| Ingredients | Quantity |
| Red tomatoes Ginger Garlic Refined flour Onion Pepper corns Coconut mix Salt Cream Vegetable stock Butter Coriander leaves | 250 g 10 g 5 g 15 g 100 g 5 g ½ cup to taste 20 ml 750 ml 50 g 1 bunch |
| Method of preparation Fillet the fish half an inch thick and marinate it with lime juice and salt. Keep aside for 10 mts. |
 Ingredients | |||||||||||||||
| Small onions (shallots) 100g | |||||||||||||||
| Coconut (grated) 100g | |||||||||||||||
| Coconut oil 50 | |||||||||||||||
| Fenugreek seeds 5 | |||||||||||||||
| Mustard seeds 5 | |||||||||||||||
| Curry leaves few springs | |||||||||||||||
| Red chilli (whole) 5 | |||||||||||||||
| Tamarind 10g | |||||||||||||||
| Jagery 5 | |||||||||||||||
| Salt to taste | |||||||||||||||
| Aniseeds 5 | |||||||||||||||
| Pepper corn (whole) 10g | |||||||||||||||
| Coriander seeds 10 | |||||||||||||||
| Garlic flakes 3 | |||||||||||||||
Cumin seeds 5
| |||||||||||||||
Your character will be-: You are an extravagant, impulsive and outspoken person. You make a good team leader. You can take quick action in most situations. You enjoy travel immensely. You have an enthusiasm for life.
Your character will be-: Coconut lover is serious, very thoughtful and contemplative person. Though you enjoy socialising. You tend to be stubborn but not necessarily foolhardy. Shrewd, quick-witted and alert. You need a partner with brains
Your character will be-: You are quick to decide and quicker to act. You make bold career changes.
Your character will be-: While you are quick to strike up a friendship with someone, maintaining it does not seem to be easy for you. You enjoy mental stimulation; and love to get into a good discussion. You tend to be a restless soon.
Your character will be-. : You are fearless and take much that happens in life, in your stride. You give considerable thought to things you do. You have a sense of humour that along with your generous nature keeps you in most people's good books.
Your character will be-. You have stron
Your character will be- You have strong likes and dislikes. You enjoy getting involved in something that is mentally challenging. Strong as you may be, you are like a kitten when you are with your partner.are like a kitten when you are with your partner.
Your character will be-
You are modest and conservative. You are quite ambitious and are good at working with numbers. You are quick at finding fault with others. You value a person's intellect far above his looks.
Black GrapesIf you like Black Grapes more your character must �
You are a polite person. You have quick flare-ups of temper that cools down easily. You are popular because of your warm, gregarious nature. You have a zest for life; you enjoy every thing you do.
| Karimeen (Pearl spot) | 200 gm |
| Coconut | Half a coconut |
| Coconut oil | 50 ml |
| Mustard | 5 gms |
| Curry leaves | to taste |
| Shallots-sliced | 30 gms |
| Ginger-sliced | 10 gms |
| Garlic-sliced | 10 gms |
| Green Chillies Split | 10 gms |
| Vinegar | 10 ml |
| Salt | to taste |
| Ground Paste | |
| Dry chillies | 5 gms |
| Coriander | 10 gms |
| Shallots | 2 gms |
| Ginger | 5 gms |
| Turmeric | 2 gms |
| METHOD OF PREPRATION Marinate the fish with half of ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and sauté. After some time add the ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk and boil it once and remove from fire. |
Pomphret or any fish 2 lbs
What to eat| Aries (Mar 21 - Apr 19) |  | Taurus (Apr 20 - May 20) | ||||
 | |
Aries, as nobody else, must have rational invalid food. It can sound boring, but Aries has to prefer porridges, fish and vegetables, especially cabbage, radish, beet, to fat meat and fried potatoes. Greens such as parsley, dill and scallions are very good for Aries. Keep to a diet and do your best to avoid eating at nights. | |  | |
Taurus must know when to stop while eating, as gluttony is a major sin. You should remember that tasty things are not always healthy. Taurus needs different fruits: oranges, lemons, apples, plums and pears. Taurus has to form a habit to supplement the meal with light salads with carrot and cabbage. |
| Gemini (May 21 - June 21) | | Cancer (June 22 - July 22) | ||||
 | |
Gemini should pay more attention to albuminous products: eggs, cheese, nuts and farmer cheese. Prunes, raisins and dried apricots bear salutary influence on the nervous system. Geminis can treat themselves with olives and peanuts. Sometimes you can eat spicy and hot dishes with delight. | |  |
Cancerians, by the nature, are the slaves of the stomach and they need to keep to a strict diet. Don’t get despaired there is a thing you can eat at no allowance – watermelon, it will purify your organism from refuses. Cancerians can give a treat to themselves with legumes or seafood, but only in moderate quantities. | |
| Leo (July 23 - Aug 22) | | Virgo (Aug 23 - Sept 22) | ||||
 | |
Leo needs to include poultry in his food ration, but don’t get carried away. You should pay more attention to various fruits and dried fruits. Among numerous vegetables, it is worth to prefer squash and eggplant. | |  | |
Virgo, being a “lady” in everything, should keep to a vegetarian diet. Forget about fat fried pork or grill meat. The only thing you could allow from time to time is boiled chicken or stewed veal. But Leo is unlimited in apples and greens. Eat to your heart’s content! |
| Libra (Sep 23 - Oct 23) | | Scorpio (Oct 24 - Nov 21) | ||||
 | |
The rule that Libra must know like the back of the hand is not to stuff the stomach with everything that falls into the hands. Garlic, black current and cranberries are recommended to Libra as they are predisposed to vascular diseases. The perfect breakfast for them is acrospires. Libra should exclude spicy and hot dishes; it is better to diversify your menu with delicious sauces and vitaminous salads . | |  | |
Scorpio needs overcome the love to hot sauces and must not abuse them at any case. The best vegetables for them are turnip, beet and cabbage. Milk products are good but in limited quantities. You can make a holiday for you with seafood and fish dainties. |
| Sagittarius (Nov 22 - Dec 21) | | Capricorn (Dec 22 - Jan 19) | ||||
 | |
For Sagittarians, the healthiest thing is mineral water; 1-2 bottles a day will make them feel much better. Sagittarius, as nobody else, is recommended to eat legumes – peas, beans and soy. Meat is better to exclude from the menu and eat soy meat. Don’t think about taste, but use. Greens, especially dill and celery can be eaten unlimited. | |  | |
Capricorns love refinement in meal – a beautiful tablecloth, silver settings, table and dish serving. As most Capricorns suffer from dysbolism, they should pay more attention to the separate nutrition. But they are the only sign that can eat anything the heart desires. It is even recommended to have a glass of wine before meal. |
| Aquarius (Jan 20 - Feb 18) | | Pisces (Feb 19 - Mar 20) | ||||
 | |
Aquarians belong to the category of people who should exclude all sweets from their menu – cakes, candies, biscuits are not for them. The most useful fruit is a pomegranate. Milk products can serve a good breakfast and a cup of kefir or clabber will substitute a late dinner. Never deny yourself light vegetable salads. | |  | |
Unfortunately, Pisceans get food poisoning most of all. They should exclude canned fish, spicy dishes and fries in fat from their menu. As to alcohol, it is better to drink pure vodka than exotic drinks but moderately. |
Ingredients
cocunut 1 grated
green chilly 5
medium onion 4
cocunut oil 1 tbsp
mustard seeds 1/2 tsp
Curd 1 tbsp
Red chilli 1
curry leaves 2 sprigs
ginger small piece
water 3 cup
salt to taste
Method of preparation
Grind grated coconut,green chillies,onions,ginger and salt in a mixie to make a fine paste by adding water.
Heat oil in a pan.Poppy the mustard seeds.Then add red chilly and curry leaves respectively.Then pour grinded
mixture into it .
Serves 10
Ingredients
Potato 1/2 Kg peeled and cut into pieces
Large Onion 1/4 Kg thinly sliced
Tomato 1/4 Kg cut into pieces
Carrot 100 gm diced
Beans 100 gm diced
Coconut 1 grated
Green chilly 5
Ginger small piece
Garlic 5 pieces
Oil 2 tbsp
Mustard seeds 1/2 tsp
Turmeric Powder 1/4 tsp
Garam Masala 1/4 tsp
Red chilly powder 1 tsp
curry leaves 2 sprigs
Coriander leaves 2 sprigs
salt to taste
water desired
Method
Grind the grated coconut with water in a mixie and extract thick coconut milk and keep it aside. Then grind it again with water to extract thin coconut milk.
Heat oil in a pan.poppy the mustard seeds.Then add curry leaves,Onions,Ginger,Garlic,potatoes,carrots, beans, tomatoes and salt.Heat it in low flame until the liquid dries up.
Put salt,cooked vegetables,Turmeric powder, chilly powder, garam masala powder and thin coconut milk in a cooker and boil it for 2 mts. Then add thick coconut milk,Coriander leaves.Stir it and serve hot.
Serves 10
1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.
2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.
3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.
4. Make-Ahead Tip: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container and chill for up to 24 hours. Place tartlets on a baking sheet. Bake in a 300 degrees F oven about 10 minutes or until heated through.
1. Place ham in a shallow roasting pan according to package directions; discard packet of glaze. Cover ham with foil. Bake in a 350 degrees F oven for 1 hour.
2. Meanwhile, for pineapple glaze: In a small saucepan, combine brown sugar, corn syrup, cornstarch, and pineapple juice. Cook and stir over medium heat until bubbly.
3. Remove ham from oven; remove foil. Brush ham generously with pineapple glaze. Continue baking, uncovered, about 30 minutes more or until ham is well glazed and an instant-read thermometer registers 140 degrees F.
4. Meanwhile, prepare Cherry Sauce. Cover and keep warm.
5. Transfer the ham to a serving platter. Serve ham with sauce. Makes 15 servings.
6. Cherry Sauce: Drain two 16-ounce cans pitted tart red cherries (water pack), reserving 1/2 cup liquid. In a medium saucepan, combine 1/2 cup sugar and 2 tablespoons cornstarch. Stir in the reserved 1/2 cup cherry liquid, the cherries, and several drops almond extract. Cook and stir over medium heat until sauce is thickened and bubbly. Cook and stir for 2 minutes more. Makes about 4 cups.
1. Preheat oven to 400 degrees F. Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.
2. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.
3. In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla. Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold two-thirds of the chopped toffee into batter.
4. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee.
5. Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 10 muffins.
6. Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.
1. Grease a 15x10x1-inch baking pan. Line with waxed paper. Grease and flour waxed paper; set aside. Beat egg whites, salt, and cream of tartar in a large bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).
2. Beat egg yolks in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and pale. Gradually add granulated sugar, beating on high speed until sugar is almost dissolved. Stir in the 1 teaspoon vanilla and the ground almonds. Stir flour, nutmeg, and cinnamon together; gently stir into egg yolk mixture. Fold about one-fourth of the egg white mixture into the flour mixture to lighten. Fold remaining egg white mixture into flour mixture just until combined. Spread in the prepared pan. Bake in a 350 degree F oven for 12 to 15 minutes or until cake springs back. Do not allow to brown.
3. Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Remove waxed paper. Roll up warm cake and towel together, jelly-roll style, starting from a short side. Cool completely on a wire rack.
4. For almond filling, beat the 1-3/4 cups whipping cream in a large bowl with an electric mixer on medium speed until soft peaks form (tips curl over); set aside. Finely crumble almond paste into a medium bowl. Add the 1/4 cup whipping cream and the amaretto or 2 teaspoons vanilla. Beat with an electric mixer on low speed until nearly smooth. Fold about one-fourth of whipped cream into almost paste mixture to lighten. Fold remaining whipped cream into almond paste mixture.
5. Gently unroll cake. Spread half of the almond filling on cake to within 1 inch of the edges. Roll up cake, without towel, into a spiral, starting from a short side. Place on a serving plate. Lightly frost cake with remaining filling and sprinkle with toasted sliced almonds. Garnish with purchased marzipan pigs for luck or assorted fruits, if desired. Makes 12 servings.
1. In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degree F oven for 10 to 13 minutes for medium-rare doneness (145 degree F).
2. For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don�t ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.
To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.
1. Thaw bread dough. On a lightly floured surface, divide dough into eight pieces. Cover; let dough rest for 10 minutes. Pat or roll each piece into a 6-inch circle. Grease two extra-large baking sheets; sprinkle with cornmeal. Transfer dough circles to baking sheets. Bake in a 450 degree F oven for 5 minutes. Remove baking sheets from the oven; place on wire racks to cool, leaving the dough on the baking sheets.
2. Meanwhile, cut roasted peppers into 1-inch-wide strips. Stir together oil and red pepper. Brush the mixture onto the baked circles. Top with roasted peppers, onion, goat or feta cheese, olives, and tomatoes. Sprinkle with the shredded mozzarella.
3. Bake in a 450 degree F oven for 5 to 7 minutes or until mozzarella is golden brown and crusts are crisp. Before serving, sprinkle with fresh oregano or basil. Makes 8 main-dish servings.
*To roast peppers: Halve peppers; remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and brown. Wrap in the foil; seal and let stand for 20 to 30 minutes or until cool enough to handle. Using a paring knife, gently pull off skin.
Note: You can substitute 1 tablespoon dried oregano or basil, crushed, for the fresh herbs. Instead of sprinkling it on top of the pizzas, stir the dried herb into the oil mixture before brushing it onto the crust.
1. In a large saucepan, cook beef, green pepper, and onion until meat is browned and vegetables are tender. Drain off fat. Stir in milk, soup, corn, tomato, and cheese spread.
2. Cook about 5 minutes or until soup is hot. Makes 4 main-dish servings.
1. Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degrees F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so nuts don�t burn. Cool slightly. Place nuts on a clean kitchen towel, fold over towel to cover nuts. Rub vigorously to remove the skins. Coarsely chop hazelnuts. In a medium bowl combine chopped hazelnuts and cranberries. Set aside.
2. Line an 9x5x3-inch baking pan with nonstick cooking spray or heavy foil, extending foil over edges of pan. Butter the foil; sprinkle with a small amount of cornstarch. Set pan aside.
3. In a 2-quart saucepan combine the sugar and the 1 tablespoon cornstarch. Add corn syrup, water, and honey; mix well. Bring to boiling over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar, 5 to 7 minutes. Avoid splashing mixture on side of pan.* Reduce heat to medium. Carefully clip candy thermometer to saucepan.
4. Continue boiling, stirring occasionally, until thermometer registers 286 degrees F, soft-crack stage. Mixture should boil at a moderate, steady rate over entire surface, about 25 minutes. Watch closely at the end as temperature will rise quickly. (Adjust heat as necessary to maintain a steady boil.)
5. Remove saucepan from heat; remove candy thermometer from saucepan. In a large mixing bowl, immediately beat egg whites with a sturdy, freestanding electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over egg whites, beating constantly on high speed and scraping sides of bowl occasionally, about 3 minutes. Scrape sides of bowl again. Add vanilla. Continue beating on high speed for 3 to 4 minutes or until candy begins to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, mounding on itself, then slowly disappear in the remaining mixture. The final beating should take 5 to 6 minutes.
6. Immediately stir 2 cups of the fruit and nuts into candy. Quickly turn candy into prepared pan; spread to corners. Sprinkle top with remaining 1 cup fruit and nuts. Lightly press fruit and nuts into warm mixture. While still warm, score into pieces. Let stand about 3 hours or until completely cool. When cool, use foil to lift candy from pan. Cut into pieces using a hot knife. Wrap in plastic wrap. Store in refrigerator up to 1 week or in freezer up to 4 months. To serve, unwrap and place in waxed candy cups or bonbon cups. Makes 35 pieces
1. Preheat oven to 400 degrees F. Line two 15x10x1-inch baking pans or large baking sheets with foil. Lightly coat foil with nonstick spray; set aside.
2. In a large bowl combine egg, bacon, bread crumbs, basil, yogurt, pepper, and salt. Add ground turkey; mix well. Shape into 75 one-inch meatballs (about 1 tablespoon each). Place on pans.
3. Bake on separate oven racks for 15 to 20 minutes or until no longer pink. Serve with sauce or skewered. Makes 25 (three-meatball) servings.
Alfredo Sauce: In a saucepan combine one 16-oz. jar purchased Alfredo sauce and 1/4 cup milk. Heat through. Stir in 8 slices crisp-cooked, crumbled bacon (about 1/2 cup). Season to taste with pepper. Sprinkle sauce with 1/2 cup snipped fresh basil.
EACH SERVING (1 meatball, 1 tsp. sauce): 40 cal., 3 g total fat (1 g sat. fat), 16 mg chol., 94 mg sodium, 1 g carbo., 3 g pro. Daily Values: 1% vit. A, 1% calcium, 1% iron.
Sweet and Sour Chili Sauce: In a saucepan combine one 10-oz. bottle sweet-and-sour sauce; 1/3 cup mango nectar; 1 tsp. chili powder; 1 large clove garlic, minced; 1/2 tsp. finely shredded lime peel; and 1/4 tsp. salt. Heat through over medium-low heat, stirring occasionally.
EACH SERVING (1 meatball, 1 tsp. sauce): 28 cal., 2 g total fat, 13 mg chol., 72 mg sodium, 2 g carbo., 3 g pro. Daily Values: 1% vit. A, 1% vit. C, 1% calcium, 1% iron.
1. Preheat oven to 350 degrees F. In a large mixing bowl place cheese, butter, flour, 1/4 teaspoon salt, and pepper; let stand for 30 minutes at room temperature. Beat with an electric mixer on medium speed until combined. Using your hands, work dough until it holds together. Divide dough in half.
2. Line two 8x8x2-inch baking pans or 2-quart square baking dishes with plastic wrap. Press half the dough evenly into each prepared pan. Cover and chill about 30 minutes. Invert one pan onto a very large (17x13-inch) ungreased baking sheet. Lift pan and carefully peel off plastic wrap. Using a floured knife cut dough into eight 1-inch-wide strips. Cut strips crosswise into four 2-inch-long rectangles to make 32 (2x1-inch) rectangles (do not separate rectangles). Repeat on the same baking sheet with remaining dough. With a floured fork, prick each rectangle 2 or 3 times. Sprinkle very lightly with sea salt.
3. Bake for 20 to 25 minutes or until light brown. Cut through the rectangles again while shortbread is still warm. Transfer to a wire rack and cool. Use immediately or store in an airtight container in the refrigerator up to 2 days or in the freezer up to 3 months.
4. To serve White Cheddar Shortbread Sandwiches, top half the crackers with about 1 teaspoon of the Red Onion Marmalade. Top with remaining crackers. If desired, top with additional marmalade. Makes 32 sandwiches.
1. Preheat oven to 325 degrees F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine. Place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.
Test Kitchen Tip: If using to stuff a turkey, reduce broth to 3/4 to 1 cup. Try a mix of whole wheat, white, and multi-grain bread cubes for extra flavor.
Stuffing Additions:
1. Prepare rice according to package directions. Spread on baking sheet. Cover; refrigerate 20 minutes or until cooled. In extra-large bowl combine turkey, tomato, broccoli, sweet pepper, cranberries, onions, and prosciutto. Add rice and dressing; toss to coat. Cover; refrigerate 2 to 24 hours. Sprinkle with almonds and basil.
Makes 6 (1-1/2 cup) servings.
*Note: To crisp-cook prosciutto, arrange slices in a single layer on a baking sheet lined with parchment paper. Bake in a 450 degree F oven for 6 to 8 minutes or until browned and crisp. Remove from oven; cool on baking sheet.
