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Wednesday, July 28, 2010

Moroccan Soup

This Moroccan soup is one of the best foods for Ramadan as it gives full energy after having fasting. The soup has all the healthy essentials including meat, lentils and vegetables so try this recipe of soup at home for Iftar.


400 gm lamb pieces
1 tsp turmeric powder
1 tsp cayenne pepper
1 tsp cinnamon
¼ tsp ginger (minced)
2 garlic cloves (minced)
2 tbsp butter
¾ cup chopped celery
2 onions (chopped)
½ cup parsley (chopped)
2 cup canned tomatoes (chopped)
Salt to taste
¾ cup red lentils
1 cup garbanzo beans
¼ cup egg noodles
2 eggs


1. Sauté onion, ginger and garlic in butter for 2 min.
2. Add lamb pieces with cinnamon, cayenne, turmeric and salt and bring to boil, after that cover the pan and simmer for 15 min.
3. Now add lentils, garbanzo, celery, parsley and tomatoes and simmer for 90 min until all the ingredients become tender and soft completely.
4. After that add noodles and beaten eggs and cook for 5-10 mi more.
5. Remove the pan from heat, transfer the Moroccan soup in serving bowl and squeeze lemon juice on top.

Chicken Garlic Pizza

This chicken garlic pizza is prepared from garlic pizza sauce which tastes bit different from tomato pizza sauce. The topping depends upon your choice, it can be varied but here in this recipe cooked chicken is used with vegetables which is easy to prepare at home in short time.


2 tbsp butter
2 tbsp flour
1 cup half and half
¼ tsp salt
¼ tsp garlic powder
¼ tsp oregano
¼ tsp thyme
2 cup mozzarella cheese (grated)
1 cup parmesan cheese (grated)
1 cup chicken (cooked and shredded)
2 green onions (chopped)
2 red tomatoes (seeded and chopped)
2 Pizza crusts


1. For garlic pizza sauce, heat butter in a sauce pan and roast flour and garlic powder in it.
2. When flour starts to turn into light brown in color slowly add half and half and stir continuously until sauce gets thick. It is better to remove the pan from heat first and then add half and half to avoid splattering.
3. When sauce starts bubbling remove the pan from heat, add salt, oregano and thyme to the sauce and mix well.
4. Now take a crust of pizza and spread half of the prepared garlic sauce on it, sprinkle shredded chicken, green onions, tomatoes and cheese.
5. Place the assembled pizza crust in preheated oven for 10 min at 400 degrees F. After that turn off the lower burner and turn on the upper burner of your oven, reduce the temperature to 350 degrees F and bake for 5 min more so that cheese melts completely and turn into light golden from top.

Monday, July 26, 2010


Noodle is the food that I really enjoy cooking and it is very easy to make. Enjoyed mostly by children and other age groups too. This recipe has lots of taste because of the addition of different sauces, vegetables and chicken. I am sure many vegetarians would enjoy this too.
Noodles as required
¼ cup capsicum (chopped)
¼ cup carrot (chopped)
¼ cup boil chicken (shredded)
¼ cup spring onion (chopped)
2 tbspn tomato ketchup
2 tbspn chili garlic sauce
2 tbspn wrester shire sauce
2 tbspn oyster sauce
2 cloves garlic
2 tbspn oil
Black peeper to taste
White pepper to taste
½ cup water
Salt to taste
1. Heat oil in a pan. Add garlic in it and fry till color changes to brown.
2. Add all the spices and sauces (ketchup, garlic sauce, wrester shire, oyster, pepper and salt) in it and mix well.
3. Add vegetables and cook for a minute and add water in it.
4. On high flame, cooks till all the water has been dried and stir continuously.
5. Add boil noodles and mix well and serve it.

Sunday, July 25, 2010

Tortilla Roll Ups

These tortilla roll ups are filled with cream cheese and sour cream filling with flavor of salsa which makes these roll-ups delicious. Use of spicy Mexican red salsa makes these rolls more tasty and looks attractive.


6 large flour tortillas
8 oz cream cheese (softened)
8 oz sour cream
8 green onions (chopped)
16 oz salsa (of any kind)


1. To prepare filling mix cream cheese, sour cream, spring onions and salsa in a mixing bowl.
2. Spread this filling over each tortilla. Roll them tightly and refrigerate for overnight.
3. Serve the tortilla roll ups by cutting into slices with ketchup or any other dip of your choice.

Saturday, July 24, 2010

No Bake Cheesecake Recipe

No bake cheesecakes are very easy to make in very short time and different flavors of fruits can be added to it like strawberry, mango etc. Cheesecakes are usually served as dessert on occasions like any anniversaries and is also considered top gift item. Cheesecakes are dairy desserts as they contain milk, cream and cheese.


200g ground digestive biscuits or as required (depends upon the size of your pan)
For Batter:
100g Melted butter (as required according to quantity of biscuits)
100g condense milk
100g whipped cream
100g cream cheese
2 tbspn gelatin powder
½ cup strawberry paste


1. Take a deep pan of cake and mix ground biscuits and butter together so that crumbs of biscuits have been formed and after that by pressing make its layer on the base of the pan around ½ to 1 inch thick.
2. Put the pan in the microwave for 8-10 mins and then leave it in fridge for 15 minutes so that the ground biscuits have been set and make crust layer.
3. Now in other bowl mix using beater cream cheese, whipped cream, condense milk and strawberry paste (you can also used crushed strawberries).
4. Make a paste of gelatin powder and ¼ cup water. Boil water in a deep pan and put the bowl of gelatin paste on it and stir continuously to dissolve it.
5. Mix the melted gelatin in the cream mixture. You can use this batter in strawberry cake also.
6. Take out the pan of crust from the fridge and pour this batter over it and leave in the fridge for 3 hrs.
When cake has been set after 3 hrs garnish it with strawberries and serve your No bake cheesecake with any other snack like Donuts.

Hawaiian Salad

This Hawaiian salad is prepared with macaroni and veggies with dressing of mayonnaise. The salad can be served with burgers, sandwiches or pizza.


1 cup macaroni (uncooked)
16 oz pineapple (drained and finely chopped)
2 spring onions (chopped)
1 green pepper (chopped)
¼ cup carrots (finely chopped)
½ cup mayonnaise
½ tsp salt
½ tsp black pepper


1. Boil macaroni in hot water for about 5-8 min with little amount of salt and oil or follow the instructions as mentioned on the package.
2. Drain the boiled macaroni after cook and rinse with tap water.
3. Now in a large salad bowl mix all the ingredients with cooked macaroni including pineapple, spring onions, pepper, mayonnaise and seasoning of salt and pepper.
4. Place the bowl in fridge to chill for 15 min and then serve.

Wednesday, July 21, 2010

Cherry-Topped Almond Panna Cotta

Panna cotta is an Italian custard dessert. It's similar to pudding but is thickened with gelatin instead of egg yolks. This version is a velvety almond custard topped with fresh cherries and a candied almond garnish.


1 cup whole milk, divided
2 1/4 teaspoons unflavored gelatin (from about 2 envelopes)
3 cups heavy whipping cream
10 tablespoons sugar, divided
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup sliced almonds
1 pound fresh cherries, pitted, halved
1 tablespoon almond liqueur (optional)


Pour 1/4 cup milk into small microwave-safe bowl. Sprinkle gelatin over; stir to blend. Let stand 5 minutes to soften gelatin.
Heat cream, 5 tablespoons sugar, and remaining 3/4 cup milk in small saucepan over medium heat just until bubbles begin to form around edge of pan, stirring to dissolve sugar. Stir in almond extract and vanilla extract.
Heat gelatin mixture in microwave on low power until gelatin dissolves, stirring every 15 seconds, about 45 seconds. Stir gelatin mixture into warm milk mixture. Let stand 20 minutes, stirring every 5 minutes. Divide mixture among eight 3/4-cup glasses or compote dishes. Cover each with plastic; chill until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Stir almonds and 1 tablespoon sugar in small nonstick skillet over medium-high heat until nuts are toasted and sugar melts and coats nuts, stirring constantly, about 2 minutes. Transfer candied almonds to plate to cool, stirring occasionally.
Place cherries, almond liqueur (if using), and remaining 4 tablespoons sugar in medium bowl; toss to coat. Let stand until sugar dissolves and juices form, stirring occasionally, about 20 minutes. Divide cherries with juices among glasses. Sprinkle candied almonds over and serve.

Tuesday, July 20, 2010

Donuts Like Dunkin Donuts

There are variety of donuts prepared at bakeries , donut shops or restaurants but the ones that are very much popular specially among kids are the ones that taste and look like Dunkin Donuts. They only differ in topping styles, the base remains same . Use of different flavor for donuts topping make every donuts different from each other.

3 cups plain flour
1 packet yeast (or 1 tbspn)
1 tspn baking powder
1 egg
2 tbspn sugar
Pinch of salt
Milk as required
Oil for deep frying For Donuts Topping:
1. Melted chocolate as required
2. Icing sugar as required
Water as required
3. Colorful chocolate chips
. In a half cup tap water dissolve yeast and sugar and leave for 10-15mins.
2. Mix plain flour, salt and baking powder in a bowl.
3. Add beated egg and yeast paste one by one in the flour mixture and mix it.
4. Now knead the dough using milk (make sure both of them are at room temperature).
5. Cover the bowl of dough with gelatin sheet and leave for 3 hrs.
6. After 3hrs when dough rises to double knead it again by using some plain flour over it.
7. Now divide dough in two pieces and roll one of the pieces using wooden roller.
8. Using donut cutter cut the rolled dough into donut shape.
9. Heat oil in the deep pan and fry the donuts on low heat. Take out on turning light brown in color.
Making Topping for Donuts:
1. Dip one side of the donut in melted chocolate and place in a tray.
A view of Simple Chocolate Donuts

2. Make a thick paste of icing sugar with very little water and dip other donuts in it and put in the tray.

A very easy topping of Donuts with Sugar Frosting

3. Take a donut dip one side in the chocolate again and then coat the dipped side with colorful chocolate chips.

Colorful Chocolate chip Donuts with Chocolate base

4. Similarly, take a donut, dip one of the sides in the sugar frosting paste and then dip this side in colorful chocolate chips.

Colorful Chocolate chip Donuts with Sugar frosting base

5. Now place the tray of donuts in the fridge for few minutes to set the topping.
6. You can also make different toppings like add some strawberry sauce to the sugar frosting etc.

Delicious donuts with different toppings just like Dunkin donuts are ready to eat with tea .

Potato Pancake Recipe

Sandwiches are not only made from bread but also prepared by using pancakes. There are variety of ways to make sandwich filling like with vegetable, meat, cheese etc. Potato is is one of them. A combination of mash potatoes with chicken and vegetables for filling will result in perfect healthy snack named potato pancake.

For Filling:
1 onion (julienne)
1 tomato chopped
2 boiled potato
1 cup chicken boneless (cut into very thin julienne slices)
Coriander leaves as required
Green chilies as required (chopped)
Salt to taste
1 tspn turmeric powder
1 tbspn crushed red chili powder
1 tbspn cumin seeds
Cheddar cheese slices as required
4 tbspn Oil
For Pancake:
1 egg
½ cup plain flour
½ cup corn flour
½ cup milk
Pinch of salt
Pinch of black pepper


Filling Preparation:
1. In a pan, fry onions for 3-4 minutes till it become tender add tomato in it and stir.
2. After 2 minutes add chicken slices in it and cook till all water of chicken has been dried. It takes 5 minutes approx.
3. Add potato and mashed together with chicken, onion and tomato mixture.
4. Now put all the spices including turmeric, red chili, green chili, cumin and salt. Cook for 2 minutes and remove from stove.

Pancake Preparation:
1. In a bowl, make batter of flour, corn flour, egg, milk, salt and pepper.
2. Grease non-stick pan and pour the batter using deep spoon on it and spread this batter on the complete base of pan to make perfect round shape pancake on very low heat.
3. When pancake cook from one side turn it and cook other side, don’t make its color brown.
4. Make 3 more pancakes using the batter.
5. In one pancake spread the filling over it just like do for pizza topping and put some cheese over it. And cover it using other pancake.
6. Again put this pancake sandwich in the pan to make top and bottom of pancake slightly brown in color.
Potato and chicken pancake sandwich is ready to serve with ketchup.


Monday, July 19, 2010

Watercress Guacamole


3 large avocados, halved, pitted, peeled
2 tablespoons fresh lime juice
1 cup chopped fresh watercress tops
Coarse kosher salt


Cube avocados into medium bowl of cold water; drain well. Place in large bowl. Add lime juice and mash coarsely. Mix in watercress; season to taste with coarse salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
What to drink:
Pommery NV Brut Royal Champagne ($40) is kosher and pairs well with the latkes and the rest of the menu

Escarole Salad with Apples, Candied Walnuts, and Saint André Cheese

Skip the wine—this salad is perfect with a Belgian ale. Saint Andréis a soft, ripened cheese much like Brie or Camembert. Either cheese would make a good substitute.


2 tablespoons olive oil, divided
1 Granny Smith apple, cored, cut into 1/3-inch-thick wedges
1/2 cup walnut halves
1 tablespoon sugar
3 tablespoons chopped shallots
1 tablespoon apple cider vinegar
1 8-ounce head of escarole, cut into 3/4-inch-thick strips (6 cups packed)
1 cup thinly sliced radicchio
2 1/2-inch-thick slices Saint André cheese


Heat 1 tablespoon oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side. Divide among plates. Reduce heat to medium-high. Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10 to 15 seconds. Stir in vinegar, then add escarole and radicchio to skillet. Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute. Season with salt and pepper.
Mound salad on plates alongside apples. Top with cheese and walnuts.

Greek Potato and Almond Dip

3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
1/2 cup sliced almonds
1/2 cup coarse fresh white bread crumbs
3 garlic cloves
1/2 cup water
3 to 4 teaspoons fresh lemon juice, divided
2/3 cup extra-virgin olive oil, warmed
Accompaniment: crackers


Preheat oven to 350°F with rack in middle.
Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.

Sunday, July 18, 2010

Prawn Manchurian Recipe

Chinese Food is famous not only because of its taste but also they are very healthy and nutritious. Manchurian, the city of China is popular because of its variety of foods and this Prawn Manchurian curry is one them. Manchurian curry is usually prepared from chicken but in this recipe, prawns are used.

1Kg prawn
2 eggs
Corn flour as required
1 tbspn black pepper
Salt to taste
1 cup tomato ketchup
½ cup tomato paste (optional)
2 tbspn vinegar
½ tbspn crushed red chili
3 garlic cloves chopped using best garlic presser
3 tbspn oil
3-4 green chilies
Water as required
1. Marinate prawns in egg whites, 3 tbspn of corn flour, salt and pepper and leave for 5 minutes.
2. Deep fry these marinated prawns in hot oil and drain out from oil after 2 minutes.
3. Now make sauce for prawns. Put 3 tbspn of oil in a pan and add chopped garlic in it and sauté.
4. After a minute when garlic becomes tender, add ketchup, tomato paste, red chili and salt in it and cook for 3-4 minutes.
5. Now add vinegar and ½ cup water to and mix well.
6. In a cup make a paste of 2 tbspn corn flour and ¼ cup water and add it into the sauce and constantly stir the sauce so that lumps are not produced.
7. The sauce starts to thick and add fried prawns in it and cook for a minute.
8. Now Manchurian is ready to serve and garnish it with chopped green chilies. Servings:
Prawn Manchurian is usually served on sizzling dish with chinese fried rice and cumin fried rice.

Fried Fish – A traditional Pakistani tandoori fish recipe

Foods made from fish are world wide popular just because of its nutritional values which are good for all age groups. In South Asian cuisine people generally like spicy fried fish which is made by variety of methods. Here a typical Pakistani spicy fried fish recipe is shared

4 fish pieces (medium size)
1 tbspn yogurt (drain out all water from it)
1 tbspn red chili powder
½ tbspn turmeric powder
Salt to taste
1 tbspn garlic paste
1 tspn ground carom (ajwain)
Oil for shallow frying
1. Marinate fish pieces in the above ingredients and leave in fridge for at least 30 mins.
2. Shallow fry the marinated fish pieces and take out when turns into golden brown in color. It takes 5-10 minutes to fry.
3. Instead of frying, you may also bake the marinated fish in oven for 10-15 minutes until its color changes to brown at 180 degree centigrade.

Serve fried fish with salad and green sauce (coriander and green chili sauce) or with ketchup or any fried rice like tehri.

Saturday, July 17, 2010

Banana Smoothie

Smoothie can be prepared by anyone at anytime. Just mix milk and fruit in a blender or if you have one of those smoothie makers , your job will be more easier . One way or the other smoothies are easy to make . But to prepare good a smoothie , cream, condense milk,chocolate and other flavors can also be added. In this recipe I added chocolate and ice cream to give more taste and flavor to the original banana smoothie recipe.

1 banana
1 cup vanilla icecream
½ cup chocolate chips
2 tbspn cream
1 tbspn coffee
½ cup milk
Condense milk to taste

1. Put all the ingredients in the blender and blend well.
2. Pour the smoothie into the glass and pour some chocolate syrup drops on it. Delicious chocolate and banana smoothie is ready to serve.

Pina Colada

Pina Colada is a kind of coconut flavor drink with addition of other juice flavor like pineapple juice or orange juice. In this recipe pineapple juice is used and you can see it clearly as it is reflected from the color of drink in the above picture. Coconut milk and cream both are used to give coconut flavor to this drink. This drink is perfect for any dinner , hi-tea or most likely as a party drink.

1 can pineapple
1 cup coconut milk
1 cup coconut cream
Sugar to taste
1. Add all the ingredients in blender and blend well enough to make smooth thin paste.
2. Pina colada is ready to serve in glass.

Pina colada is served with any meal like baked chicken.

Friday, July 16, 2010

Curried Red Lentil Kohlrabi, and Couscous Salad

Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish. Like other vegetables in the cabbage family, kohlrabi is rich in antioxidants.


1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5-to 6-ounce package baby spinach
1/2 cup chopped fresh mint


Whisk white wine vinegar, curry powder,and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.

Blueberry Caramel Sauce

Savor this sweet blueberry sauce on Greek yogurt, French toast, waffles, pancakes, and vanilla ice cream.


2 cups fresh blueberries
5 tablespoons water, divided
Pinch of coarse kosher salt
1 1/2 cups sugar
2 teaspoons plus 1 tablespoon fresh lemon juice


Combine berries, 1 tablespoon water, and coarse salt in medium saucepan. Stir and mash over medium-low heat until reduced to sauce consistency, about 4 minutes. Set aside.
Combine sugar, 4 tablespoons water, and 2 teaspoons lemon juice in large saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 9 minutes. Remove from heat. Stir in blueberry sauce; let stand 5 minutes.
Cool sauce to room temperature. Stir in remaining 1 tablespoon lemon juice.

Thursday, July 15, 2010

7 Layer Salad Recipe

Salads are very easy to make and ingredients for most of the salads remain same.They differ only in presentation , dip or flavor used . Presentation of salad matters the most since it attracts more people to eat the healthy food specially those who are not fond of vegetables. The 7 in this recipe name is not a recipe number instead it is the number of layers in this salad i.e seven layers. This 7 layer salad is also one of those vegetarian salads in which main ingredients are fresh vegetables but the presentation and the use of little dip sauce makes it different from other salad recipes

2-3 bunch of salad leaves (or as required)
Carrots chopped (as required)
Peas (as required) (optional)
Egg noodles (1 pack)
Sweet corns (as required)
4 Hard boiled eggs (make its slices)
Capsicum chopped (as required)
Spring onions (as required)
1 jar Mayonnaise (as required)
3 tbspn yogurt
Salt to taste
Pepper to taste
Lemon juice as required
1 tbspn sugar
Shredded cheddar cheese (as required)(optional)
1 cup shredded boil chicken


1. In a large deep bowl, place salad leaves on the whole base and sprinkle lemon juice, salt and pepper on it, then place egg slices on the sides of the bowl.
2. Now make layer of carrots till the edges of egg and sprinkle again lemon juice, salt and pepper and place egg slices on the walls of bowl. Similarly make layer of peas with lemon juice, salt pepper and egg.
3. Mix capsicum and spring onion and make its layer. Boil egg noodles and fry them to make crispy. Make next layer of fried egg noodles.
4. Make last vegetable layer of salad leaves again.
5. Now make a smooth paste of mayonnaise, yogurt, salt, pepper, sugar, boil chicken and cheddar cheese.
6. Cover the whole salad with the above mayonnaise mixture and sprinkle some vegetables on it.
7. Put the salad bowl in fridge for at least 10 hrs to chill. 

Wednesday, July 14, 2010

Classic Sole Meunière

If possible, buy wild Pacific sole. Avoid Atlantic sole, which is overfished.


1/2 cup all purpose flour
4 sole fillets (each about 3 to 4 ounces)
Coarse kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil or canola oil
2 tablespoons (1/4 stick) unsalted butter

1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
Lemon wedges


For fish:
Place flour in pie dish. Rinse fish; pat with paper towels. Sprinkle both sides of fish with coarse salt and freshly ground pepper. Dredge fish on both sides with flour; shake off excess. Place on platter.
Heat oil in large skillet over medium-high heat until oil is hot and shimmers. Add butter; quickly swirl skillet to coat. When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes. Carefully turn fish over and cook until opaque in center and golden on bottom, 1 to 2 minutes. Divide fish between 2 warmed plates; tent with foil. Pour off drippings from skillet; wipe with paper towels.
For sauce:
Place skillet over medium-high heat. Add butter; cook until golden, 1 to 2 minutes. Remove from heat; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.

Chesse Tart

A green salad dressed with tangy red wine vinaigrette is the perfect accompaniment to this rich cheese custard tart from Le Temps des Vendanges.


1 1/4 cups all purpose flour
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3 tablespoons (or more) ice water

1 tablespoon unsalted butter
1/2 cup chopped shallots (about 2 large)
1 1/4 cups heavy whipping cream
3 large eggs
1/8 teaspoon (scant) freshly ground black pepper
1/8 teaspoon (scant) freshly grated nutmeg
Pinch of salt
2 cups coarsely grated rindless Cantal cheese (about 7 ounces)


For crust:
Blend flour and salt in processor 5 seconds. Add butter and cut in, using on/ off turns, until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill at least 1 hour and up to 1 day.
Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press so that sides of dough rise 1/4 to 1/3 inch above rim of pan. Freeze crust 15 minutes.
Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until pale golden, piercing with fork if crust bubbles, about 20 minutes. Reduce oven temperature to 350°F. Cool crust.
For filling:
Melt butter in heavy medium skillet over medium heat. Add shallots. Sprinkle with salt and pepper. Sauté until soft and beginning to color, about 4 minutes. Spread shallots in crust. Whisk cream, eggs, pepper, nutmeg, and salt in medium bowl. Mix in cheese. Pour custard into crust. Bake until filling is set in center, 35 to 38 minutes. Transfer tart to rack and cool 15 to 30 minutes. Push up pan bottom, releasing tart. Serve tart warm or at room temperature.
Ingredient tip: Cantal is a semi-firm cheese with a slight grassy flavor when aged. English farmhouse cheddar or sharp white cheddar are fine substitutes.

Butcher's Salad with Sauce Ravigote

When a butcher eats a salad, it tends to contain lots of meat and few vegetables. At Chez Navarre Jerome Navarre serves a version he learned from his father, a butcher.


Braised beef:
4 pounds cross-cut beef shank pieces with bone (each about 2 inches thick)
1 to 1 1/4 pounds beef short ribs
2 large leeks, white and pale green parts only, split lengthwise
2 large celery stalks, halved
1 large carrot, peeled
12 whole black peppercorns
8 whole allspice berries
6 large fresh thyme sprigs
5 large fresh Italian parsley sprigs
1 Turkish bay leaf
3 garlic cloves, peeled
12 cups (or more) cold water
Steamed vegetables:

3 pounds medium Yukon Gold potatoes, peeled, quartered
8 large carrots, peeled, cut into 2-inch pieces


For braised beef:
Arrange beef shank and ribs in bottom of very large pot. Top with leeks, celery, and carrot. Scatter spices, herbs, and garlic over. Pour in 12 cups cold water (or more if needed just to cover). Sprinkle lightly with salt. Bring to gentle boil over medium-high heat. Reduce heat to medium-low. Simmer uncovered until meat is very tender, adjusting heat as necessary to maintain simmer and avoid boiling, 2 3/4 to 3 hours. Season broth with additional salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour at room temperature. Chill uncovered until cold, then cover and keep chilled. Spoon off any fat and return to simmer to rewarm before serving.
For steamed vegetables:
Steam potatoes until tender, 18 to 20 minutes; transfer to large bowl. Steam carrots until tender, 8 to 10 minutes; add to bowl with potatoes. Reserve steamer. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Resteam potatoes and carrots until heated through, about 8 minutes.
Using tongs, transfer meat to work surface. Slice meats thickly or cut into pieces. Arrange warm meats on large platter. Arrange steamed vegetables alongside. Serve with Sauce Ravigote .

Beet and Cabbage Salads

These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.


Beet salad:
2 tablespoons Sherry wine vinegar
2 teaspoons Dijon mustard
5 tablespoons safflower oil
3 large raw beets, peeled, coarsely grated
Cabbage salad:

1/4 cup distilled white vinegar
1 tablespoon soy sauce
1 tablespoon sugar
5 tablespoons safflower oil
6 cups very thinly sliced green cabbage
2 tablespoons chopped fresh mint


For beet salad:
Whisk vinegar and mustard in large bowl. Gradually whisk in oil, then mix in beets. Season with salt and pepper.
For cabbage salad:
Whisk vinegar, soy sauce, and sugar in another large bowl. Gradually whisk in oil. Mix in cabbage and mint. Season with salt and pepper. Let salads stand 30 minutes and up to 2 hours at room temperature, tossing occasionally.

Green Beans and Zucchini with Sauce Verte

Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice, or served with grilled chicken or fish.


Sauce verte:
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons (packed) fresh Italian parsley
2 tablespoons drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil

1 tablespoon olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 tablespoons water
2 tablespoons fresh Italian parsley leaves (for garnish)


For sauce verte:
Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
For vegetables:
Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

Tuesday, July 13, 2010

Greek-Style Braised Lamb Shanks


3 tablespoons olive oil
6 12- to 14-ounce lamb shanks
2 celery stalks, chopped
1 large onion, chopped
1 large carrot, chopped
6 large garlic cloves, chopped
3 drained canned anchovies
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 juniper berries or 2 tablespoons gin
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 750-ml bottle Merlot
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth


Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.
Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve.

Monday, July 12, 2010

Chocolate Pudding

Pudding is an easy dessert and when it is served in chocolate flavor then it does not take long to finish. Here I have shared an easy chocolate pudding recipe which does not require any special cooking skills. When served hot, it is usually used as toppings for brownies otherwise it can be cooled in a fridge and served as a separate dessert

4 egg yolks
1 cup sugar (or to taste)
2 oz chocolate
1.5 ltr milk

1. In a bowl, beat egg yolks and sugar to make smooth paste. It hardly takes 5 minutes by using electric beater.
2. In a sauce pan, boil milk on medium heat.
3. When milk starts to boil, add the egg yolk mixture in it and mix. Cook it for 5-10 minutes until the mixture boils and keep stirring the mixture while cooking.
4. After that, put the chocolate bar in the mixture and cook until all the chocolate melts.
5. Chocolate pudding is ready and you can serve it in both styles either hot or chill.

Sunday, July 11, 2010

Mashed Potatoes Recipe

Talking about vegetarian cooking and here we have one of those healthy meals that I enjoy to cook. These are mashed potatoes. Mashed potatoes are prepared by a variety of methods and are considered easy and quick meals that can be made and served at all times.This recipe is of Indian mashed potatoes which is also called “Aloo ka Bhurta” in Pakistani and Indian Cuisine.

3 big potatoes
1 medium onion (julienne)
4-5 dry red pepper
Salt to taste
3 tbspn oil
1. Take some water in a deep pan to boil potatoes. It takes 20 mins approx.
2. In a pan, put oil, add onion and peppers to it and fry till onion become brown and crispy. To make crispy fried onions always put onion in cold oil and continually stir while frying.
3. After that drain out fried onions and pepper from the oil and let it cool.
4. Sprinkle salt on the onions and pepper and crush them using hands.
5. Remove the skins from the boiled potatoes and mashed them well.
6. Mix the crushed onions and pepper in the potatoes and make smooth dough by using few drops of oil.

Friday, July 9, 2010

French Fries

French fries are the most popular fast food item specially among children. These can be made in very less amount of time. Cooking french fries at home is real easy and simple and the use of french fries cutter will make the job easier and will also save your time. This recipe is special in the sense that these fries are as crispy as fries you order in a fast food restaurant. So make your own home fries when ever you desire.
4 Potato (Peel using potato peeler and cut into wedges)
1 tbspn corn flour
1 tspn salt
Oil for deep frying
1. Boil water and put potato pieces in it for 5-6 minutes then drain out water
2. Dry all the potato pieces completely.
3. In a covered plastic bowl add 3 tbspn corn flour and put all the potato in it and shake well after cover it.
4. Using drainer, take out the excess corn flour form the potato and put them in freezer for 15-20 minutes so that flour completely stick on it.
5. Heat the oil gently, put potato in it and fry for atleast 5 -7 minutes on high flame until the fries become crispy. Serving:
Sprinkle salt on it and serve with chicken wings or KFC fried chicken.

Shrimp Tempura Recipe

Tempura, one of my favorite Asian food is prepared in a variety of method by different ingredient for example they can be made of chicken, prawn, shrimps, vegetable etc. But the one which is more popular is shrimp tempura. When cooking any tempura at home keep in mind that the batter for actual tempura remains same.

10 pieces of shrimps
2 egg yolks
2 tbspn plane flour
2 tbspn corn flour
Salt to taste
1 tspn baking soda
Water as required
1. Take a piece of shrimp and make light cuts on it using knife very carefully in diagonal direction and turn it to press, the shrimps will become straight.
2. Make batter suing egg yolks, flour, corn flour, baking soda, salt and little water. The batter should not so thick and thin.
3. Now Heat oil in a deep pan of appropriate size so that prawns would fry well, dip the shrimps in heated oil one by one and let them fry for 1-2 minutes only.
4. Take out the shrimps from the oil and serve your shrimp tempura with ketchup.

Easy Dessert Recipe

Those of you who do not want to make dessert on stove because of the lack of time , they can easily prepare this dessert. Just mix the ingredients shown in the recipe and allow to cool down for an hour and your healthy and delicious dessert is ready to serve. Its very healthy because it has lots of yogurt but still it is very cheap dessert and it looks great when presented in fancy looking dessert plates.

½ Kg Yogurt
1 cup condense milk
1 cup fresh cream
1 cup pineapple (small pieces)
1 packet fruit jelly powder (any flavor)
1. In a bowl beat yogurt well to make a smooth paste.
2. Add fresh cream and condense milk and mix well again until the batter will become smooth.
3. Add jelly powder and pineapple and mix it.
4. Leave the mixture in refrigerator to chill it for 1 hours.
5. Garnish it with pineapple pieces.

Thursday, July 8, 2010


Souffle is very well known dessert in western cuisine. It can be of any flavor of fruit or may be chocolate. Cooking souffle is not very difficult. Since it is a dessert made from dairy food, as it contains whipped cream, so it is a healthy desert. It also consists of sugar and any fruit flavor ( like strawberry fruit ) . This is a strawberry souffle recipe which is very simple and easy to prepare at home. Present it on a regular souffle dish and your guests are going to love it.

500 gms strawberry yogurt
1 cup fresh cream
1 cup strawberry paste
3 tbspn gelatin powder
Sugar to taste

1. In a bowl mix yogurt and cream.
2. Make a paste of gelatin powder using ½ cup water.
3. Boil water in a deep pan and put the cup of gelatin paste over it make sure that the cup don’t completely dip in water otherwise boil water enter into the cup.
4. Stir continuously the gelatin paste on medium heat. When gelatin completely melts, mix it in the yogurt mixture.
5. In a blender, put strawberries according to your taste (250 gms) and add little water to it to blend.
6. Add the strawberry paste in the mixture.
7. Put the soufflé in the freezer for one hour to chill.

Chicken Corn Soup Recipe

Soups are healthy and nutritious . Cooking soups is very easy and even simple when making chicken corn soup. You can see the picture of soup above . By adding chicken to this recipe , it becomes more tasty and everyone will enjoy it .
4 cup chicken stock
2 cup corns with stock
Black pepper to taste
Salt to taste
Chinese salt to taste
1 tbspn soya sauce
1 tbspn chili sauce


1. Boil corns with 4 cups water. Make sure corns completely cook (it will take more time approx: 45-60 minutes depending upon the corn).
2. In a deep pan add chicken stock, corn with stock, salt pepper, soya sauce and chili sauce and cook for 5-10 minutes.
3. In a bowl dissolve 3-4 tbspn corn flour in ½ cup water.
4. Slowly add corn flour paste in the stock mixture (add corn flour according to your need how much you want thick soup)
5. Beat one egg and pour very carefully in the soup so that very thin layers (strips) of egg form.

Cabbage Soup Diet Recipe

Vegetable soups are rich in vitamins and minerals and very similar is the case with cabbage soup. This is also called cabbage soup diet as it is a common thinking and understanding that cabbage soup helps in loosing weight since it aids in burning fats. You must have seen banners indicating seven day cabbage soup diet plan on something similar to this . But the fact is that it can be taken when ever you feel like and it doesn’t taste too bad either.
6 large green onions
2 green peppers (chopped)
3 tomatoes (take out seed part and cut into cubes)
3 Carrots (julienne thick)
1 Container Mushrooms (diced)
½ head of cabbage (cut in medium size)
4 cups chicken stock
8 cups V8 juice
Salt as required
Pepper as required
Parsley as required
2 tspn garlic powder


1. Cut onions in circular shape of thick slices.
2. Put all the vegetables in a soup pot except tomatoes.
3. Now add chicken stock and V8 juice in the vegetables. Let vegetables cook on low heat.
4. When vegetables are half done, add tomatoes in it and cook for at least 40mins till all vegetables become completely tender.
5. After that add some seasoning to it according to your taste.

Tuesday, July 6, 2010

Best Chicken Salad Sandwich

There are lots of ways to prepare sandwich some require the use of a sandwich maker while some sandwiches are not to be toasted specially the ones with mayo filling . Its a common mayo chicken spread sandwich and is very easy to make but you can try different varieties of sandwiches and stick to the one that best suits your taste.
1 cup boil chicken (shredded)
¾ cup mayonnaise
½ cup cream cheese
½ tspn black pepper freshly crushed (using a wooden pepper mill)
½ tspn white pepper
Pinch of salt
1/2 tspn sugar
1 boil egg (cut into small pieces)
½ tspn mustard paste (optional)
Bread slices as required.

1. Mix all the above ingredients well; mayonnaise, cream cheese, black pepper, white pepper, chicken, boil egg, mustard paste, salt and sugar.
2. Cut the sides of bread slices and make triangle shapes.
3. Now take one triangle piece and coat the chicken mixture on it,put a salad leaf, and tomato slice if you like and cover it with other triangle piece.
4. Similarly, make other sandwich like this.
Serve the delicious and healthy chicken salad sandwich with ketchup.