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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Creamy Cappuccino Recipe

How about a warm cup of cappuccino today!


Ingredients 
1-1/2 cup Strongly Brewed Coffee
1 cup Skimmed Milk
1 tsp Sugar


Preparation 
Put the sugar in the milk and thoroughly heat it in the microwave oven.

Pour the milk in a blender and blend till it develops a thick layer of froth. You can also use an electric whisk for this purpose.

Brew the coffee till it is strong, and fill only 3/4 of your cup with coffee. Pour in the frothy milk and sugar mixture 

Add in a pinch of cinnamon for a spicy flavor, or garnish the drink with some chocolate.

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Pudding Cake Recipe

Try pudding cake with chocolate sauce or whipped cream.

Ingredients:
3/4 cup flour mix
1/2 tsp xanthan gum
1/3 cup sugar
1-1/2 tablespoons cocoa powder
1 tsp baking powder
1/2 cup rice milk
1-1/2 tsp canola oil
1 tsp vanilla extract
3 tsp cocoa powder
1/2 cup sugar
1 cup boiling water

Procedure :
Preheat oven to 350 degrees. Mix flour, xanthan gum, sugar, 1-1/2 tsp cocoa powder and baking powder in bowl. 

Add milk, oil and vanilla. Mix well. Pour batter in a glass baking dish. In a separate bowl, combine 1/2 cup sugar and 3 tablespoons of cocoa powder. 

Add the boiling water and mix well. Carefully pour over the batter in the baking dish. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean. You can use chocolate sauce and whipped cream for toppings. Serve warm.

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Pesto Pasta with Chicken Recipe

This delicious pasta is easy to make and can served with garlic bread. 

Ingredients
1 (16 ounce) package of pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce


Instruction
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

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