Date Nutty Muffins

Ingredients Flour: 2 cups Salt: half tsp Baking powder: 2 tsp Nutmeg: 1 tsp Chopped dates: half cup Chopped walnuts: half cup Egg: 1 beaten Cold milk: 1 cup Oil: one and a half tbsp Cinnamon powder: 1 tsp Method Toss, flour, salt, cinnamon and baking powder with a fork to mix the ingredients. In a separate bowl, beat egg, and add milk and oil. Add the grated nutmeg and the tossed flour and mix well. Add chopped dates and walnuts to the flour and mix it with beaten egg and milk. After the ingredients are mixed well keep the mixture aside. Grease a muffin tin with fat and dust it with flour. Fill two thirds of the tin. Bake for 20 to 25 minutes at 400 degree F. The Hindu Metro plus date November 15 2007

Viennese Apple strudel

Ingredients For the dough Flour, sifted: 250gm Vegetable salad oil(corn): 20gm Egg:1 Salt, a pinch Fresh water(luke warm): 110ml For the filling Fresh apples: 1500gm Walnuts, chopped coarsely: 80gm Raisins: 60gm White castor sugar: 100gm Cinnamon powder: 10gm Fresh lemon zest: 1 Dark rum: 40ml White dry bread crumbs: 80gm Unsalted butter, melted: 80gm 200gm sour cream Method Make a soft and smooth dough of the ingredients. Mould to a ball – brush with oil, cover with cling wrap. Leave it to rest for at least 2 hours. Meanwhile, peel the apples, remove the core and slice them. Roast the white bread crumbs in butter until golden brown and set aside. Mix the sliced apples with cinnamon powder, sugar, raisins, lemon zest and rum. Pull the dough on a table with flour dusted tablecloth until paper thin. Sprinkle dough with melted butter, followed by the roasted breadcrumbs(only use a third of the dough) Spread the apple filling followed by the walnuts and sour cream. Cut off the thick ends and sides and start to roll up by using the tablecloth to move the strudel in rolling motion upwards. Roll up until all the dough is used completely. Cover the ends and roll in. Place in a well-buttered baking dish and brush once again with melted butter. Bake at approximately 180 to 200 degrees Celsius until golden brown. When half-cooked, brush again with melted butter on the surface. Remove from the oven, slice into protions and dust with icing sugar. Best served while still warm with vanilla sauce. The Hindu the metro plus January 27 2009

Tossed fresh salad

Ingredients Capsicum: 1 Onions: 2 Tomatoes: 3 Cucumber: 1 Radish: 1 Carrot:1 Green peas :1/2 cup For the dressing Tomato sauce: 4 tbsp Oil: 4 tbsp Lemon juice: 2 tbsp Sugar: ½ tsp Mustard sauce: ¼ tsp Salt and pepper to taste Method Slice the vegetables into equal pieces. Add the green peas. Spread them on a flat dish and cover with a wet cloth. Keep in a refrigerator for sometime. Make the dressing by mixing all the ingredients. Mix well. Chill the dressing. Place the vegetables in a bowl and pour the chilled dressing over it. Toss well. Serve immediately. The hindu February 10 2009

Cabbage, carrot and moong dal salad

Ingredients Cabbage, finely sliced: 1 cup Red carrot, grated: 1 cup Capsicum, finely sliced: half cup Moong dal: 2 tbsp Lime juice: 1 tbsp Coriander, chopped: 1 tbsp Salt and pepper to taste Method Soak the moong dal in water for two hours. Immerse all the vegetable in ice cold water for sometime. This retains the crispness of the vegetables. Drain excess water. Mix the vegetables and the soaked moong dal. Add lime juice. Sprinkle salt and pepper to taste. Mix well. Serve garnished with chopped coriander. The hindu February 10 2009

Cucumber anar (pomegranate) delight

Ingredients Cucumber, peeled and sliced to 1 inch length: 2 cups Red anar: 1 cup Roasted peanuts(skin removed) 2-3 tbsp Coconut grated: 2 tbsp Green chillies, finely chopped: 2 Coriander, chopped: 2 tbsp Salt and pepper to taste Method Mix the sliced cucumber and red anar. Add the roasted peanuts and green chillies. Sprinkle salt and pepper. Mix well. Then add the grated coconut. Toss the salad. Chilli it for sometime. Garnish with chopped coriander and serve. The hindu February 10 2009

Corn and peas salad

Ingredients Sweet Corn, boiled: 1 cup Green peas, boiled: 1 cup Potatoes, boiled and cut into cubes: 2 Paneer, cut into cubes: 100gm Tomatoes, cut into cubes: 2 Chaat masala: 2 tsp Black Salt: 1 tsp Black pepper: 1 tsp Pinch of sugar Lemon juice: 2-3 tsp Salt to taste Oil: 1 tsp For garnishing Chopped coriander Method Heat the oil. Add corn, green peas, potato and paneer pieces. Stir fry it. Sprinkle the chaat masala, black salt, pepper, sugar and salt to taste. Mix well. Add the tomato pieces and lemon juice. Stir fry again. Garnish with chopped coriander. The hindu February 10 2009

Date coconut pudding

Ingredients Butter: 200gm Egg White: 10 Egg yolk: 10 Milk: 750ml White sponge powder: 250gm Coconut powder: 100gm Dates, chopped: 150gm Icing sugar: 100gm Grain sugar: 100gm Method Mix, butter icing sugar and yolk. Mix milk and white sponge powder with the above mixture. Add coconut powder and dates. Beat egg white with sugar and mix all together. Double boil at 150 degree Centigrade for 45 minutes. Remove from the oven and keep aside till it cools. Unmould and serve it cold. The hindu July 3 2007

Chocolate walnut brownie

Ingredients Chocolate ("morde" dark chocolate): 700gm Butter: 750gm Egg yolk: 16 Sugar: 180gm Flour: 160gm Walnut: 250gm Egg white: 16 Castor Sugar: 300gm Method Melt dark chocolate and butter. Mix together sugar and egg yolk, and add it to the first mixture. Slowly add the flour and walnut to the above mixture. Separately mix the sugar and egg white and prepare a meringue. Add the meringue slowly to the above mixture and mix it properly. Pour the mixture into a baking tray and bake it in an oven for 45 minutes at a temperature of 160 degree C. The hindu July 3 2007

Pasta with Pine nuts and sun-dried tomatoes

Ingredients Pasta, fusilli or rigatoni: 12 ounces Pine nuts, toasted: two third cup Olive oil: 5 tbsp Sun-dried tomatoes, oil packed drained and chopped: two third cup Fresh parsley, chopped: half cup Parmesan cheese, grated: half cup Method Cook pasta in a large pot of boiling salted water until tender but still firm to bite. Drain pasta well. Heat three tablespoons of olive oil in a heavy large skillet over high heat. Add pasta and fry until it begins to get crisp at the edges, stirring frequently for about 10 minutes. Add the remaining two tablespoons of olive oil to the same skillet. Add toasted pine nuts and sun dried tomatoes and stir over high heat until just warmed through for about a minute. Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend. Season to taste with salt and pepper and serve. The hindu July 5 2007

Curried honeydew vinaigrette

Ingredients Honeydew melon, coarsely chopped: 2 cups Honey: quarter cup Rice wine vinegar: half cup Curry powder: 1 tbsp Boiling water: 1 tbsp Lime zest: 1 tbsp Fresh lime juice: quarter cup Salt to taste Fresh ginger root (or 1 tsp, ginger powder) 1 tbsp Oil: 1 cup Method Mix curry powder in boiling water in a small bowl. In a blender, mix the honeydew, honey, vinegar, curry powder mix, lime zest and juice, salt and ginger root. While running the blender, slowly drizzle the oil and blend until smooth. Adjust seasoning according to taste. Can be stored in the refrigerator for five days and can be used as a dressing for fruit salads, green salads and even for the marinations to products like fish and meat. The hindu may 17 2007

Caramelised Shallot and Roquefort Dip

Ingredients Vegetable oil: 2 tbsp Thinly sliced shallots (about 6 ounces) one and a quarter cups Mayonnaise: three quarter cup Sour cream: three quarter cup Roquefort or Danish blue cheese, at room temperature; 4 ounces Salt and freshly ground black pepper, to taste Potato chips, for serving Method In a heavy bottomed medium saucepan, heat oil over medium-low heat. Add the shallots and cover. Cook, stirring often, until the shallots are deep golden brown for about 20 minutes. Cool completely. In a medium bowl, combine the mayonnaise and sour cream. Add the cheese and mash with a rubber spatula until almost smooth. Stir in the cooled shallots and season with the pepper. Cover and refrigerate until chilled for about 2 hours. The hindu dated June 14 2007

Fruit Raita

Ingredients Cucumber: half Pomegranate: half Apple: half Green grapes: a few Raisins: a few Curd: 1 litre Chaat masala: quarter tsp Chilli powder: quarter tsp Sugar: a pinch Salt: to taste Coriander leaves Method Cut all the fruits into cubes. Add chat masala, chilli powder, salt, sugar, grapes and raisins. Add curd and mix well. Chilli and decorate with coriander leaves and serve. It can be served with chapattis and rice. The hindu May 22 2007

Aloo Dahi

Ingredients Potato: 4 Onion: (finely chopped):1 Tomato(finely chopped):1 Chaat masala: quarter tsp Chilli powder: quarter tsp Salt to taste Sugar: a pinch Curd(fresh and beaten):2 cups Coriander leaves Mint leaves Method Cook whole potatoes and then halve them. Scoop the centre gently with  a small spoon. Keep the potato jackets aside to fill  them. Mix chopped onions, tomatoes, chaat masala, chilli powder, salt, sugar, coriander and mint leaves for the filling. Add the scooped potato to the filling and chilli.  Arrange the potato jackets in a plate and add the aloo dahi filling . serve. The hindu May 22 2007

Mango yoghurt

Ingredients Mango pulp: of one medium sized mango Milk: 1 litre Sugar: 100gm Curd: 1 tbsp Method Boil  milk and simmer for 15 minutes. Cool it and when lukewarm add curd and mango pulp. Allow it to cool for four hours. Refrigerate. The hindu May 22 2007

Vermicelli Curd Bhath

Ingredients Vermicelli(not roasted): 100gm Curd: 1 cup Coconut milk: 1 cup Chilli: 2 Ginger: 1 piece Salt: to taste Ghee: 1 tbsp Cashew nuts: 50gm Raisins: 25gm Coriander leaves Method Cook the vermicelli, drain the water and put it in cold water. Drain and keep it aside. Grind chilli and ginger to paste and sauté it. In a vessel, put the vermicelli and add the fried paste, salt, coconut milk,  curd and stir well. Decorate with fried cashew nuts, raisins and coriander leaves. Keep in the lower compartment of the refrigerator till you serve. Can be served with pickle, papad or chips.   The hindu May 22 2007

Baked sweet plantains

Ingredients Ripe plantains: 4 Milk: 1 cup Brown sugar: half cup Margarine: 4 tbsp Method Peel plantains and place them in a baking dish and pour milk and sugar over them. Spread 1 tbsp of margarine on each plantain. Bake at 400 degree C for half an hour. The alternative method is cut off the ends of unpeeled plantains and place them on a microwave safe plate. Wrap the plantains in a paper or a towel and microwave them for at a least eight minutes or till the skin opens. Peel them when cold and pour milk and sugar on top of them and apply margarine on each plantain and microwave again for 12 baked, cool them and serve them with ice creams. The hindu june 28 2007

Okra stew with paneer

Ingredients Okra, chopped: 1 cup Tomatoes, blanched, peeled and chopped: 3 Paneer: 1 slab Juice of half lime Bell peppers, green seeded: 2 Shallots, minced: 6 tbsp Corn  kernels, frozen: 1 cup Butter: 4 tbsp Tomato paste: 1 tbsp Basil: quarter tsp Bay leaf: 1 Salt and pepper to taste Green chilli: 1 Method Put the paneer in a bowl and squeeze lime juice over the cubes. Now add butter to a pot over medium flame. Saute the green pepper with shallots for two to three minutes. Now mix in the corn, okra, tomato paste, basil, bay leaf and chilli. Then season with salt and pepper. Finally, add the diced paneer and let the mixture return to the boil for five minutes. Remove the bay leaf and serve hot. The hindu Metro plus August 9 2007

Dearest One,

Dearest One,
 
It is my pleasure to contact you, i know my message will come to you as a surprise.I am Nina, the only child of MR Careme Konal My late father deposited 6.5millon dollars in finance company hear in Cote d'lvory, before he die, for on-word transfer aborad
through diplomatic cargo for investment purpose,
 
This is an a confidential matter to be delt with carefulness to enable us understand more better with the fund to be a benefit to every one, Or if it can'nt be possible for the trip here, We can negotiate at any nearby country to come with this fund with all proves as a withness for the vital truth behind the stories and with the fund.If you are willing to assist me send to me your full datas  or your informations so that i will submit it to the finance company for them to contact you. for more details you need to konw,
Thanks
 
 Miss Nina Konal

Baked Sweet Plantains

Ingredients Ripe plantains: 4 Milk: 1 cup Brown sugar: half cup Margarine: 4 tbsp Method Peel plantains and place them in a baking dish and pour milk and sugar over them. Spread 1 tbsp of margarine on each plantain. Bake at 400 degree C for half an hour. The alternative method is cut off the ends of unpeeled plantains and place them on a microwave safe plate. Wrap the plantains in a paper or a towel and microwave them for at least eight minutes or till the skin opens. Peel them when cold and pour milk and sugar on top of them and apply margarine on each plantain and microwave again for 12 minutes. After the plantains get baked, cool them and serve them with ice creams. The hindu June 28 2007

To your attention.

Hello Dear,

I'm Mr.Jeanbazz Gusto,to be brief.I have (US$5.3Million) which i want to invest in your country on estate or better still on any other good business in your country,I would like to receive your urgent interest in this offer for us to determine our partnership.

Ensure you respond with your contact phone number ,so that i can reach you on phone for more vital discussions.

I do hope to read from you as soon as possible.

Thank you.
Regards from,
Mr.Jeanbazz Gusto

From Ogechi Promise

From Ogechi Promise
Rue de Dulie 7th Avenue
Plot 41 Williams Ville

Dear Prefered Partner

I saw your profile and loved to contact you. l am an orphan having $10,500,000 USD with a private trust company for safe keeping. I am willing to offer you 10% of the total fund if you can assist me transfer this fund to your country or any bank of your wish. I wish to invest in a stable economy. My interest is in companies with potentials for rapid growth in long terms.

I am interested in placing my fund in your country, if your country's bi-laws allow foreign investment. You can contact me for more details via my e-mail address with your reference. This fund I inherited from my late father who excels as a government contractor till his death by the rebels in 2006 in here in the country capital while I lost my mother at my early age of 2yrs this made me the only child of the family. Don't fail to indicate interest by furnishing me with your private details phone, fax, address, occupation and age.

Yours faithfully,
Ogechi Promise

Okra stew with paneer

Ingredients

Okra, chopped: 1 cup

Tomatoes, blanched, peeled and chopped:3

Paneer: 1 slab

Juice of half lime

Bell peppers, green seeded: 2

Shallots, minced: 6 tbsp

Corn kernels, frozen: 1 cup

4 tbsp of butter

Tomato paste: 1 tbsp

Basil: quarter tsp

Bay leaf: 1

Salt and pepper to taste

Green chilli: 1

Method

Put the paneer in a bowl and squeeze lime juice over the cubes. Now add butter to a pot over medium flame. Saute the green pepper with shallots for two to three minutes. Now mix in the corn, okra, tomator paste, basil, bay leaf and chilli. Then season with salt and pepper.

Finally, add the diced paneer and let the mixture return to the boil for five minutes. Remove the bay leaf and serve hot.

Cinnamon Raisin Nut Rolls

Ingredients Cream Cheese, at room temperature: 4 ounces Brown sugar, packed: half cup Ground cinnamon: half tsp Raisins, soaked in warm water for 15 minutes and patted dry: quarter cup Phyllo dough: 1 roll(half of a package) Butter, melted but not hot: quarter cup(half of a stick) Method Preheat oven to 375 degree F. Place cream cheese, brown sugar and cinnamon in the bowl of a food processor. Blend until smooth. Chop raisins to pieces. Place one sheet of phyllo dough on a flat work surface. Brush with melted butter. Repeat until you have six layers of phyllo. Spread a thin layer of cream cheese filling over phyllo, leaving one inch dry lengthwise and half inch dry on the short side. Roll up lengthwise like a jelly roll. Repeat until all phyloo and filling is used up. Cut each slice, seam-side down, 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes until golden brown.