Chicken Vindaloo

Ingredients

·             Chicken - 1 lb (cut into chunks)

·             Potatoes - 2 (cut into big chunks) - optional

·             Coconut milk - 1 cup

·             Salt - as needed

·             Oil - 1 tbsp

To Grind

·             Fried Onions (Birista) - 1 cup

·             Vinegar - 1 or 2 tsp

·             Ginger - 1.5 " piece

·             Garlic -6-8 cloves

·             Dry red Chillies - 5-8 (or use chilly powder as needed)

·             Mustard seeds - 1/2 tsp

·             Cumin seeds - 1/2 tsp

·             Fenugreek seeds - 1/4 tsp

·             Coriander seeds - 1/2 tsp

·             Cinnamon stick - 1 small piece

·             Cloves - 3

Method

1.          You can use store bought fried onions for this recipe. If not, slice the onions and deep fry in oil till it turns crispy and brown in color.

2.          Grind together all the ingredients under 'to grind' adding water as needed to make a very smooth paste.

3.          Mix this paste with the chicken and let it marinate for at least half an hour.

4.          Heat oil in a pan and add the marinated chicken along with the masala (marinade).

5.          Add the coconut milk, potatoes and required salt to this. Add more water if you want more gravy.

6.          Cover and cook till the chicken is done and oil separates from the gravy.  

7.          The fried onions and the red chillies give a bright red color to the gravy. So it does not need any garnishing.

Curd Idli

Ingredients
Mini Idlis - 25
Curd - 4-5 cup
Milk/ Water - 1 cup
Cilantro - for garnish
Carrot(grated)- for garnish
Sugar - a pinch
Salt - to taste
 
For grinding
Cashew - 1 tblsp
Coconut (fresh grated) - 2 tblsp
Green chillies - 2
 
For seasoning
Mustard seeds - 1/4 tsp
Curry leaves - 5-6
Urad dal - 1/2 tsp
Dry red chillies - 3-4
Asaefoetida - a pinch
Oil - 1 tblsp

Method
1. Make mini idlis in the usual procedure and keep aside. If you do not have mini idli plate, make regular idlis and cut it into four.
2. Beat the curd with water/ milk. Add the required salt and sugar to it.
3. Heat oil in a small pan, splatter the mustard seeds, urad dal, dry red chillies and curry leaves.
4. Add this to the beaten curd with a pinch of asaefoetida.
5. Grind the cashews, green chillies and grated coconut together and add it to the curd as well.
6. Finally add the idlis half an hour before serving to prevent it from becoming soggy.
7. Garnish with grated carrot and chopped cilantro.
8. Refrigerate and serve it chillied. It is the most refreshing snack for a summer day.

Pudding

(Rice Pudding, Bread Pudding, Cake Pudding)

ingredients

Cooked rice / Old bread pieces/ Old cake pieces- 1 cup
Eggs - 3 (beaten)
Milk - 2 1/2 cups (or use coconut milk)
sugar - 3/4 cup 
salt - a pinch (optional)
vanilla essence - 1 tsp
Lemon Zest - 1 tsp (optional)
Raisins - 1/2 cup 
Nutmeg powder- 1 tsp
Cinnamon powder - 1 tsp 

Method
1. Mix all the ingrediants in a large mixing bowl.
2. Pour into a buttered baking dish.
3. Place the baking dish in a big baking pan filled with water.
4. Bake for 45 minutes in the oven preheated to 350 degrees.
5. Check if the pudding is set by inserting a clean knife in the center. The pudding is done if the knife comes out clean with nothing sticking to it. If not, keep it in the oven for another 5 - 10 minutes and check.
6. Serve warm or cold. Some whipped cream added on top while serving will be good.

Banana Bonda

Ingredients

·             Banana - 2

·             All purpose flour (maida) - 1 1/2 cup

·             Sugar - 1/4 cup(or as needed)

·             Water - as needed

Method

1.          Mash the bananas nicely and then mix maida (all purpose flour), sugar and little water to form a thick dough. It should be in the consistency of bonda mix

2.          Heat some oil in a kadai for frying.

3.          Take a handful of the mix and drop into  the hot oil as small rounds. 

KNORR CREAMY SHRIMP ALFREDO

 

 

INGREDIENTS

·                                 1 package Knorr® Pasta Sides™ - Alfredo

·                                 1 cup cherry tomatoes, halved

·                                 2 cups baby spinach leaves

·                                 1 Tbsp. vegetable oil

·                                 1 lb. uncooked medium shrimp, peeled and deveined

·                                 2 Tbsp. grated Parmesan cheese

DIRECTIONS

1.        HEAT oil in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 5 minutes. Remove and set aside.

2.      PREPARE Knorr® Pasta Sides™ - Alfredo in same skillet according to package directions, stirring in tomatoes and spinach during the last 5 minutes of cook time.

3.      STIR in cooked shrimp. Sprinkle with cheese.

·                                 TIP: Also delicious with chicken! Substitute 1 lb boneless chicken, cut into strips, for the shrimp.

Turkey Cheeseburger Meatloaf

 

 

 

• 1 teaspoon vegetable oil
•  
• 7 slices turkey bacon, or more to taste
•  
• 1 pound extra lean ground turkey
•  
• 1 cup shredded Cheddar cheese
•  
• 1 egg
•  
• 1/2 small onion, diced
•  
• 1 slice French bread, crumbled

• 2 tablespoons Worcestershire sauce, or more to taste
• 2 teaspoons garlic powder
•  
•  
• 1/4 teaspoon ground black pepper
•  
• 1/4 cup ketchup
•  
• 2 tablespoons prepared yellow mustard
•  
• 1 1/2 tablespoons brown sugar  

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat and cook turkey bacon until browned and crisp, about 5 minutes per side. Drain bacon on paper towels; crumble when cool.
• Mix cooked bacon with ground turkey, Cheddar cheese, egg, onion, crumbled French bread, Worcestershire sauce, garlic powder, and black pepper; turn the turkey meatloaf mixture into a 9x13-inch baking dish and form into a loaf shape in the middle of the dish.
• Mix ketchup, yellow mustard, and brown sugar together in a bowl, stirring to dissolve brown sugar. Spread the mixture over the turkey loaf.
• Bake the turkey loaf in the preheated oven until the juices run clear, loaf is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest part of the loaf reads at least 160 degrees F (70 degrees F), 45 minutes to 1 hour.

Carrot Bubble Bread

 

 

 

Ingredients 

·                                 375 g carrots

·                                 400 g strong white (bread) flour

·                                 2 tsp salt

·                                 1 sachet easy-blend dried yeast

·                                 125 ml semi-skimmed milk

·                                 1 tbsp extra virgin olive oil

·                                 about 150 g strong wholemeal flour

·                                 4 spring onions, very finely sliced

·                                 1 egg, lightly beaten

Directions›  

1. Finely chop 250 g of the carrots and coarsely grate the remainder. Set the grated carrots aside. Cook the chopped carrots in the minimum of boiling water for 12–14 minutes or until soft. Drain and purée the cooked carrots in a food processor or blender, or mash them until smooth. Put the carrot purée in a sieve and press out as much moisture as possible, taking care not to press the carrots through the sieve. Leave the purée in the sieve to drain over a bowl.
2. Mix the white flour, salt and yeast in a bowl. Heat the milk with 125 ml water until lukewarm. In a large bowl, mix together the carrot purée, the milk and water mixture and the oil. Stir in the white flour mixture to make a very soft dough. Gradually mix in the wholemeal flour to make a dough that will form a soft ball.
3. Knead the dough on a lightly floured surface for 10 minutes or until smooth but still soft and slightly moist. Lightly oil a large bowl and place the dough in it. Cover with cling film and set aside to rise in a warm place until doubled in volume (this will take about 2 hours).
4. Grease two 20 cm round deep cake tins and line the bottoms with greased greaseproof paper. Knock back the dough and knead for 2 minutes, then flatten it slightly. Sprinkle the grated carrots and spring onions over the top and continue kneading until they are well incorporated. If the carrots make the dough too moist, sprinkle it with a little extra flour and keep kneading until the flour is absorbed.
5. Cut the dough in half and cut each half into 8 equal pieces. Shape the pieces into smooth balls and arrange them in the prepared tins, one ball in the centre and the rest around the edge. Cover with a tea-towel (cling film may stick to the rolls when they rise) and set aside to rise for about 1 hour or until doubled in volume.
6. Preheat the oven to 200° C. Brush the tops of the rolls very lightly with beaten egg, then bake for about 30 minutes or until golden. To test if the bread is cooked, tip it out of the tin and tap the base with your knuckles: the bread should sound hollow, like a drum. If not, continue baking for 5 minutes and then test the bread again.
7. Remove the bread from the tins and transfer to wire racks to cool. Serve warm or at room temperature. The bread can be kept in an airtight container for up to 2 days, or frozen for up to 3 months.