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Pizza, a highly revered food preparation throughout the globe and chocolate, a food ingredient that is desired by millions around the world. How would chocolate on a pizza base taste? Well, even I was set wondering after coming across the unusual chocolate pizza. It was nothing like I had ever tried before so it piqued my curiosity; after all, it was packed with nuts and chocolate.

Now, are you thinking of preparing this extraordinary pizza? The task is simple and the result yummy. So, go ahead, prepare this tasty pizza and indulge your taste buds.

Ingredients:
Butter - 100 gms
Granulated sugar - 100 gms
All-purpose flour - 150 gms
Baking powder - 1/2 tsp
Egg - 1 nos.
Vanilla extract - 1/2 tsp
Bittersweet chocolate (chopped to pieces) - 100 gms
Thick cream - 100 ml
White chocolate shavings - 1/2 cup
M&M’s/ Cadbury’s gems - 1/2 cup
Roasted almonds (chopped) - 1/2 cup

Method:
1.) In a mixing bowl, mix together butter, sugar, vanilla, egg, flour, and baking powder. Knead well to get dough.
2.) Roll out the dough into a 12 inch circle.
3.) Bake this in the oven at 180ºC until golden brown. Cool this for about half an hour.
4.) In a saucepan, heat cream but do not allow it to boil. Pull off the stove and add bittersweet chocolate pieces to it. Mix well until you get a smooth creamy chocolate sauce.
5.) Spread this chocolate sauce evenly on the pizza base.
6.) Now sprinkle the M&Ms and almonds evenly over the base.
7.) Sprinkle the pizza with white chocolate shavings.
8.) Now cut into wedges and dig in.
(The choice of chocolate and nuts used can be varied as per an individual’s wish)

Source: Cookingfor.us

This delicacy from Africa is as scrumptiously sweet as its name. The kids will love it and the elders too would not want to shy away from this treat. Apart from its interesting appearance the sweet also has an unusual texture. And to get it right is not difficult at all, just the method is to be followed.

The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast. Attempt this yummy sweet-snack and you would find yourself stocking up your kitchen very regularly with it.

Ingredients:

375ml water
800g sugar
2ml (1/2t) cream of tartar
2ml (1/2t) ground ginger
3 cinnamon sticks
500g cake flour
30ml (6t) baking powder
2ml (1/2t) salt
50ml (4T0 butter or margarine
2 eggs
250ml milk
oil for deep frying

To make syrup, heat water in a saucepan, add sugar and stir until dissolved. Add cream of tartar, ginger and cinnamon.

Boil uncovered for 5 minutes. Do not stir, remove from stove and chill.

While syrup is chilling, make koeksisters. Sift flour, baking powder and salt together. Add butter and rub in with fingertips until mixture resembles fine crumbs. Beat eggs and milk together and add to dry ingredients. Mix dough well, then knead lightly for 2 minutes to make it pliable.

Cover basin with wax paper and leave for 1 hour.

Roll dough to a thickness of 7.5 to 10mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly.

Heat oil and deep-fry koeksisters for 1 minute. (Do not fry too many at once) The syrup will warm up about halfway through, so divide the syrup into two bowls. Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds. Remove from syrup and place on a dish to dry.

Scrumptiously yummy.

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Fridge is one appliance that all home makers will be thankful for. Imagine the amount of food that would perish and the time wasted in your every day grind of buying fresh food, if not for this magic box! But, most of us buy food, stock them in the fridge and forget it thinking that they would remain fresh forever.

All foods come with an expiry date, whether they are mentioned on the label or not. Its best to use them when they are fresh and thrash the rest in the bin so that your family does not end up with food poisoning. Do you know that once you open the canned food, their freshness starts deteriorating?

Let’s find out the fridge life of some of the foods that we regularly stock our fridge:

1) Eggs:3-5 weeks - Eggs last 3-5 weeks in the fridge. The best way to keep them fresh is to stock them with milk and poultry in the back of the fridge where it is the coolest. Don’t stock them on the front door even though there are compartments for it is warmer there and will spoil earlier.

2) Milk:5-7 days - Milk lasts 5-7 days when it is not opened. But once opened, it is better to consume it within a day or two if you don’t want to lose the nutrients. Remember, it is already a day old by the time it reaches your home from the cow’s udder!

3) Cheese: 1-4 weeks - The life of cheese depends on whether it is soft or hard. Soft cheeses like Brie last one week, and hard cheeses like cheddar last three to four weeks after they are opened. The best way to increase the fridge life is to wrap the cheese in wax paper and cover it again with fresh wrap.

4) Leftover food: 3 - 4 days - Leftovers tops every homemaker’s list when it comes to stocking up. The best way to increase the fridge life of the leftovers is to put them in fridge as soon as possible especially in air tight containers that are shallow so that they are cooled evenly. But, it is advised that you clear the leftovers in a day or two or even better take enough care to see that there are no leftovers at all and cook as fresh as you can.

The food may not be covered with moulds and may not smell odd, but this doesn’t mean that the food is fit for consumption. The best advice is to thrash the unwanted food in the bin once a week religiously to be on the safer side.

Want to know the fridge life of more products, click here.

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One of the most popular ways of including rice in the Italian cuisine is preparing risotto. Risotto is a rice preparation in which toasting the rice before it is cooked in broth is imperative. The rice varieties that are used for risotto are Arborio, Carnaroli or Vialone Nano. Risotto can have various ingredients added to rice such as beef, chicken, cuttlefish, vegetables, wine, saffron to name a few. However, you can try your own combinations to arrive at a delicious risotto. The combination of beet, scallions and cheese is yummy and colorful. So, go ahead with the following recipe of the beet, scallion and cheddar cheese risotto and pleasure your taste buds.

Ingredients:
Beet (peeled and grated) - 1 large
Scallions/spring onions (finely chopped) - 2 tbsp
Onion (sliced finely) - 1 small
Cheddar cheese (grated) - 250 gms
Arborio rice - 200 gms
Olive oil - 3 tbsp
Garlic cloves (crushed) - 3 large
Vegetable broth - 4 cups
Salt and ground pepper to taste
For garnishing use grated cheddar cheese

Method:
1.) In a large saucepan heat olive oil on medium heat.
2.) To this add the garlic, onion and fry for until onions turn golden brown.
3.) Stir in the rice and fry for 2-3 minutes or until rice turns golden.
4.) Now mix in the beet and scallions. Fry for two minutes.
5.) Now add in one cup of broth. Keep stirring until all the broth is absorbed.
6.) Add a second cup of broth and repeat in a similar manner. Do this until all cups of broth are used up.
7.) Now season with salt and pepper. Add the cheese and mix well.
8.) Cook for 3-4 minutes until you get a thick texture.
9.) Serve hot garnished with cheese.
Buon Appetito!

Via: Foodandwine

Though the deficiencies of nutrition in underdeveloped or poor countries are understandable, what is baffling is the scenario vehemently challenging the western-rich world as well!

If I say, it’s the introduction of the microwave oven, you may rebuff it as being just a co-incidence! But, unfortunately, this is the prevailing fact.

A new study found that microwave ovens heat food through a process of creating molecular friction, which eventually destroys the delicate vitamins-and-phytonutrients or plant medicines-molecules that are naturally present in foods.

Micro-waving can considerably destroy up to 97 percent of vegetables’ nutritional content! - The nutritional contents constitute vitamins and other disease-preventing plant-based nutrients, which also boost immune function as well as enhance health.

As for example, the raw broccoli and cauliflower that are found to be the best defense against prostate cancer can be robbed of all its anti-cancer nutrients by micro-waving!

Besides making it convenient to eat more obesity-promoting foods, micro-waving seems to be committing a ‘gruesome and irreparable crime’ by partly killing humans by destroying their required food nutrition, which they eventually buy raw, as a perfectly healthy piece loaded with vitamins and natural medicines.

So, the time to revolutionize the revolutionary ‘microwave-lifestyle’ has come in an effort to curb both obesity and mal-nourishment especially in the western world.

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Chicken appetizers are my all-time favorite food preparations. Whether grilled or fried I just love them all. Even the so-called Indian Chinese cuisine offers yummy chicken starters such as chicken wontons, chicken spring rolls but my personal favorite are the delicious chicken lollipops enjoyed with the piquant Sichuan/ Szechwan sauce. They are perfect for any cocktail party.

Chicken lollipops are prepared from middle and occasionally inner segments of chicken wings. In the making, one of the two bones from middle segment is done away with and all the fleshy part about both bones is pushed to one end of the remaining bone. This gives it the appearance of a lollipop, which is then dipped in a spicy batter and deep-fried until it is crisp and done.

Chicken lollipops can be prepared easily at home. So, follow this recipe and stir up a treat for everyone at home.

Ingredients:
Chicken wings - 12 nos.
Ginger-garlic paste - 2 tsp
Red chilly paste/sauce - 1 tbsp
Soy sauce - 3 tsp
Vinegar - 2 tsp
All-purpose flour - 75 gms
Corn flour - 25 gms
Red food coloring - 2-3 pinches
Eggs (beaten) - 2 nos.
Water - 3-4 cups
Salt to taste
Oil for deep-frying

Method:
1.) Cut each chicken wing into two parts at the joint. Now carefully pull back the meat from one end of the bone to the other for each of the parts. Take care not to pull the meat completely out. This procedure gives a somewhat lollipop shaped structure to the chicken wings.
2.) Now in boiling water, add the lollipops with salt and 1 teaspoon soy sauce. Cook for 5-7 minutes. Drain and cool.
3.) In a mixing bowl, take ginger-garlic paste, chilly paste, remaining soy sauce, vinegar, coloring, flours, eggs and salt. Mix well to get a uniform batter.
4.) Heat oil for deep-frying on medium heat. Once the oil is hot, dip each chicken wing in the batter and deep-fry until brown.
5.) Serve immediately.

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Source: Allindiarecipes, Wikipedia

The mere talk of Punjabi cuisine is enough to set many people salivating. Relishing a yummy Punjabi meal packed with delicious appetizers, mouth-watering entrees, rich desserts is nothing short of a royal feast. One recipe that leaves me begging for more is that of pindi chana. Prepared from kabuli chana or white chickpeas and flavored with selected spices, the dish is a gastronomic delight.

Now, for all those thinking of preparing pindi chana in their very own kitchen, look no far. Follow the recipe given below to arrive at this amazing dish.

Ingredients:
Kabuli chana (soaked overnight) - 125 gms
Tomato (finely chopped) - 1 large
Onion (finely chopped) - 1 large
Garlic-ginger paste - 1 tbsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Red chilly powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Coriander seed powder - 1/2 tsp
Asafoetida - ¼ tsp
Tamarind pulp - 3 tbsp
Butter/ghee - 2 tbsp
Finely chopped onion and fresh green coriander for garnishing
Salt to taste

Method:
1.) In order to soften the chana, pressure-cook the chana. (Approx. 4-5 whistles should be enough). Drain and keep aside.
2.) Heat butter in a skillet add cumin and mustard seeds. When they splutter add asafetida, onions, ginger-garlic paste and saute until slightly browned.
3.) Now add all dry powders. Mix well.
4.) Stir in tomatoes and add salt. Simmer until oil separates and appears on the sides.
5.) Now add the chana and tamarind pulp. Mix well and cook until dry.
6.) Pull off the stove and garnish with chopped coriander and onion.
7.) Serve hot with naan or other rotis.

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Source: Bawarchi

Have you got bored with the usual marinade of ginger-garlic-spices for chicken ? Put on your apron and try this uncommon marinade. It is not very spicy but just right for the correct flavour.

The unusual combination of ingredients makes it adventurous and tempting. Though your taste buds might be accustomed to the routine spice-mixture, you will be surprised to find that they would equally relish this Greek preparation.

Moreover, it is easy to make with just about 15 minutes of preparation time. So, go ahead and serve this light dish with garlic bread for a Sunday brunch.

You need:
1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

What you do:

In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.

Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear.

And, they are ready to be served in no time!

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It would not be wrong to label the current times as “Instant Age”. Everyone just running to meet deadlines, seeking instant solutions to problems, inventing instant ways of doing things, taking decisions in an instant. Therefore, to keep up to these instant times even the culinary world has undergone a revolution with quick recipes formulated to churn out foods in a matter of minutes.

Recipes that can be prepared quickly often are thought of as using canned foods that make their way from their packets into the microwave and onto our plates. However, you can prepare a quick meal without having to use canned products. All you need is to put in a few minutes of your time to prepare a delicious meal.

The following paneer recipe can be prepared in matter of just few minutes.

Ingredients:
Butter - 2 tbsp
Onion (finely chopped) - 1 medium-sized
Paneer (cut into small cubes) - 250 gms
Black peppercorns - 4-5 nos.
Cloves - 3-4 nos.
Green cardamom - 2 nos.
Black cardamom - 1 nos.
Bay leaf - 1 nos.
Cinnamon (2 inch stick) - 1 nos.
Tomatoes (peeled and pureed) - 2 medium-sized
Ginger-garlic paste - 2 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin seed powder - 1/2 tsp
Coriander powder - 1/2 tsp
Thick cream - 2 tbsp
Salt to taste
Finely chopped fresh green coriander for garnishing

Method:
1.) Heat a skillet on medium heat. Add butter to it. When butter melts, add in the peppercorns, cloves, cardamoms, cinnamon stick and bay leaf. Fry for a minute.
2.) Now, stir in the onions and fry until they are pink.
3.) Add the paneer and fry for 3 minutes.
4.) Now add in the dry powders and fry for a minute. After this, add the tomato puree and salt. Cook for another 4-5 minutes.
5.) Now add the cream and give a gentle stir. Cook for half a minute and pull off the stove.
6.) Serve hot garnished with finely chopped fresh green coriander. Enjoy with rice or bread of your choice.

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Source: Bawarchi

Salads are good for health; we have been told by our elders right from our childhood. And, it is indeed so. But, to make salads more tempting to eat, we need to play a little around with the vegetables, carefully but, so that it does not cross the thin line over and become a regular meal dish.
Cabbage is considered one of the bland vegetables. But, here is a salad recipe for the humble cabbage which adds just that extra flavour to make it a peppery hot salad rather than a spicy dish. It is easy-to-make and tasty enough to be a regular part of menu.

Serves 2-3

1 tbs. mustard or vegetable oil
small pinch of asafoetida (optional)
1/2 tsp. each brown mustard and Nigella seeds
10-15 curry leaves, torn in half
1-2 small dried red chillies, whole
1 tsp. skinned, split black gram (urad dal), washed
1 heaped tbs. peanuts, chopped
1/2 white cabbage head, finely shredded
salt to taste

Heat the oil in a large wok or non-stick saucepan. Add the asafoetida and seeds and fry for 30 seconds or until they pop. Add chillies, lentils and peanuts.

Turn the heat down and fry until the lentils start to colour, around 20 seconds then add the curry leaves, cabbage and salt to taste.
Stir-fry for 5-7 minutes or until the cabbage has wilted but still retains firm and slightly crunchy.

Heap it up in a bowl and serve lukewarm.

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