Cold Coffee

Cold Coffee is a refreshing beverage,specially in the hot summer months when the temperatures soar to about 35C and having a cup of hot Coffee is just impossible.Its during this time ,that Cold Coffee comes to your rescue,specially for Coffee lovers.

This is a rich and creamy version of the cold coffee and ofcourse  its delicious...ENJOY!!!!!!!

Ingrediants:

• 3 cups milk,
•  2 tablespoons hot water,
•  2 tablespoons sugar,
• 2 tablespoons instant coffee,
•  3 scoops vanilla ice cream
• ice cubes.

 Method:

•  Mix coffee in hot water
• In a blender add milk,sugar,water,icecream, coffee mixture ,icecubes and blend for 30-40 seconds
• Pour the mixture into glasses and serve 
• Sprinkle some instant coffee powder or grated chocolate as topping.

Rajma Curry

Rajma is extremely popular party dish,specially in north India. Rajma tastes best when served  with plain boiled rice,Salad and pickle.
Kidney beans(Rajma) are a very good source of Protien,Folate,Zinc,Maganese,Iron,thiamin and riboflavin.

My recipe is not the traditional recipe,but this is how my mom used to prepare it.

Ingrediants:

• 1 cup Rajma,cooked( soak overnight in water and pressure cook next morning with a tsp of salt until soft)
• 2 Potatoes-cut into cubes-boiled
  Onions-2 finely chopped
• 1 Tomato-chopped
• Cooking Oil
• Coriander leaves for garnishing

For the Masala

• 6 Red Chillies ,add or reduce as per taste
• 1/2 Scraped Coconut
• 1/4 Teaspoon of Cloves
• 1 Teaspoon Haldi Powder
• 8 Pepper Corns
• 1 Teaspoon Jeera
• 1/4 Teaspoon Methi Seeds
• 1 Tablespoon Khus Khus
• 1 Teaspoon Badee Saunf (Moti Saunf)
• 4 -5 Flakes Garlic
• 1 Table Spoon Corriander Seeds
• 1/2 Teaspoon Til
• 1 Onion,chopped

Method:
For the masala:

• Heat  a pan,with 1 tbsp of cooking oil
• Add the 1/2 scraped coconut along with the other masala ingredient mentioned above and stir , so everything gets mixed well .
• when the coconut turns golden and you start geting a fragnant aroma of the masala,remove from fire and cool
• Blend all the above ingrediants with 1 cup water,till smooth.Keep aside.

For the Curry:

•  Heat  pan with oil and when hot add the chopped onions and saute until golden
• Now add the chopped tomato and cook till oil leaves the side of the pan
• Now add the above masala and cook till you get a boil
• Add the boiled Rajma and cook for another 8-10 minutes on slow fire.
• Garnish with coriander leaves
• Serve hot with Rice or chapati

Bolo de Bolacha Maria

This is a famous Portuguese  cake dessert,which my mom used to prepare since i was a little girl and one of my favourites .This cake is ideal for childrens parties or just any party and whoever takes a bite of this cake will not stop at one piece. I prepared it some days back and my Husband finished it in no time...so just go ahead n try out this mouthwatering dessert.

Ingredients

For the Custard

• Milk – 3 cups
• Strawberry flavoured Custard powder – 1 1/2 tbsp
• Sugar – 3tbsp

For the Cake:

• Marie Biscuits biscuit – 14-16  
• Coffee decoction – 1/4 cup

Method:

For the Custard:

• Dissolve the custard powder in 1/4 cup warm milk.
• Heat the remaining to a boil.
• Add sugar.
• Add the custard milk.
• Heat it on low flame stirring constantly for about  4-5 minutes,till it thickens and is cooked.
• Take it off  from the gas and allow to cool to just warm.

Or Prepare the custard as instructed on the packet.
Arranging the Cake

• Layer the base of the pudding bowl with biscuits soaked in the coffee decoction in a close circle with one biscuit at the centre.
•  Over  each biscuit spread a  layer of strawberry custard .
•  Top it again by a  layer of  biscuits  soaked in the coffee decoction and top it with another strawberry custard layer.
• Continue with biscuit-custard for 3 layers.
• Cover the top and sides of the cake with remaining custard,making sure the biscuits are invisible.
• Give the cake a nice finish using a knife or a spatula.
• Top with  Cashewnuts and chocolate  chips and set in the refrigerator to chill for 4 hours or until set.
• Garnish with cashewnuts.
• Remove about 10  minutes prior to serving and enjoy this yummy mouthwatering desert.

Goan Prawns Fry

Prawns and Goans are synonomous...just thinking of them makes my mouth water,coz here in Azerbaijan we do not get any...
Prawns are extremely low in fat and calories, yet packed with nutrition.Prawns  are an excellent source of protein, omega 3 fatty acids , iron, zinc ,selenium and vitamin E. Prawns are even lower in calories and fat than chicken yet with much more protein.

Ingrediants:

• 10-12 king prawns,cleaned and deveined
•  1 tbsp garlic paste
•  3/4 tsp freshly ground pepper
•  1/2 tsp red chilli powder
•  1 tbsp lime juice
•  Salt to taste
•  cooking oil for frying

Method:

• Clean the prawns, devein and wash. Keep the tail on. Pat dry.
•  Mix the  garlic, pepper, chilli powder, lemon juice, salt  together and marinate the prawns in this mix for 1-2  hours or longer
•  Heat oil in a pan and when oil is hot ,add the prawns 
• Fry till golden on both sides
• Serve hot with Goan Fish Curry.Enjoy

Grilled Chicken

Ingrediants:

• 8 chicken leg pieces or wings
• 1 tsp red chili powder
• 1 tbsp Pepper powder
• 1/4tsp turmeric powder
• 1 tbsp ginger-garlic paste
• juice of half lemon
• 1/2 tsp salt or according to taste
• olive oil

Method:

• Combine the spices  ginger-garlic paste and lemon juice.Mix well.
• Clean wash and pat dry the chicken pieces. Using a knife make a few cuts on the pieces. Add the chicken pieces to the above marinade. Make sure the marinade fully covers the chicken pieces.
• Cover the pot and marinate in fridge for  atleast 4-5hrs.The longer you keep the better.
• After 4hrs, preheat the oven to 425F.Cover a grill with an aluminium foil.
• Remove chicken pieces from fridge and place them on the grill, making sure the  marinade still covers them well (shake off any extra marinade).
• Drizzle more olive oil on the chicken pieces.
• Grill 10-12 minutes each side till done,spraying some cooking oil ater every 10 mins.
• Serve with hot with some pulao or just as it is.

Sabhudana Khichdi

Sabhudana Khichdi is a Maharastrian dish.The first time i had Sabhudana khichdi was in my hostel mess.They would prepare it every Thursday as it was a fasting day and the girls could eat only this.Anyways it was my favourite dish among all the other dishes they would prepare in the hostel and i would wait for Thursdays to come ...so i could gorge on this delicious dish.After i was back home ,i forgot all about this dish and started to enjoy my Mom's Goan food.After about 2 years ,i  was at a  supermarket when  i saw sabhudhana and suddenly remembered this dish and my days in the hostel .So i picked up a packet of sabhudana and after googling for the recipe went straight to make it as all the other ingrediants were at home....and Viola...it turned out delicious...much better than the hostel one and from that day it has a weekly place in my kitchen,specially when  am home alone and in no mood to cook an elaborate meal or for braekfast.

Its a comfort food for me which i can have any time...m sure u guys wouldbe in love with this dish tooo...so go ahead and try it out....and do send in your valuable comments...

Ingrediants:

• 1 cup  sabudana
• 2 medium sized potato,boiled and cut into fine cubes
• one handful groundnuts
• 2 green chillies
• 2 tbsp oil
• 1 lemon
• 1 tsp sugar
• salt to taste
• 1 tsp  jeera seeds

Method:

• Wash sabudana nicely and soak the sabhudana  for 4 hours in a little water(the water added to soak must not be more than 1/4 the quantity of sabhudana )
• After 4 hours add salt, sugar and  mix well.Keep aside.
• Heat oil, add jeera seeds, chopped green chillies, groundnuts and  potatoes and stir for 3-4 minutes
• Now add sabudana and mix well. Keep  on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Don't cover the pan ,at any point.
• Sprinkle some lime juice.
• Remove from fire and serve hot.

Chicken Cafrael

Chicken Cafrael a spicy chicken dish is one of the most famous Goan Dishes ,introduced into the Goan Cuisine by the portuguese.I don't want to say much about this dish...except just go ahead and try it out....m sure ul be in love with this dish!!!!

INGREDIANTS:

For the masala:

•  6 Green Chillies
• Coriander leaves,a bunch
• 1 Tbsp Ginger-Garlic paste
• 6-7 Peppercorns
• 1 Big Piece Cinnamon
• 1 Teaspoon Jeera
• 1/2 Teaspoon Haldi

Others:   

•  1 Kg Chicken,cut into pieces 
• I large Onion,chopped  
• 1 potato,cut into
• 2 tbsp oil
• A bunch of chopped Corainder leaves,garnishing

Method:

• Cut clean and wash the chicken, and keep it aside.
• Grind all the inrediants for the masala and coat the chicken with this masala and keep overnight in the fridge or atleast for 4 hours
• Heat oil in a pan and when hot add the chopped onions
• When the onions turn brown, add the marinated chicken pieces and cook on high flame for about 4 minutes.
• Now reduce the flame to the lowest setting, add about 1/2 cup water,potatoes and cook till chicken is cooked.
• Garnish with coriander leaves and serve hot with salad.

Aloo Paratha

Aloo Paratha is a popular breakfast recipe,specially in North India. Parathas are usually stuffed with vegetables such as boiled potatoes, palak,  or cauliflower . A paratha can be eaten simply with a blob of butter spread on top ,but  is best served with pickles and yogurt or just dipped in tea and had...

I was bored to prepare an elaborate lunch for myself and thinking what to cook,since i was home alone,just  than i opened the fridge and saw last nights potato bhajji and the first thought that come to my mind was ALOO PARATHA....and they where yummy...so go ahead and try them out and do let me know ....:)

Ingrediants:
Dough: 

•                1 cup whole-wheat flour 
•               1/2 cup water 
•               a pinch of salt

Potato Filling:

you can use leftover potato bhaji or the below ingrediants

• 2 medium potatoes( boiled and mashed)
• 1/2 teaspoon cumin seeds
• 1 chopped green chilli(chopped finely)
•  1/4 teaspoon salt

 
Method:


Dough:

• Mix flour, salt and water together to make soft dough.Keep aside for 10 minutes.

Potato Filling:

•  Mix all the ingrediants for the filling in a bowl andmix thoroughly.Keep aside.
• You can also use leftover potato bhajji,instead of the above filling.

Making paratha: 

• Divide the potato and the dough mixture into equal parts.The potato ball must be slighly larger than the dough ball.
• Roll the dough to a chapati and place the potato ball in the centre and seal by pulling the edges of the rolled dough together to make a ball. In the same way make balls of the remaining mixture.
• Now take one of the balls,dust with flour and roll into a roti gently.
• Heat a skilled for 3-4 minutes and place therolled  paratha on the hot griddle
• When the paratha puffs up or turns slight golden,flip the paratha
• Add a tsp of oil on the paratha and continue cooking
• After about 2-3 minutes flip the paratha again and smear some more oil
• Make sure the paratha is golden brown on both sides before removing from the griddle
• Continue making the remaining parathas in the same way.
• Serve hot with pickle,tomato ketchup or curd and Chai.
• Enjoy!!!!

Vegetable Corn Soup

Soup is the epitome of comfort, a wonderful soul warming food filled with wholesome ingredients and fantastic flavors,specially on a cold winter or a rainy day.Soups are ideal as appetizers or starters, as a side dish, or as a one-pot meal.

Ingredients:

1 medium Onions, chopped 1 medium tomato,chopped 1large Carrots, peeled and chopped 1 large Potatoes, peeled and cubed  a handful of spinach leaves,chopped finely 1/4 cup corn 1/4 cup macarooni 1tsp garlic paste 3 cups Cold Water 1 teaspoon Coarse Salt  2 tbsp,soup powder Salt and Pepper, to taste 2 tbsp,Butter Method: Add butter to a pan and melt over medium heat. Add  onions and saute  until soft. Add tomatoes and saute for 3 more minutes Now add the garlic paste and cook till the raw smell of garlic dissapears Stir in shredded carrots, corn,macarooni,spinach leaves,cubed potatoes, soup powder,cold water, coarse salt. Reduce heat to low. Simmer 30 minutes, stirring occasionally. Season with salt and pepper. Serve hot

Strawberry Smoothie

Healthy, fast and fat-free, the strawberry smoothie is a perfect choice when berries are in season.Its simple to make and  tastes yummy,beside strawberries provide loads of nutrients  vitamin A, C and B6, fiber, potassium, folate and various antioxidants and flavonoids. Your immune system needs these fighters to protect you against diseases related to heart and cancers.

Ingredients:

• 7 large strawberries
• 1/2 cup of vanilla or strawberry ice cream
• 1/2 cup of whole milk
• 2 tbsp Sugar,if strawberries are sour or if you use frozen strawberries

Method:

• First Blend strawberries ,sugar and  milk together until strawberries are well blended, 
• Than add ice cream  and whip for just a little bit ,the mixture should be smooth and  thick.
• Serve with a scoop of strawberry icecream and enjoy!!!!!!

Strawberry

Strawberry

Besan Ladoos

Laddu or Laddoo  is a sweet popular in various countries of South Asia such as India ,Pakistan ,Nepal and Bangladesh.It is made out of flour and a variety of other ingredients formed into balls.
Besan ladoos are rich, sweet dessert-snack made from gently roasted gram flour (besan).Its a common dessert prepared during festivals or any other joyous occassion.

Ingredients:

• 1 1/2 cups gram flour(besan)
• 2 tablespoons semolina flour ,fine
• 1/2 cup ghee
• 3/4 cups sugar
• a handful of  cashewnuts and raisins (fried in ghee),keep aside
• 1/4 teaspoons coarsely grounded cardamom seeds 

Method:

• Put the besan, semolina, and ghee in a large frying pan and mix.
• Turn the stove on to medium heat and begin to roast the besan mixture until besan becomes light golden brown in color.  Stir the mixture continuously with a spatula to prevent burning.  
• When the color has changed you will also start to smell the sweetness of roasted besan.
• Remove the pan from the heat and add  fried cashewnuts,raisins, cardamom seeds powder, and sugar. 
• Let the mixture cool for about 5 minutes
• Now to make the ladoos, lightly grease your hands with ghee/oil and  take about 2 tablespoons of warm besan mixture into your palm and   form a smooth, round ball.
• Leave the ladoos on a plate to cool to room temperature before putting into a covered container.

Goan Fish Curry

Goan Fish Curry along with boiled Rice,is the staple food in any Goan home,whether rich or poor.Goans just can't seem to eat their food without their fish Curry.This is a slightly spicy-tangy dish.So guys go ahead and try this amazing dish ....am sure that you all will be in love with this dish,just like us Goanese:)

Ingrediants:

• 2 Pomfrets,large-Clean,cut and apply salt,keep aside
• 1 medium size onion,chopped
• 1 medium sized tomato,chopped finely
• 1 Green Chilli ,slit
• 1tbsp,coconut Vinegar
• 2 tbsp oil
•  Salt,to taste
• A bunch of finely chopped coriander leaves, for garnishing

Ingrediants for Masala:

• 6 Kashmiri Chillies
• 1/2 Scraped Coconut
• A Small Piece of Ginger
• 3 Flakes Garlic
• 1 Tea spoon Corriander seeds 
•  1/2 Tea spoon Haldi Powder
• 1/2 Tea spoon Jeera seeds

Grind all the ingrediants for the masala  with water or a little vinegar and keep aside.


Method:

• Heat a deep pan on a medium flame, add the oil and heat. 
• Add the onions,green chilli and fry till golden brown
• Add the chopped tomato and cook till the mixture leaves the side of the pan.
• Now add the  masala paste you just ground to the oil and fry for 5 minutes.
• Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
• Gently add the pieces of fish to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking. 
• Incase this dish turns out a little too spicy for your taste ,you can add a tablespoon of coconut vinegar.
• Turn off the fire and garnish with corainder leaves
•  Serve immediately with plain boiled rice.

Vegetable and Dry Fruits Pulao

Ingrediants:

• 1 1/2 cup rice
• 3 Cups water
• 2 onion (chopped)
• 6-8 cloves
• 1 large stick cinnamon
• 1/2 tsp. while peppercorns
• 4 cardamons
• 1 large tomato (chopped)
• 1 large capsicum
• 1/2 tsp. turmeric 
• Carrots ,shredded-1/4 cup
• green peas-1/4 cup
• salt to taste or 1 maggie cube
• ghee-3tbsp
• handful corainder leaves-chopped,for garnishing

Method:

• Soak the rice for 1/2 hour atleast. 
•  Heat ghee in a pan and when hot add cloves,cinnamon, peppercorns, cardamon
• Add onions, and fry till brown
• Add the tomato and cook till it mashes well
• Now add the capsicum and fry for sometime
• add the rice and fry on slow fire for 4 minutes
  
• Next add peas,carrots,and mix.
• Then add the turmeric, salt and 3 cups of water.
• Bring this to a boil, reduce the head and cover.
• Cook till tender and serve hot  
• Garnish with coriander leaves

Vegetable Noodles

A noodle is a type of food with a thin and elongated shape made from unleavened dough that is cooked in a boiling liquid. These are cooked in water or broth, then drained. Other foods can be added (for example a pasta sauce) or the noodles are added to other foods  or the noodles can be served plain with a dipping sauce or oil to be added at the table. In general, noodles are soft and absorb flavors.

Ingrediants: 

 2 packets vegetable noodles

2 carrots, cut into thin slits

3 eggs,scrambled

2capsicums

corn-4tbsp

2 potaotes,cut in slits and apply salt(a pinch)

green beans-cut in slits

2Tbsp soya sauce

2tbsp tomato ketchup

1 taste maker

Method: 

• Take about 2 cups of water and when it comes to boil at the noodles ,add maggie or tastemaker and cook covered for 4 mins.keep aside
• In a frying pan,on a high flame,add oil and add the green beans and cook for 5-6 mins,tossing frequently .Keep aside
• In the same pan,add carrots and capsicums and toss for 2 minutes and remove from heat.Keep aside.
• Add a little more oil to the pan,add the eggs ,add a pinch of salt and after2-3 minutes just scramble it.Keep aside
• Fry potatoes till done.keep aside
• Now to the noodle mixture add all the fried ingrediants,add the soya sauce and tomato ketchup .Mix well and cover for 2 minutes.
•   Serve hot.Enjoy
  

Teaching Children's Proper Table Manners and Etiquette

When your kids demonstrate proper table manners, it can be a matter of pride for you as a parent. However, children don't just learn table manners on their own-they need to be taught and reminded of how to properly use table etiquette.
Teaching table manners must be done in an age appropriate way. Don't expect a toddler to properly use utensils, for example. However, you can teach a toddler not to throw food.

It may take several months to get your children to develop new and nicer table manners, but it can be done.

Here are some simple tips that you can follow.......

• Teach your child to wash his hands before meals.

• Instill in your child proper etiquette to say "excuse me," "please" and "thank you." Set the example by using the words yourself .

• Correct a toddler when he throws food.

• Instruct your children in the proper use of utensils.It is enough that a toddler knows a spoon is for soup and a fork is for vegetables. Older children, however, should be shown how to hold and use utensils properly.
•  Children are naturally messy eaters  Show them how to chew with their mouth closed and never to talk with food in their mouth. 

• Explain to your children that it is polite to wait for everyone to be served before beginning to eat.

• Tell your children that you expect them to say, "May I please be excused?" when they are done eating and wait for permission to leave the table rather than simply getting up and leaving the table whenever they feel like it.

Teaching children table manners is not something that you all of a sudden "do." It's a process that takes time. You'll have the best results if you start teaching table manners while your child is still using a high chair.

.

Rich Christmas Cake

Christmas cake is a type of  fruitcake served at Christmas time .
A Christmas cake may be light or dark, crumbly-moist to sticky-wet, spongy to heavy, leavened or unleavened, shaped round, square or oblong as whole cakes, with marzipan, icing, glazing, dusting with icing sugar, or plain.
This again comes straight from my mom's kitchen. She prepares it every year for christmas.After my marriage i tried it on my own for the first and it turned out just as good.
It is a light and crumbly cake,particularly good for people who don't like very moist cakes.
Ingredients:

•     500gms all purpose flour
•      500gms Sugar
•      500gms Butter
•     12 Eggs
•      1 tsp. cinnamon
•      1 tsp. mixed spice
•      ½ tsp. salt
•      4  tbsp candied peel
•      4 tbsp cherries
•     4 tbsp sultans
•       4tbsp raisins
•      2 cups. Dried fruit
•      4 tbsp blanched almonds
•      4 tbsp Rum
•      Finely grated 1 lemon

Method:

• Sieve together all the dry ingredients.
• Mix the peel, fruit, cherries, chopped almonds and lemon rind
• Whisk the eggs and Rum together
• Cool the cake in the tin,decorate it with almonds and dry fruits and then store in an airtight container.
• Add the flour and egg mixtures alternately
• Stir in the fruit mixture.
• Put into an baking tin, lined with greaseproof paper round the sides and at the bottom.Put in the middle of a hot oven. 
• Bake till skewer inserted comes out clean 
• Cool the cake in the tin,decorate it with almonds and dry fruits and then store in an airtight container.

Ginger Tea

Ginger tea is not only a refreshing beverage, but is also full of health benefits.
On a cold, wintry day there is nothing like a steaming, aroma-filled cup of ginger tea to warm you up and awaken your senses. Prized for its healing properties and for adding flavor to dishes, this ordinary looking brown spice has been used since ages in eastern cultures. If you should sink your teeth into a fresh piece of ginger root, you will feel the sun’s fire coursing through you, as some anonymous person so eloquently said.

It’s this very fiery characteristic of the ginger root that gives it much of its medicinal properties, both in its dried as well as raw form. The dried ginger root is a thermogenic, expectorant, laxative, appetizer, stimulant, as well as an effective cure for stomach disorders. Hence, the dried ginger root is ground and used to cure a whole range of ailments like coughs, colds, nausea, vomiting, diarrhea, inflammations of the joints, flatulence, motion sickness, colic, cholera, asthma, headaches, and even anorexia. Raw ginger is also a thermogenic, and is also an anti-flatulent, digestive, appetizer, and a laxative.
Ginger tea has been used as a remedy against flu and colds for centuries, both in India and China, as well as other countries in the east. According to Chinese culture, its powerful yang energy is what warms the lungs and stomach. Ginger tea has been used in China for 2,500 years to treat sore throat, nasal congestion, and sinus pain.


 Ingrediants:

• 4 cups of water 
• 4-5 slices of fresh ginger 
• 2 cups of milk, 
• 4 teaspoons of tea leaves
• sugar (according to taste)    

 Method:

• Put the water, ginger slices in a saucepan, bring to boil
• Then cover and simmer for about ten minutes. 
• Add the tea leaves and milk, and simmer for another two minutes.
• Turning off the heat, allow it to steep for about 4-5 minutes, or according to how strong you want it.
• Strain the tea, and add sugar according to taste. 
• Serve hot.

Tuna and Corn Salad

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 Ingrediants:

• 1 tin tuna or sardines,remove bones and mash well
• 1 cup sweet corn
• 1 large onion ,chopped finely
• 1 green chilli, chopped
• 1 tomato chopped finely
• corainder leaves,chopped

 Method:

• Mix all the above ingrediants well
• Serve as a accompaniment to pulao .

Aloo Bhaji

This easy potato recipe Potato Masala is also called Aloo Subji or Potato Bhaji.
Alu or Aloo means Potato in hindi. This is a very quick and easy to make dish. This Potato fry dish, is a good accompaniment with any Indian Bread, such as chapati, Poori or with Dosa, the Indian Vegan Pancake.

Potato masala is served in restaurants as well as in indian homes with Indian Breads such as Chapati , Poori, Dosa.
In many homes, this potato subji is the favorite accompaniment for chapati and poori. If you like potatoes, you are going to like this potato bhaji.

Ingrediants:

• 3 large potatoes, peeled and boiled
•     1 teaspoon mustard seeds
•     5 to 6 curry leaves
•     4 green chillies, chopped
•     5 small onions, chopped
•     a pinch turmeric powder (haldi)
•     1 teaspoon jeera seeds
•     juice of 1 lemon
•     1/4 cup chopped coriander
•    1/4 cup green peas,boiled
•    2 tablespoons oil 

Method: 

• Boil the potatoes, mash and keep aside
• Heat oil in a pan and when hot add the mustard and jeera seeds.
• When they crackle,add curry leaves,onions,chillies and fry till onions turn golden brown
• Add the mashed potatoes, green peas ,turmeric,salt,coriander leaves,lemon juice and mix well
• Cook for about 3 mins and remove from heat
• Serve hot with puris or chappatis

Roasted Beef Tenderloin

A beef tenderloin, known as an eye fillet in New Zealand and Australia, filet in France and fillet in England, is cut from the loin of beef. The tenderloin refers to the muscle near the kidneys. This muscle does very little work, so it is the most tender part of the beef. This makes it one of the most popular cuts. This also makes it one of the more expensive cuts as well. The tenderloin can either be cut for roasts or for steaks.

Ingrediants for the marinade:

• ginger-garlic paste-1 1/2 tsp
• juice of 1/2 a lemon
• 1/2 tsp pepper powder
• 1/2 tsp sugar
• vinegar-1/2 tsp
• a pinch of clove powder
• a pinch of cinnamon 

Apply 1/2 tsp salt to 1/4 kg beef cut  and keep aside for 5-6 mins.Throw out the water. 

•  2 onions sliced
• 2 green chillies slit
• 1 tomato sliced
• 2 potatoes wedges , fried
• 5 tbsp cooking oil

Method:

• Marinade the beef overnight in a refrigerator with the above marinate.
• Now heat a frying pan with 4 tbsp of oil and when hot add the meat pieces and fry till done.Takes 3 minutes each side.
• Remove the meat from the pan and keep aside
• Now heat 1 tbsp of oil in the pan and when hot add the sliced onions and chillies and fry trill translucent.
• Now add the tomatoes and cook for a minute
• Than add the fried potatoes,and beef and mix well and cook for another 3 mins.
• Turn of the heat and enjoy.

This meat is succulent and tender all by itself.

Strawberry Juice

 In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in such things as cereal bars.
Strawberries are a popular addition to dairy products, as in strawberry-flavored ice cream, milkshakes, smoothies, and yogurts.
Strawberries and Cream is a popular dessert, famously consumed at Wimbledon. Strawberry pie is also popular. Strawberries can be dipped in melted chocolate fondue as a healthier way to enjoy chocolate.

The fruit is widely appreciated, mainly for its characteristic aroma but also for its bright red color, and it is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, and milk shakes. Artificial strawberry aroma is also widely used in all sorts of industrialized food products.


Strawberry juice is the healthiest way of deriving all the benefits strawberry has to offer. It is a well-known fact that strawberries are rich in vitamin C, potassium and antioxidants. Enjoy this  healthy and refreshing drink,specially on a hot summer day!!!!!!

Ingrediants:

• 4 cups fresh strawberries,cleaned and cut in pieces
• 2 tbsp sugar,add more if needed

Method:

• Take the strawberry, remove the leaves and wash and cut.
• Put them in a blender and add  sugar and enjoy this refreshing drink 

Ham and Cheese omlette

An omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapor trapped within the rapidly cooked egg. The bubbles are what make the omelette light and fluffy.
Omelettes may be only partially cooked on the top side and not flipped, even prior to folding.

 The omelette is commonly thought to have originated in the ancient near-east. Beaten eggs were mixed with chopped herbs, fried until firm, then sliced into wedges. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelette.
 Well here is my version of the omlette ...I normally  make it for breakfast on sundays.Hope you guys enjoy!!!!!!!

Ingrediants:

• 4 eggs beaten
• 1 large onion finely chopped
• 2 green chillies,finely chopped
• 1/4 tsp salt
• Ham,cut in long strips
• 1tsp crushed jeera seeds
• Cheese, grated(1/4th cup)
• 3tbsp oil

Method:
  

• Heat skillet and add butter or oil
•  Blend all the above ingrediants and pour in the pan. 
• Cover and cook for about 2 mins,flip and remove from pan
• Serve hot with tomato sauce, chapati or bread.

Basic Tips & Rules of Proper Table Setting Etiquette

Table setting etiquette is the proper placement of eating utensils on a table, with the intention that the diner will have everything they need in within convenient reach. 

 For many people, being confronted by an array of cutlery and glassware at the dinner table can be daunting! All that you need to avoid any social embarrassment is to understand the basics of proper Table Setting Etiquette.
Let me share a few simple rules and tips which will help you through any formal or indeed informal lunch or dinner party.....

 CUTLERY

• The golden rule is ALWAYS work from the OUTSIDE, IN. Use the outside knife and fork for the first course (entrée), and then simply work inwards for each subsequent course.
• Knives are always to the right, and forks are always to the left.
• The soup spoon, if required, will always be on the extreme right if being served as a first course, or second in from the right if being served as a second course.
• Dessert cutlery will always be at the top of the place setting with the fork facing right and the spoon positioned above this with the bowl facing left.

 GLASSWARE

Depending on how many different wines are being served, they will normally be positioned above the knives. They should be placed with the water glass to the extreme left, and then follow in the order for which they will be used, working from left to right. For example:




Water - Champagne - White Wine- Red Wine - Dessert Wine

 PLATES & NAPKIN

• It is common practice to find a place plate (or base plate) positioned in the center of the cutlery setting. This will often have the napkin folded and resting upon it. Alternatively, the first course (or entrée) may already be served upon this plate, in which case, the napkin will be positioned to the left of the forks.
• The side plate  will be positioned to the left of the forks with a side knife (or butter knife) laid across it. If space is a little limited, it is quite acceptable to position the napkin across this plate too.

Finally, all pieces of a proper place setting should be spaced evenly-the same space between cutlery, the same space between glasses and so forth. When the place setting looks balanced and symmetrical, it further enhances the appeal of a proper place setting.

PROPER EATING STYLE 

The only proper way to cut and eat one's food is to hold the knife and fork in a relaxed natural manner....never with clenched fists spearing food like a hunter!

MISCELLANY

• When seated, unfold the napkin and place it across the lap.
• If bread rolls are served, break the bread between your fingers rather than cut it.
• When eating soup, always move the soup spoon away from you to the other side of the dish and "sip" the soup (quietly!) from it.
• When finished eating, position the knife and fork (or other cutlery used) side by side pointing into the centre of the plate.

Entertaining is intended to be ENJOYED… As long as you are polite and well mannered, a few simple table etiquette "gaffes" will be passed off without a thought. 
 Just relax, and ENJOY YOURSELF!

 

Palak Paneer

Palak paneer  is a famous  Indian dish consisting of spinach and paneer cheese in a curry sauce.
Since i am a goan catholic,we do not prepare a lot of vegetarian dishes at home.In Goa its only fish and fish.
After my marriage when i moved to the UK,i could'nt get fish every day,so i started experimenting with other dishes .My husband is a hard core non vegetarian, he can never eat his food without a non vegetarain item,but this is one dish he eats without asking for other non-veg dishes :) ,so all you ladies  who are stuck in my kind of situation should definately give this delicious dish a try.

   Ingrediants:

• one bunch of spinach( fresh ones)
• paneer 10-15 cubes
• one medium sized ripe tomato
• green chillies -5
• 1 onion chopped finely
• ginger-garlic paste-1/2 tsp
• coriander paste-1/2 tsp
• 1 tsp coriander powder
• 1/4 tsp cumin powder
• 1/2 tsp salt 
• quarter cup cashew nuts

Method:

• Add 1 tsp oil in a pan.Add the green chillies to the hot oil and than add the palak leaves and saute until leaves are wilted.Turn off the heat and cool
• add a pinch of salt,blend them and keep aside.
• Boil tomato in hot water till the skin breaks down,remove the skin,mash the tomato to a pulp
• Roast cashews lightly and make a powder
• lightly saute paneer in 1 tsp of ghee till golden brown
• Now in another pan,add 1 tsp of ghee or oil.when hot ,add onions and fry till translucent
• Add ginger-garlic -cilantro paste and coriander-jeera pwdr,mix them and saute for 2-3 minutes
• Now add the pureed spinach, tomato,cashewpowder,along with a pinch of turmeric and salt to taste.
• Mix thorougly and cook for another 2 minutes.
• Add the paneer cubes  and serve hot with rice,chapatis or parathas.

Choclate Cake

 

Well since this is my first blog,i could'nt think of a better recipe than my all time favourite Choclate Cake.This is my mom's recipe and its  my all time favourite .

I tried it for the first time,after my marriage for christmas and was an instant hit with my husband.This is also the first cake that i have done on my own.Hope you guys try and enjoy it too.Cheers!

Choclate Cake Recipe

Ingrediants: 

• 500 gms all purpose flour( maida)
• 500 gms Sugar
• 500 gms Butter
• 12 eggs
• 1/2 tsp salt
• 1tbsp baking powder
• 1tbsp strong balck coffee
• 1tbsp Brandy              
• 100 gms ground almonds
• 500 g dark choclate melted or 1/4 cup cocoa powder

 For the cream coating:-    

• 500g dark choclate
• 225 ml double cream
•  A packet of choclate chips

Method:-   

                  

•  Preheat owen to  180C/gas 4
•  Lightly butter a cake tin and line the base with a non sticking baking parchment
•  Melt the choclate in a bowl over a saucepan of gently simmmering water, leave to cool.
•  Cream butter and sugar togetter in a large bowl until light and fluffy
•  Beat in the cooled choclate,brandy and coffee.
•  Add the eggs one by one,beating well after each addition
•  Add a little bit of flour after each egg and so on,till eggs n flour is over
• Add the baking soda and salt
• Beat well till the mixture is creamy
• Pour the mixture into the prepared skewer and bake for 35-40 mins or until a skewer           inserted comes out clean.
• Meanwhile gently heat the cream and choclate together over very low heat until the  choclate has melted and the mixture is smooth and glossy
• Remove the cake from the oven and leave to cool completly in the tin.
• when cooled,turn the cake out and spread the chocolate cream over the top.sprinkle the choco-chips.
• Serve in slices as it is or with plently of whipped vanilla flavoured cream or icecream