allkindofrecipes

Delicious Cappuccino Recipes

2009-09-19T11:38:00.000-07:00

Delicious Cappuccino Recipes

We have gathered some of the best cappuccino recipes out there for you to try at home, no matter if you enjoy cappuccino as an occasional reward or as a daily treat.
Every lover of cappuccino, knows the warm joy you get when that hot, frothy, delicious cappuccino, hits your taste buds for the first time.
Many of us have to go to our local coffee shop to satisfy our desires. Others have taken their love of cappuccino to the next level and purchased an espresso maker for their home.
Whether you own an espresso machine or not, it is no longer necessary to go to a coffee house to get your fix. There are many great cappuccino recipes that can easily be made in your own home. You don’t need to be a chef, barista, or even a good cook to create superb cappuccino to enjoy at any time.
With these easy and tasty recipes, you will be able to impress even the most discerning coffee connoisseur with your prowess in the kitchen.
First, for anyone who hasn’t yet experienced the steamy warmth of a cappuccino, let me explain what a basic cappuccino is. Cappuccino is simply espresso sandwiched between a layer of steamed milk and a layer of frothed milk. The type and quality of the beans used, will affect the final product.
Having an espresso machine with a frothing adapter is ideal, but not a requirement, in all of the cappuccino recipes we have compiled.
We will begin with a basic cappuccino and then follow with more creative and decadent cappuccinos.

Basic cappuccino

Using your espresso machine, make 2 to 3 ounces of espresso.
Next, using the frothing attachment, steam 4 to 6 ounces of milk, creating 2 to 3 ounces of steamed milk and 2 to 3 ounces of frothed milk.
Let milk set for about one minute, to allow milk and froth to separate completely.
Pour steamed milk into cup, followed by espresso.
Finally, spoon frothed milk on top of espresso.
Enjoy.

Cappuccino Without Espresso Machine

This is basic cappuccino, just adapted for those who don’t have espresso makers.

Add 1 ½ teaspoons of coffee granules to one cup of boiling water.
Mix coffee with 1 ½ cups of very hot milk and 3 teaspoons of sugar.
Sip and enjoy.

The Milky Way

This cappuccino recipe calls for chocolate, caramel, and espresso, need I say more?
Make the basic cappuccino, but before you add the milk, add 2 tablespoons of chocolate and 2-3 tablespoons of caramel to the cappuccino (syrup straight out of the bottle works great). Yummy!

Frappe Cappuccino (Frappuccino)

This is cold, blended cappuccino, icy goodness.

Make one shot of espresso, either with espresso machine or coffee granules.
Chill.
Add espresso, 4 to 5 ounces of milk, 1 to 2 tablespoons of sugar and one cup of ice to a blender.
Blend until the drink is smooth. Delicious!

magic (la magie)

2009-09-18T06:56:00.000-07:00

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videos you will never forget

2009-09-18T06:40:00.000-07:00

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2009-09-18T06:31:00.000-07:00

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French recipes soon we will add more

2009-09-08T20:19:00.000-07:00

French Toast

Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite breakfast dishes. It works best with several day old French or Italian loaf bread, thickly sliced. Fresh bread, or bread that has been sliced too thin tends to get mushy and fall apart when soaked in the egg milk mixture. Many people serve with powdered sugar; I believe there is enough sugar in the maple syrup, so I don't add more. One of my favorite variations, which I picked up from The Silver Palate Cookbook, is to add some orange zest, and a bit of Triple Sec orange liqueur to the batter for extra zing.

French Toast Recipe

Ingredients

4 eggs
2/3 cup milk
2 teaspoons of cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
Butter
Maple syrup

Optional

2 teaspoons freshly grated orange zest
1/4 cup Triple Sec
Fresh berries

Method

1 Beat eggs, milk, and cinnamon together. If using, add orange zest and/or Triple Sec. Whisk until well blended. Pour into a shallow bowl.
2 Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.
3 Serve hot with butter, maple syrup, and if available, fresh berries.
Serves 4.

Crunchy French Toast

On a recent visit with my goddaughter Piper and her sisters Alden and Reilly, the girls surprised me one morning by making me their favorite version of French toast for breakfast - a "crunchy" French toast coated with corn flakes (actually a Corn flakes like cereal with dried blueberries in it) and baked in the oven. The three sisters, ages 4, 7, and 9, did everything to prepare this meal, while I sat astounded, watching them, lifting not a finger to help. These little French toast squares were actually quite good, especially with butter and real maple syrup. The recipe comes from a book they received for Christmas - Kitchen for Kids. Thank you girls! (More photos)

Crunchy French Toast Recipe

Ingredients

2 or 3 slices of bread, cut into quarters
1 cup cornflake cereal
2 large eggs
1/3 cup milk
1/2 teaspoon all-purpose flour
2 drops of vanilla
Butter and pancake syrup

Method

1 Preheat oven to 400°F. Line a baking sheet with parchment paper or Silpat.
2 Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.
3 Seal the cornflakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or a shallow dish. Set aside.

4 In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.

5 Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs. Place on the lined baking sheet.

6 Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown. Eat warm with butter and pancake syrup.
Makes 2 or 3 servings.

I was charged with providing lunch for several kids (ages 4, 6, 7, and 9) a few days ago and prepared for them one of my favorite quickie lunches - chicken and apple quesadillas. The kids gobbled them up, and one of them, Teddy, exclaimed loudly after the first one, "Elise, you HAVE to put these on your website!" The others nodded in agreement, while busily chomping away. So for all you quesadilla-loving kids out there, here you go.

Apple Chicken Quesadilla

Ingredients

4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb cheddar or Monterey jack cheese, sliced or grated
1 apple, sliced
1/4 cup salsa

Method

1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.

2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.

3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices and salsa. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)
4 Repeat with the remaining tortillas.
Makes 12 quesadilla triangles.

coffee recipes

2009-08-30T20:34:00.000-07:00

Here's selection of popular coffee recipes which will give you and your friends a delicious change from the regular everyday ways of serving coffee. They are ideal for serving at parties or showers and are sure to please your guests.

Vienna Coffee

A cup of coffee with a touch of luxury

Ingredients

Filtered Coffee

3 tablespoonfuls of whipped cream

A quarter of a cup of boiled milk

Instructions

Begin by putting the milk into a saucepan. Next, bring the milk to the boil; then pour this into a cup or mug. Now add the whipped cream, then simply top up the cup or mug with filtered coffee.

Café au Lait

Ingredients

½ pint of filtered coffee

½ pint of milk

Instructions

First you will need to prepare the filtered coffee.

Then put the milk into a saucepan and bring this just to the boil. Now add the filtered coffee; then simply pour your delicious café au lait into mugs or coffee cups, and serve.

Iced Coffee

Ingredients

1 level tablespoon of instant coffee

7 ice cubes

½ cup of hot water

2 tablespoons of heavy cream

1 level dessertspoon of sugar

Instructions

First put the coffee into a blender followed by the hot water. Now add the sugar and finally the ice cubes; then process until the mixture is of a smooth consistency.

After this refrigerate the coffee for about twenty minutes. Then pour into glasses, top with a tablespoon of heavy cream, and leave the cream to float on the surface of the cold iced coffee.

Coffee Milk Shake for Two

Ingredients

1 pint of cold milk

1 scoop of ice-cream

1 level tablespoon of instant coffee

Sugar to taste

Instructions

Begin by pouring the milk into the blender. Now add the ice cream, the coffee and a little sugar and process for about half a minute or until smooth. After this add a little more sugar if necessary; then pour into glasses and serve. Delicious.

Chocolate Caffè Latte

Ingredients

3 cups of milk

1 cup of espresso or very strong coffee

4oz bittersweet chocolate

3 tablespoons of sugar

Sugar to taste

Topping

Whipped Cream

Cinnamon

Instructions

Begin by grating the chocolate and preparing the coffee. Then pour the milk into a small saucepan and bring to the boil. Now pour the prepared espresso into a heatproof jug (pitcher). Then remove the pan from the heat and add 2 cups of the hot milk to the coffee. Stir, then add sugar to taste.

Now return the pan containing the remainder of the milk to the heat; then add 3 tablespoons of sugar and stir continuously until the sugar has dissolved. Now bring the milk to the boil; then turn down the heat. Next add the grated chocolate and stir continuously until the chocolate has melted and the mixture becomes shiny and smooth. Now pour the chocolate milk into the heatproof jug containing the milky coffee and whisk well.

Then pour into coffee mugs and top with whipped cream and a light sprinkling of cinnamon.

Orange Chocolate Coffee

Ingredients

1 orange

½ oz finely ground coffee

4 tablespoons of drinking chocolate

4 tablespoons of heavy cream

1 cup milk

1 cup water

Instructions

Begin by peeling the orange. Then cut the rind into thin strips and put these into some boiling water for a few minutes or until they’re tender; then carefully drain.

Now take the coffee and the water and make a coffee brew in your favorite way – e.g. espresso or plunger style. Next pour the milk into a small saucepan and heat. Meanwhile put the cream into a bowl. Now add the drinking chocolate to the heated milk and whisk. Then mix together the brewed coffee with the hot chocolate. Now lightly whisk the cream.

After this pour the hot drink into 3 coffee mugs or cups, top with the whipped cream and adorn with shreds of orange rind.

Irish Coffee

Ingredients

Hot strong black coffee

A good measure of whiskey

1 teaspoonful of brown sugar

Heavy cream

Instructions

Begin by brewing the coffee. Meanwhile pour a little hot water into a heatproof glass or cup and swirl it around to warm the glass; then discard the water. Now put a teaspoonful of sugar into the warm glass. Then put the cream into a small bowl or pitcher and very lightly whip.

Next pour the hot coffee into the glass until the glass is almost full – about ½ inch from the top - and stir well until the sugar has dissolved; then add the whiskey and give the coffee another stir.

After this very carefully pour the cream over the back of a teaspoon – so that the cream floats on top of the coffee. Irish coffee is deliciously warming.

Recipes for kids

2009-08-29T11:45:00.000-07:00

Recipes for kids

1-Halloween Eyeball Recipe for Your Halloween Party

Halloween eyeballs for fun at your Halloween party.

Denise D. Witmer

You'll need:

20 marshmallows
20 cranraisins
Red icing writer

Assemble the eyeballs by pushing one cranraisin into the center of one marshmallow. Using the red icing writer, draw the bloodshot lines on the top and sides of the marshmallow. Allow the marshmallow eyeballs to dry before serving them at your Halloween party.

2-Graduation Chocolate Mints Recipe for Graduation Parties

Easy graduation mint party recipe to make for favors or as an after dinner mint. Part of our graduation party planner and our themed graduation party recipes list.

Graduation Party Recipes: Chocolate Mints

Prep Time: 30 minutes

Ingredients:

Colored candy melting wafers; school colors and white
Diploma and Hat Graduation Candy Mold 90-13514
Peppermint oil candy flavoring

Preparation:

For supplies I used one bowl per chocolate color, one spoon per chocolate color, a clean small kids paint brush(never used for paint), my freezer and my microwave. Microwave the color you’ll be decorating the molds with. When the chocolate is smooth, use the paint brush to paint into the molds. I painted the ribbon on the diplomas and the hats yellow. Place the mold in the freezer until the chocolate is firm.
Melt the color you will be using to fill your mold. I used white for the diplomas and green for the hats, as that is the second school color for us. Using 30 wafers for each color I added 4 drops of peppermint oil candy flavoring. Fill the molds.
When firm, eat or use as favors by placing them in graduation treat bags tied off with curling ribbon.

3-Graduation Chocolate Covered Pretzels Recipe

Using a fun mold with a graduation theme makes delicious graduation party favors. Part of our graduation party planner and our themed graduation party recipes list.

Prep Time: 30 minutes

Ingredients:

Graduation Pretzel Candy Mold by Wilton
Colored candy melting wafers; school colors and white or dark chocolate
Pretzel rods

Preparation:

For supplies, I used one bowl per chocolate color, one spoon per chocolate color, a clean small kid's paint brush(never used for paint), my freezer and my microwave. Microwave the color you’ll be decorating the molds with. When the chocolate is smooth, use the paint brush to paint into the molds(the yellow on the stars). Place the mold in the freezer until the chocolate is firm. Repeat for all decorating colors.
Melt the color you will be using to fill your mold. Place the mold on a cookie sheet so you can carry it to the freezer. Fill the molds 1/2 of the way with your filling chocolate, place your pretzel rods in the mold. Finish filling the molds with chocolate, covering the rods. Place in the freezer to harden.
When firm, eat or use as favors by covering rods with clear pretzel bags, tied off with curling ribbon.

4-Diploma Cookies for Graduation Recipes

These graduation diploma cookies are just a simple trick to ready-made pirouline rolled wafers, also known as pirouette rolled wafers to make them look like diplomas.

Prep Time: 30 minutes

Ingredients:

Pirouline Rolled Wafers; also known as Pirouette
Curling Ribbon; using two school colors

Preparation:

Handle the rolled wafers carefully, as they are a delicate pastry that falls apart. Tie a 4-inch length of curling ribbon in an overhand knot. Curl the ribbon carefully. Do half of the wafers in one of the school colors and the other half in the other school color. Enjoy these graduation diploma treats.

5-Eggplant Parmesan

If you're looking for something to serve at dinner tonight, try this recipe.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

1 lg Eggplant,peeled,sliced 1/4 to 1/2 inch
2/3 c Flour
2 Eggs,beaten
2/3 c Fine bread crumbs
Olive oil for frying
3 c Tomato sauce
1 lb Shreaded Mozzarella
1/2 c Parmesan,grated

Preparation:

Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs. Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork. Drain on paper towels. In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom. Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan. Continue reapeating process until eggplant and mozzarella are used up, ending with a final layer of sliced mozzarella on top. Bake in 350 F oven for 40 minutes, making sure that cheese on top is melted and browned nicely.

we will add more recipes very soon

recipes for hapinness

2009-08-28T23:30:00.000-07:00

friendship

Ingredients:

As many cups of love as you can carry.

One sturdy shoulder (two is better)

An ear that will listen.

A heart that can feel.

A soul that will respond.

Laughter, giggles, and a few tears.

Never-ending supply of kind words.

A large supply of hugs, kisses, and more hugs.

Preparation:

Get out the biggest bowl you can find. Add together the cups of love you carried, don't worry about spilling any, you always should have extra just in case. Sometimes in preparation of a friendship, tears may fall. This is where the shoulder will come in handy. Like I said, two is better, especially if the first one gets tired or wet. This is also where the ear part comes in; sit back, shoulders ready for your friend to lay his/her head upon, and listen. In preparing a friendship you will need a heart that is capable of feeling. Not just a warm feeling in your heart, but a pull so strong that you feel as if there is no comparison to any other feeling you may have for someone else. If your recipe has survived this far, then you are doing good. This is where the soul comes in. I believe that we all have a soul. But, in a true friendship, the soul will respond as if you and your friend are as one. Yes, you will feel your soul. Do not be afraid, there is nothing wrong with this recipe. Add laughter, giggles, and tears to the above ingredients, and you are in for a special treat that so few people know how to make. In a true soul to soul friendship, there will be laughter. There will be giggles, and there will also be tears (this is where the shoulders come in). now, don't panic. You've come this far, we are almost near the end. Kind words and commitment. Need I say anymore? Mix all of these ingredients together, and I promise you a wonderful, eternal friendship and with this will come all the hugs and kisses that you will ever need. You simply have to ask. Or, if the friendship is really mixed well, you may never have to ask. It will be a given.

smiling

It Can Do Wonderful Things
If at times you feel you want to cry,
And life seems such a trial;
Above the clouds there's a bright blue sky,
So make your tears a smile.

As you travel on life's way,
With its many ups and downs;
Remember its quite true to say,
One smile is worth a dozen frowns.

Among the world's expensive things,
A smile is very cheap;
And when you give a smile away,
You get one back to keep.

Steps to happiness

Everybody Knows: You can't be all things to all people.

You can't do all things at once.

You can't do all things equally well.

You can't do all things better than everyone else.

Your humanity is showing just like everyone else's.

So:

You have to find out who you are, and be that.

You have to decide what comes first, and do that.

You have to discover your strengths, and use them.

You have to learn not to compete with others,

Because no one else is in the contest of being you.

Then:

You will have learned to accept your own uniqueness.

You will have learned to set priorities and make decisions.

You will have learned to live with your limitations.

You will have learned to give yourself the respect that is due.

And you'll be a most vital mortal.

Dare To Believe:

That you are a wonderful, unique person.

That you are a once-in-all-history event.

That it's more than a right, it's your duty, to be who you are.

That life is not a problem to solve, but a gift to cherish.

And you'll be able to stay one up on what used to get you down.

value of a smile

A smile cost nothing, but gives much.

It enriches those who receive,
without making poorer those who give.
It takes but a moment,
but the memory of it sometimes lasts forever.

None is so rich or mighty that he can get along without it, and none is so poor but that he can be made rich by it.

A smile creates happiness in the home,
fosters good will in business,
and is the countersign of friendship.
It brings rest to the weary,
cheer to the discouraged,
sunshine to the sad,
and is nature's best antidote for trouble.

Yet it cannot be bought, begged, borrowed, or stolen,
for it is something that is of no value to anyone
until it is given away.

Some people are too tired to give you a smile.
Give them one of yours,
as none needs a smile so much as he who has no more to give.

2009-08-27T10:12:00.000-07:00

Muscles recipes

1-ground turkey omelette

INGREDIENTS

8 Large Fresh Chicken Egg

2 Large Chicken Egg’s Whole

2 Small Onions Raw

3 oz Turkey Ground , Raw

1 1/2 cup cvnned kidney beans (any type)

1 Cup chopped green peppers, sweet raw (bell)

1 cup, mushrooms (raw)

3 table spoons Olive Oil

1 dash ground black pepper.

1 tsp RTS hot pepper sauce.

1 tsp ground tumeric

3 cloves raw garlic

1 cup chopped red pepper, sweet raw

1 tsp lea and perrins worcestershire sauce

IRECTIONS

In medium non stick skillet saute’ pan cook turkey,vegetables and spices,except turmeric, in 1 tsp

olive oil until tender. In mixing bowl, whip all eggs and turmeric. In second saute’ pan heat 1 tsp

olive oil, add 1/4 egg mixture and cook until omelet is formed. Repeat to make 4 omelettes. Place

1 omelette on place and fill with 1/2 of the turkey mixture then place 1 omelette on top to form a

sandwich. Repeat to form 2nd sandwich. Serve hot.

NUTRITIONAL

INFORMATION

Calories (Per Serving)

: 508

Protein (g)

: 42

Carbohydrates (g)

- 50.5

Fat (g)

: 17

Carb - Protein : Fat % Ratio:

39 % - 32% - 29%

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

2-indonesian chicken

INGREDIENTS

8 oz Boneless raw chicken breast, broilers or fryers

1 cup chopped raw onion

1/2 cup Jalapeno raw sliced

5 cups raw shredded cabbage

2 cups sliced raw red pepper

2 cups 1% fat cows milk

4 tsp cornstarch

5 tsp extra virgin olive oil

6 cloves raw garlic

2 tsp raw ginger root

1 tsp tumeric ground

1 tsp Corianda leaf (dried cilantro, chinese parsley)

1 tsp curry powder

DIRECTIONS

In non stick saute pan combine onion, jalapeno pepper, spices, milk and chicken. Poach (lightly

simmer) until chicken is done. Mix cornstarch with a little water to dissolve the add to pan an cook

for 3-5 minutes. In seperate pan cook cabbage and red peppers in oil until tender. Divide cabbage

between 2 plates and top with chicken. Serve immediately

NUTRITIONAL

INFORMATION

Calories (Per Serving)

- 475.5

Protein (g)

- 39.5

Carbohydrates (g)

- 45

Fat (g)

- 16.5

Carb - Protein - Fat % Ratio:

37-33-30

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

3-chocolate banana protein bars

NGREDIENTS

300 g raw banana

1 tsp ground cinnamon

2 tbsp unsweetened cocoa powder

3 large chicken egg whites raw

4 oz non fat milk

200g 100% whole grain old fashioned oatmeal

1/3 cup splenda

1 tbsp Udo’s choice oil blend

60 g Designer Whey Chocolate flavour ( or equivalent brand)

IRECTIONS

Mix ingredients in a large mixing bowl. Pour into non stick cake pan.Bake at 300 for 25 minutes or

until firm, leave until cooled slightly then cut to size. We have made these into 8 small bars, but

you could easily make into 4 larger ones, with double the protein , so around 23g protein per bar.

If you don’t want the fat replace the Udo’s oil with unsweetened applesauce. It will taste just as

good and still retain the moist but firm texture.

NUTRITIONAL

INFORMATION

Calories (Per bar)

: 188.32

Protein (g)

: 11.05

Carbohydrates (g)

: 27.94

Fat (g)

: 4.56

Carb - Protein - Fat % Ratio:

57-22-21

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

4-fish sandwich

INGREDIENTS

1 looseleaf of lettuce

2 slices mult-grain oat bread

3 0z orange roughly , cooked

1 slice tomato red, ripe , raw approx 1/2” thick

DIRECTIONS

None.

NUTRITIONAL

INFORMATION

Calories

: 323

Protein (g)

: 24

Carbohydrates (g)

: 51

Fat (g)

: 3.5

Carb - Protein - Fat % Ratio:

61-29-10

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

5 -protein fortified rice

INGREDIENTS

50 grams raw broccoli, raw, chopped or diced

25 grams raw celery

6 egg whites

100 grams raw mushrooms

1/4 cup long dry brown uncooked rice

1/4 cup pace chunky salsa

2 tbsp naturall brewed soy sauce lite

1 cup raw spinach

50 grams raw onion

IRECTIONS

Steam the broccoli to the desired texture. I like it firm and can barely pierce it with a fork. In a pan

coated with cooking spray, add soy sauce, chopped onion, sliced mushrooms, steamed broccoli,

chopped celery and spinach. Cook on medium heat until spinach is cooked. Add rice and simmer

until the soy sauce has cooked away. Once all the ingredients are cooked add in the 6 egg whites

and stir until the eggs are completely cooked. Top with picante sauce.

This makes a very large meal for one. Or can be split and served with a side dish.

NUTRITIONAL

INFORMATION

Calories

: 378.80

Protein (g)

: 33.09

Carbohydrates (g)

: 53.98

Fat (g)

: 1.75

Carb - Protein - Fat % Ratio:

59-36-4

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

6-curried chicken (2 serves)

INGREDIENTS

5 oz boneless raw chicken breast, broilers or fryers

1/4 cup canned chicken broth , condensed

4 tsp cornstarch

5 cups raw mushroom, sliced/pieces

4 tsp extra virgin olive oil

2 cups red pepper, sweet raw

2 cups green raw snap bean

1 cup low fat yogour (12g protein per 8 ounce serv)

2 tsp curry powder.

IRECTIONS

In non stick saute pan, place 2/3 tsp oil and diced chicken. Cook chicken until browned and done,

then add wine, chicken broth, yogurt, curry powder, and cornstarch, Stirring constantly. Heat until

thick sauce forms, then simmer for 5 minutes. While chicken is cooking, in another saute pan place

2 2 tsp oil, mushrooms, bell pepper, and snow peas. Cook until mixture is tender. Place an equal

amount of vegetable an 2 plates then top with equal amounts of chicken mixture. Serve.

NUTRITIONAL

INFORMATION

(PER

SERVING)

Calories

: 373

Protein (g)

: 32

Carbohydrates (g)

: 35

Fat (g)

: 13

Carb - Protein - Fat % Ratio:

37-33-30

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

7- protein waffles

INGREDIENTS

3 egg whites

1/4 cup oat flour

2 scoop vanilla Protein powder

(assumes roughly 4g carbs, 45 g protein, 2 g fat)

1 tbsp applesauce

1 packet artifical sweetner

Dash of cinnamon

IRECTIONS

Whisk all ingredients in a bowl. Spoon batter into a preheated waffle iron (Add some nonstick

cooking spray).Cook until golden brown and serve with sugar free syrup or free cut strawberries.

NUTRITIONAL

INFORMATION

(PER

SERVING)

Calories

: 235

Protein (g)

: 35

Carbohydrates (g)

: 8

Fat (g)

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

8-Chiken kabob

INGREDIENTS

6 oz boneless raw chicken breast, broilers or fryers

4 cups Sweet raw, red pepper

3 cups broccoli flower raw

6 cups raw mushroom, sliced

2 tbsp vinegar, apple cider

4 cups red, ripe raw tomato

5 tsp olive oil

1 tsp ground basil

1 1/2 cup canned chicken broth condensed

1 tsp organo ground

2 garlic cloves

IRECTIONS

Combine oil, broth, vinegar, basil, oregano, and garlic in baking dish to create a marinade. Prepare

eight skewer kabobs, on each skewer place chicken, bell pepper, broccoli, mushroom, and tomato

repeating the process until all the ingredients have been placed on each skewer. Place skewers in

marinade and brush to cover. Tightly seal with foil and bake in preheated 350 degree oven for 20

minutes, remove foil and continue baking 10-15 more minutes. Place on 2 dinner plates and serve.

If you have a rotisserie oven available, even better!!

NUTRITIONAL

INFORMATION

PER

SERVING

Calories

: 500

Protein (g)

: 43

Carbohydrates (g)

: 54

Fat (g)

: 17

Carb - Protein - Fat % Ratio:

40-32-28

Indian kitchen

2009-08-25T12:20:00.000-07:00

-Indian appetizers and snacks

-Indian soups

-Rice dishes

-Indian sweets

-Chicken vindaloo

-Chicken makhani curry

-Chicken dopiaza

-Chicken dhansak

-Tandoori chicken with sweet spicy stir fry
-Different indian dishes

fish and sea food

2009-08-25T11:59:00.000-07:00

Seafood can figure into any and every meal. Two additional reasons for this burgeoning popularity are versatility and healthfulness.

As a peninsula with a large coastline, the coastal regions benefir from having and excellent choice of fish.

Fish can be cooked in many different styles and in every conceivable way: poached or steamed, deep fried or pan fried, baked, grilled, broiled or smoked. Fish is truly good for you, low in calories and high in protein. Easy to digest and naturally tender, fish cooks quickly no matter what method you use.

	SHRIMP JALFREZI (serves 2 - 4) 1 lb/450 g shrimps bunch of cilantro 2 garlic clove, crushed ½ tsp cumin seeds ½ tsp cumin powder 2 green chilies (optional) 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 2 tbsp of vegetable oil black pepper cilantro to garnish	Clean shrimps and place in a large bowl. Chop the cilantro and add to the shrimp with garlic and salt. Seed and slice the red, green and yellow bell peppers. Heat the oil in a large skillet. Add the cumin seeds. Fry for 1 minute. Add green chilies. Add shrimps and stir-fry, stirring and tossing the shrimp gently for 5 minutes. Season with black pepper. Add bell peppers and cook for an additional 10 minutes. Transfer the shrimp and bell peppers to a serving dish. Garnish with a fresh cilantro and serve with rice.
	TANDOORI SHRIMP (serves 4) 2 lb 2 oz/1 kg jumbo shrimps 1 cup yogurt 1 tbsp garam masala 1 tsp cumin powder 1 tsp coriander powder 1 tsp chili powder 3 tsp garlic-ginger paste 1 tsp red food coloring 3 tsp lemon juice salt and pepper to taste	Place the yogurt in a large bowl. Add the garlic-ginger paste, chili powder, cumin, coriander powder, garam masala, salt and red food coloring and blend together until well mixed. Add shrimps to the yogurt - spice mixture and mix to coat well. Cover and let it marinate in refrigerator for a minimum of 6 hours. Preheat the broiler to the medium. Transfer shrimps to a heatproof dish and brush with vegetable oil. ▫ Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
	GOAN SHRIMP CURRY (serves 4) 1 lb 2 oz/1 kg jumbo shrimps 1 cup canned coconut milk 2 tbsp desiccated coconut 2 onions 1 tsp garam masala 2 tsp garlic-ginger paste 1 tsp turmeric 1 tsp cumin powder 1 tsp coriander powder 2 dried red chilies (optional) ½ tsp chili powder 1 cinnamon stick 2 cardamom 2 whole cloves 2 bay leaves 4 tbsp vegetable oil 1 tsp sugar black pepper, salt, to taste fresh cilantro leaves to garnish	Shell and devein the shrimps, then set aside until required. Chop 1 onion and grate the other one. Heat the oil in large pan. Add garam masala and cook over low heat, stirring constantly for 1 minute or until it gives of its aroma. Add the chopped onions and cook, stirring occasionally for 5 minutes or until gold. Stir in the grated onion, turmeric, cinnamon, cardamoms, chili powder, cloves, and bay leaves and cook stirring constantly for few minutes. Stir in half coconut milk, desiccated coconut and sugar and season with salt to taste. Add the shrimps and cook, stirring frequently for 7 minutes or until they change color. Stir the remaining coconut milk and bring to a boil. Taste and adjust seasoning, if necessary. Serve immediately with rice, garnished with cilantro.
	FISH AMARISTARI (serves 4) 2 lb 4 oz/1 kg fish Oil for frying to marinate: ½ cup lemon juice 1 tsp grated ginger 1 tsp black pepper 1 tsp salt Batter: ¾ cup besan/chick pea flour 3 tsp garlic-ginger paste 2 tsp ajwain 1 tsp chili powder 4 no: red chilies (snipped) 1 tsp: Baking powder ½ cup iced water salt to taste	Combine all the marinated ingredients. Pour over the fish and set aside for 1 hour. Remove the fish from the marinade and pat dry. Combine all ingredients for the batter. Coat the fish in the batter and set aside for 15 minutes. Fry in hot oil until golden brown. Serve hot.
	MADRAS MACKEREL CURRY (serves 4) 1 lb / 450 g mackerel, cleaned and cut into 2 inch/ 5cm pieces 1 onion, finely chopped 1 oz /25 g tamarind pods 3 cloves garlic chopped ½ tsp turmeric 1 tsp chili powder ½ tsp cumin deeds, dry roasted and ground ½ tsp mustard seeds, dry roasted and ground ½ tsp fenugreek seeds, dry roasted and ground ½ oz / 15 g desiccated coconut 4-5 curry leaves 1 x 14 oz can tomatoes 1 tsp salt 1½ tsp coriander powder 2 dried red chilies (optional) 2 green chilies 2 tbsp vegetable oil to garnish: 1 onion, chopped 2 tbsp oil 1 tsp cumin seeds coriander leaves piece of red chili	Soak the tamarind pods in a cup of hot water for 10-15 minutes and extract the pulps. Heat the oil in a large, heavy-bottom skillet. Add the onion and fry until light brown. Add the garlic, cumin, mustard seeds, fenugreek, coriander, turmeric, chili powder, coconut and curry leaves. Gently fry for 30 seconds. Add the tamarind pulp and the tomatoes and simmer gently for 1 minute. Add the mackerel, then the chopped chilies and salt. Cover and cook for 30-40 minutes or until the fish is tender. If necessary add a little water. To garnish: Fry the chopped onion in the oil until light brown. Add the cumin seeds as soon as they begin to crackle, pour the mixture over the fish curry. Sprinkle with the chopped coriander leaves, add a piece of chili and serve with plain boiled rice.
	MUSSELS IN COCONUT SAUCE (serves 4) 2½ lb /1 kg mussels cleaned 1 can coconut milk 1 onion, finely chopped 2 tsp garlic-ginger paste ½ tsp turmeric 1 tsp cumin powder 1 tsp coriander powder 2 dried red chilies (optional) 3 tbsp vegetable oil black pepper, salt, to taste fresh cilantro leaves to garnish	Heat the oil in a large, heavy-bottom skillet. Add the onion and cook over low heat, stirring occasionally for 7 minutes, or until gold. Add the garlic-ginger paste, cumin, coriander, turmeric, chilies and pinch of salt and black pepper and cook, stirring constantly for additional 2 minutes. Add coconut milk, bring to a boil. Add the mussels, cover, and cook for 10 minutes or until the mussels have opened. Discard any mussels that remain shut. Transfer the mussels with the coconut sauce to a serving dish. Garnish with a fresh cilantro and serve immediately.
	FISH CURRY (serves 4) 1 lb / 450 g white fish fillets, cut into 1 inch pieces 2 onions, finely chopped 1 oz/ 25 g fresh ginger root finely chopped 4 tsp garlic paste ½ tsp turmeric 1 tsp chili powder 1 tsp cumin powder 1 tsp garam masala powder 1 x 14 oz can tomatoes 1 tsp salt 1 tsp coriander powder 2 dried red chilies (optional) 2 green chilies 3 tbsp vegetable oil to garnish: 1 green pepper, cored, seeded and finely chopped coriander leaves	Heat the oil in a large, heavy-bottom skillet. Add the onion and fry until light brown. Add the garlic paste, ginger, cumin, coriander, turmeric, chili powder and garam masala. Fry for 15 seconds, then add the fish pieces and gently stir. Add the tomatoes, salt and green chilies. Cover and gently cook for 5-10 minutes or until the fish is tender. Remove from the heat and add the chopped green pepper and chopped coriander leaves. Serve with bread or rice.

indian sweets

2009-08-25T11:55:00.001-07:00

	KAJU KATRI 2 cups cashew nuts 1¾ cup sugar 3 tbsp milk 1 tbsp unsalted butter 1 tsp vanilla essence 1½ cup boiling water 4 sheets of silver leaf (optional)	Soak the cashew nuts in boiling water for 1 hour. Drain it and process smoothly in a mixer by adding milk & then sugar. Heat the butter in a large pan, put the cashew nut paste and cook over medium heat, stirring constantly until the mixture becomes thick. Then, put vanilla essence and mix thoroughly. Put this mixture in a greased tray and spread it evenly and press the silver leaf (optional) on the top. Let it cool for 45 minutes. After it is cooled, cut into diamond shaped pieces.
	PEDA 300 g/1cup milk powder 240 m/ 1 cup milk 75 g sugar - preferably jaggery or palm sugar 100 g ghee/ butter cardamom powder according to taste - start with ¼ tsp pistachios to decorate (soak in the water for 6 h) Kasmiri pada/ Kesar pada Add a pinch of Saffron while milk is boiling for Kesar Peda.	Bring milk to a boil, add sugar and ghee. Stir to dissolve/melt. Keep the mix gently bubbling for 6-7 minutes. Slow to a simmer and slowly add milk powder. Mix well and stir for 2-3 minutes. Add cardamom powder and stir well. The mix should have come away from the side of the pan and become a solid lump by now. Leave to cool for 5 minutes. Take small balls, roll slowly in hand and flatten on something like a cutting board. Put half of pistachio on the top. You can use a special Penda stamper to impress leaf, floral or star patterns on the sweets. Leave to cool and set.
	ALMOND -PISTACHIO ROLLS (makes 25 pieces) For the pistachio dough ½ kg pistachios 1 cup sugar 1 pinches saffron ½ tsp cardamom powder For the almond dough 1 kg almonds 1 kg sugar For decoration silver foil Preparation time:20 min, Cooking time: 30 minutes	For the pistachio dough Put the pistachios into boiling water for 4-5 minutes. Drain, remove the skin by rubbing on a piece of cloth and grind into a powder. Mix the sugar in 8 to 9 tbsp of water and boil in a broad vessel until it forms a soft ball. Add the pistachios powder and allow to cool. Warm the saffron in a small vessel, add 2 tsp of milk and rub until the saffron dissolves. Add the saffron liquid and the cardamom powder to the pistachio dough. Roll out the dough and make small rounds. For the almond dough Soak the almonds in water for 12 hours. Drain and put into boiling water. Cover and leave for 10 min. Drain the almonds, remove the skin and drop into cold water so that they do not discolor. Grind with a little water in a grinder. Add the sugar and cook until the mixture forms into a dough. Leave for 5 min. How to proceed Roll out the almond dough and cut into square pieces which exactly cover pistachio rolls. Place a pistachio roll on an almond square piece and roll up. Repeat with the remaining pistachio and almond squares. Decorate with silver foil, cut into small pieces and serve.
	COCONUT SOUFFLE 400 g condensed milk / sweetened 5 cups tender coconut water 3 tbsp gelatin ¼ cup chocolate syrup	Dissolve the gelatin in half a cup of coconut water over a pan of hot water. Mix the condensed milk to the dissolved gelatin. Mix the above mixture with the tender coconut water and refrigerate it. When set garnish with chocolate syrup. You can serve it with cherries and strawberries.
	COCONUT BURFI 400 g condensed milk 300 g grated coconut 100 g full cream milk powder ½ cup milk few drops red color	Heat the condensed milk, coconut powder, milk and milk powder in a thick-bottomed kadai. Once heated cook on slow flame till the mixture leaves the sides of the pan. Divide the mixture into two equal portions. Spread one portion evenly on a greased plate. To the other portion add the red color and mix well. Spread it over the white layer and allow it to cool. Cut into squares and serve.

	PANEER AND COCONUT BALLS (makes 20 balls) For the paneer balls ½ kg paneer 8 tbsp powdered sugar 2-3 tsp rose water a few drops rose essence For the coconut mixture 2 cups dried coconut 1½ cups granulated sugar 2 pinches saffron a little milk For decoration 4 -5 blanched and chopped pistachios, silver foil	For paneer balls Mix all the ingredients very well and make a dough. Divide the dough into 2 portions and shape into small round balls. For the coconut mixture Cook the coconut and sugar for 10 minutes on a slow flame. Cool. Warm the saffron in a small vessel. Add a little milk and run in until the saffron dissolves. Add the saffron mixture to the coconut mixture. Mix well. How to proceed Make a covering of the coconut mixture over each paneer ball using hand pressure. Arrange the balls in a plate and cover with silver foil. Chill. Cut each ball into 2 parts. Decorate with pistachios. Serve cold. Preparation time:20 min, Cooking time: 10 minutes
	MANGO VANILLA BARFI (makes 10-12 Pieces) 4 cups full fat milk ¾ cup sugar a pinch alum powder 4 tbsp mango juice ¾ cup paneer 3 tbsp sugar ½ tsp vanilla essence for decoration: chopped almonds and pistachios Preparation time:10 min, Cooking time: 20 minutes	Put the milk in a large vessel, preferably in a non-stick one and boil on a high flame. When it starts boiling, add ¾ cup sugar. Boil again for 3-4 min on a high flame. Add the alum powder and continue boiling and stirring until the mixture becomes thick. Test by putting a little mixture on a small plate. If it forms a small ball, add the mango juice and continue cooking for at least 4 min. Test once again by putting a little mixture on a small plate. If it forms a soft ball remove from the heat and spread on a plate. Crumble the paneer and knead well for 1 minute. Add 3 tablespoons of sugar and cook in a pan on a low heat for 2-3 minutes. Cool slightly and add the vanilla essence. Spread this mixture over the mango mixture. Sprinkle chopped nuts on top. Store in refrigerator. Cut into pieces and serve.
	BOONDI LADDOO 1 cup besan 1 pinch saffron 1 pinch cardamom powder 1 tbsp rice flour 1 pinch baking powder 1 tbsp broken cashew nut 2 cups sugar 1 cup of oil 1 cup water For decoration silver foil	Mix the flour, rice flour, baking powder. Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes. Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency. Mix in the saffron and cardamom powder and fried boondies. When the mixture is still warm make into balls. Boondi Ladoo are ready to be served If the mixture cools balls cannot be made as the sugar crystallizes. Decorate with silver foil, cut into small pieces and serve.
	BESAN LADOO 2 cups gram flour (besan) 1½ cup sugar (grinded) 1 cup ghee 1 hand full of raisins	In a kadhai mix gram flour and ghee over a low heat. Stir constantly to avoid lumps. When it releases an appetizing smell, it is ready. Remove from the heat and let it cool. Add sugar and raisins to the gram flour and mix thoroughly. Now form ping-pong size balls of the mixture. Besan Ladoo are ready to be served.

rice dishes

2009-08-25T11:54:00.000-07:00

Plain boiled rice is eaten by most people in India every day, but for entertaining, a more interesting rice dish is often served with different - colored grains and spices.

The best variety of rice to use in savory dishes is basmati.

It has a distinct aroma and flavor It is grown in the foothills of Himalayas and can be aged for up to 15 years to mature its distinctive aroma and nutty flavor. Hence its name means "the fragrant one". The next choice should be long-grain American and the other popular variety used is patna rice, which is grown in the Bengal and Bihar district of India. The long fat grains of the latter are more starchy than the former varieties. Whichever type of rice you choose to cook with remember that it increases 2-3 times in volume when cooked. Before cooking the rice rinse it in water to remove pieces of husk.

This page presents a selection of rice dishes from different regions and styles, such as Biriyani, Vegetable Pullao in the Moghlai style. Each has its own unique flavor and gives the satisfaction of a perfect meal.

The rice in d this dish owes its lovely color to turmeric, wich also give it a warm, spicy aroma	GOLDEN LEMON RICE (serves4) 1 cup basmati rice 1 dried chili 2 tbsp vegetable oil ½ tbsp black mustard seeds ½ turmeric finely grated rind of 1 lemon 2 tbsp chopped fresh cilantro salt to taste 2 cups water	Rinse the rice in several changes of water and let it soak for 10 min. Slit the chili lengthwise and seed. Heat the oil in a heavy bottom pan. Add the mustards seeds and cook over low heat, stirring constantly for 1-2 minutes or until they give off their aroma. Add the chili and stir for 1 minute. ▫ Drain the rice. Return to the pan, add the turmeric and rice and cook, stirring constantly, for 2 minutes or until all the grains are coated. Stir the lemon rind, add the salt to taste. Pour in the boiling water and return to a boil. Reduce the heat, cover tightly, and let simmer for 10-15 minutes. Remove the pan from the heat and let stand, still covered for 5 min before serving.
	LAMB BIRIYANI (serves 4) (2 Ib 3 oz)1 kg lamb 1 cup basmati rice, washed and soaked in water for 2 hours 2 tbsp grated coconut ¼ cup cashew nuts 1 tbsp chopped mint leaves 1 tbsp fresh ginger, thinly sliced 4 cloves garlic, finely chopped 2 green chilies, sliced 1 onion, thinly sliced ½ cup yogurt 1 tbsp lemon juice 2 tsp biriyani masala 1 tsp ground coriander salt to taste leaves from 2 spring coriander 2 tbsp butter 2 tbsp milk cashew nuts, almonds, sultan raisins to decorate	In a liquidizer, blend the coconut, cashews, mint and coriander leaves to make a smooth paste. Stir in the ginger, garlic, green chili, onion, yogurt, lemon juice, biriyani masala, ground coriander and salt. Turn the lamb in this mixture to coat and leave to marinate for about 10 minutes. Put the lamb in a heavy-bottom pan, pour 2 cups boiling water, cover and cook over a low heat for about an hour, or until tender. Meanwhile, drain the rice and put into in 3 cups boiling water for 10 minutes , until half-cooked. Drain. In a large oven proof casserole, heat the butter, then add the meat and rice and mix thoroughly. Cook, covered with foil or lid, in the oven at 150 C/300 F for 10 min. Sprinkle on the milk and decorate with coriander leaves, cashew, almonds and raisins.
	PEAS PULAO (serves 6) 6 cups of cooked basmati rice, 1½ cups of frozen green peas 1 onion, thinly sliced 1 tsp cumin seeds 4 cloves garlic, finely chopped 2-3 cloves 1 tsp crushed finely ginger 1 small piece cinnamon, broken in pieces 2-3 cardamoms 2 tsp coriander leaves ¼ cup cashew nuts salt to taste 2 tbsp vegetable oil	Heat the oil in a non stick pan. Put in onion. Add garlic and ginger. When it browns, add the cardamoms, cinnamon, cumin seeds, cloves. Fry till the onions turn transparent. Add the peas, cashew nuts and the coriander leaves and mix well. Cook on low heat till the peas are cooked. Mix in the cooked rice and heat through. Add salt to taste. Eat when hot with a vegetable or meat side dish.
	CHICKEN PULAO (2 Ib 3 oz) 1 kg chicken 1 cup basmati rice, washed and soaked in water for 2 hours 2 onions finely chopped 2 tbsp fresh ginger, thinly sliced 4 cloves garlic, finely chopped 3 green chilies, finely chopped 2 red chilies 1 cinnamon stick 3 black cardamoms 2 tsp cumin powder 2 tsp coriander powder 1 tbsp lemon juice 1 tsp garam masala 6 peppercorns 2 cups water salt to taste leaves from 2 spring coriander ¼ cup cashew nuts 4 tbsp vegetable oil	Heat the oil in a non stick pan. Put in chopped onions. Fry till the onions turn transparent. Add garlic and ginger. Add black cardamoms, cinnamon stick, green and red chilies. Add coriander and cumin powder, salt to taste and stir-fry for 3 minutes. Add pieces of chicken. Stir fry for 5 minutes or until chicken has golden brown color. Add basmati rice and 2 cups of water. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated. Transfer the rice to serving dish. Garnish with cashew nuts and coriander leaves.
	PULAO RICE (serves 2- 4) 1 cup basmati rice, ¼ tsp saffron threads 3 black peppercorns 2-3 cloves 2-3 cardamoms 2 tsp coriander leaves ¼ cup cashew nuts salt to taste 2 tbsp vegetable oil 2 cups water	Rinse the rice twice under running water and let it soak for 10 min. Heat the oil in a heavy bottom pan. Add the cardamoms, cloves and peppercorns and cook, stirring for 1 minute. Add the rice and stir-fry for 3 minutes. Add the salt, saffron threads, and water to the rice mixture and reduce the heat. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated. Transfer the rice to serving dish. Serve hot.

Indian soups

2009-08-25T11:52:00.000-07:00

Indian flavored soups are a welcome change form Western soups. The delicate use of spices like cumin seeds, a dash of green chilies etc. in combination with fresh herbs, lentils and vegetables imparts special aromas to these soups and makes them a perfect match for desi khana. All the soups would make a delicious and substantial lunchtime snack, perhaps served with some Indian bread such as Naan, or as an imaginative start to a dinner party. These soups are easy to prepare and most can be made ahead of time, then reheated until hot just before serving.

	CAULIFLOWER SOUP (serves 4) 1 small cauliflower, broken into small florets 2 potatoes, diced 3 tbsp water 1 tsp garlic paste 1 tbsp ginger paste 2 tsp turmeric 1 tsp black mustard seeds 1 tsp cumin seeds 1 tbsp coriander seeds, lightly crushed 2 cups vegetable stock salt and pepper to taste 1 tbsp vegetable oil	Heat the oil in a large, heavy bottom pan. Add the cauliflower, potatoes, and water and bring to a boil, then reduce the heat and simmer, covered for 10 minutes Stir in garlic paste, ginger paste, turmeric, mustard seeds, cumin seeds, and coriander seeds and cook stirring frequently for 3 minutes. Add the stock and season to taste with salt and pepper. Bring to boil, then cover and simmer for 15 minutes. Remove the pan from the heat and let cool slightly. Ladle the mixture into a food processor or blender and process until smooth. Return to the pan and stir in the yogurt. Reheat gently until piping hot. Adjust the seasoning if necessary, and serve immediately.
	TOMATO SHORBA SOUP (serves 6) 4-5 tomatoes 2 tsp gram flour (besan) ½ coconut, grated 1 tsp cumin seeds 3-4 curry leaves 2-3 slit green chilies 1 tbsp jaggery or 2 tsp sugar 1 tbsp vegetable oil salt to taste 1 tbsp chopped coriander for garnish	Cut the tomatoes into big pieces. Add 2 teacups of water and put to cook. When cooked, prepare a thick puree by passing through a sieve. Add 2 cups of water to the grated coconut and blend in a liquidizer. Strain and take out thin coconut milk. Add the gram flour to the coconut milk an mix well. Heat the oil and fry the cumin seeds for a few seconds. Add the curry leaves, green chilies and fry again for a few seconds. Add the tomato purée, coconut milk mixture, jaggery and salt. Cook for a few minutes. Sprinkle coriander on top and serve hot. Preparation time: 15 min, Cooking time: 15 min.
	MULLIGATAWNY SOUP (serves 8) 1 coconut, grated 2 onions, chopped 2 carrots, chopped 12 mm piece ginger 4 cloves garlic, finely chopped 150 g masoor dal or toovar dal 3 large tomatoes, chopped ¼ tsp turmeric powder 1 tsp garam masala 3 tbsp cooked rice lemon juice to taste 2 tbsp oil salt to taste	Add 1 cup of water to the grated coconut and blend in a liquidizer. Strain and take out thin coconut milk. Heat the oil and fry the onions, carrots, ginger and garlic for 2 minutes. Add the dal, tomatoes, garam masala, turmeric powder and 5 cups of water. Cover and cook for 15 minutes or until the vegetables are soft. When cooked, blend the mixture in a liquidizer. Strain. Add the coconut milk, rice, lemon juice and salt. Preparation time: 20 min, Cooking time: 30 min.
	LENTIL SOUP (serves 4) 4 cups water 1 cup toor dal or chana dal 1 tsp paprika ¼ tsp turmeric ½ tsp chili powder 2 tbsp vegetable oil 2 green chilies finely chopped 1 tsp cumin seeds 3 curry leaves 1 tsp sugar salt to taste 1 tsp garam masala (to garnish) (for a fuller flavor, add vegetable stock during coking dal	Bring the water to a boil in a large, heavy-bottom pan. Add the dal, then cover and simmer, stirring occasionally for 25 minutes. Stir in paprika, chili powder and turmeric, then re-cover and cook for 10 minutes, or until the dal is tender. Heat the oil in a small skillet, add the chilies, cumin seeds, curry leaves and fry, stirring for 1min. Add the spice mixture to the dal. Stir in the sugar and season with salt to taste. Ladle into soup bowls, then sprinkle with garam masala on top and serve immediately. This lentil soup tastes great with freshly cooked parathas.
	SPINACH SOUP (serves 6) 2 tsp coriander seeds 1 tsp cumin seeds 1 tbsp olive oil 2 onions, chopped 1 tsp garlic paste 1 tbsp ginger paste 4 curry leave 2 dried chilies 2 tsp mustard seeds ¼ tsp turmeric ½ tsp fenugreek seeds 1 cup masoor dal 2 potato diced 4 cups water 2 lb fresh spinach (stalks removed) 2 tbsp lemon juice 1 cup coconut milk salt and pepper to taster fresh chopped cilantro to garnish	In a heavy bottom pan dry-fry the coriander and cumin seeds, stirring constantly for few seconds. Then grind with a pestle in the mortar or in a blender. Heat the olive oil in a pan. Add onions, ginger and garlic past, curry leaves, chilies, mustard seeds and fenugreek seeds and cook over low heat for 7 minutes or until the onions are softened and golden. Stir in the ground, dry - fried spices and turmeric and cook for 1 minute. Add the masoor dal, potatoes and wetter. Bring to boil. Then reduce the heat and let simmer for 12-14 minutes, or until the potatoes are tender. Stir in the spinach and cook for 3-4 minutes or until wilted. Remove the pan and cool the soup. Ladle the soup into a food processor or blender and process until smooth. Return to the pan and stir in lemon juice and coconut milk. Season with salt and pepper. Reheat gently. When done, pour into soup bowls. Serve immediately.
	SEAFOOD SOUP (serves 4) 1 cup vegetable stock 2 carrots, dices 1 onion chopped 3 cloves garlic, finely chopped 3 tbsp chopped cilantro plus extra for garnish 1 tsp cumin seeds 1 tsp black peppercorns 12 mm piece ginger, chopped 2 green chilies chopped 1 potato, diced 2 tsp ground coriander 7 oz/200 g cooked shrimps, peeled and deveined ¼ cup plain yogurt ½ cup milk 3 tbsp dry white wine 8 scallops, shucked salt and pepper to taste	Pour the stock into a pan and add the carrots, 2 of the garlic cloves, the chopped cilantro, cumin seeds, peppercorn and ginger. Bring to a boil, then cover and simmer for 20 min. Strain the stock into a pitcher and make up to 3 cups with water, if necessary. Heat the oil in a separate pan. Add the onion, chilies, and remaining garlic and cook for 5 minutes. Add the potato and ground coriander and cook for 2 minutes. Add the reserved stock and bring to a boil, then cover and simmer for 5 minutes, or until the potato is tender. Remove the pan form the heat and let cool slightly. Ladle the contents into a food processor, then add half the shrimp and process until smooth. Return the soup to the pan and add the remaining shrimp with the yogurt and milk. Reheat gently. Stir in the wine and scallops, then season to taste with salt and pepper and simmer for 2-3 minutes, or until the scallops are just cooked. Ladle into warmed bowl, and garnish with chopped cilantro, then serve.
	COCUM SOUP (serves 4) 10 dried cocum fruits 2 tbs olive oil 4 cups water 2 bay leaves 1 tsp cumin seeds 2 tbsp chickpea flour 3 curry leaves 5 cloves (crashed) ¼ cinnamon salt and black pepper to taste 2 tsp jaggary fresh chopped cilantro to garnish	Wash cocum and soak in the water for 24 h. Squeeze out the fruit and remove Heat the olive oil in the pan. Add the cumin seeds, curry leaves, bay leaves. Stir fry for 30 sec. Add the water with fruit and 2 additional cups of water. Mix the chickpea flour with 1 cup of water and add to the soup. Stir to prevent lumps forming. Add the cinnamon, black pepper, salt, cloves and jaggary. Cook on medium heat for 6-10 minutes. Pour into bowls, and garnish with chopped cilantro, then serve.
	SWEET CORN AND CHICKEN SOUP (serves 4) 2 cans sweet corn 2 cans chicken broth 1 lb chicken cut in small pieces 4 eggs Chinese salt to taste For sauce: ¼ cup black soy sauce ¼ cup white vinegar 3 cloves garlic, finely chopped 1 tsp ginger root finely chopped 1 tsp black peppercorns 12 mm piece ginger, chopped 2 green chilies chopped	Pour chicken broth into a pan and bring to a boil. Add sweet corn. Cover and boil for 30 min. Add chicken. Boil for 1--15 minutes. Mix eggs and add to the boiling soup stirring constantly. Boil for extra 10 minutes. Add some water if the soup is too thick. For sauce: Mix a black soy sauce and a white vinegar. Add finely chopped garlic, ginger root, and green chilies. Serve hot in small Chinese bowls.

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