PISTA SANDESH

Ingredients

    2 cups grated Paneer

    1 cup sugar

    1 tbsp rose water

    1/2 tsp green cardamom seeds

    10 Pista thinly sliced





Method:

Mix sugar and paneer together.

Place it over the heat and stir constantly.

When it will turn little thick then put rose water & cardamon seeds in it.

Remove from the heat.

Stir few more times.

Now you can make round or square or any other shape.

Place the thin sliced pista upon the sandesh.

Serve cold.

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TAUK DAL

Ingredients
250 grams pigeon pea divide (arhar dal)

1 teaspoon ghee

1/2 teaspoon onion seeds

2 teaspoon sugar

4 -6 green chillies

Salt to taste

3 medium raw mangoes

1/2 teaspoon turmeric powder

How to make Tauk Dal
    Wash, take off and cut the mangoes into 6-8 pieces lengthwise.

    Wash the dal and boil with 4 cup of water.

    Mix in turmeric and stir.

    Continue cooking for about 20 minutes.

    Mix in raw mangoes, green chillies and salt.

    Stir fry till the time the mangoes are soft but not mushy.

    Mix in sugar and stir.

    Heat up ghee in a kadhai and mix in onion seeds.

    When they stop crackling pour out this over the dal.

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LADY FINGER PICKLE

Ingredients:
   
25 Lady fingers

1 cup Lemon (Nimbu) juice

4 teaspoons Salt (Namak) for lemon juice

2 teaspoons fenugreek seeds

2 teaspoons Red chili pepper (Lal Mirchi)

2 teaspoons mustard powder

1 teaspoon Turmeric (Haldi) powder

1/4 teaspoon asafoetida

2 teaspoons Cumin Seeds (Jeera)

8 teaspoons Salt (Namak) for masala

A few curry leaves
How to make Lady finger pickle:

    Remove the ends, head and tail of each Lady finger and slit on one side.

    Mix salt with all the ground spices and wet with a little juice.

    Fill the spices in the Lady fingers.

    Heat the oil and fry curry leaves and bing for one minute.

    Remove from the fire, put Lady fingers and the rest of the lemon juice and 4 teaspoons salt.

    Cook till it boils.

    Cool, put an airtight jar.

    Keep it for 3 days, then serve.

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STUFFED RED CHILLI PICKLE

Ingredients:
   
240 grams big red chillies for stuffing

4 teaspoons fenugreek seeds, roasted and powdered

3 teaspoons Red chili pepper (Lal Mirchi)

8 teaspoons aniseed powder

8 teaspoons Salt (Namak)

6 teaspoons ground spices

4 teaspoons mustard powder

4 teaspoons cumin powder

juice of 2 Lemons (Nimbu)

1 cup Oil (Tel), heated and cooled

4 teaspoons amchoor

How to make stuffed red chilli pickle:

    Remove the stems of the chillies and then the seeds from the stem side carefully with the back of a hair pin.

    Wet all the ingredients with lemon juice and a little oil.

    Fill the masala tightly in the chillies and pack them in a jar.

    Pour the oil over them.

    Keep for one month.

    Shake the jar carefully every 2 or 3 days.

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SWEET MANGO PICKLE

Ingredients:

Raw Mango - 1

Jaggery - 2 tbsp

Chilly powder - 1 1/2 tsp

Salt - 1 tsp

Mustard

Curry leaves



Method:

Dice mango into medium sized pieces.

In a pan take a spoon of oil and crackle mustard and curry leaves. 

Now put the mangoes into it and pour some water for it to get cooked. 

Close the pan with a lid and leave it alone for 5 min. 

Once the mango gets cooked, add chilly powder, jaggery and salt to it and mix well. 

Allow it to cook for another 5 min. 

Sweet and sour mango pickle is ready to eat. 

You can preserve this pickle in the refrigerator for a week.

This pickle goes well with roti and curd rice too.

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TURNIP PICKLE

Ingredients:

   
1/2 kg Turnips (Shalgam)

1 cup Mustard Oil (Sarson Ka Tel)

15 cloves Garlic (Lasun)

1 cup Vinegar (Sirka)

3/4 or 1 cup Sugar (Cheeni)

15 dry Dates (Khajoor)

6 teaspoons seedless golden Raisins (Kishmish)

1 teaspoon peppercorn

2 teaspoons chilli powder

1 teaspoon Onions seeds (Kalonji)

1 teaspoon Cumin Seeds (Jeera)

1/3 cup Salt (Namak)

How to make turnip pickle:

    Grind the spices and sugar together.

    Grind dates and raisins with a little vinegar.

    Peel and cut turnips into thick round slices and rub salt on them.

    Keep for 8 hours.

    Heat oil, fry the ground garlic till golden brown.

    In it fry turnips till dry.

    Add vinegar, ground spices with sugar and ground dates and raisins.

    Put in a jar, keep in the sun for 6 days.

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Egg Salad Parmesan Sandwich

Prep Time: 10 min


Ingredients:


   6  hard boiled eggs, sliced in quarters


   2  celery stalks, chopped finely


1/2  onion, chopped finely


1/2  cup salad dressing (or mayonnaise)


1/2  teaspoon Parmesan Cheese


1/4  teaspoon salt


   1  tomato, sliced


   4  lettuce leaves


   8  bread slices, your choice of bread


M.O.P:


PLACE the eggs, celery, onion, salad dressing (or mayonnaise), cheese, and salt into your mixing bowl.  Using your fork, mix the ingredients.   


HOWEVER, you want your egg mixture coarsely chopped.  Now, take about a tablespoon egg salad and spread on a slice of bread, add 2 tomato slices, a leaf of lettuce and top with an additional bread slice.

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Easy Egg & Ham Bake Breakfast

Ingredients


12 - ounces Sliced Ham Steak (Oval)


2 - Tablespoon Butter or Margarine


8 - Eggs


M.O.P:


Place Ham Steak in a wide frying pan and cook slowly until browned (about 5 minutes).


Turn ham and brown the other side.


Remove ham to a warmed platter.


For scrambled eggs, melt butter or margarine in a small pan over medium-low heat and stir, cooking until set.


For fried eggs, melt tablespoon butter or margarine in a frying pan over medium-low heat. Break in eggs and cook uncovered, for sunnyside-up style until desired firmness.


Add eggs to warm platter with ham.

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Double-Dipper Egg

INGREDIENTS


4 hard-cooked eggs, peeled, sliced

1/4 cup finely crushed Cheddar cheese crackers

1/4 cup or 2 (individual) containers purchased ranch salad dressing


DIRECTIONS

1 Place 2 eggs in each of 2 resealable food storage plastic bags.

 Divide cracker crumbs into 2 small plastic containers with lids.

 If necessary, divide salad dressing into 2 small plastic containers with lids.

Pack in 2 insulated lunch bags with ice packs. 2 At lunch time, dip eggs in salad dressing, then in cracker crumbs.

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Scrambled Eggs

Makes 8 servings


Prep Time: 30 min.
Cooking time: 24 min.


Ingredients:


12 - slices bacon, cut into 1/2-inch pieces


1 - pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch


2 - medium (1 cup) onions, chopped


1 - medium (3/4 cup) green bell pepper, chopped


1/2 - cup Half & Half


12 - eggs, slightly beaten


1/2 - teaspoon salt


1/4 - teaspoon pepper


6 - ounces (1 1/2 cups) Cheddar Cheese, shredded


M.O.P:


Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes.


Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender for 12 to 15 minutes.


Add onions and green pepper. Continue cooking for 2 to 4 minutes sor until onions are softened. Pour off fat.


Meanwhile, stir together half & half, eggs, salt and pepper in small bowl.


Pour egg mixture over vegetables; stir to mix.


Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, for 4 to 5 minutes or until eggs are set.


Sprinkle cheese over eggs. Let stand for 2 to 4 minutes or until cheese is melted.

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Brunch Bunch Scramble

9 to 18 servings


Prep Time: 10 min.
Baking Time: 15 min.


Ingredients:


18 - eggs


1 - cup nonfat or low-fat (1%) milk


1-1/2 - teaspoons dill weed


3/4 - teaspoon salt (optional)


1/4 - teaspoon lemon juice


1-1/2 - cups diced cooked lean ham


1 - can (4 ounces) sliced mushrooms, drained


1/3 - cup minced green onions with tops


1 - Tablespoon butter or cooking oil or cooking spray




M.O.P:


Preheat oven to 350°F.


In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended.


Stir in ham, mushrooms and onions.


In preheated oven, melt butter in 13 x 9 x 2-inch baking pan.
Pour in egg mixture. Place in oven.


As mixture begins to set, after about 8 minutes, pull out oven rack.


Gently draw an inverted pancake turner completely across bottom and sides of pan, lifting and turning mixture to form large, soft curds.


Return to oven. Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes. Do not stir constantly.

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Salmon & Vegetables in Lemon Dill Sauce

Makes 6 servings


Prep Time: 10 min.
Cooking time: 9 min.


Ingredients


1 - package (12-ounce) (3 cups) uncooked dried penne pasta


2 - cups Light Sour Cream


2 - teaspoons lemon juice


2 - teaspoons freshly grated lemon peel


2 - teaspoons dried dill weed


1 - teaspoon garlic salt


1 - pound fresh salmon, skinned, cut into 3/4-inch cubes


Salt


Pepper


1 - Tablespoon butter


1/4 - cup sliced leeks


1 - medium (1/2 cup) red bell pepper, cubed 1/2-inch


1 - package (8-ounce) (2 cups) frozen sugar snap peas




M.O.P:


Cook pasta according to package directions. Drain and keep warm.


In a small bowl, you want to combine sour cream, lemon juice, lemon peel, dill weed and garlic salt. Mix well and set aside.


Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, for 3 to 4 minutes or until salmon turns color.


Remove from skillet and keep warm.


Add leeks to same skillet and cook over medium-high heat, stirring constantly, for 1 minute.


Add bell pepper and peas and continue cooking for 2 to 3 minutes or until vegetables are crisply tender.


Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture.


Stir to coat with sauce and continue cooking for 1 to 2 minutes or until heated through.

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Easy Gulf-Style Citrus Shrimp

Prep Time: 10 min.
Cooking Time: 10 min.


Ingredients:


1 - lime
1 - medium orange
6 - Tablespoons Unsalted Butter
1/4 - cup chopped green onions
3/4 - teaspoon ground cumin
1/4 - teaspoon red pepper sauce
1 - pound (31 to 35) medium fresh raw shrimp, peeled, deveined
1/4 - cup chopped fresh cilantro
1 - package (9-ounce) refrigerated fettucine, cooked




M.O.P:


Remove zest of lime and orange using citrus zester or fine grater.


Juice lime and reserve 2 tablespoons juice.


Juice orange and reserve juice.


In a 10-inch skillet, melt 2 tablespoons butter until sizzling.


Next, add green onions, cumin and pepper sauce.


Cook over medium-high heat fro 1 to 2 minutes or until onions are softened.


Add shrimp and continue cooking for 2 to 3 minutes or until shrimp turn pink.


Remove shrimp and set aside.




Increase heat to high and add reserved lime juice and orange juice to same skillet.


Cook for 4 to 5 minutes or until mixture is reduced to 1/3 cup.


Remove from heat. Stir in remaining butter, 1 tablespoon at a time.


Stir in lime and orange zest and cilantro.


 Add shrimp; stir to coat.


To serve, you want to spoon shrimp mixture over hot cooked fettuccine.

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