Monday, 27 April 2015

Caramel Apple Cake

  • For the caramel and apple:-
  • Golden apple 4.
  • Heavy cream 1 cup.
  • Unsalted butter 1 cup.
  • Sugar   3 cup.
  • Corn syrup 3/4 cup.
 For the batter:-
  • All purpose flour 3 cup.
  • Baking powder 1 table spoon.
  • Baking soda 1 tea spoon.
  • Cinnamon powder 1/2 tea spoon.
  • Salt 1 tea spoon.
  • Orange juice 1/3 cup.
  • Sour cream 1/2 cup.
  • Vanilla extract 1 table spoon.
  • Unsalted butter1/2 cup.
  • Sugar 1-1/2 cup.
  • Eggs 4.
How to make:-
  1. For make the caramel take a saucepan cook the sugar and corn syrup on medium-high heat.
  2. Stir it until the sugar dissolved about 8-10 minutes.
  3. Reduce the heat add and stir in the cream and 4 table spoon butter and cool for 3 minutes.
  4. Remove the saucepan from the heat and leave it for 2 minutes.
  5. Pour the 1-1/2 cup caramel into a glass measuring cup and set aside.
  6. Take a 3 by 9 inch round cake pan and lined with butter.
  7. Pour the remaining caramel in it and set aside for 30 minutes.
  8. Cut the 3 apples in long pieces about 8 piece each apple.
  9. Chopped the 1 apple .
  10. Arrange the apple pieces in the pan.
  11. For make the batter take a bowl and whisk the flour,baking powder and baking soda,cinnamon and salt.
  12. Take another bowl and whisk orange juice,vanilla and sour cream.
  13. Beat the sugar and butter in the mixer for 5 minutes until fluffy.
  14. Add eggs one by one and beat each time until mixture is pale.
  15. Beat more 5 minutes.
  16. Pour it in the bowl.
  17. Beat half of the sour cream and half of the flour.
  18. Again beat remaining sour cream and remaining flour.
  19. Turn off the mixture and scrape down the bowl with a rubber spatula.
  20. Finish combining the batter by hands.
  21.  Spread the batter over the apples in the pan.
  22. Topped with chopped apples.
  23. Bake it for 60-80 minutes on 350 degree.
  24. Transfer it on the rack for cool.
  25. Run a sharp knife around the pan and bring it steam for 10 minutes on the steamer.
  26. Invert the cake in the plate.
  27. Soften the remaining caramel in the microwave and drizzle over the cake,
Slice the cake and serve:-

Sunday, 26 April 2015

Cherry Almond Smoothie

  • Almond milk 2 glass.
  • Cherry raw almond butter 1/2 cup.
  • Frozen cherries 2cup.
How to make:-
  1. Blend all the ingredients in the blender well.
  2. Add some ice and blend again for 30 seconds.
Pour into glasses and serve:-

It is so delicious and a source of protein. 

Saturday, 25 April 2015

Spring Fried Chicken

  •  Ingredients:-
  • Cornish game hens 2.
  • Fish sauce 1/2 cup.
  • Soy sauce 2 table spoon.
  • Brown sugar 1/2 cup.
  • Nutmeg 1-1/2 table spoon.
  • Cooking wine 3 table spoon.
  • Black pepper powder 1 tea spoon.
  • Salt 1 tea spoon.
  • Garlic powder 1 tea spoon.
  • Water 4 glass.
  • Cooking oil 5 cup.
How to cook:-
  1. Take a big bowl and combined cooking wine,fish and soy sauce,sugar,nutmeg,garlic powder,black  pepper and salt well.
  2. Coat the chicken in the mixture well and pour in the freezer bag.
  3. Keep it in refrigerator for 6 hours.
  4.  Steam the chicken for 50 minutes.
  5. Remove the chicken from the steamer and place on the plate.
  6. Leave it for dry for 2 hours.
  7. Take a skillet and heat the oil and fry the chicken for 8-10 minutes.
  8. Transfer to the serving dish and garnish with salad.
Serve with any sauce and enjoy:-

Friday, 24 April 2015

Cheesy Roasted Garlic Potato Balls


  • Mashed potato 3 cup.
  • Garlic cloves 15.
  • Chopped green chili 1 tea spoon.
  • Salt 1 tea spoon.
  • Black pepper 1/2 tea spoon.
  • Red chili powder 1tea spoon.
  • Garam masala 1 tea spoon.
  • Zeera 1/2 tea spoon.
  • Butter 2 table spoon.
  • Lemon juice 1 tea spoon.
  • Shredded cheese 2/3 cup.
  • Bread crumbs 2 cup.
  • Panko bread crumbs 2 cup.
  • Eggs 3.
  • Fresh coriander and mint leaves.
  • Oil for fry.

How to make:-

  1. Place the un peel garlic cloves on a piece of foil.
  2. Place butter on top and pour the lemon juice over the cloves.
  3. Sprinkle a pinch of salt.
  4. Bring up all sides of aluminum foil and twist together to close.
  5. Cook for 60 minutes on 400 degree until garlic cloves are soft.
  6. Transfer on wire rack and leave for cool.
  7. Take the mashed potato in a bowl.
  8. Mix in the roasted cloves and stir in cheese,red pepper,green chili,coriander and mint leaves,garam masala,zeera.
  9. Make bowl of 1 table spoon of the mixture.
  10. Beat the eggs in a bowl.
  11. Take another bowl and mix the plain bread crumbs and panko bread crumbs.
  12. Dip each ball in egg,then roll in the bread crumbs.
  13. Again dip in the egg,then in bread crumbs.
  14. Prepare all balls same.
  15. Take a fry pan and heat the oil for deep fry.
  16. Fry the potato balls for 4-5 minutes until golden brown.
  17. Lined the dish with paper towel and transfer the potato balls on the dish and sprinkle the salt and black pepper on it.
Serve with any sauce:-

Thursday, 23 April 2015

Peanut Butter Chickpea Soup


  • Instant brown rice 3/4 cup.
  • Onion 1 cut into 1/4 inch diced.
  • Orange bell pepper  cut into 1/4 inch diced.
  • Garlic paste 1/4 tea spoon.
  • Canola oil 1 table spoon.
  • Tomato sauce 2cup.
  • Broth of all natural vegetable  4 cup.
  • Cumin powder 1/2 tea spoon.
  • Curry powder 1/2 tea spoon.
  • Chili powder 1/2 tea spoon.
  • Celery seed 1/4 tea spoon.
  • Creamy peanut butter 2/3 cup.
  • Black pepper powder 1/2 tea spoon.
  • Salt 1/2 tea spoon.
  • Chopped roasted peanuts1/2 cup.
  • Garbanzos (AKA chickpeas) 1 can of 15 ounce,drained and rinsed.

How to make:-
  1. Take a large saucepan and heat the oil on medium heat.
  2. Add the onion and cook until it soft.
  3. Add garlic paste and bell pepper and cook for 5 minutes.
  4. Stir in the tomato sauce,broth of vegetable,cumin powder,curry powder,celery seed,pepper,salt  and cook for 15-20 minutes on low heat.
  5. Add the peanut butter,chickpeas,brown rice and stir well until peanut butter melt.
  6. Cover it and cook for 10 minutes on low heat.
  7. Top each serving with roasted peanut.
Serve hot and enjoy:-

Wednesday, 22 April 2015

Blueberry Bread Pudding

It is good sweet dish and make easy and delicious you must try it and enjoy it is best for 4 person.


  • White bread 4 slice.
  • Blyeberries 2 cup.
  • Buttermilk 3 cup.
  • Eggs 4.
  • Vanilla extract 1 tea spoon.
  • Granulated sugar 1/2 cup.
How to make:-
  1. Blend the bread,buttermilk,eggs,vanilla,sugar in the blender.
  2. Take a baking dish and pour the mixture in it.
  3. Stir in the blueberries.
  4. Bake it for 1 hour on 350 degree.
  5. Transfer it on wire rack for cool.
  6. Keep it in refrigrator for 4-5 hour.
Serve it with ice cream:-

Monday, 20 April 2015

Broccoli Cheddar Soup


  • Chicken broth 4 cup.
  • Chopped onion 1.
  • Carrot 1 cut in pieces.
  • Unsalted butter 1 cup.
  • All purpose flour 3/4 cup.
  • Bay leaves 2.
  • Grated nutmeg 1/4 tea spoon.
  • Broccoli florets 4 cup.
  • Salt to taste.
  • Ground pepper 1 tea spoon.
  • Sourdough bread bowl(in loves)  4 by 7 inch.
  • Grated white and yellow cheddar cheese 3 cup.
How to make:-
  1. Take a large pan and heat the butter.
  2. Add onion and fry for 5 minutes.
  3. Stir in the flour and cook for 4 minutes.
  4. Add the chicken broth,bay leaves,nutmeg,salt and pepper and bring to simmer.
  5. Reduce the heat and cook for 20 minutes until it thick.
  6. For prepare the bread bowls with a sharp knife cut a circle into the top of each loaf leaving 1 inch border all around
  7. Remove the bread top and hollow out the middle with a fork,leaving a thick bread shell.
  8. Add the carrot and broccoli in the broth mixture and cook on low heat until it tender.
  9. Discard the bay leaves.
  10. Pour the soup in the pot an immersion blender.
  11. Add the cheese in the soup and whisk over medium heat until melted.
  12. Add 3/4 cup water if the soup is so thick.
  13. Ladle into the bread bowls and garnish with cheese.