Best Food Recipes

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Ingredients
1 1/2  liter Milk
2 1/2 tablespoons Lemon Juice
1 1/2 Cup Sugar
4 Cup Water
1/4 teaspoon Green Cardamom Powder
For Stuffing
1/4 Mawa Khoya  Grated or crumbled
1 teaspoon powdered sugar 
5-6 Saffron Strands kesar dissolved in 1/4 teaspoon of milk or a pinch
1/8 teaspoon Green Cardamom powder
2-3 tablespoon sliced pistachio
2 tablespoons desiccated coconut
Method
Make fresh paneer Chhena using 1 1/2 milk and 2 tablespoo9ns lemon juice. Tie chhena in a clean muslin cloth and squeeze it gently to drain excess water hang tied chhena for around 35-40 minutes or keep it under heavy weight for around 9 minutes to remove excess moisture.  Untie it and transfer to a large plate. Crumble it using hand. Mash it and knead it until it starts to turn like dough. Stop kneading when it starts to release the fat your palm will turn greasy.
Divide it into 11 equal portions. Take each portion and make oval shaped thick pattie.  The oval shaped patties should not be mopre than 1 1/2 inch as its size will double after boiling in asugar syrup in nest step.
Take a deep pan or a pressure cooker and add 1 1/2cup sugar and 5 cup water in it to make sugar syrup. Heat it over medium flame and stir to dissolve the sugar. When it comes to rolling boil gently drop oval shaped patties one by one from side of the pan. Cover it with a lid if using pressure cooker remove whistle from the lid and then cover it and boil for 13 minutes over medium flame after 6 minutes open the lid and flip each pattie gently with a spatula again cover with a lid and cook for another 7 minutes.  Turn of the flame and transfer it to a large bowl.
Add cardamom powder to it and let it cool to room temperature. Cham is now ready however we will make it little more tastier with saffron flavored mawa stuffing.
Perpare stuffing for chum chum take mawa khoya sugar powdered cardamom powder and dissolved saffron strands in a small bowl Mix well. 
Drain the excess syrup after cham cham cools down to room temperature. It should be cool enough otherwise it may break while stuffing. Take one oval shaped pattie in hand and cut horizontally from one side using a knife keep another side connected. Take desiccated cocount and pistachio in two different plates.
Gently stuff it with mawa approx 1 teaspoon and roll it in desiccated coconut.  Sprinkle pistachio over stuffed mawa and press with hand . Transfer it to the plate and repeat.
Cham cham is ready. Keep it in a container and place it in refrigerator for 1 1/2 hours.

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Ingredients
Potatoes thinly sliced 1/2 pound
Olive Oil 1/2 cup
Onion thinly sliced 2 small
salt & Pepper to taste
Eggs 5
 Salt and pepper to taste
tomatoes peeled seeded and coarsely chopped 3
Green onions chopped 3
Method
In a large frying pan or skillet heat olive oil over medium high heat sprinkle potatoes lightly with salt and pepper cook until golden brown and crisp Once the potatoes are golden stir in the onions cook stirring occasionally until onions soften and begin to brown Meanwhile beat eggs together with salt and cook until eggs begin to brown on the bottom loosen bottom of omelet with a spatula invert a large plate over the pan and carefully turn the omelet out onto it slide the omelet back into the pan with the uncooked side down  cook until eggs are set Garnish onelet with tomato and green onion and serve warm.

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Ingredients
Eggs 9
Salt 1/2 teaspoon
Hot Pepper sauce 4 dashes
Bacon cooked and chopped into bite size pieces 1/2 pound 
Milk 1/3 cup
Olives drained 5 ounce
Tomatoes chopped 2 1/2 roma
Green Onion chopped 1/3 cup
Mushroom 1/3cup
Colby Monterrey jack cheese shredded 3/4cup
Method
Preheat oven to 300 degrees f coat an 7 inch square baking dish with non stick cooking spray in a large bowl combine eggs and milk with an electric mixer beat until frothy blend in salt and hot pepper sauce stir in bacon olives tomatoes green onions mushrooms and cheese pour into prepared pan and cover with lid or aluminum foil bake in preheated oven for 35 to 45 minutes or until eggs are ted in the center.

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Ingredients
Fish fillets 1/2kg
Salt 1 tbsp
Lemon juice 3-4 tbsp
Garlic Ginger paste 1 1/2 tsp
Anardant 1 1/2 tsp
Red Chili Flakes 1 1/2tsp
Ajwain 1/2tsp
Roasted crushed Coriander 2tsp
Turmeric  1/3 tsp
Chickpea flour 3-4tbsp
Chart Masala sprinkling on top after frying
Method
Clean your fish fillets and gently pat them dry this is very important the fish shouldn't be watery at all. Once done if you fear that your fish might have that distinct fishy smell apply lemon juice and salt over your fish fillets and then rinse after 25 minutes Apply all that masala over the fish except the chick pea flour and the chart masala and keep your fish marinated for 3-4 hours or preferably for best results overnight
Once the marination is over apply baisan rinse off excess and then deep or shallow fry your fish apply a wee bit more of the chick pea flour if needed just lightly coat your fish fillets do not add any water or something to your baisan or chick pea flour.
Just don't move the fillets a lot if shallow frying otherwise the light coating will break and that won't move the fillets a lot if shallow frying otherwise the light coating will break and that won be pretty to look at as well as eat

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Ingredients 
Ginger Peeled and grated 2 tsp
Lean Minced Beef Extra 700g
Garlic Cloves Peeled and Crushed 2 1/2
 Fennel Seeds Crushed 2 1/2 tsp
Ground Cinnamon 1 1/2 tsp
Chilli Powder medium or mild 1 1/2 tsp
Pepper
Salt
Turmeric 1 tsp
Medium Curry Powder 2 tbsp
Passata 550ml
Artificial Sweetener 1/4
Serve
Low fat natural yogurt chili powder mint leaves
Method
Place the minced beef in a mixing bowl along with the ginger garlic fennel cinnamon and chilli powder season mix thorouhly unitil well combined from the mixture into small walnut sized balls and set aside
Place the turmeric curry powder passata and sugar in a medium saucepan and bring to the boil reduce the heat to simmer season well and carefully place the meatballs in the sauce Cover and cook gently for 20 minutes turning the meatballs occasionally until they are cooked through
Remove from the heat and serve drizzled with very low fat natural yogurt sprinkled with a pinch of chilli powder and garnished with fresh mint

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 Ingredients
 Onion brown 1
Lean beef mince 500g
Loosely packed fresh continental parsley leaves 1/3cup
Ground coriander 1 teaspoon 1
Loosely packed fresh coriander leaves 1/3 cup
Ground cumin 1 teaspoon
Ground mild paprika 1teaspoon
Ground allspice 1/3
Saxa pink Himalayan salt flakes & freshly ground black pepper
saffron threads 11
Hot Milk 1 1/2 tablespoon
container skim milk natural yogurt 250ml
Chopped fresh coriander 3
Olive Oil 3teaspoons
Method
 Line a large baking tray with foil place parsley fresh coriander and onion in the bowl of food processor process until finely chopped add mince ground coriander cumin paprika allspice and season with salt and pepper process until well combined and paste like
Preheat grill to medium high to muld a heaped tablespoonful of beef mixture around a wooden skewer into a 8cm pointed ended sausage place on the lined tray repeat with remaining beef mixture and skewers cover and set aside
Place the saffron and hot milk in a small bowl and set aside
Brush the kofta with a little of the oil and cook under preheated grill turning carefully once and brushing with the oil for 6to9 minutes or until browned and just cooked through. 
Add saffron mixture to yogurt mixture and mix well serve kofta with saffron yogurt

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Ingredients
Half of whole Chicken around 2 pound
Ginger shreds 1 1/2 tablespoon
Shreds Green Onion 1 1/2 tablespoon
 soy sauce 2tablespoon
Water 6 tablespoons
Salt 2 teaspoon
 Dip sauce
Light Soy sauce 1/2 tablespoon
Oyster sauce 1 tablespoon
Garlic clove 1 1/2
 Chopped green Onions 1tablespoon
Oil 1 tablespoon
Method
Lay ginger shreds and green Onion shreds over to marinate at least 25 minutes then place in your steamer if you are using a steamer with wok or pot steam with high fire around 25 to 28 minutes until soft or you can easily insert a chop sticker in transfer out and cut into chunks of your favorite size decorate with green onions
Dipping sauce
In a sauce pan heat up 1 tablespoon sesame oil and stir fry chopped garlic and green onion until aroma and then add oyster sauce light soy sauce and water mix well and bring all the content to a boiling transfer tor dipping bowl and cool down a little bit serve steamed chicken with dipping sauce

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Ingredients
Vegetable Oil 2tablespoons
Water 2 cups
Instant chicken bouillon 2 teaspoons instant chicken bouillon
1 cut up whole chicken 2 1/3to3 Ib
Dried basil leaves 1/2 teaspoon
bay leaf 1
1Ib soft shelled summer squash
2ib fresh green beans ends trimmed
Onions Small 3
Salt 1 1/2 teaspoon
Pitted kalamata olives 1/2cup
Cornstarch 1 1/2 tablespoon
Cold water 3tablespoons
Method
 1 in 12-inch skillet or dutch oven heat oil brown chicken pieces in oil drain add 2cups water the bouillon basil lease and bay leaf heat to boiling reduce heat cover and simmer 35minutes remove stem and blossom ends from squash but do not peel cut crookneck or aucchini lengthwise in half cut scalloped crosswise in half place squash beans and onions on chicken sprinkle with salt heat to boiling reduce heat cover and simmer 25 to 30 minutes or until juice of chicken is clear when thickest piece are cut to bone at leas and vegetables are tender Remove chicken and vegetables to serving platter top with olives in small bowl mix cornstarch and 2 tablespoons water stir into liquid in skillet cook over medium heat stirring constantly until mixture thickens and boils boil and stir 1 minute serve over chicken and vegetable and cool water.

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Ingredients
Garlic Clove  -2
Red Onion     -2
Handfuls of wild mushrooms -2
Springs of fresh flat leaf parsley- 4
Fillet Steak 550 g
Paprika 1- 1/2 teaspoon
Oile Olive
Unsalted butter 1-1/2 knob
Sour Cream -50ml
Method
Peel and finely chop the onion and garlic then finely grate the lemon zest. Clean and tear the mushrooms pic and finely chop the parsley. Place the beef between 2 sheets of clingfilm bash with a rolling pin until 2cm thick then cut into finger width slices. Mix the paprika lemon zest and pinch of sea salt and black pepper together and use to duts the beef in a large frying pan Over a medium low heat fry the onion and garlic in a little oil until softened turn up the heat and add the mushrooms and butter sauteing until the mushrooms are golden brown then tip onto a plate add a little oil to the pan and fry the beef for 3 minuter turning until browned but still pink inside stir inn the mushroom onion mixture. remove from the heat and stir in the cream and parsley delicious serve with breand and gherkins.

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Ingredients
Rice for Cooking 1 Cup (measuring Cup 25ml) 
Water 750ml 3 Cup
Salt  1/4 teaspoon
Oil 1/4 teaspoon
For stir Frying
Sesame Oil 2tablespoons
11 grams garlic or 10 to 11 small to medium garlic cloves or 1tablespoon finely chopped garlic 65 grams spring onions scallions 2 large or 1small spring onions or 1/2 cup chopped spring onion whites 75 grams carrot or 1-1/2 small carrot or 1/3 cup finely chopped carrots 25 grams beans or 6 to 7 beans finely chopped 75 grams capsicum or 2 medium capsicum or 1/2 cup finely chopped capsicum 1/2 teaspoon finely chopped celery optional 1/2 teaspoon crushed black pepper or pepper powder add as required 1/2 teaspoon naturally fermented soy sauce
1/4 teaspoon rice vinegar or regular vinegar 3 tablespoons chopped spring greens onion
salt as required
Method 
Cooking rice  rinse 1/2 cup very well in water till the water runs clear of starch then soak rice in enough water for 25 minutes after 35 minutes drain the rice and keep aside.
in a pot or pan heat 2 1/2 cup water.
when the water becomes hot add 1/4 teaspoon salt and 1/4 teaspoon Oil bring the water to boil on high flame. then add the rice.
gently stir or shake the pan. cook the rice on high flame till it becomes al dent this is the rapid boiling method of cooking rice hence on need to cover the pan with any lid. The rice should be al dent meaning almost cooked if you want you can cook the rice more. Then in a colander or strainer strain the rice. gently rinse the rice with running water this will stop cooking or the rice cover and keep the rice aside till it cools down the rice has to be cooled at room temperature before you add it to the stir fried veggies.
Preparing stir fried rice.
Now rinse and then chop finely all the veggies. you can use your choice of veggies. in a wok ro kadai heat 2-1/2 tablespoons sesame Oil. Add 1-1/2 tablespoon finely chopped garlic . On a low to medium flame begin to stir fry the garlic first the garlic would start turning light brown and then become golden, when the garlic turns golden remove 2 teaspoon of the garlic and keep aside we will use this stir fried garlic for garnish. Now continue to fry the garlic till it becomes more browned and a bit burnt. Once the garlic becomes more browned then add the spring onion whites reserve the spring onion greens to be added later and for garnish. Increase the flame to medium or high and stir fry the spring onions for a minute.
Then add finely chopped french beans this step is only if you are using fresh beans.
Stir fry for 3 minutes on a high flame. Then add all the other veggies mix well. Add 1-1/2  teaspoon crushed black pepper or pepper powder and 2 teaspoon finely chopped celery add black pepper as per your taste requirements skip celery if you do not have mix very well .
Stir fry the veggies for 3 minutes. Then add 2 teaspoon naturally fermented soy sause the one i used was a gluten free soy sauce mix the soy sauce very well with the stir fried veggies.
add the rice.
 Season with salt go easy on the salt as soy sauce already has salt in it mix  and toss the rice very well with the stir fried veggies and burnt garlic you can mix with a fork or spoon stir fry rice for a minute .
Then add 1/4  teas[ppm rice vinger and mix adding rice vinegar is optional and you can skip it instead of vinegar you can also add regular vinegar apple cider vinegar or lemon juice i generally add less vinegar but you can add more or less as per your requirements switch off the flame and lastly add 1/4 cup spring onion greens mix very well keep a few spring onion greens for garnish.
garnish with some spring onion greens and serve burnt garlic fried rice hot with Gobi Manchurian veg Manchurian or any undo Chinese gravy dish

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Insurgents
Chicken Breasts   5
Mild Chili Powder    2-1/2
Medium Grind  Black Pepper   1-1/2
Garlic Powder   2
Onion Powder   2-1/2
 Brown sugar  2-1/2
Dried thyme   1-1/2
ground allspice   2 teaspoon
Coriander Ground  2 teaspoon
Salt 1- 1/2 tablespoon
Dried leaves crushed  2-1/2
Method
 Preheat grill to medium high heat combine sugar and spices in a resealable plastic bag wash hands add chicken to bag one ppiece at a time shaking to coat transfer to plate spray on both sides with nonstick cooking spray wash hands grill chicken turning frequently to avoid burning sugar 11 to 13 minutes or until done
Serve chicken with corn bread coleslaw and barbecue sauce for dipping refrigerate leftovers.

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Ingredients
Paprika  3 tablespoons
Garlic Powder 2 tablespoons
Salt  1/2 tablespoon
Dried thyme 1tablespioon
Onion Powder 1tablespoon
Ground cayenne pepper 1tablespoon
Ground black pepper 1tablespoon
 Boneless chicken breast halves 5 skinless
Method
In a medium bowl mix together the paprika garlic powder salt onion powder thyme cayenne pepper and ground black pepper set aside about 3 tablespoons of this seasoning mixture for the chicken Store the remainder in an airtight container for later use for seasoning fish meats or vegetables
Preheat grill for medium high heat rub some of the reserved 3 tbp of seasoning onto both sides of the chicken breasts
Lightly oil the grill great Place chicken on the grill and cook for 8 to 9 minutes on each side until juices run clear.

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Ingredients
Lag lamb  -1pound  (De-bound & cut into 1 cubes)
Small Onions 10 (Optional)
salt  -1 tsp
 Black peppers 2 tsp
Method
Cut meant into one-inch cubes. Season with salt and pepper and let it marinate for 1 hour. Spear on to skewers allowing six pieces of meat per person. Alternate lean and fatty meat with onions. Broil under a very hot flame or over charcoal until the outside is well browned and sizzling. If broiled in the oven sprinkle a little olive oil over meat before broiling so that it will not dry out.

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Ingredients
leen beef cubed    1kg
shallots               500gm
Onion small   2
Tomatoes       2
garlic cloves   to taste
Cloves            4
 Small wine glass of extra virgin olive oil
Red wine  
Red wine vinegar
tomato puree paste 2tbs
Cinnamon stick  2
sprigs of rosemary  3
ground nutmeg  2tsp
bay leaves 5
black pepper
salt

Method
Put meat in a fry pan and sear the meat then add the olive oil onions and garlic leave until onions start to go soft about 6 mints.Then add the glass of red wine and 2 tablespoons of red wine vinegar cover and leave for 6 minus
Then add your cinnamon stock cube cloves nutmeg bay leaves rosemary tomato puree and salt and pepper to taste keep stirring to let all your ingredients mix together. then finally add your chopped tomatoes and continue stirring for 6 mints, then transfer to a clay pot or casserole dish and add about 1/4-1/2 liter of water be careful not to drown the sauce then cook for at least one hour in the oven on a moderate heat keeping checking you don't want it to dry out and add water if needed you are aiming for thick rich sauce texture
whilst cooking place your shallots into hot water to soften the skin and peel then fry these in little olive oil be careful not to burn them just im to softer them and add a little color and these so stifado after one hour of cooking in the over and then add them to the post and cook for a further 1 hour until the meat is tender.

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Ingredients
Chicken Things on the bone skin on   -9
Olive Oil  -3tbsp
lemon   -2
Thickly sliced shallots   -5
Rosemary spring   -5
Tarragon Small pak -1
Asparagus spears trimmed 450 Gm
Courgettes thickly sliced on the diagonal   -3
Peas preferably fresh   -260 GM
Method
Heat Oven low put the chicken things in a large shallow roasting tin Season and toll with the olive oil lemon zest and wedges shallots rosemary and tarragon. Arrange the chicken thighs skin side up and roast for 35-40 mins until the skin is crisp and gold. Meanwhile bring a large pan of water to the boil and cook the asparagus for 3mins or until tender adding the courgettes and peas for the final minute. drain the vegetables and toss in with the chicken coating well with the cooking juices Crumble over the feta and serve.

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Ingredients 
 Long ery woody springs of fresh rosemary
600 G Lamb fillet
Red Onions   - ½
 Ripe cherry tomatoes - 210 G
 Fresh mint   - ½ a bunch
Natural yogurt  300 G
Lemon   -½
Virgin olive oil extra
Marinade
Olive Oil
Lemon  -½
Large pinches of fennel seeds   -1 ½
Large handful of wild garlic leaves or 3 garlic cloves 
Method
For the marinade tear the wild garlic of peel the garlic cloves them a pestle and mortar to smash it up with the fennel seeds and some sea salt and black pepper.
Mix with the lemon zest and about 80ml of olive oil or to your taste and until you get a good consistency to coat the lamb.
If using rosemary skewers remove the leaves apart from 3cm at the top  then sharpen the opposite ends of you can pierce the meat. Otherwise soak the wooden skewers in warm water for at least 22 minutes.
Cut the lamb into 4 cm pieces peel and slice each onion into 6wedges then place in a lare baking tray.
Add the cherry tomatoes and mix with the marinade.
Thread alternating ingredients onto the skewers then refrigerate until ready to cook.
Pick and finely chop the mint eaves and mix with the yogurt a pinch of salt and pepper a squeeze of lemon juice and a splash of extra virgin olive oil.
Preheat the barbecue grill of griddle pan. Grill the kababs turning occasionally for about 8 minutes until evenly cooked and scrips and golden on all sides.
Serve with a drizzle of extra virgin olive oil a squeeze of lemon juice and the minty yogurt.

Tips, you can transport the kababs in their marinade to cook on a barbecue or picnic grill. If you recooking inside use a griddle pan on a high heat