RECIPE OF THE DAY || HOMEMADE CARAMEL POPCORN

Ingredients

    * 8 cups of unsalted popcorn
    * 2 sticks of butter
    * 2 cups packed brown sugar
    * 1 tsp salt
    * 1/2 cup light corn syrup
    * 1 tsp baking soda

Cooking Guide

   1. Pop popcorn and place in large roaster pan.
   2. Preheat oven to 200 degrees F.
   3. In a saucepan melt butter and combine in brown sugar, salt, and corn syrup.
   4. Bring to a light boil or until all is combined well into a sauce.
   5. Remove from heat and stir in baking soda.
   6. Pour over popcorn and stir to coat well.
   7. Bake for 45-60 minutes, stirring every 10 minutes.

RECIPE OF THE DAY || DOUBLE CHEESE FISH FILLET

Ingredients:

Boneless Fish - 400 gms
Breadcrumbs - 2 cups
Oil for deep frying
Parmesan Cheese - 3 tblsp, grated
Oregano Powder - 1/2 tsp
Pudina Leaves - 1/2 tsp

To Serve:
Burger Buns
Tomato Ketchup
Cheese Slices
Fried Onion

Method:

1. Cut the fish into 3/4 inch thin strips.
2. Sprinkle salt and pepper on the fish pieces and keep aside for 10 minutes.
3. To make the fish fillet sticks, take two fish pieces to begin with.
4. Mix the cheese with the herbs and oregano.
5. On one of the fish strips spread this mixture and cover with another strip.
6. Roll this fish sandwich in bread crumbs.
7. Prepare all the fish sandwiches in this way.
8. Heat oil for deep frying and fry a few pieces at a time till crispy and golden brown.
9. To serve, cut the burger buns in half and toast them lightly on a pan.
10. Spread a little tomato ketchup on one half.
11. Place the fried onions and fish fillet.
12. Cover it with the other half of the bun.
13. Serve this delicious Double Cheese Fish Fillet Burger with french fries.

RECIPE OF THE DAY || PEANUT BUTTER COOKIES

Ingredients

    * 1 cup butter, softened
    * 1 cup peanut butter
    * 1 cup white sugar
    * 1 cup brown sugar
    * 2 eggs
    * 2 1/2 cups flour
    * 1 tsp baking powder
    * 1/2 tsp salt
    * 1 1/2 tsp baking soda

Cooking Guide

   1. In a large bowl cream butter, peanut butter, and both sugars together with an electric mixer.
   2. Mix in eggs.
   3. In a medium bowl combine flour, baking powder, salt, and baking soda.
   4. Add dry ingredients into butter mixture. S
   5. tir batter so that all is combined well.
   6. Refrigerate for 1 hour.
   7. Preheat oven to 375 degrees F.
   8. Roll dough into 1-inch balls and place on a non-stick baking sheet.
   9. Using a fork, flatten each ball making a criss-cross pattern.
  10. Bake for 10 minutes.
  11. Cool on wire rack and serve.
  12. Sprinkle with sugar if you’d like.

RECIPE OF THE DAY || CHICKEN CAFREAL

  

Ingredients

Serves: 6

    * 1 Chicken
    * 6 Green Chillies
    * A bunch of Coriander leaves
    * 15 Cloves of garlic
    * 1 inch piece of ginger
    * 1 tablespoon khus-khus
    * 1 tablespoon Jeera
    * 8 Cloves
    * 6 Peppercorns
    * 1 inch Cinnamon
    * 1/2 teaspoon Tumeric powder
    * 1 tablespoon Tamarind
    * 1 Lime
    * Oil For shallow frying
    * Salt To taste

Preparation method

Prep: 15 mins | Cook: 25 mins | Extra time: 1 hour, marinating

1. Wash the chicken and cut up into large chunks. Apply salt and set aside.
2. Grind together the chillies, coriander leaves, garlic, ginger, khus-khus, jeera, cloves, peppercorns, cinnamon, tumeric powder and tamarind into a fine paste.
3. Apply the ground paste to the chicken and let it marinate for atleast 1 hour. For best results let it marinate overnight.
4. In a deep pan put in oil enough for shallow frying. When heated put in the chicken and fry, turning all sides till golden brown. When done, squeeze lime over the chicken and serve.

RECIPE OF THE DAY || VEGAN PASTA SALAD

  

Ingredients: (4 Sides)

    * 8 ounces elbow macaroni
    * 1 cup celery, finely chopped
    * 1/2 cup soft silken tofu, drained
    * 1/3 cup soy milk
    * 1/4 onion, minced
    * 1/4 cup sweet relish
    * 1 tbsp lemon juice
    * 2 tsp mustard
    * 1 tsp salt
    * Cayenne pepper to taste

Preparation Method:

   1. Cook pasta as package directs.
   2. Rinse with cold water and drain.
   3. Place in large serving bowl.
   4. In blender, blend tofu and soy milk until well combined.
   5. Blend in onion, relish, lemon juice, mustard, salt, and cayenne.
   6. Add sauce to pasta and coat all evenly.
   7. Mix in celery.
   8. Refrigerate for at least 2 hours.
   9. Serve cold.

RECIPE OF THE DAY || VEGETABLE STEW

Ingredients:

500 gm chopped vegetables of your choice
1 cup coarsely chopped onions
2 tbsp butter or oil
1 cup refined flour
2 tsp salt
1 tsp powdered black pepper
4 cups water
1/8 tsp nutmeg

Method:

Heat butter or oil and add onions and stir fry till soft.
Increase the heat to high and add the vegetables. Lower heat, add flour and keep stirring till pieces are coated.
Add water, bring to a boil, add the nutmeg and simmer till vegetables are half done.

RECIPE OF THE DAY || MEAT ROLLS

A different snack to serve at your tea time. Its delicious & filling.Since its similar to puffs, children will love it.

For the Filling:

   1. Cooked & minced meat – 2 cups
   2. Chopped onion – 1 cup
      Chopped tomato – 1/2 cup
   3. Pepper powder – 2 teaspoon
   4. Butter – 1-2 tablespoon
   5. All purpose flour (maida) – 2 teaspoon
      Chicken stock – 1/2 cup
   6. Salt

For the Roll:

   1. All purpose flour – 250gm
   2. Unsalted butter – 125gm
   3. Salt
   4. Warm water
   5. Egg – 1

Preparation Method:

Melt butter in a pan & add onion. When onion becomes soft add tomato. When the mix becomes dry, add minced meat,pepper& salt.Mix well. Add all purpose flour & chicken stock. Mix well. When it becomes a paste, remove from gas.

Mix all purpose flour & butter. Make sure that there are no lumps.Add water 7 make it into a soft dough.Roll out each dough & put the filling in the centre. Make the roll into the desired shape.Apply the egg over each rolls before baking. Bake in a preheated oven at 200 degree for 15-25 minutes. Adjust the baking time according to oven type.

RECIPE OF THE DAY || CHINESE SALAD

  

Ingredients:

Lettuce - 1, head, washed, dried, shredded
Ham - 4, slices, cut into strips
Bean Sprouts - 225 gms, blanched in boiling water, drained
Bamboo Shoots - 120 gms, sliced in long pieces then cut into halves
Carrot - 1, cut into strips
Palm Hearts - 3, cut in half lengthwise then in half again
Cucumber - 1/2, cut into strips

For the Sauce:

Vinegar - 1/2 tsp
Soy Sauce - 1 tbsp
Oil - 1 tbsp
Sugar - 1 tsp
Salt to taste
Freshly ground Black Pepper to taste

Method:

1. Mix the lettuce leaves with the ham and arrange them on a serving platter.
2. Sprinkle the bean sprouts over the lettuce and the blanched and drained bamboo shoots on top.
3. Add the other vegetables on top in layers.
4. Make the sauce by mixing together all the sauce ingredients.
5. Pour the sauce over the salad just before serving.

RECIPE OF THE DAY || CHOCOLATE ICE CREAM

  

Ingredients:

Double Cream - 300 ml
Milk - 2 tblsp
Icing Sugar - 50 gms, sifted
Vanilla Essence - 1/2 tsp
Plain Chocolate - 125 gms, broken into pieces
Single Cream - 2 tblsp
Chocolate Sauce - to serve, optional


Method:

1. Put the double cream and milk into a bowl and whisk until just stiff.
2. Stir in the icing sugar and vanilla essence.
3. Pour the mixture into a shallow freezer container and freeze for 30 minutes or until the ice cream begins to set around the edges.
4. Place the chocolate in a heatproof bowl with the single cream, set over a pan of gently simmering water and stir gently with a wooden spoon until melted and smooth.
5. Set aside to cool.
6. Remove the ice cream from the freezer and spoon into a bowl.
7. Add the melted chocolate and quickly stir it through the ice cream with a fork.
8. Return the ice cream to the freezer container.
9. Cover and freeze until set.
10. Transfer the ice cream to the 30 minutes before serving to soften lightly.
11. Serve with chocolate sauce, if preferred.

RECIPE OF THE DAY || MANGO PICKLE

Ingredients

    * 1kg. mango pieces
    * 1/2 tbsp. kalonji
    * 1/2 tbsp. saunf, coarsely crushed
    * 1/2 tbsp. methi seeds coarsely crushed
    * 1/2 cup salt
    * 2/3 cup chilli powder red
    * 2 tbsp. turmeric
    * 2 1/2 cups mustard oil approx.

Method

    * Take mango pieces in large wide bowl or jar.
    * Pour all ingredients over them, except oil.
    * Mix very well with clean dry hands of wooden spatula.
    * Keep in sun for 4 days.
    * Stir once, check for taste.
    * Heat oil very well till smoky.
    * Cool to almost room temperature
    * Add to pickle and mix well.
    * Pour into clean, dry pickle jars.
    * Press down firmly with back of the spoon.
    * There should be enough oil to form a layer over surface of pickle.
    * Tie with a thin muslin, before placing lid.
    * Allow to mature for 10-12 days before using.
    *  Store carefully as shown above to keep pickle from going bad.

RECIPE OF THE DAY || PAZHAM PORI (FRIED BANANA)

Ingredients

Banana(Ethakkai or Nenthra pazham) - 3 nos(not too ripe)
All purpose flour(Maida)
Sugar - 1 - 2 tsp
Turmeric powder - A pinch
Cumin seeds(Jeerakam) - A pinch (optional)
Oil for deep frying

Preparation Method

1. Mix together maida, tumeric, cumin, sugar and water to make a thick batter with a dropping consistency.
2. Mix well, till all lumps are gone.
    .If too thick, add more water.
    .If loose, add more maida.
    .Adjust turmeric(for colour) and sugar(for sweetness).
3. Slice the bananas vertically into thin pieces.
4. If the bananas are very big, u can cut it into 2 pieces first and then cut it length wise to make thin slices.
5. Dip the slices of banana in the batter and coat it very well with the batter.
6. Heat oil in a deep-fry pan.
7. Put the slices and fry both sides, till Pazham Pori(Fried banana) is fried well.
8. Keep Pazham Pori(Fried banana) on kitchen tissue paper to remove excess oil.

   Serve Pazham Pori(Fried banana) hot.
 

RECIPE OF THE DAY || LOVE-HEART CUPCAKES

If ever there was a day for these cupcakes, today is it! Happy Valentine's Day!

Makes : 24

Equipment : You will need 24 paper patty cases and one 24-hole patty pan.

Ingredients

    * 220g unsalted butter, softened
    * 400g (2 cups, firmly packed) dark brown sugar
    * 2 eggs
    * 1 tsp vanilla extract
    * 100g dark chocolate, melted, cooled
    * 1 tsp bicarbonate soda
    * 200g plain flour
    * Pure icing sugar, sifted, to dust
    * 500g packet ready-made icing
    * 2 packets (22g each) love-heart lollies*

Method

   1.Preheat oven to 180°C. Line the patty pan with paper cases. Place butter and sugar in an electric mixer and beat for about 5 minutes until soft. Add eggs one at a time, beating well after each addition. Add the vanilla and chocolate, stirring in gently (don't over-beat at this stage). Add bicarbonate soda to the flour, then sift into mixture, alternating with 1 cup boiling water. Stir until smooth and just combined.
   2.Fill the paper cases to three-quarters full. Bake for 30 minutes or until risen. Remove and allow to cool.
   3.Dust the workbench with the icing sugar, then roll out icing until 2mm thick. Use a fluted pastry cutter to cut out circles the same size as the top of the cakes. Sit one on top of each cake, moulding to its shape. Press a lolly into the top of each cake.

Notes : Lollies are available from sweet shops.

RECIPE OF THE DAY || CREAMY COCONUT MILKSHAKE

  

Thick and creamy, possibly the best thing you'll ever taste! It's not light in calories though!

Ingredients (Serves: 4)

    * 300ml Milk
    * 8 scoops Vanilla Ice cream
    * 3 tbsp dessicated coconut
    * 3 tbsp cream

Preparation method (Prep: 5 mins)

1.Put the milk, ice cream, dessicated coconut and cream into a mixie.
2.Blend for 1-2 minutes. Serve in tall glasses with a straw.

RECIPE OF THE DAY || CHOCOLATE FUDGE

Ingredients:

Milk - 1 litre
Sugar - 2 1/2 cups
Cocoa - 1 1/2 tblsp
White Butter - 1 cup

Method:

1. Boil milk for 5 minutes.
2. Add sugar, cocoa and butter.
3. Cook in medium heat.
4. When the mixture becomes thick keep stirring constantly till it leaves the sides of the pan.
5. Pour on a greased tray and let it cool.
6. Cut into small square shaped pieces and serve.

RECIPE OF THE DAY || BUTTON MUSHROOM FRY

Ingredients

    * 100 gms Button Mushroom
    * 1 tsp Chilly Powder
    * 1/3 tsp Salt
    * 2 gm cumin seeds
    * Pinch of asafoetida
    * Oil - reqd Quantity.

Method 

    * Wash Mushrooms and place it on Blotting / Old news paper.
    * Heat oil on a tawa. When the oil heats up add the mushrooms.
    * Fry the mushrooms for 2 minutes. Add all the other ingredients and fry for 3 more minutes.

Serve hot.

RECIPE OF THE DAY || CHICKEN BIRYANI

Ingredients:

Chicken - 1, about 900 gms, cut into 8 pieces
Ghee or Oil - 1 cup
Onions - 2, medium sized and sliced
Onions - 2, medium sized and minced
Ginger - 2, two inch pieces, minced
Garlic - 5 cloves, minced
Garam Masala Powder - 1 tblsp
Turmeric Powder - 1/2 tsp
Black Pepper Powder - 2 tsp
Salt - 1 1/2 tsp
Tomato - 1, large, minced
Coriander Leaves - 1/2 cup, minced
Rice - 1 cup
Black Cardamoms - 2
Green Cardamom - 1
Cinnamon - 1 inch stick
Cloves - 2 to 3

Method:

1. Wash chicken and set aside to drain.
2. Heat ghee or oil in a heavy-based pan over moderate heat.
3. Add sliced onions and fry till brown.
4. Remove onions from pan, drain and set aside for garnish.
5. Remove half the oil from the pan and return to moderate heat.
6. Add minced onions, ginger and garlic.
7. Cook over low heat for 2 to 3 minutes till well blended.
8. Add chicken, spice powders and salt.
9. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan.
10. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
11. Add tomato and coriander leaves and cook for about 5 minutes.
12. Wash rice and soak in water for 15 minutes.
13. Drain rice and add to pan with whole spices.
14. Stir till rice turns translucent.
15. Mix in 2 cups of water.
16. Cover pan and put a weight on the lid.
17. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.
18. Garnish with the reserved fried onions.
19. Serve hot.

RECIPE OF THE DAY || ALOO PARATHAS

Ingredients

    * 1 kg sieved flour
    * 1/2 kilo boiled potatoes (in hot condition)
    * 3 spoonsful cheese spread (grated cheese can also be used).
    * 2 finely chopped/grated onions
    * Finely chopped chillies /coriander leaves, turmeric powder/dhania powder
    * Salt as per requirement.
    * A little warm water

Method

    * Mix onions,chillies,chopped coriander, cheese spread,and the powders well, without wasting the juices from the onions and set aside for 5-10 minutes.
    * Then mash the potatoes into this in hot condition into a very smooth paste. Now add the flour a little at a time, and knead into a smooth paste. Add water if necessary. 
    * Now set this aside for an hour and then roll out the paratas and cook in preheated tawa.

Serve with tomato chutneys, pickles and tomato ketchup.

RECIPE OF THE DAY || BADAM HALWA

Ingredients:

Almonds - 1/2 cup
Cashewnuts - 1/2 cup
Sugar - 3 cups
Raisins - 10
Green Cardamom - 6 to 8
Ghee - 250 gms
Milk - 2 tsp
Saffron - few strands

Method:

1. Soak almonds and cashewnuts separately for 2 hours.
2. Remove the skin from the almonds.
3. Grind them together smoothly with enough water.
4. Fry raisins in ghee.
5. Crush green cardamom into powder.
6. Dissolve saffron in a little warm milk.
7. Prepare sugar syrup and pour cashewnuts-almond mixture along with cashewnuts, raisins and saffron solution with ghee.
8. Stir well until it becomes a paste.
9. Pour it on a greased plate.
10. Allow it to cool and then cut it into diamond shaped pieces.

RECIPE OF THE DAY || BREAD ROLLS

Ingredients

    * 6 slices bread
    * 5 medium sized potatoes
    * 1 small onion
    * 1 small bunch coriander leaves
    * 6 pods garlic
    * 4 green chillies
    * 1/2 tsp garam masala (optional)
    * 1 tsp chilli powder (less or more depending on taste)
    * Salt to taste
    * Oil for deep frying

Method

    * Hold the bread slices together and cut the rough edges.
    * Boil potatoes ( the best is to pressure cook them since this will be the fastest)
    * Meanwhile, chop onions, green chillies, coriander, garlic and green chillies finely. Keep aside.
    * Once potatoes are cooled, peel and mash. Add all ingredients except the bread and oil. Mix well.
    * Take a little water in a flat plate and dip the bread slices one by one in it. Squeeze excess water from the bread slices and keep them aside on a tissue. Make sure that the slice does not get too soft or watery or too hard.
    * Heat oil in a deep frying pan / kadai.
    * Take a slice of the wet bread on a dry plate. Spread some potato mixture on it. Roll the bread slice towards you till the edges meet. Seal the edges by pressing the bread slice. Pat the roll to even out edges. This may seem a little difficult at first, but you will get used to it. Deep fry in hot oil. Repeat for remaining slices.

Serve hot with Tomato ketchup and mint chutney.

RECIPE OF THE DAY || BANANA CAKE

Ingredients

    * 1/2 Cup Butter
    * 1 Cup Sugar
    * 2 Eggs
    * 2 to 3 Mashed Riped Banana
    * 1 & 1/4 Cup of All Purpose Flour
    * 3/4 tsp. Baking Soda
    * 1/2 tsp. Salt

Preparation

    * Cream butter and sugar until fluffy
    * Add eggs one at a time beating after each egg.
    * Stir in mashed Bananas.
    * Mix other ingredients. You can add nuts and raisins as per your choice.
    * Pour into a greased pan. Bake at 350 degrees for 30 to 35 mins. Temperature may vary depending on the oven.