Corn Vada, an Andhra style recipe makes for a wonderful evening snack with combination of sago sweet.

INGREDIENTS:

Corn(regular and hard) 1 nos
Green chillies 2 nos
Cumin seeds ½ tsp
Salt To taste
Onions 1 nos
Oil To fry
Sago(soaked for 30 mins) 1 cup
Cardamom powder 1 pinch
Jaggery ½ cup
Milk 300 ml

METHOD:

1. Take a mixie jar and add corn, green chillies, cumin seeds, salt and blend into a coarse paste.

2. Transfer into a bowl and add onions, mix nicely.

3. Take small dumpling and make round flat wada using hand and deep fry in oil until golden brown in colour.

4. Transfer paper towel later into serving plate.

5. For sago sweet: Take a pan and add sago and cook it.

6. To it add cardamom powder, jaggery, milk and mix nicely.

7. Transfer into serving bowl and place in vada plate, break vada into pieces and dip in sago sweet.

8. Now corn wada and sago sweet is ready to serve.

Tuesday, October 6, 2015

Curried Pumpkin Coconut Bisque by Chef Michi




1 tsp. extra virgin olive oil or vegetable oil
1 medium onion, finely minced or pulsed in a processor
2 tbsp. curry powder
2 tsp. ground cumin
½ tsp. ground cardamom
½ tsp. ground turmeric
1 tsp. granulated garlic
1 tsp. garlic salt
14 oz. unsweetened coconut milk
28 oz. 100% pure pumpkin
14 oz. crushed tomatoes
4 cups chicken or vegetable broth
2 tbsp. chives, fresh chopped or dried, optional
½ cup fat free Greek yogurt, optional


Place a large soup pot on the stove over medium high heat; add the oil. Then add the onion and sauté for about three minutes. Be careful not to let it get too brown because a burnt flavor will permeate the soup. Add the curry powder, cumin, cardamom, turmeric, granulated garlic and garlic salt to the pot. Cook for an additional minute, constantly stirring. This helps release the essential oils in the spices.

Pour in the coconut milk, pumpkin, crushed tomatoes and chicken broth. Bring to a gentle simmer and cook for about 10 more minutes.


This recipe also is available at www.ktasuperstores.com/recipes/curried-p­umpkin-coconut-bisque

Thursday, October 1, 2015

Passion Fruit & Cardamom Mojito by Barmazter.



A Barmazter signature recipe combining Passion fruit puree & Cardamom into the worlds most popular cocktail.

Wednesday, September 30, 2015

Sweet Rice Cake | Dessert Recipe | Sanjeev Kapoor Khazana



SWEET RICE CAKE

Ingredients

1 cup Jasmine rice
Butter for greasing
2 cups milk
4 egg yolks
½ cup castor sugar
½ cup condensed milk
½ cup fresh cream
1 teaspoon green cardamom powder

Method

1. Preheat oven at 180ºC. Grease a baking tin with some butter.
2. Heat milk in a non-tick pan and bring to boil. Add rice, mix, cover and cook till soft. Transfer in a bowl and set aside to cool.
3. Take egg yolks in another bowl. Add castor sugar and whisk. Add condensed milk and whisk again. Add cream and mix again.
4. Add cardamom powder and ½ the prepared rice mixture and whisk well. Add remaining rice mixture and whisk well.
5. Add the prepared mixture into the greased baking tin and put it on baking tray. Place the baking tray in the preheated oven and bake for 1 hour. Remove from heat and cool.
6. Demould and serve.

Preparation time: 8-10 minutes
Cooking Time: 1½ -2 hours

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Tuesday, September 29, 2015

Mutton Peppery Fry | Authentic Recipe From Kerala | Masala Trails



Watch Chef Sneha Nair make the lip smacking Mutton pepper fry

Mutton Pepper Fry, straight out of the foodie heartland of Kerala, is your perfect weekend menu booster, whether you have a house party at the place or it is just a relax-on-your-couch sort of a weekend. A short trip to the nearest spice store, an appetite for the hot & spicy is all you need to make most out of this lip smacking recipe!

Ingredients-

To Grind:
Batch 1-
1 Cinnamon piece
2 Cardamom pods
Few cloves

Batch 2-
Few black peppercorns
500g mutton
1 tbsp coriander powder
1 tsp chilli powder
1/4 tsp turmeric powder
20 garlic pods, chopped finely
6-7 green chillies, slit
Some curry leaves
2 1/2 large onions, chopped
Salt as per taste
Water as required
Coconut oil for cooking

Method:

-Dry roast cloves, cardamom, cinnamon. Let this cool naturally & then grind them roughly (coarsely) for the spice mix.
-In a pan, add 500 gms boneless mutton, 1tbsp coriander powder, 1tspn chilli powder, 1/4th tspn turmeric powder & little salt. Fry this. Mix well & add water, a bit of spice mix, cover & cook. (Add more water as per requirement, to cook the meat/mutton)
-In another pan, add coconut oil, 20 pods of finely chopped garlic (or as per taste), 6-7 slit green chillies, curry leaves, 2&1/2 chopped onions, little salt. Fry this mixture & add the remaining spice mix.
-Also add slightly crushed whole black peppercorns.
--When the onions are translucent and start to brown, add the cooked mutton, fold in & keep stirring till everything gets mixed properly. (This should not be completely dry, but a little moist. Add salt if required)
-Mutton Pepper Fry is ready to serve.

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Thursday, September 24, 2015

Quinoa Blueberry Muffins Recipe



Quinoa Blueberry Muffins Recipe

Ingredients:
1 1/2 Cups Quinoa (Soaked 6 hours, drained, rinsed)
3 TBs Soaked Flaxseeds or 3 TB ground flaxseeds
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
pinch of salt
1/2 tsp baking powder
1/2 tsp non-aluminum baking soda
2 TBs yogurt or applesauce (for vegan)
2 TBs melted butter (optional)
1 ripe banana
1/4 cup milk or non-dairy milk
a few TBs of brown rice flour as needed if batter is too wet
1/2 cup frozen blueberries

Blend in Blender the quinoa with the milk. Add flaxseeds, spices, baking soda, baking powder, salt, yogurt, butter, and blend again.

If batter is too wet add brown rice flour. Mix in blueberries. Pour into muffin tins. Bake at 350 degrees for about 15-20 minutes or until done. Cool and enjoy.

Wednesday, September 23, 2015

CARROT AND COCONUT BURELU - Mrs Vahchef



Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women

Carrot and coconut burelu is one of the most popular sweets prepared in the homes during festivals. Addition of coconut which definitely changes the taste and texture.

INGREDIENTS:

Flattened rice ½ cup
Jaggery 1 cup
Carrot 1 cup
Fresh coconut(grated) 1 cup
Cardamom powder ¼ tsp
Oil To fry

METHOD:

1. Take a mixie jar and add flattened rice and make into powder.

2. Take a pan and add jaggery, little water and boil it until it come to single string consistency.

3. Drop little jaggery syrup into cup containing water, so that it forms small ball.

4. Switch off flame and remove pan from stove.

5. Add carrot, fresh coconut, flattened rice powder and mix nicely.

6. Place it on stove and add cardamom powder and mix nicely.

7. Take small dumpling and press it with hand to give a shape of flat round.

8. Heat oil in a pan and deep fry the round pieces and transfer into paper towel.

9. Now crispy carrot and coconut burelu are ready to serve.

Tuesday, September 22, 2015

Layered Bread Kofta Biryani




Layered Bread Kofta Biryani, a delicious indian recipe that will leave you asking for more and more..



Layered Bread Kofta Biryani

The koftas seem simple, featuring just bread and onions with a few binding and flavouring agents. However, you will be amazed to see that the crunch and flavour of this kofta is the highlight of the Layered Bread Kofta Biryani. Here, rice is topped with a tangy gravy of curds, tomatoes and green peas perked up with whole spices, and dotted with these scrumptious koftas. Finally, this mouth-watering arrangement is topped with a curd dressing and quickly baked in the microwave oven, which saves a lot of time compared to the regular baking method, but must be served immediately.

Preparation Time: 25 minutes.
Cooking Time: 30 minutes.
Serves 4.
Soaking Time: 15 minutes.

For the bread koftas
4 bread slices, torn into pieces
2 tbsp finely chopped onions
1½ tsp finely chopped green chillies
1 tbsp curds (dahi)
A pinch of soda bi-carb
1 tsp garlic (lehsun) paste
Salt to taste
Oil for deep-frying

For the rice
1 cup long grained rice (basmati)
1 bayleaf (tejpatta)
1 small stick cinnamon (dalchini)
2 cardamom (elaichi)
2 cloves (laung / lavang)
Salt to taste

For the gravy
3 tbsp oil
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
½ cup sliced onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 tsp coriander-cumin seeds (dha-nia-jeera) powder
¼ tsp turmeric powder (haldi)
½ cup sliced tomatoes
Salt to taste
½ cup whisked fresh curds (dahi)
¼ cup boiled green peas

To be mixed into a curd dressing
¼ cup whisked fresh curds (dahi)
2 tbsp finely chopped mint leaves (phudina)
2 tbsp finely chopped coriander (dhania)
Salt to taste

For the bread koftas
1. Combine all the remaining ingredients with 2 tsp of water in a deep bowl and mix till the mixture binds well.
2. Divide the mixture into 12 equal portions and shape each portion into a round ball.
3. Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame till they turn brown in colour from all the sides. Drain on an absorbent paper and keep aside.

For the rice
1. Soak the rice in enough water in a deep bowl for 15 minutes. Drain well and keep aside.
2. Boil 2 cups of water in a deep non-stick pan, add the bayleaf, cinnamon, cardamom, cloves, rice and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is well cooked and all the moisture has evaporated, while stirring occasionally. Keep aside.

For the gravy
1. Heat the oil in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the ginger-garlic paste, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 1 minute.
4. Add the tomatoes and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the tomatoes turn soft and the oil separates, while stirring occasionally.
5. Lower the flame, add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously.
6. Add the green peas, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.

How to proceed
1. Put the rice in a greased microwave-safe bowl and spread it evenly.
2. Pour the prepared gravy over it and spread it evenly.
3. Arrange the koftas over the gravy at regular intervals and press them lightly.
4. Finally top it with the prepared curd dressing evenly over it.
5. Cover it with a microwave-safe lid and microwave on HIGH for 2 minutes. Serve immediately.

Thursday, September 17, 2015

Spicy Arbi Recipe



Required Ingredients

Onion
Green chillies
Ginger
Garlic
Oil
Red chillies
Cinnamon (Daal Chinni)
Cardamom
Black Pepper
Methi dana
Coriander seeds
Tomato
Salt
Turmeric powder
Arbi

Spicy Arbi:

Chop onion, green chillies, ginger and garlic. Now heat some oil in the pan and add red chillies, cinnamon, cardamom, black pepper, methi dana and coriander seeds. Now add garlic and onion and fry them till onion gets golden brown. Now add ginger, green chillies, chopped tomato, turmeric powder, salt and water and then mix it properly. Add arbi and leave it to cook. Serve hot !!

Wednesday, September 16, 2015

Pineapple Express Cocktail



Watch how to make 'Pineapple Express' with the help of few easily available ingredients.

Love pineapple? How about combining pineapple and white rum? Pranav brings you an easy recipe called Pineapple Express which is made using very simple ingredients like pineapple, rum and ice. Check it out!

Ingredients:

fresh pineapple pieces
cardamom
60 ml pineapple juice
45 ml white rum
ice

Method:

- In a cocktail shaker, add the fresh pineapple pieces and muddle it.
- Add the cardamom pieces, pineapple juice, white rum and ice and shake well.
- Your refreshing, detectable cocktail is ready to be served. You may serve it it a pineapple looking glass.

Friday, September 11, 2015

Gud Aur Atte Ka Halwa | Quick & Easy Dessert Recipe



Learn how to make Gud Aur Atte Ka Halwa, a quick and easy delicious dessert recipe by Anushruti only on Rajshri Food!
Have unexpected guests at home? Gud Aur Atte Ka Halwa comes handy anytime! A delicious and easy dessert that gets assembled in a jiffy will simply surprise your guests.

Ingredients: (Serves 4 to 6)

You can add nuts like cashews and almonds or raisins fried in ghee.
100 gm (1/2 cup) ghee
105 gm (3/4 cups) wholewheat flour or atta
375 ml (1 1/2 cups) water
220 gm (3/4 cup) unbleached jaggery
4 cardamom pods, crushed to a powder

Method:
- In a saucepan, mix in the jaggery and the water and heat until the jaggery dissolves completely. Do not allow it to boil.
- In a heavy bottomed pan, heat the ghee on a medium flame until it melts. Once the ghee melts and you get the golden colored liquid, characteristic of ghee put in the flour and roast on low heat, until the wheat flour acquires a golden brown color and acquires a toasted aroma, devoid of the raw smell of the flour. This should take about 8 or 10 minutes. You need to keep stirring this mixture all the while, to make sure that the flour doesn’t stick to the bottom of the pan and get burnt.
- Once the wheat flour acquires that nice brown color after cooking to the point just before it begins to burn and turn black, pour in the jaggery water into the toasted wheat, carefully avoiding any splatter.
- Whisk well until the mixture turns smooth and cook for a minute more.
- Stir in the cardamom powder, mix well and serve warm or at room temperature.

Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Vaibhav Dhandha
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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Thursday, September 10, 2015

Peanut Butter Chocolate Fudge Bliss



2 Ingredient Simple Fudge Bliss with a twist!

Simple, delicious and decadent!


INGREDIENTS
1c. chunky peanut butter (can use smooth as well)
1c. vegan chocolate chips
1/2tsp. cardamom
1tbsp. coconut flakes (for garnish, crushed peanuts would be nice too)


If you like this recipe and want more like it please comment in and request childhood favorites that you wish were allergy free and easy to make! This was a recipe request from a subscriber so I hope you enjoy it!

Please comment and like below, share if you like it. Love spreading the easy and tasty lifestyle of being allergy free and healthy!
Much love and wishes for incredible meals shared with others : )

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I have helped hundreds of clients change their anxiety around binge eating, changing their eating habits through small changes in coaching to become their ideal selves!

Don't wait! Head to Jaquy.com for a free 30 minute consultation.

Your success is MY success!

Thursday, September 3, 2015

Malai Paneer Tikka Recipe | Vegetarian Tandoori Recipes at Home



Cubes of Paneer marinated in a beautiful combination of mild & aromatic spices with cream, then skewered with crunchy peppers and onions and cooked over charcoal! Delightful it is! Try it, make it as a snack or appetizer, in a party or in your anytime cravings! I'm dead sure, you're going to love the super soft & succulent paneer tikka :)

Detailed Text Recipe :

Malai / Heavy Cream – 3 tbsp
Cream / Milk – 3 tbsp
Cashewnut Powder – 2 tbsp
Ginger garlic paste – ½ tsp
Salt - as per taste
Coriander leaves – 1 tbsp (chopped)
Green Chili - 1 small (chopped)
Kasoori Methi - 1/2 tsp
Besan - 1 tsp
Fennel Seeds - 1/2 tsp
Cardamom Pods - 4-5
Black Pepper - 1/4 tsp
Paneer - 250g {diced, 16 pieces}
Sugar - 1/4 tsp
Capsicums : 16 cubes
Onion : 16 Shells


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Wednesday, September 2, 2015

How To Make Homemade Delicious Aloo Tikki



Aloo tikki is a Indian subcontinent snack made of boiled potatoes, onions and various spices, Harsh Shodhan shows how to make delicious aloo tikkis at home. Do try this recipe.

Ingredients
Peanut Oil
Cumin Seeds
Coriander Powder
Garam Masala
Cardamom Powder
Tumeric
Potatoes (Boiled)
Coriander
Mint Leaves
Corn Flour
Breadcrumbs
Salt

Check out how to make pasta in arrabbiata sauce
https://youtu.be/2fWkrcjVd5E

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Tuesday, September 1, 2015

Delectable Dahi Kababs | Vegetarian Appetizer Recipes





Dahi (Yoghurt) Kebabs are a classic Indian appetizer food. These Kababs are soft, tasty and ideal for your meatless monday snacks.

Do try out this simple recipe and provide me your valuable feedback in the comments section below.

INGREDIENTS :

1 CUP HUNG YOGHURT
1 SMALL ONION CHOPPED
2 FINELY CHOPPED GREEN CHILLIES
1 TBSP FINELY CHOPPED GINGER
4 TBSP GRATED / CRUMBLED PANEER
1/2 TSP BLACK PEPPER
1/2 TSP RED CHILLY POWDER
1 TSP GARAM MASALA
1/2 TSP GREEN CARDAMOM POWDER
2 PINCHES CLOVES POWDER
2-3 TBSP ROASTED GRAMFLOUR
OIL AS DESIRED
SOME FRESH CORIANDER
1/2 CUP BREAD CRUMBS


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Thursday, August 27, 2015

Cardamon Fennel Scallops Recipe



Raghavan Iyer teaches viewers of The Rush how to prepare an Indian cooking recipe for scallops. From the cook book Indian Cooking Unfolded - a master class in Indian cooking with 100 easy recipes using 10 ingredients or less.

Wednesday, August 26, 2015

Seafood Biryani Recipe / Sanjeev Kapoor Khazana



SEAFOOD BIRYANI

Ingredients

1 cup fish fillet cubes
1 cup medium prawns, shelled and deveined
7-8 clams
1½ cups basmati rice, soaked
Salt to taste
1 black cardamom
5-6 black peppercorns
1 star anise
1 green cardamom
1 inch cinnamon
1 blade mace
3 tablespoons ghee + for drizzling
1 tablespoon ginger-garlic paste
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
3 teaspoonsbiryani masala
½ cup yogurt
8-10 fresh mint sprigs
10-12 fresh coriander sprigs
1 tablespoon oil
2 medium onions, sliced
1 cup browned onions
8-10 saffron strands, soaked in water

Method

1. Heat sufficient water in a deep non-stick pan. Add salt, black cardamom, peppercorns, star anise, green cardamom, cinnamon, mace and 1 tablespoon ghee and mix well.
2. Put clams in hot water, remove the shell keeping the meat on one shell. Clean and set aside.
3. Add rice to the pan, cover and cook till the rice is half done.
4. Take fish, prawns and clams in a bowl. Add ginger-garlic paste, salt, turmeric powder, chilli powder, 2 teaspoons biryanimasala and yogurt and mix well.
5. Chop some of the mint leaves and coriander leaves and add to the bowl.
6. Heat 2 tablespoons ghee and oil in another non-stick pan. Add onions, mix and sauté till golden.
7. Strain the cooked rice.
8. Add 2 tablespoons browned onions to the seafood mixture.Add this mixture to the pan and mix lightly. Add the rice and mix lightly.
9. Add saffron water, salt and remaining browned onions, remaining biryani masala, torn mint leaves and coriander leaves. Drizzle some ghee on the top and sprinkle some water, cover and place the pan on a flat non-stick pan and cook for 15 minutes or till the seafood is cooked.
10. Serve hot.

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Tuesday, August 25, 2015

Fudge Recipe / The Ultimate Fudge



Fudge is a type of Western confectionery, which is usually soft, sweet, and rich.
It is made by mixing sugar, butter and milk, heating and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.
Fruits, Nuts, and Candies are sometimes added. 


Ingredient List:

- 250 ml Milk
- 250 grams Sugar
- 100 grams Salted Butter
- 400 grams Condensed Milk
- 1/4 Teaspoon Cardamom Powder 


Method to Prepare Fudge:-

Place the Sauce Pan on Medium heat and then Add dd 1 cup Milk

Now Add 400 grams Condensed Milk 

Add in 100 grams of Butter 

Now Pour One Cup of Sugar 

Keep on Stirring on Medium heat 

Let it simmer until half done and Add cardamom powder 

Now turn the heat to low-medium and continue reducing

stir continuously until it gets thick 

Now Add in Chopped Cherries or Dry Fruits of your Choice 

Once done, Pour the Fudge into the Greased Mould




Let it Cool and then Refrigerate for 4 hours 

Remove from the Refrigerator 

Cut the Fudge into Pieces.

Enjoy Your Fudge! 

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Thursday, August 20, 2015

Bread malpua recipe



Malpua recipe with bread-Indian sweets & desserts recipes idea is popular mithai simple & easy to make at home with khoya/mawa and dry fruits for all festivals.This dessert dish idea is ideal for festivals such as diwali,holi,rakhi & dusshera.Bread stuffed with khoya & dry friuts dipped in sugar syrup is perfect & delicious desserts recipes for kids and adults with no baking/oven.This is the best Indian sweet/dessert which can also be made on occasions like wedding, party & potluck.Serve this sweet dish hot(hot is best) or cold to your family,friends,kids and loved ones and win their hearts.In this video learn how to make/cook bread malpua at home with easy step by step instruction & correct cooking technique. Happy cooking.

Ingredients: Bread, khoya/mava, clarified butter (ghee), grated coconut, cardamom powder, saffron, cashew, pistachios, raisins, milk, sugar, water, almond for garnishing.

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Wednesday, August 19, 2015

Essential Secrets of Cooking with Mediterranean Spices



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►Think about the last fantastic meal you had. Chances are, the reason you remember it is because of the spices used in cooking it.

Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. And while cooking with these and other spices from around the world can often be intimidating and confusing, they’re actually quite easy to adapt to your own everyday cooking.

Everyone who cooks—from the master chef planning an elaborate banquet to the amateur cook looking for a quick dinner—should have a confident understanding of spices and how each one can be used to create an exciting range of taste sensations. Uncover the secrets of spices and you’ll possess the power to transform the food you cook from simple and dull to exciting and memorable; know which spices to use to get the flavor you want; and experiment confidently with new spices and cuisines from around the world.

In The Everyday Gourmet: Essential Secrets of Spices in Cooking, join Chef Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world—and perhaps even your own backyard—into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts. Filmed on location in the kitchens of the CIA’s Greystone campus in Napa Valley, these lessons are rich with insights that are sure to take your cooking to the next delicious level.

Savor the Secrets of the World’s Great Spices

According to Chef Briwa, each culture in the world has embraced spices in a unique, distinct, and defining way. This makes Essential Secrets of Spices in Cooking an excellent way to savor the spices and cuisines of exotic locales—and even recreate them right in your home. After these six lessons, you’ll have a well-rounded mastery of how to cook with a wide range of international spices.

Indian spices: India alone produces 50 percent of the spices we consume annually. Among those you’ll get firsthand experience with are toasted mustard seeds, black peppercorns, cardamom, and tamarind, as well as special spice mixtures called masalas.
Latin American spices: Latin America is a treasure trove of exciting spices, many of them used to add a special (but not overwhelming) heat to various dishes. Gain confidence in cooking with a range of chiles—from jalapenos to poblanos and guajillos to anchos—as well as with regional spices such as Mexican oregano and canela (“true cinnamon”).
Mediterranean spices: Chef Briwa takes you on a fascinating tour of spices and spice mixtures from the birthplace of Western civilization. A chile pepper paste from Tunisia (harissa), a Turkish spice mixture that goes great with grilled meats (baharat), and powdered sumac (used in the eastern Mediterranean to make food sour in the absence of vinegar) are just three of the many tastes you’ll encounter.

Spice Up Your Culinary Repertoire

Of course, you get more than just a basic primer on global spices in these sessions. You actually get to watch an expert chef put them to use in a fascinating series of dishes that highlight a particular spice’s characteristics, whether the captivating aroma of toasted cumin or the palate-warming heat of a roasted chile. From mise en place (the preparation of your ingredients) to the final presentation, Chef Briwa shows you how to make

tea-smoked quail,
rosemary lamb kebabs, ( with cardamom)
authentic Mexican molé,
chile tamarind shrimp,
hot mulled wine,
and much more.

Every minute of this course places you in the hands of a chef whose decades of cooking education have given him both authority in the kitchen and that unique ability to teach and inspire others to cook. Chef Briwa has crafted a lecture series that’s essential for anyone looking to spice up everyday meals. And the included guidebook—with full-color photos, techniques for cooking with spices, and easy-to-read recipes—makes a handy resource for the home chef.

Taken together, Essential Secrets of Spices in Cooking is a cornerstone of the well-rounded chef’s toolkit and the secret to richer, more rewarding culinary experiences.

►Thanks For Watching !!

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