Recipes

Ingredients
•Green tea bags 4
•Tender coconut flesh (malai) 1 tablespoon
•Tender coconut water 3-4 cups
•Hung yogurt 1/4 cup
•Banana 1
•Guava juice 1/2 Cup
•Pomegranate pearls 12 tbsps + for garnishing
•Fresh mint sprigs for garnish
Method
1. Brew green tea bags in sufficient boiling water for 1 minute.

2. Peel and roughly cut banana into roundels and put in a blender jar. Add coconut flesh, hung yogurt, coconut water and guava juice. Blend into a smooth mixture.

3. Add brewed green tea water and blend again till well mixed.

Ingredients
•Chicken kheema 250 grams
•Fresh spinach leaves (palak) 10-12
•Spinach puree (blanched spinach ground with 1 green chilli) 1 cup
•Oil 2 tablespoons
•Fresh coriander sprigs 10
•Fresh mint leaves 10-15
•Green chilli 1
•Salt to taste
•Garam masala powder 1 teaspoon
•Garlic 4-5 cloves
•Onions,chopped 3 medium
•Garlic 1 1/2 tablespoons
•Ginger,chopped 1 tablespoon
•Sweet Corn 1 tin
Method
Heat oil in a non stick pan. Finely chop fresh spinach leaves.

Ingredients
•Chicken drumsticks 8
•Onions,roughly chopped 2 medium
•Garlic 8-10 cloves
•Lemon grass 1 inch stick
•Tamarind pulp 1 tablespoon
•Dark soy sauce 1 tablespoon
•Oyster sauce 1 tablespoon
•Brown sugar a pinch
•Salt to taste
•Vinegar 1 tablespoon
•Oil for greasing
Method
Preheat oven to 180°C. Put onions, garlic, lemon grass, tamarind pulp, soy sauce, oyster sauce, brown sugar, salt and vinegar in a blender jar and blend to a fine paste.

Ingredients
3 lbs. Chicken(bonless small cubes)
¼ cup Vegetable Oil
2 tbsps. Onion(crushed)
2 tsps. Ginger/Garlic paste
1 tsp. Papaya(crushed)
2 tsps. Poppy seeds
1 tsp. Salt
5 nos. Almonds(ground)
½ cup Curd(beaten)
1 tsp. All spice powder

Directions
Marinate chicken with all above masala for two hours.
Heat oil on tawa and spread chicken cubes on the tawa, sprinkle a little water on it, cover and cook when water dries and oil comes on top.
Remove from flame. Place a piece of onion on top of kabab.

Ingredients

1½lb Chicken breast (cut into ¾ inch strips)
Bamboo skewers
Marinade:
4 tbsp. Coconut milk
2 tbsp vegetable oil
1 tbsp. Soy sauce (Golden Mountain)
1 tsp. Brown sugar
½ tsp. Cumin Powder
½ tsp. Coriander Powder
1 tsp curry or turmeric Powder
1/3 tsp. salt
½ tsp. black pepper
Basting Sauce:
½ cup Coconut milk
1/3 tsp. Sugar
1/3 tsp. Turmeric or curry powder
Directions
In large mixing bowl, combine all the marinade thoroughly.
Add Chicken slices, mix well and keep aside at least for an hour.
Put the chicken in to skewers and refrigerate for half a day.

Ingredients

1 1/2 cups basmati rice- roasted in 1 tbsp ghee and pressure-cooked upto 1 whistle with 3 1/4 cups water.
1 big onion-sliced fine
4 garlic cloves-chopped fine
ground paste of (10 sambar onions,5 garlic cloves,1 cm size ginger,2 tbsp chopped coriander leaves and 2 tsp cumin seeds ),
3 tbsp grated carrot
1 small capsicum-sliced fine
3 tbsp chopped cabbage
2 tbsp fresh greenpeas
3 tbsp tomato sauce
1 1/2 tsp sugar
1 tbsp oil + 1 tbsp ghee
3/4 tsp salt
3 tbsp chopped coriander leaves
Directions

Ingredients

2 can of hummus / chick peas / garbanzo beans
1/2 cup of sliced Spanish olives
1/2 cup of chopped pickled vegetables
Salt and Pepper to taste
2 tbsp of chopped cilantro / dhaniya
2 lemon, juiced
2 tsp of red hot sauce
Directions
Drain out the chick peas and rinse it under running water in a strainer.
Take a large bowl add all the ingredients and stir it well.
Cover the bowl with a plastic wrap and let it chill for some time.
Serve this on hot sunny day to your family. It is full of nutrients and protein.

Ingredients

2 Onions
2 Boiled Potatoes
2 Tomatoes
2 Green Chilly
500 g Chicken (boiled)
50 g Coconut (grated)
10 each Cashewnuts and almonds
50 g Groundnuts
50 g each of Green Peas, Carrot, Cauliflower, Cabbage, Capsicum
400 g Puffed Rice (Mamra)
2 tsp Red chilly powder
1½ tsp Turmeric Powder
1 tsp Garam masala
Coriander leaves for garnishing
Directions
Cut onions, potatoes(boiled), tomatoes and rest of the vegetables, cubically.
Shred the boiled chicken and keep aside.

Ingredients:
1/2 kg mutton
2 potatoes
2 1/2-3 tbsps oil
1/2 tsp turmeric powder
1 sprig curry leaves
1 tsp salt
2-3 cups water
1 tsp lime juice
Spices to be ground
3/4 dessert spoon coriander
1/2 medium coconut grated fine
4 red chillies
1/4 tsp jeera

Method
Wash and cut the meat into 1 1/2 cm cubes.
Fry the spices to be ground in 1 tbsp. oil until the coconut is dry, but does not change colour. Grind fine.
Heat remaining oil, fry spice paste and turmeric powder, add meat and fry until it looks crisp. Add water and salt and cook on a slow fire for 30-35 mins.

Ingredients

6-8 leg pieces of chicken.
1 tbsp oil
4-5 whole red chilli
1 tsp salt or adjust to your taste.
1 onion
4 cloves of garlic
1/2 tsp sugar
1/4 c lemon juice
2 tbsp Tahina
Directions
Leaving out the chicken blend the rest of the ingredients to a fine paste.
In a bowl marinade the chicken over night.
Next morning pre heat oven to 350 deg .
Put the marinated chicken in a baking dish, cover with a foil and bake for 30.
Remove the foil and bake for 15 -20 min until golden.
Remove from heat and serve with salad.

Ingredients

1/2 kg refined flour
1 sachet yeast
1/2 tsp sugar
2 tsp baking powder
salt to taste
INGREDIENTS FOR TOPPING:
1 cup boneless chicken(boiled)
2 finely sliced onions
1 tomato (de-seeded & finely sliced)
1 capsicum (de-seeded & finely sliced)
1/2 cup mushrooms (finely sliced)
1/2 cup black olives (finely sliced)
400 gms mozzarella cheese (grated)
1 cup pizza sauce
2 eggs beaten
Directions
Mix yeast and sugar in luke warm water; leave for 15 minutes now mix salt,baking powder and yeast in refined flour and knead into dough.Set aside for 4 hours.

Ingredients

300 g Moong (Green Beans)
12 cloves Garlic
2 Green chillies
Salt to taste
Oil for frying
For Gravy:
2 Onions (medium size);
1 Green Chili;
2 Tomatoes;
100 g Fresh cream
Salt to taste; 1 tsp Red Chilly powder
1 tsp Turmeric
1 tsp Coriander powder
1/2 tsp Garam Masala
Coriander leaves;
1 tbsp Cashewnut paste
Directions
Soak the moong for 10 hrs. Later on, grind it with chillies, garlic and salt with half a cup of water in the mixer.
Boil the oil and fry the koftas at a medium flame.
Grind the onions, green chilly, tomatoes, for gravy purpose.

A mouth watering Arabian snack having many layers of spicy meat filling along with eggs wrapped in a juicy pastry covering.

Ingredients

3 cups maida
½ Cup ghee
2 tbsp Fresh green coriander
1 Large onion, finely chopped
1 beaten Egg for each dough sheet
½ Cup water
Salt to taste

For Meat Filling:
½ cup meat mince
2 tbsp oil
1 Onion, finely chopped
1 tbsp Fresh ginger, finely minced
2 tsp red chilli powder
2 tsp dhanya powder
2 tsp turmeric powder
2 tbsp coriander, finely chopped
2 tsp green chillies, finely chopped
Salt to taste
2 tbsp lemon juice

Directions

Soaking Time: 3 to 4 hours
Preparation Time: 2 mins
Cooking Time: 15 mins
Makes 10 dosas.
Show me for dosas.

Ingredients
1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
ghee for greasing and cooking

For Serving
coconut chutney
sambhar
Method
Wash and soak the raw rice and urad dal separately for 3 to 4 hours and drain well.
Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using enough water to get a batter of thick pouring consistency.
Add the salt and mix well.

Ingredients
•Refined flour (maida) 1 cup
•Semolina (rawa/suji) 1/3 cup
•Oil to deep fry
•Carom seeds (ajwain) 1/4 teaspoon
•Salt to taste
•Gram flour (besan) 1/2 cup
•Fennel seeds (saunf) 1/4 teaspoon
•Cumin seeds 1/4 teaspoon
•Baking soda a pinch
•Chaat masala 1/4 teaspoon
•Red chilli powder 1/4 teaspoon
•Turmeric powder a pinch
•Fresh coriander,finely chopped 1/2 tablespoon
Method
Heat sufficient oil in a kadai. Mix together flour, rawa, carom seeds and salt with sufficient water in a bowl and knead into a dough.

Ingredients
•Green tea bags 8
•Apple 1
•Peach 1
•Orange 1
•Ice cubes as required
•Orange juice 2 tablespoons
•mango juice 2 tablespoons
•Peach juice 2 tablespoons
•Mint leaves a few
Method
1. Place tea bags in a bowl and pour 8 cups hot water in it. Let it brew for 1-1½ minutes.

2. Chop apple and peach into small dices. Slice orange thinly and halve them.

3. Place lots of ice cubes in ajar. Add orange halves, peach dices, apple dices, orange juice, mango juice and peach juice. Pour in the brewed tea liquid and stir well.

Ingredients:

5 jumbo eggs (or 7 large eggs)
2 tablespoons milk
3 roasted garlic cloves, crushed
1/4 teaspoon lemon pepper
1 dash salt
3 slices cooked bacon, chopped (optional)
1 large flour tortilla
1 1/2 cups any blend shredded cheese
3 cups fresh spinach
Directions:

1
Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
2

Ingredients:

2 tablespoons flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
2 tablespoons canola oil
1 tablespoon curry powder
1 medium onion, sliced
2 garlic cloves, minced
1 cup chicken broth
1/3 cup golden raisin
1 1/2 tablespoons tomato paste
1/4 cup chopped fresh cilantro
1/4 cup plain nonfat yogurt
Directions:

1
Mix together flour, salt and cayenne pepper in a plastic bag; add chicken in small batches, shaking to coat.
2
Heat oil in a large skillet over medium-high heat.
3

Ingredients:

Serves: 2Yield:
2
six oun … Units: US | Metric
1 cup strawberry, sliced (Fresh is best, this is about 100-125grams)
1/2 cup milk (nonfat or lowfat okay)
1/2 cup water
1/4 cup caster sugar (about 50g) or 1/4 cup superfine sugar (about 50g)
1/2-2/3 teaspoon vanilla (extract or flavouring to preference)

Directions:

1
Slice up fresh strawberries until you have enough to fill a one cup measure.
2
Add to a blender or food processor, or if you only have a stick mixer, just put it in a large pyrex jug.
3
Add rest of ingredients.
4
Blend until smooth.
5

Ingredients
•Mutton,cut into 1 inch pieces on the bone 750 grams
•Dry coconut (khopra),grated 1/4 cup
•Scraped coconut 1/4 cup
•Coriander seeds 4 tablespoons
•Fennel seeds (saunf) 1/2 teaspoon
•Ginger 1 inch piece
•Green chillies 2
•Fresh coriander leaves,roughly chopped 1/2 cup
•Onions,chopped 4 medium
•Garlic 15 cloves
•Cinnamon 1 inch piece
•Cloves 4-5
•Black peppercorns 5-6
•Caraway seeds (shahi jeera) 1/2 teaspoon
•Poppy seeds (khuskhus/posto) 1 teaspoon
•Fresh mint leaves 15-20
•Cashewnuts 4-5
•Turmeric powder 3/4 teaspoon

Ingredients

Serves: 2

1 large ripe mango, chopped. Dushehri mangoes preferred.
2 small tomatoes, finely chopped
1 small red onion, finely chopped
2 lemons/limes juiced
Salt to taste
Sugar to taste
1 small bunch coriander, finely chopped
2 green chillies, minced
Amchoor optional
Directions

Prep:10min › Cook:10min › Extra time:10min other › Ready in:30min

Mix all the ingredients and let sit for about 10 minutes to let the flavours mix well. Serve with plain chips! For a nice presentation, I used a plate full of roses and other flowers to serve this salsa on.

Ingredients
•Tomatoes,quartered 8 medium
•Sea salt to taste
•Olive oil 2 tablespoons
•Garlic 4 – 5 cloves
•Ginger,roughly chopped 1 inch
•Fresh coriander leaves,chopped 1/2 cup
•Tamarind pulp 1 teaspoon
Method
Preheat the oven at 200° C. Combine the tomatoes, sea salt, olive oil, garlic and ginger in a baking dish. Place the dish in the preheated oven and roast for twenty to twenty-five minutes or till dry. Remove from oven and cool down to room temperature.

Ingredients
• 500 g Figs (Anjeer) (blanched and sliced)
• 15-20 Almonds (Badam) (blanched and sliced)
• 3 tbsp Oil
• 4-5 cloves Garlic (chopped)
• 2 medium Onion (chopped)
• 2 tbsp Malt Vinegar
• 1 tsp Red Chilli Powder
• Salt to taste
• 4 tbsp Sugar
• 3 Green Chillies (finely chopped)
• 1 tsp Green Cardamom Powder
• 2 tbsp White Vinegar
• 1 tbsp Melon Seeds (Magaz)

How to make
In a kadhai,heat 2 tbs of oil and lightly saute the garlic followed by onions.

Ingredients
•Paneer (cottage cheese) 400 grams
•Fresh mint leaves paste 1/2 cup
•Black pepper powder 1 tablespoon
•Oil 2 tablespoons
•Cumin seeds 1 teaspoon
•Onions,finely chopped 2 medium
•Ginger-garlic paste 1 tablespoon
•Green chilli paste 1 teaspoon
•Cashewnuts,boiled and pureed 12-15
•Hung yogurt 2-3 tablespoons
•Red chilli powder 1 teaspoon
•Coriander powder 1 tablespoon
•Turmeric powder a pinch
•Garam masala powder 1 teaspoon
•Dried mango powder 1 teaspoon
•Spinach puree 1 cup
•Fresh coriander leaves paste 1/4 cup
•Salt to taste

Ingredients:

250 gms curd
100 gms sweetened dark chocolate
Roasted and coarsely ground almonds
½ glass water

Procedure:

Hang the curd overnight so that all the water gets strained. Use a double boiler to met the chocolate and add it to the curd. Now add 1/3 glass water.
Mix thoroughly.
Now add the coarsely ground almonds and serve.