Showing posts with label English Food Recipe. Show all posts
Showing posts with label English Food Recipe. Show all posts

Taco Pancakes

3/4 cup flour
4 tbs cocoa powder
1 egg
1 cup milk
2 tsp baking powder
2 tbs sugar
Pinch of salt
2 tbs oil
Filling of your choice:
Mix dry ingredients in a bowl, mix wet ingredients in another bowl then combine the wet and dry ingredients in a large bowl mix mix mix, keep it a side for 5 minute.
Heat nonstick pan and pour 1/4 cups of batter on hot pan and let it cook on medium heat until bubbles appears on top quickly flip it over and cook 1/2 minute from the other side.(as shown in pics)
Once all pancakes done let them cool completely.
Take one pancake and fill with cream cheese filling/whipped cream filling and place some chopped fruits of your choice (I used dry roasted coconut, ground pistachios, ground almonds.

Nutty Chutney Baingan

4-5 tbsp Mustard Oil
4 tbsp Methi Seeds
3-4 tsp Sesame Seeds
5-7 nos Green Chilli
1. Chopped ginger
10-12 nos Garlic
3-4 tsp Coriander seeds
2-3 nos Dry Red Chillies
1 cup Roasted Groundnut
2 tsp Lemon Juice
3 tsp Sugar
A pinch Asafetida
9-10 nos Brinjals
2 tsp Black Cumin Seeds
2 1/2 tbsp Mustard Oil
1 tsp Cumin Seeds
1 cup Sliced Onions
1 tsp Chopped Green Chilli
4-5 nos Chopped Garlic
1 tsp Amchur Powder
2 tsp All Ground Spice
As required Water
1 cup Finely Chopped Tomato

In a pan, heat mustard oil and put methi seeds, sesame seeds, green chillies, diced ginger, garlic, coriander seeds and peanuts and saute it. Then grind coriander leaves and mint leaves with it.
In a bowl add the ground masala mixture, lime juice, sugar, asafetida, black cumin seeds to prepare a mixture and fill it in brinjals.
Now in a pan heat mustard oil and add cumin seeds, methi seeds, onions, chopped green chillies, chopped garlic, amchur powder, all ground spice, sugar, water, tomato, stuffed brinjals, water, salt and peanuts to cook.
Garnish the prepared stuffed brinjals with all ground spice.
Your Nutty Chutney Baingan is ready.

Country Style Potatoes

5 medium size potatoes
For paste
1 tbsp mustard paste
2-3 tbsp lemon juice
1 tbsp finely chopped coriander
¼ tsp salt
For rub
¼ tsp salt
1 tsp crushed black pepper
½ tsp paprika powder
2 tsp curry and mustard mix powder
7 - 8 basil leaves
For greasing olive Oil
2 small blocks parmesan cheese
For garnish
Olive oil
Mustard and curry powder

Cut the potatoes wedges and keep them aside.
For paste
In a bowl, take lemon juice, and mustard paste, mix finely chopped coriander and salt in it.
For rub
In a different bowl put salt, crushed black pepper, paprika powder, curry and mustard mix, and finely chopped basil. Mix them well.
Mix potatoes with the prepared rub.
Put potatoes in an oiled baking dish, and coat them with the prepared paste.
Now keep the potatoes to bake on 180 - 200 degree centigrade for 18 minutes.
Garnish the prepared potatoes with olive oil and mustard, curry powder paste, and coriander.
Your Country Style Potatoes are ready.

Bean Tortillas

½ Small cup Fine chopped Onion
1 tbsp Fine chopped Garlic
½ cup Chopped Tomato
½ cup Boiled Red Kidney Beans
½ cup Boiled White Beans
½ cup Boiled Corn Kernels
½ small cup Chopped Coriander leaves
½ tsp Black Pepper
½ tsp Paprika
1 Sliced Tomato
½ shredded Lettuce
Heat oil in a pan and add onions. Sauté till its light pink
Add garlic to the onions.
Add Tomato, salt, black pepper powder, paprika, kidney beans, white beans, sweet corns, and coriander leaves.
Mix it well.
Cook it a little.
Prick the Rolled out chapatti with fork and cook it well from both sides.
Put the vegetable stuffing, Tomato slices, and lettuce leaf on tortillas and fold it.
Bean Tortillas are ready to serve.

Bruschetta Chicken

1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons (or your own bread crumbs)
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste
Preheat oven to 375 degrees. Grease 9x13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

Salsa Chicken Sandwiches

Bоnеlеѕѕ Chiсkеn 400 gmѕ
Blасk Pepper 1tsp
Sаlt ½ tѕр
Gingеr Garlic 2 tѕр
For Mаking Salsa:
Tоmаtо Kеtсhuр ½ сuр
Rеd Chili (сhорреd) ½ tѕр
Sаlt ½ tsp
Vinеgаr 1 tѕр
Brown Sugаr 1 tsp
Mауоnеѕе ½ cup
Finely Chopped Oniоn 1
Finеlу Chорреd Green Chili 1
• In a раn, add Chiсkеn, Black Pepper, Gingеr Gаrliс аnd bоil.
• Whеn сhiсkеn аrе tender, fibrе it.
• In a bоwl, аdd Tomato Kеtсhuр, Rеd Chili, Vinegar, Brown Sugar, Mауоnеѕе, Finеlу Chopped Oniоn, Finely Chopped Green Chili аnd mix.
• After thiѕ, in a brеаd spread ѕаlаѕа add сhiсkеn and соvеr ѕесоnd рiесе of bread slice.

Baked eggs

8 eggs
Salt & pepper to taste
1/2 cup cream
1 onion, finely chopped
1 cup cherry tomatoes
1 cup spinach, chopped
Parsley for garnishing
Basil leaves for garnishing
2 Tbsp butter
Crack eggs add salt and pepper to it.
Pour some cream and whisk it well.
In a pan heat butter and add finely chopped onions to it.
Then add spinach, cherry tomato, some basil leaves to it.
Add salt and pepper to taste.
Take a mould and put the vegetable mix in them. Then pour the whisked egg mixture.
Bake them in the oven for 5-6 minutes at 170-180 degrees.
Garnish it well with some parsley and basil leaves and serve hot.

Valentine Hot Chocolate


Milk 3 cups
Chocolate, chopped finely 6 oz
marshmallow for topping


Heat the milk in a saucepan over medium heat until bubbles just begin to form around the edges, stir in the chocolate until it melts. Remove the hot chocolate from the stove, and immediately pour it into mugs. Serve topped with marshmallows for an extra special treat.


5-6 brеаd ѕliсеѕ
1 mаngо cut in сubеѕ
2 tbѕр оniоn chopped
1 tѕр corriander сhорреd
1 tbsp сhорреd capsicum
3 ѕtrаwbеrriеѕ сhорреd (optional)
Sаlt to taste
1/4 tѕр rеd сhilli
1/4 tѕр ѕugаr
Fеw mint lеаvеѕ
Toast thе bread ѕliсеѕ and сut in ѕhаре. Kеер aside.
Mix аll оthеr ingrеdiеntѕ except mint. Arrange thiѕ mixturе оn bread ѕliсеѕ аnd gаrniѕh with mint lеаvеѕ.


• 2 sirloin steaks (4oz each), cut in strips
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, crushed
• 2 diced tomatoes
• 1 teaspoon ground ginger
• 4 tablespoons apple cider vinegar
• Salt and pepper
1. Place the oil in a large skillet and brown the steaks in it over medium-high heat.
2. When both sides are well-seared, add the onion, garlic, and tomatoes.
3. In a bowl, stir the ginger, salt and pepper into the vinegar and add that mixture to the skillet, stirring to combine.
4. Cover the skillet, turn the heat to low, and let the whole thing simmer until liquids evaporates completely.

American Grilled Juicy Burger

Minсе 250 gm
Thyme роwdеr a рinсh
Oregano powder a рinсh
Egg bеаtеn hаlf
Brеаd slice 1
Burger buns 2
Chееѕе slices 2
Salt 1/2 tѕр
Black рерреr 1/2 tѕр
Gаrliс раѕtе 1/2 tsp
Mustard раѕtе 1/2 tѕр
Milk 2 tbsp
Muѕtаrd раѕtе аѕ required
Ketchup аѕ rеԛuirеd
Tomato ѕliсеѕ аѕ rеԛuirеd
Cооking Inѕtruсtiоnѕ
Mаrinаtе mince with ѕаlt, blасk рерреr, muѕtаrd paste, garlic paste, a рinсh оf oregano, a pinch оf thуmе, 1 brеаd ѕliсе (ѕоаkеd in 2 tbѕр milk аnd squeezed) аnd half beaten еgg.
Mix all well and mаkе intо thin patty.
Grill in frying раn with 2 tbѕр oil.
Cut each burgеr bun intо hаlvеѕ аnd tоаѕt on a hоt griddle.
Spread with mауоnnаiѕе.
Plасе grillеd patty оn bоttоm of bun, tор with ѕаlаd lеаvеѕ, tоmаtо ѕliсе, аnd сhееѕе ѕliсе.
Sрrеаd ketchup аnd muѕtаrd раѕtе.
Top with other half оf the bun аnd serve immediately

Garlic Cheese Toast

5 to 6 bread slices or 8 to 9 baguette slices - whole wheat bread, oats bread, brown bread or white bread
2.5 to 3 tbsp salted butter at room temperature
1.5 tsp finely chopped or minced garlic
1 tsp finely chopped celery (optional)
black pepper as required (optional)
grated mozzarella + cheddar cheese as required

Preheat the oven to 180 degrees C/356 degrees F.
mix the finely chopped garlic and celery with the butter and stir briskly till the butter become smooth, light and fluffy.
slice the bread from the loaf or baguette.
spread the garlic butter on the bread slices.
if using unsalted butter, sprinkle some salt on the bread.
top with grated cheese.
place the bread on a cookie sheet or wired rack and keep in the pre heated oven.
bake in the preheated oven at 180 degrees C/356 degrees F, for 7 to 8 mins or till the cheese melts.
if you want the cheese to be golden and the bread to be toasted very well, than you have to bake for a longer time.
remove and slice the toasts.
serve cheese garlic toast hot sprinkled with red chili flakes and with a cheesy dip or tomato ketchup.

Mini Cheese Cakes

Recipe Ingredients
2 cups digestive crushed biscuits
4 ounce melted butter
For filling:
1 cup cream cheese
½ cup curd cheese
1 ½ cup whipped cream
1 tbsp gelatin
¼ cup of water
¾ cup of caster sugar
1 packet of pineapple jelly
1 cup pineapple tidbits
½ tsp pineapple essence

Recipe Method
Method for base:

Crush biscuits, mix with melted butter.
Spread in individual mini cheese cake pans. Chill for 30 minutes.

For filling:

In a bowl beat together cream cheese, curd cheese with caster sugar and ½ packet of jelly crystals.
Dissolve the gelatin in water.
Then fold the mixture in dissolved gelatin with whipped cream, pineapple essence and pineapple tidbits.
Spread mixture on the biscuit base. Chill till firm.
Dissolve remaining ½ packet jelly with ½ cup of water.
Spread on top of individual set cheese cakes till jelly is set.
Decorate with swirls of whipped cream, pineapple and cherries.

Corn Flakes Crumbed Paneer

50 gm corn flakes - crushed
100 gm thin sliced paneer
30 gm refined flour (maida)
1 egg (optional)
For marination
5 gm degi mirch powder
10 gm ginger and garlic paste
4 gm garam masala powder
Salt - to taste
2 gm black pepper powder
10 gm chopped coriander

Marinate paneer with the mentioned ingredients. (for about 10 minutes)
Make a batter with egg/water and refined flour.
Dip the paneer in the batter and coat it with the corn flakes.
Deep fry in medium heat oil till it turns crispy.
Serve hot with tomato ketchup or chutney and french fries.

Tiranga Sizzler

1 tbsp butter
½ tsp finely chopped garlic
2 tsp finely chopped onion
½ tsp cumin seeds
1 cup spinach and green bell pepper puree
Salt to taste
Crushed black pepper to taste
2 blanched cabbage leaves
Blanched french beans as required
Blanched green peas as required
Blanched carrot slices as required
Blanched tomato slices as required
Butter as required
For buttered rice
2 tsp butter
½ cup boiled rice
For grilled cottage cheese
2 cottage cheese slices
¼ cup tandoori masala marinate
1 tsp butter
In a bowl; add the cottage cheese slices and tandoori masala marinate and mix. Let it marinate.
In a pan; add butter, finely chopped garlic, finely chopped onion and cumin seeds and sauté. Add spinach and green bell pepper puree, salt and black pepper powder and mix.
Switch on the gas to heat the sizzler plate.
On a small flat pan, add butter and boiled rice and mix.
On another flat pan, add butter and the marinated cottage cheese slices and grill from both sides.
On the hot sizzler plate, place the blanched cabbage leaves.
On the side of the plate, add the spinach and bell pepper mixture and top it with blanched french beans and blanched green peas.
Add the buttered rice next to this.
Then add the grilled cottage cheese slices, blanched carrot slices and blanched tomato slices.
Add some more butter to the sizzler plate.
Tiranga Sizzler is ready to eat.

Lemon Thins Recipe

Recipe Ingredients

1 1/4 cups whole-wheat pastry flour or all-purpose flour
1/3 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar, divided
2 tablespoons butter, softened
2 tablespoons canola oil
1 large egg white
1 1/2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
3 tablespoons lemon juice

Recipe Method
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
Whisk flour, cornstarch, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg white, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.

Egg Roll

1 eggs (large)
1 tablespoon cooking oil
1/2 red onion (medium)
1 green chili
1/2 cucumber
1 paratha
1 pinch black salt
1 tablespoon tomato hot sauce
1 pinch salt
1/2 lemon (or 1 tablespoon lemon juice)
1 Cut Onion, Cucumber and Green Chili. Also, make sure that the Paratha is out of the refrigerator
2 Heat 1/2 tea spoon of oil for 2 mins. Add the onions and fry it till it turns pink (around 3 mins) and keep the fried onion aside
3 Cook the paratha and keep it aside. Alternatively, you can also have a home made white flour paratha. Note - Home made paratha will be a better choice.
4 4. Heat 1/2 tea spoon of oil on a pan. Beat 1 egg and pour on the pan
5 Put the cooked paratha on top of half fried egg and press the paratha softly to get it stick to the egg. Let it cook for 2 mins and flip it to cook uniformly on both sides. Remove the paratha from the pan and put it on a plate.
6 Add the fried onions on top of the roll. Also add the cut cucumber, green chili, tomato hot sauce and lemon juice(as per taste)

Cheese And Vegetable Croquette

1 cup Grated Boiled Potato
1 cup Minced Soya Nuggets
3 tbsp Finely Chopped Roasted Green Bellpepper
3 tbsp Grated and Roasted Carrot
½ cup Finely Chopped Roasted Green Beans
3 tbsp Finely Chopped Roasted Red Bell pepper
1 tbsp Beetroot Paste
2 tbsp Bread Crumbs
to taste Salt
2 tbsp Finely Chopped Jalapenos
as required Mozzarella Cheese
as required Maida & Milk Paste
as required Bread Crumbs
for frying Oil
2 tbsp Mayonnaise
2 tbsp Chilli Sauce
For Garnish

In a bowl, add Grated boiled potato 1 cup, minced soya nuggets 1 cup, finely chopped roasted onion 3tbsp, finely chopped roasted green bell pepper 3 tbsp, grated roasted carrot 3 tbsp, finely chopped roasted green beans ½ cup, finely chopped roasted red bell pepper 3 tbsp
Mix it well
Add beetroot paste 1 tbsp, bread crumbs 2 tbsp. Mix it again.
Add salt to taste, finely chopped jalapenos 2 tbsp
Make small balls of it & stuff mozzarella cheese as required in the rolled balls
Coat them with maida and milk paste. After that coat them again with bread crumbs as required & deep fry the balls in oil
Your Cheese and Vegetable Croquettes are ready


Chiсkеn 300 grаmѕ (сubеd)
Chili Pоwdеr 1 tѕр
Chiсkеn Tikkа Mаѕаlа 2 tbsp
Yogurt ½ сuр
Gаrliс 1 tѕр
Nutmеg a рinсh
Cumin (roasted & Cruѕhеd) ½ tsp
Onion (сhорреd) 1
Ingrеdiеntѕ fоr rice:
Bоilеd Riсе 3 сuрѕ
Gаrliс (crushed) 2 tsp
Salt & Pерреr ¼ tsp each
Oil 2 tbѕр
Cоriаndеr Leaves (chopped) 2 tbsp
Vinеgаr 1 tbsp
Ingrеdiеntѕ fоr уоgurt dip:
Yоgurt ½ сuр
Crеаm 2 tbѕр
Mayonnaise 2 tbѕр
Grееn Chutnеу 2 tbsp
Mеthоd fоr dip
Mix аll tоgеthеr
Method for rice:
Hеаt оil, аdd garlic then аdd riсе with аll ѕеаѕоningѕ аnd соriаndеr lеаvеѕ , tоѕѕ wеll аnd remove.
Mеthоd fоr Chiсkеn:
Hеаt оil 4 tbѕр, fry 1 сhорреd оniоn till light gоldеn, аdd chciekn with аll thе ѕеаѕоningѕ аnd сооk till сhiсkеn tender , lаѕtlу аdd cream, givе dum of соаl. Rеmоvе chicken in a riсе рlаttеr аnd riсе on thе оthеr ѕidе of platter. Sеrvе hо

Stuffed chicken breasts

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 pound fresh spinach leaves cut finely
• Green olives ½ cup cut/minced finely
• Feta cheese
• Salt and freshly ground black pepper
• 4 boneless chicken breasts (about 1 1/2 pounds)
• 1 teaspoon Chilli flakes
• Thread or tooth picks
• 2 Green chillies minced
• Black pepper freshly grounded
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter
1. Put 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. When hot, garlic and cook for about 30 seconds. Add the spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes.
2. Add minced olives, feta cheese and chilies to this spinach and mix well .
3. Note: Be sure to cook filling first, because it won’t cook inside the chicken and you want it to be fairly dry.
I prefer to use butterfly method always for cutting chicken breasts for stuffing.
Spread chicken breasts out on a work surface ,flatten them a bit with the palm of your hand. Put the stuffing on top of the breasts, then top with the remaining breasts, end to end, so that the tapered side is on the same side as the rounded side (this ensures a tidy roll and even cooking). Tie each stuffed breast with twine. Watch this video to see how to do stuffing on boneless chicken breasts..
4. Sprinkle all sides with salt and pepper and chilli flakes and roll them around in the same pan you used to cook the spinach, adding another tablespoon of olive oil to coat them well. Cook until juices run clear about 5 min each on both sides. Seal it with aluminum foil, bake at 300 temperature for 10 min.
5. Make a quick pan sauce while the chicken is resting: Set the pan over medium heat and add the vinegar, butter and a little water. Cook, stirring frequently, until the sauce thickens into a thin syrup. Add a few more grinds black pepper.
6. Remove the string from the chicken and slice crosswise into thin or thick pieces. Serve with a spoonful of the sauce drizzled over all.
Serving Size
Makes 4 servings; takes 45 minutes
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