Best Chocolate Chip Cookies

 

Ingredients

1 cup packed dark brown sugar
1/2 cup granulated sugar
1 cup butter, softened
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1 (12 ounce) package semisweet chocolate chips (2 cups)

Directions:

1. Heat oven to 375 degrees F.
2. Beat brown sugar, white sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy.
3. Beat in eggs and vanilla, then stir in the baking soda, salt and flour. Add the walnuts and chocolate.
4. Drop dough by large scoops onto ungreased cookie sheet, 2 inches apart. Flatten slightly with fork.
5. Bake 11 to 14 minutes. Cool on pan for five minutes, then cool on wire racks.

Tikka Boti Recipe

 

Ingredients

½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons

Chicken in Tomato Sauce Recipe

 

Ingredients

½ kg. chicken
3-4 tomatoes-chopped
1 onion-chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
1 tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp ginger (Adrak) paste

Instructions

In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the black pepper, stir and remove from heat.

Serve with rice.

Cow Trotters (Paye)

Ingredients:

1) Large trotters cut into 2/3 inch pieces 2

2) Yogurt 2 cups

3) Red chili powder 1 tbsp

4) Dry coriander powder 2 1/2 tbsp

5) Turmeric powder 1/2 tbsp

6) Garam masala 1 tbsp

7) Garlic and ginger paste 1 tbsp

8) Onions finely cut 2 large size

9) Salt to taste

10) Banaspati Ghee or Cooking Oil

Method:

1. Wash and clean trotters.
2. Take a large saucepan (which can hold 5 pounds of cooked rice), put in the trotters, 2 whole garlic bulbs and enough water to cover them.
3. Boil on medium heat for about five to six hours.
4. During this process, if you see that water is not enough and trotters are not absolutely tender, put in some more boiling water, never put cold water, otherwise they will never become tender.
5. When they are tender and about 4 to 5 cups of soup is left, remove it from heat.
6. Discard all big bones, before discarding remove all the soft gelatine and bone marrow.
7. Keep this and small bones aside, strain all the soup through a fine sieve.
8. Put banaspati in the same saucepan and brown onions on medium heat.
9. Remove onions from banaspati and grind them. Mix onion paste, yogurt, salt and all dry spices, put them into the saucepan containing banaspati.
10. Keep stirring until all water of the yogurt dries, put trotters and soup in it.
11. Place the pan on heavy griddle (tava) and put it on low heat at least for an hour.
12. Remove from hat when the soup thickens. Add lemon juice.
13. Serve while it is hot, garnish with coriander leaves and green chilies.

Namkeen Gosht Recipe

Ingredients:

• Mutton 1 kg

• Green chilies 6 nos fine chop

• Onion 2 large size fine chop

• Ginger garlic 2 tbs

• Salt 1 1/2 tea spoon

• Water 1 liter

• Yogurt 750 grm

• Cardamom large 8 nos

• Cinnamon (dar chini) 7 stick

• Whole red chili 12 round shapes

• Oil 1/2 cup

• Green chilies and green coriander for garnishing

Method:

1. Take deep pan put mutton, onion, ginger garlic and all spices beside whole red chilies add water. Cover pan with lid cook for 35 minutes.
2. Add oil in mutton stir well until oil become on top.
3. Whip the yogurt and put into mutton add whole red chilies cover with lid cook until the mutton become tender garnish with chilies and coriander

Tawa Mutton

 

 Ingredients

• Mutton ½ kg

• Onion 1

• Ginger garlic paste 2 tbsp

• Water 2 cups

• Tomatoes 2

• Oil ½ cup

• Chili powder 2 tsp

• Alls spice ¾ tsp

• Green chilies 3

• Coriander leaves chopped 2 tbsp

Method:

In a pan put mutton, chopped onion, ginger garlic paste, chopped tomatoes, salt and 2 cups of water, boil till mutton tender, heat oil on a tawa, add boiled mutton with chili powder, fry for 5 minutes lastly add all spice powder, chopped green chilies and coriander leaves, serve with nan.

Turkey Salad Sandwich

 

Ingredients

1/2 teaspoon Morton^® Fine Sea Salt
3 tablespoons canned, jellied cranberry sauce
1 1/2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1/3 cup canola oil
2 cups cubed or shredded roasted turkey
1/4 cup diced celery

Directions

Preparations:

Method Combine salt, cranberry sauce, mustard and vinegar together in a bowl and mix well. Slowly drizzle oil while whisking to a thicker consistency. Add turkey and celery and toss to coat with vinaigrette.

Cooking:

Chef’s Suggestion: Add 1/4 cup of each of the below diced vegetables for added flavor: • red onions • red bell pepper • orange bell pepper Sandwich Suggestion: Serve on sandwich bread, wrap or pita.

Stuffed Turkey Breast with Dried Apricots

 

Ingredients

1 – 6 lb. turkey breast
¼ lb. of bacon
Rub for Turkey Skin:
Tablespoon of honey
Capful of vinegar
Drizzle of olive oil
Dash of black pepper
Stuffing:
½ cup dried apricots
Healthy handful of Italian parsley
5 cloves of garlic
5 sun dried tomatoes
Dash of fresh ground black pepper  

Preparation

Preheat Oven 350 degrees:

Prepare the rub for the turkey and set aside.

Combine all of the ingredients for the stuffing in a food processor and give a few good chops.

Clean the turkey inside and out and pat dry. Place the turkey on a meat rack and loosen the skin from the meat. Place the stuffing by small handfuls under the skin, pushing the stuffing down. Rub the skin down with the rub and place the bacon strips all around the top of the turkey.

Place the turkey in the oven and bake for about 1 ½ hours or 20 minutes per lb.. Let the turkey rest for about 10 minutes before slicing.

Noodles with Chilli et Prawn

 

ingredients

serves 4

250 g (9 oz) thin glass noodles
2 tbsp sunflower oil
1 onion, sliced
2 red chillies, deseeded and very finely chopped
4 lime leaves, thinly shredded
1 tbsp fresh coriander (cilantro)
2 tbsp palm or caster (superfine) sugar
2 tbsp fish sauce
450 g (1 lb) raw tiger prawns Gumbo shrimp), peeled

method

1. Place the noodles in a large bowl. Pour over enough boiling water to cover the noodles and leave to stand for 5 minutes. Drain thoroughly and set aside until required.

2. Heat the sunflower oil in a large preheated wok or frying pan (skillet) until it is really hot.

3. Add the onion, red chillies and lime leaves to the wok and stir-fry for 1 minute.

4. Add the coriander (cilantro), palm or caster (superfine) sugar, fish sauce and prawns (shrimp) to the wok or frying
pan (skillet) and stir-fry for a further 2 minutes or until the prawns (shrimp) turn pink.

5. Add the drained noodles to the wok, toss to mix well, and stir-fry for 1-2 minutes or until heated through.

6. Transfer the noodles and prawns (shrimp) to warm serving bowls and serve immediately.

If you cannot buy raw tiger prawns (jumbo shrimp), use cooked prawns (shrimp) instead and cook them with the noodles for 1 minute only, just to heat through.