Cooking Corner

Chilled Blueberry Soup

Ingredients
2          Cups fresh or frozen blueberries
2          Cups water
2/3       Cup Sugar
1/4       Tsp all spices (ground)

2          Cups Plain Yogurt
             Sour Cream or Additional yogurt

Method
In a large saucepan, combine the blueberries, water, sugar, and all spices. Bring to a boil, stirring occasionally. Remove from the heat. In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Egg Salad Sandwich

Ingredients
1           Hard boiled eggs (peeled and chopped)
2           Tbsp mayonnaise
2           Tbsp coriander leaves (chopped)
1           Tbsp green onion (chopped)
             Salt and pepper to taste
1           Leaf of lettuce
2           Slices bread (toasted)

Method
Mash up the chopped egg a bit with a fork. Mix the chopped hard boiled egg, mayonnaise, coriander and onion. Sprinkle with salt and pepper to taste. Mix with a spoon. Toast your bread slices. Put a layer of lettuce on one slice of toasted bread, spread the egg mixture on top of the lettuce, and put another slice of toasted bread on top. Serve with potato chips and tomato ketchup.

Cooking Corner

Cheese Sauce

Ingredients
30 g butter
30 g flour
310 ml milk
salt and pepper
75 g tasty cheese

Method

Melt butter in a 500 ml jug on HIGH temperature for 1 minute. Add flour and mix well. Gradually stir in milk, salt and pepper. Cook on HIGH temperature for 4 to 5 minutes, stirring halfway through cooking. Add cheese and cook on HIGH temperature for a further 1 to 2 minutes. Stir and serve with the vegetable of your choice.

Italian Chicken Casserole


Ingredients
15 ml oil
1 clove garlic, crushed
6 chicken pieces
250 g baby onions
425 g can tomatoes
60 ml tomato paste
2 g marjoram
2 g oregano
100 g button mushrooms
20 black olives
30 g chopped parsley
salt and pepper

Method

Preheat a browing dish on HIGH for 6 minutes in oven. Add oil, garlic and chicken pieces to dish. Cook on HIGH for 4 minutes, turn and cook on HIGH for further 4 minutes in oven. Set asside. Place onion in a 3 litre casserole dish, cover and cook on HIGH for 4 minutes. Add chicken, tomatoes, tomato paste, marjoram and oregano to dish and cook on MEDIUM-HIGH in oven for 10 minutes. Add remaining ingredients to dish and cook on MEDIUM-HIGH for further 5 minutes. Serve with garlic salad and crusty bread.

Cooking Corner - Eid Special

On Eid, impress your family by making sweet dishes and win heart of your beloved ones.

Chocolate Cake

Ingredients:
125 g butter
375 g sugar
30 g cocoa
250 ml water
5 g bicarbonate of soda
375 g self-raising flour
5 ml vanilla
2 large eggs

Method:
Put butter, sugar, cocoa, water and bicarbonate in a large bowl. Cook on HIGH for 5 minutes in oven. Leave to cool. Add flour, vanilla and lastly eggs. Mix to combine. Line the base of a 20 cm souffle dish with baking paper. Pour in mixture. Cover with a double layer of paper towel. Cook on HIGH for 5 1/2 to 6 minutes in oven. Leave to cool in container for at least 10 minutes. Turn out and ice as desired.

Sujji Ka Halwa

Ingredients:
100 g sugar
400 ml hot boiling water
250 g ghee
100 g semolina
3 green cardamoms
10 g almonds, chopped
10 g raisins

Method:

Combine sugar and water in a 1-litre bowl and cook on HIGH for 3 minutes in an oven, stirring midway. Heat ghee in a 2-litre casserole dish on HIGH for 1 mintue in an oven. Add semolina and mix well. Now cook on HIGH for another 7 minutes in an oven, stirring after every minute to avoid from burning. Add sugar syrup and mix well. Now finally cook on HIGH for 6 minutes in an oven, stirring after every minute. Serve hot, garnished with raisins, chopped almonds and cardamom powder.

Cooking Corner - Eid Special

On Eid, impress your family by making sweet dishes and win heart of your beloved ones.

Kheer (Rice Pudding)

Ingredients:
120         g short grain rice
340         ml hot boiling water
900         ml milk
               pinch salt
60           g granulated sugar
10-15     ml rose water
3             g cardamom, ground
               honey for garnish (optional)

Method:

Rinse rice and place in a casserole dish with boiling water. Cook covered, for 10 minutes in microwave on MEDIUM-HIGH or until water is absorbed. Stir in milk, add salt and cook on MEDIUM-HIGH in microwave for 20 minutes stirring after every 3 minutes until pudding is thick. Take care that it does not scroch. Add sugar, rose water and cardamom. Mix well. Serve warm or chilled in small bowls garnished with honey.

Seviyan Ki Zarda

Ingredients: 
400       gms good quality vermicelli
6           Tbsp sugar
2           Cups water
             Few drops rose essence
1           Tsp pista (cut fine)
2           Tbsp chironji
1/2        Tsp elaichi powder
3           Tbsp ghee

Method: Fry the seviyan in ghee till nice and brown, then set aside. Add sugar to the water and heat. Cook to 1 thread consistently before adding essence and elaichi. Pour the sugar syrup over the seviyan and cook till dry and tender.Sprinkle nuts and chironji before serving.

Cooking Corner - Eid Special

On Eid, impress your family by making sweet dishes and win heart of your beloved ones.

Shahi Tukray

Ingredients:
       Bread Slices
4     tbsp Ghee
1     litre Milk
1     cup Sugar
1     tbsp Kismis
       Almond slivers

Method:

Heat the milk and sugar stirring continuously. Add 1 tsp ghee to prevent the milk from burning. Reduce the milk to half of its original volume and cool the milk. Add the kismis. Fry the bread slices in ghee till golden. Dip in milk for 2 minutes. Put a layer of bread pieces at the bottom of a dish and top with the thickened milk mixture. Keep adding layers of bread and the milk mixture alternating, till all the bread and milk mixture is used up. Garnish the dish with the almond slivers, chill for an hour and serve.

Sheer Khurma

Ingredients:
1         kg milk
1/2      cup sugar
1         cup vermicelli (broken up)
1/2      cup almonds (skin removed and sliced thin)
1/4      cup pistachios (skin removed and sliced thin)
1/4      teaspoon saffron
1         teaspoon rose water
5         dried dates (soaked and cut in four)

Method:

Place milk in pot and bring to boil on medium heat. Turn heat to low and continue to boil. Add sugar and dates then boil for 5 more minutes. Add rest of ingredients, except rose water. Cook 15 minutes then turn heat off and add rose water. Serve cool. Garnish with toasted almond slices.

Cooking Corner - Ramdan Special

Juicy Chicken Drumstick

Ingredients:
Seasoning:
1 Tsp Salt
1/2 Tsp Black pepper powder
1 Tsp garlic powder
1 Tsp chili powder
1 Tsp vinegar

Flour Mixture:
1 Cup white flour
4 Tbsp corn flour
1 Tsp Salt
1 Tsp white pepper
1 Tsp paprika

Method:

Give a drumstick few cuts with a knife. Pat the chicken dry with a paper towel and place it in a large bowl and place it in a large bowl. Add all the seasoning and mix well. Let it marinated overnight or for al least 4 hours. Mix all the flour mixture ingredients together. Mix well and set it aside. In a frying pan, put in some oil and bring it up to medium heat. Lightly coat the drumstick with the seasoned flour, shake off the excess flour. Fry the drumstick, turning it often so that it cooks evenly until golden brown. Drain on paper towels and serve warm with French fries, chili sauce or tomato ketchup.

Mango Tango

Ingredients:
1 Cup water
1 Cup mango (cubed)
1 Tbsp Sugar
4 Ice cubes (crushed)

Method:
In a glass, mix all the above ingredients except ice cubes. Pour in glass and add crushed ice cubes on top.

Cooking Corner - Ramdan Special

Desi Pakoray

Ingredients

1 Cup basin

1/2 Water

1 Tsp chili powder

1 Turmeric powder

2 Tsp salt

1 small onion (chopped)

1 Green chili (optional, chopped)

1/4 Cup coriander leaves (chopped)

1 Small tomato (chopped)

1 Medium potato (chopped)

   Oil for deep frying

Method
Mix all the ingredients together by adding water slowly. Make a batter which should be semi-liquid mixture. Heat oil in deep frying pan and start adding the mixture with the help of tablespoon. Fry the pakora until golden brown, take them out on tissue papper to drain the excessive oil. Serve hot with green chutney or tomato ketchup.

Ice-cream Shake


Ingredients
1 Cup milk
2 Tsp sugar
4 Ice cubes (crushed)
1 Scoop of ice-cream of your choice
   Cream and crushed chocolate or waffers or bunties or strawberries for garnishing

Method
Blend all the above ingredients. Add the milkshake in a fancy glass and garnish it with cream and crushed chocolate or waffers or bunties or strawberries. Serve chilled.

Cooking Corner - Ramdan Special

Cheesy Chicken Macaroni

Ingredients
2 Chicken Filets (cubes)
2 Cups Macaroni
2 Tbsp Olive oil
3 Tbsp butter
1/2 Cup Mushrooms (sliced)
1/2 Cup Chicken Stock
1/2 Cup Mozzarella Cheese (sliced)
1/2 Cup Cheddar Cheese (sliced)
4 Tsp garlic powder
2 Tsp salt
2 Tsp black pepper (ground)

Method
In a bowl add chicken, salt and pepper then sprinkle lightly with garlic powder. In a large skillet, heat olive oil and one tbsp butter over medium heat, add the chicken. Remove to a baking dish. Add left butter to the skillet along with chicken stock and mushrooms until tender or golden brown. Pour mushroom mixture over chicken in baking dish along with boiling macaroni. Place both kinds of cheese slices over all. Bake for 25-30 minutes.

Chilled Rose Milkshake

Ingredients
1 Cup Milk
1 Tsp Rose Syrup
2 Tsp Sugar
4 Ice cubes (crushed)
1 Scoop of vanilla ice-cream
   Rose petals for garnishing

Method
Blend all the above ingredients. Add milkshake in a fancy glass and garnish it with rose petals. Serve chilled.

Cooking Corner - Ramadan Special

Ramadan is in the air. So all of us wanted to eat some thing spicy on iftari. As this Ramadan is in summer, so we all wanted to drink something cool and fresh. So now onward up til the Ramadan ends, we will give you Special Ramadan Recipes, which will easy to cook and lite and had full nutrition.

Chicken Mayo Roll


Ingredients
2         Cups chicken cubes (boneless)
4         Paratha (Frozen or fresh)
2         Small onion (sliced into rings)
1/2      Cup tamarind sauce (inli chutney)
1/2      Cup mayonnaise
2         Tsp red chili powder
1         Tsp coriander powder
1         Tsp turmeric powder
2         Tsp salt
1         Tsp paprika
2         Tsp yogurt
4         Tbsp oil

Method
In a pan add oil, chicken, red chili, coriander, turmeric, salt, paprika, yogurt and stir fry it for 15 minutes or until chicken is tender. On each paratha spread mayonnaise on it in, ass chicken along with onion and tamarind sauce. Warp and serve hot with green chutney.

Red Watermelon Juice

Ingredients
1        Cup water
1        Cup watermelon (cubed)
3        Tbsp any red sharbat
1/2     Tsp lemon juice
4        Ice Cubes (crushed)

Method
In a shaker, mix all the above ingredients except ice cubes. Pour in glass and add crushed ice cubes on top. Serve chilled.

Cooking Corner

Chicken Wings in Lemon Sauce


Ingredients
1kg        Chicken wings
60ml      Soya sauce
60ml      Water
5g          Ginger powder
2            Cloves garlic (crushed)
60ml       Lemon juice

Method

Place chicken wings in a 3-litre casserole dish. Mix together remaining ingredients and pour on chicken wings. Keep the marinated chicken in refrigerator for 45 minutes. Cook, covered on MEDIUM-HIGH in oven for 20 to 25 minutes, or until the chicken is tender. Serve hot with rice.

Green Masala Chicken

Ingredients
1kg            Chicken boneless (cut into small pieces)
1 cup         Coriander leaves
10-12        Green Chilies
2               Small tomato
2               Small onion
1               Tsp ginger (chopped)
2               Tsp garlic (chopped)
1               Tbsp of garam masala powder
1               Lemon juice
1               Tsp salt
1/2            Cup yogurt
                 Oil for frying

Method

Grind all the ingredients except chicken and lemon. Let the ground paste be thick but not too much thin as well. Squeeze the water content from chicken pieces. Mix the ground masala to chicken . Add salt as per taste. Squeeze lemon. Keep the chicken fridge for marinating for about 5-6 hours for best result. Now deep fry the chicken in oil. In a deep pan add the leftover masala with little water and yogurt, boil it for 2 minutes. Once fried add all the chicken to the gravy serve hot with green salad and naan.

Cooking Corner

Mango Salsa


Ingredients
2 cup ripe mango (peeled and diced)
1/2 Medium red onion (finely chopped)
1 Green Chili (chopped)
1/2 Cup small cucumber (diced)
1/2 cup tomato (cubed)
3 Tbsp fresh coriander leaves (chopped)
3 Salt and pepper to taste

Method
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some more mangoes and little sugar powder. Serve with potato or tortilla chips.

Lebanese Pudding


Ingredients
200ml Fresh milk
25gms Rice powder
50gms Sugar
5ml Rose water
5gms Pistachio (chopped)
Fresh fruits for topping (optional)

Method
Bring milk to a boil in a saucepan over medium heat and add rice powder. Allow to cook for a few minutes then add sugar. Stirring frequently, cook the mixture until the consistency is thick and creamy, Add rose water, mix well and transfer pudding to a serving plate. Cool it in refrigerator for an hour. Garnish with pistachios and fresh fruit and serve.

Cooking Corner

Juicy Beef Burger

Ingredients
1 Egg
3 Tbsp Mayonnaise
2 Potatoes (boiled)
200 gms Meat (minced)
1 Cucumber (sliced)
1 Onion (sliced into rings)
1 Tomatoes (sliced)
 Cheese slices (optional)
 Oil for frying
 Few salads leaves
 Salt and pepper to taste

Method
Boil the meat with salt and pepper; mix mashed potatoes and egg in it. Make patties and fry them from both sides until well done. Cut the bun in half and spread mayonnaise. Place patties, onion rings, a cucumber slice and salad leaf on the bun. Add cheese slice if you like it. Cover it with the other half. Serve with ketchup and French fries


Hot and Spicy Fajitas

Ingredients
2 Tbsp olive oil
1 Onion (sliced)
1 Green bell pepper (sliced)
6 Mushrooms (sliced)
6 Green Onion (sliced)
1 Carrot (cut into strips)
1 Tbsp Soya Sauce
1/2 Kg Chicken breast (cut into strips)
1/2 Kg Beef (cut into strips)
1 Lemon (juice)
1 Tsp chili powder
1 Vinegar
1/2 Cup cheddar cheese
 Salt and pepper to taste

Method
In a large skillet, heat olive oil over medium-high level heat. Add vegetables, season with salt, vinegar, chili powder, pepper and soya sauce. Saute until crisp and tender for about 5-10 minutes. Remove vegetables from skillet and set aside. Preheat a grill to medium-high heat. Grill the chicken and beef separately. Remove from the grill and set aside. Heat the same large skillet until very hot and return the vegetables to the pan. Add the lemon juice. Layer the cheese on the top and then lay the meat over it and wrap in chapatti. Serve with immediately tomato ketchup or ready made salsa.

Cooking Corner

Lemon Butter

Ingredients
        grated rind and juice of a lemons
85    g sugar
3      large egg yolks
15    g butter
15    g cornflour

Method
Blend all ingredients in a 500ml glass jug. Cook on MEDIUM - HIGH in oven for 3 minutes or until thickness, stirring every minute. Pour into hot streilised jars and seal immediately.

Strawberry Jam

Ingredients

1      kg strawberries, washed and hulled

1      kg castor sugar

        pectin, if required

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Method
Place strawberries in a 5 litre casserole dish. Cover and cook on HIGH in oven for 5 minutes. Stir in sugar and pectin if required. Cook on MEDIUM - HIGH in oven for 35 to 40 minutes, stirring every 10 minutes. Check if the jam is setting. Cool and bottle in sterilised jars. Seal!!!

Cooking Corner

Mint Sauce

Ingredients
60 ml water
15 g sugar
30 ml brown vinegar
30 g mint, finely chopped

Method
Combine all ingredients in a 250 ml jug. Cook on HIGH temperature in microwave for 30 to 60 seconds. Stir well and serve with roast lamb.


Cold Potato Salad

Ingredients
6-8 Medium potatoes (cubed)
3 Eggs (hard boiled, peeled and chopped)
1/2 cup coriandar leaves(chopped)
1/4 cup onion (chopped)
1/4 cup green onion (chopped)
1 cup mayonnaise
1 Tbsp white vinegar
1 Tbsp sour cream (optional)
1/4 Tsp salt
1/4 Tsp freshly ground black pepper

Method
Cut the potato into bite sized chunks and put in a medium saucepan. Cover the potatoes with water and  bring to the boil. Reduce heat to medium and boil for about 8 to 10 minutes, or until potatoes are just tender. Drain and cool completely. Put the potatoes in a large bowl with the chopped eggs, coriander leaves onion and green onion. Chill thoroughly. Combine the mayonnaise, white vinegar, sour cream, salt and pepper. Gently stir the mayonnaise mixture into the potato mixture until well blended. Serve cold.

Cooking Corner

Dark Chocolate Cupcakes

Ingredients
1            cup butter
4            eggs
3/4         cup sugar
1/4         cup brown sugar
1 tsp       vanilla essence
1 tsp       baking powder
1/2          tsp bi-carbonate soda
1 1/2       cup flour
1/4          cup unsweetened cocoa powder
1/2          cup chocolate chip


Method
Preheat oven at 220 C. Line cupcake tray with paper cups. Beat butter, sugar and brown sugar till creamy and fluffy. Add one egg at a time, beating well to combine after every addition. Add vanilla essence and mix well. In a bowl, sieve the cocoa, bi carbonate soda, baking powder and flour, and gradually fold in the egg mixture until well combined. Dust chocolate chip with 1 tbsp of flour. Fold into batter. Pour spoonfuls of the batter into the prepared baking tray and bake for 15 minutes or until an inserted skewer comes out clean.

Chilled Strawberry Yogurt

Ingredients
500      gm yogurt
1/2       cup Strawberry(crushed)
1/4       cup milk
2          Tbsp Honey
1          Tbsp Custard powder
2          Tbsp Sugar
            Fresh Strawberries for garnishing

Method
Mix milk, custard powder and sugar in a pan. Cook over medium flame while stirring continuously. When the mixture gets thickens and turns creamy, put off the flame. Cool it for some time. Combine the above mixture, honey, yogurt and strawberry crush into a blender. Blend it into a fine paste, chill. Garnish with fresh strawberries and serve.