COGNAC COOKIES RECIPE

Ingredients
100 ml Cognac
250 g Pecans (finely chopped).
100 g Sugar (white granulated)
175 g Chocolate Chips (semi-sweet)
400 g Vanilla Wafers (finely crushed)
60 ml Corn Syrup

How to make cognac cookies:

• Melt chocolate bits on heat.
• Crush vanilla wafers very fine.
• Chop pecans very fine.
• Combine all of them in the melted chocolate with sugar, corn syrup and cognac.
• Stir in pecans and wafer crumbs.
• Make the mixture as smooth as possible.
• Remove it from the heat.
• Shape it into 2 cm balls.
• Roll balls in extra granulated sugar.

COFFEE DROP COOKIES RECIPE

Ingredients:

1 cup Sugar
1/2 cup Shortening
1 Egg (beaten well)
2 cup Flour
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Cinnamon
1 tsp Cloves
3/4 cup Cold Coffee
1/2 cup Raisins (chopped)
1/2 cup Nuts (chopped)
1 tsp Vanilla

How to make coffee drop cookies:

• Mix shortening and sugar together to make cream type mixture.
• Combine egg.
• Mix well.
• Combine flour, baking soda, salt, baking powder, cinnamon and cloves together.
• Add alternately with coffee to make mixture wet.
• Combine raisins, nuts, and vanilla.
• Mix well.
• Combine more flour if required to make a drop cookie dough.
• Drop them onto greased baking sheet.
• Bake them at 400 degrees F for about 10-15 minutes.

BLACK FOREST PIE RECIPE

Ingredients:

1 Pastry Shell (baked)
4 oz unsweetened Baking Chocolate
14 oz sweetened Condensed Milk
1 tsp Almond Extract
1 1/2 cup Whipping Cream (whipped)
21 oz can Cherry Pie Filling
Almonds (Toasted)

How to make black forest pie:

• Melt chocolate with sweetened condensed milk over low heat in pan.
• Remove from heat.
• Combine almond extract and stir well.
• Pour it into a bowl and let it cool completely.
• Beat it till it becomes smooth.
• Mix whipped cream.
• Place it into prepared pastry shell.
• Let it chill about 4 hours so that it is set.
• Serve it with the cherry pie filling.
• Garnish with toasted almonds.

Paaya Nahari Recipe

Ingredients:
8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

How to make paaya nahari:

• Clean and cut the paaya into three pieces.
• Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
• Add enough water to the paaya and place over heat.
• Add the chopped onions and the spice pouch along with salt as per taste.
• Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
• Remove the spice cloth and serve. Nahari is served in the morning.
• Narhari cooked overnight on a slow fire and served for breakfast is delicious.
• Serve hot with bread or rice.

BAKED BEEF RICE CASSEROLE RECIPE

Ingredients:

1 1/2 lb Beef (ground)
2 tblsp Bacon Drippings
1 1/2 tsp Salt
1/2 tsp Pepper
1 tsp Paprika
2 oz Olives (stuffed and sliced)
2 cup Tomato Juice
1 cup rice
1 small Onion (chopped)
1 1/2 cup Water (boiled)
1/2 cup Cheese (shredded)

How to make baked beef rice casserole:

• Fry onion, ground beef and rice in bacon drippings.
• Pour off drippings.
• Combine all remaining ingredients except cheese and mix them well.
• Locate them in a casserole.
• Cover it tight.
• Bake it at 300 degrees for about 1 hour.
• Uncover it.
• Drizzle it with cheese.
• Bake it for more 10 minutes so that cheese is melted.

RAJASTHANI BHINDI RECIPE

Ingredients:
1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers (bhindi)
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds

How to make rajasthani bhindi :

• Wash and wipe the ladyfingers.
• Snip off the two ends and slit on one side.
• Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion seeds.
• Mix in a tblsp of oil and salt and mix well.
• Stuff this masala into the ladyfingers.
• Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry for a minute.
• Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
• Uncover and stir fry till the ladyfingers are crisp.
• Serve hot.

APPLE RAISIN CAKE RECIPE

Ingredients:

3 cup Flour (no sifted)
2 cup Sugar
1 cup Mayonnaise
1/3 cup Milk
2 Egg
2 tsp Baking Soda
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/2 tsp Salt
1/4 tsp ground Cloves
3 cup Apples (chopped and peeled)
1 cup Raisins (seedless)
1/2 cup Walnuts (chopped coarsely)
2 cup sweetened whipped Cream with Cinnamon (for frosting and filling)

How to make apple raisin cake:

• Flour and grease 2 baking pans.
• Mix flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt and cloves with a mixer for about 2 minutes.
• Scrap bowl frequently.
• Combine in apples, raisins and walnuts.
• Stir well.
• Spoon batter into pans.
• Bake it at 350 degrees for 45 minutes.
• Let it cool in pans for about 10 minutes.
• Remove from pan.
• Let cool completely.
• Frost and fill with the whipped cream.

APPLE MAPLE SYRUP PIE RECIPE

Ingredients:

1 Pie Crust
4 peeled and sliced Apples
1 cup pure Maple Syrup
1 tblsp Cornstarch
1 tblsp Margarine

How to make apple maple syrup pie:

• Blend maple syrup with the cornstarch in a blender.
• Shift blended mixture to a pan.
• Add margarine.
• Cook it over medium heat.
• Stir well till the mixture becomes thick.
• Place apples in the pie crust.
• Pour the maple syrup mixture over the apples.
• Bake it in a preheated oven at 350 degrees F for 40-45 minutes.

ALMOND BISCOTTI RECIPE

Ingredients:


3 cup Flour
3 tblsp Brandy
1/2 cup Butter (melted)
1 cup Almonds (chopped)
1 tsp Vanilla
1 tsp Almond Extract
1/2 tblsp Baking Powder
1/4 tsp Salt
1 cup Sugar
3 Eggs (large)

How to make almond biscotti:

• Mix sugar and butter.
• Combine in brandy, almond extracts, vanilla, nuts and eggs.
• Mix them well.
• Stir in flour, baking powder and salt.
• Shape it into loaves.
• Place loaves on cookie sheet.
• Bake it for 25 to 30 minutes.
• Take out of the oven.
• Let them cool slightly.
• Reduce into 1/2” diagonal slices and return again to cookie sheet.
• Bake it in a preheated oven at 350 F till both sides are brownish and toasted, it will take about 20 to 25 minutes.
• Let them cool completely.
• Store them in an airtight container.

The finance minister also said the government was taking steps to bring down food inflation in the next few months.

In its budget last Friday, the government set its gross market borrowing target for 2010/11 at a record 4.57 trillion rupees, up 1.3 percent from the previous year.

Traders fret the market would find it difficult to digest the wall of supplies, with the central bank in a monetary policy tightening mode.

The central bank's bond auction calendar, which will detail the size, frequency of auctions and duration of bonds, expected later this month will set the trend for the near term.

In interest-rate futures on the National Stock Exchange, the March contract N10H0 implied a yield of 8.3123 percent while the June contract was not traded.

The benchmark five-year interest rate swap was at 7.02/05 percent from its previous close of 7.03/06. [IN-SWAPS] ($1 = 45.8 Rupees) (Reporting by Neha D'silva; Editing by Ranjit Gangadharan)

Indian bonds tread water; food price data awaited

* 10-yr yield down a notch but FY11 supply a concern

* Taking steps to ease food inflation in few mths-Fin Min (Updates to mid-morning)

MUMBAI, March 4 (Reuters) - Indian federal bond yields treaded water on Thursday as traders awaited food and fuel price data around noon (0630 GMT), while underlying sentiment was bearish on next fiscal year's borrowing concerns.

At 10:08 a.m. (0438 GMT), the yield on the benchmark 10-year government bond IN10YT=RR was down one basis point at 7.93 percent.

Volumes were low at 20.65 billion rupees ($45 million) on the central bank's trading platform.

"The market would remain rangebound with statements from policymakers eyed for further cues along with economic data," said a senior trader with a foreign bank.

"The 10-year yield would be in the range of 7.92-7.96 percent range during trade," he said.

The food and fuel price data are for the week ended Feb. 20. Prices had eased slightly in the previous week after rising for four weeks in a row.

India's economic recovery is still being driven by public spending and is not yet broad-based, the finance minister said on Wednesday, further clouding the debate on the timing of rate hikes by the central bank.