Dinning Alone

February 11th, 2007, 08:24 AM

Ingredients:2 eggs
1 cup milk
3/4 cup sugar
1 cup desiccated coconut
2 tbsp milk powder
1 tbsp butter
A few almonds
A few pieces of dry coconut
Method:

1. Beat the eggs well, add milk and sugar, cook on low heat till thick
2. Allow mixture to cool, then add desiccated coconut and milk powder. Mix well.
3. Heat butter in a pan, add in the above mixture and cook till well blended.
4. Grease a plate, spread the mixture on to it and let it cool.
5. Decorate with almonds and coconut pieces.
6. Cut into desired shapes and serve.

February 11th, 2007, 08:26 AM

ngredients:500g fresh cottage cheese
200g powdered sugar
1 tsp refined flour
1/2 tsp cardamom powder
1/4 tsp rose essence
125g desiccated coconut
Method:

1. Mash or grind the cottage cheese to a fine paste. Mix it together with the sugar and flour.
2. Cook in a heavy-bottomed pan on a medium flame stirring continuously.
3. Cook for 8-12 minutes. When the mixture becomes thick and dries up, remove it from fire
4. Add the cardamom and essence. Shape them into laddoos.
5. Spread the desiccated coconut on a plate and roll the laddoo on it.

February 11th, 2007, 08:27 AM

ani Puri recipe - Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled. If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt.
Pani puri recipe Ingredients
250g Pani Puri or gol gappa
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney
Method
Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.
Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat.

February 11th, 2007, 08:36 AM

Hindi English
Adrak
Ajwain
Aloo
Amchoor
Besan
Bhindi
Brinjal
Chana dal
Chaval
Dahi
Dhania
Elaichi
Garam masala
Ghee
Gobhi
Haldi
Mirch, mirchi
Hing
Imli
Jaggery / Gor
Jeera
Kachori
Kalonji
Karela
Lasan
Lassi
Lavang
Methi
Masoor dal
Mooli
Panchphoran

Podina
Rai
Raita
Rajma
Sag
Soonf

Ginger
Carom
Potato
Unripe Mango -powder
Chick pea flour
Okra
Aubergine
Split chick peas
Rice
Yoghurt
Coriander
Cardamom
Spice blend
Clarified butter
Cauliflower
Turmeric
Chillies
Asafoetida
Tamarind
Raw cane sugar
Cumin
Deep fried savoury pastries
Nigella
Bitter gourd
Garlic
Yoghurt drink
Cloves
Fenugreek seeds
Red split lentils
White raddish
Bengali 5-spice mix.
Cumin,Fennel,Nigella,Fenugreek,and Mustard seeds
Mint
Black mustard seeds
Seasoned yoghurt salad
Kidney beans
Spinach
Fennel seeds
Chickpea flour noodles

February 11th, 2007, 08:43 AM

Any French-Canadians amongst us? I'm asking because I would like to make my husband a French-Canadian standard dish called "sliders". Despite my French last name, I come from English stock so if anyone has a recipe to share for sliders, I'd love to have it.

February 11th, 2007, 08:53 AM



Chicken and Sliders, my internet source says, is a French Canadian dish that originated during the depression. My Reader’s Digest cookbook calls it Chicken and Noodles. Either way, here’s how I make them.

Chicken Stock

Remnants (carcass, skin, fat, etc.) of one roasted chicken. Re-roast remnants about 40 minutes @ 400, turning after 20. Add to stock pot, fill with water, make broth by adding basil, salt, pepper, 2 onions, 4 carrots,4 garlic cloves, 4 celery stalks, 2 or 3 med. potatoes (all chopped up in large pieces). Boil for 3 or 4 hours. Strain through mesh style strainer, rinse stock pot, return stock to pot.

Sliders (Noodles)
2 lightly beaten eggs
6 tablespoons milk
1/2 teaspoon salt
2 1/2 cups flour
(can sub some or all of the broth for milk if broth is cool)

Mix eggs, milk and salt. Add flour to form a stiff dough. (I use my hands and use a touch more milk if too dry to mix) Roll out to about 1/8 inch, but I usually have most of it at 1/4 inch. Roll and slice in strips, unroll strips and cut into bite size pieces. ( I use a rolling pizza cutter to cut without rolling up the dough. Lenghtwise, then across. Just seems faster.) Here’s where I split from the recipe: recipe says let noodles stand at room temp for 2 hours to dry. *I* drop them in the bowl I mixed the dough in, and dump in about 1/8 to 1/4 cup of flour and toss so all noodles are coated well. Then whenever I'm ready (then, or 2 hours later ) I put them (and all the flour in the bowl, this thickens without an extra step) in the just boiling stock, along with bite sized carrot pieces, frozen corn, sometimes celery, and whatever chicken meat I have left. Gentle boil for 20 mins. to 1/2 hour until noodles are tenderish.

I serve this like a chicken stew, with homemade dinner rolls or a nice multi-grain bread. Recipe says noodles can be refrigerated up to 3 days, or frozen. I've made a double batch of dough, and frozen half in a lump. Yield for us is 2 dinners, and one lunch for 2 adults and 2 kids. Excellent meal for someone who is coming down with something. Mouth watering enough to interest them in eating, and nutricious.

February 11th, 2007, 09:09 AM


Thank you! Funny getting a French-Canadian sliders recipe from an Indian!

February 11th, 2007, 09:18 AM

May be the reason , I love cooking and its my best time pass when ever I am at home and have time for the same

Salaam & Namstee
-From India....

February 11th, 2007, 09:27 AM

Your such a sweetheart

February 11th, 2007, 09:45 AM

Ingredients

• 8 lamb rib chops, cut 1 inch thick (1-1/2 pounds total)
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 1 19-ounce can white kidney (cannellini) beans, rinsed and drained
• 1 8-ounce can Italian-style stewed tomatoes
• 1 tablespoon balsamic vinegar
• 2 teaspoons snipped fresh rosemary
• Fresh rosemary sprigs (optional)

Directions

1. Trim fat from chops. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium (160 degrees F) doneness, turning once. Transfer chops to a plate; keep warm.
2. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
3. Spoon bean mixture onto 4 dinner plates; arrange 2 chops on each serving. If desired, garnish with rosemary sprigs. Makes 4 servings.

February 11th, 2007, 10:29 AM

Ingredients

• 1 Baked Pastry Shell
• 1 cup whipping cream
• 1 cup semisweet chocolate pieces (6 ounces)
• 1/3 cup butter
• 1/3 cup sugar
• 2 egg yolks, lightly beaten
• 3 tablespoons creme de cacao or whipping cream
• 1 12.25-ounce jar caramel ice cream topping (1 cup)
• 3/4 cup coarsely chopped toasted pecans or almonds
• 1 cup whipped cream
• Chocolate curls (optional)

Directions

1. Prepare Baked Pastry Shell; set aside.
2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes). Remove from heat. Gradually stir half of the hot mixture into beaten egg yolks. Return egg mixture to chocolate mixture in saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes). Remove from heat. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes). Transfer the chocolate mixture to a medium mixing bowl.
3. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
4. Spread caramel ice cream topping in bottom of Baked Pastry Shell. Sprinkle pecans evenly over caramel. Carefully spread filling into pie shell. Cover and refrigerate pie for 5 to 24 hours. To serve, top with whipped cream. If you like, garnish with chocolate curls. Makes 8 to 10 servings.

February 11th, 2007, 12:36 PM

Im headed to the art museum (spreading my wings ) Be back for Dinner

February 11th, 2007, 12:39 PM

self. im sorry for being a b*tch to you. it was wrong and selfish of me. marygaspe pmd me and told me i wouldnt be a good catholic if i didnt admit my faults and shes right. i like you and turned into a real a**hole to you. you were so nice to me when i joined and didnt deserve what i did.

February 11th, 2007, 05:45 PM

Sweetheart it takes great courage to say Im sorry and I thank you. Your a spirited one and I recognise that because I have a spirited one too. I wish you Brightest Blessings on your path. Always question, always search for trueth and your road will always be smooth and peaceful.

Namaste

February 11th, 2007, 08:53 PM

Here is a fast and easy dessert idea:

Take Pillsbury Crescent Rolls, leave them in rolls and slice them aprox. 3/4", place them in a baking dish. Put a pile of brown sugar on each one, then slowly pour some heavy cream over the sugar. Pour just enough so that some of the cream drizzles down the sides. Then cook at 350F until golden.

This is a dessert that I love to make when I am in a hurry, my family loves them.

February 11th, 2007, 08:55 PM

My friend Kris will LOVE that!!!!!! Thank you

February 11th, 2007, 08:59 PM

My pleasure

February 12th, 2007, 05:40 AM


This Bengali dish is created by me.


Ingredients
1 kg of small pieces of mutton.
50ml of edible oil for cooking.
Salt and Turmeric powder for colour and taste.
Garam masala (2 cardomoms, 2 cinnamon) to be pounded.
1 of tamarind paste.
4 Onions.
Grind to Paste:
1 bunch of pudina leaves
1 bunch of coriander leaves
1 bunch of methi leaves
8-10 Green chillies
1 whole Garlic.
Method

1. Clean the mutton and keep it aside to drain out the water.
2. Chop the Onions.
3. Heat 50ml of refined or mustard oil in non stick kadai
4. Fry the onions till pink.
5. Add the mutton along with 1 tsp salt and 1 tsp turmeric powder.
6. Fry the mutton till the oil leaves
7. Add the leaves paste in it
8. Fry it on slow flame.
9. After the mutton is cooked put the tamarind paste and simmer it for sometime.
10. Add the pounded garam masala and cover it for sometime.
11. Serve it with Rice.

Note: if Tamarind paste is not available (Tomato puree can be added ).