Recipes

Ingredients
Chicken (boneless skinless) – 1(cut into small pieces)
Ginger-garlic paste – 1tbsp
gram masala – 1tsp
corn flour – 2tsp
chilli pwd – 2tbsp
turmeric pwd – 1tsp
fennel pwd – 1 1/2 tsp
lemon juice – 2tsp
salt- as per taste.
red food color – few pinch
oil- 3tbsp
Bell pepper – 1 big
Onion – 1 medium

Method
1. Mix well the first 10 ingredients. Let it marinate for 1 hr.
2. Cut the bell pepper and onion into big chuncks and keep aside.
3. In a pan put the oil and stir fry the chicken for 7-10 minutes until the chicken is cooked.

Ingrediants
Eggplant – 1
Tomato – 1
Tamarind juice – 1/4 cup
Asaefoetida powder – 1/4 tsp
Corriander powder – 1/2 tsp
Dry red chillies – 4
Oil – 1 tblsp
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Urad dal seeds – 1/4 tsp
Curry leaves – 5
Salt – to taste
Cilantro – handful

Method
1. Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred.

Ingredients
All Purpose Flour – 2 cups
Eggs – 5
Sugar – 1.5 cups
Salt – a pinch
Milk – 1/2 cup
Baking Powder – 1 tsp
Baking Soda – 1/4 tsp
Vanilla Essence – 1 tsp

For Pouring over the finished cake
Condensed milk – 1 can
Evaporated Milk – 1 can
Heavy Cream – 1 pint
Vanilla Essence – 1 tsp

Method
1. Take the eggs in a mixing bowl and beat it well with an electric blender. The egg mixture should become light and creamy.
2. Mix the sugar and vanilla extract with this.
3. Mix all the dry ingredients (flour, salt, baking soda and baking powder) in a seperate bowl.

Ingredients
Idlis cut into cubes – 20nos.
Mustard,Curry leafs -little for Tempering
Onions -1 finely chopped
Chilli powder -1 tsp
Salt – 1tsp
Pepper powder -1/2 tsp(optional)
Turmeric powder – a pinch
Yogurt -2 tbsp

Method
1.Mix the sliced idlis with chilli powder,turmeric powder,salt and pepper powder(to mix evenly add little yogurt).
2.Deep fry the idli mixture in oil.
3.Heat oil in a pan ,add some mustard seeds as it splutters add curry leafs and onions.
4.Once onions are nicely sauted add the fried idlis.
5.Serve hot as a snack.

Oats soup is one of the most easiest way of getting oats into your daily diet. It is simple to make with very few ingredients and can be served as a healthy meal with a slice of bread or as a satisfying appetizer. This soup is suited for people of all ages and for ailing patients.

Ingredients
Oats – 1 cup
Onion – 1/2 (finely chopped)
Green Chilly – 1 (finely chopped)
Garlic – 1 clove (minced)
Salt – to taste
Pepper powder – a pinch
Water- 1 cup
Milk – 1 cup
Oil – 2 tsp
Cilantro – for garnish
Method

(Pudhina Pulav, Pudina Kothamalli Sadam, Mint Rice, Cilantro Rice) Ingredients
Rice (Basmati or any other rice) – 2 cups (washed & soaked)
Onion – 1 (chopped or sliced)
Lemon Juice – 2 tblsp
Water – 3 cups
Salt – to taste
Ghee/ Oil – 2 tblsp

To Grind
Mint Leaves – 1 cup
Corriander Leaves (Cilantro) – 1 cup
Grated Coconut – 1/4 cup
Ginger – 1″ piece
Galic – 4 cloves
Green Chillies – 5 or 6
Whole Garam Masala – 1″ piece cinnamon stick, 3 cloves, 2 cardamom, 1 star anise
Fennel Seeds – 1 tsp

For Tempering
Cashews/Peanuts – 2 tblsp
Mustard Seeds – 1/2 tsp

Ingredients:
300 gm Parle glucose biscuit
5 tbs Sugar
2 tbs Ghee
2 tsp Cocoa powder
300 ml Cold milk
½ tsp Soda bicarb (Baking Soda)
Method:
1. Grind together the biscuits, coco powder, sugar and soda bicarb finely in a mixer.
2. Take it in a mixing bowl, add the ghee and milk and mix it well. It should be of a pouring consistency .
3. Grease a glass bowl with ghee on all sides, pour the batter in it and bake in microwave mode for 7 minutes.
4. Allow to stand for 10-15 minutes.

Ingredients
Condensed milk/Evaporated milk/ Milkmaid – 1/2 tin
All purpose flour – 2 cup
Butter – 1 cup (2 sticks, unsalted)
Baking powder – 1 tsp
Sodium Bicarbonate(Baking Soda) – 1/2tsp
Vanilla Essence – 1tsp
Water /Soda – 1/2 cup

For Frosting
Peach – 1 tin
Cream – 200gms (7 oz)
Jam – 2tbsp (optional)
Icing sugar -4 tbsp
Cashewnut – 1 cup (roasted, unsalted)
Preparation Steps
1. Seperate the liquid and peaches from the can. Except for 4-5 chop the rest of the peaches into small pieces.
2. Dice the cashew in small pieces.

Ingredients:

2 kg ripe Bananas (chopped)
4 tbsp Lemon Juice
3 cups Sugar
1 Clove
Cochineal Red Color (as desired)

How to make Banana Jam:

Put banana pieces in a large saucepan and add sufficient water. Cook on medium flame until the chopped bananas get tender. Take the saucepan off the flame.
Strain the cooked banana through a cloth, reserving the liquid.
Mix the liquid with sugar, lemon juice, and clove in the same pan. Allow it to simmer while also stirring continuously on medium flame until thickened. Remove the foam forming on the surface.

Ingredients:

250 gms Sugar
400 gms Pistachio nuts (kernels removed)
Water (for sugar syrup) as required
7-8 leaves edible silver foil (varakh)

How to make Pista Burfi:

First, blanch the pistachios in boiling water.
Now, drain the water and remove pistachio peels.
Then after make a dry paste of the blanched and peeled Pistachios (without adding water).
Prepare sugar syrup.
Mix the pistachio paste with the syrup and keep on stirring until it becomes solid.
Now spread out the silver foil (varakh) over the barfi and cut it into square pieces.

Ingredients:

1/4 cup Milk
1-1/2 cups Wheat Flour
2 tbsp Ghee
1/3 cup Sugar
A pinch Salt
Ghee/Oil for deep frying

How to make Shakarpara:

Sieve the flour and salt together in a mixing bowl.
Mix sugar, milk and ghee in a pan.
Bring it to a boil till the sugar is dissolved.
Now let it cool completely.
Make stiff dough by adding this sugar syrup to the flour mixture.
Divide it into 2 equal balls and roll each ball into 2 circles of 6 mm. thickness.
Make sure you keep piercing the surface at regular intervals with a fork.

Ingredients:

2 large ripe Bananas
2 cups Milk
1/2 cup Water
1/2 cup powdered Jaggery (Gur)
1/2 tsp Cardamom (Ilaichi)
2 pinch Saffron (Kesar)
3 tsp clarified butter (Ghee)
Chopped Almonds, Cashew nuts and Raisins

How to make Banana Payasam:

Heat a the butter in a pan, roast the sliced dry fruits along with raisins and keep it aside
Now, mash the ripened bananas by hand so as to form a rough paste.
Heat some more butter in a pan and allow it to melt.
Add the banana paste to it and fry till it turns slightly brownish.

Ingredients
Carrot – 1 no, roughly chopped
Wheat Flour (atta) – 3/4 cup
Butter – 2 teaspoon
Kasoori Methi – 1/4 teaspoon
Ajwain (Carom Seeds) – 1/4 teaspoon
Red Chilli Powder – 1/4 teaspoon
Salt – to taste
For the filling,

Carrot – 2 tablespoon, grated
Onion – 1 teaspoon, chopped
Salt – to taste
Pepper – a pinch
Directions

In a blender, add carrot with little water and grind it to a fine paste.
In a bowl, add flour, carrot paste, ajwain, red chilli powder, salt, kasoori methi and mix them well.
Knead it to a soft dough and add water if required.

Ingredients
White peas (dry) – 1 1/2 cup, soak overnight
Onion – 1 no, chopped
Green chilli – 1 no
Red chilli – 2 no, roasted
Jeera Powder – 1 teaspoon
Chilli powder – 3/4 teaspoon
Coriander Powder – 1 1/2 teaspoon
Jaggery – 1 1/2 tablespoon, chopped
Tamarind Paste – 1 tablespoon
Coriander Leaves (cilantro) – 3 tablespoon
Sev – 2 tablespoon
For the Patties

Potatoes – 8 medium sized
Green peas – 1/2 cup
Bread crumbs – 4 tablespoon
Bread slice – 1 no
Red Chilli Powder – 1 teaspoon
Chaat Masala – 1 teaspoon
Salt – to taste
Directions

Ingredients
Bread – 10 slices
Mozarella Cheese – 2 cups, grated
Garlic – 2 no
Ginger – 1/4 teaspoon
Green Chilli – 7 no
Oil – for frying

Directions

In a blender, add green chillies, ginger, garlic and grind them together.
Soak bread in water. Squeeze out excess water and and transfer it to a small bowl.
Add grated mozarella cheese, salt to taste and ground paste. Mix them well.
Heat oil in a pan, make small balls out the mixture and deep fry it.
Mozarella Cheese Balls is ready to eat. It should be served with sauce or chutney.

Ingredients
Mutton – 1 kg
Onions – 2 (chopped)
Brown Onion Paste – 1/2 cup
Tomato – 3 (pureed)
Yogurt – 1 1/2 cup
Potatoes – 2 (each cut into 4 pieces)
Ginger Paste – 2 tblsp
Garlic Paste – 2 tblsp
Corriander leaves & Mint leaves paste – 3 tblsp
Cashew nut Paste – 2 tblsp
Bay Leaf – 2
Turmeric – 1/2 tsp
Red Chilly Powder – 1 tblsp
Garam Masala Powder – 2 tblsp
White Salt & Black Salt – to taste

Method

Ingredients
Chicken – 1/2 kg(1 lb)
Oil – as needed
Onions – 3
Tomatoes – 3
Whole garam masala – 1 tblsp
Ginger paste – 2 tblsp
Garlic paste – 2 tblsp
Turmeric powder – 1 tsp
Chilly powder – 1 tblsp
Garam masala powder – 1 tblsp
Cashew paste – 2 tblsp
Salt – to taste
Cilantro – for garnish
Cream – for garnish

Method
1. Fry the chicken in oil and keep aside.
2. Heat little oil in another pan, add the onions and fry well. Next add the tomotoes.
3. Now add everything except chicken and kaju(cashew) paste. Cook it nicely and let it start leaving oil.

Ingredients
Semiya – 2 cups
Chicken pieces – 1 cup (for chicken semiya biriyani)/ Assorted Vegetables* – 1 cup (for vegetable semiya biriyani)/ Shrimp – 1 cup (for shrimp semiya biriyani) etc.
Onion – 1 (chopped)
Tomato – 1
Ginger garlic paste – 2 tsp
Green Chillies – 2
Biriyani Masala – 1 tblsp
Turmeric powder – 1/2 tsp
Fennel Powder – 1 tsp
Chilly Powder – 1 tsp (or as needed)
Mint leaves – handful
Cilantro – handful
Whole Garam Masala – (1 bay leaf, 2 cinnamon sticks, 4 cloves, 3 cardamon)
Yogurt – 1 cup
Ghee – 1 tblsp
Oil – 1 tblsp
Salt – as needed

Ingredients

• 6 scoops Vanilla Ice Cream
• 1 cup Milk
• ¼ cup semisweet Chocolate Chips
• 4 cream-filled Chocolate Sandwich Cookies
• Whipped Cream (as desired)

How to make

Blend ice cream, milk, chocolate chips, and chocolate sandwich cookies in a mixer, until it becomes frothy.

Pour into tall serving glasses and top with a spoonful of whipped cream.

Serve it chilled.

Ingredients:

150g Baby Leaf Spinach
2 Medium Eggs
2 Medium Tomatoes

Procedure:

Rinse the spinach thoroughly, and leave it to drain.
Turn the grill on.
Heat a pan of water and hard-boil the eggs.
Slice the tomatoes in half, place under the grill.
While the eggs and tomatoes are cooking, arrange the spinach leaves on a plate.
Once the eggs are cooked, cut them into four pieces each.
Place the quartered eggs and tomatoes over the bed of spinach and dig into the delicious Warming Breakfast Salad. You’ll agree that there’s no better way to start your day!

Eid special Sheer Korma recipe tastes yummy and is easy to make.

Ingredients:

• 1 packet Vermicelli
• 1 gallon Whole Milk
• 1 cup Sugar
• 20 cloves Whole Cardamom Pods
• 1/2 teaspoon Cardamom Powder
• 1 cup Almond, Cashews and Pistachios, slivered
• 1/2 cup Fresh Cream
• 1/2 tsp Saffron Strands
• 3 tbsp Charoli Nuts
• 1/2 cup Light Brown Raisins
• 1/2 tsp Rose Water
• 1 tbsp Butter

Procedure:

Fry the vermicelli in the butter, until well browned, but not burnt. By the time it gets cooked, all the butter will get dried.

Ingredients:

For the Paste:
1 medium sized onion, chopped
4 cloves garlic
1 inch cube ginger, sliced
2 pureed tomato (boiled and skinned)
1 tsp Cumin powder
3/4 tsp Coriander powder
1/4 tsp white pepper powder
1 tsp. shrimp paste,
1 tsp. sugar
1-2 whole red chillies
2 Tbsp. chilli paste
1/2 stalk fresh lemongrass, minced (keep the remaining stock to be used in the chicken curry)
3 Tbsp. thick coconut milk
2 Tbsp. fish sauce/Soy sauce

For the Curry:
Oil
1/2 Kg Chicken, cut pieces of breast/thigh
1 red bell pepper, chopped in chunks

Ingredients
Chicken – 2 lbs (boneless, skinless and chopped into very small pieces)
Onion – 4
Tomato – 1 (chopped)
Green Chillies – 3 (minced)
Ginger – 2″ piece (minced)
Garlic – 8-10 (minced)
Turmeric Powder – 1/4 tsp
Chilly Powder – 1 tblsp
Roasted Cumin Powder – 1 tsp
Garam Masala Powder – 1 tsp
Kasoori Methi Powder – 3/4 tsp
Cashew paste – 1.5 tblsp
Tomato Ketchup – 3 tblsp
Water – 1/2 cup
Oil – 2 tblsp
Cilantro – handful
Salt – as needed

Method
1. Heat oil in a pan and saute the ginger and garlic followed by the 2 chopped onions till it turns pink.

Ingredients
Chicken Breast – 2 (You can use drumsticks too)
Freshly ground pepper – 1 tblsp (or as per taste)
Lemon – 2
Salt – as needed
Oil – 1 tsp
Turmeric Powder – 1/4 tsp
Ginger garlic paste – 1 tsp
Cilantro – handful

Method
1. Gently scrap the zest of both the lemon and put it in a bowl.
2. Add the ginger garlic paste, salt, turmeric powder, fresh ground pepper powder, finely chopped cilantro, juice of one lemon and little oil and make a paste.

Ingredients
Basmati Rice – 1 cup
Chikpeas (White or Black or Green) – 1/2 cup
Onion – 1
Green Chillies – 2
Ginger – 1″ piece
Garlic cloves – 5
Tomatoes – 2 (crushed)
Oil and/or ghee – 2 tblsp
Whole garam masala – 1″ piece cinnamon, 2 cloves, 1 bay leaf, 1 tsp of fennel seeds)
Biriyani Masala (any brand) – 1 tblsp
(If you do not have biriyani masala, add 1/4 tsp of turmeric Powder, 1 tsp red chilly powder and 1 tsp Garam masala powder)
Mint leaves (Pudhina) – 1/2 cup
Corriander leaves (Cilantro) – 1/2 cup (chopped)
Lemon Juice – 1-2 tsp (add as needed)
Salt – as needed