banana bread!!!!!!!

Prep time: about 90 minutes

Ingredients:

• 2 eggs
• 1¾ c. sifted flour
• 2 tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. salt
• 1/3 c. vegetable oil
• 2/3 c. sugar
• 1 c. mashed bananas (about 3 bananas)

Utensils:

• oven (you'll need help from your adult assistant)
• measuring cups and spoons
• mixer
• sifter
• spatula
• small bowl
• medium-size bowl
• large bowl
• bread pan coated with nonstick cooking spray

Directions:

1. Preheat the oven to 350° F (180° C).
2. Beat eggs well in a small bowl.
3. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
5. Add the eggs to the mixture in the large bowl and beat well.
6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
7. Pour mixture into the baking pan. Bake for 70 minutes.
8. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:
If you're nutty for nuts, add chopped walnuts during Step 6.

happy anniversary mom& dad!!!!!!!!

And now the time came for me 2 celebrate my parents anniversary!!!!!!!
           I brought  cake,and 2 gifts for both of them!!!!!!!!

manchow soup!!!!!!!!!

ingredients:

• 1 Cup cooked chicken pieces • 4 Cups chicken stock • 4 tbsp Corn flour mixed with 1 cup water • 1 tbsp Coriander leaves, finely chopped • 2 tbsp Cabbage, finely chopped • 2 tbsp Capsicum, finely chopped • 2 tbsp Mushrooms, finely chopped • 2 tbsp Oil • 2 Spring onions, finely chopped • 2 tbsp French beans, finely chopped • 2 tbsp Carrots, finely chopped • 1 tsp Pepper • 1 tsp Ginger, finely chopped • 1 tsp Garlic, finely chopped • 1 tsp Green chilies, finely chopped • 1 tbsp Soya sauce • 2 Stems of spring onion • Salt as required

How to make Chicken Manchow Soup:

• Heat oil in a pan. • Fry the ginger, coriander leaves, garlic, and green chilies for 2 minutes. • Add all the vegetables, pepper, ajinomoto and salt, fry for 2 more minutes, keep stirring. • Now add this vegetable mixture to the cooked chicken, mix well. • Combine the chicken stock, soy sauce and salt with it. • Bring it to a boil, reduce the heat and add cornflour mixed with water and stir continuously until it thickens slightly. • Remove it from the fire. • Garnish with spring onion stems before serving.

basket chicken!

i love this with my favorite manchoww soup!!!!

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced scallions
• 1 pound boneless, skinless, chicken breasts, sliced into strips
• 1 cup broccoli spears
• 1 cup julienned carrots
• 1/2 pound green beans, chopped
• 1/2 cup julienned red pepper
• 1 cup quartered button mushrooms
• 3 heads baby bok choy, chopped
• Low sodium teriyaki sauce

Directions

Heat the oil in a wok over high heat. Add the garlic, ginger, and scallions. Cook until aromatic, about 2 minutes. Add the chicken. Saute until the edges are brown, about 3 to 4 minutes. Add the broccoli, carrots, and green beans to the wok. Cook approximately 5 to 8 minutes, until the vegetables begin to become tender. Add the red pepper, mushrooms, bok choy, and teriyaki sauce to the wok, cook approximately 5 to 8 minutes more, or until chicken is cooked through and vegetables are done to your likeness. Taste and adjust seasonings. Serve immediately.

HARA HARA MAHADEVA SHAMBOO SANKARA!!!!!!!

TOMMOROW  IS MAHASIVARATRI SOOOO MANY OF U WILL BE FASTING !SO HERE IS A SIMPLE RECIPIE  OF THE FOOD WHICH U HAVE TO EAT  AFTER FINISHING YOUR FASTING!!!

Raita

Ingredients :
1) Fresh thick curd - 1 cup.
2) Sweet potato - 1, boiled and chopped. 
3) Potato - 1, boiled and chopped. 
4) Cucumber - 1, chopped. 
5) Waterchestnuts (singhara) - 4-5, boiled, peeled and chopped. 
6) Coriander - 1 tbsp, finely chopped. 
7) Green Chili - 1, small and finely chopped. 
8) Roasted peanuts - 1 tbsp, whole. 
9) Cumin seed - 1/2 tsp(powdered) and 1/2 tsp(whole).
10) Oil - 1 tsp. 
11) Sugar to taste. 
12) Salt to taste. 

Instructions:
1) Pour the fresh curd in a deep salad bowl and beat well.
2) Add cumin powder, salt, sugar and chili. Mix well. 
3) Prepare the vegetables and toss into the bowl. Add the peanuts. Mix to blend well.
4) Chill well till required.

HAPPY ANNIVERSARY MOM & DAD!

ACTUALLY THEY ARE NOT  STAYING WITH US FOR THIER  ANNIVERSARY!THEY ARE GOING OUT OF STATION!
                     HAPPY ANIVERSARY MOM & DA!WE LUV U  CHOO MUCH!
                             

manchuriaaaaa...........!!!!!!!!!!!!!!!!!!!!!!!

Ingredients

• 2 cups Grated Cabbage
• 2 cups Grated Carrots 
• 1 Spring Onion (chopped)
• 2 Green Chilies (chopped)
• 3-4 Crushed Garlic Flakes 
• 2 tbsp Corn Starch or Flour 
• Oil for deep frying 
• 1 tbsp Soya Sauce 
• Salt to taste 
• 1 tsp Pepper Powder 
• 1 tsp Sugar 
• A pinch of ajinomoto 
• 2 tbsp oil
  
  

Directions

1. Mix grated cabbage and carrots and squeeze the water out from them.
2. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
3. Make small balls (like koftas) of the mixture .
4. Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
5. Now in a separate pan heat 2 tbsp oil.
6. Sauté garlic, green chilies and spring onions.
7. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
8. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
9. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

tandoori..........................!

Tandoori Chicken

Serves  4

Preperation Time  30 minutes

Contents
Chicken

Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juceiSalt to taste

For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
� tspn of garam masala powder
2 tblspns of mustard oil

For basting of butter
� tspn of chaat masala

For garnishing
Onion rings and lemon wedges

Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.

Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.

Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.

Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.

Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.

come on girls lets rock this valentines day!here is a simple recipie checkout!!

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (4 ounce) jar maraschino cherries
• 3/4 cup chopped pecans
• 1 (16 ounce) container frozen whipped topping, thawed

Directions

1. Drain the cherries reserving juice; chop cherries and reserve.
2. Prepare cake mix according to box directions, adding water to the reserved cherry juice to equal the amount of liquid needed for cake mix.
3. Preheat oven to box directions.
4. Fold the cherries and pecans into the cake mix; stirring by hand. Pour mix into 2 round cake pans and bake in preheated oven.
5. When cake has completely cooled, frost with whipped topping; serve and keep unused portions in refrigerator.

HAPPY TEDDY BEAR DAY!

I wish all my followers &  fellow bloggers a happy teddy bear day!                                                                                          
               so here is the recipe  of brown bear cake!!!!!!!

Ingredients

• 2 packages (18-1/4 ounces each) chocolate cake mix
• 4 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 4 cups confectioners' sugar
• 1/3 cup baking cocoa
• 1/4 cup milk
• 3 cups flaked coconut, divided
• Brown gel food coloring
• 5 chocolate-covered peppermint patties
• 16 brown milk chocolate M&M's
• 2 dark chocolate kisses
• 5 pieces red shoestring licorice

Directions

• Prepare cake mixes according to package directions. Pour 3 cups batter into a greased and floured 2-qt. round baking dish. Pour 1-1/2 cups batter into a greased and floured 1-qt. ovenproof bowl. Using remaining batter, fill six greased jumbo muffin cups and four greased regular muffin cups two-thirds full.
• Bake cupcakes for 18-20 minutes and cakes for 40-45 minutes at 350° or until a toothpick inserted near the center comes out clean. Cool cupcakes for 5 minutes and cakes for 10 minutes before removing from pans to wire racks to cool completely.
• Level the top of the cakes, four jumbo cupcakes and two regular cupcakes. (Save the remaining cupcakes for another use.) Place large cake top side down on an 18-in. x 12-in. covered board. For teddy bear's head, place the small cake top side down above large cake. Position jumbo cupcake cut side up for arms and legs. Place regular cupcakes on top of head for ears.
• In a large bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar, cocoa and milk; beat until smooth. Frost tops and sides of cakes and cupcakes. Tint 2-1/4 cups coconut dark brown; tint remaining coconut light brown.
• Sprinkle dark brown coconut over arms and legs. Leaving a 4-in. circle in center of bear's body, sprinkle dark brown coconut in a 1-in. circle around edge of cake. Sprinkle dark brown coconut in a 1/2-in. circle around edges of the head and ears. Press dark brown coconut into the sides of the body, head and ears. Sprinkle light brown coconut over the middle of the body, head and ears.
• Position one peppermint patty on face for nose. Place one peppermint patty and four M&M's on each paw. Insert chocolate kisses point side down for eyes. Cut one licorice piece into two 2-in. strips; shape to form a mouth. Cut two licorice pieces into a 7-in. strip; place around the neck. Shape the remaining licorice into a bow; place below neck. Store in the refrigerator. Yield: 18-20 servings.