COCONUT AND PINEAPPLE DRINK

Refreshing tropical drink
for warm weather.

Ingridients
* 3/4 pt. (12 oz.) unsweetened coconut
* 1 1/4 c. fresh pineapple, coarsely chopped
* 2 tbsp. sugar or to taste
* 1 drop almond extract

Method
Mix together the coconut milk, pineapple, sugar and almond extract.

Servings for 4.

Chicken Fried Chicken

"A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!"

INGREDIENTS
* 30 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1 egg
* 1/4 cup vegetable oil
* 6 skinless, boneless chicken breast halves

DIRECTIONS
Chicken Fried Chicken
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

SERVINGS 6

Colorful Cocktail: Mixed Flavored Drink

A cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol. A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk, cream, or herbs.

Potato Skins With Corn Salsa

Ingredients:
* 2 large baking potatoes
* 3/4 cup chopped tomatoes
* 1/2 cup corn kernels, cooked, fresh or frozen
* 1/3 cup canned black beans, rinsed and drained
* 2 tablespoons finely chopped cucumber
* 2 tablespoons thinly sliced green onions
* 2 tablespoons olive oil
* 1 tablespoon finely chopped green bell pepper
* 1 tablespoon minced fresh cilantro
* 1 tablespoon fresh lime juice
* 1 teaspoon finely chopped jalapeno chile pepper, without seeds
* pinch salt, or to taste
* 1 teaspoon olive oil
* 2 tablespoons shredded Cheddar or Monterey Jack cheese

Preparation
Preheat oven to 400°. Wash the potatoes; pierce potatoes and bake directly on the oven rack until tender, about 45 minutes. Let potatoes cool.

Make Salsa. In a bowl, combine the chopped tomato, corn kernels, black beans, cucumber, green onion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno pepper; add salt to taste.

Halve the potatoes lengthwise; using a teaspoon, carefully remove all but about 1/4-inch of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Heat broiler. Place the potato skins cut side up on a baking sheet; broil about 3 inches from the heat source for 5 minutes. Turn the potato skins over and broil on the other side for 1 minute.

Spoon the salsa into the potato skins, dividing evenly. Sprinkle with the shredded cheese, dividing it evenly. Broil just until the cheese is melted. Serve immediatelty.
Serves 2 to 4

Papaya Strawberry Banana Drink

Ingredients
- 1 cup sliced papaya
- 1 cup frozen strawberries
- 1 banana
- ice cubs

Directions
In a blender mix papaya, strawberries and banana. Add ice cubes until drink has desired consistency. If needed, add sugar.

Make a dish Shashlik

Prep Time: 15 minutes
Cook Time: 12 minutes

Ingredients:
* 1 lb lamb trimmed of all fat, and cut into 2" cubes (leg or shoulder of lamb)
* 1/2 cup lemon juice
* 1/2 cup olive oil
* 1 teaspoon black pepper
* 1 teaspoon salt
* 1/4 teaspoon ground red pepper
* 2 medium onions, cut into eighths
* 1 pint cherry tomatoes
* 2 large green peppers, cut into 1 inch chunks

Preparation:
1. In a bowl, combine lamb, olive oil, lemon juice, pepper, salt and red pepper. Allow to marinate at least 2-3 hours to marinate prior to cooking.

2. Place marinated beef on skewers (about 6 cubes per skewer). Be sure to apply a light coat of oil on the skewer prior to threading the meat.

3. Place vegetables on skewers, alternating type of vegetable. The meat and veggies are cooked on different skewers because the meat willk take longer to grill.

4. Cook lamb shashlik skewers on grill or under broiler for 10-12 minutes,or until desired doneness. Turn to ensure even cooking.

5. Grill vegetables skewers for last 5 minutes of grilling. Turn. The vegetable should be crisp, yet tender. Be careful not to overcook.

Butter Chicken

INGREDIENTS:
¼ pint Sour Cream
1 tsp. Ginger(crushed)
¼ tsp. Food Color(Red)
3 lbs. Chicken(skinless, cut into pieces)
2 ozs. Butter
1 piece Cinnamon(1 inch)
6 nos. Cloves
6 nos. Cardamom
1 leaf Bay leaves
¼ pint Yoghurt
¼ tsp. Saffron(crushed)
¼ pint Raw Cream
2 tsps. Almonds(ground)
¼ tsp. Corn Flour
Vegetable Oil for garnishing
Salt to taste


DIRECTIONS:
Mix yogurt, ginger, salt and red coloring and rub into chicken.
Let it marinate overnight.
Place in an ovenproof dish and brush with oil.
Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute.
Add sour cream and chicken liquid.
Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes.
Add chicken pieces and adjust seasoning. Add ground almonds.
Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3-4 minutes.
Remove from heat.

Chicken 65

INGREDIENTS:
2 lbs. Chicken(boneless, skinless thighs)
2 tsps. Corn Flour
2 tsps. All Purpose Flour
1 no. Egg
1½ tsps. Ginger(paste)
1½ tsps. Garlic(paste)
2 tsps. Red Chilies(powder)
12 nos. Green Chilies
2 cups Yoghurt
1 tsp. All spice powder(cloves, cinnamon, cardamom)
4 drops Food Color(Red)
Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying


DIRECTIONS:
1. Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick batter. Add water if required.
2. Add chicken pieces to the batter and marinate for an hour.
3. Deep fry the marinated chicken pieces till they turn golden.
4. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
5. Fry for 4-5 minutes and remove from heat.
6. Add lime juice, mix well and garnish with onions.

Dhuaan-Daar Murgh

INGREDIENTS:
1 lb. Chicken
½ lb. Yoghurt
1½ tbsps. Ginger(paste)
1½ tbsps. Garlic(paste)
3 nos. Onion(medium)
3 nos. Tomato(big)
2 tbsps. Red Chilies(powder)
¼ tsp. Turmeric Powder
½ tbsp. Cumin Seeds
4 nos. Cloves
3 nos. Cardamom
5 nos. Black Pepper
1 piece Cinnamon
Vegetable Oil for frying
Salt to taste

2 pieces of charcoal for smoking the dish


DIRECTIONS:

1. Marinate chicken in curd, ginger-garlic paste, red chilli pwd, turmeric and salt and set aside.
2. Grind together Onions and tomatoes.
3. Heat oil and add jeera, cloves, cardamons, cinnamon and 2-3 bay leaves.
4. When tempered, to it add the ground tomatoes and onions and saute well till the masala begins sticking to the sides.
5. Then add the marinated chicken and cook for a while. Keep stirring occasionaly.
6. Now add required water for chicken to cook. Cover and let it simmer.
7. Meanwhile keep the pieces of charcoal on gas flame till it becomes embers.
8. When chicken is done and oil is floating on top. Turn off the heat.
9. Keep a small bowl or even onion peels on top of the gravy, place the embers on it and drop a few drops of oil on it. Cover the vessel immediately.
10. Do not allow smoke to escape. Let it stay for 5 mins and then dish out.

The smoking can be done after dishing out as well, It makes the dish very dramatic if opened at the table with the smoke coming out.

Peppered Chicken

INGREDIENTS:
2 lbs. Chicken(thigh pieces)
1 tbsp. Ginger(paste)
1 tbsp. Garlic(paste)
½ tsp. Cumin Seeds
1 tsp. Black Pepper
2 nos. Egg
5 tbsps. Vegetable Oil
Salt to taste




DIRECTIONS:
Clean and wash chicken and set aside.
In a pan heat oil, add cumin seeds.
After a few seconds add ginger garlic paste and saute for 5 mins.
Then to it add chicken and salt and cook on low flame till the chicken tenderizes.
Add 1/4 cup water if reqd.
When chicken is done sprinkle black pepper powder and mix well.
Lastly beat 2 eggs and add to chicken and stir till the egg in it cooks well.
Finger licking, lip Smacking Chicken is Ready!!!!

Chicken Korma

INGREDIENTS:
2 kgs Chicken(pieces)
½ kg Yoghurt(sour)
100 gms. Coconut(dessicated)
1 kg Onion
2 tsps. All spice powder
½ tsp. Black Pepper(powder)
5 tbsps. Garlic(paste)
5 tbsps. Ginger(paste)
5 nos. Green Chilies
1 tsp. Turmeric Powder
2 tsps. Coriander powder
1 cup Vegetable Oil
10 leaves Cilantro
5 leaves Mint
Salt to taste

DIRECTIONS:
Marinate the chicken pieces for 10 minutes in 2 tsp of salt, turmeric powder, garam masala, coriander powder and ginger-garlic paste.
Chop the onions into fine slices and fry them till golden brown.
Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes.
Now add dessicated coconut, pepper powder, chopped coriander and mint leaves.
Cover and allow it to cook for 15 minutes.
Serve hot with rice.

Dhania Fish

INGREDIENTS:
4 nos. Fish(fillets)
¼ cup Coriander powder
2 tbsps. Red Chili Powder
3 tbsps. Garlic(paste)
2 tbsps. Lime juice
4 tbsps. Vegetable Oil
Salt to taste

DIRECTIONS:
Coat washed fish fillets with lemon juice and salt. Marinate for 2 hours.
Place the fish in a baking dish coating it with oil.
Mix rest of the ingredients with tiny bit of salt and coat this on the fish.
Cover the baking dish with foil with a little hole in the corner.
Bake at 350 F for about 35 minutes or until done. The time to bake actually depends on the kind of fish you are using. So check every twenty minutes or so.
After the fish is about cooked, use a brush to re-coat the thick mixture lying at the bottom of the dish on to it.
Broil uncovered for 5 minutes before serving.

Elaichi Mutton

INGREDIENTS:
2 lbs. Mutton
1 lb. Onion
10 nos. Cardamom
2 tsps. Black Pepper
Cilantro for garnishing
Salt to taste

DIRECTIONS:
Wash and put the mutton in cooker with onions and salt and pressure cook for 10 mins without water.
After the cooker has cooled down, open and put on large flame and dry up the water.
Then add ground pepper powder and elaichi.
Mix well then add a glass of water and keep on slow flame for 10 mins and it is ready to serve.
Garnish with cilantro and serve hot with rice or rotis.

Chicken Tikka

INGREDIENTS:
6 nos. Chicken(legs)
¼ cup Yoghurt
2 tbsps. Ginger(paste)
2 tbsps. Garlic(paste)
½ tsp. Black Pepper(powder)
½ tsp. Cumin powder
¼ tsp. Mace(powder)
¼ tsp. Nutmeg(powder)
¼ tsp. Cardamom(powder)
½ tsp. Red Chili Powder
¼ tsp. Turmeric Powder
4 tbsps. Lime juice
2 tbsps. Gram flour
5 tbsps. Vegetable Oil
Salt to taste

DIRECTIONS:
Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.

Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and coriander paste (3 tbsp.) to the marinade.

Green Chicken Delight

INGREDIENTS:
1 lb. Chicken
1 cup Cilantro(chopped)
2 tsps. Black Pepper
2 nos. Green Chilies
1 tsp. Ginger(paste)
3 tsps. Garlic(paste)
3 tsps. Vegetable Oil
Salt to taste

DIRECTIONS:
Grind following to a fine paste:
Coriander leaves
Black pepper corns
Ginger paste
Garlic paste
Green chilis
Heat oil in a vessel, and when the oil is hot pour in the blended masala and let it fry for few minutes.
Then add in the chicken pieces and salt to taste.
Cook on medium high hear adding water as necessary until the chicken is tender and done. Gravy should be a bit thick.
Garnish with chopped coriander leaves

Iced Coffee

Ingredients:

Fresh Milk
Sugar to taste
2½ tbsps Instant coffee

Method:
Put the coffee and sugar into a 1 litre coffee pot or jug, add a small amount of boiling water and stir until dissolved.
Fill the pot with cold water and chill in the refrigerator.
Quarter-fill cider or rocks glasses with black iced coffee.
Top up with cold milk and add an ice cube. Garnish with whipped cream.

Serves: 6

Tip: Dry Ice (frozen CO2 not very cold water ice) is fun to use sometimes, but don't use it with carbonated beverages

Kadai Chicken

INGREDIENTS:
1 lb. Chicken(pieces, lightly fried)
¼ cup Yoghurt
1 tbsp. Cashews(powder)
¼ cup Vegetable Oil
½ tsp. Saffron
4 tbsps. Raw Cream
¼ tsp. Food Color(Red)
2 tbsps. Fenugreek Leaves(dry)
4 nos. Red Chilies
1 tsp. Onion seeds
1 no. Onion(large)
1 no. Tomato
(Masala to grind)
1 large onion, 1 tomato, ½ tbs chilli powder,
¼ tbs salt, ½ tbs garam masala,
½ tbs garlic chopped, ½ tsp ginger chopped,
2 tsp coriander powder, 1 tsp jeera powder
and ¼ tbs turmeric powder.


DIRECTIONS:
Mix curd, cashewnut powder, kesar, food color, kasturi methi and milk powder. Set aside.
Heat oil and fry kalonji, add the whole chillies and fry.
Add masala paste and fry till oil separates.
Add chicken pieces, fry for 5 minutes, add 1/2 cup of water. Cover and Cook for 5 minutes.
Add the curd mixture.
Cook covered on a slow flame to a rich creamy gravy.
Garnish with grated boiled egg and fried chillies.

Ras Malai in Sweetes

For the pieces
Milk Powder - 1.5 cups
Egg - 1For the liquid base
For liquid base.
Whole cream milk - 4 cups
Sweetened condensed milk - 1/2 tin (adjusting according to the size of your sweet tooth)
Crushed cardamom - 3
You can use other flavoring of choice like rosewater, pistachios, almonds, saffron, etc.

Method.

1. Mix the egg and the milk powder together to form a thick, sticky dough-like mass. Divide into lemon sized balls and flatten gently on palms. If too sticky, dampen palms. Lay these flattened pieces without overlapping, on a tray.
2. Heat a wide bottomed pan and bring the milk to boil. Once it starts boiling, bring the heat to sim and gently, very gently, add the milk powder-egg discs to this.

3. You don't need to mix or stir much, but be careful to give the discs enough space from each other in the liquid. They will expand a bit when they start cooking.
4. After about 10 mins, add the crushed cardamom and. Let it cook for another 10 mins.

5. When the pieces have expanded considerably and seem soft and cooked through (take out once piece, break and check inside if the dough is still sticky), remove from fire.

6. Add the condensed milk when still hot and mix gently. Adjust amount according to sweetness required.

Gajar Ka Halwa: Sweetness of Winter

Gajar Ka Halwa literally means Carrot Sweet/Halwa. Juicy Carrots are first shredded and pan fried on a low flame until they turn into a rich color and milk and sugar are added to make this mouth-watering delicacy. When served hot, Gajar Ka Halwa can melt in your mouth and tastes best when served with Vanilla ice-cream. Gajar ka Halwa is a popular choice of winter in India and Pakistan.





Ingredients

Carrots - 10 long (finely shredded)
Clarified Butter/Ghee - 1 tbs
Milk - 1.5 cups
Sugar - 1 cup/or more according to preference
Mixed nuts (almonds, cashews, pistachios, raisins) - handful chopped (for garnish)

How to make Gajar Ka Halwa

Heat a deep pan/skillet. Add a tablespoon of clarified butter/ghee and let it melt.

Add the shredded carrot and saute (approx 15 mins.) on a low flame until the carrot changes color to a caramelized color/light brown. Take care not to burn the carrot. The raw smell should also disappear by now.

Add sugar and mix well.

Add Milk and allow to boil until the mixture begins to thicken. Mix thoroughly until Milk evaporates completely.

Remove from stove. Garnish with mixed nuts.

Serve Hot with Vanilla Ice-cream.