Recipes

Ingredients
•Fried noodles 1 cup
•hot garlic sauce,+ for drizzling 6 teaspoons
•carrot juliennes 1/2 cup
•cabbage strips 1/2 cup
•onion strips 1/2 cup
•capsicum strips 1/2 cup
•Shiitake mushrooms,sliced 7-8
•Spring onions with greens,chopped 1/2 cup
•tomato juliennes 1/2 cup
•Fried onions 1 tablespoon
•Spring onion greens,chopped 1/2 tablespoon
•Fresh coriander leaves 2-3
Method
1. Combine carrot, cabbage, onion, capsicum, mushrooms, spring onion with greens, tomato, garlic sauce and fried noodles in a bowl and mix well gently.

Ingredients
•Grated cottage cheese (paneer) 4 tablespoons
•grated processed cheese 4 tablespoons
•Spring roll sheets 4
•Green chillies,finely chopped 2-3
•Crushed red chillies 1/2 teaspoon
•Salt to taste
•sprigs fresh curly parsley 3-4
•Cornflour/ corn starch 2 tablespoons
•Refined flour (maida) 1/2 cup
•Oil to deep fry
Method
1. Heat sufficient oil in a kadai.

2. Put cottage cheese in a bowl, add processed cheese, green chillies, crushed red chillies, salt, parsley, cornstarch and mix well with your hands, pressing as you mix.

Ingredients
•Basmati rice,soaked for 1 hour 1 1/2 cups
•Cherry tomatoes 10-12
•Black olives,sliced 1 bottle
•Green olives,sliced 1 bottle
•Extra virgin olive oil 2 tablespoons
•Garlic,chopped 1 teaspoon
•Onions,sliced 2 medium
•Black peppercorns 7-8
•Crushed black peppercorns to taste
•Vegetable stock 2 cups
•Tomato puree 1 cup
•Salt to taste
•Fresh basil leaves 20-25
Method

Ingredients
•minced mutton (keema) 400 grams
•brown pav 8
•Onion ,chopped 3 medium
•Ginger,chopped 2 teaspoons
•Garlic,chopped 2 teaspoons
•Fresh mint leaves 1/4 cup
•Gram flour (besan) 4 tsps
•Fresh coriander leaves 1/4 cup
•Salt to taste
•Red chilli powder 1/2 teaspoon + to sprinkle
•Garam masala powder 1/2 teaspoon
•Green chutney 4 tablespoons
•Chaat masala as required
Method
1. Heat 3 tbsps oil in a non-stick pan, add onions, ginger and garlic and saute.

2. Separate mint leaves.

Ingredients:

2 Cups Basmati Rice
6 Tomatoes
1 Onion (medium sized)
5 Green Chillies
1 Potato
Half cup fresh Green Peas
3 Bay leaves (curry patta)
12-15 Curry Leaves
1 tsp Cardamom Seeds
1 tsp Cinnamon Powder
4 Cloves
2 tbsp Oil
1 tsp Turmeric
Ginger and Garlic Paste
Salt

How to make Andhra tomato Rice:

First, wash the rice and soak them in water for 30 minutes. Now chop all the vegetables finely.
Take a pan and heat the oil. Add all the spices and cook them for not more than 2-3 minutes.
Add the chopped vegetables.

Ingredients:

For the stuffing:

4tsp coriander powder

2tsp red chili powder

2tsp dry mango powder

2tsp salt

2tsp tava masala

For the tava masala:

2tsp coriander seeds (dhania)

1tsp cumin seeds (jeera)

½ tsp nigella seeds (kalonji)

½ tsp fenugreek seeds (methi)

1tsp fennel seeds (saunf)

Vegetables for stuffing:

100g Lady Finger

100g colocasia ( arvi)

100g baby potatoes

100g tinda (Indian round gourd)

4tbsp oil

Recipe method:

Ingredients: for Cheese & Thyme Polenta Cakes

5 cups water/stock

2 teaspoons salt

1 tsp chopped thyme

1 ¾ cups yellow cornmeal / makki ka atta

3½ tablespoons unsalted butter

½ cup mozzarella cheese

Recipe Method:

Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt.

Gradually whisk in the cornmeal & thyme.

Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 mins. Turn off the heat.

Ingredients:

• 500 gms Lamb (chopped into square pieces)

Paste of:

• 1 tsp Cumin Powder
• 1 tsp Chilli Powder
• 1/2 tsp Lemon Juice
• 1-1/2 tsp Coriander Powder
• 5 Garlic Flakes
• 1/2 tsp Pepper
• 1/2 tsp Ginger Powder
• 1 tbsp Cooking Oil
• Salt to taste

Procedure:

• Rub the ground paste all over the surface and marinate for about 4 to 5 hours.
• Smear the lamb pieces with little oil and put it through skewer.
• Grill the pieces on a hot oven.
• Keep turning them occasionally.
• Brush more oil if necessary.

Ingredients:

• 2 ½ lb lean lamb chopped into 1 inch pieces
• 1 cup chicken broth
• ½ cup orange juice
• Juice of 1 lemon
• 15-20 mushrooms
• 10-15 medium-sized onions
• 20 cherry tomatoes
• 2 teaspoon chopped garlic
• 2 tablespoon olive oil
• ½ teaspoon rosemary
• Salt and pepper to taste

Preparation:

• In a mixing bowl, pour the combination of orange juice, lemon juice and chicken broth over the lamb pieces.

ngredients:

4 tomatoes
4 garlic cloves
1 bay leaf
2 tablespoon olive oil
1 teaspoon black peppercorns
10 coriander sprigs
Salt to taste
1 teaspoon oregano
1 teaspoon basil
2 tablespoon corn flour
1 cup water

Method:

Preheat the oven at 200C. Take a baking tray and lay a silver foil on it.

Chop tomatoes in 4 parts and keep them aside.

On a baking tray mix the garlic, bay leaf, black peppercorns, coriander sprigs, tomatoes, oregano, basil olive oil and salt.

Ingredients

4 Eggs : hard-boiled
2 tsp: Besan(gramflour)
1 onion (small) : finely chopped
1 Egg: (white only)
1 tbsp.: pudina(mint) leaves , finely chopped
1 tbsp.: Hara Dhania(green coriander) leaves, finely chopped.
2 Hari mirch: (green chillis), finely chopped
1/4 tsp.: chilli powder.
1/2 tsp.: black pepper powder
salt to taste
Oil for frying

Instructions

Ingredients

For Crust

• 1¼ cup Oreo Cookie (crumbled)
• 4 tbsp Butter (melted)

For Filling

• 1 cup Whipping Cream
• 240 gm Philadelphia Cream Cheese (softened)
• ¾ cup Caster Sugar
• 24 Oreo Cookies (coarsely chopped)
• 12 mini Oreo Cookies

How to make

Mix cookie crumbs with butter in a bowl and spread it pressing into a pie pan. Refrigerate it for a while.

Take cream in a bowl and beat until it forms into firm peaks. Freeze it for a while.

Beat cream cheese in a fresh bowl until it is smooth.

Ingredients

• 200 gm Ginger (grinded into a fine paste)
• 1/2 tsp Cumin seeds
• 1 tsp Turmeric Powder
• 2 tbsp Butter or pure Ghee
• Salt to taste
• Black Pepper optional
• 1 glass Milk
• 2 to 3 glass Water

How to make

Heat butter in a pan and add cumin seeds.

When they starts spluttering, put ginger paste and fry till golden brown.

Add turmeric powder, salt and water.

When the mixture starts boiling, pour milk and then again let it boil.

Put off the flame and ginger soup is ready to be served.

The traditional paratha gets an interesting twist.

Ingredients

For the dough
1 cup whole wheat flour (gehun ka atta)
1/4 tsp salt
1 tsp oil
3 tsp melted butter or oil(for cooking)

For the spinach corn stuffing
3 cups finely chopped spinach (palak)
1 cup cooked corn (makai)
2 onions, chopped
2 green chillies, chopped
2 tsp oil
salt to taste

Instructions

For the dough, mix all the ingredients and add enough water to make a soft dough.
Divide the dough into 10 portions and roll out each portion into very thin 150 mm. diameter rounds.

Ingredients

7 large eggs
1/2 cup diced celery
1/2 cup diced pickle
2 tbsp low fat mayonnaise
1/4 tsp ground pepper
1/2 tsp salt

Procedure

Boil about 3 quarts water in a medium sized pot. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let stand in the hot water for 12 minutes. Remove from pot and place in cold water. Peel eggs.
Slice eggs in half and reserve 4 of the yolks for another use.

Healthy to eat and easy to make!

Ingredients

1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained

Instructions

In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.

Ingredients:

1 cup water
½ tsp tea powder
A pinch of cardamom powder
2 tsp sugar
1-2 tablespoon milk
¾ tsp chopped/crushed ginger
A small piece of daal cheeni
½ tsp saunf powder

Procedure:

Heat some water in a vessel and add sugar. Once the sugar melts, add the tea powder, crushed ginger, cardamom and saunf powder and daal cheeni.
Once this mixture comes to a boil, add milk.
Masala chai is ready.

Try out this mouthwatering Awadhi recipe.

Ingredients:

500 gm boneless goat meat
• 500 gm yoghurt
• 1 tsp ground pepper
• Salt to taste
• 1 tsp turmeric powder
• 3 tbsp each of garlic and ginger paste
• 3 green chilies finely chopped
• 4 tbsp mustsrd oil
• 3 medium-sized onions, sliced
•1 tbsp garam masala
• 2tsp coriander powder
• 2 tsp cumin powder
• 4 bay leaves
• 500 gm diced tomatoes
• 3 tbsp finely chopped coriander leaves

Procedure:

Ingredients:

• 500 g Mutton (cleaned and cut)
• 150 g Oil
• 200 g Onions (sliced)
• 50 g Whole Garam Masala
• 80 g Ginger-Garlic Paste
• 25 g Red Chili Powder
• 15 g Turmeric Powder
• 20 g Coriander Powder
• 15 g Coriander Seeds
• 150 g Yoghurt
• 6 Red Chilies (whole)
• Salt (to taste)

Procedure:

• Heat oil.
• Add the sliced onions and sauté until they turn golden brown.
• Add in the ginger-garlic paste, coriander powder, turmeric powder, red chili powder, salt and whole garam masala. Stir well.

Ingredients:

1 Gobhi (Cauliflower)
1 Cup Besan (Chickpea flour)
1 Cup water
1/2 tsp Red chilli powder
4 cups oil for frying
1 tsp Mango (Aamchur) powder
Salt

How to make Gobi Pakora:

Wash Cauliflower and cut into pieces.
Add water to besan and make a thick batter.
Add red chili powder,mango powder.
Blend it well.
Heat the oil.
Dip each piece of cauliflower in batter.
Fry these pieces one by one till they turn golden brown.
Serve hot Gobhi Pakora with green chutney.

If you love tangy flavour, then do try out Imli Chutney.

Ingredients:

200gms Tamarind (Imli)
300gms Jaggery (Gud) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala

Procedure:

Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)

Ingredients:

4 slices whole wheat bread
2 cups fresh Fruits (of your liking)
2 tbsp Sugar
1 tbsp Cocoa Powder
4 Eggs
1/2 cup Milk
1 pinch Baking Powder
1 pinch Salt
1 tbsp Vanilla Essence
2 tbsp Oil or Ghee

How to make Chocolate French Toast With Fresh Fruits:

Take a mixing bowl and break all the four eggs along with sugar, cocoa powder, baking powder and salt.
Add milk (1/2 cup) in the mixing bowl.
Mix the ingredients until you get smooth paste.
Now add vanilla essence.
Dip the bread slices into the preparation for few seconds.

Ingredients

• 2 cups chopped Methi
• 200 gm Paneer cubes
• 2 Onions
• 2 Tomatoes
• ¼ tsp Turmeric Powder
• ½ tsp Chili Powder
• 1/8 tsp Sugar
• 2 tbsp Ghee
• Oil for frying
• Salt to taste

How to make

Spread around half cup of salt over methi for 6-7 hours or overnight, to reduce its bitterness.

Wash methi with water and drain to remove the excess salt.

Heat the oil in flat pan and fry paneer cubes on medium-high heat, until golden.

Remove and soak into salted warm water for 20 minutes. Drain properly.

Ingredients:

Strawberry Jam
1 litter Milk
10 slices of bread
½ tin condensed Milk
½ tsp Vanilla essence

How to make Bread Jam Pudding:

First, cut each bread slice into four pieces and remove the outer crumbs.
Smear each bread piece with jam and secure with another piece.
Heat milk in a pan and bring to a boil.
Add in condensed milk and keep it stirring continuously until it thickens. Take it off the heat and cool. Now add the vanilla essence.
Layer half of the jam-smeared bread pieces in a serving dish and add 2 tbsp of milk mixture.

Ingredients:

2 Onions (chopped)
1/2 Tomato (chopped finely)
4 slices Bread (each cut into 2 pieces)
1/2 cup Rava/Sooji/Semolina
1/2 cup Yogurt
3 Green Chillies (chopped)
1 tbsp Coriander Leaves (chopped)
1 tsp Salt
1 pinch Turmeric Powder