First Step:

Ingredients:

White vermicelli 500 gram

Grated coconut 1 cup

Ghee ½ cup

Sugar   1 cup

Salt as needed

Bay leaf 3 pieces

Cardamom 4 pieces

Cinnamon 4 pieces

Dry Fruits:

Pee nut ½ cup

Pistachios  ½ cup

Tropical almond ½ cup

Raisin ½ cup

Chinese Almond ½ cup

Cherries 2 tablespoons

Conserve ½ cup

Second Step:

Method:

First you will have to put the pan on the stove. After being warm the vermicelli will have to fry, be carefully that the pan doesn’t get so hot, and fry the vermicelli minimum 6 minutes. Then the fried vermicelli   keeps into water minimum 5 minutes and then put it out the water.

Now put the pan again on the stove and put the butter, grated coconut into it. Fry it about 5-6 minutes and put them out. Then put the vermicelli again into the pan and fry it until being dry.

After that the sugar, fried grated coconut and dry fruits will mix with the vermicelli and without conserve. After cooking few minutes put it in a dish.

Mixed vegetable is good food for any type of people.

First Step:

Ingredients:

Mixed vegetables (Beans, Carrots, Brussels, Sprouts, Baby corn, Paneer, Cauliflower and Capsicum) 4-5 cups

Diced onions 2 tablespoons

Diced tomatoes 1 cup

Green chili 2 pieces

Ginger   ½

Garlic 5-6

Butter 2 tablespoons

Oil 1 tablespoon

Cumin powder ½ teaspoon

Cashew nuts 8-10

Poppy seeds ½ teaspoon

Coriander powder 1 teaspoon

Chili powder ½ teaspoon

Cardamoms 3 pieces

Cinnamon stick ½

Sweet any type 1 teaspoon

Cream 2 tablespoon

Cloves 3

Salt to taste

Second Step:

Method:

First wash this vegetable very nicely. And heat 4-5 cups water in a deep bottom pan, once water starts boiling add all the vegetables except paneer and blanch them for 5 minutes. Drain all the water.

Then heat 1 tbsp oil in a pan and add all the above blanched vegetables till light golden brown.  And keep aside.

Now then in a pressure cooker add all the ingredients with 1 tbsp butter except vegetables, any type of sweet cream and fry for 2-3 minutes, add 1/2 cup water, pressure cook for 3 whistles. Once it cools transfer to a mixed and makes a smooth paste.

And again heat 1 tbsp butter, add the above prepared paste and fry nicely till oil begins to saturate out of the mixture. Now add the fried vegetables along with paneer and mix it till the entire gravy blend with the vegetables. Now add ½ cup water, let it boil for 4-5 minutes, add the sweet and let it cook for 5 more minutes. All the cooking should be done in low flame.

Finally add 2 tbsp cream and switch off the flame. Serve this dish any ruti or fried rice. 

Kids like cakes. And adults and the like, some people love cakes without eggs So it is for them.

First Step:

Ingredients:

All purpose flour (Maida)   1 ½ cups

Milk powder 1 cup

Powdered sugar 1 cup

Oil ½ cup

Vanilla extracts 1 teaspoon

Baking powder ½ teaspoon

Fresh milk ½ cup

Baking soda ½ teaspoon

Tutee fruity ½  cup

Second Step:

Method:

First grease 4-5 small round pan or one 10x10 inch square pan and sprinkle some flour and keep aside.
Now preheat the oven at 160 degrees.

And then sieve the flour, salt, baking soda and baking powder at least twice so that they mix properly .Add the sugar, milk powder and mix slowly and nicely.

Then mix vanilla extracts to the milk and now slowly pour this milk to the batter and whisk firmly till it become lump free smooth batter ,next add the tutee fruity and reserve some for garnishing.

Now pour the mixture into the pan, sprinkle the reserved tutee fruity and bake for 30 to 35 min or till golden brown. Check with a toothpick or knife.

Finally vanilla Cake is ready for serve. Enjoy it!

First Step:

Ingredients:

Chicken 1 4 lb

Chicken stock, canned 1 1/2 quarts

Hot Italian Sausage   1/2 lb 

Olive Oil 1 tabs

Fresh Eddy Lobsters 2 1.5 lb

Celery, chopped 2 cups

Mushrooms, quartered   1/2 lb

Green Pepper, chopped   1 1/2 cups 

Onions, chopped   2 cups

Scallions, chopped   7

Fresh Asparagus, cut into bite size pieces 1 LB

Clove Garlic 2

Chili Powder 2 tabs

Oregano   4 tabs

Cumin 31/2

Sugar   4 tabs

Cayenne Pepper   1/2 tsp

Red Pepper Flakes 1 tab

Whole Tomatoes, in juice 1 28 oz can  

Tomato Puree   1 28 oz can

Second Step:

Method:

First wash fresh Lobsters. Then Cook and pick your lobsters. Put chicken in a large pot, add the stock, cover and bring to a boil. Reduce heat to simmer and cook for 30 to 35 minutes.
And in a large saucepan, now add olive oil and cook sausage over low-medium heat. Then Cook until no pink remains in the center, 15 to 20 minutes. When cooled, slice the sausage into 1/3 or ¼ inch thick slices.
And add the vegetables and seasonings to the olive oil left in the saucepan and saute until the onions are translucent and veggies are soft and boil.
Add the whole tomatoes and the tomato puree and stir well. Pick the chicken meat and cut into

Add the chicken, sausage, and sugar to the veggie mixture and simmer for 30 minutes.
Add the lobster meat and let heat through. The “lobster recipe” is ready to serve with any fried rice, lemon or paratha.

First Step:

Ingredients:

Bacon strips cut into thirds ¼ pound

Onions, halved and thinly sliced 2 medium

Apples, peeled and thinly sliced   2 medium

Ready-to-serve roasted chicken breast strips 1 package

Jalapeno pepper jelly ¼ cup

Dried thyme ½ teaspoon

Salt ¼

Frozen puff pastry, thawed 2 sheet

Shredded cheddar cheese ¾ cup

Pepper ¼ teaspoon

Minced fresh parsley 1 tablespoon

Second Step:

Method:

First in a large skillet, cook bacon over medium heat until crisp. Now remove to paper towels with a slotted spoon. Then sauté onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.

And On a lightly floured surface, unfold puff pastry. Now roll into an 11-in. x 10-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.

And now spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.

Bake at 400° for 15 minutes. Sprinkle with bacon; bake 8-12 minutes longer or until golden brown. Finally serve this dish with parsley.

This recipe for Mango Glazed Chicken. Yes, let’s finally address the recipe on the page.  Is a fantastic weeknight dinner recipe that’s packed with tangy, delicious and spicy flavor that really revs up your taste buds. The kids devoured this one too, so that’s a nice bonus! And Serve with a side of pea’s rice mixed with fried polao.


First Step:
Ingredients:

Mango marmalade 6 Tablespoons

Pickled sweet cherry pepper juice 3 Tablespoons

Coconut amino s   1 Tablespoon

Apple cider vinegar 1 Tablespoon

Garlic chili sauce   2 teaspoons

Pickled sweet cherry peppers, minced   3 Tablespoons

Garlic, minced   2 teaspoons

Fresh ginger, minced   2 teaspoons

Toasted sesame oil 1 teaspoon

For chicken

Chicken breasts, boneless, skinless   4

Salt and black pepper  2 teaspoons

Coconut oil   2 Tablespoons

Second Step:

Method/Preparation:

First combine all of the Mango Glaze ingredients in a small bowl. And mix well.

Then rinse the chicken breasts and pat dry. Generously season with sea salt and black pepper.

Now place the coconut oil in a large skillet over high heat. Add the chicken breasts and cook until golden, about 5 minutes per side. Pour the Mango Glaze over the chicken breasts and reduce the heat to medium-low and simmer, covered for about 15 minutes, stirring the sauce and occasionally flipping the chicken, until fully cooked.  An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees. Finally serve with the Mango Glaze and a side of fried rice. 

It’s most tasty and healthy fruits. Guavas are common tropical fruits cultivated and enjoyed in many tropical and subtropical regions.

Guava Jelly makes to needed some steps.

First Step:

Ingredients:

Fresh guava 15 pieces

Fresh sugar 5 cups

Water as needed

Citric acid/lemon juice 1 tablespoon

Jar(medium) 3 pieces

Second Step:

Method:

Wash and cut guava into thin and cube slices and cook with water until very soft.

Now place in a large saucepan and cover with just enough water to cover the fruit well.

Then cover and cook till guavas are very tender, about an hour.

To cool.

Cover an expanded bowl with a cotton cloth and invert fruit onto the cloth taking care to catch the liquid that drips through the cotton, into the bowl.

Gather the four ends of the cloth and tie a knot and hang this’ bag' for about five hours and collect all the drippings into the bowl.

Carefully squeeze out any juice left in the cloth.

Discard pulp.

Measure the liquid.

For every cup of liquid add one cup of sugar and one tablespoon of lemon juice.

If there are five cups of liquid you would need to add five cups of sugar and four tablespoons of citric acid/lemon juice. Put this mixture back on fire and bring to a boil.

And now lower heat and cook, stirring constantly (as the liquid tends to boil over), till the liquid starts coating the spoon thickly and the juice/jelly drips from the spoon in jointed drops.

Let stand for an hour and pour into jars while still warm.