Grilled Corn with Chile-Lime Spread
Butter - ½ cup, softened Lime Peel - ½ tsp, grated Lime Juice – 3 tbsp. Chilli Powder – 2 tsp Salt Corn – 8 with husk Preheat grill. In small bowl, mix all the ingredients except Corn. Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons Butter mixture; reserve remaining Butter mixture. Pull husks up over ears. Place Corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning
Spritz Cookies
Butter - 2 sticks, softened Sugar - ½ cup Egg yolk - 1, large Vanilla - 1/2 tsp Almond extract - 1/2 tsp AP Flour - 1 3/4 cups In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg yolk and vanilla and almond extracts and beat until blended. Stir in the flour, 1/4 cup at a time, until incorporated. Preheat the oven to 375°F. Press the dough through a cookie press into 2-inch-long S shapes or into flowers onto ungreased bakin
Medhu Vadai
A traditional Tamil-style medhu vadai made with whole urad dal. The secret is grinding the dal with very little water and whipping the batter until light and fluffy. Ingredients Whole white urad dal – 1 cup Green chillies – 2–3, finely chopped Ginger – 1-inch piece, finely chopped Black peppercorns – ½ tsp, coarsely crushed Cumin seeds – 1 tsp Curry leaves – 1 sprig, finely chopped Onion – 1 small, finely chopped (optional) Coriander leaves – 2 tbsp, chopped Hing – ¼ tsp Salt
Scotcheroos
Cooking spray for greasing pan Corn syrup - 1 1/4 cups Brown sugar - 3/4 cup Peanut butter - 1 cup Vanilla - 2 tsp Salt Rice Krispies - 6 cups Butterscotch chips - 8 oz Chocolate - 8 oz Lightly grease a 9-by-13-inch baking pan with cooking spray; set aside. In a saucepan, heat corn syrup and sugar over medium heat, whisking occasionally, until mixture is just bubbling around the edges, about 2 minutes. Slowly whisk in peanut butter, vanilla, and kosher salt until peanut butte
Bhindi Kurkuri
Ladies Finger - 1 lb., sliced vertically into 4 pieces Turmeric - ½ tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Garam masala - 1 tsp Amchur powder - 1 tsp Chaat masala - 1 tsp Besan - 1/2 cup Rice flour - 1 tsp. Salt Oil Take all your sliced okra in a big bowl. Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste. With a spoon or spatula, gently mix the spice powders with the okra. Sprinkle the besa
Vegetable Pulao
Ghee + Oil - 3 tbsp. Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1 Cumin seeds - 1 tsp Onion - 1, chopped Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced Salt & Pepper Rice - 2 cups (Seeraga Samba or Basmati), soaked in water for 30 min. Milk - 1 cup Lemon Juice Cilantro Heat ghee and oil in a pres
Kathi Roll
Meat - 1 lb., minced (Chicken or Mutton) or Paneer Garam Masala - 1 tsp Ginger Garlic Paste - 2 tsp Salt Onion - 1 Tomato - 1 Green Chilli - 2 Garlic - 2 Oil - 2 tbsp. Turmeric - 1 tsp Cumin Powder - 1 tsp Coriander Powder - 1 tsp Chilli Powder - 1 tsp Chaat Masala - 1 tsp Carrot - 1, grated Lemon Juice - 2 tsp Cilantro Paratha - 4 Egg - 1, whisked Green Chutney - 1/4 cup Marinate the meat with garam masala, ginger garlic paste, and required salt. Keep aside in the refrigerat
Lemonade
Lemon juice - 1 cup Water - 2 cups Sugar - 2 cups Ginger - a small piece Salt Peel the ginger and crush it coarsely using a mortar and pestle. Combine sugar, water, and ginger pieces in a pot and boil until the sugar reaches a one-string consistency. Turn off the heat, cover, and let it cool completely. Remove the ginger. Add a pinch of salt. Strain the fresh lemon juice and mix it with the sugar syrup. The lemon syrup is now ready. Store it in a clean glass bottle. When serv
Musakhan Chicken
Chicken Leg and Thighs - 4 Potato - 4, finger slices Olive Oil - 6 tbsp. Sumac - 2 tbsp. All spice - 2 tsp Coriander powder - 2 tsp Garam Masala - 2 tsp Ginger Garlic paste - 2 tbsp. Pepper - 1 tsp Salt Onion - 2, finger slices Cilantro - 1/4 cup, diced Lemon wedges Adjust oven rack to upper-middle position. Heat oven to 425°F On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, garam masala, ginger garl
Strawberry Jam
Strawberry - 2 cup, chopped Sugar - 1 1/2 cup Lemon juice - 2 tsp In a wide saucepan, combine Sugar and Lemon juice; bring to a slight boil. Switch to medium heat and add the Strawberries. Allow the Sugar to melt and cook until it forms a jelly consistency. Turn off stove and allow the Jam to cool down completely. Transfer to a sterilized glass jar and refrigerate. Tastes great with toast!
Burger
Kheema - 1 lb. Oil - 1 tbsp. Garam Masala - 1 tsp Garlic - 4 cloves, minced Green Chili - 3, minced Salt Cheddar - 8 slices Butter lettuce - 8 leaves Tomato - 4, thin slices Onion - 4, thin slices Mayonnaise Ketchup Potato or Pretzel Buns - 4, split In a large bowl, add the kheema and season with oil, garam masala, garlic, green chili, and required salt. Form the kheema into four 1/4 inch-thick burgers. Heat a large nonstick griddle or cast-iron skillet over moderately high h
Dinner Roll
Milk - 1 cup Butter / Olive oil - 1/4 cup Vegetable shortening - 3 tbsp. Sugar - 1/4 cup Honey - 2 tbsp. Egg - 1 Salt AP Flour - 3 1/2 cups Yeast - 2 1/4 tsp Combine milk, butter/olive oil, vegetable shortening, sugar, honey, egg, salt, AP flour, and yeast in a large bowl. Mix well and knead for 10-15 minutes until the dough is elastic. Transfer the dough into a well-oiled bowl. Cover with a towel or plastic wrap and let rise for 1 hour in a warm place, until the dough has do
Masal Vadai
Masal Vadai is a very popular South Indian snack. It is usually prepared by soaking Dhal in Water and then grinding it to a coarse paste. The Dhal is then seasoned with South Indian spices, Onion, Green Chilli and Curry leaves. Then prepared mixture is then made into small dumplings and deep fried in Oil. A perfect company for Chai any day . . Bengal Gram Dhal – 2 cup, soaked in Water with 2 Dry Red Chilli for at least 3 hours and drained Fennel Seeds - 1 tsp Onion – 1, di
Gajar ka Halwa / Carrot Halwa
Ghee - 2 tbsp. + 3 tbsp. Cashew - 1 tbsp. Raisin - 1 tbsp. Carrot - 6, grated Milk - 2 cups Sugar - 1 cup Khoya - 1/2 cup or Condensed Milk Cardamom powder - 1 tsp Roast cashews and raisins in 2 tbsp. of ghee and keep aside. In a pressure cooker, add grated carrots and milk, then pressure cook for 2 whistles. Let the pressure release naturally before opening the lid. Set the heat to medium and continue cooking the carrot mixture. Add sugar and khoya; mix thoroughly. Stir cont
Kappa Masala
Coconut Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/4 tsp Dry Red Chilli - 2 Curry leaves Pearl Onion - 1/2 cup, diced Green Chilli - 4, minced Tapioca - 2 cup, steamed and cubed Turmeric - 1 tsp Salt Coconut - 2 tbsp., grated Heat Coconut Oil in a medium pan. Temper Mustard, Urad dhal, Dry Red Chilli and Curry leaves. Add Onion and Green Chillies, sauté until they begin to soften. Add cooked Tapioca and season with Turmeric and required Salt. Add the grated Coconut and mix
