Ginger tea with apples (weight loss)

Ingredients 

• The root of ginger is 30 g.
• Water — 2.5 liters
• Apples -2 pcs
• Lemon — half
• Sugar — 100 gr.

Method 

Grate the root of the ginger on a large grater, put in an enamel saucepan and add water.

Put on the fire, how to boil, reduce heat, add washed and sliced ​​apples and simmer 3-5 minutes.

Fire switch off and infuse for 10 minutes. Add juice to half a lemon and sugar. The drink is ready.

Sugar can be replaced with fructose. Or sweeten a bit of the cooled honey drink (in too hot liquid honey loses all its useful properties).

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Magic Lemon and Poppy Seed Cake

INGREDIENTS

• 4 eggs, separated
• 150g caster sugar
• 125g butter
• 125g plain flour
• 30g poppy seeds
• pinch of salt
• 400ml milk, at room temperature
• juice and zest of 2 lemons

METHOD

Preheat the oven to 150C/300F/gas mark 2.

Beat the egg yolks with the sugar until the mixture whitens.

Melt the butter and pour it into the mixture. Then add the flour, poppy seeds and salt.

Beat for a few minutes, then pour in the milk little by little, whisking constantly.

Add the lemon zest and 100ml juice into the batter.

Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.

Pour the batter into the greased cake tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes.

When the cake comes out of the oven it will wobble slightly.

Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef’s tip: If you like, decorate with a few lemon quarters, fresh mint and sprinkle with poppy seeds. You can also make an icing by whipping 300ml chilled whipping cream with 150g mascarpone until thick. Then gradually pour in 45g caster sugar, whipping constantly.

(Christelle Huet-Gomez)

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Chicken Biryani

Ingredients 

• Chicken - 750 gms, chopped to bite sized pieces
• Onions - 3, finely sliced
• Cashewnut Paste - 1 tblsp
• Tomatoes - 3 to 4, pureed
• Basmati Rice - 2 to 3 cups, soaked for 10 minutes
• Ghee - 1 tblsp
• Ginger Garlic Paste - 2 tsp
• Poppy Seeds - 1 tblsp, coarsely powdered
• Salt as per taste
• Saffron Strands - 1/4 tsp, soaked in 2 tblsp milk
• Oil - 2 to 3 tblsp
• Fried Onions - 1 cup, to garnish

For the marinade 

• Curd - 2 cups, beaten
• Coriander Leaves - 1 tblsp, chopped
• Red Chilli Powder - 2 tsp
• Garam Masala Powder - 2 tsp
• Turmeric Powder - 1/2 tsp
• Salt - 1 1/2 tsp

Method - 

Mix all the marinade ingredients and rub all over the chicken pieces.
- Keep aside for 10 to 20 minutes. - Heat oil in a pan over medium flame.
- Add the ginger garlic paste and onions.
- Saute well for 3 to 4 minutes or until onions turn light golden brown. - Add the cashewnut paste, tomato puree and poppy seeds. - Stir well and simmer for a minute or two.
- Add the marinated chicken pieces and cover the pan with a lid.
- Reduce flame to low and cook till the chicken is tender.
- Drain the rice and rinse well. - Pressure cook till 3/4ths done and remove.
- Place a large, deep pan over low flame.
- Spread a layer of rice at the bottom followed by a layer of the chicken.
- Repeat until all the rice and chicken have been used up, finishing up with a layer of rice on top.
- Sprinkle the saffron strands with the milk and ghee on top.
- Cover the pan with a tight fitting lid and cook for 45 to 60 minutes.
- Remove when the rice is cooked and chicken pieces are tender. - Gently fluff up the rice using a fork. - Garnish with the fried onions.
- Serve hot with onion raita.

(Courtesy: www.awesomecuisine.com)

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Magic Vanilla Cake

INGREDIENTS

• 2 vanilla pods
• 500ml milk
• 4 eggs, separated
• 150g caster sugar
• 1 sachet vanilla sugar
• 1 tbsp water
• 125g butter
• 110g plain flour
• pinch of salt

METHOD

Split the vanilla pods down the middle and scrape out the seeds with the blade of a knife.

Heat the milk with the vanilla seeds and the open pods. Bring to the boil, then immediately remove from the heat and leave to infuse for at least 1 hour. The more infused the vanilla, the more intense the taste.

Preheat the oven to 150C/300F/gas mark 2.

Whisk the yolks with the sugar and water until the mixture whitens. Melt the butter and stir it into the mixture. Fold in the flour and salt and beat for a few minutes until well combined.

Remove the vanilla pods from the milk. Pour it into the batter little by little, whisking constantly.

Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Pour the batter into the greased tin, smooth the surface with the blade of a knife and bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.

Before turning it out, leave it to set in the fridge for at least 2 hours.

Serve chilled.

(Christelle Huet-Gomez)

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Zebra Cake

INGREDIENTS

• 4 eggs
• 1 cup of sugar
• 1 cup of milk
• 1 cup oil
• 1 tsp vanilla extract
• 2 cups of wheat flour
• 1 tbsp baking powder
• 4 tbsps chocolate powder

METHOD 

Preheat oven to 350 degrees.
In a bowl, beat the eggs with the sugar until forming a fluffy and clear mixture.
Add milk, oil and the vanilla extract. Continue beating.
In another bowl, mix the flour with the baking powder.
Add the flour mixed with the baking powder gradually to the egg mixture and stir gently.
Divide the dough into two and add chocolate powder to one half.
Grease, with oil, and flour a round pan.
Pour the vanilla half of the dough in the center of the pan. Over it, pour the chocolate half of the dough. Repeat the process, alternating, until you run out of dough.
Bake for 40 minutes or until you pierce the center with a toothpick and it comes out clean.

tastemade.com

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BBQ Pulled Jackfruit

INGREDIENTS

• 3-20 oz. cans jackfruit in water or brine
• 1 tsp. olive oil
• ½ onion, chopped
• 3 cloves garlic, minced
• 1 tsp. sugar
• 1 tsp. brown sugar
• 1 tsp. ground cumin
• ¼ tsp. cayenne pepper
• 1 tsp. chili powder
• 1 tsp. paprika
• 1½ tsp. liquid smoke
• 1 cup vegetable broth
• ½ cup vegan BBQ sauce (your favorite store bought or homemade kind)
• Buns for pulled pork sandwiches or corn tortillas for gluten-free pulled jackfruit tacos

INSTRUCTIONS

• Preheat the over to 400 degrees.
• Drain and rinse the jackfruit, remove the core and cut each piece in half. As you do this, remove the seeds. 
• BBQ Pulled Jackfruit 
• Saute the onion in olive oil over medium heat for about 7 minutes or until translucent, then add the garlic and saute a minute or so longer.
• Add the jackfruit, sugar, spices, and liquid smoke. Stir until the jackfruit is evenly covered.
• Add the vegetable broth, cover, and simmer for 10-15 minutes until all liquid is absorbed.
• Use a spatula to mash and divide the jackfruit until it looks similar in appearance to pulled pork.
• Spread the jackfruit out on a baking sheet and cook for 20 minutes. 
• Remove from oven and cover with bbq sauce.
• Return the jackfruit to the oven and cook for another 10-15 minutes or until the jackfruit is lightly browned. 

Serve and enjoy!

NOTES

*Use only jackfruit in water or brine, NOT in syrup.

*The seeds of the canned jackfruit are soft and won't hurt anything if you leave them in, but they throw the texture off a bit.

*For gluten-free, the pulled jackfruit is delicious on corn tortillas with sliced avocado.

(peta.org)

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Banana Burfi

Ingredients 

• Chopped banana - 5 no
• Crushed pistachios - 1 teaspoon
• Milk powder - 1/4 cup 
• Cocoa powder - 1 tablespoon 
• Crushed lightly cashews - 1 teaspoon 
• Ghee - 50 gm 
• Sugar - 100 gm 
• Butter - 1/4 cup 

Method  

To make this delicious Navratri special recipe, heat 1 tsp ghee in a pan over moderate flame. Add crushed pistachios and cashews to the pan. Lightly fry them till they turn golden in colour.

Now take another heavy bottomed pan and heat it over medium flame. Add the remaining ghee and the bananas in it. Mix well. Add sugar and stir well. After a minute, add cocoa powder, milk powder and butter. Reduce the flame and gently stir till all ingredients are evenly combined.

When the mixture starts to leave the sides of the pan and the bananas are well mashed, remove and transfer to a greased plate. Allow it cool. Before the mixture hardens completely, cut it into desired shapes and garnish with cashewnuts and pistachios.

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Tomato Biryani

Ingredients:

• Basmati Rice - 2 cups
• Oil - 3 tblspn
• Cinnamon / Pattai - 2 inch stick
• Cardamom / Yelakai - 4
• Fennel Seeds / Sombu / Saunf - 2 tsp
• Onion - 1 large sliced thinly
• Green Chilli - 2 pricked with a knife
• Ginger Garlic Paste - 2 tblspn
• Tomatoes - 4 large Chopped finely
• Kashmiri Chilli Powder- 1 tblspn ( optional, used for colour )
• Normal Spicy Chilly powder - 2 tsp
• Turmeric Powder / Manjal Podi - 1 tsp
• Garam Masala Powder - 1 tblspn
• Salt to taste
• Sugar - 2 tsp
• Coriander Leaves - 1/4 cup finely chopped
• Mint Leaves - 1/4 cup finely chopped
• Thick Coconut Milk - 1 cup (same cup you used for measuring rice)
• Water - 2 cup / 500 ml (same cup you used for measuring rice)

Method:

Wash and soak basmati rice for 30 mins. Drain and set aside.

Heat oil in a kadai. Add in cinnamon, fennel and cardamom. Let them sizzle for a min.

Now add in onions and green chillies. Saute them till golden brown.

Add in ginger garlic paste and saute for a min.

Add in all the spice powders, salt and sugar. Give them a 30 seconds stir.

Now add in the chopped tomatoes and mix them all with the yummy masala.

Let them cook for 5 mins till the tomatoes turn mushy.

Add in coriander and mint leaves and give a quick stir. The masala is done.

Now take your rice cooker bowl. Add this masala in it, along with drained rice, coconut milk and water. Mix well. Taste the water to check the seasoning.

Now put the bowl in your electric rice cooker and switch on it. Cook till done.

Once done, fluff it up and serve with raita.

STOVE TOP METHOD:

Once your tomato masala is made, add the drained rice and give a quick stir. Now add in coconut milk, water and bring everything to a good boil. Now simmer the flame and cook covered till the rice has absorbed all the water. It will take around 15 to 20 mins. Now turn the stove off and let it sit covered for 5 mins. Open the lid and fluff the rice. You are done..

(yummytummyaarthi.com)

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Rasam

Ingredients

• Water that was used to boil the dal for the sambar 1 ½ litres
• Tamarind extract 15 ml
• Water 15 ml
• Turmeric powder 1 tsp
• Chilli powder 1 ½ tsp
• Asafoetida 5 g
• Jaggery a little
• Cumin seeds ½ tsp
• Fenugreek seeds ¼ tsp
• Tomatoes (chopped) 50 g
• Curry leaves a few
• Salt to taste 
• Sambar masala paste (refer sambar recipe, Vinayaka Cateres) 2 tbsp
• Coriander leaves (chopped) 25 g
• Coconut oil 1 tbsp
• Mustard seeds ½ tsp
• Dry red chillies 4
• Curry leaves 2 sprigs

Preparation

Add water to the tamarind and then add the turmeric powder, chilli powder, asafoetida, jaggery, cumin seeds, fenugreek seeds, chopped tomatoes, curry leaves and salt.
Boil it well till the liquid content reduces and it thickens.
To this, add the dal water kept aside earlier when preparing the sambar, and also add the chopped tomatoes.
Add the sambar masala paste and when it bubbles well, add the chopped coriander leaves.
Heat coconut oil, add the mustard seeds, dry red chillies, and curry leaves.
Fry well, add it to the pan contents and mix well.
If required, roast a little pepper, coriander, cumin seeds and curry leaves. Powder it well and add one small spoon of it into the rasam for extra flavor.

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Tandoori Chicken

Ingredients

• Chicken legs - 2
• Lemon juice - 1 tbsp
• Salt to taste
• Onion - 1
• A piece of Ginger
• A few cloves of Garlic
• Green chilli - 1
• Garam masala powder - 1 1/2 tsp
• Curd/Yogurt - 1 cup
• Food color - 1/4 tsp

Method:

1. They key to the tandoori is marination, Make slits on the chicken pieces with a knife. First step marination is with Lemon juice & salt. Mix it, once salt is dissolved pour it on the chicken pieces. Make sure you rub it into the slits too.
2. Let the chicken marinate for about 20 minutes.
3. Grind the onion, ginger, garlic and green chilli together in a mixer into a thick paste by adding little curd/yogurt.
4. To the ground paste add curd/yogurt, garam masala powder & food color. Mix it well.
5. Marinate the chicken pieces properly with this mixture. Make sure you rub it completely in all the slits.
6. Let the chicken pieces marinate for about 6 hours or overnight.
7. If you don't have Oven we can pan fry it with a little oil or grill it in an oven at 180 degree for 10 minutes. Flip the chicken leg piece & grill it for another 10 minutes.
8. Your tandoori chicken is ready to be served. Enjoy with green chutney and lemon wedges.

(Ventuno Home Cooking)

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Mangalore Anjal Fish Fry

Ingredients

• Anjal/Kingfish- 3-4 pieces the size of your palm; the fish must be sliced in half an inch thickness into the bone
• 1 medium sized, ripe Tomato
• 2 tsp of Kashmiri chilly powder
• 1 tsp of Coriander powder
• 1- 1 1/4 tsps of Turmeric powder
• a pinch of Methi seeds
• 1/2 tsp vinegar
• 1/2 tsp Oil (preferably coconut oil)
• a sprig of Curry leaves
• 2-3 cloves of Garlic
• 1/2 tsp finely chopped Ginger
• Salt to taste
• a little water

Method

To make the masala for the fry, mix all the ingredients except the fish in a blender and grin it to form a paste.

check to ground masala for salt, spice and general flavor, and make any correction if required. Note here that as we will not be salting the fish, the masala must suffice for even after the fish is added.

Heat a nonstick pan with a little oil and add the masala paste. Fry in medium flame until the masala is cooked and the oil starts setting apart. At this point you can still adjust the masala if need be.

Add the curry leaves to the cooked masala, and arrange the fish slices on the gravy gently. Pour a little water into the pan and cover it with the lid allowing it to cook for 5 minutes.

at the end of this time, turn the fish over gently without breaking it and cook the other side for another 4 minutes.

remove the lid if the pan and let the dish roast while you turn the fish occasionally until the gravy is thick and coats the fish slices evenly.

Garnish with onions and a dash of lemon.Serve steaming with rice.

Tip:- If the fish turns out too spicy you may use lemon or vinegar to reduce its spice.

An alternative to this method of Anjal Fry is that you can also marinate the fish in masala, typical, when cooking seafood. However, if you’re using lemon juice or vinegar for the marinade, make sure you you marinate for about 30 minutes and not more than an hour as the texture of your fish may change as it reacts to the acid in the masala.

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Carrot Halwa

Ingredients

• 5 cups milk
• 1 tin condensed milk
• ¾ cups Carrots (grated)
• 125 gm sugar 
• 75 gm Ghee
• 30gms each cashew nuts and raisins 
• ½ tsp cardamom (powdered)

Preparation

Cook the grated carrots with the milk.
Lower the flame and cook till the milk condenses.
Now add the condensed milk and sugar, stirring occasionally. This takes about 25-30 minutes to cook.
Add the ghee and mix for about 10 more minutes. Add the cardamom powder.
Take from fire, pour out into serving dish and decorate with the cashew nuts and raisins.
Serve it with ice-cream for that perfect combination.

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Egg Fried Rice In A Mug

 

Recipe type: lunch, dinner
Serves: 1

Ingredients

• 1 cup (about 125g) microwaveable rice
• 2 TBS frozen peas
• 2 TBS chopped red pepper
• ½ green onion, chopped
• small pinch of mung bean sprouts
• small pinch of shredded purple cabbage
• 1 large egg
• 1 TBS low-sodium soy sauce
• ½ tsp sesame oil
• ½ tsp onion powder
• ¼ tsp five-spice powder

Instructions

Place the rice into a large mug and cover with cling film. Using a knife, puncture one or two small holes through the film. This step is important! You don't want to scald yourself. Microwave the rice for a minute.
Mix in the vegetables (peas, red pepper, green onion, bean sprouts, and purple cabbage). You can add as many vegetables as you want as long as the contents don't spill over the mug. Cover the mug with the cling film, and microwave for another minute.
In the meantime, beat the egg and mix in the seasoning (soy sauce, sesame oil, onion powder, and five-spice powder). Pour the egg mixture into the mug, and mix well.
Cover the mug with cling film again, and microwave for another 35 to 40 seconds. Take the mug out of the microwave, and give everything a good stir. The egg should look fully cooked. Let the fried rice stand for a minute before serving.
Enjoy!

Notes

1. Adapted from the Egg Fried Rice recipe in Meal In a Mug.

Egg Fried Rice In A Mug | healthynibblesandbits.com #glutenfreeAffiliate notice: This post contains affiliate links. That means when you buy something through the links, I make a small commission at no additional cost to you. Thanks for keeping me going in my humble kitchen!

(Author: Lisa Lin)

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Brazilian Carrot Cake

They make carrot cake the right way in Brazil: with chocolate on top!

Ingredients 

• 3 medium sized carrots
• 3 eggs
• ¾ cup vegetable oil
• 2 cups flour
• 1.5 cup sugar
• 1 teaspoon baking powder

Topping

• 1 cup sugar
• 1 cup chocolate powder
• ¼ cup milk
• 50g butter

Method 

Add the carrots, the eggs and the oil in a blender and blend it for at least 5 minutes. In a bowl, mix flour, sugar and baking powder. Pour the carrot-egg-oil puree in to the dry ingredients mixture. Place in a 8-inch cake pan and bake for 45min at 350 F.

For the icing, just mix sugar, chocolate powder, milk and butter in a saucepan and mix it well. When it comes to a boil, wait 1 minute and turn off the heat.

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Molten Lava Cakes

Ingredients: serves 2

• 1 & 1/2 tablespoons butter (plus more for buttering ramekins)
• 80g or 3oz Dark Chocolate (80% cocoa)
• 2 tablespoons castor/superfine sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons Plain Flour
• 1/2 teaspoon icing sugar for dusting (optional)

Method:

Over a low heat, add butter and chocolate and melt until smooth, stirring often. Add sugar, egg and vanilla. Mix well until combined. Add Flour and gently whisk in until combined. Remove from heat and pour into greased 10cm ramekins, place in a preheated oven at 220c/400f for 9 minutes. Leave to stand for 10 minutes. Remove carefully by turning upside down onto a board, dust with icing sugar and serve immediately. Enjoy!

(nickos kitchen)

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Jack fruit Dosa

Ingredients

• 1 ½ cups raw rice
• ¾ cups jaggery
• 12 pieces jack fruit
• 1 tbsp powdered cardamom
• 4 cups water
• Ghee, as required to make dosas
• Salt as required
• A pinch of dried ginger powder

Preparation

Wash and soak the rice in water for 2 hrs

Wash well again and drain the water 

Add salt and jack fruit pieces

Grind to a smooth paste and keep aside

Place jaggery in ¼ cup of water in a pan and stir over low heat until the jaggery melts

Remove from heat, strain and allow to cool

Mix this with the batter. Add cardamom powder and dried ginger powder

Stir the dosa batter well

Grease a non stick dosa pan and once it's hot, make the dosas

(by Saraswathy Viswanathan)

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Lime pickle (Naranga Kari)

Ingredients 

• 2 Wild Lemon / Vadukapuli Naranga 
• 1/4 to 1/2 cup Coconut Oil 
• 2 tbsps Kashmiri Chilly powder  
• 1/4 tsp Turmeric 
• 25 gm Jaggery  
• 1/2 tsp Mustard seeds 
• 1/2 tsp Fenugreek seeds 
• pinch Asfoeitida A big
• 1/4 cup Vinegar 
• to taste Salt
• 1 stalk Curry leaves

Preparation 

In a wok, heat oil and add one lemon at a time and saute....for sometime.
Strain and keep them to cool.
Cut into halves and extract the fleshy parts using  a spoon or fingers
Chop these thoroughly, and add salt  and keep aside
Heat oil in a wok, add mustard seeds, fenugreek seeds, asafoeitida  , and curry leaves.
Add the Kashmiri chilly powder, turmeric powder and stir continuously
Next add the jaggery
Then add vinegar and stir all together, switch off and allow to cool
Once this spice blend had cooled, mix it with the salted lemon
Add salt if needed and pour some coconut oil

(Via: www.warandcheese.com)

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Special Fruit Salad

Ingredients 

• 1 pack all purpose cream
• 1 cup condensed milk (or 1 can if you want it sweeter)
• 1 can fruit cocktail, drained
• 1 can mandarin oranges, drained
• 1 bottle nata de coco (optional)
• 1 cup kaong

Preparation 

Combine all ingredients until well blended, chill overnight. Serve. You can also garnish with grated cheese and ground nuts if you want.

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Aloo Poha

Ingredients:

• 2 cups Poha (Beaten Rice)
• 1 Potatoes
• 1 Onions
• 2 Green Chillies
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1/4 tsp Mustard Seeds
• 1 sprig Curry leaves
• 2 tsp Peanuts
• 4 tblsp Oil
• 1 pinch Turmeric powder
• 1 Lemon
• Few Corainder leaves
• Salt to taste

How to make aloo poha:

Soak the poha in water. Wash and drain all the water.
Add some salt , turmeric powder , keep aside.
Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
Add potatoes , saute for few minutes, then add chopped onions, chillies.
Cook till they are done. Add the poha, corainder leaves and stir.
Keep it on slow flame for 5- 7 minutes.
Let it cool for sometime and add then lemon juice.

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Crispy Fried Eggs

INGREDIENTS

• 3 tablespoons (45ml) vegetable or olive oil
• 2 eggs
• Kosher salt and freshly ground black pepper

DIRECTIONS

Heat oil in a 10-inch cast iron, carbon steel, or nonstick skillet over medium-high heat until shimmering. (A small drop of water dropped into it should immediately sizzle.) Carefully break eggs into hot oil, dropping them from right above the surface to prevent hot oil from splashing. Season with salt and pepper.

Tilt the skillet toward you so oil pools against the side of the pan. Using a spoon, baste eggs with hot oil, aiming at the uncooked portions of the egg whites and avoiding the yolk. Continue basting until eggs are puffy and cooked, 45 seconds to 1 minute. Transfer to a plate and serve.

(seriouseats.com)

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