Preparation time : 30 mints 

Level : Easy 

Ingredients :

• 8 guntur chillies
• 6-7 boriya mirch
• 1 inch knob of ginger, bashed
• 5-6 cloves of garlic
• 2 green chillies
• 2 tsp cumin
• 1 tsp fennel
• 5-6 peppercorns
• 1 stick cinnamon
• White pepper, a pinch
• 4 cloves
• 15 curry leaves
• 1 tsp coriander seeds
• Handful of coriander leaves
• 1 tsp turmeric
• A pinch of sea salt
• 1-2 tsp oil

For the chicken:

• 8-10 chicken lollipops with the skin
• 1 tsp turmeric
• Salt, to taste
• 1-2 tsp red chilli powder
• 2 tsp oil + Oil to sear the lollipops
• Sugar, a pinch

For the base:

• 2-3 tsp oil
• 2 tsp mustard seeds
• 7-8 curry leaves
• 1/2 onion, julienne
• 1 1/2 Tbsp masala
• 3 tsp tamarind paste
• 1 tsp jaggery powder
• Juice of 1/2 lemon
• Coriander leaves, to garnish

Preparation :

1. For the masala:
2. Dry roast all the ingredients together in a pan for a minute.
3. In a mortar and pestle pound together all the ingredients.
4. Transfer this in the blender and make a fine paste.
5. For the chicken:
6. Marinate the chicken lollipops with turmeric, salt, red chilli powder and 2 tsp oil.
7. In a saucepan add a little oil and sear the lollipops from all sides till they are half cooked.
8. Add sugar and cook some more.
9. For the base:
10. Add refined oil in the pan followed with mustard seeds, few curry leaves and onion. Bhuno them well together.
11. Add the masala and chicken lollipop into the base and saute them well together.
12. Add tamarind extract, jaggery and water. Mix them well and cover the top.
13. Add little lemon. Toss well and cook till chicken is well done.
14. Garnish with coriander leaves.
15. Serve hot.

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Preparation time : 60 mints
Level : Medium

this is a delicious recipe and easy to make ....

Ingredients :

• 1 (17 1/3 ounce) package puff pastry
• 2 lbs bulk pork sausage
• 1 medium onion, finely chopped
• 1 cup breadcrumbs
• salt and pepper (to season)
• 1/2 cup milk or 1/2 cup cream
• 1 egg, beaten with 1 tablespoon water

Preparation :

1. Preheat oven to 425°F In a large bowl, mix together the sausage, onion, breadcrumbs, salt, pepper and milk or cream.
2. Unfold the puff pastry onto a lightly floured work surface. Cut each sheet in two lengthwise to make four long rectangles. Form a log of sausage down the center of each puff pastry sheet, leaving a 1-inch edge. Starting from a long edge, roll the puff pastry up and over the sausage, brushing the edge with the beaten egg to seal. Pinch the ends closed.
3. Cut each roll into quarters. Place the rolls seam-side down on a parchment or wax paper-lined baking sheet and brush the tops with the egg wash.
4. Place in the oven and bake for 5 minutes. Reduce heat to 350°F, and bake for another 30 to 35 minutes, or until the pastry is puffed and golden and the sausage is cooked through.
5. Let cool for a few minutes, then serve with ketchup.

Variations.

•Add extra flavorings to your sausage mix as you like: chopped parsley, thyme, curry powder, crumbled sage, garlic powder, paprika.

•Appetizer Portions: Cut each rolled up puff pastry log into 8 portions instead of 4 to make appetizer-sized sausage rolls. Adjust down the cooking time to allow for the smaller size.

•Sprinkle the rolls with sesame seeds or paprika before baking.

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Preparation time : 40 mints
Level : Medium

Ingredients : 

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup shortening
• 3/4 cup milk
• 2 -3 teaspoons orange zest, divided
• 1/4 cup butter, melted (or very soft)
• 1/2 cup sugar
• 1 teaspoon cinnamon

For glaze :

• 1 cup powdered sugar
• 1 -2 tablespoon milk or 1 -2 tablespoon orange juice
• 1 teaspoon orange zest

Preparation :

1. Combine flour, baking powder and salt; cut in shortening.
2. Add 1-2 teaspoons orange zest to milk, stir.
3. Stir milk mixture into flour mixture with fork just until dough leaves sides of bowl, dough might be slightly sticky.
4. Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
5. Brush top with butter (I prefer to use soft butter and spread it).
6. Combine 1 teaspoons orange zest and sugar, stir to distribute the zest, mix in cinnamon; sprinkle evenly over dough.
7. Roll up, starting on long side.
8. Cut into 1/2 inch thick rounds.
9. Place rounds, with sides just touching, in greased 9" round pan.
10. Bake at 425°F for 18-20 minutes or until golden brown.
11. Remove from oven, cool for about 10 minutes and drizzle with glaze, serve warm.

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Preparation time : 1 hour 20 mints
Level : Easy

hii,, it is a wonderful recipe using Strawberries..this is specially an Australian Recipe..here in this recipe u can also use blueberries ,,,...:)

Ingredients :

• 1 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1/4 cup light brown sugar (use if you want a sweeter bread)
• 2 eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla
• 1 1/4 cups strawberries, fresh & coarsely chopped (do NOT use frozen) or 1 1/4 cups fresh blueberries
• 3/4 cup walnuts (optional)

Preparation :

1. Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
2. In small bowl, beat butter until creamy. Gradually add sugar, beat 1 minute or until light and airy. Add brown sugar. Beat in eggs, one at a time. Beat in sour cream and vanilla.
3. Stir into flour mixture only until dry ingredients are moistened.
4. Fold in strawberries and nuts.
5. Pour into a greased 8 x 4 inch loaf pan.
6. Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean.
7. Let stand 10 minutes in pan.
8. Turn out on rack to cool.

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Ingredients:

• 300gms Soft Paneer/Chenna- 300 gms.
• 1  Banana leaf  
• Few Saffron strands  

To be ground to paste: 

• 2 tbsp Fresh coriander leaves   
• 3 tbsp Fresh coconut grated  
• ½ cup  Raw mango grated 
• 1 tsp  Curry leaves paste   
• 2       Green chilies  
• 6-8    Cashew nuts 
• 2 tsp  Sugar 
• 1 tbsp Lemon juice  
• Salt to taste

Preparation:

1. Make a fine paste of the ingredients mentioned in the paste section.
2. Now cook this mixture on medium flame for 4 – 5 minutes until raw smell of mango has reduced and coconut smells nutty.
3. In the meanwhile, finely mash the paneer or chenna if available. 
4. Soak saffron strands in 1 tbsp warm milk.
5. Add Saffron to the paste that’s being cooked. Take it off heat in 1 minute.
6. Now mix the paneer and paste together nicely.

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