Pista Kulfi (Pistachio Ice Cream)

Ingredients:

.4 cups whole milk
.1 slice of white bread
.1 teaspoon cornstarch
.1/4 cup sugar, adjust to taste
.1/2 teaspoon coarsely ground cardamom (ilachi)
.10 pistachios sliced

Method

Remove the crust from all sides of the bread and cut the bread in small pieces.
Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
Next add sugar and pistachios and cook for 2 more minutes.
Turn off the heat and add cardamom powder.
Cool the milk to room temperature and pour into a bowl,
Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Variations

.Replace pistachios with almond or coconut powder.
.Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.
.Many people enjoy eating kulfi like a Popsicle.  Before freezing, pour the milk mixture in to a Popsicle mold.  .If you don’t have Popsicle mold use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze.

Cube Steak Parmesan

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
2 tablespoons water
1/3 cup crushed saltine crackers
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil
3 tablespoons vegetable oil
4 (4 ounce) beef cube steaks
1 1/4 cups canned tomato sauce
2 1/4 teaspoons white sugar
1/2 teaspoon dried oregano, divided
1/4 teaspoon garlic powder
4 slices mozzarella cheese
1/3 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot

Roast Sticky Chicken-Rotisserie Style

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Lemony Quinoa Recipe

Ingredients:

1 and 1/2 cups Quinoa
1/4 cup sliced onion
1 tbl spn black olives
1/4 tea spn pepper powder
Little butter
1/4 cup chopped capsicum (bellpepper)
1/4 cup corn
1 tea spn chopped jalapeños
1-2 tbl spns lemon juice
Salt

Method:

Cook Quinoa according to package instructions in water or vegetable stock or chicken stock. Add salt while cooking. As the Quinoa I had did not come in package, I just cooked in salted water 1:2 (quinoa to water) ratio for about 10mins (covered).
In a separate pan, melt butter and add onion, capsicum. When they are slightly cooked, add corn, salt and cook till corn is done. I used frozen corn which took just about 1 min to cook. But if you are using fresh ones that take long time to cook, separately cook it and add to onion-capsicum mixture.
Now add olives, pepper powder, jalapeños cooked Quinoa and mix well. Add lemon juice, mix well and take off heat. Serve hot.

Chickpeas-Vegetable Soup

Ingredients:

1 cup soaked chickpeas(garbanzo beans)
1/2 cup barley
2 cups vegetables – corn, zucchini, carrot, green beans, green peas, celery
1 cup tomatoes
2 tbl spns coriander leaves
1/2 tea spn cumin powder
1/2 tea spn chilli powder
1 tea spn chopped garlic
Salt

Method:

Mix all the ingredients, add 2 cups of water (or vegetable/chicken stock). Pressure cook them for about 4 whistles till everything is cooked through. Once cooked slightly mash the contents with a spoon (optional step). Serve hot.

Bread Upma

Ingredients:

4-5 cups bread cut in to small pieces
1/2 cup onions(optional)
2 tbl spns fresh/frozen coconut(optional)
3-4 green chilies
A pinch turmeric (optional)
6-7 curry leaves
A pinch asafoetida
1/2 tea spn each mustard seeds, cumin seeds, urad dal 
1 tea spn sugar (optional)
Oil
Salt

Method:

Heat oil and add mustard, cumin seeds, urad dal. When they start popping add curry leaves and chillies. Add onions and fry till they turn brownish. Add bread pieces and mix well. Add sugar, coconut and salt. Mix well.

Pineapple juice

Ingredients:

Pineapple pieces    1 cup
Saffron strands     4-5
Sugar   2-3 tea spns
Water    1 and 1/2 cups

Method:

Blend all together in a blender to a smooth mixture. Strain the juice.

.A few variations to this juice are -
.Use cardamom instead of saffron.
. Add few  pepper corns while blending.
Serve the juice chilled.

Serves : 2
Preparation time : 5mins

CHAM-CHAM RECIPE

Ingredients:

• 450 gms Paneer 

• 4 cups Water 

• 2 cups Sugar 

• 2-3 tbsp Rose Water 

• A few strands of Saffron 

• 200gms Fresh Thickened/ Double Cream

How to make Cham-Cham:

•Put the paneer in a bowl and knead it. Knead till all the lumps are removed and the paneer/cheese is absolutely smooth.

•Prepare sugar syrup by adding sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker).

•While the sugar syrup boils, divide the paneer dough into small oblong shaped balls and roll between your palms till smooth.

•Gently dip the balls to the sugar syrup and cover the pressure cooker. After the first whistle, wait for 8-10 minutes and then turn off the flame.

•Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them.

•When cool, pour the rose water and saffron strands on the Cham-Chams and chill for a few hours.

•When chilled, remove the Cham-Chams from the syrup and arrange in a platter.

•Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.

•Garnish with slivers of your favorite dried fruit and serve.

Grilled Whole Sea Bass With Breadcrumbs and Anchovies

Ingredients

5 tablespoons extra virgin olive oil (75ml)
1 small onion, minced
1 tablespoon anchovy paste (15ml)
3 tablespoons chopped fresh parsley (45ml)
1/2 teaspoon minced fresh rosemary (2.5ml)
1/2 teaspoon minced fresh thyme (2.5ml)
1/2 teaspoon minced fresh cilantro (2.5ml)
1 1/2 cups coarse fresh white breadcrumbs (375ml)
1 pound whole Sea Bass, cleaned (1800grams)
4 4 wooden skewers soaked in water for 20 to 30 minutes

Directions

Preparation time is 15 minutes, cooking time 30 minutes.
Preheat grill to medium heat.
Heat 3 tablespoons of oil in a skillet and sauté onions until they are soft. Transfer to a large bowl and let cool. Once they have cooled to room temperature, add the egg, anchovy paste, 2 tablespoons parsley, cilantro, rosemary and thyme. Mix in 3/4 of a cup of breadcrumbs and season with salt and pepper.
Slice two 1/2 inch deep diagonal cuts on each side of the Sea Bass, spacing the cuts about 3 inches apart. Season the fish cavity with salt and pepper and spoon in stuffing being careful not to overstuff the fish. Using a soaked wooden skewer close the opening shut.
Rub fish with oil and season with salt. Place fish on grill and cook for approximately 25 minutes, turning only once.
While fish is grilling, add remainder of breadcrumbs to a skillet in with the remainder of oil and sauté over medium heat until they are golden brown. Add the remainder of parsley.
Once fish is cooked, transfer to a platter; remove skewers and sprinkle with breadcrumb topping. Serve and enjoy.

Orange and almond cake recipe

Ingredients

2 oranges
6 eggs
250g caster sugar
250g almond meal
1tsp baking powder
Extra caster sugar for dusting before baking
Icing sugar for dusting after baking
Margarine or oil spray (for greasing the pan)

Preparation

Wash oranges and place unpeeled, in a pot of boiling water for 2 hours. Drain the water and allow the oranges to cool. This can be done ahead of time.

Preheat oven to 190°C.

Break 6 eggs into a mixing bowl or blender. Add caster sugar and beat or blend together.
Place the two oranges into the egg mix. Break up the oranges and then blend together to a smooth consistency. Add the almond meal and baking powder and blend.

Grease a 20 cm spring form baking pan with margarine (or vegetable oil spray) and dust with caster sugar.

Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour to an hour and a half or until the top is golden brown.

Dust with icing sugar to serve.

Orange marmalade recipe

Ingredients

1 kg oranges
600 g (2 2/3 cups) caster sugar
60 ml (1/4 cup) Cointreau (optional)

Preparation

Place the oranges in a large saucepan and cover with water. Bring to the boil and cook for 1 hour, until soft. Remove the oranges and reduce the cooking liquid to 80 ml (1/3 cup). When the oranges have cooled, peel them, discarding the pips, and purée the flesh. Strain the purée and add it to the cooking liquid.

Finely shred the peel – you’re aiming to get 100 g – and add it to the cooking liquid, along with the caster sugar. Bring to the boil, add Cointreau (if using) and reduce heat. Cook until it achieves a syrupy consistency, stirring frequently.

Test for setting point by putting a teaspoon of marmalade onto a chilled plate. Tip the plate; if the marmalade runs, cook for a further 5 minutes, then try again. Pour into sterilised jars while still hot and enjoy as soon as it’s cool.
 
If you enjoyed this Orange marmalade recipe then browse more appetiser recipes and our most popular osso bucco recipe.

Rum Savarin with raspberries recipe

Ingredients

7g sachet dried yeast
60ml (¼ cup) lukewarm milk
200g (1⅓ cups) plain flour, sifted
3 eggs, lightly beaten
220g (1 cup) caster sugar, plus 1 tbsp, extra
90g unsalted butter, cut into 2cm cubes, at room temperature
1 lemon, zested
60ml (¼ cup) rum

Preparation

Place yeast and milk in a bowl and stir to combine. Using an electric mixer, beat flour, eggs and yeast mixture for 2 minutes or until a very soft, sticky dough. Cover bowl with a cloth and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

Return bowl to electric mixer fitted with a dough hook. With mixer running, add extra 1 tbsp sugar and butter, one cube at a time, ensuring each piece is incorporated before adding the next. Knead on medium–high speed for 8 minutes or until dough is soft and silky. (The dough will initially be very sticky; there is no need to add additional flour, as dough will become firmer during kneading.)

Preheat oven to 200°C. Place dough in a large piping bag and pipe into a buttered 20cm Savarin or round pan. Tap pan a few times on the bench to remove air bubbles. Set aside in a warm, draught-free place for 30 minutes or until slightly risen. Bake for 25 minutes or until golden and a skewer inserted in the centre comes out clean. Stand for 5 minutes before turning out onto a serving plate.

Meanwhile, to make syrup, place remaining 1 cup sugar, lemon zest and 375ml water in a saucepan and bring to the boil. Cook for 5 minutes or until reduced by one-third, then stir in rum. Pour half the syrup over Savarin. Stand for 5 minutes, then pour over remaining syrup. Allow Savarin to absorb syrup before serving with berries and cream

KARELA MASALEDAR RECIPE

Ingredients:

2 tsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
oil to fry
5 -6 bitter gourd
salt to taste
2 medium sized onions
1 tsp dry mango powder

How to make karela masaledar :

Take off and reserve the scrapings of the karelas.
Give a slit on one side and take off all the seeds.
Cut karelas into thin slices.
Wash and rub two table spoons salt all over the karelas and its scrapings.
Set aside for 3-4 hours.
Wash completely again and squeeze dry the karelas.
Heat up oil in kadhai.
Deep fry the cut karelas till dark brown and crisp.
Take off the karelas and keep aside.
Slice onions.
Heat up 3 tblsp of oil in a kadai.
Mix in cut onions.
Stir fry for 3-4 minutes till they are transluscent.
Mix in scrappings of karela and let it stir fry till onions are a little brown.
Mix in turmeric powder, coriander powder, dry mango powder and red chilli powder.
Mix in the fried karelas to the above mixture and stir fry covered on low heat up for 5-6 minutes.
Mix in salt if needed.
Serve hot with chappatis.

COCONUT CHUTNEY RECIPE

Ingredients:

 
1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

Hoe to make coconut coriander chutney :

Grind coarsely all the ingredients in a blender and serve.

TOMATO CHUTNEY RECIPE (Tamatar Ki Chutney)

Ingredients:

 
6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp oil
Salt To Taste

Preparation:

Drain the soaked chillies and chop them finely.
Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
Add the chillies and salt and sauté again.
Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
Cool completely and add the coriander and spring onion greens and mix well.
Serve tomato chutney chilled or at room temperature.

Taftan Recipe

Ingredients: 

3 cups plain flour 3 tsp. dry yeast
2 tbsp. curds
2 tbsp. ghee
1 1/2 tsp. sugar
salt to taste
1/2 cup milk
1 tbsp. poppy seeds (khuskhus)

Method

.Warm milk in a cup. Sprinkle sugar and yeast over it.

.Keep aside for 10 minutes or till frothy.

.Sieve together flour and salt. Make a well in centre.

.Pour curds, ghee, milk mixture into well.

.Mix in dough, knead well till very elastic.

.Add more milk if required.

.Grease a large bowl, place dough in it.

.Cover, keep aside for 7 hours or till dough has almost doubled.

.Knead again, divide in 6 parts, make balls, cover.

.Keep aside for 20 minutes.

.Take one, place between palms and pat into a thick round.

.Keep edges slightly thicker than centre.

.Pull on one corner to give it a drop shape.

.Brush with ghee, sprinkle khuskhus seeds.

.Bake either in a preheated oven or tandoor till done.

.Small golden spots must appear on the roti.

.Serve hot with vegetables, dals, etc

Karela Style Tomato Dal

Ingredients

1 cup toovar (arhar) dal
2 green chillies, slit lenghtwise
1/2 cup chopped tomatoes
1 tbsp grated jaggery (gur)
1/2 tsp turmeric powder (haldi)
salt to taste

To be ground into a smooth paste

1/4 cup freshly grated coconut
1 whole dry kashmiri red chilli, broken into pieces
1/2 tsp cumin seeds (jeera)
1/4 cup water

For the tempering

1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli, broken into pieces
4 to 5 curry leaves (kadi patta)
1/4 cup chopped onions
2 tbsp oil

Method

Clean, wash and soak the dal in water for about 30 minutes. Drain.
Pressure cook the dal with turmeric powder, salt and 3 cups of water till soft.
Whisk well, add the green chillies, tomatoes, jaggery, coconut paste and 1 cup of water and bring to boil and simmer for 10 minutes.
To make the tempering, heat oil in a small pan and add the mustard seeds.
When the seeds crackle, add the dry red chilli and curry leaves.
Add the chopped onions and sauté till the onions turn golden brown in colour.
Pour over the dal and mix well.
Serve hot.

Mix Dal recipes

Ingredients

1 tbsp moong dal (split green gram)
1 tbsp masoor dal (split red lentil)
1 tbsp urad dal (split black lentils)
1 tbsp chana dal (split Bengal gram)
2 tbsp toovar (arhar) dal
1 tsp cumin seeds (jeera)
1 onion, chopped
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 tbsp chopped coriander (dhania)
3 tbsp ghee
salt to taste

For the tempering

2 tbsp butter
1 tomato, chopped
3/4 cup fresh curds (dahi)
1/2 tsp garam masala

Method

Wash all the dals. Soak for 1 hour and then drain.
Heat the ghee. Add the cumin seeds and cook until they begin to crackle.
Add the onion and cook until light pink.
Now add all the dals and cook again for 4 to 5 minutes.
Add 1 litre of water and cook on a slow flame until soft.
Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.
Mash the dals lightly.
Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.
Add to the cooked dals and stir for 3 to 4 minutes.
Sprinkle coriander on top and serve hot.

KELE KI BARFI RECIPE

Ingredients:

4 large ripe banana (pake kele)
11/2 cup milk (doodh)
2 cup sugar
2 tblsp clarified butter (ghee)
75 gm coconut (nariyal)
1/2 cup crushed walnut (akhrot)

How to make kaddu ka raita:

Peel banana and mash them.
Now cook mashed banana along with milk in a pan until milk dries up.
Now add butter and stir continuously till it turns brown in colour.
Now add sugar, grated coconut and walnut and stir.
Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
Garnish with dry fruits and serve.

ARBI FRIED RECIPE

Ingredients:

1/4 tsp ajwain
chilli powder to taste
rock salt to taste
2-3 green chillies
a pinch of mango powder
1/2 kg arbi
1/4 tsp coriander powder
2 tbsp ginger

How to make arbi fried :

Boil the arbi.
Cool, take off and slice each into two.
Heat up the oil and fry the cut arbi till slightly browned.
Mix in 1 tbsp oil and heat up in a wok.
Meanwhile make a paste of ginger and green chillies.
Mix in the paste to the heated oil and stir fry for a few minutes.
Mix in the fried arbi and stir fry on a slow fire.
Simultaneously mix in salt, coriander powder, mango powder, ajwain and mix well.

Beef Soup Recipe with Apples

Ingredients:

Beef (sirloin) - 1 1/3 lb. (boiled and finely diced)

Beef broth - 8 cups

Green apples - 3 pcs. (skinned, seeded and sliced)

Tomatoes - 3 pcs. (skinned, seeded and diced)

Onions - 3 pc. (peeled and finely chopped)

Potatoes - 4 pcs. (peeled and diced)

Carrot - 1 pc. (peeled and sliced into 4 pieces)

Soy sauce - 5 tbsp

Flour - 1 tbsp

Parsley - 1 tbsp (finely chopped)

Dill - 1 tbsp (finely chopped)

Butter - 2 tbsp

Salt and ground black pepper to taste

Directions:

Pour the broth to a large saucepan, add potatoes and carrots. Simmer 15 minutes.
Melt butter in a pan and saute onions for 2-3 minutes. Add flour, stir and add 1/2 cup broth and simmer 2 minutes. Add tomatoes and simmer 3-4 minutes. 
Remove carrot from the broth. Add contents of the pan and apples. Simmer 10-15 minutes.
Cooked soup remove from heat. Add parsley and dill.
Pour cooked soup in bowls and garnish with diced beef.

Chocolate Tea Recipe

Ingredients

Chocolate Tea Recipe
1 c boiled water
1 tsp Loose English Breakfast Tea or 1 tea bag
1 1/2 Tbl Sugar Free Hot Cocoa Mix
Sweetner to taste, if needed
Peppermint sticks for srirring if desired

Directions

.Bring water to boil. Place tea bag in cup, pour in boiling water, cover and let steep for 3-5 minutes. Remove tea bag. Stir in Hot Cocoa Mix. Top with whipped cream and a drizzle of chocolate syrup or pour over crushed ice.

.Add sweetener and/or Peppermint Sticks if desired.

.Number of Servings: 1

Masala Chai – Spicy Herbal Tea Recipe

Ingredients:

* 4 tsp loose tea, usually black
* 1 piece of dry ginger
* 3 cardamom pods, crushed
* 3 whole cloves
* 1 piece of cinnamon stick
* Milk and sugar to taste

Method:

Chop up ginger into fine pieces, and break up cinnamon stick. Bring 2 cups of water to a boil, then add tea leaves and all the spices. Let everything brew at boiling for 30 to 45 seconds. Remove from heat, then let steep at room temperature for another minute.Strain out the tea and pieces of spice. Serve hot and fragrant, with only a touch of milk or sugar

Sacred Pakistani Chai Tea Recipe

Ingredients:

3 -4 tablespoons assam black tea (specialty store)
1 tablespoon chai masala (again Specialty Store)
1 dash ground cinnamon
1 pinch ground ginger
1 pinch cardamom
24 -32 fluid ounces Eagle Brand Condensed Milk
1 1/2 cups demerara sugar (SUGAR IN THE RAW)

Directions:

1.Fill large pan 80% with water and bring to rapid boil.

2.add tea . boil two minutes.

3.add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.

4.add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).

5.add milk. allow to heat just under boiling. remove from heat. cool two minutes.6pour into cups using tea strainer. serve very hot.


6.pour into cups using tea strainer. serve very hot

KAHWA RECIPE

Ingredients:

• 4 Cups water
• A pinch of Cinnamon (dalchini)
• 1/2 tsp Fresh kashmiri green tea, crushed
• 2 Green cardamoms, crushed
• 3-4 Almonds, shredded
• 4 strands Saffron, crushed
• Sugar to taste

How to make Kahwa:

• Pour water in a vessel.
• Add crushed green tea leaves and cinnamon.
• Bring to boil.
• As soon as it boils, add saffron & sugar to taste.
• Add cardamoms and shredded almonds.
• Cover and boil for a few minutes.
• Remove from the flame.
• Kehwa is ready to drink.

LEMON TEA RECIPE

Ingredients:

• 2 Cups water
• 1 tsp Tea powder
• 1/2 Cup lemon juice
• Sugar to taste

How to make Lemon Tea:

• Put water on heat
• Add tea powder and lemon juice.
• Boil it.
• Add sugar to taste.
• Lemon tea is ready.

BLUEBERRY TEA RECIPE

Ingredients:

• 1 oz Amaretto Di Saronno
• 1 oz Grand Marnier
• Tea

How to make Blueberry Tea:

• Blend all the ingredients until smooth.
• Pour it into two separate glasses.
• Add hot tea to taste better.
• Allow it to chill for sometime time.
• Enjoy it chilled.

Turkish Coffee

Ingredients:

1 cup water
1 tablespoon of extra finely ground coffee (powder consistency)
1/8 teaspoon ground cardamom, or 1 cardamom pod
sugar (optional)

Preparation:

Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small saucepan will work.

Remove from heat and add coffee and cardamom.

Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams.

Again, return to heat, allowing to foam and remove from heat.

Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.[nt][nt]Cardamom pod may be served in cup for added flavor.

Kashmiri Chai Tea

.Ingredients:

1 tsp loose tea
4 cardamom pods, bruised
1 small cinnamon stick, broken up
Saffron threads, a pinch
4 cups water
2 tbs finely powdered almonds
Honey, to taste

Preparation:

Mix everything except honey and almonds in a saucepan and bring to a boil. Reduce heat to a simmer and let tea steep for 5 minutes. Put a teaspoon of almonds in the bottom of each cup, and pour hot tea over. Sweeten with honey to taste.

Sugar Cakes

 

  Ingredients

• 1 cup butter flavored shortening
• 2 cups white sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 pinch salt
• 1 cup buttermilk
• 1/4 cup white sugar

• Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
  3. Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.