Cashew butter blossoms...

INGREDIENTS:

1 3/4 cup all purpose flour.
3/4 tsp baking soda.
1 cup light brown sugar.
1/2 cup butter.
1/2 cup cashew butter.
1 egg.
Dash salt.
1/2 tsp vanilla extract.
Chocolate kisses.
Granulated sugar.

PREPARATION:
Preheat oven to 350 degrees, F.
Sift together flour, baking soda, salt and keep aside.
Beat butter, add cashew butter and sugar.  Beat till fluffy.
Add egg and vanilla.  Beat well.
Stir in the flour mixture and mix well.  Shape dough in to  1 inch balls.  Roll in granulated sugar.
Place 2 inch apart on baking sheet.  Bake 7 to 8 minutes. 
Remove cookies from oven, immediately press a chocolate kiss in each.
Transfer to wire rack and cool.

Fruits and nuts cake.

INGREDIENTS:

1 cup whole wheat flour.
1/2 cup butter.
1 cup sugar.
1 1/2 tsp baking powder.
1/4 tsp allspice powder.
3 eggs.
1 tsp vanilla extract.
1 cup dried fruits (dried apricots, dried pineapple, dried papaya)
1/4 tsp salt.
3/4 cup nuts (brazil nuts and walnuts).
1/3 cup caramel sugar.

Soak the fruits in sweet wine for 2 weeks.

PREPARATION OF CARAMEL SUGAR:
Cook 1/4 cup sugar with 1/4 cup water until it turns brownish reddish color. Let it cool.

METHOD:
Heat oven to 350 degrees, F.
Grease and flour the baking pan.
Cream butter and sugar till light.
Add eggs one at a time and beat well at high speed.
Add prepared caramel sugar.
Sift together flour, baking powder, salt, nuts, allspice powder and fold in to that.
Strain the fruits and dredge with 1/4 cup flour and fold in to the cake mixture.
Bake in the preheated oven for 45 to 50 minutes.

"ENJOY COOKING AND EATING"

Mutton vindaloo....

INGREDIENTS:

1 lb mutton pieces.
7 to 8 red chilies.
1/4 tsp cumin seeds.
1/4 tsp fennel seeds.
1/4 tsp mustard seeds.
1 1/2  inch cinnamon stick.
3 cloves.
6 garlic cloves.
1 1/2 inch ginger.
1 medium sized onion, diced.
3 to 4 tbsp vinegar.
Salt to taste.
3 to 4 tbsp butter or oil.
1/2 cup feni or cooking wine.
1 tsp sugar.
3 tbsp cream.

METHOD:
Grind the spices with vinegar, from chilies to onion.
Smear the ground mixture on mutton pieces and keep aside for 2 to 3 hours.
Heat butter and fry the marinated pieces.  
Add cooking wine, cover, cook on medium heat.
Add more water if needed and cook, till its tender and soft.
Stir in sugar, cream and cook some more time till oil floats on top.
Serve hot with plain rice or appam.


"ENJOY COOKING AND EATING"

Appam with almonds....

INGREDIENTS:
2 cups extra long grain rice.
One handful  almonds. 

1 tsp yeast.
1/8 tsp baking soda.
Salt to taste.

METHOD:
Soak the first two ingredients together for at least 4 hours.
Grind finely with adequate water.  Stir in the yeast and let it ferment 8 hours.
Add salt, baking soda, little water or milk, mix well and keep for 5 to 10 minutes.
Pour a ladle full of batter in hot appam griddle.
Tilt the pan with both hands and give it a circular twist about 2 inch more.
Cover and cook until the center is puffed and forms a crisp border. 
1/2 cup sugar can be added to make sweet appam, if desired.

SUBSTITUTE FOR YEAST OR TODDY:

1.  Add one tablespoon full of sugar to half cup of coconut water, mix well and let it ferment for 4 to 8 hours, can be used as a substitute for yeast or toddy.

          OR
2.  Keep 2 to 3 tbsp fulls of leftover batter, in the refrigerator and use for future use,  as a substitute for yeast or toddy.

"ENJOY COOKING AND EATING"

Mughlai biriyani....

INGREDIENTS:

2 lb chicken or mutton.
2 inch ginger piece.
5 to 6 garlic cloves.
5 to 6 red chilies.
10 almonds.
1/2 cup butter.
3 bay leaves.
1 onion, sliced.
4 cardamons.
4 cloves.
2 inch cinnamon stick.
1 to 2 green chilies.
1/2 tsp fennels seeds.
1/4 tsp cumin seeds.
1 pinch saffron.
1 cup milk.
1/2 cup yogurt.
1/2 cup chopped cilantro leaves.
1/2 cup chopped mint leaves.

METHOD:
Clean the mutton pieces.
Grind ginger, red chilies, garlic cloves, almonds in to a fine paste.
Heat half the butter, fry onions and remove. 
Add bay leaves, ground mixture and fry.  Add meat and fry.
Add little water, salt and cook, covered till the meat is tender.
Boil rice with little salt, till half cooked.
Stir in half the cloves, cinnamon, cardamons, fennels seeds, cumin seeds, green chilies, coriander leaves, mint leaves in yogurt and mix with mutton.
In a heavy skillet, spread layers of rice, fried onion and mutton.  Repeat till all the ingredients are layered.
Mix all the remaining spices and saffron in milk, pour over.  Spread  the remaining butter on top.
Sprinkle lemon juice.
Cover and place in a oven at 300 degree, F for one hour.  OR  place on a stove top on low flame for 20 to 30 minutes. 
Serve hot with eggplant raita and egg curry.

Fruits and nuts christmas cookies...

INGREDIENTS:

2 cups whole wheat flour.
1/2 cup Brazil nuts.
1/2 cup walnuts.
1/4 cup chopped dates.
1/4 cup raisins.
1/2 cup shortening.
1 cup light brown sugar.
2 eggs.
1 tsp baking soda.
1/4 tsp salt.
1 tsp vanilla extract.

METHOD:
Heat oven to 375 degrees, F.
Combine flour, baking soda and salt.
In the large bowl, beat shortening, brown sugar, and vanilla with electric mixer until creamy.
Add eggs beating well.
Gradually add flour mixture and mix well.
Stir in the fruits and nuts.
Drop spoon full of dough on to Christmas shaped baking tray or baking tray.
Bake 8 to 9 minutes.  Cool slightly. 
Remove cookies from cookie tray to wire rack, to cool completely.

"ENJOY COOKING AND EATING"

Lemon chicken

INGREDIENTS:


5 chicken drumsticks and 5 thighs, skinned.

1/4 cup olive oil.

1 inch ginger root, grated.

4-6 garlic cloves, crushed.

1 green chillie, seeded and finely chopped.

1/2 tsp turmeric powder.

1/2 tsp ground cumin seeds.

1 tsp coriander powder.

1/2 tsp chillie powder.

1-1 1/2 cups water.

1/2 tsp Grated lemon peel.

Juice of 2 lemon.

4-5 sprigs of cilantro leaves, chopped.


Method:
Pat dry the chicken pieces with paper towel.

Heat oil on a skillet, add chicken pieces and fry turning frequently, until browned all over. Remove the chicken pieces and set aside. Add the grated ginger, crushed garlic and fry. Stir in all the dry ingredients and fry for a minute. Return chicken to pan add water, lemon peel and juice. Bring to a boil, cover, cook over medium heat for 25-30 minutes, stirring ocassionally until the chicken is tender. Stir in chopped cilantro leaves and mix well. Serve hot. Garnish with lemon slices.


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Sweet saffron rice

INGREDIENTS:

Basmati rice - 1 1/2 cups.
Saffron - 1/2 tsp.
Ghee or Olive oil - 3 tbsp.
Cardomom - 3.
Cinnamon - 1 inch stick.
Star ainse seed - 1 star.
Raisins - 1/2 cup
Sugar- 3 tbsp.
Salt to taste
Water- 3 cups.
1 sprig parsley and few sliced almonds to garnish.

Method:

Place rice in a bowl with 2 1/2 cups water and soak for 15 minutes.
Heat ghee in a heavy saucepan, add all the spices and fry. Strain the rice and add to that. Fry for a minute or two, until golden brown. Stir in reserved water, saffron, raisins , salt and sugar. Bring to a boil, then reduce heat, cover and cook . Let it simmer 10-15 minutes, stirring twice, until liquid is absorbed and rice is tender.
Garnish with parsley sprig and sliced almonds.

This rice goes good with mutton curry, chicken curry or sweet and sour shrimp or chicken.


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Beetroot hulwa....

INGREDIENTS:

1 1/2 cup grated beetroot.
1/4 cup sugar.
3/4 cup milk.
1 to 2 tsp ghee.
2 tbsp pistachio nuts, crushed.
Dash cardamon powder.
1 1/2 tbsp condensed milk.

PREPARATION:
Cook the grated beetroot in milk.  When its cooked add sugar and continue cooking.
Add ghee, pistachio, condensed milk and cardamon powder.  Stir for some more time on medium heat and remove from fire.

"ENJOY COOKING AND EATING"

Goat roast.

INGREDIENTS:

1 1/2 lb goat meat.
1 onion, diced or handfull pearl onions.
1 tomato diced.
4 to 5 green chilies.
4 to 5 red chilies.
1 1/2 inch ginger piece, crushed.
5 to 6 garlic cloves, crushed.
2 inch cinnamon stick.
4 cardamon pods.
1/2 tsp coriander powder.
1/2 tsp turmeric powder.
1 star anise.
2 bay leaves.
2 tbsp Oil.
Salt to taste.

METHOD:
Heat oil, add cinnamon stick, cardamon, star anise, bay leaves, red chilies, green chilies and fry.
Stir in the diced onion, till it turns clear.  Add the crushed garlic, ginger, and fry.
Gradually add the diced tomatoes, salt and cook till its soft.
Stir in the turmeric powder, coriander powder, meat and fry for a minute or two.
Add little water, salt, cover and cook for 15 minutes. 
Remove lid, cook on high heat, stirring frequently, till its fairly dry.

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Green tea with lemon and mint....

INGREDIENTS:

2  tsp green tea or 2 tea bags.
2 tsp lemon juice.
4 to 5 mint leaves.
3 tbs honey.
2 cups water.

PREPARATION:
Place the first three ingredients in a jug.
Boil water and pour over it, cover and keep for few minutes.
Add honey and serve.

"ENJOY COOKING AND EATING"

Cow peas saute...

INGREDIENTS:

1/2 cup cow peas.
1/2 tsp black pepper powder.
1/4 tsp garlic powder.
1/4 tsp turmeric powder.
Salt to taste.

1 tbsp extra virgin Olive oil.

1 sprig curry leaves.

METHOD:
Cook the cow peas with adequate water.

Heat oil, add curry leaves and fry.  Stir in all the powders, cooked peas and salt.  Mix well and remove from heat.

Green gram or any other grams or peas can be used in this preparation.