Lemon Pickle

Ingredients:

Lemons 6

Salt 5 tsp.

Chili powder 5 tsp.

Turmeric pinch

Hing 1 tsp.

Methi 1 tsp.

Oil 5 tbsp.

Method:

Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard seeds, and asafoetida. Spread this mixture over the lemons.

Mix thoroughly.

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Vella Appam

Ingredients:

2 cups of white rice

Half a coconut

1 table spoon of yeast

Sugar

Salt

2 table spoon of partially ground, cooked rice

Method:

Soak the washed rice for 3 to 4 hours.Wash and drain. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing.(This will be called KURUKKU).

Mix separately 1 teaspoonful of yeast , quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. Grind the coconut to a milky emulsion. Mix your ground rice, ‘Kurukku’(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut Allow the mixture to ferment for about 6 hours. Add sugar and salt as your taste dictates.You can add a little coconut milk to adjust the consistency.(You can add one beaten up egg at this stage if you fear appams sticking to the pan.- Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.) Now put the mixture in a warm oven for 2 hours just before you make the Appams

After it rises DO NOT STIR.

Use a cast iron pan and use the same technique that one uses for pancakes.

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Erissery (Maya Nair)

Ingredients:

Green bananas or plantains (nenthrakkay) – cubed

turmeric powder – 1 teaspoon

chili powder – 1 teaspoon

cumin seeds – 1/2 teaspoon

mustard seeds – 1/4 teaspoon

urad dal – 1/4 teaspoon

coconut, grated – 1/2 cup (may substitute des. coconut)

coconut for garnish – 1 tablespoon

black pepper – 1/4 teaspoon

curry leaves – a few

salt to taste

oil – 1 teaspoon

Method:

Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the

plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains.

Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the urad dal and the coconut reserved for

garnish and stir till browned. Add this mixture to the erisherry and mix in the curry leaves.

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Outback Steakhouse Alice Springs Chicken

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard

1/2 cup honey

1 1/2 teaspoons vegetable oil

1/2 teaspoon lemon juice

Chicken:

4 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

2 cups sliced mushrooms (10−12 mushrooms)

2 tablespoons butter

salt and pepper

paprika

8 slices bacon, cooked

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

2 teaspoons finely chopped fresh parsley

Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours.

Chill remaining marinade until later. After the chicken has marinated, preheat oven to 375 F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1teaspoon of oil over medium heat. If you dont have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3−4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serveas a side. Season chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 7−10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.

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Keebler Soft Batch Cookies

1 Pound Butter softened

2 Eggs

2 Tablespoon Molasses

2 Teaspoon Vanilla extract

1/3 Cup Water

1−1/2 Cup Granulated sugar

1−1/2 Cup Packed brown sugar

1 Teaspoon Baking powder

1−1/2 Teaspoon Baking soda

1 Teaspoon Salt

5 Cup All−purpose flour

6 Ounce Semisweet choc chips

Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture add the chocolate chips. Shape the dough into 1 inch balls andplace them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges.

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KFC Macaroni Salad

7 ounces Box elbow macaroni, cooked

2 Ribs celery minced fine

1 tablespoon Dry minced onion

1/3 cup Diced sweet pickles

1 1/2 cups Miracle whip

1/2 cup Kraft mayonaise

1/4 teaspoon Black pepper

1/4 teaspoon Dry mustard

1 teaspoon Sugar

Salt to taste

Combine everything just as listed. Refrigerate salad tightly covered several hours before serving.

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Pepperidge Farm Sausalito Cookies

1 pound butter, softened

2 eggs

2 teaspoons vanilla

1 1/2 cups granulated sugar

1 1/2 cups brown sugar

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

5 cups flour

1 1/2 12 oz. packages semi sweet choc. chips

3 cups chopped macadamia nuts

Cream butter, eggs, and vanilla in bowl. In a different bowl, sift

together the sugars, baking powder, baking soda, salt and flour.

Combine the dry mixture with the egg/butter mixture. Add the

chocolate chips and nuts. Shape into 1 inch balls, place 1 inch

apart on ungreased cookie sheet. Bake at 375F for 10 to 11 min.

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