Monday, December 19, 2011

Chocolate blossoms....



INGREDIENTS:

1 cup unbleached all purpose flour.
1 1/2 cup crushed cheerios. (about 4 cups cheerios)
3/4 tsp baking soda.
Dash salt.
2 square, (2 oz) semi sweet chocolate, melted.
1/2 cup butter or shortening.
1 egg.
1 cup light brown sugar.
1/2 tsp vanilla extract.
36 chocolate kisses.

METHOD:
Preheat oven to 350 degrees, F.
Combine the first 4 ingredients.
Melt the chocolate squares in microwave for 50 seconds.
Beat butter, add melted chocolate, and brown sugar.
Beat well.  Add egg, vanilla and beat.
Stir in the flour mixture and mix well.
Shape dough in to 1 inch balls.
Roll in granulated sugar if desired.
Place 2 inch apart on baking sheet.
Bake 7 to 9 minutes.  Immediately press a chocolate kiss in each.
Transfer to wire rack and cool.
Store in a container at room temperature.

"ENJOY COOKING AND EATING"

Sunday, December 18, 2011

Fruits and nuts cake...

INGREDIENTS:

1 cup pitted dates, chopped.
1 cup dried apricots, chopped.
1 cup walnuts, chopped roughly.
1 cup pecans, chopped roughly.
3/4 cup all purpose flour.
1/2 tsp baking powder.
1/4 tsp salt.
3/4 cup sugar.
3 eggs.
3 tbsp butter.
1 tsp vanilla extract.

METHOD:
Preheat oven to 350 degrees, F.  Grease 9 inch by 5 inch loaf pan. 
Combine first four ingredients.  Combine the next three ingredients and stir in to the fruits and nuts mixture.
In a mixer bowl, beat butter, sugar and eggs, until foamy.  Fold in the fruits and nuts mixture and vanilla extract.   Pour in to the prepared pan.  Level top.  Bake one hour or until tooth pick inserted in center comes out clean.  Cool in pan for 10 minutes.  Turn out cake, cool completely on wire rack.

"ENJOY COOKING AND EATING"

Pork sirloin roast...

INGREDIENTS:

Fresh thyme  - 1 1/2 tbsp, chopped.
Fresh basil  - 1 tbsp, chopped.
Black pepper powder  - 1 tsp.
Garlic powder  - 1 tbsp.
Olive oil  -  2 tbsp.
Salt  - 1 tsp.
Boneless pork sirloin roast  - 4 to 5 pounds.
1/2 cup orange marmalade or any jam.
1/2 cup white wine.

METHOD:
Combine the first 6 ingredients.  Score the roast and rub the seasonings.  Wrap on foil.  Refrigerate 8 hours.  Remove roast from foil.  Place fat side up, on rack in a roasting pan. 
Bake uncovered at 325 degrees for 2 1/2 to 3 hours or thermometer registers 160 degrees.
Combine jam and white wine,  brush over pork roast, frequently.  Let stand 10 to 15 minutes in the oven before slicing.

"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.
2 to 3 green chilies sliced.
1 tsp fennel seeds.
1/2 tsp cumin seeds.
1 pinch saffron.
1 cup milk.
3/4 cup yogurt.
1/2 cup chopped coriander leaves.
1/2 cup chopped mint leaves.
Lemon juice of one.

METHOD:
Clean and cut the mutton pieces.
Clean and chop the coriander leaves and mint leaves.
Slice the onion.
Grind ginger, red chilies, garlic cloves, almonds in to a fine paste.
Heat butter, fry sliced onion and remove.
Add bay leaves, ground mixture and fry.
Add meat and fry.
Add little water , salt and cook covered till meat is tender.
Boil rice with little salt till half cooked, strain.
Stir in half the cloves, cardamons, cinnamon, fennel seeds, green chilies, cumin seeds, coriander leaves, mint leaves, in yogurt and mix with mutton.
In a heavy skillet, spread layers of rice, fried onion and mutton pieces.
Repeat till all the ingredients are layered.
Mix all the remaining spices, leaves, green chilies and saffron in milk, pour over.
Spread the remaining butter on top.
Sprinkle lemon juice.
Cover and place in a oven at 300 degrees, F for 45 minutes.
Or place on a stove top on low flame for 20 to 30 minutes.
Serve hot.

"ENJOY COOKING AND EATING"

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"

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.


"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 turmerice 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.


"ENJOY COOKING AND EATING"

Christmas cup cakes....


INGREDIENTS:

3/4 cup all purpose flour.
1/2 cup sugar.
1/4 cup butter.
1 egg.
1/4 tsp salt.
1 tsp baking powder.
1 tsp pineapple extract (or any extract).
1/4 cup milk.

METHOD:
Preheat oven to 350 degrees, F.
Cream butter and sugar.  Beat in the egg.  Add the pineapple extract. 
Combine the dry ingredients.  Stir in to the creamed mixture.  Mix well.
Add the milk and beat until the batter is smooth.  Spoon batter, 1/2 full in to the cups.  Bake 20 to 25 minutes.  Allow to cool before icing.



CREAM CHEESE FROSTING:
1/4 cup (2 oz) cream cheese.
1 cup powdered sugar.
1/8 tsp pineapple extract. 
Food colour, if needed.
Decorating nonpareils.
Coloured sugar.

Combine powdered sugar, cream cheese, extract and beat until smooth.
Spread frosting on each cup and sprinkle with decorative toppings.

"ENJOY COOKING AND EATING"

Shells with filling...


INGREDIENTS;

1pkg jumbo shells, (12 oz) uncooked.
1/2 lb ground beef.
4 oz spinach, chopped.
1/4 tsp white or black pepper powder.
1/2 tbsp fresh parsley chopped or dried parsley.
Salt to taste.
2 cups ricotta cheese.
2 cups mozzarella cheese.
2 eggs.
3 cups pasta sauce.

METHOD:
Heat oven to 400 degrees, F.
Brown beef, add salt, pepper powder and parsley.  Keep aside.
Combine together ricotta cheese, mozzarella cheese and eggs.  Add chopped spinach and mix well.
Fill each shell with beef mixture and cheese mixture.
In a greased 13 x 9 inch baking dish, arrange the filled shells.
Spread the pasta sauce over shells.
Sprinkle Italian cheese mix or mozzarella cheese on top, if desired.
Cover with foil.  Prick some holes.  Bake 30 to 40 minutes, or till its soft.

MICROWAVE METHOD:
Cover with plastic wrap, and turn a corner of the wrap back to allow steam to escape.
Cook for 10 minutes. Let stand for 15 minutes and serve.

"ENJOY COOKING AND EATING"

White fruit cake...


INGREDIENTS:

2 oz candied red cherries.
2 oz candied pineapple, chopped.
2 oz golden raisins.
2 oz  dried apricots, chopped.
2 oz dried papaya, chopped.
White wine to soak the fruits. 
Combine the above ingredients.  Let it stand overnight. 
1 cup all purpose flour.
1 tsp baking powder.
2 eggs.
3/4 cup sugar.
1/4 tsp salt.
1/3 cup butter, softened.
1/2 tsp vanilla extract.
1/2 tsp orange extract.
1/4 cup orange juice.
Flour to dredge.

METHOD:
Preheat oven to 350 degrees, F. 
Strain the fruits and dredge with flour, stirring to  coat well.  Set aside. 
Cream butter, gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition. 
Stir in the extracts and orange juice. 
Combine flour, baking powder and salt.  Add to the creamed mixture. 
Fold in the dredged fruit mixture. 
Pour the batter in to the greased baking pan and bake for 45 to 50 minutes. 

"ENJOY COOKING AND EATING"

Saturday, December 10, 2011

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.

Brownie....


INGREDIENTS:

1 cup all purpose flour.
1/2 cup cocoa powder.
1 1/2 cup sugar.
1 tsp baking powder.
1/4 tsp salt.
1/2 cup butter.
3 eggs.
1 tsp vanilla extract.
3 tbsp chopped walnuts or chocolate chunks.


PREPARATION:
Preheat oven to 350 degrees, F.
Grease 9 inch square pan.  Combine first 6 ingredients,  until mixture resembles coarse meal. 
Stir in eggs and vanilla extract.  Mix well until well blended.
Spoon in to the greased pan.  Sprinkle the chopped walnuts on top. 
Bake for 30 to 35 minutes. 
Cool and cut in to rectangles or squares.

"ENJOY COOKING AND EATING"

Chicken biriyani...

INGREDIENTS:

Basmati rice  -  2 cups.
Chicken -  1 to 1 1/2 pounds.
Onion   - 1, diced.
Tomato  - 1 diced.
Ginger  - 2 inch piece.
Cloves  - 4 to 5.
Garlic cloves  - 10.
Cinnamon  -  2 inch long stick.
Cardamon  -  4.
Bay leaves  -  2.
Fennel seeds  -  1 tsp.
Chili powder - 1 tsp or more as needed.
Coriander powder  -  1 tsp.
Turmeric powder  -  1 tsp.
Lime juice one lime.
Salt to taste. 
Small bunch of cilantro leaves and mint leaves. 

METHOD:
Half boil the rice with salt.  Remove and strain.
Wash and cut the chicken in to pieces.  Grind ginger and ginger in to a paste.
Add the ginger garlic paste, chili powder, coriander powder, turmeric powder, half the lime juice, salt, to the chicken pieces and soak for at least half hour.
Heat ghee and fry the cloves, cardamom cinnamon stick, fennel seeds for few minutes.  Add diced onion and fry.  When it turns clear add the tomatoes and saute for a minute.  Add the marinated chicken pieces and mix well with one cup water.  Cover the pan and bring to boil.  Reduce the fire, add rice,cover and cook till the meat and rice are done.  Add the remaining lime juice, cilantro leaves, and mint leaves, mix well.  Garnish with coloured rice, and hard boiled egg.  Serve with vegetable salad. 
If  using pressure cooker, do not cook the rice first.  After sauteing add the marinated chicken pieces and rice.  Mix well with 4 cups water.  Cover and bring to boil.  When the steam starts coming put the weight on and cook for 7 to 8 minutes over medium fire.  Let it cool, 10 to 15 minutes or until all the pressure goes.  Open and add the chopped leaves, mix well and serve.

"ENJOY COOKING AND EATING"

Goat biryani...

INGREDIENTS:

Goat pieces  -  500 gm or 1 pound.
Onion, medium sized  -  1, sliced.
Ginger  -  2 inch long, grated.
Garlic cloves  -  10 to 12, grated.
Coriander powder  - 1 tsp.
Red chili powder  -  1 tbsp.
Green chilies  -  3 to 4.
Desiccated coconut  - 3 tbsp.
Bay leaves  - 2.
Cloves  - 6 to 7.
Cardamon  - 4 to 5.
Cinnamon stick - 3 inch long.
Peppercorns  - 1 tsp.
Yogurt  - 1 cup.
Salt  - 1 tbsp.
Ground poppy seeds  - 1 tsp.
Ghee  - 5 to 6 tbsp.
Basmati rice -  1 /1/2 cups.
Lime juice  - 2 tbsp.
Saffron  - 1/4 tsp.
Mint leaves  - 3 sprigs.
Cilantro leaves  - 1/2 bunch, chopped.
Roasted cashew nuts to garnish.

METHOD:
Soak the goat pieces with yogurt, grated ginger, garlic, red chili powder, coriander powder, salt and mint leaves.  Let it stand for one hour. 
Roast the cloves, cinnamon, cardamon and peppercorns.
Heat ghee, add sliced onions and fry.  Add the roasted spices, ground poppy seeds, green chilies, desiccated coconut and saute. 
Gradually add the marinated goat pieces,add 3 cups water and bring to a boil. 
Clean the rice and add to it.  Sprinkle the saffron.   Cover and pressure cook for 8 minutes. 
Let it cool, until all the pressure goes.  Open, add the chopped cilantro leaves, lime juice, mix and cover. 
Garnish with roasted cashew nuts and serve. 

"ENJOY COOKING AND EATING"

Fruit cake...



INGREDIENTS:

All purpose flour - 1 cup.
Butter - 1/2 cup.
Sugar - 1 cup.
Eggs - 3.
Salt  - 1/2 tsp.
Allspice powder  - 1/4 tsp.
Vanilla extract  -  1 tsp.
Baking powder - 1 1/2 tsp.
Dried fruits  - 2 1/2 cups.
Rum to soak the dried fruits.
1/2 cup sugar for caramel sugar.
1/4 cup water.
1/4 cup flour to dredge the fruits.

METHOD:
Soak the fruits in rum, for a week. 
Caramel sugar:  Cook 1/2 cup sugar with little water until it turns to brownish reddish colour.  Let it cool. 
Heat oven to 350 degrees, F. 
Grease and flour the baking pan.  Cream butter and sugar till light and add eggs one at a time.  Beat well at high speed.  Add caramel sugar and vanilla.  Sift together all purpose flour, baking powder, all spice powder and salt.  Fold the flour mixture to that.  Strain the dried fruits.  Dredge the  fruits with 1/4 cup flour and fold in to the cake mixture.  Bake in the preheated oven for 45 to 60 minutes.

"ENJOY COOKING AND EATING"

Mutton stew...



INGREDIENTS:

Goat  - 1 lb.
Potato  - 1 diced.
Onion  - 1 small, sliced.
Ginger  - 2 inch long, grated.
Green chilies  - 5 to 6.
Cinnamon stick  - 1 1/2 inch long.
Cloves  -  2 to 3.
Cardamon  3.
Curry leaves  - 1 sprig.
All purpose flour  -  1 tbsp.
Coconut milk  - about 2 cups.
Salt to taste.

METHOD:
Clean and cut the meat in to 2 inch pieces. 
Heat oil, add the curry leaves, dry ingredients and fry. 
Add sliced onion, ginger, garlic, and saute.  Stir in meat, salt, half of the milk,cover and cook.  When its half done add the potatoes and green chilies.  Cook until everything is cooked.  Mix the all purpose flour with the remaining milk and add to that.  Stir thoroughly and bring to boil.  Serve hot with appam.

"ENJOY COOKING AND EATING"

Appam....



INGREDIENTS:

2 cups extra long grain rice.
1/4 tsp dry yeast.
1 cup coconut milk or almond milk.
Dash baking soda.
Salt to taste.
2 to 3 tbsp sugar.

METHOD:
Soak the rice for 2 hours.
Soak yeast in 1/4 cup warm water.  Yeast becomes frothy and bubbly.
Grind the soaked rice nicely with enough water.  Add the soaked yeast, mix well and keep overnight to ferment or at least 8 hours.
Add the baking soda, salt, sugar, coconut milk and mix well.  Cover and let it stand for half hour.
Pour a big spoon full of batter in hot iron pan.  Tilt the pan and give it a circular twist about 1 1/2 inch more.  Cover and cook until the center is puffed and forms a crisp border. 
More sugar can be added to make appam sweet.

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 5 hours, can be used as a substitute for yeast or toddy.
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"

Appam ....

INGREDIENTS:

Rice flour - 5oo gm. (1.1 pound or 17.5 oz or 2.18 cup)
Toddy - 200 ml. (less than a cup).
Coarse rice flour - 2 tbsp.
Coconut milk  - 1 cup or more as needed.
Baking soda  - 2 pinches.
Salt to taste.
Sugar  -  2 tbsp.

METHOD:
Roast the rice flour lightly.  Mix the coarse rice flour with one cup water and cook to a porridge consistency.  Allow that to cool.  Add this and toddy to the rice flour, mix well, make a soft dough or thick batter.   Leave overnight to ferment or at least 8 hours. 
Add the coconut milk, baking soda, salt and sugar.  Cover and let it stand for half hour.  The batter should be thin.  Pour a big spoonfull of batter in hot iron pan.  Tilt the pan with both hands and give it a circular twist, about 1 1/2 inch more.  Cover and cook for 30 seconds or until the center is puffed.  Repeat with remaining batter.  Serve hot with chicken curry or mutton stew.

"ENJOY COOKING AND EATING"

Spritz cookies...

INGREDIENTS:

2 cups all purpose flour.
3/4 cup butter.
3/4 cup sugar.
2 tbsp milk.
1 egg yolk.
1/4 tsp almond extract.
1 tsp vanilla extract.
1/2 tsp salt.
Cookie press.

DECORATIVE TOPPINGS:
Nonpareils, coloured sugar.

METHOD:
Preheat oven to 325 degrees, F.
Thoroughly cream butter, sugar, yolk and milk. 
Gradually add the extracts, salt and flour.  Beat well to make smooth dough. 
Place the dough in to the cookie press and press the dough on to the cookie sheet.
Sprinkle cookies with decorative toppings. 
Bake 8 minutes or until light golden colour.  Do not over bake.
Remove cookies to wire rack and cool completely.
Store in tightly covered jar. 

"ENJOY COOKING AND EATING"


Thursday, December 8, 2011

Pizza


INGREDIENTS:

About 2 cups wheat flour.
1 1/2 tsp sugar.
1 tsp pizza yeast. (1/2 envelope)
1/2 tsp salt.
3/4 cup warm water.  (130 degrees)
3 tbsp Olive oil.
Pizza sauce.
Shredded Mozzeralla cheese.
Any toppings.

METHOD:
Preheat oven to 400 degrees, F.
Combine 1 1/2 cup flour, yeast, sugar and salt in a mixer bowl. 
Add water and oil, mix together until well blended. 
Gradually add flour until soft dough is formed, make in to a ball. 
Sprinkle little cream of wheat or corn meal on the 12 inch, pizza baking pan.
Press dough out on to pizza pan or roll and place on the pan.
Top with pizza sauce, toppings, and cheese . 
Bake on bottom rack for 12 to 13 minutes, until cheese is bubbly and crust is brown.

"ENJOY COOKING AND EATING"

Butter snaps...



INGREDIENTS:

3 tbsp butter  and 3 tbsp shortening.
1 cup all pupose flour.
3/4 cup powdered sugar.
1/2 tsp vanilla extract.
1/2 cup cashew nuts, chopped.

METHOD:
Preheat oven to 350 degrees, F.
Cream butter, shortening, vanilla together.  Combine flour and sugar, add to the creamed mixture, beat well at medium speed.  Beat until combined.  Stir in the chopped nuts.  Shape 1 tsp dough into ball, repeat with remaining dough.  Place balls 1-inch apart on ungreased baking sheets.  Bake for 9 to 10 minutes on preheated oven.  Cool on wire rack.

"ENJOY COOKING AND EATING"

Shrimp biriyani....



INGREDIENTS:

Medium sized shrimps  - 1 lb (about 50) deveined.
Tomato - 1, diced.
Curd or yogurt  - 3 tbsp.
Coriander powder  - 1/2 tsp.
Turmeric powder  -1 tsp.
Garam masala  - 1 tsp.
Chili powder - 1 tsp or more as needed.
Ginger and garlic paste  - 1 tbsp.
Allspice  -3 to 4.
Salt to taste.
Ghee  - 4 tbsp.
Rice (basmati)   - 2 cups.
Coriander leaves   - 5 - 6 sprig.

METHOD:
Cook the rice with adequate water.  When its half cooked, strain it.
Heat ghee, fry the ginger garlic paste, add the diced tomatoes, and saute until its soft.  Add the shrimps and the rest of the spices  with little salt.   Fry a little and add curd to it.  Let it simmer and a thick gravy remains.
Stir in the half cooked rice and mix well.  Add little water if needed.  Cover and cook, on medium heat for about 10 minutes or until the rice is tender. 
Sprinkle the finely chopped coriander (cilantro) leaves and serve.   

"ENJOY COOKING AND EATING"

Sunday, December 4, 2011

Christmas fruit cake



INGREDIENTS:

1/4 cup chopped dried apricots.
1/4 cup seedless raisins.
1/4 cup chopped candied dried papaya.
1/4 cup chopped dried pineapple.
1/4 cup dried cranberries.
Soak all the dried fruits in the desert wine, 2 to 3 days. 

3/4 cup all purpose flour.
1/3 cup butter.
1/2 cup sugar.
1/2 tsp salt. 
2 eggs separated.
2 tbsp grape jam.
1/8 tsp ground nutmeg.
1/8 tsp ground cinnamon.
1/8 tsp ground cloves.
1/2 tsp lemon extract.
1 tsp vanilla extract.
Enough flour to dredge the soaked fruits.

METHOD:
Preheat oven to 350 degrees, F.
Cream butter and sugar till light.  Gradually add the yolks, beating well.  
Add the grape jam and extracts. 
Combine flour, salt and spices.  Add to the creamed mixture, mixing well. 
In another bowl, at high speed beat egg whites until soft peaks form.  Fold in to the batter.  Strain the soaked fruits, dredge with flour, stirring to coat well.  Stir in to the cake batter. 
Spoon batter in to baking pan, bake in the preheated oven for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. 

"ENJOY COOKING AND EATING"

Christmas sugar cookies...


INGREDIENTS:

1 1/2 cup all purpose flour.
1/4 cup shortening.
1/4 cup butter.
3/4 cup sugar.
1 egg.
2 tbsp milk.
1 tsp vanilla extract.
1 tsp baking powder. 
1/4 tsp salt.
1 egg white beaten to brush the top of the cookies.

METHOD:
Preheat oven to 325 degrees, F.
Combine all the ingredients, beat well at medium speed, occasionally scraping the bowl with rubber spatula. Cover, refrigerate about one hour.  On a lightly floured surface,  roll dough 1/8 to 1/4 inch thick.  With cookie cutter, cut in to various shapes.  Re roll dough trimmings and continue to cut shapes.  Place cookies 1/2 inch apart on cookie sheet.  Brush tops of cookies with beaten egg white.  Sprinkle cookies with decorative toppings. 
Bake 8 minutes or until light brown.  Remove to wire racks.  Cool completely. 

"ENJOY COOKING AND EATING"

Croutons...

INGREDIENTS:
10 Bread slices, diced.
1 tbsp all purpose seasoning.
3-4 tbsp Olive oil.

METHOD:
Cut the bread slices into small cubes. 
Heat oil, add the seasoning and the bread cubes.  Mix thoroughly. 
Toast in the toaster oven, at 200 degrees for 2 minutes. 

"ENJOY COOKING AND EATING"

Oxtail and barley soup...

INGREDIENTS:

Oxtail  -  2 lb.
Red onion -  1, large.
Garlic cloves  -  5.
Oregano  -  1 tsp.
Bay leaf  -  2.
Barley  - 1/2 cup.
Beef bouillon cubes  -  1.
Water -  5 cups.
Salt and pepper to taste.

METHOD:
Combine all the ingredients and bring to a boil.  Reduce heat and simmer for about 1 1/2 hours. 
If using pressure cooker, cook for 20 to 25 minutes.  Add salt and pepper as needed and serve hot with croutons. 

"ENJOY COOKING AND EATING"

Saturday, December 3, 2011

Turkey cutlet.....


INGREDIENTS:

1 1/2 pound left over turkey meat, shredded.
1 big onion, chopped fine.
3 medium sized potatoes, steam cooked.
2 1/2 inch ginger piece, grated.
1 tbsp garam masala.
2 sprig curry leaves, chopped fine.
Salt to taste.
4 to 5 tbsp lemon or lime juice.
1/2 tsp turmeric powder.
About 2 cups dried bread crumbs.
1 tsp poultry or all purpose seasoning.
2 eggs, beaten.
Oil to deep fry. 

PREPARATION:
Place the shredded meat in the food processor and pulse it 3,4 times.  Sprinkle the lemon juice, keep aside.  Steam cook the potatoes, remove skin and mash.
Heat 2 to 3 tbsp oil, add chopped onion, grated ginger, chopped green chilies, curry leaves, turmeric powder, salt and saute.
Gradually stir in the garam masala and meat, stirring well.  Add mashed potatoes and mix well. 
Stir in 3/4 cup of bread crumbs and remove from fire.  Let it cool.
Add more salt if needed.  Shape as desired. 
Dip in egg and roll on the bread crumbs to coat completely. 
Heat oil, deep fry on both sides. 

IF GARAM MASALA  is not available, dry roast one inch cinnamon stick, 3 cloves, 2 cardamons, 1 tsp fennel seeds and pound fine.

"ENJOY COOKING AND EATING"