So, get ready for a grand family feast with some delectable fire roasted nachos .

RECIPE INGREDIENTS:
PER SERVING:

• 4 3/8-inch disposable aluminum pie pan
• 1/2 cup tortilla chips
• 1/2 cup Cheddar or Monterey Jack
• Toppings, such as diced tomatoes and bell peppers, sliced jalapeños, and black beans
• 12- by 16-inch piece of foil
• Salsa (optional)

Method:
1. Combine all the ingredients in the pan. Then seal it in foil (a double layer if you’re cooking over an open flame) as shown, folding over the extra foil at the top to make a sturdy handle to poke a stick or tongs through.

2. Hold the packet over a campfire or set it directly on a grill to melt the cheese, about 10 minutes. Let the pack cool briefly, then open it carefully. Serve with salsa, if desired.

Main Ingredients:

Potatoes: 1 medium
Eggs: 2
Dried Parsley: 2 tbsp
Vegetable Oil: 1 tbsp, for frying
Salt: /8 tsp (or according to your taste)
Pepper: /8 tsp (or according to your taste)

Directions:

1. Peel and shred the potato.

2. Beat the eggs in a medium size bowl.

3. Add salt, pepper, dried parsley and shredded potato (preferably in the given order) and mix well.

4. Heat the oil in a medium size frying pan over medium-high heat.

5. Pour the batter onto the frying pan. Fry about 5 minutes on each side or until pancake is golden brown.

6. Cut the pancake into two halves and serve each with salad and/or fresh fruits.

 Ingredients:
1 cup Soya Nuggets
1 small onion (optional)
Half cup cooked rice (leftover)
2 to 3 green chillies
A few sprigs coriander leaves
Salt to taste
Dry bread crumbs or 1/4th cup rava

Oil for shallow frying

Method:

Cook the Soya nuggets in salted boiling water for about 5 minutes. Rinse under running water, drain and squeeze dry.

In a blender grind together the boiled Soya nuggets, onion (if using), leftover rice, chillies and coriander. Add salt to taste.

The above mixture will have a dough-like consistency. Shape into
cutlets. Coat with breadcrumbs or rava (semolina). Shallow fry on both
sides till crisp. Serve with ketchup or pudina chutney.
 

Well, it not my personal opinion but the findings of the new US research. Navtej Kohli Interest blog features the entire report:

A new research suggests the older a man, the greater the likelihood
that his bride will be significantly younger – whether that man is
wealthy and educated or not.

“If you look at guys who do marry, the poor guys marry down in age
just as much as the rich guys do,” quoted Paula England, a Stanford
University sociologist and co-author of the study.

“That was kind of surprising to us,” she added.

Men in their 40s tend to marry women who average seven years
younger, and men in their 50s are marrying brides who average 11 years
younger, according to England’s research. Interestingly, men in the 60s
tend to marry women who are 13 years younger.

However, in first marriages, men are typically a couple years older
than women, but the older men are when they marry, and it doesn’t
matter whether it’s a first or a second marriage, the more years they
marry down, the research highlighted.

England and research partner Elizabeth McClintock of Stanford said
that the male ideal of beauty is found in women in their early 20s, and
that ideal remains fixed for men no matter that they themselves are
growing older.

“Women may be a little more indifferent to age than men are because they are not judging people as much on looks,” she added.

I’m back again with my another favorite recipe on Navtej Kohli Blog:

PREP TIME: 20 Min
COOK TIME: 2 Hrs
READY IN: 2 Hrs 20 Min
SERVES: 8

INGREDIENTS

* 1 (2 to 3 pound) whole chicken

* 2 (14.5 ounce) cans chicken broth
* 2 medium yellow onions, quartered
* 1 bunch celery with leaves, cut into pieces
* 1 (16 ounce) package baby carrots
* salt and ground black pepper to taste
* 1/2 teaspoon garlic salt, or to taste
* 5 eggs
* 1/2 cup water
* 1 teaspoon salt

* 3 cups all-purpose flour
* 1/2 teaspoon parsley flakes

DIRECTIONS

1. Place chicken in a stock pot, and add enough water to cover. Pour
in the chicken broth, and add celery and onions. Season with salt,
pepper and garlic salt. Bring to a boil, and cook for about 1 hour to
get a good broth.
2. When the chicken is cooked through and tender, remove it to a
platter and let sit until it is cool enough to handle. Strain broth,
and discard celery and onions. Return the broth to the stock pot.
Remove chicken meat from the bones, chop or tear into pieces, then
return it to the pot also. Bring the broth to a boil, and add carrots.
3. In a medium bowl, stir together the eggs, water and salt. Gradually
add flour until the dough is firm enough to form a ball. You may need
more or less flour. Pat the dough out on a flat plate. Using a butter
knife, cut slices of dough off the edge of the plate so they are about
2 to 3 inches long. Allow them to fall directly into the boiling broth.
4. Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

So enjoy the meal!

And of course if you too have some delectable recipes to share, feel free to post in your comments

Enjoy to cook and relish to eat this lip smacking recipe by Navtej Kohli.

Dish: Chicken with Tangerines

Ingredients you need:

10 g raisins
1 tablespoon Madeira
1 chicken [1300g] (ready for cooking)
1 teaspoon red sweet pepper
2 tablespoons oil

1 clove of garlic
1 can tangerines (190g)
125 ml bouillon
1 tablespoon Soya sauce
1 tablespoon starch flour
0.5 teaspoon ginger (powdered)
50 ml cream
10 g sliced almonds

How to cook:

Soak raisins with Madeira. Cut the chicken in 4 portions and season with salt, red pepper and pepper. Heat the oil in a pan and roast the chicken for 10 minutes. Fill bouillon with tangerine juice up to 250 ml. Chop the peeled garlic very fine and add to the bouillon. Pot-roast the chicken with bouillon for 30 minutes. Add raisins five minutes before pot-roasting ends. Arrange the chicken pieces on a plate. Make a sauce with bouillon and starch flour, season with Soya sauce, ginger, salt and stir the cream under the sauce. Spoon the sauce over the chicken. Decorate with sliced, roasted almonds.

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