Winter Plum Soup

Ingredients:

2 (16-ounce) cans plums in light syrup, undrained
2 cups red grape juice
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup orange juice
1/2 teaspoon grated lemon rind
6 tablespoons low-fat yogurt
6 mint sprigs (optional) (Dhanya)

Method:

- Strain plums through a sieve over a bowl, reserving juice.
- Cut plums in half; discard pits. Combine plums, reserved juice, grape juice, honey, cinnamon, and cloves in a medium saucepan.
- Bring to a boil.
- Cover; reduce heat, and simmer 15 minutes.
- Place half of soup in a blender; process until smooth. Pour into a bowl.
- Repeat procedure with other half of soup. Stir in orange juice and rind.
- Place 3/4 cup soup into each of glasses.
- Top each serving with 1 tablespoon yogurt and 1 mint sprig, if desired.

Chicken Roast Recipe

You can actually amaze yourself by cooking deliciously perfect chicken roast.

Ingredients

Chicken 1 kg
Onion 1 cup (chopped)
Ghee or Mithoocooking oil 1 cup
Yogurt 1 cup
Ginger 1 tbsp (ground)
Garlic 1 tbsp (ground)
Black pepper 1/2 tsp (ground)
Poppy seed 1 tbsp (ground)
Mace 1/4 tsp (ground)
Cinnamon 1/4 tsp (ground)
Kewara water 2 tbsp
Sugar 2 tbsp
Lemon juice 1 tbsp
Salt to taste
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Cooking Directions

Heat Mithoo oil and Fry the onion til golden brown.
Spread the onions on a paper for crisp.
Cut chicken into 4 pieces or use it as whole if you like.
Fry the chicken in the remaining mithoo oil for about 10 minutes.
Remove pan from heat and let it cool for 15 minutes.
Crush the fried onion.
Then mix onion, salt, yogurt, ginger, garlic and add into the chicken.
Add 1 cup of water, put lid and cook on a low heat for about 2 hours, stir it time to time.
Make a paste of black pepper, poppy seeds, mace, cinnamon and cardamom.
In the middle of cooking turn the pieces of chicken/whole chicken, add the paste and sprinkle Kewara on the chicken.
When the chicken is tender, add lemon juice, sugar and adjust the taste.
Keep it on a low heat until serve.
Serve with paratha or chapatti.

Fried Fish with Pineapple Sauce

It’s really just another fish in sweet and sour sauce recipe except that you’re adding an unmistakable fruity flavor by using pineapple juice for the sauce. You’ll be surprised at how much difference it makes.

INGREDIENTS Fish: ½ kg Bread crumbs: 1 cup Eggs: 2 (separate yolk and egg white) Black pepper: 2 teaspoons Ajinomoto: 2 teaspoons Vinegar: 3 tablespoons Spring onion: as per requirement (cut in rings) Salt: as per taste Apna Cooking Oil: for frying For pineapple sauce: Garlic sauce: 1 cup Pineapple juice: 1 ½ cup Vinegar: 1 teaspoon Ground red chili: 2 teaspoons

PROCEDURE Using half of black pepper and Chinese salt along with vinegar and salt, marinate the fish a few minutes In another bowl mix together salt, bread crumbs and remaining black pepper and Dip fish in egg white and roll it in the crumbs. Dip it again in egg yolk and bread crumbs. Deep fry fish in Apna Cooking Oil. In another pan put all ingredients of apple sauce and cook for 5 minutes. Pour pineapple sauce in a serving dish and put fish on top. Garnish it with spring onions. Serve hot

White Velvet Soup

Velvet soup is really healthy comfort food that will perk up your taste buds and soothe your soul.

Ingredients:

4 cups (1/4-inch) diced peeled celeriac (celery root; about 1 1/4 pounds)
4 cups (1/4-inch) diced peeled Yellow/Gold potato, (about 1 1/4 pounds)
3 cups clear chicken broth 
2 cups water
2 tablespoons fresh thyme leaves
4 large garlic cloves, chopped
1/3 cup white wine vinegar
3/4 teaspoon salt
1/2 cup 2% reduced-fat milk 
1 tablespoon Shehroz Oil
3 tablespoons thinly sliced green onions

Method:

- Combine first 6 ingredients in a large stockpot; bring to a boil. - Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
- Place half of potato mixture in a blender; process until smooth. - Repeat with remaining potato mixture. Return pureed potato mixture to pan; stir in vinegar and salt.
- Cook over medium heat for 3 minutes or until thoroughly heated. - Remove soup from heat, and stir in milk.
- Divide soup evenly among 6 bowls; drizzle oil evenly over soup.
- Sprinkle with onions.

French Onion Soup Recipe

French Onion Soup is perfect and has delicious taste that will give too many thumbs up from all. Must try on this winters and check out.

Ingredients

2 teaspoons Latif Cooking Oil
4 cups thinly vertically sliced white (sweet) onions
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 tablespoons of white vinegar
8 cups of chicken broth
1/4 teaspoon chopped fresh thyme
crutons
low fat cheese

Method:

Heat Latif Cooking Oil in an oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in vinegar, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Take out the soup in bowls, place croutons and cheese on top.

Shahi Tukray Recipe

Give your bread a delicious new touch by making Shahi Tukray that is not hard to make. Everyone will love this sweet taste when you serve to your guests or family

Italian Soup Recipe

Wonderful Italian soup recipe. Very tasty also healthy; but you have to need bit more ingredients and patience to make this Italian soup. Once you will make, its sure you will plan to make it next day again!

Ingredients:

Two tablespoons

Olive Oil

One and a halfsmall White Onion, chopped

3 Celery Stalks, chopped

1 (Twenty-eight ounces) can Whole Peeled Tomatoes, along with liquid

2 cups Cold Water

1/4 teaspoon Dried Basil

One and a half(15 ounces) can Chickpeas, drained

1/4 pound cooked Small Shape Pasta, drained

How to make Italian Style Soup

Method:

Include olive oil to stockpot. Heat over moderate heat.

Sauté onion and celery until gentle, regarding Five moments.

Reduce heat in order to reduced.

Add the tomatoes towards the stockpot with liquid.

Break part tomatoes along with wood tea spoon. Mix in cold water. Simmer Ten minutes.

Mix in the dried basil, chickpeas, as well as cooked entree

Simmer 10 minutes.

Function warm.

Italian Style Soup is ready to serve.

Mocha Latte Recipe

Ingredients:

1 (0.71-oz.) envelope instant cocoa mix

2/3 cup hot strong-brewed coffee

1/3 cup milk

Toppings: whipped topping,

crushed chocolate-covered espresso beans

Method:

1. Pour instant cocoa mix into a large mug. Stir in hot coffee.

2. Microwave milk in a glass measuring cup at HIGH 30 seconds or until hot.

3. Stir into cocoa mixture. Serve with desired toppings.

Trifle Recipe

Craving for something sweet this winter? Try this simple Trifle recipe in our #MondayTreats!

Ingredient:

2 (10 ounce) packages frozen sliced peaches, thawed
2 tablespoons brown sugar
1/4 cup white sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/3 cup lemon juice
1 cup boiling water
2 egg yolks
2 tablespoons butter
1 (10.75 ounce) loaf prepared pound cake, cubed
1 cup sweetened whipped cream

Directions:

Place peach slices into a large bowl, and sprinkle with brown sugar. Stir to coat, and set aside.
In a medium metal bowl, stir together the white sugar, flour, lemon zest and salt. Whisk in the lemon juice until the mixture is smooth. Gradually whisk in the boiling water.
In a smaller bowl, whisk the yolks together. Gradually whisk in about 1/2 cup of the hot lemon mixture. Then whisk the yolk mixture back into the larger bowl. Set the bowl over a pan of simmering water. Cook, stirring frequently until the mixture is thick enough to coat the back of a metal spoon. Remove from the heat and whisk in the butter. Set aside.
In each parfait glass, make a layer of pound cake cubes, about 1/2 cup. Top with about 2 tablespoons of lemon sauce, then 1/4 cup of peach slices. Repeat the layers one more time. Top with 1 tablespoon of the lemon sauce. Refrigerate for at least 1 hour to be sure it is thoroughly chilled. Top each parfait with a dollop of whipped cream before serving.