Ingredients
•Basmati rice,cooked 3 cup
•Spinach 10-15 leaves
•Green capsicum,1/4 inch pieces 2 medium
•Green peas 1/2 cup
•Oil 3 tablespoon
•Garlic,finely chopped 10-15 clove
•Cumin seeds 1 teaspoon
•Green chilli,roughly chopped 4
•Onion ,cut into ¼ inch pieces SEGMENTS SEPERATED 2 medium
•Salt to taste
•Lemon juice 1 teaspoon
Method
Ingredients
•Boneless chicken,cut into thin strips 60 grams
•Boneless chicken,thinly sliced 20 grams
•Fusilli,boiled 1 cup
•Oil 2 tablespoons
•Cumin seeds 1/2 teaspoon
•Onions,chopped 2-3
•Garlic,chopped 4-6 cloves
•Red chilli powder 1 teaspoon
•Turmeric powder 1/2 teaspoon
•Garam masala powder 1/2 teaspoon
•Tomatoes,pureed 2-3
•Processed cheese,grated 1/4 cup
•Green olives,pitted 8-10
•Salt to taste
•Parsley,chopped 1 tablespoon
•Crushed black peppercorns 1 teaspoon
•Tofu,cut into small cubes 100 grams
Method
Ingredients
•Noodles,boiled 2 cups
•Oil 3 tablespoons
•Mustard seeds 1 teaspoon
•Curry leaves 8-10
•Onions,chopped 2 medium
•Potatoes,peeled and cut into 1/2 inch cubes 2 medium
•Shelled green peas 1 cup
•Turmeric powder 1/2 teaspoon
•Green chillies,chopped 4
•Salt to taste
•Peanuts,fried 1/2 cup
•Lemon juice 3 tablespoons
•Scraped coconut 1/2 cup
•Fresh coriander leaves,chopped 3 tablespoons
Method
Ruffle up this sweet delicacy today!
Ingredients:
1 Cup Almonds
2-1/2 Cups Sugar
3 Cup Water
2 Cups Ghee
1 Pinch Saffron
Procedure:
Soak almonds in a bowl with boiling water.
Remove the skin of almonds and make fine paste by grinding them in a grinder.
Boil sugar with one cup of water in a pan, till it turns into syrup.
Add almond paste to the boiling syrup and mix it well.
Dilute saffron in a little water and add to the syrup.
Instantly mix one-cup ghee.
As the above mixture turns paste-like, pour the remaining ghee gradually.
Ingredients
•Chicken wings 16
•Garlic,chopped 2 tablespoons
•Red chilli sauce 3/4 cup
•Dried pomegranate seeds (anardana),crushed 2 tablespoons
•Red chilli paste 1 tablespoon
•Oil 2 tablespoons
•Tomato puree 2 tablespoons
•Black pepper powder 2 teaspoons
•Salt to taste
Method
In a bowl, mix together garlic, red chilli sauce, crushed pomegranate seeds, red chilli paste, oil, tomato puree, pepper powder and salt. Rub the above mixture evenly on the chicken wings and refrigerate for five to six hours.
Ingredients
•Cake
•Thai red curry paste 2 tablespoons
•Corn kernels,crushed 2 cups
•Soy sauce 2 teaspoons
•Cornflour/ corn starch 1/2 cup
•Salt to taste
•Oil to deep fry + for greasing
•Hot and sweet dip
•Red chilli flakes 1 tablespoon
•Sugar 3/4 cup
•Vinegar 2 tablespoons
•Salt to taste
Method
To make the hot and sweet dip, place the sugar with vinegar in a non-stick pan. Cook till the mixture becomes thick. Cool slightly and add red chilli flakes and salt. Mix well. Allow to stand for at least six hours before using.
Ingredients
•Red kidney beans (rajma),boiled and mashed Soaked 1 cup
•Cloves 5
•Cinnamon 4 inch sticks
•Black cardamom 1
•Caraway seeds (shahi jeera) 1/4 teaspoon
•Green cardamoms 2
•Poppy seeds (khuskhus/posto) 1/2 teaspoon
•Charoli/chironji 1 teaspoon
•Cashewnuts 8
•Red chilli powder 1/2 teaspoon
•Salt to taste
•Oil to shallow fry
•Yogurt as required
•Green chutney as required
Method
01. Avoid the use of ghee. If it is necessary, substitute it with canola oil. Even for making halwa, you can partly substitute it with oil.
02. To keep the chillies fresh for a longer time, remove the stems before storing.
03. To preserve green peas, keep them in a polythene bag in the freezer.
04. Place a betel (paan) leaf over the leftover idli and dosa batter to prevent them from becoming sour.
05. Do not beat idli batter too much, the air of which has been incorporated during fermentation will escape.
Ingredients
• 500 g Chicken (boneless and cut)
• 10 Cashew Nuts (chopped)
• 5 Almonds (chopped)
• 3 tbsp Clarified Butter
• ½ tbsp Garam Masala
• 3 Onions (chopped)
• 8 Garlic Cloves (crushed)
• 1 tbsp Coriander Powder
• 1 tbsp Red Chili Powder
• 1 tbsp Turmeric
• ½ tsp Lemon Juice (fresh)
• 1 cup Yoghurt (fresh and thick)
• 1 inch of Ginger (grated)
• ½ cup Coriander Leaves (chopped)
How to make
Beat the yoghurt well and mix chicken, turmeric and salt.
Marinate for 20 minutes.
Ingredients
•Tamarind paste 2 tablespoons
•Chicken legs 4
•Salt to taste
•Galangal,cut into thin strips 1 tablespoon
•Olive oil 4 tablespoons
•Dried red chillies 2-3
•Garlic cloves 6
•Fennel seeds (saunf) 50 grams
•Fresh basil leaves,finely chopped 6
•Crushed black peppercorns to taste
Method
Put tamarind paste, salt and galangal in a bowl and mix well. Heat 1 tbsp olive in a non-stick pan, add dried red chillies and sauté till they get a smoky fragrance and their colour changes.
Ingredients:
4 cups cooked rice, refrigerated for 2-3 hours. For best results, overnight.
2 tbsp. ginger, grated
2 eggs, whisked
1 cup prawns, shelled and cleaned
� cup spring onion leaves
1 tsp. red chilli paste (optional)
1 tbsp. soya sauce (optional)
3 tbsp. oil
salt to taste.
Method
Heat 2 tbsp. oil in a wok and saute ginger for 20 seconds. Add prawns and saute for 2 mins.
Add egg and stir vigorously to scramble. Remove from wok.
Heat 1 tbsp. of oil in the wok and add the red chilli paste, soya sauce and salt. Stir in the rice and saute for a minute.
Ingredients:
400 gm boneless fish
2 tbsp ghee
2 tsp garlic paste
2 tsp tomato ketchup
1 onion, chopped
2 green chillies, chopped
Salt to taste
For the bread:
Any bread of your choice – garlic or any other – 6 pieces
Butter to spread on the bread
Method
Boil the boneless fish, drain out all the water but retain the water. Mash the boiled fish and place in a mixing bowl. Add mix 2 tbsp. of the fish stock which has been retained.
Also mix in the remaining ingredients.
Now, heat the ghee in a non-stick pan and fry for only 2 mins.
Ingredients:
Meat – 1 Kg
Coriander Leaves – 2 Bunches [handful]
Salt – 2-3 tsp or according to taste
Red Chilli – 2 tsp
Turmeric – 1/4 tsp
Garam Masala – 1/2 tsp
Ginger Paste – 1 1/2 Tbsp
Garlic Paste – 1 1/2 Tbsp
Vinegar – 1 tsp
Lime juice – 4 tsp
Oil for frying
Method
Cut cube sized pieces of beef and grind them slightly in a mixer. Make sure that the cubes are not fully minced but are only torn due to the grinding action.
Ingredients:
1/2 kg meat
2 large onions, ground
1 tbsp. ginger juice
1 tsp. garam masala powder
2 tbsp. powdered cashewnut
150 gms. curd
Salt and freshly ground pepper to taste
4 green chillies, slit
2 tbsp. ghee
2 bay leaves
10 peppercorns
1 cup chopped fresh coriander
Method
Wash the meat and mix with the ground onion, ginger juice, garam masala, cashewnut and ghee together.
Beat the curd and add to it the salt, pepper, green chillies, bay leaves, peppercorns and fresh coriander.
Add to the meat and pressure cook for 10 minutes without water.
Open cooker after it cools.
Ingredients:
3/4 cup soya ‘chura’
1 onion
2 tomatoes
1/4 tsp turmeric
1 tsp red chilli powder
1 tsp garam masala powder
2 tsp dhaniya powder
4 tblsp coriander leaves,chopped
1 & 1/2 tsp ginger garlic paste
Salt as needed
To temper:
1 tblsp pil
1 & 1/2 tsp fennel seeds/ soambu
For the dough:
1 & 1/4 cup atta
1 tblsp oil
Warm water as needed
Salt as needed
Method
Let this mouth watering tart make you forget the winter woes!
Ingredients:
3/4 cup butter (softened)
1/2 cup sugar
1 1/2 cups flour
For the filling:
10 ounces vanilla chips (melt, let cool)
1/4 cup heavy whipping cream
8 ounces soft cream cheese
20 ounces pineapple chunks (with liquid)
1 pint strawberries (sliced)
11 ounces mandarin oranges (drained)
2 kiwifruit (peel, slice)
For the glaze:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
Procedure:
Drown yourself in the heavenly taste of this sweet!
Ingredients:
225 gms Dried Apricots
1-1/2 cups Coconut (flaked)
2 tbsp Confectioner`s Sugar
2 tsp Orange Juice
Procedure:
Crush apricots in a food grinder.
Now add with coconut, orange juice and confectioners` sugar.
Shape into small balls and smear in sugar.
Keep in a tightly covered vessel.
Ingredients:
Rice – 1 cup
Moong dal – ½ cup
Oil
Cinnamon sticks – 1 to 2
Mustard – ½ tsp
Jeera – ½ tsp
Onions chopped – 1
Asafetida – a pinch
Vegetables – potato, peas, carrots, eggplant (optional), black eyed peas (frozen or boiled), frozen tuvar dana
5 Green chilies – crushed
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Raw peanuts – ¼ cup (optional)
Cilantro chopped
Garam Masala – 1 tsp
How to make
Soak the rice and dal for about ½ hour.
Make delicious Mushroom and Cream soup using this simple recipe.
Ingredients:
* Mushrooms 100 gms
* Cream 2 tbsp
* Salt
* Pepper
* Onion 1/2
* Butter 1 tbsp
* Chicken stock cube 1
* Water 500 ml
Procedure
Heat butter, add finely chopped onions. Cook till they become transparent.
Add chopped mushrooms and cook for 3-4 minutes.
Make stock of water and chicken stock cube. Add chicken stock to the mushrooms and onions.
Cook for 3-4 minutes. Blend everything to a smooth soup.
Add salt, pepper and cream.
Garnish with finely chopped coriander and dried mushrooms.
With this tried and tested salad, your meal can hardly go wrong!
Ingredients:
4 Chicken breast halves, skinless, boneless
1/2 Cup creamy Caesar-style salad dressing
1/2 Head lettuce, torn into small pieces
1 Large tomato, cut into wedges
1/2 Cup mesquite-lime marinade
1 Green bell pepper, seeded and thinly sliced
2 tbsp Parmesan cheese, grated
1/2 Sweet onion, sliced
1 Cup cheese and garlic croutons
Salt, to taste
Procedure:
In a baking pan, place the chicken and pour mesquite-lime marinade over all.
Try this low-fat recipe today!
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
Procedure:
Make a thick batter of all the ingredients mentioned (except bread slices).
Now dip a piece of bread in the mixture and coat both the sides of the bread.
Pre heat a non stick pan.
Spread oil on the pan and keep the bread slice on it.
Ingredients
•Chickpeas (kabuli chana) 3/4 cup
•Split Bengal gram (chana dal) 1/4 cup
•Fresh coriander leaves,small 1 bunch
•Salt to taste
•Cinnamon 1/2 inch piece
•Cumin seeds 1 1/2 teaspoons
•Coriander seeds 1 1/2 teaspoons
•Black cardamom 1
•Clove 4-5
•Green chillies 2
•Ghee 4 tablespoons
•Onion ,sliced 12 medium
•Ginger paste 1 teaspoon
•Garlic paste 1 teaspoon
•Dry mango powder (amchur) 1/2 tablespoon
•Garam masala powder 1/2 teaspoon
•Black salt (kala namak) to taste
•Red chilli powder 1/4 teaspoon
Method
Ingredients
1 cup Cheddar Cheese (shredded)
2 tbsp Butter (softened)
½ cup All-purpose Flour
1/8 tsp Cayenne Pepper
24 pimento-stuffed Green Olives
How to make Baked Cheese Olives
Preheat oven to 400°F (200°C).
Combine together cheddar cheese and butter, in a small mixing bowl.
Add flour and cayenne pepper to the mixture. Blend well to form dough.
Take a tablespoon of the dough and wrap it around each green olive.
Place the wrapped olives on a cookie sheet.
Bake the olives for 15 minutes or till they turn golden brown.
Serve hot.
Ingedients
• 1 Whole chicken
• 1 tbsp Sour curd
• 2 tsp Coriander powder
• 1 tbsp Lemon juice
• 1 Large onion
• 2 tsp Cumin powder
• 1 tsp Red
• 4 Garlic flakes
• 2 Ginger
• 2 tsp Red chilli powder
• 5 tbsp Butter
• 2 tbsp Cream
• 4 Tomatoes (chopped)
• 1 tbsp Tomato sauce
• 1 tsp Garam masala
• 1/2 tsp Cumin powder
• 4 Green chillies (chopped)
• 1/2 tsp Turmeric powder
• Salt to taste
How to make
Cut chicken into pieces.
Prick holes into pieces.
Grind onions, garlic and ginger to make a paste.
Ingredients:
2 cup mango puree
1 tblsp lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar
How to make mango cream:
Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat.Cool.
Mix the mango puree, sugar, lime juice and gelatin.
Whip the cream until stiff, then fold lightly but completely into the mango mixture.
Pour into a mold, rinsed out with cold water.
Refrigerate until set.
Unmold and serve plain, or decorated with slices of mango.