Mushroom-Onion Curry~

Ingredients:

• 1½ cup beef (fat and boneless and cut into 1 inch cubes),
• 1 cup of beef stock,
• 1½ cup of pomegranate juice,
• 1 cup of mushrooms,
• 1 cup of chopped onions,
• 1 cup of corn (maize),
• 1 cup of green peas (peeled),
• 3 tablespoons of soya bean or olive oil,
• ½ teaspoon of shredded garlic,
• 1 teaspoon of red chili-turmeric powder,
• 1½ teaspoon of oregano powder,
• 2 teaspoons of corn flour,
• 2 tablespoons of water,
• 1 teaspoon of lemon rind,
• ½ teaspoon of black pepper powder,
• salt according to taste.

Instructions:

1. At first rub the beef with 1 teaspoon corn flour, red chili-turmeric powder and fry it on a pan with the 2 tablespoons of oil till brown. Fry the garlic with rest of the oil on the pan for 1 minute.
2. Then pour beef stock, pomegranate juice, lemon rind and oregano one by one and cook for 2 minutes. Now put the meat with salt, cover with lid and cook it over low heat for 1½ hour.
3. Meantime take the other pan and fry the onions with rest of the oil until brown; then put the mushrooms with black pepper powder and cook it for 1 minute. Now put all the vegetables and fry for 2-3 minutes more.
4. Then put all the fried vegetables on the beef stock and cook it till it is tender. Mix the 1 teaspoon corn flour with 2 tablespoons of water and pour it on the beef stock gradually and stir it properly for some time and take it out.
5. Lastly serve the mushroom-onion curry and enjoy.

Fruit and Yogurt Ice Cream~

Ingredients:

• 1 cup of strained yogurt,
• 1 cup of condensed milk,
• ¼ teaspoon of vanilla essence,
• 1 cup of grated fruit,
• ½ cup of grated almond-pistachio-cashew nut,
• 170 g of cream,
• ½ cup of milk powder, 
• different types of food color.

Instructions:

1. At first mix all the ingredients together and blend it in a blender except the ½ cup of fruit and ¼ cup of nuts.
2. Then pour the mixture into 3-4 boxes and mix the different types of food color in different boxes and keep them refrigerator for 1 hour.
3. Then take it out the ice cream boxes after 1 hour and beat them properly and repeat the process for 2-3 times. Then take it out and mix the fruit and nuts and keep them refrigerator for another 1 hour.
4. Mix the fruits according to your choice; I used mangoes, bananas, apples, strawberries, cherries, grapes.
5. Lastly serve the fruit and yogurt ice cream and enjoy.

Green Mango Salad~

This green mango salad recipe will wake up your senses. Tangy and full of texture, this salad travels well for pot lucks and makes a great starter or side to just about anything.

Ingredients:

• ½ cup of green mango pieces,
• ½ cup of carrot pieces,
• ½ cup of cucumber pieces,
• 2 tablespoons of green peas,
• ½ cup of lettuce for dressing,
• ½ cup of green mango paste,
• ½ teaspoon of chopped green chili,
• 1 teaspoon of lemon juice,
• 1 teaspoon of mustard paste,
• ½ teaspoon of sugar,
• 1 teaspoon of olive oil,
• salt according to taste.

Method:

1. At first mix the mango, carrot, cucumber, lettuce and green peas.
2. Mix mango paste with rest of the ingredients to make a salad dressing.
3. Then mix the mango mixture with the salad dressing together properly.
4. Lastly serve the green mango salad and enjoy.

Capsicum Beef Curry~

Here is another one of my favorite curry dishes. This dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. You'll come to realize how easy it is to make such a flavorful curry dish. It’s full of flavor and guarantees meltingly tender beef. This spicy beef curry is best served with plain basmati rice or eaten with naan.

Ingredients:

• 500 g of beef, 
• ½ cup of capsicum juice, 
• 1½ teaspoon of turmeric & red chili powder, 
• 1 tablespoon of ginger & garlic paste, 
• ½ cup of chopped onions, 
• a little white pepper, 
• 1 teaspoon of poppy seeds paste, 
• ½ teaspoon of nutmeg & mace, 
• 3-4 pieces of cinnamon & cardamom, 
• ½ cup of sour yogurt, 
• 10-12 pieces of green chili, 
• oil or butter according to need, 
• salt according to taste.

Instructions:

1. At first cut the meat into medium pieces and wash it properly.
2. Then rub the meat with the yogurt, turmeric, red chili, ginger, garlic, salt and then marinate for ½ an hour.
3. Heat the oil in a pan and fry the onions, cardamom & cinnamon and then pour the marinated meat and stir it some time.
4. Then cook the meat with a cup of water over medium heat until it is tender and stir it well.
5. Then pour capsicum extract and green chili and stir it and cook it few minutes.
6. When the meat leaves the oil; you take it out. 
7. Lastly serve hot capsicum beef curry and enjoy.

Carrot and Coriander Soup~

Ingredients:

• 7 carrots,
• an onion or a leek,
• 3 tablespoons of fresh coriander,
• 2 stock cubes,
• 3 litters of water,
• a drizzle of cream for smoothness.

Instructions:

1. At first hop up the onion and carrots.
2. Boil in the water with the coriander until cooked.
3. Crumble in stock cubes and bring to the boil.
4. Blend it till smooth and add the cream.
5. Lastly serve in a bowl and enjoy.

Rainbow Spiral Beef~

Ingredients: 

• 6 pieces of thigh beef meat (cut into 9-10 inches long, half-inch wide),
• 6 pieces of capsicum (cut around the same size),
• 6 pieces of carrots (cut around the same size),
• 6 pieces of shashlik stick.

Ingredients for marinate:

• 4 tablespoons of lemon juice,
• 4 tablespoons of brown sugar,
• 4 tablespoons of soya sauce,
• 2 teaspoons of baking soda,
• 2 teaspoons of black pepper powder,
• 4 tablespoons of olive oil,
• 1 tablespoon of vinegar,
• 2 tablespoon of honey,
• salt according to taste.

Instructions:

1. At first wash the meat and dried up with kitchen towel.
2. Then mix all the ingredients with the meat to marinate and keep the meat in the refrigerator for whole night.
3. At first sew meat then capsicum and carrot in a shashlik stick, then periodically turn the head of the pin pointed the stick. If necessary to bind the shashlik stick with the thread.
4. Then grease the grill with the olive oil and grill them with coal fire, both sides of the over medium heat.
5. Lastly serve the rainbow spiral beef with some drizzle of honey on the top and enjoy. 

Rose Panna Cotta~

Ingredients:

• 85 g of unflavoured gelatin powder,
• 1½ cup of full cream milk,
• ½ cup of yogurt,
• 2-3 tablespoons of sweetened condensed milk,
• 1 tablespoon of rose water,
• 2-3 drops of red food color,
• handful of crushed cashew nuts.

Instructions:

1. At first soak the gelatin powder in a small amount of cold water until soft.
2. Then heat the milk in a saucepan and pour the gelatin powder.
3. When the gelatin powder dissolves then pour the sweetened condensed milk and stir it very well.
4. Remove from heat, add the rose water and stir properly.
5. Now pour the mixture into a measuring mug by passing it through a sieve. This is done to get rid of any grains or undissolved gelatin powder.
6. Pour 3/4th of the panna cotta mixture into your desired glass and immediately refrigerate.
7. Meanwhile add 2 drops of red food color to the remaining 1/4th portions and stir to combine.
8. After 5 minutes or so, take out the panna cottas and add the pink portions on top of it.
9. Sprinkle some crushed cashew nuts on top and keep it refrigerator for at least 2 3 hours or until set.
10. Lastly serve the cold rose panna cotta and enjoy.

Flattened Rice-Strawberry Salad~

“Let me take you down, 'cause I'm going to strawberry fields nothing is real and nothing to get hung about strawberry fields are forever…”

John Lennon wrote this famous song, which was an ode to his friendship with Paul McCartney, referring to the Salvation Army home Lennon was in as a child, called the Strawberry Field.

Ingredients:

• 150 g or ½ cup of flattened rice,
• ½ cup of yogurt,
• Mint leaves (handful),
• 10 pieces of cashews,
• 1 tablespoon of brown sugar,
• assorted fruits: papaya, black grapes or black raisins, bananas and strawberries (about 200 g each).

Instructions:

1. At first take the cashews and put them in a pan with 1 tablespoon of brown sugar and quickly cook them for about 10 second. Then take off and let it cool.
2. Dry roast the flattened rice and let it cool.
3. In a tall glass bowl or one of those jars, pile on the papaya wedges, mint leaves then strawberries (cut into top to bottom) wedges, banana slices and grapes.
4. Then sprinkle some flattened rice and add a dollop of yoghurt. Continue till you reach top.
5. Lastly enjoy the flattened rice-strawberry salad.

Chicken and Sweet Potato Soup~

This mildly spiced soup adds a new dimension to your menu. You can easily make this kind of soup within a very short time. This will definitely satiate your taste buds.

Ingredients~

• 1 tablespoon of olive oil,
• 2 pieces of chopped garlic cloves,
• 1 seeded and chopped red chili,
• 1 tablespoon of chopped ginger,
• 1 stalks lemon grass; bashed,
• 1 tablespoon of chopped coriander,
• 2 tablespoons of red thai curry paste,
• 750 ml of chicken stock,
• 160 ml of coconut cream,
• 500 g of sweet potatoes (peeled and roughly chopped),
• 2 cups of sliced chicken breasts,
• 4 teaspoons of lemon juice,
• 1 teaspoon of sugar,
• 1 teaspoon of fish sauce,
• salt according to taste.

Instructions~

1. At first heat the oil in a large saucepan. Then pour the garlic, chili, ginger, lemongrass, coriander and curry paste and stir it some time and cook for 2 - 3 minutes until the aromas are released.
2. Now pour the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blend until smooth.
3. Then return to the saucepan, add the chicken and cook gently for 5-10 minutes or until the chicken is tender. Pour the lemon juice, sugar and fish sauce and stir it properly.
4. Lastly serve the hot chicken and sweet potato soup, scatter with the coriander leaves and enjoy.

Pan Cake~

Ingredients:

• 1 cup of flour,
• 1 piece of egg,
• ½ cup of sugar,
• ½ teaspoon of baking powder,
• a pinch of cardamom powder,
• ½ cup of milk,
• oil for frying.

Instructions:

1. At first beat the egg and sugar properly on a bowl.
2. Then pour all the ingredients except the oil and beat them gradually very well. Mixture must not be either thinner or thicker.
3. Now add a little bit of oil on frying pan and pour 1 spoon of mixture in the pan and cover with lid for 1 minute.
4. Then open the led and flip the pan cake; then take it out after some time.
5. Lastly you serve the pan cake with the honey, jam or fruit sauce; I used jam and enjoy.

Hot Pickle Beef~

This is one such dish that made me slip in to my childhood days was ‘spicy beefy’ which my mom used to make often. This is more of a pickle type, so it could be preserved for several days. After making this, my mom would store this in an air tight container in the refrigerator, with the sole intention of having it for few weeks. But the fun part is in our house it never lasted even for a day. Today I am going to reveal the recipe of this spicy beefy goodness.

Ingredients:

• 1 kg of beef (cut into medium pieces), 
• 3 tablespoons of mango or olive hot pickles,
• ½ teaspoon of five seasoning spices, 
• 1 cup of chopped onion, 
• 1 tablespoon of ginger paste, 
• 1 teaspoon garlic paste, 
• 1 teaspoon of cumin paste, 
• 1 tablespoon of mustard paste, 
• 1 teaspoon of turmeric powder, 
• 1 tablespoon of red chili powder, 
• 2 pieces of cinnamon, 
• 2 pieces of cardamom, 
• 1 piece of bay leaves, 
• ½ cup of mustard oil, 
• 1 teaspoon of sugar, 
• 8-10 pieces of green chili, 
• salt according to taste.

Instructions:

1. At first wash the meat and drain out the water.
2. Mix all the ingredients except the green chili, pickles and five seasoning spices.
3. Then rub the meat with the mixture and keep aside for ½ an hour.
4. Now heat the oil and fry five seasoning spices and pour the meat and stir it some time. Then pour the water, stir it and cook it until it is tender.
5. Then pour the mango or olive hot pickles and green chili, when the broth is reduced and take it our after 4 to 5 minutes.
6. Lastly serve hot & enjoy and store the remaining in the fridge; if any ;-) 

Hot Chocolate Milkshake~

If you love hot chocolate and you love milkshake, here's a great recipe to combine your two favorite drinks.

This milkshake is fantabulous! Dark chocolate, cocoa powder, whipped cream, honey and chocolate chips are all whirled together with milk to produce a concoction so chocolaty, that it is sure to make you tingle.

Ingredients:

• 4 cups of condensed milk,
• 3 tablespoons of dark chocolate,
• 1 tablespoon of cocoa powder,
• 2 tablespoons of sugar,
• 4 tablespoons of honey,
• 1 cup of cream,
• 1 cup of whipped cream,
• chocolate chips according to need.

Instructions:

1. At firstly boil the milk with sugar and chocolate till it is properly melt.
2. Blend all the ingredients together in a blender, except the whipped cream.
3. Now pour the mixture on a cup and garnish it with whipped cream and chocolate chips.
4. Lastly serve the hot chocolate milkshake and enjoy.

Sun Dried Tomato Bread~

This sun-dried tomato bread recipe is from my mother-in-law. A slice of this gorgeous sun-dried tomato bread would go perfectly with a number of salads and vegetarian mains, so there is an opportunity for you to be creative in how you use this dish.

Ingredients

• 500 g of sun dried chopped tomatoes,
• 3 tablespoons of tomato puree,
• 2 cups of flour,
• 2 teaspoons of sugar,
• 2 teaspoons of yeast,
• 2 tablespoons of milk powder,
• 1 teaspoon of olive oil,
• 1 piece of egg,
• 1 egg yolk for glazing,
• ½ cup of toasted sesame seeds,
• 1 teaspoon of dried rosemary,
• 1 teaspoon of dried thyme,
• 1 teaspoon of dried oregano,
• warm water according to need,
• salt according to taste.

Instructions

1. At first sift flour into a bowl, make a depression in the center and add the egg, yeast, salt, sugar and milk powder.
2. Knead well and add water, oil, dried tomato, puree and herbs. Continue to kneading until the dough is soft. Set aside to rise in a drought free, warm environment.
3. On a floured surface, roll the bread into required shapes. Place in a greased baking tin, glaze with egg yolk.
4. Now sprinkle with toasted sesame seeds on top and bake in a pre-heated oven at 180°C for 20 minutes. Lastly serve the sun dried tomato bread and enjoy.

Strawberry Panna Cotta~

Panna cotta is a traditional Piemontese recipe — the name means “cooked cream” in Italian. There are many variations of the recipe, one of them is strawberry panna cotta.

This dessert perfect for summer days, it's elegant, and refreshing. I will always consider this dessert when I will have guests invited for dinner especially because you can make it from the beginning in individual servings.

Ingredients: Vanilla panna cotta

• 3 cups of milk,
• 4 tablespoons of unflavored gelatin,
• ½ cup of sugar,
• 1 cup of cream.

Ingredients: Strawberry topping

• 400 g of strawberries,
• ½ cup of sugar,
• 1 cup of water,
• 2 tablespoons of gelatin.

Instructions:

1. At first soak the gelatin powder in a small amount of cold water. 
2. Now boil the milk with the sugar until it dissolves in a saucepan. 
3. Remove from the stove and add the gelatin. Stir well, strain the mixture and set aside to cool. 
4. Then mix the cream very well and pour the mixture into individual glasses and keep it to fridge.

Instructions: Topping

1. At first soak the gelatin in a small amount of cold water. Then mix all the ingredients except the gelatin and simmer the mixture for fifteen minutes on other saucepan.
2. Now blend the mixture and boil it properly and take it out. Add the gelatin and stir it very well and pour the strawberry topping over the pudding glasses and set in the fridge for an hour.
3. Lastly serve the cold strawberry panna cotta and enjoy.

Chocolate Cookie Sandwich with Salted Caramel Cream~

This recipe for chocolate cookie sandwich with salted caramel  is a sure fire winner for kids and grown-ups alike. Who doesn't love chocolate cookie sandwich? And with the added decadence of the salted caramel – this recipe will not disappoint!

Chocolate cookie sandwich have come a long way since I was a kid. Back then, they were good, but these days they are new and improved with amazing modern twists like this one. Forget the soggy, soft sandwiches of yesteryear and welcome this superior version that’s made with homemade buttery cookies and caramel!

Ingredients: chocolate cookies

• 1 cup of flour,
• ¼ teaspoon of baking powder,
• ½ cup of cocoa powder,
• 1 teaspoon of baking soda,
• 1 piece of egg,
• 1 cup of sugar,
• ½ cup of butter,
• ½ cup of grated chocolate,
• 1 teaspoon of vanilla essence,
• ¼ teaspoon of salt.

Ingredients: salted caramel butter cream

• 1 cup of icing sugar,
• ½ cup of butter,
• ½ teaspoon of vanilla essence,
• 2 tablespoons of salted caramel.

Instructions: cookies

1. At first sift the dry ingredients together.
2. Beat the egg with sugar and butter and then mix in the chocolate, vanilla.
3. Add the dry ingredients and mix to form soft dough.
4. Make small balls and place on a baking sheet and bake it in a pre-heated oven over 180°C for 10 to 12 minutes. Once baked, cool them on a wire rack.
5. Lastly serve the chocolate cookie sandwich with salted caramel cream and enjoy .

Instructions: cream

1. Beat the butter with the sugar, vanilla and salted caramel.
2. Sandwich a teaspoon of filling in between two cookies.
3. For garnishing, dust with icing sugar.