Indian Cooking Recipe : Badam Milk Shake

Ingredients :

3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

Method :

Grind cinnamon, badam, sugar all together
After put milk & curds into the mixie, grind well, along with the above powder.
Put water if you do not want it served thick.
Serve the chilled badam milk shake

Breaded Veal Scallopini

12 1-ounce pieces Plume De Veau* veal scallopini, pounded thin
Salt and white pepper
2 egg whites, lightly beaten
1 cup seasoned dry Italian bread crumbs
1/2 cup plus 1 tablespoon olive oil
1 teaspoon minced garlic
1/4 cup dry white wine, preferably Sauvignon Blanc or Chablis
1/3 cup chicken stock
1/4 cup diced oven-dried tomatoes in oil (drained)
1 cup cooked cannellini beans
2 tablespoons thinly sliced fresh basil
1/4 cup shredded Parmesan cheese, plus more for garnish
2 ounces cold butter, cut into 4 pieces
Freshly ground black pepper

Method
1. Season veal on both sides with salt and pepper. Dip veal into egg whites and then into bread crumbs. Set aside.
2. Heat 1/2 cup olive oil in a 12-inch skillet over medium-high heat until hot but not smoking. Add veal to the skillet in 3 batches and sauté on both sides until light golden. Set aside on a warming plate (do not stack).
3. Remove remaining oil from the pan and add 1 tablespoon olive oil and garlic; sauté briefly until light brown (not dark brown).
4. Remove pan from the heat, add wine, return to the heat and cook until most of the wine has evaporated. Add chicken stock, tomatoes, beans and basil; bring to a quick boil.
5. Lower heat, swirl in 1/4 cup Parmesan and butter, and lightly simmer until thickened. Don’t let the mixture come to a rapid boil.
6. Place the bean mixture in 4 bowls and top with veal. Sprinkle with black pepper and additional Parmesan.
Makes 4 servings.

Stuffed Veal Chops

4 Plume De Veau* veal rib chops
1/4 cup white raisins, soaked in 1/4
cup warm sherry for 1/2 hour
1 tablespoon heavy cream (optional)
1 teaspoon minced fresh garlic
1 cup fresh white Italian bread crumbs (crusts removed)
1 egg white
1/2 cup shredded Parmigiano Reggiano cheese
1/4 cup pine nuts, lightly toasted
1 green onion, chopped
1 sprig fresh rosemary leaves, finely chopped
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly grated lemon peel
2 tablespoons white truffle oil Nutmeg, salt and white pepper to taste
1/4 cup olive oil
1/4 cup aged balsamic vinegar
1/4 cup dry white wine
1/2 cup demi-glace
2 tablespoons sweet butter

Method
1. Make a 2-inch incision in the side of each veal chop to create a pocket. Refrigerate.
2. Drain sherry from raisins into a small saucepan. Add cream and garlic, bring to a boil, remove from heat and let cool. In a bowl, combine raisins, bread crumbs, egg white, cheese, nuts, green onion, rosemary, thyme, lemon peel, truffle oil, nutmeg, salt,white pepper and garlic mixture. Stuff veal chops and refrigerate until ready to cook.
3. Preheat oven to 350°F. Season chops with salt and pepper. Heat olive oil in a 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Cook chops until lightly browned. Place chops in the oven for 20 minutes.
4. Remove chops from oven, cover pan and let sit for 10 minutes. Remove chops to a plate. Add vinegar and wine to pan, bring to a boil and cook until reduced to a syrupy consistency. Add demi-glace and swirl in butter.
5. Place veal chops on plates and drizzle with sauce.
Makes 4 servings.

Grilled Chicken Salad with Lemon Poppy Seed Dressing

1 cup lemon low-fat yogurt
1 teaspoon poppy seeds
3 boneless, skinless chicken breast halves
6 cups Dole* Classic Iceberg Salad
1 20-ounce can Dole* Pineapple Chunks, drained, or
1 1/2 cups fresh Dole* Tropical Gold Pineapple cut into chunks
1 cup sliced Dole* fresh strawberries

Method
1. Preheat grill or broiler.
2. Combine yogurt and poppy seeds in a small bowl. Remove 3 tablespoons dressing for the chicken; cover and refrigerate remaining dressing for the salad.
3. Grill or broil chicken for 5-10 minutes on each side,or until no longer pink in the center,brushing occasionally with 3 tablespoons reserved dressing. Discard any remaining dressing. Cut chicken crosswise into 1/2 -inch-thick slices.
4. Line 3 individual plates with salad blend. Arrange chicken, pineapple and strawberries over the salad. Serve with chilled dressing. If the dressing is too thick, thin with water to desired consistency.
Makes 3 servings.

Sautéed Bananas over Ice Cream with Oatmeal-Rum Cookies

1 17 1/2-ounce package oatmeal cookie mix
1/3 cup canola oil
1 large egg, lightly beaten
3 tablespoons dark rum
SAUTÉED BANANAS
1/2 stick (1/4 cup) butter
4 medium Dole* bananas, underripe, cut diagonally into 1/2-inch slices
1/4 cup dark rum
3 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1 pint vanilla bean ice cream
1. Preheat oven to 375°F.
2. In a large bowl, combine oatmeal cookie mix, oil, egg and 3 tablespoons rum. Stir to form a dough. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 9-11 minutes, or until golden brown. Remove from the cookie sheet and let cool on a wire rack.
3. Meanwhile, to prepare sautéed bananas,melt butter in a large skillet over medium-high heat. Add bananas and cook for 1 minute. Stir in rum, brown sugar and cinnamon. Simmer for 3-4 minutes.
4. Scoop ice cream into 4 dessert dishes. Spoon banana mixture over ice cream.
Serve with cookies.
Makes 4 servings.
Tip: If you like, bake only as many cookies as you need. The cookie dough can becovered and stored in the refrigerator for 4 to 5 days.

Ginger Carrot Soup

2 tablespoons canola oil or olive oil
1 3-inch piece fresh ginger, peeled and coarsely chopped (about 1/4 cup)
1 small yellow onion, coarsely chopped (about 3/4 cup)
4 cups sliced Earthbound Farm* Organic Mini Peeled Carrots (about 1 1/4 pounds)
5 cups vegetable stock or low-sodium vegetable broth
1/2 cup fresh orange juice
Pinch of ground nutmeg
Sea salt
Freshly ground pepper
Crème fraîche or sour cream, for garnish
1. Heat oil in a large saucepan over medium heat. Add ginger and onion, and cook, stirring occasionally, until soft and fragrant, about 5 minutes.
2. Add carrots, stock and juice. Raise the heat to medium-high and bring to a boil. Reduce heat to low, cover and simmer until carrots are very tender, about 45 minutes.
3. Puree the soup in the saucepan using an immersion blender. Or let the soup cool a bit, then puree in a blender or food processor and return to the saucepan. If you like a smoother texture,pass the pureed soup through a sieve.
4. Add nutmeg, salt and pepper to taste. If the soup is too thick, thin it with water or stock.
5. To serve chilled, refrigerate the soup until cold, at least 6 hours and up to 5 days. To serve warm, heat slowly over medium-low heat.
6. Garnish each serving with a spoonful of crème fraîche or sour cream. If desired, create a swirl pattern by dragging the tip of a knife or fork through the crème fraîche.
Makes 4 servings.

California Waldorf Salad

1/3 cup nonfat plain yogurt or sour cream
1/3 cup mayonnaise
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
2 teaspoons curry powder
1/2 teaspoon honey or sugar
1/2 cup thinly sliced celery
1/2 cup raisins
1/2 cup halved seedless grapes
1 unpeeled apple, cored and cut into 1/3-inch dice (1 cup)
1/2 cup toasted pecans or walnuts
5 ounces Earthbound Farm* Organic Spring Mix or Baby Spinach (about 6 cups)
1. Place yogurt,mayonnaise, grated lime zest, lime juice, curry powder and honey in a small bowl and whisk to combine.
2. Place celery, raisins, grapes, apple and nuts in a large bowl. Add about half of the yogurt dressing and stir to combine.
3. Just before serving, add the spring mix or spinach and toss to combine.
Add more dressing if needed.
Makes 4 servings.