Food World

Ingredients 8 ounces uncooked elbow macaroni 2 cups shredded sharp Cheddar cheese 1/2 cup grated Parmesan cheese 3 cups milk 1/4 cup butter 2 1/2 tablespoons all-purpose flour 2 tablespoons butter 1/2 cup bread crumbs 1 pinch paprika Directions Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

THINGS WE NEED Chickpeas 1 cup (boiled) Potato ½ cup (boiled) Oil 1 tbsp Curry leaves 4-5 (large) Onion 3 tbsp (chopped) Tomatoes 3 tbsp Salt 1 tbsp Chat masala 1 tbsp Cumin seeds 1 tbsp (roasted and grounded) Coriander 1 tbsp (roasted and grounded) For Chutney: Yogurt 250 gm Green chili 1 tbsp Fresh coriander 3 tbsp (chopped) Mint leaves 2 tbsp (chopped) Salt to taste Cumin ½ tsp (roasted) METHOD  Heat oil in a pan and add curry leaves and onion. Cook for a while. Then add green chili, tomatoes, salt, chat masala, cumin, coriander, chickpeas and potatoes. Cook for a while. Then take it out in dish and serve with yogurt chutney. For Yogurt Chutney: Now add yogurt, green chili, coriander leaves, mint and salt in a blender and blend well. Then add cumin and blend it again. Take it out in a bowl and serve with chana chaat.

Ingredients 200g  new potatoes , quartered 100g   asparagus   tips 1 tbsp   olive oil 1   onion , finely chopped 6   eggs , beaten 40g   cheddar , grated rocket   or mixed leaves, to serve Method Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain. Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened. Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

Ingredients 2 tablespoon light soy sauce, divided 1 tablespoon dark soy sauce 2 teaspoon sesame oil 1/4 teaspoon salt 1/4 teaspoon sugar 1/2 teaspoon white pepper 16 ounces Hong Kong-style (chow mein) noodles (see note above) 3 tablespoons vegetable, canola, or peanut oil, divided 6 ounces five spiced tofu, julienned 1 bunch (3 ounces) Chinese flowering chives, cut into 2-inch lenghts 1 small carrot, cut into fine julienne 8 ounces bean sprouts, trimmed 3 scallions, cut into fine julienne Directions In a small bowl, combine the 1 tablespoon light soy sauce, the dark soy sauce, sesame oil, salt, sugar, and white pepper. Mix well and set aside. Open the package of noodles and loosen them in a large bowl. Separate any noodle strands that are clumped together. Heat 1 tablespoon of oil in a wok over high heat until smoking. Add the tofu, spread it out, and cook without moving until lightly browned, about 30 seconds. Add remaining tablespoon of soy sauce, mix, and a...

THINGS YOU NEED  350 gm chicken Boneless, cut into 2 inch cubes. ⅓ cup Hung Curd ( yogurt drained of all its water) 2 tsp Lemon juice 1tsp Kashmiri lal mirch powder /chillie powder Salt 1 tsp Garam masala 1 tsp Meat masala 1 tsp Zeera/cumin powder 1 tsp Ginger paste 1 tsp Garlic paste 2 tbsp Kasturi methi / dried fenugreek ½ tsp Black salt Melted butter for basting 1 tbsp Mustard Oil For Achari Masala: Mustard seeds – 1 tsp Coriander seeds – 1 tsp Cumin seeds – 1 tsp Fennel seeds – 1 tsp Fenugreek seeds – ¼ tsp Nigella seeds – ½ tsp Carom seeds – ¼ tsp Whole red chilies – 3-4 Dry mango powder – 2 tsp METHOD  Wash the boneless chicken pieces thoroughly and pat dry. Start by making the achaari masala. Dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, carom seeds and dry red chilies till slightly browned and fragrant. Make a coarse powder of it by blending it with the aamchoor powder. Marination next! Add ...

Ingredients 1/2 cup all-purpose flour 1 teaspoon granulated garlic Kosher salt and ground black pepper 2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1 cup prepared breadcrumbs 1 large egg 1 cup vegetable oil Directions Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.  Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.  Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a ...

THINGS YOU NEED  Oil 2 tsp Cumin ½ tsp Grated or crushed ginger ¾ tsp Onion 1 cup (finely chopped) Salt to taste Tomato puree ¾ cup Capsicum 1 small (cubed) Red chili powder 1 tsp Garam masala powder 1/2 tsp Paneer 2 cups (cubed) Kasuri methi ( dried  fenugreek  leaves)  ½ tsp Coriander leaves for garnishing METHOD  Heat oil on tawa ( frying pan)   , add cumin and allow to splutter. Add grated ginger and fry till aroma comes. Add finely chopped onion, sprinkle salt and fry evenly till onion turns golden. Now add tomato puree and cook until puree raw smell disappears and it gets thickness. Stir capsicum, red chili powder and garam masala powder, cook about 2 minutes. Add paneer and kasuri methi ( dried  fenugreek  leaves)  and mix nicely. Add splash of water to adjust the consistency according to your taste and cook for 2 minutes. Dish out, garnish with coriander leaves and serve with chapati.

THINGS YOU NEED 350g ground chicken or beef 100 g cabbage, finely shredded  3 spring onions, finely sliced 1 tablespoon hoisin sauce 2 teaspoons sesame oil 1 garlic clove, crushed 1 teaspoon grated ginger 1 tablespoon oyster sauce 1 -2 small red chile, finely chopped 1 (26 count) packagesquare wonton wrappers    METHOD In a bowl mix together beef or chicken mince, cabbage, spring onions and chillies. Add garlic, ginger, hoisin sauce, oyster sauce and sesame oil; stir until well combined. Separate wonton wrappers and lay on a clean surface. Place 1- 2 teaspoons of mixture in centre of each wrapper; brush edges with water. Bring corners of wrappers together and pinch tightly to seal. Bring a saucepan of water to the boil, place a bamboo steamer lined with greaseproof paper on top. Place 5- 6 wontons in steamer and steam over simmering water for about 8 minutes, or until cooked. Serve with soy sauce or dipping sauce of choice.

Things  you need For Marination Drumsticks 4-6 Salt to taste Red chili powder ½ tsp Cumin powder ¼ tsp Garam masala powder 1/8 tsp Yogurt ¼ cup Lemon juice 2 tbsp Yellow food color 1 pinch For Coating All purpose flour ½ cup Eggs 2 beaten Bread crumbs as required Oil for fry METHOD Put all marination ingredients in a bowl and coat on chicken and leave for 2 hours. Now cook on medium slow heat for 12 minutes. Let it cool. Heat oil in a wok. Coat chicken piece in all purpose flour then dip in egg and coat in bread crumbs. Fry in warm oil until golden and crispy.  

THINGS YOU NEED  Meat (mutton) ½ kg Yogurt 375 gms Cream 1 cup Papaya paste 2 tsp Salt 1 tsp Ghee 1 cup Onions 2 Ginger garlic 2 tsp Cumin seeds (crushed) 1 tsp Red chili powder 1 tsp Coriander powder 1 tsp Garam masala ½ tsp Black pepper corns ½ tsp Coal1 piece METHOD Marinate meat with yogurt, cream, papaya, salt and put on fridge for 30 minutes. Now in a pan, heat ½ cup ghee add meat cover it and let it tender. In separate pan, heat remaining ghee add onions and fry. Then add ginger garlic, cumin seeds, red chili powder, coriander powder, garam masala, black pepper corns and fry. Now add tender meat let it simmer for 10 minutes. In the end give coal steam and serve.

INGREDIENTS 1 litre milk 100 gms/1 cup broken vermicelli/seviyan 3 tbsp ghee 1 cup/ 2 tbsp sugar 1 tbsp condensed milk/milkmaid 8-9 vertically sliced almonds 8-9 vertically sliced cashewnuts 8-9 vertically sliced pistachios 5-6 deseeded chopped dates/khajoor ½ tsp cardamom powder INSTRUCTIONS   How To Slice Dry Fruits For Sheer Khurma: Inorder to slice the almonds, soak them in water or boil them in water then peel off the skin and slice the almonds. Boil the cashewnuts and slice them . Similarly pista or pistachios can be boiled and sliced. This way the dry fruits can be chopped easily. How To Make Sheer Khurma: Take a sauce pan, add ghee to it and heat it. Break the vermicelli and add into the heated ghee, on sim flame saute vermicelli/seviyan till it gets golden brown. Stirring is important while we saute them. Keep the sauteed / fried vermicelli aside. If there is excess ghee then strain the fried vermicelli. In the same sauce pan, add ghee, add sl...

THINGS YOU NEED : Whole wheat flour (atta): 2 cups Grated mozzarella cheese (at room temperature): 1 ¼ cups Chopped bell peppers: ½ cup Chopped onions: ½ cup Corn kernels (at room temperature): ¼ cup Chopped olives: 8-10 Italian seasoning Chilly flakes (optional) Pizza Sauce, Pesto sauce Cooking Oil Salt, Water Instructions In a mixing bowl take flour, add ½ tsp of salt and add little water at a time and knead soft and smooth dough. I used almost 1 cup of water in kneading the dough. Now take some oil in your hands and smoothen the dough little bit. Cover the dough and let it rest for 15-20 minutes. In a meanwhile take another mixing bowl and mix together cheese, bell peppers, onions, corns, olives, seasoning and little salt and keep it aside. After 20 minutes, take small portion of the dough and roll it to a big chapatti. Spread some pizza sauce or pesto sauce on chapatti. Spread cheese mixture on the chapatti and you can make different shapes of parathas a...

THINGS YOU NEED 1 cup mushroom (chopped) 1/2 cup spring onions (optional) 3 cloves garlic (chopped) Salt as to taste 1/4 tsp italian herbs 2 tsp butter    METHOD Melt 2 tsp butter in a pan and add 3 chopped loves of garlic.  Saute till the garlic turns light golden in color  Also add1/2 cup spring onions (optional) and then add 1 cup chopped mushrooms.  Sprinkle salt to taste, and add ¼ tsp Italian herbs.  Saute all the ingredients for 2-3 minutes.  When the mushrooms are tender turn off the flame and serve.

THINGS YOU NEED  250 grams Fresh fenugreek leaves 250 grams (3-4 medium size) Potato 2 tbsp Mustard oil 1-2 pinch Asafoetida ¼ tsp Turmeric powder ½ tsp Coriander powder 2 (finely chopped) Green chilly ¼ tsp Red chilly powder – less then (1/2 tsp) Salt – as per taste   METHOD  Remove stalk of the fenugreek leaves. Wash leave twice and place them in a sieve or in plate and slide the plate diagonally so that excess water drains out. Peel potatoes and then cut them. Keep potatoes in water by the time you chop leaves.  Finely chop the leave and make 8-10 pieces from one potato. Take oil in a pan and place it on flame on heating.  Add asafoetida and cumin seeds. 4-Also add turmeric powder, coriander powder and green chilies. Add potatoes as well and mix all ingredients. Now add ½ tsp salt and saute until potatoes get nicely coated with the masala.  Add 2 tbsp water, cover and cook for 5 minutes on low flame. Open and stir the Sabzi...

Ingredients 4 cups milk 1 tbsp. plain full-fat yogurt Instructions Bring milk to a boil in a 2-qt. saucepan; transfer to a 1-qt. heatproof glass bowl or plastic container. Allow to sit until an instant-read thermometer inserted into the milk reads 90°, which could take up to an hour depending on the ambient temperature in your kitchen. Heat oven to 200°. Stir in yogurt and cover tightly with plastic wrap or a lid. Wrap in a large, thick dish towel and fasten with rubber bands or string; transfer to oven and immediately turn off the heat. Let the yogurt sit until slightly thickened, 12–24 hours. (The longer the yogurt sits, the more sour it will become.) Remove the towel and chill yogurt 1 hour before serving with fresh berries, if you like.