Ingredients
Serves: 5
500g Rice
5 cloves, 1″ cinnamon stick, 4 cardamom, 2 bay leaf …Whole garam masala
1 large bunch Methi leaves Fresh
2 tablespoons Ginger garlic paste
5 number Green chilles
2 large Onions
2 large Tomatos
2 teaspoons Red chilli powder
1/2 teaspoon Turmeric
2 tablespoons Ghee
Salt To taste
20 Number Cashew
1 tablespoon Garam masala powder (optional)
Directions
“A quick, cool, tasty treat, perfect for a hot summer day!”
Ingredients
1 banana
1 tablespoon chocolate syrup
1 cup milk
1 cup crushed ice
Directions
In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.
“This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread.”
Ingredients
1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
1/4 cup chicken broth
1/2 pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan cheese
Directions
Cook pasta according to package instructions.
Ingredients:
2 large fresh peaches, peeled and sliced
1 1/2 cups sugar, divided
1/2 cup butter, melted
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 dash nutmeg
3/4 cup milk
Directions:
1 Mix peach slices with 3/4 cup sugar, set aside.
2 Pour butter in 8 inch square baking dish.
3 Mix flour, baking powder, salt, nutmeg and remaining sugar.
4 Stir in milk, until just combined.
5 Pour over butter.
6 Top with peaches.
7 Bake at 375* for 45 minutes.
Ingredients
Serves: 4
1 cup yellow moong dal
1 large bunch (15 – 20 leaves) fresh spinach leaves, roughly shredded
1 teaspoon turmeric powder (haldi)
Salt to taste
1 inch piece of fresh ginger, grated
2 green chillis, slit in halves
4 cups water
2 teaspoons ghee or oil
1 teaspoon cumin (jeera) seeds
1 teaspoon mustard (rai) seeds
2 dry red chillis, broken in thirds
6 curry leaves (kadipatta)
One pinch asafoetida (hing) powder
Directions
Ingredients:
2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
Directions:
1 Heat oil in a large skillet.
2 Add chicken pieces and cook until lightly browned.
3 Remove chicken.
4 Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5 Add chicken and bring to a hard boil.
Who’s up for a coffee break? These cakes taste delicious alongside a cup of joe, whether for breakfast or an afternoon pick-me-up.
Ingredients:
1 cup butter
1 1/2 cups sugar
5 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 cup sour cream
1 teaspoon vanilla
1 (6 ounce) package chocolate chips
Streusal
2 (2 ounce) packages chocolate, melted
3/4 cup sugar
1 teaspoon cinnamon
Directions:
1 Cream together the butter and sugar.
2Add eggs one-at-a-time.
3Gradually add the flour, baking powder, baking soda and salt.
Ingredients
3 tbsp chopped mixed nuts
1 tbsp sunflower seed
1 tbsp pumpkin seed
1 sliced banana
1-2 handfuls berries (frozen and defrosted is fine)
200g vanilla yogurt
Method
Mix the nuts, sunflower seeds and pumpkin seeds. Mix the sliced banana and berries. Layer up in a bowl with yoghurt and enjoy.
Ingredients
½ cup sabudana or tapioca pearls
1 large potato
¾ tsp cumin seeds
½ to 1 tsp sugar
1 green chili, chopped
2 tbsp kuttu ka atta
¼ cup peanuts
rock salt or sendha namak as required
Method
Soak the sabudana or tapioca pearls in enough water overnight or for 4-5 hours.
Drain and keep aside in a mixing bowl.
Boil the potatoes, peel and chop roughly.
Roast the peanuts in a pan till browned and crisp.
in a mortar-pestle, coarsely crush the roasted peanuts.
With only 5 ingredients, these lean meatballs couldn’t be any easier to make
Ingredients
500g lamb mince
1 tsp ground cumin
2 tsp ground coriander
2 fat garlic cloves, crushed
1 tbsp chopped mint
oil for brushing
Method
Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
Ingredients
Serves: 12
805 g Mango pulp
405 g Condense Milk
450 g ( I packet is 36 g I used 3 packets)(two and half for ice-cream and remaining for falooda) Birds Dream topping (you can find this in ASDA in home baking section or any other grocery store)
1 packet Noodles (boiled and drained)
Half cup Cold Milk
1 can ( drain the syrup) Chopped mango chucks
Directions:
Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy
Ingredients
1½ tbsp tamarind pulp or paste
50g golden muscovado sugar
1 tbsp ground cumin
thumb-sized piece ginger, chopped
1.2kg new potatoes
3 tbsp natural low-fat yogurt
4 tbsp chopped coriander
Method
Ingredients
2 tbsp vegetable oil
1 large onion, chopped
large piece ginger, grated
3 garlic cloves, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder, or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower, cut into florets
2 potatoes, cut into chunks
1 small green chilli, halved lengthways
squeeze lemon juice
handful coriander, roughly chopped, to serve
naan bread and natural yogurt, to serve
Method
Ingredients
450g tin condensed milk
2 tbsp rosewater
50g very finely chopped pistachios, plus roughly chopped pistachios to serve
284ml tub double cream
3 small, ripe mangoes
Method
Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
Ingredients
juice ½ lemon
2 tbsp olive oil
1 garlic clove, crushed
600g diced lamb leg
For the salad
4 large tomatoes, chopped
1 cucumber, chopped
large handful black olives, roughly chopped
200g pack feta cheese, crumbled
bunch of mint, chopped
Method
Cool down this summer with a fresh and fruity smoothie
Ingredients
1 medium mango
1 banana
500ml orange juice
4 ice cube
Method
Cut the mango down either side of the flat stone, then peel and cut the flesh into chunks.
Peel and chop the banana.
Put all the ingredients into a food processor or blender, then process until smooth and thick. Keep in the fridge and use the day you make it.
No time to cook? This light, fresh pasta dish is ready to eat in 15 minutes
Ingredients
3 tbsp olive oil
3 fat garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
zest 2 lemons
400g pasta
200g fresh or frozen peas
20g pack basil
Method
Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
Ingredients
¼ cucumber, halved and sliced
¼ iceberg lettuce, shredded
2 spring onions, sliced
handful mint leaves, torn
4 plain small naan bread
140g pack cooked chicken tikka pieces
natural yogurt to serve
Method
Toss all the salad vegetables together. Heat the naan breads in the microwave on Medium for 1 min until puffed up.
Remove the breads. Tip the tikka pieces into a bowl and give them a quick blast in the microwave to heat through.
Split the breads in half and stuff with the salad, chicken and a spoonful of yogurt.
Ingredients
4 tbsp vegetable oil
25g butter
4 onions, roughly chopped
6 tbsp chicken tikka masala paste (use shop-bought or make your own – see recipe, below)
2 red peppers, deseeded and cut into chunks
8 boneless, skinless chicken breasts, cut into 2½ cm cubes
2 x 400g cans chopped tomatoes
4 tbsp tomato purée
2-3 tbsp mango chutney
150ml double cream
150ml natural yogurt
chopped coriander leaves, to serve
Method
A party appetizer that is loved by all at my home. After a couple of trials, I have settled with this recipe. The secret to a flavorful Chicken Manchurian is the use of chicken stock. Marinated boneless chicken is deep fried and the golden balls are tossed with a cornflour based ginger-garlic concoction and garnished with a generous amount of spring onion greens. Serve hot to savor the true flavor of this Indo Chinese starter.
Ingredients:
1/4 kg boneless chicken, cut into fine pieces
6-7 tbsps spring onion whites
3-4 tbsps spring onion greens
1/2 tbsp chopped garlic
Ingredients:
1 cup maida/all-purpose flour
1/2 tsp kalonji/onion seeds (optional)
1 tbsp oil or ghee
salt to taste
water for kneading
oil for deep frying
1 Take a wide plate and add the maida, oil, kalonji and salt and combine. Slowly add water and make a smooth dough. Leave aside covered with damp cloth for 15 mts.
2 Knead the dough again for a mt. Pinch off some dough and make very small balls. Roll out small thin rotis. Make deep dents in the roti using a fork or knife.
Ingredients
3 cups Wheat Flour
1 cup Cabbage, grated
1 finely chopped Ginger (finely chopped)
1 tsp chopped Green Chilies
1 tbsp Fresh Coriander (finely chopped)
1/2 tsp Garam Masala
Butter/Oil
Salt
Method
Mix the wheat flour and salt in a bowl.
Then add 1 teaspoon oil, grated cabbage, coriander, ginger and green chilies and again mix well.
Now make a soft dough out of this by mixing enough water.
Take little portion of the dough and make a round ball.
Roll this ball into the shape of a round paratha.
Ingredients
Active dry yeast: 1 tbsp
Warm water: 2 tbsps
Milk: 1/2 cup
Salt to taste
Vegetable oil: 1/2 cup
Maida: 2 1/4 cups (all purpose flour)
Sugar: 2 tbsps
Egg: 1, beaten
Egg white: 1, for egg wash
White sesame seeds: for sprinkling
Chicken Stuffing
Shredded Chicken: 1 1/2 cups (cooked)
Onion: 2 (finely chopped)
Ginger garlic paste: 1 tsp
Red chili powder: 1 tsp
Coriander powder: 1 1/2 tsps
Cumin powder: pinch
Garam Masala powder: pinch
Salt to taste
Ingredients:
3/4 cup – 1 cup ghee (clarified butter)
1 loaf bread
6-8 cardamoms (elachi)
2 tbsps almonds (badam)
2 tbsps cashewnuts
1 lt milk (low fat)
1 ¼ cup sugar (increase or decrease as per your taste)
1 Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.
2 Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste.
Ingredients
½ cup butter or 100 g, melted
1 tin nestlé fat free sweetened condensed milk or 405 g
¾ teaspoon baking powder
2 cups semolina or 320 g
1 cup ground almonds or 100 g
1 cup water or 250 ml
For the syrup:
½ cup sugar or 100 g
1 cup water or 250 ml
1 teaspoon lemon juice
1 tablespoon cornstarch, (to thicken the syrup)
½ cup water, (cold, to mix with cornstarch)
1 tablespoon ground almonds
1 tablespoon rose water
Preparation