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.

Main Course Recipe by Radhika 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! Not Available

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.

Starters and Snacks Recipe by Meenal Teli Not Available 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. Not Available

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 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. 4 Persons

Starters and Snacks Recipe by Shweta Not Available 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 : Not Available

Heat Oil in a wok and deep-fry them till golden brown and crisp. Take a sauce pan and boil the water. Baking Powder. grate Carrot. Garnish with a few drops of a soya souce. Add Salt. 2. chopped 1 egg beaten METHOD 1. Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly. add the corn and pepper. Cook for 10 mins. Seal the edges using the Maida/Flour paste. Cook for 5 minutes more and at the end add the egg through a strainer. ginger garlic. After cooking for 5 mins. Sugar. Capsicum and Onion finely. Roast each circle for a minute or two let it not become crisp. Remove and let it cool. Salt. Add the rest of the ingredients except the egg. 4. Oil and using water knead into dough.garlic paste 4 cups water 1 bunch green onions. Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. 3. Heat Oil. strring the soup continously. add all the Vegetables and Aginomoto and mix well. Divide the dough into balls and roll out each one into a thin circle. green onions and salt. 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. Reduce the heat and add chicken. Remove on the kitchen towel and cut each roll into three pieces and serve hot. Cut Cabbage. Mix Maida. Not Available .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. SWEET CORN CHICKEN SOUP Recipe Soups and Stews Recipe by Kasthuri Not Available INGREDIENTS 1 can creamed corn 1 cup chopped chicken 1/2 tsp ginger .

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. 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. Take a bowl add gobi.cornflour2tbsp.salt. add all shredded vegetables .Cook for 10 mins and stir well. garlic.tommotosauce3tbsp.chilli powder1tsp mix it and keep it aside. black pepper . tommotosauce. salt .Toss the noodles well so as to prevent sticking.chiilies fry them add fried gobis in the pan and tommotosauce.maida2tbsp.Now as per instructions of noodles packet boil the noodles . greenchilles.add chopped garlic and dry red chillies . soya sauce and saute for 5 mins. egg .Add green chillies and vinegar . soyasauce. soya sauce and maida(flour)for 1 hour .Serve hot . oil. ajinomoto . 1st boil the chicken and then cut it into long thin stripes or for more taste marinate the chicken pieces in salt .GOBI MACHURIAN Recipe Starters and Snacks Recipe by rachelamul half hour 3 members INGREDIENTS gobi.capsicums and cabbage METHOD There are 2 options for chicken noodles. spring onions.soyasauce.saute it for a while.Deep fry and cut the chicken pieces into thin long strips. maida.strain them when cooked fully and add them to the vegetables. METHOD wash one full gobi add salt. chillipowder. pepper. salt. cornflour.turmeric and keep aside.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. green chilli sauce . For noodles heat oil in a deep pan .

Add the chicken ± stir well. Green chillies ± 2-3 nos. If required can add some salt after tasting.CHICKEN ANGLE Recipe Main Course Recipe by Sharon Fernandez Not Available INGREDIENTS Chicken pieces ± 1kg Ginger-garlic paste ± 2-3 tablespoons Onions ± large ± 3 nos. green chillies and sugar (the sugar will give the dish a brown colour once it caramelizes).1 teaspoon Oil ± 2-3 tablespoons Vinegar ± 2-3 teaspoons Salt to taste Water ±half cup METHOD Clean the chicken and squeeze out water. Add the water and vinegar and cover. Heat the oil and fry the onions. Sugar. 4 HARABHARA DRY MANCHURIAN Recipe Main Course Recipe by Rima around 20 minutes 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 4 peoples . Keep for a minimum of 1 hour so that the chicken absorbs the ingredients.Keep stirring and fry until the onions are turning a golden brown. Apply salt and ginger-garlic paste to the chicken and mix thoroughly. Stir occasionally till chicken is well cooked.

· Mix well and stir for 3-5 minutes. the Hara Bhara Manchurian add into the vessel to fry. · After 2-3 minutes add capsicum. · Add spinach paste and mix well. · Add all spices and herbs into the mixture and mix well. . · When oil is ready.· 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 ginger. · When oil is ready. · Take one vessel and add oil for frying. · At last add Maindo and corn flour for the binding as per requirement. green chilly paste and all spices and herbs. garlic and onion to fry. Procedure for Gravy: · Take a vessel and add oil to saute the vegetables.

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. 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.chicken 2 Eggs . 11) Add scrambled eggs and have hot! 6-7 people SOYA MANCHURIAN Recipe Starters and Snacks Recipe by Sathya Ashokan . Mix thoroughly 10) Add the remaining maggi cube and a little soya sauce and pepper powder till the macaroni is coloured with the mixture.· If required than add corn flour paste for the thickening of the gravy.Handful (chopped fine) Pepper powder .As per taste Soya Sauce 3 Maggi cubes . Procedure for Garnishing: · Prepare a bowl from Boiled Noodles. · Garnish with Spring onion flower and capsicum & Ginger. 2) Check if macaroni is fully cooked (by cutting with a knife) .scrambled (with milk)/chopped boiled eggs Oil METHOD 1) Put macaroni in boiling water along with a little oil and little salt. · Add Hara Bhara Manchurian into the bowl. · Gravy for the Hara Bhara Manchurian is ready. YUMMY MACARONI DELIGHT Recipe Starters and Snacks Recipe by Sara Coelho 1/2 Hour INGREDIENTS 1 packet Bluebird/Bambino Macaroni 1/2 kg capsicum (chopped square and fine) 5-6 green chillies (chopped into small pieces) Coriander leaves .

This you can serve as a snack or a main course dish alongwith fried or plain rice.Hoisin Sauce Red Pepper Flakes Oil Grated Ginger and Garlic METHOD Boil noodles and drain. With little water. mix it with half cup water and add this to kadai. saute it thoroughly and add 1 tsp salt to it. off the stove & cover the vessel with a lid. When it boils add soya chunks. Wash and cut the hari pyaz finely. Adjust salt. besan & cornflour with chilli powder and 1tsp salt. remove it and serve.25 minutes approxi. Mix 1tbsp each of maida. drain water from the chunks. add the fried soya chunks. Chilli Powder . Leave it aside for 10 minutes. This is a very very nutritious. everyone loves it especially children.300gms Oil for deep frying & salt 1 or 2 tsps Maggi Hot& Sweet Sauce . Put the remaining cornflour.2 tbsp. Now pour oil in a kadai. When tender add mushrooms. high protein tasty snack. make a paste and apply to the soya chunks thoroughly. chicken. EASY CHINESE NOODLES Recipe Main Course Recipe by Supriya Sanoj 20 min INGREDIENTS Onion Thinley Sliced Noodles Mushrooms . pepper flakes.Thinley Sliced Soy Sauce . heat it and add hari pyaz. Saute onion and bell pepper. Then rinse it with cold water.1 tbsp each Cornflour.Sliced Chicken . When everything blends well. In another pan. pour maggi hot and sweet tomato sauce liberally and mix it well.1tsp Hari Pyaz . heat it and deep fry these soya chunks and keep it aside.1 Cup Preferably Nutrela Gram Flour (Besan). grated ginger and garlic and toss together. INGREDIENTS Soya Chunks . 4 .Thinley Sliced Bell pepper .1 cup 4 METHOD Pour water in a kadai and boil. pour 2 tsp oil. mix well. When chicken is cooked add sauces. When it is done. Maida .

Drain and keep aside. Place the noodles in a pan and pour 2 cups of boiling water over them. 4. cut into quarters 1 Cup Rice Noodles 1 1/2 Teaspoon chopped Garlic 4 Spring onions (including greens). Add the green chillies.25min. dissolved in 1 tbsp cold water 1 teaspoon Sugar 2 teaspoons Oil Salt to taste METHOD 2 Persons 1. Cook for 1 more minute. Heat the oil in a pan and saute the garlic and spring onion whites in it. spring onion greens and sugar and toss lightly. 2.HAKA MUSHROOM WITH RICE NOODLES Recipe Main Course Recipe by Smita Nadgir 15 Minutes INGREDIENTS 1 Cup Mushrooms. Add the mushrooms and soya sauce and saute for 2 to 3 minutes. Add the noodles. CHICKEN CHANNADAL CURRY Recipe Main Course Recipe by Asha 20 . Serve hot. INGREDIENTS 1 kg chicken 100 gms channa dal 2 onions sliced 3 tomatoes 1 tbsp ginger garlic paste 6 . salt and 1/2 cup of water and mix well. finely chopped 1 1/2 tsp Cornflour. cornflour solution. 3. Cover and keep aside for 5 minutes. chopped 1 tbsp Soya Sauce 2 to 3 Green Chillies.

Add ginger-garlic paste. Cook channa dal and keep it aside. cardamam and cinnaman sticks to it.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. Garnish with coriander leaves and serve it hot with rice or nan. and tomatoes cook nicely and put salt.deseeded and finely chopped 4 tbsp oil 1 dsp chilli garlic sauce 1 tbsp grated jaggery 4 tbsp lemon juice Topping Red. Take a big non-stick pan and heat it. tomatoes. green and yellow capsicum . 5. then cover it with a lid.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 Not Available . Cook for 15 minutes. Fry it till 3. Then add onions and saute in oil. Let this mixture cook for 5 minutes and the channa dal is ready to eat. 2. Saute the chicken for 2 mins and then add 2 cups of water to it. Then add all the powders and then the chicken pieces to the gravy. cardamam. 4. CHINESE STIR FRY Recipe Main Course Recipe by Smita Nadgir Not Available INGREDIENTS Capsicum sauce 250 gm capsicum . Put one tablespoon oil and add cloves. Add the channa dal to this mixture and smash the dal. cinnaman salt to taste METHOD 1.

6. 4.Chopped long and thin slices. 7. Add onions and nuts. 5.Olives) Soya sauce . 3. METHOD 1. Add noodles to the vegetables and mix well. 3. INDO-CHINESE HAKA NOODLES Recipe Main Course Recipe by Smita Nadgir 20 min 4 INGREDIENTS Chinese Vegetables. spices and ajinomoto and add it to the vegetables.1 tsp soya sauce METHOD 1. For topping.1 tsp salt . .1/2 tsp Tomato Sauce . 2. 8.3 tbsps Ajinomoto . 6. 7. French beans. Cook for a further minute.1 tbsp Spring onion .3 bunches finely chopped.2tbsps Vinegar . In a Colander take noodles out and cool it by pouring cold water in it. Boil water in vessel and add little oil and salt. Babycorn. 9. Add jaggery and lemon juice to pan.1 tsps Pepper . Heat oil in a vessel and add ginger garlic and greenchilli paste and add the onions part of the spring onions. Capsicum. heat both oils together and add capsicum. 5.1 tsp Ginger garlic and green chilli paste . Then add the noodles and cook till soft.( Cabbage. Add all the vegetables and stirfry for sometime. Add the rest of the spring onions and mix well.2 packets Tobasco sauce . Puree sauce and season required Chinese noodles . Continue cooking for a further minute and stir in honey and soya sauce. Stir-fry for 1 minute. In a bowl add all the sauces. Heat oil for capsicum sauce and saut' capsicum and chilli sauce for 15-20 minutes. beans and garlic. 2. 4. Place on top of the sauce before serving.

Egg and Potatoe. apply a thin coat of margarine and the tuna put slices together and cut in trinagle shape. Ready to serve.4 . Then cut them in cube size pieces.2 (sliced fine) Green Chillies . Feedback on recipe FRENCH SALAD Recipe Salads and Raita Recipe by cathrine 15 to 20 minutes INGREDIENTS Beetroot Onion Potatoe Egg Vinegar Pepper powder Salt to taste METHOD Boil Beetroot. according to ingredients . Mix in a bowl the first four ingredients with a little salt and set aside.1 can Onions .6 Mayonnaise . Cut onion in thin round in shape and then mix them in a bowl.3 tsp Margarine (As required) Sandwich Bread . Add vinegar pepper and salt to taste. filling on the other slice. Take a slice of bread. 2.1 pack (sides neatly cut) METHOD 1.TUNA SANDWICHES Recipe Starters and Snacks Recipe by Precyla 10 minutes 6-8 INGREDIENTS Tuna .

(thyme. (unless you added the butter after parboiling). (they will burn if on top) This is optional. Remove from oven and check for doneness. You may need to turn up oven to 425F (212C) for last baking time if not quite done. Some slight variation for American russet potatoes. Place gratin pan in a hot oven (400F or 200C. 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. rosemary. Sprinkle top with some more herbes de provence & a few grindings of black pepper and salt. They may be done for you after the 1st 40 minutes of baking. scalded 1 1/4 sticks of butter (or more if you need it) 1 tsp salt (Himalayan. 5 large or 6 medium potatoes. Mix flour(optional). (Baking time depends on how done the potatoes are and your taste. (Necessary for russet potatoes that bake up dry for baked potatoes. Remove from oven. Pour hot half & half or milk gently over the 1st layer making sure to get some on each potato slice. NO lavender or fennel) 2 to 3 tablespoons of flour (optional) 1 shallot (optional) METHOD Parboil the potato slices in salted boiling water. Repeat for 4th layer. Repeat for 3rd layer. may not be necessary for all types of potatoes. herbes de provence together in a small bowl. As instructed by Philippe Bourg in Paris in July 2005. salt. Sprinkle some of the flour mixture over the 1st layer. Peeled. or higher if you want it). 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. Remove and with a turkey baster squirt the milk mixture from the bottom over the slices on the top. Layer potatoes in a single layer on the bottom of the dish. Allow to cool for 10 15 minutes and serve. Butter the bottom and sides of a gratin dish very well. etc. marjoram. pepper. With a turkey baster you may want to further moisten the top layer.) . basil.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. savory. Repeat for 2nd layer. works better) 1/8 tsp (or so) pepper 1 1/2 to 2 tsp Herbes de Provence. Place back in oven for 20 minutes. If more is needed. use turkey baster again and coat each slice. Dot with small pieces of butter or melt butter and brush/drizzle on potatoes. This helps to take the excess starch out of the slices) After 5 to 10 minutes. The tops of the potatoes should be brown and the liquids should thicken and be bubbling when done. sliced 1/8 inch thick 1 3/4 cup (or so) half and half or milk. kosher. Leave in for 40 minutes.

Now add water or stock. Make a paste of cornflour and water and add to the soup. powdered or crushed 1 cup plain water or vegetable stock Parsley to garnish METHOD 1. sugar and pepper. 4.FRENCH ONION SOUP Recipe Soups and Stews Recipe by Arshi Siddiqui 10 mins INGREDIENTS 6 . 3.7 sliced fresh white onions 1 tbsp butter or margarine 1 tsp sugar 2 tbsp cornflour Salt Black pepper. 2-3 PASTA IN TOMATO AND BASIL Recipe Main Course Recipe by Tuhina 30 mins INGREDIENTS Fusilli pasta.Cut all the vegetables and saute 4 . Put butter or margarine in a deep pan. Cook for 2 mins.5-6 Corn kernels Mushroom For Sauce Tomatoes. This will thicken the soup and add shine. 5.2 bowls Zucchini-1 Capsicum-1 Carrot-1 Baby corn.4 Onion-2 Parsley Garlic.10-12 cloves Olive oil Tomato Sauce Pepper corns Roasted Peanuts Grated cheese oregano chilli flakes METHOD 1. 6. Garnish with parsley and serve hot with garlic bread and hash potatoes.Boil pasta to a perfect al dente with a bit of salt 2. Add sliced onions and saute till onions turn golden brown. 2. salt.

Now in a dish add the fusili with vegetable one layer followed with the sauce.saute onion. chilli flakes and roasted peanuts powdered coarsely. Add the capsicum and blend into a smooth paste. Run it in a blender. peppercorns. Bake for 10 mins. tortilla chips or vegetables. salt and tomato sauce. chillies and vinegar. Not Available . repeat it once more. boiled 1 capsicum 1\2 an onion a pinch of chilli powder 1 green chilli 1 tsp.3 green chillies chopped Some coriander leaves roughly chopped Lemon juice Salt to taste METHOD 1. vinegar 1\2 tsp. take a little hot oil and cook the onions with the ajwain. sugar salt and pepper to taste 1\2 tsp. Pasta is done! MEXICAN HOT SALSA Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 3 tomatoes.2 cloves garlic diced fine 1/2 onion finely chopped 2 . Serve as a dip with wafers. To top add grated cheese. oregano. pour oliveoil. For sauce. Next. Add the blanched and chopped tomatoes to this and add salt. Add the pasta and mix with vegetables 4. add tomato which is pureed. sugar and red chilli powder to it.3. Mix all the ingredients. Not Available SALSA PICANTE (SPICY SALSA) Recipe Chutney/Dips Recipe by Anupa Not Available INGREDIENTS 2 tomatoes cubed 1 . pepper . add parsley. thymol seeds (ajwain) METHOD First roast the capsicum.

Scrape ripe avocado into a bowl. Slice avocado and remove seed. as a side with mexican food. put seed back into the guacamole and cover with plastic wrap. Mix gently. pappadums (great with this). Add minced jalapeno and chopped cilantro if wanted. Do NOT throw away if you are later in the day. 4. Mash with a fork or other 3. Eat with chips. Add onion and tomato.2. etc. Add salt and pepper. 2.1 tbs Minced tomato .20 minutes. It does NOT have to go into it. (optional) Cilantro leaves . going to eat the guac mashing instrument. (It would go from green to brown).1 (preferably haas) Lemon .1\2 tsp or other fresh green chili pepper. or several spoonfuls in a burrito. Squeeze lime juice into it. After tasting this.1 Minced onion . 6. GUACAMOLE Recipe Chutney/Dips Recipe by Kevin Tighe 10 .2 tbsps 4 . The pit will keep the guacamole from changing colour. 5. Taste to see if ok. a spoonful on top of a taco.1 tbs (fresh coriander leaves optional) Ground black pepper Salt to taste METHOD 1. and refrigerate it. Note: If you are not going to eat this right away.1 tbs Minced Jalapeno . Serve with tortilla chips. 3. Let the salsa sauce sit for 15 .15 Minutes 1 Persons INGREDIENTS Ripe Avocado . based on YOUR taste. you may not want to share!!! YOGURT DIP Recipe Chutney/Dips Recipe by Smita Prakash 5 minutes INGREDIENTS Mayonnaise . baked tortillas.

Half Tsp METHOD y Mix all these ingredients together and chill it in fridge for half an y Serve it as a dip for party or evening snack with freinds with some hour. Cook covered over low heat till the bread is soft and absorbs the syrup. Flavour with rose water. Cover and keep aside. 4 . Chop 1/4 cup nuts and keep aside. Remove edges and cut into 4 parts. Set the pudding in the fridge for 1 hour. Drain on paper.Half a Bunch. Serve. chips. Boil for 15 mins. Place 1/3 of the sweet bread pcs in an 8" pudding bowl.Half Garlic Paste . See that no lumps are formed. Top with 1/3 cup of custard sauce and 1/3 of nuts. Put a drop of butter while cooking. Sugar syrup: Mix 1/2 cup sugar and 2 cups water. Finale: Combine fried bread pieces and sugar syrup. Fried bread: Take 4 slices of bread. Repeat twice.Yogurt . Deep-fry till golden brown. MEXICAN PUDDING Recipe International Desserts Recipe by preeti 20 mins 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. Decorate the top with silver leaf and nuts.4 tbsps Coriander . Lime . Cook it stirring constantly till the sauce boils.

and place the baked beans on it. Add the lettuce and cabbage. oil. Put the cottage cheese mixture in the tacos.TACOS Recipe Main Course Recipe by Indiaparenting Not Available 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. 5 Persons MACRONI HOT . tomato sauce on the top. green chillies and chopped onions with the cottage cheese. prick them with the fork and deep fry them. (for the filling) Mix the salt. salt and make dough by adding water. Arrange the Tacos in a dish and sprinkle lettuce and cabbage and serve.POT Recipe Main Course Recipe by Indiaparenting Not Available 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 Not Available . Bend them while frying to give a shape. pepper. Roll out thin round. Cut the tomato and capsicum into fine pieces and add lots of cheese. They should be light in colour. Add the chilli sauce.

capsicum and tomatoes till the vegetables become light brown. Pour this sauce on the top of macaroni. oregano and sugar to it. Cook it for 2 minutes. Serve hot. Make a sauce of tomato puree and add some salt. strain the water to remove the starch and leave it to cool. a little water and boiled macaroni. top it with a lot of cheese and bake the macaroni in a microwave till the cheese melts.cheese (grated) pepper 3/4 cup tomato puree METHOD Boil the macaroni and sprinkle some oil on it while boiling Once it is cooked. ENCHILADAS Recipe Main Course Recipe by Indiaparenting Not Available 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 1/2 tsp garlic paste 11/2 tbsp sugar 1\2 tsp salt 1 tsp red chilli powder 1/2 tsp oregano 3/4 cup water METHOD 4 Persons . Add spices. and place this in a baking dish. Take some oil in a pan and then fry onions.

oil and water and make a smooth batter. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick. When it begins to brown. After 2 whistles lower the flame and leave it for about 20 minutes. Add a pinch of salt and pepper to taste and mix well. Then keep it aside. Mix all the dry ingredients. Put cheese on top. put the rajmah into a pressure cooker along with salt and a dry red chilli.(for pasta) Add a little baking powder and a little water to the pasta ingredients. Bake for 15 minutes. Keep them aside. Serve with cabbage salad and french fries. hang the yoghurt in a muslin cloth for about 15 minutes and then beat it. Cool the filling. Warm the butter in a pan and add ajwain seeds and then the garlic paste. garlic 1 tbsp. Now add the steamed rajmah along with ketchup. Garnish with the greens of the spring onions and serve hot. Keep for 5 minutes and make thin pancakes by frying both the sides. Put the sauce on the base and top. salt and pepper and cook it on a low flame until it dries. butter 1/4 tsp. Add all the filling ingredients and cook till dry. (for the filling) Put oil in a pan. Add garlic and fry a little. Put the filling in the pancakes and roll them like a dosa. Apply a layer of cream cheese and then top it with rajmah. Then switch off the gas. Not Available . When you are ready to serve. cut the bread slices in triangles and then toast them. 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. MEXICAN TRIANGLES Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS For the topping: 1/4 cup red kidney beans (rajmah). For the cream cheese.soaked overnight 4 bread slices 1 dry red chilli 1 tbsp. add the whites of the spring onions and saute until transparent. thymol seeds (ajwain) 1 spring onion 1 tbsp.

finely chopped 1 garlic flake 1/2 a dry red chilli 1/2 tbsp. Not Available . Heat oil in a pan and saute the garlic and onions until pink. oil For the sour cream: 1 cup yoghurt ( hung in a muslin cloth for 1\2 an hour) 1 tbsp. Keep it aside. beat the hung yoghurt and add tabasco sauce.MEXICAN BURRITO Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS For the filling: 1/2 cup kidney beans (rajmah) 1/2 an onion. oil salt to taste For the dough: 1/2 cup maida (refined flour) 1/2 cup makkai ka atta (maize) 1 tsp. blanched 1 onion 1/2 tbsp. Add the boiled rajmah along with the hot sauce. Leave it to simmer for 7-8 minutes and then keep it aside. boil the rajmah along with the red chillies. Let it simmer for awhile and then switch off gas and mash it. When the tomatoes become pulpy. Take a little hot oil in a pan and saute the garlic and onions until they turn transparent. oil salt to taste For the hot sauce: 1/4 kg. Make a soft dough. For the sour cream. tabasco sauce salt to taste METHOD First sieve the maida and the maize flour and then add salt and a little oil to it. Chop the blanched tomatoes and add to the onions along with the red chillies and water. spring onion 1/2 tsp. Your hot sauce is ready. tomatoes. Next. butter and salt. Soak the dry red chillies in a little water for 15 minutes and then mash them. cream 2-3 tsp. salt and cream. butter 1/2 tbsp. thymol seeds (ajwain) 2 dry red chillies salt to taste 1 tsp. mash them and add ajwain. garlic 1/4 tsp. Mix it well. spring onions and salt.

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.

Main Course Recipe by Indiaparenting Not Available 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 Not Available

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.

Main Course Recipe by Indiaparenting Not Available 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 INGREDIENTS FOR THE SAUCE: 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. Not Available

and simmer for about 10 minutes. Add spaghetti and cook till done. cook on low flame. Put butter and sauce on it. place spaghetti in a dish. . (For the spaghetti) Take one small packet of long spaghetti. Drain the water. boil it in water with salt and 1 tbsp of oil. Put lots of grated cheese on the top.SPAGHETTI WITH SAUCE Recipe Main Course Recipe by Indiaparenting Not Available 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) Not Available butter METHOD (For the sauce) Mix all the ingredients for the sauce except the cheese. For serving.

4 Persons . Serve with cabbage salad and french fries. Keep for 5 minutes and make thin pancakes by frying both the sides. Pour the sauce on the base and on the top. Keep them aside (for filling) Put oil in a pan. Put cheese on the top. Cool the filling. Put the fillings in the pancakes and roll them like a dosa. Add garlic and fry it a little. 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 INGREDIENTS FOR THE SAUCE: 2 cups tomato puree 1/2 tsp garlic paste 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. Bake for 15 minutes. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick. Add all the filling ingredients and cook till dry.ENCHILADAS Recipe Main Course Recipe by Indiaparenting Not Available 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.

CHICKEN FAJITAS Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 tsp. add salt and pepper to taste. Roll out the dough and fold into little pockets (like samosa wrappers). Next add the capsicum. Sprinkle cheese and cook until the wrapper gains colour and the cheese melts. Keep aside. Make it into a soft dough. oil salt to taste 1\2 1\2 Not Available METHOD First sieve the maida and the maize flour and then add salt and oil to it. Divide the dough into 3-4 small balls and keep aside. Pour in the stuffing and place it open to cook in a non-stick pan. Garnish with salad leaves and grated carrots. Pour salsa sauce on top and serve hot. After a while. Heat a little oil in a pan and saute the chicken. onions and mushrooms. oil 100g boneless chicken 20g capsicum juliennes 10g onions 20g mushrooms salt and pepper to taste 50g salsa sauce (previous recipe) 20g cheddar cheese For the dough: cup maida cup maize flour 1 tsp. . stir and add the salsa sauce.

SPAGHETTI WITH SAUCE Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 small packet of long spaghetti 1 tbsp oil salt (as required) butter INGREDIENTS FOR THE SAUCE: 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. Not Available . Put butter and sauce on it. (For the spaghetti) Take one small packet of long spaghetti. For serving. Drain the water. cook on low flame. boil it in water with salt and 1 tbsp of oil. Put lots of grated cheese on the top and serve. and simmer for about 10 minutes. place spaghetti in a dish. Add spaghetti and cook till done.

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

such as minced onion. watching to make sure the cheese does not escape.. pour over the thin batter to cover. Place in ice water to stop the cooking process. pepper. Lay each chile down on a counter and slice the top side with a knife. Now. spices. remove the pan. pepper to taste METHOD Here's the thing. eggs.CHILE RELLENOS Recipe Main Course Recipe by Kevin Tighe 1 hour 4 INGREDIENTS Fresh green chiles. there are as many ways to make chile rellenos (chi lay ray ya noce) as there are people who make them. then corn meal. flour. 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. like anaheim chiles (not bell peppers) Should not be hot. Stuff the cavity of the chile with the cheese of your choice. etc. 3 etc eggs into a bowl. coat the chiles. as they are hot. then flour. hold the chile with tongs at the stem over a flame to burn the skin on all sides. remove as much skin as will come off (some are much better than me at this). whisk until blended. you can add other things to the stuffing. With your hands. 2.. Make a thick batter of the egg(s). (maybe baking powder to make the batter rise). then corn meal. garlic. Cheese (your choice) Eggs Wheat flour Corn meal (optional) Baking powder (1 tsp) (optional) Oil for frying (optional) Salt.. But. Scoop out the seeds. pepper. If you want. maybe even hotter). basically. salt. No way is the wrong way. and fry or deep fry. At least 2 per person. The thing to remember is that there are no hard and fast rules. 3. then into flour. Break 1. pierce each chile. several ways you can do this.. etc. Put . salt.. Each different way makes them more interesting to eat. meats. You may have to use some running water. corn meal. Fry in enough oil to cover 1/2 way up the chile in a frying pan. 1. maybe some milk. 2. Make a thinner batter (about the consistency of thick cream) with the flour. back into the egg. etc. then dip each chile into the eggs. You can also use more than one type of cheese. baking powder. When the oil is hot.. you need to put a batter on the chile. place in the stuffed chiles.

the cheese will melt.2 tbsp Salt to taste Two garlic cloves crushed Cheese (Mexican blend or your choice) (optional) Chilly powder . 3. They can be spiced any way you want. 2.2 tea spoons Tomatoes crushed into juice .1/4 tsp Black pepper powder 1/4 tsp METHOD 1. Serve a chile and some of the egg-bread crust together on a plate. all the powders and fry for 2 minutes.2 diced (optional) Oil / butter . Make up your own way to cook it! When you go to a Mexican cookbook. Forget all that and place each chile on a barbecue grate with hot charcoals underneath. The batter will puff up. Chile Rellenos have their own section. Cook on one side until the cheeses melt and serve.1 cup Celery stalks . Now add 1 cup crushed tomato juice and 1 cup water(1 cup rice . & popular at outdoor barbecues in Mexico. MEXICAN RICE Recipe Main Course Recipe by Madhavi 20 min 4 INGREDIENTS Rice (long grain or brown) .2 cups of water but 1 cup of juice is replaced with one cup of water). Tip: If using electric rice cooker fry the veggies and add them to the cooker then add the liquids and cook. They can be deep fried.pan back in oven to bake for 20 minutes or so. crushed garlic.1 cup Capsicum / bell pepper . onions diced. baked. celery.1/4 tea spoon Tomato paste . Add salt and stir. capsicum diced and tomato paste. the chiles will cook. too.1 large Cumin / jeera . Now top the rice with grated cheese(if using cheese) and serve. 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. toasted. grilled. Close the lid and cook till the rice is done. 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 . probably even steamed. tho cheese is the standard.1 Onion . 5.1/4 tea spoon Oregano (optional) . pan fried. In a pressure cooker heat oil/butter add jeera. They are rather labor intensive. When the cooker is cool remove the lid and (add oregano if using). This is really good. 4. but so worth it when you are eating them. 4. barbecued. They can be stuffed with whatever you want to stuff them with.

(You may want more. 4. mix the cucumber and mango slices together. Mix and serve. but fresh is always best. 6.grounded (or other hot chili powder) Lemon juice .350 F or 200 c for 15 min and serve.1/3 to 1/4 cup (more if needed) 2 . In a large bowl. you will probably need 1 . juiciness of the and check for CAESAR SALAD Recipe Salads and Raita Recipe by Kevin Tighe 20-30 Minutes INGREDIENTS Romaine Lettuce . 2. Sprinkle 1/2 tsp of salt on it. too.15 Minutes 6 Persons INGREDIENTS Cucumbers . Sprinkle a little cayenne or other chili powder over the mixture.3 of them. In Mexico they do sell powdered (Chili-Lime-Salt) like a masala.4 Persons .1 to 3 lemons Salt to taste METHOD 1. Mix to evenly coat the chili & salt. Depending on the size and limes. 3. Squeeze the limes over the bowl. but start low taste). 5. This can be used. This salad is Wonderful in the summertime.2 (peeled and sliced thick) Mangoes .2 (peeled and sliced thick) Cayenne pepper . MANGO CUCUMBER SALAD Recipe Salads and Raita Recipe by Kevin Tighe 10 . and salt independently and none are overpowering the others.1 head 1 Coddled Egg (boiled for about 20 seconds) Olive oil . lime. Note: The proper taste of this is when you can taste the chili.

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

Add cheese and crumble tortilla chips on the top before serving. Cook for a minute. parsley. pepper. Cook for Not Available . Remove from flame. Mix all the ingredients for salsa sauce together. Add salt.MEXICAN BEAN SOUP Recipe Soups and Stews Recipe by Indiaparenting Not Available 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. and 1 tbsp cheese. 4 Persons CORN CHIPS WITH SALSA SAUCE DIP Recipe Starters and Snacks Recipe by Indiaparenting Not Available 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.

1/4 tsp of taco seasoning. Roll it very thin. Serve with salsa sauce. VEGETARIAN QUESADILLAS Recipe Starters and Snacks Recipe by Usha chirala 20 mts 4 INGREDIENTS 2 big tortillas. Cut the corn (or) flour tortillas into small cubes and deep fry in oil till crisp. 2 tsp of guacomole. 3 tsp of salsa 1 tsp of sourcream. 2. METHOD Microwave the two tortillas for 25 seconds each in the microwave. 1 tsp of finely chopped white onions or green onions. 2 tsp of sharp cheddar cheese. 2 tsp of finely chopped tomatoes. gucamole. Chopped corriander for garnishing. . Serve chilled For corn chips Mix all the above ingredients and make soft dough. Put one tortilla on the cutting board and apply refired beans on it. Add the tomatoes. TORTILLA CHIPS Recipe Starters and Snacks Recipe by Madhavi 15 min 6 INGREDIENTS Any Corn (or) Flour Tortillas . Drain on a paper towel. 3. 2 tsp of magarine or butter spread. 1 cup of refired beans. They can be stored in an airtight container for upto two weeks. 4. onions. Top with the other tortilla and apply butter or margarine on it. Keep for a few minutes.2-3 minutes. Cut triangular chips.taco seasoning and cheddar cheese. Serve with salsa or dip of your choice. Deep fry on low flame.4 (leftover tortillas or frozen tortillas also can be used) Oil for frying METHOD 1. prick with fork on both the sides.

Serve hot. Put some Sil chilli villi red chilli sauce over it. MEXICAN QUESADILLA Recipe Starters and Snacks Recipe by Kompal 20 mins 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. Heat the Sil beanbang baked beans seperately. put some butter on them and fry till they are little crisp and red. Thinly chopped lettuce and black olives can be arranged around for a restaurant finish. Wait for 30 seconds and cut in triangles.Heat a wide pan. flip the tortillas holding with a wide spatula. Pour some salsa. corriander and green cut onions. It is very quick and very delicious. Not Available MEXICAN BHEL Recipe . top that with a touch of sour cream and garnish with a leaf of corriander.good enough to accomodate the size of the tortilla. green onion Scallion and corriander to keep it on side. Put a layer of baked beans and cheese on half of the side and fold it into half till they stick. add a tiny amount of salsa in the center. Use round Mexican pitta bread. then put some Sour Cream. Fry it well in butter and then put in a plate. Arrange the triangles in a platter and on each triangle. Let the other side turn golden brown too and take off the stove. Take a flat pan. Decorate the top with fresh cut tomatoes. Once the bottom side gets nice golden brown. Put the butter applied side down in the pan and apply the rest of the butter on the top of the other tortilla.

Cut flour tortillas in 1" squares and deep fry in oil till golden brown. green paper. 7. Place enchilada sauce in another sauce pan and mix with small can of tomato sauce. can Fat-Free Refried Beans 1 Pk Taco Seasoning mix 1 can Enchilada Sauce 1 small can 8-oz. Place the refried beans in a large saucepan. Sprinkle cheddar cheese to get melts. Make thin half roasted rotis and keep it aside. Not Available . One can add salsa and jalapeño if like really hot. use water as needed to achieve desired consistency. 6. keep aside.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. Now take fried tortillas in a serving plate. HOT MEXICAN ROLLS Recipe Starters and Snacks Recipe by Kalpana Shah 20 Minutes 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. stirring occasionally. And mix all the other ingredients to it: onions. Add cumin powder. and simmer for 5 minutes. and shredded lettuce. 5. topped with hot seasoned refried beans and enchilada sauce mix. Bring to a boil over high heat. and stir in 1 pk of taco seasoning mix. 4. and then reduce heat to low. 3. chili powder and salt to taste. Chili powder and Salt to taste 1 cup Shredded Cheddar Cheese METHOD 1. Place over low heat for 10 minutes. cover the beans with 1 inch of water.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. Topped with chopped fresh cilantro. 2.

add as many baked bean rolls and then put in the oven until it turns brown. Do the same with the coconut and then grind it with the red pulp. chillies and tamarind Not Available 3. Serve hot with Sil green chilli sauce or Sil red chilli sauce. Spread the baked bean gravy on the roti and garnish it with cheese. 2. Sauté the garlic in a little ghee. If you wish to season it. GINGER CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 1 cup grated coconut 6 green chillies 4 . GARLIC CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 4 Garlic pods 20 Red chillies. grind the coconut. 2. corriander and then make a roll. tamarind and red chillies. Then add the ginger and salt and grind once again. heat a little oil in a ladle and splutter green chillies. cut chillies. roasted 2 Cups grated coconut 4tsp Ghee A little tamarind Salt to taste METHOD 1. First.5 red chillies a piece of ginger a little tamarind (soaked in water) salt to taste METHOD 1. Add the garlic and salt and grind once again to a smooth paste.Put the baked beans in an empty bowl and heat it until it turns into a thick gravy and let it cool. Not Available mustard seeds and . Take a oven dish.

hot dosa TOMATO THOKKU Recipe Chutney/Dips Recipe by Sham . salt and hing and grind once again. Grind the coconut and red chillies to a fine paste and add the tomatoes. oil 1\2 tsp. ghee a little asafoetida (hing) salt to taste METHOD Wash. splutter udad dal. CHUTNEY FOR DOSA Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS cup grated coconut 2 roasted red chillies 3 green chillies 1\2 tsp.curry leaves in it and pour over the chutney. Add salt to taste and serve with a hot. Serve with a pulao. Add green chillies and coriander seeds while the coconut mix is being ground. coriander seeds a little tamarind (soaked in water) salt to taste 1\2 Not Available METHOD Grind the coconut. roasted 1\2 cup grated coconut 1 tsp. cut and roast tomatoes in a little ghee. black gram dal (udad) 8-10 curry leaves 1 tsp. mustard seeds and curry leaves in hot oil and pour over the chutney. This is strictly optional. For the seasoning. SPICY TOMATO CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available Not Available INGREDIENTS 1 tomato 2 red chillies. mustard seeds 1\2 tsp. red chillies and tamarind. Make a fine paste and add a little water.

oil in which you have roasted the methi. 3. In a small vessel add oil mustard seeds hing.1\4 tea spoon Coriander Powder .4 big Onion . haldi. Let onoin turn golden brown. . Keep kadai on stove . Salt .Not Available INGREDIENTS Tomato .1 spoon METHOD 1.1/8 tea spoon.1 tea spoon 2 Persons METHOD 1.1\4 tea spoon Mustard seeds Coriander leaf .2 spoons Turmeric powder (haldi) .500 gms (wet ones not fried) Garlic . When the oil is heated and allow it to spalter. and put it on the chutney.1 spoon Hing . add finely tomatoes. In the mixer add the chillies. Grind it to a pate. RED CHILLIES CHUTNEY Recipe Chutney/Dips Recipe by Smita 15 Minutes INGREDIENTS Red chillies . hing and haldi.1 pod small Methi Seeds . Add finely chopped onion. hing 5-6 Persons needed Oil . salt and lemon. Mix all the masalas in little water and add to the onion and closed for 10 minutes in Medium heat.when warm add oil. 3. garlic.little Masala Powder . Serve chappathi or rice. Cook until the tomatoes have become soft or dissolved. methi seeds.5 to 7 Oil . In same oil add and haldi.1 tbsp Salt to taste Lemon .1\4 tea spoon Turmeric Powder . Roast the red chillies in oil and keep it aside. 2.half cup Mustard seeds . 4.1 big Chilli powder . Roast it a little. add mustard chopped tomato. Mix and keep with Hot idli. Transferit to a bowl.

3 Onion . After that add tomoto. the soon and VEGETABLE KURMA Recipe Chutney/Dips Recipe by akila 30 mins INGREDIENTS Beans .1 tbsp METHOD 1. and masala.. Use nimbu instead so it does not spoil keep it.50 gms Beetroot . Grind khaskhas..1 tsp Mustard seeds .1 and half tbsp corn flour. 2 POTATO PODIMAS Recipe Chutney/Dips Recipe by hi Not Available INGREDIENTS Potatoes .if u want to thicken it. 6.50gms green peas . garlic and garammasala powder in a mixie. karammasala powder . Cut all vegetables finely and allow them to boil.2 or 3 tomato 2 or 3 khaskhas .1 inch piece Garlic-6 or 7 oil salt to taste chilli powder .3 carrot . After 10 minutes grind the coconut in a mixie and add finally with that kurma.1 small (optional) Turmeric powder .Tip: Do not put any water. Heat oil in a kadai. and vegetables with chilli powder.1/4 tsp Oil Not Available . 4.50gms potato .1 tbsp coconut powder . Refrigerate it. 3. First add onions. it's very to taste to eat with chappathi and dosai . Add cornflour.1 tbsp Ginger . ginger. 2.

Cut the onions finely. AAM KA SASAM Recipe Chutney/Dips Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS Ripe Mangoes (Skinned & Chopped) . 3. Banana can also be used can be salt. puris etc. Boil the potatoes in water ( to which a pinch of turmeric is added ). Smash the potatoes well and add the turmeric powder. Alternatively: Can use small whole mangoes(skinned). Orange. Add the smashed potatoes and fry well till the masala smell goes.1/2tbsp Salt to taste METHOD 1. 4-5 GREEN CHILLI CHUTNEY Recipe Chutney/Dips Recipe by VEENA Not Available INGREDIENTS 20 green chillies 2 tsp urad dal 1 tsp methi seeds 1 tsp tamarind paste Little oil to fry METHOD Not Available .400gms Grated coconut . 2. Mix the mango with the paste and serve chilled. Note:Pineapple. 4. Serve hot with chapathi.METHOD 1. 4. Grind grated coconut. Add onions & fry till transparent. mix well and set aside.4 Jaggery . If its sour add more jaggery & can also used after boiling which served hot with chappatis. Variation: Add tomatoes along with onion if you desire. 3. chillies.1tbsp Coriander seeds . Heat oil in a kadai and splutter mustards.60gms Dry chillies . 5.. jaggery & coriander seeds with 2.

up. The chutney goes very well with idlis. Add salt and a little sugar tadka. add whole red chillies. Then heat the pan with 1\2 cup oil and add mustard seeds. ONION TOMATO CHUTNEY Recipe Chutney/Dips Recipe by Gunjan 10 mins 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. 4. As soon as it splits put inside the blended mixture and allow it to bring to boil on medium heat. It can also be applied to masala dosas before putting the masala. Add chopped onions and saute till they are soft and brown. Add the chopped tomatoes. To this add little Jaggery and heat the mixture until all the oil dries 5. Allow it to cool for some time. items with little 3. Heat the oil and put the urad dal and methi seeds. Add this to the chutney. As soon it splits put the green chillies and fry all till the skin of green chillies changes. rai and kadhi patta. little red chili powder and saute some more.4 grated coconut Not Available . Then remove it from heat and allow it to cool. Cool the mixture and puree it to make a chutney. 2. Take oil.1. Not Available CURRY LEAVES CHUTNEY Recipe Chutney/Dips Recipe by Anukaruna 5-10 minutes INGREDIENTS Curry leaves Whole red chillies 3 . Then mix the tamarind paste in water and put all the above fried salt and aesofoetida powder in a mixie and blend together.

In a frying pan add little oil after 2 .100gms Beans . ginger and garlic. Put some oil in a pan.50gms Cauliflower few flowers . 4.2 Garlic . grated coconut and stir well until you can see the color changing in coconut. grind well. 2. You can GREEN METHI KI CHUTNEY Recipe Chutney/Dips Recipe by Vimmi Indra 15 min. red chilles broken into two halves. INGREDIENTS Methi leaves . 2.3 minutes add curry leaves.half teaspoon of tamrind paste or tamrind water METHOD 1.1 bunch Tomatoes . 4 KURMA Recipe Chutney/Dips Recipe by RamadeviPrakash 30min Not Available INGREDIENTS Potato . salt and store this for 4 days in fridge. Serve with hot paratha. Cook. chillies & curry leaves (do not over fry & char them) swtich off the stove. season with both dals. In a mixie add the above ingredients tamrind paste.50gms Tomatoes .3tbs Salt to taste METHOD 1.100gms Carrots .2tbs Imli paste . add tomatoes and continue cooking till tender. Wash and cut methi leaves finely. Now make a paste with all the ingredients iincluding imli paste 5. and salt. 3.5 Ginger 1\2 inch Channa & urad dal .

Poppy seeds.1kg Chilli powder : 1/2 to 3/4 cup Red chillies: 6 .2 tsp Methi roasted and powdered .one pinch METHOD 1)Boil the amlas in water till the colour changes to yellow and becomes tender. then Onions. Then heat the oilin a pan or tawa. add all the vegetables cooked add little water and cook for some time then garnish with corandier leaves.1 1/2 cup Gingelly oil . when it starts to leave oil add the ground paste and then all Chillies Powder Corandier Powder Garam Masala.1/2 cup Water . chilly and curry leaves and spice powders(add the powders on a low flame to avoid them getting burnt). Grind coconut. Then salt to taste.8 (green chillies can also be used) Mustard . When the Onions become golden brown add tomatoes..1tspn Asafoetida . Aniseeds. switch off the stove.4 tspn Salt .Onions . Ginger. Green Chillies.3 sprigs Vinegar . garlic. Once it starts to boil. Keep it aside to cool and then cut into 4-5 pieces and mix the salt. AMLA PICKLE Recipe Chutney/Dips Recipe by Sarada Venugopal 30mins INGREDIENTS Amla .1/2 tspn Garlic(chopped) .4 tspn Curry leaves .(dont throw the boiled water) 2)Heat gingelly oil and splutter mustard. 10 .. add the boiled water.3/4 cup Turmeric .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. 3)Mix in the cut amla and saute for 2 mins. Garlic. and add cloves.

grind it to a smooth powder.2 Garlic . Not Available TOMATO KURMA Recipe Chutney/Dips Recipe by Jaya Not Available INGREDIENTS Tomatoes . now add 3 tspns of vinegar. When serving.1/4tsp Fried gram dhal . Add the chilli powder and the masala paste. 4.Add tomatoes and saute for 2mnts. Add garlic. splutter mustartd and curry leaves. IDLI PODI WITH SPLIT CHICK PEAS Recipe Chutney/Dips Recipe by Ramalaxmi Tatavarti 5-8 mts INGREDIENTS 1 cup of split chick peas 5 long red chillis 8-10 curry leaves 1 tbs of oil salt to taste.garlic and tomatoes into small pieces.4 Onions . 5)Rinse the clean and dry bottle for storing the pickle with 1 tsp vinegar. Oil. onion and saute well.1Tbsp Aniseed . Let it cool for couple of minutes and empty into the dry grinder. METHOD In a small pan. Heat oil. serve the powder with Ghee(Indian butter). Not Available . add 1/2 cup of water and cook till the gravy is done. Make a paste of coconut.4pods(optional) chilli powder . 3. NOTE:-This pickle can be used from the next day itself and can be stored for a month and more if refregirated. aniseed and fried gram dhal. METHOD 1. water. curry leaves. heat a table spoon of oil and fry curry leaves and red chillis well.4)Wait for the pickle mix to be of luke warm temperature.2tsp Salt.1Tsp Coconut . Add the split peas to the dry grinder and with the required amount of salt.Cut the onions. 2.

jeera. heat some oil and pop mustard seeds. Fry jeera.1 tsp Garam masala powder . Add green chillies and fry for 2 minutes. Keep the grinded gravy aside. Cook till it is done. 5 . cashews ani seed in a dry pan.1 tsp Cashew nuts . tomato. urad daal and hing for couple of minutes till urad daal is golden brown.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. In a pan. Add salt to taste and 1/2 spoon masala.1\2 tsp Coriander seed powder ± 2 tsp Sombu 1\2 tsp Sugar . METHOD Steam cubed potatos and spinach in microwave for about 5 minutes or till they are soft. Add the potatos and spinach. Fry poppy seed. urad daal and hing for seasoning.3 Tomato 2 Onion 3 to 4 Salt to taste Jeera powder . Cut onion. BINDI MASALA Recipe ChutneyDips Recipe by hemabalaji 10 mts INGREDIENTS Ladies finger ± 1\2 kg Green chilli . green chilli.10 to 15 Oil 1\2 cup Curd 1\4 cup METHOD Cut all the ladies finger in to 1 inch pieces. Grind all items.

BREAD HALWA Recipe Indian Sweets Recipe by Jayashree 10 mins 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. Allow to cook for couple of mts. soak and boil the rice. make Not Available . Switch off the gas and garnish with powdered cardamom and raisins. all fore mentioned powders and thick curd in to the gravy. 3. You may use the thin milk for cooking the rice. Grind the coconut and squeeze out the milk. 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. jaggery 1\2 Not Available METHOD Wash. Put 1/2 cube butter and mix well. Cook till it becomes like halwa. 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.Now your yummy bindi masala is ready to have with paratha or chappaties RICE PAYASAM Recipe Indian Sweets Recipe by Indiaparenting Not Available INGREDIENTS cup rice (raw) 1 cup grated coconut 1 cardamom a few raisins (kishmish) 2 tbsp. Now add the fried ladies finger in to the gravy cook for 2 mts by stiring occasionally.Smash the jaggery and add to the rice while it is still cooking. Whenever you have it. In little oil add some jeera. Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread pieces and fry till light brown.Deep fry all the ladies finger in to oil. Add the thick milk and boil once again. hing. Add garam masala. 2. Take out the thick milk in one vessel and the thin milk in another one. This will be good for nearly 2 weeks but you will have to keep it in fridge.

It will be really good.2 tablespoon Kesari powder. and say your comments.2 to 3(and powder it) Pinch of salt Water.1 cup Sugar.Then add water.Fry the cashew nuts and raisins with ghee and keep it aside 2. leave it until the rava is cooked. a little hot and eat.Then add the sugar 5.1/2 cup Ghee.1 pinch (for colour) Cardamom. 2 persons 6 WAY DELIGHT Recipe Indian Sweets Recipe by GAYATHRI 20 MIN 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 4-5 . 6.Put the cardomom powder and the rava in pan with the ghee and fry till golden brown. KESARI Recipe Indian Sweets Recipe by Manju 5 to 10 mins INGREDIENTS Rava (sugi).2 cups Cashewnuts and raisins METHOD 1. 4.Then add in the kesari powder.leave for sometime and add in the cashew nuts and raisins. Try it out.

Drain them and put them immediately in the sugar syrup. Sprinkle the mixed nut. This will be around 2 cups and set aside. First take the sugar in a bowl and add equal proportion of water to it. Cook until thick and remove from fire. cardamom powder. Cool and add khoya little by little and mix well.Meanwhile. essence and saffron diluted in little milk. 3. 4. Serve any time for any occasion MILK GOWA Recipe Indian Sweets Recipe by vidhya 20min 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. sugar. Don't mix it hard as in case of chapatis. 8 GULAB JAMUN Recipe Indian Sweets Recipe by prani 40 minutes INGREDIENTS Gulab Jamun Pack -200gm (orkay or MTR) sugar . empty the contents of the pack into a bowl and make dough using water.3 Ghee to fry METHOD 1.over gentle flame till soft and thick. Mix well and pour into a kadaai and cook till the right consistency is reached. take ghee in a deep pan and heat it in a low flame. 2. Transfer into serving dish and cover with silver warq.800gm cardamom seeds. ghee. nutmeg. Add the fruits. Cool and serve 15 . Prepare small balls of the dough (ghee can be used on your fingers to avoid smudge).stir every 2 mins. fry them in ghee on a low flame till golden brown. Boil milk and sprinkle suji. Bring it to boil and put off the stove after 5 minutes. Then. see that the dough is neighter too soft nor hard.

Dont add ghee with the above. Sprinkle few drops of water. when the halwa comes without sticking in the pan. add ghee and sugar. FANCY FALOODA Recipe International Desserts Recipe by Bhuvana Logesh 15min 4 .Now stir it in a kadai with pouring ghee in little amount during string. 6. 3.Then take a plate and spread a little of ghee in it. 4.ONE MINUIT HALWA (MAIDA HALWA) Recipe Indian Sweets Recipe by hemabalaji max 3 to 5 mts INGREDIENTS maida (All purpose flour).Mix all the items given above without any lumps.1 cup cashewnuts for garnishing METHOD Roast Maida in a dry pan until the raw smell goes. so that the sugar will easily dissolve. 7.1 cup ghee (clarified butter). you can transfer and garnish. 5.1 cup sugar .After 10min cut it into pieces and separate it when it is cooled This is a very easy sweet to prepare for diwali. 4 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.Pour the mixture in it.Stir the mixture until it comes to a halwa consistance. 2.

Make a paste of cornflour in a cold water. ginger-garlic paste. Cool it. and strain. Marinate for 4-5 hours.cgi?recipe_id=851&cuisine_id=7 CHICKEN 65 Recipe International Desserts Recipe by Sree 75 mins 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. 3. 4 . falooda seeds. add rose essence. Soak falooda seeds in 1/4 cup of water for 2 hour. 2. Mix it. http://www. soya sauce. 2 tsp Falooda Seeds. Keep the chicken pieces aside. Pour cold milk over it slowly. colour. METHOD 1. 3. A few drops Rose Essence. red coloring and salt in a vessel and marinate the cooked chicken pieces in it. 150 ml Water. 8. 4. 2. corn flour. In a tall glass. 5. Strain to get the 'sev'. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces. 40 gms Cornflour. salt and cook the chicken until the pieces are tender and all the water evaporates. 6.INGREDIENTS 400ml Cold Milk. Cook on a slow flame until it becomes thick and transparent. Serve chilled.'sev' and sugar. A few drops red colour. Prepare 'sev' by passing through a seive or 'sev maker' over a pan of ice water.indiaparenting. Mix the chicken pieces with yogurt. Mix ajinomotto. 4 tbsp sugar. Deep fry the chicken pieces in oil and drain 4.

salt and the pounded garlic.dalchin2. Add the coconut milk into the cooking vegetables. Cut onions into thin long strips.take some oil in a pan fry i chopped onionand 2 green chilli. 4. desired quantity of chilli powder.4 red chillies Red chilli powder 1\2 tsp turmeric powder Jeera powder (a pinch) Salt to taste Oil METHOD 1.haldi. INGREDIENTS 1 large potato 1 big brinjal 1 cup coconut milk 2 onions 5 . add the curry leaves.oil METHOD first clean chicken.half spoon oil.. serve. red chillies whose stem have been slightly slit.elaichi2. Once hot.until golden brown.keepaside. Add 2 3.salt.lavang3.add 1spoon mirchi powder.salt 1spoon. Heat a pan and add 4 tbsp oil. 2.BRINJAL GRAVY Recipe International Desserts Recipe by PJP 20 minutes max. Add mustard seeds and very little jeera and onions and fry in medium flame till they become transparent.and fry upto golden chilli5.mirchi powder1 spoon.6 garlic pods (pounded) Curry leaves Mustard and jeera seeds 3 . pinch of jeera powder.garlic4pieces. add turmeric powder.take in acontainer add turmeric just half spoon. Stir occassionally. Once the gravy thickens and vegetables are cooked. CHILLI CHICKEN Recipe International Desserts Recipe by sarita half an hour Not Available INGREDIENTS chickenhalf kg. Then add the brinjal and fry for 2 minutes in slow flame.add this paste to fried onions and green chilli. Once the potato gets slightly cooked..ginger 4 small pieces.COCNU MILK POTATO. Mix well and simmer for some time till the vegetables cook.keep the chicken in another pan in the stove and fry until chicken smell . Add the potato and fry for 3 minutes.onions2.grind all the spices with one onion and one chilli upto smooth paste.poppyseeds half spoon. salt. Let them darken.

.Allow the mixture to ferment over night. Not Available .this is delicious chicken fry..enjoy the taste COCONUT DOSA WITH MOONG MASALA Recipe International Desserts Recipe by radhikagirish 30 min 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 ..Grind it thoroughly adding deccicated coconutwhile grinding.then add fried chicken to the masala paste and mix well.little METHOD Coconut dosa: Soak rice and urud dal together for 3 hrs.Chop one onion finely and fry.Swith off the flame.urud dal.. 5 POTATO SALAD Recipe Salads and Raita Recipe by Janu Not Available INGREDIENTS One large Potato..1 finely chopped onion and curry leaves.vanishes.fry mustard seeds.Grind it well using little water..for more spicey u add green chilli which already fried in a pan.. Heat oil in a tava. Fry coriander seeds.Add salt for taste. 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.Add more water and allow to cook in medium flame for 2 minutes.Serve hot with the coconut dosa.Finally add deccicated coconut and put off the flame.curry leaves together in little oil.Put the grinded mixture.Mix well.finally add the boiled moong.cover for just 3mints and then fry upto golden chillies.

Put little urad dal. Fry papads of your own choice directly on stove without oil & pices. 2. coriander leaves. break into small leaves & salt to 2-3 people CUCUMBER(DOSAKAYA) PERUGU PACCHADI Recipe Salads and Raita Recipe by madhavi 15 min 6 . Before serving add the papad & mix properly. Heat oil in a pan. ginger and yoghurt with the sauted items and serve with rice. 2.One small Onion. 3. 4. onion. mustard.4 Papads (plain / pepper / jeeera) 2 onions 2 tbsp of grated coconut 1 green chilli Coriander leaves Salt to taste METHOD 1. Slice ginger. onion and coriander leaves. keep aside. Oil. 3. Boil potatoes & mash it nicely. coriander the potatoes. Curry leaves. Mustard. slit green chillies. Urad dal. Coriander leaves. POTATAO-PAPAD SALAD Recipe Salads and Raita Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS 2 Potatoes 3 . curry leaves and asafoetida in the oil and saute for some time. Add finely chopped onions. Yoghurt. 4. chillies. Boil and mash the potato. Small piece of Ginger. METHOD 1.Mix the mashed potato. stir in nicely. Four Green Chillies. Pinch of Asafoetida. 5. grated coconut.

pieces heat oil CAPSICUM RICE Recipe Main Course Recipe by Anupama Kumar Not Available INGREDIENTS Capsicum (chopped) . and finally add the dry coconut and asafoetida.1 cup Masala Powder .1/2 cup Asafoetida . Switch off the stove and add the masala powder and salt. and add the chopped capsicum.1 and 1/2 tablespoons Oil . turmeric a pinch) Cucumber . broken red chilly pieces and curry leaves) 2 tea spoons of oil METHOD 1.ground raw mustard paste. For the Capsicum Rice: Heat Oil in a kadhai. jeera. 2 . and fry till tender.To taste Coriander Leaves .3.INGREDIENTS 2 cups yogurt salt to taste grind together (1 teaspoon raw mustard seeds.1 skinned.1/2 cup Urad Dhal . so that it can be used in the future also.For Garnishing For the Masala Powder: Dry Coconut (grated) . garlic pods .3. Pour over yogurt mixture and mix. salt. then add the urad dhal and grind.1 medium sized Cooked Rice . Take care not to heat the masala powder too much. and grind lightly. 2. This powder should be stored in air tight containers. Mix together yogurt. First grind the dhania and red chillies in a mixie into a coarse powder. cucumber put the mustard seeds mixture let it sputter. green chilles .1 cup Dhania Seeds and Red Chillies .1/4 tspn METHOD Roast all the ingredients for masala powder seperately. deseeded and diced into very small pices (do not grate) For seasoning: 1 tea spoon of (mustard seeds.For Frying Salt . and leave it to cool.

Drain water and put aside. Cook until just tender. strain and reserve the chicken pieces and stock separately. fry sliced onion until golden brown. CHIKEN PULAO Recipe Main Course Recipe by Veena Furtado 30mts. Heat ghee. black cardamom. chopped 1kg. finely chopped 1\2 bunch Coriander leaves. garam masala. Measure 4 cups of stock into a heavy saucepan. add chilli powder. salt and jeera powder.Cover and cook over medium flame until the liquid gets absorbed. cloves. Boil chicken pieces with cinnamon. coriander powder. Add a little stock if the rice is not cooked. chopped coriander leaves and mint leaves. chopped 11\2 tsp Chilli powder 11\2 tsp. Serve along with raita. 4people CORIANDER RICE Recipe Main Course Recipe by Sarada Venugopal 15 mins INGREDIENTS Rice .Then add in the cooked rice and stir well. Saute until light brown. cut into medium pieces METHOD Wash and soak the rice for 30 minutes. Chicken. 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. ginger and a little salt in 5-cups of water. Discard whole spices along with ginger piece. Coriander powder 4 Black Cardamom 1 tsp Garam Masala 2 cups Basmati Rice 3 Onion. chopped tomato. Add green chillies.1 cup 2-4 . Garnish with coriander leaves and serve hot. Remove from fire. Add strained rice along with chicken and bring to a boil. finely sliced 1 Tomato.

1/2 tspn Garlic . Add the stuffed bhindi cook covered till bhindi is soft remove cover. NOTE:-Can add 1-2 cloves while sauting onions for enhanced flavour. 3) Grind the above along with coconut and coriander leaves. green chillies. 5) Add the coriander paste.salt and cook covered till its done.1/4 cup Onions . Heat oil in pan add ajwain let it crackle.2 chopped into small pieces.Keep aside.3 tspn (can also use 2 tspn of veg oil + 1 tspn of ghee) Water as required to cook the rice Salt to taste.tsp coriander pwd 1tsp . 2 .15 small bhindis 2 .1/4 tspn Ghee .Coriander leaves chopped -1/4 cup Grated coconut . METHOD 1) Cook the rice till its half done. 6) Add the half cooked rice. 4) Heat the remaining ghee in a kadai and saute the onions till golden brown.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.1 pod Turmeric powder . 7) Serve hot with raitha or chutney.turmeric and saute for 2-3 mins. Mix all the spices except ajwain stuff bhindi with this mixture.garlic and jeera till onions turn light brown in colour. STUFFED BHENDI Recipe Main Course Recipe by sree 10 min INGREDIENTS 10 . Green chillies: 3-4 Jeera . 2) Heat 1 tspn ghee in a pan and saute half of the chopped onions.

Allow mustard to splutter and channa dal to become light golden brown. Add salt. mustard and channa dal.1 tsp turmeric powder .2 cups boiled rice (to mix as per taste for 2 persons) oil .1 pinch pepper or red chilly powder . CHICKEN CURRY Recipe Main Course Recipe by ashwini 30mins Not Available INGREDIENTS 4 cut pieces of fish 1tb pepper.1 pinch salt to taste coriander/curry leaves to garnish METHOD The recipe is pretty simple. red chilli powder. Mix well. and sambar powder. salt. garam masala. 1 capsicum.1 pinch channa dal . Do not add water ! Serve with rice.1tb chilli suace. In pan.Cook till all the moisture evaporates serve hot. Add the coriander/curry leaves. 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 .2 tsp rice .1 tsp mustard seeds . turmeric powder. Add chopped tomatoes or capsicum. tomatos. Cook till the raw smell goes from Sambar powder.chopped finely. Fry till it is cooked. MTR or home made Sambar powder . chilly/pepper powder. oniens. TOMATO/CAPSICUM RICE (WITHOUT ONION) Recipe Main Course Recipe by Saradha 10 mins 2 INGREDIENTS 3 ripe tomatoes or 2 capsicum . add 1 tsp oil.

Later. red chilles. add the cooked rice and gently mix the whole mixture. After the onions get caramalised. with desired amount of butter(ghee). butter(ghee) for garnishing oil for frying a pinch of asofetida salt to taste METHOD On low fire . salt and curd and make batter as thinner as possible. and keep on fire until well cooked. add chopped spinach and salt. mustard seeds. splitpeas. while they are turning light brown. asofetida.Maida Rice flour. Add the peanuts. 4 RAVA DOSA Recipe Main Course Recipe by jagu Not Available 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.musted seed jeeru curry leaves and ginger chilly paste add this to the Not Available . in a pan add 2 tbs of oil. add grated ginger and followed by that chopped onions. Serve with any raita and chutney. In a pan add oil.SPINACH FRIED RICE Recipe Main Course Recipe by Usha Chirala 45 mts 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.

When water gets evoprated u can add 2 tsp of oil to get it done very good with Chappathis. Add oil in the pan.chilli powder. Close the pan till the Drumsticks get tender. 2 SOUTH INDIAN FISHCURRY Recipe Main Course Recipe by veena Not Available Not Available INGREDIENTS fish -1 kg. Garam masala powder. DRUMSTICK CURRY Recipe Main Course Recipe by Punitha 30 minutes INGREDIENTS Drumsticks .care should be taken while mixing the curry so that fish pieces are not broken.curry leaves take very less time to cook less than 15 min. then add water.clove 3.tamarind pulp -4 tsp.cloves. Now add cocnut grinded with Jeera.gingergarlic paste4tsp. METHOD marinate fish with coconut paste. After two hours keep it in fridge over night. then add drum sticks to it. Dosas and Rasam.3 Tomatoes . 3.put kadai pour some oil add 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). fry it till it turns golden brown. then add turmeric powder.salt 1 1/2tsp.elachlic paste gari. Sombhu.cinnanamon 1.oil. Ginger and garlic to it. diced onions.finally add . Onions.3 Onions . 4.garam masala powder 1tsp . When u make dosa do it in a low flame. 2. Saute it for a while.batter.turmeric powder.elachi . salt.4 Ginger garlic paste Coconut paste Sombu Jeera Turmeric Thaniya powder Chilli powder Salt METHOD 1.turmeric powder 1/2 tsp.corriander leaves. 5.onions 1 cup. Put Sombhu.chillipowder1 1/2tsp.2. Now add tomatoes.coconut paste 3 chilli 3.

Turmeric.corriander leaves . Serve with Sambar and chatni 3-4 DOSA Recipe Main Course Recipe by Portia Manohar Not Available INGREDIENTS Rice-5cups Urad Dal-1cup Not Available .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.Oil.Tamrind puld.hing.Soak Urad Dal in water for 2-3 hours.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 INGREDIENTS Urad dal 1 cup Suji-Rawa 3 cup Salt METHOD 1. 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. 3.Karela.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. Add Suji-rawa and salt. 5. Grind it in mixer. Mix it and make crispy Instant Rawa Dosa within 5 Mints.mustard.Jaggery. 2. 4.Salt.

For that first soak the rice for 2-3hrs and then fry redchillies.corriender seeds.Prepare this batter before day itself.u can eat this with coconut chuteny.Heat the tava and put 1sp of oil and put the batter and spread.(Add a tablespoon methi seeds with the urad dal to make dosas soft.cover the lid for one minute.. Add salt and mix the two pastes.Now heat the tava.if desired) SPRING ONION DOSA Recipe Main Course Recipe by Girija Not Available 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. 4-5 MIXED DAL DOSA (ADAI) Recipe Main Course Recipe by hemabalaji Not Available 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 4 . Also grind dal to a fine paste seperately adding a little water.smear it with a little oil.Wash and grind rice to form a fine paste. Serve hot with coconut chutney.Next morning cut the spring onions and onions(optional) to the batter.Salt to tase Oil for frying METHOD Soak rice and dal seperately in water for about 4hrs.and allow it to ferment.urad dal.Add salt to the batter..other wise u can eat directly as it is already spicy..Then grind the rice and fried items along with coconut.cook on both sides.Hot hot spring onion dosa is ready to serve.jeera and avalakki.

3(finely chopped) Turmeric powder . Make a few holes in the center.2tsp Kasuri methi . curry leaves with red chillies and salt in last round of grinding.4 tablespoon Corn flour . · Rest the batter for about an hour. It goes wel with any varieties of chutney particularly with avial. Check for salt and keep aside. . jaggery and butter will make this so yummy.1tsp Garam masala powder .· Green chilli 2 · Hing Pinch · Salt to taste · Finely chopped onion.2 table spoon Oil Salt to taste Corriander leaves to garnish 6 CHICKEN RED CURRY (CASHEWKISMIS) Recipe Main Course Recipe by Merlyn Shenoy . · Mix the grated vegetables to this batter and mix well. smear oil and spread one ladle full of this batter to a thick circular shape. · Heat a heavy dosa griddle. · Drain and grind the rice and dal to a coarse batter.2 pinch Refined flour/maida . Pour oil on the sides and in the center and cook over low heat.250 gm(Shredded) Tomato(medium)-2(Boiled and pureed) Onion(medium)-2(finely chopped) Garlic cloves-6(crushed or finely chopped) Green Chilly .1 tsp Jeera powder . · Add and grind the green chillies. CAULIFLOWER ROAST Recipe Main Course Recipe by Jugnu 15minutes INGREDIENTS Cauliflower .1/2tsp Red chilly powder. potato cabbage 1 cup · Curry leaves little METHOD Wash and soak the rice and the dals for about 4 hours.. grated carrot. beetroot. · Turnover and pour the oil and let it cook till it is crisp all around and golden brown in color.

Heat oil in a vessel then add paste and fry well. Add the masala water & vinegar and bring one boil.(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) 1\4 tsp Turmeric (Haldi) Not Available . Then add Chicken.Not Available INGREDIENTS 1 kg Chicken [Big pieces] 4 Potatoes [Big pieces] . Keep on stirring the paste till colour darkens up.(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 Not Available METHOD Grind all the masala items together to make a smooth thick paste. Potatoes & salt and cover the vessel and cook on slow fire till Chicken & Potatoes are cooked. CHICKEN GREEN MASALA CURRY (MANGALOREAN) Recipe Main Course Recipe by Merlyn Shenoy Not Available INGREDIENTS 1 kg Chicken [Medium pieces] 1 big Onion 4 Potatoes [Medium pieces] . Taste and check if you need to add more salt.

Potatoes & salt and fry for 5 mins. Taste and check if you need to add more salt.No need to fry the dosa on other side.Add salt to taste. Add the masala water and stir well. 4-5 CHICKEN ZEERA-MIRI CURRY (MANGALOREAN) Recipe Main Course Recipe by Merlyn Shenoy Not Available 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 Not Available . Heat oil in a vessel and fry onions to golden brown.Prepare this batter before day itself.It will be very tasty if u eat with coconut oil(optional). Keep on stirring till masala colour darkens up. Then add Chicken.Next day heat the pan and put 1sp of oil and put the batter and spread it and cover the lid for add much water to the batter.Neeru dosa is ready to serve. Cover the vessel and boil on medium flame till Chicken & Potatoes are cooked.The batter should be not so thick like ordinary dosa.Serve this with coconut chuteny. Add masala and fry well. NEERU DPSA Recipe Main Course Recipe by Girija Maiya Not Available 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.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.

Taste and check if you need to add more salt. 1. Knead for few minutes or until smooth.) Mozzarella cheese Parmesan cheese METHOD Method 1. tomatoes. Cover and let it rise till doubled. 2..3 Tomatoes 1\4 tsp Turmeric (Haldi) 2 tsp Salt METHOD Fry onions in a pan & keep aside. Make balls of dough and turn out onto a floured surface and knead it to a round flat shape or a desired shape. This allows the toppings to cook on top of the pizza. salt and remaining warm water. Potatoes can be added (Fry the potatoes before adding them in the gravy). spinach. Add olive oil and then place in a lightly floured bowl. capsicum.. In a vessel mix chicken and the masala and boil till chicken is cooked well. turmeric & salt). In a large mixing bowl add flour. 3. Not Available . Grind all the masala items together (fried stuff. ITALIAN PIZZA Recipe Main Course Recipe by Shilpa Not Available 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. 4. say for about 1 to 2 hours. Stir yeast into warm water and wait for 5 minutes. Put it in a pre-heated oven (200 degrees Celsius) and then oven for 8-14 minutes or until bottom is cooked. Lightly spread olive oil over the surface of the pizza. in the same pan fry the remaining masala items (except tomatoes. turmeric & salt) to make a smooth paste.

Bring to the boil and lower the heat. ginger and salt. 6 . saffron and enough water and the whole the cloth. few sprigs chopped Wedge of 1 Lime METHOD 1. Cover and cook for 10 to 15 liquid is absorbed and the rice is tender. Garnish with sliced hard boiled egg. Tie the whole garam masala in a muslin cloth. you can then add pepper. Saute till the onion turns golden. Add tomato sauce/gravy. Then put on parmesan and mozzarella cheese. cashewnuts. oregano. 6. Next mince garlic and spread on top. Preheat oven to 500o F. and basil to taste.2. Bake for 10 to 15 minutes or until the cheese begins to bubble and brown. 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. olives. mounding it. mushrooms or fresh tomato. curry leaves or bay leaf. It will definitely be good! If you want you can add flavored olive oil (roasted pepper/basil/ garlic). 3. arsley and lime sauce pan and high heat till the spices tied in min or until the and turn it wedges. Heat ghee in a add onions. Remove and discard the bag of spices. pepper. 2. 4. onion. You can put any vegetable you like on top of your pizza. SRILANKAN SAFFRON RICE Recipe Main Course Recipe by Bhuvana Logesh 40 min INGREDIENTS 2 Cups Coconut Milk 1 Cup Basmati Rice. Depending on what vegetables you have. Add rice and keep stirring over rice is translucent. Add salt. 4. Fluff up the rice with a fork onto a serving platter. You can also add flakes of red chillies. Stir in the coconut milk. 5. ( Any tomato sauce will work) 3. washed 2 Onions.

potatoes.chopped 1 tsp ginger .VEGETABLE PASTA Recipe Main Course Recipe by Sarada Venugopal 20 mins 4 INGREDIENTS 1 cup boiled mixed vegetables (peas.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 well for 2 minutes. Serve hot. Heat oil or butter in a pan and saute onions. Add the tomato sauce and pepper to it.chopped 1 onions .chopped 1 . carrots. corns. Add tomatoes and fry for some time. You are here Home > Recipes > Italian Cuisine > Spagatiee and Meat balls Recipe SPAGATIEE AND MEAT BALLS Recipe . Add the boiled macroni and cook it well for 5 minutes. cauliflower etc) 2 tsp pepper powder 1 tsp garlic . Mix milk and maida well so that no lumps are formed.2 tomatoes . Saute it for 3-5 minutes. Now pour the white sauce and mix all the ingredients well. ginger and garlic till light brown. Add the boiled vegetables and salt. 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.

garnish with coriander leaves.then add the canned tomato and crush them completely.drizzel oil and sautee oil and garlic to gether. for the sauce heat a large skillet.meat balls and boil for few minutes.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 salt and pepper to taste little bit of parmasan cheese for sauce --------1 32ounce canned peeled tomato in juice 1 8ounce can tomto sauce salt and pepper to taste 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.when it comes to a boil add all the seasoning.then add salt ane pepper to taste. .then heat pan drizzle oil and cook the meat balls without moving it often. pour desired amount of sauce over the pasta.

Add the remaining vegetables and macaroni.oregano. Serve hot. MIXED SALAD Recipe Salads and Raita Recipe by Deepali 10-15 mins. 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. Add the chopped tomatoes n capsicum. GARLIC BREAD WITH CHEESE Recipe Starters and Snacks Recipe by Precyla 10 minutes 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 to get crispy. 2 tsp olive oil/any cooking oil. Heat a wok and pour in oil. For Garnishing : Few cilantro / corriander leaves & 2-3 olives (opt. 1-2 tablespoon olive oil. Cook for 34 mins . 1\2 tsp oregano. Roughly chop the tomatoes & capsicum and keep aside. 4 INGREDIENTS Lettuce leaves 4-5 cut into 1 inch size. oven Not Available . 1/2 cup boiled macaroni. 4 ripe tomatoes . 2 tsp sour curd. Mix in the boiled pasta along with curd.). 1 carrot cut into medium size cube. saute for another 2 mins.7-8 flakes crushed garlic. 1 cucumber cut into medium size cube. Remove from flame & pour in a serving platter. salt and pepper as per taste. salt . Toss well. Add salt and pepper powder. pepper n chilly flakes ( opt). pepper n chilli flakes to taste. 1capsicum. 1/2 cup paneer cubes. 1/2 capcisum cut into medium size square.left over sauce frezzes upto 3 months. METHOD Boil the pasta acoording to the instructions on the packet. METHOD Take olive oil in a big salad bowl. Conch / shell) or basic macroni. Put crushed garlic and saute for a min. salt . Garnish with cilantro & sliced olives .

otherwise put salt to taste]. SPONGE CAKE Recipe Indian Sweets Recipe by Shilpa Suryavamshi 50 Minutes 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. 7.2.sugar & pineapple.1 tsp sugar.2 cups fresh pineapples cut in chunks.1 tbsp shredded coconut METHOD 1.Now return the previous mixture of onion. take out and serve immediately PINEAPPLE CHICKEN Recipe Main Course Recipe by Shubhra Mahapatra Not Available Not Available INGREDIENTS 50 gms cashewnuts.1 tbsp fish sauce or salt to taste.decorate the spring onion and shredded coconut over this dish. 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 . 2. 3 spring onions finelly chopped. 3.2 tbsp canola oil or any vegetable oil.3 mintues. 6.2 red chillies finelly chopped. 4.1/2 red capsicum & 1/2 green capsicum in suare shape cutting. Meanwhile mix the garlic butter and mozarella cheese.2 tbsp oyester sauce. In a bowl.Roast or shallow fry the cashew nuts in a small pan.Add the oyster sauce[if available.Now Stir fry the garlic.Now switchoff the heat. beat the eggs with a beater by adding essence. When the cheese melts.onion & chillies over medium heat for two minutes in a wok or deep frying pan.Now remove this ingriedients and increase the heat and stir fry the chicken sugar and capsicum. baking soda 4-6 . 3. one large onion cut in chunks.garlic and chillies into the wok 5.arrange on a serving dish. 4.4 cloves of finelly chopped garlic. Toss it for two minutes then add roasted cashewnuts.Pls note that the heat must be high so the chicken will be tender.Keep it aside.

Allow to stand for a few minutes and cool it. 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 all purpose flour/maida. 2. Add the flour and mix lightly till all ingredients are properly mixed. 7. 5. Lightly grease a baking tin and pour the mixture and bake for 20 to 25 minutes. (35 to 40 minutes). mix butter and sugar. 4 EGGLESS CHOCOLATE CAKE Recipe International Desserts Recipe by DISHA AILANI 40 mins Not Available . 6. Once melted keep aside. 4. Add the egg mixture to the melted butter and chocolate mixture. Cool completely before doing icing if any. 3. Place bowl inside. 8. Grease the microwave bowl with butter and pour the above mixture. Poke with a toothpick and check. 9. Now mix well till you don't find any lumps left over. Serves 4 to 6 CAKE Recipe Indian Sweets Recipe by Payal Arora Not Available 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. Pre-heat oven to 300o c. Bake at 200o c for 5-7 minutes and 150o c till done. In another bowl.and food color. Add the beaten eggs. Can be served with tea/coffee.

put the above mixture in a bowl add melted butter. Sieve the maida. keep mixing in one direction.vanilla essence.baking powder & soda bicabonate. cocoa.2 table spoon cocoa powder. CHOCOLATE BROWNIE Recipe International Desserts Recipe by Deepika Not Available 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.INGREDIENTS 1 cup maida.1 tea spoon vanilla essence. Now grease the baking tray and transfer the batter to this tray.condensed milk. Sieve maida. Not Available . 4.cocoa powder. sugar. 2. Cook in a pre-heated oven at 250 degrees for 30 .warm water.let it cool and then remove from the tin & its ready to eat. Now in a mixing bowl mix the above mixture plus milk. 5.12 tin of condensed milk.12 cup warm water. 3. 2. mix all this wwell n put in a greased tin. baking powder and baking soda together.40 mins or in a pre-heated microwave oven at 850 degress for 8 minutes.1 tea spoon baking powder.1 tea spoon soda bicarnate.12 cup melted butter. oil and the curds. bake at 220deg for 25 mins put a knife n check if its done if not then jus keep for 5 mins extra. METHOD 1.

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