Recipes

Bite into this delightful dish!

Ingredients:

6 boneless Chicken Pieces
1 1/2 tsp Garlic paste
3 Onions (paste)
1 tbsp Ginger paste
4 tsp Cashew nut paste
½ tsp Saffron (dissolved in a little milk)
1 cup Curd
1 tsp Coriander Powder
2 Bay Leaves
½ tbsp Green Cardamoms
½ tbsp Whole Garlic cloves
¾ cup Cream
½ cup Oil
1 tsp White Pepper
1 tbsp Chilli Powder
Salt as per taste

Procedure:

Heat oil in a heavy bottom pan, fry whole garam masala.
Also add onion, ginger and garlic paste. Fry for 3-4 minutes.

Ingredients

500 gms Maida
100 gms Moong Dal
1 tsp Red chilli powder
1 tsp Ground coriander
1 tsp Garam masala
4 tbsp Oil
Salt to taste
How to make Bedmi Puri

Mix moong dal, red chili powder, ground coriander, garam masala and grind it.
Make a paste of the grinded mixture.
Add oil and paste in maida
Add water and make dough of it.
Make small balls out of the dough and roll out them to make puris.
Deep fry the puris till they get inflated.
Bedmi Puri is ready to be served.

Ingredients:
4 ounces unsweetened Chocolate
1? cup Milk Chocolate Chips
2 cups White Chocolate Chips
1 can sweetened condensed milk

How to make:

1. Line an 8×8 baking dish with foil and spray with cooking spray.
2. Take unsweetened chocolate and milk chocolate and food process it until small chocolate crumbles.
3. Over low heat melt white chocolate together with condensed milk until smooth.
4. Layer dark and white chocolates in baking dish starting with white.
5. Let stand for a minute or two until chocolate melts.
6. Using a knife, swirl mixtures together.

Ingredients
Pasta – 1/2 lb (You may use any pasta of your choice. I’ve used whole wheat rotini)
Extra Firm Tofu – 7 oz (cut into small cubes)
Chopped Garlic – 1/2 tsp
Onion Powder – 1 tsp (or slice a small pice of onion and use that instead)
Bell Pepper – 1/2 (sliced)
Broccoli Florets – 1/4 cup
Carrots (chopped) – 1/4 cup
Soy Sauce – 1 tblsp
Chilly Garlic Sauce – 2 tsp (or to taste)
Lemon Juice – 1 tsp
Sesame Oil – 2 tblsp
Sesame Seeds (toasted) – 1 tblsp (optional, for garnish)

Method

This paratha is a small variation to the traditional parathas. Instead of stuffing the vegetables inside rolled out rotis, we grind the vegetable into a smooth paste and add the paste to the atta while kneading the dough. So am not sure whether to name it as paratha or vegetable chappatti. Whatever be the name given, it is definetely a healthy food and an easier way to eat the vegetables.

Monsoons are incomplete without this!

Ingredients:

Tea leaves, 4-6 teaspoons
Milk, 1 cup
Chai masala, 1 teaspoon
Sugar, 4 teaspoons

For masala
Cinnamon, 1 inch stick
Green cardamoms, 4
Black peppercorns, 16
Nutmeg, grated, 1/4 teaspoon

Procedure:
Dry grind all the masala ingredients to a fine powder.
Let it cool completely then sieve.
Store in an airtight container.
Use the masala as and when required to make tea.
Boil three cups of water in a pan.
Add tea leaves, milk, the powdered masala and sugar and bring the mixture to a boil again.

Ingredients
Mini Chocolate chips -15 nos
Seedless Grapes – 25 nos
Sugar – 1 tblsp(or as needed)
Milk- 1/2 cup
Cold Water -11/2 cups

Method
1.Blend the grapes with chocolate chips, water in the mixie.
2.Then add milk,sugar and blend well.
3.Filter the contents.
4.Serve it cold

Ingredients

All purpose flour (Maida) – 4 tblsp
Sugar – 4 tblsp
Cocoa Powder – 2 tblsp
Egg – 1
Milk – 3 tblsp
Oil – 3 tblsp
Vanilla extract – 2 drops
Microwavable safe mug – 1

Optional Ingredients
Chocolate chips – 2 tblsp
Dry shredded cocunut – 1 tblsp
Carrot (grated) – 1 tblsp

Method
1. Apply cooking spray in the coffee mug so that the cake wont stick.
2. Add flour(maida), sugar and cocoa to the mug and mix well.
3. Add the egg and mix nicely.
4. Pour in milk and oil and mix well. Be careful to mix properly till the bottom.

Ingredients
Cooked rice / Old bread pieces/ Old cake pieces- 1 cup
Eggs – 3 (beaten)
Milk – 2 1/2 cups (or use coconut milk)
sugar – 3/4 cup
salt – a pinch (optional)
vanilla essence – 1 tsp
Lemon Zest – 1 tsp (optional)
Raisins – 1/2 cup
Nutmeg powder- 1 tsp
Cinnamon powder – 1 tsp

Rice Pudding

Method
1. Mix all the ingrediants in a large mixing bowl.
2. Pour into a buttered baking dish.
3. Place the baking dish in a big baking pan filled with water.
4. Bake for 45 minutes in the oven preheated to 350 degrees.

Ingredients

115 gms (4 oz) Butter
200 gms (7 oz) White Sugar
1 tbsp Golden Syrup
1 Egg
225 gms (8 oz) Flour (Maida)
1 tsp Baking Powder
3 tsp Ginger Powder
2 tsp Mixed Spice
½ tsp Baking Soda

How to make

Preheat oven to 180°C, 350°F or gas mark 4.

In a large bowl, blend the butter and sugar, add golden syrup and egg to mix them thoroughly.

Add the flour, baking powder, ginger powder, mixed spice and baking soda and mix until well combined.

Roll into small balls and place on lined baking tray allowing room to spread. Do not flatten the balls.

Ingredients
Chicken Breast-2(Cut into desired size pieces)
Onion-1(cutted)
Bread loaf- 1 or 2(Make into small pieces)
Salt-1/2 tsp
Pepper -1/2 tsp
Savory Leaves- 1 tblsp
Butter – 1 tblsp
Oil – 2 tbsp
Montreal Style Chicken Spice Mix -1tsp

Method
1.Take a pan and fry the bread pieces in 1 tbsp of butter and remove the bread pieces.
2.In the same pan fry the chicken with 1 tbsp of oil until cooked and add pepper and salt while cooking .
3.Take another pan heat oil and saute the onions for a while and add the fried bread pieces and fried chicken.

Ingredients
For the cake
All purpose flour – 2 1/2 cups
Vanilla extract – 1 tsp
Baking soda – 1 tsp
Cocoa powder – 2 tsp
Butter – 1/2 cup (You can also use olive oil instead)
Red food colouring – 3 tblsp
Salt – 1/2 tsp
Sugar – 1 1/2 cup
Eggs – 2
Buttermilk – 1 cup

For the frosting
Cream cheese/Butter – 16 oz (should be at room temperature)
Sugar – as needed (app. 1 lb)
Vanilla extract – 1 tsp
Bake the cake

Method
For The Cake
1. Beat the eggs with a fork or mixer. Add oil and blend again.

Indulge in the richness of chocolate!

Ingredients:

Dark chocolate, chopped, 110 grams
Unsalted butter, softened, 150 grams
Brown sugar, 1 cup
Vanilla essence, 1 teaspoon
Eggs, 3
Refined flour (maida), 1 1/4 cups + to dust
Baking powder, 1 1/4 tablespoons
Hung yogurt, 2/3 cups
Chocolate sauce, to drizzle

Procedure:

Preheat oven to 190°C.
Grease an 8-inch round cake tin and dust with dry flour.
Shake off excess flour.
Melt chocolate in microwave on high for 1 minute.
Whisk till smooth.
Cream butter in a bowl till light.

Ingredients

• 40g Desiccated coconut
• 200g All-purpose (plain) flour
• 175g Confectioners (icing) sugar
• 115g Melted butter
• 3 tbsp Ground almonds (or hazelnuts)
• 1 tsp Baking powder
• 5 Egg whites
• 12 Raspberries

How to make

Pre-heat oven to 190oC.

Line a 12 cupcake pan with cupcake papers.

In a bowl, mix coconut, flour, sugar, baking powder and almond.

Add melted butter to the above and stir.

Add egg whites and mix well.

Divide the mixture equally among the cake cases.

Top each cake with a raspberry.

Ingredients
Prawns (or Shrimp) – 1 lb (about 1/2 kg)
Onion – 2 (chopped)
Ginger – 1″ piece (minced)
Garlic – 5 cloves (minced)
Tomato – 1 big (or 2 small chopped)
Curry Leaves – 2 sprigs
Mustard Seeds – 1/2 tsp
Turmeric Powder – 1/4 tsp
Red Chilly Powder – 1 or 2 tsp (adjust according to your taste)
Corriander Powder – 2 tsp
Garam Masala – 1/2 tsp
Pepper Powder – 1/4 tsp (optional)
Lemon Juice – few drops
Oil – 1 tblsp
Salt – to taste
Corriander Leaves (Cilantro) and Lemon wedge – for garnish

Method

Ingredients

• 2 cups Baby Corn (finely sliced)
• 1 cup Peas (boiled)
• 1 cup Black Gram (sprouted)
• 1 tsp Pepper Powder
• 1 tsp Sugar
• 1 tsp Lime Juice
• Salt (to taste)
• Boiled Water

How to make

Place the baby corn in boiled water for 10 minutes, until tender.

In a large mixing bowl, add peas, black gram, pepper powder, sugar, lime juice and salt. Mix well.

Filter the water and add the baby corn to the bowl.

Mix well and serve.

Ingredients:

50g butter
6 finely crushed digestive biscuits
250g tub ricotta
50g icing sugar
1 lemon
1 egg and 1 yolk
½ tsp vanilla extract
150ml double cream
2 tbsp melted strawberry jam
3 strawberries

How To Make:

1. Heat oven to 150C/130C fan/gas 2 and line 6 muffin tin holes with muffin paper cases.
2. Melt the butter, stir in the biscuit crumbs until well mixed then press as firmly as you can into the bases of each paper case.
3. Chill them while you make the filling.
4. Beat the ricotta with the sugar, lemon zest and juice, whole egg, egg yolk and vanilla.

Tasty, lovely chicken!

Ingredients:

Chicken, 10-12 pieces, 1 kilogram
Coriander seeds, 2 teaspoons
Cumin seeds, 2 teaspoons
Black peppercorns, 6
Whole dry red chilli, 6
Ginger, 2 inch piece
Garlic, 15 cloves
Ghee, 2 tablespoons
Oil, 2 tablespoons
Onion, chopped , 1 large
Tomatoes, chopped, 4 large
Salt, to taste
Fresh coriander leaves, chopped, 2 tablespoons

Procedure:

Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder.
Grind red chillies, ginger and garlic to a fine paste.

Ingredients
Chicken (Small Cubes) 200gm
Yellow Pepper Powder 5gm
Onion 50gm
Cashew Nuts 2TSP
Charoli (Chironji) 2tsp
Kewra Water 1tsp
Ghee 2tsp
Ginger Garlic Paste 1tsp

Ingredients
Chicken (Bone Less) 200gm
Red Chilly Powder 50g
Cashew nut Paste 50g
Lemon Juice 2tsp
Roasted Chana 2tsp

Ingredients
Hara Moong Dal 200gm
Onions (Fried) 200gm
Ginger Garlic Paste 50gm
Garam Masala Powder 2tsp
Yellow Chilly Powder 2tsp
Mace Powder 2tsp
Cardamom Powder 1tsp
Kewra Water 1tsp
Ghee 50gm
Salt to Taste
Black pepper to Taste

METHOD
• Keep Moong Dal in water for 2 hours
• Boil moong dal and strain it
• Add all the rest ingredients to the boiled lentil and grind them to fine paste
• Cook the paste in ghee and allow it to thicken
• Make round patties of the prepared mixture and shallow fry them on a griddle.

Try your hand at this nutritious salad today!

Ingredients:

Boneless fish, 2 pieces
Potatoes, boiled and peeled, 2 medium
Olive oil, 3 tablespoons + 1½ teaspoons
Garlic, 15 cloves
Salt, to taste
Cumin powder, 1 teaspoon
Peppercorns, crushed, 1 tablespoon
Red capsicum, cut into pieces, 1 medium
Yellow capsicum, cut into pieces, 1 medium
Green capsicum, cut into pieces, 1 medium
Lemons , 2 1/2
Pickled jalapenos, 2-3

Procedure:

Dice potatoes.
Heat 2 tbsps olive oil in non stick pan, add garlic cloves and sauté till light brown.
Sprinkle some salt on a plate.

Ingredients

• 2 pounds Chicken Cubes
• 1 cup Buttermilk
• ½ cup All-Purpose Flour
• ¼ cup Rice Flour
• 1 tsp Paprika
• ½ tsp Cumin Powder
• Salt and Pepper to taste
• Vegetable Oil for frying

How to make

Combine both flours with buttermilk, adding little water to form a thin batter in a large bowl.

Stir in paprika, cumin powder and salt and pepper.

Heat the oil in a flat frying pan on medium heat.

Dip the chicken cubes into the batter and drop into the oil.

Plum Tomato 200gm
Chopped Garlic 10gm
Olive Oil 20gm
Salt to Taste
Black Pepper 10gm
Chopped Basil 5gm
Parmesan Cheese 20gm

METHOD
• Blanch tomatoes in hot water for 2 mins and then plunge in ice water
• Remove skin and cut 2 tomatoes into small dices and keep aside
• Squeeze the remaining tomatoes to get juice and remove seeds
• Heat olive oil in a pan. Add garlic and cook till it turn light golden
• Add chopped tomatoes and tomato juice and cooked for 10 mins on slow flame. Keep stirring

Ingredients
Vegetable Stock 200ml
Oil Sesame 10ml
Sweet Corn Cream 25gm
Sweet Corns 10gm
Carrot 10gm
Beans 10gm
Chicken Broth Powder 15gm
Salt to Taste
Sugar 5gm
Potato Starch 15gm

METHOD
• Heat vegetable stock
• Add everything together except potato starch
• Cook for 2 mins on slow flames
• Add potato starch to thicken it
• Serve hot