Potato & pesto soup

Ingredients :-

 # 3 strips rindless , smoked ,fatty bacon or pancetta.
# 1 lb/450 g  mealy potatoes
# 1 lb/450 g onions 
# 2 tbsp olive oil
# 20 fl oz/ 625 ml/ 2 and half cup chicken stock
# 20 fl oz/ 625 ml/ 2 and half cup milk
#3 1/2 oz/100 g dried conchigliette
# 5 fl oz/150 ml/ two third cup heavy cream 
# Chopped fresh parsley 
# Salt and pepper
# Garlic bread and parmesan cheese shaving to serve 

Pesto Sauce
# 2 oz/55 g finely chopped
# 2 garlic cloves , crushed
# 2 oz/55 g / half cup freshly grated parmesan cheese white  pepper
# 5 fl oz / 150  olive oil.

METHOD
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes or blend by hand using a mortar and pestle.

Finely chop the bacon , potatoes and onions. Cook the bacon in a large pan over medium heat for 4 minutes . Add the oil , potatoes and onions and cook for 12 minutes ,stirring constantly.

Add the stock and milk to the pan, bring to a boil and let simmer for 10 minutes . Add the conchigliette and let simmer for an additional 10-12 minutes .

Blend in the cream and let simmer for 5 minutes .Add the chopped parsley , salt and pepper and 2 tablespoons of the pesto sauce. Transfer the soup to individual serving bowls and serve with parmesan cheese shavings and fresh garlic bread.

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MINESTRONE

MINESTRONE 

Ingredients :-
# 2 tbsp olive oil
# 2 oz/55 g rindless pancetta or lean bacon, diced
# 2 onions , sliced 
# 2 garlic cloves ,finely chopped 
# 3 carrots , chopped
# 2 celery stalks, chopped 
# 8 oz/ 225 g /1 cup dried cannellini beans ,soaked overnight in cold water to cover
# 14 oz/ 450 g canned chopped tomatoes
# 64 fl oz/2 liters/ 8 cup beef stock
# 12 oz/350 g potatoes ,diced
# 6 oz/175 g dried pepe bucato, macaroni ,or other soup pasta shapes
# 6 oz/175 g green beans, sliced 
# 4 oz/ 115 g/1 cup fresh or frozen peas
# 8 oz/ 225 g savoy cabbage , shredded
# 3 tbsp chopped fresh flat-leaf parsley
# salt and pepper 
# fresh parmesan cheese .

Method:- Heat the olive oil in a large, heavy bottom pan .Add the pancetta , onions and garlic and cook, stirring occasionally, for 5 minutes.

Add the carrots and celery and cook, stirring occasionally, for an additional 5 minutes or until all the vegetables and softened.

Drain the soaked beans and add them to the pan with the tomatoes and their can juices and the beef stock. Bring to a boil , then reduce the heat , cover and let simmer for 1 hour.

Add the potatoes , re-cover and cook for 15 minutes, then add the pasta, green beans, peas , cabbage, and parsley .Cover and cook for an additional 15 minutes or until all the vegetables tender. season with salt and pepper . Ladle the soup into warmed soup bowls and serve immediately with parmesan cheese shaving. 

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Bread with Banana

 Bread  with Banana

 Ingredients
 2-3 very ripe bananas, peeled
    1/3 cup melted butter
    1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2   cup if you want it less sweet)
    1 egg, beaten
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    Pinch of salt
    1 1/2 cups of all-purpose flour

Method

Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

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Stir Fry garlic spinach

                      

                           

 Stir Fry  garlic spinach

INGREDIENTS:

1. 6 Table spoon of vegetable oil.

2. 6  Freshly chopped garlic clove.

3. 2 Table spoon of black bean sauce.

4. 3 Tomatoes chopped.

5. 1 kg of coarsely chopped Spinach.

6. Pinch of hot chilly flakes.

7. Pinch of salt.

8. 2 Table spoon of fresh lemon juice.

HOW TO MAKE:-

Heat the oil in a preheated pan over high heat, add the garlic, black bean sauce, tomatoes and stir fry it for 2 minutes. Add spinach, chili flakes and lemon juice . Cook, stir it for 3 minutes or  until spinach is just wilted. Season it with salt and pepper.Transfer it to a serving dish, serve immediately.

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BEEF KABOB

                                  

                                        BEEF KABOB

INGREDIENTS:

1. 1/2 KG BONELESS BEEF, CUT INTO 16 PIECES(CUBE)
2. 1/4 CUP ITALIAN DRESSING.
3. 3  TABLESPOON OF LEMON JUICE.
4. 1 ABLE SPOON OF GRATED LEMON PEEL.

5. 1/8 CUP OF RED PEPPER FLAKES.

6. 1 CAPSICUM, CUT INTO SMALL CUBE.

7. 16 CHERRY TOMATOES.

8. 2 TABLESPOON OF OLIVE OIL.

9. 1/8 TABLESPOON OF OLIVE OIL.

HOW TO MAKE:-
Combine beef, salad dressing,lemon juice, lemon peel and red pepper flakes in a bowl and mix them properly. put the bowl in the refrigerator and keep it for 8 hours. Turn them occasionally. Thread 4 skewers, with beef alternating with capsicum and tomatoes. On a preheated pan add lemon juice, olive oil and salt. Place the skewers on the pan and broil the kabobs until desired  doneness is reached. After that your kabobs are ready to serve.

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Stir Fry Chinese vegetables

                         

                              Stir Fry Chinese vegetables.

INGREDIENTS:s

1. 1 Table spoon of vegetable oil.

2. 1 Table Spoon of freshly chopped garlic.

3.  2 cups of fresh Cut  mixed vegetables.( Potato, Carrot, String bean,Green peas,Broccoli,

Cauliflower).

4. 1 Finely chopped garlic clove.

5. 2 Tablespoon of soy sauce.

6. Pinch of hot chilly flakes.

7. Pinch of salt.

Boil your vegetables into deep bottom pan for 10 minutes in slightly salted water. Drain the water in cold running water and let it cool. In a preheated pan put vegetable oil. Add chopped garlic and stir it until turned golden brown. Combine soy sauce and  all the boiled vegetables and  cook over gentle heat, stir constantly  for 3 minutes. Transfer it to a serving dish, serve immediately.

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FRESH FRUIT SALAD WITH LEMON JUICE

FRESH FRUIT SALAD WITH LEMON JUICE 

INGREDIENTS:

1. 2 Table spoon of sugar.

2. 1/2 kg of fresh seasonal fruits cut into cube or balls.

3. 2 Bananas.(Thinly sliced).

4. Juice of 1 lemon.

HOW TO MAKE:-

In a large bowl sprinkle the sugar over the fresh fruits. Mix the banana slices in the lemon juice and add to the fresh fruits. Your salad is ready and serve immediately. 

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WHITE BEAN SOUP WITH CHICKEN

                      WHITE BEAN SOUP WITH CHICKEN 

Ingredients: 

 1. 3/4 Cup of white bean soaked overnight in cold water. 

2. 6 Cups of chicken stock. 

3. 6 Table spoon of olive oil

4. 2 Garlic Clove. 

5. 4 Table Spoon of chopped fresh

6. Salt. 

  7. Pepper

Drain the soaked white bean and place them in a heavy bottom pan. Add the stock , boil in in light heat and simmer it until tender. Take half the beans and a little stock in a food processor or in a blender and blend it to a smooth puree. Return the

puree to the pan. Take another pan and heat 4 tablespoon of olive oil. Add garlic and stir it until turns golden brown. Now mix this into the soup and stir it and add parsley. Season with salt and pepper. Serve into soup bowl and enjoy.  

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STIR FRIED BROCCOLI

    STIR FRIED BROCCOLI

INGREDIENTS:s
 1. 2 Table spoon of vegetable oil.

2. 1 Table Spoon of freshly chopped garlic.

3.  2 Medium heads of Broccoli.(Cut into florets.)

4. 1 Finely chopped garlic clove.

5. 2 Tablespoon of soy sauce.

6. Pinch of hot chilly flakes.

7. Pinch of salt.

8. 1 Teaspoon of toasted sesame seeds to garnish.

9. 1 Tea spoon of corn starch.

PROCESS:-

Boil your broccoli florets into deep bottom pan for 5 minutes in slightly salted water. Drain the water in cold running water and let it cool. In a preheated pan put vegetable oil. Add chopped garlic and stir it until turned golden brown. Combine soy sauce , corn starch and  all the boiled broccoli and  cook over gentle heat, stir constantly  for 3 minutes until sauce thickness slightly. Transfer it to a serving dish,garnish with sesame seeds and serve immediately.

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ITALIAN PASTA SALAD

                               

 ITALIAN  PASTA SALAD

INGREDIENTS:

1.     250 GRAMS OF PASTA.

2.    1/3 CUPS OF NUTS.

3.    8 PIECES OF SMALL TOMATOES CUT INTO HALVES

4.    1 RED CAPSICUM CUT INTO BITE SIZE CHUNKS.

5.    1 CHOPPED RED ONION.

6.    12 BLACK OLIVES.

7.    FRESH CHOPPED PARSLEY.

HOW TO MAKE:-BRING A LARGE PAN OF  LIGHTLY SALTED WATER TO BOIL. ADD PASTA, RETURN TO A BOIL AND COOK IT FOR 10 MINUTES. DRAIN UNDER COLD RUNNING WATER AND LET IT COOL. HEAT A PAN WITH SOME OLIVE OIL IN LIGHT HEAT AND FRY THE NUTS UNTIL TURNS INTO LIGHT BROWN. ADD TOMATOES, RED CAPSICUM,ONION IN A DRY BOWL AND MIX BOILED PASTA, FRIED NUTS TOGETHER. THROW FRESH CUT PARSLEY ON THE SALAD.IT'S READY AND SERVE IT IN SMALL  PLATE. 

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CHINESE TOMATO SALAD

                       CHINESE TOMATO SALAD 

INGREDIENTS:

1. 1 TABLESPOON OF FINELY CHOPPED SCALLIONS.

2. 1 TEASPOON OF FINELY CHOPPED GARLIC.

3. 1 TEASPOON OF SESAME OIL.

4  1 TEASPOON OF WHITE RICE VINEGAR. 

5. 1/2 TEASPOON OF SALT.

6.  PINCH OF WHITE PEPPER.

7.  PINCH OF SUGAR.

8. 2 LARGE TOMATOES THINLY SLICED.

HOW TO MAKE:-

MIX ALL THE INGREDIENTS TOGETHER FOR DRESSING AND PUT IT ASIDE. PUT THE THINLY SLICED TOMATOES ON A PLATE AND POUR THE DRESSING OVER THE TOP. SERVE IT IMMEDIATELY AND ENJOY.

  

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RUSSAIN SALAD

                                   RUSSAIN SALAD

 INGREDIENTS:
POTATO                  1    CUP
CARROT                 1/2 CUP
CUCUMBER           1/2  CUP
PINEAPPLE             1/2 CUP
APPLE                      1/2 CUP
GRAPE                     6 PIECE
MAYONNAISE       1/2 CUP
LEMON JUICE       2 TEA SPOON
SUGAR                     1 TEA SPOON
WHITE PEPPER      1/2 TEA SPOON
SALT                         1 TEA SPOON



PROCESS:- PEEL THE SKIN OFF FROM POTATO, CARROT AND CUT THEM INTO SMALL CUBES. ALSO CUT PINEAPPLE ,APPLE, CUCUMBER IN SMALL CUBES. IN A CLEAN BOWL PUT ALL THE INGREDIENTS AND MIX IT TOGETHER WITH THE MAYONNAISE.NOW IT IS READY TO SERVE THE COLORFUL SALAD.  

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STIR FRIED BEAN SPROUTS

STIR FRIED BEAN SPROUTS

Ingredients:

1. 1 Table spoon of vegetable oil.

2. 1 and 1/2  cups of bean sprouts.

3. 2 tablespoon finely chopped scallions.

4. 1/2 Teaspoon of salt.

5. Pinch of sugar.

PROCESS:-

In a preheated deep pan, heat the oil and put garlic , stir it until turns golden brown. Add bean sprouts with the scallion and stir fry it for 2 minutes. Add the salt and sugar, stir it for another 1 minute. Transfer it to serving bowl and serve immediately.

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PAN CAKE

PAN CAKE

INGREDIENTS:-

Flour = 1 1/2 cup
Sugar = 2 table spoon
salt  =1/4 tea spoon
Egg = 1
Milk = 3/4 cup
Oil = 3 table spoon
Baking powder = 2 1/2 tea spoon

PROCESS:- In a bowl mix flour, baking powder, salt and sugar  together.In another bowl mix egg, milk and oil or ghee.Combine both mixture together  .On a preheated pan put 1/2 cup of mixture and spread it. once one side turned light brown flip it . when the other side become light brown take it out of the pan.Then mix two mixer in a pan. Now it is ready to serve. you can serve it with honey or syrup 

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CHICKEN WITH POTATO AND TOMATO

CHICKEN WITH POTATO AND TOMATO

  INGREDIENTS:-
Chicken= 1 kg
potato = 1/2 kg 
onion paste = 2 table spoon
Ginger paste = 2 table spoon
Garlic paste = 2 table spoon
Coriander paste = 2 table spoon
Turmeric paste = 1 table spoon 
Red chilli paste =2 table spoon
Oil = 1/2cup
Gorom Mosla = 2 table spoon
Cumin paste = 1 table spoon
Salt = As much as you need
Tomato = 4

PROCESS:-Cut your chicken and potato in regular size and wash them .In a preheat pan, heat the oils.Add  onion into warm oil,  then add all of your paste spice and stir it for 3 minutes. . After that add 1/2  cup of water and stir it.  Add your cut chicken and cooked it for 10 minutes. After that add potato and cooked it for 10 minutes  .After 10 minutes add tomato and green chili and cook it in light heat with the lid on for 5 minutes. After 5 minutes  it's all done.Now it is ready to serve.

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FISH FRY

 RUPCHADA FISH FRY

INGREDIENTS:-

• Rupchanda fish = 1
• Tomato slice = 1/2 cup
• Oil = for deep fry
• pepper = 1/2 tea spoon
• Ginger paste = 1/2 tea spoon
• Garlic paste = 1/2 tea spoont
• turmeric paste = 1/2 tea spoon
• Chili paste = 1/2 tea spoon 
• Salt =as much as you need
• Green chili =2
• Dry cumin = 1 tea spoon

PROCESS:-  To prepare your fish, clean and dry thoroughly. Make a little slice on both side of the fish with a knife and marinate it with all the ingredients without tomato and oil for 2 hours.In a preheated pan, heat the oils .Now deep fry the fish one side at a time until the skin is golden brown then put it aside and keep warm.  Now add all the ingredients in a pan and stir it constantly in heat oils. Add tomato and green chili and cook it for 2 minutes.Now tip it over the fish and serve it immediately.                                      

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WINTER VEGETABLE CURRY

WINTER VEGETABLE CURRY
INGREDIENTS:-

• Cabbage  = 1cup
• Carrot = 1 cup
• Peas = 1/2 cup
• Tomato slice = 1/2 cup
• Oil = 3 table spoon
• Onion slice = 1/2 cup
• Ginger paste = 1/2 tea spoon
• Garlic paste = 1/2 tea spoon
• Turmeric paste = 1/2 tea spoon
• Chili paste = 1/2 tea spoon 
• Salt =as much as you need
• Green chili = 4 
• Dry cumin = 1 tea spoon
• Sugar = 1 tea spoon

PROCESS:- In a preheated pan ,heat the oils,add the cumin,cabbage,carrot,peas and all the paste and stir it constantly. then add 1/2 cup of water and cover it with a lid .after 5 minutes on well cooked vegetables add salt and sugar and stir it well,after the water dry add tomato slice and cook it for 5 minute and serve immediately .                                              



 

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CABBAGE FRY

CABBAGE FRY 

• INGREDIENTS:-

Cabbage  = 1
Carrot = 1
Oil = 3 table spoon
Onion slice = 1/2 cup
Ginger paste = 1/2 tea spoon
Garlic paste = 1/2 tea spoon
Turmeric paste = 1/2 tea spoon
Chili paste = 1/2 tea spoon 
Salt = needed
Green chili = 4 
Dry cumin = 1 tea spoon

•  PROCESS :- Cut the cabbage and carrot and rinse it  properly .In a preheated pan, heat the oils then add onion slice and stir it until turned brown. Then add garlic, ginger,chili and stir it.Now add 1/2 cup of water and toss cabbage and carrot, cover it with a lid for 5 minutes.After that add dry cumin and green chili and stir it for 1 minute to mix it properly.It's ready  to serve.    

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OKRA CURRY

OKRA CURRY

INGREDIENTS:-

• Okra = 300 gram
• Tomato slice = 2
• Oil = 3 table spoon
• Onion slice = 4 table spoon
• Ginger paste = 1/2 tea spoon
• Garlic paste = 1/2 tea spoon
• yellow paste = 1/2 tea spoon
• Chilli paste= 1/2 tea spoon 
• Salt =as much as you need

PROCESS: Wash your okra before cut into slices,In a preheated pan, heat the oils. Now add all the ingredients without tomato and stir it for 3 minutes. After that toss in okra and stir it for 1 minute.Then add tomato and cover your pan with a lid and cook it in a little heat for 3 minutes And serve immediately.

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POTATO AND PEAS KABAB

POTATO AND PEAS KABAB
INGREDIENTS:-
Pepper paste =1/2 tea spoon
Chili paste = 1/2 tea spoon 
Fry cumin paste = 1 tea spoon
Garam Masala = 1/2 tea spoon
Vinegar = 1 table spoon 
Salt = As needed 
Sugar = 1 table spoon
Onion slice = 1 table spoon
Green chili = 4 
Egg =2
Bread crumb = 1 cup 
Oil = For deep fry 
Potato = 1/2 kg 
Peas = 1 cup

PROCESS :- Boil your potato and mash it with pepper and salt.  Also boil your peas. Boil a egg and slice it. now in a preheat pan, Heat the oils.Add onion slice,boiled peas,green chili, salt, pepper, egg slice and stir fry it for 7 minutes.Throw this mixture in mash potato and mix it well by using your hands. Now take a little bit of mix in your palm and roll it. Now press it in between your both palm and shape it round.In another bowl break your eggs and beat it. Now throw your round shaped kababs into the eggs.After that toss it in the bread crumbs.Put the bread crumbs in both side.Now fry those in deep oil one side at a time until turns golden brown and serve immediately.

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