Cup Cakes

12:36 AM |

Ingredients

• 2 1/4 cups all purpose flour

• 1 1/3 cups sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup 200g unsalted butter, softened

• 1 cup milk

• 1 teaspoon vanilla

• 2 large eggs

Easy Cupcake Recipe DirectionsPreheat oven to to 180°C/. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire

Read User's Comments0

The simplest and healthiest foods look extra-yummy when they're tucked inside colorful little compartments. The filled containers have protein, some fruit, a vegetable, and a small treat -- all in perfect-size portions for kids 5 to 8.Its a Colourful delight .

All Dressed Up

* 1 cup bow-tie pasta salad with veggies
* 1 cup baby greens salad with 2 tablespoons low-fat dressing
* 3/4 cup watermelon
* 2 fig cookies

------------------------------------------------------------------------------------------

Catch of the Day

· Fish-shaped tuna sandwich with lettuce on whole wheat bread

· 10 baby carrots with 2 tablespoons low-fat ranch dip

· Small plum

· 1/4 cup whole-grain Goldfish crackers

------------------------------------------------------------------------------------------

Pretzel Kabobs

· Ham, turkey, and cheese rolled up together, sliced, and skewered with pretzel sticks

· 1/2 cup mandarin oranges

· 1/2 cup shelled edamame

· 1 container (4 ounces) fat-free chocolate pudding

------------------------------------------------------------------------------------------

Early Riser

· Sliced hard-boiled egg and 2 mini whole-grain waffles

· Bell-pepper strips

· 1 sliced kiwi fruit mixed with a few blackberries

· Mini corn muffin

------------------------------------------------------------------------------------------

Finger Food

· String cheese and a handful of whole wheat crackers

· 1 cup broccoli and cauliflower florets with 2 tablespoons light raspberry dressing

· 1/2 cup blueberries

· Slice of banana bread

------------------------------------------------------------------------------------------

Fiesta!

· 1 cup bean salad

· 1/2 cup melon wedges

· Handful of whole-grain tortilla chips with 2 tablespoons salsa

· 8 cubes of reduced-fat cheddar cheese
-----------------------------------------------------------------------------------------

Hole New PB&J

· Peanut butter and jelly on a whole wheat mini bagel

· 3/4 cup cherry tomatoes with 2 tablespoons low-fat Caesar dressing

· 1/2 cup pineapple chunks

· 4 mini oatmeal cookies

------------------------------------------------------------------------------------------

Pizza Party

· 1 slice leftover cold veggie pizza cut into squares

· 3/4 cup cucumber moons with 2 tablespoons hummus

· 1/2 cup purple grapes

· 1/2 cup popcorn

------------------------------------------------------------------------------------------

Power Pita

· 2 mini whole wheat pita pockets with grilled-chicken strips and veggies

· 3/4 cup low-fat vanilla yogurt with sliced strawberries

· 1/2 cup sugar snap peas

· 8 animal crackers

------------------------------------------------------------------------------------------

Read User's Comments0

4:07 AM |

Masoor Kheema Pulao

Ingredients:
4 cups basmati rice
1 1/2 cups whole masoor, soaked overnight
200 gm mince
4 medium-sized onions, chopped
5 tomatoes, chopped, 1 cup coriander leaves
1 tbsp kasturi methi,
2 tsps hara masala
2 tsps red chilli powder
3 tsps coriander-cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
3 boiled eggs cut into half.
Yellow colour
2 cloves, 4 peppercorns,
2 sticks of cinnamon
1 tsp cumin, whole,
1 cup oil
1/2 cup ghee, Salt to taste
Procedure:
Boil rice as done for biryani. Finely chop the onion and tomatoes. In a big vessel, heat oil and fry onions till golden brown.Remove some golden fried onions . Add tomatoes and once again fry. Add masoor and mince. Cook till masoor is half done. Then add all the masalas . Either make layers of rice and masoor, or follow the biryani method. Sprinkle yellow colour and season with ghee and whole garam masalas. Cook on 'dum'. Put golden fried onions and boiled eggs on top.Serve hot .

Read User's Comments0

Pepper Prawns

12:15 AM |

Pepper Prawns

Tiger Prawns 450 gms

Garlic (crushed) 5 cloves

Ginger (chopped) 1 inch piece

Spring Onions (sliced) 2

Spring Onion Greens (sliced) 4 stalks

Peppercorns (crushed) 10

Salt to taste

Pepper Powder 1 tsp

Cornstarch 3 tbsps

Soy Sauce 3 tbsps

Oil 2 tbsps+deep fry

Ajinomoto a pinch

Method of preparation

Shell the prawns but keep the tail intact, devein and wash thoroughly.
Peel, wash and crush garlic. Peel, wash and finely chop ginger. Wash and slice spring onions and greens. Crush peppercorns.
In a bowl mix salt, half teaspoon pepper powder, half of the crushed peppercorns, two tablespoons of cornstarch, one tablespoon of soy sauce. Add the prawns, mix well and marinate for fifteen minutes. Dissolve one tablespoon cornstarch in three tablespoons of water.
Heat oil and deep fry the prawns for two minutes and drain on absorbent paper.
In a pan heat two tablespoons of oil, add lightly crushed garlic, chopped ginger, sliced spring onion and sauté for two minutes on high heat.
Add the prawns, salt, remaining pepper powder, half the remaining crushed peppercorns, soy sauce, a pinch of ajinomoto, dissolved cornstarch and sliced spring onion greens. Mix well. Stir fry on high heat for four minutes or until the prawns are cooked through.

Before serving sprinkle the remaining crushed peppercorns.

Read User's Comments0

Yakhni Pulao

11:55 PM |

Yakhni Pulao

Ingredients:
Serves 4
1/2 kg Mutton (1 inch pieces)
1 1/2 cups Basmati rice
Salt to taste
1 tbsp Fennel powder (saunf)
1/2 tbsp Dry ginger powder (soonth)
3-4 Cloves
2-3 Black peppercorns
2 inch stick Cinnamon
1 Bay leaf
1/4 tsp Green Cardamom Powder
4 tbsps Ghee
1 1/2 tsps Caraway seeds (shahi jeera)
Asafoetida a pinch
3 Green chillies (stemmed)
3 cups Mutton stock
1 cup Yogurt
Method:
Soak rice in three cups of water for half an hour. Drain and set aside.Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder. Leave to marinate for about half an hour.Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds. Add the marinated mutton and sauté for two to three minutes. Add salt and whole green chillies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform. Add drained rice and mix well. Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done. Serve hot.

(You can add little boiled chana daal to the rice.gives a nice flavor to the yakhni pulaav)

Read User's Comments0

Bhindi Gosht

11:36 PM |

Ingredients

1 Kg. Mutton
½ kg Bhindi
¼ tsp. turmeric (Haldi) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)

1 tsp. Khopra powder
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.

Read User's Comments0

Aloo Baingan

11:11 PM |

Aloo Baingan
Aubergines With Potatoes

Ingredients:

1\2	kilogram eggplant, baigaan
1\2	kilogram potatoes
1\3	cup oil
2	medium onion, peeled and thinly sliced
1	teaspoon garlic paste
2	medium tomatoes, roughly chopped
1	level teaspoon coriander powder

1	level teaspoon chili powder
1\4	level teaspoon turmeric (haldi)
1	teaspoon salt
2-4	- green chillies, chopped

How to Cook:
1. Wash the baingan. Cut them into half lengthwise and then slice crosswise. Peel and cut the potatoes into dices. Keep the baingan slices and potato dices in cold water.
2. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color. Add the ground garlic to the onions. Stir fry for another few minutes then add the tomatoes, chili powder, salt, coriander powder and turmeric. Stir well. Still stirring frequently, fry the onion mixture for about 7-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until the oil begin to separate.
3. Drain the baingan and potatoes, and add to the sauce. Stir well to coat the gravy. Add 1\2 cup of water, stir once and reduce the heat to low.
4. Cover with a tight fitting lid, and cook until the potatoes and baingans are really tender and all the moisture has dried up.
5. It may be necessary to add extra water to prevent the vegetables from sticking to the bottom of the pan.
6. Serve with Chapati. or boiled rice.
Try our Makai ki roti and sursoon ka saag

Read User's Comments0

Indian Food Recipes

Archives

Cup Cakes

Kids Tiffin Delights

Pepper Prawns

Yakhni Pulao

Bhindi Gosht

Ingredients

Instructions

Aloo Baingan