Tangy Spicy Radish

Ingredients:
2 cups chopped radish(mulangi)
1 tea spn chana dal
1 tea spn + 1/2 tea spn mustard seeds
1/4 tea spn methi (fenugreek) seeds
A pinch asafoetida
1/2 tea spn tamarind extract
1 tea spn red chilli powder
5-6 curry leaves
Oil
Salt
Method:
Heat oil and add chana dal, 1 tea spn mustard seeds, methi seeds, asafoetida. Coarsely powder it (if there are some pieces remaining in powder, it is okay).
Heat oil, add mustard seeds. When they start popping, add curry leaves, radish, salt and a little water. When the pieces are almost half cooked, add chilli powder, the prepared powder, tamarind and mix well. Cook till radish is done and all water is absorbed.
Serve hot as a side dish with rice or chapati.
Serves : 2-3
Preparation time : 20mins

Capsicum-Cumin Rice With Saffron

Ingredients:
1 cup basmati rice
1 tea spn cumin seeds
8-10 strands saffron soaked in 1 tbl spn warm milk
1/2 cup bellpepper (capsicum)
A pinch turmeric
1 tea spn chopped garlic
1/2 cup onion
2 cloves
2 cardamom
1″ cinnamon
4 green chillies
Ghee
Salt
Method:
Heat ghee and add cloves, cinnamon, cardamom. Then add cumin seeds, onion, garlic. Fry till the onions turn brownish.
Add capsicum, rice, green chillies, salt, turmeric. Fry for 2-3mins.
Add salt, about 2 cups water (approx). Cover and cook till 3/4th done.
Open the lid and add the saffron milk. Mix well. Close and cook till done.
Serve hot on its own or with a simple dal.

Chicken tikka with couscous & mint yoghurt

Quicker than takeaway, this delicious dish is served with a cooling mint-yoghurt dressing.

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 8 chicken thigh cutlets
• 60g (1/4 cup) tikka masala curry paste
• 1 x 165g can coconut milk
• 250ml (1 cup) natural yoghurt
• 1 cup firmly packed mint leaves
• 1/4 cup firmly packed coriander leaves
• 2 shallots, ends trimmed, thinly sliced
• 1 small garlic clove, crushed
• 1 tsp finely grated fresh ginger
• 1 x 200g pkt Ainsley Harriott Spice Sensation Cous Cous
• Fresh mint leaves, extra, to serve  

Method

1. Preheat oven to 210°C. Line a baking tray with foil. Place a wire rack on the tray.
2. Cut four 1cm-deep slashes in the top of each chicken thigh, almost to the bone. Combine the chicken, curry paste and coconut milk in a bowl. Place the chicken on the wire rack. Bake in oven for 20 minutes or until the chicken is cooked through.
3. Meanwhile, place the yoghurt, mint, coriander, shallot, garlic and ginger in the bowl of a food processor and process until well combined. Transfer to a bowl and cover with plastic wrap. Store in the fridge.
4. Prepare the couscous following packet directions.
5. Divide the couscous and chicken among serving dishes. Top with the yoghurt mixture and extra mint leaves. Serve immediately.

Notes

• Tip: To help the chicken cook faster, make the slashes in the chicken thigh cutlets about 1cm deep. This will also let the marinade soak right into the chicken and give a more intense flavour.

French Onion Soup Recipe

Here is a well sought after recipe of French Onion Soup. Use the freshest of onion available to get a delicious French Onion Soup. It is a great Appetizer. Serve your family this delectable French Onion Soup today. They are gonna love it!

Ingredients

 

Onions : 4 large chopped fine

 

Butter : 1 tbsp

 

Cheese grated : 2 tbsp

 

Flour : 1 tbsp

 

Meat stock : 6 cups

 

Salt and pepper

How to make French Onion Soup

1. Melt butter in a thick saucepan, fry onions till golden brown.
2. Add stock and cook for at least 1/2 an hour on simmer.
3. In a little butter stir in the flour, add the soup and cook till slightly thick.
4. To serve add 3/4 of the grated cheese equally in six soup bowls.
5. Add piping hot soup, sprinkle with remaining cheese and serve.

How to Make Caramel Apple

Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.