Chinese Fried Rice Recipe

CHINESE FRIED RICE Recipe
Main Course Recipe by Anukaruna
30 minutes Not Available
INGREDIENTS
Basmati rice-2 cups (cooked)
Mixed vegetables like onion, carrot, beans, peas, shredded cabbage, corn
Pepper powder
Soy sauce
Cooking oil
Salt
METHOD
In a frying pan add a little cooking oil and fry onion till light brown. Add vegtables and stir fry.
Then add the cooked basmati rice and mix well with the vegetables in the pan and add soy
sauce, pepper powder and salt. Mix well.
VEGETABLE FRIED RICE Recipe

Main Course Recipe by Radhika
Not Available Not Available
INGREDIENTS
Rice - 1 Bowl (Boil it )
Carrot - 1 Bowl(cut it cross)
Beans - 1 Bowl(cut it cross)
Capsicum - 1 Bowl(cut it cross)
Cabbage - 1 Bowl(cut it cross)
Peas - 1 Bowl(soak it before day only)
Soya Sauce - 4 tb sp
Vinegar - 6 tb sp
Salt - to taste
Oil - 1/2 cup
METHOD
First put oil in a kadai then add peas, carrot, beans, capsicum, cabbage and fry it till raw smell
goes.Now add rice, salt, vinegar, soya sauce and mix it well.Serve it hot. It tastes yummy!
VEGETABLE BIRYANI Recipe

Main Course Recipe by vanshika
50 mins 3-4

INGREDIENTS
1 Small Cabbage
100 gms Peas
2 Green Capsicums
3 medium sized Onions
2 Carrots
1 big bowl of boiled Rice
3-4 tsp Oil
1 tbsp garam Masala
Salt to taste
Pinch of Chinese salt (ajinomoto)
2 tbsp Soya sauce
1 tsp Red Chilli Powder
1-2 Green Chillis
1 tsp Orangish-red colour (easily available).
METHOD
Boil the Rice and keep aside for cooling (with salt added).
Dilute orangish-red colour in little water and keep aside.
Take a deep bottomed pan and heat some oil in it, put garam masala, then put all the cut
vegetables and green chillis
in it(cut into thin strips).
Saute the vegetables for about 10 mins on medium flame and let it be covered, add salt and
red chilli powder.
Then add boiled rice(don't mix it) chinese salt and soya sauce and mix well den add red diluted
colour(spread it all over) and mix quickly.
Simmer the flame and keep it covered for about 5-6 mins and serve hot.
CHINESE STICK Recipe
Starters and Snacks Recipe by Meenal Teli
INGREDIENTS
/2 kg potatoes
200 gms beans
100 gms carrots
150 gms capcicum
100 gms cabbage
5 pieces of bread
2-3 tsp crushed green chillies
1tsp ajinomoto
salt to taste
oil for frying.
METHOD
Boil; peel; and mash potatoes. Add salt. Chop carrots and beans into very fine pieces. Chop
cabbage very finely. Add salt and keep aside for 5-10 minutes. Squeeze out the excess water.
Chop capcicum finely. Crumble the bread pieces. Heat 1 tablespoon oil. Add carrots beans.
Stir fry. Then add cabbage; capcicum. Add 1 tsp ajinomoto; crushed green chillies & salt to
taste. Stir fry & remove from heat. Cool. In the mashed potato, add the cooled vegetable
mixture & crumbled bread pieces. Mix well. Make lemon sized balls. Shape like 2-3 inch stick.
Fry in hot oil. Drain the excess oil on the newspaper. Serve hot-hot wit tomato/chilli sauce.
SALAD Recipe
Starters and Snacks Recipe by Smita Nadgir
15 Minutes 4 Persons
INGREDIENTS
1 cup capsicum, cut into thin strips
1 cup paneer (cottage cheese), cut into thin strips
1 spring onion, sliced
1/2 cup baby corn, sliced
1/2 cucumber, sliced
1/2 cup broccoli florets
1/4 cup bean sprouts
1 small tomato, deseeded and sliced
1 teaspoon onion seeds (kalonji)
1 teaspoon oil
Salt to taste
METHOD
1. Heat the oil and add the onion seeds.
2. Add all the vegetables and salt and saute on a high flame till the vegetables are tender.
3. Add the paneer and sauté for another minute.
4. Remove from the flame and serve immediately.
VEG. SPRING ROLLS Recipe

Starters and Snacks Recipe by Shweta
INGREDIENTS
For the covering :
1 Cup Maida/Flour
2tsp Maida/Flour, mix with water to a paste
1\4 tsp Baking Powder
2tsp Oil
Salt to taste
Oil for deep-frying
For the filling :

500gms Cabbage
250gms Carrot
200gms Capsicum
1 Bunch of Spring Onion Scallions
1\2 tsp Aginomoto
1\2 Cup Soya Sauce
2tsp Sugar
2tsp Chili Sauce
1tbsp Oil
Salt to taste
METHOD
The outer covering can be prepared using Maida/flour. Mix Maida, Salt, Baking Powder, Oil
and using water knead into dough. Divide the dough into balls and roll out each one into a thin
circle. Roast each circle for a minute or two let it not become crisp.
Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil, add all the Vegetables and
Aginomoto and mix well. Add Salt, Sugar, Soya Sauce and Chili Sauce and cook for 3 minutes
on high flame. Remove and let it cool.
Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly. Seal
the edges using the Maida/Flour paste. Heat Oil in a wok and deep-fry them till golden brown
and crisp. Remove on the kitchen towel and cut each roll into three pieces and serve hot.
SWEET CORN CHICKEN SOUP Recipe

Soups and Stews Recipe by Kasthuri
INGREDIENTS
1 can creamed corn
1 cup chopped chicken
1/2 tsp ginger - garlic paste
4 cups water
1 bunch green onions, chopped
1 tsp corn starch dissolved in 1/4 cup cold water
1/2 tsp pepper
salt to taste
1/2 tsp vinegar
1/4 tsp green chillies, chopped
1 egg beaten
METHOD
1. Take a sauce pan and boil the water. Reduce the heat and add chicken, ginger garlic, green
onions and salt.
2. After cooking for 5 mins, add the corn and pepper. Cook for 10 mins. Add the rest of the
ingredients except the egg.
3. Cook for 5 minutes more and at the end add the egg through a strainer, strring the soup
continously.
4. Garnish with a few drops of a soya souce.

GOBI MACHURIAN Recipe
Starters and Snacks Recipe by rachelamul
half hour 3 members
INGREDIENTS
gobi, maida, chillipowder, tommotosauce, soyasauce, cornflour, garlic, oil, salt, greenchilles,
spring onions.
METHOD
wash one full gobi add salt,turmeric and keep aside. Take a bowl add
gobi,salt,maida2tbsp,cornflour2tbsp,tommotosauce3tbsp,chilli powder1tsp mix it and keep it
aside.Add oil in a pan for deep frying add those gobi in the pan fry them till they r cooked and
keep aside with the same oil add garkic,chiilies fry them add fried gobis in the pan and
tommotosauce,soyasauce,saute it for a while.Take 3tsp corn flour mixit water dilute it pour this
contentin the pan mixt for two minutes at last add the spring onions and serve it hot with sauce.
CHICKEN NOODLES Recipe

Main Course Recipe by ARSHI
20 mins 2-3
INGREDIENTS
1/2 kg boneless chicken
3 tbsp soya sauce
a pinch ajinomoto
1 packet noodles
2 tpsp vinegar
2tbsp green chilli sauce
2-3 dry red chillies
1 tsp chopped garlic
1 tsp chopped green chillies
1 bowl of mixed shredded vegetables like carrots , spring onions,capsicums and cabbage
METHOD
There are 2 options for chicken noodles.
1st boil the chicken and then cut it into long thin stripes or for more taste
marinate the chicken pieces in salt ,black pepper, ajinomoto , egg , soya sauce and
maida(flour)for 1 hour .Deep fry and cut the chicken pieces into thin long strips.
For noodles -
heat oil in a deep pan ,add chopped garlic and dry red chillies , add all shredded vegetables ,
salt , black pepper , green chilli sauce , ajinomoto, soya sauce and saute for 5 mins.Now as per
instructions of noodles packet boil the noodles ,strain them when cooked fully and add them to
the vegetables.Toss the noodles well so as to prevent sticking.Add green chillies and
vinegar .Cook for 10 mins and stir well.Serve hot
CHICKEN ANGLE Recipe

Main Course Recipe by Sharon Fernandez
Not Available 4
INGREDIENTS
Chicken pieces – 1kg

Ginger-garlic paste – 2-3 tablespoons
Onions – large – 3 nos.
Green chillies – 2-3 nos.
Sugar- 1 teaspoon
Oil – 2-3 tablespoons
Vinegar – 2-3 teaspoons
Salt to taste
Water –half cup
METHOD
Clean the chicken and squeeze out water. Apply salt and ginger-garlic paste to the chicken and
mix thoroughly. Keep for a minimum of 1 hour so that the chicken absorbs the ingredients.
Heat the oil and fry the onions, green chillies and sugar (the sugar will give the dish a brown
colour once it caramelizes).Keep stirring and fry until the onions are turning a golden brown.
Add the chicken – stir well. Add the water and vinegar and cover. Stir occasionally till chicken is
well cooked. If required can add some salt after tasting.
HARABHARA DRY MANCHURIAN Recipe

Main Course Recipe by Rima
around 20 minutes 4 peoples
INGREDIENTS
Ingredients for Hara Bhara Manchurian:
· 1\2 cup cabbage cut into Julian long pieces

· 1\2 cup cauliflower florets
· 3-4 table spoon Green beans cut into Julian long pieces
· 3-4 table spoon Green capsicum cut into Julian long pieces
· 5-6 Table spoon Spinach paste
· 2-3 table spoon Boiled Noodles
· 1 tea spoon Green garlic and Ginger paste
· 1\2 table spoon Black peeper powder
· 1 tea spoon Ajinomoto
· 1 tea spoon Mint chopped
· 1 tea spoon Basil chopped
· 1-2 table spoon Soya sauce
· 1 tea spoon Green chilly paste/chopped
· 1 table spoon Salt/ as per taste
· 3\4 cup Maindo
· 2-3 table spoon Corn-flour
· Oil to fry
Ingredients for Gravy:
· 1\2 cup spring onion chopped

· 2-3 table spoon Green garlic chopped
· 1-2 table spoon Ginger chopped
· 2-3 table spoon Capsicum chopped
· 1\2 tea spoon Oregano or other herbs
· 1\2 tea spoon paperica powder
· 1 tea spoon black peeper powder
· 1 tea spoon Ajinomoto
· 1 tea spoon Mint chopped
· 1 tea spoon Basil chopped
· 1-2 table spoon Soya sauce
· 1 tea spoon Green chilly paste/chopped
· 3-4 Table spoon Spinach paste
· 1 tea spoon salt/ as per taste
· 1-2 tea spoon Corn-flour paste (if required)
· Oil to saute
Ingredients for Garnishing:
· Spring onion
· Cabbage leaves
· Spinach leaves
· Capsicum & Ginger Julian pieces
· Noodles
METHOD
Procedure for Hara Bhara Manchurian:
· Take a bowl and mix all the vegetables.

· Add all spices and herbs into the mixture and mix well.
· Add spinach paste and mix well.
· At last add Maindo and corn flour for the binding as per requirement.
· Take one vessel and add oil for frying.
· When oil is ready, the Hara Bhara Manchurian add into the vessel to fry.
Procedure for Gravy:
· Take a vessel and add oil to saute the vegetables.

· When oil is ready, add ginger, garlic and onion to fry.
· After 2-3 minutes add capsicum, green chilly paste and all spices and herbs.
· Mix well and stir for 3-5 minutes.
· If required than add corn flour paste for the thickening of the gravy.
· Gravy for the Hara Bhara Manchurian is ready.
Procedure for Hara Bhara Dry Manchurian:
· Add Hara Bhara Manchurian into the Gravy and stir for 2-3 minutes.
· Hara Bhara Manchurian is ready to serve.
Procedure for Garnishing:
· Prepare a bowl from Boiled Noodles.

· Add Hara Bhara Manchurian into the bowl.
· Garnish with Spring onion flower and capsicum & Ginger.
YUMMY MACARONI DELIGHT Recipe

Starters and Snacks Recipe by Sara Coelho
1/2 Hour 6-7 people
INGREDIENTS
1 packet Bluebird/Bambino Macaroni
1/2 kg capsicum (chopped square and fine)
5-6 green chillies (chopped into small pieces)
Coriander leaves - Handful (chopped fine)
Pepper powder - As per taste
Soya Sauce
3 Maggi cubes - chicken
2 Eggs - scrambled (with milk)/chopped boiled eggs
Oil
METHOD
1) Put macaroni in boiling water along with a little oil and little salt.
2) Check if macaroni is fully cooked (by cutting with a knife) - drain water and keep aside
3) Then take a little oil and fry capsicum on full fire till water dries off
4) Add chopped green chillies and fry with capsicum
5) Keep on slow fire till capsicum is curled up and slightly brown
6) Add soya sauce till capsicum is fully coated
7) Powder 2 of the 3 maggi cubes and sprinkle over the capsicum and chillies and mix
thoroughly
8) Add a little oil if needed and put in coriander leaves and mix all ingredients once again
9) Remove vessel from the Gas and add the cooked macaroni to the mixture. Mix thoroughly
10) Add the remaining maggi cube and a little soya sauce and pepper powder till the macaroni
is coloured with the mixture.
11) Add scrambled eggs and have hot!
SOYA MANCHURIAN Recipe

Starters and Snacks Recipe by Sathya Ashokan
25 minutes approxi. 4

INGREDIENTS
Soya Chunks - 1 Cup Preferably Nutrela
Gram Flour (Besan), Maida - 1 tbsp each
Cornflour- 2 tbsp,
Chilli Powder - 1tsp
Hari Pyaz - 300gms
Oil for deep frying & salt 1 or 2 tsps
Maggi Hot& Sweet Sauce - 1 cup
METHOD
Pour water in a kadai and boil. When it boils add soya chunks, off the stove & cover the vessel
with a lid. Leave it aside for 10 minutes. Then rinse it with cold water, drain water from the
chunks. Mix 1tbsp each of maida, besan & cornflour with chilli powder and 1tsp salt. With little
water, make a paste and apply to the soya chunks thoroughly. Now pour oil in a kadai, heat it
and deep fry these soya chunks and keep it aside.
Wash and cut the hari pyaz finely. In another pan, pour 2 tsp oil, heat it and add hari pyaz,
saute it thoroughly and add 1 tsp salt to it. When it is done, add the fried soya chunks, pour
maggi hot and sweet tomato sauce liberally and mix it well. Adjust salt. Put the remaining
cornflour, mix it with half cup water and add this to kadai, mix well. When everything blends
well, remove it and serve.
This is a very very nutritious, high protein tasty snack, everyone loves it especially children.
This you can serve as a snack or a main course dish alongwith fried or plain rice.
EASY CHINESE NOODLES Recipe

Main Course Recipe by Supriya Sanoj
20 min 4
INGREDIENTS
Onion Thinley Sliced
Noodles
Mushrooms - Sliced
Chicken - Thinley Sliced
Bell pepper - Thinley Sliced
Soy Sauce - Hoisin Sauce
Red Pepper Flakes
Oil
Grated Ginger and Garlic
METHOD
Boil noodles and drain.
Saute onion and bell pepper.

When tender add mushrooms, chicken.
When chicken is cooked add sauces, pepper flakes, grated ginger and garlic and toss together.
HAKA MUSHROOM WITH RICE NOODLES Recipe
Main Course Recipe by Smita Nadgir
15 Minutes 2 Persons
INGREDIENTS
1 Cup Mushrooms, cut into quarters
1 Cup Rice Noodles
1 1/2 Teaspoon chopped Garlic
4 Spring onions (including greens), chopped
1 tbsp Soya Sauce
2 to 3 Green Chillies, finely chopped
1 1/2 tsp Cornflour, dissolved in 1 tbsp cold water
1 teaspoon Sugar
2 teaspoons Oil
Salt to taste
METHOD
1. Place the noodles in a pan and pour 2 cups of boiling water over them. Cover and
keep aside for 5 minutes. Drain and keep aside.
2. Heat the oil in a pan and saute the garlic and spring onion whites in it. Add the
mushrooms and soya sauce and saute for 2 to 3 minutes.
3. Add the green chillies, cornflour solution, salt and 1/2 cup of water and mix well. Cook
for 1 more minute.
4. Add the noodles, spring onion greens and sugar and toss lightly. Serve hot.
CHICKEN CHANNADAL CURRY Recipe

Main Course Recipe by Asha
20 - 25min. 6
INGREDIENTS
1 kg chicken
100 gms channa dal
2 onions sliced
3 tomatoes
1 tbsp ginger garlic paste
2 tspn chilly powder
4 tspn dhaniya powder
1 tspn zeera powder
1 tspn gharam masala powder
1 tspn kasuri methi
1 tbspn oil
cloves, cardamam, cinnaman
salt to taste
METHOD
1. Cook channa dal and keep it aside. Take a big non-stick pan and heat it. Put one
tablespoon oil and add cloves, cardamam and cinnaman sticks to it.
2. Then add onions and saute in oil. Add ginger-garlic paste, and tomatoes. Fry it till
tomatoes cook nicely and put salt.
3. Then add all the powders and then the chicken pieces to the gravy. Saute the chicken for
2 mins and then add 2 cups of water to it, then cover it with a lid.
4. Cook for 15 minutes. Add the channa dal to this mixture and smash the dal. Let this
mixture cook for 5 minutes and the channa dal is ready to eat.
5. Garnish with coriander leaves and serve it hot with rice or nan.
CHINESE STIR FRY Recipe

INGREDIENTS
Capsicum sauce
250 gm capsicum - deseeded and finely chopped

4 tbsp oil
1 dsp chilli garlic sauce
1 tbsp grated jaggery
4 tbsp lemon juice
Topping
Red, green and yellow capsicum - deseeded and shredded

50 gm tender green beans
1 tsp chopped garlic
1 tbsp sunflower oil
2 tsp sesame oil
8 roughly chopped spring onions
25 gm unsalted cashew nuts
1 tbsp honey
1 tsp soya sauce
METHOD
1. Heat oil for capsicum sauce and saut' capsicum and chilli sauce for 15-20 minutes.
2. Add jaggery and lemon juice to pan.
3. Puree sauce and season well.
4. For topping, heat both oils together and add capsicum, beans and garlic.
5. Stir-fry for 1 minute.
6. Add onions and nuts.
7. Continue cooking for a further minute and stir in honey and soya sauce.
8. Cook for a further minute.
9. Place on top of the sauce before serving.
INDO-CHINESE HAKA NOODLES Recipe

20 min 4
INGREDIENTS
Chinese Vegetables- Chopped long and thin slices.( Cabbage, Capsicum, Babycorn, French
beans,Olives)
Soya sauce - 2tbsps
Vinegar - 1/2 tsp
Tomato Sauce - 3 tbsps
Ajinomoto - 1 tsps
Pepper - 1 tsp
salt - as required
Chinese noodles - 2 packets
Tobasco sauce - 1 tsp
Ginger garlic and green chilli paste - 1 tbsp
Spring onion - 3 bunches finely chopped.
METHOD
1. Boil water in vessel and add little oil and salt. Then add the noodles and cook till soft.
2. In a Colander take noodles out and cool it by pouring cold water in it.
3. Heat oil in a vessel and add ginger garlic and greenchilli paste and add the onions part of
the spring onions.
4. Add all the vegetables and stirfry for sometime.
5. In a bowl add all the sauces, spices and ajinomoto and add it to the vegetables.
6. Add noodles to the vegetables and mix well.
7. Add the rest of the spring onions and mix well.
TUNA SANDWICHES Recipe
Starters and Snacks Recipe by Precyla
10 minutes 6-8
INGREDIENTS
Tuna - 1 can
Onions - 2 (sliced fine)
Green Chillies - 4 - 6 Mayonnaise - 3 tsp
Margarine (As required)
Sandwich Bread - 1 pack (sides neatly cut)
METHOD
1. Mix in a bowl the first four ingredients with a little salt and set aside.
2. Take a slice of bread, apply a thin coat of margarine and the tuna filling on the other slice,
put slices together and cut in trinagle shape. Ready to serve.
Feedback on recipe
FRENCH SALAD Recipe

Salads and Raita Recipe by cathrine
15 to 20 minutes according to ingredients
INGREDIENTS
Beetroot
Onion
Potatoe
Egg
Vinegar
Pepper powder
Salt to taste
METHOD
Boil Beetroot, Egg and Potatoe.
Then cut them in cube size pieces.
Cut onion in thin round in shape and then mix them in a bowl.
Add vinegar pepper and salt to taste.
POTATOES AU GRATIN Recipe

Main Course Recipe by Kevin Tighe
1 hour 6 - 8
INGREDIENTS
This is not really a main dish but a side dish for a main dish.
As instructed by Philippe Bourg in Paris in July 2005. Some slight variation for American russet
potatoes.
5 large or 6 medium potatoes. Peeled, sliced 1/8 inch thick

1 3/4 cup (or so) half and half or milk, scalded
1 1/4 sticks of butter (or more if you need it)
1 tsp salt (Himalayan, kosher, etc, works better)
1/8 tsp (or so) pepper
1 1/2 to 2 tsp Herbes de Provence. (thyme, rosemary, marjoram, savory, basil. NO lavender or
fennel)
2 to 3 tablespoons of flour (optional)
1 shallot (optional)
METHOD
Parboil the potato slices in salted boiling water. (Necessary for russet potatoes that bake up dry
for baked potatoes, may not be necessary for all types of potatoes. This helps to take the
excess starch out of the slices) After 5 to 10 minutes, remove to a colander and drain. You may
want to cut some of the butter up now and melt to thoroughly cover each slice with butter if you
move them to a bowl.
Butter the bottom and sides of a gratin dish very well. Layer potatoes in a single layer on the
bottom of the dish. Mix flour(optional), salt, pepper, herbes de provence together in a small
bowl. Sprinkle some of the flour mixture over the 1st layer. Dot with small pieces of butter or
melt butter and brush/drizzle on potatoes. (unless you added the butter after parboiling). Pour
hot half & half or milk gently over the 1st layer making sure to get some on each potato slice.
Repeat for 2nd layer. Repeat for 3rd layer. Repeat for 4th layer. With a turkey baster you may
want to further moisten the top layer. Sprinkle top with some more herbes de provence & a few
grindings of black pepper and salt.
At this point you can slice a shallot into thin rings and press them into the liquid near the top but
not exposed to the top dry. (they will burn if on top) This is optional.
Place gratin pan in a hot oven (400F or 200C, or higher if you want it). Leave in for 40 minutes.
Remove and with a turkey baster squirt the milk mixture from the bottom over the slices on the
top. Place back in oven for 20 minutes. Remove from oven and check for doneness. If more is
needed, use turkey baster again and coat each slice. You may need to turn up oven to 425F
(212C) for last baking time if not quite done. Remove from oven. Allow to cool for 10 � 15
minutes and serve. (Baking time depends on how done the potatoes are and your taste. They
may be done for you after the 1st 40 minutes of baking. The tops of the potatoes should be
brown and the liquids should thicken and be bubbling when done.)
FRENCH ONION SOUP Recipe

Soups and Stews Recipe by Arshi Siddiqui
10 mins 2-3
INGREDIENTS
6 - 7 sliced fresh white onions
1 tbsp butter or margarine
1 tsp sugar
2 tbsp cornflour
Salt
Black pepper, powdered or crushed
1 cup plain water or vegetable stock
Parsley to garnish
METHOD
1. Put butter or margarine in a deep pan.
2. Add sliced onions and saute till onions turn golden brown.
3. Now add water or stock, salt, sugar and pepper.
4. Cook for 2 mins. Make a paste of cornflour and water and add to the soup.
5. This will thicken the soup and add shine.
6. Garnish with parsley and serve hot with garlic bread and hash potatoes.
PASTA IN TOMATO AND BASIL Recipe

Main Course Recipe by Tuhina
30 mins 4
INGREDIENTS
Fusilli pasta- 2 bowls
Zucchini-1
Capsicum-1
Carrot-1
Baby corn- 5-6
Corn kernels
Mushroom
For Sauce
Tomatoes- 4
Onion-2
Parsley
Garlic- 10-12 cloves
Olive oil
Tomato Sauce
Pepper corns
Roasted Peanuts
Grated cheese
oregano
chilli flakes
METHOD
1.Boil pasta to a perfect al dente with a bit of salt
2.Cut all the vegetables and saute
3. Add the pasta and mix with vegetables
4. For sauce, pour oliveoil,saute onion, add tomato which is pureed, add parsley, peppercorns,
salt and tomato sauce. Run it in a blender.
Now in a dish add the fusili with vegetable one layer followed with the sauce, repeat it once
more.
To top add grated cheese, oregano, chilli flakes and roasted peanuts powdered coarsely.
Bake for 10 mins.
Pasta is done!
MEXICAN HOT SALSA Recipe

Chutney/Dips Recipe by Indiaparenting
INGREDIENTS
3 tomatoes, boiled
1 capsicum
1\2 an onion
a pinch of chilli powder
1 green chilli
1 tsp. vinegar
1\2 tsp. sugar
salt and pepper to taste
1\2 tsp. thymol seeds (ajwain)
METHOD
First roast the capsicum.
Next, take a little hot oil and cook the onions with the ajwain, chillies and vinegar. Add the
blanched and chopped tomatoes to this and add salt, pepper , sugar and red chilli powder to it.
Add the capsicum and blend into a smooth paste. Serve as a dip with wafers, tortilla chips or
vegetables.
SALSA PICANTE (SPICY SALSA) Recipe

Chutney/Dips Recipe by Anupa
INGREDIENTS
2 tomatoes cubed
1 - 2 cloves garlic diced fine
1/2 onion finely chopped
2 - 3 green chillies chopped
Some coriander leaves roughly chopped
Lemon juice
Salt to taste
METHOD
1. Mix all the ingredients.
2. Let the salsa sauce sit for 15 - 20 minutes.
3. Eat with chips, baked tortillas, etc.

GUACAMOLE Recipe
Chutney/Dips Recipe by Kevin Tighe
10 - 15 Minutes 1 Persons
INGREDIENTS
Ripe Avocado - 1 (preferably haas)
Lemon - 1
Minced onion - 1 tbs
Minced tomato - 1 tbs
Minced Jalapeno - 1\2 tsp or other fresh green chili pepper. (optional)
Cilantro leaves - 1 tbs (fresh coriander leaves optional)
Ground black pepper
Salt to taste
METHOD
1. Slice avocado and remove seed. Do NOT throw away if you are going to eat the guac
later in the day.
2. Scrape ripe avocado into a bowl. Mash with a fork or other mashing instrument.
3. Add onion and tomato. Mix gently.
4. Squeeze lime juice into it. Taste to see if ok.
5. Add salt and pepper, based on YOUR taste.
6. Add minced jalapeno and chopped cilantro if wanted. It does NOT have to go into it.
Note: If you are not going to eat this right away, put seed back into the guacamole and cover
with plastic wrap. and refrigerate it. The pit will keep the guacamole from changing colour. (It
would go from green to brown).
Serve with tortilla chips, pappadums (great with this), as a side with mexican food, a spoonful
on top of a taco, or several spoonfuls in a burrito.
After tasting this, you may not want to share!!!
YOGURT DIP Recipe

Chutney/Dips Recipe by Smita Prakash
5 minutes 4
INGREDIENTS
Mayonnaise - 2 tbsps
Yogurt - 4 tbsps
Coriander - Half a Bunch.
Lime - Half
Garlic Paste - Half Tsp
METHOD
 Mix all these ingredients together and chill it in fridge for half an hour.
 Serve it as a dip for party or evening snack with freinds with some chips.
MEXICAN PUDDING Recipe

International Desserts Recipe by preeti
20 mins 4
INGREDIENTS
1st part: vanilla custard sauce
3 cups cold milk
3 tbsp sugar
3 tbsp vanilla custard powder
A drop of butter
2nd part: Sugar syrup

1/2 cup sugar
2 cups water
1 tbsp rose water
3rd part: fried bread pcs:

4 slices bread
Oil for frying
1/4 cup nuts
Silver leaf (optional)
METHOD
Vanilla custard sauce:
Mix 3 cups cold milk with 3 tbsp sugar and 3 tbsp vanilla custard powder. Cook it stirring
constantly till the sauce boils. Put a drop of butter while cooking. See that no lumps are formed.
Cover and keep aside.
Sugar syrup:
Mix 1/2 cup sugar and 2 cups water. Boil for 15 mins. Flavour with rose water.
Fried bread:
Take 4 slices of bread. Remove edges and cut into 4 parts. Deep-fry till golden brown. Drain on
paper. Chop 1/4 cup nuts and keep aside.
Finale:
Combine fried bread pieces and sugar syrup. Cook covered over low heat till the bread is soft
and absorbs the syrup. Place 1/3 of the sweet bread pcs in an 8" pudding bowl. Top with 1/3
cup of custard sauce and 1/3 of nuts. Repeat twice. Decorate the top with silver leaf and nuts.
Set the pudding in the fridge for 1 hour. Serve.
TACOS Recipe
Main Course Recipe by Indiaparenting
Not Available 5 Persons
INGREDIENTS
Ingredients for the tacos:
1/2 cup corn meal flour
1 cup maida
11/2 tbsp oil
1/4 tsp salt
Ingredients for the filling:
1/4 cup soft cottage cheese

baked beans
5-6 tbsp grated cheese
lettuce (shredded)
cabbage (shredded)
green chilli sauce
tomato sauce
pepper
onions(chopped)
green chillies
METHOD
(for tacos)
Mix flour, oil, salt and make dough by adding water. Roll out thin round, prick them with the fork
and deep fry them. Bend them while frying to give a shape. They should be light in colour.
(for the filling)

Mix the salt, pepper, green chillies and chopped onions with the cottage cheese.
Put the cottage cheese mixture in the tacos, and place the baked beans on it. Add the chilli
sauce, tomato sauce on the top. Cut the tomato and capsicum into fine pieces and add lots of
cheese. Add the lettuce and cabbage. Arrange the Tacos in a dish and sprinkle lettuce and
cabbage and serve.
MACRONI HOT - POT Recipe

INGREDIENTS
1 pkt cut macaroni
1 onion (chopped)
1/4 tsp garlic paste
1 tomato (chopped)
2 small capsicum (diced)
1/2 tsp red chilli powder
cheese (grated)
pepper
3/4 cup tomato puree
METHOD
Boil the macaroni and sprinkle some oil on it while boiling Once it is cooked, strain the water to
remove the starch and leave it to cool.
Take some oil in a pan and then fry onions, capsicum and tomatoes till the vegetables become
light brown. Add spices, a little water and boiled macaroni. Cook it for 2 minutes, and place this
in a baking dish. Make a sauce of tomato puree and add some salt, oregano and sugar to it.
Pour this sauce on the top of macaroni, top it with a lot of cheese and bake the macaroni in a
microwave till the cheese melts.
Serve hot.
ENCHILADAS Recipe
INGREDIENTS
INGREDIENTS FOR THE PASTA:
1/2 cup cornmeal

1 cup maida
1/4 tsp salt
1 tbsp oil
11/2 cups water
INGREDIENTS FOR FILLING:
1/2 cup fresh paneer

3/4 cup beans in tomato sauce
1 capsicum (finely chopped)
garlic paste
pepper
red chilli powder
1/4 tsp oregano
chopped chillies
2 tbsp oil
salt (as required)
INGREDIENTS FOR THE SAUCE:
2 cups tomato puree

11/2 tbsp sugar
1\2 tsp salt
1 tsp red chilli powder
1/2 tsp oregano
3/4 cup water
METHOD
(for pasta)
Add a little baking powder and a little water to the pasta ingredients. Mix all the dry ingredients,
oil and water and make a smooth batter. Keep for 5 minutes and make thin pancakes by frying
both the sides. Keep them aside.
(for the filling)
Put oil in a pan. Add garlic and fry a little. Add all the filling ingredients and cook till dry. Cool
the filling.
(for the sauce)

Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick.
Put the filling in the pancakes and roll them like a dosa. Put the sauce on the base and top. Put
cheese on top. Bake for 15 minutes.
Serve with cabbage salad and french fries.
MEXICAN TRIANGLES Recipe

INGREDIENTS
For the topping:
1/4 cup red kidney beans (rajmah)- soaked overnight
4 bread slices
1 dry red chilli
1 tbsp. butter
1/4 tsp. thymol seeds (ajwain)
1 spring onion
1 tbsp. garlic
1 tbsp. tomato ketchup
a pinch of pepper powder
salt to taste
For the cream cheese:

1/3 cup yoghurt
a pinch of salt and pepper powder
METHOD
First, put the rajmah into a pressure cooker along with salt and a dry red chilli. After 2 whistles
lower the flame and leave it for about 20 minutes. Then switch off the gas.
Warm the butter in a pan and add ajwain seeds and then the garlic paste. When it begins to
brown, add the whites of the spring onions and saute until transparent. Now add the steamed
rajmah along with ketchup, salt and pepper and cook it on a low flame until it dries. Then keep
it aside.
For the cream cheese, hang the yoghurt in a muslin cloth for about 15 minutes and then beat it.
Add a pinch of salt and pepper to taste and mix well.
When you are ready to serve, cut the bread slices in triangles and then toast them. Apply a
layer of cream cheese and then top it with rajmah. Garnish with the greens of the spring
onions and serve hot.
MEXICAN BURRITO Recipe
INGREDIENTS
For the filling:
1/2 cup kidney beans (rajmah)
1/2 an onion, finely chopped
1 garlic flake
1/2 a dry red chilli
1/2 tbsp. butter
1/2 tbsp. oil
salt to taste
For the dough:

1/2 cup maida (refined flour)
1/2 cup makkai ka atta (maize)
1 tsp. oil
salt to taste
For the hot sauce:

1/4 kg. tomatoes, blanched
1 onion
1/2 tbsp. spring onion
1/2 tsp. garlic
1/4 tsp. thymol seeds (ajwain)
2 dry red chillies
salt to taste
1 tsp. oil
For the sour cream:

1 cup yoghurt ( hung in a muslin cloth for 1\2 an hour)
1 tbsp. cream
2-3 tsp. tabasco sauce
salt to taste
METHOD
First sieve the maida and the maize flour and then add salt and a little oil to it. Make a soft
dough. Keep it aside.
Soak the dry red chillies in a little water for 15 minutes and then mash them.
Take a little hot oil in a pan and saute the garlic and onions until they turn transparent. Chop
the blanched tomatoes and add to the onions along with the red chillies and water. When the
tomatoes become pulpy, mash them and add ajwain, spring onions and salt. Leave it to simmer
for 7-8 minutes and then keep it aside. Your hot sauce is ready.
Next, boil the rajmah along with the red chillies. Heat oil in a pan and saute the garlic and
onions until pink. Add the boiled rajmah along with the hot sauce, butter and salt. Let it simmer
for awhile and then switch off gas and mash it.
For the sour cream, beat the hung yoghurt and add tabasco sauce, salt and cream. Mix it well.
It should be smooth.
Now take the dough and make about 4 small balls. Roll them out like thin pancakes and cook
on a flat pan or tava. Cover and keep aside in a casserole.
When you are ready to serve, heat the rajmah and spread it on the soft pancake. Then pour a
little hot sauce and sour cream on top and roll gently. Heat this roll in a little hot oil and serve
with some more hot sauce.
FAJITAS Recipe
INGREDIENTS
INGREDIENTS FOR CHAPATI:
2 cups maida
1\2 cup wheat flour
2 tbsp oil
hot water
INGREDIENTS FOR THE FILLING:
2 large capsicum
1 large onion
2 green chillies
2 tbsp oil
1\2 tbsp soya sauce
pepper
1\4 tsp garlic
METHOD
Knead the ingredients for making chapattis together with some hot water (to make softer
chapattis). Make thin, dry chapattis and keep them hot in a foil.
For the filling, cut the capsicum into thick strips and the onion into long pieces. Cut the green
chillies into thin strips and keep aside.
Serve prepared baked beans, chopped onions, tomatoes and grated cheese in a plate. Put the
filling ingredients in another plate. Keep the chapattis in a foil. While eating place all the fillings
of onions, tomatoes, beans and cheese on the chapatti and roll the chapatti.
Serve with sour cream.
MEXICAN FOOD BONANZA Recipe

INGREDIENTS
1 packet fresh mushrooms (200 gms)
2 medium sized capsicums
200 gms fresh cottage cheese
1 medium sized onion
1 tsp chilli paste
8 round red chillies whole
1\4 cup coarsely ground roasted peanuts
2 tsp soya sauce

3 tbsp tomato sauce
1\2 tbsp vinegar
1\4 tsp pepper
1 tsp corn flour
INGREDIENTS FOR THE FRIED RICE:
1 cup basmati rice (uncooked)

water
1\2 tsp salt
1 tsp oil
METHOD
(for sauce)
Mix all the ingredients for sauce together and put in a cup, ready to serve.
(for fried rice)

Soak the basmati rice for 20 minutes. Boil the rice with salt and oil. When the rice is done cool
it by spreading it on a plate. Take 2 tbsp oil in a pan and put a little ginger paste in it. Fry for a
few seconds. Add onion leaves and pepper. Stir well.
(for bonanza)
Cut the mushrooms into thick slices. Dice the cottage cheese and cut the onion into rings. Take
some oil in a pan and heat it. Shallow fry the cottage cheese till it becomes pale brown in
colour. Take it out of the frying pan. Then sauté the capsicum for 1\2 a minute. Remove from
flame. Sauté the mushroom for a minute. Remove from flame. Then saute onion for 1\2 a
minute, remove and put ginger and garlic paste along with chilli paste. Put all the vegetables
and cottage cheese together in the pan, pour the sauce and mix it well. Add peanuts to it.
Cook it for 2-3 minutes. Garnish with spring onion leaves and corn chips and serve with fried
rice.
SPAGHETTI WITH SAUCE Recipe

INGREDIENTS
1 small packet of long spaghetti
1 tbsp oil
salt (as required)
INGREDIENT FOR THE SAUCE:

2 cups tomato puree
11\2 tbsp sugar
1\2 cup water
1\2 tsp garlic paste
salt
red chilli powder
oregano
pepper
2 large capsicum (diced)
1 pkt mushrooms (cut in halves)
2 tbsp cheese (grated)
butter
METHOD
(For the sauce)
Mix all the ingredients for the sauce except the cheese, cook on low flame, and simmer for
about 10 minutes.
(For the spaghetti)

Take one small packet of long spaghetti; boil it in water with salt and 1 tbsp of oil. Add
spaghetti and cook till done. Drain the water.
For serving, place spaghetti in a dish. Put butter and sauce on it. Put lots of grated cheese on
the top.
ENCHILADAS Recipe
INGREDIENTS
INGREDIENTS FOR THE PASTA:
1/2 cup cornmeal

1 cup maida heaped
1 egg (beaten well)
1/4 tsp salt
1 tbsp oil
11/2 cups water.
INGREDIENTS FOR THE FILLING:
dry mincemeat
1/2 cup fresh paneer
3/4 cup beans in tomato sauce
1 capsicum (finely chopped)
garlic paste
salt (as required)
pepper
red chilli powder
1/4 tsp oregano
chillies (chopped)
2 tbsp oil
2 cups tomato puree

11/2 tbsp sugar
1 tsp red chilli powder
1/2 tsp oregano
3/4 cup water
METHOD
(for pasta)
Mix all the dry ingredients add egg and water and make a smooth batter. Keep for 5 minutes
and make thin pancakes by frying both the sides. Keep them aside
(for filling)
Put oil in a pan. Add garlic and fry it a little. Add all the filling ingredients and cook till dry. Cool
the filling.
(for the sauce)

Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick.
Put the fillings in the pancakes and roll them like a dosa. Pour the sauce on the base and on
the top. Put cheese on the top. Bake for 15 minutes.
Serve with cabbage salad and french fries.
CHICKEN FAJITAS Recipe
INGREDIENTS
1 tsp. oil
100g boneless chicken
20g capsicum juliennes
10g onions
20g mushrooms
50g salsa sauce (previous recipe)
20g cheddar cheese
For the dough:
1\2cup maida
1\2cup maize flour
1 tsp. oil
salt to taste
METHOD
First sieve the maida and the maize flour and then add salt and oil to it. Make it into a soft
dough. Divide the dough into 3-4 small balls and keep aside.
Heat a little oil in a pan and saute the chicken. Next add the capsicum, onions and mushrooms.
After a while, add salt and pepper to taste, stir and add the salsa sauce. Keep aside.
Roll out the dough and fold into little pockets (like samosa wrappers). Pour in the stuffing and
place it open to cook in a non-stick pan. Sprinkle cheese and cook until the wrapper gains
colour and the cheese melts. Pour salsa sauce on top and serve hot. Garnish with salad leaves
and grated carrots.
SPAGHETTI WITH SAUCE Recipe

INGREDIENTS
1 small packet of long spaghetti
1 tbsp oil
salt (as required)
butter

minced meat
2 cups tomato puree
11\2 tbsp sugar
1\2 cup water
1\2 tsp garlic paste
salt
red chilli powder
oregano
pepper
2 large capsicum (diced)
1 pkt mushrooms (cut in halves)
2 tbsp cheese (grated)
METHOD
(For the sauce)
Mix all the ingredients including minced meat for the sauce except the cheese, cook on low
flame, and simmer for about 10 minutes.
(For the spaghetti)

Take one small packet of long spaghetti; boil it in water with salt and 1 tbsp of oil. Add
spaghetti and cook till done. Drain the water.
For serving, place spaghetti in a dish. Put butter and sauce on it. Put lots of grated cheese on
the top and serve.
BREAKFAST BURRITO Recipe

15 minutes 1
INGREDIENTS
1 Large Flour Tortillas (substitute any large round flat bread such as chapati, naan, etc)
Cooked Rice, plain or Mexican style with tomatoes and onions cooked with it. (use "
Last Night's Rice"
...leftover rice...the best!)
1 Egg
2 or 3 Slices of Bacon
Shredded Cheese...American, Cheddar, Monterey Jack, etc. Your choice of cheese, actually.
Salsa (tomatoes, onions, chili peppers, etc)
a little oil
salt and pepper
1 lime cut into halves or quarters.
hot sauce like tapatio, tabasco, etc.
METHOD
1. break egg into a small dish. wisk with a fork to blend it. add a little water or milk, too, if you
want.
2. when blended, pour beaten egg into a small frying pan and make scrambled eggs. when
done, set aside in a bowl.
3. cook the bacon until crisp. drain on paper towels. set aside. reserve some bacon fat if you
want for later. (or cook first and use a little for scrambling the egg)
4. heat last night's rice either in the pan or in a bowl in the microwave. get it hot.
5. in a large skillet, add a little oil or a touch of the bacon grease. get the skillet hot. place the
flour tortilla (chapati, naan, etc) into the skillet and get it hot. it will brown a bit. turn it over and
get the other side hot. do not get it crisp, though.
6. remove the tortilla, etc, and place on a workboard. spoon a few tablespoons of the hot rice
into the center in a cigar shape. place the scrambled egg on top of the rice. put the bacon on
top. spread generous amounts of the shredded cheese over the rice/bacon/egg. put a few
spoonfuls of fresh salsa on top. sprinkle with salt and pepper.
7. take the end of the tortilla closest to you and pull it up and over the egg/rice mix. take the left
and right sides of the tortilla and bring them toward each other. now roll the burrito over the
side furthest away from you and the burrito will be closed. (do not use so much filling that it will
not close.)
8. if you want, or if the filling has cooled, place in a hot oven for a few minutes.
9. serve with hot sauce and lime wedges to shake/squeeze into each section before taking a
bite. eat by holding it with your hands.
there are many variations to the fillings. sometimes fried potatoes are used instead of rice.
sometimes sausage or chorizo is used instead of bacon. sometimes rice and potatoes are
used, also bacon, sausage, AND chorizo! it CAN be made vegetarian, but this would be a
difficult thing to find in mexico. rarely are refried beans added, but sometimes they are. even
dal could be added, or substituted for eggs/meat/cheese for vegetarian burrito. a slice or two of
avocado is a nice addition, too.
CHILE RELLENOS Recipe

1 hour 4
INGREDIENTS
Fresh green chiles, like anaheim chiles (not bell peppers) Should not be hot. At least 2 per
person.
Cheese (your choice)
Eggs
Wheat flour
Corn meal (optional)
Baking powder (1 tsp) (optional)
Oil for frying (optional)
Salt, pepper to taste
METHOD
Here's the thing, there are as many ways to make chile rellenos (chi lay ray ya noce) as there
are people who make them. No way is the wrong way. Each different way makes them more
interesting to eat.
But, basically, pierce each chile, hold the chile with tongs at the stem over a flame to burn the
skin on all sides. Place in ice water to stop the cooking process.
With your hands, remove as much skin as will come off (some are much better than me at this).
Lay each chile down on a counter and slice the top side with a knife. Scoop out the seeds, as
they are hot. You may have to use some running water.
Stuff the cavity of the chile with the cheese of your choice. You can also use more than one
type of cheese. If you want, you can add other things to the stuffing...such as minced onion,
garlic, spices, meats, etc. The thing to remember is that there are no hard and fast rules.
Now, you need to put a batter on the chile... several ways you can do this...
1. Break 1, 2, 3 etc eggs into a bowl, whisk until blended, then dip each chile into the eggs,
then into flour, then corn meal, back into the egg, then flour, then corn meal, etc. Fry in enough
oil to cover 1/2 way up the chile in a frying pan.
2. Make a thick batter of the egg(s), flour, corn meal, salt, pepper, (maybe baking powder to
make the batter rise), coat the chiles, and fry or deep fry, watching to make sure the cheese
does not escape.
3. Make a thinner batter (about the consistency of thick cream) with the flour, baking powder,
salt, pepper, eggs, maybe some milk, etc. Place an oven proof dish in a hot oven with a little oil
in it (maybe some garlic too) Get it very hot (400F or 200C oven, maybe even hotter). When
the oil is hot, remove the pan, place in the stuffed chiles, pour over the thin batter to cover. Put
pan back in oven to bake for 20 minutes or so. The batter will puff up, the chiles will cook, the
cheese will melt. Serve a chile and some of the egg-bread crust together on a plate.
4. Forget all that and place each chile on a barbecue grate with hot charcoals underneath.
Cook on one side until the cheeses melt and serve. This is really good, & popular at outdoor
barbecues in Mexico.
5. Make up your own way to cook it! When you go to a Mexican cookbook, Chile Rellenos have
their own section. They can be deep fried, pan fried, baked, grilled, barbecued, toasted,
probably even steamed. They can be stuffed with whatever you want to stuff them with, tho
cheese is the standard. They can be spiced any way you want, too. They are rather labor
intensive, but so worth it when you are eating them.
MEXICAN RICE Recipe

Main Course Recipe by Madhavi
20 min 4
INGREDIENTS
Rice (long grain or brown) - 1 cup
Capsicum / bell pepper - 1
Onion - 1 large
Cumin / jeera - 1/4 tea spoon
Oregano (optional) - 1/4 tea spoon
Tomato paste - 2 tea spoons
Tomatoes crushed into juice - 1 cup
Celery stalks - 2 diced (optional)
Oil / butter - 2 tbsp
Salt to taste
Two garlic cloves crushed
Cheese (Mexican blend or your choice) (optional)
Chilly powder - 1/4 tsp Black pepper powder 1/4 tsp
METHOD
1. In a pressure cooker heat oil/butter add jeera, crushed garlic, onions diced, celery,
capsicum diced and tomato paste, all the powders and fry for 2 minutes. When
onions are soft add rice and fry for 5 minutes till the rice is fried well and all the grains
are coated evenly with oil.
2. Now add 1 cup crushed tomato juice and 1 cup water(1 cup rice - 2 cups of water
but 1 cup of juice is replaced with one cup of water). Add salt and stir. Close the lid
and cook till the rice is done.
3. When the cooker is cool remove the lid and (add oregano if using).
4. Now top the rice with grated cheese(if using cheese) and serve.
Tip: If using electric rice cooker fry the veggies and add them to the cooker then add
the liquids and cook.
Method 2:
Cook the rice as mentioned above and then transfer it into an oven safe dish by
greasing the dish before and top it with cheese and oregano and bake it in an oven at
350 F or 200 c for 15 min and serve.
MANGO CUCUMBER SALAD Recipe
Salads and Raita Recipe by Kevin Tighe
10 - 15 Minutes 6 Persons
INGREDIENTS
Cucumbers - 2 (peeled and sliced thick)
Mangoes - 2 (peeled and sliced thick)
Cayenne pepper - grounded (or other hot chili powder)
Lemon juice - 1 to 3 lemons
Salt to taste
METHOD
1. In a large bowl, mix the cucumber and mango slices together.
2. Sprinkle a little cayenne or other chili powder over the mixture.
3. Sprinkle 1/2 tsp of salt on it. (You may want more, but start low and check for
taste).
4. Mix to evenly coat the chili & salt.
5. Squeeze the limes over the bowl. Depending on the size and juiciness of the
limes, you will probably need 1 - 3 of them.
6. Mix and serve.
Note:
The proper taste of this is when you can taste the chili, lime, and salt independently
and none are overpowering the others.
In Mexico they do sell powdered (Chili-Lime-Salt) like a masala. This can be used,
too, but fresh is always best. This salad is Wonderful in the summertime.
CAESAR SALAD Recipe

Salads and Raita Recipe by Kevin Tighe
20-30 Minutes 2 - 4 Persons
INGREDIENTS
Romaine Lettuce - 1 head
1 Coddled Egg (boiled for about 20 seconds)
Olive oil - 1/3 to 1/4 cup (more if needed)
Anchovies - 3 or 4
Parmesan cheese (freshly grated)
Lime juice - 2 to 3 tbsp.
Garlic cloves - 1 to 2 (1 if large and 2 if small)
Freshly ground black pepper - 1/4 tsp
Croutons
METHOD
1. In a large salad bowl, mash garlic and anchovies together. Add egg and whisk.
Slowly add olive oil, whisking until a light mayonnaise forms. This will probably take
about 1/4 to 1/3 of a cup.
2. Add lemon juice slowly while whisking. Add black pepper, whisk. Toss in
Romaine Lettuce and turn to coat on all sides. Grate parmesan cheese over it and
toss to coat. Sprinkle croutons on top.
3. This salad is Mexican because it was invented at the Hotel Cesar in Tijuana,
Mexico in the 1920's or 30's. Guests drove down from Hollywood, arriving late one
night and were just starving for food. This is all Cesar, the owner, had in his
kitchen.
4. You can add some Worcestershire sauce and Dijon Mustard, but Cesar did not
have that back then. Goes nicely in it, though. A piece of grilled chicken or salmon
also blends well with it.
5. Make it Indo-Mexican and put pieces of Chicken Tikka on top. DIVINE!!!
MEXICAN BEAN SOUP Recipe

Soups and Stews Recipe by Indiaparenting
INGREDIENTS
1 can baked beans
21\2 -3 cups of vegetable broth
1 tbsp chopped parsley
3 tbsp grated cheese
tortilla chips
one pinch pepper
1\2 tsp salt
METHOD
Cook baked beans in broth for 3-4 minutes. Add salt, parsley, pepper, and 1 tbsp
cheese. Cook for a minute. Remove from flame. Add cheese and crumble tortilla
chips on the top before serving.
CORN CHIPS WITH SALSA SAUCE DIP Recipe

Starters and Snacks Recipe by Indiaparenting
INGREDIENTS
Ingredients for corn chips:
1/2 cup corn meal flour

1 cup heaped maida
2 tbsp oil
1 pinch turmeric powder
1/4 tsp salt
1 pinch pepper
a little water
red chilli powder
Ingredients For Salsa Sauce:
250 gms large ripe tomatoes

1 onion (chopped)
3 green chillies (finely chopped)
2 tsp sugar
1/4 tsp oregano
juice of 1 lemon
garlic
1/2 tsp salt
METHOD
For salsa sauce
Boil and skin the tomatoes. Mix all the ingredients for salsa sauce together. Cook for
2-3 minutes. Serve chilled
For corn chips

Mix all the above ingredients and make soft dough. Keep for a few minutes. Roll it
very thin. Cut triangular chips, prick with fork on both the sides. Deep fry on low
flame.
Serve with salsa sauce.
TORTILLA CHIPS Recipe

Starters and Snacks Recipe by Madhavi
15 min 6
INGREDIENTS
Any Corn (or) Flour Tortillas - 4
(leftover tortillas or frozen tortillas also can be used)
Oil for frying
METHOD
1. Cut the corn (or) flour tortillas into small cubes and deep fry in oil till crisp.
2. Drain on a paper towel.
3. Serve with salsa or dip of your choice.
4. They can be stored in an airtight container for upto two weeks.
VEGETARIAN QUESADILLAS Recipe

Starters and Snacks Recipe by Usha chirala
20 mts 4
INGREDIENTS
2 big tortillas.
1 cup of refired beans.
2 tsp of guacomole.
2 tsp of finely chopped tomatoes.
1 tsp of finely chopped white onions or green onions.
2 tsp of sharp cheddar cheese.
2 tsp of magarine or butter spread.
1/4 tsp of taco seasoning.
3 tsp of salsa
1 tsp of sourcream.
Chopped corriander for garnishing.
METHOD
Microwave the two tortillas for 25 seconds each in the microwave. Put one tortilla on
the cutting board and apply refired beans on it. Add the tomatoes, onions,
gucamole,taco seasoning and cheddar cheese.
Top with the other tortilla and apply butter or margarine on it.
Heat a wide pan,good enough to accomodate the size of the tortilla. Put the butter
applied side down in the pan and apply the rest of the butter on the top of the other
tortilla. Once the bottom side gets nice golden brown, flip the tortillas holding with a
wide spatula.
Let the other side turn golden brown too and take off the stove.
Wait for 30 seconds and cut in triangles. Arrange the triangles in a platter and on
each triangle, add a tiny amount of salsa in the center, top that with a touch of sour
cream and garnish with a leaf of corriander.
Thinly chopped lettuce and black olives can be arranged around for a restaurant
finish.
Serve hot.
MEXICAN QUESADILLA Recipe

Starters and Snacks Recipe by Kompal
20 mins Not Available
INGREDIENTS
Sil Beanbang Baked Beans
Sil Chilli Villi Red Chilli Sauce
Scallios 3-4
2 Chopped Tomatoes
Chopped corriander
Pitta bread
Butter to fry
4 oz Shredded cheddar cheese
Sour Cream or Yogurt
Salsa
Salt
Pepper
METHOD
Cut tomatoes, green onion Scallion and corriander to keep it on side.
Heat the Sil beanbang baked beans seperately.
Take a flat pan. Use round Mexican pitta bread, put some butter on them and fry till
they are little crisp and red.
Put a layer of baked beans and cheese on half of the side and fold it into half till they
stick.
Fry it well in butter and then put in a plate. Pour some salsa, then put some Sour
Cream.
Decorate the top with fresh cut tomatoes, corriander and green cut onions.
Put some Sil chilli villi red chilli sauce over it.
It is very quick and very delicious.
MEXICAN BHEL Recipe

Starters and Snacks Recipe by Kaity Desai
30 4
INGREDIENTS
10 flour Tortillas (10"
large)
Oil for frying
1 medium Onion finely chopped (1/2 cup spring onions can be used)
1 Green Paper (Bell Paper) finely chopped
2 cups shredded Lettuce
1 16-oz. can Fat-Free Refried Beans
1 Pk Taco Seasoning mix
1 can Enchilada Sauce
1 small can 8-oz.Tomato Sauce
2 cups water
1 cup chunky salsa
1\2 cup chopped fresh cilantro
1\2 cup finely chopped fresh jalapeño or green chilies
Cumin powder, Chili powder and Salt to taste
1 cup Shredded Cheddar Cheese
METHOD
1. Cut flour tortillas in 1" squares and deep fry in oil till golden brown; keep aside.
2. Place the refried beans in a large saucepan, cover the beans with 1 inch of water,
and stir in 1 pk of taco seasoning mix. Place over low heat for 10 minutes, stirring
occasionally.
3. Place enchilada sauce in another sauce pan and mix with small can of tomato
sauce. Add cumin powder, chili powder and salt to taste; use water as needed to
achieve desired consistency. Bring to a boil over high heat, and then reduce heat to
low, and simmer for 5 minutes.
4. Now take fried tortillas in a serving plate, topped with hot seasoned refried beans
and enchilada sauce mix. Sprinkle cheddar cheese to get melts.
5. And mix all the other ingredients to it: onions, green paper, and shredded lettuce.
6. Topped with chopped fresh cilantro.
7. One can add salsa and jalapeño if like really hot.
HOT MEXICAN ROLLS Recipe

Starters and Snacks Recipe by Kalpana Shah
20 Minutes Not Available
INGREDIENTS
1 tin SIL baked bean can
White flour
Cheese
Sil green chilli sauce
Sil red chilli sauce
METHOD
Make dough out of the flour. Make thin half roasted rotis and keep it aside.
Put the baked beans in an empty bowl and heat it until it turns into a thick gravy and
let it cool.
Spread the baked bean gravy on the roti and garnish it with cheese, cut chillies,
corriander and then make a roll.
Take a oven dish, add as many baked bean rolls and then put in the oven until it turns
brown.
Serve hot with Sil green chilli sauce or Sil red chilli sauce.
GARLIC CHUTNEY Recipe

INGREDIENTS
4 Garlic pods
20 Red chillies, roasted
2 Cups grated coconut
4tsp Ghee
A little tamarind
Salt to taste
METHOD
1. Sauté the garlic in a little ghee.
2. Do the same with the coconut and then grind it with the red chillies and tamarind
pulp.
3. Add the garlic and salt and grind once again to a smooth paste.
GINGER CHUTNEY Recipe

INGREDIENTS
1 cup grated coconut
6 green chillies
4 - 5 red chillies
a piece of ginger
a little tamarind (soaked in water)
salt to taste
METHOD
1. First, grind the coconut, tamarind and red chillies. Then add the green chillies,
ginger and salt and grind once again.
2. If you wish to season it, heat a little oil in a ladle and splutter mustard seeds and
curry leaves in it and pour over the chutney. This is strictly optional.
SPICY TOMATO CHUTNEY Recipe

INGREDIENTS
1 tomato
2 red chillies, roasted
1\2 cup grated coconut
1 tsp. ghee
a little asafoetida (hing)
salt to taste
METHOD
Wash, cut and roast tomatoes in a little ghee. Grind the coconut and red chillies to a
fine paste and add the tomatoes, salt and hing and grind once again. Serve with a
pulao.
CHUTNEY FOR DOSA Recipe

INGREDIENTS
1\2 cup grated coconut
2 roasted red chillies
3 green chillies
1\2 tsp. mustard seeds
1\2 tsp. black gram dal (udad)
8-10 curry leaves
1 tsp. oil
1\2 tsp. coriander seeds
a little tamarind (soaked in water)
salt to taste
METHOD
Grind the coconut, red chillies and tamarind. Add green chillies and coriander seeds
while the coconut mix is being ground. Make a fine paste and add a little water.
For the seasoning, splutter udad dal, mustard seeds and curry leaves in hot oil and
pour over the chutney.
Add salt to taste and serve with a hot, hot dosa
TOMATO THOKKU Recipe

Chutney/Dips Recipe by Sham
INGREDIENTS
Tomato - 4 big
Onion - 1 big
Chilli powder - 1\4 tea spoon
Coriander Powder - 1\4 tea spoon
Turmeric Powder - little
Masala Powder - 1/8 tea spoon.
Salt - 1\4 tea spoon
Mustard seeds
Coriander leaf - as needed
Oil - 1 tea spoon
METHOD
1. Keep kadai on stove - when warm add oil. When the oil is heated add mustard
and allow it to spalter.
2. Add finely chopped onion. Let onoin turn golden brown, add finely chopped
tomatoes.
3. Mix all the masalas in little water and add to the onion and tomato. Mix and keep
closed for 10 minutes in Medium heat.
4. Cook until the tomatoes have become soft or dissolved. Serve with Hot idli,
chappathi or rice.
RED CHILLIES CHUTNEY Recipe

Chutney/Dips Recipe by Smita
15 Minutes 5-6 Persons
INGREDIENTS
Red chillies - 500 gms (wet ones not fried)
Garlic - 1 pod small
Methi Seeds - 1 spoon
Hing - 1 tbsp
Salt to taste
Lemon - 5 to 7
Oil - half cup
Mustard seeds - 2 spoons
Turmeric powder (haldi) - 1 spoon
METHOD
1. Roast the red chillies in oil and keep it aside. In same oil add methi seeds, hing
and haldi. Roast it a little.
2. In the mixer add the chillies, oil in which you have roasted the methi, hing and
haldi, garlic, salt and lemon. Grind it to a pate. Transferit to a bowl.
3. In a small vessel add oil mustard seeds hing, haldi, and put it on the chutney.
Tip: Do not put any water. Use nimbu instead so it does not spoil the soon and
keep it. Refrigerate it.
VEGETABLE KURMA Recipe

Chutney/Dips Recipe by akila
30 mins 2
INGREDIENTS
Beans - 50gms
green peas - 50gms
potato - 3
carrot - 50 gms
Beetroot - 2 or 3
tomato 2 or 3
khaskhas - 1 tbsp
coconut powder - 1 tbsp
Ginger - 1 inch piece
Garlic-6 or 7
oil
salt to taste
chilli powder - 1 and half tbsp
corn flour.
karammasala powder - 1 tbsp
METHOD
1. Cut all vegetables finely and allow them to boil.
2. Grind khaskhas, ginger, garlic and garammasala powder in a mixie. Heat oil in a
kadai.
3. First add onions, and masala. After that add tomoto, and vegetables with chilli
powder.
4. After 10 minutes grind the coconut in a mixie and add finally with that kurma.if u
want to thicken it.
6. Add cornflour. it's very to taste to eat with chappathi and dosai ...
POTATO PODIMAS Recipe

Chutney/Dips Recipe by hi
INGREDIENTS
Potatoes - 3
Onion - 1 small (optional)
Turmeric powder - 1 tsp
Mustard seeds - 1/4 tsp
Oil
METHOD
1. Boil the potatoes in water ( to which a pinch of turmeric is added ).
2. Cut the onions finely. Smash the potatoes well and add the turmeric powder, mix
well and set aside.
3. Heat oil in a kadai and splutter mustards. Add onions & fry till transparent.
4. Add the smashed potatoes and fry well till the masala smell goes.
5. Serve hot with chapathi.
Variation: Add tomatoes along with onion if you desire.
AAM KA SASAM Recipe

Chutney/Dips Recipe by Shilpa Ramakrishna
10-15mins 4-5
INGREDIENTS
Ripe Mangoes (Skinned & Chopped) - 400gms
Grated coconut - 60gms
Dry chillies - 4
Jaggery - 1tbsp
Coriander seeds - 1/2tbsp
Salt to taste
METHOD
1. Grind grated coconut, chillies, jaggery & coriander seeds with salt.
2. Mix the mango with the paste and serve chilled.
3. Alternatively: Can use small whole mangoes(skinned).
4. If its sour add more jaggery & can also used after boiling which ��can be
served hot with chappatis, puris etc..
Note:Pineapple, Orange, Banana can also be used
GREEN CHILLI CHUTNEY Recipe

Chutney/Dips Recipe by VEENA
INGREDIENTS
20 green chillies
2 tsp urad dal
1 tsp methi seeds
1 tsp tamarind paste
Little oil to fry
METHOD
1. Heat the oil and put the urad dal and methi seeds. As soon it splits put the green
chillies and fry all till the skin of green chillies changes. Allow it to cool for some
time.
2. Then mix the tamarind paste in water and put all the above fried items with little
salt and aesofoetida powder in a mixie and blend together.
3. Then heat the pan with 1\2 cup oil and add mustard seeds. As soon as it splits
put inside the blended mixture and allow it to bring to boil on medium heat.
4. To this add little Jaggery and heat the mixture until all the oil dries up.
5. Then remove it from heat and allow it to cool.
ONION TOMATO CHUTNEY Recipe

Chutney/Dips Recipe by Gunjan
INGREDIENTS
1 big onion
1 tomato
Red chilli powder
Salt
Sugar
3 tsp oil
Rai seeds
2 to 3 whole red chillies
Kadhi patta
METHOD
Take 1 tsp oil in a pan.
Add chopped onions and saute till they are soft and brown.
Add the chopped tomatoes, little red chili powder and saute some more.
Cool the mixture and puree it to make a chutney.
Add salt and a little sugar tadka.
Take oil, add whole red chillies, rai and kadhi patta.
Add this to the chutney.
The chutney goes very well with idlis. It can also be applied to masala dosas before
putting the masala.
CURRY LEAVES CHUTNEY Recipe

Chutney/Dips Recipe by Anukaruna
5-10 minutes Not Available
INGREDIENTS
Curry leaves
Whole red chillies 3 - 4
grated coconut
half teaspoon of tamrind paste or tamrind water
METHOD
1. In a frying pan add little oil after 2 - 3 minutes add curry leaves, red chilles
broken into two halves, grated coconut and stir well until you can see the color
changing in coconut, chillies & curry leaves (do not over fry & char them) swtich off
the stove.
2. In a mixie add the above ingredients tamrind paste, salt and grind well. You can
store this for 4 days in fridge.
GREEN METHI KI CHUTNEY Recipe

Chutney/Dips Recipe by Vimmi Indra
15 min. 4
INGREDIENTS
Methi leaves - 1 bunch
Tomatoes - 2
Garlic - 5
Ginger 1\2 inch
Channa & urad dal - 2tbs
Imli paste - 3tbs
Salt to taste
METHOD
1. Wash and cut methi leaves finely.
2. Put some oil in a pan, season with both dals, ginger and garlic.
3. Cook, add tomatoes and continue cooking till tender.
4. Now make a paste with all the ingredients iincluding imli paste and salt.
5. Serve with hot paratha.
KURMA Recipe
Chutney/Dips Recipe by RamadeviPrakash
30min Not Available
INGREDIENTS
Potato - 100gms
Carrots - 100gms
Beans - 50gms
Tomatoes - 50gms
Cauliflower few flowers
Onions - 100gms
Green peas
Oil
Ginger & Garlic
Aniseeds Poppy Seedscoconut Clillies Powder
Corandier Powder
Garam Masala
Turmeric Powder
Salt
Corandier leaves to Garnish
METHOD
Pressure Cook all the Vegetables.
Grind coconut, Poppy seeds, Aniseeds, Ginger, Garlic.
Then heat the oilin a pan or tawa, and add cloves, Green Chillies, then Onions.
When the Onions become golden brown add tomatoes, when it starts to leave oil add
the ground paste and then all Chillies Powder Corandier Powder Garam Masala.
Then salt to taste, add all the vegetables cooked add little water and cook for some
time then garnish with corandier leaves.
AMLA PICKLE Recipe

Chutney/Dips Recipe by Sarada Venugopal
30mins 10
INGREDIENTS
Amla - 1kg
Chilli powder : 1/2 to 3/4 cup
Red chillies: 6 - 8 (green chillies can also be used)
Mustard - 2 tsp
Methi roasted and powdered - 1tspn
Asafoetida - 1/2 tspn
Garlic(chopped) - 4 tspn
Curry leaves - 3 sprigs
Vinegar - 4 tspn
Salt - 1/2 cup
Water - 1 1/2 cup
Gingelly oil - 3/4 cup
Turmeric - one pinch
METHOD
1)Boil the amlas in water till the colour changes to yellow and becomes tender. Keep
it aside to cool and then cut into 4-5 pieces and mix the salt.(dont throw the boiled
water)
2)Heat gingelly oil and splutter mustard, garlic, chilly and curry leaves and spice
powders(add the powders on a low flame to avoid them getting burnt).
3)Mix in the cut amla and saute for 2 mins.., add the boiled water. Once it starts to
boil, switch off the stove.
4)Wait for the pickle mix to be of luke warm temperature, now add 3 tspns of vinegar.
5)Rinse the clean and dry bottle for storing the pickle with 1 tsp vinegar.
NOTE:-This pickle can be used from the next day itself and can be stored for a month
and more if refregirated.
IDLI PODI WITH SPLIT CHICK PEAS Recipe

Chutney/Dips Recipe by Ramalaxmi Tatavarti
5-8 mts Not Available
INGREDIENTS
1 cup of split chick peas
5 long red chillis
8-10 curry leaves
1 tbs of oil
salt to taste.
METHOD
In a small pan, heat a table spoon of oil and fry curry leaves and red chillis well. Let it
cool for couple of minutes and empty into the dry grinder. Add the split peas to the dry
grinder and with the required amount of salt, grind it to a smooth powder.
When serving, serve the powder with Ghee(Indian butter).
TOMATO KURMA Recipe

Chutney/Dips Recipe by Jaya
INGREDIENTS
Tomatoes - 4
Onions - 2
Garlic - 4pods(optional)
chilli powder - 1Tsp
Coconut - 1Tbsp
Aniseed - 1/4tsp
Fried gram dhal - 2tsp
Salt, Oil, curry leaves, water.
METHOD
1.Cut the onions,garlic and tomatoes into small pieces. 2. Make a paste of coconut,
aniseed and fried gram dhal.
3. Heat oil, splutter mustartd and curry leaves. Add garlic, onion and saute well.Add
tomatoes and saute for 2mnts.
4. Add the chilli powder and the masala paste. add 1/2 cup of water and cook till the
gravy is done.
SPINACH POTATO CURRY Recipe

ChutneyDips Recipe by adlak
10 mts 4
INGREDIENTS
1 cup cubed potatos
2 cups chopped spinach
1/2 spoon garam masala
3 green chillies finely chopped
salt to taste
mustard seeds, jeera, urad daal and hing for seasoning.
METHOD
Steam cubed potatos and spinach in microwave for about 5 minutes or till they are
soft.
In a pan, heat some oil and pop mustard seeds. Fry jeera, urad daal and hing for
couple of minutes till urad daal is golden brown. Add green chillies and fry for 2
minutes. Add the potatos and spinach. Add salt to taste and 1/2 spoon masala. Cook
till it is done.
BINDI MASALA Recipe

ChutneyDips Recipe by hemabalaji
10 mts 5
INGREDIENTS
Ladies finger – 1\2 kg

Green chilli - 3
Tomato 2
Onion 3 to 4
Salt to taste
Jeera powder - 1\2 tsp
Coriander seed powder – 2 tsp
Sombu 1\2 tsp
Sugar - 1 tsp
Garam masala powder - 1 tsp
Cashew nuts - 10 to 15
Oil 1\2 cup
Curd 1\4 cup
METHOD
Cut all the ladies finger in to 1 inch pieces. Cut onion, tomato, green chilli. Fry poppy
seed, cashews ani seed in a dry pan. Grind all items. Keep the grinded gravy aside.
Deep fry all the ladies finger in to oil. In little oil add some jeera, hing, fenu greek
sauté till its golden brown.
Add the masala gravy in to that and stir it for 2 to 3 mts until the oil mixes well within
that.
Add garam masala, all fore mentioned powders and thick curd in to the gravy. Allow
to cook for couple of mts.
Now add the fried ladies finger in to the gravy cook for 2 mts by stiring
occasionally.Now your yummy bindi masala is ready to have with paratha or
chappaties
RICE PAYASAM Recipe
Indian Sweets Recipe by Indiaparenting
INGREDIENTS
1\2 cup rice (raw)
1 cup grated coconut
1 cardamom
a few raisins (kishmish)
2 tbsp. jaggery
METHOD
Wash, soak and boil the rice. Grind the coconut and squeeze out the milk. Take out
the thick milk in one vessel and the thin milk in another one. You may use the thin
milk for cooking the rice.Smash the jaggery and add to the rice while it is still cooking.
Add the thick milk and boil once again. Switch off the gas and garnish with powdered
cardamom and raisins.
BREAD HALWA Recipe

Indian Sweets Recipe by Jayashree
INGREDIENTS
Bread 1/2 pack
Butter 1/2 cube
Ghee 6 to 7 spoons
Sugar 1 cup or according to your taste
Milk 1 cup
METHOD
1. Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread
pieces and fry till light brown.
2. Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste
and keep mixing and keep the flame in medium always.
3. Put 1/2 cube butter and mix well. Cook till it becomes like halwa. This will be good
for nearly 2 weeks but you will have to keep it in fridge. Whenever you have it, make
it a little hot and eat. It will be really good.
Try it out, and say your comments.
KESARI Recipe
Indian Sweets Recipe by Manju
5 to 10 mins 2 persons
INGREDIENTS
Rava (sugi)- 1 cup
Sugar- 1/2 cup
Ghee- 2 tablespoon
Kesari powder- 1 pinch (for colour)
Cardamom- 2 to 3(and powder it)
Pinch of salt
Water- 2 cups
Cashewnuts and raisins
METHOD
1.Fry the cashew nuts and raisins with ghee and keep it aside
2.Put the cardomom powder and the rava in pan with the ghee and fry till golden
brown.
3.Then add water, leave it until the rava is cooked.
4.Then add the sugar
5.Then add in the kesari powder.
6.leave for sometime and add in the cashew nuts and raisins.
6 WAY DELIGHT Recipe

Indian Sweets Recipe by GAYATHRI
20 MIN 4-5
INGREDIENTS
INGREDIENTS :
4 tbsp suJI
1\4 cup mixed nuts
11\2 cu1 tsp crushed cardamom
3 heaped cups grated pineapple
Few drops rose essence
11\2 cups grated cooking apple
Few drops orange red colour
2 cups khoya
Few strands saffron
1 cup + 2 cups sugar
Few gratings nutmeg
100 gm ghee
Silver warq to decorate
METHOD
METHOD: Mix the grated apple and pineapple together with 1 cup of sugar. Cook
over gentle flame till soft and thick. This will be around 2 cups and set aside. Boil milk
and sprinkle suji. Cook until thick and remove from fire. Cool and add khoya little by
little and mix well. Add the fruits, sugar, ghee, cardamom powder, nutmeg, essence
and saffron diluted in little milk. Mix well and pour into a kadaai and cook till the right
consistency is reached. Transfer into serving dish and cover with silver warq. Sprinkle
the mixed nut. Serve any time for any occasion
MILK GOWA Recipe

Indian Sweets Recipe by vidhya
20min 8
INGREDIENTS
condensed milk(milk maid)-1 small tin
ricotta cheese-15oz
unsalted butter-1cube
METHOD
mix the above ingredients in the microwable dish and keep in microwave for
18mins.stir every 2 mins.
GULAB JAMUN Recipe

Indian Sweets Recipe by prani
40 minutes 15
INGREDIENTS
Gulab Jamun Pack -200gm (orkay or MTR)
sugar - 800gm
cardamom seeds- 3
Ghee to fry
METHOD
1. First take the sugar in a bowl and add equal proportion of water to it. Bring it to boil
and put off the stove after 5 minutes.
2.Meanwhile, empty the contents of the pack into a bowl and make dough using
water. see that the dough is neighter too soft nor hard. Don't mix it hard as in case of
chapatis.
3. Then, take ghee in a deep pan and heat it in a low flame. Prepare small balls of the
dough (ghee can be used on your fingers to avoid smudge). fry them in ghee on a low
flame till golden brown. Drain them and put them immediately in the sugar syrup.
4. Cool and serve
ONE MINUIT HALWA (MAIDA HALWA) Recipe

Indian Sweets Recipe by hemabalaji
max 3 to 5 mts 4
INGREDIENTS
maida (All purpose flour)- 1 cup
ghee (clarified butter)- 1 cup
sugar - 1 cup
cashewnuts for garnishing
METHOD
Roast Maida in a dry pan until the raw smell goes. add ghee and sugar.
Sprinkle few drops of water, so that the sugar will easily dissolve. when the
halwa comes without sticking in the pan, you can transfer and garnish.
7CUPS Recipe
Indian Sweets Recipe by AnuSankar
Not available Not available
INGREDIENTS
gram flour-1cup(shouted be roasted until the raw smell goes)
coconut-1cup
ghee-1cup
milk-1cup
sugar-3cups
METHOD
1.Mix all the items given above without any lumps.
2.Dont add ghee with the above.
3.Now stir it in a kadai with pouring ghee in little amount during string.
4.Stir the mixture until it comes to a halwa consistance.
5.Then take a plate and spread a little of ghee in it.
6.Pour the mixture in it.
7.After 10min cut it into pieces and separate it when it is cooled
This is a very easy sweet to prepare for diwali.
FANCY FALOODA Recipe

International Desserts Recipe by Bhuvana Logesh
15min 4
INGREDIENTS
400ml Cold Milk.
2 tsp Falooda Seeds.
40 gms Cornflour.
150 ml Water.
A few drops Rose Essence.
A few drops red colour.
4 tbsp sugar.
METHOD
1. Soak falooda seeds in 1/4 cup of water for 2 hour, and strain.
2. Make a paste of cornflour in a cold water.
3. Cook on a slow flame until it becomes thick and transparent. Cool it.
4. Prepare 'sev' by passing through a seive or 'sev maker' over a ��pan of ice
water.
5. Strain to get the 'sev'.
6. In a tall glass, add rose essence, colour, falooda seeds,'sev' and sugar.
7. Pour cold milk over it slowly. Mix it.
8. Serve chilled.
http://www.indiaparenting.com/cookingclub/mainrecipe.cgi?recipe_id=851&cuisine_id=7
CHICKEN 65 Recipe
International Desserts Recipe by Sree
75 mins 4
INGREDIENTS
1 lb chicken
1/2 cup yogurt
A pinch of ajinomotto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying
METHOD
1. Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are
tender and all the water evaporates. Keep the chicken pieces aside.
2. Mix ajinomotto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in
a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours.
3. Deep fry the chicken pieces in oil and drain
4. Also deep fry the sliced green chilies and decorate on the top of the chicken
pieces.
COCNU MILK POTATO- BRINJAL GRAVY Recipe
International Desserts Recipe by PJP
20 minutes max. 2
INGREDIENTS
1 large potato
1 big brinjal
1 cup coconut milk
2 onions
5 - 6 garlic pods (pounded)
Curry leaves
Mustard and jeera seeds
3 - 4 red chillies
Red chilli powder
1\2 tsp turmeric powder
Jeera powder (a pinch)
Salt to taste
Oil
METHOD
1. Cut onions into thin long strips. Heat a pan and add 4 tbsp oil. Once hot, add the
red chillies whose stem have been slightly slit.
2. Let them darken. Add mustard seeds and very little jeera and curry leaves. Add
onions and fry in medium flame till they become transparent.
3. Then add the brinjal and fry for 2 minutes in slow flame. Add the potato and fry
for 3 minutes. Once the potato gets slightly cooked, add turmeric powder, desired
quantity of chilli powder, salt, pinch of jeera powder, salt and the pounded garlic.
4. Add the coconut milk into the cooking vegetables. Mix well and simmer for some
time till the vegetables cook. Stir occassionally. Once the gravy thickens and
vegetables are cooked, serve.
CHILLI CHICKEN Recipe

International Desserts Recipe by sarita
half an hour Not Available
INGREDIENTS
chickenhalf kg,green chilli5,lavang3,dalchin2,elaichi2,poppyseeds half
spoon,onions2,ginger 4 small pieces,garlic4pieces,haldi,mirchi powder1 spoon,salt,oil
METHOD
first clean chicken,take in acontainer add turmeric just half spoon,add 1spoon mirchi
powder,half spoon oil,salt 1spoon.keepaside.take some oil in a pan fry i chopped
onionand 2 green chilli..until golden brown.grind all the spices with one onion and one
chilli upto smooth paste..add this paste to fried onions and green chilli,and fry upto
golden brown.keep the chicken in another pan in the stove and fry until chicken smell
vanishes..then add fried chicken to the masala paste and mix well..cover for just
3mints and then fry upto golden brown..for more spicey u add green chilli which
already fried in a pan...this is delicious chicken fry...enjoy the taste
COCONUT DOSA WITH MOONG MASALA Recipe

International Desserts Recipe by radhikagirish
30 min 5
INGREDIENTS
To make coconut dosa:
raw rice -3 cups
urud dal-1 table spoon
deccicated coconut-2 cups
salt
To prepare moong masala:
Green moong dal-1 cup
Deccicated coconut-1 table spoon
coriander seeds-1table spoon
onion-2 (medium)
red chilli -8 nos
curry leaves - little
METHOD
Coconut dosa:
Soak rice and urud dal together for 3 hrs.Grind it thoroughly adding deccicated
coconutwhile grinding.Allow the mixture to ferment over night.
Make dosas using the batter (the dosa will be really pearl white in colour!)
Moong masala:
Cook green moong dal in pressure cooker adding enough water and salt.
Fry coriander seeds,red chillies,curry leaves together in little oil.Chop one onion finely
and fry.Finally add deccicated coconut and put off the flame.Grind it well using little
water.
Heat oil in a tava.fry mustard seeds,urud dal,1 finely chopped onion and curry
leaves.Put the grinded
mixture.finally add the boiled moong.Mix well.Add salt for taste.Add more water and
allow to cook in medium flame for 2 minutes.Swith off the flame.Serve hot with the
coconut dosa.
POTATO SALAD Recipe

Salads and Raita Recipe by Janu
INGREDIENTS
One large Potato.
One small Onion.
Four Green Chillies.
Small piece of Ginger.
Mustard.
Oil.
Curry leaves.
Coriander leaves.
Yoghurt.
Urad dal.
Pinch of Asafoetida.
METHOD
1. Boil and mash the potato.
2. Heat oil in a pan.
3. Put little urad dal, slit green chillies, mustard, curry leaves and asafoetida in the
oil and saute for some time.
4. Slice ginger, onion and coriander leaves.
5.Mix the mashed potato, onion, coriander leaves, ginger and yoghurt with the
sauted items and serve with rice.
POTATAO-PAPAD SALAD Recipe

Salads and Raita Recipe by Shilpa Ramakrishna
10-15mins 2-3 people
INGREDIENTS
2 Potatoes
3 - 4 Papads (plain / pepper / jeeera)
2 onions
2 tbsp of grated coconut
1 green chilli
Coriander leaves
Salt to taste
METHOD
1. Boil potatoes & mash it nicely.
2. Fry papads of your own choice directly on stove without oil & break into small
pices, keep aside.
3. Add finely chopped onions, grated coconut, chillies, coriander leaves & salt to
the potatoes. stir in nicely.
4. Before serving add the papad & mix properly.
CUCUMBER(DOSAKAYA) PERUGU PACCHADI Recipe

Salads and Raita Recipe by madhavi
15 min 6
INGREDIENTS
2 cups yogurt
salt to taste
grind together (1 teaspoon raw mustard seeds, green chilles - 3, garlic pods - 3,
turmeric a pinch)
Cucumber - 1 skinned, deseeded and diced into very small pices (do not grate)
For seasoning:
1 tea spoon of (mustard seeds, jeera, broken red chilly pieces and curry leaves)
2 tea spoons of oil
METHOD
1. Mix together yogurt,ground raw mustard paste, salt, cucumber pieces heat oil
put the mustard seeds mixture let it sputter.
2. Pour over yogurt mixture and mix.
CAPSICUM RICE Recipe

Main Course Recipe by Anupama Kumar
Not Available 2
INGREDIENTS
Capsicum (chopped) - 1 medium sized
Cooked Rice - 1 cup
Masala Powder - 1 and 1/2 tablespoons
Oil - For Frying
Salt - To taste
Coriander Leaves - For Garnishing
For the Masala Powder:

Dry Coconut (grated) - 1 cup
Dhania Seeds and Red Chillies - 1/2 cup
Urad Dhal - 1/2 cup
Asafoetida - 1/4 tspn
METHOD
Roast all the ingredients for masala powder seperately, and leave it to cool.
First grind the dhania and red chillies in a mixie into a coarse powder, then add the
urad dhal and grind, and finally add the dry coconut and asafoetida, and grind lightly.
This powder should be stored in air tight containers, so that it can be used in the
future also.
For the Capsicum Rice:

Heat Oil in a kadhai, and add the chopped capsicum, and fry till tender.
Switch off the stove and add the masala powder and salt.
Take care not to heat the masala powder too much.
Then add in the cooked rice and stir well.
Garnish with coriander leaves and serve hot.
CHIKEN PULAO Recipe

Main Course Recipe by Veena Furtado
30mts. 4people
INGREDIENTS
4 Cloves
Salt to taste
3 tbsp Ghee
5 cups Water
3 Bay Leaves
4 Green Chillies
1 piece Ginger 2�
1 tsp Jeera powder
2 Cinnamon sticks
1\2 cup Mint leaves, chopped
11\2 tsp Chilli powder
11\2 tsp. Coriander powder
4 Black Cardamom
1 tsp Garam Masala
2 cups Basmati Rice
3 Onion, finely sliced
1 Tomato, finely chopped
1\2 bunch Coriander leaves, chopped
1kg. Chicken, cut into medium pieces
METHOD
Wash and soak the rice for 30 minutes. Drain water and put aside. Boil chicken
pieces with cinnamon, cloves, black cardamom, ginger and a little salt in 5-cups of
water. Cook until just tender. Remove from fire, strain and reserve the chicken pieces
and stock separately. Discard whole spices along with ginger piece. Heat ghee, fry
sliced onion until golden brown. Add green chillies, chopped tomato, chopped
coriander leaves and mint leaves. Saute until light brown, add chilli powder, coriander
powder, garam masala, salt and jeera powder. Measure 4 cups of stock into a heavy
saucepan. Add strained rice along with chicken and bring to a boil. Add a little stock if
the rice is not cooked.Cover and cook over medium flame until the liquid gets
absorbed. Serve along with raita.
CORIANDER RICE Recipe

Main Course Recipe by Sarada Venugopal
15 mins 2-4
INGREDIENTS
Rice - 1 cup
Coriander leaves chopped -1/4 cup
Grated coconut - 1/4 cup
Onions - 2 chopped into small pieces.
Green chillies: 3-4
Jeera - 1/2 tspn
Garlic - 1 pod
Turmeric powder - 1/4 tspn
Ghee - 3 tspn (can also use 2 tspn of veg oil + 1 tspn of ghee)
Water as required to cook the rice
Salt to taste.
METHOD
1) Cook the rice till its half done.
2) Heat 1 tspn ghee in a pan and saute half of the chopped onions, green
chillies,garlic and jeera till onions turn light brown in colour.
3) Grind the above along with coconut and coriander leaves.Keep aside.
4) Heat the remaining ghee in a kadai and saute the onions till golden brown.
5) Add the coriander paste,turmeric and saute for 2-3 mins.
6) Add the half cooked rice,salt and cook covered till its done.
7) Serve hot with raitha or chutney.
NOTE:-Can add 1-2 cloves while sauting onions for enhanced flavour.
STUFFED BHENDI Recipe

Main Course Recipe by sree
10 min 2
INGREDIENTS
10 - 15 small bhindis
2 - tsp coriander pwd
1tsp - turmeric pwd
1tsp red chilli pwd
1tsp dry mango pwd
2tsp fennel seeds pwd
1tsp ajwain
2 tbsps oil
Salt to taste
METHOD
Wash and pat dry bhindi remove stalk and slit them lenghtwise.
Mix all the spices except ajwain stuff bhindi with this mixture.
Heat oil in pan add ajwain let it crackle.
Add the stuffed bhindi cook covered till bhindi is soft remove cover.
Cook till all the moisture evaporates serve hot.
TOMATO/CAPSICUM RICE (WITHOUT ONION) Recipe

Main Course Recipe by Saradha
10 mins 2
INGREDIENTS
3 ripe tomatoes or 2 capsicum - chopped finely.
MTR or home made Sambar powder - 2 tsp
rice - 2 cups boiled rice (to mix as per taste for 2 persons)
oil - 1 tsp
mustard seeds - 1 pinch
channa dal - 1 tsp
turmeric powder - 1 pinch
pepper or red chilly powder - 1 pinch
salt to taste
coriander/curry leaves to garnish
METHOD
The recipe is pretty simple.
In pan, add 1 tsp oil, mustard and channa dal. Allow mustard to splutter and channa
dal to become light golden brown. Add the coriander/curry leaves.
Add chopped tomatoes or capsicum. Fry till it is cooked.
Add salt, turmeric powder, chilly/pepper powder, and sambar powder. Mix well.
Cook till the raw smell goes from Sambar powder. Do not add water !
Serve with rice.
CHICKEN CURRY Recipe

Main Course Recipe by ashwini
30mins Not Available
INGREDIENTS
4 cut pieces of fish
1tb pepper,1tb chilli suace,
1 capsicum, oniens, garam masala, red chilli powder, tomatos, salt.
METHOD
Fry oniens in the pan add tomatos then add 1tb of pepper powder then add 1tb of red
chilli powder then add capsicum then add 1/2tb of chilli suace then add chicken of
500grm and salt to taste cook for 25mins
SPINACH FRIED RICE Recipe

Main Course Recipe by Usha Chirala
45 mts 4
INGREDIENTS
2 1/2 cups of either regular or basmati rice cooked
2lbs of chopped spinach
1/2 cup of chopped onions
1"
piece of ginger
1tsp of peanuts
1tsp of split peas
1tsp of mustard seeds
4-5 red chillies.
butter(ghee) for garnishing
oil for frying
a pinch of asofetida
salt to taste
METHOD
On low fire , in a pan add 2 tbs of oil. Add the peanuts, splitpeas, mustard seeds, red
chilles, asofetida, while they are turning light brown, add grated ginger and followed
by that chopped onions.
After the onions get caramalised, add chopped spinach and salt, and keep on fire
until well cooked.
Later, add the cooked rice and gently mix the whole mixture, with desired amount of
butter(ghee).
Serve with any raita and chutney.
RAVA DOSA Recipe

Main Course Recipe by jagu
INGREDIENTS
1 Cup Rava
3/4 Cup Maida
1/4 Cup Rice Flour
Curd
Oil
Musturd seed
jeeru
Curry leaves
Ginger Chilly paste
Salt
METHOD
Mix Rava,Maida Rice flour, salt and curd and make batter as thinner as possible.
In a pan add oil,musted seed jeeru curry leaves and ginger chilly paste add this to the
batter.
After two hours keep it in fridge over night.
When u make dosa do it in a low flame.
DRUMSTICK CURRY Recipe

Main Course Recipe by Punitha
30 minutes 2
INGREDIENTS
Drumsticks - 3
Onions - 3
Tomatoes - 4
Ginger garlic paste
Coconut paste
Sombu Jeera
Turmeric Thaniya powder
Chilli powder
Salt
METHOD
1. Add oil in the pan, Put Sombhu, Onions, fry it till it turns golden brown.
2. Now add tomatoes, Saute it for a while, then add turmeric powder, Garam masala
powder, then add drum sticks to it.
3. Now add cocnut grinded with Jeera, Sombhu, Ginger and garlic to it, then add
water.
4. Close the pan till the Drumsticks get tender,
5. When water gets evoprated u can add 2 tsp of oil to get it done very good with
Chappathis, Dosas and Rasam.
SOUTH INDIAN FISHCURRY Recipe

Main Course Recipe by veena
INGREDIENTS
fish -1 kg,coconut paste 3 tsp,tamarind pulp -4 tsp,gingergarlic paste-
4tsp,cinnanamon 1,clove 3,elachi - 2,oil,turmeric powder 1/2 tsp,salt 1
1/2tsp,chillipowder1 1/2tsp,garam masala powder 1tsp ,onions 1 cup,green chilli
3,curry leaves leaves,corriander leaves.
METHOD
marinate fish with coconut paste, salt,chilli powder,turmeric powder.put kadai pour
some oil add cinnanamon,cloves,elachlic paste gari, diced onions,green chillies,curry
leaves let them fry till they are golden brown add ginger garlilc paste fry for 3 min then
add marinated fish pieces pour tamarind pulp on fish pieces and let it cook for 10 min
(tamarind pulp should be thick).care should be taken while mixing the curry so that
fish pieces are not broken.fish take very less time to cook less than 15 min.finally add
corriander leaves .all the ingredients must be added according to the quantity of fish
STUFFED KARELA Recipe

Main Course Recipe by Chitra Ram
20 2
INGREDIENTS
Onion,Tamrind puld,Turmeric,Jaggery,Salt,mustard,hing,Karela,Oil,red chilli powder
and amuchr a pinch
METHOD
cut karela into 3 big Pieces scoop out the seeds apply turmeric and keep it aside for
15 minutes.
In a pan take 3 tbs oil add mustard seeds and hing to it once it starts spluttering add
onions and fry till golden brown to this add redchilli powder and amchur fry for 5 min
to this add jaggery(Lemon size)and fry for 10 more min.Once its cool fill them in the
Karela and shallow fry till karela is cooked
INSTANT RAVA DOSA Recipe

Main Course Recipe by Mrs Rashmi
2-3 hours 3-4
INGREDIENTS
Urad dal 1 cup
Suji-Rawa 3 cup
Salt
METHOD
1.Soak Urad Dal in water for 2-3 hours.
2. Grind it in mixer.
3. Add Suji-rawa and salt.
4. Mix it and make crispy Instant Rawa Dosa within 5 Mints.
5. Serve with Sambar and chatni
DOSA Recipe
Main Course Recipe by Portia Manohar
INGREDIENTS
Rice-5cups
Urad Dal-1cup
Salt to tase
Oil for frying
METHOD
Soak rice and dal seperately in water for about 4hrs.Wash and grind rice to form a
fine paste. Also grind dal to a fine paste seperately adding a little water. Add salt and
mix the two pastes,and allow it to ferment.Now heat the tava,smear it with a little
oil,cook on both sides. Serve hot with coconut chutney.(Add a tablespoon methi
seeds with the urad dal to make dosas soft,if desired)
SPRING ONION DOSA Recipe

Main Course Recipe by Girija
Not Available 4-5
INGREDIENTS
Rice-3 cups
Red chillies-10-15
Grated coconut-1/2cup
Urad dal-2spns
Avalakki-2spns
Corrianderseeds-1sp
Jeera-1sp
Salt -for taste
Spring Onions-2cups
Onion-1(optional)
Oil
METHOD
First of all u have to prepare the batter.For that first soak the rice for 2-3hrs and then
fry redchillies,urad dal,corriender seeds,jeera and avalakki.Then grind the rice and
fried items along with coconut.Add salt to the batter.Prepare this batter before day
itself.Next morning cut the spring onions and onions(optional) to the batter.Heat the
tava and put 1sp of oil and put the batter and spread.cover the lid for one minute.Hot
hot spring onion dosa is ready to serve..u can eat this with coconut chuteny..other
wise u can eat directly as it is already spicy..
MIXED DAL DOSA (ADAI) Recipe

Main Course Recipe by hemabalaji
Not Available 4
INGREDIENTS
INGREDIENTS
· Raw rice 2 cups

· Redgram 1 cup
· Bengal gram 1\2 cup
· Urid dal 1\4 cup
· Chenna 10 to 15
· Red chilli 10
· Green chilli 2
· Hing Pinch
· Salt to taste
· Finely chopped onion, grated carrot, beetroot, potato cabbage 1 cup
· Curry leaves little
METHOD
Wash and soak the rice and the dals for about 4 hours.
· Drain and grind the rice and dal to a coarse batter.
· Add and grind the green chillies, curry leaves with red chillies and salt in last round
of grinding.
· Rest the batter for about an hour..
· Mix the grated vegetables to this batter and mix well. Check for salt and keep aside.
· Heat a heavy dosa griddle, smear oil and spread one ladle full of this batter to a
thick circular shape. Make a few holes in the center. Pour oil on the sides and in the
center and cook over low heat.
· Turnover and pour the oil and let it cook till it is crisp all around and golden brown in
color.
. It goes wel with any varieties of chutney particularly with avial, jaggery and butter
will make this so yummy.
CAULIFLOWER ROAST Recipe

Main Course Recipe by Jugnu
15minutes 6
INGREDIENTS
Cauliflower - 250 gm(Shredded)
Tomato(medium)-2(Boiled and pureed)
Onion(medium)-2(finely chopped)
Garlic cloves-6(crushed or finely chopped)
Green Chilly - 3(finely chopped)
Turmeric powder - 1/2tsp
Red chilly powder- 1 tsp
Jeera powder - 1tsp
Garam masala powder - 2tsp
Kasuri methi - 2 pinch
Refined flour/maida - 4 tablespoon
Corn flour - 2 table spoon
Oil
Salt to taste
Corriander leaves to garnish
CHICKEN RED CURRY (CASHEWKISMIS) Recipe

Main Course Recipe by Merlyn Shenoy
INGREDIENTS
1 kg Chicken [Big pieces]
4 Potatoes [Big pieces] - (Optional)
6-8 tbsp Oil
For Masala:
10 Cashew nuts
20 Raisins (Kisimis)
1 tsp Cumin (Zeera)
1 tsp Pepper (Kalamiri)
1 tsp Kuskus (Poppy Seeds)
12 Red Chilies
1\4 tsp Turmeric (Haldi)
2 big Onions
2 big Tomatoes
2 inches Ginger
1 big pod Garlic
1 marble Tamarind (Imli)
1 tsp Vinegar
1 tbsp Salt
METHOD
Grind all the masala items together to make a smooth thick paste.
Heat oil in a vessel then add paste and fry well. Keep on stirring the paste till colour
darkens up. Then add Chicken, Potatoes & salt and cover the vessel and cook on
slow fire till Chicken & Potatoes are cooked. Add the masala water & vinegar and
bring one boil. Taste and check if you need to add more salt.
CHICKEN GREEN MASALA CURRY (MANGALOREAN)

Recipe
INGREDIENTS
1 kg Chicken [Medium pieces]
1 big Onion
4 Potatoes [Medium pieces] - (Optional)
1 tsp Salt
2 tbsp Oil
For Masala:
10 Pepper (Kalamiri)
6 Cloves (Lavang)
1 big pc Cinnamon (Dalchini)
1 tsp Cumin (Zeera)
1 tsp Poppy Seeds (Kuskus)
3 big Onions
10-12 Green Chilies
1 inch Ginger
1 small pod Garlic
1 bunch Corriander Leaves (Kotmir)
1 marble Tamarind (Imli)
1 tsp Salt
METHOD
Grind all the masala items together to make a smooth thick paste. Heat oil in a vessel
and fry onions to golden brown. Then add Chicken, Potatoes & salt and fry for 5 mins.
Add masala and fry well. Keep on stirring till masala colour darkens up. Add the
masala water and stir well. Cover the vessel and boil on medium flame till Chicken &
Potatoes are cooked. Taste and check if you need to add more salt.
NEERU DPSA Recipe
Main Course Recipe by Girija Maiya
Not Available 4-5
INGREDIENTS
Rice-3 cups
Salt to taste
Oil to prepare Dosa
METHOD
First of all soak the rice for about 3-4 hrs and then grind the rice very smoothly.The
batter should be not so thick like ordinary dosa.so add much water to the batter.Add
salt to taste.Prepare this batter before day itself.Next day heat the pan and put 1sp of
oil and put the batter and spread it and cover the lid for 1min.No need to fry the dosa
on other side.Neeru dosa is ready to serve.Serve this with coconut chuteny.It will be
very tasty if u eat with coconut oil(optional).
CHICKEN ZEERA-MIRI CURRY (MANGALOREAN) Recipe

INGREDIENTS
1 kg Chicken [Medium pieces]
3-4 Potatoes [Medium pieces]-[Optional)
1 tbsp Oil
For Masala:
8-10 Red Chillies
1 tbsp Coriander (Dhaniya)
1 tsp Cumin (Zeera)
8-10 Pepper (Kalamiri)
2 Cloves
2 Onions
1-2 flakes Garlic
3 Tomatoes
2 tsp Salt
METHOD
Fry onions in a pan & keep aside, in the same pan fry the remaining masala items
(except tomatoes, turmeric & salt). Grind all the masala items together (fried stuff,
tomatoes, turmeric & salt) to make a smooth paste. In a vessel mix chicken and the
masala and boil till chicken is cooked well. Potatoes can be added (Fry the potatoes
before adding them in the gravy). Taste and check if you need to add more salt.
ITALIAN PIZZA Recipe

Main Course Recipe by Shilpa
INGREDIENTS
Ingredients
For the Dough

2 1/2 teaspoons of yeast
2 cups of all purpose flour/maida
1/2 teaspoon salt
2 tablespoon olive oil
3\4 to 1 cup of warm water
For the toppings

1 tablespoon olive oil
1 small cup of tomato sauce
1 sliced tomato
2 minced garlic flakes
1 cup of any desired vegetables
(Mushroom, spinach, capsicum...)
Mozzarella cheese
Parmesan cheese
METHOD
Method
1. Stir yeast into warm water and wait for 5 minutes.

2. In a large mixing bowl add flour, salt and remaining warm water.
3. Knead for few minutes or until smooth.
4. Add olive oil and then place in a lightly floured bowl. Cover and let it rise till
doubled, say for about 1 to 2 hours.
Make balls of dough and turn out onto a floured surface and knead it to a round flat
shape or a desired shape. Put it in a pre-heated oven (200 degrees Celsius) and then
oven for 8-14 minutes or until bottom is cooked.
1. Lightly spread olive oil over the surface of the pizza. This allows the toppings to
cook on top of the pizza.
2. Add tomato sauce/gravy. ( Any tomato sauce will work)
3. Next mince garlic and spread on top. Add salt, pepper, oregano, and basil to taste.
4. Then put on parmesan and mozzarella cheese.
Depending on what vegetables you have, you can then add pepper, onion, olives,
mushrooms or fresh tomato. You can put any vegetable you like on top of your pizza.
It will definitely be good!
If you want you can add flavored olive oil (roasted pepper/basil/ garlic). You can also
add flakes of red chillies.
Preheat oven to 500o F.

Bake for 10 to 15 minutes or until the cheese begins to bubble and brown.
SRILANKAN SAFFRON RICE Recipe

Main Course Recipe by Bhuvana Logesh
40 min 6
INGREDIENTS
2 Cups Coconut Milk
1 Cup Basmati Rice, washed
2 Onions, chopped
3 Curry Leaves or 1 Bay leaf
A few strands saffron soaked in 1 tsp hot water
1 tsp grated fresh Ginger
10 Peppercorns
10 Cardamoms
8 Cloves
5cm Cinnamon
1\2 tsp Salt
2 tbsp Ghee for the garnishing
1 hard boiled Egg sliced
25 Cashewnuts fried in a little ghee
Parsley, few sprigs chopped
Wedge of 1 Lime
METHOD
1. Tie the whole garam masala in a muslin cloth. Heat ghee in a sauce pan and
add onions, curry leaves or bay leaf, ginger and salt.
2. Saute till the onion turns golden. Add rice and keep stirring over high heat till the
rice is translucent.
3. Stir in the coconut milk, saffron and enough water and the whole spices tied in
the cloth.
4. Bring to the boil and lower the heat. Cover and cook for 10 to 15 min or until the
liquid is absorbed and the rice is tender.
5. Remove and discard the bag of spices. Fluff up the rice with a fork and turn it
onto a serving platter, mounding it.
6. Garnish with sliced hard boiled egg, cashewnuts, arsley and lime wedges.
VEGETABLE PASTA Recipe

Main Course Recipe by Sarada Venugopal
20 mins 4
INGREDIENTS
1 cup boiled mixed vegetables (peas, potatoes, corns, carrots, cauliflower etc)
2 tsp pepper powder
1 tsp garlic - chopped
1 tsp ginger - chopped
1 onions - chopped
1 - 2 tomatoes - chopped
1 cup macaroni
salt
2 tsp tomato sauce
2-3 tsp oil or butter
1 1/2 cup water
For white sauce

2 tsp maida
1/2 cup milk
1 tsp butter
METHOD
Boil the macaroni in water with a pinch of salt till its done.
Mix milk and maida well so that no lumps are formed.
Heat butter in a pan and add the milk and maida mixture, stirring well for 2-3 minutes.
Can add little water or milk if it becomes very thick and keep aside.
Heat oil or butter in a pan and saute onions, ginger and garlic till light brown.
Add tomatoes and fry for some time.
Add the boiled vegetables and salt. Saute it for 3-5 minutes.
Add the tomato sauce and pepper to it.
Mix well for 2 minutes.
Add the boiled macroni and cook it well for 5 minutes.
Now pour the white sauce and mix all the ingredients well. Serve hot.
You are here Home > Recipes > Italian Cuisine > Spagatiee and Meat balls Recipe
SPAGATIEE AND MEAT BALLS Recipe

Main Course Recipe by Supriyasanoj
30 min 4
INGREDIENTS
Spagatie pasta 1/2 pound
For Meat balls

---------------
1pound ground chicken or beef or lamb
1/4 cup bread crumbs
1 egg
little bit of parmasan cheese
for sauce
---------
1 32ounce canned peeled tomato in juice
1 8ounce can tomto sauce
1tsp rosemary
2 tsp basil
2tsp oregano
2tsp thyme
1 onion diced to small pieces
10 cloves of garlic diced
4tbsp olive oil
METHOD
cook and drain pasta and keep aside
meatball preparation
add all the ingredients for the meatballs and mix gently and make balls about the size
of af a smal lemon.then heat pan drizzle oil and cook the meat balls without moving it
often.
for the sauce

heat a large skillet,drizzel oil and sautee oil and garlic to gether.then add the canned
tomato and crush them completely.then add salt ane pepper to taste.when it comes
to a boil add all the seasoning,meat balls and boil for few minutes.garnish with
coriander leaves.
pour desired amount of sauce over the pasta.
left over sauce frezzes upto 3 months.
MIXED SALAD Recipe

Salads and Raita Recipe by Deepali
10-15 mins. 4
INGREDIENTS
Lettuce leaves 4-5 cut into 1 inch size, 1 carrot cut into medium size cube, 1
cucumber cut into medium size cube, 1/2 capcisum cut into medium size
square, 1/2 cup boiled macaroni, 1/2 cup paneer cubes, 1-2 tablespoon olive
oil, salt and pepper as per taste.
METHOD
Take olive oil in a big salad bowl. Add salt and pepper powder. Add the
remaining vegetables and macaroni. Toss well. Chill for 1 hour
TANGY TOMATO GARLIC PASTA Recipe

Starters and Snacks Recipe by smita gyan srivastava
8 mins 2
INGREDIENTS
3 cups cooked pasta ( pref. Conch / shell) or basic macroni, 4 ripe tomatoes ,
1capsicum,7-8 flakes crushed garlic, 2 tsp sour curd, salt , pepper n chilli
flakes to taste, 1\2 tsp oregano, 2 tsp olive oil/any cooking oil.
For Garnishing : Few cilantro / corriander leaves & 2-3 olives (opt.).
METHOD
Boil the pasta acoording to the instructions on the packet. Roughly chop the
tomatoes & capsicum and keep aside.
Heat a wok and pour in oil. Put crushed garlic and saute for a min. Add the
chopped tomatoes n capsicum, saute for another 2 mins. Mix in the boiled
pasta along with curd,oregano, salt , pepper n chilly flakes ( opt). Cook for 3-
4 mins . Remove from flame & pour in a serving platter.
Garnish with cilantro & sliced olives . Serve hot.
GARLIC BREAD WITH CHEESE Recipe
Starters and Snacks Recipe by Precyla
10 minutes Not Available
INGREDIENTS
French bread
Garlic Butter (recipe submitted)
Mozarella cheese
METHOD
1. Cut the bread in a slanting 2 inch width and place the bread in the oven
to get crispy.
2. Meanwhile mix the garlic butter and mozarella cheese.
3. Take out the bread from the oven and apply the cheese thickly to the
non-crisp side of the bread and place the bread (cheese face up) in the
oven again for 2 - 3 mintues.
4. When the cheese melts, take out and serve immediately
PINEAPPLE CHICKEN Recipe

Main Course Recipe by Shubhra Mahapatra

INGREDIENTS
50 gms cashewnuts,2 tbsp canola oil or any vegetable oil, one large onion
cut in chunks,4 cloves of finelly chopped garlic,2 red chillies finelly
chopped,1/2 red capsicum & 1/2 green capsicum in suare shape cutting,2
tbsp oyester sauce,1 tbsp fish sauce or salt to taste,1 tsp sugar,2 cups fresh
pineapples cut in chunks, 3 spring onions finelly chopped,1 tbsp shredded
coconut
METHOD
1.Roast or shallow fry the cashew nuts in a small pan.Keep it aside.
2.Now Stir fry the garlic,onion & chillies over medium heat for two minutes in
a wok or deep frying pan.
3.Now remove this ingriedients and increase the heat and stir fry the chicken
sugar and capsicum.Pls note that the heat must be high so the chicken will
be tender.
4.Now return the previous mixture of onion,garlic and chillies into the wok
5.Add the oyster sauce,fish sauce[if available, otherwise put salt to
taste],sugar & pineapple.
6. Toss it for two minutes then add roasted cashewnuts.
7.Now switchoff the heat,arrange on a serving dish.decorate the spring onion
and shredded coconut over this dish.
SPONGE CAKE Recipe
Indian Sweets Recipe by Shilpa Suryavamshi
50 Minutes 4-6
INGREDIENTS
1 cup all purpose Flour/Maida
1/2 cup Sugar (powdered)
2 Eggs
75 gms Butter
1/2 tsp Baking Soda
2 drops any essence (Vanilla)
1 pinch food color (optional)
METHOD
1. In a bowl, beat the eggs with a beater by adding essence, baking soda
and food color.
2. In another bowl, mix butter and sugar.
3. Add all purpose flour/maida.
4. Add the beaten eggs.
5. Now mix well till you don't find any lumps left over.
6. Grease the microwave bowl with butter and pour the above mixture.
7. Pre-heat oven to 300o c.
8. Place bowl inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35
to 40 minutes).
9. Poke with a toothpick and check. Cool completely before doing icing if
any. Can be served with tea/coffee.
Serves 4 to 6
CAKE Recipe
Indian Sweets Recipe by Payal Arora
Not Available 4
INGREDIENTS
200g dark chocolate
250 g unsalted butter
8 eggs
300g sugar
300g flour
METHOD
Break the dark chocolate into small pieces and melt the butter and chocolate
over a pan of simmering water. Once melted keep aside.
In a bowl beat the eggs along with sugar until double in volume and it
changes color to pale yellow or to almost white.
Add the egg mixture to the melted butter and chocolate mixture. Add the flour
and mix lightly till all ingredients are properly mixed.
Lightly grease a baking tin and pour the mixture and bake for 20 to 25
minutes. Allow to stand for a few minutes and cool it.
EGGLESS CHOCOLATE CAKE Recipe
International Desserts Recipe by DISHA AILANI
INGREDIENTS
1 cup maida,2 table spoon cocoa powder,1 tea spoon baking powder,1 tea
spoon soda bicarnate,12 cup warm water,12 cup melted butter,12 tin of
condensed milk,1 tea spoon vanilla essence.
METHOD
1. Sieve the maida,cocoa powder,baking powder & soda bicabonate.
2.put the above mixture in a bowl add melted butter,condensed milk,warm
water,vanilla essence.
3. mix all this wwell n put in a greased tin.
4. bake at 220deg for 25 mins put a knife n check if its done if not then jus
keep for 5 mins extra.
5.let it cool and then remove from the tin & its ready to eat.
CHOCOLATE BROWNIE Recipe
International Desserts Recipe by Deepika
INGREDIENTS
1 cup maida
1 cup sugar(powdered)
1\2 cup cocoa powder
1 teaspoon baking powder
1\2 teaspoon baking soda
3\4 cup refined oil or 100gms white butter
6 tablespoons milk
6 tablespoons thick curd
METHOD
1. Sieve maida, sugar, cocoa, baking powder and baking soda together.
Now in a mixing bowl mix the above mixture plus milk, oil and the curds,
keep mixing in one direction.
2. Now grease the baking tray and transfer the batter to this tray. Cook in
a pre-heated oven at 250 degrees for 30 - 40 mins or in a pre-heated
microwave oven at 850 degress for 8 minutes.

Chinese Fried Rice Recipe

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Chinese Fried Rice Recipe

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CHINESE FRIED RICE Recipe

Main Course Recipe by Anukaruna

30 minutes Not Available

VEGETABLE FRIED RICE Recipe

Not Available Not Available

VEGETABLE BIRYANI Recipe

50 mins 3-4

Not Available Not Available

15 Minutes 4 Persons

3. Add the paneer and sauté for another minute.

4. Remove from the flame and serve immediately.

VEG. SPRING ROLLS Recipe

Not Available Not Available

For the filling :

SWEET CORN CHICKEN SOUP Recipe

Not Available Not Available

4. Garnish with a few drops of a soya souce.

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20 mins 2-3

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Chicken pieces – 1kg

HARABHARA DRY MANCHURIAN Recipe

around 20 minutes 4 peoples

· 1\2 cup cabbage cut into Julian long pieces

Ingredients for Gravy:

· 1\2 cup spring onion chopped

Ingredients for Garnishing:

· Take a bowl and mix all the vegetables.

Procedure for Gravy:

· Take a vessel and add oil to saute the vegetables.

Procedure for Garnishing:

· Prepare a bowl from Boiled Noodles.

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1/2 Hour 6-7 people

SOYA MANCHURIAN Recipe

25 minutes approxi. 4

EASY CHINESE NOODLES Recipe

Saute onion and bell pepper.

15 Minutes 2 Persons

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CHINESE STIR FRY Recipe

Not Available Not Available

250 gm capsicum - deseeded and finely chopped

Red, green and yellow capsicum - deseeded and shredded

2. Add jaggery and lemon juice to pan.

3. Puree sauce and season well.

5. Stir-fry for 1 minute.

6. Add onions and nuts.

8. Cook for a further minute.

9. Place on top of the sauce before serving.

INDO-CHINESE HAKA NOODLES Recipe

10 minutes 6-8

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15 to 20 minutes according to ingredients

Then cut them in cube size pieces.

Add vinegar pepper and salt to taste.

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5 large or 6 medium potatoes. Peeled, sliced 1/8 inch thick

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MEXICAN HOT SALSA Recipe

Not Available Not Available

SALSA PICANTE (SPICY SALSA) Recipe

Not Available Not Available