Eggless Chocolate Bread Microwave

Try out this simple, quick and delicious microwave recipe.


Ingredients :

2 bread pieces
3 tbsp butter
1/4 cup drinking chocolate
1/2 cup sweetened condensed milk
2 tbsp brown sugar
4 tsp chopped walnuts

Procedure:

Cream together butter and chocolate powder. Apply it liberally over the breads. Grill the breads till they are brown and crisp. Now mix together all other ingredients and pour over the breads. Microwave for 2 minutes. Serve immediately.

Note: You can bake for 5-7 minutes at 180 degrees if you have an ordinary oven.

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Apple Cake Recipe

Ingredients 

3 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs , beaten
1 cup vegetable oil
2 teaspoons vanilla
3 cups finely chopped apples
1/2 cup apple juice
1 cup chopped walnuts

Glaze topping for cake

1 cup brown sugar
1/4 cup butter
1/3 cup whipping cream


Instruction

In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.

In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.

Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.

In a small saucepan combine the brown sugar, butter and cream.

Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

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Mishti Doi (Sweet Curd) Recipe

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Mishti Doi or sweet yogurt is a dish popular in Bengal and Orissa. But mostly it is difficult to make it at home as curd does not set well if you add too many ingredients to it. But you can make this delightful, creamy preperation at home by following this simple recipe.

Ingredients:

½ litre full cream milk
2+ 3 tsp sugar 
4 tsp raisins
½ cup curd 
½ tsp cardamom powder


Procedure:

Bring milk to a boil. Add 2 tsp sugar and boil till the milk slightly thickens. Add cardamom powder, remove from fire and allow it to cool slightly. Caramelise the remaining sugar in a pan. Pour the milk over it and mix well. Add curd into the milk and mix well with a blender. Pour into another container, preferably an earthen one and put a lid over it. Now cover the container with a warm cloth and leave overnight. Do not keep checking it or the curd will not set. Now decorate it with raisins and transfer to a refrigerator. Serve chilled.

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Aloo Posto Recipe

Try this traditional Bengali recipe today for dinner. 

Ingredients

2 tbsp poppy seeds (khus-khus)
2 tsp oil
2 whole dry kashmiri red chillies, broken
1/2 tsp turmeric powder (haldi)

4 cups boiled potato cubes
salt to taste


Instructions

Heat a non-stick pan and dry roast the poppy seeds till they turn pink. Coarsely grind them in a mixer and keep aside.

Heat the oil in the same pan, add the red chillies, turmeric powder and ground poppy seeds and sauté for a minute.

Add the potatoes and salt and sauté for 2 to 3 more minutes. Serve hot.

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Aloo Potol Recipe

Check out the delicious aloo potol this season.

Ingredients: 

• 2 cups Potol (Parval), sliced in chunks 
• 2 cups of Potatoes, peeled and sliced in chucks 
• ¼ cup coarsely pounded Peanuts, roasted 
• 1 tsp Turmeric Powder 
• 1 tsp Red Chilli Powder 
• 1 tsp Coriander Powder 
• 1 tsp Dry Mango Powder (Amchur Powder) 
• 1 tbsp Garam Masala Powder 
• 2 tbsp Gram Flour (Besan/Chick Pea Flour) 
• ¼ cup Coriander Leaves, chopped for garnishing 
• 2 tbsp Vegetable Oil (Sunflower Oil) 
• Salt to taste




Procedure:

• In a pan, heat the oil and add potatoes, potol, salt and all the other spices, except gram flour, peanuts and chopped coriander. 
• Sauté the ingredients and simmer it by adding ¼ cup of water. 
• Lower the heat to medium flame and cover the pan, stirring occasionally until it is well cooked. 
• Add gram flour and peanuts and simmer for another 5 minutes. 
• Garnish with chopped coriander leaves. The yummy Aloo Potol is ready to be served.

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Doi Begun Recipe

This traditional Bengali dish is made of yoghurt and brinjals. Savour it rice or chapattis or even hot puris.

Ingredients

4 small Brinjals (Eggplants)

1 bunch of fresh green leafy coriander

1 tbsp freshly ground roasted cumin powder

1 tsp mustard seeds

1 tbsp Red chilli powder

Salt to taste

2-4 tbsp sugar

1 tbsp Turmeric powder

Vegetable oil

2 whole dried red chillies

250 grams Yoghurt


Instructions

Cut the brinjals into about 1cm thick slices. Rub turmeric powder and red chilli powder and a pinch of salt on either side of the slices. 

Heat a shallow pan, add a drizzle of vegetable oil and shallow fry the brinjal. 

While the brinjals are in the pan, add the sugar, yoghurt and salt to taste to a kadhai on low heat. 

Stir the yoghurt till smooth, then add 1 tsp red chilli powder and the cumin powder. 

Once the brinjals are done, add them to the yoghurt mixture, and mix. 

Adjust salt, and add chopped cilantro. 

For the tadka, heat some oil, add mustard seeds and whole red chillies. When they crackle, add to the yoghurt and brinjal mixture. -Sprinkle a pinch of cumin powder and red chilli powder.

The dish can be served with plain rice, chapati or by itself. It also goes deliciously with parathas.

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Sandwich Layer-Cake Recipe

The sandwich cake is a rich sandwich with so much filling it resembles a cake.

Ingredients

3-4 eggs
1 kg shrimps (with shell)
4.5 dl (450ml) (1 US pint) cottage cheese
4 dl (400ml) mayonnaise
1 dl (100ml) sour cream
2 loaves white bread
salt
Black pepper
Sprigs of dill or slices of lemon or lime for garnish
Chopped dill or parsley for garnish.


Procedure

Boil the eggs until hard and peal the shrimps. Set aside some shrimps (about one third) for garnishing. Chop the remaining shrimps, which will be used for filling. This first step is only required for the shrimp and egg filling variant.

Mix 1 dl mayonnaise with 1 dl sour cream in a cup or bowl, place in the refrigerator. Mix the remaining mayonnaise and cottage cheese in another bowl together with the chopped shrimps; this is the filling. Cut the bread lengthwise to make eight 1 cm thick slices. Do not use the top and bottom slice. Place two slices next to each other, preferably on a cutting board. Spread one third of the filling on top of the bread slices. Add two more bread slices on top. Spread half of the remaining filling and repeat for the final layer. The cake should now have four layers of bread with three layers of filling between them.

If necessary even out the edges of the cake with a sharp knife. Take the mayonnaise/sour cream mix out of the refrigerator and spread it thinly and evenly on the sides of and on top of the cake. Cover the sides of the cake with chopped parsley or dill. Garnish with shrimps, sliced eggs and dill sprigs or lemon slices.

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Chicken Breasts with Ginger Butter Recipe

Try this delicious Sunday lunch recipe!

Ingredients 

4 boneless, skinless chicken breast halves
1/2 cup buttermilk
1/2 tsp hot pepper sauce
3 tbsp butter, room temperature
1 tbsp honey
1/2 tsp finely grated fresh ginger root
1/2 cup unsalted cocktail peanuts, finely chopped
1 cup flour
1/4 tsp garlic powder
1 tsp seasoning salt
1/4 tsp freshly ground black pepper
2 tbsp peanut oil 


Procedure 

Place chicken breasts between 2 sheets wax paper and pound gently with meat mallet or rolling pin to flatten.
In shallow dish, combine buttermilk and pepper sauce; add chicken and marinate 1/2 hour or cover and refrigerate several hours.
In small bowl, cream butter, honey, and gingerroot; set aside. In shallow dish, mix together peanuts, flour, garlic powder, seasoning salt and black pepper. Remove chicken from marinade; drain well and dredge in flour mixture to coat evenly.
In large frypan, place oil and heat over medium heat. Add chicken and saute about 3 minutes or until lightly browned. Turn and cook about 5 minutes more until golden brown and no longer pink inside.
Top each breast half with a small dollop of ginger butter.

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Honey Chicken Stir-Fry Recipe

Serve this wonderful chicken recipe with steamed rice for dinner today.

Ingredients

1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 garlic clove, minced
3 teaspoons olive oil, divided
3 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) package frozen broccoli stir-fry vegetable blend
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice


Instruction

In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.

In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.

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Mushroom Chicken Soup Recipe

Try this succulent soup today!

Ingredients 

1/2 lb boneless chicken breasts
2 cup chicken stock
1 cup fresh mushrooms, quartered
4 tbsp sesame Oil
2 tbsp sherry
2 tbsp fresh parsley, chopped 


Procedure 

Thinly slice the chicken breasts. Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
When the soup starts to boil again, and all of the ingredients float to the top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top.

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Mushroom Dum Biryani Recipe

Dum biryani with mushrooms is delectable and perfect for a dinner party.

Ingredients

Fresh button mushrooms 15-20 medium sized
Basmati rice 1-1/2 cups
Onions 2 medium sized
Ginger 1 one inch knob
Garlic 5 cloves
Green coriander leaves 1/4 cup
Fresh mint leaves 1/4 cup
Tomatoes 2 medium sized
Skimmed milk yogurt 1/2 cup
Saffron a generous pinch
Skimmed milk 1/4 cup
Bay leaf 1
Cloves 4
Green cardamoms 2
Black cardamams 2
Cinnamon 1 inch piece
Mace 1 blade
Salt to taste
Oil 2 tsp
Red chilli powder 2 tsp
Coriander powder 1 tbsp
Crushed peppercorn 1/2 tbsp
Cumin powder 1/2 tsp
Turmeric powder 1/2 tsp
Grama masala powder 1/2 tsp
Kewra water (optional) 4-5 drops


Instructions

Scrub and wash mushrooms, drain and cut into quarters.

Pick and wash basmati rice in plenty of water and soak in sufficient water for half an hour.

Peel and finely slice onions.

Peel ginger, garlic and grind together to a fine paste.

Clean, wash and finely chop fresh coriander and mint leaves.

Wash tomatoes and make a puree in a blender.
Whisk the skimmed milk yogurt and keep.

Soak the saffron in one fourth cup warm skimmed milk.

Boil three to four cups water in a thick bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamamos, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add.

Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done. 
Drain in a colander.

Heat oil in a non stick pan, add sliced onion & stir fry over high heat for two to three minutes.

Add ginger garlic paste & cook briefly.

Add red chilli powder, coriander powder, crushed peppercorns, cumin powder & turmeric powder.

Stir fry briefly and add the pureed tomatoes.

Continue cooking over high heat for another 2 to 3 minutes, stirring continously or until masala is fairly thick.

Add the whisked skimmed milk yogurt, garam masala powder & half the quantity of chopped fresh coriander & mint leaves.

Stir well & cook for 2 minutes more.

Add the quartered button mushrooms & salt to taste.

Stir fry over high heat for two to three minutes & remove from heat.

Arrange cooked rice & mushrooms masala in alternate layers in an oven proof dish, sprinkling chopped fresh coriander & mint leaves, kewra water & skimmed milk with saffron.

Insure that the top most layer is of rice.

Cover assembled biryani with a tight fitting lid & seal the edges with kneaded atta dough.

Keep the sealed dish on a midium hot tawa & leave for 10 to 15 minutes.

You can also place a few burning charcoal on the lid.

Alternately, leave the sealed dish in a preheated oven for 10 to 15 minutes.

Break the seal & open the biryani, just before serving.

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Bharwan Aloo Recipe

The versatile potato with stuffing in it makes for a tasty dish!

Ingredients

4 medium sized potatoes, boiled, peeled and cut into halves

For the gravy

2 1/2 tbsp soya oil
1/2 tsp ginger-garlic (adrak-lehsun) paste
2 tbsp boiled onion paste
4 tbsp fresh tomato puree
a pinch of turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp dried mango powder (amchur)
1/4 tsp garam masala
1 tbsp tomato ketchup
1 1/2 tbsp fresh curds (dahi), beaten
salt to taste
2 tbsp fresh cream


To be mixed into a stuffing

1 tbsp finely chopped cashewnuts (kaju)
2 tbsp finely chopped raisins (kismis)
1/4 cup crumbled tofu (bean curd/ soya paneer)
2 tbsp chopped coriander (dhania)
1/4 tsp garam masala
1/4 tsp chilli powder
1 1/2 tbsp fresh cream
salt to taste

Other ingredients

2 1/2 tbsp soya oil for cooking
2 tbsp chopped coriander (dhania) for garnishing



Instructions
For the gravy

Heat the soya oil in a kadhai, add the ginger-garlic paste and boiled onion paste and sauté till the onion paste turns golden brown in colour.

Add the tomato purée, turmeric powder and chilli powder and sauté on a medium flame till the soya oil separates.

Add the dry mango powder, garam masala, tomato ketchup, curds and salt and mix well. Cook for another 2 minutes while stirring continuously.

Add the cream and mix well. Add a little water if the gravy is too thick.

Remove from the flame and keep aside.


How to proceed
Scoop out the potato halves using a spoon so that a depression is formed for the stuffing.

Heat the soya oil in a kadhai and cook till the potatoes are golden brown from both sides. Drain on absorbent paper and keep aside.

In the same oil, add the stuffing and sauté for 2-3 minutes.

Divide the stuffing into 8 equal portions and stuff each potato with one portion of the stuffing. Keep aside.

Just before serving, warm the gravy and pour it over the potatoes.

Serve hot garnished with coriander.

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Chatuchak Fried Rice Recipe

Traditional Thai sweet and sour rice served with assortment of vegetables. 

Ingredients
2 1/2 cups Steamed Rice
3 small onions, chopped
2 cloves garlic (lehsun), crushed
1 tsp grated ginger (adrak)
1 red chilli, finely chopped
1/2 capsicum, thinly sliced
1/4 cup boiled green peas
1 tomato, cut into 8 pieces
2 to 3 small brinjals, cubed
1 cup bean sprouts
6 baby corns, sliced diagonally
2 tbsp tomato ketchup
2 tbsp soy sauce
1 tbsp oil
salt to taste

For the garnish

lemon wedges
chopped corriander (dhania)


Instructions
Heat the oil in a wok, add the onions, garlic, ginger and red chilli and fry for a few minutes.

Add the capsicum,peas, tomato, brinjals, baby corn and bean sprouts and cook till the brinjals soften.

Add the rice, ketchup, soya sauce and salt and mix well.

Serve hot, garnished with lemon wedges and coriander.

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Broccoli Soup

Ingredients:
Broccoli 500 gms
Celery Stalk 2 inches 
Veg Stock or water 4 cups
Onion 1 medium sized
Garlic 4 cloves
Low fat milk 1 Cup
Salt and White pepper powder to taste


Direction:
Cut broccoli into small florets and wash well. Soak in salted water for ten to fifteen minutes and drain.

Boil or dry roast almonds on medium heat till almond skin changes its colour slightly. remove from heat, cool it and slice them into slivers.

Chop onion, garlic and celery stalk and add them to a pot of vegetable stock or water. Bring them to boil.

Add broccoli florets and continue to cook without covering the pan. Cook for five to seven minutes or till broccoli is tender.

Remove from heat, cool and puree it in a blender. Add milk to pureed broccoli and mix well. Bring to a boil again.

Add salt and white pepper powder to taste. Stir in toasted almond slivers and serve hot.

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Masala Dosa Recipe

Looking for some change, try South Indian breakfast.

Ingredients: 

1½ cups rice
1/2 cup urad dal 
Salt to taste 
2 large potatoes 
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed 
1/2 teaspoon turmeric
1-2 green chilli
1 tablespoon oil


Procedure: 

Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. 

Mix together, add salt with water to make batter.

Leave in room temperature overnight. 

Mix onion and chillies to the thin batter.

Heat pan or griddle with little ghee or oil. 

Spread the mix on pan in circular motion to make thin Dosa.

Cook on both the sides, if desired. 

Heat oil. Add mustard seed, peas, onions and spice. 

Fry for about 5 minutes on medium heat or/until onions are turned 
into golden brown Add potatoes and mix and cook some more. 

Add filling inside dosa and roll. Serve hot with chutney.

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Ginger and Lime Fish

How about some Spicy Fish ? 
Serves: 4, Calorie: 132 

Ingredients:
1/2 kg of thick fish fillet 

2 tsp fresh ginger, minced

1 Tbsp soy sauce

2 Tbsp water

1/3 cup of lime juice (fresh) 


Preparation:
Spray a baking dish with low fat oil.

Mix the ginger and sauce together with the lime juice, and pour the mixture over the fish and add the 2 tablespoons of water. Marinate for 20 minutes

Preheat oven at 180 C (375 F).

Cover the baking dish with foil and bake for 20 minutes. Garnish with herbs ad pepper.

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Ginger and Lime Fish

How about some Spicy Fish ? 
Serves: 4, Calorie: 132 

Ingredients:
1/2 kg of thick fish fillet 

2 tsp fresh ginger, minced

1 Tbsp soy sauce

2 Tbsp water

1/3 cup of lime juice (fresh) 


Preparation:
Spray a baking dish with low fat oil.

Mix the ginger and sauce together with the lime juice, and pour the mixture over the fish and add the 2 tablespoons of water. Marinate for 20 minutes

Preheat oven at 180 C (375 F).

Cover the baking dish with foil and bake for 20 minutes. Garnish with herbs ad pepper.

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