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Tuesday, August 31, 2010

Pistachio Cheesecake Recipe

This pistachio cheesecake is one of a delicious baked cheesecake which can be served at any occasional parties as dessert. Instead of using pistachio essence pistachio pudding mix is used in the recipe which makes it more delicious


1 pack graham cracker cookies
1-2 tbsp butter (melted)
2 eggs
2 cup cream cheese (softened)
6 oz pistachio pudding mix
½ cup sour cream
1 cup heavy cream
4 tbsp powdered sugar
½ cup pistachio (chopped)


1. Preheat oven to 350 degrees F.
2. Make soft crumbs of cookies with butter and then make a layer of these crumbs onto the base of a sprinform baking pan.
3. Bake this crust for just 5 min at 350 degrees F.
4. In a mixing bowl, beat eggs until become fluffy.
5. Timely add cream cheese to the beaten eggs and beat well to make smooth batter.
6. Now gradually add pudding mix and sour cream and mix at slow speed until become uniform.
7. Pour this batter over the prepared crust and place in preheated oven for 30 min at 375 degrees F.
8. Meanwhile prepare topping for cake, for that you have to beat heavy cream and sugar until stiff peaks are formed.
9. When the cake have been done cool it to room temperature, then spread the whipped cream over the whole cake and top with crushed pistachio.
10. Refrigerate this cake for at least 2 hrs until topping sets completely and then serve.

Trifle Strawberry Recipe

This trifle strawberry is prepared with vanilla custard and pound cake with topping of whipped cream hence looks tempting. You may also add strawberry pudding mix instead of vanilla custard and wafers which also tastes good.


4 cup milk
2-3 tbsp vanilla custard powder
4 tbsp sugar
1 cup strawberries (sliced)
2 cup heavy cream
½ cup confectioners’ sugar
12 oz prepared pound cake (cubed)


1. Boil milk in a sauce pan and leaving ¼ cup cold milk in a cup.
2. Add sugar and let it cook with milk for 5 min.
3. Dissolve custard powder in the reserved milk and then slowly add it to the boiled milk and stir continuously while adding so that lumps of custard would not form and it mixes well in the milk.
4. When the custard gets thick remove the pan from heat and allows it to cool.
5. Meanwhile beat heavy cream with confectioners’ sugar until stiff peaks are formed.
6. Now take the serving glass bowl, spread few pieces of pound cake at the bottom, put slices of strawberries at the side walls of bowl and pour prepared custard over the cake layer. Again make layer of pound cake and strawberries in similar fashion and pour whipped cream on over the cake and then place in fridge to chill for at least an hour.
7. Decorate the delicious trifle strawberry with strawberry slices and edible flowers.

Singapore Noodles Recipe

This Singapore noodles is prepared with veggies and shrimp with Asian spices. You can add veggies of your own choice but they should remain crispy after cooking so that looks fresh and appealing to eat.


2/3 cup chicken broth
1 tbsp oyster sauce
1 tbsp curry powder
1 ½ tsp sugar
1 tbsp canola oil
1 cup small shrimps (cleaned)
Salt to taste
¼ tsp ground pepper to taste
1 medium red onion (chopped)
1 red bell pepper (chopped)
½ tbsp ginger garlic paste
4 oz thin rice noodles


1. In a wok stir fry shrimps in 1 tsp of oil for just 2 min until become light pink in color. Then remove it from wok and set aside.
2. In the same pan stir fry ginger garlic paste for just 1 minute until pleasant smell starts to come then add veggies including onion, bell pepper and peas and fry for 2 min so that veggies remain crunchy and would not become soft.
3. Add chicken broth, curry powder, oyster sauce, sugar and salt and pepper and cook on medium heat until it boils.
4. Soak rice noodles in hot water for just 4-5 min then drain all the water and set aside or cook according to package instructions.
5. Then add fried shrimps and noodles and stir well to mix.
6. Serve the hot Singapore noodles with ketchup or any other sauce.

Chimichangas Recipe

This chimichangas recipe is from Mexican cuisine in which chili Beef is used in filling. These chimichangas are served with a dip prepared with Mexican salsa and sour cream, you may also serve these dip individual without mixing together.


For Chimichangas:
4 tortillas
4 tbsp Mexican salsa
4 tbsp sour cream
¼ cup cheddar cheese (grated)
¼ cup spring onion (chopped)
For Chili Beef:
1 lb lean ground beef
½ can tomato juice
2 cup tomato sauce
¾ cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
2 tbsp chili powder
1 tsp ground cumin
¾ tsp garlic powder
Salt to taste
¼ tsp ground black pepper
¼ tsp dried oregano
¼ tsp sugar
Pinch of ground cayenne pepper
1 cup canned red beans (drained and rinsed)


For Chili Beef:
1. Cook ground beef in a wok until all the water from the beef would have been dried and meat becomes crumble.
2. Now add all the ingredients to the crumble beef and let it boil at medium heat. After that reduce the flame to low and simmer for 60 min or until become dry. Stir in between so that mixture would not stick to the pan.
3. When would get dry remove the pan from heat and set aside.
For Chimichangas:
1. Spread the tortilla roll on a flat surface and put 2-3 tbsp of beef chili in the center.
2. Top it with spring onions and cheddar cheese and wrap from one side to other so that it completely seals from every side.
3. Heat oil in wok and deep fry the chimichangas until become light golden in color.
4. To make dip for the chimichangas mix together salsa and sour cream and serve with hot chimichangas.

Italian Rice Recipe

This Italian rice recipe is prepared with anchovy fillets with tomato sauce. The rice is topped with Parmesan cheese so you may also bake the assembled rice for just 5 min until cheese melts and mix with the sauce.


2 anchovy fillets
1 ½ cup rice
1 medium onion (finely chopped)
5 tbsp olive oil
1 tbsp white vinegar
2/3 cup pineapple juice
½ tsp mustard powder
½ tsp tomato paste
Salt and pepper to taste
3 tomatoes (seeded and cubed)
1/3 cup black olives (pitted)
¼ tsp dried marjoram
Grated Parmesan cheese for topping


1. In a deep sauce pan boil water with salt.
2. After that add rice and let it cook until become tender.
3. Meanwhile put a plate of anchovy fillets on top of the rice pan so that it covers the entire surface.
4. Using fork start mashing the fillets until they completely dissolve and then remove the plate from the pan.
5. While rice is cooking take a frying pan and sauté onion in 2 tbsp of oil when it turns into light brown in color add vinegar and let it cook on low heat for just 1-2 min until it evaporates.
6. Then add pineapple juice, mustard, dissolved anchovies, salt and pepper and tomato paste and mix let the mixture boil.
7. When the sauce becomes smooth and slightly thick remove the pan from heat and set aside.
8. When rice become ready drain all the excess water and takes it out in serving platter.
9. Pour the prepared sauce over it.
10. Now in a pan cook tomato cubes in remaining olive oil with olives and marjoram for just 2 min.
11. Put these fried tomatoes and olives onto the rice and then top with Parmesan cheese.

Wednesday, August 25, 2010

Shaki Korma Recipe

This shahi korma is prepared with lamb meat and is less spicy than other korma recipes. This korma can also be prepared with meat of chicken or beef with the same method except preparation time differs according to the cooking time of meat.


¼ toasted cashews (crushed)
6 garlic cloves (minced)
2 tbsp ginger (minced)
1 kg lamb pieces
¼ cup oil
4-6 cloves
1″ piece cinnamon stick
3 greed cardamoms
2 black cardamoms
2 medium onions (finely chopped)
1 ¼ cup heavy cream
1 tbsp paprika
Salt and pepper (to taste)
2 tsp garam masala


1. Puree cashews with water in blender and mix with garlic and ginger.
2. Marinate the lamb pieces with this mixture and leave for an hour or overnight.
3. Heat oil in a deep pan and toast cloves, cinnamon and cardamoms for just 1-2 min until pleasant smell starts to come.
4. Add onions and sauté for 3-4 min.
5. Now add marinated meat and cook on high heat for just 4-5 min until all the water from meat become dry.
6. Add cream, paprika and seasoning of salt and pepper and mix well. Then add enough water so that thick gravy would form.(approx. 2 cup or more)and simmer for 90 min or until meat becomes tender.
7. After that sprinkle garam masala on top of the gravy and then serve hot with naan.

Fish Ball Recipe

This fish ball recipe is from Thai cuisine in which Thai red curry paste is used which makes these balls hot and spicy. These fish balls are served with lime mayo dip which is prepared with cilantro, lime zest and mayo.


3 cup fish (minced)
4 medium onions (finely chopped)
½ tsp turmeric powder
3 garlic cloves (minced)
1 tsp ginger (minced)
1 egg (lightly beaten)
Salt to taste
1 tbsp Thai red curry paste
Breadcrumbs as required
Oil for deep frying


1. Boil fish for just 5 min and then drain all the excess water from it.
2. Now mix all the ingredients in the boiled fish including onions, turmeric powder, ginger garlic, salt and red curry paste. Mix them well to make soft dough like texture.
3. Make small balls of the mixture of lemon size and set aside.
4. Now dip each ball in beaten egg and then coat with breadcrumbs.
5. Heat oil in wok for deep frying and then fry balls in batches at medium heat until become golden brown in color.

Monday, August 23, 2010

Banana Pie Recipe

This banana pie recipe is prepared with banana pudding mix alongwith vanilla pudding flavor hence become more tempting. The pie can give more delicious flavor if it is kept in fridge for overnight so that it stets properly and easily cut into pieces.


pie crust
8 oz cream cheese (softened)
1-2 oz instant vanilla pudding
3 oz instant banana cream pudding
½ ltr milk
1 cup cool whip
Bananas (sliced for layering)
Crushed crunch for topping


1. Bake pie crust according to the instruction mentioned on the package and then cool to room temperature.
2. To prepare pie filling beat cream cheese to make it smooth and soft.
3. Gradually add milk and make smooth batter.
4. Add both pudding mixes and beat at slow speed so that no lumps would be there.
5. Now fold the batter with the whipping cream and set aside.
6. Make layer of the bananas at the side of the pie crust and pour half of the batter on the crust, now make layer of sliced bananas onto the batter and then pour rest of the batter. In the end top with some remaining sliced bananas and crunch and chill for at least an hour.

New York Cheesecake Recipe

This is special New York Cheesecake which takes little more time for baking as compare to other cheesecakes. The cake is baked in two steps first with filling only and second is with topping, you may also mix strawberry sauce in sour cream topping and then bake which gives it marble like texture and looks good in presentation.


For Crust:

7 oz graham vanilla wafer crumbs
5 oz granulated sugar
4 oz butter (melted)

For Filling:

32 oz cream cheese (softened)
6.5 oz granulated sugar
3 tbsp all-purpose flour
5 large eggs
1/3 cup heavy whipping cream
1 tsp vanilla extract

For Topping:

4 oz sour cream
2 tbsp granulated sugar
½ tsp pure vanilla extract
Strawberry sauce with chunks


1. Preheat oven to 350 degrees F.
2. To make crust combine wafer, melted butter and sugar using hands only so that soft crumbs are form which can easily set onto the base of springform pan.
3. Transfer the crumbs into the springform pan and press tightly so that solid crust would form. Place the pan in fridge until rest of the procedure would not complete.
4. To prepare filling for the cheesecake, beat cream cheese and sugar for 2-3 min at high speed until become creamy. Don’t over-beat the cream cheese otherwise your cake may crack after baking.
5. Add eggs one by one and beat well.
6. After that add flour and vanilla and mix at low speed so that no lumps of flour would remain in the batter.
7. Now fold the batter with whipping cream and then pour over the prepared crust. Place the pan in preheated oven at first for 15 min, then reduce the temperature to 250 degrees F for 80-90 min until become firm. You can check it by inserting knife edge in the center if it comes out clean then the cake is ready to take out from oven.
8. While the cake is baking prepare topping, for that you need to lightly beat sour cream, sugar and vanilla until become creamy in texture.
9. When the cake has been done spread the layer of prepared topping on top surface and again bake for further 15 min.
10. After that cool it to room temperature and then top with strawberry sauce.

Saturday, August 21, 2010

Garlic Breadsticks Recipe

These garlic breadsticks are just like garlic bread except the bread is different. It is better to prepare the dough using mixer so that dough knead properly and every ingredient mix well and the breadsticks would become soft and crispy form top.

For Breadsticks:
1 tbsp instant yeast
1 tsp sugar
1 ½ cup warm water
1 tsp salt
1 egg
2 ¾ cup all-purpose flour
2 cup wheat flour
For Topping:
2 tbsp grated Parmesan cheese
1 tsp garlic powder
1 tsp dried basil (crushed)
2 tbsp margarine (softened)


1. Preheat an oven to 425 degrees F.
2. Dissolve yeast and sugar in water and set aside for 5 min.
3. Beat egg with salt just to mix egg white and yolk together, then combine yeast mixture and beaten egg using whisk.
4. Now gradually add flour to the mixture and make soft smooth dough, you can use dough mixer to knead the dough otherwise you will need to make more effort to knead the dough.
5. Now make spread dough in lengthwise like rope and divide it into 20-24 pieces, make sure every piece should be 1 inch thick.
5. After that prepare topping for the breadsticks, for that mix all the ingredients mentioned for topping and brush each stick with the prepared topping form every side.
6. Place the sticks in baking tray and bake for 10-12 min in preheated oven until become light golden from top.

Chesse Nachos Recipe

This cheese nachos recipe is one of a quick meal in place for pizza and has great taste as it’s topping almost same as pizza. You can serve this food with topping of sour cream which is one a nice combination with the nachos.


5 oz corn tortilla chips
2 cup cheddar cheese (shredded)
8 oz cooked chicken
2 jalapeno (sliced)
1 tomato (seeded and chopped)
1 tsp dried oregano
1 tsp dried basil


1. Preheat oven to 400°F.
2. Spread tortilla chips on an oven proof platter.
3. Make layer of cooked chicken and veggies respectively.
4. Sprinkle grated cheese, oregano and basil on top and bake for 10 min until cheese melts completely.

Thursday, August 19, 2010

Lemon Souffle Recipe

This lemon soufflé recipe is prepared with both lemon and lime juice hence has full lemon flavor with buttermilk and sour cream. This soufflé can also be prepared with lemon curd which results in slightly different flavor.


6 large eggs (separated)
3 tbsp butter (melted)
2 tbsp grated lemon zest
2 cup granulated sugar
¾ cup all-purpose flour
2 lemon juice
2 lime juice
1 cup milk
1 cup buttermilk
1 cup sour cream
1 tsp vanilla extract


1. Preheat the oven to 350°F.
2. In a mixing bowl, beat egg yolks and butter at high speed until become pale yellow in color.
3. Add lemon zest, lemon juice and lime juice gradually to the yolk mixture and beat at medium speed.
4. Now alternately add flour and sugar to the batter in 2-3 times and keep the speed of beater at low so that dry ingredients incorporate well with the batter and no lumps would form.
5. When a smooth batter would form add milk, buttermilk and sour cream to the batter and mix well.
6. Beat egg white in the end and beat until stiff peaks are formed (for quick beating add pinch of salt to the whites and then beat)
7. Fold the egg whites and vanilla extract with yolk mixture using spatula and make uniform batter.
8. Now you have choice either you can bake it in small molds for individual servings or you can bake it in a large bowl, in both cases at first grease the molds and then fill ¾ with the batter. Don’t fill the mold full otherwise you batter may drop while baking.
9. Place the baking mold in preheated oven for 60-70 min until tooth pick inserted comes out clean.

Sunday Chicken Recipe

This Sunday chicken recipe is one of a quick fast food meal, it is not necessary to use only chicken leg pieces you can also make it with wings or breast pieces. It is served with tempting Cole Slaw and ketchup.


16 leg pieces of chicken
2 cup all-purpose flour
1 ½ tsp salt
2 tsp dried whole thyme
2 tsp paprika
2 eggs (beaten)
2/3 cup milk
¼ cup lemon juice
Oil for deep frying


1. Combine dry ingredients together including flour, salt, thyme and paprika and keep it in air tight box.
2. Whisk eggs, milk, and lemon juice and set aside.
3. Put chicken legs in the dry mixture box and shake well so that coating is done on every side properly.
4. Now dip coated chicken legs in egg mixture.
5. Heat oil in a wok for deep frying and fry chicken pieces in batches for 5-10 min or more until become tender from inside and golden crispy brown from top.
6. Serve hot Sunday chicken with your favorite Cole Slaw.

Wednesday, August 18, 2010

Blackberry,Honey and Yogurt Pops Recipe


2/3 cup water
2/3 cup sugar
3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
1 cup plain nonfat yogurt (preferably organic)
5 teaspoons honey
4 teaspoons fresh lemon juice
Special equipment:

1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
10 ice pop sticks or lollipop sticks


Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.

Tuesday, August 17, 2010

Incredible Pizza Recipe

Pizza can be categorized in two ways either by dough (thin crust pizza, pan pizza, etc.) or by topping styles (fajita, bbq, prawn, etc). Pizza toppings are prepared in many ways and anyone can easily create one in their own style. Here we have an Incredible Pizza Recipe usually known as bbq pizza and sometimes also called Chicken Tikka Pizza. In this recipe normal pizza dough is used and pizza toppings are made of chicken tikka / bbq pieces with vegetables, cheese and sauce such as pizza sauce or bbq sauce.
For Chicken Tikka:
1 kg boneless chicken pieces (cut in cubes)
1 tbspn ginger paste
1 tsbpn garlic paste
1 tbspn red chili powder (or as you required)
1 tspn turmeric powder
Salt to taste
3 tbspn lemon juice
500 gm yogurt
1 tbspn all spices powder
1 tspn nutmeg and mace powder
50 gm saffron (optional)
For Pizza:
Pizza sauce as required
Mozzarella cheese as required
Cheddar cheese as required
Capsicum as required (julienne)
Onion as required (cut in large pieces and separate individual layers)


1. Follow the steps of chicken tikka recipe to make boneless chicken tikka.
2. Take pizza dough and spread it in circular shape of thickness half inch.
3. Spread pizza sauce or bbq sauce over it .
4. Put half of mozzarella and cheddar cheese, then spread chicken tikka pieces over whole pizza.
5. Put capsicum and onion pieces over it and in the end cover it with remaining cheese.
6. Put the pizza in preheated oven at 250oC for 5-8mins when pizza dough completely rises, then reduce the temperature to 180oC and bake for 8-10mins more till it become slightly brown from top.
Serve this spicy and delicious pizza with salad like cole slaw.

Lab-e-shirin Recipe

This fruit delight is a complete dessert full of nutrition and very common in Pakistani Cuisine ( with the name lab-e-Shirin ). Any fruit can be used in this recipe for instance banana, apple, grapes etc. Addition of milk, whipped cream and condense milk makes it a healthy dessert . Still its simple and easy to make and usually served after cooling for sometimes in a refrigerator.


1 apple chopped
4-5 banana or according to your desire
½ cup pineapple chopped
2 different color of fruit jelly powder
750 gm milk
1 cup fresh cream
2 tbspn corn flour
Sugar to taste


1. Boil milk and add sugar in it.
2. Dissolve corn flour in ½ cup water.
3. When sugar completely dissolves in milk, add corn flour paste in the milk and stir continuously so that lumps are not formed. The milk start to thick, remove the pan from the stove after 5 minutes.
4. Pour the batter in the deep bowl and stir continuously to avoid forming layer on the top of batter and let the batter cool.
5. Add fresh cream in the batter and mix well.
6. Add all the fruits in the mixture and leave in the freeze for few minutes.
7. Make jelly of different colors and cut in square shapes.
8. Add the all the jelly in the fruit and milk mixture and leave in freeze to chill.
Sprinkle orange powder on the mixture and some sweet color syrup.

Rice Pudding Recipe

Looking for a rice food and here it is your home made rice pudding . Rice pudding is generally known as Kheer in South Asian cuisine and is very traditional dessert item for any dinner party. It is simply made from rice, milk, solid milk and sugar. Its not only very delicious but also very nutritious for children.

1 kg milk
½ cup crushed rice
2 cup condensed milk
Sugar to taste (if required)
¼ cup khoya/mawa (optional)
Crushed pistachio and almond as required

1. Boil milk in a pan.
2. Add rice in the milk and stir continuously to cook it on medium heat so that lumps are not formed.
3. After 15 minutes when rice becomes completely soft add condense milk and stir well.
4. If you require add sugar in it and stir continuously.
5. After 5-8 minutes add khoya in it and cook (if you are not using khoya, then cook the mixture until it becomes thick).
6. After 5-10 minutes the mixture starts to thick and when its texture just like custard paste or cream (when you drop mixture from spoon it drops a little and most of the mixture stick on the spoon).
7. At this stage remove it from the stove, pour the kheer into the bowl and let it be cooled in fridge.
Garnish it with crushed pistachio and almond and enjoy it.

Pan Fried Steak Recipe

This pan fried steak recipe is served with white sauce gravy which is prepared in the same butter in which steaks are fried so that gravy also has the flavor of steak. It can also be prepared with beef.


For Steak:
2 lb thick chicken steak
2 large eggs (lightly beaten)
2 tbsp milk
¼ cup unbleached flour
Salt and pepper to taste
½ tbsp paprika
2 tbsp butter
2 tbsp lemon juice
For Gravy:
1 cup milk
1 cup water
¼ cup flour
Salt to taste
1 tsp chicken powder
1 tsp black pepper


1. Dry steak pieces with paper towel then using meat pounder or tenderizer flatten the steaks to quarter inch thickness.
2. After that cut the pieces to desired sizes and then marinate with lemon juice and paprika.
3. In a mixing bowl whisk together milk and eggs.
4. Sift together flour, salt and pepper.
5. Now dip one by one each piece in egg-milk mixture and then coat with flour mixture.
6. Heat butter in a skillet at medium heat and fry steaks in batches till become golden brown and crispy from both sides.
7. To prepare gravy, whisk together milk and water and set aside.
8. Take the same skillet in which steaks were fried but remove all the scraps of flour and meat from the pan, cook flour in it at low flame for just 2 min until pleasant toasting smell starts to come.
9. Add milk mixture to the flour; stir constantly so that lumps may not form.
10. When smooth batter would form add seasoning of salt, pepper and chicken powder and cook on low flame for just 5-10 min until gravy becomes thick.
11. In serving platter, spread the pieces of pan fried steak and pour the prepared gravy over it.

Sunday, August 15, 2010

Baked rainbow trout recipe


Rainbow Trout (whole)
2 lemons
Chilli powder- 1tsp
Corriander powder- 1tsp
Aluminium Foil


-Wash the rainbow trout
-Preheat your oven to 220
-Set up a tray lay the aluminium foil on it carefully and lay the fish on it
- Squeenze one complete lemon on top of it and inside and at the bottom.
- Then add chillipower, coriander powder and salt to one lemon juice and make it a paste
-rub that paste to the insider and outside of the fish
-Cover the fish with aluminium foil ver loosely - give it space to beathe :)
-Leave it in the oven for 20-25 minutes turning it after 15 minutes , after it is done you could see it clerly the meat cooked
- In the mean time wash the dishes and clear away all the mess, and if required boil the rice in the microwave (1 cup basmatic rice wash and keep it in the microwable bowl with 2 cup water and pinch of salt and inside the microwave for 18 minutes).

Grilled Eggplant with Garlic Sauce and Mint


1 tablespoon finely chopped garlic
Salt and pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1/4 teaspoon red chili flakes
4 Asian eggplants, halved lengthwise
Vegetable oil
Chopped fresh mint or cilantro leaves 


Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

Friday, August 13, 2010

Butter Pecan Ice Cream

In this recipe of butter pecan ice cream, delicious buttered pecans are used which gives great taste to the ice cream. Powdered toasted pecans are used so that flavor of pecan would spread all over the ice cream batter while some coarsely chopped pecan may also use as topping for the ice cream.


2 cups whole milk
1 cup heavy cream
4.5 oz light brown sugar (divided)
4 large egg yolks
Pinch of salt
1 cup butter pecans (finely ground)
½ tsp vanilla extract


1. In a sauce pan simmer milk, cream and half quantity of brown sugar for just 5 min, keep stirring in between so that mixture would not get boil you just need to warm and mix the mixture.
2. Whisk together remaining brown sugar, egg yolks and salt in a mixing bowl.
3. Slowly pour 2/3 of the milk mixture to the egg yolk mixture and constantly stir while adding so that smooth mixture would form.
4. After that add this mixture to the remaining milk mixture and again cook on low heat until batter gets thick, stirring in between so that batter may not stick to the pan.
5. When the mixture gets warm, strain it using fine strainer so that batter would be smooth.
6. Add the ground butter pecans and vanilla to the batter and mix well.
7. When the batter gets cool to room temperature, pour it to your ice cream maker and then follow the instructions. It would be batter practice for making perfect ice cream that refrigerate the batter for at least half an hour and then transfer to ice cream maker in that case ice cream would take less time in beating and perfect scoop will form.

Almond Ice Cream Recipe

This is a toasted chocolate almond ice cream recipe; in which combined flavor of almonds and chocolate add to the vanilla flavor ice cream, the result is therefore, crunchy chocolaty almond flavor ice cream which tastes awesome. You can also use caramel with the almonds instead of chocolates.


1 ½ cup almonds (toasted and peeled)
8.5 oz cooking chocolate (melted)
15 oz milk
4 large eggs
2 tsp vanilla extract
5 oz granulated sugar
½ tsp salt
1 cup heavy whipping cream


1. Spread almonds on a tray and pour melted chocolate evenly over the whole almonds. Let it freeze in freezer until become hard, it would take 15-20 min.
2. After that crush the hard chocolate almonds in grinder and set aside.
3. Boil milk in a sauce pan on slow heat.
4. In a mixing bowl, beat eggs, vanilla, sugar and salt until become fluffy and creamy.
5. When the milk gets boil, remove it from heat and let it cool to room temperature.
6. Slowly add milk to the egg mixture and keep stirring while adding otherwise scrambles of egg would form.
7. When all the milk and egg mixture combines to form smooth batter again cook it on slow heat by constant stirring until batter would get thick, it would take 10-15 min.
8. Remove the pan from heat and mix heavy cream in the batter, pour the batter in ice cream maker and follow the instructions mentioned on the maker.
9. When beating done half way add crushed chocolate almonds to the batter and start beating again until desired ice cream consistency would obtain.

Wednesday, August 11, 2010

Chicken Tetrazzini Recipe

This chicken tetrazzini recipe is one of a famous casserole from American cuisine. It can be prepared in reduced time if cooked chicken is used in the same recipe. This casserole can be served as main dish on special occasions.


1 ½ cup spaghetti (cooked)
¼ cup bread crumbs
3 ½ cup mushrooms (sliced)
5 chicken breast (cut into strips)
6 tbsp butter
1 ½ tbsp lemon juice
6 tbsp all purpose flour
1tsp paprika
Pinch of ground nutmeg
¾ tsp salt
½ tsp ground black pepper
1 ¾ cup chicken broth
1 cup evaporated milk
¾ cup parmesan cheese


1. Combine bread crumbs with 1 tbsp of butter and set aside.
Heat 1 tbsp of butter in a frying pan and stir fry mushrooms and chicken with lemon juice for 15 min until chicken have been cooked.
2. Add spaghetti and mix well. Transfer it into the suitable casserole dish.
3. Heat remaining butter in another sauce pan and roast flour for just 2-3 min until pleasant roasting smell starts to come but flour should not turn into brown in color.
4. After that add all the spices including paprika, nutmeg, salt, black pepper and broth and stir well so that lumps would not form. Simmer the sauce for 5-10 min until it gets thick and starts bubbling.
5. Now add milk and mix it well in the sauce, pour this sauce over the chicken spaghetti mixture.
6. Sprinkle prepared bread crumbs and Parmesan cheese on top and bake for 25 min until become brown from top.

Tuesday, August 10, 2010

Vegetable Pulao Recipe

This vegetable pulao is from South Asian cuisine, it is less spicy than traditional vegetable biryani. If you want even more lighter pulao having negligible spices, then add green paste of coriander leaves and green chilies in place of turmeric and red chili powder. Addition of yogurt would also increase its taste and aroma.


1 cup rice (soaked in water for 30 mins.)
2 cup chicken stock
1 cup mix vegetables
1 cinnamon stick
2 cloves
2 cardamom
Salt to taste
1/4 tsp turmeric powder
1 tsp coriander powder
2 green chilies
1/2 tsp red chili powder
400 gm tomatoes (chopped)
1/2 cup coconut powder
1 tsp black cumin seeds
1 bunch coriander leaves (chopped)
2 tsp garlic paste
2 tsp ginger paste
2 tbsp butter
1 onion (julienne)
1/4 cup oil


1. Heat butter and oil in a sauce pan and fry cinnamon, cardamom and cloves for 2mins.
2. Add onions and chilies until become golden brown and crispy.
3. Now add all the spices including ginger garlic paste, turmeric powder, red chili powder and coriander powder and cook for just 1-2 mins.
4. Now add chopped tomatoes. coconut powder, salt and simmer for 5 mins. until tomatoes become soft.
5. Drain all the water from the soaked rice and add it to the spices along with coriander leaves, cumin seeds, vegetables and stock. After mixing cover the pan and cook for 5 mins. on high flame.
6. When water starts to absorb reduce the flame to low heat and let it cook for 8-10 mins. until rice become tender.

Blueberry Cupcakes Muffins


1/2 C Butter
2 Eggs
2 C Flour
1/2 Tsp Salt
1 1/4 C Sugar
1/2 C Milk
2 Tsp Baking powder
1 1/2 C Blueberries 


On slow speed, cream butter and sugar. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternating with milk.
Mash 1/2c blueberries and stir in by hand. Add rest of blueberries, whole. Fill muffin cups high and sprinkle with sugar. Bake 375 F, 25-30 minutes. Remove from pan carefully.

Never Fail Crisco Pie Crust


4 c. Flour
1 Tbs. Sugar
2 Tsp. Salt
1 3/4 c. Crisco shortening
1 Egg; beaten
1/2 c. Cold water
1 Tbs. White vinegar 


This pie crust recipe is very good, and can be made ahead and kept in the frig (a time saver at holiday time!). Mix flour, sugar and salt. Add Crisco with pastry blender and mix well. Add egg, vinegar and water. Mix until well blended (with fork, then hands). Place in refrigerator until ready to use. Will keep 2 weeks in frig. Yields 4 - 9 pie shells. You can also make them all at once and freeze what you're not using, they freeze great.

Monday, August 9, 2010

Vegetable Korma Recipe

This vegetable korma recipe is from South Asian cuisine, its recipe is more or less similar to other meat korma recipe. To save your time, you may also use frozen mix veggies instead of using separate veggies but for that you don’t need to add water in this recipe as all vegetables are already tender.


3 cloves Garlic (finely chopped)
2′ ginger pieces (finely chopped)
2 medium size onions (julienne)
1 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp red chili powder
1 cinnamon stick (2” size)
2 cloves
2 cardamom
2 tbsp coconut powder
1 tsp cumin powder
1/4 tsp nutmeg and mace powder
1 tsp ground poppy seeds (roasted)
Salt to taste
1/2 cup carrot (chopped)
1/2 cup capsicum (chopped)
2 medium size potato (cut in cubes)
1/2 cup cabbage (chopped)
1/2 cup cauliflower
1/2 cup peas
1/2 cup yogurt
1/2 cup oil


1. Heat oil in a deep saucepan and fry cinnamon, cloves and cardamom for 2 mins.
2. Now add onions and fry until onion becomes light brown and crispy.
3. Add chopped ginger garlic, turmeric powder, red chili powder and vegetables and cook on high flame for 2-3 mins. After that add 1 cup of water to the vegetables and simmer for 10-15 mins.
4. When the veggies become tender add ground poppy seeds, salt, yogurt, nutmeg and mace powder and coconut powder. Stir the vegetables so that all the ingredients incorporate with each other and simmer for further 5 mins.
5. Remove the pan from heat and take out the delicious vegetable korma in serving bowl and garnish with coriander leaves.

Dhokla Recipe

This dhokla recipe is from Indian cuisine which is very much nutritious as it is cooked on steam. It looks like cake but has some salty and little spicy flavor. At the end it is very important to sprinkle fried mustard seeds over the dhokla as it enhances its aroma and taste as well.


2 ½ cup graham flour
1 cup yogurt (beaten)
2 chopped green chili
½ tsp turmeric powder
1 tsp mustard seeds
1 tbsp chopped ginger
1 tsp baking soda
1 tbsp chopped green coriander
½ cup grated coconut
1 lemon
2 tbsp oil
Salt to taste


1. In a mixing bowl, combine graham flour, yogurt and lukewarm water to make smooth paste and have thick consistency.
2. Now add salt and leave it for 3-4 hrs. Don’t forget to cover the batter and keep at warm place.
3. Blend together green chilies and ginger.
4. When the flour batter is fermented add rest of the ingredients including ginger paste, turmeric powder, soda, 1 tsp oil and lemon juice.
5. Now take a greased baking pan and pour the batter into it, place the pan on steamer or take a deep pan and boil water until it starts steaming and then place the pan full of batter onto the steamed water and cook for 10-15 min.
6. When the batter becomes stiff or if knife is inserted it comes out clean then remove the pan from steam and let it cool to room temperature.
7. Cut the dhokla into square pieces.
8. Heat 1 tbsp of oil in frying pan and fry mustard seeds when seeds starts to crackle pour it onto the dhokla pieces and then garnish with green coriander and coconut.

Saturday, August 7, 2010

Spanish Chicken Rice Recipe

This Spanish chicken rice recipe is prepared in crockpot , therefore its more delicious as compare to other Spanish chicken recipes. In this recipes veggies are also used along with rice hence become a complete meal.


4 lb fryer chicken (cut into pieces)
½ cup carrots (sliced)
1 large onion (chopped)
1 cup frozen green beans
4 oz mushrooms (sliced)
½ tsp tarragon
½ tsp savory
¼ tsp garlic powder
1 tsp paprika
16 oz tomatoes (diced)
Salt & pepper to taste
1/3 cup brown rice
½ cup water


In a crockpot spread chicken pieces at the bottom.
Then add rest of the ingredients including carrots, onion, green beans, mushrooms, tarragon, savory, garlic powder, tomatoes, salt and pepper.  Cover the lid and cook on low for 4 hrs.
After that add rice and water and again cook for 2 hrs on low until rice becomes tender and flavors blend well.
When Spanish chicken rice is ready take it out in serving platter and serve hot.

Ratatouille Recipe

This ratatouille recipe is prepared in crockpot hence its taste and looks resembles with stew but tastes great. You can also bake this recipe to reduce your cooking time.


4 chicken breasts halves (cut into cubes)
2-3 cup spaghetti sauce
1 medium eggplant (peeled and coarsely chopped)
2 tomatoes (coarsely chopped)
2 small zucchini (sliced)
1 green bell pepper (cut into cubes)
1 large onion (chopped)
3 garlic cloves (minced)
1 cup chicken stock
1 tsp dried basil
1 tsp dried oregano
½ tsp rosemary
Salt and pepper to taste


1. In a mixing bowl combine all the ingredients including veggies, chicken and seasoning and leave for 15 mins.
2. Now put the marinade in a crockpot and cook on low setting for 8-10 hrs. until all the veggies and chicken become tender and soft.

Friday, August 6, 2010

Breakfast Shake

This recipe of breakfast shake is prepared with banana bread hence become little denser than usual banana shake. In this recipe vanilla ice cream is used, you can also use any other flavor of ice cream but to enjoy banana only flavor vanilla ice cream is best.


4 cup vanilla ice cream (or any flavor)
3 slices of banana bread (crushed)
1 cup milk (thawed)
1 ripe banana
¼ tsp ground cinnamon
¼ cup light brown sugar


1. Put all the ingredients in blender and shake well so that every ingredient combine with each other and form smooth mixture.
2. Pour the prepared breakfast shake in glasses and serve with banana bread. You can also reserve some crushed banana slice and use as topping for shake.

Garlic Potatoes

This recipe of baked potatoes is mainly prepared with garlic and herbs. If you want strong garlic flavor then you can add roasted garlic or green chopped garlic which also gives good taste. These garlic potatoes are usually served with spicy sweet and sour sauce of any kind.


1 kg red potatoes (cut into large pieces)
¼ cup margarine (melted)
2 tsp minced garlic
1 tsp salt
1 tbsp lemon juice
2 tbsp grated Parmesan cheese
1 tbsp dried parsley
1 tsp dried oregano
1 tsp dried thyme


1. Preheat oven to 350 degrees F.
2. Spread aluminum foil on a baking dish.
3. Marinate potatoes with the ingredients mentioned above.
4. Place potatoes on the aluminum foil and then cover tightly with another aluminum sheet.
5. Bake for 20-25 min in preheated oven.
6. After that remove the foil from top, turn on the upper burner of oven only and bake for 10 min more to give golden brown color.

Banana Chocolate Chip Cake

This banana chocolate chip cake is one of a marble cake which is prepared with chocolate chips. The recipe is more or less similar to banana cake just addition of coco powder to give marble texture and chocolate chips which make it chocolate rich banana cake.


1 ½ cup all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup margarine (softened)
2 eggs
1 cup mashed ripe bananas
1 tsp vanilla extract
2 tbsp cocoa
1 tbsp granulated sugar
½ cup chocolate chips


1. Sift together dry ingredients including flour, baking powder, baking soda and salt.
2. In a large mixing bowl cream margarine and sugar until become smooth and creamy.
3. Add eggs one by one and beat gently after each addition.
4. Now add mashed banana and vanilla to the mixture and mix well.
5. Gradually add dry mixture to the banana mixture and mix using wooden spatula.
6. When sooth batter would form then take out 5-6 tbsp of this batter in a small bowl and mix it with cocoa.
7. Add chocolate chips in vanilla batter and mix.
8. Take a suitable greased cake pan and spread half of vanilla batter onto the base, pour half of the cocoa batter on it and spread it using spoon so that patches of this batter spread everywhere. Now again pour rest of the vanilla batter and put remaining cocoa batter in similar pattern on it.
9. Place the pan in preheated oven for 30 min at 350 degrees F.
10. When cake is done take it out from oven, cool it to room temperature on wire rack and then cut it into slices for serving.

Wednesday, August 4, 2010

Shepherd's Pie Recipe

This Shepherd’s pie recipe is prepared with ground beef, mashed potatoes and carrots and becomes good. You can make changes in this recipe for instance you may add seasonal veggies and minced chicken and add seasoning according to your taste.


1 lb lean ground beef
2 tbsp all-purpose flour
1 tbsp chili garlic sauce
¾ cup beef broth
4 large potatoes (peeled and cut into cubes)
1 tbsp vegetable oil
1 tbsp butter
1 tbsp finely chopped onion
1 onion (chopped)
½ cup shredded cheddar cheese
Salt and pepper to taste
5 carrots (chopped)


1. Preheat oven to 350 degrees F.
2. Boil potatoes and carrots for 15-20 mins until become tender completely.
3. Then drain all the water and mash them separately.
4. Now in mixing bowl combine mashed potatoes, butter, onion, salt, pepper and half of cheese and make smooth dough of mashed potatoes.
5. Sauté onions in oil for just 1-2 mins, add ground beef on medium high heat until all the water released from beef would get dry and turn into brown in color.
6. Add flour to the beef and cook for 1-2 mins until all flour fold well with the beef.
7. After that add chili garlic sauce and beef broth and simmer for 5-10 min after boil.
8. Now take a casserole dish and spread the ground beef mixture at the bottom. Make a layer of mashed carrots and mashed potato mixture on the ground beef and top with remaining cheese and place in preheated oven for 20-15 min until become golden brown from top.

Biscuit Pudding Recipe

This biscuit pudding is one of an easy dessert at home, it only takes time in baking otherwise the method is simple. This pudding would give good taste if the graham cracker biscuits are one day old so that the biscuits would get soft quickly and takes less time to set.


2 ¼ cup milk
2 eggs
3 cup graham cracker biscuits (break into large pieces)
½ pack candy biscuits (powdered)
½ cup brown sugar
1 tsp cinnamon
¼ tsp salt
½ cup raisins
1 can condense (or as required for topping)


1. In a mixing bowl beat eggs until egg white and yolks mix well.
2. Add milk to the eggs and beat again to mix.
3. Combine brown sugar and raisins together.
3. Take wide baking dish and spread biscuit chunks at the base of dish.
4. Pour beaten egg and milk mixture over the biscuits, now make layer of raisins mixture, pour condensed milk to cover the biscuits and raisins and in the end sprinkle cinnamon and powdered candy biscuits on top.
5. Place the dish in preheated oven for 30-40 min at 350 degrees F until pudding becomes set, you can check it by inserting the knife edge in the center if it comes out clean then the pudding is ready to take out from oven.

Tuesday, August 3, 2010

Sponge Roll Recipe

This Sponge roll is a low-carb dessert therefore no sugar is used in the preparation. The filling is prepared with simple lemon jello you may also use jam in the filling if you don’t want to make it low-carb dessert.


8 eggs (separated)
1 tsp stevia
1 cup ground almonds
1 tsp vanilla extract
For Filling:
1 pack Lemon jelly powder
1 ½ cup hot water
Grated lemon rind


1. Preheat oven to 325 degrees F.
2. Beat egg yolks in a bowl until get light liquid texture.
3. Add almond powder and stevia to the beaten yolks and beat well.
4. In another mixing bowl beat egg whites until stiff peaks are formed, then add vanilla extract and mix well.
5. Now combine egg white mixture and yolk mixture using wooden spatula.
6. Pour the batter in a greased and dusted (dust with almond powder) baking pan and bake for 15-20 min in preheated oven at 325 degrees F.
7. Meanwhile cook filling ingredients for 3-4 min and then cool to room temperature stir continuously so that hard crystals of jelly would not form.
8. When the sponge has been done cool it to room temperature and then spread the prepared filling mixture over the whole sponge. Now carefully roll the sponge to make swiss roll shape, clean the sides of the roll if the filling takes out form while rolling. Cool the sponge roll in fridge for 30 min and then serve.