Mushroom Burger

Ingredients

• 2 Servings-+

• 4 large flattened mushroom

• 4 cloves chopped garlic

• 2 tablespoon chopped thyme

• 3 tablespoon virgin olive oil

• 1 medium sliced,roasted capsicum ( green pepper)

• 150 gm sliced cheese- goat cheese

• 50 gm butter

• 125 gm bread crumbs

• 4 tablespoon chopped parsley

• 3 pinches salt

• 2 pinches powdered black pepper

• 2 handfuls burger buns

• 1 handful grated lemon rinds

Preparation

How to make Mushroom Burger

Step 1: Place the mushrooms in a baking tray and sprinkle them with garlic and thyme.


Step 2 :Drizzle over the olive oil and cook in a preheated oven at 200C/400F for 10 minutes.


Step 3 :Place a slice of capsicum and a slice of the cheese on each mushroom.


Step 4 :Heat the butter in a nonstick frying pan and fry the breadcrumbs, lemon rind and parsley for about 3 minutes.


Step 5 :Spoon the breadcrumb mixture over the mushrooms and season well with salt and pepper.


Step 6 :Return the burgers to the oven and roast for another 5 minutes until the top is golden and the cheese has started to melt.


Step 7 :Halve the buns, toast them and top each half with a mushroom. Garnish and serve.

Chocolate Chip Cookies

Recipe For Chocolate Chip Cookies

Ingredients

All Purpose Flour (Maida) - 2 1/4 cups

Brown Sugar - 3/4 cup

White Sugar - 3/4 cup

Butter - 1 cup (2 sticks)

Eggs - 2

Vanilla Extract - 1 tsp

Baking Soda - 3/4 tsp

Salt - 1/8 tsp

Semi sweet chocolate chips - 2 cups

Walnuts -  1 cup (optional)

Method

STEP1 :Take the dry ingredients - flour (maida), baking soda and salt in a bowl.


STEP2:Take the butter, white sugar and brown sugar in a large mixing bowl. Keep mixing it with a wooden stick or a hand blender till it becomes light and creamy.


STEP3:Mix in the eggs one at a time till it blends well with the butter-sugar mixture.


STEP4:Sift the dry ingredients into the wet ingredients. Combine to form a soft dough. Do not over mix.
Mix in the chocolate chips and the walnuts with the dough.


STEP5:Take a spoonful of the dough and drop it on a cookie sheet lined with parchment paper. Leave some space in between for the cookies to expand.
Bake in a 375 degree F oven for 10-12 minutes until the edges are golden brown.


STEP6:Remove carefully from the cookie sheet and place on a cooling rack to cool. The cookies will be very soft at this stage and will harden once it cools.
Store in an air tight container. The cookies taste excellent when they are still warm.

Serving Suggestion

Serve the sweet chocolate chip cookies with some milk. Yummy !!!!...https://10yumrecipe.blogspot.com/?m=0

Apple Rabdi Recipe

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Recipe Servings   4

Prep Time            20 mins

Cook Time           35 mins

Total Time           55 mins

Difficulty Level    Easy

About Apple Rabdi Recipe:Relish this rich, sweet, creamy and nutty Rabdi this festive season! Rabdi is a milk based, Indian dessert made on festivals and special, celebratory occasions in Indian homes. Here is a healthier version of Rabdi recipe, fillid with the goodness of apples, almonds and pistachios. Now indulge in a healthy, sinful serving of Rabdi after a dinner party without and regrets!

Ingredients Of Apple Rabdi

3 Medium Apples

1 Litre Milk

4 Tbsp Sugar

1/4 tsp Green cardamoms

8-10 Almonds (blanched), sliced

8-10 Pistachios (blanched), sliced

How to Make Apple Rabdi

STEP 1: Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.

STEP 2: Add sugar and cook on low heat, stirring continuously.

STEP 3: Peel and grate two apples. Add the grated apples to reduced milk and mix.

STEP 4: Cook for three to four minutes. Add cardamom powder, almonds and pistachios.

STEP 5:  Pour into a serving dish. Thinly slice the remaining apple. Arrange the slices all around the dish. Serve hot or cold.

Tiranga Pulao Recipe

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Recipe Servings2

Prep Time 30 mins

Cook Time 25 mins

Total Time 55 mins

Difficulty Level Easy

Pulao being one of the most favourite dish across India, is a must on a sunday lunch menu. This Republic day special recipe by Chef Jitender from Lord of the Drinks Barrel House is the perfect dish to cook at home and celebrate the day's spirit with your family.

Ingredients Of Tiranga Pulao

For orange rice:

1 Cup Basmati rice, blanched

2 Tbsp Ghee

1/4 tsp Cumin seeds

1 tsp Ginger paste

1/4 Cup Tomato puree

1/2 tsp Turmeric powder

1/2 tsp Red chilli powder

Red chilli paste

To taste Salt

For white rice:

1 Cup Basmati rice (cooked)

For green rice:

2 Tbsp Ghee

1/4 tsp Cumin seeds

1 tsp Ginger paste

1 tsp Green chilli paste

1/2 Cup Spinach puree

To taste Salt

How to Make Tiranga Pulao

STEP 1: Heat 2 tbsps ghee in two different nonstick pans. Add cumin seeds to one pan and sauté till seeds begin to change the colour.

STEP 2:  Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.

STEP 3: Now add ginger paste, red chili powder and red chili paste to the first pan and sauté.

STEP 4: Add tomato puree to the pan along with salt and mix well. Post that add a cup of water and mix, cover and cook till the rice is done.

STEP 5: Now add turmeric powder and rice to the second pan and mix well. Add green chili paste, ginger paste and salt and sauté lightly

STEP 6: Add ½ cup water and mix well. Cover and cook. When the water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.

STEP 7: Place a ring mould in the serving plate. Put the green rice in the mould and press lightly.

STEP 8: Add cooked white rice and press lightly. Top it with the orange rice and press lightly.

STEP 9: Remove the ring mould slowly and serve the Tiranga Pulao hot.

                            Recipe Notes

Serve Tiranga Pulao with yogurt if you wish to.

Also read about breakfast recipes that you can enjoy on the Republic day holiday.

                           Key Ingredients

Basmati rice, Ghee, Cumin seeds, Ginger paste, Tomato puree, Turmeric powder, Red chilli powder, Red chilli paste, Salt, Basmati rice (cooked), Ghee, Cumin seeds, Ginger paste, Green chilli paste, Spinach puree, Salt

Basanti Pulao Recipe

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Recipe Servings    2

Prep Time              20 mins

Cook Time             45 mins

Total Time              1 hr 05 mins

Difficulty Level        Medium

About Basanti Pulao Recipe: Also known as Mishti Pulao, this dish of Basanti Pulao is a Bengai festive delight that is made during auspicious occasion of Durga Puja or Bengali new year. A fragrant rice dish along with the goodness of raisins and cashew nuts give a royal touch to this Pulao recipe. Unique flavours with a sugary touch makes this dish a must try at home.

Ingredients Of Basanti Pulao

3 Cups Rice (cleaned, washed)

30 Cashew nuts

30 Raisins

4 inch Cinnamon stick (Dalchini

2 Cardamom seeds

3 Cloves

3 Bay leaves

2 1/2 TSP Turmeric powder

2 TSP Ginger, grated

1 TBSP Sugar

2 TBSP Ghee

Vegetable oil

How to Make Basanti Pulao

STEP1:  Wash and clean the rice and drain the water.

STEP2:  Smear the rice well with ghee and turmeric powder. Keep it covered for half an hour.

STEP3: Fry the raisins and the cashews in heated ghee mixed with vegetable oil.

STEP4: Keep the fried raisin and cashew aside. Add more ghee into the pan and when heated add bay leaf, cardamom, cinnamon and cloves.

STEP4: Add the grated ginger or ginger paste and fry a little.

STEP5: Add the rice, stir gently to mix with the flavours. Pour 6 cups of warm water along with salt and sugar.

STEP6: When the water dries up and the rice is well-cooked add the cashews and raisins.

STEP7: Pour rest of the ghee, mix gently and cover the pot. Turn of the flame.

Serve Basanti Pulao hot.

                             Recipe Notes

You may serve the pulao with a salan or curd                                 as an accompaniment.

Cauliflower Pulao

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(Cauliflower Rice, Gobhi Pulav)

Recipe For Cauliflower Pula

Ingredients

Basmati Rice - 2 cups

Cauliflower - 1 (medium size cut into small florets)

Onion - 1/2 sliced

Ginger garlic Paste - 1 tsp

Green Chillies - 5 (finely chopped)

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Fennel Powder - 1 tbsp

Pepper Powder - 1/2 tsp

Cumin seeds (Shahi Jeera) - 1 tsp

Cilantro - handful (finely chopped)

Oil/Ghee/Butter - 1 tsp

Method

STEP1: Heat little oil/ghee/butter in a pan and splutter the cumin seeds.

STEP2: Saute the onions till it turns golden brown followed by green chillies and ginger garlic paste.

STEP3: Add the cauliflower florets along with turmeric powder, garam masala, fennel powder, pepper powder and required salt.

STEP4:  Add the soaked rice, 3 cups of water and required salt.

STEP5:  Cover and let it cook till the pulao is done. You can cook in a pressure cooker for 1 whistle or in a rice cooker too.

STEP6:  Finally add finely chopped cilantro and serve with onion raita or any other vegetable raita.

Tips

If you have left over cooked rice, follow the above recipe till step 3. After that add just 2-3 tblsp of water and cook the cauliflower. The cauliflower should be completely cooked but still retain its crunchiness. After that mix the cooked rice, check for salt and garnish with finely chopped cilantro.

You could also add toasted cashews for added richness.

You could make the rice more rich by cooking the whole thing in coconut milk.

Variations

You could also make potato pulao, beans pulao, peas pulao, carrot puloa, soya pulao etc using the same recipe.