Friday, 2 September 2011

Making an Ice Bowl....

What you’ll need
-- A large, round glass bowl
-- A smaller round metal bowl
-- Scotch tape
-- Water
-- Flowers, leaves or whatever decorations you want to be in your bowl
Decorating ideas
For a Thanksgiving/fall themed bowl: yellow leaves (available for sale at Publix), miniature corn, tree bark.
For a Christmas/winter themed bowl: cinnamon sticks, poinsettia flowers, holly.
Step 1: Pour 1½ inches of water in the large glass bowl. Take the smaller metal bowl and pour 2 cups of water in it. Place the small bowl in the big bowl, so that it sits there, floating. With some scotch tape, secure the small bowl in the middle of the big bowl.
Step 2: Using a pitcher, slowly pour more water in the big bowl, making sure that the tape holding the small bowl in place doesn’t come unglued. Pour water almost up to the top, leaving some room — an inch or so — for the ice to expand.
Step 3: Now to the fun part: decorating your bowl. Pick leaves, flowers, cinnamon sticks, tree bark or whatever small object goes well with your decorating theme and carefully lower each piece in the water. Some items — especially large flowers — will be extremely easy to place and they will stay right where you put them in between the two bowls. Smaller and heavier items such as cinnamon sticks might sink to the bottom. Don’t worry about it right now. You will have a chance later on to fix this.
Step 4: Place the bowls in the freezer and let cool down for a couple of hours. Check on it periodically, until the water has turned into slush. If you need to move any of those smaller, heavier items, this is the right time to do it. The consistency of the slush will make it easier for you to put each piece of decoration in place. If your hands are sensitive to the cold, wear a thick rubber glove while working on this step. Place the bowls back in the freezer and let sit for at least 48 hours.
Step 5: After two days in the freezer your bowl is ready to come out of its mold. Remove the scotch tape. Using a measuring cup, pour 1 cup of warm water inside the small bowl. Be careful not to pour any of the warm water anywhere else, or you will ruin your ice bowl.
As soon as the ice block inside the small bowl separates from the bowl, pick it up and discard it. Now pour cold water in the small bowl. This will make the metal bowl detach from the ice.
Now it’s time to remove the ice bowl from the big glass bowl. Place the glass bowl in the sink — ice-side up — and fill the sink with cold water so that the water level almost reaches the top of the glass bowl. Be careful not to overfill: the water should only touch the glass bowl, not the ice.
In a couple of minutes the ice bowl should separate from the glass bowl. As soon as the ice bowl starts moving , carefully flip the bowl over a kitchen towel. Immediately store ice bowl in the freezer until ready to use.

Snow cones...Burf ka gola....

Mango Strawberry Snow Cones


* 2 mangoes, peeled and chopped
* 1 pint strawberries, hulled and sliced
* 1 lime juiced, plus wedges for garnish
* 8 cups ice
* Mint leaves, for garnish


Put the mangoes and strawberries into a blender or food processor. Squeeze in the lime juice and puree.

Crush ice in a food processor or blender until it is very fine, like snow. Pile the crushed ice into dessert dishes; pour the fruit puree over until you can't see any more white. Garnish with lime wedges and mint; serve immediately


Ice - 4 cups
Rose Syrup - 4 tablespoon
Khus Syrup - 4 tablespoon
Kalakhatta surup - 4 tablespoon
Orange crush - 4 tablespoon
Lemon juice - 2 tablespoon
Honey - 4 tablespoon
Salt for sprinkling


Crush the ice in ice crusher. Immediately make a ball from it and fix it to a wooden stick. (I used a wooden stick which we use for kababs). Now pour all the syrups on ice. Quantity you can decide as per your choice. I take kalakhatta syrup more. I used all the Rasna flavors for this. You can bring Mapro, Haldiram or some other brands too. Now pour little honey on it. Then sprinkle some salt and lemon juice on it.( can sprinkle some chat masala on it). Sip the Gola quickly before it melts.

Thursday, 1 September 2011

Cheese Toast....and more

8 Plain Bread slices
1/2 Yellow Pepper/Capsicum, Chopped finely
1/2 Red Pepper/Capsicum, Chopped finely
1 Tomato, Chopped finely
1 Onion, Chopped finely
Chili Flakes
Mozrella Cheese, Grated
Arrange pieces of vegetable over each slice of bread, sprinkle some Chili Flakes and lots of Cheese over it and bake until the Cheese melts. Serve with Tomato Ketchup.

Chili Cheese Toast Recipe

Chili Cheese Toast Ingredients

  • 1 (4 ounce) can chopped green chilies
  • 2 tablespoons mayonnaise
  • 6 slices French bread, toasted
  • 6 slices Monterey Jack or pepper jack cheese

How to make Chili Cheese Toast

  • In a bowl, combine the chilies and mayonnaise. Spread over each slice of bread. Top each with a cheese slice. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted.

Chicken Meatloaf Recipes

ground chicken recipe

  • 700g (1 lb / 7 oz) ground chicken
  • 60g (2 oz) fresh breadcrumbs
  • 90g (3 oz) spring onions (green onions), chopped
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons diced dried apricots
  • 1 tablespoon mango chutney
  • 1 teaspoon crushed garlic (optional)
  • 1 teaspoon mild curry powder (optional)
  • 1 egg
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • oil for greasingserves 6

How To Cook Apricot Chicken Meatloaf

  1. Preheat your oven to 180°C (350°F, gas mark 4). Place the ground chicken in a large mixing bowl. To the chicken meat, add breadcrumbs, spring onions, parsley, garlic, curry powder, apricots, chutney, egg, salt and pepper. With your clean hand, mix and knead mixture for 2-3 minutes to combine ingredients well and to give a fine texture.
  2. Grease a 22 x 8 x 5cm loaf tin with oil. Spoon the ground chicken mixinto the tin. Place in the oven and bake for 50-55 minutes. To test if the meatloaf is done, insert a skewer into the center and if clear juice appears it is cooked. If the juice is a pink colour further cooking is required. Rest in the tin 10 minutes before turning out.

The tricky part about a meatloaf recipe is getting the whole lot to stay together when turning it out. Provided that there was enough egg and breadcrumbs for binding, you should be okay and of course practise does help. Be gentle when turning the meatloaf out.

Parmesan Chicken Meatloaf

  • 1 lb ground chicken (ground turkey can be substituted...but then it'd be Parmesan Turkey Meatloaf which doesn't quite have the same ring, now does it?  Just don't use ground beef.)
  • 1 egg
  • 1/4 breadcrumbs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-2 cloves garlic, finely minced
  • 1 small onion, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pasta sauce (homemade or store bought)
  • 1/2 cup shredded Italian cheese blend
  • Minced parsley for garnish
  1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
  2. In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
  3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
  4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet. Bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Chicken Meatloaf with Sun-Dried Tomatoes

Ingredients:1/2 cup onion, chopped
2 ounces fresh baby spinach
1/2 cup italian bread crumbs
1/4 cup herb-marinated sun-dried tomatoes, chopped
2 cloves garlic, minced
2 eggs, at room temperature, lightly beaten
2 Tbsp whole milk
1/2 cup feta cheese, crumbled
1 1/2 tsp salt
1 tsp black pepper
1 pound ground chicken
  1. Preheat oven to 375F. Grease a 9×5 inch loaf pan.
  2. Saute onion and spinach in hot oil in a skillet over medium heat until onion is tender and spinach is wilted, set aside.
  3. In a large bowl, stir together the bread crumbs, sun-dried tomatoes, garlic, eggs, milk, feta cheese, salt, and pepper. Add the ground chicken, and cooked spinach and onion mixture and gently stir to combine, being careful not to overwork the meat.
  4. Carefully place the meat mixture into the prepared pan and bake in preheated 375F for 45 minute to 1 hour or until the internal temperature registers 165 degrees F on an instant-read thermometer.
  5. Remove from the oven and let rest for 5  to 10 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
This meatloaf is very flavorful and delicious. It is a nice change to the traditional meatloaf, I usually make my meatloaf’s with ground turkey or ground chicken. Serve this with any of your favorite side dishes and a salad for a great meal.

  • 3 cups ground chicken
  • 1 large brown onion, roughly chopped
  • 2 slices bread, roughly torn
  • 1/4 – 1/2 tsp Schwartz Season All
  • pinch of ras el hanout
  • 1 tsp dried mint
  • 1/3 cup fresh coriander / cilantro
  • 1/4 preserved lemon
  1. Remove the pulp from the preserved lemon, wash the rind well under cold running water.
  2. Place all the ingredients in a food processor & pulse until completely combined & a smooth paste-like consistency.
  3. Divide the mix into 10 – 12  equal parts. With wet hands, form long fat sausage shapes.
  4. Place the ’sausages’ on a baking sheet lined with aluminiun foil & well oiled. Brush lightly with olive oil & sprinkle a little ras el hanout over the top of each.
  5. Cook in the centre of the oven for approximately 30 minutes or until a deep golden brown colour & cooked through.
  6. Serve warm or room temperature in pitta breads (or other flat bread) with salad & sauce.
  1. You can replace the coriander with flat leaf parsley & add a few green pitted olives to the mix if you’d like a slightly different flavour.
  2. Can also make meatballs instead of kababbles with this mix!

chicken stuffed Capsicums...

1lb ground chicken2 tablespoons oil
2 cloves garlic
1/2 cup chopped onion
1 tablespoon ginger
1 can (6 ounces) tomato puree or paste
1/2 cup water
1/4 cup soy sauce
4 medium sized red, green or yellow peppers
1 cup Parmesan cheese
Pepper to taste

  1. Heat the oil in a pan; add garlic, onion, ginger and ground chicken; cook until chicken is cooked through and white in color; add tomato paste, water and soy sauce.
  2. Cook for 10 minutes over medium heat.
  3. Cut the tops off of the peppers; remove the seeds and the white inner fleshy parts (veins).
  4. Stuff each pepper with the cooked chicken mixture, sprinkle stuffed peppers with Parmesan cheese and bake at 325°F, until they are brown or the cheese melts.

Mutton chops curry

chanp bhuna Mutton Chops Bhuna

Mutton Chops – 3lbs
For the marination
1 cup yogurt
2 inch piece ginger chopped
7-8 cloves garlic chopped
1 tsp turmeric powder
2 tsp red chili powder
4-5 green chilies chopped
1 tblsp coriander powder
other ingredients
2 bay leaves
4 cloves
2 small green cardamom
1 black cardamom
2 piece cinnamon
10-15 black pepper
1 tsp cumin seeds
1tsp fennel seeds
2 jumbo sized red onions chopped
3 big tomatoes chopped
1 tsp garam masala
1 tblsp kasoori methi or dry methi
green coriander to garnish
Oil 5 tblsp
salt to taste
Marinate the mutton overnight in the ingredients for marinade.
1. Heat oil . Add bay leaves, Cinnamon, cloves, cardamom, and black peppers. Then add cumin seeds.
2. When they pop, add onions with a little salt. Fry for about 30 mins on medium heat till they turn golden brown.
3. Add the mutton pieces (reserving any marinade) and fennel seeds and fry with the onions till all the water dries up. This will take about 45 mins.
4. Now add the tomatoes ad fry for 15 mins till the oil separates. .
5. Add kasoori methi and garam masla and 1/2 cup water, salt and pressure cook for 10 mins. When the pressure drops, open the cooker and fry for five more mins. Garnish with green dhania.
The trick to this mutton is frying frying frying . The more you fry every thing, the tastier it gets. I make 3 pounds at a time and freeze it in small containers.
Garnish with green dhania

potato stir fry

aloo ki katali Aaloo Ke Qatlay

Potatoes (medium) 250 gm
Dhania seeds (roasted) 1tbs
Zeera (roasted) 1 tsp
Sonth (powdered dried ginger) 1tsp
Dried anardana 1 tbsp
Red chillies (shredded after roasting) two
Green chillies (chopped, optional) two
Mustard oil
(or any other preferred cooking medium) 2 tbsp
A small pinch of hing
A large sprig of fresh dhania
Salt to taste
Wash the potatoes and slice into thin rounds. Heat oil in a frying pan and when smoking, add hing. Follow with other coarsely pounded spices immediately. Add potatoes, anardana, chillies, along with salt. Stir well. Lower the heat and cover to cook for about five to seven minutes. Sprinkle with a little water to avoid sticking to the bottom or scalding. Garnish with fresh dhania.

Cauliflower and Minced Meat ...Recipe

gobi Gobhi Qeema

500gm Minced Lamb
1 medium cauliflower
1-2 bay leaves
1/2 tsp cumin seeds
1-2 onions, grated or pulsed in a blender
1 tsp ginger garlic paste
2-3 tomatoes, blanched & pureed
1/2 cup peas
1/2 tsp red chilli powder
1/2 tsp garam masala
salt to taste
1 tbsp cream (optional) and finely chopped cilantro for garnish
Separate cauliflower into small florets. Heat oil in a saucepan. Add cauliflower and saute for 8-10 minutes. Continue sauteeing until the florets turn golden brown. Set aside.
Heat oil and add bay leaf and cumin seeds. When seeds sizzle, add grated onion. Stir for a few minutes then add ginger garlic paste. Continue stirring until onions lose moisture completely and don’t smell raw. Now add the lamb mince & stirr for 10-15 mnts.
Reduce heat and add tomato puree. Mix well. Add chilli powder and peas. Season to taste.
When gravy starts to simmer, add cauliflower. Cook for 10 minutes on moderate heat to reduce sauce. Add garam masala and mix well. Garnish with cilantro and top with cream if preferred. Serve hot with naan or paratha.

Aloo Keema Recipe....Potatoes and Minced Meat Curry

½ kg. Minced beef /chicken
250 grams. Potatoes (cut in small pieces) 
2 tomatoes
1 onion (large size) 
6 tbs. oil
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 table spoon cumin Seeds (Zeera)
1 table spoon coriander (Dhaniya) powder
1 table spoon salt (according to taste)
¼ table spoon turmeric (Haldi) powder
¾ table spoon chili (Lal Mirch) powder
1 table spoon ginger (Adrak) paste
1 table spoon garlic (Lehsan) paste 
½ table spoon garam masala powder
Finely chop the onion and sauté in oil until light brown. 
Add all the spices and finely chopped tomatoes. 
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. 
Add 2 glasses of water cover and cook till meat is tenderized and the water dries. 
Add potatoes and cook till the potatoes are soft. 
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice. Serve with naan 

Tuesday, 30 August 2011

Alfredo Microwave

- 1 cup grated parmesan cheese
- 1/2 cup butter, sliced
- 1/2 cup whipping cream
- 1 tablespoons fresh parsley, snipped
- 3 cups egg noodles, cooked

Preparation Method:
In 1-quart casserole, combine parmesan cheese, butter, whipping cream and parsley. Microwave and parsley. Microwave at HIGH (10) 2 to 3 minutes, until butter melts, stirring every minute. Add noodles. Stir to coat. Microwave at MEDIUM HIGH (7) 4 to 6 minutes until heated through.
Total Microwave Cooking Time 6 to 9 Minutes
Makes 4 to 6 servings