Mango Badam Ladoo with a blend of the coconut is the perfect to celebrate any festive season, especially made for dearest sister on the Occasion of Raksha Bandhan !! So thought better to share with my other friends and followers also. Enjoy this festive treat by prepared your self with your loved ones.❤️❤️💐

Ingredients for making the Mango Badam/Almond Ladoo❤️

• 2 cup Mango pulp
• 1/2 cup Almond meal – Powder
• 3 cup Coconut Powder or flour
• 1 tin Condense milk ( Amul the taste of India)😄
• 50 ml Milk
• 2-3 tbsp Ghee
• 1/2 tsp Cardamom powder
• 1 1/2 cup ( One and a half cup ) khoya-Mawa or milk powder as per the availability
• 100 gms Almond and Pistachio slivers
• 1 tbsp Dried edible flower
• 4 to 5 sprig saffron optional

Method of making the Mango Badam Ladoo❤️

1. In a heavy-bottomed Pan/ kadai heat ghee.
2. Add coconut and almond powder, roast for 3-4 minutes on a very low heat, so it would not get brown.
3. Add condense milk and combine everything.
4. If it’s too thick add little milk.
5. Cook the mixture for a couple of minutes, then add grated khoya or milk powder.
6. Continuously keep stirring and cooking until the mixture gets thicker.
7. Now add mango pulp and mix well.
8. Keep stirring the mixture on medium heat, make sure the mixture doesn’t stick to the bottom.
9. It will take about 25-30 minutes.(on a low heat)
10. Once the mixture gets thicker and ghee will appear on the top of it switch off the heat.
11. Add aromatic cardamom powder and mix well.
12. Transfer the mixture into another plate and rest it to cool completely.
13. Once it cools down, chill the mixture in the fridge for another couple of hours.
14. Divide the mixture into equal balls, make ladoos and garnish it with almond and pistachio and edible flowers.(to make it more appealing)
15. You can store these ladoos in a glass Jar or in a attractive tray. It will remain fresh for 5 to 6 days. Better to keep it in the refrigerator.❤️
16. You can add more dry fruits as per your preference after all you are the maker of this sweet so add the value which will help in boosting the energy of your loved ones🥰 Happy Raksha Bandhan💐

Most of the people only knows the name of Caribbean Jerk Chicken, but this dish also will leave a very good impact if you are the poultry/ Chicken Lover. One of my good friend she Used to Live on the Jamaican Island from last two decade and also foodie. She once told me during the conversation about this splendid preparation of the chicken. Which I have tried out so many times, each time it come out very well full of flavors and very tasty. You must try it out this dish and accompanied with any rice preparation.👍❤️ preferably with brown rice.

Ingredients for making the Caribbean Chicken😋👍

• 1 whole small organic chicken cut into pieces, or 3 lbs chicken breast cut into large chunks
• 4-6 organic chicken thighs
• 4-6 organic drumsticks
• 2 large tomatoes cut into diced
• 2 large onions cut into diced
• 4-6 garlic cloves
• 1/2 cup Worcestershire sauce
• 1/3 cup balsamic Vinegar
• 1/2 cup chopped fresh parsley
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 3 Tbsp olive oil
• 2 tbsp brown sugar
• 1/2 cup ketchup

Method of making the Caribbean Chicken

• Place first 12 ingredients into a large bowl and mix well.
• Let chicken stand in seasonings for at least 30 minutes, like in the pictures, cover and place in the fridge.
• I have done between 30 minutes to 1 hour most times. In a large heavy skillet or la cruset pot heat oil over high flame.
• Add the sugar distributed through the bottom of the pan like in the pictures. When the sugar begins to bubble and color is getting a pale to dark brown take chicken pieces and arrange them into the pan.
• Cook them on all sides until they brown a bit for about 2-3 minutes.Add ketchup, marinade, 2 cups of water and stir until blended.
• Bring chicken to a rapid boil, then lower the flame, cover pan partially, and let cook for 1 hour stirring in between 2-3 times.
• Garnished with fresh herbs and serve hot over brown rice. Enjoy and let me know your experience 👍🥰😋

Crab cakes made from fresh lump crab meat and Old Bay are authentic and easy to prepare. I do often make crab cakes, which are just as delicious and so much easier to prepare. Use fresh lump crabmeat and to go light on the filler. These have just enough filler to bind the crabmeat together and also add great flavor. I love them with the quick tartar sauce below, but you could also serve them with lemon wedges or cocktail sauce. Must try this heavenly delicacy you will for sure fell in ❤️ with it!🥰

Ingredients for making the Crab Cakes 😋

FOR THE CRAB CAKES

• 1 pound lump crab meat
• 2 large eggs
• 2-1/2 tablespoons mayonnaise
• 1-1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 cup finely diced celery
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup panko
• canola oil, for cooking

For Tarter sauce

• 1 cup mayonnaise
• 1-1/2 tablespoons sweet pickle relish
• 1 teaspoon Dijon mustard
• 1 tablespoon minced red onion
• 1-2 tablespoons lemon juice to taste
• Salt and freshly ground black pepper to taste

Method of making the Crab Cakes

Binding of Crab Cakes

1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well.
3. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat.
4. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet.
5. Cover and refrigerate for at least 1 hour. This helps them set.
6. Preheat a large nonstick pan to medium heat and coat with canola oil.
7. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.
8. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Please Note

1. Target Sauce -Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
2. Note -If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

E-fu noodles (also known as Yi Mien are a type of Cantonese noodles made from egg and wheat flour. They have a spongy and chewy texture, which allows them to soak up all the sauce they’re cooked in. These noodles are known for their bright golden-yellow color, as well as for how super long they are!

Ingredients for the efu noodles😘

Fragrant Ingredients need to be Chopped

• 7 Garlic cloves – minced
• 2 TBLS Ginger – grated
• ¼ Yellow Onion – thinly sliced
• 3 – 8 Red Chilies (Bird’s Eye preferred) – to taste, chopped (optional)
• 75g / a little over 1 cup Brown Straw Mushrooms (Shimeji mushrooms) – ends chopped and discarded, rinsed properly
• 40g / 5-6 pieces Chinese (Garlic) Chives – chopped into 2-inch long pieces, whites and greens seperated

SAUCE BOWL

• 1 TSP Corn Starch
• 2 TSP Mushroom Soy Sauce
• 4 TSP Light soy sauce
• 2 TSP Sweet dark soy sauce
• 1.5 TBLS Fried garlic in chilli oil
• 2 TBLS Oyster Sauce
• 1 TSP Sesame oil
• 3 TBLS Water

For Shrimp Marination

• 1.5 TSP Corn Starch
• 3 TSP Low Sodium Light soy sauce
• 2 TSP Shao Xing Wine
• ½ TSP (a little) Sesame oil

Ingredients for mingling with noodles

• 4 TBLS Peanut Oil (or any other cooking oil with a high burning point)
• 1 TSP Chili Oil (optional)
• 1 TSP Sesame oil
• 200g Shrimp, fresh or frozen – peeled, tails removed, and deveined
• 150g dry E-Fu Noodles
• About 2400ml/2.5 quarts water (to boil the noodles
• A pinch of coarse ground Black Pepper to taste
• A pinch of White Pepper, to taste

For serving

• Crushed red chili pepper (optional)
• Chinese chili oil (optional)

Method of preparation

1. Chopping: Chop up all your fresh ingredients – the garlic, ginger, onion, red chilies (discard seeds if less heat is desired), and the Chinese chives. (The straw mushrooms can be left whole as they are usually pretty small and will shrink while stir-frying them later.)
2. For the Noodles: Boil about 2,400ml of water in a large pan/pot. Once the water is boiling, add the noodles and cook until they have separated into strands but are still firm – about 3-4 minutes. (Be careful not to overcook them, as they will become too soggy when you stir-fry them later. The goal is to soften them up just enough before you stir-fry them.) Drain the water and set aside in a colander. Run some tap water over the noodles to prevent them from sticking.
3. Make the Shrimp Marinade: In a large bowl, mix all the ingredients for the shrimp marinade. Add the shrimp, mix to coat, and set aside.
4. Sauce Bowl: In a medium bowl, add all the ingredients listed under “Sauce Bowl” and mix thoroughly with a spoon to combine. Set aside.
5. Prep for Marinated Shrimp: Heat 2 TBLS peanut oil and a dash of sesame oil in a wok or large pan over high heat. Lift the wok and swirl it in a circular motion so that the oil spreads around the perimeter and then place it back on the stove. Once hot, add the shrimp and spread them evenly in the wok. Cook on one side for about 30-45 seconds, then flip and cook on the other side for 30 more seconds. Toss until no longer translucent, then transfer to a fine mesh strainer and hold above the wok to let the oil drain. Transfer the shrimp into another clean large bowl and set aside. Discard the oil in the wok and wipe with paper towels. Set back on stove.

For the Stir-fried E-fu Noodles with Shrimp:

1. Heat the remaining 2 tablespoons of peanut oil, chili oil (if using), and about 1 TSP of sesame oil in the wok. Lift the wok and rotate it in a clockwise motion to spread the oil around the perimeter. Set it back on the stove to let the oil heat up for a minute.
2. Once hot, add the onions and sauté until translucent – about 1 minute.
3. Add the garlic, ginger, and Chinese chives white part and stir-fry for 15 seconds. Then add the red chilies and continue stir-frying.
4. Add the straw mushrooms and stir-fry for a further 30 seconds.
5. Add the shrimps and toss with the rest of the ingredients in the wok to combine.
6. Mix the contents of the sauce bowl with a spoon, then add the noodles and pour the sauce over them evenly. Stir-fry and toss continuously to ensure that everything is combined and coated well in the sauce.
7. Season with black and white pepper to taste and continue stir-frying.
8. Add the green of the Chinese chives and stir-fry to combine. Cook until they turn radiant green – about 1-2 minutes. Continue tossing and stir-frying everything until the noodles have heated through, then turn off the heat and transfer to a serving dish or bowl.
9. To serve: Serve the noodles with Chinese chili oil and crushed red chili pepper on the side if desired if you want to have more chilli/ spices. One of the very good noodles dish on the coastal area it helps to regulate the blood circulation.😘👍👌

Mr. Tian’s specialities, and it is still served in a small Chengdu noodles shop that bears his name and is run by his children and grand children’s with its generous topping of bean curd, the snacks make a filling and full of noodles, but it’s traditionally served in individual bowls.

Ingredients for making dou hua mian

• 1 pound soft bean curd
• 2 tbsp dark soy sauce
• 2 tsp sesame oil
• 10 ounce dried chinese flat noodles
• For Scattering
• 1/4 cup Sichuanese preserved vegetables
• 3 scallions green part
• 1/4 cup deep fried salted peanuts
• For the sauce
• 3 tbsp sesame paste
• 3 tbsp chilli oil
• 2 tbsp light soy sauce

Method of making the dou hua mian

• Set the bean curd to simmer very gently in a pot of lightly salted water.
• Rinse the sochuanese preserved vegetables and chop it finely.
• Finely slice the scallions.
• Combine all the sauce ingredients ina large serving bowl.
• Cook the noodles accordingly, then drain them well and place in the serving bowl.
• Drain the bean curd and place it on the top.
• Scatter with the peanuts, preserved vegetables and scallions.
• Served this fragrant dish with your love ❤️ and enjoy it. 👍❤️😋

Ingredients for making the Yibin Ran mian

• 4 ounce pea shoots or baby spinach
• 3 tbsp peanut oil
• 10 ounce dried Chinese noodles
• 4 tbsp Tianjin preserves vegetables
• 3 scallions green part only
• For Topping
• 2 tbsp walnut meat
• 2 tbsp unsalted peanuts
• 2 tbsp sesame seeds
• For Sauce
• 3 tbsp chilli oil
• 2 tbsp sesame oil
• 4 tbsp dark soy sauce
• 4 tbsp light soy sauce

Method of making Yibin ran mian

• Heat the oven to 250 degree F. When it is hot, place the walnuts and peanuts on a baking sheet and roast them for 20 minutes until they are crisp and fragrant.
• Turn them onto a cutting board and chop them into tiny pieces like rice grains.
• Toast the sesame seeds for 3 to 4 minutes in a dry wok over a medium heat until they are fragrant and set aside.
• Heat 1 tbsp of peanut oil in a wok over high flame.
• Add the preserved vegetables and stir fry for about half a minute, until it is fragrant. Set aside.
• Finely slice the scallions. Combine the sauce ingredients in a bowl.
• Blanch the green vegetables leaves in boiling water and refresh them immediately under the cold tap.
• Drain well and divide up among 4 individual serving bowls. Add 1/2 tsp of peanut oil to each bowl.
• Cook the noodles and divide them among the serving bowls.
• Drizzle each bowl with a quarter of the sauce mixture and top each one with a spoonful of chopped nuts and sesame seeds, a spoonful of preserved vegetable, and a spoonful of scallion slices.
• These toppings are traditionally added in separate piles, so the dark vegetable, pale nuts and seeds and green scallions create an attractive checkerboard effects.
• Serve immediately and let your loved one mix everything together at a table. Enjoy this exotic experience. 😋👍❤️

This Creamy Tuscan Chicken dish is quick, super easy, and finger-licking, You are going to love this creamy sauce, the tangy sun-dried tomatoes, and all that spinach served over amazingly juicy chicken breasts.

Thanks to the spinach, tomatoes, and chicken with Tuscan herbs, this Italian flair dish which you want more. The dish is accompanied by a sauce that has all the creamy goodness you ever wanted, so get ready for an unforgettable meal. And enjoy with your family and friends. 👌❤️👍

Ingredients for making the Chicken

1 tbsp extra-virgin olive oil

4 no’s boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 tsp dried oregano

3 tbsp butter

3 cloves garlic, minced1

1/2 cup cherry tomatoes, halved

3 cups baby spinach

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Lemon wedges, for serving

Method of making the Tuscan Chicken

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano.
2. Cook until golden and no longer pink, 8 minutes per side.
3. Remove from skillet and set aside.
4. In the same skillet over medium heat, melt butter.
5. Stir in garlic and cook until fragrant, about 1 minute.
6. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
7. Stir in heavy cream and parmesan and bring mixture to a simmer.
8. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
9. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
10. Enjoy this fabulous dish with lemon wedges. 😋🥰😘👌

Duck eggs can be cured by caking them in the paste made from salt mixed with mud or ashes, but at home the easiest method is to use a strong salt water solution. The eggs are at their best after 2 to 3 weeks. If you leave them in the brine for longer they can become unplansantly salty. You can use two jars with tight fitting lid to make this heavenly recipe.

Ingredients for making the Salty Duck Eggs

• 8 to 10 fresh duck eggs
• 1 Cup salt

Method of making the Salty Duck Eggs

• Give the duck eggs a good wash and a scrub with a vegetable brush to remove any dirt. Discard any cracked egg, please do not use any damaged egg as it will spoiled the whole dish.
• Bring 3 1/2 cups water to a boil, add the salt, and stir to dissolve. Leave the water to cool completely.
• Place the eggs carefully in your preserving jar. Pour over the salt solution.
• Place a small ceramic dish or glass at the top of the jar to keep the eggs covered by the water. Close the lid tightly and leave in a cool place for 2 to 3 weeks to get it fragrant.
• When the eggs are ready, remove them from the brine and hard boil them as required. Allow them to cool completely before eating.
• You can enjoy these fabulous eggs with chinese salad of your choice or along with other preparation during Lunch or dinner. 👍😋👌

Peri peri – also spelt/pronounced piri piri and sometimes pili pili is the name of a type of chili, and also the name of a sauce made with that chili…At it’s most basic form Piri piri Chicken is grilled chicken that has been marinated in that spicy chili piri piri sauce – though some grill the chicken first, then simply baste the sauce on at the end. It’s awesome hot dish with so many health benifits 😋👍

Ingredients for making the peri peri Chicken Thighs

• ½ cup peri-peri sauce
• 2 tablespoons honey
• 2 tablespoons olive oil
• juice of ½ lemon
• salt & pepper to taste
• 8 chicken thighs skin-on
• 1 whole lemon sliced in half

Ingredients for Peri Peri Sauce or you can use readymade

• 1 pound red chilies chopped (African birds eye pepper or chilli) are traditional, but you can sub with red peppers available to you, including bell peppers
• 4 cloves garlic chopped
• 1 teaspoon smoked paprika you can sub in other chili powders
• 1/2 cup chopped cilantro
• 1/4 cup chopped basil
• 1/2 cup olive oil or vegetable oil
• Juice from 1 lemon (lemon juice)
• Salt to taste

Method of making the Peri Peri Chicken Thigh

• Combine all the marinade ingredients and mix well.
• Spread over the chicken on both sides and allow to marinade for up to 24 hours but at least 1 hour.
• Grill in a hot griddle pan with the lemon halves (alternatively cook the chicken on a barbecue) for 7-10 minutes per side then transfer to the oven (pre-heated to 180ºc) and cook for a further 20 minutes or until the chicken is cooked through.
• Squeeze over the grilled lemon juice and serve.

For Barbecue with Corn on the cob

• Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it.
• Add 2 more tablespoons of vegetable oil to the remaining marinade.
• Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates).
• Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
• Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char. Please use any method which suits your appetite but must try out to get the exotic taste of this heavenly dish. Enjoy with your dear ones❤️😋👍

This dish is a authentic, French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally “hunter’s chicken,” harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. For sure you would ❤️ to have this advance version of this dish. Enjoy it with house salad and steam rice.😋❤️

Ingredients for making the Chicken Chasseur

• 1 1/2 -2 lbs skinless boneless chicken breasts
• 2 tbsp extra virgin Olive oil
• 1 tbsp butter
• 1 medium Sliced onion
• 250g/8oz mushrooms cut into half
• 2 cloves Sliced garlic
• 125ml/1/2 cup dry white wine
• 4 fresh thyme sprigs leaves only
• 2 fresh bay leaves
• 1 tbsp tomato paste
• 150 g/1/2 cup canned diced tomatoes/crushed tomatoes in the US
• 350ml/ 1 1/2 cups chicken stock
• salt to taste
• 1 tbsp Parsley

Method of making this authentic delicacy 👍

• In a large pan heat 1 tbsp of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden.
• You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.
• In the same pan add butter, sliced onions, mushrooms and garlic and saute with a pinch of salt on low heat for 10 minutes.
• Then add the white wine and let it bubble away for a couple of minutes. Get the aroma.
• Then add the thyme leaves, bay leaves and tomato paste.
• Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer.
• If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce. You can or can’t needs to add any roux or flour to thick the sauce. It’s as per your preferences.
• Adjust the seasoning and check the consistency, served hot with steam rice garnished with chopped parsley.
• Enjoy this splendid dish with your loved ones.🥰😋👍