FOOD LOVERS

BADAM PHIRNI RECIPE (Almond Pudding) Ingredients: 2 cups milk 2 tbsp rice 3 tbsp sugar 1/4th cup blanched almonds (sliced) 1 tsp green cardamom (crushed) 1/2 tsp kewra essence silver or gold foil paper (varak) How to make badam phirni: Soak rice in water for few hours, then drain water and grind rice into a smooth paste. In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick. Remove from heat and add almonds. Put in serving bowl and chill. Garnish the badam phirni with silver or gold foil paper (varak) and serve.

Ingredients: 225 gms Khova 225 gms coconut (dry and ground) 1 tsp cardamom seeds (ground) 1 tbsp ghee 2 1/2 cups sugar 2 cups water 1/2 tsp almonds (grated) 1/2 tsp pistachios (grated) How to make coconut burfi: Mix khova and coconut and fry them lightly with ghee on a low heat. Add cardamom and mix well. Prepare one-string syrup by dissolving sugar in the water. Now stir the coconut mixture into the syrup. Grease the plate and spread the grated nuts on it. Spread the prepared evenly over the plate and allow it to cool. Now with the knife, cut it into desired shapes. Turn them over so that nuts covered part appears on the top. Nariyal ki burfi is ready to be served.

COCONUT CHICKEN CURRY RECIPE Ingredients: 1/4 cup whole unsalted cashews 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces Salt To Taste 1/4 cup vegetable oil 1/4 tsp black mustard seeds 1/4 tsp cumin seeds 1/4 tsp ground coriander 1 tbsp curry powder 1 medium onion, thinly sliced 1 tsp finely grated fresh ginger 1 garlic clove, minced 1 (14 ounce) can unsweetened coconut milk 1/4 cup frozen peas 2 tbsp chopped cilantro How to make chicken with coconut milk: Preheat the oven to 350 degrees F. Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool. Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking. Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate. Add the remaining 1 tablespoon of oil to the skill...

Ingredients: 2 cut into serving pieces broiler-fryer Chickens 1 tsp Monosodium Glutamate 1 1/2 tsp Salt (Namak) 1 slightly beaten Egg 1 6 oz Can Pineapple Juice (Ananas Ka Raas) 1 1/3 cup fine dry Bread Crumbs 1/4 cup melted Butter or Margarine 1 1/3 cup flaked Coconut (Nariyal) How to make pineaple chicken top: Rinse pieces of chicken. Pat dry with paper towel. Drizzle monosodium glutamate and salt over both sides. Mix egg and pineapple concentrate a plate. Mix bread crumbs with melted butter in another plate. Combine coconut to butter-bread crumbs mixture . Mix well. Coat chicken pieces with pineapple mixture. Next roll them in coconut mixture. Place them on 2 foil-lined baking pans. Bake them in a preheated oven to 350 for about 40 minutes. Reverse pans in oven for even baking. Bake for another 40 minutes. If chicken becomes very brownish before end of baking time cover it loosely with foil.

Ingredients: 6 Chicken Drumsticks 1 tbsp ginger-garlic paste 2 tbsp All-purpose flour (maida) 2 tbsp corn flour 2 eggs (beaten) 1/4 tsp pepper / chili powder A pinch of sugar Salt To Taste 1 tbsp Soya sauce Oil for frying How to make chicken drumsticks: In a bowl add Soya sauce, ginger-garlic paste, sugar. Add chicken wings coat well and set aside for 1/2 hour. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs . Heat oil in a wok / kadhai. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown. Serve chicken drumsticks hot with thin slices of onions and lemon.

PREP TIME 10 mins COOK TIME 15 mins TOTAL TIME 25 mins RECIPE TYPE: side, brunch CUISINE: Indo Chinese SERVES: 2-3 INGREDIENTS (measuring cup used, 1 cup = 250 ml) 200 grams noodles 300 to 400 grams mushrooms, 3 to 4 cups sliced mushrooms ½ tbsp chopped garlic/lahsun ½ tbsp chopped ginger/adrak 1 tsp chopped green chilies, about 1 to 2 green chilies chopped ½ tsp black pepper or white pepper ½ cup chopped spring onions 1 to 2 tsp finely chopped celery (optional) 2 to 2.5 tbsp oil 1 tbsp soy sauce or add as required ½ tsp rice vinegar or regular vinegar 2 tbsp spring onion greens for garnish salt as required INSTRUCTIONS -heat enough water in a pan with salt and a few drops of oil, till it comes to a boil. add the noodles and cook according to the package instructions. you can use hakka noodles or instant noodles for this recipe. even whole wheat noodles will work. -when the noodles are cooking, rinse and chop all the veggies or you can chop the veggies ...