Pineapple rice Recipe

Pineapple rice

Preparation Time: 30 min

Serves: 5-6

Pineapples were discovered by Europeans in 1493 on the Carabbian island of Guadalupe. Pineapples are tropical fruit that are rich in vitamins, enzymes and antioxidants. They may help to boost the immune system, it can build strong bones and aid indigestion. Inspite of the fact that it is sweet in taste , pineapples are low in calories. It contains high amount of vitamin C and manganese.  It is also fat free, cholesterol free and low in sodium. It may help you keep standing  tall and strong. This makes vitamin C a helpful fighter against problems such as heart disease and joint pain. Eating unripe pineapple or drinking unripe pineapple juice is dangerous. Because it is inexpensive, easy to prepare and low in calories, it makes a good snack if you want to loose weight.

Ingredients:

v  Rice : 2 cups

v  Pinneapple : 1 large tin

v  Sugar : 1 cup

v  All Spice powder : 1 tbsps.

v  Almonds(ground) : As required

v  Saffron(soaked in 1/2 cup warm milk): ½ tsp.

v  Cooking oil : ½ cup

v  Salt : To taste

Directions:

v  Separate the pineapple pieces from the syrup and keep aside.

v  Add the sugar to the syrup and cook till the sugar dissolves.

v  Take a flat bottomed utensil and heat the ghee in it.

v  Fry the All Spice powder in the oil.

v  Then add the rice, salt and stir for a few minutes.

v  Add boiling water up to 1" above the level of the rice and cook for 20 minutes.

v  Now add the pineapple bits and the syrup to the rice and stir slowly.

v  Separately mix the almonds in the saffron and milk and then sprinkle it over the

      rice.

v  Cook over a low flame for a few more minutes.

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The Best Strawberry Ice-Cream

Strawberry Ice-cream

Preparation Time: 20 min

Serves : 5-6

It is a flavor of ice-cream made with strawberry. It is made by blending in fresh strawberries with eggs,cream,vanilla and sugar. Most strawberry ice-cream is coloured pink or light red. Ice-cream is one of the most popular dessert.it is frozen dessert made out of milk and cream generally and come in many flavors. Though children love ice-cream the most ,these days ice-creams are made for all age groups.strawberry still remains the most popular flavor inspite of numerous flavours like peach,coconut, ,mango, guava and many othersbeing introduced regularly.

Ingredients:

§  Fresh strawberries : 225 gms.

§  Castor sugar : ½ cup

§  Lemon juice : 1½ tsps.

§  Cream : 1½ cups

§  Strawberries for garnish : As required

Directions:

§  1.Wash, drain and cut the strawberries into small pieces.

§  2.In a blender, puree the strawberries along with the lemon juice and castor

§  sugar.

§  3.Fold the beaten cream into the puree, pour into containers and freeze for 12

§  hours.

§  4.Then remove and beat it again to crush any ice crystals that are formed.

§  5.Freeze again and remove 2 hours before serving.

§  6.Put scoops of ice cream into the serving bowls and top with halved

§  strawberries.

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The Best Chocolate Ice Cream Recipe

Chocolate Ice Cream Recipies

Preparation Time: 20 min

Serves: 4 – 5

Chocolate ice cream is generally made by blending cocoa powder,eggs.cream,flavours and suger.Chocolate is one of the five most popular ice-cream flavors throughout the world.It is sold in many places, including restaurants,cafes,supermarkets and in stores.In this receipe the main ingrediants are suger,cocoa powder,eggs,milk,cream,vanilla essence and salt. There is no preservative added in this receipe. It is home made chocolate ice-cream and no machine is needed to beat it.Chocolate chips or little pieces of dark chocolate are common additives to ice-cream.

Ingredients:

v  Sugar : 1¼ cups

v  Cocoa powder : 6 tbsps.

v  Eggs, beaten:  2 nos.

v  Milk : 2 cups

v  Thick cream:  2 cups

v  Vanilla essence : 1 tsp.

v  Salt : ¼ tsp.

Directions:

v  1.Sieve the sugar, salt, cocoa powder and then add the milk and the eggs.

v  2.Stir cook on a medium flame until the mixture coats the back of the spoon.

v  3.Cool this mixture, add the thick beaten cream & vanilla essence.

v  4.Mix lightly, pour in containers and keep to set in the freezer.

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Egg Cookies

Egg Cookies

                                       Egg Cookies

Ingredients:

·         Flour  : 4 cups

·         Baking powder :1 tsp.

·         Salt  : 1 tsp.

·         Sugar : 2 cup

·         Butter : 1 cup

·         Eggs : 2 nos.

·         Vanilla essence : 2 tsps.

·         Sugar : ½ cup

·         Cinnamon, powder :  2 tsps.

Method:

1. Sieve/sift the flour, baking powder, salt and set aside.

2. Cream together butter, sugar and vanilla essence in a bowl until light and fluffy.

3. Add eggs, one at a time, beating well after adding each egg.

4. Next add the flour mixture slowly and beat well after adding little at a time.

5. Cover and chill overnight.

6. Put a spoonful of cookie mixture on a greased cookie sheet and mix sugar and

   Cinnamon , sprinkle on each cookie and bake in a preheated oven for 8-10 minutes.

7. Once done cool and store in air-tight containers.

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Cashew nut Cookies

Cashew nut Cookies

How to make cashew nut cookies

Cashew nut Cookies

Ingredients:

v  Flour  : 70 gms.

v  Powdered sugar  : 35 gms.

v  Butter  : 50 gms.

v  Chopped Cashews  : 50 gms.

v  Vanilla essence  : 1 tsp.

v  Milk  : 1 tbsp.

Method:

1.  Cream butter and sugar in a 1½  liter till light and fluffy. Add the essence.

2. Sieve/sift the flour and fold into the butter. Add milk for consistency.

3. Dust the table top and roll the dough into a cylindrical shape and cut into equal

   round pieces.

4. Then wet the top of each cookie with milk and put chopped cashew on each.

5.  Bake at 175 º C for 15 minutes.

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How to make Carrot Cake

Carrot Cake

Carrot Cake

Preparation Time: 30 min

Serves: 5 to 6

 Ingredients:

Ø  Flour  : 2 cups

Ø  Baking powder :  2 tsps.

Ø  Baking soda :  1½ tsps.

Ø  Cinnamon, powder : 2 ½ tsps.

Ø  Eggs : 4 nos.

Ø  Sugar : 2 cups

Ø  Carrots, grated : 2 ¾ cups

Ø  Pineapple, crushed : 1 can

Ø  Walnuts, chopped : ¾ cup

Ø  Coconut, grated : 1 cup

Ø  Oil  : 1 ½ cups

Ø  Salt  : 1 tsp.

Method:

1. Sieve/sift the flour, baking powder, soda, salt & cinnamon powder.

2. Mix the oil, sugar & eggs in a large bowl.

3. Then add the flour mixture a little at a time to the egg mixture, mixing well after each

    addition.

4.  Add carrots, pineapple, nuts, coconut and mix well.

5. Pour this mixture into a greased cake tin & bake at 350 º C for 35-40 minutes.

6. Before removing the cake from the tin let it cool for at least 10 minutes.

7. Will stay for at least a week in the fridge.

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Carrot Biscuits

Carrot Biscuits

Ingredients:

      Butter : 1 cup

      Sugar:  ¾ cup

      Egg, beaten :1 nos.

      Carrots, cooked & mashed: 1 cup

      Vanilla essence :1 tsp.

      Lemon essence : ½ tsp.

      Salt  : ½ tsp.

      Flour  : 2 cup

      Baking powder : 2 tsps.

      For the Icing

      Orange rind, grated : 1 tsp.

      Powdered sugar : 2 cups

      Orange juice ( to mix up icing)

Method:

1. Sieve/sift the flour, salt and baking powder & keep aside.

2. Cream the butter, sugar & add the beaten eggs, mashed carrots, lemon & vanilla

    essence and mix well.

3. Add the flour mixture to the cream mixture and put a spoonful of batter on a greased

    tray.

4. Bake for 12-15 minutes in a moderate oven.

5. Mix the powdered sugar, orange juice & rind to form a smooth paste.

6. Then frost cookies with orange icing while still warm.

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Butter Cookies

Butter Cookies

Ingredients:

·         Flour   : 1 1/3 cups

·         Shortening / fat  : ¼ cup

·         Butter/margarine  : ¼ cup

·         Brown sugar : 1/3 cup

·         Sugar  : 1/3 cup

·         Walnuts : 1/3 cup

·         Egg : 1 nos

·         Vanilla essence ¾ tsp.

·         Baking Powder : ¾ tsp.

Method:

1. Melt the butter & shortening, add both the sugars and mix well.

2. Add the egg and blend well.

3. Sift the flour & baking powder ,oatmeal raisin cookies, add this to the egg mixture.

4. Now add the chopped nuts & vanilla essence, chill and roll into balls.

5. Bake on an ungreased tray in a moderate oven at 180 º C for 7-10 minutes.

6. Remove immediately, cool & store in air-tight containers. Flour 1 1/3 cups

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Parsley Fish

Parsley Fish

Preparation Time: 40 min

Serves: 4-5

Ingredients:

1.    Fish fillets:  85 gms.

2.    Plain flour  : 3 tbsps.

3.    Lemon juice:  2 nos.

4.    Black pepper, ground : As required

5.    Parsley, chopped  : 2 tbsps.

6.    Lemon wedges for garnish : As required

7.    Parsley sprigs : As required

8.    Unsalted butter:  175 gms.

9.    Salt:  As required

  Method:

1.  Mix the salt and pepper with the flour, coat the fish lightly with the flour and set

     aside.

2. Heat 115 gms butter in a frying pan and then add the fish fillets in batches and

    cook over moderate heat.

3. Remove the fish fillets from the pan when crisp and transfer to warm plates.

4. Add the remaining butter in the pan and heat until golden brown, stir in lemon

    and parsley and immediately pour over the fish fillets.

5. Garnish with parsley and lemon wedges and serve hot.

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Mushroom And Chicken Soup

Mushroom And Chicken Soup

Ingredients:

1.    Garlic, chopped 2 flakes.

2.    Coriander 4 sprigs.

3.    Black pepper, crushed 1½ tsp.

4.    Chicken stock 1 liter

5.    Black mushrooms soaked in

6.    water for 20 minutes: 5 nos.

7.    Fish sauce 1 tbsp.

8.    Chicken, cut into strips 115 gms.

9.    Spring onions, thinly sliced 55 gms.

10. Coriander, for garnish As required

11. Salt To taste

Method:

1.With a pestle pound or mix garlic, coriander and peppercorns to a paste.

2.In a wok heat oil, add the paste and stir for a minute.

3.Add the stock, mushrooms and fish sauce, simmer for 5 minutes.

4.Then add the chicken pieces and cook gently over a low flame.

5.Sprinkle the spring onions on top and garnish with coriander sprigs.

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Lemon grass and prawns soup

Lemon grass and prawns soup

Preparation Time: 30 min

Serves : 5-6

Ingredients:

1.    Prawns large 200 gms.

2.    Fish stock 625 ml.

     3. Lemon grass(chopped) 2 stalks

     4. Lemon juice 3 tbsps.

     5. Vegetable oil 2 tsps.

     6. Kaffir lime leaves(chopped) 3 nos.

     7. Fish sauce 1 tbsp.

     8. Fresh red chili ½ no.

     9. Green chili ½ no.

   10. Palm sugar or

   11. brown sugar(crushed): ½ tsp.

   12. Coriander leaves for Garnishing

Method:

1. Peel prawns and remove dark veins ;keep aside.

2. Deseed the chilies and thinly slice them.

3. In a pan heat oil, add prawn shells and stir till it changes color. Add fish stock

   and bring to boil and simmer for 15 mins.

4. Strain the stock and return to pan and discard the shell.

5. Add lemon grass, lime juice, chilies and sugar to the stock and simmer for 2

   mins.

6. Add prawns and cook on low heat till it is cooked.

7. Serve in warm bowls topped with coriander.

Fmet

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Lemon Chicken

Lemon Chicken

Preparation Time: 40 min

Serves: 4-5

Ingredients:

1.    Chicken, quarters : 1kg.

2.    Button onions : 16 nos.

3.    Chicken stock : 250 ml.

4.    Button mushrooms,

           Quartered: 12 nos.

5.    Egg yolks, beaten : 2 nos.

6.    Lemon juice : 1/2 no.

7.    Fresh parsley, chopped : As required

8.    Black pepper, ground : As required

9.    Butter : 55 gms.

10. Salt : As required

Directions:

1.  Heat butter in a large pan, add chicken pieces, onions and cook for 10 minutes,

     until chicken is browned.

2. Remove onions with a slotted spoon and set aside.

3. Add the stock, wine, salt and pepper, bring to a boil, cover and simmer for 20

    minutes.

4. Return the onions to the pan and cook for 20 minutes.

5. Add the mushrooms and cook for another 10 minutes.

6. With a slotted spoon transfer the chicken and vegetables to a warm plate.

7. Boil the chicken liquid until reduced to 1/3 quantity.

8. Remove a cup full of liquid, cool and then stir into the egg yolk.

9. Then stir this egg mixture into the pan with the liquid and stir gently till it

    thickens.

10. Stir in the lemon juice and put in the chicken and vegetables and mix well with

     the sauce.

11. Garnish with parsley and serve.

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