Rooh-Afza Drink

Ingredients:

1 cup cashews, pistachios and almonds (finely crushed)

1 teaspoon cardamom seeds

1 gallon Milk

7 cups granulated sugar, to taste (for extra sweetness, add additional cup)

1 1/2 tablespoons Vanilla extract

1 1/2 cup Rooh Afza (can be purchased at any Indian store)

Instructions:

1) In a grinder, grind the cardamom seeds. Crush all the seeds and gather about 1 teaspoon.

2) Add the sugar into milk and stir well, then add Rooh Afza Syrup and stir for about 2 minutes, taste. If you would prefer the drink a little sweeter add the additional cup of sugar mentioned above.

3) Mix the nuts, cardamom powder and vanilla extract into the milk.

4) Refrigerate overnight.

*Makes 12 servings* (Also depending on glass/cup size)

Sincerest Apologies

I'm really sorry for not being able to post any recipe's for the last 3/4 days, I was occupied preparing for a dinner party that took place last night.

And so to apologize and make up for it, I will post all the recipes for items that were made for the dinner party today.

The theme for the party was all Indian, so recipes are mainly Asian/South-East Indian. V

I know a lot of the guests wanted the recipe's posted as well, so here you go, the order of recipes is below:

Part I:

1) Rooh-Afza (Indian Milk Drink)

2) Stuffed Medjool Dates (Starter, Appetizer)

3) Beef Samosas (Appetizer)

4) Vegetable Pakora's (Appetizer)

5) Chickpea Masala Mix (Apperizer, Side-Dish)

6) Fruit Salad Mix (Appetizer, Side-Dish)

7) Lentil Dumplings in Yogurt (Appetizer)

8) Potato Taters (Kids Meal, Side-Dish)

Part II:

1) Rainbow Punch (Drink)

2) Cherry Ice Cubes

3) Vegetable Pilaf (Rice)

4) Tikka Boti Skewers (Side-Dish)

5) Beef Kebobs (Side-Dish)

6) Beef Stew [Nihari] (Main-Dish)

7) Chicken Karahi Stew (Chicken, Main-Dish)

8) Indian Flatbread [Chapati] (Breads)

9) Rice Pudding-Kheer (Dessert)

Enjoy the recipes.

Almond-Oatmeal Cookies

Ingredients:

1 cup regular oats, toasted

1/2 cup light-colored corn syrup

1 tablespoon canola oil

2 tablespoons butter

1/3 cup sugar

1 large egg

1/4 teaspoon vanilla extract

3 tablespoons all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup chopped blanched almonds, toasted

Instructions:

1) Preheat oven to 400 degrees.

2) Combine the first 3 ingredients in a medium bowl. Melt butter in a small saucepan over low heat. Cook 2 minutes or until butter begins to brown (do not burn). Pour into oat mixture; stir well.

3) Place sugar and egg in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla.

4) Combine flour, baking powder, and salt, stirring with a whisk. Stir flour mixture into egg mixture. Stir egg mixture into at mixture. Add almonds; stir well to combine.

5) Drop dough by heaping teaspoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake at 400 degrees for 4 minutes or until golden. Cool on pans 2 minutes. Transfer parchment to cooling rack; cool completely.

*Makes 3 dozen* (Serving size: 1 cookie)

Rhubarb Soup

Ingredients:

1 1/2 cups boiling water

3/4 cup dried petite green lentils

Cooking Spray

2 cups finely chopped carrot

1 3/4 cups finely chopped celery

1 1/2 cups finely chopped red onion

1/4 cup chopped fresh parsley

2 cups chopped rhubarb (about 12 ounces)

4 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon chopped fresh dill

6 tablespoons creme fraiche

Dill sprigs (optional)

Instructions:

1) Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.

2) Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; saute for 4 minutes. Add rhubarb, and saute for 3 minutes. Drain lentils, and add lentils to pan. Stir in chicken broth and salt; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.

3) Remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in pepper.

4) Combine chopped dill and creme fraiche in a small bowl. Serve creme fraiche mixture on top of soup; garnish with dill sprigs, if desired.

*Makes 6 servings* (Serving size: about 1 1/2 cups soup and 1 tablespoon creme fraiche mixture)

Strawberry Rhubarb Crisp

Ingredients for Filling:

6 cups (1/2-inch slices rhubarb (about 2 pounds)

2 1/2 cups halved strawberries

3/4 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon grated orange rind

1/2 teaspoon ground cinnamon

Cooking Spray

Ingredients for Topping:

2/3 cup all-purpose flour (about 3 ounces)

1/2 cup packed brown sugar

1/2 cup regular oats

1/4 teaspoon ground cinnamon

Dash of salt

6 tablespoons chilled butter, cut into small pieces

Instructions:

1) Preheat oven to 375 degrees.

2) To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9 inch baking dish coated with cooking spray.

3) To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375 degrees for 30 minutes or until bubbly. Let stand 10 minutes.

*Makes 8 servings*

Cornmeal-Lemon Cookies

Ingredients:

1 cup all-purpose flour (about 4 1/2 ounces)

1/3 cup yellow cornmeal

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground ginger

3/4 cup plus 2 tablespoons sugar

6 tablespoons butter, softened

1 large egg

1 tablespoon grated lemon rind

Instructions:

1) Preheat oven to 350 degrees.

2) Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg, beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at a medium-low speed just until blended.

3) Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350 degrees for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

*Makes 3 dozen* (Serving size: 1 cookie)

Shortbread

Ingredients:

1 cup all-purpose flour (about 4 1/2 ounces)

1/4 cup sugar

Dash of salt

5 tablespoons butter, softened

2 tablespoons fat-free milk

1 teaspoon vanilla extract

Cooking spray

Instructions:

1) Lightly spoon the flour into a measuring cup, and level with a knife. Combine flour, sugar, and salt in a bowl, stirring with a whisk.

2) Place butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add flour mixture, beating at low speed. Add milk and vanilla; beat until blended. Pat the dough into a 4-inch circle; wrap in plastic wrap, and chill 30 minutes.

3) Preheat oven to 350 degrees.

4) Unwrap and place dough on plastic wrap. Cover dough with an additional sheet of plastic wrap. Roll dough, still covered, into an 8-inch circle. Place dough on a baking sheet coated with cooking spray. Cut dough into 16 wedges, cutting into, but not through, dough. Pierce dough several times with a fork. Bake at 350 degrees for 20 minutes or until lightly browned. Cool on pan 5 minutes. Cut into wedges. Cool complete on a wire rack.

*Makes 16 servings* (Serving size: 1 wedge)