anniversary

Give your festivals and special occasions a treat of sweetness with this rich and creamy Badam halwa recipe. A rich dessert recipe that you can make for your family and friends on special occasions and festivals, Badam Halwa is truly delicious. This halwa recipe is cooked using blanched and peeled almonds which are further grinded into a paste and roasted in ghee. Furthermore, the roasted almond paste is cooked with milk and sugar and is garnished with cardamom powder and saffron. This dessert recipe is especially prepared in monsoons and winters as almonds can boost your immunity and keep you warm. Treat your loved ones with this lip-smacking sweet dish and enjoy!

Badam Halwa Recipe | Navratri Recipe | Almond Halwa Recipe

almonds blanched & peeled

cardamom

ghee

sugar

milk

saffron

To prepare this mouth-watering dessert recipe, soak almonds over night, then blanch and peel the almonds in a grinder jar and grind almonds in it. Then add 2 teaspoons of milk in the jar in order to make a thick paste.

Take a deep-bottomed pan and keep it on medium flame, you can also use a kadhai instead of a deep-bottomed pan. Now, melt ghee in the pan and add almond paste in it. Stir well and cook the almond paste until golden brown in colour.

Stir in the remaining milk along with sugar in the pan and cook for about 10 minutes. Afterwards, remove the pan from the flame and sprinkle cardamom power along with saffron on it. (Optional: If you have silver varq, you can garnish the halwa with it.) Serve hot!

Homemade potato gnocchi is easier than you think — here is how to make it step-by-step.

How to Make the Easiest Gnocchi from Scratch

potatoes

kosher salt,

Sauce

Potato ricer or fine-mesh strainer

Measuring cups and spoons

Fork

Slotted spoon

Rimmed baking sheet

Large frying pan

Boil the potatoes. Scrub 2 1/4 pound Yukon Gold potatoes and place in a large pot. Add enough cold water to cover the potatoes by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer until the potatoes are knife tender and cooked through, 20 to 30 minutes depending on the size. Start heating a large frying pan over medium heat when the potatoes are almost ready.

Drain and dry the potatoes. Drain the potatoes. Transfer to the hot pan and cook, turning them occasionally, until the skin and any exposed flesh is dry on all sides (do not let the skin brown), about 2 minutes.

Let the potatoes cool slightly, then peel. Set the potatoes aside until cool enough to handle. Peel the potatoes while still warm.

Make the gnocchi dough. Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Process the potato flesh through a ricer or a fine-mesh strainer onto the flour. Work and knead the potatoes into the flour, adding in 1/3 cup more of the flour a little at a time, until a soft and pliable but not sticky ball of dough forms. If the dough is too sticky, knead in more flour a tablespoon at a time as needed.

Roll the dough out into ropes. Dust the work surface with more flour and divide the dough into 8 portions. Working with one piece at a time, use your hands and roll it out from the center into a rope that is about 1/2-inch wide.

Cut the ropes. Cut each rope crosswise into 1-inch pieces, then transfer them to a floured rimmed baking sheet.

Form the gnocchi. Roll each piece out on a grooved surface (such as a gnocchi board), or gently roll along the back of the fork with your thumb. (Grooves help them trap in more sauce.) Return to the baking sheet.

Boil the gnocchi. Bring a large pot of heavily salted water to a boil over medium-high heat. Add half the gnocchi and stir. Boil until they float to the surface and are cooked through, about 2 minutes. Use a slotted spoon to transfer to a serving platter. Repeat cooking the remaining gnocchi. 

Top with sauce and serve. Top with sauce if desired and serve immediately.

Crisp Roast Duck recipe | Epicurious.com

boiling-hot water

salt

black pepper

A savory recipe with amazing flavours, Achari Jingha is a must try recipe made with prawns, tomato, onion and melange of spices. Try this easy curry recipe ideal to serve with boiled rice, perfect for occasions like dinners and buffets.

Achari Jingha Recipe

prawns

tomato

Numbers onion

garlic paste

ginger paste

vegetable oil

mustard seeds

nigella seeds

fennel seeds

cumin seeds

fenugreek seeds

Numbers green chilli de seeded

turmeric powdered

coriander powder

lemon juice

water

coriander leaves

Toast the nigella seeds, fennel seeds, cumin seeds, mustard seeds and fenugreek seeds till fragrant and the color changes a little (approx. for 2 minutes) and crush coarsely.

In a blender, puree the tomatoes. Finely chop the onions. Slit the green chilies lengthwise and deseed the chilies.

Heat the oil in a non-stick saucepan and gently fry the seeds for 30 seconds.

Add the onion and fry for about 10 minutes on low flame, until lightly golden in color. Add the garlic and ginger pastes and the chillies. Saute for 1 minute, then add the turmeric, coriander and salt.

Pour in the pureed tomatoes and simmer until the oil rises to the surface - about 10 minutes.

Add the prawns and the water. Bring to the boil and then reduce the heat to a slow simmer. Cover and simmer for 3-4 minutes, until the prawns are nearly cooked.

Remove the cover and stir over a high heat until the sauce thickens. Stir in the remaining ingredients: pepper, lemon juice and fresh coriander. Serve hot.

Lord Grey's Peach Preserves recipe | Epicurious.com

peaches

Earl Grey tea bags, divided

Wondering how to make restaurant style chicken manchurian at home? Try this easy chicken manchurian recipe with step by step photos!If you always wanted to try an easy chicken manchurian recipe to relish with your loved ones, we have got just the perfect one. A yummy Indo-Chinese dish, chicken manchurian is also popular among all age groups in India. This chicken manchurian recipe is perfect for children too as it is made with a combination of proteinous chicken & healthy veggies! Why order chicken manchurian online when you can make this yummy delight at home? Try this super easy chicken manchurian recipe and enjoy restaurant style taste at home. You can serve it with Fried Rice, Pan Fried Noodles, and even Hakka Noodles. You can tweak the spices used in this recipe as per your taste and add your own twist to this traditional recipe. Here’s a simple hack to make the Manchurian balls juicy and tender- Soak the chicken pieces in lukewarm water for some time. This makes the pieces tender. The chopped, marinated chicken cubes minced with Manchurian sauce makes it a quick recipe that can be relished without many efforts. Chicken Manchurian has half cooked vegetables and thick gravy which adds on to its unique texture. This chicken recipe can also be served as an appetizer by making it in dry form without any gravy. If you have guests coming over then this should be the best option to go for! Also, if you have picky eaters at home, then prepare this Chicken Manchurian recipe for them as they are surely going to love this surprise. Serve this delicious Manchurian on occasions like kitty parties, potlucks, house parties and even birthday parties. So, next time when you want to impress your loved ones with some yummy delicacy, then prepare this awesome dish and surprise them with your culinary skills.

Chicken Manchurian Recipe: How To Make Chicken Manchurian

chicken

corn flour

all purpose flour

refined oil

ginger

green peppercorns

garlic

green chilli chopped

cilantro

chicken stock

light soya sauce

Numbers spring onions

Chicken Manchurian Recipe: How to Make Chicken Manchurian

The Chicken Manchurian recipe is a simple yet delectable Chinese recipe. Take a bowl and add cornflour, flour, salt and pepper along with the beaten egg in it. Mix all these ingredients properly and prepare a batter. Next, dip the chicken pieces in the batter one by one. Make sure it is properly coated and keep aside for 10-15 minutes.

Meanwhile, heat oil in a pan over medium flame. Once the oil is sufficiently hot, place the coated chicken pieces in the oil and deep fry till they turn golden brown in colour. Once done, drain the excess oil and keep aside till further use.

Now, to prepare the Manchurian sauce, heat oil in another pan over medium flame. Once the oil is hot enough, add the garlic and ginger in it. Fry till they become slightly brown in colour. Now add in green chillies and cilantro leaves. Saute these for about a minute or so.

Then, bring the flame to low and add in the chicken stock, soya sauce, salt, sugar and pepper. Allow this mixture to simmer and cook for 5 minutes. Once done, add in cornflour along with water in it and bring the mixture to a boil. The last step is to place the fried chicken pieces into the Manchurian sauce. Bring the flame to medium-low and allow the dish to cook for close to 5 minutes. Once done, turn off the flame and transfer the Chicken Manchurian into a serving bowl. Garnish with chopped spring onions and serve hot with fried rice or noodles.

Perfect Manhattan Recipe | Epicurious.Com

rye or bourbon whiskey

sweet vermouth

dry vermouth

Angostura or orange bitters

Maraschino cherry lemon peel

Cacio E Pepe Recipe | Epicurious.Com

Kosher salt

pasta (such as egg tagliolini, bucatini, or spaghetti)

unsalted butter, cubed, divided

Pecorino

Roast New York Strip Loin With Garlic-Herb Crust recipe | Epicurious.com

sage leaves

thyme leaves

olive oil

beef

Get extra cheesy with this easy and *romantic* recipe for pizza roses from Delish.com.

Pizza Roses

8-oz. tube crescent dough

pizza sauce

c. mozzarella

c. Parmesan

c. large pepperoni slices

Italian seasoning

https://streaming.hearstdigitalstudios.com/manual_upload/59147b90bbddbd5d450c2551/mp4/Pizza_Roses_YOUTUBE_1494514593_4000_hd_v3.mp4

A dozen pepperoni roses > any other bouquet.

Pizza Roses Are The Ultimate Way to Show Someone You Care

Crème Brûlée Tart recipe | Epicurious.com

all-purpose flour

unsalted butter,

vanilla bean

heavy cream

sugar, divided

9 1/2-inch round fluted tart pan (1 inch deep) with a removable bottom

pie weights beans

blowtorch

This vibrant and creamy pasta is bursting with fresh lemon flavor. 

Pasta al Limone

lemons,

Pecorino Romano

tagliolini

unsalted butter

Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, finely grate the zest of 2 large lemons. Juice the lemons. Finely grate 2 ounces Pecorino Romano or Parmesan cheese (about 1/3 cup). Start the sauce.

Heat 4 tablespoons unsalted butter and 1 tablespoon olive oil in a large frying pan over medium heat until the butter is melted. Add the lemon zest and cook, stirring frequently, for 1 minute. Add the lemon juice and simmer for 3 minutes. Add 1/2 cup heavy cream and season with kosher salt and black pepper. Simmer until the sauce has thickened slightly, 1 to 2 minutes. Remove the pan from the heat.

Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the pasta to the sauce and cook over medium heat, adding some of the pasta water as needed, until the pasta is well coated and glossy with sauce. Serve immediately with the grated cheese.

Chicken Malai Kebab is an easy-to-make appetizer recipe that you can prepare for your family and friends on occasions like kitty party, game night, pot luck and even anniversary. This dish of the Mughlai Cuisine is prepared with boneless chicken pieces which is marinated in a melange of spices and then grilled. Tossed with mint chutney, kebab masala or garam masala powder, and coriander leaves, this is a succulent kebab recipe that will make your mouth water. The specialty of this chicken recipe is that it is stuffed with fresh cream and low fat mozzarella cheese, that gives your taste buds a creamy and cheesy taste. Though, mozzarella cheese has been used in this dish, you can also use any processed cheese in this dish. Your kids will also love this delicious dish. Try this easy recipe and enjoy with your loved ones!

Chicken Malai Kebab Recipe

kilograms chicken boneless

butter

mililitre fresh cream

0 As required salt

low fat mozzarella cheese

Numbers egg

mililitre rice vinegar

garam masala powder

green chutney

To prepare this delicious kebab recipe, wash and clean the boneless chicken pieces. Pat the pieces dry and prepare the marinade with salt, rice vinegar, ginger and garlic paste. Stir to mix the marinade and take the chicken pieces in a bowl and marinate with this mixture overnight in the refrigerator, probably the previous night you want to make it. Take out the bowl next morning and squeeze the chicken pieces lightly against palms and keep aside for a while.

Now, take a bowl and add grated mozzarella cheese in it, crush the cheese to make a paste like consistency. Then, crack an egg in the bowl and add fresh cream along with corn flour in it. Mix well all the ingredients.

Now, take those marinated chicken pieces and mix them in the this cream and cheese mixture. Add the chopped green chillies and coriander powder in the bowl and stir the bowl continuously. Refrigerate the chicken pieces again for 2-3 hours for marination.

Finally, take out the marinated chicken pieces and put them in a skewer. Put this skewer in a tandoor or a griller, and cook the chicken pieces for 5 minutes. Take out the chicken pieces carefully when done, and hang them on a bar.

Brush them with butter and refined oil and put the chicken pieces back in tandoor and cook till they get light golden in colour.

Chicken Malai Kebab is a ready, take the pieces out of skewer in a plate, and garnish with lemon juice, butter, garam masala powder, coriander or mint chutney, if you like. Toss well the chicken pieces and serve hot. Enjoy the kebabs. (Note: Use kebab masala, if possible to make this dish more tasty.)

A savory steakhouse-style sauce that outshines the bottled brand.

The Ultimate 5-Minute Steak Sauce

ketchup

Worcestershire sauce

balsamic vinegar

raisins

Place the following ingredients in a blender or food processor fitted with the blade attachment in this order: 1/2 cup ketchup, 1/3 cup Worcestershire sauce, 1/3 cup water, 1 tablespoon balsamic vinegar, and 1/4 cup raisins. Blend or process until very smooth. 

Aloo Gobhi Adraki is a North Indian recipe prepared in almost every kitchen. This easy-to-make dish is prepared using fresh potatoes and cauliflower and tossed in some aromatic spices. The dish is perfect for the main dish. The dish can be well served on occasions like anniversary, potluck, kitty parties or any special get-togethers. It can be well complemented with any regular meal and can be paired up with cooked rice or even hot chapattis. Try this easy and scrumptious recipe and surprise your guests with your amazing culinary skills. Try this simple aloo gobhi adraki recipe for your next house party and enjoy with your loved ones!Recipe: Chef Izzat Hussain

Aloo Gobhi Adraki Recipe

potato

cauliflower

red chilli powder

tomato puree

onion

Slice the potatoes into finger shapes. After this, fry it in a medium-sized pan along with cauliflower. Take another pan, add all the ingredient and mix it well until it turns golden brown. Now, add the fried gobhi and aloo.

Chop the ginger and coriander leaves in a bowl. Now, add chopped ginger to the pan and mix well with the rest of the ingredients. Garnish it with chopped coriander leaves, and serve hot!

This rustic savory pie features an easy homemade crust and is filled to the brim with deeply caramelized onions and melty Gruyère cheese.

French Onion Galette

(1 stick) cold unsalted butter

all-purpose flour,

ice water

yellow onions (about 3 large or 6 medium)

thyme

Gruyère cheese

dry white wine

balsamic or sherry vinegar

Dijon mustard

Freeze 1 stick cold unsalted butter until firm, about 15 minutes. Meanwhile, whisk 1 1/2 cups all-purpose flour, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt together in a large bowl. 

Place a box grater over a small piece of parchment paper, cutting board, or large plate. Grate the butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into 5 to 6 small pieces. Reserve the grater (no need to clean).

Transfer the butter to the dry ingredients and reserve the parchment paper. Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated.

Drizzle 1/4 cup plus 3 tablespoon ice water over the butter-flour mixture. Use a fork or your hands to combine and lightly mix until a rough dough ball forms; do not overwork the dough.

Turn the dough out onto a large piece of plastic wrap. Use the palm of your hand to quickly gather and press the mound into a thick disk. Wrap in the plastic wrap and refrigerate while you prepare the filling, at least 1 hour.

Make the crust:

Halve and thinly slice 3 pounds yellow onions (about 11 cups). Strip the leaves from 10 fresh thyme sprigs.

Melt 3 tablespoons unsalted butter in a 12-inch or larger, preferably high-sided, skillet over medium heat. Add the onions, half of the thyme leaves, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring frequently with a wooden spoon and reducing the heat if the onions start to burn, until the onions have reduced by over half, are very soft, and deep golden brown, 45 to 60 minutes. Meanwhile, grate 6 ounces Gruyère cheese on the large holes of the box grater onto the reserved parchment paper (about 1 1/2 cups). 

Pour 1/4 cup dry white wine over the caramelized onions. Scrape up any browned bits on the bottom of the pan and continue to stir until the wine has evaporated, about 1 minute. Remove from the heat and stir in 2 teaspoons balsamic or sherry vinegar.

Make the filling:

Arrange a rack in the middle of the oven and heat the oven to 400°F. Prepare a sheet of parchment paper about the size of a baking sheet. Lightly dust the parchment with all-purpose flour.

Unwrap the dough and place it on the prepared parchment paper. Sprinkle the dough with more flour and, using a rolling pin, roll it out into a round about 12 inches wide. Carefully transfer the parchment paper, with the rolled-out dough on it, onto a baking sheet.

Spread 2 teaspoons Dijon mustard evenly onto the dough with the back of a spoon or a butter knife, leaving a 1 1/2- to 2-inch border. Sprinkle half of the cheese onto the mustard. Spoon the caramelized onions onto the cheese.

Gently fold the edges of the dough over the filling, pleating it about every 2 inches. Sprinkle the remaining cheese on top. (Don’t worry if some of the cheese gets on the crust — it will just result in some nice, golden-brown crispy bits like French onion soup!) 

Bake until the crust is firm and golden-brown, and the cheese is melted and browned in spots, about 35 minutes. Let the galette cool for at least 5 to 10 minutes before serving. Garnish with the remaining thyme leaves and serve warm or at room temperature, cut into wedges.

Assemble and bake the galette:

Seared Duck Breast with Cherries and Port Sauce Recipe

Seared Duck Breast with Cherries and Port Sauce

duck breast

(1/4 stick) chilled butter, divided

shallot (about 1 large)

chicken broth

tawny Port

orange blossom honey

Bon Appétit

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD Can be made 8 hours ahead. Cover and chill.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

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