Mexican rice Making Tips

 

 

Ingredients

• 3-4 garlic
• 1 cup rice
• 3 capsicum
• 3 onions
• 2 tomatoes
• 2 tbsp butter/ghee
• 4 tbsp oil
• 1 cup cabbage
• 2 tsp soya sauce
• 1 tsp red chilli pd.
• salt to taste

Directions

1. Fry the washed rice, then add water and cook it.
2. In another vessel, heat oil, fry onions and garlic till they become golden brown.
3. Fry cabbage and capsicum in the same oil.
4. Add tomatoes, soya sauce, salt and Red chilli pd. and fry for 2 minutes.
5. Mix rice and cook it for 10-15 minutes and serve it hot.

 

APPLE KISHMISH PAN CAKE

 

 

Ingredients 

• 3 tsp raisins
• 3 eggs
• ½ tsp cinnamon powder
• ½ cup apple puree
• ½ cup castor sugar
• 4 - 5 tsp all purpose flour
• 2 tsp flour
• Soda pinch 
• 1 medium vanilla pod

For garnish

• Honey
• Apple puree
• Raisins
• Castor sugar
• Cinnamon powder

Directions

• Whisk eggs in a bowl.
• Mix raisins, cinnamon powder and apple puree in the bowl.
• Now add castor sugar, all purpose flour, soda and vanilla essence in the bowl, whisk them.
• Place the mixture on the pan.
• Keep the prepared pan cakes with honey, apple puree, and raisins.
• Garnish the prepared pan cakes by sprinkling castor sugar and cinnamon powder on them.
• Your Apple Kishmish Pan Cakes are ready.

 

Making Tips For Capsicum Rice

 

 

Ingredients

• 2 cups basmati rice(cleaned and soaked in water for 10 mins)
• 3 green capsicum, finely chopped
• 1 finely chopped onion
• 1 tomato, chopped
• 5 whole red chillies
• 1 tsp red chilli powder
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 1 tbsp grated coconut
• 6 crushed and roasted cashew nuts
• 1/2 tsp turmeric powder
• 1 tsp lemon juice
• 2 tsp salt to taste
• 2 tsp ghee
• few curry and coriander leaves
• 1 tbsp refined oil

METHOD For Making

1. Clean basmati rice with water,then drain it.Heat ghee in a pan,now roast basmati(wet) in ghee for a min.This will give nice ghee taste to the rice.
2. Cut onions,tomato,capsicum,green chillies into very small pieces.
3. Heat oil in a pressure pan,add cumin seeds,green chillies,chopped onions,chopped tomato,ginger-garlic paste and curry and coriander leaves.saute well till tomato begins to melt.
4. Now add chopped capsicum,chilli powder,salt and turmeric powder and saute for a min.
5. Add basmati rice and 3 cups water and pressure cook upto 1 whistle.turn off the flame.
6. Add lemon juice  and mix well.
7. Add crushed and roasted cashews and grated coconut in the end.
8. Serve hot with cucumber raita and papadams.

 

indian panini Making Tips

 

 

Ingredients

• 2 buns  
• 2 - 3 lettuce leaves 
• Oil to apply on griller

For chicken marinade 

• 1 chicken strip 
• 1 tbsp olive oil  
• Salt to taste
• Black pepper powder to taste

For filling 

• 2 tbsp green chutney  
• 2 - 3 sliced black olives  
• 2 tbsp mayonnaise  
• 2 tbsp grated mozzarella cheese  
• 4 - 5 cherry tomatoes 

For garnish

• Few lettuce leaves  
• 2 - 3 black olives 

Directions

• In a bowl add chicken strip, olive oil, salt, black pepper powder and mix well, let it marinade further.
• Put this marinated chicken strip on a grill pan and let it grill.
• Cut the bun from centre and open it.
• Remove the grilled chicken and cut it into cubes.
• To prepare filling in a bowl add grilled chicken cubes, green chutney, sliced black olives, mayonnaise, grated mozzarella cheese and chop the cherry tomatoes into pieces, and mix it in the mixture.
• Place lettuce leaves on the bun and add the prepared filling. 
• Apply oil on the grill machine and grill the prepared Indian panini on it.
• Now remove the grilled Indian panini on a plate and cut one of them.
• Garnish with lettuce leaves and black olives.

 

Lemon Rice Making Tips

 

 

Ingredients

• 2 cups Steamed Rice
• 2 Lemon
• 1 tsp Turmeric Powder
• 2 tsp Mustard
• 2 tsp Urad dal 
• 2 tsp Chana dal
• 1 Red Chilli
• Ginger - small peice chopped
• 2 Green Chilli, chopped
• 7-8 Kadipatha(curry leaves) 
• 1 tbsp Oil
• Salt, to taste
• Coriander - Garnishing

Directions

1. Heat the oil in a pan.Add mustard.After it splutters,add urad dal,chana dal and Red Chilli.Let the color changes slightly.
2. Add chopped Green Chilli,Ginger and Kadipatha and Turmeric powder and Salt.
3. Switch off the gas.
4. Squeeze lemon and mix well with Rice.
5. Garnish with fresh coriander

 

 

Cheese Fondue Making Tips

 

 

 

240 mL (1 cup) - cottage cheese creamed

60 mL( 1/4 cup) - milk

15 mL(2 tablespoons) - butter or margarine

22 mL(1 tablespoon + 1 1/2 teaspoons) - cornstarch

dash - garlic powder

1.25 mL (1/4 teaspoon) - dry mustard

180 mL (3/4 cup) - milk

240 mL (1 cup) - pasteurized process sharp cheddar cheese, shredded*

120 mL (1/2 cup) - pasteurized procees Swiss cheese, shredded*

450 g (1-pound) loaf - French Bread cut in cubes

1. Mix cottage cheese with 1/4 cup milk in a blender until smooth.
2. Melt butter or margarine in a saucepan
3. Stir in cornstarch, garlich powder, and dry mustard; mix well.
4. add 3/4 cup mil. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.
5. Reduce heat. Stir cottage cheese mixture.
6. Add remaining cheeses, stirring until cheeses are melted.
7. Serve with cubes of French Bread for dipping into fondue mixture. Yield: six 1/2 cup servings

 Nutrition Information per Serving
(Approximate. Does not include bread.)
calories            430
protein               28 g
fat                      33 g
carbohydrate        7 g
sodium              880 mg

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.

 

Crustless Apple Pie with Vanilla Ice Cream Making Tips

 

Ingredients

1 tablespoon unsalted butter
4 Golden Delicious apples, peeled, cored, cut into 16ths
1/2 teaspoon ground cinnamon

2 tablespoons brown sugar
1 orange, juiced
Vanilla ice cream 

 

 

 

Directions

In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. Cook another 5 minutes until apples are soft and caramelize. Serve warm with scoop of vanilla ice cream.