Misc Recipes

8/9/2019 Misc Recipes

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CHEESY MACARONI RECIPE

Cheesy Macaroni is a lip-smacking Italian cuisine with loads of cheese. Learn how tomake/prepare Cheesy Macaroni by following this easy recipe.

Serves: 4 Preparation Time: 30 Min

Cooking Time: 25 Min Difficulty: Average

Recipe Type: Veg.

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Ingredients: 300 g Macaroni

2 tbsp Refined Flour (Maida)

2 cups Milk 1 cup Processed Cheese (grated)

2 tbsp Butter

Salt to taste White Pepper Powder to taste 1 tbsp Fresh Parsley (Ajmoda)

How to make Cheesy Macaroni:

Boil macaroni till done, drain and run under tap water and set aside. In a pan, heat butter and add refined flour to it. Saut lightly.

Add milk to the maida, gently stirring it to avoid any lumps. Add grated cheese to the

milk, stirring it all the while. Add salt and white pepper powder to the sauce and cook for some more time.

In another pan, heat some butter and add the macaroni to it. Pour the white sauce to the

macaroni and mix well.

Add on some extra cheese and chopped parsley. Serve hot.

Zebra Cake
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Zebra Cake Recipe

Preparation: 15 mts, Baking: 40 mts
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.

Ingredients:

4 large eggs

1 cup sugar

1 cup milk

1 cup oil (corn, vegetable or canola)

2 cups maida/all-purpose flour

1 tsp vanilla essence

3 tsps baking powder

2 tbsps dark cocoa powder

1 Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla

essence and beat till smooth.2 In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to

the wet ingredients and beat until the batter is smooth and the dry ingredients are

completely incorporated. Do not overbeat.3 Divide the batter into two. Add the cocoa pwd to one portion and combine well.

4 Preheat the oven to 180C. Grease the baking pan. The most important part is

assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter intothe middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top

of the plain batter. Continue alternating with plain and cocoa batter without pausing for

the batter to spread.

5 Bake for 40 minutes. Insert a toothpick into the center of the cake it should come outclean when ready. Remove from the oven. Run a small thin knife around the sides of the

pan to loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack.

Turn the cake back over and cool further.


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Share and Enjoy:
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7/13

Beignets Recipe

Ingredients:

cup butter

1 cup water

teaspoon salt

1 cup all-purpose flour 4 eggs

Oil for deep frying

3 tablespoons confectioners sugar

Preparation:

In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a

sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.

Heat the oil to 375F. Fry mounded teaspoons of dough, several at a time, for about 6

minutes. They are done when they are light, golden brown on each side. Drain them for afew minutes on a clean kitchen towel and serve warm, dusted with the confectioners

sugar.

This beignets recipe makes 28 to 32 fritters.


8/13

Spicy Buttermilk Recipe

Ingredients

2 cups fresh plain yoghurt (curds)

6 cups chilled water1 tsp. coriander leaves finely chopped

1 stalk curry leaves

1/4 tsp. mustard seeds1/4 tsp. cumin seeds

2-3 pinches asafetida powder

1 tsp. ginger grated

1 green chilliSalt to taste

1 tsp. oil

Method:

Beat curds with hand whipper till smooth.Add water, churn well till mixed.

Place ginger in a muslin cloth, hold it like a pouch.

Rub intobuttermilk

to allow ginger juice to blend into it.

Add salt. Break chilli into two halves.Heat a small pan, add oil.

When hot, add seeds, asafetida, allow to splutter.Add curry leaves, chilli, and pour while sizzling, in buttermilk.

Dip pan in buttermilk if possible, remove.

Add coriander leaves, stir to mix everything.

Pour into a large ceramic, glass or earthen pot or jug.Chill for one or two hours till required.

Serve in tall chilled glass or with icecubes after a summer lunch.

Or serve in deep bowls, for rice to be added, and eaten as a cool rice dish.Making time: 10 minutes
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9/13

Spicy Chicken Soup

Serves: 4

Cooking time (approx.): 17 minutes

Style: Indian Non-Vegetarian

100 grams chicken

pieces

1 liter(s) water

1 onion(s) finely chopped1 green bell pepper(s) finely sliced

2 green chili(es) finely chopped

1 teaspoon(s) garlic paste1 egg(s) white whisked

1 tablespoon(s) vinegar

2 tablespoon(s) corn floursugar, salt and pepper to taste

1. Combine all the above ingredients (except for corn flour) in a cooking pot. Cover

and cook on a medium level for about 15 minutes or till the chicken pieces are

cooked. Separate out the chicken pieces and de-bone them. Put the bonelesschicken back into the stock.

2. In a bowl, take some stock just enough to mix the corn flour. Mix well and add to

the stock. Cook on high while stirring for about 2 minute(s).

TIP:

To preserve the color of the green bell peppers, add them along with the cornflour.

Serve hot with: breadsticks
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10/13

CHILLI MUSHROOM RECIPE

Chilli Mushroom is a very spicy recipe. Learn how to make/prepare Chilli Mushroom by

following this easy recipe.

Difficulty: Average Rating: 5.0

Recipe Type: Veg.

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Ingredients:

400 gm Button Mushrooms 200 gm Capsicum

2 medium Onions

2 cm Ginger

6 flakes Garlic 4 tbsp Oil

1 tsp Chili Powder

2 tsp Dark Soya Sauce 2 tsp Vinegar

1 tbsp Corn Flour

1 cup Water Salt to taste

How to make Chilli Mushroom:

Cut mushrooms into halves. Cut capsicums into halves, remove the seeds and cut into thin strips.

Grind onion, ginger and garlic to a paste.

Heat 4 tbsp of oil. Fry the ground paste.

Add chili powder and cup water. Simmer till almost dry.

Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turntender crisp.

Add Soya sauce and vinegar. Mix corn flour with water and add. Bring to a boil, simmer for 1 minute.

Serve Chili Mushroom hot with noodles or fried rice.
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11/13

Beef Vindaloo Recipe

Ingredients:

Chopped 1 Medium Onion

Cumin seeds- 1 tsp

Garlic- 2 ClovesVinegar- 1/4 Cup

Turmeric- 1 TbspBoneless Beef- 1 Kg

Coriander Powder- 1 Tbsp

Chili Powder- 2 Tsp

Ghee- 3 TbspLight Mustard Seeds- 1/2 Tsp

Water- 4 Cups

Fenugreek- 1/2 Tsp

Ginger- 1 Tsp (chopped)Salt to taste

Procedure:(1) Blend onion and garlic in your electric Mixer.

Grind the spices in a spice grinder and add it to the above mixture.

Add enough vinegar and blend to make a thick and stiff paste.(2) Remove water completely from the beef cubes and make it dry with a cloth. Put the

meat in a large bowl. Coat the meat pieces with the above paste. Marinate for about 2

hours.

Melt the ghee in a frying pan. Heat the beef till it becomes brown. Add the water, coverthe vessel and cook over low heat until it becomes tender.

Remove the cover and heat again.Serve hot.Tips:

An easy and tasty dish to have with Roti / Chappathi

Add more water if the curry is too dry. If it has excess water, heat in medium flame to cook off excess

liquid.
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12/13

A chicken vindaloo without overnight marination

Recipe rating

Spicy rating

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Added by RyanS on Thursday, February 26, 2009

This is a version of Chicken Vindaloo that does not need overnight marination. It is more

like a very spicy hot curry than a true Vindaloo.
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13/13

Ingredients

2 ts Cumin seeds, whole

1 ts Peppercorns, black 1 ts Cardamom seeds

3 sticks Cinnamon

1 1/2 ts Black mustard seeds

1 ts fenugreek seeds

5 tb white wine vinegar

1 ts salt

1 ts red chilli pepper

1 ts brown sugar

10 tb Vegetable oil

2 large onions, peeled and sliced

6 tb Water 1 in cube of fresh Ginger, chopped

10 cloves of garlic, chopped

1 tb ground Coriander

1/2 ts Turmeric

2 lb chicken breast, boneless, diced

8 oz Tomato puree

1/2 lb potatoes, peeled and diced

Method

1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustardseeds and fenugreek seeds together in a spice grinder. In a small bowl, combine

ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

2. Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, untilthey are a rich, dark brown. Remove onions with a slotted spoon and put them in a

blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or

more if necessary) to the onions and blend until you have a smooth paste. Add

this onion paste to the spices in the bowl. This mixture is the vindaloo paste.3. Put the ginger and garlic in a blender. Add about 3 T water and blend until you

have a smooth paste.

4. Heat the remaining oil in the saucepan over medium heat. When hot, add the

ginger, garlic paste. Stir until the paste browns slightly. Add the coriander andturmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

5. Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan.Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer

for about an hour, or until potatoes are tender.

6. Serve over rice.

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