Chocolate Marshmallow Bark Recipe

Chocolate Marshmallow Bark




Servings:  12
Preparation Time:  5 min
Cooking Time:  5 min



A sweet, couldn't-be-easier-to-make treat for holiday gatherings and gifts.
 


Ingredients :


8 oz bittersweet chocolate, finest quality recommended   
2 tsp regular butter   
3 cup(s) Kraft Jet-Puffed Mini Marshmallows, or other brand   


Method  :

Line a 9- X 9-inch pan with heavy-duty aluminum foil. 

In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows. 

Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer. Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat. Cut into 12 pieces and serve. 

Yields 1 piece per serving.

Indian Pickle Recipe - Sweet Mango Recipe

Sweet Mango Pickle Recipe

Preparation Time 30 Minutes

Cooking Time 45 Minutes

Ingredients  :

• 1/2 tsp Methi Seeds

• 500g Raw Mango Pieces

• 100g Mustard Oil

• 1 tbsp Saunf Powder

• 2 tbsp Mustard Daal

• 1/2 tsp Kalonji

• 50g Jaggery (grated)

• 3 tbsp Red Chilli Powder

• 1/4 tsp Turmeric Powder

• 1 tsp Asafoetida

• 20g Salt

 

Method :

• Take a frying pan and sauté mustard in oil for about 2-3 minutes.

• Soak the mango (pieces) with salt and turmeric powder overnight.

• Drain the water and dry it under sun or fan.

• In a medium bowl, mix the mango pieces, jaggery and spices and stir well.

• Add oil and store in a jar for a month for long lasting flavours.

Source : Indo Base

Indian Veg. Recipe - Stuffed Capsicum

STUFFED CAPSICUM RECIPE

Ingredients :

5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

Method :

Wash the capsicum and boil them whole till they are tender (not too much).
Drain water and keep aside to cool.
Mash the boiled potatoes.
Now in a pan heat 2-tbsp oil/ghee.
Add chopped onion and fry till it turns golden brown.
Now add all spices, mashed potatoes and peas and fry for few moments.
With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato.
Serve hot.


Source : Indian Food Forever

Indian Paneer Recipe - Paneer Paratha

PANEER PARANTHA RECIPE




Ingredients :


100 gms Grated Paneer
1 finely chopped Onion 
Coriander leaves finely chopped 
Small piece of Ginger (grated) 
1 or 2 finely chopped green Chilies
Salt, 
Red Chili powder,
Garam masala as per taste 
1/2 tsp Ajwain (optional) 
Butter / Oil for frying




Method :


Make dough out of whole wheat flour (atta).
(  As you would do for any paratha/roti )
In a bowl mix all the stuffing ingredients.
Make two medium size chapati.
Add the filling to the one chapati and cover it with the second one. 
Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. 
Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) / chutney / pickle.


Note : 
Do not add salt to the filling before, as it will leave water. 
Add salt only at the time of preparation.




Source : Indian Food Forever

Cucumber and Mint Soup

Cucumber and Mint Soup

Ingredients :

3 medium seedless cucumbers, peeled and chopped

3/4 cup thinly sliced green onions

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

20 gms mint leaves

1 tablespoon sour cream

Method :

Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, mint in a blender

or food processor and puree.

Stir in sour cream and chill until very cold, about one hour.

Serve topped with additional chopped cucumber, green onion, lemon zest and mint.

Source : TOI

Indian Egg Breakfast - Egg Cheese Omelette

Egg Cheese Omelette




Ingredients :


2 eggs
1 onion (chopped)
2 tbsp milk
1 tbsp butter
1 tomato (chopped)
2 green chillies (chopped)
2 tbsp green coriander (dhania) (chopped)
2 tbsp cheese (grated)
salt and black pepper (to taste)


Method :


Mix egg and chopped vegetables in a bowl. 
Beat with a beater, till fluffy.
Heat butter in a microwave safe flat dish at 100% power for 30 secs.
Pour in beaten egg and vegetables salt pepper into the dish. 
Microwave at 80% power for 5-6 mins.
Sprinkle grated cheese on the top.
Microwave at 80% power for 30 secs to 1 minute till the cheese melts.
Serve hot with toasts and sauce / chutney.

Indian Drink Recipe - Mango Lassi

MANGO LASSI

INGREDIENTS :

RIPE MANGO-1
SUGAR-1/4TH CUP
CURD-1 CUP
ICE CUBES-3
ELACHI POWDER-A PINCH
SAFFRON- 2 STRANDS

METHOD :

1.   TAKE OUT THE PULR OF RIPE MANGO.
2.   TAKE A JUICER JAR AND TRANSFER THIS MANGO PULP INTO IT.
3.   NOW ADD CURD,SUGAR, ELACHI POWDER AND ICE CUBES.
4.   BLEND IT TILL SMOOTH.
5.   NOW TRANSFER THIS LASSI INTO A BOWL
6.   GARNISH WITH SAFFRON.
7.   SERVE CHILLED.




Source : Sulekha

Indian Noodles Recipe - Stir Fry Chicken Noodles

Stir Fry Chicken Noodles

Ingredients :

Skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips - 1 pound
Oyster sauce - 2 tblsps
Dried chow mein noodles - 6 ounces
Vegetable oil - 2 tblsps
Carrots, (diced) - 2
Onion, diced  - 1 medium
Red bell pepper, diced - 1/2
Canned whole baby corns, sliced  - 4
Scallions, thinly sliced - 2
Frozen shelled edamame, thawed - 1/2 cup
Garlic cloves, minced - 1/2 cup
Minced fresh ginger - 1 1/2 tsps
Low-sodium soy sauce - 1/4 cup plus 2 tblsps

Method :

1.   Marinate the chicken with the oyster sauce and set aside for 20 minutes.

2.   Heat water  along with salt in a pot and bring it to boil

3.   Cook the noodles until the noodles become tender but firm

4.    Drain and rinse under cold running water. Drain again and set aside

5.    Heat the oil  in a pan until shimmering.

6.   Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute.

7.   Now add the chicken and stir-fry for 2 minutes.

8.   Add the baby corn, scallions, edamame, garlic and ginger and stir-fry until the chicken becomes white throughout

9.   Add the noodles, soy sauce and cornstarch slurry and toss well over medium flame .

10.  Remove from flame and serve

Source : Sulekha

Indian Biscuit Recipe - Butter Sugar Biscuit

BUTTER SUGAR BISCUIT

Ingredients :

White Sugar - 1 cup
Butter  - 1 cup
Egg - 1
Flour- 2 cups
Cream of Tartar - 1/2 tsp
Soda - 1/2 tsp
Vanilla - 1 tsp

Method :

1.   Cream sugar & butter well, add egg.

2.   Add flavoring, dry ingredients.Mix well.

3.   Roll into balls, place on cookie sheets-press down with bottom of a glass.

4.   Sprinkle with sugar.

5.   Bake at 350°, for 8 mins.

Source : Sulekha

Indian Chutney Recipe : Pear and Mango Chutney

Pear and Mango Chutney

Making time : 1 hour

Shelf life : 1 month

Makes : 1.5 kgs. chutney.

Ingredients :


250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.


Method :


Peel and mash and pear.
Put 1 tbsp. sugar in a heavy saucepan.
Heat on a low flame, stirring and cooking till it turns brown.
Add 500 ml. water and boil.
When the sugar has fully dissolved in the water add remaining sugar.
When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
Boil till a thick jam consistency is obtained. Stir occasionally.
Add the clove powder and garam masala.
Cool a bit and transfer to clean airtight jar.

Non-Veg Chicken Recipe - Chicken Walnut

CHICKEN WALNUT


Ingredients : 


1 lb. chicken boned breast
2 tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1 tsp. sugar
4 oz. bamboo shoots
3 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
2 tbsp. soy sauce
1/4 c. apple juice


Method :


Combine, cornstarch, ginger, garlic, sugar and salt. 
Roll chicken in mixture. 
Brown chicken in butter and combine 2 tablespoons soy sauce, one half-cup water and one-quarter cup apple juice. 
Pour liquid over browned chicken.
Cover and simmer 20 minutes or until fork tender. 
Stir once, add bamboo shoots. 
Combine one quarter cup water, one quarter cup apple juice and 3 tablespoons soy sauce with cornstarch mix. 
Left over, add to chicken stir until thick. 
Serve hot garnished with French fried walnuts. 
Make by heating one half cup or more walnuts in boiling water five minutes. 
Remove skins, dry and fry until brown.

Aioli Sauce Recipe

AIOLI SAUCE


Ingredients :


6 large cloves garlic
1/2 cup mayonnaise
1-1/2 tsp lemon juice
1/4 cup olive oil
Salt to taste


Method :


Process all the ingredients in a blender


Store in an airtight jar in a refrigerator.


Makes one cup.




Source : Asha Khatau, TOI

Indian Dessert Recipe - Banana Berry Jumble

Banana Berry Jumble

Makes : 2 servings

Ingredients :

2 bananas, halved and cut into ½ inch pieces

¾ cup cranberries, fresh or frozen

¼ cup oats

½ tsp nutmeg

Method :

Combine all ingredients in a large, non-stick skillet. 

Cook on medium-high heat just until cranberries begin to soften, stirring occasionally. 

Remove from heat; cool slightly. 

Spoon into bowls and top with whipped topping or frozen yogurt, if desired.

Recipe source : Produce for Better Health

Indian Non-Veg Recipe - BUTTER CHICKEN !!

BUTTER CHICKEN - A very famous Indian recipe


Ingredients :


Chicken ( skinned, boned and diced ) : 1 kg
Curd : 150 ml
Almonds (crushed) : 50 gm
Cinnamon (crushed) : 1/4 tsp
Cloves (crushed) : 1/4 tsp
Bay leaves (crushed) : 1/4 tsp
Green cardamon : 4
Ginger pulp : 1 tsp
Garlic pulp : 1 tsp
Tomatoes (chopped) : 400 gm
Onions (chopped) : 2
Fresh coriander (chopped) : 2 tbsp
Fresh cream : 4 tbsp
Chilli powder ; 1-1/2 tsp
Garam Masala powder : 1 tsp
Corn Oil : 1 tbsp
Butter : 75 gm
Salt to taste


Method :


Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
Blend Well
Put the chicken pieces in a large bowl.
Pour over the curd mixture
Heat butter and oil together in a pan,
Put onions and fry for three minutes
Add the chicken mixture.
Saute for about 7 to 10 minutes.
Add half of the coriander leaves. Blend well.
Add cream, Stir for sometime. Simmer.
When the chicken is done, garnish with the remaining coriander leaves before serving.
Tastes best with parathas or chappatis.


Source : Celeb Cook-In, TOI

Indian Non-Veg Salad Recipe - Grilled Chicken Salad

Grilled Chicken Salad


Ingredients :


¼ cup soy sauce 
¼ cup olive oil
2 pounds skinless boneless chicken breast – cut in bite size chunks
garlic powder – to taste 
2 cups lettuce
1 large tomato
1 medium cucumber 
½ red onion
black pepper – to taste 
balsamic vinegar – to taste




Method :


Heat oil in non-stick fry pan 
Saute chicken with garlic powder until just starting to turn a golden brown. 
Add soy sauce. 
Simmer on low heat for about 5 to 10 minutes. 
The oil will float a little to the top. That’s okay.
Make salad with the remaining items. 
Sprinkle with black pepper. 
NO SALT! That’s what the soy sauce is for.
When salad is ready, pour the hot mixture of chicken,oil and soy onto the salad.
Add balsamic vinegar to taste and toss. 
The lettuce will wilt a little.

EASTER SPECIAL - BUNNIES & BELLS

BUNNIES AND BELLS


Ingredients :


Chocolate slab, as required
Chocolate moulds


Method :


Painting the Moulds 
Paint the edges to define the bunny, bell or Easter Egg.
Use a toothpick dabbed in colored chocolate to paint the small raised designs of the mould.
Allow each colour to dry completely before adding the next to prevent colours from running into each other.
Place the moulds in the freezer for a few minutes to quickly harden the chocolate painting.


Making Chocolate Treats
Once the chocolate colours are set, fill the moulds with melted chocolate.
Place the filled moulds in the refrigereator or freezer to set. 
The time taken depends on the size of the mould and the thickness of the chocolate. 
Once the chocolate is hard, it will easily release from the mould when turned over.
Tap lightly, if needed.




Source : Taste Buds, TOI

EASTER SPECIAL - HOT CROSS BUNS !

HOT CROSS BUNS


Ingredients :


Refined Flour : 2 kg
Yeast : 100 gm
Salt : 40 gm
Castor Sugar : 400 gm
Eggs (whole ) : 700 gm
Wheat gluten : 5 gm
Milk : 400 ml
Water : 400 ml
Unsalted Butter : 900 gm
Raisins : 1 kg
Fondant icing : 320 gm
Old dough : 200 gm


Method :


Take a mixing bowl, add refined flour, yeast, salt, wheat gluten and sugar together and mix.
Then slowly add water, eggs, unsalted butter and milk, and very little quantity of old dough.
Mix it such that the dough structure should be soft and firm.
Also check whether the dough is stretchable for the perfect mix.
Then add raisins to it.
Knead the dough and keep it for refrigeration overnight.
Take out the dough from freezer and keep it at room temperature.
Then make round rolls of 80 gms each and arrange it on a tray.
Cut a cross on to it. Then prove it for one hour at room temperature.
Give an egg wash and set the oven temperature to 80 deg.
bake it for 20 min.
Put the buns on a cooling tray for 20 minutes to cool.
Then put the fondant icing strip across the cut on the bun.
Its ready to serve.




Source : Taste Buds, TOI

EASTER SPECIAL - EASTER EGGS !!

EASY TO MAKE EASTER EGGS


Ingredients :


For the Easter Egg  :
Sponge / Slice Cake : 300gm
Chocolate : 150 gm (melted)
Jam : 25 gm
Nuts : 25 gm
Raisins : 25 gm
Meusil : 100 gm


For Coating and Decoration :
Icing Sugar : 300 gm
Hot Water : 2-3 tbsp
Colour : few drops
Gems shaped chocolates for decoration


Method :


Crumble the sponge cake.
Add in the rest of the ingredients and work it so that it binds together.
Portion it into 60gm each, and press it into oval shapes with your hands.
Refrigerator for 30 minutes.
For the Coating, add hot water to the icing sugar along with the edible colour.
Cook it on a double boiler for about two minutes.
Place the eggs on a wire mesh and spoon out the hot icing onto the eggs.
Let the excess icing drip off.
Decorate with gems.
Carefully lift the eggs and place them in a decorative basket.


Source : Taste Buds, TOI

Indian Dal Recipe - Dal Makhani

DAL MAKHANI

Ingredients :

• 1 Cup whole urad(black) daal 
• 1 Onion (finely chopped) 
• 3 Green chilies (finely chopped) 
• 1 tbsp Rajma 
• Chopped coriander leaves 
• 4-5 Flakes garlic paste 
• 1 tsp Cumin seeds 
• ½ tsp Turmeric powder 
• 1 Tomato, finely chopped 
• ½ Cup stirred curd 
• ½ Cup fresh stirred cream 
• 2 tbsp Butter 
• 1 Inch ginger piece 
• ½ tsp Dhania powder 
• ½ tsp Garam masala 
• • Red chili powder to taste 
• • Salt to taste 

Method : 

Soak Rajma overnight in water.

Pressure cook urad daal and rajma with water and little salt. 

Cook for about 25 minutes.

Mash the mixture and again cook for 15-20 minutes.

Add cream and curd to the dal. Heat oil in a kadhai. 

Saute cumin seeds and add garlic paste. Fry the paste till light brown.

Add onions and saute till golden brown.

Add tomatoes, ginger, and green chilies. Fry till tomatoes turn soft.

Now add turmeric powder, dhania powder, chili powder, and salt. Fry for a few minutes.

Reduce the flame to medium. Add daal and stir. 

Remove from the flame as soon as it begins to boil. Add garam masala powder.

Garnish with chopped coriander and add butter.

Serve with naan or jeera rice 

Indian Snack Recipe - Rag Tag Dosa

Rag Tag Dosa

Ingredients :

semolina/rava - 1 cup

flour(preferably wheat flour) -1 cup

lassi -1 -2 cups to get a loose paste.(or plain water and lime juice can do)

finely cut onion - 1

1/4 tsp each chilli powder and pepper powder

ginger 1", finely sliced (an even use readymade ginger paste)

coriander leaves - 1 small bunch.

jeera-1 teaspoon

hing-solid pinch

salt (-about 1 tsp(according to taste)

optional shredded carrot/cabbage/capsicum/radish/or few methi leaves/palak finely cut)-

just a little.

Method :

Mix the atta, semolina, add salt and hing and mix into loose paste, with lassi or water and

lime juice or plain water.

Add the other ingredients and mix well.

Heat the tava, spread a little oil with half an onion (spreads evenly and better that way) and

pour a big ladle of the dough and move the tava around to ensure it spreads.

Turn over after two minutes.

Have it with anything on hand, green chutney, ketchup, even plain salted butter!

Source : Sify Food