Coffee Crumb Cake

Ingredients:

1 cup sugar
½ cup butter at room temperature
2 eggs, beaten
2 cups sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup chopped nuts (I use pecans)
1 teaspoon cinnamon
½ cup brown sugar
⅓ cup whole cranberry sauce (see photo)
1 Angel food cake pan (see photo)

Cream together the butter and sugar then add the eggs, sour cream and vanilla.

Add the flour, baking powder and baking soda and combine. This mixture will get a little

heavy, so break out a mixer or a strong spoon to stir with. Combine well.

Next, pour only about 1/3 of the batter into the very well greased angel food cake pan.

Sprinkle ½ of the nuts, cinnamon and brown sugar into the pan on top of the batter you just
poured. Then add about ½ of the cranberry sauce too, in very small amounts, but be careful. If
you put in too much cranberry sauce at this point the cake will be too mushy. This will make a
nice delicious center of the cake. After all this then pour in all the rest of the batter then top it all
off with all the rest of the nuts, cinnamon, brown sugar and cranberry sauce.

Bake at 350 degrees for about 45 minutes and enjoy!

Buttermilk Mango-Berry Crumb Cake

Ingredients

• Crumb Topping:
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup butter, softened
• 1/2 teaspoon ground cinnamon
• Cake:
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg (optional)
• 1 cup buttermilk
• 1 mango - peeled, seeded and diced
• 1 cup raspberries

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
3. Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
4. Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

Cheesy Tortellini

1 pound tortellini ( store bought)

FOR SAUCE

1/2 stick butter
2 tbs all purpose flour
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1-1/2 cup milk
pinch of black pepper powder and salt
Ingredients

1/4 cup mix of both cheeses for topping ( mozzarella + parmesan)
1 pound tortellini ( store bought)

Method:

.

Cook tortellini according to package directions , and keep aside

.

Boil milk in a sauce pan and keep aside

.

Melt butter on low heat , add flour , mix well and cook until raw smell of flour gone may be a min or 2

( make sure not to brown the flour )

.

Wisk hot milk in to flour and butter mixture with out any lumps

.

Now add both the cheeses and melt on low flame until sauce is thick ( u can add more milk if the sauce is too thick)

.

Add a pinch of pepper powder and salt , mix well

.

Preheat oven to 350

.

Place cooked tortellini in a baking tray , pour cheese sauce over pasta , sprinkle

remaining cheeses and bake for 20 min or until golden on top

.

Beef Tikka Recipe

Ingredients

1 kg. cubes of beef
2 tbs. unripe papaya(ground)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tbs. yogurt
1 tsp. chili (Lal Mirch) powder OR 1 tbs. chopped green chilies.

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Barbeque over charcoal.
Serve with mint chutney, yogurt and onion rings and naan

Serving: 2 to 3 persons

Aaloo Keema Recipe

Ingredients

½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Zucchini Pie

Ingredients

• 1 (8 ounce) package refrigerated crescent rolls
• 3 medium zucchini, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons butter or margarine
• 2 teaspoons minced fresh parsley
• 1 teaspoon snipped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded Monterey Jack cheese, divided
• 2 eggs, lightly beaten

Directions

1. Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations.
2. In a skillet, saute zucchini and garlic in butter. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil. Bake at 375 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Chicken Breasts with Balsamic Vinegar and Garlic

Ingredients

• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Directions

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutritional Information

Amount Per Serving Calories: 268 | Total Fat: 11.6g | Cholesterol: 77mg

Zippy Summer Shrimp

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 2 teaspoons paprika
• 2 pounds shell-on deveined jumbo shrimp
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Nutritional Information

Amount Per Serving Calories: 238 | Total Fat: 13.9g | Cholesterol: 230mg

Banana Orange Shake

Ingredients:

1 small Banana mash 1/3of a 6 ounce can or frozen ORANGE JUICE CONCENTRATE 1 pint Vanilla Ice Cream 2 cups Cold Milk Ice (if desired)

Direction:
Blend small Banana in a blender or mix in a bowl. Then add frozen Orange Juice and Vanilla Ice cream. Blend/Beat well, then gradually add Cold Milk untill smooth and frosty. You can add Ice if you want the Shake to be very cold... There you go the Yummy Shake is ready !!!! :)

Kanji

Ingredients
1/2 kg kali Ghajar2 tablespoon rai1 teaspoon red chilli4 tablespoon salt45 litre water
Direction
Cut ghajar in slices long or round shape. Mix all ingrediants (ground rai) in water in a glass jar. Place it for 34 days keep stiring it evering morning and evening. After 34 days it will be ready for use.