Top Recipes For You

Ingredients	Quantity
Semolina	375 gm
Soft sugar	115 gm
Butter	180 gm
Cashewnuts	375 gm
Egg yolks	12
Egg whites	3
Rose water	15 ml
Honey	45 ml
Grated nutmeg	1
Lemon rind	as needed
Powdered cinnamon	a little
Vanilla	2 tsp

Methods to Prepare:

• Soften butter with semolina and set aside in a warm oven for a few minutes.
• It should not be oily. Butter should be well soaked into semolina.
• Cream egg yolks with soft sugar unti very light.
• Add all the the spices and essence, add semolina and butter mixture.
• Add cashewnuts minced or finely chopped.
• Pour into a cake tin lined with 2 layers of paper and bake at 150 degree celcious (300 degree farenheit approx.) until done.
• If a nice crust is desired, sprinkle a thin layer of icing sugar and serve.

Ingredients	Quantity
Dates	450 gm
Soda bicarbonate	1 tsp
Warm water	200 ml
Soft sugar	225 gm
Butter	170 gm
Refined flour	225 gm
Eggs	4
Chopped Walnuts	115 gm
Baking powder	1 1/2 tsp
Vanilla	2 tsp

Methods to Prepare:

• Wash, stone, chop and soak dates in water mixed with soda bicarbonate, overnight.
• Chop walnuts. Sieve flour with baking powder.
• Cream butter and sugar till light and fluffy.
• Beat eggs seperately and add gradually to mixture, beating well.
• Add essence, fold in flour alternating with dates.
• Put into lined tin and bake at 150 degree celcious (300 degree farenheit) for about 45 minutes.

Ingredients	Quantity
Refined flour	55 gm
Sugar	55 gm
Egg	1
Shortening	55 gm
Baking powder	1/4 tsp
Milk	15 ml
Raisins	30 gm

Methods To Prepare:

• Wash, pick stone and dry raisins.
• Sieve flour with baking powder.
• Cream butter and sugar till light and fluffy
• Beat eggs and add gradually beating mixture all the time.
• Add raisins. Add flour and mix lightly using milk if necessary to get soft dropping consistency.
• Bake in paper cases at 205 degree celcious (400 degree farenheit) for 15-20 minutes

Ingredients	Quantity (For 12 boats)
Refined flour	100 gm
Cocoa	15 gm
Baking powder	1/4 tsp
Butter	60 gm
Eggs	2
Milk	if necessary
Sugar	115 gm
Vanilla essence	a few drops
For Icing:
Icing sugar	115 gm
Butter	55 gm
Colouring and flavoring	as needed

Methods to Prepare:

• Sieve the flour, baking powder and cocoa together twice.
• Cream butter and sugar. Beat eggs and add eccence and beat into mixture gradually.
• Fold in dry ingredients and milk if necessary.
• Grease and flour boat tins well and half fill with mixture.
• Bake in hot oven at 190 degree to 205 degree Celsius (375 degree to 400 degree Fahrenheit approx) for 15 - 20 minutes and cool.
• Prepare icing in two colours. Spread with one colour, pipe other colour with a writing nozzle.

Ingredients	Quantity
Peanut butter	1/2 cup
Agave	1/4
Dried blueberries	1 cup
Almond flour	1 cup
Sea salt	1/4 tsp
Dried coconut	1/2 cup
Walnuts(chopped)	1/2 cup
Pumpkin seeds	1/2 cup
Baking soda	1/2 cup
Coconut oil (melted)	1/4 cup

 Methods to Prepare:

• Place almond flour, coconut, salt, and baking soda into a large bowl and mix.
• Add the rest of the ingredients and mix well.
• Oil an 8 x 8 pan with coconut oil and press the mixture firmly into the base.
• Bake at 350 degrees for 18-20 minutes.
• Cool in the fridge for at least an hour before cutting to give them time to set. Serve chilled.

Ingredients	Quantity
Refined flour	450 gm
Toddy	200 ml
Fat	30 gm
Salt	a pinch
Sugar	30 gm
Egg	1
Fat for frying	300 gm

Methods to Prepare:

• Sieve flour and add salt. Add toddy and beaten egg.
• Add sugar and melted fat (30 gm) and knead well.
• Keep aside for one hour to prove. After some time knead again and divide dough into 25 small balls.
• Round them out and place in a greased and floured tray. Then keep aside again for 1 hour (till it doubles in size).
• Fry in hot smoking fat.

Note: If toddy is not available, you can add 1 tsp of yeast to 200 ml of lukewarm water and make in the same way. Toddy gives a unique flavour and taste.

Ingredients	Quantity
Meat (finely chopped)	500 gm
Eggs (hard-boiled)	4
Egg for binding	1
Cardamoms	a few
Cloves	a small pinch
Cinnamon	1 piece
Onions	50 gm
Green chillies	1
Salt	to taste
Fat to fry (absorption)	30 gm
Seasoned flour to coat boiled eggs	to taste

For Curry

Tomatoes	500gm
Turmeric	1/2 tsp
Chilli powder	1 tsp
Green Chillies	1
Garam masala	a small pinch
Onions	115 gm
Garlic	2 flakes
Fat	15 gm
Salt	to taste
Coriander leaves	a few springs

Methods to Prepare:

• Mince meat finely, add beaten egg.
• Add finely chopped green chillies, onion, powdered cardamom, cloves and cinnamon and salt.
• Dip eggs in seasoned flour, coat with minced meat mixture and deep fry.
• Meanwhile heat fat for curry, add sliced onions and saute. Add finely chopped garlic, turmeric and red chilli powder.
• Add pureed tomatoes and salt and let it simmer. Add garam masala. Drop the koftas one by one into the gravy and simmer for about 30 minutes.
• Cut the koftas into 2 halves and let each piece float in the gravy with yolk side up. Finally garnish with coriander leaves and serve hot.

Ingredients	Quantity
Lobsters (Large)	2
Lobster Meat	500 gm
Red chillies	10 gm
Garlic	10 gm
Ginger	10 gm
Cumin	1 tsp
Mustard seeds	1 tsp
Turmeric	a large pinch
Tomatoes	250 gm
Bay leaf (for flavor)	1
Cloves	2
Cardamom	2
Peppercorns	5
Onions	150 gm
Oil	50 ml
Salt	to taste

Methods To Prepare:

• Grind together red chillies, garlic, ginger, cumin, mustard seeds, turmeric, peppercorns, cloves, cardamom and onions.
• Heat the oil, add bay leaf and fry ground spices till oil floats on top.
• Then put in lobster meat and chopped tomatoes.
• Add salt. Cook slowly without water till done.
• If necessary, sprinkle little water and serve water.

Ingredients	Quantity(For 10)
Large prawns	1 kg
Coconut	1/2 (extract milk twice)
Brinjal	200 gm
Pumpkin	200 gm
Garam masala	1 tsp
Salt	to taste
Oil	50 ml
Onions	2
Green chillies	12
Ginger	12.5 cm (1") piece
Garlic	10 cloves
Coriander leaves	5 springs
Coriander seeds	2 tbsp
Turmeric	a pinch
Cumin	1/2 tsp

Methods to Prepare:

Slice onions, 6 green chillies, ginger and 4 cloves and garlic. Grind to a smooth paste with water, cumin, coriander seeds, turmeric, 6 cloves garlic, 6 green chillies, and coriander leaves.

Steps to Prepare:

• Shell the vein and wash prawns in several rinses of cold water.
• Heat oil. Add sliced onions and saute. Add remaining sliced spices.
• Fry well. Add prawns and fry. When prawns change colour, add ground spices and the water used for grinding. Cook till oil floats on top.
• Add cut brinjal and pumpkin. Add second extract.
• Now add the first extract of coconut milk and garam masala powder. Bring to a boil and remove.

We all know that fruits and vegetables are essential parts of a healthy diet. The vitamins and nutrients from them helps make the body stronger and can boost the immune system. Each fruit and vegetable has its own natural properties that are beneficial. For instance, a tomato has antioxidant properties that help cleanse the body of toxins and free radicals. It is great for preventing cancer too.

You can easily find fruits and vegetables in the grocery store. But how do you choose the good ones from the bad ones? Read on for some great tips.

Tips for Finding Good Produce:

Fruits:

Oranges- Good oranges are firm, heavy and have a smooth texture. Do not buy oranges that are lightweight, dull, spongy, and have a rough texture.

Peaches- Good peaches are firm and plump. It should be white or yellow in color with a red blush. Do not buy peaches that are very cushiony or shrivelled.

Grapes- Good grapes are tender, plump, firmly attached to the stems and have a slight amber blush (green grapes). Bad grapes are brown in color, have a wrinkled surface and brittle stems.

Apricots- Good apricots have a uniform golden color and they are firm. Do not buy apricots that have a pale yellow or greenish color. Bad apricots can be very soft or very hard.

Cherry- Good cherries have new looking stems and a smooth and shiny surface. Bad cherries have dried steams and dull surfaces. Cantaloupe- Good cantaloupes have a delicate aroma, yellowish skin and a thick texture on the rind. Do not buy cantaloupes with a sweet and pungent aroma as well as those with a soft rind.
Watermelon- Good watermelons are symmetrical in shape and have a cream-colored underside. Do not buy watermelons with cushiony spots.

Vegetables:

Broccoli- Good broccoli is firm, have closed florets and have a deep green color. Do not buy broccoli that are yellow in color, with open florets and water-soaked spots.

Asparagus- Good asparagus have closed tips and straight green stalks. Bad asparagus have open tips and the stalks are curved. Bell Pepper- Good bell peppers have bright and glossy skin. They are firm and thick while bad bell peppers have soft spots and shrivelled surfaces.

Carrots- Good carrots are firm and have a bright orange color. Bad carrots have a rough texture, soft and have green roots.

Tomato- Good tomatoes are plump, smooth and have a rich red color. Bad tomatoes look shrivelled and have blemishes.

Now that you know how to choose good produce, you will spend your money wisely. Do not rush choosing good produce though, take your time and make sure you buy the best, it will be worth it.