Italian Sausage Soup Recipe

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Ingredients 1 pound Italian sausage 1 clove garlic, minced 2 (14 ounce) cans beef broth 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots 1 (14.5 ounce) can great Northern beans, undrained 2 small zucchini, cubed 2 cups spinach – packed, rinsed and torn 1/4 teaspoon ground black pepper 1/4 teaspoon salt Instructions … Read more

Spicy Thai Basil Chicken (Pad Krapow Gai) Recipe

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Ingredients ⅓ cup chicken broth 1 tablespoon oyster sauce 1 tablespoon soy sauce, or as needed 2 teaspoons fish sauce 1 teaspoon white sugar 1 teaspoon brown sugar 2 tablespoons vegetable oil 1 pound skinless, boneless chicken thighs, coarsely chopped ¼ cup sliced shallots 4 cloves garlic, minced 2 tablespoons minced Thai chilies, Serrano, or … Read more

Indian Sweet Recipe

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Ingredients

  • 300 grams Parwal
  • 11/2 tsp or few drops of green colour
  • 100 grams Mawa/khoya
  • 11/2 tbsp chopped nuts (Almonds, pistachios, chironji dana)
  • 5 grams or 1/2 tbsp Mishridana
  • 1/4 tsp Cardamom powder
  • To make sugar syrup:
  • 200 grams or 1 cup sugar
  • 2 cups of water

Instruction

1. Wash and peel the skin of parwal. Slightly slit the parwal vertically and keep aside or you can cut horizontally into two pieces also.
2. Put some water in a pan and bring it to boil. Once the water starts boiling add parwal and boils on medium high flame till it becomes tender. To make the cooking fast cover the lid and cook till soft.
3. Once parwal becomes soft take out from the water and immediately put into the cold/normal water. At this stage add green food colour and let the parwal soak it with water for half an hour to get the perfect colour.
4. After half an hour, take out the parwal from the water and carefully scoop out the seeds from the parwal and keep aside.

To make sugar syrup

1. Put water and sugar in a pan and boil for 10 minutes to the watch on medium-high flame.
2. Once sugar syrup gets cooked for 10 minutes then adds parwal and boil it for further 10 minutes with sugar syrup. Flip the side of parwal while boiling with sugar syrup.
3. After 10 minutes cover the lid and let the parwal soak in hot sugar syrup for an hour or overnight so that it will become sweet.
4. Meanwhile in a mixing bowl put mawa/ khoya and add chopped pista, almonds, chironji dana, mishri dana, elaichi powder, mix until well combined. Khoya mixture is ready.
5. After an hour take out the parwal from sugar syrup in a strainer so that excess syrup drip off from the parwal. Put the bowl below the strainer to collect the sugar syrup.
6. Take a generous amount of mawa mixture and stuff each parwal, press it lightly with hands so that mixture gets set inside the parwal.
7. Repeat the same process for rest of the Parwal.
8. Garnish with silver leaf and serve.
9. You can store parwal pak in an airtight container and keep it in a fridge for 7 to 10 days.

https://www.youtube.com/watch?v=W-_y463Q-TQ

 

Haupia-Hawaiian Coconut Pudding Recipe

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INGREDIENTS

  • 1 13.5-oz can coconut milk (400ml)
  • 1/2 cup sugar (110 grams)
  • 6 oz cornstarch (110 grams)
  • 1 1/2 cup water (354cc)
  • pinch salt

Instruction

  1. Mix 1 cup water with cornstarch and set aside.
  2. Bring coconut milk, sugar, salt and remaining water to a rolling boil.
  3. Pour cornstarch mixture into the coconut milk mixture and cook until smooth and thick, constantly mixing with a whisk.
  4. Pour into a baking pan.
  5. Cool to room temperature and chill in refrigerator for at least 3 hours. Cut into 2-3 inch squares and enjoy!

 

Eggless Vanilla Cup Cake Recipe

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Ingredients

  • 125 gms Curd
  • 100 gms Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 125 gms Maida
  • 2 tbsp Oil
  • 1 tsp Vanilla
  • Milk as required

Instruction

  1. In a bowl add curd, sugar, whisk it well.
  2. Add baking powder, baking soda, mix well.
  3. Add maida, oil, vanilla, milk, mix well.
  4. Cove the cupcake molds with cupcake wrappers and fill 3/4th of the mold with the batter.
  5. Bake it for 30-35 minutes.