SAMBHAR

SAMBAR-SOUTH INDIAN


A protein rich gravy -an ideal accompniment for white rice,idli,dosas and vada.
Ingredients:
For the sambhar :
1 cup tuvar dal washed and drained
2 tomato, chopped
1 onion, chopped or 1/4 cup small onions peeled
4 brinjals, cubed
1/2 cup green beans cut
1 potato, peeled and cubed
1drumstick ,cut in to 2" lengths
1 tsp. tamarind pulp
2green chillies ,
slit salt to taste
For the seasoning:
1 teaspoon mustard seeds
6-10 curry leaves
2 tablespoons oil
For the sambhar powder or you may use 2 tbsp. of ready made sambhar powder:
4 Red chilles
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fenugreek seeds (methi)
1 tbsp. toovar dal
1 tbsp. channa dal
1 tbsp. urad dal
1 tsp. turmeric powder
1/2 tsp. asafoetida (hing)
2 tbsp coconut -
Dry roast these ingredients and grind the spices in a grinder. Keep aside.
Method:
In a heavy bottom pot or pressure cooker cook dal with 3 cups of water, tomato, onion, and all the veggies.
After it is cooked add tamarind pulp, sambhar masala, salt and 2 cups of water and bring to a boil.
Boil for 5 mins.
Season the sambhar by heating the oil and adding the mustard seeds, curry leaves and asafoetida until the mix crackle.
Add this to the sambhar and serve with rice, idli,dosa, or vadas

AVIAL

Avial - Mixed Veggies in curd gravy( Kerala Style)



Ingredients:

• 1 cup yam peeled and diced
• 1 cup ash gourd peeled and diced
• 1 raw banana peeled and diced
• 2 Drumsticks - cut in 3" lengths
• 2 potato peeled and diced
• 2 brinjals,diced
• 1/4 cup beans cut in 2"lengths
• 1 carrot,peeled and sliced
• 1 cup yogurt whisked smooth
• SaltTo taste

Grind the following with 1/4 cup of water

• Shredded coconut 1/4 cup
• 2 Green chillies.
• 1 tsp. Cummin seeds

For tempering:

• Curry leaves Few
• 2 tbsp Coconut oil
• 1 tbsp. mustard seeds

METHOD:

• Mix the curd to the ground paste and keep aside.
• Steam all the vegetables with very little water till soft.
• Mix all the cooked vegetables together with salt.
• Add the paste and heat through on low, taking care to prevent the yogurt from curdling.
• Heat coconut oil. Add mustard seeds till they splutter, then add asafetida and curry leaves and mix well.
• Pour over the dish and mix well.
• Serve hot with rice and sambar.

CHICKEN KEBABS

CHICKEN KEBABS
Kebabs are marinated meat or vegetables threaded onto skewers and then grill over fire ,that is bursting with flavors;.Chicken kebab is actually quite easy to make and the marinate process takes just an hour or two,less if you want. Ground cumin used in kebabs imparts an exotic aroma plus unique flavors to the meat.

• Ingredients:
• 500 gms - skinned, boneless chicken breasts
• 125 ml - oil
• 2 tbsp -lemon juice
• 4 cloves - garlic, pureed
• 2.5 cm. (1 inch) piece ginger, pureed
• 1 tsp - garam masala
• 1½ tsp - ground coriander
• 1 tsp - ground cumin(zeera)
• 1½ tsp - ground black pepper
• 500 ml - yoghurt(curd)1 - small onion, sliced and separated into rings
• a little lemon juice
• salt to taste
• Method
  Cut the chicken into 11/2" cubes.
• Mix together the oil, lemon juice, garlic, ginger, garam masala, coriander, cumin, black pepper, salt to taste and the yoghurt.
• Put this mixture into a dish and stir in the chicken pieces.
• Cover and leave for at least 2 hrs in a refrigerator.
• Thread the marinated chicken cubes onto metal or bamboo skewers, leaving a little space in between each piece of chicken.
• Place under a hot grill and cook until golden brown.
• Baste the chicken occasionally with the remaining marinade.
• To serve, mix the onion rings and sprinkle some lemon juice on top just before serving .
• Serve hot.

BREAD AND EGG PUDDING

BREAD AND EGG PUDDING
INGREDIENTS:

• 4 bread slices
• 1 egg
• 2 cups milk
• 1 Tbsp all purpose flour(maida)
• 4 Tbsp granulated sugar
• 1/2 tsp vanilla essence

For caramel

• 2 tbsp sugar
• 1 star or ring mould
  Method
• Sprinkle 2tbsp sugar in the mould ,put on low flame .
• Heat till sugar melts and becomes a dak brown liquid.
• Tilt the mould so that the base is covered with caramel till it harden.
• Heat milk in a pan.
• Remove crust from bread slices and put in a blender to make crumbs.
• Beat egg with vailla essence.
• Add flour,sugar and bread crumbs to the egg mixture,mix well.
• Add this to hot milk,stir well and continue cooking till the mixture becomes thick.
• Pour in to the mould and steam for 30 mins.
• Cool and chill for an hour.
• Unmould and serve chilled.

CHICKEN NUGGETS

CHICKEN NUGGETS
Make your own Chicken Nuggets for those occasions when your children demand comfort food.These home-made chicken nuggets taste much nicer than bought ones and you know exactly what’s in them – that there are no unwanted preservatives.
INGREDIENTS:

• 450g/1lb Chicken breast
• 3Tbsp plain flour
• 1/2teaspoon pepper powder
• 1tsp lemon juice
• 1/4 teaspoon salt
• 3-4 handfuls of breadcrumbs
• Oil for deep frying.

METHOD

• Cut the chicken into bite sized pieces.
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  Mix salt,pepper & lemon juice with chicken pieces.
  
  
  
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  Keep aside for 15mins.
  
  
  
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  Make a thick batter with flour & water.
  
  
  
• 
  
  Dip chicken pieces in batter and roll in bread crumbs.
  
  
  
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  Heat oil in a frying pan on medium heat.
  
  
  

When hot add as many nuggets as will fit without crowding.

• 
  
  Turn when golden on one side.
  
  
  
• 
  
  When all sides are cooked remove onto kitchen paper to drain off some oil.
  
  
  
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  As soon as they are all cooked serve while hot.
  
  
  

I came across this dip and so added this.

Honey-Mustard Dipping Sauce
Combine 1 cup honey and 1/2 cup Dijon mustard.

Note: Best when prepared a day or two ahead of time.

•Combine 1 cup honey and 1/2 cup Dijon mustard. Note: Best when prepared a day or two ahead of time.

• 
  
  
  
  
  
  
  
  •Combine 1 cup honey and 1/2 cup Dijon mustard. Note: Best when prepared a day or two ahead of time.
  
  
  

PREHEAT OVEN

PREHEAT OVEN
Preheat oven
Before you bake something, your oven needs to be heated to the proper temperature(say 350,375 or 400 F mentioned in the receipe).
It can take several minutes for your oven to reach the right temperature.
The oven temperature should be what your recipe needs when you put the dish into the oven to get good baked products.
This is why it’s often best to start the oven during the beginning or middle of your preperation, instead of waiting until the end.
Then your oven will have the required temperature and ready .
Normally it reaches the temperature in 5-10 minutes.

WHITE SAUCE

White sauce

Ingredients:
1 tablespoon butter
1 tablespoon maida(all purpose flour)
1 cup Milk
salt and pepper to taste.
Direction
Put the butter in a glass bowl and microwave on HIGH for about 10 seconds.
Add the flour and microwave on HIGH for 20 seconds, stirring once in-between after 10 seconds.
Add the milk and microwave on HIGH for about 20 seconds. Do not boil.
Add salt and pepper to taste
Healthy version:
Use oil instead of butter and skimmed milk.

ALMOND BISCUITS

ALMOND BISCUITS

This light shortbread like biscuit and you will be asking for more.
Ingredients:

170 g(6 oz) butter,chilled,diced

230 g(8 oz) self raising flour

110 g(4 oz) castor sugar

few drops almond essence

1 egg white,lightely beaten

For sprinkling on top:

Granulated sugar & chopped almonds
Method:

Rub butter into the flour until the mixture resembles fine bread crumbs.

Stir in sugar and almond essence,then knead the mixture into a smooth dough.

Wrap and chill for about an hour.

On a floured work surface,roll out dough to 1/4" thick.

Brush with egg white and sprinkle with granulated sugar.

Sprinkle almonds on top,press gently so they stick to the dough.

Cut in to fingers 2 by 3/4 " and transfer to greased baking trays.

Chill for 15 mins.

Preheat oven to 220 degree C.

Bake for 10-12 mins till lightely golden.

Transfer to wire rack after a few mins .

Store in an airtight container.

VEGETABLE AND CHEESE OMLETE

Vegetable omlete
Enjoy fresh vegetables in this delicious omlete!
Ingredients

• 6 eggs
• 3 tablespoons milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons Oil
• 1/4 cup chopped green pepper (capsicum)
• 1/2 cup grated carrot
• 1/4 cup chopped onion
• 1/4 cup grated cheese

Method:

• Whisk together eggs, milk, salt and pepper in medium bowl.
• Heat oil in a pan. Add green pepper. Cook and stir over medium heat until tender. Stir in carrot and green onion.
• In a pan pour egg mixture cook 2-3 minutes till cooked on one side.
• Spread vegetable mixture and sprinkle cheese on top.
• Grill in oven till cheese melts.Cut in to wedges and serve immediately.

HONEY COOKIES

A DELICIOUS COOKIE FOR HONEY LOVERS!

• Ingredients:
  110gm(4 oz) butter
  110gm(4 oz) sugar
  1 egg beaten
  1 tablespoon honey
  230gm (8 oz)self raising flour
  60gm(2 oz)walnuts,chopped
• Method:
  Preheat oven to 200*c
  Cream the butter and sugar until fluffy.
  Gradually beat in the egg and honey.
  Fold in flour and walnuts.
  Chill for 30 mins.
  Take walnut sized balls and arrange on lightly gresed trays.
  Press down lightly with the back of a fork to make criss cross pattern.
  Bake for 10-12 mins.
  Cool for 1 min then transfer to a wire rack to cool completely.
  Store in an airtight container.
  

CHOCOLATES SUBSTITUTIONS

This post will help foodies who doesnot have access to chocolate varieties to try out receipes posted from across the world in blogs
http://ezeechocolate.blogspot.com/2009/10/chocolates-substitutions.html

MICROWAVE BROWNIES

• Microwave fudge brownies fudgy & moist like regular kind, but you can make them in less than 20 mins.
  FUDGE BROWNIES:
  INGREDIENTS:
  3/4 cup margarine or butter 3 squares unsweetened chocolate
• 11/4 cups sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup flour
• 11/4 cup walnuts chopped
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup semisweet chocolate pieces
  METHOD
• 1.Grease 8''by8'' microwave dish.
• 2.In a medium bowl,melt margarine or butter and chocolate on High for 11/2 mins.Stir until smooth.Stir in sugar and vanilla,then eggs one at a time.Stir in flour,1cup walnuts,baking powder and salt.spread in greased dish.
• 3.Microwave on Medium(50% power) for 8 mins and on high for 2 mins.,until a toothpick inserted in center comes out almost clean.Sprinkle 1/4 cup walnuts and chocolate pieces on top.Cool covered with waxed paper.Cut in to 16 pieces.

BLUEBERRY PUMPKIN MUFFINS

1-2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking power
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup Libby's Solid Pack Pumpkin
1/4 cup undiluted Carnation Evaporated Milk
1/3 cup shortening
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 tablespoon flout
Streusel

• Combine first six ingredients. Combine pumpkin and evaporated milk until blended.
• Cream shortening and sugar in large mixer bowl. Add egg; beat until mixture is fluffy.
• Add flour mixture alternately with pumpkin mixture, beating well after each addition.
• Combine blueberries and flour. Gently stir into batter.
• Fill 18 paper-lines muffin tins 3/4 full. Sprinkle Streusel over top of muffins.
• Bake in moderate oven (350 F) 40 minutes or until toothpick inserted in center comes out clean.

Note: For larger muffins, yse 12 paper line muffin tins.

Streusel: Combine 2 tablespoons flour, 2 tablespoons sugar, and 1/4 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture is crumbly.

CHOCOLATE STEAMED PUDDING

1 cup sifted all-purpose flour
2 teaspoons baking powder
1 tablespoon butter, melted
1/2 cup sugar
1 large egg, lightly beaten
1-1/2 ounces semisweet chocolate, melted and slightly cooled
1/2 cup milk
Hard sauce (optional)

• In a bowl sift together flour and baking powder and set aside.
• In a separate bowl beat butter and suger until fluffy. Add egg and beat until well incorporated. Stir in melted chocolate. Add dry ingredients in 3 additions, alternating with ; mix well. Pour into well-buttered 4-cup pudding mold with lid.
• Place lid securely on mold ad put mold into a larger pot. Add enough hot water to come halfway up the sides of mold. Cover pot and steam pudding over low heat 1 hour. Let pudding rest 15 minutes before serving with hard sauce. Serves 4 to 6

CHOCOLATE CAKE

Chocolate Cake
Ingredients:
1-3/4 cups all-purpose flour
1/4 cup Cocoa powder
1teaspoons baking powder
1/2 teaspoons baking soda
1/4teaspoon salt
1 cup sugar powdered
2 eggs
1/4 cup milk
1/4cup curd(yogurt)
1/2 cup butter
1 teaspoon vanilla /orange extract
Directions:
Heat oven to 375°F. Grease and flour round or rectangular pan .(take any pan only thing you have to see is the batter should come up halfway.
Sift together flour, cocoa, baking powder, baking soda salt and sugar in a large bowl.
Beat eggs, milk,curd, butter and vanilla/orange well.(for 2 minutes)
Add flour mixture to egg mix thouroughly.
Pour batter into prepared pan.
Bake 30 to 35 minutes until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.Spread frosting.
FROSTING
6 tablespoons butter
2-2/3 cups powdered sugar
1/2 cup Cocoa
1/3 cup milk
1 teaspoon vanilla/orange extract
Beat butter in a bowl.
Add powdered sugar and cocoa alternately with milk.
Beat to spreading consistency (add more milk if needed).
Stir in vanilla/orange .
Makes about 2 cups frosting.

CASHEW BURFI

CASHEW BURFI
Ingredients:
cashews-100 gm
sugar-180 gm
ghee-50 gm
almond essence-1/4 tsp
water-1/4 cup
Method:
Soak cashews in water for 20 mins.
Drain & grind to a fine paste.
In a heavy bottomed pan or nonstick pan add water,cashew paste & sugar.
Cook on a slow flame stirring continuously.
Add ghee at intervel .When themixture startes leaving the pan & forms into a add essence,pour into a greased tray.
when cool cut into desired shapes.

BANANA MUFFINS

Banana Muffins
Ingredients
1/2 cup butter, room temperature.
1 cup granulated sugar.
2 large eggs.
2 large bananas, ripe, mashed.
1 teaspoon vanilla extract.
2 cups all-purpose flour.
1 teaspoon salt.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 cup chopped pecans or walnuts.
1 cup of buttermilk.
Method
Grease 12 muffin cups or line with paper muffin liners.
Cream butter and sugar with an electric hand-held mixer until light and fluffy.
Beat in eggs, one at a time, beating after each addition.
Add bananas and vanilla and beat until smooth.
Mix together the flour, salt, baking powder, and baking soda.
Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk.
Stir until dry ingredients are moistened then gently stir in chopped nuts.
Spoon banana muffin batter into prepared muffin cups or liners.
Bake at 400° for about 15 to 18 minutes, or until tops are lightly browned.

HOW TO

Soft ball:
Boil sugar syrup on high heat.
Put a drop in cold waterand roll with your finger.You should be able to roll it into soft ball

HOW TO PREHEAT OVEN

Preheat oven:
Before you bake something, your oven needs to be heated to the proper temperature(say 350,375 or 400 F mentioned in the receipe).
It can take several minutes for your oven to reach the right temperature.
This is why it’s often best to start the oven during the beginning or middle of your preperation, instead of waiting until the end. Then your oven will have the required temperature and ready .
Normally it reaches the temperature in 10-15 minutes.

Melting Chocolate in the Microwave

Melting Chocolate in the Microwave

The microwave is a great tool for melting chocolate.
If used properly, it can melt chocolate more quickly than a double boiler with minimal effort and mess.
The most critical part of melting chocolate in the microwave is choosing an appropriate container.
Ideally, you want to melt your chocolate in a microwave-safe bowl that remains cool or only slightly warm after several minutes of near-continuous microwaving.
If the bowl is too hot for you to handle after it has been microwaved, it is too hot for your chocolate.
If you have overheated your chocolate, immediately pour it into a cool bowl add chunks of unmelted chocolate, and stir continuously.
It is preferable to melt your chocolate on a low (50%) power setting, to avoid scorching or burning it
Additionally, if your microwave does not have a turntable that rotates the bowl of chocolate, manually turn the bowl each time you stop and stir the chocolate.
It is very difficult to determine exact microwaving times, as it can vary depending on microwave wattage, quantity of chocolate, and even the cocoa butter content of the chocolate.
However, as a rough guide, estimate about 1 minute for 1 ounce of chocolate, 3 minutes for 8 ounces of chocolate, 3.5 minutes for 1 pound of chocolate, and 4 minutes for 2 pounds.
Run the microwave in 30 second-1 minute increments, stirring in between and rotating the bowl if necessary.
Finish heating when most, but not all, of the chocolate is melted. Stir the chocolate continuously until it is smooth, shiny, and completely melted

PAU BHAJI

Nutritious Pau Bhaji (Serves 4)
6 buns or pau
25 gm butter
Bhaji
1 cup cabbage (very finely chopped)
1 cup carrot (very finely chopped)
1 cup beans (very finely chopped)
1 cup potato (boiled and mashed)
2 onions (finely chopped)
2 cups tomatoes (finely chopped)
1 ½ tsp ginger-garlic paste
2 tsp pau bhaji masala
3 tbsp butter
1 tsp salt, or to taste
Method
Cook the cabbage, carrots and beans in a pressure cooker with ½ cup water and ½ tsp salt for 2-3 minutes after the first whistle.
Heat 2 tbsp butter in a kadhai, add the onion, keep frying on mediun flame.
Add ginger-garlic paste.
When the onion turns brown, add the tomatoes and ½ tsp salt and fry well till the tomatoes are very soft.
Add the pau bhaji masala and mix thoroughly.
Add the mashed potatoes and mix well.
Add all the boiled vegetables along with their water, if any. Mix thoroughly and fry till it is of required consistency.
Cut each in half bun. Slightly roast the buns on butter.
Serve hot with the bhaji.

BROKEN WHEAT(DALIA) UPMA

Dalia Upma (Serves 4)
Ingredients
1 cup roasted dalia
¾ cup water
1 tbsp oil
1 tsp mustard seeds
½ " piece ginger (finely chopped)
1 small onion (chopped)
1 small carrot (chopped)
½ capsicum (chopped)
1 tbsp green peas
1 potato (chopped)
1floret of cauliflower (chopped)
1 tbsp chopped coriander leaves
juice of ½ lemon
salt to taste
Method
Soak the dalia in ¾ cup of water for half an hour.
Heat oil in a pan and add mustard seeds.
Let them splutter for 30 seconds.
Add ginger and onion. Stir for 1 minute.
Add the vegetables and stir well for a minute.
Add salt. Cook covered on a low flame till the potatoes get cooked.
Drain the dalia and add to the vegetables. Stir for 3-4 minutes.
Add 1 ½ cup of water. Cover to cook on low flame for 2-3 minutes or till the water is completely absorbed.
Add lemon juice and sprinkle coriander leaves on it. Serve hot.

QUICK COFFEE CAKE

Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
3/4 cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter, softened
1-1/2 cups quick-cooking oatmeal
2 eggs
1 cup milk
1 cup sugar
1/4 cup vegetable oil
2 teaspoons vanilla
2 cups flour
4 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
Method:
Preheat oven to 375 degrees.
Grease 13x9" pan and set aside.
In medium bowl, combine brown sugar, cinnamon and butter and mix together until blended. Stir in oatmeal until crumbly.
Set aside while preparing batter.
Crack eggs into large bowl and beat with a fork until combined.
Add milk and mix well with a wire whisk or eggbeater.
Add sugar, oil, and vanilla and mix until blended.
Sift together flour, baking powder, salt, and nutmeg.
Add to egg mixture and mix with a spoon for 20-30 strokes just until combined and all dry ingredients are moistened.
Batter will be lumpy.
Pour batter into prepared 13x9" pan.
Sprinkle oatmeal mixture evenly over batter.
Bake at 375 degrees for 25-35 minutes until puffed and golden brown, and a toothpick inserted in the center comes out clean.
Serve warm. 12 servings

Oat Bran Muffin Mix

This muffin mix recipe is a great gift (and inexpensive too) to give to health conscious friends, along with a muffin tin, measuring cups, a timer, and some decorative plates in a basket.
Prep Time: 10 minutes
Ingredients:
4-3/4 cups flour
4 cups oat bran
3 cups quick cooking oats
1 cup sugar
3 Tbsp. baking powder
2 tsp. salt
Preparation:
Combine all ingredients in large bowl and store in airtight container.
For gift giving, place 4 cups of this mix in a decorative jar and attach the following instructions:
Oat Bran Muffins3/4 cup milk
1/3 cup oil
1 egg
1/2 cup chopped nuts
1/2 cup currants or raisins
2 cups Oat Bran Muffin Mix
Preheat oven to 400 degrees F.
Line 12 muffin cups with paper liners and set aside.
Combine milk, oil, egg, and nuts and raisins in large bowl and mix well.
Then stir in the Muffin Mix and stir just until dry ingredients are moistened; the batter will be lumpy.
Spoon into prepared pan.
Bake at 400 degrees for 13-15 minutes until muffins are golden brown.
Remove from pan and cool on wire rack. 12 muffins
Calories: 200Fat: 11 gramsSodium: 130 mg

Brownie Mix in a Jar

Give this excellent mix as a Christmas gift.
Prep Time: 10 minutes
Ingredients:
2-1/4 cups sugar
2/3 cups unsweetened cocoa
1/2 cup chopped pecans or any nuts
1/2 cup chocolate chips
1-1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
METHOD:Pour sugar into a clean one quart jar with screw-top lid. Press down firmly. Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar, then pour in chocolate chips. Combine flour, baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar: Preheat oven to 350 degrees. Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup softened butter or margarine and 4 slightly beaten eggs. Mix until completely blended with spoon. Spread batter into a greased 9x13" pan. Bake at 350 degrees for 25-30 minutes or until set. Cool in pan. 24 brownies

HOMEMADE COOKIE MIX

Give this wonderful mix along with the recipes for a Christmas gift.
Prep Time: 15 minutes
Ingredients:
5 cups flour
2 cups sugar
1 cup brown sugar
2 Tbsp. baking powder
2 tsp. salt
1 cup solid vegetable shortening
1/2 cup butter
Method:
In large bowl, combine flour, granulated sugar, brown sugar, baking powder, and salt.
Mix well until blended.
Cut in shortening and butter with pastry blender, two knives or your hands until the mixture resembles cornmeal and shortening and butter are evenly distributed.
Store in the refrigerator in a tightly covered container for up to 12 weeks.
When you want to make cookies, measure amount needed and let it come to room temperature before using.
RECIPES
Sugar Cookies
4 cups homemade cookie mix
1-1/2 tsp. vanilla
1 egg
Combine all ingredients in large bowl until well blended.
Divide dough in half, then cover dough and chill at least one hour or until dough is easy to handle. Roll out dough, one half at a time, on a floured surface to 1/8-inch thickness.
Cut into desired shapes using cookie cutters.
Arrange cutouts 1-inch apart on a greased or parchment lined cookie sheet.
Sprinkle with sugar.
Bake at 375 for 8-10 minutes until cookies are set but not brown.
Cool on wire rack.

Chocolate Chip Cookies
2-1/2 cups homemade cookie mix
2 tsp. vanilla
1 egg
1 cup semisweet chocolate chips
1/2 cup chopped nuts
Combine all ingredients in a large bowl and blend until well mixed.
Drop by teaspoons onto ungreased cookie sheets and bake at 375 oven for 8-10 minutes until cookies are light golden brown.
Cool on sheet for 2 minutes, then remove to a wire rack to cool.

Cookie Press Cookies
4 cups homemade cookie mix
3 oz. pkg. cream cheese, softened
1 tsp. vanilla
2 egg whites
Preheat oven to 350 degrees.
Combine all ingredients in large bowl and mix with a fork until blended.
Fill cookie press with dough and form cookies 1-2" apart on an ungreased cookie sheet.
Bake at 350 degrees for 7-9 minutes until set (cookies should not brown much).
Cool 1 minute and remove from cookie sheets. Cool on wire rack.

Spice Cookies
2-1/2 cups homemade cookie mix
1 tsp. lemon extract
1 tsp. ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts
Follow directions for Chocolate Chip Cookies. Bake at 375 for 8-10 minutes until light golden brown.

Peanut Butter Cookies
2 cups homemade cookie mix
1/2 cup peanut butter
1 egg
1 tsp. vanilla
Follow directions for Chocolate Chip Cookies. Form dough into balls, place on ungreased cookie sheet, and flatten with a fork dipped in sugar.
Bake at 375 degrees for 8-10 minutes.

CAPPUCCINO MIX

This is an excellent beverage mix recipe .
Prep Time: 10 minutes
Ingredients:
1 cup milk powder
1 cup instant sweetened chocolate drink mix
2/3 cup instant coffee powder
1/2 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Preparation:

Combine all ingredients in a medium bowl and mix well with a wire whisk.
Store in an airtight container in a cool, dark place.

Makes about 3 cups dry mix.
To prepare one serving:

Add 3 tablespoons mix to 6 ounces of hot water and stir well to blend.

Homemade Sweetened Condensed Milk

This should be made as you use it - the milk doesn't store well. One recipe equals one can of store bought sweetened condensed milk.
Prep Time: 10 minutes
Ingredients:
1 cup nonfat dry milk powder
2/3 cup sugar
1/3 cup boiling water
3 Tbsp. butter
Preparation:Combine all ingredients in a small bowl and beat well with wire whisk until smooth.
Use in place of canned sweetened condensed milk in recipes.

Butterscotch Pudding Mix

Butterscotch Pudding Mix is a delicious and easy way to make pudding from scratch.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
1-1/2 cups brown sugar
1/3 cup granulated sugar
3/4 cup milk powder
1 cup cornstarch
1/2 teaspoon salt
2 teaspoons vanilla powder
Preparation:
Combine all ingredients and store in container with tight-fitting lid.
Makes 3 cups mix, yielding 24 servings of prepared pudding.
Stir mix well.
For two servings:
combine
1/4 cup Butterscotch Pudding Mix
2 Tbsp. butter
1 cup milk
in a small saucepan.
Heat over low heat, stirring constantly, until mixture boils.
Boil gently, stirring constantly, for one minute.
Pour into serving dishes and chill until thickened.

Homemade Hot Chocolate Mix

Make up a big batch of hot chocolate mix recipe and you'll be ready for winter
Prep Time: 15 minutes
Ingredients:
10-2/3 cups powdered milk
6 oz. jar powdered nondairy creamer
4 cups powdered sugar
2 cups unsweetened cocoa powder

Preparation:
Combine all ingredients in a large bowl and stir gently to mix well. Store in an airtight container in a cool dark place.
For one serving, stir 3 tablespoons Homemade Hot Chocolate Mix into 1 cup of hot water or milk until dissolved.

Hot Cocoa

• 
  This recipe is with a chocolate syrup that makes the hot cocoa especially rich and delicious.
  Ingredients:1/2 cup sugar
  1/4 cup cocoa powder
  pinch salt
  1/3 cup hot water
  4 cups whole milk
  1 tsp. vanilla
  METHOD:
• In a medium saucepan, combine sugar, cocoa and salt and mix well.
• 
  
  Stir in water and beat with wire whisk to blend.
• Cook over medium heat, stirring constantly, until mixture boils.
• Boil and stir for 2 minutes.
• Then add milk and stir with wire whisk until well blended.
• Heat over medium heat, stirring frequently, until hot but not boiling.
• Remove from heat and stir in vanilla, then beat with wire whisk until foamy.
• Serves 4.

Chocolate Pudding Mix

Prep Time: 5 minutes
Ingredients:
1/2 cup powdered sugar
1-1/2 cups granulated sugar
1 cup unsweetened cocoa powder
2/3 cup cornstarch
1 teaspoon vanilla
1/8 teaspoon salt
Preparation:
Combine all ingredients and store in container with tight-fitting lid Makes 3 cups mix, yielding 12 servings of prepared pudding.
Stir mix well.
For two servings, combine 1/2 cup Chocolate Pudding Mix, 4 tsp. butter, and 1-1/3 cups milk in a small saucepan.
Heat over low heat, stirring constantly, until mixture boils.
Boil gently, stirring constantly, for one minute.
Pour into serving dishes and chill until thickened.

BASIC CHOCOLATE SAUCE

BASIC CHOCOLATE SAUCE
Ingredients
2 ounces/ 60 gms semisweet baking chocolate
2 tablespoons butter
1/2 cup boiling water
1 1/2 cups sugar
1 teaspoon vanilla
dash salt
Method
Melt chocolate in a double boiler.
Stir in butter, then boilingwater, then sugar and salt.
Cook stirring occasionally, for 15minutes.
Remove from the heat and stir in vanilla.
The sauce is best when served warm.
Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute.
To store pour into sterilized glass jars. Allow sauce to coolbefore refrigerating. It will keep for 6 months in therefrigerator.
Variations:
Add any of the following flavorings in place of or in additon tothe vanilla
1 tsp orange extract
1/3 cup orange juice
1 tsp mint extract
1/8 cup crushed strawberries or rasberries,
chopped raisins or nuts
1 tbsp Creme de Menth
1 tsp instant coffee

HOW TO CARMALISE SUGAR

HOW TO CARMALISE SUGAR
Caramelizing sugar is to heat sugar so as to get a brown golden syrup - mostly used in desserts and cakes.
Heat a small heavy bottomed container for a minute on medium flame.
Take 5 tbsps sugar & add two tbsps water (use as per recipe) and heat it in the vessel, over low heat.
Swirl the utensil so that the water mixes well, but don't stir.
Brush the sides of the container with a brush dipped in cold water.
Bring it to a boiling point and see that the colour changes to golden and use as per recipe.

CHAYOTE SQUASH

Nutrition Facts
Serving Size 1 cup pieces (132.0 g)

Amount Per Serving
Calories 30
% Daily Value*
Sodium 5mg0%
Total Carbohydrates 7.0g2%
Dietary Fiber 1.0g4%
Protein 1.0g
Vitamin A 2% • Vitamin C 25%
Calcium 2% • Iron 2%
* Based on a 2000 calorie diet

CHOCOLATE SAUCE PUDDING

• Chocolate sauce pudding
  Talk about melt in the mouth! Bite into the light sponge to experience the deliciously cozy, warm sauce.
  Preparation Time: 15 minutes
  Cooking Time: 40 minutes
  Serves: 6
  You will need:
  a 1.5 litre (2 pt) ovenproof dish
  175g selg-raising flour
• 85g cocoa powder
• 85g butter
• 175g caster sugar
• 175ml milk
  
• FOR THE SAUCE:
• 125g soft light brown sugar
• 25g cocoa powder
• 600ml boiling water
• icing sugar, for dusting

Method
1. Preheat the oven to 180C, 160 C fan oven, 350 F, gas 4. Sift the flour and cocoa powder into a bowl and rub in the butter. Stir in the sugar and mix in the milk until the mixture is smooth. Spoon into the dish and level the surface.
2. Mix together the sugar and cocoa and whisk in the boiling water. Pour the cocoa liquid over the pudding and bake in the oven for 40 minutes ot until the top is firm and there is a lovelt thick dark sauce on the bottom.
3. Dust the icing sugar and serve at once (the sauce will be absorbed by the fluffy sponge if left to stand for too long).
Per serving: 480cals, 16g fat, 10g saturated fat, 81g carbohydrate

Chocolate Cake

Chocolate Cake
This cake can be baked in microwave High for 4-6 mins.Fill small paper cups half and microwave.Check for doneness after 4 mins.
Ingredients:
1-3/4 cups all-purpose flour
1/4 cup Cocoa powder1teaspoons baking powder
1/2 teaspoons baking soda
1/4teaspoon salt
1 cup sugar powdered
2 eggs1/4 cup milk
1/4cup curd(yogurt)
1/2 cup butter
1 teaspoon vanilla /orange extract
Directions:
1. Heat oven to 375°F. Grease and flour round or rectangular pan .(take any pan only thing you have to see is the batter should come up halfway.
2. Sift together flour, cocoa, baking powder, baking soda salt and sugar in a large bowl.
3.Beat eggs, milk,curd, butter and vanilla/orange well.(for 2 minutes)
4.Add flour mixture to egg mix thouroughly.
5.Pour batter into prepared pan.
6. Bake 30 to 35 minutes until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Spread frosting.
FROSTING
1. 6 tablespoons butter
2. 2-2/3 cups powdered sugar
3. 1/2 cup Cocoa
4. 1/3 cup milk
5. 1 teaspoon vanilla/orange extract

• Beat butter in a bowl.
• Add powdered sugar and cocoa alternately with milk.
• Beat to spreading consistency (add more milk if needed).
• Stir in vanilla/orange .
• Makes about 2 cups frosting.

MASALA PEANUTS

A very healthy snack.Uses minimum oil and made easily.
Masala peanuts
Ingredients:
1/2 cup peanuts
1/2 cup gram flour(besan)
2tsp chilli powder
1tblsp oil
salt to taste
Method:
Mix all ingredients together in a bowl ensureing every peanut is coated with the masala.
Spread evenly in a micro proof glass plate.
Microwave High for1and1/2 minutes.
Remove.cool and store in airtight container.