So in a sense this is how my Thanksgiving went . Yes I know it may seem a bit  over the top but that’s how I roll fool . I  readied myself accordingly for this   event  and today I consumed healthy food very well and drank lots of water which helped make sure no damage was done except for the assorted Mattel toys I crushed while drunkedly searching for a couch after my  feast . I should only   increase about four  el bees after this which is really saying something. I used to gain like ten pounders and would keep it on well into the new year. I also plan on  exercising this body of mine tomorrow which will help prevent me from becoming a house.

 Tomorrow evening is my other  feasting dinner . I’m hoping to display the same amount of  bodily authority at this one as well which means strict eating all day until the time to feast is upon me. I will workout of course and drink plenty o’ water. Water is the key. It really is. Water can be the determining factor on wether you will drop weight or gain. Take my word.

My mom will moost likely fill her trusty McKlein bag with leftovers for me to take home but I got to be sure to keep it at meat and veggies. No sweets, bread, or starches like potatoes. Okay off to bed I guess.

500 gms long grained rice (basmati)
150 gms ghee
4 black cardamoms (badi elaichi)
2 tsp caraway seeds (shahjeera)
3 bayleaves (tejpatta)
2 cinnamon (dalchini) sticks)
2 cloves (laung / lavang)
1 tsp mace (javantri)
1 cup chopped carrot
1 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped green capsicum
1 cup chopped cauliflower
1 cup chopped tomatoes
1/2 cup green peas

salt to taste
1 cup fried cashewnuts (kaju)
2 tbsp raisins (kismis)
a pinch of saffron (kesar) strands , dissolved in a tsp of milk

Method:

The rice with pressure cook along with 3 cups water for 3 whistle.

Allow the stem to escape before opening the lid.

Cool and divide into 2 equal portion and keep aside.

Heat a kadhai, add 100 gm of ghee, add the caraway seeds, bay leaves, mace, cinnamon, cardamom and cloves, mix well and saute on a medium flame, till it turns golden brown.

Add the vegetable and salt, mix well and saute on a medium flame for 2 minutes.

Remove from the flame, cool and divide this mixture into two equal portions and keep aside.

In another broad pan, spread a portion of rice and spread a layer of masala on top.

Spread the rice again on top of the masala and spread the pour the remaining ghee, cashewnuts, raisin and saffron mixture evenly on the top.

Cover and cook on a very slow flame for 15 minutes and you can serve hot.

Ingredients:

2 1/2 cups desiccated coconut

750g (about 5) ripe bananas, peeled and mashed

1 1/4 cups rice flour

1 1/2 cups white sugar

3/4 cup coconut milk

1/2 cup desiccated coconut, toasted, to serve

Method of Preparation:

Take an 18cm square cake pan. keep coconut into a bowl and cover with cold water. Allow to stand for 10 minutes. Strain through a fine sieve and squeeze out any excess water.

Keep coconut into a large bowl. Add banana, rice flour, sugar, and coconut milk. Stir until well-combined. Spoon into prepared pan and cover tightly with foil.

Place cake pan into a steamer and sit over a large saucepan of simmering water or sit on a trivet in a wok half-filled with simmering water. Do not allow the water to touch the base of the pan. Cover steamer or wok with a lid and steam cake for 2 to 2 1/2 hours or until cooked.

Remove cake from steamer. Drain any water that may have accumulated. Allow to cool. Invert onto plate and sprinkle with toasted coconut. Serve with fresh fruit, if desired.

½ cup rice

4 cups milk

8 tbsp sugar

6 cardamoms

½ tsp saffron

¼ cup pistachios

pistachios to decorate

Method:

*  Soak pistachios in the water for at least 3 hours.

*  Rinse the rice under water and place into the pan.

*  Add the half of the milk and stir. Cover and cook for 15-20 min until soft.

*  Then add saffron, cardamoms, sugar and remaining milk. Simmer gently for about 10 minutes or until the rice is quite thick in consistency. If the rice pudding is to thick, add a little extra milk or water.

*  Decorate with whole pistachios. Serve hot or cold.

Sooji Halva Recipe:
INGREDIENTS:

1 cup of semolina (Sooji)

10 cardamoms

1 cup sugar

2 cups water

5½ oz/150 g butter

pinch of salt

cashew nuts, raisins, almonds  to decorate

Method:

*  Melt the butter in the pan.
*  Add the semolina and roast on a very low heat until it turns light brown and it gives a nice aroma.
*  Add water and let it absorb.
*  Add sugar, pinch of salt and stir gently for 5-7 minutes.
*  Finally, add nuts and take off the heat.
*  Pour in serving dishes. Decorate and serve immediately.

Mutton Kofta Recipe:

Ingredients:

1/2 kg mutton – finely minced

1 egg

2 tbsp chana – roasted, grounded & sieved

2 tsp coriander – chopped

1 tbsp poppy seeds – soaked in water

15-20 garlic pods

1 1/2 inch piece of ginger

4 onions – finely sliced

4 tomatoes – skinned & pureed

2 tsp coriander powder

1 tsp turmeric powder

salt – to taste

1 1/2 cups yoghurt – whipped

1 cup oil

water

2 black cardamoms

1 tsp whole pepper

5-6 cloves

5 green cardamoms

2 bay leaves

1 inch cinnamon stick

Method:

Grind the garlic, ginger and the poppy seeds together. Keep aside.

Heat oil in a pan and add the onions to it. Fry till they turn brown in colour. Add little water to it and stir.

In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.

In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.

Add the coriander powder, turmeric powder and salt. Mix well. Add the chopped tomatoes and stir.

In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.

Grease hands with little oil and make small koftas and keep aside. Add them to the onion mixture. Strain the water from the whole spices and add to the koftas. Bring it to a boil.

Cook for about five minutes and then add yogurt. Reduce the heat and cook for about 45 minutes.

Spice Cake Mix -1 box

Apple Pie Filling -1 can

Eggs -3

Fat-Free Sour Cream -3/4 cup

Water -1/4 cup

Vegetable oil -2 tbsp

Almond extract -1 tsp

Brown Sugar -2 tbsp

Ground Cinnamon -1/2 tsp

Glaze:

Confectioners” Sugar -2/3 cup

Whole or Fat Free Milk -2tsp

PREPARATION OF APPLE PIE – COFFEE CAKE:-

· Set aside 1 tablespoon cake mix. Set aside 1 1/2 cups pie filling.

· In a Mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling.

· Beat on medium speed for 2 minutes.

· Pour half of the batter into a 10-inch fluted tube pan coated with nonstick cooking spray

· Combine the brown sugar, cinnamon and reserved cake mix, and sprinkle over batter.

· Spoon reserved pie filling over batter to within 3/4 inch of edges; top with remaining batter.

· Bake at 350 degrees F for 40-45 minutes or until a wooden pick inserted near the center comes out clean.

· Cool for 10 minutes before removing from pan to a wire rack

· In a small bowl, combine glaze ingredients. Drizzle over cooled cake.