Reciepe World

INGREDIENTS

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Ingredients
Directions

Ingredients
Directions

Ingredients

3 TB butter or margarine
1 TB garlic, chopped
1 TB ginger, grated
1/2 cup shallots, diced

1 tsp. kopan masala
1 tsp. roasted chili powder
1 tsp. curry powder
1/2 tsp. turmeric

1 cup potato, small dice
1 cup tomatoes, diced
4 cups vegetable stock
4 oz. fresh wide egg noodles, chopped into 2-3" lengths
1/2 cup chopped spinach
1 TB soy sauce
salt and pepper to taste

Heat butter or margarine in pan and saute ginger, garlic, and onions for 1-2 minutes or until slightly translucent. Add spices and cook for one more minute. Add potatoes, tomatoes, and stock and bring to boil. Add egg noodles and cook for 5 more minutes or until tender. Add spinach and cook until wilted, about one minute. Make sure potatoes are tender, add soy sauce and salt/pepper to taste, and serve.

Kopan Masala:

4 TB coriander seed
4 TB cumin seed
20 cardamom pods, outer husk removed
20 cloves
2 cinnamon sticks
1 tsp. black peppercorns
1/4 tsp. freshly grated nutmeg

Add all spices (except nutmeg) to pan and toast over low heat until aromatic. Be careful not to brown the spices too much, just a slight toasting to release the flavors. Remove spices from pan, add nutmeg, and grind in a spice grinder or coffee mill.

Ingredients

3 cups water
230gms carrots (scraped and cut into 2"long sticks)
11/2 tbsp mustard seeds
1/2 tsp chili powder
1/8 th tsp each ground mace, cloves and cardamom
2tsp salt
1/4 th cup shredded jaggery (gur)
1/3rd cup mustard oil

• Boil the water in 2-litre saucepan. Add carrots and blanch for a minute.
• Drain the water and then spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry in an oven (200-degree Fahrenheit) for an hour).
• In a bowl mix the mace, cloves, cardamom, salt and jaggery.
• Add the carrots and toss to mix. Transfer to a sterilized glass jar.
• Pour the mustard oil into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth.
• Set the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times daily.

Ingredients :

For Chicken
3 1/2 lb./ 1 1/2kg Chicken
1/8 tsp Ground turmeric
1/2 cup Sour cream
1 cup Crispy fried onions
2 tbsp Garam masala
1 3" cinnamon sticks
1 tbsp Brown mustard seeds
3 Star anise
3 Cloves
2 tbsp Cumin seeds
5 Small green chilies
5 cloves Garlic
2 tsp Paprika
Salt to taste

For the Rice cooking
4 cups Rice, washed
3 Clove
3 Cinnamon sticks
6 Bay leaves
8 Cardamom pods
1 tsp Brown mustard seeds
3 Pandan leaves
10 cups Water
1 cup Milk
1 tsp Whole saffron
1 cup Frozen green peas
1/2 cup Dark raisins
2 tbsp Vegetable oil
100g Butter or Gee
Some mint leaves
Salt to taste

Method:
For Chicken
Mix the chicken pieces with sour cream, ground turmeric and salt & let it sit for about 2 hours.
Mix crispy onions with garam masala and set aside.
Roast the cinnamon stick, brown mustard seeds, star anise, cloves, cumin seeds in a dry skillet. Pound them together in a mixer. Set aside.
Pound the garlic and green chilies together.
Mix marinated chicken with crispy onions mix, ground spices, paprika, garlic and green chilies. Set aside.

For the rice
Soak saffron in the warm milk and set aside.
Heat the oil in a skillet and add butter,add 1 cinnamon stick and 3 bay leaves and fry until nice aroma comes out. Set aside.
Boil the water in a large pan and stir in cloves, 2 cinnamon sticks, 3 bay leaves, cardamoms & brown mustard seeds.
Add rice, pandan leaves and cook until 2/3 done. (do not cover the pan while rice is cooking)
Drain the rice and discard the pandan leaves. Mix the rice with salt for taste.
Place all the marinated chicken in a pan. Add a layer of rice on the chicken and sprinkle with some colored milk, fragrant butter, green peas, dark raisins & mint leaves. Repeat the layers with the same order and bake in 325 deg F oven for 30 to 40 minutes until the chicken is done. (must have at least 2 layers).
Ready to Serves.