Thai Eggplant Curry

Ingredients
thai green eggplants
(or small indian round eggplants ) - 7 to 8
long thai green beans
(or french beans) - 1 to 2 pds.
lemon grass - 2" long
lime leaves - 3
shallots - 3
red chillies - 2 ginger - 1" long
garlic - 2 to 3 pods
coconut milk - 1 cup
turmeric - a pinch
sugar - a pinch
salt - as per taste
lime juice - 1 tbsp.


Method
Cut the eggplants into quarters. String the beans and cut them into 1 inch pieces.
Finely dice shallots, ginger and garlic.
Heat oil, add the shallots, ginger, garlic, red chillies and fry till light brown.
Add the eggplant and cook for a few minutes, then add the beans and cook for about 3 minutes.
Add the coconut milk, turmeric, sugar, salt and a little water if needed to cook the vegetables well.
Also add the lime leaves and lemon grass into the coconut milk.
Place a lid on the pan and cook till the vegetables are soft.
Then check for tartness and add lemon juice accordingly.
Garnish with cilantro and serve this sweetish-hot-tangy curry with Thai Jasmine Rice.

Medhu Vada

Ingredients
4 cups urad dal
1 cup ordinary rice
1 tsp. ginger grated
1 tbsp. coconut grated coarsely
8-10 whole pepper corns
1 tsp. cumin seeds
salt to taste
oil to deep fry

Method
Wash and soak dal and rice together in plenty of water overnight. Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.

Bread Uthappam

Ingredients
Bread 1 pkt
Sour butter milk 1 cup
Large onion 1
Large tomato 1
Green coriander leaves (chop them finely and keep aside)
Green chillies, black pepper powder, salt, ghee etc (keep aside)

Method
Cut the brown side of the bread and soak them in butter milk
Add salt and give a soft grinding in the mixture to make a smooth dough (dropping
consistency like dosa atta)
Heat the frying pan and put ghee
Spread the dough evenly to uthappam shape and sprinkle chopped onion, tomato,
green coriander leaves, green chillies, pepper powder, pour little ghee
Press the masala evenly on the uthappam and allow to brown, turn to the other side
and do the same
Serve hot with coconut chutney.

Fried Bhendi

Ingredients
bhendi (okra) cut into 1/2" slices 1/2 kg or 1 lb
salt 1 tsp or to taste
chilli powder 1/2 tsp or to taste
ajwain 1/2 tsp
mustard seeds 1/2 tsp
urad dal (white split) 1 tsp
hing (asafoetida) 1/2 tsp
turmeric powder 1/2 tsp
oil 2 tsp

Method
Place the cut okra in a single layer on a microwave-safe plate and cook on 'high'
uncovered for 4 minutes.
If necessary cook the okra in two or three lots.
No salt is to be added now.
This will ensure that the okra is cooked, but without stickiness, and the bright green colour
is maintained.
Next, heat the 2 tsp oil in a kadai, and fry the mustard, urad dal and ajwain, add the
cooked bhendi / okra pieces, add turmeric, hing, salt, chilli powders and fry for a couple
of minutes till the masalas are well absorbed.

Vegetable Pancake Batter

Ingredients
1/2 cup gramflour
1/2 cup rice flour
1 tbsp. plainflour
1 tbsp. semolina
1/2 tsp. baking soda.

Method
Grate and add veggies as desired, spinach, carrots, gourds, fenugreek greens, anything.
To season add ground chillies, garlic, ginger, cumin, coriander, etc. 1 tbsp. oil.
Proceed to make a medium batter, and spread as for dosas

Sri Lankan Eggplant Curry

Ingredients
2 long, asian eggplants
1 small onion
1/4 tsp fenugreek
1/2 tsp sri lankan curry powder
(substitute reg. curry powder)
1 tsp chilli powder (cayenne)
1/4 tsp turmeric powder
3 cloves minced garlic
1/2 tsp minced ginger a few curry leaves
1/4 tsp mustard seeds
1 tomato, chopped
1/4 cup coconut milk
(substitute low-fat reg.
milk if you are fat-conscious)
oil
salt to taste


Method

Cut eggplant into strips, like french-fry potato. For a very authentic taste, eggplant strips need to be deep fried till golden


If you are fat/health conscious, use non-stick spray or a little oil to brown the eggplant. Set aside.


In a little oil, let the mustard seeds splutter. Add fenugreek seeds, followed by onion, ginger and garlic. Fry till aromatic.


Add turmeric powder, curry powder, chilli powder, salt, curry leaves and tomatoes and cook under low heat till it's quite pulpy


At this point adjust seasoning and add eggplant. Stir gently and cook covered for 3 - 5 minutes. Add the coconut milk and stir gently.


Uncover and let simmer on very low heat till the oil splits.

Masala Idli

Ingredients
2 idlis, cubed
1 cup mixed vegetables of your choice
2 onions, chopped
1 small piece ginger, finely chopped
2 green chilies, chopped
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/4 tsp. turmeric powder
2 cinnamon sticks
2 cloves
2 cardamoms
1 tbsp of fresh coriander
mint leaves
(for garnishing)

Method
Heat oil in a pan and add the cinnamon, cloves and cardamom. Then add the chopped
onions and stir for few minutes till they turn golden brown.
Now add the vegetables and saute for few minutes. Then add the ginger, salt, chili powder,turmeric and coriander powder.
To this add the idlis and stir till contents are thoroughly heated. Transfer into serving dish and garnish with mint and coriander leaves.
Tip: Garlic can also be added. Add few tomatoes if desired. The idlis can be made to very small pieces using your hands instead of cutting into cubes for this dish. Try out the masala idli instead of the usual fried rice or biryani for a change.

Bread Potato Cutlet

Ingredients
Bread with its edges cut - 4 or 5 slices
Potato - cooked and mashed - 2 nos
Salt - to taste
Green chilli - cut into pieces - 4
Grated cheese - 1 cup
Coriander leaves - cut - a little
Sooji (Maida) powder - 2 tablespoon
Bread crumbs - as required

Method
Soak bread slices, take it out and squeeze the water front that.
Mix the grated cheese, cut green chillies, required salt, cooked and mashed
potatoes, the bread, and make a dough.
Make small balls and flatten them in the shape of your choice, (heart shaped,
square, triangular or rectangular, circular etc) dip it in the sooji powder mix
(made with water), and then in the bread crumbs and deep fry them in well heated
oil.

Stuffed Bhindi

Ingredients
1/2 lb bhindi (ladiesfinger)
2 tbsp besan
1 tsp dhaniya powder
1 tsp jeera powder
1 tsp chilli powder
1/4 tsp haldi
1/2 tsp garam masala
1 tsp lemon juice
2 tbsp oil
coriander leaves
salt to taste

Method
Mix dhaniya powder, jeera powder, besan, chilli powder, haldi, garam masala, lemon juice
& salt.
Wash Bhindi properly. Dry it with a cloth.
Slit Bhindi lengthwise.
Fill in each of the Bhindi with the masala mixture (as prepared in step 1).
Grease frying pan with 1 tbsp oil.
Place the Bhindi in the pan in convenient batches.
Shallow fry all of them.
Remove in a serving plate.
Garnish with coriander leaves.

Moong Dal Pakora Batter

Ingredients
1 cup green gram dal with skin
3 green chillies
1 tsp. grated ginger
1/2 tsp. crushed garlic
salt to taste
1/4 cup chopped coriander
1/4 tsp. coarsely crushed coriander seeds
1/2 tsp. coarsely crushed cumin seeds
3-4 pinches baking soda
1 tbsp. hot oil.

Method
Soak dal for 2 hours,
Grind to a paste with chillies, ginger, garlic, adding as little water as possible.
Add all other ingredients just before making pakoras

Brinjal In Oil

Ingredients
brinjals – 1/2 kgs
onions - 2 to 3 sliced
tomato - 1 sliced
coriander leaves few
ginger & garlic paste - 1 sp dhania powder - 1/2 sp
chilly powder - 1/2 sp
jeera powder - 1/2 sp
pepper powder - 1/2 sp
salt according to taste

Method
In the above ingredients except the brinjals fry all the items in oil & grind to a
smooth paste


Slit the brinjal into 4 & stuff the masala paste inside the brinjals.

Soak a lemon size tamarind in water & extract the juice .

Grind 4 tomatoes separately together & keep aside.

Now add 5 to 6 spoon of oil in a cooker & then put mustard seeds &

Also add curry leaves,then whole pepper & add the stuffed brinjals

Fry till the oil leaves out from the brinjal.


Now add the tomato paste & stir for 2 mins & also add the tamarind juice,
coriander leaves & salt is correct if not add little salt & chilly powder
accordingly


Leave 1 stream in the cooker. )
Brinjal baingan is ready this will be good to eat with plain rice or chapattis , roti

Manchurian Dosa

Ingredients
2/1150 gms urad dal (black gram)
500 gms rice
10 gms methi (fenugreek) seeds
50 gms chana dal (bengal gram)
250 gms carrots
150 gms beans
100 gms green peas
5-6 green chilies, chopped
150 gms spring
(green) onions
chopped
50 gms oil
3-4 garlic cloves
finely chopped
a small piece of ginger
finely chopped
2 tsp soya sauce
1 tsp chili sauce
1/4tsp ajinomoto
2 tsp corn flour
few coriander leaves
chopped
salt to taste

Method
Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented.

Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside.

Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while.

Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready.

Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above
dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil,roll the dosa and remove. Repeat for the remaining dosas.

Bread Dosa

Ingredients
Bread slices - 3 or 4
Dosa Batter - 1 cup
Green Chillies - 2
Onions - 1 finely chopped (optional)
Coriander Leaves
Oil - for dosa preparation

Method
Mix onions and finely chopped green chillies and coriander leaves to the dosa
batter.
Heat the tawa, when hot smear with oil.
Dip the bread slices in the dosa batter and place it on the tawa.
Smear some oil around the bread slice.
Cook till it is golden brown on both sides.
Serve hot with Sauce or Ketchup

Bhindi Split Fry

Ingredients
1/2 lb. bhendi (okhra) cut in 2" pieces
red onions sliced long
4 tbsp. tomato puree
3 tbsp. white sesame seeds
1/2 tsp. sounf
7-8 curry leaves
1 tbsp. red chilli powder
1 tsp. turmeric powder
1 tsp. each of dhanya & jeera powder
salt to taste
3 tble sp. cooking oil
1/2 cup butter milk

Method
Heat 2 tbsp oil in a kadai.
Cut the Bhindi in to four slits without breaking the bhindi.
Mix all the above ingredients together to make a filling stuff for Bhindi.
Add a small quantity of each mixture of filling in each Bhindi and fry it in oil till it becomes
stiff and the Bhindi colour turns almost fried. 15 pieces of bhindi.
This recipe is preferable to be eaten as a snack sort of watching T.V or listening to Music.
You can also eat it along with rice.

Appam Batter

Ingredients
1-1/2 cups raw rice
1-1/2 cups parboiled rice
2-3 tbsp. urad dal.
1 cup coconut milk
1/2 tsp. soda bicarb
1 tsp salt

Method
Soak for 4 hours in water, wash well
Grind to a fine thick paste, keep overnight.
Morning add coconut milk, soda bicarb, and salt
Beat well.
The batter for Appam is ready
Apply a little oil on a non-stick or heavy griddle.
Pour a ladleful of batter on hot griddle.
Hold handle and rotate and tilt griddle quickly such that its full base is covered with batter.
Do not spread with spoon. A thin dosalike pancake must be the result.

Brinjal Potato Mixed Curry

Ingredients
1 large potato
1 large or 2-3 small brinjals
1 large onion chopped in vertical strips
1 tomato ripe finely chopped
1 small capsicum halved and thinly sliced
1 tsp. fresh coriander leaves
(finely chopped)
1 stalk curry leaves
1 tsp. sambhar masala
1/2 tsp. dhania
(coriander seed) powder
1/2 tsp. amchoor powder
(dried mango)
1/4 tsp. turmeric
1/4 tsp. red chilli powder
3-4 pinches asafoetida
1/2 tsp. each cumin & mustard seeds
1/2 tsp. sugar
salt to taste
1 tbsp.fresh curds
1 tbsp. oil

Method
Scrub and wash potato clean, with kitchen scrubber. Do not peel. Chop into 2" long pieces. Chop brinjal also into 2" long thick pieces. Sprinkle a little salt and half turmeric over brinjals.


Mix curds, sugar and 1/2 sambhar masala and salt to taste. Pour half this mixture over potatoes, and half over brinjals. Cover and keep aside, to marinate for 30 minutes. Heat oil in a heavy pan.


Add capsicum, onion, stir fry for 2 minutes. Drain and remove with perforated spoon. Keep aside. Add seeds and asafoetida to remaining oil, add curry leaves. Allow to splutter. Add marinated brinjals, potatoes, stir fry for few seconds. Make a paste of all masalas and salt in 1/2 cup water. Add to vegetables.


Stir and add tomatoes. Saute till excess water evaporates and a thick curry is left. Empty into serving dish, garnish with stir fried capsicum and onions. Top with chopped coriander. Serve hot with rotis, bread, etc. or even steamed rice.

Layered Roti

Ingredients
2/1/2 cups wheat flour
salt
thin buttermilk or water.

Method
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all over
with fingers.
Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers.
Roll in dry flour. Now roll out again to a triangle about the size of a roti.
Heat griddle (tawa) and place roti on it. Turn to roast other said.
Now put a little ghee on both sides and shallow fry till crisp. Serve hot with any desired
accompaniment.

Bread Pakoda

Ingredients
Bread slices 8
Boiled Potatoes 2
Green Chillies 2
Mustard Seeds 1/2 tsp
Curry Leaves Few
Turmeric Powder 1/2 tsp
Gram Flour 5-6 tbsp
Water
Oil for frying
Salt as per taste
Red Chilli Powder as per taste
Soda Bicarb one pinch

For Filling
Heat one spoon of oil in a pan. Add mustard seeds and allow it to crackle... then add
curry leaves and finely chopped green chilies. Add in his turmeric powder and stir.
Now add boiled and mashed Potatoes and salt. Mix well and stir for 2-3 mins.
Now mix gram flour with water, salt, red chilli powder and soda make a fine batter.
Take the bread slices. Fill one slice of bread with potato filling and cover with other slice of the bread and cut this in to four equal squares.
Dip this properly in the gram flour batter and deep fry in oil till it is done.
Serve hot with Green Chutney or Tomato Sauce. You can also enjoy this with hot
tea.

Pancharathan Bhendi

Ingredients
1/2 lb. bhendi (okhra) cut in 2" pieces
red onions sliced long
4 tbsp. tomato puree
3 tbsp. white sesame seeds
1/2 tsp. sounf
7-8 curry leaves
1 tbsp. red chilli powder
1 tsp. turmeric powder
1 tsp. each of dhanya & jeera powder
salt to taste
3 tble sp. cooking oil
1/2 cup butter milk

Method
For Filling:
Microwave Bhendi (without water & salt) for about 7 minutes. In absence of microwave,
dry the bhendi of any water and fry in wide pan (do not use a ladle for frying). In a frying
pan heat oil and put in sounf, add onions to it and fry till onions are golden brown and
soft.
Add tomato puree and fry from some time.
To this add sesame seeds, curry leaves, red chilli powder, turmeric, dhaniya & jeera
powder stir properly until all ingredients mix.
Then add the bhendi to this mixture, add some salt and cover and cook for 2 minutes.
In the end add some buttermilk and mix thoroughly and simmer for 2 minutes

Rice Idli Batter

Ingredients
2 cups rice semolina
1 cup urad dal (soaked for 3 hours, then ground to a very fine thick paste and kept
overnight).

Method
Soak semolina for 2 hours.
Wash well by draining top water 2-3 time till it is white.
Mix into the ground dal batter, beat till very light and fluffy, after adding salt.
Do not keep the batter too thin.
Proceed as for idlis in idli steamer

Stuffed Brinjal & Potato Curry

Ingredients
4 small round brinjals with stems
4 small potatoes
4 small onions
1/2 tsp. ginger grated
1 stalk curry leaves
1 tbsp. fresh coriander leaves
finely chopped
1 tsp. sambhar masala
1 tsp. dhania (coriander seed)
1 tsp. peanuts crushed coarsely 1 tsp. coconut finely scraped
1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1/4 tsp. cumin powder
salt to taste
2 tbsp. oil
1 tbsp. curds
1 tsp. lemon juice


Method
Scrub brinjals and potatoes clean. Put potatoes in boiling water for 5 minutes. Drain, keep aside.
Peel onions, clean base and tip. Keep stems of brinjals intact. Make Cross shaped vertical slits in all vegetables, 3/4 way down.
Slit brinjals from base towards stem. Slit onions from tip towards base. Slit potatoes along their length.
Mix all dry masalas, coconut, peanut crush, salt and 8-10 drops of oil. Stuff all vegetables with this mixture. Keep any extra masala aside.
Heat oil, add ginger stir. Let in potatoes first.
Cover and cook for 2-3 minutes. Put in other vegetables, add curds, and mix
well. Sprinkle 1/2 cup water, cover and simmer till veggies are tender.
Once oil starts separating and veggies are cooked, pour into serving dish.
Garnish with chopped coriander. Serve hot, with phulkas, bhakris, bread or rotis.

Kancheepuram Idli

Ingredients
pepper : 2 tbsp powdered
jeera : 1 tbsp
asafoetida : 1/2 tsp
ginger : 1" grated
urad dhal : 2 tsp
bengal gram : 2 tsp
g.chillies : 8 (finely chopped)
oil : 100 grams
Method
Pour water into the idli vessel and let the water boil.
Place the plate without the idli cloth.
Take small steel cups and pour 1 tsp ghee or oil into it and pour the prepared idli batter
into the cup. Place the cups on the plate in the idli vessel. Steam the idli's for twenty minutes.
These idli's are best served with ginger kuzhambu.

Bread Pizza

Ingredients
onions - 1
chillies - 2
tomatoes - 2
coriander - 1 bunch
carrot - 1 grated
capsicum - 1
semolina/rawa - 1 cup
milk - 1/4 cup
salt
bread - 4 slices
tomato chilli sauce
tomato sauce
cheese
oil

Method
Mix all the ingredients and make a paste.
Apply chilli sauce on each bread slice.
Put 2 spoons of mixed paste on bread slice & grate cheese on top.
Heat non stick tawa.put 1 spoon of oil.
Keep the bread slice.fry it and turn the other side of bread.
Fry it until cheese melts.

Bharwaan Bhindee

Ingredients
bhindee (lady fingers)
ghee or oil
jeera (cumin seeds)
saunf (fennel seeds)
mustard seeds (rai)
chopped onions
coriander powder
red chilli powder
turmeric powder
tamarind pulp
coriander leaves
salt to taste
lemon juice

For garnishing:
ginger juliennes
lemon wedges

Method
Wash, slit, deseed the bhindis and keep aside.
Heat ghee or oil add jeera, saunf, mustard seeds and stir.
Add Chopped onions until translucent and glossy, add coriander, red chilli and turmeric
powder. Add tamarind pulp.
Add chopped coriander, salt and lemon juice and stir occasionally.
Remove and adjust the seasoning.
Fill this masala in the Bhindi.
Heat Ghee. Put the masala bhindis cover and cook on a slow fire.

Coating Batter For Fritters

Ingredients
1 cup plainflour
1 tbsp. cornflour
1 tsbp. rice flour
1/2 tsp. salt
ground ginger,

Method
Mix all the ingredients
Add enough water to make a batter which will coat the back of a spoon thinly when dipped.
Dip chunks of cauliflower, babycorn, etc. which should have first been boiled to be tender but mushy.
Chill the boiled veggies before frying.
One may even fry thick rings of onion, capsicums, etc.

Minty Tomato Juice

Ingredients
4 juicy ripe tomatoes
1 tbsp mint leaves
1/4 tsp oregano powder
1 tsp salt
3/4 tsp pepper powder
1 tbsp sugar
4-5 cubes of ice
3-4 mint leaves for garnish

Method
Quarter the tomatoes.
Remove seeds with a small spoon. Keep aside.
In a blender, blend together all ingredients with 1 1/2 glasses
Chilled water and crushed ice.
Strain with a not-too-fine strainer.
Pour into glasses and add some of the seeds back.
Stir and serve chilled.
Garnish with a small tiny spring of mint.

Fish Pittu

Ingredients
1/2 kg fish
1 tsp turmeric powder
1/2 cup oil
1 cup onion, chopped
1 tsp pepper powder 1" ginger
8 garlic flakes, peeled
1 cup coconut scrap
salt as per taste
2 tsp lemon juice


Method
Clean fish cut into pieces
Mix turmeric powder and salt
Heat oil and fry onion, ginger paste, garlic till golden brown
Add coconut scrap and salt and let it cook on slow flame
Add fish and let it cook
When it cools a little add lemon juice

Minestrone Soup

Ingredients

Pressure cook together:
1 large tomato
1 2" piece white pumpkin
1 onion
1 carrot
1 potato small
3 cups water

Chop in Juliennes:
1 carrot
1 capsicum
1 spring onion sprig
2 cabbage leaves

Other ingredients:
1 tbsp. butter
2 tbsp. boiled, drain pasta
(macaroni, noodles, spaghetti, any)
1 tsp. red garlic sauce
1/2 tsp. ginger grated
1 tbsp. tomato ketchup
1 tbsp. fresh beaten cream
1 tbsp. grated cheese
salt to taste
pepper to taste


Method
Blend pressure cooked veggies in mixie. Strain. Heat butter in a heavy deep pan.
Add ginger, stir, add julienned veggies, stir fry for 2-3 minutes. Add pureed stock.
Bring to a boil.
Add all other ingredients, except cream and cheese. Stir and simmer for 2-3 minutes.
Serve hot in individual bowls. Sprinkle some cheese and a swirl of cream before
serving.
Note: Juliennes are vegetables, etc. cut in thin strips of approx. 1 1/2" length. First
chop vegetable in thin slices, and chop slices into thin slivers

Punjabi Samosa

Ingredients
Samosa Filling
oil 3 tbsp
ginger & garlic paste 1 tbsp
peas 1 cup
potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste


Samosa Crust
maida 2 cups
warm oil 1/2 cup
ajwain 1/2 tsp
warm water if required to knead
salt to taste
oil to deep fry

Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust:
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your
hand with warm water to make the dough soft.

Making Punjabi Samosa :
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above
filling into it and close it with the help of water. Repeat the same thing with the other half
also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa
in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Broccoli Carrot Salad

Ingredients
1 head tender broccoli
3 carrots, sliced obliquely, into ovals
1 sprig spring onions with greens, finely chopped
1 sprig mint leaves finely chopped
4-5 tender lemon grass stems finely chopped

For garnishing:
2 tbsp. cheese grated
1 tbsp. coriander chopped finely

For topping:
1 tbsp. plain or wheat flour
1 tbsp. butter
1 cup milk
2 green chillies, chopped very finely
1/2 " piece ginger, peeled and chopped finely
1 flake garlic, crushed
4-5 basil leaves, chopped
1/4 tsp. pepper powder
salt to taste


Method
Pluck broccoli florets, to bite sized pieces.
Put both broccoli and carrot in boiling water.
Cover and simmer for 2 minutes.
Drain, pour icecold water over it.
Drain again, spread out on kitchen towel.
Dab out excess moisture, transfer to serving bowl.
Dissolve milk and flour to make a smooth paste, keep aside.
Warm butter in a heavy or nonstick pan.
Add garlic, ginger, chillies, stir.
Add milk /flour paste, stir till mixture starts to boil.
Add salt, pepper, stir and simmer for 3-4 minutes, stirring frequently.
Mixture should be a little thick but of pouring consistency.
Take off fire, cool a little till warm.
Stir in chopped basil.

Tomato Onion Parathas

Ingredients
1 recipe paratha dough (refer introduction)
1/2 cup tomato finely chopped
1 cup onions finely chopped
1 tbsp. coriander finely chopped
1 tsp. red chilli powder
1/2 tsp. cumin powder
salt to taste
oil to shallow fry

Method
Mix all ingredients, except dough and oil.
Take a lump of dough as per introduction.
Divide into 2 lumps. Roll both separately into thin chappatis.
Drain excess water from the mixture every now and then.
Spread some filling on the chappati, moisten the rim with water.
Press the other chappati over it, seal the rims together.
Shallow fry as per introduction.
Serve hot and crisp with butter or chutney.

Quick Ghee Rice

Ingredients
1-2 onions
3-4 green chilies
cumin seeds little
3 to 4 whole nut mugs
1 small clove garlic mashed nicely
1/2 inch piece ginger mashed or cut nicely optional
cashew pieces little.
3 tbsp butter or oli
1 cup basmati rice or long grain also can be used

Method
Cut onion to small pieces and fry it along with chilies, cumin seed ,nut mugs, garlic
ginger, cashew till onion turns little brown.
Wash rice and fry for a minute or so along with other and add 2 cup water to it and
cook till done. Add salt and lemon to taste.
when all is done if wanted cilantro can be added.
You can serve raita with this.
This serves for 2 to 4 people along with other food.

Doodhi Kheer

Ingredients
1 litre milk
2 cups peeled and grated doodhi
3/4 cup sugar
1/2 tsp cardamom powder
15-20 strands of saffron, crushed in 1 tsp. hot milk
10 pistachios, unsalted, thinly slivered
1 tsp. ghee

Method
Heat ghee in heavy deep pan
Fry grated doodhi for 5 mins.
Add milk and stir gently to bring to a boil.
Reduce the flame, and let it cook till milk thickens
Add sugar, stir till dissolved
Add cardamom, saffron, cardamom, and pistachios.
Mix and take off fire.
Serve hot.

Chicken Dilruba

Ingredients
2 medium onions
1 cup milk
2 tbs. chopped fresh ginger root
2 tb punjabi garam masala
6 tbs. butter or vegetable oil
1 tsp. ground turmeric
3-4 lb. chicken, skin removed, cut
2-3 fresh green cayenne peppers, minced
into small pieces or serranos/jalapeno as substitute
1 cup fresh plain yogurt
salt and ground cayenne to taste
1/4 cup almonds, ground a few strands whole saffron
soaked in 2 tbs. warm milk
1/4 cup walnuts, ground
minced fresh cilantro and whole 1/4 cup melon
pumpkin or squash seeds almonds/cashews for garnish (optional), ground

Method

1. Put the onions and ginger in a blender or food processor and process into a smooth paste
   (consistency of apple sauce).Heat the butter or oil in a heavy, deep skillet and gently
   brown the onion-ginger mixture, stirring often. Add the chicken and yogurt.
2. Combine well and cook over medium heat until the mixture becomes rather dry and the
   chicken begins to brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir
   them into the milk, then add the mixture to the chicken along with the garam masala,
   turmeric, chili peppers, salt and ground cayenne.
3. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is
   very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes
   longer.

Onion Thalipith

Ingredients:
1 cup Wheat flour
1 cup Bajra flour
1 cup Jwari flour
1/2 cup Rice flour
1/2 cup Besan
2 medium-sized Onions
Chilli powder and Salt to taste
1/2 tea-spoon Turmeric powder
2 tea-spoons Dhania-Jeera powder
Oil

Method:

Roast all the flours together lightly, i.e. for a few minutes.

Cut the onions into small pieces.

Add the onions to the flour along with the spices. Mix with water to form thick dough.

Make small balls and then pat it on a piece of plastic paper or butter paper into pancakes.

Bake on a pan with sufficient oil until both sides turn crisp and brown.

Enjoy the hot thalipith with pickle or curd

Lychee Murabba

Ingredients:
500 g - green lychee, peeled
100 g - sugar
½ tsp - kalaunji (nigella)
½ tsp - saunf
½ tsp - red chilli flakes
½ tsp - salt to taste
¼ tsp - haldi (turmeric) powder
2 tsp - refined oil

Method:
Put pan on cook top add oil and let it heat up.
Drop kalaunji and saunf in to oil.
Fry it for few seconds till kalaunji popped.
Add ½ cup water and all rest ingredients cook it about 5 to 8 minutes on medium flame.
It is ready when aroma comes out.
Wait to the normal temperature and serve.

Vaangi Upma

Ingredients:
1 cup Rava (semolina)
1/2 cup Bringals finely chopped (immerse in salter water)
1/2 cup Onions finely chopped
4 Green Chillies chopped
1 tbsp. Coriander leaves finely chopped
1 stalk Curry Leaves
1 tsp, grated Ginger
1/2 tsp. Urad Dal (optional)
1/2 tsp. Channa Dal (optional)
1 tbsp. Cashewnut pieces (optional)
1/2 tsp. each Cumin and Mustard seeds
1/4 tsp. Turmeric Powder
Salt to taste
1 Lemon Juice extracted
1 litre Water (approx.)
1 tbsp. Ghee
1 tbsp. Oil

Method:

Microwave the brinjal in fresh salted water, till soft but not mushy.

Heat oil in a heavy saucepan and add cashew nuts, dals, and allow it to become light golden.

Add seeds, allow to splutter. Add ginger, stir.

Add onions, curry leaves, green chillies and stir fry onions are transparent and then add rava.

Add salt, stir and add 3/4 water carefully, and bring it to boiling stage.

Allow bubbles to subside, stirring gently with a large spoon. When well mixed, if it turns too lumpish, add remaining water. It must be like a very thick paste.

Add drained bringals, ghee, and coriander and lemon juice. Stir to mix evenly.

Grease the back of the spoon with ghee and even out surface.

Cover and simmer for 2 minutes. Serve hot.

Channa Noodle Salad

Ingredients
1 cup kabuli channa
(soaked, overnight)
1 cup maggie or other noodles
1 large onion, finely chopped
1 capsicum finely chopped
1 yellow or red sweet bell pepper
1 tsp. olive or salad oil
1 tbsp. any oil
1 tbsp. coriander finely
chopped
1 tbsp. vinegar
1 green chilli finely
chopped
1 tsp. sugar ground
tsp. black salt

Method
Make a dressing by mixing olive oil, vinegar.
Add chillies, salt, black salt, sugar, mix well.
Cut bell pepper in fine long strips.
Pressurecook channa, drain, keep aside to cool.
Crush noodles coarsely. Boil plenty of water, add salt.
Put noodles and 1 tbsp. oil, cook till noodles are done but not mushy.
Pour into colander, once water is drained, allow to
cool in large plate.
When noodles and channa are cold, add all other ingredients.
Add dressing, chill and serve, garnished with coriander, and bell pepper.

Tandoori Aloo

Ingredients
1 cup potatoes
1 tablespoon cream
1/4 teaspoon fenugreek seeds
1 tablespoon oil
salt to taste

For the Paste
4 Kashmiri chillies
2 cloves garlic
1/2" piece ginger
2 teaspoons dhania-jeera powder

Method
Wash the potatoes thoroughly, pierce them with a fork and place them all in microwave
turntable.
Place little water in a glass in the centre of the vessel to prevent the potatoes from getting
wrinkled.
Microwave on High for 4 to 5 minutes until the potatoes are soft.
Heat the oil in a glass bowl, add the prepared paste and salt and mix well.
Microwave on HIGH for 1 minute.
Add the potatoes, cream and kasuri methi and microwave on HIGH for 2 minutes.
Serve hot.

Green All-purpose Chutney

Ingredients
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or
potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic

Method
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note:
Serve is a fried indian snack made of gram flour.

Chicken A La King

Ingredients
3 cups cooked chicken or turkey, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1/2 cup celery, chopped
1 jar (2 oz.) pimento (or chopped red bell pepper)
1 can (4 oz.) mushrooms pieces, drained
2 cans (5 oz. cans) cream of chicken soup
1 package (10 oz.) frozen peas

Method
Combine all ingredients except peas in crockpot.
Stir well.
Cover and cook on low 6 to 7 hours.
One hour before serving, turn to high and add peas.

Watermelon Slush

Ingredients:
4 cups - chopped watermelon, deseeded
1/4 tsp - vanilla essence
1 glass - water
14 to 15 - crushed ice cubes
1/2 tsp - salt

Method:
Blend watermelon, sugar, salt into pulp.
Chill the pulp till half set.
Just before serving - in a blender add pulp, essence and water.
Add 5-6 crushed ice-cubes.
Blend very lightly till slushy.
Fill 1/2 the glasses with the remaining crushed ice.
Pour the slushy mixture in the glasses.
Stir it.
Use wide straw for serving

Plum Squash

Ingredients:
1 litre - plum juice
¾ kg - sugar
750 ml - water
2 tbsp - lemon juice
1 tsp - plum essence
few drops - red colour
few - fresh mint leaves (to garnish)

Method:
Wash the plums and cook in a pressure cooker till 2 whistles.
Peel off the skin and deseed.
Extract the juice and measure it.
Keep the juice in the fridge.
Accordingly make a sugar syrup by mixing the sugar and water.
Boil in a heavybottomed steel vessel.
After a boil add 2 tbsp lemon juice and continue boiling till 2 more boils.
Remove from gas and cool completely.
Strain the syrup and add the plum juice, essence and colour.
Mix well.
Store in dry sterilised bottles and keep it in the fridge.

To Serve:

In a tall glass pour 3-4 tbsp plum squash and add sufficient water and crushed ice.
Garnish with finely chopped mint leaves and serve chilled.

Orange Sharbat

Ingredients:
1 litre - juice of oranges (app 3 dozen small oranges)
1 litre - water
11/2 - sugar
2 tsp - orange essence
juice of 4 lemons
juice of 2 lemons (to spoon off the dirt)

Method:
Remove the orange juice, strain and keep in an airtight container in the fridge.
Boil the water along with the sugar.
Boil till the sugar dissolves completely.
Add juice of 2 lemons and mix well. Give 2 to 3 boils.
Remove from gas and cool completely. Strain.
Add the kept aside orange juice, orange essence and juice of 4 lemons. Mix well.
Store in dry airtight sterilised bottles.

Lemony Salad

Ingredients:
2 cups chicken pieces
1/2 cup lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 tomato, chopped
2 capsicum, chopped
1/4 cup grated cheese
1 cup bread croutons
1/2 cup Caesar salad dressing
1/2 cup whip cream
2 cups shredded lettuce leaves
1 cup chopped spring onion

Method:

Marinate chicken pieces with lemon, pepper and salt

Refrigerate for 1 hour

Saute in a pan till cooked, cool

Mix dressing and whipped cream, till smooth

In a salad bowl, mix all the remaining ingredients

Add chicken pieces

Pour dressing

Toss it well

Serve

Pineapple Salad

Ingredients:
1 medium firm pineapple, grated coarsely
5 small spring onions with greens
5-6 tender french beans chopped 1" long pieces
1/4 cup shredded carrots
1/2 cup raw peanuts coarsely pound or crushed
2 flakes garlic peeled, crushed
1 stalk lemon grass finely chopped
2 fresh red chillies, finely chopped
1 tomato, inner seeds removed, thinly slivered
1 tbsp. soya sauce
1 tsp. sugar
salt to taste

Method:

Parboil beans till slightly tender, but not overcooked.
Chop spring onion greens finely, and scallions to thin slivers
Mix all ingredients, tossing with a wooden spatula, to blend well.
Keep covered and refrigerated for 15-20 minutes, before serving.
Serve as a crisp fresh salad, garnish with chilli or onion flowers.

Green Grapes Salad

Ingredients:
200 gms - seedless green grapes
200 gms - sour cream
100 gms - chopped pecans
2 tbsp - brown sugar
1 packet - cream cheese
1/2 cup - white sugar
1 tsp - vanilla extract

Method:
Wash and dry grapes.
In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla.
Add grapes and mix until evenly incorporated.
Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Ambrosia Fruit Salad

Ingredients:
Orange - 2 large
Bananas - 2 large
Pineapple slices - 4-5
Mangoes* - 2
Tender coconut - 1
Walnuts - 4 tbsp
Honey - 2 tbsp
Fresh curds - 2 cups
Sweetened condensed milk - 1/2 cup

Method:
Grate the orange rind and the segments. Slice the bananas. Cut pineapple and mangoes into pieces. Chop tender coconut pulp.

Mix all the fruits and coconut together .Toss with honey. Keep in the refrigerator.

Drain the curds through a thin cloth till it is reduced to ½ cup. Mix it with condensed milk and orange rind. Place in the refrigerator.

Just before serving, mix the fruits with condensed milk mixture and sprinkle walnuts on top.

Apple Bananna Salad

Ingredients:
One Apple
Two Bananas
Two Red Chillies
25 gm Grated Coconut
2 tea spoons chopped Corriander leaves
Half a teaspoon Sugar and Salt to taste.

Method:
Wash and deskin the apple and grate it.

Chop the bananas into small pieces.

Take a 'Kadai' (or a frying pan) and add 2 teaspoons of cooking oil, few mustard seeds & Cumin seeds (Jeera) and wait untill they splutter. Add the two red chillies and fry till brown.

Cool the mixture in the frying pan. Add in grated apples, chopped bananas, coconut, corriander leaves, sugar and salt.

Watermelon Sorbet

Ingredients:
1-1/4 cup pure watermelon pulp
1 tsp lemon juice
1-1/4 cup water
1/2 cup sugar

Method:

Put sugar in a heavy vessel.

Add water, and heat, without stirring on medium low heat.

Once sugar dissolves, and water starts boiling, stir a little.

Simmer for 5 minutes. Keep aside to cool.

To prepare pulp, take 3-1/2 to 4 cups watermelon pieces.

Remove all seeds, run in a mixie till smooth.

Make sure there are no seeds in the pulp.

Do not add water while preparing pulp.

Add lemon juice, mix well.

Add cooled sugar syrup, mix with spoon.

Set mixture in lidded container in freezer, till softly set.

Remove from freezer, beat till smooth, but do not allow to melt.

Return to container, refreeze.

Beat again, and return to freezer, till well set.

Serve in scoops accompanied with segments of oranges, kiwi, a sprig of mint leaves,etc.

Molded Watermelon Salad

Ingredients:
2 cups - watermelon, cubed
½ cup - carrot, grated
¼ cup - green grapes (seed less), halved
¼ cup - back grapes (seed less), halved
2 tbsp - celery stalks, chopped
3 tsp - gelatin
3 tbsp - water
1 tsp - green chilies, minced and crushed
1 tsp - ginger, minced and crushed
2 tbsp - mint leaves, chopped
1 tsp - chaat masala or to taste
1 tsp - dry mango powder
lettuce, tomato and cucumber to garnish
salt and pepper to taste

Method:
Blend watermelon pieces in mixer. (do not strain)
Soak gelatin in water for 10 minutes.
Stir it over a low flame till completely dissolved.
Add to the watermelon.
Add rest of the ingredients and place the mixture in a bowl, in a tray filled with ice cubes.
Stir the mixture till it thickens and begins to set.
Pour in a ring mold and keep in refrigerator to set.
Just before serving, turn it out on a serving plate and decorate with lettuce, tomato and cucumber slices

Panna (Raw Mango Juice)

Ingredients:
1 raw mango
1 1/2 cup sugar
1/4 tsp saffron strands
1/2 tsp cardamom powder
1 tiny bit nutmeg

Method:
Peel and chop mango into chunks.

In a pan, put mango, sugar and nutmeg.

Boil till the mango is soft. Cool.

Blend in mixie till smooth. Sieve.

Add cardamom, saffron and bring to boil, stirring continuously.

Take off heat. Cool.

As and when required add a tbsp or more to a glass of chilled water and mix with an egg-beater, to froth.

The pulp may be stored in the freezer for over a month.

Healthy Fruit Juice

Ingredients:
1 cup grapes
2 tbsp lemon juice
1 orange
1 tbsp honey
1/8 tsp grated ginger
1/2 cup chilled water
Salt as per taste


Method:
Clean the grapes
Peel and deseed the orange
Mix all the ingredients except honey
In a blender, blend together all ingredients
Strain with a not-too-fine strainer
Pout into glass, and mix honey
Stir it well
Serve chilled

Paneer Paratha

Ingredients
1 recipe paratha dough (refer introduction)
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry

Method
Roll dough to a large square.
Spread some ghee all over.
Fold in half. Spread ghee.
Fold in quarter. Spread ghee.
Roll again to full size. Repeat above procedure.
Roll into a tight swissroll. Refrigerate for 15 minutes.
Break off lumps and use as regular paratha dough.
Mix all filling ingredients.
Take a lump of dough.
Roll halfway. Spread some filling.
Make a tight swissroll. Twist to a spiral.
Press roll to full size.
Shallow fry. Serve hot with any gravy vegetable.

Black Eyed Beans Savoury Rice

Ingredients
1 1/2 cups long grain rice washed & soaked 30 minutes
1/2 cup black eyed beans soaked overnight
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. sambhar masala
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1 stalk curry leaves
2 whole red chillies
1 tbsp. coriander finely chopped
1/2 tsp. each cumin seeds, mustard seeds, urad dal
1 tsp. lemon juice
3 tbsp. oil
salt to taste

Method
Pressure cook black-eyed beans till tender. Drain, keep aside.
Boil rice till each grain is separate. Drain, cool, keep aside.
In a heavy sauce pan, heat oil, add seeds and urad dal.
Allow to splutter, add curry leaves, whole chilli, stir.
Add onions, cook till light pink and tender.
Add all masalas, beans, salt, lemon juice, tomatoes, stir.
Add rice and stir gently with a spatula, till the gravy coats rice evenly.
Cover and simmer for 2-3 minutes till hot.
Garnish with chopped coriander. Serve piping hot

Phirni

Ingredients
3 cups milk
3 tbsp. rice washed and soaked in water for 2 hours
3/4 cup sugar
1 tbsp. almonds, blanched and slivered
1 tbsp. pistachios, peeled and slivered
3/4 tsp. cardamom powdered
1/4 tsp. kewra, saffron, or icecream essence as desired
silver foil (optional)

Method
Grind rice to a fine, smooth paste, keep aside.
Put milk to boil. on high flame, in a heavy deep pan.
Slowly pour in rice paste, stirring continuously to avoid lumps.
Stir and cook till mixture is thick.
Add sugar, stir to dissolve.
Mix cardamom in 1 tsp. cold milk or water, mix into mixture.
Mix in essence, pista and almonds, saving some for garnishing.
Pour mixture into a glass bowl or individual bowls.
Cool, chill till it looks set.
Garnish with silver foil and remaining chopped almonds and pistachios.

Brinjal Chips

Ingredients:
2 Big Brinjals (light green color, seedless)
Salt to taste
Red Chili Powder
Rice Flour
Oil for frying

Method:

Cut Brinjal into round pieces (don't cut it very thin. Approx. 6-7 pieces of 1 Brinjal).

Apply Salt and chili powder evenly to all pieces.

Take rice flour (dry) in a plate and deep one piece into it.

Shallow fry it on a tawa till crisp. Don't burn it.

Remove it on a paper napkin

Pumpkin Kheer

Ingredients:
250 g - pumpkin
15 - almonds (blanched and peeled)
1 liter - milk
¾ cup - sugar or to taste
½ tsp - cardamom powder

Method:
Peel the pumpkin and cut into big cubes. Steam till very soft and mash well.
Grind the almonds with ½ cup of milk to a smooth paste.
Boil the remaining milk. Add sugar and almond paste and stir till the sugar is dissolved.
Add pumpkin and cardamom powder. Mix well and simmer gently for 2-3 minutes.
Cool and keep in the refrigerator. Serve chilled.

Nankatai

Ingredients

½ cup sugar
½ vegetable shortening
a pinch of saffron, soaked in a little water
elaichi powder, to taste
3-4 tbsp ground almonds (optional)
½ to ¾ cups all purpose flour

Method

1. Preheat oven to 350F.
2. Grease a cookie sheet and set aside.
3. Cream together the shortening and sugar till the mixture is light and fluffy. A hand mixer works best for this task.
4. Add the saffron, elaichi, and almonds if using.
5. Add ½ cup all purpose flour. Using your hands knead this dough slightly.
6. Add more flour as you go along. You want a dough that is soft and moist. Do not add more than 1½ times the quantity of the shortening used.
7. Use your finger tips to pull of a piece of the dough, or you could use a melon-baller. Roll in between your palms to form a ball.
8. Place the cookies on the sheet, about 2 inches apart. Sometimes I press each cookie with the back of a fork.
9. Bake for about 15 minutes (oven times may vary).
10. After 10 minutes, keep a close eye on the cookie.
11. Take them out of the oven at the first sign of any browning around the edges.
12. Let them cool slightly before using letting anyone steal them for taste-testing purposes.

Bread Pudding

Ingredients

Bourbon Sauce:
1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

Bread Pudding:
1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted

Method

Bourbon Sauce:
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.

Bread Pudding:
1. Preheat oven to 350°F.
2. Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

Bread Pudding With Raisins

INGREDIENTS:
2 cups milk
3 eggs, beaten
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 slices white bread, without crust
1 teaspoon cinnamon
dash nutmeg
1/2 cup raisins, optional

PREPARATION:
Heat milk over low heat until hot, but not boiling. In a bowl, combine eggs, sugar, and salt; stir well. Gradually stir about 1/4 of the hot milk to the egg mixture and stir in. Add remaining milk, stirring constantly

Stir in vanilla.

Place bread slices in a buttered baking dish, (sprinkle raisins over bread, if used), about 2-quart size. Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture. Bake, uncovered, at 300° for about 50 minutes, or until a knife inserted near the center comes out clean. Serve warm with vanilla sauce or other dessert sauce, if desired.

Banana Pudding

Ingredients
3 cups milk
2 vanilla beans, split lengthwise
3/4 cup sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of salt
6 large egg yolks
2 tablespoons unsalted butter, cut up
12 ounces vanilla wafers
5 ripe bananas, peeled and cut into 1/4-inch thick rounds
1 cup heavy cream
2 tablespoons confectioner's sugar

Method

Bring the milk and vanilla beans to a simmer in a medium saucepan over low heat. Using tongs, remove the beans from the milk. Using the tip of a small sharp knife, scrape the tiny seeds from each bean back into the milk.

Whisk the sugar, cornstarch and salt in a medium bowl. Add the egg yolks and whisk well. Gradually whisk in about half of the hot milk, then pour the yolk mixture into the saucepan. Cook over medium heat, stirring constantly, until the pudding comes to a full boil. Remove from the heat and whisk in the butter until melted. Transfer to a medium bowl. Cover the pudding with a piece of plastic wrap pressed directly onto the surface and pierce a few holes in the wrap with the tip of a knife. Let stand until tepid, about 30 minutes.

Spoon about 1 cup of the pudding into a 2- to 2 1/2-quart glass bowl. Layer the cookies, bananas and pudding in the bowl, ending with the pudding. Cover tightly and refrigerate until chilled, at least 4 hours or overnight.

Whip the cream and confectioners' sugar in a chilled medium bowl until stiff. Spread the whipped cream over the pudding. Serve chilled, spooned into bowls.

Bombay Misal Pav

Ingredients
For poha:

1 cup poha (flaked or beaten rice)
1 tbsp. peanuts
1/8 tsp. turmeric powder
salt to taste
lemon to taste
1 tbsp. oil

For misal:

1 cup small variety matki (brown variety of kidney bean) (soak overnight)
2 med. potatoes boiled
1/2 tsp. black maharashtrian masala
1/2 tsp. garam masala
1 tsp. red chilli powder
salt to taste
1 tsp. crushed garlic
1 tsp. crushed ginger
2 tsp. lemon juice
3 tbsp. oil
4 cups water

To serve:

1 cup indian farsan mixture (chivda)
1 cup onions finely chopped
2 tbsp. coriander finely chopped
1 lemon cut into bits
10 slices of plain bread

Method

For poha:

1.Wash drain and allow the poha to soften for 15 minutes.
2. Lightly fluff up with fingers to separate grains.
3. Heat oil in a saucepan, add peanuts and brown on low.
4. Add poha, salt, turmeric and stir gently.
5. Cover and allow to heat well. Stir once in between.
6. Add lemon, and toss to spread evenly. Keep aside.

For misal:

1.Chop potatoes into big pieces.
2. Wash, drain matki.
3. Boil the matki in plenty of water, till tender, but do not allow seed to burst.
4. Drain and keep aside.
5. In one cup water, make paste of all masalas.
6. Heat oil in a large, deep saucepan, add ginger garlic and stirfry for 1 minute.
7. Add masala paste and mix well. Add potatoes.
8. Stirfry till oil separates. Add boiled drained matki.
9. Add remaining 3 cups water. Allow to boil.
10. Simmer on low for 10- 15 minutes till oil forms layer on top.
11.Add salt, lemon juice, and check seasoning, adjusting as required.

To serve:

1. In individual serving bowls, place a tbsp. of poha on bottom.
2. Spread a tbsp. of farsan over it.
3. Pour a ladle full of misal (stir while taking) over it.
4. Garnish with chopped onion, coriander, and a piece of lemon.
5. Serve hot with slices of plain bread.

Making time:45 minutes (excluding soaking time)
Makes: 5 servings
Shelflife: Misal may be frozen and reused after thawing.

Besani Murgh

Ingredients
920 grams chicken
250 ml milk
345 ml water
3 nos. cloves
3/4 inch ginger
1/2 teaspoon cumin powder
1 inch cinnamon
1 pinch nutmeg
1/4 teaspoon red chilli powder
3-4 tablespoons curds
3-4 tablespoons gram flour (besan)
2 teaspoons salt
oil (for frying)

Method
1. Clean and cut the chicken into pieces and grate the ginger.
2. Combine milk, chicken pieces, ginger, cloves and cumin powder.
3. Boil until the chicken is tender and the liquid absorbed.
4. Sprinkle with red chilli powder and 1 1/2 teaspoon salt.
5. Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water
and remaining salt.
6. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown.
7.Lift out and drain on paper.

Microwave Eggless Date and Walnut Cake

Ingredients
12 dates, pitted and chopped
1 1/4 cup milk
3/4 cup oil
3/4 cup powdered sugar
1 cup all-purpose flour
1 tsp. baking soda (not baking powder)
12 walnuts, chopped

Method
1. Boil the milk in a saucepan. Remove from heat.

2. Add the dates and let it stand until cool.

3. When cool put into a blender or food processor and process or blend until the dates are ground.

4. Add the oil into blender/food processor and blend/process again until incorporated and mixture becomes thick. Add sugar to the mixture in the blender/food processor and blend until incorporated.

5. Transfer mixture to a mixing bowl. Seive flour and baking soda well. Fold in the flour until it is mixed well. Add chopped walnuts.

Note: You can at this point add a little more milk in case you find the batter a little thick. The batter should be of pouring consistency like most cake batters.

6. Pour batter into a greased glass microwavable dish.

7. Place in microwave and bake for 10 to 11 minutes on High.

Serve cake warm or cold with chilled Vanilla Custard for a dessert version of this cake.

Eggless Wheat Sponge Cake

Ingredients
2 cups Wheat Flour
1 and 1/2 cup Powdered Sugar
2 tbsp Milk powder
2 tbsp Cocoa Powder
4-5 medium-sized chocolate chip cookies
1/2-1 tsp Baking Soda
1 and 1/2 cup Milk
1/2 cup White Unsalted Butter (you can use regular yellow butter too if you don't mind the salt) 1 tsp Vanilla Essence
1/2 cup grated semi-sweet chocolate

Method
Take a bowl and mix half of the milk, butter and essence properly. Seive the wheat flour, sugar, milk powder,cocoa powder and baking soda. Now add this to the milk and butter mixture and beat properly in one direction. Whisk continuously for 5-7 mins till the mixture starts to fold and form peaks. If it's too thick, add the reamaining of the milk slowly while stirring till desired consistency is achieved. Take a microwaveable dish and grease it with oil or non-stick spray. Dust it with some flour and pour the mixture into it. Bake in the microwave oven for about 8 mins, or until done. You can test this by inserting a toothpick in the center of the cake and see that it comes out clean. Remove from the microwave, let it cool for some time. Meanwhile, crush the cookies in a grinder. Then garnish the cake with the crushed chocolate chip cookies and the fresh shredded chocolate. You can also use dessicated coconut shavings. They go well with chocolate too.

Eggless Microwave Chocolate Cake

Ingredients
400 g sweetened condensed milk
2/3 cup softened butter
1 3/4 cups self-raising flour
1/2 cup cocoa powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon vanilla essence
1/2 cup sugar (if you would like a richer cake, halve the sugar and use 50g of melted plain chocolate)
150 ml soda water

Method
1. Grease a ROUND microwaveable cake tin and line with greaseproof paper.
2. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
3. Cream together the butter and the sugar.
4. Add the condensed milk, melted chocolate (if using it) and vanilla essence and beat well to mix.
5. Add the dry ingredients (from step 2) and mix well together.
6. Slowly pour aerated soda into the mixture and mix in well.
7. Pour the cake mixture into the prepared tin.
8. Microwave on High for 4-5 mins (depending on the power of your microwave) and on Medium 4-5 mins (bake for on Medium for the same amount of time as you did in High).
9. Hold in dish for 2-4 after baking (MAKE SURE YOU DO THIS AS HOLDING IS VERY IMPORTANT BUT DO NOT LET IT REMAIN IN THE TIN FOR LONGER THAN THE HOLDING TIME).
10. Then, remove from the cake tin and place it on a wire rack to allow it to cool.
11. Decorate if desired before cutting into slices to serve.

Channa In Tomato And Curds

Ingredients
6 tomatoes firm, red
1 cup channa, soaked overnight
(pressurecooked, drained)
2 tbsp. channa dal
salt to taste
1 tsp. each ginger and garlic grated
1 green chilli finely chopped
1 tsp. red chilli powder
1 tsp. cumin powder
1/4 tsp. turmeric powder
1/2 tsp. black pepper powder
1/2 tsp. garam masala powder
1/2 tsp. amchoor (dried mango) powder
2-3 pinches clove-cinnamon masala

For garnishing:
1 cup fresh beaten curds
1 tbsp. coriander finely
chopped
1 tbsp. tamarind chutney
1 tsp. green chutney
1 onion finely chopped
1 tbsp. fine sev
cumin powder
salt to taste
1 tbsp. oil

Method
1. Snip off tomatoes from the base end, with a sharp horizontal stroke Snip off a similar but
smaller piece, from other end, to make it stand erect.
2. Carefully deseed, remove all juice, stand hollow tomatoes aside. Heat half tbsp. oil, add
gingergarlic, cored tomato juice and seeds.
3. Simmer for 2-3 minutes, add all masalas, Mix well, add channa, simmer till liquid is absorbed.
4. Fill tomatoes with this mixture, press down lightly. Bakein preheated oven or steam in colander for 2-3 minutes.
5. Place carefully in serving dish. Mix salt, cumin powder in curds. Pour curds over it, to cover tomatoes.
6. Drizzle both chutneys, chopped onion, sev and coriander for garnishing. Serve hot or cold. 7. Makes a lovely light evening meal accompaniment.

Stuffed Baby Potatoes

Ingredients
10 baby potatoes, about 4 cm in diameter

For the Filling
6 teaspoon corn, boiled and crushed
2 teaspoon thick curd or cream
1 teaspoon coriander leaves, chopped
2 mint leaves, chopped
salt and pepper to taste
For the Topping
5 teaspoon grated cheese
a few small mint leaves

For the Red Sauce
1 tablespoon butter
½ cup tomato puree
salt, pepper and sugar to taste
1 teaspoon cornflour
1 teaspoon red chili sauce
1 teaspoon tomato ketchup


Method
1. Thoroughly wash the baby potatoes and scoop out the centers with a knife, large enough
to hold at least one teaspoon of the filling.
2. Do not peel the potatoes.
3. Cover the potatoes and cook on microwave high for four minutes.
4. Stir them once in - between for even cooking. Stand for 10 minutes.
5. Mix all the ingredients for the filling and stuff the potatoes with it.
6. Arrange them on a greased baking dish.

To prepare the Red Sauce
1. Put all the ingredients in a small casserole and cook on microwave high for four minutes,
stir in-between.
2. Put a little sauce on each of the baby potatoes. Sprinkle cheese and arrange tiny mint
leaves over them. Microwave high for two minutes. Serve hot.

Coconut Chutney

Ingredients
1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed
4-5 green chillies
1/2 cup coriander leaves
1 tsp. salt
1/4 tsp. sugar
For seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida


Method
1. Grind all the ingredients (except those for seasoning) together.
2. Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
3. Stone ground chutneys will always give a better flavour and texture.
4. Grind till smooth. Heat oil and add the seasoning ingredients.
5. Pour hot oil over the chutney.
6. Mix gently.
7. Serve fresh with dosas, idlis, upma, uthapams, vadas, etc.

Paneer Chunkies

Ingredients
Toss together:
1 cup paneer cubes (1/2"x1/2")
1/4 tsp. each garlic & ginger pastes
1/2 tsp. pepper powder
1/2 tsp. lemon juice.
salt to taste

Mix to a paste:
2 tbsp. corn flour
2 tbsp. plain flour
3 tbsp. water
salt to taste
oil to deep fry

Method
1. Marinate tossed paneer for 15 minutes.
2. Dip each cube in the batter.
3. Deep fry in hot oil till golden.
4. Serve hot with hot or cold soups

Wheat Payasam

Ingredients
broken wheat - 250 g
coconut - 2
jaggery - 500 g
raisins - 10 g
cashew nuts
nuts - 10 g
ghee - 3 tbs
cardamom - 5 g
dry ginger powder - 10 g
cumin powder - 10 g

Method
1. Grate the coconut. Add 1/2 glass warm water to the grated coconut.
2. Extract the first milk. Extract the second milk by adding 1 - 1/2 glass warm water.
3. Again repeat the process to extract the third milk.
4. Fry broken wheat lightly in one teaspoon ghee.
5. Cook the wheat well in 1 1/2 liters of water.
6. When it is done add the third milk and the second milk to the wheat and bring to a boil.
7. When it thickens to a semi solid consistency, add powdered jaggery.
8. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin.
9. Mix well and remove from fire immediately. Serve hot.

Chocolate Brownies

Ingredients
1/2 cup maida
1/2 cup cocoa
1 cup sugar
1/2 tsp. baking powder
1/3 cup butter
1 tsp vanilla essence
2 eggs
1/3 cup chocolate chips
1/3 cup walnuts.

Method
1. Sift maida, cocoa and baking powder together.
2. Melt butter and add. Mix well.
3. Lightly beat eggs and add. Mix in the vanilla essence.
4. Lastly add the chocolate chips and finely chopped walnuts.
5. Pour into a greased microwavable baking tray and microwave on high for 4 mins.
6. Can be served hot with vanilla icecream or drizzled with kahlua.

Chinese Style Noodle

Ingredients
150 gm egg noodle
150 gm boneless chicken meat
1/2 a fish cake (sliced thinly)(optional)
5 fish balls(halved)
100 gm prawns(with or without shells)
2 cloves garlic(minced)
Seasoning:
1 tbsp oyster sauce
1 tbsp light soya sauce
2-3 tbsp thick soya sauce
1 cup chicken stock or plain water, salt, sugar
1 tsp cornflour (mix with 3 tbsp water)

Method
1. Heat 3 tbsp oil .Stir fry garlic until light brown.
2. Add in chicken meat, prawns ,fish cake and fish balls Stir fry until meat cooks.
3. Add noodles and all the seasoning except the cornflour mixture. Bring to boil and simmer for 3 minutes.
4. Thicken the noodle gravy by adding cornflour mixture
5. Stir one or two time and close the fire.
6. Dish out. Serve hot.

Aamiri Khaman From Idlis

Ingredients
cold steamed idlis
1/4 tsp. turmeric powder
1/4 tsp. sugar powdered
1/2 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 stalk curry leaves
1/2'" piece ginger grated
1 green chilli finely chopped
salt to taste
1 tbsp. oil

Other ingredients:
1 onion finely chopped
1 tomato finely chopped
1 tbsp. coriander leaves finely chopped
1 tbsp. green all purpose chutney
2-3 tbsp.sweet tamarind chutney
1/2 cup fine sev (optional)

Method
1. Warm idlis slightly over boiling water in a colander. Pass idli through large holed sieve, till
it looks like bread crumbs.
2. Add salt,sugar, keep aside. Heat oil in small pan, add seeds, allow to splutter. Add curry
leaves, asafoetida, chilli, ginger.
3. Pour over idli crumbs, add to sieved idli. Toss gently with hands, till well mixed.

Idli Pakoda

Ingredients
left over idli batter - 1 cup ( if left over batter is not available you can also use 1/4 cup idli
rava and rice floor 1/4 cup.
besan -1/2 cup
coriander powder -1/2 teaspoon
chilli powder -1/2 teaspoon
salt - according to taste
onions (finely cut) - 2
green chillies (finely cut)-1
coriander leaves (finely cut)- 1/4 cup
fried cashew nuts (broken into small pieces)- 1 tablespoon
oil for frying

Method
1. In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid
consistency.
2. In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and
put it in the medium hot oil till golden brown.
3. Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce

Mango Icecream

Ingredients
1 can mango pulp
1 can sweetened condensed milk
1 container "cool whip" available in the super markets frozen dairy section.
1/2 cup chopped pistachio nuts.
2 tsp rose water.

Method
1. Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
2. Add rose water. Pour it in airtight container (rubbermaid, tupperware etc), sprinkle with
chopped nuts.
3. Freeze it overnight in your freezer.
4. Makes about 20 servings.

Crunchy Healthy Salad

Ingredients
1 cucumber finely chopped
1 tomato finely chopped
1 onion finely chopped
1 carrot finely grated
1 small boiled potato finely chopped (optional)
1 slice raw mango finely chopped
1 tbsp. coriander leaves finely chopped
1 green chilli finely chopped
1/2 cup puffed wheat
1/4 cup puffed makhanas
1 tbsp. white vinegar
1/2 tsp. sugar powdered
1/4 lemon juice extracted
1/2 tsp. cumin seeds powdered
Salt to taste

Method
1. Break makhanas to pieces, keep aside.
2. Mix all ingredients, except makhanas and wheat.
3. Chill till required.
4. Toss in makhana pieces and puffed wheat.
5. Serve immediately to keep the crunch intact.

Brown Gravy

Ingredients
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil

Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry


Method
1. Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
2. Heat oil, add onions, fry till well browned. Drain well by pressing, putting back oil in pan. Cool onions a bit. Grind in mixie. Keep aside.
3. In remaining hot oil, add cumin seeds allow to splutter. Add asafoetida, capsicum, ginger, garlic stir fry for a minute. Add all dry and ground masalas, flour, stir well.
4. Add tomatoes, tamarind water, salt, stir. Simmer till gravy is thick and oil starts to separate. 5. Add prepared veggies and stir, keep cooking for 2 minutes.
6. Garnish with chopped coriander, serve with parathas, rotis, etc.

Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil
required, and continue by frying the onions.)

Cauliflower Chutney

Ingredients
1 medium sized cauliflower.
1 lime
3 tsp red chilli powder
2 table spoon cumin powder
2 tsp jeera powder
2 tsp mustard powder
2 tsp methi powder (fenugreek)
2 tsp salt
2 flakes garlic

Method
1. Cut florets and soak in salt water for 25 mts then dry them on tissue paper.
2. Mix above all powders including salt and add dried florets to it.
3. Take oil in skillet and heat it, when oil gets heated add mustard seeds and jeera to it.
4. When it gets roasted add crushed garlic and curry leaves to it.
5. Remove from the stove and pour this to florets and mix well.
6. Finally add lime juice to it.
7. Let it stay it for one day so that all spices and lime juice gets into it which makes chutney more tasty.Serve.

Egg Rice

Ingredients
1 cup raw rice
1 egg
1 onion (minced)
1 green chilli (minced)
1 teaspoon ginger-garlic paste
1 pinch of-turmeric, chilli powder, garam masala
salt to taste
1 teaspoon coriander leaves (minced),
2-3 curry leaves.

Method
1. Boil the rice using 1 - 3/4 cups of water and a pinch of salt.
2. Saute the onion and green chilli in 2 tablespoons of oil.
3. Add the ginger-garlic paste and saute for sometime.
4. Now add turmeric chilli powder, garam-masala and salt and mix well.
5. Add rice and mix well.
6. Lightly beat the egg and pour over the rice mixture and keep stirring often till
the rice is dry.
7. Garnish with the coriander leaves and curry leaves and serve hot with raitha
or any curry.

Simple Dosa

Ingredients
split black gram (urad dal)
rice flour

Method
1. Soak 1 cup of urad dal for 3 hrs.
2. Grind it adding water to smooth consistency.
3. Then add 2 cups of rice flour. To it and add salt and let it ferment overnight.
4. Make thin dosas and it comes out very crisp and tasty.

Apple Shake

Ingredients
1 apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar

Method
1. Run apple, milk and sugar in mixie, till apple is crushed completely.
2. Chill the shake.
3. Pour into glass, from a height, so froth forms.Serve cold.

Mango Cheesecake

Ingredients
lemon jello 85 grams (1 pack)
mini marshmellows - 1 cup
cream cheese - 255 grams (3 foil-wrapped packets of philadelphia cream cheese)
cool whip whipped cream - 113 grams (approx. 4 ounces)
mango pulp - 1.5 cups
ready 10 inch pie crusts - 2

Method
1. Pour jello pack contents into a large mixing bowl.
2. Boil 1 cup of water and pour boiling water over jello.
3. Stir till jello dissolves in water.
4. Add marshmellows to this mixture and stir well till they completely dissolve.
5. Soften the cream cheese by microwaving it for 2 minutes. Add cream cheese to the jello mixture.
6. Add whipped cream and mango pulp to this mixture and stir well.Blend the mixture in a mixer or food-processor for 2 minutes.
7. Pour the batter into the ready pie crusts and refrigerate for 4-6 hours.Serve chilled.

Gingelly Seed (ellu) Kozukottai

Ingredients
White gingelly seeds - ½ cup
Jaggery powder - ½ cup
Cardamom powder - ¼ cup

Method
Roast the gingelly seeds till they begin to pop.
Cool and powder in the mixer.
Add jaggery powder and cardamom powder and run the mixer for few seconds till the
mixture is well combined.

For Covering
1. Sift the rice flour to ensure that there are no lumps. Boil 4 cups of water with 1tsp salt and 2 tsps of oil (preferably gingelly oil) remove from fire, add 2 cups of flour, stirring the mixture well with a wooden stick or the handle of a wooden spoon or churner, to make a smooth lump. Continue to add more rice flour ½ cup at a time and mix till you have a smooth, soft ball which is not sticky.
2. To test, cool a small lump and see if it can be flattened easily on the palm into a pliable thin disc. If it is sticky, ad more flour. Cover the dough with a wet cloth to prevent it from drying while you prepare the filling.

Lasan Dal

Ingredients
1/2 cup yellow moong dal
1/4 cup masoor dal
1/4 cup toor dal
3-4 flakes garlic crushed
1" piece ginger crushed or grated
4 green chillies finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
2 onions cut into rings or very thin strips
1/4 tsp. turmeric powder
2 pinches asafoetida
salt to taste
3 tbsp. ghee
1/2 tsp. each cumin & mustard seeds

Method
1. Wash dals together. Drain water. Heat the ghee in a saucepan and fry the onion till dark brown and crisp.
2. Drain out with a spoon. Remove 2 tsps. Ghee from the saucepan and keep aside. Add ginger and garlic to the rest.
3. Fry for a minute, add dals and stir for 2-3 minutes. Add 3-3 1/2 cups water.
4. Transfer to a cooker container.
5. Add the turmeric to the dal, and pressure cook till done. (Approx.3 whistles)
6. Cool cooker and remove the dal. Stir gently.
7. Transfer to serving dish, add chopped coriander and fried onions. Reheat the ghee kept aside, add seeds, asafoetida, and curry leaves.
8.Pour over dal while spluttering. Stir gently. Serve hot with steamed rice or
parathas.

Christmas Cake

Ingredients
120 gms margarine
2 eggs
120 gms sugar
1 tablespoon milk
175 gms refined flour
1 level teaspoon baking powder
50 gms mixed fruit
(currants sultanas, raisins)
gms almonds chopped
15 gms walnuts chopped.

Method
1. Cream margarine and sugar till light and fluffy. Beat the eggs and gradually add to the mixture.
2. Add the flour, sifted with baking powder. Blend the batter well and mix the fruits and the chopped almonds and walnuts.
3. Stir in the milk so that the mixture becomes even and smooth. Grease a round cake tinand grease it.
4. Pour the ready cake mixture. Cover with a grease-proof paper. Bake in a preheated over at 350 degree F for 20 minutes.
5. Then the top is golden in colour, take it out from the oven. If desired, spread some hot chocolate icing over it.
6. Decorate with cherries.

Chocolate Liquer Shake

Ingredients
instant coffee powder 1 tsp
green cardamom 3-4
blanced & chopped almonds 5-6
chocolate sauce 4 tbsps
milk 2 cups
vanilla ice cream 2 scoops
swiss chocolate liquer 3-4 tbsps
sweetend fresh cream 1 cup
ice as requerd

Method
1. Heat 3-4 tbsps of water in a pan & add instant coffee powder .
2. Crush green cardamom & add in the coffee & strain the mixture.Drain the mixture & cool it.
3. Add Chocolate sauce,Vanilla ice cream & ice & blend it.
4. Add Swiss Chocolate liquer , Vanilla ice cream & mix well.Pour into a glass.Glass should be half filled.Add blanced & chopped Almonds.Add sweetend fresh cream .
5. Garnish with sliced Almonds & serve.

Chicken Chop Suey

Ingredients
2 chicken breast,
cut into small pieces
1/2 cup sliced celery
1 1/2 cup bean sprouts,
washed and drained
1 can water chestnut drained
2 onion, thinly sliced
1/2 cup mushrooms sliced
1/2 cup sliced bamboo shoots
1 tsp ginger paste
1/2 tsp garlic paste
2 tbsp soy sauce
1 tbsp cornstarch
1 1/2 cup chicken stock
salt as per taste

Method
1. Marinate chicken pieces with soy sauce, ginger, onion and garlic for 1 hours. Put in casserole and microwave for 8-9 minutes .
2. Dissolve cornstarch in chicken stock .Pour on the chicken .Mix in all the remaining ingredients .
3. Microwave it uncovered for 20 minutes till sauce thickens, stir 2-3 times in-between .
4. Serve hot with rice .

Apple Pudding

Ingredients
4 firm apples, peeled, cored and diced
1 cup plain flour
1/2 cup milk powder or 1/2 tin condensed milk
1/4 cup sugar (if using milk powder)
1/2 cup walnut chopped roughly
1/2 tsp. vanilla essence
1 tsp. baking powder
2-3 pinches cinnamon powder
3 pinches salt
1 tsp. lemon rind grated
1 cup chilled cream
2 tbsp. sugar ground

Method
1. Sieve together flour, salt, baking powder, cinnamon powder,
2. In another bowl, make paste (with water) of milk powder, or pour condensed milk.
Beat till light and fluffy. If using powder, add sugar while beating.
3. Stir in rind, essence, followed by dry ingredients mixture.Fold in apples and walnuts.
4. Turn into a 9" greased cake mould, bake in preheated oven at 180C for 30 minutes.
5. A skewer inserted should come out clean, if done.
6. Whip cream in chilled bowl till stiff.Gently fold in sugar.
7. Serve warm or hot with chilled whipped cream.

Idli Burger

Ingredients:
2 - idilis
1 - boiled and mashed potato
1 cup - soaked soya granules
1 cup - paneer, grated(optional)
2 tbsp - chopped corainder leaves
1 - green chilly, chopped
2 tsp - cornflour
1 tsp - red chilly powder(optional)
1 tsp - amchur powder
salt to taste
1 tsp - oil
2 slices - tomato, cucumber, onion
3 tsp - tomato sauce
1 - cherry
1 - tooth pick

Method:
1. Deep fry both the idlis till golden brown.
2. Combine mashed potato, soaked soya bean, paneer, cornflour, chilly powder, amchur powder, salt mix well and shape it in the form of tikki that of the size if idli.
3. Add 1 tsp oil in a pan and put the tikki..cook both sides of tikki till golden brown,drain on a paper towl.
4. Take one idli apply tomato sauce to one side of it place the tikki on it now place cucumber, tomato and onion silces cover it with another idli whose side should also be applied with tomato sauce.
5. Take a cherry, pin it with a tooth pick and insert it into the idli burger.
6. Wrap the delicious idli burger in a aluminium foil and pack it into your childs tiffin along with potato chips and tomato sauce.

Stuffed Bhindi in Yogurt Gravy

Ingredients:
250 g - tender, small bhindi (okra)
2 tbsp - grated coconut
1 tbsp - besan (chick peas flour)
1 tbsp - lime juice
1 tsp - coriander powder
½ tsp - chili powder
½ tsp - turmeric powder
½ tsp - cumin powder
¼ tsp - asafetida powder
salt to taste
2 tbsp - oil

For Gravy:
1 cup - curds (yogurt)
¼ cup - besan (chick peas flour)
3 to 4 - green chilies, chopped
1 - red chili, broken
1 tsp - sugar, optional
½ tsp - cumin seeds
½ tsp - fenugreek seeds
few curry leaves
salt to taste
1 tbsp - oil

Method:
1. Wash the bhindi, wipe dry with a cloth.
2. Cut away a small slice from stem end.
3. Slit the the bhindi along it,s length.
4. Combine rest of the ingredients except the oil together and stuff the bhindi with the filling.
5. Heat oil in a kadai. Add bhindis.
6. Cover and cook on a low flame.
7.When bhindis are cooked, increase the heat and fry till they turn brown

For Gravy:

1. Mix besan with curds and beat till smooth.
2. Heat the oil and add cumin and fenugreek.
3. When they splutter add red chili.
4. After few seconds, add green chilies and curry leaves.
5. Add the curd mixture and 1 cup of water.
6. Add salt and optional sugar.
7. Simmer gently for 3 minutes.
8. Add the bhindis and simmer for 2 more minutes.
9. Serve hot with steamed rice

Potato Sukhi Bhaji

Ingredients:

3 - potatoes, large (boiled and peeled)
1 tsp - lime juice (or to taste)
2 tbsp - oil
½ tsp - mustard seeds
½ tsp - cumin seeds
pinch - asofoetida (hing)
½ cup - peanuts, coarsely ground
1 tbsp - sesame seeds
1/2 tsp - turmeric
1 to 2 - green chili (to taste), finely chopped
1 sprig - curry leaves
5 sprigs - cilantro leaves, chopped for garnishing
salt to taste


Method:
1. Cut boiled Potatoes into bite size cubes and keep in mixing bowl.
2. Sprinkle Salt and Lime Juice on the Potatoes and gently mix.
3. Heat Oil in a medium non-stick pan.
4. Add Mustard Seeds and Cumin Seeds and allow them to sputter.
5. Add Asofoetida, Peanuts and Sesame Seeds.
6. Once Sesame Seeds start to pop, add Turmeric, Green Chili and Curry Leaves.
7. Add Potatoes and gently mix until Potatoes are evenly coated with the oil.
8. Cook on medium heat for 4-5 minutes, stirring occasionally.
9. Garnish with chopped Cilantro Leaves

Tips:

1. If you have the time, allow boiled potatoes to cool completely before cutting them. This prevents the potatoes from breaking apart and getting mushy when you stir them.
2. This subzi is usually eaten with poori or puri, an unleavened fried Indian bread, but also tastes great with chapattis.

Lemon bars

Ingredients:
For Crust:
1 cup soft butter
1/2 cup powdered sugar
2 cup flourdash of salt

For top layer:
4 eggs, beaten
1/4 cup flour
2 cup granulated sugar
6 tbsp lemon juice (Fresh!!)
grated rind of 2 lemons

Method:
1. Combine ingredients and mix well.
2. Press mixture in 9 x 13-inch greased pan.
3. Bake at 350oF for 15 minutes or until lightly browned.
4. Combine flour and sugar; mix in beaten eggs, lemon juice and rind.Pour onto slightly cooled crust.
5. Bake at 350o F for 25 minutes or until filling is set.
6. Cool and sprinkle with powdered sugar.

Mango with Choco Chips Ice Cream

Ingredients:
1 litre - milk
1 small cup - sugar
1 cup - mango pulp
small pieces - cadbury chocolate
½ cup - cream
¼ tsp - gelatine

Method:
1. Heat the milk till it reduces to 600 ml. Add the sugar.
2. Mix gelatine in cold water and boil till it dissolves.
3. Mix in the reduced milk. Stir it continuously.
4. Boil the milk for a while and remove from fir, then cool it and churn the milk with mango pulp and churn again cream.
5. Fill it in the ice cream mould and freeze it on medium temperature.

Paneer Vegetable Balls

Ingredients:
1 cup - grated paneer
1 cup - grated cabbage
1 cup - grated carrot
1 cup - bread crumbs
½ cup - corn flour
3 slices - bread
2 tsp - garam masala
1 tbsp - maida
1 tsp - chilli powder (optional)
a pinch - asafetida
salt to taste
oil to fry

Method:
1. Soak the bread in water and crumble them.
2. Mix all the ingredients except maida.
3. Sprinkle some water in the mixture and make it into small balls.
4. Add water to the maida and make it into a thin paste.
5. Heat the oil in a kadai.
6. Dip the balls in maida paste; roll in breadcrumbs and deep fry in oil.
7. Serve hot with tomato sauce.

Chili Garlic Chicken Wings

Ingredients
chicken wings - 500 gm
chilli powder - 2 tsp
minced garlic - 1 tbsp
white pepper powder - to taste
salt - to taste
lime - 1
oil - 50 ml
worcestershire sauce - ¼ tsp

Method
1. Marinate the chicken in above ingredients for 4 hrs.
2. Add 2 lightly beaten eggs and enough maida to make a coating batter.
3. Deep fry in hot oil.
4. Serve hot with tartar sauce.

Masala Capsicum

Ingredients
3 capsicums
6-8 spoons cooking oil (add more oil for good taste)
2 spoons thick tamarind juice
1 spoon mirchi powder
3 spoons dhania powder
2 spoons til powder
2 spoons coconut powder(dry)
1/2 spoon jeera
pinch of haldi, hing
salt to taste

Method
1. Cut capsicum into medium-size pieces.
2. Put oil in the cooking pan/kadai.
3. After heating the oil add jeera,hing & then add the capsicum pieces.
4. Let it cook for 10-15 minutes without lid.
5. Meanwhile, prepare the mixture.
6. Take tamarind juice and add mirchi powder, haldi, dhania powder, til powder, dry coconut,
Required amount of salt and mix well all the ingredients.
7.Add this mixture into the capsicum and and allow it to cook for 3-5 minutes.
Now, Masala Capsicum is ready to serve with hot rice

Paneer Cake

Ingredients
1/2 gallon milk
vinegar to split milk
pinch of cooking soda
1/4 tsp. rava (sooji)
1/4 tsp. maida
1 cup sugar
cardamom powder

Method
1. First split the milk to make Paneer. Allow all the water to drain, till it becomes stiff.
2.Then to this paneer, add sooji. maida, soda, 1/2 cup sugar. Mix all very well.
3.In a non-stick pan, lightly grease with butter and put on low heat. Add the paneer mixture. Cover and let cook
4.when one side is light brown, remove the cake on a plate and slide it back to the same pan to cook the other side to brown.
5.Towards the other side, make chashni(sugar syrup). To the rest 1/2 cup sugar, add 1 cup water.
6.Add cardamom powder. When the paneer cake is done, pour hot chashni(sugar syrup) on the top, while it still is in the heat. Cover and let cook in slow heat for a minute.
7.Then off the heat and let the paneer cake cool in the room temperature. Cut into slices and serve.

Spinach Dal

Ingredients
1 c1 cup yellow moong dal
1 bunch fresh spinach chopped fine
1 tsp. ginger grated
1/2 tsp. garlic grated
4 green chillies
1 tbsp. coriander chopped fine
1/2 tbsp. lemon juice
1/4 tsp. clove-cinnamon powder.
1/2 tsp. each cumin and mustard seeds
salt to taste
2 tbsp. ghee

Method
1. Wash and pressure cook dal in two cups water. Cool, remove, drain and keep aside the top water of dal.
2. Remove two tbsp. Thick dal and keep aside. Beat the remaining dal with a hand whipper, adding the water that was kept aside.
3. Crush the green chilli and ginger together. Make a paste of all the dry powders in 1/4 cup water.
4. Keep aside. Heat ghee in a saucepan and add the seeds. Add ginger garlic and stir. Add asafoetida, mint, masala paste and stir for a minute.
5. Add jaggery, tamarind water and stir. Allow to cook for 2-3 minutes. Add beaten dal. Boil for 6-7 minutes. Check taste for salt and spiciness.
6. Garnish with chopped coriander. To be served with hot steamed rice. To serve, place one serving of rice on a plate. Top with one tsp. Of thick dal kept aside. Lace with 1/2 tsp. Desi ghee. 7. Serve along with a serving of the dal.

Date-nut Fruit Cake

Ingredients
4 eggs
2 cups flour
1 1/2 cup broken walnuts
1 1/2 cup broken almonds
1 1/2 cup broken hazelnuts
1 1/2 cup candied cherries halved
1 1/2 cup candied pumpkin 2 cups dated
1 cup sugar
1/2 cup rum
2 tbsp vanilla essence
2 tbsp baking powder
1/2 tbsp salt


Method
1. Soak the fruits & nuts in the rum overnight. Beat together eggs, gradually adding sugar &
vanilla.
2. Mix thoroughly. Add flour, baking powder, salt, nuts & fruits one spoon at time & mixing well.
3. Line 2 cake tins with wax paper. Divide mixture between pans. You might want to save
some of the nuts to sprinkle on the top.
4. To do this - first bake the for 5-7 minutes and then sprinkle the nuts on top. This prevents
them from sinking into the cake.
5. Bake for 1 hour at 325o F or until knife inserted in the cake comes out dry.

Chocolate Pudding

Ingredients
1/2 litre milk
25 gm. cooking chocolate
60 gm. butter
3 eggs
3 teaspoons cornflour
100 gm. sugar
300 ml. water (2 cups)

Method
1. Place grid in cooker body and pour in 2 cups water.
2. Cover separator tightly and place on grid. Close lid. Place cooker on maximum heat.
3. Bring to full cooking pressure. Reduce to medium heat and cook for 20 minutes. Allow
cooker to cool gradually and open. Chill pudding and serve.


Preparation:
Boil milk and let it cool. Make a sauce of chocolate,sugar, cornflour and handful of water
in double boiler. Add sauce to milk. Stir well. Beat eggs and add gradually. Grease
separator with butter and pour mixture into it.

Hakka Noodles

Ingredients
2 cups boiled flat noodles (marketed also as hakka noodles)
3 dried red chillies
1 small bunch spring onion
1 small capsicum thinly sliced
1/2 cup shredded cooked ham
2 tsp. garlic finely chopped
1/2 tsp. vinegar
salt to taste
1 1/2 tbsp. oil

Method
1. Chop the spring onions into 1/4" pieces cut slanting.
2. Pound red chillies and garlic coarsely.
3. Heat 1 tbsp. oil, add chilli and garlic and fry for a minute.
4. Add the capsicum and fry till tender.
5. Add the spring onion and fry again for 2-3 minutes.
6. Add noodles and ham and salt and mix well.
7. Add vinegar to taste.
8. Heat very well in oven or microwave before serving.
9. Serve with schezuan sauce or manchurian in gravy

Rippled Chocolate Milkshak

Ingredients
1 litre chilled unboiled pastuerised milk
3 tbsp. sugar
1 1/2 tbsp. cocoa powder
2 tbsp. water
4 tbsp. chocolate sauce (refer sauces for icecreams & cakes)
5 scoops vanilla icecream
5 chocolate spiral sticks for topping (optional)
1 tbsp. chocolate curls for topping

Method
1. Mix cocoa, sugar and water. Heat while stirring till all sugar dissolves. A smooth batter should form.
2. Chill milk till icy cold. Pour milk into a beating bowl. Add cocoa batter, electrically beat to whip till frothy.

To proceed before serving:
3. Fill each chilled glass 1/3. Pour a tsp. of sauce along rim at surface of milk in glass. Pour another 1/3 with milk.
4. Top with a scoop of icecream. Pour some more chocolate sauce along rim and top.
Garnish with chocolate curls.
5. Push in a chocolate spiral in inclined position. Serve immediately with long handled spoons.

Spicy Chicken Kababs

Ingredients
Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or all purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying

Method
1. Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.
2. Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).
3. Pat dry the fried chicken pieces with paper towels to remove excess oil.
4. Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve hot.

An excellent starter/appetizer and a good side dish with biryanis/other rice dishes

Capsicum - Cauliflower Bhaji

Ingredients
1 medium sized cauliflower
2 large/3 medium sized capsicums
2 medium sized onions
2 medium sized tomatoes
2 tbsp everest pav bhaji masala
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/4 tsp jeera powder
1/4 tsp dhania powder
1/4 tsp amchur powder (dry mango powder)
salt to taste
3 tbsp oil

Method
1. Cut the onions and tomatoes finely. Cut the capsicums into strips (length-wise).
2. Separate the florets of the cauliflower and cut them longitudinally
3. In a flat-bottomed vessel, heat some oil.Add the onoins and saute them till light bron. Add the Tomatoes and contiue to cook till a fine paste forms (hint : add some salt while cooking the Onions and tomatoes, will speeden up the process)
4. Now add the capsicum and cauliflower florets.Add all the masalas and cook on a medium flame till the vegetables are cooked. ( Do not add any water).