Brisket with Stone Ground Mustard

Brisket Ingredients:

1 (3-pound) beef brisket
6 cups water
1/4 cup chopped fresh parsley
4 ribs celery, cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces
2 medium onions, cut into 2-inch pieces
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme leaves
2 bay leaves

Sauce Ingredients:

3 tablespoons all-purpose flour
1/2 cup country-style Dijon mustard
1/2 cup currant jelly
1/2 cup whipping cream
1 teaspoon Worcestershire sauce

Prepration

1. Place brisket in 5-quart saucepan or Dutch oven; add water. Add all remaining brisket ingredients; bring to a full boil. Cover; cook over medium-low heat until brisket is fork tender (2 1/2 to 3 hours). Remove bay leaves. Place brisket and vegetables on serving platter; reserve 1 1/2 cups broth.
2. Place 1 1/2 cups reserved broth in same pan; stir in flour with wire whisk. Cook over medium heat, stirring occasionally, until smooth and bubbly (2 to 3 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce is thickened (4 to 5 minutes). Serve over carved brisket and vegetables.

Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)

Blueberry Almond Coffee Cake

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda Granular
2 large eggs
1 teaspoon vanilla extract
1/2 cup low fat milk
1 1/2 cups blueberries
1 large egg white
1 cup sliced almonds
3 tablespoons Splenda Granular

1. Preheat oven to 350°F. Lightly oil an 8 x 8-inch baking dish. Set aside. Sift together flour, baking powder, and salt. Set aside.
2. Beat together butter, 1 cup Splenda Granular, and vanilla with an electric mixer until light and fluffy.
3. Beat in whole eggs one at a time. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture. Mix well. Fold in berries.
4. Spoon batter into baking dish. Lightly beat egg white with fork. Add remaining 3 tablespoons Splenda® Granular and sliced almonds. Stir until almonds are lightly coated. Spoon topping over batter.
5. Bake 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on rack approximately 10 minutes.

Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)

Apricot-Almond Coffee Ring

1 cup dried apricots, sliced
1 cup water
3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful

1/8 teaspoon ground mace
1 (16-ounce) loaf frozen Italian bread dough, thawed
1/3 cup sliced or slivered almonds
Skim milk
1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful

1. Heat apricots, water, 3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cup Equal Spoonful and mace to boiling in small saucepan; reduce heat and simmer, covered, until apricots are tender and water is absorbed, about 10 minutes. Simmer, uncovered, until no water remains, 2 to 3 minutes. Cool.
2. Roll dough on floured surface into 14 x 8-inch rectangle. Spread apricot mixture on dough to within 1-inch of edges; sprinkle with 1/4 cup almonds. Roll dough up jelly roll style, beginning with long edge; pinch edge of dough to seal. Place dough seam side down on greased cookie sheet forming circle; pinch ends to seal.
3. Using scissors, cut dough from outside edge almost to center, making cuts 1-inch apart. Turn each section cut side up so filling shows. Let rise, covered, in warm place until dough is double in size, about 1 hour.
4. Brush top of dough lightly with milk; sprinkle with remaining almonds and 1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful. Bake coffee cake in preheated 375ºF oven until golden, 25 to 30 minutes. Cool on wire rack.

Cooking Tips

One of my readers recently asked me how to melt cheese on salads. I thought it would be nice to share my response with everyone. So here are some cooking tips I have on melting yummy cheese on to salads without wilting or cooking the lettuce.

Some ways that I use to get the cheese all gooey (for salads) is to toss it (the cheese) in with the sautéing ingredients just before serving. For example, if I am sautéing peppers and sliced meat, I'll toss the cheese in there at the last minute or so and stir until I get the gooey consistency that I love. then I pour it over the more delicate lettuce greens. You can also do this alone in a nonstick skillet. Again that depends on the cheese you're melting. This tactic works well with hard, grated cheeses.

If you are working to melt a Camembert or other soft cheese you can microwave them or bake them in the oven and then transfer to them to the salad afterwards. Anywhere from several minutes in the microwave to 10-15 in the oven works well. Keep an eye on the cheese; a whole Camembert while swell up with the heat. when it does, it's hot and gooey and ready to be served.

There is also the tactic of slicing the cheese (if it is of the soft or semi-soft variety) and placing them on slices of toast and broiling them. If you slide the whole salad under the broiler, the salad will melt, but by using the bread or toast slices, you can cook the cheese to your liking without sacrificing the crispness of the salad. Best candidates for this method are goat cheeses, bleus or even individual Bries or Camemberts. (Sliced Camembert will run absolutely everywhere so be watch out!)

I have a Tupperware pitcher that is quite new and when I melt things in it in the microwave, the items don't stick much. Hard cheeses work well in this type of container. Melt cheese here and pour over salad. A really good nonstick saucepan works well too.

I use the saucepan when melting cheese like bleu or Roquefort. If they are really strong, I'll add some crème fraîche or crème fluide (sour cream, single cream...) to mellow out the intense flavor; whisk well together and pour over salad.

If any other readers have some ideas about melting cheeses for salads, please feel free to share them here with the rest of us.

Candy Bars

Ingredients

1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
4 cups toasted rice cereal
2 (11.5-ounce) packages NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided use

Preparation

1. Grease 13 x 9-inch baking pan.
2. Microwave butterscotch morsels in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in cereal and 1 cup milk chocolate morsels. Press evenly into prepared baking pan.
3. Microwave remaining milk chocolate morsels in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Spread evenly over mixture in pan. Refrigerate until firm. Cut into bars.

Braised Pork Chops with Orange-Mustard Sauce

Ingredients

6 boneless pork center loin chops, 3/4-inch thick
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons finely chopped fresh ginger root
1/3 cup orange juice
3 tablespoon soy sauce
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
Fresh sliced oranges
Watercress sprigs

Preparation

1. Season chops with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chops, 3 to 4 minutes per side.
2. In small bowl, stir together ginger root, orange juice, soy sauce, honey, mustard and garlic. Pour ginger mixture over chops. Simmer, covered, 8 to 10 minutes or until chops are tender.
3. Place cooked chops on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress. Pass remaining sauce.

Balsamic Pork Chops

Ingredients

8 boneless pork chops, about 3/4-inch thick
12 ounces (1 1/2 cups) balsamic vinaigrette dressing

Preparation Method

1. Place chops in large, resealable bag; pour vinaigrette dressing over. Seal bag and refrigerate for 2 to 24 hours.
2. Prepare medium-hot grill.
3. Remove chops from marinade and pat dry. Discard remaining marinade.
4. Grill chops directly over heat for about 8 to 10 minutes, turning once.

Home-Corned Beef

Ingredients

For every gallon of water, you will need:
1 (5 to 6-pound) beef brisket
2 cups Kosher salt
2 cups dark brown sugar
1 1/2 teaspoons baking soda
4 teaspoons saltpeter (available in most drugstores as sodium nitrate)
2 teaspoons. allspice, optional
1 to 2 cloves garlic, optional

Preparation Method

1. Mix the ingredients with 1 quart of water and when blended and dissolved, add the remainder of the gallon of water.
2. Wipe the brisket with a damp cloth and pierce deeply with a heavy fork several times. Place the brisket in a glass, porcelain or earthenware container (never metal), and add brine mixture until the meat is immersed and brine level is about 1 1/2-inches above the meat.
3. Cover container with a board weighted in place. Store in the refrigerator 8 to12 days. The beef will become saltier the longer it is soaked.
4. When ready to cook beef, discard the brine. Rinse the beef in cold water, place in a kettle of cold water and bring to a boil.
5. Simmer 1 hour. Pour off water, add fresh boiling water to cover. Simmer until tender, 4 to 4 1/2 hours. Slice against grain.

Corned Beef & Slaw Sandwich

Ingredients

4 slices whole wheat bread, toasted
8 teaspoons spicy brown mustard
8 ounces thinly sliced deli corned beef
1/2 pint vinaigrette-type deli coleslaw
4 (1-ounce) slices LAND O LAKES® Deli Swiss Cheese

Preparation Method

1. Heat oven to 350°F. Spread each slice of bread with 2 teaspoons mustard.
2. To assemble each sandwich, layer 1 slice bread, 2 slices corned beef, 1/4 cup coleslaw and 1 slice cheese.
3. Place sandwiches onto ungreased baking sheet. Bake for 8 to 10 minutes or until cheese is melted.

Turkey Breast with Caramelized Onions

Ingredients

7 pounds Honeysuckle White Bone-In Breast
7 tablespoons balsamic vinegar, divided use
4 teaspoons rosemary, fresh, crushed, divided use
4 teaspoons thyme, fresh, crushed, divided use
Salt and pepper to taste
2 tablespoons olive oil
3 pounds yellow onions, halved and sliced
10 ounces dried cranberries
1 1/2 cups fruit punch, frozen concentrate
1 1/2 cups water, cold
2 tablespoons cornstarch
2 tablespoons balsamic vinegar
thyme sprigs, fresh as needed

Preparation Method

1. For roasted turkey: Rub turkey on all sides with 2 Tbsp. balsamic vinegar. Sprinkle all sides with 3 tsp. each of rosemary and thyme. Sprinkle with salt and pepper. Place on a rack in a shallow roasting pan. Roast in a preheated 350°F oven for 1 and 1/2 hours or until a meat thermometer registers 170 F. Halfway through roasting time, baste with 2 additional Tbsp. vinegar.
2. For caramelized onions: In a heavy skillet over medium heat, heat oil and sauté onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and light golden. Stir in 1 tsp. each rosemary and thyme, 3 tsp. balsamic vinegar and salt and pepper to taste.
3. For glazed cranberries: In saucepan, combine dried cranberries with undiluted fruit punch concentrate and cold water. Bring to a boil and simmer uncovered for 5 minutes. Mix cornstarch with 2 Tbsp. balsamic vinegar and stir into sauce. Heat briefly, stirring until thickened and glossy. Makes 3 cups.
4. To serve: For each portion, make a ring of onions on dinner

Creamy Pear Flan

Ingredients

3/4 cup granulated sugar
1 (11.5-ounce) can Pear KERNS® from LIBBY'S All Nectar
1 (14-ounce) can NESTLÉ® CARNATION® Sweetened Condensed Milk
1 (8-ounce) package cream cheese, softened and cut into chunks
1/2 teaspoon vanilla extract
5 large eggs

Preparation Method

1. Preheat oven to 350°F (175°C).
2. Place sugar in small, heavy-duty saucepan. Cook over medium-high heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved and golden. Quickly pour into 8 (6-ounce) custard cups.
3. Place nectar, sweetened condensed milk, cream cheese and vanilla extract in blender or food processor; cover. Blend until smooth. Add eggs; blend until smooth. Pour into prepared cups. Divide cups between two 13 x 9-inch baking pans; fill pans with hot water to 1-inch depths.
4. Bake for 35 to 45 minutes or until knife inserted in centers comes out clean. Remove to wire rack to cool for 30 minutes; refrigerate for several hours or overnight.
5. Run small spatula around edges of cups; gently shake flans to loosen. Invert onto serving dishes.

Terrific Teriyaki Burgers

Ingredients

1 1/2 cups soft bread crumbs
1/4 cup chopped onion
1/4 cup water
2 tablespoons sugar
1 tablespoon soy sauce
1 clove garlic, minced
Dash ground ginger
1 1/2 pounds lean ground beef
6 hamburger buns, split and toasted
Sliced cucumbers (optional)
Lettuce leaves (optional)

Preparation Method

1. Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4-inch-thick patties.
2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 15 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160 degrees F, turning once.
3. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.
4. Serve burgers in buns topped, if desired, with sliced cucumbers and lettuce.

Vanilla ice cream

Ingredients
6 vanilla pods
625ml/1 pint whole milk
50g/2oz skimmed milk powder
120g/4½oz unrefined caster sugar
10 whole coffee beans
6 medium egg yolks

Method
1. Place the vanilla pods on a chopping board and run a small, sharp knife along the length of each pod, cutting it in half. Use the knife to scrape out the seeds. Put the seeds into the whisking bowl of an electric mixer and add the empty pods to the milk.
2. Pour the milk and vanilla pods into a casserole of at least 1.5 litre/2¾ pints capacity. Add the milk powder, a couple of teaspoons of the sugar and the coffee beans. Place the casserole on a medium heat and bring the milk to the boil. As soon as it boils, turn the heat down and allow the milk to simmer for 5 minutes. Remove from the heat and leave to infuse for 20 minutes.
3. Meanwhile, add the egg yolks to the vanilla seeds in the whisking bowl, along with the remaining sugar. Turn the machine to full speed and beat until the mixture whitens and increases in volume - about 10 minutes.
4. Place the casserole back on a medium heat and return the liquid to a simmer. Turn the heat down to low, then immediately pour this liquid very gently, pods and all, on to the egg mixture while still beating. Return this mixture to the casserole and place on a low heat. Stir continuously, preferably with a flat-bottomed wooden spoon. Do not boil. The custard is ready when a line drawn along the back of the wooden spoon retains its shape.
5. Have ready a bowl large enough to fit the mixture in and sit it in a larger bowl containing ice and a little cold water. When the custard is ready, pour it into the bowl and continue stirring for a few minutes until it is cold. Strain through a fine-meshed sieve. At this point the custard can be stored in a sealed container in the fridge for up to 2 days. Make sure that it is thoroughly mixed so that the vanilla seeds that have fallen to the bottom are evenly distributed.
6. Churn the custard in your ice cream machine and place in the freezer, with some clingfilm pressed on to the surface of the ice cream. Leave in the freezer for 2 hours before serving.

Eggnog custard

Ingredients
150ml/¼ pint single cream
150ml/¼pint milk
2 egg, yolks only
1 tsp cornflour
1 tbsp golden caster sugar
large pinch of grated nutmeg
1 tbsp rum

Method
1. Stir the cream and milk together in a saucepan and bring almost to boiling point, then remove from the heat.
2. With a wooden spoon, beat the yolks, cornflour and sugar in a bowl. Do not use a whisk as it will make the custard frothy.
3. Pour the hot cream into the custard, stirring steadily, then return the liquid to the pan and add the nutmeg. Stir on a gentle heat until thick enough to coat the back of the spoon. Remove from the heat and stir in the rum. Serve warm.

Note: This may be made ahead, up to a day in advance, and stored in the fridge. To prevent a skin from forming, sprinkle with golden caster sugar. To serve, stir in the sugar. Alternatively just cover the custard with cling film.

Carrot Cake With Cream Cheese Frosting

Ingredients

• Cake:
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 6 egg whites
• 3 cups packed coarsely grated peeled carrots (about 6 medium)
• 1/2 cup finely chopped walnuts
• Frosting:
• 8 ounces Neufch¿tel cream cheese, at room temperature
• 1 tablespoon butter, at room temperature
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon vanilla
• 3 cups sifted powdered sugar

Directions

1. Heat oven to 350 degrees F. Lightly grease and flour 13 x 9 x 2-inch baking pan.

2. Prepare cake: Stir together flour, cinnamon, baking powder, baking soda and salt in bowl.

3. Combine the granulated sugar, brown sugar, applesauce and vegetable oil in large bowl. Beat 1 minute with electric mixer. Add egg whites; beat 1 minute. Stir in flour mixture. Stir in carrots and walnuts. Turn into pan.

4. Bake in 350 degree F oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean and top springs back when lightly touched. Cool in pan on wire rack.

5. Prepare frosting: Beat cream cheese, butter, lemon juice, rind and vanilla in deep medium-size bowl for 1 minute. Beat in confectioners¿ sugar, 1 cup at a time, until good spreading consistency, adding additional confectioners¿ sugar if needed. Spread frosting over top of cake in pan.

Chocolate Pistachio Biscotti

Ingredients

• 2-2/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup shelled pistachio nuts, chopped
• 1/2 cup mini chocolate chips
• 8 squares (8 ounces total) white chocolate
• 2 teaspoons solid vegetable shortening
• Red and green nonpareils, for garnish

Directions

1. Heat oven to 325 degrees F.

2. In a large bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

3. In another large bowl, combine the butter and sugar. Beat on medium-high speed until smooth and creamy, about 3 minutes. Add eggs and vanilla and beat until fully blended. On low speed, add nuts and chocolate chips. Gradually beat in flour mixture until a stiff dough forms.

4. Shape dough into 2 logs, each 10 inches long. Place on ungreased baking sheet; flatten each log to 3 inches wide. Bake at 325¿ for 35 minutes until set and tops are slightly cracked. Transfer logs to wire racks; cool 15 minutes.

5. With serrated knife, cut logs into 1/2-inch-thick slices. Place on baking sheet, cut sides down. Bake at 325 degrees F for 20 minutes. Cool biscotti completely on wire racks.

6. In a microwave-safe bowl, combine the white chocolate and shortening. Microwave on high for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Allow to cool slightly. Dip one end of each biscotti into melted chocolate and sprinkle with read and green nonpareils. Place on waxed-paper-lined baking sheets until chocolate is set. Makes 36 cookies

Cream of Chicken Soup Recipe

Ingredients
Chicken(wings & bones) - 1 lb
Allpurpose flour(Maida) - 1 1/2 tbsp
Egg - 1 no
Butter - 2 tsp
Pepper powder - 3/4 tsp
Sugar - A pinch
Ajinomotto - A pinch
Salt - As reqd

Preparation Method

1)Make Chicken Stock with 4 cups of water. This is done by cooking chicken in a Pressure Cooker for 1 whistle. Strain and keep aside.

2)Shread flesh from wings and saute in 1 tsp butter and keep aside.

For Roux:
1)In a shallow pan, add butter.

2)Add maida and saute well.

3)Remove from fire before the colour changes.

4)Mix the roux to the stock.

5)Add sugar, salt and pepper.

6)Bring to a boil.

7)Reduce the flame to low medium.

8)Beat the egg with little salt and pepper.

9)Pour the beaten egg mix into the soup through a strainer.

10)Add ajinomotto.

11)Remove from fire.

12)Garnish with shredded chicken in each bowl before seving.

Tips:
1) You may add more roux to make the soup thicker.

2) Vary the amount of salt and pepper to taste.

Chocoberry Milk Chiller

1 cup lowfat chocolate milk
4 tablespoons chocolate syrup, divided use
2 tablespoons raspberry syrup
Multi-colored sprinkles (optional)
Fresh or frozen raspberries (optional garnish)

1. Stir 2 tablespoons of chocolate syrup and 2 tablespoonsof raspberry syrup into chocolate milk and mix thoroughly. Chill mixture in freezer for 5 minutes.
2. While mixture is chilling, dip 2 glasses upside down into sprinkles to coat edges, if desired. Drizzle remaining chocolate syrup on inside and bottom of glasses.
3. Pull mixture out of the freezer. Pour into chocolate drizzled glasses. Garnish with raspberries, if desired.

Makes 2 servings

FRUIT HOROSCOPE

	Fruit Horoscope Banana: IF YOU LIKE BANNANA MORE- Your character will be- You are loving, gentle, warm and sympathetic by nature. You often lack in self-confidence and are quite timid by nature. You adore your partner in every way, both for their mental and physical beauty!
	Permalink

	Black Grapes If 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.
	Permalink

FRUIT HOROSCOPE

Cherries

If you like Cherries more:

Life isn't always as sweet for you. You make small sums of money, instead of a lump sum. You have a fertile imagination and are often involved in creative pursuits. You are a very sincere and loyal partner

Marbled Cheesecake Bars

Ingredient

3 (8-ounce each) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
3 large eggs
2 teaspoons vanilla extract
2 (1-ounce each) bars HERSHEY'S Unsweetened Baking Chocolate, melted

Chocolate Crust (Method)

1. Prepare Chocolate Crust. Heat oven to 300°F.
2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
3. Pour half of batter evenly over prepared crust.
4. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
5. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.

Makes about 24 to 36 bars.

Chocolate Crust: Stir together 2 cups vanilla wafer crumbs (about 60 wafers), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup melted butter OR margarine until well blended. Press mixture firmly on bottom of 13 x 9 x 2-inch baking pan.

Picnic Drumsticks

Chicken Ingredients:

1/3 cup LAND O LAKES® Butter
1/3 cup crushed saltine crackers
2 tablespoons onion soup mix
8 chicken drumsticks

Dip Ingredients:

1 medium (1 cup) cucumber, peeled, chopped
1 cup LAND O LAKES® Light Sour Cream
1 1/2 teaspoon chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon dried dill weed

1. Heat oven to 350°F. Melt butter in oven in 13x9-inch baking pan (5 to 7 minutes). Stir together crushed crackers and onion soup mix. Dip chicken drumsticks into melted butter, then coat with crumb mixture.
2. Place drumsticks in same pan; sprinkle with remaining crumb mixture. Bake for 45 to 55 minutes or until no longer pink.
3. Meanwhile, stir together all dip ingredients in medium bowl. Cover; refrigerate at least 1 hour. Serve chicken hot or cold with dip.

Makes 4 servings (1 1/3 cups dip).

TIP: Prepare chicken as directed above. Cool completely. Place chicken in resealable plastic food bag. Prepare dip; place into covered container. Place chicken and dip in cold picnic cooler when transporting. Serve cold chicken with dip.

Quick Dinner Ideas

Fast food can be great food. All it takes are fresh ingredients and great ideas. So without further delay, we present our favorite ideas for getting dinner on the table in minutes!
Delicious dinner is a cinch in 15 minutes..!!!Here are four ways to turn a basic ingredient - pasta, chicken, seafood or beef - into a satisfying meal in 15 minutes. Tack these ideas up on your refrigerator to remind yourself that a home-cooked dinner really can be simple.Try any one of four tasty below.(set the timer if you don't belive)

Pasta

Ingredients

• 3 chopped tomatoes
• 1 clove of garlic, minced
• 1/2 cup chopped fresh basil (or 2 teaspoons dried)
• 6 ounces skim mozzarella cheese, cubed
• 1/4 cup olive oil
• salt and pepper

Method

Drain the pasta and add the marinade while the pasta is still hot. Toss and serve. Approximate time: 15 minutes. If you have time, serve with a tossed green salad, or sliced cucumbers in rice vinegar dressing. Add orange or apple slices for dessert.

Salsa Chicken

Ingredients

• 3 tablespoons chicken broth
• 4 large garlic cloves, chopped
• 1 1/2 cups chopped onion
• 2 cups chopped broccoli florets and stems
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 pound boneless and skinless chicken breasts, cut into 1 inch chunks
• 6 plum tomatoes, peeled and diced
• 16 ounces drained canned kidney beans
• 1 cup salsa
• 1/4 cup chopped fresh cilantro
• salt
• freshly ground black pepper

Method

Heat a large skillet or Dutch oven over medium high heat. Add the broth, garlic, onion, and broccoli and saute for 3 minutes, or until the onion is soft. Add the bell peppers and saute for 2 more minutes. Add the remaining ingredients and cook the mixture over medium heat until it comes to a boil. Cover the pot and reduce the heat to a simmer. Cook for 5-8 minutes, or until the chicken is thoroughly cooked. Taste the mixture and add additional salt and pepper if desired. Approximate time: 15 minutes. Added benefit: very low in fat and cholesterol. Served with rice, pasta, or baked potatoes, this dish makes a full meal.

Mediterranean Scallops

For a special touch add a small amount of crumbled feta cheese and olives to the dish, but watch how much you use of these high fat items. Two teaspoons crumbled dried basil and 1 teaspoon crumbled dried oregano can be used instead of the fresh herbs.

Ingredients

• 1 tablespoon olive oil
• 4 minced garlic cloves
• 1/2 cup chopped onions
• 8 large plum tomatoes, peeled, seeded, and chopped
• juice and pulp of 2 lemons
• hot pepper sauce to taste
• 1 1/2 pounds sea scallops
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh oregano

Method

Heat the oil in a large skillet over medium heat. Saute the garlic and onion until soft. Add the tomatoes, lemon juice, lemon pulp, and hot pepper sauce. Saute for 2 minutes. Add the remaining ingredients and cook until the scallops are cooked through, about 4 minutes. Serve hot, with pasta and a green salad. Approximate time: 15 minutes.

Lean Ground Beef

Ingredients

• 1 pound lean ground beef
• 1 small onion chopped
• 1 tablespoon chili powder
• salt, pepper to taste
• 6 ounces of salsa (use store-bought in a can or jar for fast preparation)
• 8 flour tortillas
• shredded lettuce and cheddar cheese to taste

Method

Cook ground beef, with the onion, chili powder, salt and pepper for approximately 6 minutes. Drain off fat and add the salsa. Divide mixutre among the tortillas, top with lettuce and cheese; Roll and serve. Approximate time: 15 minutes. Add cherry tomatoes or tomato and cucumber slices to the plate; consider a cool melon or pineapple for dessert.

Sangria Granita

3 cups medium-bodied red wine

3 cups chardonnay wine

1 1/2 cups sugar

2 whole oranges, sliced

1 whole lemon, sliced

1 whole lime, sliced

1 tablespoon orange zest

1 tablespoon lime zest

1 tablespoon lemon zest

Combine the wines and the sugar in a large saucepan. Over medium heat, stir just until the sugar is dissolved, about 7 minutes. Remove from heat, add half of the sliced fruit and allow to cool to room temperature. Strain out the fruit slices and discard. Add the zest and chill in the refrigerator until cold.

Poor the mixture into a 9-x-13-inch pan (or any pan that will fit on your freezer shelf) and freeze. When almost frozen, scrape mixture with a fork to break up the ice. Refreeze for another 1 1/2 to 2 hours, scrape again with a fork and add the remaining fruit slices. Return to the freezer for an hour. Scoop the frozen sangria into a large pitcher and serve with wine glasses.

Fast Cherry Chocolate Ice Cream-Filled Cupcakes

12 chocolate cupcakes

2 pints cherry chocolate ice cream (or your favorite flavor)

1 pint chocolate frosting

Using a tablespoon or large melon baller, scoop out about a golf-ball-size portion of cake from the top of each cupcake. Soften the ice cream slightly and spoon a scoop into each cupcake cavity.

Place the frosting in a piping bag with a star tip and pipe the frosting over the tops of the cupcakes. Freeze for 1 hour. Can be made up to 4 hours in advance.

Sherbet Bombe

1 pint orange sherbet

1 pint raspberry sherbet

1 pint vanilla ice cream

1/2 cup fresh raspberries

4 mint sprigs

Slightly soften one of the sherbets. Evenly pack the sherbet onto the bottom and the sides of a 4-cup metal mixing bowl, creating a 1/3-inch-thick layer. Freeze for 1 hour. Soften the second sherbet and spread it against the frozen sherbet, creating an inner layer. Freeze again for about an hour. Fill the center with the vanilla ice cream and refreeze, covering the surface with plastic wrap. Can be made up to a week in advance.

To serve, loosen the edges of the mold with a knife. Dip the mold very briefly in hot water, then invert onto a serving plate. Cut into wedges. Garnish with raspberries and mint.

Café Latte Float

6 cups milk

3/4 cup sugar

3/4 cup brewed espresso, chilled

1 cup club soda

4 scoops coffee ice cream

1 cup whipped cream

In a large saucepan, combine the milk and the sugar and stir over medium heat until the sugar has dissolved. Remove from heat and cool. Place in the refrigerator until chilled, about 1 hour.

In 4 large coffee mugs or tall glasses, pour enough milk to fill two-thirds of the way. Slowly pour about 3 tablespoons of espresso into the first mug. Add 1/4 cup club soda, 1 scoop ice cream and a dollop of whipped cream. Repeat with the other 3 mugs.

RACK OF LAMP

Ingredients

1 tbsp butter

2 rack of lamp, cleaned (bone saved),

Seasoned with salt and pepper.

Tomato-rosemary sauce and steamed spinach, to serve

Method

Heat butter in a frying pan. Sear lamb and then place it in an ovenproof dish and roast for 15 minutes. Slice each rack into two. Serve with steamed spinach and a drizzle of tomato-rosemary sauce

EGGPLANT PARMIGIANA

Ingredients

1.2 kg eggplant, sliced into roundels

150 gms flour

1 liter tomato sauce

200 gms parmesan cheese

200 gms fresh basil leaves

300 gms mozzarella chess

Salt and pepper, to taste

Method

Dust eggplant with a mixture of flour and salt and deep-fry.
Drain on a kitchen towel and keep aside. in a cocotte, layer eggplant, tomato sauce, parmesan and basil. Sprinkle mozzarella cheese on top. Bake in a preheated oven at 220 degree Celsius for 5 minutes or till it begins to brown. Gratinate before serving.

CHOCOLATE RISOTTO

Ingredients

80 gms risotto

80 gms chocolate

30 gms custard powder

50 ml hot milk

30 gms sugar

4 strawberries, diced

2 drops strawberry

Method

Boil risotto and strain. Melt chocolate on low heat. Add risotto and cook for ten minutes.

mix milk, custard powder and sugar to make custard sauce. Add strawberry pieces and essence.

Arrange chocolate risotto in a plate and pour custard sauce over it. Garnish with fresh strawberry and serve

Sambhar(kerala dishes)

Ingredients Tur dal - 100gms Drumstick - 2 (medium sized) Brinjal - 1 Medium Onion - 2 (Cut into 6 pieces) Medium sized potato - 1 (peeled and cut into very small pieces) Sambar Masala - 3 tablespoons Coriander leaves - 1 table spoon (chopped)Curry leaves - 10 Dried red chilli - 2 Cut into pieces Salt To tste Tomatoes - 2 (medium sized cut into pieces) Tamarind - size of a lime soaked in 1/2 cup water Methi Seeds - 1/4 tablespoon Vegetable oil or Ghee - 2 table spoon Asafoetidia - 1 tablespoon Mustard Seeds - 1 teaspoon Preparation Cook Tur Dal in two cups of water, when half cooked add pieces of drumstick, potato, brinjal, la, onion, tomato pieces, and salt. Cook till dal is very soft. Dissolve sambar masala in little water and add it to the cooked vegetables. Take the pulp of the soaked Tamarind and add, blend well and cook. In another pan heat oil and add mustard seeds. When they stop spluttering add methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to dal vegetable mixture and boil it for 1 minute. Finally add chopped coriander leaves on the top.

Drumstick Thoran

Ingredients

Drumstick (Muringakkai) 12
Onion - ½ cup cut into small pieces
Green chilli - 3 cut fine
Garlic - 4 pods
Coconut - ½ piece (grated)
Turmeric powder - ½ teaspoon
Jeera powder - One pinch
Oil - 2 table spoon
Mustard - ½ teaspoon
Curry leaves - One sprig
Salt to taste

Preparation

Cut drumstick lengthwise into two halves and take out the inside fleshy part with a spoon. Cut it into small pieces.

Mix it with green chilli, garlic, onion, grated coconut, jeera, turmeric, curry leaves and salt. Mix well and keep it for 30 seconds.

Heat oil in a separate pan, splutter mustard and put the mixture into it and mix with oil. Cover it with a lid and cook it using low flame for 6 minutes. When it is cooked stir well again for 2 minutes and remove from the flame.

Avial

Ingredients 1 kg mixed vegetables (Beans, string beans, drumsticks, yam, white cucumber, yellow pumpkin, raw banana, carrot etc.) 1-tablespoon turmeric powder 1-tablespoon red chilli powder 8 green chilli 250 gms. small onions (or 2 big onions) 1 grated coconut 1-teaspoon cumin powder (Jeera ) 1 lemon sized tamarind 1 stem curry leaves 250 gms. yogurt or curd Salt to taste. Preparation Wash 7 cut the vegetables to 3-4 cm length. Mix with turmeric powder, red chilli powder & add salt to taste. Add half a glass of water and put on fire, with low steam. Cover it with a lid. After 10 mins, mix well and cover it again.In the meantime, mix chilli, coconut, jeera and onion in a mixie (or any other grinder). Also make tamarind paste separately. After 20 mins or so, when the vegetable gets boiled, add the above mixture into the boiled vegetables. After mixing well add tamarind paste and 2 tablespoon of curd. Cook well until it gets thick with gravy. Heat oil and add curry leaves and pour the content into it. Your AVIAL is ready!!! Serve it hot with Rice/ Appam/ Chappathi.

Erissery

Ingredients Green plantains(banana) - cubed Turmeric powder - 1 teaspoon Cumin seeds - 1/2 teaspoon Chili powder - 1 teaspoon Urad dal - 1/4 teaspoon Mustard seeds - 1/4 teaspoon Coconut, grated - 1/2 cup Coconut for garnish - 3 tablespoon Black pepper - 1/4 teaspoon Curry leaves - a few Salt to taste Oil - 1 teaspoon Preparation Soak the cut plantains in warm water mixed with half-teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well, add with cumin seeds and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the coconut reserved for garnish and urad dal . Stir till browned. Add this mixture to the Erisserry and mix in the curry leaves. Erissery is ready to be served hot!!

Inchi Curry (Ginger)

Ingredients Ginger 50 gm Green chillies 2-3 Salt to taste Coconut oil 20-30 ml Mustard seed a pinch Red chillies 10-20 gm Fenugreek 2-3 gm Tamarind 10-15 gm Jaggeryor sugar 5-10 gm Curry leaves a few Preparation Peel and chop the ginger finely and soak in a little hot water. Chop the green chilies. Drain ginger. Put ginger, chilies, curry leaves, into a pan. Add a little water and salt. Cook over a slow fire till dry. Roast red chilies fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat oil in a pan. Add mustard seeds; when they crackle add cooked ginger mixture. Saut till the mixture turns brown. Remove from fire and add red chili and fenugreek powder. Add tamarind water. Return to fire. Add salt and Jaggery or Sugar and bring to boil. Simmer for a few minutes. Remove from fire. Good to Serve with Rice.

Parippu Curry

Ingredients Moong dal - 1 cup Turmeric powder - 1 teaspoon Cumin seeds, crushed - 1 teaspoon Curry leaves - a few Salt to taste Preparation Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and turmeric. Add to the boiling dal along with the curry leaves and salt. Serve with hot rice .Go well with Ghee

Kootu Curry

Ingredients

Chana Dal - cup (boiled)
Yam - cup (diced)
White Pumpkin - cup (diced)
Red chili Powder - 1 tsp
Turmeric Powder - tsp
Grated and fried Coconut - 2 cups
Grated Coconut - 1 cup
Jeera - 1 tsp
Mustard Seeds - 1 tsp
Few Curry Leaves
Jaggery - 1 piece
Coconut Oil - 1tbsp
Salt to taste

Preparation

Boil Yam, White Pumpkin, red Chili powder, Turmeric powder and Salt in a pan with 1 cup water. To this add the boiled Dal and Jaggery.

Next, make a paste of grated Coconut and Jeera. Add this paste to the above preparation. Boil this for 5-10 mins. Remove this pan from the flame once it boils.

In a frying pan fry the Mustard Seeds and Curry Leaves with Coconut Oil. Pour this over the curry. Add of the fried grated Coconut and use the remaining to garnish.

The Kootu Curry is now ready to be served hot.

Mambazha Pulusherry

Ingredients

Ripe Mango - 4(small) cut in to pieces
Turmeric Powder - tsp
Sugar - 3 tsp
Jeera - 1 tsp
Green Chili - 4 nos.
Grated Coconut - cup
Yogurt - cup
Mustard Seeds - 1 tsp
Few Curry Leaves
Methi Seeds - tsp
Dried Red Chili - 2 nos.
Oil - 1 tsp
Salt to taste

Method

Put Mango pieces in a vessel. Add Turmeric powder, Sugar and Salt, 1/ 2 glass water and bring to boil.

When the water evaporates (around hr in medium flame), pour the Coconut, Jeera and Green Chili paste.

After this boils pour the Yogurt into it. Make sure the Yogurt is lump free. Mix very well once the Yogurt is poured at a low flame. Wait till it boils on a low flame and then remove from flame.

In a pan fry Mustard Seeds, Methi Seeds, Red Chili and Curry Leaves. Pour this over the earlier prepared Curry and serve hot.

Brinjal Theeyal

Ingredients

Small Brinjal - 4 nos.
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - tsp
Small piecetamarind
Mustard Seeds - 1 tsp
Grated Coconut - cup
Methi Seeds - tsp
Onion - 2 medium
Few Curry Leaves
Coconut Oil - 2 tbsp
Salt to taste

Method

Cut the Brinjals into small cubes and boil it with salt.

In a pan fry the Methi Seeds and grated Coconut with tbsp Oil. Then make a paste of this.

In another pan add Oil, Mustard Seeds and Curry Leaves and saut.

Add Red Chili, Turmeric Powder and Coriander Powder to the above. To this add the boiled Brinjal and mix well

Next, pour the Tamarind water to this and then add Coconut paste.

Mix well till dry and serve hot.

Pineapple Pachari

Ingredients Pineapple - 1 cup (cut) Turmeric Powder - tsp Grated Coconut - 1 cup Yogurt - cup Sugar - 1 tsp Mustard Seeds - 2 tsp Green Chili - 6 nos. Dried Red Chili - 2 nos. Few Curry Leaves Coconut Oil - 1 tbsp Salt to taste Method Boil the Pineapple, Sugar, Turmeric Powder and Salt with cup water. Make a paste of grated Coconut, green Chili, Yogurt and 1 tsp Mustard Seeds.Add this to the above mixture and mix well. When it boils remove from flame and keep aside. In a pan fry Mustard Seeds, dried Red Chili and Curry Leaves. Pour this over the Curry and serve hot.

Kalan

Ingredients Green Banana - 2 nos. Grated Coconut - 2 cup Turmeric Powder - 1 tsp Green Chili - 6 nos. Black Pepper - 1 tsp Jeera - 1 tsp Sour Curd - 1 cup Mustard Seeds - 1 tsp Dried Red Chili - 2 nos. Few Curry Leaves Methi Seeds - tsp Coconut Oil - 3 tbsp Salt to taste Method Remove the skin of the Bananas and cut them into cubes. Boil this with Turmeric powder and Salt with 1 cup water. Pour 1 cup lump free Yogurt and mix for 10-15 mins without any gap. Make a paste of grated Coconut, green Chili, Jeera and black Pepper. Add this to the above mixture when it boils. In medium flame mix for 10mins. to make a thick gravy. When it boils remove from flame and keep aside. In a frying pan and the Coconut Oil and when hot fry the Mustard Seeds, dried red Chili, Methi Seeds and Curry Leaves. Pour this over the Curry and serve hot.

Lemon Pickle

Ingredients Curry Lemon - 1 no. Red Chili Powder - 1 tbsp Ginger - 1 tbsp (chopped) Green Chili - 3 nos. (chopped) Turmeric Powder - 1 tsp Mustard Seeds - 1 tsp Fried Methi Powder - tsp Asafoetida(Kayum powder) - tsp Coconut oil - 3 tbsp Salt to taste Method Cut the Curry Lemon into small pieces. Mix the Lemon, Red Chili powder, Ginger, green Chili, Turmeric powder and Salt with 2 tbsp of Coconut Oil. Mix them well. In a hot pan add 1 tbsp of Coconut Oil and put in the Mustard Seeds. When the Seeds begin to pop add the above mixture to it. Mix it well in the pan and remove from flame. To this add fried Methi powder and Asafoetida (kayum) and mix well.Lemon Curry is now ready to be served.

KERALA PAYASAM (vermicelli payasam)

Ingredients

1/2 cup fine vermicelli
2 tbsp. sago grains
1 cup water
1 litre milk
few drops saffron colour (optional)
1/2 cup sugar
1 tbsp. halved cashews
1 tbsp. raisins
2 tsp. ghee
1/2 tsp. cardamom powder
1-2 drops rose or kewra essence

Preparation

Heat ghee in a heavy pan, fry cashews, drain keep aside. Fry raisins lightly, drain keep aside. Add in vermicelli, stir and roast till light golden. Add sago, stir. Add water, bring to a boil. Allow to cook till water is almost absorbed. Loosen gently with spatula, add milk, bring to a boil. Add sugar, cardamom, fried dryfruit, essence, colour. Cook for 2-3 minutes, stir to keep from scalding.

Serve hot, or chilled as dessert.

Sweet Dishes

Pal Ada

Ingredients

Ada - 250 gm
Milk - 2 Litres
Water - 3 cups
Sugar - 1 cup
Condensed Milk - 1 tin
Butter - 150 gm

Method

Boil 5 cups of water. When it boils add the Ada to it and boil it.

Drain this and wash the ada in cold water.

In another pan add 3 cups of water to 2 liter of Milk. Boil this on a medium flame. When all the water evaporates and it reduces to 2 liters add the Ada and Sugar.Keep stirring and when it turns slightly golden color add the condensed Milk and boil. Next, add Butter.

The Payasam is now ready.

Parippu Payasam

Ingredients

Moong Dal - kilo
Grated Coconut - 1 full coconut
Jaggery - kilo
Ghee - 4 tbsp
Cashew Nuts - 2 tbsp (fried)
Coconut Pieces - 2 tbsp (fried)
Resins - 1 tsp
Cardamom Powder - tsp

Method

In a hot frying pan fry the Moong Dal for 10 mins. till slightly brown.

Next, wash the Dal and boil it.

Put the Jaggery in a pan and add cup water. Melt the Jaggery and drain the mixture to remove the impurities from it by draining. Squeeze Milk from the grated Coconut to get 1st Milk around 1cup.

Add water to the squeezed grated Coconut and mix it in a mixer. Drain this to obtain 2nd Milk around 3-4 cups.

In pan pour Ghee, boiled Dal and the melted Jaggery and mix till it is completely free of water and dry.Add half of the 2nd Coconut Milk to this and mix well. When it reduces to half add the remaining 2nd Coconut Milk.

Mix this very well. When it becomes thick lower the flame and adds the 1st Coconut Milk. When it starts to boil remove from flame.

Add Cardamom powder, fried Cashew Nuts and Coconut pieces and serve hot.

Finger-licking delights

Duck Curry Ingredients 1.Duck - 2kg (Duck comes in heavy wgts.) 2.coriander powder - 2 & 1/2 tbsp 3.red chilly powder - 1 & 1/2 tbsp 4.black pepper - 1tsp 5.ginger paste - 1 & 1/2tbsp 6.garlic paste - 1/2 tsp 7.garam masala -1 tbsp 8.turmeric powder -1tsp 9.curry path - 2 big stems 10.salt - To taste 11.onion - 6 medium, cut into thin slices 12.coriander leaves - to garnish 13.coconut oil - 1/2 cup (important, to get the nadan taste.) 14.potato - 2 medium (cut into wedges or round slices & fried) Preparation Skin the duck, and make sure there is no much fat left, on the duck. Cut the duck into medium pieces, and wash and soak them in a generous amount of salt and turmeric powder. Keep it for while until you saut the masala. Heat a pressure cooker; pour about cup coconut oil, put onion, saut them until slightly brown in colour. Lower the heat; add the ginger garlic paste and peppercorn whole or crushed and saut. Make a paste of the coriander powder, chilly powder, garam masala and salt & add them to the onion mixture. Saut them until the oil separates. Now wash the meat in water and squeeze out the excess water or strain it for 5 minutes. Add the meat to the masala and put on low fire until the water begins to separate. This should take about 10 minutes. Once all the water cooks out it should be enough to cook the meat, if not add about 1 to 1 cup of hot water and pressure cook until you hear about 3 to 4 whistle, on high heat, lower the fire and keep it for another 10 minutes. If you are making in an open vessel, its important to cook on medium heat for first 15 minutes and then again on low heat for another 20 minutes, or until the meat is tender. Make sure that you leave enough gravy. Garnish with coriander leaves and fried potato wedges.

Duck Roast

Ingredients 1.Duck - 2kg 2.coriander powder - 21/2 tbsp 3.red chilly powder - 11/2 tbsp 4.black pepper - 1tsp 5.ginger (cut into this slices) -2 tbsp (2 inches) 6.whole red chilly - 10 7.garam masala -1 tbsp 8.turmeric powder -1tsp 9.curry patha - 2 big stems 10.salt - to taste 11.onion - 4 medium, cut into thin slices Preparation Skin and cut the duck wash and sock them in salt and turmeric and keep aside for a while, until you saut the masala. Pour coconut oil and put the peppercorn whole and add the onion slices, saut them until it becomes transparent. Off heat, add the coriander powder, chilly powder, garam masala turmeric powder and salt.Keep back on low heat and saut the ingredients until the oil begin to separate. Crush the whole red chilly to flakes add them to the masala. Add curry patha also here. Add the meat and lower the heat, cover and cook until the water separates. Pour about 1 cup of hot water, if necessary, cover and cook until all the water, disappears. Uncover an cook for another 10 minutes if there is any water left. On a flat frying pan pour cup of coconut oil and fry the meat until brown in colour and all the extra water disappear, or until the meat is almost dry. Garnish with fried potato wedges.

Karimeen Pollichathu

Ingredients

1: Pearl Spot Fish
3-4: Chopped Curry Leaves
2: Red Chillies
3-4: Chopped Shallots
1/4 tsp: Turmeric Powder
1 tbsp: Lime Juice
1 tsp: Chopped green chillies
1: Banana Leaf
1/2 tsp: Chopped Ginger
1: Thin banana stem
1/2 tsp: Chopped garlic
1 tbsp: Coconut Oil
Salt to taste.

Preparation

Grind red chillies, turmeric powder, chopped green chillies, chopped ginger, chopped garlic, chopped curry leaves, chopped shallots, salt and lime juice to a coarse paste.

After cleaning the fish, apply a thick layer of the paste on the inside and on the outside. Wrap the fish in a banana leaf and tie it with the banana stem. Heat oil in a pan and place the wrapped fish in it.

Cook on each side for 5-6 minutes. Serve hot with rice.

Spicy sauted Lamb with fresh coconut

Ingredients 3 Tbsp. Meat Masala 2 lbs. (900 gms.) cubed lamb 2 cups chopped onion 2 Tbsp. vegetable or corn oil 1 Tbsp. finely chopped ginger 1 Tbsp. minced garlic 1/2 cup thin 1/2 inch slices fresh coconut (or 1/4 cup dried unsweetened coconut flakes) 1 Tbsp. chopped coriander (cilantro) leaves (optional). Tips To make a spice rub for grilling 1 lb. meat, mix 1 Tbsp. Meat Masala, 1/2 tsp. salt and 1/2 tsp. garlic powder. For a spicier curry, increase the amount of the masala or add 1 or 2 chopped fresh green cayenne or serrano chilies to pan along with spice paste in step 3. Preparation In a small bowl mix together 2 Tbsp. Meat Masala and 2 Tbsp. water and set aside. In a medium pan or pot combine lamb or mutton, 1 tsp. salt, 2 cups water, 1 cup onion and 1 Tbsp. Meat Masala and bring to boil. Simmer mixture, covered, 20 to 25 mins., or until meat is tender. In a skillet or medium pan (non-stick is ideal) heat oil over moderate heat and saute remaining 1 cup onion, stirring, until soft and lightly browned, about 4 mins. Add ginger and garlic and saute, stirring, 2 mins. Add spice paste and saute, stirring, until liquid has evaporated, about 2 mins. Add coconut and lamb or mutton and saute, stirring, until liquid has evaporated, about 5 mins. Add salt to taste. Transfer to a serving dish and garnish with coriander leaves. Serve hot as an appetizer, or as a main dish with salads, rice (steamed or pilaf), Indian bread such as naan or chappathi, pita bread or any other bread, or boiled yucca.

Malabar Mutton Biriyani

Ingredients

Mutton - 1 kg
Basmathi rice - 1 kg
Onion - 500 g
Garlic - 50 g
Ginger - 50 g
Green chilli - 100 g
Coriander powder - 3 tsp
Turmeric powder - 1 tsp
Red chilli powder - half tsp
Tomato -300 g
Poppy seeds - 2 tsp
Fresh coconut - half cup
Coriander leaves - 1 small bunch
Mint leaves - 1 small bunch
Curd - as required
Limejuice - 4 tbsp
Ghee - 200 g
Oil - as required
Cashew nuts - 500 g
Raisins - 50 g
Garam masala powder - 2 tsp
Salt - to taste

Preparation

For Garam Masala - Cinnamon (2 pieces), Cardamom (3-4 "), Cloves(3-4 "), Nutmeg (quarter), Aniseed (half tsp), Cumin seed (half tsp), Mace (2 strands)

1. Cut and clean mutton in big pieces.

2. Slice the muttons; grind green chillies, ginger and garlic.

3. Grind poppy seeds and fresh coconut and keep aside.

4. Chop coriander leaves and mint leaves.

5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry.

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

7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time.

8. Add mutton and fry for a few minutes and add curd and salt.

Special Christmas Cakes

Ingredients

Raisins 2-1/4 lb.
Currants 1 lb.
Dates, stoned and chopped 6 oz.
Prunes (4 oz.)Cooked, stoned and chopped.
Almond flakes 8 oz.
Butter 14 oz.
Raw brown sugar 14 oz.
Eggs 8
Grated rind of 1 lemon and 1 orange
Molasses 1 tablespoon
Flour 1 lb.
Salt 1 teaspoon
1 teaspoon each of : ground nutmeg, allspice, cinnamon & ginger
Sherry 5 tablespoons

Preparation

Grease and line a 10 inch round cake tin with a double thickness of greaseproof paper. Wrap a double layer thickness of brown paper around the outside of the tin and secure with string. Make sure the paper is twice as high as the depth of the cake pan.Combine the raisins, currants, dates, prunes and almonds in a large bowl. Cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Stir in the lemon and or the black treacle. If the mixture looks like it is starting to curdle stir in a little flour. Mix together the flour, salt and spices. Fold the flour mixture and the fruit mixture into the batter mixture a little at a time alternating between the flour and fruit mixtures. Stir in the sherry and ensure everything is well blended.

Traditionally all the members of the family take turns in stirring the cake and each makes a wish while doing so.

Put the mixture into the cake tin being careful not to create any air holes and remembering to smooth the top surface before placing the cake in the oven.

Bake in the oven at 300F for 1 hour and then reduce the heat to 275F and cook for a further 4 hours. If the top starts to overbrown then cover with greaseproof paper.

When you remove the cake from the oven leave it in the cake tin and allow to cool overnight - the cake can stay warm for up to 24 hrs. When cool remove from the tin and wrap in a double layer of aluminium foil until it is decorated. Occasionally unwrapping and treating with sherry or an alcohol of your choosing can ensure a moist flavourful cake but be careful not to overdo this and create a soggy cake! The cake will improve with keeping.