Recipe of Cauliflower & Potato Curry

Ingredients: 

Vegetable oil 3 tbsp 
Onions 2 sliced
Garlic, chopped 4 cloves 
Ginger, peeled and chipped 6cm piece 
Mustard seeds 1 tsp 
Cumin seeds 1 tsp 
Tomatoes 3 , grated
Curry leaves 6 piece
Coriander 1 tsp ground 
Cumin 1 tsp ground 
Turmeric 1 tsp ground 
Cayenne pepper 1/2 tsp 
Maris piper potatoes, or any other floury potatoes thickly diced 1 kg 
Chillies, deseeded and sliced 1-2 green
Cauliflower, cut into florets just larger than the potato 1 large 

Naan bread and natural yogurt, to serve.

Cooking Methods:

1. Heat most of the vegetable oil in a pan over a medium heat and saute the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside. 

2. Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat. 

3. Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600 ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.

4. Serve immediately with the curry and a bowl of yogurt on the side.

Recipe of Gajar ka Halwa (Pakistani Sweet)

Ingredients:

• Carrot shredded            2 kg

• Milk                               1 liter

• Milk solid                       250 gm

• Sugar                            1 cup

• Kewra essence              few drops

• Clarified butter               4 tbsp

• Dry fruit                          as required

Cooking Method:-

1. Pour milk in a pan and cook carrot in it till milk dry.
2. Then add sugar in it and mix it well.
3. When water of sugar dry and milk solid and dry fruit in it and cook it well till smells come.
4. Now mix kewra essence in it and dish it out.
5. Serve it with topping of milk solid and dry fruit.

Recipe of Chicken Haleem

• 
  • Ingredients:-
  • 
    
  • Chicken                                ½ kg (boneless)
  • Wheat                                   1 cup (boiled)
  • Mix lentils                             1 cup (boiled)
  • Red chili powder                2 tsp
  • Salt                                       1 tsp
  • Turmeric                               ½ tsp
  • Mace & nutmeg powder     ½ tsp
  • All spice powder                 1 tsp
  • Cumin crushed                   1 tsp
  • Ginger garlic paste            2 tsp
  • Onion                                   2 (fried)
  • Onion                                   1 (for Tarka)
  • Oil                                          ½ cup
  • For Garnishing:
  • Lemon
  • Fresh coriander
  • Mint leaves
  • Green chilies                        (chopped)
  • Ginger                                    (Julian)
  • Chaat Masala

  Cooking Method:-

  1. In a pan cook boneless chicken with ginger garlic paste, red chili powder, turmeric, crushed cumin, salt, and one glasses of water on low flame.
  2. When chicken is tender, shred it.
  3. Blend boiled lentils and wheat.
  4. Add in chicken mixture with one glass water and fried onion.
  5. Cook for more 30 minutes. Mash continuously.
  6. Now add nutmeg and mace powder and all spice powder.
  7. Heat oil, add onion and fry till its color turn into golden brown.
  8. Pour this mixture over Haleem, garnish and serve hot.

Recipe of Ras Malai (Indian Sweet)

Ingredients:-

• Milk                            2 liter
• Sugar                        1 ½ cup
• Green cardamom      6 – 8
• Dry milk powder         2 cup
• Baking powder           2 tsp
• Plain flour                   1 tsp
• Clarified butter            2 tbsp
• Egg                             2
• Pistachio                    as required

Cooking Method:- 

1. Boil milk with green cardamom and sugar till slightly thick.
2. In a bowl mix together dry milk powder, baking powder, and plain flour. Then add clarified butter and rub with hands.
3. Add eggs and knead the dough. The dough should be smooth, neither hard nor soft. If dough is dry then add 1 tbsp milk.
4. Make small balls out of the dough and put them into boiling milk. Cover and cook. When milk reaches to boiling point uncover and low down the heat. Repeat this action. Third time when it comes to boiling point, without uncovering low down the heat and simmer for 2-3 minutes.
5. After that dish out, garnish with pistachio and serve cool.

Recipe of Gulab Jaman (Indian Sweet)

Ingredients

Egg                         ½
Khoya                     250 gm

Sugar                     2 cup

Water                     as required

Kewra                    as required

Clarified butter        as required

Plain flour               1 tbsp

Semolina (suji)        1 tbsp

Baking powder        1/2 tsp

Oil for frying

Cooking Method

1.     Cook sugar in a pan with enough water for a syrup to form.

2.     Beat egg and add khoya and semolina to it.

3.     Mix together using your hands.

4.     Knead the mixture with baking powder and clarified butter.

5.     Make small balls.

6.     Heat oil for deep frying.

7.     Fry the balls till golden in colour.

8.     Dip the balls in sugar syrup and serve hot.

Recipes of Salmon with Tarragon (Serves 4)

Salmon, Skinned and Filleted                       900 gm

Softened Butter                                             01 Knob

Chopped Fresh Tarragon                              2x5 ml tsp

Green Peppercorns,                                      1x5 ml tsp

soaked in cold water

Salt                                                                To test

Polyunsaturated oil                                        

Spinach leaves, rinsed                                  25 gm

and dried, removing any thick stalks

Double cream                                                4x15 ml tbs

New potatoes, to serve

Cooking Method: 

1.    Place one salmon fillet, skinned side down, on a board. Dot with a little butter and sprinkle with tarragon. Lightly crush the peppercorns and sprinkles over the top season with a little salt.

2.    Lay the other piece of salmon on top, pressing it down lightly. Cut the fish across into four equal pieces. Lightly oil four squares of cooking foil and place a portion of salmon in the center of each square.

3.    Roll up the spinach leaves and shred them finely. Sprinkle them over the salmon and pour the cream over to top. Season with a little salt. Wrap the salmon loosely in the foil, sealing the edges.

4.    Place the parcels on a baking tray and bake in oven at 190° C/375° F/ Gas mark 5 for 12-15 minutes, until the fish is just cooked. Transfer the fish to warmed serving plates and pour over the cooking juices. Serve with tiny new potatoes.

Garlic

Garlic has been used as a tonic since Egyptian times.

Effective Constituent of Garlic is Allicin

The pungent aroma so the garlic originates in allicin, one of the constituents. It is not so pungent in the form of bulbils or cloves, but once it is minced or crushed, it stinks. It is said that this stinky constituent, combining with vitamin B1, helps the action of vitamin B1, and quickens body metabolism.

Chop it Up to Use for Cooking

Since garlic has no effect if taken in the form of cloves, always mince or crush it so the effective constituent can be easily absorbed. Then, heat this minced or crushed garlic by sauteing or baking.

Heating the garlic not only deodorizes it somewhat, but also serves as a spice to make the dish tasty. At the same time, garlic absorbed by the body is said to have various effects on the body.

The Effects of Garlic

Garlic works as a tonic, improving the appetite because it helps activate the functions of the stomach and intestines thus promoting digestion. It is also said that not only is garlic good for clods, insomnia and viruses, but also works to prevent hardening of the arteries and high blood pressure. They say that it is also good for neuralgia and myalgia and calms the mind.

Do Not Eat Garlic When You are Hungry

You may think that the more raw garlic you eat, the more effective it will be, but you should not eat too much. Eating too much at time when you are hungry could cause stomach ache. Alo it is said that eating too much garlic is liable to result in anemia and disfunction of the liver. The proper amount is 3 grams a day of raw garlic, and 10 grams (approx. one clove) of cooked garlic. It is said that drinking milk as if chewing is effective in getting rid of the small after eating.