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This book, first of its kind, authored by a Five-star Indian Chef gives you the insider kitchen secrets on how to prepare the perfect and authentic Indian-style curry step by step so that you never go wrong.
The Ultimate Indian Curry Manual by Sonzyskitchen.com

Whether you want a yummy after school snack for the kids, a treat for lunchboxes, or an easy dessert for picnics, potlucks, etc, these simple, quick and easy yet tasty Old Fashion Midwest Cinnamon Raisin Bars are the way to go.
They contain healthy nuts and raisins which makes them a treat you don’t mind giving your children.  And the best part, the kids will love them.

Old Fashion Midwest Cinnamon Raisin Bars
This is an old recipe from the Indiana and Illinois section of the Midwest.

1/4 cup butter
1 cup packed down brown sugar
1 large egg
1/2 cup hot coffee
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/2 cup dark raisins
1/4 cup chopped pecans or walnuts

Preheat the oven to 350 degrees.

Combine the butter and brown sugar in a mixing bowl until crumbly. This should take a couple of minutes. Add the egg and mix well. Gradually beat the hot coffee into the mixture. Combine the flour, baking powder, cinnamon, baking soda, and salt. Add the flour mixture to the coffee mixture and mix well. Stir in the raisins and the pecans or walnuts.

Pour the batter into a 9 x 13-inch baking pan that has been lightly greased. Bake at 350 degrees for about 20 minutes or until the edges begin to pull away from the pan and a wooden toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 5 minutes.

ICING:

1 cup powdered sugar
1/2 tsp vanilla
approximately 4 tsps water

While the bars cool, combine the powdered sugar, vanilla, and enough water to make mixture of spreading consistency. Spread over the warm bars. Cut into 18 bars.

Enjoy!

I started drinking lemongrass juice after reading an article about its amazing cancer healing ability. It is not because I have cancer but as a great fan of fruit juices I was curious what it tastes like. I prompted my wife to try it out and she happily concocted a lemongrass drink which is wonderfully fragrant and refreshing.
Here is the recipe:
Ingredients:
•    8 large stalks of fresh lemongrass, without leaves
•    4 x 250ml cups of water
•    3 tablespoon of pure natural honey (add more if you prefer sweeter)
•    2 tablespoon of lemon juice (adjust amount to suit your taste)
Preparation:
1.    Cut off the knob at the bottom part of the stalk.
2.    Wash it in water and peel off the first layer of the stalk that may have turned brown.
3.    Use a pestle or the blunt side of a heavy knife and bruise the stalks especially at the thickest and juiciest part of the stalk to split it open. This helps to release the juice when boiling.
4.    Put the lemongrass stalks in the water and bring it to a boil. When the water starts to boil, turn the flame down and simmer for about 20 minutes. The water should take on a light yellowish tinge.
5.    Let it cool to room temperature and add 3 tablespoons of pure natural honey (I use Manuka honey)
6.    Add 2 tablespoons of lemon juice (optional). You can drink it warm or chilled  (I prefer the chilled version).

Nutritional value of lemongrass:
1 cup of Lemongrass (about 67g )contains:

Protein – 1.2 g
Phytosterols – 4.5 mg
Total Calories – 66.3
Total Carbohydrate -17 g
Total Fat – 0.3 g

Vitamins A, C, B6, Niacin,  Folate, Riboflavin, and several minerals including Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Manganese and Selenium.
Apart from its delightful taste, lemongrass has many medical benefits.
Antibacterial: Lemongrass’s antimicrobial properties help to avert all kind of viral, fungal and bacterial infections.

Blood Pressure: It improves blood circulation and lower blood pressure.

Detoxifies: Lemongrass is diuretic and help to cleanse the body of toxic substances and uric acid.

Digestion: Lemongrass has the effect of relaxing the abdomen, reduce belching and stomach pain.

Nervous System: Essential oils made from Lemongrass can be used to soothe agitated nerves, reduce stress and help people with insomnia to sleep better.

Painkillers: Munching Lemongrass has the effect of relieving inflammation, pains and aches.

Lemongrass is commonly used in South East Asian countries to spice up cooking; especially in curries, soups and many other dishes. It is also used as perfume and insect repellent. Lemongrass can be preserved in the refrigerator for up to several weeks.  
Many studies and researches have been done on Lemongrass in the prevention of cancer. Though its effect is inconclusive there are evidences to suggest that it is indeed useful for preventing and treating many types of cancer.
It is definitely safe to consume as a spice and herbal drink. So it does not hurt to give it a try.
I am thinking of planting it in my garden. It smells and looks good too.

VOTE HERE: – Simply click on link and then hit the “LIKE” button below the video! Thanks!! FYI: Not sure why all the videos are being stretched and distorted, but that’s on their end. Also, this had to be 2 min or less, so the video is VERY fast. I will post a longer version soon. Thanks for your support!!!!!…

Here is a good recipe for preparing pumpkin seeds for eating and what a treat they are! If they are toasted and salted properly they are wonderfully crunchy and easy to eat.Click the link below for more fantastic cooking tips. tinyurl.com

Preparation time: 20 minutes
Total cooking time: 10 minutes
Serves: 4

Ingredients:

1 bunch bok choy (see Variation)
oil, for cooking
2 cloves garlic, crushed
250g (8 oz.) rump steak, thinly sliced
2 tablespoons soy sauce
1 tablespoon sweet sherry
2 tablespoons chopped basil
2 teaspoons sesame oil

Directions:

1. When you want to try this recipe, you will want first to start by washing the bok choy and drain it. Cut the leaves into wide strips and the stems into thin strips. Heat the wok until very hot, add 1 tablespoon of the oil and swirl to coat the side. Add the garlic and stir-fry for 30 seconds.

2. Add another tablespoon of oil to the wok and add the meat in batches. Stir-fry for 3 minutes over high heat until the meat has browned but not cooked through. Remove from the wok.

3. Add the bok choy to the wok and stir-fry for 30 seconds or until just willed. Add the meat, soy sauce and sherry. Stir-fry for 2-3 minutes or until
the meat is tender.

4 Add the basil and sesame oil and toss well. Serve immediately.

Nutritional Value:

Protein 60 g:
Fat 40 g:
Carbohydrate 0.5 g:
Dietary Fibre 1 g;
Cholesterol 42mg;
Energy 790kJ (190cal)

Variations for this recipe:

The Asian vegetable, choy sum, has a similar flavour to bok choy and could also be used for this recipe. It has a longer leaf and shorter stem. Baby bok choy could also be used for this recipe.