Indian Non-Veg Recipe - Orange Brandy Chicken

Orange Brandy Chicken


Serves : 4


Ingredients :


2 tablespoons butter 
4 boneless chicken breast halves 
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried 
Salt and freshly ground black pepper to taste 
1/3 cup frozen orange juice concentrate, thawed 
1/3 cup chicken broth 
2 tablespoons brandy 
Orange slices


Method :

Melt butter in a large skillet over medium-high heat. 

Season chicken with rosemary, salt and pepper. 

Add chicken to skillet and sauté until brown, about 3 minutes per side. 

Add orange juice concentrate, chicken broth and brandy; simmer until chicken is just cooked through, about 5 minutes. 

Transfer chicken to plate; keep warm. 

Reduce pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. 

Spoon sauce over chicken. 

Garnish with orange slices, if desired, and serve. 

Raisin Bran Muffins

Raisin Bran Muffins


Servings:  12
Preparation Time:  8 min
Cooking Time:  20 min
Level of Difficulty:  Easy

Our healthier-version of this classic muffin is a reminder that home baked really is best. Swap in chopped walnuts for the raisins, if you like.

 
Ingredients :


2 spray(s) cooking spray   
1 cup(s) whole wheat flour   
2/3 cup(s) uncooked wheat bran   
1/4 tsp sea salt   
1 tsp baking soda   
1 tsp ground cinnamon   
1/4 cup(s) butter, softened   
2/3 cup(s) Sugar in the Raw Turbinado Sugar from Natural Cane, or other brand   
1 large egg(s)   
1 cup(s) buttermilk   
1 cup(s) raisins, chopped   




Method :


Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. 


In a medium bowl, combine flour, wheat bran, salt, baking soda and cinnamon; set aside.

Using an electric mixer, in a large bowl, cream butter with sugar until sugar is dissolved; add egg and beat thoroughly. Add 1/3 of bran mixture and 1/3 cup of buttermilk; mix until just combined. Repeat, alternating, with remaining bran mixture and buttermilk; fold in raisins.

Fill each prepared muffin hole about 2/3’s full with batter; place in middle of oven. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 20 minutes. Serve warm or cooled. Yields 1 muffin per serving.

Notes :

To prevent raisins from sticking to the knife when you chop them, coat the blade with cooking spray first.

SPECIAL CHRISTMAS PUNCH RECIPES

CANDLELIGHT CHRISTMAS PUNCH

Ingredients :

1 large jar of Tang (24 oz.)

3/4 cup of instant tea with lemon

1 1/2 cups of sugar

1 1/2 teaspoons of ground cloves

1 1/2 teaspoons of ground cinnamon

Method :

To each 1 1/2 cups dry mix add 1 gallon water, 1 gallon apple juice, 1 gallon pineapple juice. 

Bring to boil, let simmer 15 minutes before serving. 

Makes 100 servings.

CHRISTMAS EVE PUNCH

Ingredients :

32 oz. of cranberry juice cocktail

46 oz. of unsweetened pineapple juice

2 cups of orange juice

2/3 cup of lemon juice

1/2 cup of sugar

1 teaspoon of almond extract

Method :

Mix and freeze; to serve, thaw to slushy consistency and add 1 qt. gingerale.

CHRISTMAS SPECIAL - CHRISTMAS PUDDING

CHRISTMAS PUDDING


Ingredients :


2 cups of sifted flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
1/2 teaspoon of cloves
1/2 cup of butter
1/2 cup of sugar
4 eggs
1 lb. of dates, chopped
Oil
Sugar


Method :


Roll cooking oil in two, 1 pound coffee tins, drain and sprinkle inside with sugar. 
In a large bowl, stir together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
Cream the butter and sugar together with a mixer. 
Add the eggs one at a time, beating after each addition. 
Add the dates and beat well. Blend in the dry ingredients. 
Turn the batter into the prepared coffee cans. 
Place several layers of aluminum foil on the tops and tie securely with string. 
Place the cans on a rack in a large kettle and add boiling water to a depth of 3/4 the height of the cans. 
Cover the kettle and gently boil the puddings for 3 hours, replenishing the water as needed. 
Turn out onto a rack to cool.
They may be frozen, or stored for several weeks in the refrigerator.


FOR THE SAUCE :


Ingredients :


2 tablespoons of cornstarch
1/2 cup of sugar
1 cup of hot water
1 egg, beaten
Pinch of salt
2 tablespoons of butter
Red and green Maraschino cherries
Pineapple chunks
Raisins
Pecans
Sugar cubes
Lemon extract


Method :


In a saucepan, combine the sugar and cornstarch. 
Add the hot water, beaten egg and salt.
Cook over medium heat, stirring constantly, until thickened. 
Drop in the butter and stir until melted. 
Add the fruit and pecans. 
Pour the sauce into a serving container. 
Drop the sugar cubes briefly in lemon extract. 
Place the pudding on a serving platter and surround with the sugar cubes, placing several on top of the pudding. 
Light the cubes, and bring the flaming pudding to the table. 
Slice the pudding, spoon on the sauce, and top with Cool Whip.

SPECIAL CHRISTMAS RECIPE - CLASSIC CHRISTMAS CAKE

CLASSIC CHRISTMAS CAKE


Ingredients :



1 pkg. (8 oz.) of cream cheese, softened
1 cup of butter, softened
1 1/2 cups of granulated sugar
1 1/2 teaspoons of vanilla
1 1/2 teaspoons of cinnamon
2 1/4 cups of sifted cake flour
1 1/2 teaspoons of baking powder
1 jar (8 oz.) of maraschino cherries, drained & chopped
1 cup of chopped pecans
1 1/2 cups of powdered sugar
4 eggs
2 tablespoons of milk


Method : 


In large bowl, beat cream cheese, butter, granulated sugar, vanilla and spices. 
Add eggs, 1 at a time, mixing well after each addition. 
In small bowl, combine flour with baking powder; gradually add 2 cups of the flour mixture to butter mixture. To remaining flour mixture add maraschino cherries and 1/2 cup of the chopped pecans; fold into batter.
Grease 10 inch bundt pan or tube pan; sprinkle with remaining 1/2 cup chopped pecans.
Pour batter into prepared pan. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean. 
Let cool in pan on wire rack 5 minutes. Loosen edge; remove from pan. 
Cool completely on wire rack. 
In small bowl, beat powdered sugar and milk until smooth. 
Spoon icing over cake.
Garnish with pecan halves and candied cherries.

CHRISTMAS SPECIAL - DARK CHRISTMAS FRUIT CAKE

DARK CHRISTMAS FRUIT CAKE

Ingredients :

1 cup of currants

3 cups of light or dark raisins

1/2 cup of dried preserved orange peel

1/2 cup of diced preserved lemon peel

1 1/2 cup of diced preserved citron

1 cup of halved candied cherries

1 cup of diced preserved pineapple

1 cup of pecan halves

1 cup of blanched almonds, cut lengthwise

1 teaspoon of nutmeg

1 1/2 teaspoon of cinnamon

1 1/2 teaspoon of ground cloves

1/2 teaspoon of baking soda

1 cup of shortening, softened

6 eggs, separated

1/2 square of unsweetened chocolate, melted

1/4 cup of fresh, frozen or canned lemon juice

1/4 cup of orange juice

2 cups of sifted all purpose flour

Method :

Thoroughly grease 3" to 4" deep 10" tube pan. 

Cut heavy waxed paper to fit bottom and sides of pan. 

Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. 

Or use aluminum foil without greasing. 

In large bowl, thoroughly mix currants, raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour. 

Start heating oven to 300 degrees. 

Sift remaining 1 cup flour with spices and soda. 

In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy. 

Add egg yolks one at a time, beating thoroughly after each addition. 

Add melted chocolate. 

At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices. When mixture is thoroughly blended, stir by hand into fruit mixture. 

Beat egg whites until stiff; fold into cake mixture. 

Turn into tube pan. 

Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean. 

Cool completely in pan;  Remove paper;  Store to mellow.

CHRISTMAS SPECIAL - HEAVENLY CHRISTMAS SALAD !!

HEAVENLY CHRISTMAS SALAD

Ingredients :

1 lg. can of pineapple

2 tablespoons of sugar

2 tablespoons of cornstarch

1 tablespoon of butter

2 eggs, beaten

1/2 pint of whipping cream

Red grapes (seeded, cut in half)

Marshmallows (cut in halves or thirds)

Apples

Bananas

Method :

Drain pineapple chunks, heat juice in double boiler. 

Add sugar, cornstarch, butter and eggs. 

Boil until thick. (This can be made day before.) 

Add red grapes, marshmallows to drained pineapple chunks. 

Approximately an hour before serving, add apples and bananas to fruit mixture. 

Then fold in the custard and the whipped heavy cream.

Christmas Surprise Cookies

Christmas Surprise Cookies

Ingredients :

3/4 cup of shortening

3/4 cup of light brown sugar

1 egg

1 3/4 cups of flour

1 teaspoons of baking soda

1/2 teaspoon of salt

1/2 teaspoon of vanilla extract

3/4 cup of shredded coconut

2 teaspoons of cream of tartar

Any flavor jam or jelly

Method :

Cream shortening and sugar together. 

Add egg and mix well . 

Sift dry ingredients together and add. 

Add vanilla, and drop by teaspoons-full onto ungreased cookie sheet.

With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.

CHRISTMAS SWEET POTATO CASSEROLE

CHRISTMAS SWEET POTATO CASSEROLE


Ingredients :


3 cups of cooked mashed sweet potatoes
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 stick of butter, softened
1 teaspoon of vanilla extract
1 cup of light packed brown sugar
1/2 cup of flour
1 cup of finely chopped pecans


Method :


In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; 
Add 1/2 stick butter and vanilla.
In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. 
Add 1/2 nut and flour mixture in potato mixture. 
Save 1/2 nut and flour mixture for topping. 
Place in baking dish and add topping. 
Bake 350 degrees for 1/2 hour.

Indian Non-Veg Recipe - Golden Chicken Nuggets

GOLDEN CHICKEN NUGGETS


Ingredients :


4 whole chicken breasts, skinned & deboned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted


Method :


Cut chicken into bite-size pieces. 
Mix dry ingredients. 
Dip chicken into butter, then into crumb mixture. 
Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. 
Serves 8 to 10.

Indian Fruit Recipe - Banana Fruit Wine

Banana Fruit Wine 

Banana based wine has a good flavour and it is a healthy beverage. Wine is a highly value added product from fruits like banana. 

Ingredients :


01. Banana fruit  - 10
02. Sugar - 750 Gms 
03. Yeast -1 tspn (take it in a small bowl and dilute in mild hot water)
04. Boiled and cooled water - 2 bottles (750 ml each) 


Method :


01. Mix well banana with sugar, yeast and water.
02. Shift the mix into a big clay pot and cover its mouth. 
03. Open it and stir well in the first ten days.
04. Then shift into bottles filtered.
05. Keep in that stage for two or three months before use.


Variations : Try with any type of banana available

Indian Dessert Recipe - Apple Pie

Apple Pie



Ingredients :




Crust:


1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray


Filling:


2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5−6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch



Topping:


1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted



Method :


Set oven temperature to 350 degrees.
In a food processor, process the oats, graham crackers and walnuts until finely ground.
Add the egg white and process until blended.
The mixture should look crumbly not gooey.
Coat a 9−inch pie pan with cooking spray.
Press the crumb mixture evenly into the pie pan to make the crust.
Lightly coat with cooking spray.
Bake at 350 degrees for 10 minutes.
Remove from oven and set aside until ready to use.
Bring the cider to a boil in a large heavy saucepan over high heat.
Cook until reduced to 1/2 cup, about 15 minutes.
Pour the mixture into a large mixing bowl.
Add the sugar, lemon juice, vanilla, and pumpkin pie spice to the bowl.
Peel the apples, cut into quarters, remove the core and cut into thin slices.
Stir the apples into the cider mixture.
Sprinkle the cornstarch over the apples and stir to combine.
Arrange the apples in the crust.
In a small bowl, mix the brown sugar, oats, walnuts and cinnamon together.
Pour the melted butter into the bowl stirring to combine.
Sprinkle the topping over the apples, pat down with your hands and
bake at 350F for 1 hour to 1 hour and 15 minutes.
The center should be soft when pierced with a sharp knife.

Lemon Cheese Cake N’ Strawberry Protein Shake

Lemon Cheese Cake N’ Strawberry Protein Shake



Ingredients :


3 scoops lemon cheese cake ice cream
1 cup strawberries, frozen
3 tbsp evaporated milk
2½ cups milk
4 eggs


Method :


Put the milk and eggs first in a blender and blend them together.
Then add the lemon cheesecake ice cream and continue blending.
Lastly, add the evaporated milk and strawberries and blend.
 
 

Indian Salad Recipe - Potato Salad

POTATO SALAD


Ingredients :
2 pkgs. cauliflower
1/2 c. chopped celery
2 tbsp. dill salad cubes
1 tbsp. chopped pimento
1 tbsp. chopped bell pepper
2 tbsp. mustard
1 tbsp. vinegar
2 tbsp. diet mayonnaise
Sweetener, salt and pepper to taste

Method :


Cook cauliflower.

Mix all ingredients together.

Better if you can let chill a few minutes before eating.

Indian Vegetable Recipe - Curried Cauliflower

Curried Cauliflower


Ingredients :
1 whole medium onion, chopped
3 garlic cloves, minced
1/2−1 serrano chile, seeds removed and finely chopped
2 teaspoons curry powder
1 pound ripe roma tomatoes, seeded and chopped
or 1 can (14 1/2−ounces) chopped tomatoes in juice
1 medium cauliflower, rinsed and cut into even size florets
salt and freshly ground black pepper for seasoning
1/2 cup chopped cilantro

Method :
Grease the bottom of large saucepan with non−stick spray.
Heat the pan over moderately−high heat for a few minutes.
Add the onions and cook for 3−4 minutes stirring frequently.
Add the garlic, serrano chile, and curry powder.
Cook for a minute longer. Add the tomatoes and cauliflower.
Stir to combine and blend the seasonings.
Cover, reduce heat, and simmer for 15−20 minutes until the cauliflower is very tender.
Season with salt and pepper to taste.
Garnish with chopped cilantro.

Oriental Chicken Wings

ORIENTAL CHICKEN WINGS

Ingredients :

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or parsley

Method :

Remove wing tips and cut wings in half at the joint.

Mince garlic and scallion.

Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish.

Add wings and turn to coat.

Marinate at least 30 minutes, turning twice.

Put larger wings at the edge of the dish.

Cover with plastic and vent.

Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer.

Transfer wings to a serving plate.

Return marinade to oven and cook, partially covered on high for 2 minutes.

Pour marinade over wings and turn to coat.

Sprinkle with sesame seeds, scallion and coriander.

Indian Snack Recipe - Crispy Rawa Dosa

Crispy Rawa Dosai Instant

Ingredients :

rawa 500g

rice 500g

salt to taste

cumin seeds 1 tsp

curry leaves

onion 1 big

green chillies 2nos

sunflower oil

Method :

Mix rawa and rice and grind finely in the machine.

Whenever dosa is required, mix 2 cups of rawa rice mixture.

Add 1 table spoon of cumin seeds, little salt and water

(note: water is added such that a liquid mixture is formed so as to make dosa).

Coarsely grind onion, green chillies and add to the batter.

Finely added curry leaves and make dosa in the pan with sunflower oil.

Keep in the pan till it gets roasted.

 

 

Source : Sify Food

 

Indian Sandwich Recipe - Grilled Mushroom Sandwich

Grilled Mushroom Sandwich



Ingredients:


4 Toasted buns
4 Portobello mushroom
2 Garlic flakes
4 Leaf lettuces
1/2 Cup vinegar
Mozzarella cheese
1 tsp Pepper
Salt to taste




Method :

Chop the garlic flakes.


Mix olive oil, chopped garlic, vinegar, pepper and salt.


Marinate Mushrooms in this mixture for 2 hours.


Grill the marinated mushrooms till they turn soft.


Spread chesses slice on buns.


Top with a mushroom and lettuce leaf.


Top with another bun.


Read lovely Christmas Recipes at our CHRISTMAS RECIPE BLOG

Indian Chutney Recipe - Hot Mango Chutney

Hot Mango Chutney




Ingredients :


3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil




Method :


Peel the mango and cut it into small chunks.
Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
Drain, mash well and set aside.
Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle.
( This is how powders are traditionally made. But if you are of the impatient kind, go ahead
and use the grinder but make sure that the powder is a little coarse. )
Set aside.
Heat the remaining oil and add the hing and mustard.
When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
Add the mango, powdered masala, salt to taste, lime rinds and lime juice.
Bring to a boil on a low flame.
Remove from heat and let it cool to room temperature.
Store in an airtight container.
If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.
Store it in airtight containers in the fridge.


Read Lovely Christmas Recipe on our CHRISTMAS RECIPE BLOG

Indian Breakfast Recipe - Gobi Parantha

Gobi Parantha

Ingredients :

½ cup Cauliflower(grated)
1 no. Green Chilies(chopped)
1 bunch Coriander leaves(chopped)
¼ tsp. Red Chili Powder
¼ tsp. All spice powder
50 gms. Flour
1 tbsp. Clarified Butter
Salt to taste




Method :

Knead flour adding some water.


Also squeeze water out of cauliflower and then mix spices in it.


Make one 4 inch chapati size roti and place mixed grated cauliflower, green chilly, coriander leaves and other spices mixture on that rolled chapatti.

Make another chapati of the same size and cover the first one securing the ends.


Heat a flat pan and fry the paratha on both sides using desi ghee till golden brown.


Serve hot with yogurt/butter. 
 
 

Indian Non-Veg Recipe - Kohzi Curry (Chicken Curry)

Kohzi Curry (Chicken Curry)


Ingredients :


chicken - 1 kg
onions - 3-4
garlic - 5-6 cloves
ginger - 1 piece
green chillies - 5-6
coriander powder - 3 teaspoon
turmeric powder - 1 teaspoon
red chilli powder - 2 teaspoon
tomato - 3nos
coconut milk - 1 cup
curry leaves - 1 stalk
oil - as required
garam masala powder - 2 teaspoon
salt - to taste


Method :


Cut and clean the chicken in big pieces.


Slice the onions, slit green chillies, ginger and garlic.


Heat a pan and add oil and sliced onion and fry till transparent.


Add crushed ginger, garlic and green chillies and fry for 2- 3 minutes.


Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for


some time and add the chopped tomatoes, curry leaves and fry for some time.


Add the chicken and fry for a few minutes and add salt


Cover the pan and cook on slow fire till chicken is cooked.


When chicken is cooked add coconut milk and heat for few minutes and remove from fire.


Serve with aripathiri or rice chapathi.




Source : Sify Food

Non-Veg Recipe - Baked Potato with Spicy Chicken Topping

Baked Potato with Spicy Chicken Topping



Ingredients :

4 baking potatoes
2 tablespoons olive oil
1/2 cup slivered almonds
1 cup chopped onions
1/4 teaspoon garlic powder
1 lb. boned chicken breast, cut in strips
2 tablespoons flour
1 1/4 cup chicken broth
3 tablespoons lemon juice
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon Tabasco
1/2 cup raisins

Method :

Scrub potatoes, dry and prick with fork. Cook.

In a large skillet, heat oil and saute almonds until golden brown.

Add onion and garlic. Saute until tender.

Add chicken and cook, stirring, until chicken turns white.

Sprinkle with flour and mix well.

Combine broth, lemon juice, cinnamon, paprika, salt, and Tabasco.

Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens.

Stir in raisins.



Simmer 3 minutes.
 
Spoon over blossomed potatoes.
 

Fruit Drink Recipe - Banana Nut Smoothie

Banana Nut Smoothie




Makes 4 (1 cup) servings




Ingredients :


2 bananas, ripe
2 cups pineapple juice
2 Tbsp creamy peanut butter
2 tsp plain yogurt
1 ½ tsp vanilla extract
6 ice cubes
1 tsp nutmeg




Method :


Combine all ingredients, except nutmeg, in blender.


Cover and run on high until smooth and well-blended.


Sprinkle with nutmeg.




Nutritional analysis per serving:


calories 191,
protein 3g,
fat 5g,

percent calories


from fat 21%,
cholesterol 0mg,
carbohydrates 35g,
fiber 2g,
sodium 46mg
 
 
Source : Career Builders Club