Gummy Bears....!

Ingredients

• 10 Knox GelatinPackets
• 2 cup Juice avoid Pineapple, Kiwi, Papaya, Guava, Fig, and also Ginger Root)
• 1 cup Sugar
• 1 tsp FlavoringExtract ~Optional
• Food Coloring ~ Optional

1. 1
   In a medium sauce pan combine the first 3 ingredients, stir slowly over medium heat. You don't want to whisk it up because you'll get froth at the top.
2. 2
   Take a candy mold and spray lightly with non-stick spray. If you don't have a candy mold use a 9×9 baking dish and cut them into squares, kinda like turkish delights.

   Once your mixture in the pan becomes clearish and not cloudy and more its ready to add your flavor extracts and a couple drops of food coloring, if you want and then to go in the molds.

   Its easier to pour this into a glass measuring cup with a pour spout to pour into the molds at this point.
3. 3
   Pour liquid into your molds up to the edge. Allow to cool on the counter top for about 30 minutes and then turn out on to a cookie sheet.
4. 4
   Store in a plastic bag in the fridge. Of course they probably won’t last that long!
5. 5
   Variations

   Theres lots of things you can try with these like….

   Substitute 1 cup of herbal tea for one of the cups of juice for a nice change. I love hibiscus.

   Add a couple drops of food coloring for a brighter color( I don’t like to personally, but you might ;0)

   Substitute 1/2 of cup of apple sauce or pureed fruit for 1/2 cup of juice.

   Sour Gummys~ Take 1 TSP of citric acid and 1/2 cup of sugar and combine. When you pull your gummys out of the mold roll in the sour sugar for super sour gummys!

   Alternate Recipe~
   1 6 oz package of Jello mix
   5 packets of Knox Gelatine
   1 cup of water

   Follow instructions as listed. This makes a yummy, but less healthy version. ;0)

Pista Cake

INGREDIENTS

125grm Pistachio (grind) (Pista)
100grm plain flour (Aata)
300grm sugar (grind) (Cheeni)

250grm butter (yellow) (Makhan)
6Nos. Eggs (Anday)
5grm Green Cardamom Powder (Ilaichee)
1tsp Vanilla Essence
70ml Garnish (Thick cream)

How to Prepare

(1) Add sugar gradually in egg and whisk till becomes foam.
(2) Mix egg yolk in it and whisk lightly
(3) Add flour in egg mixture and mix it.
(4) Now add butter, vanilla Essence and Pistachio in paste.
(5) Brush a butter paper with oil and adjust in backing dish according to the base size.
(6) Fill cake paste in pan and bake on 150 degree C for 45 minutes in oven.
Your delicious Pista cake is ready to serve.

Chocolate Souffle

Ingredients
7 ounces finely chopped bittersweet or semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1 1/2 teaspoons pure vanilla extract
3 large egg yolks

3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish
Directions
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)

Set an oven rack in lower third of the oven and preheat to 400 degrees F.

Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)

Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-souffles-recipe/index.html?oc=linkback

Chocolate glazed Donuts

GLAZED CHOCOLATE DONUTS

YIELD: 8 DONUTS

 

PREP TIME: 10 MINUTES

 

COOK TIME: 8 MINUTES

 

TOTAL TIME: 18 MINUTES

INGREDIENTS:

For the donuts:
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips (optional)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil
For the glaze:
1 1/2 cups powdered sugar
6 tablespoons whole milk
1 teaspoon vanilla

DIRECTIONS:

To make the donuts:
Preheat oven to 375 degrees.
In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, and baking soda.
In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Spoon in a greased donut pan. (Most donut pans make 6 donuts. There will be enough batter for 8 donuts. If you don't want to do a second batch, just fill a muffin tin with the remainging batter and have a chocoalte muffin with your donuts.)
Bake for 8 minutes or until the tops spring back when you touch them.
Let the donuts cool in the pan before glazing.
To make the glaze:
In a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined. Remove from the heat.
Dunk the donuts in the glaze to fully coat and place on a wire rack to set.

Hara Bhara Kabab

 

Hara bhara kebab gets its name and green colour from the healthy spinach in it.

Method

•	Spinach	10 leaves
•	Green peas,shelled and boiled and mashed	3/4 cup
•	Potatoes,boiled ,peeled and grated	3-4 medium
•	Green chillies,chopped	3
•	Ginger,chopped	2 inch piece
•	Fresh coriander leaves,chopped	2 tablespoons
•	Chaat masala	1 teaspoon
•	Salt	to taste
•	Cornflour/ corn starch	2 tablespoons
•	Oil	for deep-frying

Ingredients

Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. 

Sama Kheer Rice

Ingredients:   For Sama rice kheer: 500 ml - Amul milk ½ cup - Soaked Sama rice. 1tspn - Amul cream 1 pinch - Kesar 1tspn - Gulab Jal 1tspn - Ilaichi Powder ½ cup - Sugar For Garnishing: ½ cup - Grapes ½ cup - Strawberry For Fruity syrup: 1 cup - Water ½ cup - Anar daana 2 tbspn    - Sugar ½ cup - Dry fruits Method: For sama rice Kheer: 1. Take a pan , boil milk add soaked sama rice. 2. Add Amul Cream. 3. Take 1 tspn gulab jal add pinch of kesar in it and Keep it aside. 4. Add Dalchini in the rice mixture. 5. Add Gulab jal and kesar and stir it well. 6. Add sugar in it. 7. Remove it in bowl and keep it in fridge. For Fruity syrup: 1. In a pan add water , Anar Daana and Sugar. 2. Let it boil for some time. 3. Strain it through soup strainer 4. And keep the syrup in fridge for some time For garnishing: 1. Take a glass put chopped grapes add strawberries . 2. Scoop out the sama rice Kheer with ice cream scooper and put it in glass. 3. Garnish it with Dryfruits. 4. Pour Anar Daana syrup on it.

Taka Tak Masti

Ingredients: 4 - Bhavnagari Mirchi (Bhavnagari Chilies) 2 - Lemons 2 - Carrots 1 tsp - Adrak (Ginger), grated 2 tsp - Lehsun (Garlic), grated 3 - Amla (Indian Gooseberry) 2 tsp - Besan (Gram Flour) 2 - Mooli (White Radish), including the leaves ½ tsp - Lal Mirch (Red Chili) Powder To taste - Jeera (Cumin Seeds) ½ tsp - Kalaunji (Nigella Seeds) ¼ tsp - Hing (Asafoetida) 4 tbsp - Sarson ka Tel (Mustard Oil) To taste - Salt ½ tsp - Rai (Mustard Seeds) Method: 1. Mix besan, some of the chopped carrot, mooli leaves, lal mirch powder, hing and kalaunji. 2. Add half the grated adrak and half the grated lehsun, jeera and water and mix well to make a smooth batter. 3. Heat a little sarson ka tel in a pan and spread the batter on it to make a thick pancake. Turn over and cook till both sides are done. 4. When the pancake is done, remove from flame. 5. In another pan, heat sarson ka tel and sauté whole amla in it till the tangy bitter flavor is reduced a little. 6. Using a knife make four slits in the top of the amla and pull apart gently to form a flower. 7. Slice some more carrot and mooli and sauté it in sarson ka tel. 8. Add the remaining adrak, lehsun, rai and a little jeera. 9. Add grated amla and sauté 10. Stuff it in the cored amla. 11. Make a side salad with sliced mooli, carrot. 12. Heat rai, jeera and sarson ka tel and pour over the salad. 13. Squeeze a little lemon over it and serve with the pancake and stuffed amla.

Cadhi Chawal

Ingredients: For the Chicken: 3 - Small Chicken Breasts, boneless 1 cup - Mithi Tulsi (Basil) 1 small bunch - Hara Dhanya (Fresh Coriander) 1 small bunch - Pudina (Mint) 2 - Lemons 1 small cup - Ginger Garlic Paste To taste - Salt To taste - Hari Mirch (Green Chilies) To taste - Jeera (Cumin Seeds) 200ml - Amul Fresh Cream To taste - Amul Processed Cheese 2 tbsp - Amul Butter For the sauce: 1 cup - Besan (Gram Flour) 1 cup - Amul Masti Dahi (Curd) To taste - Haldi (Turmeric)  To taste - Salt ½ tsp - Rai (Mustard Seeds) To taste - Jeera (Cumin Seeds) Few - Kadhi Patta (Curry Leaves) To taste - Kali Mirch (Black Pepper), crushed As required - Water As required - Oil 1 - Lemon For the rice: 1 cup - Rice 100g - Mattar (Green Peas) 2 flakes - Lehsun (Garlic) 1 - Medium sized Onion To taste - Jeera (Cumin Seeds) 2 tbsp - Amul Butter 4 tbsp - Amul Cream To taste - Salt As required - Oil For the Fritters: 2 - Big Potatoes To coat fries -Corn flour To taste - Salt To taste -Kali Mirch (Black Pepper) For frying - Oil Method: 1. To make the chicken: Marinate the chicken breast in half the ginger-garlic paste and salt and set aside for 10 minutes. 2. Make a puree of the remaining ginger-garlic paste, hara dhanya, pudina, mithi tulsi, hari mirch, jeera powder and salt. 3. Make a fine paste of Amul cheese and Amul cream. 4. Add green puree and mix well. 5. Spread the mixture over the marinated chicken. 6. Melt butter in a pan and grill the chicken breast in it. 7. To make the sauce: Whisk besan and Amul Dahi together with a little water in a pan. 8. Turn on the gas and place the pan over a medium flame, stirring continuously till slightly thick. 9. Adjust the water according to how think or thick you want your sauce to be. 10. Towards the end of the cooking, add salt and haldi. 11. Heat oil in a tadka pan and put in rai, kadhi patta and crushed jeera. 12. Pour the tadka oil over the sauce and mix. 13. Sprinkle crushed black pepper on top to garnish. 14. To make the rice: Boil the rice until soft and add a little oil and mash. 15. Melt some butter in a pan and add lehsun, mattar and jeera. Sauté it till they release their flavours. 16. Add mashed rice, Amul Butter, Amul Cream and salt. 17. Stir well till you have a smooth consistency. 18. Chop onions and fry well. 19. Mix with rice. 20. Cut the potato into juliennes; coat with corn starch, salt and kali mirch. 21. Fry it till golden brown. 22. Serve the chicken with the sauce on a bed of rice and the fritters on the side.

Chatpate Kebab

Ingredients: 6 cubes - Jackfruit peels 4 strands - Imli patta 200 gram - Chenna 2 tbsp - Beetroot peels paste 3 tbsp chopped - cauliflower 2 tbsp - garlic 2 tbsp - cream ½  tbsp - Kasuri methi dry For deep fry - Oil To taste - Salt ½  tbsp - Coriander powder ½ tbsp - red chilli powder ½  tbsp - jeera Procedure: 1. Boil the jackfruit peels and grind with cauliflower stem and keep in a bowl. Add paneer and imli patta to this mixture. Add garam masala,salt,coriander powder,red chilli powder and kasuri methi. 2. Boil beetroot and extract juice out of it. Divide the batter in 2 parts mix beetroot juice in one part and round tikki of both the batter. Deep fry these and keep aside. 3. In kadhai and add jeera and garlic and chopped cauliflower stem and sauté and make puree put back on gas and add cream and cook with salt and garam masala. Serve hot with this gravy.

Kudrat Ka Khel

Ingredients: 300 gram - Chenna 12 no.(10 gram) - Papaya seeds 1 no. - Gobi danthal 2 no. - Beetroot skin 2 no. - Green cardamom Salt to taste 1 no. - Star anis 1 tbsp - Sugar 1 no. - Cinnamon sticks 3 cloves - Ginger 1 tbsp - garlic 2 pcs  - Green chilli 1 tbsp - Red chilli powder 1 tbsp - garam masala 1 tbsp - Haldi powder Procedure: 1. Rub the chenna with palm. And rub till the chenna gets soft. Make the 3 chenna layers red chilli, beetroot skin, salt, cardmon, garam masala. And make another of sugar and cardamom on the other side chopped ginger, garlic gobi danthal and sauté  in oil add jeera, cinnamon stick, green chill, salt and red chilli and haldi For sauce: 1. Boil beetroot skin with very little bit of water. Add sugar, cinnamon stick, imli leaf, cardmom and salt. For plating: 1. Layer the spicy red chenna on bottom and then put the gobi danthal and then put sweet chhena layer on the top again put the gobi dhantal.

Hasgulla

Ingredients: 5 - Eggs 1 - Kairi (Raw Mango), peeled and shredded 1 cup - Rice 3 tsp - Jeera (Cumin) Powder 1 tsp - Oregano 1 cup - Amul Paneer (Cottage Cheese) 4 cloves of Garlic 2 - Lal Mirch (Red Chilies), crushed 1 head of Lettuce 1 tsp - Lal Mirch (Red Chili) Powder 1 tsp - Haldi (Turmeric) 1 tsp - Garam Masala As Required - Oil To taste - Sugar To taste - Salt Method: 1. Boil rice till cooked. 2. Separate the yolks of 4 eggs and mix with paneer, a teaspoon of jeera, lal mirch powder, a pinch of haldi and salt and roll it into a ball. 3. Stuff the egg ball with kairi. Sauté it with sugar, jeera powder, garlic and red chillies. Finally, coat it with boiled rice. 4. Take a pan; add oil, jeera, garlic, kairi and sugar. Saute till the sugar melts and then add garam masala, lal mirch, haldi and oregano to make a sauce. 5. Hard boil the remaining egg and cut into cubes. 6. Serve the egg cutlet with the sauce. Garnish with a crisp green lettuce and a dice boiled egg.