Easter Special Cookie Recipe -Peanut Butter Cookie

Ingredients:
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
3/4 teaspoon soda
1/2 teaspoon baking powder
1 1/4 cups flour
1/4 teaspoon salt
Method:
Cream sugars, margarine and peanut butter. Beat in egg, then stir in remaining ingredients.
Shape dough into small balls; place on lightly greased baking sheets then press the dough balls down with a fork to make ridges down the center.
Dip fork tines in flour the fork each time before pressing a cookie. Bake at 350° for about 12 minutes.

Easter Special Cookie Recipe -Peanut Butter Cookie

Ingredients:
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
3/4 teaspoon soda
1/2 teaspoon baking powder
1 1/4 cups flour
1/4 teaspoon salt
Method:
Cream sugars, margarine and peanut butter. Beat in egg, then stir in remaining ingredients.
Shape dough into small balls; place on lightly greased baking sheets then press the dough balls down with a fork to make ridges down the center.
Dip fork tines in flour the fork each time before pressing a cookie. Bake at 350° for about 12 minutes.

Easter Special Cookie Recipe -Meringue Kisses Cookie

Ingredients:
2 Egg whites
1/4 teaspoon Cream of tartar
Pinch Salt
1/2 cup Granulated sugar
1/2 teaspoon Vanilla extract
4 ounce semisweet chocolate chips
Method:
The first step begins with the preheating of oven to a temperature of 375 ° F.
Seeking the help of parchment paper, line the baking sheet in a oven.
Take a medium sized bowl and at a medium speed, beat the egg whites in it till they become frothy.
Add on cream of tartar and salt to it.
Pour 1 tablespoon of granulated sugar each time, till the mixture gets stiff.
Add on 1/2 teaspoon Vanilla extract and fold it in the semisweet chocolate chips.
Heap the batter in a spoon and drop it on the baking sheet.
Place it in the oven and turn the oven off but cookies are not to be taken out before 5 hours.

Easter Special Cookie Recipe -Jelly Bean Nest Cookie

Ingredients:
2 cups miniature marshmallows
Butter
1 (6-ounce) package (4 cups) chow mein noodles
Jelly beans
Method:
Combine marshmallows and butter in 2-quart saucepan; cook over low heat, stirring occasionally, until melted (6 to 8 minutes). Stir in noodles until very well coated.
Press mixture on bottom and up sides of each buttered 12 cup muffin pan cup with buttered fingers. Refrigerate at least 2 hours or until firm.
Remove from cups; fill with jelly beans.

Easter Special Cookie Recipe -Gingerbread Easter Bunny Cookie

Ingredients:
1/4 cup (c) margarine
1/2 cup brown sugar
1/2 cup dark molasses
3 1/2 cup flour
1 teaspoon (tbsp) baking soda
1/4 tbsp cloves
1/2 tbsp cinnamon
1 tbsp ginger
1/2 tbsp salt
1/4 cup water
Method:
The first step begins with the preheating of oven to a temperature of nearly 350 ° F
Take the margarine and sugar in a bowl and blend them nicely till it turns creamy and then beat in the molasses.
Sift together flour, baking soda, powdered cloves, powdered cinnamon, and powdered ginger.
Pour these dry ingredients to the mixture of margarine and then put water into it so as to prepare the dough. Knead it until it is soft.
The next step consists of rolling the dough directly on the cookie sheet.
With the help of cookie cutter, cut the cookies in the shape of bunny rabbits.
Then bake the cookies for about 8 minutes and your Gingerbread Easter bunny cookies recipe is ready to serve.

Easter Special Cookie Recipe - Easter Dream Bar Cookie

Ingredients:
1-cup margarine
1-cup brown sugar
1 egg
2-cup flour
1 teaspoon vanilla
12 ounce chocolate morsels
1 cup nuts, chopped
Method:
Take a bowl and put margarine, brown sugar and egg in it. Now mix well.
Add on 2 cups of flour and 1 teaspoon Vanilla to it.
Stir until everything gets properly mixed.
Spread the mixture on to the greased cookie sheet.
The next step consists of baking at a temperature of 350 ° F for about 15-20 minutes. Keep baking till the color turns light brown.
Take 12 ounce chocolate morsels and melt them.
Do the topping with these melted chocolate morsels on the baked mixture.
Spread chocolate nuts on it. Seeking the help of spatula, insert these nuts deep into the chocolate.
Let the baked nutty mixture cool down and later on, cut bars out of it. And the yummy cookies are ready to be served.

Easter Special Cookie Recipe - Chocolate Chip Cookie Recipe

Ingredients:
1 cup butter, room temperature
3/4 cup granulated sugar
1 1/4 cups brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 to 3 cups semisweet chocolate chips
Method:
In large mixing bowl, cream butter and sugars until light. Beat in the eggs and vanilla.
Sift together the flour, salt baking powder, and soda; stir into the first mixture, blending well. Stir in chocolate chips.
Shape into balls about 1 1/2 inches in diameter and place 2 inches apart on an un-greased cookie sheet.
Bake in a preheated 350° oven for 8 to 10 minutes, or until edges are light brown.

Easter Special Cookie Recipe - Chocolate Chip Cookie Recipe

Ingredients:
1 cup butter, room temperature
3/4 cup granulated sugar
1 1/4 cups brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 to 3 cups semisweet chocolate chips
Method:
In large mixing bowl, cream butter and sugars until light. Beat in the eggs and vanilla.
Sift together the flour, salt baking powder, and soda; stir into the first mixture, blending well. Stir in chocolate chips.
Shape into balls about 1 1/2 inches in diameter and place 2 inches apart on an un-greased cookie sheet.
Bake in a preheated 350° oven for 8 to 10 minutes, or until edges are light brown.

Easter Special Cookie Recipe - Apricot Squares Cookie Recipe

Ingredients:
1/2 cup shortening
1/2 cup sugar
1 Egg, well beaten
1/2 teaspoon lemon juice
1 1/2 cup flour
1 1/2 tbsp baking powder
1/2 tbsp salt
1/2 tbsp cinnamon
1 clove
2 tablespoon milk
3/4 cup apricot preserves
Method:
Take about 1/2 cup shortening and cream it.
Add on sugar to it and continue creaming till it becomes fluffy.
Add eggs and lemon juice and beat them well.
Take a bowl and put all the dry ingredients in it for sifting with milk.
Take a well-greased pan and spread the batter prepared but only half the quantity.
Add on apricot preserves to it for covering purpose.
Put the remaining half batter into it.
Bake the batter for nearly half an hour at a temperature of 400 degrees.
When the color of the mixture has turned golden, take it out from the oven for cooling it. Once the batter has cooled down, cut them in the shape of squares.

Easter Special dinner recipe - Stuffed Easter Lamb

Ingredients
1 young Lamb
Salt and Pepper
3/4-cup Butter, divided
Juice of 3 Large Lemons
Offal (heart, liver, lungs, etc.)
1 pound Meat, ground
2 large Onions, grated
4 1/2 cups Rice, cooked
Small Cinnamon Stick
2 tbsp Mint, finely chopped
3 cups Boiling Water
Method
Take the lamb and wash it properly. Once washed, leave it for drying.
Marinate the lamb from inside as well as outside with salt, pepper, 1/4-cup butter, and lemon juice.
Take a frying pan and melt the butter in it.
Add on offal as in the waste products of the butchered lamb and ground meat to it and cook for about 10 minutes. Keep stirring at frequent intervals.
Add onion, rice, cinnamon and mint and cook for about 10 minutes. Don't forget to stir.
Now remove cinnamon stick and stuff the lamb.
Take the roasting pan and place the lamb in it.
Add 3 cups of boiled water.
Now the time is to roast the lamb. Keep on roasting at a temperature of 350°, for about 2 1/2 hours but do not forget to moisten occasionally and the mouthwatering stuffed Easter lamb is ready to be served

Easter Special dinner recipe - Spring Salad recipe

Ingredients
3 cups Baby Spinach Leaves, washed
3 cups Salad Greens, washed and torn
1 cup Strawberries, sliced
1 medium Red Onion, thinly sliced
1/4 cup Almonds, sliced
1/4 cup Orange Juice
2 tbsp Honey
1 tsp Dijon Mustard
1/2 tsp Poppy Seeds
Salt
Pepper
2 tbsp Olive Oil
Method
Take a large size bowl and stock it with fresh spinach leaves, red onion, green salads, sliced strawberries and sliced almonds. Mix them well.
Now, take a separate small bowl and in that bowl pour some orange juice, and honey. Also, add on mustard, poppy seeds, salt and pepper to taste and toss everything, until well mixed.
Pour olive oil on the dressing and blend, until well mixed.
There can be two ways of serving: one is that, the dressing is served separately along with the spring salad and the other way is to toss the dressing with the green leafy salad and present in a gorgeous designed large platter.

Easter Special Dinner recipe - Spaghetti Sauce

Ingredients
1/2 Green Pepper, diced
1/2 Onion, diced
2 Garlic Cloves, smashed
2 Large Tomatoes, chopped
1 cup Tomato Sauce
1/2 cup Red or White Wine (or stock)
1/2 cup Cream or Milk
Spices of your choice- Oregano, Basil, etc
Salt and Pepper
Method
Heat olive oil in large skillet until water crackles.
Add green pepper, onion, garlic and tomatoes.
After they cook for about 5 minutes, add one cup tomato sauce, wine and cream.
To add flavor, spray it with oregano, basil, salt and pepper.
Finally, turn off the heat and simmer for about 5 minutes.
Your delicious 15 minutes spaghetti sauce is ready to be served. Serve over pasta.

Easter Special Dinner recipe - Spaghetti Sauce

Ingredients
1/2 Green Pepper, diced
1/2 Onion, diced
2 Garlic Cloves, smashed
2 Large Tomatoes, chopped
1 cup Tomato Sauce
1/2 cup Red or White Wine (or stock)
1/2 cup Cream or Milk
Spices of your choice- Oregano, Basil, etc
Salt and Pepper
Method
Heat olive oil in large skillet until water crackles.
Add green pepper, onion, garlic and tomatoes.
After they cook for about 5 minutes, add one cup tomato sauce, wine and cream.
To add flavor, spray it with oregano, basil, salt and pepper.
Finally, turn off the heat and simmer for about 5 minutes.
Your delicious 15 minutes spaghetti sauce is ready to be served. Serve over pasta.

Easter Special Dinner recipe - Roasted Spiced Lamb

Ingredients
1 Leg of Lamb, about 6 pounds
2 1/2 tsp Salt
1/4 tsp Pepper
2 tsp Cinnamon
2 tbsp All-Purpose Flour
1 small Bay Leaf
1 tbsp Dried Onion, minced
Method
Wipe lamb with a damp cloth. Do not remove fell. Combine salt, pepper and cinnamon; rub all over leg of lamb. Insert a meat thermometer into the fleshy part of the leg of lamb, to check the temperature. By doing so, make sure that you do not insert the thermometer in the bone of the lamb.
Place the lamb on a rack in a shallow roasting pan and roast for about 3 to 3 1/2 hours, or until the thermometer reads 160° to 165° for medium, 175° for well done.
Remove lamb to a heated platter and keep warm, while making the sauce.
Pour off cooking juices, reserving two tablespoons in the roasting pan. Stir flour into roasting pan juices. Gradually stir in two cups of cold water
Add bay leaf and minced onion to the mixture. Reduce heat and cook the mixture over simmer, for five more minutes.
After the sauce is made, serve it with the lamb.

Easter Special Dinner recipe - Roasted Spiced Lamb

Ingredients
1 Leg of Lamb, about 6 pounds
2 1/2 tsp Salt
1/4 tsp Pepper
2 tsp Cinnamon
2 tbsp All-Purpose Flour
1 small Bay Leaf
1 tbsp Dried Onion, minced
Method
Wipe lamb with a damp cloth. Do not remove fell. Combine salt, pepper and cinnamon; rub all over leg of lamb. Insert a meat thermometer into the fleshy part of the leg of lamb, to check the temperature. By doing so, make sure that you do not insert the thermometer in the bone of the lamb.
Place the lamb on a rack in a shallow roasting pan and roast for about 3 to 3 1/2 hours, or until the thermometer reads 160° to 165° for medium, 175° for well done.
Remove lamb to a heated platter and keep warm, while making the sauce.
Pour off cooking juices, reserving two tablespoons in the roasting pan. Stir flour into roasting pan juices. Gradually stir in two cups of cold water
Add bay leaf and minced onion to the mixture. Reduce heat and cook the mixture over simmer, for five more minutes.
After the sauce is made, serve it with the lamb.

Easter Special Dinner recipe - Honey Garlic Meatballs

Ingredients
2 pounds Ground Beef
1 cup Dry Breadcrumbs
1 tsp Salt
2 Eggs
½ cup Honey
¾ cup Ketchup
1 tbsp Butter or Margarine
¼ cup Soy Sauce
Cooked Rice
6 Garlic Cloves, minced
Method
In a large sized mixing bowl, combine ground beef, breadcrumbs, eggs and salt.
Out of the mixture, prepare 48 balls, each measuring about 1 1/2 inch in diameter.
Take a jellyroll pan and making a single coating, pour the meatballs into the pan.
Preheat oven to 500 degrees F.
Put the pan in the oven and bake the meatballs, for about 12-15 minutes.
Melt butter in a frying pan. Now, add garlic in the molten butter and sauté until tender. Add Soya sauce, honey and ketchup to the mixture and stir. Bring the mixture to a boil.
Keep the gas on low flame and the pan with a lid, for about five minutes.
Now, add meatballs to it and keep on heating till the sauce thickens and a shiny effect occurs on the meatballs. Now the yummy honey garlic meatballs are ready to be served with the rice.

Easter Special Dinner recipe - Honey Garlic Meatballs

Ingredients
2 pounds Ground Beef
1 cup Dry Breadcrumbs
1 tsp Salt
2 Eggs
½ cup Honey
¾ cup Ketchup
1 tbsp Butter or Margarine
¼ cup Soy Sauce
Cooked Rice
6 Garlic Cloves, minced
Method
In a large sized mixing bowl, combine ground beef, breadcrumbs, eggs and salt.
Out of the mixture, prepare 48 balls, each measuring about 1 1/2 inch in diameter.
Take a jellyroll pan and making a single coating, pour the meatballs into the pan.
Preheat oven to 500 degrees F.
Put the pan in the oven and bake the meatballs, for about 12-15 minutes.
Melt butter in a frying pan. Now, add garlic in the molten butter and sauté until tender. Add Soya sauce, honey and ketchup to the mixture and stir. Bring the mixture to a boil.
Keep the gas on low flame and the pan with a lid, for about five minutes.
Now, add meatballs to it and keep on heating till the sauce thickens and a shiny effect occurs on the meatballs. Now the yummy honey garlic meatballs are ready to be served with the rice.

Easter Special Dinner recipe - Greek Lamb recipe

Ingredients
5 lb Leg of Lamb, boneless
1 cup Olive Oil
1/2 cup Red Wine Vinegar
2 tbsp Garlic, minced
1/2 cup Parsley, chopped
1/2 cup Dill, chopped
4 tbsp Rubbed Oregano
Black pepper
Method
In a medium size bowl, combine oil, vinegar, garlic, parsley, dill, oregano and pepper. Mix well.
Smear pepper on the lamb. Now, cut some slits in the meat. Marinate (preserve) the lamb for about 2 to 24 hours.
Sap marinade from the lamb.
Preheat oven to 425 degrees F.
Place the lamb in a shallow roasting pan, which is greased with non-stick spray. Now, bake the lamb in the preheated oven, for about 45 minutes.
Maintain an internal temperature of 135 F.
Keep the lamb at rest, before serving.

Easter Special Dinner recipe - Baked Smoked Ham

Ingredients
1 center-cut ready-to-eat Ham Steak, about 1 1/2 pounds
2 tsp Dry Mustard
1/4 cup Brown Sugar, packed
2 tbsp Vinegar
Method
Place ham on a rack in a shallow pan.
Combine mustard with brown sugar and vinegar, in a mixing bowl. Blend well, so that all the ingredients are mixed thoroughly.
Sprinkle the mixture, prepared in the above step, over the ham steak.
Broil ham slice under moderate heat, until browned.
Turn, baste with pan drippings and broil until lightly browned.

Easter Special Dinner recipe - Baked Smoked Ham

Ingredients
1 large Smoked Ham, about 12 to 18 pounds
Whole Cloves
3 cups Pineapple Juice
1 pound Dark Brown Sugar
One bottle Dark Corn syrup
Method
Preheat the oven to 325° F.
Take a shallow roasting pan and place the ham on it.
Score the fat and cover it with cloves.
Take pineapple juice and pour it over the ham.
Bake the ham for 12 minutes per pound.
Remove the baked ham from the oven, after 1 1/2 hours.
Sprinkle brown sugar on the baked ham.
Without touching the brown sugar, pour the corn syrup over the ham.
Continue baking the ham but don't forget to moisten it every 15 minutes.
Once the baking part is over, remove the ham from the oven and let it cool. However, moistening with water has to be done at frequent intervals, until the ham gets completely cool. The yummy dish is ready to be served.

Easter Special Dinner recipe - Baked Chicken

Ingredients
One 3-4 pound Chicken, cut into serving pieces
6 Potatoes, peeled & quartered
1 cup Crushed Tomatoes
2 tbsp Parsley
1 tsp Basil
2 Garlic Cloves, minced
Salt and Pepper, to taste
1/4 cup Parmesan Cheese, grated
3 tbsp Vegetable Oil
Method
Wash chicken and wipe up it dry with the help of paper towel.
Pour oil in a large roasting pan, enough to cover full base of the pan. Heat the oil over medium flame.
Put chicken pieces in the pan and then place potatoes in between the chicken pieces.
Add tomatoes, parsley, basil, garlic, salt and pepper over the matter (chicken and potatoes).
Finally, spray with the grated cheese and the oil.
Preheat over to 375 degrees F.
Bake the chicken in the preheated oven, for about 1 1/4 hours, or until the chicken becomes dark brown.
After the chicken is baked fully, transfer it to a serving plate and serve hot.

Easter Special Cake Recipe - Easter Lamb Cake

Ingredients
1 package Chocolate Cake Mix
1-cup Butter
2 cups White Sugar
1-cup Water
3 1/2 cups All-Purpose Flour
2 1/2 tsp Baking Powder
1 tsp Vanilla Extract
4 Egg Whites
½ tsp Salt
Method
In a mixing bowl, combine butter, sugar and cream. Add water to the mixture. Blend well.
Add 3 and ½ cups all-purpose flour, baking powder and salt and mix well.
Fold the creamed batter and mix vanilla extract to it. Stir properly so that all the ingredients blend thoroughly.
In a separate bowl, beat egg white until it turns stiff. To the beaten egg white, add the creamy mixture prepared in the above step. Stir well.
Take a well-greased floured lamb mold and put the batter in it.
Preheat oven to 350 ° F.
Now, bake the cake mix in the preheated oven, for about 45 minutes.
Transfer the baked cake carefully, to a serving plate, and then add the toppings.

Easter Special Cake Recipe - Easter Lamb Cake

Ingredients
1 package Chocolate Cake Mix
1-cup Butter
2 cups White Sugar
1-cup Water
3 1/2 cups All-Purpose Flour
2 1/2 tsp Baking Powder
1 tsp Vanilla Extract
4 Egg Whites
½ tsp Salt
Method
In a mixing bowl, combine butter, sugar and cream. Add water to the mixture. Blend well.
Add 3 and ½ cups all-purpose flour, baking powder and salt and mix well.
Fold the creamed batter and mix vanilla extract to it. Stir properly so that all the ingredients blend thoroughly.
In a separate bowl, beat egg white until it turns stiff. To the beaten egg white, add the creamy mixture prepared in the above step. Stir well.
Take a well-greased floured lamb mold and put the batter in it.
Preheat oven to 350 ° F.
Now, bake the cake mix in the preheated oven, for about 45 minutes.
Transfer the baked cake carefully, to a serving plate, and then add the toppings.

Easter Special Cake Recipe - Jelly Bean Confetti Cake

Ingredients
3/4-cup Miniature Jelly Beans, cut in half
2 cups All-Purpose Flour, divided
1 1/4 cups Granulated Sugar
1 cup Butter, softened
8 ounces Cream Cheese, softened
1 tsp Vanilla Extract
3 Eggs
1 1/2 tsp Baking Powder
¼ tsp Salt
Confectioners' Sugars
Method
Take a 12-cup fluted tube pan and grease it well. Now, sprinkle flour into the pan
In a mixing bowl, combine jellybeans with two tablespoons of flour and reserve.
In a large bowl, pour sugar, butter, cream cheese and vanilla extract and beat the mixture well. Don't put all the eggs at once. Keep adding one egg each time, while you stir the mixture.
Add the remaining flour, baking powder, salt and mix up everything.
Now, put one cup of the prepared batter over the greased tube cake pan.
In the remaining batter, add jellybeans and blend properly. Now, just pour it into the pan.
Preheat oven to 325 °F.
Bake the cake in the preheated oven, for about an hour.
Once the baking part is over, cool the cake in upright pan, for about ten minutes.
Take a serving dish and invert the cake on it.
Do the topping with confectioner's sugar. Your mouthwatering jellybean confetti cake is ready to serve.

Easter Special Cake Recipe - Chocolate Carrot Cake

Ingredients
1 1/2 cups Carrots, finely grated
3/4 cup Granulated Sugar
1/2 cup Canola Oil
1 cup Boiling Water
1 1/2 cups Whole Wheat Flour
1/2 cup Unsweetened Cocoa
1 tsp Cinnamon
1 1/2 tsp Baking Powder
1/2 tsp Salt
Method
In a large mixing bowl, combine carrots, sugar & oil. Pour water over the mixture; set aside.
In a separate bowl, combine flour, cocoa, cinnamon, baking powder and salt.
Add to the carrot mixture; mix well.
Pour batter into a non-stick or lightly oiled 8" square pan.

Easter Special Cake Recipe - Apple Easter Cake Recipe

Ingredients:
1/2 cup Walnuts, chopped
1 box Spice Cake Mix
1 small box Instant Butterscotch or Vanilla Pudding And Pie Filling
4 Eggs
1/2 cup Vegetable Oil
1/2 cup Cold Water
3 Apples, peeled, cored and coarsely chopped
1 cup Golden Raisins
Method
Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or 12-cup fluted tube pan; set aside.
Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer at medium speed for 3 minutes or until well blended. Stir in apples and raisins if desired. Pour batter into prepared pan.
Bake the mixture at 325 degrees F, for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes; invert onto rack and cool completely. Sprinkle with confectioners' sugar before serving.

Easter Special Cake Recipe - Angel Food Cake Recipe

Ingredients
1 1/2 cup Sugar
1 cup Flour
1 tsp Cream Of Tartar
1/8 tsp Salt
Egg white of 11 Eggs
1 tsp Vanilla
Method
Sieve collectively the sugar, flour, cream of tartar and salt for four times.
Beat the egg whites until it becomes dry. Fold the dry constituents into eggs.
Now, add vanilla.
Bake the matter at 250 degrees F, for about one hour.
Dust the cake with crushed sugar or frost top and sides with desired frosting.

Easter Special Dessert Recipe -Banoffee Pavlova

Ingredients
1 cup castor sugar or superfine sugar
2 teaspoons cornstarch
1 pinch cream of tartar
4 egg whites
1 pinch salt
1 dash vanilla extract
1 teaspoon white wine vinegar
2 small bananas, sliced
1 cup caramel ice cream topping
1 tablespoon grated semisweet chocolate( for garnish)
2 cups sweetened whipped cream
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Now line a baking sheet with an aluminum foil and mark out an 8 inch circle onto the surface.
In a bowl, blend the sugar, cornstarch, and cream of tartar finely.
In another bowl, mix together the egg whites with salt, vanilla, and vinegar till the mixture becomes soft.
Sprinkle the sugar mixture slowly in this egg mixture and continue to beat till it becomes semi-solid and shiny.
Now knoll this egg-mixture into the marked circle on the baking sheet. Compress the top and smoothen the sides using a metal spoon.
Now place this batter into the preheated oven, and immediately reduce the heat to 300 degrees Fahrenheit.
Bake it about 1 to 1 1/2 hours, until it turns pale golden brown.
Turn off your oven and allow your pavlova to get cooled.
Before serving top it with slices of banana, caramel sauce, whipped cream and spray grated chocolate.

Easter Special Dessert Receipe - Candy Strawberries

Ingredients
2 (3 ounce) packages strawberry flavored gelatin
1 cup ground pecans
1 cup flaked coconut
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1 (2.25 ounce) jar red decorator sugar
5 drops green food coloring
1/4 cup sliced almonds
Instructions
Mix gelatin, pecans, and coconut.
Stir them in milk and vanilla till they blend well.
Refrigerate the mixture for one hour.
Shape into strawberries by your hands.
Roll the strawberry- shaped mixture in red sugar.
Now, hue sliced almonds with green food coloring
Insert the colored almonds in top of "berries" to make them appear like leaves.

Easter Special Recipe - Easter Ham

Ingredients:
One 7-8 pound fully cooked smoked ham shank
1 cup Maple syrup
2 tablespoon Cider vinegar
1 tablespoon Prepared mustard
Whole cloves
Method:
Mix syrup, vinegar and mustard in a bowl.
Place ham, fat side up in a shallow roasting pan.
Pour about ½ cup mixture over ham and bake uncovered in a preheated 325-degree oven for 1-1/2 hour.
Put additional sauce every 30 minutes.
Remove ham from oven and scour fat into diamond shapes.
Insert a clove into each diamond.
Bake ham an additional 30 minutes or until a meat thermometer inserted into the thickest part of meat registers 140 degrees.
Let ham rest 15 minutes before carving.
Makes 10 to 12 servings.

Easter Special Recipe - Easter Eggs

Ingredients:
2 - 1/4 cup Sugar
1 cup Light corn syrup
3/4 cup Hot water
1/2 lb Marshmallow crème
1/2 cup Shortening melted
1/4 cup Confectioners' sugar
2 cups Candied fruit such as cherries and pineapple Nuts
Dipping chocolate
Method:
In a saucepan, cook sugar, syrup and water to 265 degrees.
Add marshmallow crème and beat until almost firm.
Add melted shortening, confectioners' sugar, candied fruit and nuts.
Mix well.
Shape eggs by hand and dip in the chocolate.
Makes 10 eggs.
The eggs can be kept for 6 to 8 months.

Easter Special receipe - Chocolate Easter Eggs

Ingredients:
1 cup Soft butter
2 teaspoon Salt
4 teaspoon Vanilla
1 can Condensed milk
10 cup Icing sugar
1 teaspoon Yellow food coloring
1 lb Semi-sweet chocolate
Method:
Beat butter, salt and vanilla until fluffy.
Add milk.
Beat in sugar.
Blend until stiff.
Dust with brown sugar.
Knead till smooth.
Set aside more then 2/3 of mixture.
To the remaining mixture add yellow food coloring.
Blend in well.
Divide yellow and white into 16 or 24 pieces.
Shape yellow into ball.
Mold white around yellow to form an egg shape.
Dry at room temperature on paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth.
Dip egg shaped balls in chocolate.
Once dipped, cool at room temperature.
Refrigerate after cool.
To serve, slice the eggs thus having a white cream filling with a yellow filling that appears to be the yolk.

Good friday Special recipe - Floral Raspberry Cake

Ingredients
1 baked Angel Food Cake (torn into pieces)
2 cups Whipping Cream
2 tbsp Sugar (granulated)
1 (6 ounce) package Gelatin (raspberry-flavored)
Dash of Salt
2½ cups Water (boiling)
1 (10 ounce) package frozen Red Raspberries (thawed)
Method
Dissolve gelatin and salt in boiling water. Add in raspberries and chill, until set partially.
Beat whipping cream and sugar, until the formation of a stiff mixture.
Whip gelatin-raspberry mixture, until fluffy and add in whipped cream.
Spoon a small portion of raspberry mixture into the bottom of an oiled or sprayed angel food cake pan.
Add a layer of cake pieces and continue to layer, until the pan is full.
Cover and refrigerate the cake for 6 hours.

Good Friday recipe - Zucchini Carpaccio with Garlic Crostini

Ingredients
3 large Zucchini
2 tsp Lemon Rind (finely grated)
2 tbsp Olive Oil
1/4 cup fresh Mint Leaves (torn)
30g (1/3 cup) Pecorino (shaved)
Garlic Crostini
2 tbsp Olive Oil
1 Garlic Clove (crushed)
1 Baguette (thinly sliced diagonally)
Method
Preheat the oven to 200 degree Celsius.
Take bowl and mix oil and garlic paste in it.
Take baguette slices and brush both sides with the oil mixture.
Put the slices in the oven for 10 minutes. Turn the slices once.
Take out the golden crisp, garlic crostini slices and allow cooling for some time.
Now, take a peeler to thinly slice the Zucchini lengthways. Arrange them on the serving platter.
Sprinkle some lemon rind on zucchini and season it with salt and pepper.
Add some oil and sprinkle with mint and pecorino as well.
Zucchini carpaccio is ready. Serve it hot with the garlic crostini.

Good Friday recipe - Zucchini Carpaccio with Garlic Crostini

Ingredients
3 large Zucchini
2 tsp Lemon Rind (finely grated)
2 tbsp Olive Oil
1/4 cup fresh Mint Leaves (torn)
30g (1/3 cup) Pecorino (shaved)
Garlic Crostini
2 tbsp Olive Oil
1 Garlic Clove (crushed)
1 Baguette (thinly sliced diagonally)
Method
Preheat the oven to 200 degree Celsius.
Take bowl and mix oil and garlic paste in it.
Take baguette slices and brush both sides with the oil mixture.
Put the slices in the oven for 10 minutes. Turn the slices once.
Take out the golden crisp, garlic crostini slices and allow cooling for some time.
Now, take a peeler to thinly slice the Zucchini lengthways. Arrange them on the serving platter.
Sprinkle some lemon rind on zucchini and season it with salt and pepper.
Add some oil and sprinkle with mint and pecorino as well.
Zucchini carpaccio is ready. Serve it hot with the garlic crostini.

Mahavir Jayanti Recipe - Kale Chane Ki Sabzi

Ingredients:
Kala Chana :250 gram (soaked overnight)
Mustard OilJeera: 1 tablespoon
Kala namak: 1 Teaspoon
Ginger garlic Paste: 1 Teaspoon
Regular namak: a pinch
Lal Mirch Powder: 1/2 teaspoon
Jeera Powder: 1/2 teaspoon
Dhania Powder: 1/2 teaspoon
Method :
Pressure cook the Kala Chana for two or three whistles.Drain it and keep the chanas aside.
In the same pressure cooker Add some Mustard oil (You can use any refined oil).
Add the jeera when the oil starts heating.When the Jeeras turn slightly brown ad the ginger-garlic paste.Add the chanasAdd kala namak, regular namak and stir well.
Add Lal mirch powder and stir more.Since there is no water, the chana might stick to the bottom of the pan. pressure cooker, so keep on stirring.Add the jeera powder and dhania powder and stir it a little moreAdd 1/4th cup water and let it simmer.

Mahavir Jayanti Recipe - Puri Recipe

Fried, Puffed Whole Wheat Flat Breads
Mix together in a bowl:
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
Slowly add about 3/4 cup warm water,
just enough to form a firm dough, and knead till smooth.
Cover, let rest at least 1/2 hour, and knead again briefly.
If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board.
Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking.
Fry the puri one at a time, holding them under the oil on the first side until they puff.
Turn and fry till light brown; drain. Serve as soon as possible; these breads are not as good later. Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it.
For spicy puris:
When making the dough, add to the dry ingredients pinches of: turmeric hot pepper cumin/coriander powder hing

Mahavir Jayanti Recipe - Dahi chane ki subzi

Ingredients:
1 cup red chana (whole red gram), soaked overnight
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon mustard seeds (rai)
2 bay leaves
4 whole red chillies
1/8 teaspoon asafoetida (hing)
1 teaspoon ginger
-green chilli paste 1 teaspoon chilli powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds (yoghurt)
2 teaspoons Bengal gram flour (besan)
4 tablespoons chopped coriander
1 tablespoon oil salt to taste
Instructions:
1. Heat the oil in a pressure cooker, add the cumin seeds, mustard seeds, bay leaves, red chilies and asafoetida. When the seeds crackle, add the red chana, ginger-green chilli paste, chilli powder, turmeric powder and salt with 2 cups of water.
2. Pressure cook for 2 to 3 whistles till the channa is cooked.
3. Whisk the curds and gram flour together and add the mixture to the cooked chana. Bring to a boil and simmer for 4 to 5 minutes. Stir this continuously till the mixture comes to a boil since the curds can split if they are not stirred.
4. Serve hot garnished with the coriander. Tips: You can substitute the chana with lobhia bean (chawli).

Mahavir Jayanti Recipe - Kheer

Ingredients:
1) Milk - 2 kg.
2) Sugar - 3 - 4 tablespoons.
3) Raisins - 2 teaspoons or more (as needed)
4) Rice - 3 cups
5) Almonds - 10 (sliced lengthwise)
6) Kevra essence - 2 teaspoons
7) Chandi ka varak (Silver beaten into very thin paper) - 1, for decoration(optional).
8) A frying pan.
Method:
1. Bring milk and sugar to boil. Stir for about 8 minutes, until sugar dissolves.
Lower heat, put in elaichi and simmer for about 12 to15 minutes, stirring continuously to keep it smooth, until the milk is reduced to one third of its original volume,.
Stir in santra or kinoo segments.
Simmer and stir, for 5 minutes more, or till it is reduced to half of its original volume.2.
To cool slightly, keep to one side. Meanwhile, finely tear up 2 tablespoons of the outer peel for garnish..
Transfer pudding to individual dessert cups or serving bowl. Scatter shredded peel over and serve warm, with a dash of elaichi powder.

Ramnavmi Recipe - Chalimidi

Ingredients
1cup raw rice
2-3 tbsp chopped coconuts
1tbsp ghee
½ cup sugar or jaggery
Water for syrup
½ tsp crushed cardamom
Preparation
There are 2 methods for making this chalimidi.
One is called the Pachi chalimidi (Raw or uncooked chalimidi).
For this the raw rice is soaked for 2-3 hours in warm water.
The rice is then drained and dried in a dry cloth untill completely dry and powdered coarsely.
This rice powder is then mixed with sugar or jaggery adding 1-2tsp water.
Add grated coconut and crushed cardamom.Mix well to make a dough. See the picture.
This is the basic recipe. I used ready-made rice powder and it came out very well. There are lot of variations from this one.
The second method is the cooked chalimidi where the rice powder is added to the warm sugar or jaggery syrup and cooked in low heat to form the dough.It is very carefully stirred so that no lumps are formed. Then the rest of the ingredients are added.But the traditional way to make it is the very first method.

Ramnavmi Recipe - Vada pappu (Soaked Split yellow moong dal)

Ingredients:
1 cup moong dal
2-3 tbsp grated coconutcrushed green chillies(optional)
1tbsp lemon juice (optional)
Salt to taste.
Fresh chopped cilantro to garnish.
Method:
The moong dal should be soaked in warm water for about half an hour and drained.
To this, add all the other ingredients and mix well.
This dal is eaten raw and uncooked.

Ramnavmi Recipe - KOSMARI

Ingredients
Cucumber - 1 no Moong dal
2 table spoons Coriander leaves - 2 twigs
Grated coconut 2 table spoons
Green chillies - 1 no
Salt to taste
Method
Peel and grate the cucumber.
Soak the moong dal for 15 minutes and drain.
Mix the grated cucumber, soaked dal, finely chopped coriander leaves and green chillies and salt. Serve chilled.

Ramnavmi Recipe - PAANAGRAM

Ingredients
Drinking water - 2 cups Jaggery
3 teaspoons Cardamom
1 no Lemon juice 1 teaspoon
Method
Mix all ingredients and strain to remove impurities in jaggery.
Store in an earthern pot or copper vessel or chill in the fridge.

Ramnavmi Recipe - NEER MOOR

Ingredients
Curd - 2 table spoons
Drinking water - 2 cups
Curry leaves 1 twig finely chopped
A pinch of salt
Method
Beat the curd well adding all ingredients.
Store in a Earthern pot or a copper vessel.
You can also refrigerate for 1 hour.

Ramnavmi Recipe - CARROT KOSSAMALLI

Ingredients
Carrot - 2 large sized.
Green Gram dhal - 1 1/2 tablespoons.
Green Chillies - 2(or more according to taste)
Tomatoes - 1 Lemon juice - 1 tsp.
Mustard seeds - for seasoning.
Cooking Oil - 1 tsp.
Salt - to taste.
Coriander leaves to garnish.
Method
1. Soak the green gram dhal for 15-20 minutes, or until it is tender but not soft.
2. Grate the carrot.
3. Cut tomatoes into quarters.
4. Chop green chillies and coriander leaves.
5. Drain water from soaked green gram dhal and add this to the grated carrot. Also add the tomatoes.
6. Heat oil,drop mustard seeds. After the seeds pop, add green chillies, stir once and pour this into the grated carrot mixture.
7. Add salt, mix well and finally add lemon juice.
8. Garnish with coriander leaves. Variation: Replace tomatoes with more lemon juice. Use grated coconut for garnishing. Note: This is mainly a salad, which serves well as a side dish too. Raw carrot and tomatoes along with dal is very rich in vitamins and proteins. The same dish can be done with raw cucumber, cut into small pieces. Do not use tomatoes. You may use raw mangoes in place of lime juice. Garnish with grated coconut and coriander leaves.

Ramnavmi Receipe - Aalu Ki Subzi (Potato Curry)

Ingredients:
3 potatoes (Boiled, peeled and thick sliced)
1 tsp Ghee
2-3 green Chilies (Chopped)
Sendha Namak (Rock Salt)
1/2 cup dhaniya/Cilantro leaves (Finely chopped)
Method:
Heat the pan.
Add ghee in the pan.
After a minute add green Chilies and let them crackle.
Now add potatoes and salt.
Mix and Fry well.
Add water in accordance with the quantity of curry you want
Add dhaniya leaves for garnishing.
Serve with Roti / puri.

Non Vegetarian Fare – Murg Tava

Ingredients:
400gm boneless chicken(cut into medium pieces)
1 tomato finely chopped
2 tablespoon ginger garlic paste
1 teaspoon green chillie paste
5 tablespoon hung curd
5 = 6 tablespoon oil
Salt to taste

For Garnishing:
2 onions (Peeled and cut into rings)

Method:
1) Mix the hung curd , ginger , garlic , chilli paste, salt and 2 tablespoon of oil.
2) Marinate the chicken pieces with this paste and leave aside for 1 hour.
3) Heat a tava and heat the oil.
4) Add the tomatoes and fry for 1 minute
5) Add the marinated chicken on the tava and cook it over a low flame.
6) Cook till the chicken pieces are tender and a light brown color and the marinade has been absorbed into the pieces.
7) Transfer to a serving dish and serve, garnished with onion rings.
8) Best with parathas , tandoori roti or naan.

Non Vegetarian Fare – Macchi Ka Saalan

Ingredients:
600gm fish tikka
6gm ginger paste
15gm garlic paste
60ml oil
8gm coriander powder
8gm cumin seeds powder
300gm onion peeled
3gm cardamom powder
1gm saffron(dissolved in water)
500gm curd (whisked well)
6green chillies
20ml vinegar
2 springs of curry leaves
5gm mustered seeds
25gm tamarind pulp
Salt to taste

Method:
1) Boil onions along with vinegar and green chillies to make a fine paste.
2) Take oil in a kadhai add mustard seeds , and when they start to crackle , add curry leaves followed by ginger garlic paste.
3) Then add coriander and cumin seeds powder, salt.
4) Add fish and sauté it along for a while.
5) Take out the fish and keep it aside.
6) Add boiled onion paste along with curd and let it cook till the gravy leaves oil.
7) Add sautéed fish and tamarind pulp and cook till the fish is done.

Non Vegetarian Fare – Masala Machhi(Fish)

Ingredients:
600gm fish (large pieces)
50gm chopped coriander leaves
30gm mint leaves(pudina)
8 green chillies (chopped roughly)
10gm cumin seeds powder
10gm coriander powder
6gm garam masala powder
10gm ginger paste
20gm garlic paste
200gm curd
Salt to taste

Method:
1) Make a fine paste of coriander leaves , green chillies and mint.
2) Take oil in a handi and add ginger garlic paste and sauté.
3) Add fish with all spices and sauté for a while.
4) Take out the fish pieces and add the curd and cook well.
5) Then add the green paste , that was made in the 1st step.
6) When the puree is cooked well, add the fish and cook it.
7) Serve hot.

Non Vegetarian Fare – Murg Palak

Ingredients:
750gm chicken (medium pieces)
1kg palak(Spinach) blanched and pureed
100ml oil
3 cardamoms
1 stick of cinnamon
3 cloves
1 bay leaf
10gm red chilli powder
15gm coriander powder
10gm ginger paste
15gm garlic paste
3gm turmeric powder
15gm cumin seeds powder
60gm white butter
Salt to taste

Method:
1) Take oil in a Handi and add all the hot spices.
2) Add ginger garlic paste , sauté and add salt, red chilli powder, coriander powder, turmeric powder, and cumin seeds powder.
3) Put chicken and sauté well.
4) When the chicken is 20% done , add palak(spinach paste) and cook well.
5) Finish it with garam masala powder.Serve hot
6) Garnish it with fresh cream and coriander leaves.

Non Vegetarian Fare – Dum Muttom chops

Ingredients:
750gm mutton chop(washed well)
10gm ginger paste
15gm garlic paste
10gm red chilli powder
10gm coriander powder
15gm cumin seeds powder
25ml vinegar
120 gm hung curd
50 ml oil
150 gm cashew nut(fried and made paste)
150gm onion paste
Salt to taste.

Method:
1) Marinate mutton with ginger garlic paste , salt ,red chilli powder and vinegar.
2) Keep it aside for half and hour, then make the second marinade with hung curd, oil, salt, red chilli powder and cashew nut paste.
3) Keep it aside for 2 hours and put it in the oven at 220 degree C. for 45 minutes.
4) Take oil in a handi and add ginger and garlic paste and then add coriander powder and cumin seeds powder.
5) Add the brown paste and cook well.
6) Adjust seasoning and set the gravy, add mutton chop pieces .
7) Serve hot garnished with coriander leaves n with fresh cream.

Non Vegetarian Fare – Keema Kaleji

Ingredients:
2kg mutton liver(kaleji)
500gm mutton mince(keema)
150ml oil
5 whole cardamom
5 whole cloves
3 stick of whole cinnamon
3 bay leaf
10gm ginger paste
15gm garlic paste
10gm red chilli powder
10gm coriander powder
15gm cumin seeds powder
6gm garam masala powder
750gm tomato puree
400gm onion paste
180gm curd(whisked)
3gm turmeric powder
Salt to taste.

Method:
1) Take oil in a handi, add al the whole hot spices and sauté.
2) Add ginger – garlic paste and sauté for a couple of minutes.
3) Add salt , red chilli powder, coriander powder, cumin seeds powder and sauté.
4) Put the mince and sauté till mutton mince is half done.
5) Add mutton liver and sauté along with mince.
6) Add curd and sauté aslong, when the mutton is 80% done.
7) Add tomato puree and onion, finish with garam masala.
8) Serve hot, garnished with coriander leaves.

Non Vegetarian Fare – Kacchi Mirchi Ka Gosht

Ingredients:
750 gm mutton
100ml oil
8 whole cardamom
8 whole cloves
3 stick of whole cinnamon
3 bay leaf
10gm ginger paste
15gm garlic paste
10gm red chilli powder
10gm coriander powder
10gm cumin seeds powder
6gm garam masala powder
200gm onion(some finely chopped and remaining make a paste)
750ml water
8 whole green chillies
3gm turmeric powder
Salt to taste.

For Garnishing:
3 green chillies slit
10gm coriander leaves (finely chopped)

Method:
1) Take oil in a handi and sauté all hot spices and green chillies.
2) Add ginger garlic paste, sauté and add salt, red chilli powder. Coriander powder and cumin seeds powder.
3) Add mutton and cook till it is dried , and the add curd and sauté
4) Mix in finely chopped onion and cook till 80% done, and then add onion paste and tomato puree.
5) Finish with hot spice powder.
6) Serve hot , garnished it with chopped coriander , slit green chillies.

Non Vegetarian Fare – Kandhari Chooza

Ingredients:
1 chicken (cut into 8 pieces)

For marinating chicken:
10gm ginger paste
15gm garlic paste
10gm salt
15gm red chilli powder
25ml white vinegar

For second marinade:
200gm hung curd
50ml cream
8gm red chilli powder
6gm hot spice powder
10gm cumin seeds powder(roasted)
3gm cardamom powder
Salt to taste

Method:
1) Marinate the chicken with the first set of ingredients.
2) Leave it aside for an hour.
3) Make the second marinade with the second list of ingredients, masing them well.
4) Leave it aside for 2 hrs.
5) Put chicken pieces on skewers, marinate in second marinate and cook them in tandoor.
6) Serve hot and garnish with fresh coriander leaves.

Non Vegetarian Fare – Nalli Korma

Ingredients:
800gm mutton nalli
100ml oil
3 whole cardamom
3 whole cloves
1 stick of whole cinnamon
1 bay leaf
10gm ginger paste
15gm garlic paste
10gm red chilli powder
15gm coriander powder
3gm turmeric powder
15gm cumin seeds powder
10gm garam masala powder
300gm brown onion paste
120gm curd
Salt to taste

Method:
1) Take oil in a handi and sauté all hot spices and turmeric powder.
2) Add ginger garlic paste, sauté and add red chillie powder & salt, coriander powder and cumin powder.
3) Add mutton and cook till is is 80% done, then add brown onion paste and cook till done.
4) Finish with hot spices powder and garnish with fresh coriander.

Non Vegetarian Fare – Handi Chicken

Ingredients:
750gm chicken (medium pieces)
100ml oil
3 cardamoms
1 stick of cinnamon
3 cloves
1 bay leaf
200gm curd(whisked)
10gm red chilli powder
15gm coriander powder
10gm ginger paste
15gm garlic paste
3gm turmeric powder
1 cup Tomato puree
15gm cumin seeds powder
150gm cashew nut paste
Salt to taste

Method:
1) Take oil in handi and add all the whole hot spices and sauté.
2) Add turmeric powder, sauté and gnger – garlic paste and add all the spices.
3) Add the chicken and sauté for a couple of minutes and add curd and sauté.
4) As soon as the chicken is cooked , add the tomato puree and cook it for 10 minutes in a medium flame .
5) Strain the chicken and cashew nut paste and cook the gravy well.
6) Put back the chicken in the gravy and sauté it of a while.
7) Serve hot, garnished with fresh coriander leaves.

Non Vegetarian Fare – Chicken Badam Korma

Ingredients:
600gm chicken (medium pieces)
6gm ginger paste
15gm garlic paste
60ml oil
8gm coriander powder(dhaniya powder)
8gm onion (peeled)
500gm curd (whisked well)
6green chillies
20ml vinegar
100gm almond paste
50gm peanut paste
Salt to taste

Method:
1) Boil onions along with vinegar cashew nuts and green chillies and make a fine paste of them.
2) Take oil in a kadhai, add ginger – garlic paste, sauté and then add coriander and cumin seeds powder and salt.
3) Add chicken and sauté it along for a while.
4) After that take out the chicken and keep it aside.
5) Add boiled onion paste, and let it cook till it leaves oil.
6) Add sauted chicken and cook till the chicken is done.
7) Serve hot and garnish with fresh coriander.

Non Vegetarian Fare – Mutton chopsy

Ingredients:
1kg muttom chop

For marinating chops:
20ml vinegar
15gm red chilli powder
10gm ginger paste
20gm garlic paste
150gm hung curd

For second marination
5gm red chilli powder
30ml oil
3gm garam masala powder
60ml cream
5gm ginger finely chopped.
30gm cashew nut paste
Salt to taste.

Method:
1) Marinate the mutton chops with the first set of ingredients & leave it aside for 2 hours.
2) Make the second marinade with the second list of ingredients , masing them well.
3) Leave it aside for again 2 hrs.
4) Put mutton chops on skewers, marinade in second marination and cook it in a tandoor.
5) Serve hot, garnished with fried onions , and coriander leaves.

Non Vegetarian Fare – Murgh Awadhi Korma

Ingredients:
600gm chicken legs
6gm ginger paste
15gm garlic paste
60 ml oil
8gm coriander powder
8gm cumin seeds powder
300gm onion (peeled)
3gm cardamom
500gm curd
6 green chillies
20ml vinegar
100gm cashew nuts
Salt to taste


For garnishing:
1gm saffron (dissolved in water)

Method:
1) Boil onions along with vinegar, cashew nuts and green chillies and make a fine paste of it.
2) Take oil in a kadhai, add ginger garlic paste , sauté and then add coriander and cumin seeds powder and salt.
3) Add chicken and sauté it along for a while. Take out the chicken and keep it aside.
4) Add boiled onion paste and cardamom powder and let it cook till the gravy leaves oil.
5) Add sautéed chicken and cook till the chicken is done.
6) Serve hot, garnished with saffron water, and cream.

Non Vegetarian Fare – Murgh Kali Mirch

Ingredients:
1 chicken (cut in to 12 pieces)
6gm ginger paste
15gm garlic paste
60ml oil
8gm coriander powder
8gm cumin seeds powder
300gm onion(peeled)
3gm cardamom powder
500gm curd(whisked well)
6 green chillies
20ml vinegar
100gm cashew nut
6gm black pepper powder

For Garnishing:
10gm black pepper crushed

Method:
1) Marinate chicken with a mixture of 100gm curd, salt,pepper powder and ginger –garlic paste.
2) Boil onions aslon with vinegar,cashew nuts, and green chillies and make a fine paste of them.
3) Take oil in a kadhai,add ginger garlic paste,sauté and then add coriander and cumin seeds powder.
4) Add marinated chicken and sauté it along for a while.
5) Take out the chicken and keep it aside.
6) Add boiled onion paste and cardamom powder, and let it cook till the gravy leaves oil.
7) Add sauted chicken and cook till the chicken is done.
8) Serve hot , garnished with crushed pepper.

Gudi Padwa Special Recipe - GULABJAMUN

I n g r e d i a n t s :

1. one fourth kg gulabjamun khawa
2. 7 tbsp milk powder
3. 6 tbsp maida or araroot powder
4. One eight tsp soda bicarbonate
5. One and half kg sugar
6. One and half tsp rose essence
7. 3 tbsp of water

Method:

1. Mix khawa, milk powder, maida and soda bicarb in water.

2. Knead into soft dough, till it is smooth.

3. Mould into round shapes.

4. Simultaneously, heat one-and-half katori of refined oil or ghee.

5. Lower the flame and fry the balls till golden brown.

6. Boil water with three katoris of sugar. Boil till it forms syrup of one-string consistency.

7. Add rose essence to this mixture. Lower flame and add gulabjamuns. Serve

Gudi Padwa Special Recipe - PANNA (raw mango juice

I n g r e d i a n t s :

1. 1 raw mango
2. 1 one and half cup sugar
3. one fourth tsp saffron strands
4. one and half tsp cardamom powder
5. 1 tiny bit nutmeg

Method:

1. Peel and chop mango into chunks.
2. In a pan, put mango, sugar and nutmeg.
3. Boil till the mango is soft. Cool. Blend in mixie till smooth. Sieve.
4. Add cardamom, saffron and bring to boil, stirring continuously. Take off heat. Cool.
5. As and when required add a tbsp or more to a glass of chilled water and mix with an egg-beater, to froth.
6. The pulp may be stored in the freezer for over a month. Making Time: 30 mins.
7. Shelf life: 1 month if refrigerated

Gudi Padwa Special recipe - SOONTH PANAK

I n g r e d i a n t s :
8 peppercorns,
ground 1 cup jaggery
1 tsp dry ginger,
ground one half tsp cardamom powder
Method:
Melt jaggery in 6 cups of cold water.
Add the remaining ingredients and stir.
Refrigerate and serve chilled.

Gudi Padwa Special Recipe : SPROUTED CHANA USUAL

I n g r e d i e n t s :
8 curry leaves4 green chilies,
chopped2 cups red chana,
soaked or one night,
drained and wrapped in a piece of muslin cloth till well sprouted 2 cups cashew nuts,
soaked in water for 2 hours
1 cup grated coconut one and
half cup coriander leaves,
chopped3 tbsp oil
one and half tsp mustard seeds
one and half tsp cumin seeds
one and half tsp turmeric powder
one fourth tsp asafoetidasalt
and saltto taste

Method:
Clean and pressure cook sprouted chana till soft but whole.
Boil cashew nuts till soft. Drain both and reserve.
Heat oil in a pan.
Add cumin and mustard seeds.
When they pop, add green chillies, curry leaves, asafoetida and turmeric powder.
Stir fry. Add chana, cashew nuts and a little water.
Add salt and a pinch of sugar to give a sweet touch.
Mix well and cook Garnish with grated coconut and chopped coriander leaves.
Serve hot

Gudi Padwa Special Recipe :Shrikhand:

Ingredients:
• 1 kg Thick Curd

• 3/4 cup Powdered Sugar

• A few strands Saffron

• 1 tbsp Warm Milk
• 2 tsp Cardamom Powder
• Pistachios and Almonds

Methods:
•Put the curd in a muslin cloth and hang it in a cool place for 2-3 hours.
•Dissolve the saffron in warm milk.
•Mix the saffron mixture, curd, sugar and cardamom powder in a bowl.
•Churn the mixture using a hand blender.
•Garnish with slivers of almonds and pistachios and serve.

Gudi Padwa Special Recipe - Moong Misal:

Ingredients:
• 4 cups Mung Beans
• Salt as per taste
• 1/2 tsp Ground Coriander
• 1 tsp Ground Cumin
• Chili Powder as per taste
• 1/2 tsp Sugar
• 1 Small Onion (finely chopped)
• 1 Cucumber (finely chopped)
• 1 Large Tomato (finely chopped)
• 1 Green Chili, finely chopped (optional)
• 1 cup Plain Yogurt (beaten and strained)

Methods:

•Boil the mung beans in salted water until soft.
•Drain and mix with the spice powders and sugar.
•Add the chopped vegetables.Let the mixture cool.
•Add 1 cup of the yogurt to the vegetables. Refrigerate.
•Add salt and chili powder to taste and serve cold or at room temperature.

Save Tiger - Campaign 2

*1411 is average estimate of India's wild tigers, as per the monitoring exercise by Wildlife Institute of India
Kindly Forward and promote this message for a good cause . Join The Roar......
Nikita Daralwar
nikitablogs@gmail.com

Save Tiger- Campaign 1

Spread the Word

Let everyone know that our tigers are on the brink of extinction and that they need us. Now. You can start by joining the Save Our Tigers movement on Facebook, Twitter and YouTube, and spreading the word wherever you go – online or offline.
SMS

A short message can go a long way to help save our tigers. Let all your friends know about the movement through SMS – just type in your message and ask them to visit SaveOurTigers.com to join the roar.
Write to Editors

Write a letter or an email to editors of popular newspapers and magazines, asking them to support the cause and highlight the urgency to save our tigers. The more people we can reach and inform, the louder our roar will be.
Donate

Organizations such as WWF and The Corbett Foundation work for tiger conservation and need our active support. If possible, you can chip in with funds, volunteer for work or donate clothes, etc. for the forest guards by tying up with such organizations.
Volunteer for Our Tigers

Your time is the most important contribution for our tigers. If you think you have the skills or the commitment to help the tigers on-site, do contact an NGO working for tiger conservation to volunteer for our tigers.
Preserve our Natural Resources

Loss of habitat is one of our tigers’ biggest problems. We can reduce pressure on forests by avoiding unnecessary use of forest-derived products, such as paper and timber.
Be a Responsible Tourist

Visit tiger sanctuaries and national parks and discover our country’s natural heritage. But please remember that the wilderness is to be experienced, not to be polluted by packets of chips, etc.

Kindly forward and promote this message for a good cause !!!

Nikita Daralwar

nikitablogs@gmail.com

Mughlai & Tandoori Fare Recipe :Shahi Gajar Ka Halwa(Sweet)

Ingredients:
1 kg carrot
150 ml condensed Milk
100 gm Sugar
50gm Ghee
100gm Khoya
3 Green Cardamoms

For Garnishing:
30g, Cashew Nut(fried)
30gm Almond (fried)
30gm raisins
30gm Pista
Chandi ka warak

Method :
1) Peel and grate the carrots.
2) Take ghee in a kadhai and add grated carrots.
3) Sauté till the carrots are tender.
4) Add milk and reduce the flame till all moisture has evapourated.
5) Mix condensed milk.
6) Finally, add khoya (Retaining some for garnishing) and green cardamoms.
7) Serve your favourite Shahi Gajar Ka Halwa with Fried Dry fruits and khoya and chandi ka warak.

Mughlai & Tandoori Fare Recipe :Kofta Delight(Veg)

Ingredients:

For The Kofta:
250gm paneer(Cottage cheese)
100gm potato
20gm ginger(chopped)
2 gm cardamom powder
Cornflour to bind
50gm khoya
Salt to taste.

For The Gravy:
150 gm refined oil
10gm whole garam masala
250 gm boiled onion paste
30g ginger garlic paste
10gm red chilli powder
200gm yogurt(whole)
30gm cashew nut paste
100ml cream
3gm coriander powder
Salt to taste.
For Garnishing:
Coriander leaves (Chopped)

Method:
1) Grate the paneer and the potatoes.
2) Mix all the ingredients of kofta.
3) Make individual koftas and stuff them with khoya.
4) Deep fry them until golden brown.

For Making Gravy:
1) Heat the refined oil, add whole garam masala and sauté until it begins to crackle.
2) Add ginger and garlic paste and boiled onion paste and cook.
3) Add red chilli powder , coriander powder ,turmeric powder and sauté.
4) Now add whisked yogurt and simmer till the fat separates.
5) Add cashew nut paste and bring to the boil.
6) Reduce flame and add cream and stir.
7) Serve Koftas covered with gravy .Garnish with Coriander leaves.

Mughlai & Tandoori Fare Recipe :Amritsari Machhi(Fish)(Non-Veg)

Ingredients:
240gm sole fish(boneless pieces)
100gm besan
2gm ajwain
20gm ginger garlic paste
2gm red chilli powder
2gm garam masala
1 lemon
Salt to taste.

Method:
1) Clean – wash and dry the pieces of the fish.
2) Make a batter with the above mentioned ingredients.
3) Marinate the pieces of the fish and keep it for 30 minutes.
4) Deep fry the fish.
5) Sprinkle a little chat masala before you serve it.

8)Mughlai & Tandoori Fare Recipe :Stuffed Capsicum(Veg)

Ingredients:
4 medium sized Capsicums

For Stuffing:
100gm carrot cubes
100gm French beans cubes
150 gm potato cubes

For Cooking:
30gm oil
2 gm cumin seeds
20gm ginger garlic paste
3gm red chilli powder
2gm turmeric powder
Salt to taste.

For Garnishing:
some Chat Masala
Paneer(Cottage Cheese)cubes(Fried)
Coriander Levaces (Chopped)

Method:
1) Heat oil; add cumin seeds; add ginger garlic paste dissolved in a little water and the
Spices .
2) Bring it to the boil and add the vegetables.
3) Cook till done .Cool it on a tabletop.
4) Stuff the vegetables in the capcicums and cook in the griller.
5) Garnish with chat masala, fried cubes of paneer, and chopped coriander leaves can also be added.

Mughlai & Tandoori Fare Recipe :Stuffed Tomatoes(Veg)

Ingredients:
500 gm Tomatoes

For Stuffing:
50gm potato
25 gm paneer(Cottage cheese)
Some coriander (HaraDhaniya) leaves
A pinch of garam masala
A pinch of white pepper powder.
Salt to taste

Method:
1) Cut a slice off the upper end of the tomatoes.
2) Make cavities in each of the tomatoes with a teaspoon so as to make them look like small sized containers.
3) Mix the stuffing well and fill it into the tomatoes.Brush the outer surface of the tomatoes with oil.
4) Place the tomatoes on a tray that has been lightly greased with oil, and cook them in an oven till they are done and the tomatoes get the required color.

Note: To enhance the taste you can also grate a little cheese over the stuffed tomatoes, as
This would melt in the oven and give a covering to the stuffing.

You can also have variation by selecting different ingredients and flavouring in the
Stuffing.

Mughlai & Tandoori Fare Recipe :Bharwan Aloo(Veg)

Ingredients:
500gm Potatos

For Stuffing:
50gm paneer(cottahe cheese)
25gm khoya
Some coriander(Hara Dhaniya) Leaves
A pinch of garam masala
A pinch of white pepper powder
Salt to taste.

Method:
1) Peel the potatoes and cut them in to halves.
2) Make cavities in each of the halves with a scooper or a teaspoon so as to make them look like small sized container.
3) Deep fry the potatoes and cool them.make sure to drain off the excess oil from them.
4) Mix the stuffing well and fill it into the potatoes.
5) The potatoes can now be put onto skewers and cooked over a charcoal grill, or placed on a tray and cooked in an electric griller.
Note: Select large sized potatoes , as smaller ones may be difficult to handle and may break in the process.

You can also have variations by selecting ingredients and flavouring in the stuffings.

Mughlai & Tandoori Fare Recipe :Paneer Tikka(Veg)

Ingrediants:
250 gm paneer(cottage cheese)
20gm besan
5gm red chilli powder
2gm garam masala
2gm ajwain
20gm ginger garlic paste
20gm cream
Salt to taste

For Garnishing:
Chat Masala

Method:
1) Cut the paneer into even sized pieces. Make a fine paste by mixing all the above
mentioned ingredients and apply it evenly on the piecesof paneer.
2) Put it on a skewer and cook it in a tandoor , or in a griller.
3) Serve garnished with chat masala.

Mughlai & Tandoori Fare Recipe :Murgh Dharanpur(Non -Veg)

Ingredients:
2 chicken breasts

For Stuffing:
60gm cheese
20gm chashew nuts
20gm sultana
3 green chillies(chopped)
A few stems of coriander leaves

For Paste:
½ Lemon
2gm red chilli powder
5gm ginger – garlic paste
1 gm kasoori methi(optional)
10gm oil
Salt to taste

For coveing Paste:
100 gm cornflour
20gm maida
10gm ginger garlic paste
1gm white pepper powder
Egg(optional)
Salt to taste

For Garnishing
2gm garam masala.
Method:
1) Spread the chicken breast and make a slit from one side so as to widen it.
2) Apply the paste made of the above mentioned to the open breasts.
3) Grate the Cheese; mildly chop the cashew nuts and make an even stuffing.
4) Divide the stuffing into 2 equal parts and shape them like cutlets.
5) Place one portion of the stuffing so made on each of the breasts and roll them over to seal and shape them.
6) Dip each of the breast so made in the covering paste and fry them in medium heat.Cool.
7) A second frying needs to be given for better cooking.
8) Serve garnished with chat masala.

5)Mughlai & Tandoori Fare Recipe :Tandoori Gobhi(Cauliflower)(Veg)

Ingredients:
1 cauliflower
120 gm besan(channa dal flour)
20gm ginger garlic paste
5gm red chilli powder
3gm ajwain
A pinch of chat masala
Some coriander leaves
Oil for frying
Salt to taste.

Methods:
1) Wash , clean and dry the cauliflower.Remove the excess stems and leaves.
2) Apply salt, red chilli powder and ginger garlic paste over the cauliflower.
3) Make a batter with besan and the seasonings.
4) Dip the cauliflower in the batter and deep fry it till it may get to the half cooked State.
5) Cut the cauliflower in to 4 pieces , spit it and cook it preferably over a charcoal grill.
6) Finish with chat masala and coriander leaves.

Mughlai & Tandoori Fare Recipe :Tandoori Salad(Veg)

Ingrediants:
2 capsicums
2 tomatoes
2 onions
150gm paneer

For Marination:
5ml vinegar
2gm chat masala
2gm red chilli powder
10gm oil
Salt to taste.

Method:
1) Slice the tomatoes , capsicum and onions.Vegetables are to be sliced vertically
and taken without seeds or pulp; outer rings of onion are to be taken.
2) Slice panner into similar shape as the vegetables.
3) Sprinkle the above marination and rub gentely over the vegetables and rub it gently over the vegetables and panner.
4) Keep it for a while and cook it over a charcoal grill or a preheated oven.
5) Sprinkle a little chat masala before you serve it.

Mughlai & Tandoori Fare Recipe : Sammi Kabab(Non-Veg)

Ingrediants:
500gm minced mutton
120 gm channa dal
4 green chillies (chopped)
10gm ginger(chopped)
5gm garlic(chopped)
1 table spoon cournflour
Some mint leaves
1 stick of cinnamon
4 cloves
4 greencardomons
1 egg
2 gm garam masala
Oil for frying
Salt to taste.

Method:
1) Heat oil in a pan add the cinnamon , cardamoms, cloves for tempering.
2) Add the minced meat, chopped ginger,garlic and the channa dal.
3) Cook till done
4) Cool the mixture and pass it through the mixer.
5) Add salt , garam masala and knead wll, adding the egg for binding.
6) Shape it into small sized balls and then flatten it betwn you plams.
7) Deep fry and serve well decorated.

Mughlai & Tandoori Fare Recipe : Murgh Malai Tikka Nizzami(Non-Veg)

Ingrediants:
600gm boneless chicken cubes.
80gm hung curd
60gm cream
50gm ginger garlic paste
1 lemon
4gm kasoori methi(fenugreek)
4gm garam masala
4gm white pepper powder
Butter for basting.
Salt to taste.

For Garnishing :
20gms coriander leaves.
4gm chat masala.

Method:
1) apply the ginger garlic paste ,lemon juice and the spices to the boneless chicken.
2) Fold in the curd and cream mixture after a rest of 30 minutes.
3) Cook in a hot tandoor / oven , basting it with butter at intervals.
4) Serve garnished with coriander leaves and chat masala.

Mughlai & Tantoori Fare Recipe : Noor – E – Chaman(Veg)

Ingrediants:
50gm carrot
50gm French Beans
50gm Paneer
50gm Potato
2 green chillies
15gm garam masala
½ tsp cumin seeds
White pepper powder to taste
100gm breadcrumbs
A pinch of chat masala
Oil for frying
Salt to taste

Methods:
1) Peel and chop the carrots, and beans.
2) Boil the vegetables in as little water as possible.
3) Drain the water ,cool and mash the vegetables.
4) Boil the potataoes, cool ,peel and mash them.
5) Blend the mashed vegetables with the potato paste and add the seasonings.
6) Add a little of bradcrumbs if there is excess of moisture in the mixture.
7) Shape the mixture into rolls ,and roll them over a bed of finely ground breadcrumbs.Deep fry the rolls and serve them decorated on a plate