MUSHROOM WITH POMEGRANATE

Ingredients 

• 12 whole fresh mushrooms (large)
• 1 tbsp minced garlic
• 1 tbsp finely choppedonion
• 1/2 cup pomegranate (peeled)
• 1/4 cup grated cheese
• 1 tsp oregano
• 1/4 tsp ground black pepper
• 1/4 tsp ground cayenne pepper
• 1 tablespoon olive oilMethod:
  
  
  • Clean mushrooms and carefully break off stems. Finely chop the stems after discarding the tough end.
  • Heat oil over medium heat. Add garlic, chopped onions and chopped mushroom stems to the hot oil. Fry until all the moisture has disappeared.
  • After the garlic,onion and mushroom mixture has cooled add shredded cheese, black pepper and cayenne pepper.
  • Mix in the pomegranate seeds carefully without breaking the soft skin.
  • Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
  • Arrange the mushroom caps on prepared cookie sheet.
  • Preheat oven to 350 degrees F (175 degrees C). 
  • Spray a baking sheet with cooking spray. 
  • Bake for 15 - 20 minutes in the preheated oven, until mushrooms caps have browned and start to give out moisture.
  • Decorate with a few pomegranate seeds and oregano leaves (optional)
  • Try it this new year eve at home

ATTEMPT THE IMPOSSIBLE IN ORDER TO IMPROVE YOUR WORK

THE GREATEST TEST OF COURAGE ON EARTH IS TO BEAR DEFEAT WITHOUT LOSING HEART

SUCCESS IS THE RESULT OF CONTINUES EFFORT

ACCEPT CHALLENGES, SO THAT YOU MAY FEEL THE EXHILARA

TION OF VICTORY

LEADERSHIP IS GETTING PEOPLE TO WORK FOR YOU WHEN THEY ARE NOT OBLIGATED 

CHICKEN BRIYANI RECIPE 

INGREDIENTS:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

 

Preparation:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.

SOME INTERESTING PLACE IN INDIA(CHADYA MANJALAM KERALA)

How many of you guys like mutton biriyani

Preparation Time: 10 Minutes

Cooking Time: 30 Minutes

Ingredients for Mutton

Ingredients	Quantity
Mutton	1/2 kg
Onion	3
Ginger-garlic paste	3 teaspoon
Cumin seeds	1 teaspoon
Cardamom green	2
Cardamom brown	1
Black pepper	1/2 teaspoon
Cloves	3
Nutmeg	small piece
Mace	small pinch
Red chilli powder	2 teaspoon
Coriander powder	1 teaspoon
Salt	as needed
Bay leaf	2-3
Cinnamon stick	1 inch piece
Oil	1 cup

Ingredients for Rice

Ingredients	Quantity
Rice	1/2 kg
Bay leaf	2-3
Cardamom brown	2
Cardamom green	2-3
Cloves	3-4
Ghee	2 teaspoon
Cumin seeds	1 teaspoon
Cinnamon stick	1 inch piece

Ingredients to temper

Ingredients	Quantity
Onion	2
Food color	small pinch
Cardamom green	3
Cinnamon stick	1/ 2 inch piece
Cardamom brown	2
Cloves	1
Milk	2 teaspoon
Almonds	5-6

CHOCOLATE GRIDDLE CAKE CHRISTMAS SPECIAL

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Recipe type: Dessert

Serves: 2

Ingredients

• 1 cup All Purpose Flour
• 6-8 TBsp Powdered Sugar (adjust to taste)
• 2 TBsp Cocoa powder
• ½ tsp Baking Powder
• ½ tsp Baking Soda
• 1 cup Milk (at room temperature)
• 1 tsp Vanilla extract
• 2 TBsp Melted Butter (preferably unsalted) * Or Vegetable Oil
• A pinch of salt (skip if using salted butter)

Options for decoration -

• Chocolate Sauce or Ganache
• Caramel sauce
• Almond Slivers
• Whipped Cream
• Ice Cream
• Honey
• Whatever you like!

Instructions

1. Sift together the flour, baking powder, sugar, cocoa powder and set aside. Also add a pinch of salt if you are using unsalted butter
2. To milk, add vanilla, baking soda, melted butter (or oil) & mix well.
3. Add in the flour in batches and incorporate the flour into the milk. The batter should be of pouring consistency.
4. Heat a non stick griddle. Pour 1 or 2 ladles of batter in the center. You don't have to spread it out as it will spread on its own
5. Cook till the edges release themselves. You'll notice bubbles on top. Flip the cake & cook for further 3 minutes or until done.
6. Set aside & make all cakes similarly.

For decoration

1. You can have the cakes as it is; OR
2. Place one cake on the serving plate, add lots of chocolate and/or caramel sauce.
3. Place the other layer on top of it & continue this way. Decorate the top with chopped almonds or any nuts.

Notes

1. You can build a layer of 2 o r 3 or as many griddle cakes as you like
2. It is best when served warm
3. Use a non stick pan preferably.
4. Decorate however you like

DUCK WHOLE ROAST FOR CHRISTMAS SPECIAL TREAT

Ingredients:

1 Duck (mine weighed 2800 grams)
1 tablespoon Fennel Seeds
6 Cloves
5 1-inch pieces Cinnamon
8 Peppercorns
3 Garlic cloves, crushed
Salt to rub outside and inside the duck
3 sprigs of Cilantro

Directions:

Grind together the fennel seeds, cloves, cinnamon and peppercorns to a fine powder.
Trim off all excess fat from the duck and discard, then make small criss-cross incisions across all of the skin to help it drain off the fat as it roasts.
Rub the entire duck outside and inside with salt and the spice powder.
Then stuff the crushed garlic and cilantro inside the duck cavity.
You can tie together the duck legs, or leave them untied.
Refrigerate for about 6 hours or overnight.
Heat the oven to 180°C. Gently place the duck into a large and deep roasting dish, breast side up.
Place in centre of oven and roast breast side up at 180°C for 1 hour.
After 1 hour flip the duck, breast side down, and roast another hour.
For the last or 3rd hour, turn the heat up to 200°C, then gently flip the duck again to breast side up.
As the duck is roasting the entire 3 hours keep basting and brushing with the grease from the bottom of the roasting dish.
After the 3 hours the duck will be cooked through, the skin will be crispy and the meat nice and juicy.
Place the duck on a large cutting board or serving tray to allow to cool before carving and serving.

Try this at home this christmas and enjoy this christmas with delicious food...

Alone we can do so little,together we can do so much

AS LONG A MAN STAND IN HIS OWN WAY, EVERYTHING SEEMS TO BE IN HIS WAY

A successful team is a group of many hand but one mind

"If you do not see yourself as a winner, then you cannot perform as a winner"

Meditation is a greatest process of life through we can can hold our temper, angers be a owner of humanity. We will reach the success of life through meditation. Here is some thing about meditation.When we do meditation regularly there some power come to us that  is chakras. This the power of god.

WITH THE FAMILY

WHEN WE SPEND SOME TIME WITH OUR FAMILY WE FORGET OUR ALL BUSY,STRESS AND PAIN TO LAUGH FROM OUR HEART

There is so many kids surround us with hunger.They don't have a good dresses. They don't going to school.They don't have any dreams.There only prayer get food in once time to stop hunger.So lets together world and help them us we possible.When we help some one or make happy some one through us we are equal to the great god.

DONATION IS THE GREATEST PRAYER IN LIFE

Make a fine for this christmas at home here is method try this one

1. Seeded or Seedless Grapes – 2 lbs or 1 kg approx
2. Sugar – 4 lbs (double the quantity of grapes)
3. Water – 4.5 liters (Boiled and Cooled or you can use distilled/purified water)
4. Active Dry Yeast – 2 tsps
5. Luke Warm Water – 1/2 Cup (for dissolving the yeast)
6. Cinnamon Stick – 1 (optional)
7. Cloves – 3 (optional)
8. Sugar – 1/2 Cup (For Caramelizing)

preparation method

1. Clean the Ceramic/Glass Jar and allow it to sun dry before using it for making wine.
2. Boil water and allow it to cool completely.
3. Clean and wash the grapes well and remove the stalks.
4. Dissolve yeast in luke warm water and keep it aside for 10-15 minutes so that it rises.
5. Mash the grapes using a wooden spatula or crush the grapes with your hands. Add half the quantity of sugar (2 lbs) to the crushed grapes and mix well.
6. Transfer the crushed grapes and sugar mixture to the ceramic/glass jar. Add the dissolved yeast to the jar.
7. If using cinnamon and cloves, add it to the jar. This will give the wine a very nice spicy aroma and flavor.
8. Add boiled and cooled water to the jar. Mix everything well. Keep the jar closed and airtight for around 21 days.
9. You will notice air bubbles forming on the top when fermentation is taking place.
10. Stir the mixture with a wooden spatula every day for 21 days. (Some people stir it on alternate days but I stirred it daily!)  
11. After 21 days, strain the grape pulp mixture into another vessel using a muslin cloth or a clean unbleached cotton cloth. Add the remaining 2 lb of sugar and mix well. The Wine will be hazy at this stage.
12. Keep it for another 21 days so that the sediments settle down and the wine becomes clear. Strain the mixture again using a muslin cloth without disturbing the sediments. If you wish to caramelize the wine, you can do it a few days before straining. My wine had a light pink color because of the grapes I used.
13. For coloring the wine, I caramelized sugar and added it to the wine and it changed into a rich golden color. You can add the caramelized sugar to the wine a few days before straining it for the second time from the glass jar. Please refer below for details on coloring the wine.
14. Store the wine in clean, dry glass bottles. While serving, pour it carefully without disturbing                  Procedure for Caramelizing Sugar
    1. Take a saucepan and add 1/2 cup sugar.
    2. Place it on medium heat and keep on stirring continuously till the sugar melts and becomes a dark brown color. Keep scraping down the sides of the pan so that the sugar gets caramelized evenly.
    3. Remove from fire and place the pan in ice cool water so the sugar doesn’t get burnt.
    4. Add 4-5 tbsps of hot water to this sugar syrup and mix well. Cool and add the syrup to the wine in the glass/ceramic jar and mix well.
    5. The wine will attain a darker color after a few days.
    6. For cleaning the pan after use, add water to the pan and bring it to a boil and throw away the solutionNote
       • I had to keep the wine for 21+21 = 42 days before using it, since it was pretty cold over here in December.  But if you live in a moderately hot place like Kerala, wine will ferment quickly and it will be ready in around 21 days.
       • Once the wine is fermented, there will be no air bubbles on the top. This indicates that the wine is ready to be strained.
       • Some people add egg whites and wheat kernels for quicker fermentation but I didn’t use that for my wine. 
       • You may skip the spices like Cinnamon and Cloves.
       • You can increase or decrease the amount of sugar used to suit your taste buds.

NICE PALACE TO VISIT IN INDIA (HIMALAYA)&GOOD FOR MEDITATION

        FRUIT CAKE RECIPE FOR CHRISTMAS SPECIAL                

                                                   

INGREDIENTS

1. • 2 cups mixed diced glacéed fruits
   • 2 cups golden raisins
   • 1 cup dark raisins
   • 1 1/2 cups dried currants
   • 1/2 cup halved glacéed red cherries plus additional for garnish
   • 1/2 cup chopped glacéed angelica (available at specialty foods shops) plus additional for garnish
   • 3/4 cup plus 1 tablespoon dark rum
   • 1 1/2 cups all-purpose flour
   • 1/2 teaspoon double-acting baking powder
   • 1/2 teaspoon salt
   • 1/4 teaspoon freshly grated nutmeg
   • 1/4 teaspoon ground ginger
   • 2 sticks (1 cup) unsalted butter, softened
   • 1 cup firmly packed brown sugar
   • 5 large eggs
   • 1 cup blanched almonds, toasted lightly, cooled, and ground fine in an  electric spiced grinder
   • 1/2 cup chopped walnuts or pecans
   • 1/2 cup apricot jam

     PREPARATION

     1. 1. In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight.
        2. Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan.
        3. Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids.
        4. Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months.

AGAIN A MIRACLE TUBER!!!

Miracle tubers when you guys see this picture whats your opinion?? what shape of this tubers? Its miracle

HOW MANY OF YOU LIKE FISH BIRIYANI

INGREDIENTS

King Fish - 1/2 kg

Onion

(medium) - 6 nos

(finely chopped)

Tomato

(medium) - 4 nos

(finely chopped)

Garlic paste - 2 tbsp

Ginger paste - 2 tbsp

Green chilly paste - 1 tbsp

Garam masala powder - 1 tbsp

Yoghurt/Curd - 4 tbsp

Corianderleaves

- 1 cup

Mintleaves

(Pudhina) - 1/2 cup

Ghee

- 1/2 cup

Lime juice - 4 tsp

For marinade:-

Turmericpowder

- 1 tsp

Red chilly powder - 2 tsp

Ginger

-garlic paste - 2 tsp

Fennelseeds

(Perinjeerakam) powder - 1/2 tsp

For rice:-

Basmati rice - 2 1/2 cups

Turmericpowder

- A pinch

Cardamom

(Elakka) - 2 nos

Cloves

(Grambu) - 3 nos

Cinnamon(Karugapatta) - 2 nos

Ghee

- 1 spoon

DIRECTIONS

Step 1. Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for 1 hr in a refrigerator.

Step 2. Fry the marinated fish fillets in ghee.

Step 3. Remove them to a plate and heat up the same pan.

Step 4. Add onion and fry, till it turns golden brown.

Step 5. Add ginger-garlic-chilly paste and fry for 2 mins.

Step 6. Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.

Step 7. Add yoghurt.

Step 8. Put the fried fish fillets in this masala.

Step 9. Boil water in a vessel.

Step 10. Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.

Step 11. Cook rice until it is done and drain.

Step 12. :- Make sure the rice doesn`t get sticky.

Step 13. Heat a little ghee in a pan.

Step 14. Put a little of cooked rice and spread 1 tsp of lime juice over it.

Step 15. Put one layer of the fish masala above that and repeat the process till the rice and masala are over.

Step 16. :- Take care not to break the fish fillets.

Step 17. Close the lid tightly and heat on a low flame for about 10 mins.

Step 18. Mix before serving.

Step 19. :- Serve with yoghurt and chutney or pickle.