3245 subru dish diwali Recipes

white sugar, light brown sugar, eggs, vegetable oil, vanilla extract, all-purpose flour, baking soda, salt, cornflakes cereal, rolled oats, flaked coconut, chopped pecans, chopped dates, raisins

brown sugar, white sugar, vanilla, oil, eggs, plain flour, baking powder, salt, baking soda, oatmeal, chopped nuts, coconut, cornflakes

plain honey bunches of oats cereal, mixed nuts, raisins, chili powder , add more if you like it spicy (this will give a mild heat), salt, sev (gram flour snack) (optional), lemon juice, cumin seed, curry leaves, oil, turmeric

frozen spinach, onion, fresh gingerroot, garlic cloves, fresh green chile, black peppercorns, tomatoes, curry powder, cayenne pepper (or less for a milder dish) or 1 tsp chili powder (or less for a milder dish), vegetable oil, bay leaves, chicken, cubed, cream or 1/2 cup yogurt

dark pumpernickel bread (or use as much bread slices as needed to cover the bottom of the baking dish) or 8 slices rye bread (or use as much bread slices as needed to cover the bottom of the baking dish), soft butter, sauerkraut, well drained (you may rinse if desired), pastrami (cut into strips, can use more or less than) or 1 lb corned beef (cut into strips, can use more or less than), thousand island dressing (see my kittencal s ), shredded swiss cheese (can use more ) or 2 cups mozzarella cheese (can use more)

baking potatoes, unpeeled, cut into 1 inch chunks, butter, sweet onion, cut into chunks, carrots , cut into 1-inch pieces, stalks celery , cut into 1-inch pieces, garlic powder, old bay seasoning, black pepper, salt, parsley flakes

dish left over mashed potatoes, flour, onion, egg, beaten, teasp. garlic powder, salt and pepper to taste

dish with 2 sides, instant vanilla pudden, whole milk, sweetend condenesed milk, sourcream, fresh whipped cream, bananans overripe, vanilla waffers

grams flour, water (you can always add more or less if desired to get the correct consistency), salt, turmeric powder, baking soda, rice flour, oil (for frying ), cashews, broken into slightly big pieces, fried, raisins, fried, cardamoms, powdered, fresh milk, saffron , soaked in the milk, sugar, water (a little less)

karara sugar (this is a form of sugar available in the market in the sugar section), rose water, cashews, chopped, plain pistachios, chopped, almonds, peeled and chopped, cardamom powder, khoya (solid dry milk), saffron, to garnish, chopped unsalted pistachios, to garnish, edible silver foil, to garnish (warq)

potato, washed,peeled,boiled and mashed, white bread, sago , soaked in water until it swells and then squeezed dry (sabudana), lime , juice of, salt, whole cumin seed, whole coriander seed, green chilies, washed and chopped, red chili powder, salt, black pepper, amchoor powder (dry mango powder) or 1 tsp lime juice, fresh coriander leaves, washed and chopped, channa dal, boiled (do not overboil, yellow lentils), oil, to fry

garlic, peeled,washed and sliced, fresh ginger, peeled,washed and chopped into thin long slices, water

vegetable drumsticks, washed and chopped into 2 inch pieces, ladyfingers, washed,ends trimmed and chopped, potatoes, peeled,washed ,cut into cubes and boiled until tender, chopped yams (commonly called suran in hindi ), chopped flat indian beans (commonly called guavar in hindi), white pumpkin, cubed (indian gourd) (optional), carrots, washed,peeled and cut into cubes (optional), green chilies, washed,ends trimmed and finely chopped, turmeric powder, red chili powder, oil, tomatoes, washed,peeled and chopped, fenugreek seeds (methi), cumin seeds, fresh ginger, peeled,washed and finely chopped, fresh curry leaves, washed and torn (divided), gram flour, asafetida powder (commonly called as hing in hindi), water, salt, divided, tamarind pulp, divided, chopped fresh coriander leaves , for garnishing

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

chicken thighs, bone in and with skin (you can be healthy but for this dish i think the skin and bone adds flavor), chicken breasts, bone in and with skin (you can be healthy but for this dish i think the skin and bone adds flavor), mild italian sausages , cut in 2-inch pieces on a angle, onions, thin sliced (cut in half and then thin sliced), dark beer (1 bottle), chicken broth, brown sugar, dijon mustard, ground allspice, flour, vegetable oil (3 to saute, 1 to coat the chicken), bay leaf

butter, softened, sugar, eggs, divided, all-purpose flour, baking powder, salt, chopped walnuts, semisweet chocolate chips, marshmallows (see note ), light brown sugar, preheat the oven to 350 degrees f. coat a 9 x 13 baking dish with nonstick cooking spray. in a medium bowl, with an electric beater on medium speed, cream the butter and sugar. add 1 whole egg and 2 egg yolks, reserving the egg whites for later use. beat until well mixed. add the flour, baking powder, and salt; mix until thoroughly combined. spread the mixture into the baking dish and sprinkle with the nuts, chocolate chips, and marshmallows. in another medium bowl, with an electric beater on medium speed, beat the reserved egg whites until stiff peaks form, then fold in the brown sugar. spread over the top of the batter and bake for 30 to 35 minutes, or until golden. remove from the oven and allow to cool, then cut into bars and serve.