pea salad recipe

                       Pea salad

Ingredients:

• 2 (16 ounce) packages frozen petite peas
• 6 ounces smoke-flavored almonds, finely chopped
• 1 onion, finely chopped
• 1 cup mayonnaise, or more to taste
• ground black pepper to taste
• Salt to taste

Preparations:

1.  Place frozen peas in a colander; rinse under cold water until thawed. Drain and transfer to a large bowl. 
2. Add almonds and onions; mix well. 
3. Fold mayonnaise,salt and black pepper into pea mixture until evenly coated. 
4. Cover and refrigerate until serving.

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waldorf salad recipe

                                Waldorf salad

Ingredients:

• 6 cups diced apples
• 1 cup chopped celery
• 1 cup chopped walnuts
• 1 cup mayonnaise       
• 6 tablespoons white sugar        
• 1 teaspoon lemon juice         
• 1/4 teaspoon ground cinnamon       
• 1 cup heavy whipping cream

Preparations:

1.  Combine apples, celery, and walnuts in a bowl.
2. Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a separate bowl until well combined.
3. Whip heavy cream with an electric mixer until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
4. Fold apple mixture into the dressing until coated; chill in refrigerator for about 1 hour.
5. serve

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Greek salad recipe

               Good for You Greek Salad

Ingredients:

• 3 large ripe tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 1 small red onion, chopped
• 1/4 cup olive oil
• 4 teaspoons lemon juice
•   1 1/2 teaspoons dried oregano
• salt and pepper to taste
• 1 cup crumbled  cheese
• 6 black Greek olives, pitted and slice

1.In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle  cheese and olives over salad.

2.Serve.

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chocolate eclairs recipe

                              chocolate eclairs

Ingredients:

• 1 cup water
• 100 gms butter
• 100 gms full cream
• 200 gms cooking chocolate chopped
• 1 cup flour
• 2-3 eggs
• 200 gms whipped cream

Preparation:

1. Take a pan and boil a cup of water in it. Then melt some butter in it.
2. To prepare your ganache, boil full cream in another pan.
3. Once full cream is boiled, pour them in cooking chocolate and keep stirring.
4. In boiling mixture of water and butter, now add flour.
5. When flour and butter gain consistency of a rough pastry, transfer them in one bowl.
6. add 2-3 eggs in this bowl and beat the mixture.
7. After the mixture is beaten properly, transfer them in a piping bag.
8. Then with the help of the piping bag, make small shapes of eclairs and put them in the oven for 20-25 minutes
9. Once the eclairs are ready, slit them into 2 from the middle horizontally and pipe out wipped cream.
10. Finally dip the eclairs in the chocolate ganache and Chocolate eclairs is ready to serve.

Serving Suggestions

serves 2

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Lemon rice recipe

                                                         Lemon Rice

prep time:20 mins

cook time:5 mins

Ingredients:

• 2.5 to 3 cups cooked or steamed basmati rice
• 1.5 to 2 tbsp lemon juice
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 green chili  chopped
• 2 dry red chilies
• 12-15 curry leaves
• a pinch of asafoetida
• ½ tsp turmeric powder
• 1 tbsp cashews
• ¼ cup peanuts(optional)
• 2 to 3 tbsp sesame oil (optional)
• salt as required

Preparations:

1. first cook about 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely.
2. drain and spread the rice on a plate or in a bowl.
3. cover and let the rice cool.
4. in a small frying pan, first roast the peanuts till they are crisp and browned.
5. remove the peanuts and keep aside.
6. then in the same frying pan, roast the cashewnuts till light brown.
7. remove the cashewnuts and keep aside.
8. now heat the sesame oil in the same pan.
9. add the mustard seeds and urad dal.
10. crackle the mustard and brown the urad dal.
11. add the red chilies, green chilies and curry leaves.
12. fry for 12-15 seconds.
13. then add the peanuts and stir.
14. add the asafoetida and turmeric powder.
15. fry for 2-3 seconds.
16. fry everything on a low flame, so that the spices don't burn.
17. switch off the fire and add the lemon juice along with salt.
18. stir and immediately pour this mixture on the rice.
19. mix very well.
20. keep the lemon rice covered for the flavors to blend for 4-5 minutes.
21. then serve.

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BUTTER CHICKEN MASALA RECIPE

                                         BUTTER CHICKEN MASALA 

Preparation time: 20 minutes 
Cooking time: 20 minutes 
Serves 4

Ingredients:

• 250 gm of boneless chicken, cubed
• 2 onions, minced
• 2 tomato, pureed
• 1 tbsp of tomato paste or sauce
• 1 tbsp of butter, ghee, or oil
• 1 tsp of minced garlic
• 1 tsp of minced ginger
• 2 tsp of coriander powder
• 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
• 1 tsp of garam masala and tandoori masala 
• 1 large pinch of kasuri methi / dried fenugreek leaves
• 1 cup of curd
• 3 tbsp  pureed cashew paste (soak and grind cashew nuts)
• 1-2 tsp salt (adjust to taste)
• 1/4 tsp of turmeric powder
• 1 small bunch of coriander leaves / cilantro, for ganish

Preparations:

1. Heat the butter in a pan and add the minced onions. Fry until golden brown
2. Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
3. Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
4. Add  kasuri methi, curd and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
5. When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
6. When done, add the garam masala and tandoori masala and the  cashew paste. Give it a good stir, but don't boil
7. Adjust salt, garnish with the coriander leaves, and remove from fire
8. Serve hot with tawa naan, vegetable pulao, or  rice

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Spinach and cheese momo recipe

                                                   Spinach and cheese momo

Ingredients:

For The Dough:

• 2 cups plain flour (maida)
• 2 tbsp oil

For The Filling:

• 2 cups choped spinach
• 1 cup parmesan cheese 
• 1 tbsp oil
• 1/2 cup chopped onions
• 1tsp ginger garlic paste
• salt to taste
• 1 tsp black pepper powder 

Method :

For the Dough:

1. Combine the plain flour, oil in a deep bowl, mix well and knead to a stiff dough with water.Keep aside.

For the filling:

1. Heat the oil, add the onions, garlic and ginger paste and saute on a high flame.
2. Add the chopped spinach and sauté for 2 minutes.
3. Remove from the flame, add salt, black pepper and grated cheese and mix well. Keep aside.

How to proceed

1. Roll the dough thin and cut into 4”-5” rounds.
2. Take a round,wet edges and place some filling in the centre. Bring edges together to cover the filling. Twist to seal and fill the rest in the same way.
3. Steam for about 10 minutes and serve with hot chili and garlic sauce

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