Middle Eastern Vegetable Soup

Ramazan,a religious obligation compulsory for very devout follower of Islam.In this month, with the coming of every dawn, not a morsel of food, liquid or solid, will pass the lips of a Muslim observing the first, until the sun sets over the horizon. In this period, while going about his activities a Muslim is expected to devote his time to prayer and meditation.
With so many Muslims observing Ramadan from a variety of countries and cultures, many types of food will be prepared, not just Middle Eastern foods.
Foods that are light and nutritious are ideal during Ramadan. Breads, soups, fresh fruits and vegetables are the perfect way to begin and end the daily fast. Dates are very significant in Ramadan and are often eaten to break the day's fast.

Ingredients:

3 white potatoes, chopped
1/2 yellow onion, cut into eigths
4 carrots, sliced
1 clove garlic, crushed
1 celery stalk, sliced
1/4 cup fresh parsely, finely chopped
1/2 cup fresh string beans or canned
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/8 teaspoon ginger
1/4 teaspoon salt
4 cups water
3 cups canned tomato sauce
1 8oz can tomato paste

Preparation:
In a large saucepan, combine water, tomato sauce and paste on medium heat. Stir well to make a good soup base. Add water or more tomato sauce as desired. Add vegetables and spices.

Bring to a boil, then reduce heat to low-medium (about 3 on an electric range). Simmer for 45 minutes or until vegetables are tender.
cool to serve.

RAINBOW CAKE

1 white cake mix, *baked and cooled
3 eggs
1/3 cup oil
1 1/4 cups water
6 ounces o gelatin, any 2 flavors
2 cups boiling water
8 ounces Cool Whip, thawed

Place cake layers, top sides up, in 2 clean layer pans. Prick each cake with utility fork at 1/2 inch intervals. Dissolve each flavor gelatin separately in 1 cup of the boiling water and carefully spoon each over one of the cake layers.

Chill 3 to 4 hours. Dip one cake pan in warm water for 10 seconds and turn out onto serving plate. Top with one cup of the whipped topping. Un mold second cake layer and place carefully on 1st layer. Frost top and sides with remaining whipped topping.

Chill. Garnish as desired.

Bread Bonda

Ingredients :
Bread - 8 slices
Potatoes - 4 nos
Mustard- 1 tsp
White gram dal (urud dal) - 1 tsp
Thinly sliced onion- 3 nos
Finely chopped ginger- 1 tsp
Finely chopped green chilly- 6 nos
Curry leaves - 1sprig
Salt- to taste
Turmeric powder - a pinch
Oil - to fry

Steam the potatoes. Peel the skin and smash it. Heat 2dsp of oil in a pan and season the 3rd ingredients. Add the 4th ingredients in it and sauté well. When the onion becomes reddish brown, add the potatoes, salt and turmeric powder. Mix well and remove from fire. Make small balls with it.

Remove the roasted portions (edges) of the bread. Soak the bread piece in water and squeeze. Cover the potato balls with the bread pieces and fry in the oil until reddish brown. Serve with chutney.

Nut Delight Pudding

Ingredients :

Condensed Milk - 1 tin
Egg - 3
Cashew Nut - 50 gm
Raisins - 25 gm
Vanilla Essence - 5 drops


Mix condensed milk in hot water. Beat the eggs well with an egg beater and mix it with the condensed milk. Add vanilla essence to it. Apply ghee evenly on a dish and pour the mixture into it. Close with a tight lid.

Take some water in a pressure cooker and place the dish inside and cook it in steam. Do not put the weight of the cooker. Cook for about 20 minutes. Allow to cool.

Cut each of the cashew nuts into 4 pieces. Fry cashew nuts and raisins in ghee. Spread this over the pudding and keep in the refrigerator to cool.

Cucumber Salad

Ingredients :
Big Cucumber - 1
Grated coconut - 1
Green Chillies - 4 no's
Pepper powder - 1/2 tsp
Vinegar - to taste
Salt - to taste

Extract thick milk from the grated coconut by adding little hot water.

Peel the skin of the cucumber. Slice into fine layers and cut it lengthwise. Add salt and squeeze the cucumber. Add the remaining ingredients and coconut milk

jello parfaits

3 boxes of Jello(gelatin)
3 cups boiling water
1 cup cold water
1 cup vanilla ice cream

Make It!
Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add cold water and ice cubes; stir until ice is completely melted. Remove 3/4 cup of the gelatin Refrigerate 20 min. or until gelatin is set but not firm.
Once refrigerated Jello is set,
Add slightly softened vanilla ice cream to reserved 1 cup of Jello, mix well.
Alternately layer Jello & Jello/ice cream mixture in small cups or parfait glasses.

REFRIGERATE 1 hour or until firm. Store leftover parfaits in fridge.

Beetroot Pickle

Beetroot(medium) - 2 nos
Garlic pods - 4 nos
Green chilly - 3 or 4 nos
Vinegar - 1/4 cup
Salt

Cut beetroot into fine cubes.Add chopped garlic and green chillies.
Add vinegar and salt.Store in a jar.
Serve with Chappathi or poori after one day
This pickle can be made with carrots also.

Lemon Pickle

Ingredients
6 Lemons ( quartered)
1/4 tsp Turmeric powder
1/4 tsp Fenugreek seeds
1/4 tsp Mustard seeds
A small pinch Asafoetida
1/2 Cup Sugar
1/4 Cup Red Chilli Powder
2 tsp Salt

Rub turmeric powder and salt to the lemon pieces and leave it for 5 days.
After the specific time span, sprinkle red chilli powder , sugar over lemon pieces and stir well.
Roast all the seeds without oil in a pan and grind them into a fine powder.
Add the prepared powder to the lemon pieces and mix them well.
Now put this in a jar and keep under sunlight for 10 to 15 days while shaking occasionally.
Lemon Pickle is ready.Keep it in a cool dry place.

Caramel Pudding

Ingredients:
1 can Milkmaid sweetened Condensed Milk
2 Medium eggs
1 can cold water
2 Teaspoons Vanilla Essense
Caramel
3 tablespoons White Sugar
3 tablespoons water

First caramalise the sugar in a saucepan with the 3 tablespoons of water. Allow sugar to brown, but do not allow it to burn. Pour the caramalised sugar into a clean pyrex bowl that has been rubbed with butter.

Empty the condensed milk into a bowl, add the cold water and lightly beaten eggs. Stir. Heat on top of stove. But do not allow it to boil over. Remove from stove and add vanilla. Empty contents into the pyrex bowl with caramelised sugar at the bottom. Cover bowl with a stainless steel lid or tin foil and put it in a steamer. Steam for about 45 minutes. Cool.

This may be refrigerated overnight and eaten the next day.

Pineapple Pudding

Ingredients:

2 Cups Pineapple crushed
1Tin Condensed milk
50 gm China grass (a vegetable gelatin)
2 Cups Milk
2 tbsp Sugar
1 tbsp Vanilla Essence

For Topping:
4-5 Thinly sliced circular pineapple pieces


Boil normal milk and condensed milk together in a pan.Soak china grass in 2 tbsp water.Add it to the boiling milk and stir constantly for 10 minutes till china grass dissolves completely.Mix crushed pineapple, vanilla and sugar.
Cook the pineapple on slow fire for about 10 minutes till the pineapple turns soft.
Cool pineapple and the milk.Spread the pineapple in a pudding dish.
Gradually pour the milk in the dish.Decorate it with thinly sliced circular pineapple pieces.Keep it in the refrigerator till the pudding sets.
Pineapple Pudding is ready.

Hasty Pudding

Ingredients

75g/3oz Butter
3 tbsp Plain Flour
750ml/25fl.oz Milk
2 Eggs
Ground Cinnamon
4 tbsp Brown Sugar



Preheat the grill to hot. Place half the butter in a saucepan together with the flour and milk. Bring to the boil, whisking constantly and continue to cook for a couple of minutes until the sauce thickens.
Add the eggs and whisk over a medium heat for for 2 minutes.
Transfer to a shallow flameproof dish, dot with the remaining butter and sprinkle with the sugar and cinnamon.
Place under a very hot grill for 2-3 minutes to brown. Serve immediately.

Neapolitan Cookies

ingredients

1cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
5 drops red food coloring
1 (1 ounce) square unsweetened chocolate, melted
1/2 cup chopped walnut

In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder, and salt; stir into the creamed mixture. Divide dough equally into three small bowls. Add almond extract and red food coloring to one portion; stir until thoroughly mixed. Mix chocolate into second bowl, and walnuts into the third bowl.
Line a 9x5 inch loaf pan with waxed paper, and spread almond dough evenly in the bottom of the pan. Spread the walnut dough evenly over the almond layer, and top with chocolate dough layer. Cover layered dough with waxed paper, and place in the refrigerator until firm, about 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Turn out chilled dough by inverting pan; peel off waxed paper. With sharp knife, cut dough lengthwise in half. Slice each half of dough crosswise into 1/4 inch slices. Place slices on cookie sheet one inch apart.
Bake 10 to 12 minutes in the preheated oven, until light brown. Remove to wire racks to cool.

Mango Pie

ingredients

Mango Pulp - 1 Can
Cream Cheese - 1pkg
Cream - 500ml
Graham cracker Pie Crusts - 2crusts
Sugar - 1 Cup
Vanilla - 1/2tsp
Gelatine - 1Pkt

Bring cream to a boil.Mix gelatine in warm water, dissolve completely.
Blend Cream and gelatine together.Add cream cheese and blend.Add sugar and blend.
Add mango pulp bit by bit and blend.Add vanilla and blend altogether.
Pour the mango pie mixture into the crusts and refrigerate overnight.
For crispier outside crust bake the crusts and cool before pouring the filling.

Watalappan

ingredients

500g jagarry
6 eggs
1 cup sugar
1 1/2 cup coconut milk
1 tea spoon vanilla
Kaju nuts
2 chopped cardamom

first grate the jugarry and put it to the bowl. take coconut milk and mix with jagarry with a beater. beat eggs separately. put eggs in to the jagarry mixer as well as sugar. beat it around 5 mins. and put nuts , cardamom, vanilla in to the mixer.. now you have to beat it 3 Min's.
now put the mixer in to the microwave,for 15 Min's.(if u not have a microwave steam it Arrond 17 Min's)
put it in to the fridge. and after 15 Min's serve it.

Panjabi Chicken Curry

ingredients

1 lb chicken cut into medium pieces
3 Tomatoes chopped
2 onions chopped
2 hand full of red onions (small onions)
1 tbs coriander powder
1 tsp cummin seeds
10 dry red chillies seeds removed
1tsp chili powder
1" cinnamon
3 cardamom
1tbsp ginger&garlic paste

Grind small onions,coriander powder,cummin seeds, dry chillies &chilli powder with little water added into a smooth paste.Heat the oil add cinnamon,cardamom , onions & ginger garlic paste.Fry well. Then add the masala paste & tomatoes cook well. Add the chicken, salt and little water. cover it and cook well stir occasionally

Semolina Pudding

ingredients

1 cup water
1 1/2 cups milk
1 1/2 cups white sugar
1 cinnamon stick
1/2 cup butter
1 cup semolina flour

In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick.
In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick.
Place halva in a gelatin mold or glass dish. Serve hot or cold.

Brownies

ingredients

2 eggs
200g caster sugar
100g plain chocolate, broken into pieces
100g margarine or butter
200g plain flour
1 1/2tsp baking powder
100g walnuts, chopped


Preheat oven 180°C/350°F/gas 4. Whisk eggs and sugar together until light and fluffy.Put chocolate and butter or margarine into a bowl and put in a pan of water over a gentle heat. Heat until melted.
Stir into the egg mixture, then add flour, baking powder and nuts.
Spread into a greased 18 x 27cm oblong cake tin. Bake for 30 - 35 mins or until a crust has formed. Allow to cool slightly then remove from tin. Cut into squares.

Watermelon smoothies

ingredients

Cubed watermelons about 1 cup - frozen it
120ml milk
1 cup yogurt plain.
2tbs brown sugar

Combine all and blend until smooth.pour into glass. then cubed some fresh watermelon for garnishing.

Egg Keema

Ingredients

3 to 4 eggs - boiled
2 large onoin - chopped
1 tsp cumin seeds
2 small tomatoes - chopped
1 tbs garlics - minced
1 tbs ginger - chopped
2 green chillies - chopped
2 tsp cumin powder
1 tsp garam masala
1 tsp egg masala
1 tsp coriander powder
1/2 tsp turmeric powder
curry leaves - as required
coriander leaves, to garnish

Prepare the boiled eggs and keep aside. Heat oil in a pan. Splutter
cumin seeds and curry leaves. Saute garlic followed by green chillies
and ginger. Add chopped onions, saute well and close the lid and cook
for 4 -5 minutes. To this add chopped tomatoes, turmeric powder, coriander
powder, cumin powder, chilli powder and egg masala. Mix well and cook
covered for another 5-8 minutes. Add salt and taste the gravy. Add small
amount of water if the gravy is very thick. Sprinkle garam masala over the
gravy. Finally grate the boiled eggs, add to the gravy. Cut few pieces of egg
lnegthwise and keep aside for garnishing. Garnish with coriander leaves and
the eggs.Serve with Roti, poori or rice.

Chocolate Marshmallow Cake

Ingredients

For the Batter:
300g sugar
3 large egg(s)
3 tbsp unsweetened cocoa powder
120g self-raising flour
180g pecans, chopped
170g butter

For the Icing:
60g butter
500g confectioner's sugar
30g unsweetened cocoa powder
1 tsp vanilla
milk
some mini marshmallows

Batter:
Mix together butter and sugar until light and fluffy (with an electric mixer). Then beat in cocoa, eggs, one at a time, and beating well after each addition. Add flour, nuts and vanilla; mix well again.

Pour batter into greased and floured 20x30 cm baking pan. Bake chocolate marshmallow cake at 180°C° for 40 minutes.

Remove from oven and place miniature marshmallows on top of the hot cake and let them melt. Then frost with icing while still warm.

Icing
Mix all ingredients together, adding milk until desired consistency is reached; spread on warm chocolate marshmallow cake. Cool chocolate marshmallow cake.

Indian Keema

Ingredients:

• 1 lb Minced Meat
• 1 tsp Turmeric Powder
• 1 cup White Cabbage (chopped)
• 1 cup Carrots (chopped)
• 1 cup Celery Leaves (chopped)
• 3 Onions (chopped)
• Few Green Chilies
• 2 tsp Ginger (grated)
• 1/2 tsp Garlic (grated)
• 3 tbsp Vegetable Oil


• Heat oil and fry the meat until it is well done. Keep it separate.
• Add all the ingredients except celery leaves.
• Mix properly and cook it uncovered in a preheated oven for about 45 minutes.
• Remove from the oven.
• Keeema is ready.
• Serve it garnished with coriander leaves.

Mango Smoothies

ingredients

1 mango (cubed)
1 small cup of skimmed milk
1 tablespoon white sugar
2 tablespoons honey
1 teaspoon lemon juice
ice cubes (if desired)

To make this tasty smoothie drink place the mango, honey and sugar in the blender, then pour in the milk and lemon juice and blend until smooth. Add the ice cubes and process until smooth.then pour in to class. Serve and enjoy.Don't forget to top with some Mango cubes for that extra bite.

Carrot Smoothie

ingredients

1 cup frozen yogurt
1/2 cup finely grated carrots
1/2 cup cold carrot juice
2 Tablespoons orange juice
1 Tablespoon lemon juice
1 pinch salt

Place all of the ingredients into a blender, and mix until smooth. Using freshly juiced carrot juice is recommended.

Carrots are loaded with Vitamin A which is essential for healthy skin, hair, eyes and bones.

Mango Mousse

ingredients
1/2 cup lime juice
Pinch of salt
4 lb Ripe mangoes
1/2 cup granulated sugar
1 ttsp unflavored gelatin
2 egg whites
1/2 cup heavy cream

Peel the mangoes, sliced the flesh off the seeds, and blend in an electric blender with the lime juice, being careful not to over -blend. There will be 5 cup of puree.
Stir in the sugar. Dissolve the gelatin in 1/4 cup hot water, cool, and stir into the mango puree. Beat the egg whites with the salt until they stand in peaks.
Whip the cram until it is stiff.Fold the cream into the egg whites, then fold this mixture gently into the mango puree.
Pour into a big size serving dish, or into individual dishes, and chill in a freezer for 2 to 3 hours, or until set.

Meat Kabab

Ingredients:

1 kg Minced meat
100 gms Chana dal, soaked for an hour
A pinch of Garam masala
Few cardamoms
2-3 Cloves and cinnamon
4-5 Pepper balls
2 Eggs
1 tsp Zeera powder
Juice of 1 lemon
Salt and green chilies to taste
Mint leaves
Coriander leaves

Cook dal and rest of the ingredients except eggs together in a pressure cooker till the dal is done.Now uncover it and keep stirring till the water evaporates. Allow to cool.Grind the above mixture to a fine paste. Add mashed eggs into the mixture. Stir well.Now roll out the mixture into small balls and flatten them with the help of palms.Take ghee in a pan, heat it and deep fry each kebab on both sides till golden brown.
Kebab is ready.

Marble cake

Ingredients
8oz butter
8oz caster/superfine sugar
3 eggs
few drops of vanilla extract
10oz self raising flour sieved
3oz plain chocolate
(see measure conversions for more information)

Method
Cream the butter and sugar until light and fluffy.
Add the eggs and the vanilla essence with a little flour.
Fold the flour into the mixture.
Divide the cake mixture between two bowls.
Melt the chocolate in a bowl over a pan of hot water and add to the cake mixture in one of the bowls.
Drop alternate spoonfuls of plain and chocolate cake mixture into a well-greased 7 inch round cake tin.
Bake at 180 degrees C. for 45 minutes.
Remove from tin and cool on a wire rack.

Dates Cake

Ingredients
Dates 1 cup, cut into small pieces
Water ¾ cup
Soda bicarbonate (Baking soda) 1 teaspoon
Cake flour 2 ½ cups
Sugar 1 ¾ cup (finely powdered)
Butter 250 gms
Eggs 5
Vanilla essence 2 teaspoon
Cashew nut 50 gm (cut into small pieces)

Preparation

Mix dates, water and baking soda and keep overnight.
Mix sugar and butter in a bowl. Use mixer to mix it thoroughly.
Add eggs one by one to this and keep mixing it. (To avoid spoiled eggs from destructing the whole item, break eggs in a separate small bowl, check it and then slowly add to the above mixture).
Add cake flour to this little by little and mix it well.
Add rest of the items: fermented dates, vanilla essence and cashew nut to this mixture and blend it.
Pour it in an aluminum tray and bake for ~1 hour at ~150C.

Chicken Kabab

Ingredients
2 tsp salt
1 tsp soy sauce
1 tsp sesame oil
1 Tbs oyster sauce
1/2 tsp five spice powder
600g baby bok choy quartered
1 Tbs chopped fresh coriander
1 tsp pepper corns crushed
8 chicken thigh fillets chopped coarsely


Thread the chicken onto skewers and then combine peppercorns, five spice and salt into a small bowl and mix together then sprinkle mixture over chicken then press in firmly. Cook the chicken in batches on a heated oiled barbecue until browned and cooked through. Meanwhile heat oil in a wok and stir fry the bok choy with combined sauces until just wilted. Divide the bok choy among serving plates and top with the Chicken Kebabs. Serve the Chicken Kebabs sprinkled with coriander.

Enjoy your freshly made Chicken Kebabs!

Beef Soup

Ingredients:
• 1 lb Beef Shank
• 1/2 Cabbage (chopped)
• 1 Tomato (chopped)
• 2 Potatoes (cubed)
• 1 Onion (chopped)
• 3 Carrots (chopped)
• 4 cloves Garlic (minced)
• 6 tsp Cilantro (chopped)
• 1 tbsp Salt
• 1/4 tsp Cumin (ground)
• 2 tbsp Lime Juice

Take a large pot or deep bottomed vessel and keep it on low heat. Mix the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin.
Add water to cover and stir well. Cover and simmer for 2 hours.
Remove lid, stir, and simmer for another hour with lid off. Serve hot.
Just before serving, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro

Carrot Soup

ngredients:
• 3 Cups Carrots (peeled and sliced)
• 5 tbsp Milk
• 2 Tomatoes
• 2 tsp Butter
• ½ tsp Garam Masala
• 2 tsp Garlic (peeled)
• A pinch Black Pepper Powder
• Salt to taste

Keep the carrots for cooking until their raw smell goes.
Boil tomatoes in the water to remove the skin. Remove the seeds also.
Blend together the tomatoes, carrots and garlic.
Melt the butter in a heavy based vessel and add the above mixture.
Allow it to cook for few minutes.
Now add milk and again cook the mixture for sometime.
Remove from the flame. Add a pinch of pepper powder, salt and garam masala to the soup.Carrot soup is ready to savor. Serve hot.

Mango Souffle

ingredients

Mango - 400 gm
Gelatin - 3 tsp
Egg white from 2 eggs
Whip cream - 3/4 cup
Powdered sugar - 1 cup
Mango essence - 1 tsp
Yellow colour - 2 drops

Blend well the mango and sugar to form a thick paste.Double boil the gelatin in 1/4 cup water.Add this to the above paste and keep in freezer for 10 Min's or until it is set.Add whip cream and blend well.Beat the egg white and add.Mix slowly using a spoon.Add essence and yellow colour.Keep this in freezer for 1/2 hour.
Garnish with mango slices and cream.

Falooda

Ingredients:

• 2 Cups milk
• 1 Packet falooda sev
• 2 tsp Rose water
• 1/2 tsp Soaked tukmuri seeds


method
• Boil the sev in water for 20 minutes.
• Drain the excess water.
• Boil it in little milk over medium heat for 15 minutes.
• Add ice to cool the boiled sev.
• Put the sev in glasses.
• Add rose water.
• Also add soaked tukmuri seeds.
• Pour in milk and add ice.
• Top it with a scoop of vanilla ice cream.
• Falooda is ready.

Fruit Delight Pudding

ingredients
1 cup Red Jelly
1 cup Green Jelly
1 Tin Mix Fruit
1 small Cake
3 cup Fresh Cream
1 cup Milk
1 tsp Custard Powder
4 tsp Sugar
1 Orange
1 Apple
1 cup Grapes
1 slice Pineapple

Mix the custard powder in a little milk. Boil the rest of the milk.
When it comes to a boil , while continuously string add the dissolved custard powder to the milk. While string add the sugar. When the mixture thickens put off the flame. Beat the cream till frothy. Cut the fruits in small pieces. Cut small pieces of the cake. Prepare both the jellies as instructed on the packet.
Now in bowl mix the pieces of the cake, mix fruits, custard, cut tin fruits, half jelly and half cream. Let this mixture set in the refrigerator.
When fully set take it out and decorate with the rest of the jelly and cream.

Rajma Soup

Ingredients

Rajma : 1 cup
Tomato : 2
Small onions : ½ cup
Chilli powder: ½ tsp
Tomato sauce : 1 tsp
Butter : 1 tsp
Pepper powder : as needed
Coriander leaves : as needed
Salt : as needed

Method
Soak rajma, the previous night.
Put tomato in hot water and peel the skin. Cook rajma and tomato with salt in 4 cups of water.
When rajma is cooked strain the water. Grind rajma in a moxie and mix it with the strained water.
Peel the small onions cut into small pieces.
Take a bowl.
Fry onions in butter. When the onions are fried, add chilly powder, soup, tomato sauce,boil for a few minutes and remove from fire.
Add pepper powder, cut coriander leaves and Serve when hot.

Peas and Lettuce Soup

Ingredients:
Butter - 2 Tbsp
Garlic - 1 tsp, chopped
Onion - 1/2 cup, chopped
Celery - 1/4 cup, chopped
Green peas - 1 cup
Water or stock - 3 cup
Milk - 1 cup
Cream - 1/4 cup
Salt and pepper to taste
Lettuce - 1 cup, finely shredded

Method:

1. Heat butter, saute garlic, onion and celery till softened
2. Add stock and peas. Cook till peas are soft. Cool and blend till smooth. Add salt and pepper to taste.
3. Add milk, cream and lettuce. Heat thoroughly and serve.

Avocado milk shake

Ingredients
2cups milk
1Avocado halved and peeled
2-3 tbs sugar

Blend all the ingredients together in a blender/juicer nicely.
Make it thick or thin by adjusting the milk.

Jaggery Pudding

Ingredients
10 Eggs
2 ½ Cups thick Coconut milk
1 lb Jaggery
Pinch of Cinnamon, Nutmeg & Salt
½ tsp Cardamom

METHOD:

Beat the eggs well. Grate the jaggery and mix with the egg batter. Add all the other ingredients and mix well.Pour the mix into a greased bowl.
Cover with oil paper & steam for 1 1/4 hrs.Let it cool in the container before serving.Sprinkle some chopped cashews for added taste and decoration.

Lemon Coconut Bars

Ingredients:
1 1/2 cup all-purpose flour
1/3 cup confectioners' sugar
1 tablespoon finely grated lemon peel, divided
3/4 cup butter, room temperature
2 1/2 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1 cup chopped walnuts or pecans

In a mixing bowl, combine flour, confectioners' sugar, and 1 teaspoon of the lemon peel. Cut in butter with a pastry blender, until mixture resembles coarse meal. Press mixture into an uncreased 13x9x2-inch pan to make a crust. Bake at 350° for 15 minutes.
Sprinkle coconut over the baked layer; set aside. Combined condensed milk and remaining lemon rind. Drizzle evenly over the coconut. Sprinkle walnuts or pecans over the top, pressing down lightly. Bake at 350° for 20 minutes. Cool on a rack and cut into squares to serve. Makes about 3 dozen.

Eid Festival Special

Mango lasi


Yogurt ——– 1 1/4 cups
Lemon juice ——– 1/2 tsp
Fresh mango pulp ——– 1/2 cup
Cold water ——– 1/3 cup
Sugar
Ice cubes

Method:
Peel the mango and remove flesh from pit and cut into small pieces.
In a blender, add yogurt, lemon juice, mango pulp. water, and sugar.
Blend approximately 2 to 3 minutes or until you see a little forming in the mixture.
Add the ice and blend until frothy.

Green Peas Curry

Ingredients
500 grams(s) shelled fresh green peas
2 potatoes cubed
1 teaspoon(s) cumin seeds
4 green chillies finely chopped
½ teaspoon(s) each of sugar and turmeric powder
½ cup(s) water
2 tablespoon(s) oil
1 tablespoon(s) each of grated coconut and lemon juice
2 tablespoon(s) finely chopped coriander leaves
salt to taste

Heat the oil in a heavy-bottomed pan on medium level and splutter the cumin seeds. Add the green chillies and turmeric powder.
Now add the potato cubes, green peas, sugar, salt and water. Mix well and cook covered on low level for about 15 minute(s) or till the potatoes and peas are tender.
Garnish with the lemon juice, grated coconut and chopped fresh coriander

Peanut Butter Cookies

Ingredients
1 cup peanut butter
1/2 cup white sugar
1/2 cup dark brown sugar
1 cup all purpose flour
1 egg
1 tsp baking soda
1/4 tsp salt
Directions

Preheat oven to 350 degrees F.In a medium bowl mix peanut butter and sugar together until smooth. Beat in egg. Combine flour,soda and salt and add into the peanut
butter mixture, mix well. If the dough is still sticky,add more flour till you get desired cookie consistency. Roll dough into 1 inch balls and place into the prepared cookie sheets lined with parchment paper.Press a cross into the top using
the back of a fork. Bake for 8-10 minutes.

Choco Chips

Ingredients
1/2 cup butter room temperature
1/3 cup white sugar
1/3 cup brown sugar
1 large egg
3/4 tsp vanilla
1 cup flour
1/2 tsp baking soda
pinch of salt
3/4 cup semi sweetened choco chips

Preheat oven to 375F.In a bowl cream the butter.Add the white and brown sugar until fluffy.beat in egg and add vanilla.In a separate bowl combine baking soda,flour and salt.Add the dry ingredients to the wet mixture and beat until mixed .Finally add the
chocolate chips.Bake it for 10-14 mints.

Milk Toffee

Ingredients
1 x 400g/14oz tin Condensed Milk
30ml/1fl.oz. Water
350g/+12oz Sugar
2 Cardamom Pods, split
1 tsp Vanilla Extract

Place the condensed milk and water in a saucepan and heat over a low heat stirring to blend well.Add the sugar and continue to stir constantly until the mixture starts to crystallize and leave the sides of the pan.
Add the vanilla and cardamoms and mix well then spread the mixture onto a buttered dish, into small diamond or square shapes and allow to cool.

BEANS CURRY

1 lb (450 g) Beans, cut into piece
1 medium onion, sliced
1-2 hot green Chilies, sliced
1 clove Garlic, crushed
5-6 Curry leaves & Rampe pieces (optional)
1/2 tsp Fenugreek seeds
1 tbs Raw curry powder (see recipe for raw curry powder )
1/4 tsp Turmeric
1/2 Cup thick Coconut milk (or fresh milk)
1 tbs Vegetable oil
Salt and Lime juice to taste



Heat oil in a saucepan.Add onions, green chilies, garlic and curry leaves.
Fry until the onions are golden brown.Add the curry powder, salt, turmeric and fenugreek seeds.Stir and fry for 2-3 minutes.Add the cut beans and mix well until beans are well coated with the curry powder mix.Reduce heat and allow the beans to cook. Add the coconut milk (or fresh milk) and allow tho simmer for a few more minutes.Add a dash of lime juice.Taste and adjust salt