no more blues...have a Chili

In our home, chili is one of the comfort foods we have...when you feeling low,or not keeping well, don't feel like cooking, but wanna have something spicy to boost up your spirits, trust me, Chili is what you need...

You'll need:

Butter: 2 tbsp

Ground beef: 1 lb

Red bell pepper: 2 (chopped)

Jalapeño: 2 (chopped)

Onion: 2 medium size (chopped)

Garlic: 4 cloves (chopped)

Chili powder: 2 tbsp

Ground cumin: 1 tsp

Coriander powder: 1tsp

Cayenne pepper: 1tsp

Black pepper powder: 1 1/2 tsp

Tomato: 2 large (chopped)

Chicken stock: 1 cup

1 can pinto beans (drained)

Salt: as per required

Shredded cheddar and mozzarella cheese: 1 cup

Tortilla chips

How to make:

Place  a large stock pot over high heat.Add butter and let it melt. 

To it add chopped onion, jalapeño,bell pepper and cook for 5 min till onion gets golden brown. 

Add garlic and saute for a min. 

Add ground beef and stir it, breaking down the beef. Cook until meat is nicely browned. 

Now add chili powder,cumin powder,coriander powder, cayenne pepper,black pepper and salt. Mix it all together and cook for a min. Add the chopped tomato and stir for 2 min. 

Add the drained beans and finally add the chicken stock. Mix it all together and cover the pot let it cook it for a while, stirring occasionally, till all the fluid gets reduced and the chili gets slightly thick.

Chili is ready. Serve it hot in a bowl, garnished with cheese and with tortilla chips on the side.

In our home, we use the chips to scoop the chili :)

Give it a try...get all spiced up...get rejuvenated ;)

Chocolate-Vanilla Swirl Cheesecake

This one my all time favorite :) i made this for my hubby's very first birthday after our wedding....a real delicacy :) and with oreo cookie...everyone's fav

The recipe is from Kraft's Food & Family magazine. Kraft publishes this magazine 4 times a year..one for every season...this magazine has really yummy and easy recipes for each season, most of them with kraft products..

Here is the recipe:

You'll need:

Oreo cookie: 20,crushed(about 2 cups, without the cream)
butter: 3 tbsp ,melted
Cream cheese: 4 pkg (8 oz. each) softened
Sugar: 1 cup
Vanilla: 1 tsp
Sour Cream: 1 Cup
Eggs: 4
Baker's semi-sweet chocolate: 6 squares, melted and cooled

How to make:


Preheat oven to 325 degree F. Lina a 13 * 9  inch baking pan with foil with the ends extended over the sides of the pan.(this helps to easily take the cake out of the pan).
Mix cookie crumbs and butter and press the mixture down onto to the bottom of the prepared pan.Use the base of the measuring cup to firmly press it down to the pan. Bake for 10 min.
Beat cream cheese,sugar and vanilla in a large bowl using a electric mixer on medium speed until well blended. Now add the sour cream and mix well.
Add eggs one at a time, beating on low speed after adding each one, till blended.
Remove 1 cup of batter and keep it aside.
 In the remaining batter add the melted chocolate. Pour the mixture over the pan with baked cookie crumbs.
Top with spoonfuls of remaining plain batter randomly over the chocolate batter.
Run a fork through the batter a couple of times to make the swirl effect.
Bake for 40 min or until set.
Cool completely, and refrigerate for at least 4 hrs or overnite.
Pull out the cheesecake with the foil handles and cut and serve...sweet :)

Beef Taco

This is a very quick and easy taco recipe....yummy too :)
We at home are big fan of tacos..or say for that matter any mexican food...bcoz we love spicy food..something that tickles your taste buds :)

You'll need:


Ground lean beef: 1 lb
Olive oil: 2tbsp
Onion: 1 large (thinly chopped)
Chili powder: 1 1/2 tsp
Cumin powder: 1/2 tsp
Oregano: 1/2 tsp
Cinnamon powder: 1/4 tsp
Garlic cloves: 2-3 (thinly chopped)
Black pepper powder: 1/2 tsp
Red bell pepper: 1 (nicely chopped)
Taco seasoning: 1 tsp(optional)

For Garnish:
Shredded Cheddar and Mozzarella cheese

For serving:
12 soft tacos (you can use flour or corn tortilla)

How to make:

Place a large skillet on medium heat and pour the olive oil.
Put the ground beef, crumble and cook it till the liquid evaporates and the meat is nicely browned.
Add the chopped onion, garlic and saute for 3-4 minutes.
Add the chopped red bell pepper.
Season with chili powder,cumin powder,oregano, cinnamon, black pepper and the taco seasoning.
Stir it all together and let it hang out for another couple minutes.Cover the skillet and keep it warm.

In the mean time, warm the tacos on the stove top for 2 min on each side.Store them in a tortilla warmer or a hot pot.(Or if you want the tacos to be warm till you serve, fold them in foil and pop them in the oven at 350 F for about 10 min.And keep them in warm till you are ready to serve)

When you are ready to eat, spread the beef mixture on the taco and garnish it with the shredded cheese....yummm :)

P.S: You can add a twist to it by using a variety of other toppings like shredded lettuce, diced tomato, a dollop of sour cream, sliced onion or anything you enjoy :)

Sweet daisy doily

This sweet doily is a good one for your living room center table.Its an easy crochet.

I got the pattern from here. This site has a lot of free crochet patterns.
http://www.crochetpatterncentral.com/directory/doilies.php (search for Sweet Daisy Doily )

Its is an easy crochet pattern for beginners too :)

Here is the pattern:


Hook # 7
Gauge 9 dc 1
Total size: 13"

Ch 5, join with sl st to form a ring.
Rnd 1: ch 3,(first ch 3 counted as first dc) 16 more dc in ring, join with sl st to first dc; 16 
dc
Rnd 2:Ch 3,  dc in next dc, *ch 3, dc in next 2 dc, repeat from * Join with sl st to first dc.
Rnd 3: ch 3, dc in same st, 2dc in next dc, *ch 3, skip next ch 3 sp, 2 dc in next 2 dc, 
repeat from * join with sl st to first dc.
Rnd 4: ch 3, dc in same st, dc in next 2 dc, 2 dc in next dc, *ch 3, sk next ch 3 sp, 2 dc in 
next dc, dc in next 2 dc,  2 dc in next dc, repeat from *, join with sl st to first dc.
Rnd 5:   Ch 3, dc in same st, dc in next 4 dc, 2 dc in next dc, *ch 3, sk next ch 3 sp, 2 dc 
in next dc, dc in next 4 dc, 2 dc in next dc, repeat from *, join with sl st to first dc.
Rnd 6: Ch 3, dc in next 7 dc, *ch  5, skip next ch 3 sp, dc in next 8 dc, repeat from *, join 
with sl st to first dc.
Rnd 7: ch 3, dc in next 7 dc, *ch 7, sk next ch 5 sp, dc in next 8 dc, repeat from *, join 
with sl st to first dc.
Rnd 8: Ch 3, dc in same dc, dc in next 6 dc, 2 dc in next dc, *ch 5, sc in next ch 7 sp, ch 5 
, 2 dc in next dc, dc in next 6 dc, 2 dc in next dc, repeat from *, join with sl st to first dc.
Rnd 9: Ch 3,  dc in next 9 dc, * (ch 3,  dc in 3rd ch of next ch 5 lp) repeat once, ch 3, dc 
in next 10 dc,  repeat from *, join with sl st to first dc.
Rnd 10: Ch  2, dc in next dc, dc in next 6 dc, next 2 dc will be closed together  
(DECREASE), *ch 3, 2 dc in next dc, ch 5, 2 dc in next dc, ch 3, (DECREASE) close next 
2 dc tog,  dc in next 6 dc, (decrease) in next 2 dc, repeat from *, join with sl st to top of 
first 2 dc closed tog .
Rnd 11: Ch 2, dc in next dc, dc in next 4 dc, decrease in next 2 dc, * ch 3, dc in next 2 dc, 
ch 5, dc in 3rd ch of next ch 5 sp, ch 5, dc in next 2 dc, ch 3, Decrease in next 2 dc, dc in 
next 4 dc, decrease in next 2 dc, repeat from *, join with sl st to first dc.
Rnd 12: Ch 2, dc in next dc, dc in next 2dc, (decrease) closing next 2 dc together,  *Ch 3, 
dc in next 2 dc, Ch 5,  V st in next dc, Ch 5, dc in next 2 dc, Ch 3, (decrease) close next 2 
dc together, dc in next 2 dc, (decrease) close next 2 dc together. Repeat from *, join with s 
st in top of first dc.
Rnd 13: Ch 1 , sc  in same st, sc in next 3 sts,* ch 3, dc in next 2 dc, ch 5, 7 dc in next V 
st sp,  Ch 5, dc in next 2 dc, ch 3, sc in next 4 dc, repeat from *, join with sl st to first  sc.
Rnd 14:Ch 1, sc in same st, sc  in next sc, * ch 3, skip next sc,  dc in next 2 dc, ch 5, dc in 
next dc, ( ch 1, dc in next dc) , repeat 5 more times, ch 5, dc in next 2 dc, ch 3, skip next 
sc, sc in next 2 sc, repeat from * join with  Sl st to first  sc. Fasten Off attach thread to 
next  dc.
Rnd 15: Ch 3 ( counted as first dc) , dc in next dc, * Ch 5, dc in next 7 dc and in each ch 1 
sp (total =13 dc) ch 5, dc in next 2 dc,  ch 1, skip next 2 sc, dc in next 2 dc, repeat around  
from * join with sl st to first dc.
Rnd 16: Ch 3, dc in next dc, *Ch 5, dc in next 13 dc separated by ch 1, ch 5, dc in next 4 
dc,  repeat from * join with Sl st to first dc.
Rnd 17: Ch 3, dc in next dc, * ch 3, dc in next 13 dc separated by Ch 2, ch 3, dc in next 4 
dc, repeat from * join with sl st to first dc.
Rnd 18: Ch 1, sc in same st,  *ch 3, sk next dc, (dc in next dc, 2 dc in next ch 2 sp) repeat 
11 more times, ( total=37dc) ch 3, sk next dc, sc in next 2 dc, ski next dc, repeat from*, 
join with sl st to first sc.
Rnd 19: Sl st in next 5 sts, Ch 1 sc in same st, *( skip next 2 dc, dc in next dc, ch 5, dc in 
same dc, skip next 2 dc, sc in next dc), repeat 5 more, ch 3, skip next 2 sc,  sc in next dc, 
repeat from *, join with sl st to first sc

Nankhatai (Butter cookie)

This cookie is an all time favorite in our  family. Our mom used to make this for us and decorate it with a small piece of cherry on the top :) Its very easy and simple to make.It requires no special ingredients...only the common ones in everyone's pantry-flour, butter and sugar.thats it :)

Nankhatai

You'll need:


All-purpose Flour: 1cup 
Butter: 1/2 cup (softened)
Sugar: 1/2 cup
Vanilla: 1/3 tsp



How to make:


1. Preheat oven to 375 F. 

2. Sift the flour and set aside. 

3. In a medium-size bowl, cream butter and sugar until light and fluffy. Mix in the vanilla. 

4. Add the flour to the creamed mixture a little bit at a time and mix well until a soft dough forms. If the mixture is too soft, cover and refrigerate for about an hour. 

5. Roll dough into 1 inch balls and place them onto the baking sheet 1.5 inches part. 

6. Bake for 8-10 minutes or until cookies are golden brown on the bottom. Remove to wire racks to cool. 


Everyone's fav :)

Chicken Curry(Creamy kadai chicken)

This one is from my sister.She is a real good cook, who likes to cook and and also loves to eat :)
This simple chicken dish is easy to make, but is quite different from the regular chicken gravy that we get with the rotis(breads) in the indian restaurants.I made this a couple of times at it was a huge hit.Yes,of course it will be...anything with chicken, my hubby loves it.

Creamy Kadai Chicken

You'll need:
Chicken: 1.5 lb (breasts,thighs and drumsticks)

For marinade:
Ginger-garlic paste: 2 tbsp
Pepper powder: 1/2 tsp
Lime juice: 1tbsp
Oil: 1tbsp
Salt: as required

For tomato paste:
Tomato: 2 medium roma tomatoes
Green chili: 2 nos
Ginger-garlic paste: 1 tbsp
Chili powder: 1 tsp
Cardamom: 3 nos
Clove: 3 nos
Water: 1 cup

For sauteing:
Onion: 1 large onion (thinly sliced)
Ginger root: 1/2 tsp(finely chopped)
Green chili: 3 nos
Chili powder: 2 tsp
Turmeric powder: 1 tsp
*Garam masala:  3/4 tsp
**Kasuri methi (dried and crushed fenugreek leaves): 1/2 tsp
Cream: 1cup (optional)

*Garam masala is a mixture of various Indian spices, which can be found in any indian grocery shop.
**Kasuri methi can be found in any indian grocery shop.

How to make:

Marinate chicken with the ingredients mentioned above and keep it aside for a while.

Grind all the ingredients for the tomato paste into a fine paste.

In a frying pan, shallow fry chicken pieces to light brown color.

In the same oil and the first 3 ingredients for sauteing and stir till onion turn golden brown.

Add chili powder,turmeric powder, garam masala and kasuri methi.

Now add the tomato mixture and a cup of water.

Once it boils, add the fried chicken pieces and mix everything together. Add a little bit of salt if required.

Pop the lid on and cook for 10 min on medium heat.

Once finished cooking add a cup of cream to give the curry a rich taste. You can skip or reduce the amount of cream if you want a much healthier version.Bcoz it tastes yummy without the cream.

This goes well with chapathi or any kind of roti. Also tastes good with hot steaming white rice.

Give it a try :)