Grandma Recipes

"This is my grandmother's cornbread recipe and it's the best - sweet and moist!" Ingredients 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 teaspoon baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 teaspoon salt Add all ingredients to list Directions Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

This is the sort of dish that can set your mouth on fire, make your heart beat faster and kick the usual bread-coated fried chicken to the curb. It's deep-fried (of course), with this crazy saltiness and crunchiness to it, and punchy flavours of curry leaves, ginger, garlic, chillies and all the ingredients that make a happy Indian dish. Chicken 65 is a classic, and a classic deserves special mention. Sometimes, such a dish is more about the place than the food itself. So if someone gave me Chicken 65 in an upscale restaurant, I don't think I'll enjoy it as much as I would at the want-to-pull-my-hair-out-crowded Andhra Bhawan. The other great thing about classics is that it encourages argument. People of different age groups and generations have their own versions. It's hard to define, yes, but when you eat the real thing, you just know it. So let's get to the heart of an all-time favourite, the Chicken 65. Amitabh Bachchan had asked the same question in the po...

Ingredients used in CHICKEN PICKLE • Boneless chicken pieces - 500 grams. • Oil - to fry. • Ginger garlic paste - 1 tablespoon. • Turmeric powder - 1/2 tea spoon. • Dry coconut powder - 1 cup. • Coriander powder - 1/2 tea spoon. • Garam masala powder - 1/2 tea spoon. • Red chili powder - 3 tablespoons. • Crystal salt - to taste. • Vinegar - 1 tablespoon. • Lime juice - 2 tablespoons. • Mustard powder - 1/2 tablespoon. • Salt - to taste. • Fenugreek powder - 1 pinch. Method: Wash boneless chicken pieces and remove moisture with cloth towel. Divide chicken into two portion and to one portion add salt. Heat oil in a pan and deep fry chicken pieces and keep aside. Heat oil in another pan and add ginger garlic paste, ¼ teaspoon turmeric powder, dry coconut powder,  coriander powder, garam masala powder and saute it and switch off flame To it 2 tablespoom red chili powder, crystal salt, half of fried chicken pieces, tablespoon vinegar, 1 tab...

INGREDIENTS 2 cups water 1/2 cup reduced-sodium soy sauce 1/4 cup lemon juice 1/4 cup olive oil 2 garlic cloves, minced 2 teaspoons ground ginger 2 teaspoons pepper 16 bone-in chicken thighs, skin removed (about 6 pounds) 2 cups uncooked long grain rice 4 tablespoons grated lemon peel, divided 2 medium lemons, sliced DIRECTIONS In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Preheat oven to 325°. Spread 1 cup rice into each of two greased 13x9-in. baking dishes.  Top each with 1 tablespoon lemon peel, 8 chicken thighs and half of the marinade.  Top with sliced lemons. Bake, covered, 40 minutes. Bake, uncovered, 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with remaining lemon peel.  Yield: 2 casseroles (4 servings each).

Ingredients FOR CRUST 1/2 log refrigerated chocolate chip cookie dough (such as Pillsbury) 1 box brownie mix, plus ingredients called for on box FOR CHEESECAKE 4 (8-oz.) blocks cream cheese, softened to room temperature 1 c. granulated sugar 3 large eggs 1 tsp. pure vanilla extract 1/4 c. sour cream 2 tbsp. all-purpose flour 1 tsp. kosher salt 1 1/2 c. finely chopped Chips Ahoy cookies FOR GARNISH 2/3 c. semisweet chocolate chips, melted 3/4 c. Cool Whip 6 mini Chips Ahoy cookies Directions Preheat oven to 350º and grease an 8" or 9" springform pan with cooking spray. Press cookie dough into an even layer on the bottom of the pan. Prepare brownie batter according to package instructions and pour 1/2 into prepared pan. (Bake remaining brownie batter separately, if desired.) Bake until brownie is set and a toothpick comes out clean, about 45 minutes. Let cool. Reduce oven to 325°.  In a large bowl using a hand mixer (or in the bowl of ...

Ingredients 1 1/2 tablespoons olive oil 1 pound shrimp, peeled and deveined salt to taste 6 cloves garlic, finely minced 1/4 teaspoon red pepper flakes 3 tablespoons lemon juice 1 tablespoon caper brine 1 1/2 teaspoons cold butter 1/3 cup chopped Italian flat leaf parsley, divided 1 1/2 tablespoons cold butter water, as needed Add all ingredients to list Directions Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shr...

My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas INGREDIENTS 1/2 cup butter, softened 1 cup sugar, divided 1 large egg 1 teaspoon grated orange zest 1-1/2 cups plus 1 tablespoon all-purpose flour, divided 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup sour cream or plain yogurt 2 cups fresh blackberries Confectioners' sugar, optional DIRECTIONS Preheat oven to 350°. Grease and flour a 9-in. springform pan. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan. In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining ...

"A delicious chicken pie made from scratch with carrots, peas and celery." Ingredients 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed1  3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts Directions Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixt...

Preparation Time : 10 mins Cooking Time : 30 to 35 mins Serves : 4 to 6 Ingredients: Fish – 300 grams Oil – 1/2 cup Mustard Seeds / Kaduku – 1 tsp Cumin Seeds / Jeerakam – 1 tsp Fenugreek Seeds / Vendayam / Methi – 1/4 tsp Asafoetida / Hing / Kaya Podi – 1/4 tsp Curry leaves a handful Tomatoes – 1 large chopped finely Coriander Powder / Malli Podi – 2 tblspn Kashmiri Chilli Powder – 3 tblspn Turmeric Powder / Manjal Podi – 1 tsp Tamarind – 1 small lemon size Water – 2 cups Salt to taste Method: Take tamarind in a bowl, add in 1 cup of water. Let it sit for 10 mins. Squeeze and strain it, add more water to extract more tamarind juice. Heat oil in a kadai. Add in mustard, cumin, fenugreek, asafoetida and curry leaves. Saute this for a min. Add in tomatoes and salt. Cook till it turns mushy. Add in the spice powders and mix well. Saute this for a min. Add in fish and toss well in the masala. Add in water and tamarind and curry...

Ingredients Firm tofu 1 pack Salt a pinch Red chili powder ¼ tsp Kasoori methi ¼ tsp Oil 1-2 tsp For Spinach Gravy Spinach 4 cups (fresh finely chopped) Sugar a pinch Oil 2-3 tsp Cumin seeds ¼ tsp Garlic 2 cloves (finely chopped) Onion 1 medium (finely chopped) Tomato paste ½ cup Salt to taste Red chili powder ½ tsp Cumin powder ½ tsp Turmeric a pinch Garam masala powder ¼ tsp Ginger 1 inch piece (julienned) Buy These Ingredients NowCooking  Directions Press tofu with the help of plate to remove moisture and leave for 30-40 minutes, then cut in cubes. Put tofu plate in a wide plate and sprinkle salt, red chili powder and kasoori methi all over cubes. Now heat oil in frying pan and toast tofu cubes from both sides until golden and crisp. Remove from stove and keep aside. In cooking pan add washed and chopped spinach, pinch of sugar and little water. Cook for 2 minutes. Let it cool, then blend into a fine paste. Heat oil in a ...

This recipe is old as the hills, but still very timely and well-loved by old and young alike. It's a great way to get finicky persons to eat fish and increase their intake of Omega 3's. Served up with a bowl of fluffy mashed potatoes and a bottle of catsup, salmon patties are a favorite Texas supper. Growing up, we called these salmon croquettes, but croquettes are round, almost like meatballs and, although "patty" doesn't sound quite as elegant, its flat shape cooks quicker and more evenly. Although this recipe originally called for crushed saltines, these days I use cracker meal (McCormick's is a good brand). It's convenient, and its fine crumbs cover and adhere to the patties better than cracker crumbs. Ingredients: 15-ounce can red salmon, drained 1 small onion, finely chopped 1 egg, lightly beaten 1/4 teaspoon ground black pepper 18 to 20 saltine crackers, crushed OR about 1/2 cup cracker meal 2 to 3 tablespoons canola or olive oi...

Ingredients 450g/1lb self-raising flour 125g/4oz caster sugar 1 tsp baking powder 1 tsp mixed spice pinch salt 125g/4oz unsalted butter 450g/1lb mixed fruit and peel 1 tsp bicarbonate of soda 250ml/9fl oz milk Method Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin. In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. Rub in the butter and then fold in the mixed fruit. Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark. Allow to cool a little and then turn out. Serve in slices with plenty of butter.

Andrew used his Gran’s recipe for a classic light chocolate cake and topped it with chocolate icing, chocolate shards, hazelnuts and raspberries for a spectacular finish. For this recipe you will need 3 x 18cm/7in sandwich tins and a large piping bag fitted with a large closed star nozzle. Ingredients 235g/8½oz self-raising flour 255g/9oz caster sugar 20g/¾oz cocoa powder 1½ tsp baking powder 4½ medium free-range eggs, beaten 255g/9oz baking margarine 2 tbsp semi-skimmed milk For the icing 225g/8oz caster sugar 225g/8oz evaporated milk 240g/8¾oz plain chocolate, finely chopped 115g/4oz salted butter To decorate 75g/2½oz raspberries 30g/1oz roasted chopped hazelnuts 50g/1¾oz dark chocolate 50g/1¾oz white chocolate Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line three 18cm/7in sandwich tins with baking paper. For the cake, sieve the flour, sugar, cocoa powder and baking powder into a large mixing bowl. Add the eggs and margar...

"Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!" Ingredients 8 skinless, boneless chicken breast halves 1 egg salt and pepper to taste 2 teaspoons garlic powder, divided 1 cup bread crumbs 1/2 cup grated Parmesan cheese 1 pound sliced fresh mushrooms 1/4 cup butter, melted 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh parsley Add all ingredients to list Directions Preheat the oven to 375 degrees F (190 degrees C). In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside. Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each c...

You’ll have to forgive me as I stumble through my confused thoughts and emotional words in this article. The entire time I was utterly intoxicated by the aroma of Sri Lankan spices in the dark little sauna like cooking hut. And it was the BEST chicken curry I’ve ever had in my life. While traveling through Sri Lanka, I was invited by a local friend to his Mother’s home isolated in the rolling tea fields near the town of Pusselawa. It all happened by chance, another random travel experience where I had little (ok…nothing) on my schedule and I agreed to spend a few days at his Mother’s home. Sri Lankan curries are known to be difficult to perfect, mainly because no one writes down their recipes…but just relies on their instincts to create things that taste amazing. After lightly toasting the cumin seeds, Grandma made swift work at grinding them into a fine powder – and that’s when the ecstasy of fragrance relaxed me like a dose of aromatherapy. After the all-important ...

"Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!" Ingredients 1/2 cup milk 1 egg, beaten 1 cup all-purpose flour 2 teaspoons garlic salt 1 teaspoonpaprika 1 teaspoonground black pepper 1/4 teaspoonpoultry seasoning 1 (4 pound) whole chicken, cut into pieces 3 cups vegetable oil 1 cup chicken broth 1 cup milk Add all ingredients to list Directions In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brow...

My grandma who is just about to turn 103 is as sharp as a tack and can still sniff out a stock cube at one hundred paces. Her cooking is very traditional and one of her mainstays in the kitchen is home-made broth. When I was healing my gut I ate this recipe constantly and still do. Many supermarket brands nowadays just don’t cut it when it comes to healthy ingredients and have limited healing prowess. You’ll find that even though they claim to be natural on the front of the box, in reality they are watered down versions of the real thing and often produced at high temperatures which eliminates much of the goodness. On top of that artificial colors, preservatives and MSG can be added along with sugar and high doses of salt. There’s no need to feel intimidated by making your own broth, although there are hundreds of variations of stock recipes, you can do it very simply and once the preparation is done and you’ve left it bubbling on a low heat until ready for use you can go about ...

If you have been to Goa and missed binging on the traditional chicken curry prepared in Goan homes, don't worry, for we have a simple chicken curry recipe you can try out. Goans love to add spices and herbs to their dishes which is why Goan food has a certain twist in taste. There are some Goans who also prefer preparing their meals only with herbs as it enhances a unique taste in each meal. This green chicken curry is simple to prepare and is best eaten with pulav, coconut rice, or peas pulav. To prepare this yummy goan green chicken curry, you will need minimum ingredients. The best aspect about this delicious Goan chicken curry is the colour. The green tint and the taste combined will fill your tummy to the brim. However, keep in mind that this non-vegetarian dish contains coconut, therefore if you are allergic to the ingredient, avoid using it. Serves: 5 Preparation Time: 30 minutes Cooking Time: 40 minutes You Will Need  Chicken - 1 kg (chopped) Garlic Ging...

Flavours of Asian dishes are more or less similar.The chilli chicken is one of the most famous delicacies of Chinese Cuisine. These dishes have a balance of sweet, sour, salty and spicy. The use of herbs and condiments in Chinese  cooking having a resemblance all through out of India and other Asian places. Chinese food are very much appreciated, loved and enjoyed in India. Simmering,stir frying and deep frying is a part of Asian Cuisine.  Chinese food delicacies made a remark in Indian cuisine too.  Much to my surprise, many of the dishes are modified and given a altered taste. Probably for that reason, why I started cooking it and my quest to get the perfect flavour for Chilli Chicken (below) is the one I cook so often now. Preference of deep fried or light fry of chicken pieces, it’s all depends on how you want your taste your palate. Normally chicken thigh are better options for chilli Chicken and more over its cuts are succulent and despite of deep frying and th...

INGREDIENTS 4-1/2 to 5 cups all-purpose flour 3 tablespoons sugar 2 packages (1/4 ounce each) quick-rise yeast 1-1/2 teaspoons salt 1-1/4 cups water 3 tablespoons butter 1/2 cup mashed potatoes (without added milk and butter) Additional all-purpose flour DIRECTIONS In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8- or 9-in. round baking pans or ovenproof skillets. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400°. Sprinkle tops of rolls with additional flour. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 16 rolls.

Today, we shall share a special recipe for all the meat lovers out there. Yes, we shall share with you an easy mutton masala gravy recipe that you can prepare in no time.  This mutton recipe can be cooked faster than any of the other non-vegetarian gravies. As the name suggests, the main ingredient is the meat along with some common spices that are found in your kitchen.  Also Read: Top 10 Must Try Mutton Recipes From India The mutton masala recipe is totally irresistable. It tastes really good and you would love to have it with rice or roti. So, why wait? Have a look at this easy recipe right away! Cooking time - 40 minutes Preparation time - 20 minutes Ingredients:  Mutton - 1/2 kg (chopped) Butter - 1/2 cup Garam masala - 1 teaspoon Coriander powder - 1 teaspoon  Red chilli powder - 1 teaspoon  Ginger & Garlic Paste - 1 teaspoon Green Chillies - 5 to 6 Chopped onions - 1 cup Lemon juice - 1 teaspoon  Oil Salt Also...