Romantic recipes: Great ideas to make your date special.

There is nothing more thoughtful than putting a meal on a specialdate.

While putting together an elaborate meal does call for a lot of preparation and planning, it's a great idea to think of your date's favourite dishes and then try and incorporate them in the meal.

SEDUCTIVE PEACH CHAMPAGNE

Ingredients:
1/2 bottle of champagne 1/8 bottled water 1/2 can of peach nectar 1/8 can of orange juice concentrate 1 1/2 tablespoons of peach brandy 1 teaspoon of lemon juice.

Instructions:
Make sure all of the ingredients have been chilled.
Mix the peach nectar, peach brandy, lemon juice and concentrated orange juice in a bowl.
Pour in the water and champagne.

COZY COFFEE

Ingredients:
2 envelopes of instant cocoa 2 cups of boiling water 2 ounces coffee liqueur 2 ounces hazelnut liqueur 2 ounces of brandy.

Instructions:
Stir an envelope of cocoa, a cup of boiling water and an ounce of each liqueur and brandy in a mug. Stir and mix well and do the same with the second mug.

TOMATO CHEESE BREAD

Ingredients:
1/4 loaf of French bread 2 1/2 teaspoons of olive oil 1 1/2 teaspoons of basil 4 slices of Swiss cheese Sliced sweet tomatoes.

Instructions:
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Stir the olive oil and basil in a bowl. Slice the bread into 4 slices and the place them on an ungreased baking sheet.
Brush them with the oil mix, then top with cheese and a little tomato, then brush them over with a little more oil mix. Bake for 10 minutes.


PASTA FANTASIA

Ingredients:
1 1/2 ounce package of linguini pasta 3/4 cup of butter 2 tablespoons of lemon juice 4 minced cloves of garlic 3 tablespoons of parsley Shrimp.

Instructions:
Preheat your oven to 400 degrees Fahrenheit or 205 degrees Celsius. Boil water in a large pot and then add pasta and cook for 10 minutes or until ready. Place butter in a baking dish and let it melt in the oven. Add the shrimp, garlic and lemon juice to the melted butter and mix.
Bake for five minutes. Add parsley and mix well.
Then bake for another five minutes. Drain the pasta and pour into a bowl. Add shrimp mix into the bowl and combine well with the pasta.

SIZZLING CHILLI CHICKEN

Ingredients:
2 boneless and skinless chicken breasts 11/2 tablespoons of olive oil 1 cup of chopped red or green pepper 1 tablespoon of chilli powder 1/2 cup of chopped onion 1 big tomato chopped in chunks 2 minced jalapenos 7-10 drops of pepper sauce (hot) Salt and pepper (for extra taste).

Instructions:
Rub half of the chilli powder onto the chicken breasts, along with the salt and pepper. Heat the olive oil in a skillet pan and stir- fry the breasts for a few minutes, until it is no longer pink. Remove the chicken and set aside. Place the pepper and onion in the skillet and stirfry until they get soft. You may then add the jalapenos, the rest of the chilli powder and pepper sauce into the pan and cook for a few minutes.
Return the chicken to the pan and cook for several minutes until it is ready. Make sure it is no longer pink on the inside!


FLATTERING ORANGE FUDGE

Ingredients:
1 pound of melted white chocolate 1 (8-ounce) package of cream cheese 21/2 cups of confectioners sugar 11/2 teaspoons of orange extract.

Instructions:
Beat the cream cheese into the melted white chocolate until it is well mixed. Beat in the confectioners sugar until it has blended in well. Stir in the orange extract. Pour the mix into an 8 x 8 dish and refrigerate until it has set and chilled. Then cut into squares.


CHARMING CHOCOLATE-CHERRY MOUSSE

Ingredients:
1 1/4 cups of whipping cream 1 can of bing cherries (pitted-16 ounce) 1 1/2 tablespoons of cherry brandy 1/2 cup of semi sweet chocolate chips.

Instructions:
Whip the cream in the bowl until stiff peaks form. Save 1/2 of the cream and refrigerate. Drain the cherries and pour a 1/4 cup of the syrup in a saucepan, along with the cherry brandy. Boil the syrup mixture. Place chocolate chips in a blender.
Pour boiled syrup over the chocolate chips and blend until it is very smooth. Scrape the blended mix into the whipping cream and keep folding it in until it has mixed well. Stir in the cherries. Refrigerate for two-three hours.

Fast food: 6 ways to healthier meals in a fast food restaurant.

Can fast food be part of a weight-loss or healthy diet plan? You might not think so. In fact, you might even think that you can't have a meal that's both quick and healthy. . An occasional stop at a fast-food restaurant can fit into a healthy diet plan. The key is to choose wisely.

1. Keep portion sizes small. If the fast-food restaurant offers several sandwich sizes, pick the smallest or order half a sandwich, if available. Choose a regular- or children's-sized hamburger, which has about 250 to 300 calories. Also, skip the large serving of french fries or onion rings and ask for a small serving instead.

2. Opt for grilled items. Fried and breaded foods, such as crispy chick en sandwiches are high in fat and calories. Select grilled or roasted lean meats — such as turkey or chicken breast, lean ham, or lean roast beef.

3. Watch what you drink. Many beverages contain a large number of calories. For example, a large regular soda (32 ounces) has about 300 calories. Instead reach out for diet soda or unsweetened iced tea.

4. Choose a healthier side dish. Take advantage of healthy side dishes offered at many fast-food restaurants. For example, instead of french fries choose a side salad with low-fat dressing or a baked potato. Or add a fruit bowl or a fruit and yogurt option to your meal. Other healthy choices include apple or orange slices, corn on the cob, steamed rice, or baked potato chips.

5. Go for the greens. Choose a large salad with fat-free or low-fat dressing on the side, rather than regular salad dressing, which can have 100 to 200 calories per packet.

6. Have it your way. Don't settle for what comes with your sandwich or meal. Ask for healthier options and substitutions. For example, ask for reduced-fat mayonnaise or mustard on your sandwich. Or at a fast-food Mexican restaurant, request salsa with your meal instead of shredded cheese and nacho cheese sauce.

11 ''aphrodisiacs'' that are bound to turn your partner on

Are you cooking a romantic meal for your man in the hope that it might excite more than just his taste buds? Well, then try adding coffee, honey, chocolate, some herbs and garlic in the feast - and see the ''rocking'' results.

According to Fox News, besides aphrodisiacs, there are thousands of foods, drinks, drugs, vitamins, herbs, nutrients and aromas that can increase your sexual desire and excitement.
The following is a list of the ones that have, so far, proven themselves quite worthy of the "aphrodisiac" title:


1 Caffeine: Whether in coffee, tea, sodas or chocolate, caffeine, up to a certain point, can get your motor going.

2 Honey: Known for giving you a quick boost, sugar in its pure honey form can boost your energy. Honey also fuels sperm cells.


3 Chocolate: Besides containing caffeine, chocolate contains two compounds believed to have sex-enhancing effects: anandamide and phenylethylamine (PEA). (PEA is a natural form of amphetamine, an antidepressant). This sweet also contains theobromine, which increases endorphin production, making for a good high.


4. Herbs:Helping lovers relax and ease anxieties, some herbs are seen as having physical effects that can make you feel randier and increase blood flow to the genitals.
Certain ones, like lemon balm, a type of mint plant that's available in tea form, can relax the nervous system, soothing you while elevating your mood.

5 Spices: Some spices, like cayenne pepper, can get you hot quite literally by increasing your heart rate and body temperature. Some also mirror signs of sexual arousal, like a body flush, perspiration and plumper lips.


Certain spices can be consumed in capsule, tincture or concentrated drop form a half an hour before sex to boost circulation.


6. Garlic: Because it contains allicin, garlic increases blood flow to the sexual organs, which can certainly help get things going in the bedroom.


7. L-arginine: L-arginine is a naturally occurring amino acid that is a precursor to nitric oxide, the molecule that is responsible for promoting circulation by relaxing the blood vessels.


8. Asian Ginseng: Commonly used to treat sexual dysfunction in males, ginseng has direct effects on the central nervous system and genital tissues. Evidence indicates the Chinese herb can facilitate erection by increasing blood flow to the penis.


9 Alcohol: Liquor is known to help lovers feel relaxed and in the mood, in large part because people have such strong beliefs that liquor makes for libido.

10. Ambrien:Found in the digestive tract of some sperm whales, this waxy substance is used in Arab countries, but is illegal in the U.S. Ambrien is said to increase a male's libido by increasing the concentration of several hormones, including testosterone.


11 Seafood: Resembling female genitals, any slippery, succulent seafood is held as an aphrodisiac. Also, the word "aphrodisiac" comes from Aphrodite, the Greek goddess of beauty and love, who, like fish, comes from the sea.


The tips have been provided by Dr. Yvonne K. Fulbright, who's a sex educator, relationship expert, columnist and founder of Sexuality Source Inc.

Yum parothas and rolls!

Master Chef Sanjeev Kapoor, India's best known chef, is also the celebrity host of TV show Khana Khazana, author of best selling cookbooks, has restaurant franchisees in India and abroad and is the winner of several culinary awards. His mission is evident: to make Indian cuisine the number one cuisine in the world. Now, here are some cool cool recipes for this hot hot summer!

Egg Parotha

Ingredients

Whole-wheat flour (atta) 2 cups
Salt to taste
Eggs 10
Onion, chopped 1 small
Green chillies, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
White pepper powder ¼ teaspoon
Oil to fry

Method

1.Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside.

2.Boil four eggs in sufficient salted boiling water for ten to twelve minutes. When cool, peel and grate the boiled eggs. Lightly beat the remaining six eggs with a little salt and set aside.

3.In a bowl combine grated eggs, onion, green chillies, coriander leaves, white pepper powder and salt and mix well. Divide into eight portions.

4.Divide dough into eight portions and make pedas. Roll out each peda into a big round chapatti, place one portion of egg mixture in the center. Fold in the sides to make a square. Further roll into a thick square parantha.

5.Heat a non-stick pan and place the parantha on it. Cook for a minute and turn the paratha. Pour some more beaten egg over and drizzle oil. Slowly turn over and pour a little more of the beaten egg so that the parantha is covered with egg on all sides. Gently fry on low heat till all the sides are golden and crisp.

6.Serve hot.

Kathi roll

Ingredients

Refined flour (maida) rotis 4-6
Boneless chicken cubes 300 grams
Ginger paste ½ tablespoon
Garlic paste ½ tablespoon
Salt to taste
Oil 2 tablespoons
Roasted cumin powder ½ teaspoon
Coriander powder ½ teaspoon
Red chilli powder ½ teaspoon
Chaat masala ¼ teaspoon
Onions, sliced 2 medium
Carrot, cut into strips 1 medium
Green chutney 4-6 tablespoons
Fresh coriander leaves, chopped 2 tablespoons

Method

1.Mix ginger paste, garlic paste and salt and marinate chicken cubes in it for an hour preferably in the refrigerator.

2.Heat oil in a pan and sauté chicken cubes till done. Add roasted cumin powder, coriander powder, red chilli powder, chaat masala and salt.

3.Mix sliced onions and carrot strips.

4.To make kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis.

5.Smear each roti with one tablespoon of green chutney, place six to eight pieces of cooked chicken and sprinkle with remaining green chillies and coriander leaves. Spread a spoonful of onion and carrot mixture on the roti and sprinkle salt. Roll the roti tightly over the stuffing and serve.

Note: You can use paneer or potato cubes instead of chicken to make Vegetarian Kathi Roll.

Papdi chaat

Ingredients

Crisp flat puris (maide ki papdi) 20
Potatoes, boiled and thinly sliced 2 medium
Onion, chopped 1 large
Sweet tamarind chutney 2-3 tablespoons
Green chutney 2 tablespoons
Lemon juice 1 teaspoon
Roasted cumin powder 1 teaspoon
Chaat masala 1 teaspoon
Rock salt ½ teaspoon
Yogurt, whisked and chilled ¼ cup
Sev 1 cup
Pomegranate pearls 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons

Method

1.Arrange the papdis on a serving dish. Spread potatoes on them neatly then spread onion on top.

2.Drizzle tamarind chutney and green chutney on each papdi.

3.Sprinkle lemon juice, roasted cumin powder, chaat masala and rock salt. Drizzle yogurt.

4.Top up with sev, pomegranate pearls and coriander leaves and serve immediately.

Spring dosa

Ingredients

Dosa batter 4 cups
Oil 4-5 tablespoons
Onion, thinly sliced 1 medium
Carrots, grated 2 large
Green capsicum, seeded, cut into thin strips 1 large
Cabbage, finely shredded ¼ small
Light soy sauce ½ tablespoon
White pepper powder ½ teaspoon
Sichuan sauce 1 tablespoon
MSG (optional) ¼ teaspoon
Salt to taste
Bean sprouts ½ cup
Spring onion greens, finely chopped ½ cup

Method

1.To make the filling heat two tablespoons of oil in a wok, add onion, carrot and green capsicum and stir-fry for half a minute. Add cabbage and continue to stir-fry for a minute. Add soy sauce, white pepper powder, Sichuan sauce, MSG and salt to taste.

2.Add bean sprouts and spring onion greens and stir-fry for about half a minute. Remove and cool the filling to room temperature.

3.Heat and season a dosa tawa. Place a ladleful of dosa batter on the tawa and spread evenly to make a medium sized dosa. Drizzle half a teaspoon of oil around the dosa and cook on low heat for a minute.

4.Place a generous amount of filling on the dosa and spread evenly. Continue to cook till the under side turns golden.

5.Roll up the dosa tightly and serve cut into pieces cut at a slant.

6.Prepare the remaining dosas in the same way and serve.

Quickies

Aloo ki tikki





Ingredients

Potatoes, boiled and mashed 6 medium
Salt to taste
Oil 1 tablespoon + to deep fry
Onion, chopped 1 medium
Cottage cheese (paneer), grated ¼ cup
Fresh coriander leaves , chopped ¼ cup
Cashewnuts, crushed 6-8
Red chilli powder ½ tablespoon

Method

1.Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.
2.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions.
3.Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness.
4.Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper.
5.Serve hot with tomato ketchup or mint chutney.

Breakfast wrap


Ingredients

Tortillas 4
Olive oil 2 teaspoons
Onion, chopped 1 large
Green capsicum, seeded and diced 1 large
Salt to taste
Black pepper powder to taste
Tofu, grated 1 cup
Tabasco sauce or tomato ketchup 2 tablespoons
Fresh parsley, chopped 1 tablespoon
Cheese, grated ½ cup

Method

1.Heat olive oil in a non-stick pan and sauté onion and green capsicum till tender.
2.Add salt and black pepper powder to taste and mix.
3.Add tofu, Tabasco sauce and parsley. Mix and cook over high heat, stirring continuously, until tofu is firm and heated through.
4.Place one fourth of this filling on a tortilla. Sprinkle one fourth of the grated cheese. Roll it up and serve immediately.
5.Fill up the remaining tortillas in the same way.

Chicken tikka sandwich


Ingredients

Chicken tikkas, chopped 8
White bread slices 8
Onion, chopped 1 medium
Green capsicum, chopped 1 small
Fresh coriander leaves, chopped 2 tablespoons
Green chutney as required
Chaat masala ½ teaspoon
Mayonnaise 2 tablespoons
Butter as required

Method

1.Mash the chicken tikkas in a masher. Add onion, green capsicum, coriander leaves, green chutney and chaat masala and mix.
2.Add mayonnaise and mix well.
3.Butter the bread slices on one side only. Spread the filling evenly over four slices and cover with another slice each.
4.Apply a little butter on the outer sides of the sandwich and place them one by one in the preheated grill. Grill till golden. Cut into triangles and serve immediately.
5.You can serve the sandwiches without grilling too. In that case trim the edges and cut into triangles and serve.

Boondi aur makai ki bhel


Ingredients

Spicy boondi (readymade) 2 cups
Fresh corn kernels, boiled and well drained 2 cups
Onion, chopped 1 large
Cucumber, seeded and chopped 1 large
Tomato, seeded and chopped 1 large
Green chilli, finely chopped 1
Roasted and peeled peanuts ½ cup
Chaat masala to taste
Fresh coriander leaves, chopped 4 tablespoons
Lemon juice 1 tablespoon
Sweet tamarind chutney ¼ cup


Method

1.Take onion, cucumber, tomato and green chilli in a bowl.
2.Add corn and boondi, roasted peanuts, chaat masala, coriander leaves, lemon juice and tamarind chutney.
3.Mix well and serve immediately.

Mushroom Fried Idly

Ingredients:
idly - 12 nos
onion, medium sized - 1
tomato - 1
ginger & garlic paste - 1 tsp
coriander powder - 2 tsp
cumin powder - 1 tsp
turmeric powder - 1/4 tsp
garamasala powder -1 tsp
mushroom (any type preferably button) - 1 cup chopped
mixed vegetables (carrots, peas, cauliflower, green pepper, beans, potato) - 1 cup
oil - 2 tsp
salt to taste

Method:
1. Cut each Idly into 9 pieces and deep fry it in oil or roast it in oven.
2. In a pan, pour 2 tsp oil and once it is heated add ginger & garlic paste fry it for a minute.
3. Then add chopped onions and fry it till it is translucent.
4. Then add tomato and fry it for a minute.
5. Now add all the powders and fry for 2 minutes.
6. Now add mushrooms and and fry it mushroom is cooked.
7. Finally add the fried Idlies and fry it for 2 mins until idlies got all the flavours.

Grilling 101: Steak, Chicken, and Kabobs

From flame-kissed steaks and smoked chicken to shish kabobs and satays, grilling adds flavor and flair to virtually any meat.

Fire Away
The most primitive style of cooking--meat roasted over an open flame--can't be beat. You can pan-sear and broil all you want, but nothing compares to a grilled steak. The combination of a smoky, caramelized crust and a tender, juicy interior is what grilling beef is all about.

Tips for a perfectly grilled steak
Choose wisely: Favorable grilling candidates include New York strip, T-bone, porterhouse, sirloin, filet mignon and rib-eye.

Size matters: Choose cuts that are 1- to 1-1/4 inch thick. Pay special attention to bone-in cuts of meat: make sure the steak is an even thickness. Meat near the bone will take longer to cook.

Use caution with marinades: Over-marinating can result in tough or mushy meat. For additional ways to flavor-up a steak, try a dry rub or top cooked steaks with herbed butter.
Handle hot coals: Sear steaks over direct heat, then move them to indirect heat to finish cooking. For a 1-inch thick steak, a general guide is 5 to 7 minutes per side for medium-rare (145 degrees

For an accurate reading--and to avoid cutting into that sublime steak--use a meat thermometer to test for doneness.