BLACK OLIVE HUMMUS

BLACK OLIVE HUMMUS

Hummus is a classic vegetarian food that is low in fat and high in protein. Spread on whole grain, vegan crackers or serve with bread.

Ingredients:

1, 15 oz can cooked chickpeas, drained and rinsed 1

tablespoon water 1/3 cup fresh lemon juice 1/4 cup

pitted black olives, diced

Instructions:
Combine all of the ingredients in a food processor or blender and pulse until creamy. Transfer to a serving dish and serve with crackers, bread, or whole grain pita wedges.

BRUSCHETTA

BRUSCHETTA

A classic Italian dish that works great as an appetizer or snack. This is naturally vegan.
Ingredients:

• ¼ cup scallions, chopped
• 1 large tomato, diced
• 1 clove garlic, minced
• 1 tablespoon dried basil
• 6 slices fresh, whole grain bakery bread
• Olive oil

Instructions:
Preheat oven to 350 degrees. In a small mixing bowl, combine first four ingredients. Spray a baking sheet with nonstick cooking spray and arrange bread sliced on sheet. Spoon tomato mixture evenly over all four slices. Drizzle with olive oil. Bake for about 15 minutes, or until bread is toasted.

Mutton sukka

Mutton sukka

• Minced meat - 150 gms
• Onion - 2 nos.
• Tomatoes - 2 nos.
• Green chilli - 2 nos.
• Coriander - 1 bunch
• Coriander seeds (whole) - 2 tsp
• Mint - 1 bunch
• Garlic - 10 pods
• Lemon - 1 no.(big)
• Bajra (flour) - 1 cup.
• Salt to taste

Preparation

• Cut onions, tomatoes, green chillies and garlic pods finely into small pieces.
• Wash minced meat, drain water and keep aside.
• Wash coriander and mint leaves. Drain water and keep aside.
• Squeeze lemon. Keep aside lemon juice.

Method:

1. Mix minced mutton, onions, tomatoes, green chilli, garlic pods, coriander and mint leaves, lemon juice, salt and refrigerate for ½ hour to 1 hour.
2. Just before frying add bajra flour and mix well.
3. Heat oil for frying kebabs.
4. Make the mixed mixture into round shaped balls (lemon size) and slowly drop in the oil.
5. Fry in low flame.
6. Wait for the kebabs to turn light brown.
7. Serve hot with tomato sauce or mint chutney or as a side dish for biryani, fried rice.

Mutton sukka

Mutton sukka

• Mutton - 250 gms (small pieces)
• Onion - 4 nos.
• Tomatoes - 2 nos.
• Turmeric powder - ¼ tsp
• Chilli powder - 2 tsp
• Coriander powder - 4 tsp.
• Mint leaves - 1 bunch.
• Oil - 150 grms.
• Roasted gram - 2 tsp
• Aniseed - 1 tsp
• Cumin seed - 2 tsp
• Black Pepper - 2 tsp.

Preparation

• Cut onions, tomatoes
• Strip mint leaves. Wash, drain water and keep aside.
• Wash mutton. Drain water and keep aside.
• Make coarse powder of aniseed, cumin seed and black pepper.
• Separately powder roasted gram.
• Method:

1. Use a pressure cooker. Add oil and heat
2. Add onions and tomatoes.
3. When it turns soft, add mutton pieces
4. Stir-fry. Add chilli powder, coriander powder and turmeric powder.
5. Add a spoonful of salt and mint leaves too.
6. Add enough water to cover contents.
7. Wait for 3 whistles.
8. Take a pan. Heat 3 tbsp oil.
9. Add gravy and let it turn dry.
10. When water is totally absorbed, add green chilli, powdered aniseed, cumin seeds and black pepper powder. Then add powdered chutney dhal.
11. Mutton sukka is ready. Serve hot with sambar rice, rasam rice or nan and rotis.

Variation:
You can also cook mutton separately and then mix to the gravy and proceed.

Fish Kuzhambu

Fish Kuzhambu

• Fish -250 gms.
• Onion -3 nos.
• Garlic - 3 pods.
• Tomato -1 no
• Tamarind - size of a small lemon
• Turmeric powder -1/4 tsp
• Chilli powder -1 tsp
• Green chilli -3 nos.
• Coconut -3 pieces (medium size
• Oil -150 gms.
• Mustard seeds - ½ tsp
• Salt to taste

Method:

1. Grind garlic, coconut and tomato and set aside.
2. Add water to tamarind pulp measuring 2 glasses.
3. To this, add turmeric powder, chilli powder and salt and keep aside.
4. Pour oil in a pan. Add mustard seeds. Fry finely cut onion and green chilli pieces.
5. Add tamarind water and then garlic, coconut and tomato masala.
6. As it starts to boil, add fish.
7. Do not cover. Let the contents cook on low flame.
8. In 10 minutes fish kuzhumbu will be ready to serve.
9. Check if it has reached the desired consistency

Tips: 

Cooking in gingely oil and adding a spoonful of fenugreek seeks after mustard seeds adds zing to your dish.

Pepper Chicken

Pepper Chicken

• Boneless Chicken -250 gms (medium pieces)
• Onion - 2 nos.
• Tomatoes - 2 nos.
• Green chilli - 3-4 nos.
• Coriander - medium bunch
• Coconut - 3 pieces.
• Oil - 150 gms.
• Salt to taste

Method:

1. Make gravy of onion, tomatoes, green chilli, coriander and coconut.
2. Use a medium size pressure cooker and heat it.
3. Pour oil. Wait for 2 minutes
4. Add chicken pieces.
5. Allow the chicken pieces to shrink in size slightly.
6. Add gravy, if required add ½ glass of water.
7. Wait for 3 whistles.
8. Open to check if water is well absorbed.
9. If required, transfer to a kadai and cook in low flame till dry.

Liver Fry

Liver Fry

• Mutton liver -300 gms
• Onion - 2 nos.
• Tomatoes - 1 nos.
• Ginger, Garlic paste - 2 tsp.
• Turmeric powder - ¼ tsp
• Chilli powder - 2 tsp.
• Oil - 2 tsp
• Salt to taste

Method:

1. Heat a kadai/pan and pour oil
2. Fry finely chopped onion.
3. Add ginger, garlic paste.
4. Add finely cut tomato.
5. Let it turn soft.
6. Add turmeric and chilli powder.
7. Stir-fry well.
8. Add liver pieces.
9. Pour enough water to cover the contents (1/4 glass of water)
10. Occasionally stir-fry. Cook in low flame.
11. In less than 15 minutes, liver fry will be ready.
12. Serve with nan, rotis, dhal rice, parathas etc.

Note:
Add turmeric powder while washing lever. In case there is a small layer of skin, do remove it.

Mutton Paaya (Aatukaal Paaya)

Mutton Paaya (Aatukaal Paaya)

• Paya -6 nos.
• Onions -4 nos.
• Tomato - 2 nos.
• Ginger garlic paste - 50 gms
• Chilli powder - 2 tsp
• Turmeric powder -1/4 tsp
• Coriander powder - 3 tsp
• Coriander leaves - 4 tsp.
• Oil - 4 tbsp
• Salt to taste

Preparation

• Wash paya. Drain water and keep aside
• Cut onions and tomatoes into small pieces
• Wash coriander. Cut and keep aside.

Method:

1. Heat a 4-litre pressure cooker.
2. Add oil and heat.
3. Put onions, ginger garlic paste and fry well.
4. Add finely cut tomatoes.
5. Add turmeric, chili, dhania powder and salt.
6. Allow the mixture to cook on low flame for 5-10 minutes.
7. Transfer paya and coriander leaves. Cook for 5 minutes. Mix well.
8. Pour water enough to cover the contents in the cooker.
9. Continue to cook on low flame.
10. Wait for 5-6 whistles and then switch off.
11. Serve hot with idly, roti, iddiyappam, plain rice, dhal rice, fried rice, plain paratha.

Variation: 

Instead of cooking along mutton with other ingredients you can also pressure cook mutton separately along with salt, water and a spoon of red chilli powder until 8 whistles.

Mutton chops

Mutton chops

• Mutton chops -250 grams
• Onion -300 gms.
• Ginger garlic paste - 1 tsp (optional)
• Green chillies - 8 pieces (medium size)
• Coriander - 1 bunch (big)
• Black pepper - two spoons
• Salt to taste

Preparation

• Finely cut onions and keep aside.
• Slit green chilies.
• Coarse grind pepper.
• Wash coriander. Chop leaves and stems and keep aside.
• Wash mutton chops. Drain well and keep aside.

Method:

1. Place a 4-litre pressure cooker on the stove. Add oil.
2. Add finely chopped onions.
3. Stir-fry. Add ginger garlic paste.
4. Allow the onion to turn brown. Add slit green chilies.
5. Fry for two minutes. Transfer mutton chops.
6. Stir the contents well. Cook on low flame for 5 minutes.
7. Add the chopped coriander leaves.
8. Add salt and pour water enough to cover the contents of the cooker.
9. Cook on low flame.
10. Wait for 5 whistles and then switch off.
11. A good side dish for roti, plain rice, fried rice, dhal rice etc.

Mutton Keema

Mutton Keema

• Minced meat - 150 grams
• Onion (medium size) - 1
• Tomato (small) - 1
• Ginger garlic paste - 1
• Turmeric powder - ¼ tsp
• Chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Oil - 3 tsp
• Salt to taste

Method

1. Heat oil in a kadai or pan. Transfer finely chopped onions.
2. Stir-fry, add ginger and garlic paste.
3. Wait for onion to turn brown and then add finely chopped tomato pieces.
4. Let the tomato turn soft. Add turmeric powder, chili powder and coriander powder. Mix well.
5. Wait for few minutes. Transfer minced meat.
6. Add ½ a glass of water and close the vessel with a tight lid.
7. Cook on a low flame. Occasionally open lid and stir the contents slowly.
8. In less than 15 minutes, the minced meat should be cooked.
9. If gravy is required, stop cooking. Sprinkle coriander leaves before serving.
10. If dry minced meat is required, allow it cook till the water is completely absorbed. Sprinkle coriander before serving.
11. Minced meat gravy or dry can be served with rice or roti.

Chicken Biryani

Chicken Biryani

• Chicken - One& half kgs
• Basmati Rice - One and half kgs
• Oil - 600 gms
• Ginger Garlic Paste - 300 gms
• Chilli Powder - 50 gms
• Green Chillies - 15 pieces (medium sized)
• Tomato - 500 gms (Ripe Nattu Thakkali)
• Mint - 1 small bunch
• Coriander - 2 small bunches
• Cloves - 8 pieces
• Cinnamon - 1 medium sized stick
• Cardamon - 5 pieces
• Onion - 250 gms
• Lemon - 2 nos.
• Curd - 1 ltr.
• Salt

Preparation

• Cut onion lengthwise. Divide into halves.
• Cut tomato into 4 pieces.
• Extract lemon juice and keep aside.
• Strip pudina leaves. Wash, cut and keep aside.
• Strip coriander leaves. Wash, cut and keep aside. Optional to include tender coriander stems.
• Wash chicken, drain water completely and keep aside.

Method:

1. Place the bigger vessel on the stove. Allow the bottom of the vessel to be heated well.
2. Add oil. Put cloves, cinnamon stick, and cardamon pieces. Wait for few seconds and as it splits add half the quantity of onions. Add full quantity of ginger, garlic paste.
3. Simmer and allow the onions, ginger and garlic paste to cook. This should take less than 10 minutes.
4. Add chicken. Sprinkle 2 teaspoons of salt and mix well. Add the remaining onions pieces.
5. Close the vessel with an aluminum lid. Continue to cook in low flame. Using a ladle, stir the contents of the vessel. Allow it to cook for 15 minutes.
6. Remove the lid. Add chili powder, green chilies, tomatoes, coriander, pudina, lemon juice and curd.
7. Stir well, close the lid and allow the contents to cook well. Continue to cook on low flame.
8. Occasionally stir the contents slowly. After about 20 minutes you may notice the oil separate.
9. Wash the basmati rice and let it remain soaked in water for not more than 10 minutes.
10. At this juncture place the other vessel on the stove. Add water, 4 times the quantity of rice.
11. Allow the water to boil, add salt to taste. Remember you have added salt for the chicken gravy.
12. As the water starts to boil, transfer soaked rice. Close with a perfect lid. Cook on low flame.
13. When the rice is half cooked, without delaying quickly drain out water. Do not throw the drained water.
14. Immediately, transfer half cooked rice (sprinkle kesar powder over rice if required) to the chicken gravy. Slowly mix the contents. Ensure rice doesn’t get smashed.
15. Put a dosa tava on the stove and place the vessel. Take a neat newspaper and place it on top of the vessel and then keep the lid. On top of the lid, place the drained water. The vessel is now airtight.
16. Simmer for about 5 – 10 minutes. Wait for few minutes and open lid. The aroma of biryani would confirm that the cooking is completed.
17. Serve hot with onion raitha or brinjal tamarind gravy.

Note: 

Preferably, use aluminium vessels for cooking authentic chicken biryani. Two aluminium vessels, one for cooking basmati rice (2 Kgs) and another for cooking the gravy (3 kgs) is required. The ingredients are the same for one to one and half kgs of chicken and equal quantity of basmati rice. This quantity serves 7-8 people. For mutton biryani, use mutton and follow the same method.

T.G.I. Friday's Broccoli Cheese Soup

T.G.I. Friday's Broccoli Cheese Soup

So good, and yet so easy. Now you can recreate this one at home just by tossing a few items into a saucepan. Try to find one of the large cartons of chicken stock at your store -- there's a perfect four cups of broth in there. Use Swanson brand if your store carries it. One bunch of broccoli should provide enough florets for this baby. Just cut the broccoli into bite-size pieces using a sharp knife. Use only the florets and ditch the stem.

• 4 cups chicken broth
• 1 cup water
• 1 cup half & half
• 4 slices Kraft Cheddar Singles
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon ground black pepper
• 4 cups broccoli florets (bite-size)

Garnish
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.

Makes 6 servings.

T.G.I. Friday's Jack Daniels Grill Glaze

T.G.I. Friday's Jack Daniels Grill Glaze

The Jack Daniel's Grill Glaze is one of the most scrumptious sauces you will ever taste on fish or just about any other meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings (but only if you know to order it that way, since that one isn't on the menu). I was encouraged to figure out how to clone the stuff when the Oprah Winfrey Show requested an appearance. I think you'll find it tastes virtually identical to the original glaze! you can use it to top your favorite meat, but if you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn. Serve extra on the side.

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.
4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.

Taco Bell Burrito Supreme

Taco Bell Burrito Supreme

To copy Taco Bell's most famous burrito at home you first must assemble the meaty foundation of many of the chain's top selling products:  The spiced ground beef.  Toss it and seven other tasty ingredients into a large flour tortilla and fold using the same technique as taught to new recruits to the chain.  If you like a bit of heat, throw on some of the hot sauce from the Taco Bell Fire Border Sauce clone recipe.

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature.
5. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread about 1 1/2 tablespoons onto the burrito. Arrange some of the lettuce, cheese, tomato, and onion onto the tortilla, and then you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. You will be leaving one end of the burrito open and unfolded. Repeat with the remaining ingredients and serve immediately.

Makes 8 burritos.