November 13th, 2006 by alice
Tags: Easy, Gulab, Jamuns
INGREDIENTS
-
For the Gulab Jamun
- 1cuppowdered milk(I use the Nido brand)
- 1egg
- 1tablespoonbaking powder
- 2tablespoonssemolina
- 6teaspoonsoil
- 5teaspoonswater
- oil, to fry
-
or sugar syrup
- 2cupswater
- 1cupsugar
DIRECTIONS
- Mix all the ingredients for the Gulab jamun well to make the dough.
- Make small balls out of it.
- In the meantime prepare the sugar water syrup by mixing the sugar and water in a pot and boiling until it becomes sticky.
- This will take at least 20 minutes.
- Fry the gulab jamun balls on low flame.
- Then dip them into the sugar-water syrup and toss well.
- Serve hot or cold, as desired by you.
- I love them hot and so does my Dear Dad!
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November 13th, 2006 by alice
Tags: Beef, Lobster, Stuffed, Tenderloin
INGREDIENTS
- 2lobster tails(4-6 oz)
- 2-3lbsbeef tenderloin
- 1-2teaspoonlemon pepper
- 1/2cup meltedbutter
- 2teaspoons mincedgarlic
- 1/2cup mincedshallots
- 2cupssliced mushrooms, you can quarter them if you wish
- 3/4cupdry red wineor Chardonnay wine
DIRECTIONS
- Preheat oven to 400 degrees.
- In a small saucepan combine the buter and minced garlic-keep warm over low heat.
- Cook the lobster tails in boiling salted water until done-about 5 minutes.
- Drain and submerge in cold water to stop cooking process.
- Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom.
- Open.
- Sprinkle with the lemon pepper.
- Remove lobster shells and discard.
- Place tails”tail to end” down the center of your tenderloin.
- Whisk butter-garlic mixture and drizzle 2 T.
- down lobster tails.
- Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals.
- Place roast on a rack in roasting pan and sprinkle with lemon pepper.
- Roast uncovered for 45 minutes to 1 hour.
- Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare.
- Saute the shallots and mushrooms in the butter garlic mixture until golden.
- Add the wine and heat throughly, reducing just a bit.
- Remove roast and loosely cover with foil.
- Let stand for 5 minutes before carving.
- Cut into thick slices and offer the wine-butter sauce at table.
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November 13th, 2006 by alice
Tags: But, Fannah, Its, Sounds, Unusual, Yumgarhwal
INGREDIENTS
- 2tablespoonsoil
- 1teaspoonginger paste
- 1teaspoongarlic paste
- 1teaspoonred chili paste
- 1cup kuladdal, soaked in plenty of water(lentils)
- 1cupwater
- 1/2teaspoonsalt
- 3tablespoonsfresh coriander leaves, to garnish
DIRECTIONS
- Heat oil in a pan.
- Add the prepared pastes and stir-fry until the raw smell is gone.
- Drain and add the lentils.
- Cook on medium flame for 5 minutes.
- Add water and salt.
- Mix well.
- Cook, covered for 10-15 minutes, or until the lentils are tender.
- Garnish with corriander leaves.
- Serve hot with Black and White Roti for a complete meal in lentil and roti heaven!
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November 13th, 2006 by alice
Tags: Joes, Mexican, Sloppy, Style
INGREDIENTS
-
Meat mixture
- 1 1/2lbsground beef
- 1mediumonion, chopped
- 2jalapeno peppers, sliced and chopped(seeds and all)
- 1 (8 ounce)cantomato sauce, plus
- 1cupwater
- garlic powder(1/2 tspn or more)
- salt
-
To serve
- flour tortillas
- cheddarcheese sauce
- garlic butter(make your own if needed by adding a dash of garlic powder to some softened butter)
- sour cream
DIRECTIONS
- Brown ground beef with chopped onion, chopped Jalapenos and salt.
- Drain or spoon off excess fat after browning.
- Add tomato sauce, water and garlic powder to meat mixture.
- Simmer for 10-15 mins to thicken to desired consistency for serving.
- Heat tortillas keeping them soft and pliable.
- I usually heat them on a gas burner set to low, turning them quite often.
- Brown crusty spots are quite welcome!
- Swipe garlic butter across center of warmed tortilla.
- Add single portion of meat mixture and fold in half like a taco.
- Add warm cheese sauce over meat and a couple of small dallops of sour cream.
- Indulge yourself!
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November 13th, 2006 by alice
Tags: Cookies, Sugar
INGREDIENTS
- 1 1/2cupsconfectioners’ sugar
- 1cupbutter, softened
- 1largeegg
- 1teaspoonvanilla
- 1/2teaspoonalmond extract
- 2 1/2cupsflour
- 1teaspoonbaking soda
- 1teaspooncream of tartar
- granulated sugar
DIRECTIONS
- Preheat oven to 375°.
- Cream confectioners’ sugar and butter; beat in egg, vanilla and almond extract; sift together the flour, baking soda and cream of tartar; add to creamed mixture and mix well.
- Divide the dough and place a bit (1/6th to 1/8th of the dough) on one half of a long sheet of plastic wrap; fold the other half of the plastic over the top of the dough and roll out thinly, about 1/8″.
- Place the resulting “sandwich” on a cookie sheet and put in freezer until firm; by the time you finish rolling out the rest of the dough between pieces of plastic wrap, the first one into the freezer will be cold enough to cut cookies out of.
- Remove chilled dough from freezer; remove plastic wrap, placing dough on lightly floured surface; cut cookies into desired shapes and place on ungreased baking sheets; sprinkle with granulated sugar; bake 7-8 minutes or until very lightly browned; cool on wire racks.
- Reroll scraps inside the same pieces of plastic wrap, replace in freezer and continue until all the dough has been used.
- If, at any time, dough becomes difficult to work, simply rechill in freezer.
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