Delicio Recipe List

Rava Laddoo (Suji Ladoo) is a tempting sweet in Indian cuisine and this one is going to the monthly event (challenge for the month of June) called Indian Cooking Challenge , hosted by Srivalli...She has already provided with the recipe...just wanted to mention that, I used the specified volumes, black cardamom powder and broken cashews (in place of whole cashewnuts).... Ingredients: (Makes 10 laddoos of normal size) Rava / Semolina / Suji - 1 cup (150 gms) Sugar - 1 cup (125 gms) Ghee - 25 gms Milk - 25 ml Cardamom powder - a pinch Cashew nuts - 10 whole nuts Raisins - 10 nos Grated fresh coconut - 25 gms Method to prepare: Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out. In a bowl, take all the roasted Rava, Nuts, Coconut an...

Good Yellow Cake Yellow Cake Mix Use milk instead of water. 1/4 cup oil 1/4 teasp. almond extract 3 eggs 2 cups Powdered sugar 1 egg 1/2 stick butter softened 1 tsp. vanilla 1/4 tsp. almond extract 1 T sugar dissolved in 1 T hot water Beat well. 11/2 frosting for double layer Pudding in center

Warning. Trust me on this one. These will ruin any former enjoyment you ever had of store-bought flour tortillas. There is simply no comparison. They are easy to make, and the more you make, the better you will get at it. I will admit, the art of making them perfectly round, well, I don't have that part down just yet. But then I've been making my own pie crusts a lot longer, and they don't turn out all neat like the ones on TV either. But they still taste good! And they ARE getting rounder each time! Necessary equipment: a rolling pin: note. I have a cut piece of a garden tool handle that I find is a lot better for rolling tortillas than my regular rolling pin some sort of griddle than can be heated to a high temperature. Non-stick surface is NOT ok for this. A "lid" from an old cast iron stove, or a cast iron griddle. I use one of those cast iron griddles that fits over 2 burners. Ingredients: If you have a scale, you need 500 grams of flour. 4 cups more or less....

My middle girl loves carne guisada. Its almost always what she orders at Mexican Food restaurants. So, I set out through the deep waves, surfing the internet for a good carne guisada for her. There are as many ways to make carne guisada as there are cooks and food blogs! So, I took what sounded good from several places, combined it with what I knew her likes and dislikes were, and created my own version of carne guisada. Whoops. Forgot something! What IS carne guisada, anyway? I hear its not such a common dish outside of Texas. Carne guisada is literally "stewed meat." We have ran across a few places that make it from pork, but usually it is beef, and that is what my daughter likes, so this one is beef. Beef cooked in a gravy with (not too hot for her) peppers, onions and a few spices. Here's how I made it: In a heavy (well seasoned cast iron is best) dutch oven, in lard (yes, LARD) saute 1 onion, diced , 1/2 or so bell pepper, and 1 or 2 jalapenos, all diced . When its ...

Several months back I posted about a new book that had come out, "Artisan Bread in Five Minutes a Day.' Great book, I highly recommend it. That book inspired me to get back into more "hands on" bread baking, and I ran across a great site for bakers, The Fresh Loaf. Through that site, and a couple of excellent books I have gotten, (Dan DiMuzio's Bread Baking) and (Jeffrey Hamelman's Bread) I have learned a lot of new info on making some very tasty "artisan" bread. There are many opinions as to what constitutes "artisan bread", but to me it is bread made by a slower process than what I had learned when I first started making bread 20-some years ago. Then, the idea was to make the bread rise as fast as you could. With artisan the emphasis is often on slow fermentation.... allowing the bread to slowly develop, bringing out the subtle flavors of the grains. The exact opposite of "fast food." Often the loaves are hand shaped and baked...

Hi All! Khana Khazana is moving to Global Cuisines .... I am still in the process of updating the blog... Thanks for all your support and wishes. Hope to see you all in my new blog... Till then...Happy Blogging....