1 Bring the water to a simmer in a small pot. In another pot, heat the olive oil over medium-high heat. When the olive oil is shimmery hot, add the garlic and sauté until fragrant, about 30 seconds. Stir in the rice and coat with the olive oil. Sauté, stirring constantly, for 2-3 minutes, at which point the rice will begin to smell nutty.

2 Add the white wine to the rice and stir. From this point on, you will be stirring the risotto rice almost constantly. After a minute or two the rice will have absorbed the wine and when you stir, the spoon will leave streaks on the bottom of the pan. Add a cup of the hot water to the pot. Add a generous pinch of salt. Stir until the water has been absorbed by the rice and your spoon is again leaving a trail at the bottom of the pan. Add another cup of hot water and repeat.

3 When this second cup of water is absorbed, add the corn and red bell pepper. Add another cup of water and stir until it is absorbed. Repeat with another cup of water and another healthy pinch of salt.

4 By now the rice should be close to being done; it should be fully cooked but still al dente, a little firm, not completely soft. When the rice reaches this stage, stir in the green onions and grated parmesan. When the water has been completely absorbed, add a little more water so the risotto is loose. The risotto should fill a bowl, not sit on a plate.

5 Stir in the basil and butter and, once the butter has melted, serve at once.

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Preheat oven to 350 degrees F(175 degrees C). Grease a cookie sheet or line with parchment paper.
In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

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Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.

Divide into 4 equal portions and garnish each portion with the papadis, raw mango, sev and coriander.

Serve immediately because if you leave it for sometime,the ingredients will get soggy.

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1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat.

Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.

2. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.

Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan.

Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.

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Combine all the ingredients in a bowl and knead into a soft, smooth dough using enough water. Keep aside for 10 minutes.

Knead again using soya oil till smooth and divide the dough into 12 equal portions.

Roll out one portion of the dough into 150 mm (6″) diameter thick circle using a little flour for rolling.

Cook each roti on a non-stick tava (griddle) over a medium flame using, ½ teaspoon of soya oil, till both sides are golden brown.

Repeat with the remaining portions to make 11 more rotis.
Serve hot.

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• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

• Meanwhile, place broccoli in a small saucepan; add water and bring to a boil. Reduce heat; cover and cook for 2 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry with paper towels
• Toss cheeses with flour; set aside. In a large bowl, combine the eggs, milk, onion and seasonings. Stir in the ham, broccoli and cheese mixture. Pour into prepared crust.

• Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

• Yield: 6-8 servings.

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Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk.

Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.

Toast pancakes in toaster and place one pancake on plate.

Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese.

Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.

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1) Prepare sugar syrup by mixing sugar and water in a pan and boiling the mixture, on low heat, until the sugar dissolves. Keep aside.

2) Heat oil in a shallow pan for a minute; add semolina and gram flour and fry on low heat, until light golden brown, stirring continuously.

3) Add sugar syrup and stir constantly on low heat, until the mixture becomes semi-thick.

4) Add cardamom powder, mix.

Preparation Time:- 5 Minutes
Cooking Time:- 15 Minutes
Serves:- 4

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Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins.

Drain everything and cool the eggs under cold running water.

Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan.

Add the garlic to the pan and cook gently for 1 min.

Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.

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In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degreesC).

In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt.

Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.

Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.

Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
For Hot Dog Buns: Shape each piece into a 6×4 inch rectangle.

Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.

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