Weekend Cake Recipe - DATE - ORANGE NUT CAKE

DATE - ORANGE NUT CAKE


Ingredients :


2 cups of sugar
1 cup of oleo
4 eggs
1/2 cup of buttermilk
1 teaspoon of soda
1 tablespoon of grated orange rind
3 1/2 cups of flour
1 lb. of chopped dates
1 lb. of chopped orange candy slices
2 cups of chopped nuts
1 cup of flaked coconut


Method : 


Cream oleo and sugar well. 


Add eggs, one at a time and beat well after each one.


Dissolve soda in buttermilk and add to mixture. 


Add the orange rind and flour then the dates, orange slices, nuts and coconut. 


Makes a stiff dough, mix with hands if necessary.


Bake in greased and floured bundt pan. Bake at 250 degrees for 1 1/2 hours.

South Indian Recipe - Colored Dosa

Colored Dosa

Ingredients :

Gram Flour(besan) 2tbsp.

Sooji (cream of wheat) 1 cup

Finely cut tomato, onion, green chili, bell peppers, shredded carrot.(half cup)

Yogurt 2 tbsp.

Water (half cup)

Spices:

salt, powdered red chili, black pepper.

Method :

Take a pot, mix gram flour, sooji, finely cut vegetables and spices in it.

Add yogurt and water in the mixture and mix it well. (mixture should be dilute like pancake

mix).

Take a non-stick skillet and put some oil on it. 

Now put a spoon full of mix on the skillet and spread it round.

Fry it until it becomes brown from the down side. 

Turn it with the spatula and make it brown from other side. 

Now serve this with tomato ketchup or chutney of your choice.

Note : 

You can also serve this with the sambhar and coconut chutney.

Baked Potato Skins With Creamy Spinach and Turkey Bacon

Baked Potato Skins With Creamy Spinach and Turkey Bacon

Ingredients :

3 small uncooked potato(es), baked, sliced in half and cooled   

1 spray(s) cooking spray   

20 oz chopped frozen spinach, thawed and squeezed dry   

4 oz light cream cheese, at room temperature   

1/4 tsp table salt   

1/4 tsp black pepper   

3 slice(s) cooked crisp turkey bacon, crumbled   

Method :

Preheat oven to 400ºF. 

Scoop out flesh of potatoes, leaving about 1/4 of potato flesh in potato. 

(Reserve remaining potato flesh for another use such as mashed potatoes.)

Place potato halves on a baking sheet and coat with cooking spray. 

Bake until lightly browned, about 15 minutes. 

While potato skins bake, combine spinach, cream cheese, salt and pepper in a medium bowl until well-blended.

Remove skins from oven and spoon 3 tablespoons of spinach mixture into each potato half; bake until warmed through, about 5 minutes more.

Remove skins from oven and top each half with about 1 tablespoon of crumbled bacon. 

Yields 1 potato half per serving.

Notes

To easily dry spinach, place thawed spinach in a clean kitchen towel and squeeze out liquid over the sink, as though you were wringing out a wet towel.

Fresh tips

Cut up all your favorite raw vegetables and store them for easy access in Ziploc® brand Slider Bags with the expandable bottom. This will keep your healthy snacks standing upright and in plain sight.

Source : Weight Watchers

Indian Non-Veg Snack - Egg Kababs

Egg Kababs


Ingredients


4 eggs-hard-boiled
2 tsp besan
1 onion (small) finely chopped
1 egg (white only)
1 tbsp pudina (mint) leaves, finely chopped
1 tbsp coriander leaves, finely chopped
2 green chillies, finely chopped
1/4 tsp chilli powder
salt to taste
oil for frying


Method


Grate the hard boiled eggs finely. 
Combine with all other ingredients except oil.
Mix well and knead into smooth dough. 
Divide mixture into 10-12 equal portions.
Shape each portion into flat round cutlets and keep aside.
Heat oil in kadai and fry kababs,few at a time until crisp and golden brown.
Serve hot, garnished by onion rings and accompanied by mint chutney.

Indian Drink Recipe - Orange Sorbet

Orange Sorbet


Makes :  8 (½ cup) servings


Ingredients : 


1 cup sugar
1 cup water
2 Tbsp light-colored corn syrup
4 cups fresh orange juice
¼ tsp orange zest


Method : 


Combine first 3 ingredients in a small saucepan. 
Bring to a boil over medium high heat; 
Cook 45 seconds or until sugar dissolves. 
Remove from heat; cool completely. 
Stir in orange juice. 
Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; 
Cover and freeze 1 hour or until firm.
Serve with orange zest on top.


Nutritional analysis per serving : 
calories 167, 
protein 1g, 
fat 0g, 
percent calories from 
fat 1%, 
cholesterol 0mg, 
carbohydrates 42g, 
fiber 0g, 
sodium 9mg

Thai Coconut Shrimp with Brown Rice Pasta

Thai Coconut Shrimp with Brown Rice Pasta 

Thai cuisine is beloved for its pungent flavors and fiery curries. In this noodle bowl, we have used the sweet creaminess of light coconut milk and the good-for-you monounsaturated fat of natural peanut butter to balance the sharper tastes of garlic, ginger and spicy red pepper.

INGREDIENTS :

8 oz dry brown rice noodles or pasta of your choice

2 cups broccoli florets

2/3 cup light coconut milk

1 tbsp tomato paste

3 tbsp natural peanut butter with sea salt

1 tsp ginger, ground

4 cloves garlic, minced

1/4 tsp red pepper flakes

Juice of 1/2 lime

1 red bell pepper, sliced into thin strips

1 cup bean sprouts

24 medium raw shrimp, peeled, deveined and rinsed under cold running water 

METHOD :

Bring 2 medium pots of water to a boil over high heat. 

In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta does not get sticky when left to stand. 

(NOTE: Hot water washes away the starch better than cold water.) 

Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. 

In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. 

Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Brazilian Peanut Fudge

Brazilian Peanut Fudge

This simple and quick fudge requires only peanuts, tea biscuits, sweetened condensed milk, and a little bit of sugar. "You can make this easy fudge-like sweet using salted peanuts if you like. This will give it a slightly salty bite which is common in Brazil."

Ingredients

1 (8 ounce) jar roasted peanuts, skins removed

1 (8 ounce) package tea biscuits (such as Marie Biscuits)

2 tablespoons white sugar

1 (14 ounce) can sweetened condensed milk

Method :

1.Line a 9-inch square dish with waxed paper.

2.Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. 

3.Add the sugar and pulse to mix. 

4. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.

4.Transfer the mixture to the prepared dish and press with your hands into an even layer. 

5. Allow to sit at least 15 minutes, up to overnight. 

6. Remove from the dish and cut into squares to serve. 

7. Store in air-tight containers between uses.

Indian Snack Recipe - DIABETIC RAISIN COOKIES

DIABETIC RAISIN COOKIES


Ingredients :


1/4 c. non-fat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. margarine
1/2 c. brown sugar twin
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats


Method :


Whip non-fat dry milk with ice water until stiff peaks form (4 to 5 minutes). 
Boil raisins in water for 2 minutes, drain. 
Combine margarine, sugar twin, egg and vanilla. 
Beat 1 minute at medium speed. 
Stir into dry ingredients raisin liquid. 
Beat 2 minutes. 
Stir in rolled oats and raisins. 
Fold in whipped non-fat milk. 
Drop from teaspoon 2 inches apart onto non-greased cookie sheet. 
Bake at 375 degrees for 15 to 20 minutes.

Indian non-Veg Recipe - Egg Tikka

Egg Tikka


A mouthwatering snack for egg lovers


Ingredients


4 hard boiled eggs
3 tbsp oil
½ tsp Cumin seeds and methi dana
1 big capsicum diced
1 big tomato diced
1 big onion diced
½ cup hung curd
Paste of pudina, coriander and green chilly
2 tsp lemon juice
½ tsp garam masala powder and turmeric powder
1 tbsp tandoori masala 
salt to taste
3 tbsp oil
salt to taste


Method :


Boil the eggs.
Heat oil in a kadai.
Add jeera and methi dana and let it crackle.
Add the eggs, just stir it and take it out. This is just to add the flavour of jeera and methi.
Now add all the above ingredients and marinate the eggs and refrigerate for an hour
Place eggs (brush with oil) and diced vegetables on high rack on microwave safe flat dish or non-stick tawa Grill it for 20 mins til golden brown on all sides.
Stir the eggs in between and brush with oil.
Serve with salad 

Strawberry n’ Pineapple n’ Apricot Protein Shake Recipe

Strawberry n’ Pineapple n’ Apricot Protein Shake Recipe 



Ingredients :


6 strawberries
¼ cup pineapple, crushed
1 apricot, fresh and diced
1 tbsp skim milk powder
1 tbsp protein powder
1 tsp flax seed oil
1½ cups water


Method :


Process the fruit along with the rest of the ingredients in a blender until smooth.

Cottage Cheese, Fruit and Sprout Salad

Cottage Cheese, Fruit and Sprout Salad


Makes 2 servings


Ingredients :


½ cup non-fat cottage cheese
½ cup cress or clover sprouts, chopped
1 cup fresh pineapple (or canned crushed pineapple, drained)
1 cup pear, diced, or substitute nectarine, mango or guava
2 lettuce leaves


Method :


Mix cottage cheese and sprouts. 
Stir in pineapple and pear. 
Served chilled on top of a lettuce leaf.


Nutritional analysis per serving : 
calories 167, 
protein 8g, 
fat 1g, 
percent calories from fat 3%, 
cholesterol 3mg, 
carbohydrates 34g, 
fiber 4g, 
sodium 232mg


Source: International Sprout Growers Association

Indian Dessert Recipe - Lemon Cake

Lemon Cake

Ingredients 

All Purpose Flour (Maida) - 1.5 cup
Butter - 1 stick
Egg - 2
Sugar - 1 cup
Vanilla Essence - 1/2 tsp 
Lemon Juice - 3 tblsp
Lemon Zest - 1 tblsp
Milk - 3-4 tblsp
Baking Soda - 1 tsp
Baking Powder - 1.5 tsp
Salt - a pinch

Method

1. Preheat the oven to 350 degrees F (180 degrees C).
2. In the large mixing bowl beat the butter and sugar until it is smooth and creamy. 
3. Add the eggs one at a time while continuously mixing the mixture.
4. Add vanilla extract, lemon juice and lemon zest and mix.
5. Sift the dry ingredients together into a separate bowl - maida (flour), baking powder, baking soda and salt.
6. Add this to the wet ingredients gradually with continuous mixing. 
7. Add milk and mix until it forms a smooth batter. 
8. Lightly grease the baking dish with some cooking spray and dust with some dry flour. 
9. Pour the cake batter into the pan. Pat the pan so that the batter smoothes out.
10. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. 
 11. Cool the cake before removing it from the pan.
12. You can also use the same batter to make lemon cupcakes. The cupcakes will cook faster in about 20-25 minutes.

BUTTER PANEER MASALA (MICROWAVE COOKING)

Butter Paneer Masala 

Preparation Time : 20

Cooking Time : 15

Serves / Makes : 6 

Ingredients  :

Paneer  : 800 gms

Tomato Puree : 1/2 cup

Onion paste  :  grind 2 medium sized onions

Ginger/garlic Paste: 1 tablespoon

Red Chilli Powder.: 1.5 tblspn

Garam Masala: 2 teaspns

Sugar: 150 gms

White Butter: 100 gms

Water: 150 ml

Fresh cream:50 ml

Salt to taste

Green coriander springs for garnishing

Method  : 

1 Add butter to the paneer pieces and cook for 3 min.

2 Put all ingredients except fresh cream and coriander in another bowl covered with the lid.

3 Add the cooked paneer along with the above masala.

4 Add water and cook for 6-7 min

5 Add cream and cook for another 2 min.

6 Garnish with chopped coriander leaves.

7 Serve hot with Naans or any parotas/rotis 

User Comments & Tips 

The power level setting for the recipe is 60% or 540 degrees C.

Indian Rice Recipe - Prawns Biryani

Prawn Biryani


Ingredients :


20 prawns
1 cup basmati rice
11/2 cup water
1 cup onion(thinly chopped)
3/4 cup tomato(finely chopped)
2 inch ginger
8 garlic cloves
1 green chilly
3/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander seeds

1 tsp anise seeds
1 cinnamon stick (small)
3 cloves
kesari powder a pinch
1/4 tsp garam masala powder
1/4 cup mint leaves
4 tbsp coriander leaves
(finely chopped)
3 tsp oil
2 tsp ghee or dalda
salt to taste


Method : 



Clean the prawns.
Grind the ginger, garlic and anise seeds into a fine paste.
Add oil in the pressure cooker and heat it.
Add cinnamon stick, cloves and fry it for a few seconds.
Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well.
Add the prawns and fry it for a minute.
Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.
Close the cooker with the lid and turn the flame to medium high.
Once you get the pressure, put the weight on the cooker and turn the flame to medium low
and keep it for 8 minutes.
After 8 minutes remove the cooker from the stove and keep it aside.
After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

Indian Dessert Recipe - Red Vanilla Cup-Cakes

These mouthwatering gourmet cupcakes can be made easily and inexpensively at home -and they're perfect for Valentine's Day. A simple white swirl of pale icing is all that is needed to adorn these deep red vanilla cakes

Makes : 12

Ingredients :

140 g/5 oz plain flour

½ tbsp cocoa powder

½ tsp bicarbonate of soda

½ tsp baking powder

pinch of salt

120 ml/4 fl oz buttermilk

1 tsp vinegar

½ tsp vanilla extract

½ tsp red food colouring paste

55 g/2 oz unsalted butter, room temperature

170 g/6 oz sugar

2 eggs

For the icing

110 g/4 oz unsalted butter, room temperature

110 g/4 oz cream cheese, room temperature

450 g/1 lb icing sugar, sifted

½ vanilla pod

1 tsp vanilla extract 

coloured sprinkles, to decorate

Method :

1. Preheat the oven to 180°C/350°F. Line a 12-hole non-stick muffin tin with paper cases.

2. Sift the flour, cocoa powder, bicarbonate, baking powder (or cream of tartar), 

and salt into a medium bowl. 

3. In a separate bowl, whisk the buttermilk, vinegar, vanilla, and food colouring together until blended.

4. Cream the butter and sugar together until light and fluffy. 

5. Add the eggs, one at a time, beating well after each addition. 

6. Beat in the flour mixture, a third at a time, alternating with a third of the buttermilk mixture, until all is mixed in.

7. Divide the mixture between the paper cases. 

8. Bake in the centre of the preheated oven for 20 minutes until springy to the touch. 

9. Remove and turn the cakes out onto a wire rack to cool.

10. To make the icing, beat the butter and cheese until creamy. 

11. Add the icing sugar and beat until combined. 

12. Split the half vanilla pod and scrape out the seeds into the icing. Add the vanilla.

13. Spoon the icing into a piping bag with a star nozzle and ice the cupcakes, starting from the outside and working in towards the middle. 

14. Decorate with coloured sprinkles.

Indian Dessert Recipe - Egg Balls (Non-Veg)

Egg Balls




Ingredients


4 egg (separate egg yolk & white)
milk 1-1/2 ltr.
sugar 1 cup
cardamom (optional)




Method


Take a non-stick deep casserole or Kadhai


Boil milk to 3/4 of the quantity.


While the milk is boiling, beat the egg white till frothy.


When you find the milk has reached to 3/4 of the quantity add sugar, 
cardamom.


Take a tablespoon of egg white froth and leave it to the boiling milk, go on
doing till the froth is over.


Simultaneously keep on turning the froth that has been dropped in the milk.


Now beat the egg yolk slightly and pour the same in the milk (this helps to
thicken the milk).


Let this cook for 5 more minutes and then cool it down. 


Keep it in the freezer.

Indian Rice Recipe - Chicken Fried Rice

CHICKEN FRIED RICE



Ingredients :


1 c. chicken, diced and cooked
1 tbsp. soy sauce
1 c. long grain rice, uncooked
1/3 c. salad oil
2 1/2 c. chicken broth
2 1/2 c. onion, coarsely chopped
1/4 c. green pepper, finely chopped

1/4 c. celery, thinly sliced
2 eggs, slightly beaten
1 c. lettuce, finely shredded


Method :


Combine chicken, soy sauce and 1/2 teaspoon salt and let stand for 15 minutes. 
Cook rice in hot oil in skillet over medium heat until golden brown, stirring frequently. 
Reduce heat and add chicken with soy sauce and broth.
Simmer, covered, for 20 to 25 minutes or until rice is tender. 
Remove cover for last few minutes. 
Stir in onion, green pepper and celery.
Cook, uncovered, over medium heat until liquid is absorbed. 
Push rice mixture to side of skillet and add eggs. 
Cook until almost set, then blend into rice. 
Stir in lettuce and serve at once.

Spaghetti Pie Recipe

Spaghetti Pie


Ingredients :


Pie Dish


6 ounces of uncooked spaghetti
1 egg
1/4 cup grated Parmesan cheese
1 pound lean ground beef
1 can of frenches fried onions
8 ounces sliced mushrooms
1 jar spaghetti sauce
1 cup shredded mozzarella cheese
and a bunch of pepperonis  
  
Method :


Combine cooked spaghetti, Parmesan cheese and egg. 


Press over the bottom and up sides of pan to form a "crust."  


Fry ground beef, add onions when browning begins. 


Then add the sauce and stir. 


Add meat/sauce mix, cheese, and toppings of choice. 


Bake till cheese is golden brown. 


Slice it up. and eat!

Peanut Brittle Recipe

OLD FASHION PEANUT BRITTLE


Ingredients :


2 cups of sugar
1 cup of water
1 tablespoon of butter or margarine
1 to 2 cups of peanuts
1 cup of light corn syrup
3/4 teaspoon of salt
1 teaspoon of soda


Method :


Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. 
Heat until thermometer reaches 236 degrees (takes 15 to 20 minutes). 
Add butter and salt. 
Add soda last, stirring. 
Pour into cookie sheet.

Valentine Special - Chocolate Cherry Layer Cake

Chocolate Cherry Layer Cake



Ingredients :


3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 package (16 oz.) angel food cake mix
1 1/4 cups water
1 can (20 oz.) lite cherry pie filling
Prepared chocolate frosting (reduced−fat if possible)
Chocolate shavings


Method :


Preheat oven to 350F. 
Line a jelly roll pan with wax paper
(pan should be appproximately 10 by 15 by 1 or 11 by 17 by 1). 
Whisk together cocoa, sugar and boiling water. 
Cool mixture to lukewarm.
Prepare angel food cake mix per package directions, using 1 1/4 cup
water and adding cocoa mixture. 
Spread batter evenly into prepared jelly−roll pan. 
Bake 20 minutes or until top looks dry. 
Invert onto a large wire rack. 
Remove the pan and wax paper; cool. 
Slice cake into three equal parts. 
Start with cake, top with cherry pie filling, then top that with more cake and more pie filling and end with cake layer. 
Frost and decorate with chocolate shavings.