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

Add the rest of the ingredients except the egg. Baking Powder. chopped 1 egg beaten METHOD 1. Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Mix Maida. After cooking for 5 mins. add the corn and pepper. Sugar. strring the soup continously. Roast each circle for a minute or two let it not become crisp. Salt. Cut Cabbage. Cook for 10 mins.garlic paste 4 cups water 1 bunch green onions. Take a sauce pan and boil the water. grate Carrot. Capsicum and Onion finely. 2. Add Salt. Seal the edges using the Maida/Flour paste. Cook for 5 minutes more and at the end add the egg through a strainer. 4. green onions and salt. Reduce the heat and add chicken. Remove and let it cool. Not Available . Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly. Garnish with a few drops of a soya souce. add all the Vegetables and Aginomoto and mix well. Oil and using water knead into dough. Divide the dough into balls and roll out each one into a thin circle. Heat Oil in a wok and deep-fry them till golden brown and crisp. Heat Oil. 3.500gms 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 . Remove on the kitchen towel and cut each roll into three pieces and serve hot. ginger garlic. 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.

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

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.Keep stirring and fry until the onions are turning a golden brown. Apply salt and ginger-garlic paste to the chicken and mix thoroughly. Add the chicken ± stir well. If required can add some salt after tasting. Add the water and vinegar and cover. 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. Green chillies ± 2-3 nos. Sugar.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. Stir occasionally till chicken is well cooked. Heat the oil and fry the onions.

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

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

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

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

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

3 bunches finely chopped. 9.1 tsp soya sauce METHOD required Chinese noodles . 5. heat both oils together and add capsicum. Cook for a further minute.1 tsp salt . In a Colander take noodles out and cool it by pouring cold water in it. Puree sauce and season well. Add the rest of the spring onions and mix well.2 packets Tobasco sauce .Olives) Soya sauce . 2.1 tsp Ginger garlic and green chilli paste . 7. Stir-fry for 1 minute. 7.1 tbsp Spring onion . Heat oil in a vessel and add ginger garlic and greenchilli paste and add the onions part of the spring onions. Babycorn. Heat oil for capsicum sauce and saut' capsicum and chilli sauce for 15-20 minutes. 3. spices and ajinomoto and add it to the vegetables.1 tsps Pepper . 4. Add jaggery and lemon juice to pan. 5. Place on top of the sauce before serving.3 tbsps Ajinomoto . Boil water in vessel and add little oil and salt.( Cabbage. Add all the vegetables and stirfry for sometime. beans and garlic. 4. In a bowl add all the sauces. Continue cooking for a further minute and stir in honey and soya sauce. Capsicum. 8.2tbsps Vinegar . . For topping. Then add the noodles and cook till soft. French beans. Add noodles to the vegetables and mix well. 6. 3. METHOD 1. 2. 6. Add onions and nuts. INDO-CHINESE HAKA NOODLES Recipe Main Course Recipe by Smita Nadgir 20 min 4 INGREDIENTS Chinese Vegetables.1/2 tsp Tomato Sauce .Chopped long and thin slices.

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

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

Add sliced onions and saute till onions turn golden brown.FRENCH ONION SOUP Recipe Soups and Stews Recipe by Arshi Siddiqui 10 mins INGREDIENTS 6 . Put butter or margarine in a deep pan. salt. 2.Cut all the vegetables and saute 4 . Make a paste of cornflour and water and add to the soup. Cook for 2 mins. 4. sugar and pepper.10-12 cloves Olive oil Tomato Sauce Pepper corns Roasted Peanuts Grated cheese oregano chilli flakes METHOD 1.4 Onion-2 Parsley Garlic. Garnish with parsley and serve hot with garlic bread and hash potatoes. This will thicken the soup and add shine.7 sliced fresh white onions 1 tbsp butter or margarine 1 tsp sugar 2 tbsp cornflour Salt Black pepper. 6. powdered or crushed 1 cup plain water or vegetable stock Parsley to garnish METHOD 1. Now add water or stock. 5. 3. 2-3 PASTA IN TOMATO AND BASIL Recipe Main Course Recipe by Tuhina 30 mins INGREDIENTS Fusilli pasta.5-6 Corn kernels Mushroom For Sauce Tomatoes.Boil pasta to a perfect al dente with a bit of salt 2.2 bowls Zucchini-1 Capsicum-1 Carrot-1 Baby corn.

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

pappadums (great with this).1 (preferably haas) Lemon .1 tbs Minced Jalapeno . as a side with mexican food. Add onion and tomato.2 tbsps 4 . Mix gently. and refrigerate it.1 Minced onion . Note: If you are not going to eat this right away. Add minced jalapeno and chopped cilantro if wanted. put seed back into the guacamole and cover with plastic wrap. Eat with chips.15 Minutes 1 Persons INGREDIENTS Ripe Avocado . Slice avocado and remove seed. After tasting this.2. 2. 3. (It would go from green to brown). (optional) Cilantro leaves . Serve with tortilla chips. you may not want to share!!! YOGURT DIP Recipe Chutney/Dips Recipe by Smita Prakash 5 minutes INGREDIENTS Mayonnaise . baked tortillas.1\2 tsp or other fresh green chili pepper. a spoonful on top of a taco.1 tbs Minced tomato . Let the salsa sauce sit for 15 . based on YOUR taste.1 tbs (fresh coriander leaves optional) Ground black pepper Salt to taste METHOD 1. or several spoonfuls in a burrito. Do NOT throw away if you are later in the day. GUACAMOLE Recipe Chutney/Dips Recipe by Kevin Tighe 10 . going to eat the guac mashing instrument. 5. 4.20 minutes. 6. It does NOT have to go into it. Taste to see if ok. Scrape ripe avocado into a bowl. Add salt and pepper. Mash with a fork or other 3. Squeeze lime juice into it. etc. The pit will keep the guacamole from changing colour.

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

Put the cottage cheese mixture in the tacos. They should be light in colour.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.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 . prick them with the fork and deep fry them. salt and make dough by adding water. and place the baked beans on it. Bend them while frying to give a shape. Roll out thin round. Add the chilli sauce. Cut the tomato and capsicum into fine pieces and add lots of cheese. Arrange the Tacos in a dish and sprinkle lettuce and cabbage and serve. tomato sauce on the top. green chillies and chopped onions with the cottage cheese. pepper. (for the filling) Mix the salt. oil. Add the lettuce and cabbage. 5 Persons MACRONI HOT .

Cook it for 2 minutes. strain the water to remove the starch and leave it to cool. oregano and sugar to it. capsicum and tomatoes till the vegetables become light brown. a little water and boiled macaroni. Make a sauce of tomato puree and add some salt. 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 . 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. Take some oil in a pan and then fry onions. Serve hot. and place this in a baking dish. Add spices. Pour this sauce on the top of macaroni.

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

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

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

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. and simmer for about 10 minutes. Put lots of grated cheese on the top. cook on low flame. For serving. Put butter and sauce on it. . Add spaghetti and cook till done. (For the spaghetti) Take one small packet of long spaghetti. place spaghetti in a dish. boil it in water with salt and 1 tbsp of oil. Drain the water.

Put the fillings in the pancakes and roll them like a dosa. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick. Bake for 15 minutes. 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. Keep for 5 minutes and make thin pancakes by frying both the sides. Put cheese on the top. Cool the filling. Pour the sauce on the base and on the top. Add garlic and fry it a little. 4 Persons . Serve with cabbage salad and french fries. Keep them aside (for filling) Put oil in a pan.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. Add all the filling ingredients and cook till dry.

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. Keep aside. Divide the dough into 3-4 small balls and keep aside. . Pour salsa sauce on top and serve hot. Next add the capsicum. add salt and pepper to taste.CHICKEN FAJITAS Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 tsp. Make it into a soft dough. onions and mushrooms. Roll out the dough and fold into little pockets (like samosa wrappers). Pour in the stuffing and place it open to cook in a non-stick pan. 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. Sprinkle cheese and cook until the wrapper gains colour and the cheese melts. After a while. Garnish with salad leaves and grated carrots. stir and add the salsa sauce. Heat a little oil in a pan and saute the chicken.

Add spaghetti and cook till done. Drain the water. Not Available . For serving.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. place spaghetti in a dish. Put butter and sauce on it. cook on low flame. (For the spaghetti) Take one small packet of long spaghetti. Put lots of grated cheese on the top and serve. and simmer for about 10 minutes. boil it in water with salt and 1 tbsp of oil.

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

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

When the cooker is cool remove the lid and (add oregano if using).pan back in oven to bake for 20 minutes or so. Cook on one side until the cheeses melt and serve. baked. Chile Rellenos have their own section.1/4 tsp Black pepper powder 1/4 tsp METHOD 1. They can be spiced any way you want. but so worth it when you are eating them. all the powders and fry for 2 minutes. When onions are soft add rice and fry for 5 minutes till the rice is fried well and all the grains are coated evenly with oil. too. tho cheese is the standard. 2. 3. In a pressure cooker heat oil/butter add jeera.1/4 tea spoon Tomato paste . Now add 1 cup crushed tomato juice and 1 cup water(1 cup rice . Close the lid and cook till the rice is done. onions diced. grilled. Make up your own way to cook it! When you go to a Mexican cookbook. capsicum diced and tomato paste. Now top the rice with grated cheese(if using cheese) and serve. 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 . This is really good. They can be deep fried. The batter will puff up.1 cup Capsicum / bell pepper . They are rather labor intensive. probably even steamed. Serve a chile and some of the egg-bread crust together on a plate. MEXICAN RICE Recipe Main Course Recipe by Madhavi 20 min 4 INGREDIENTS Rice (long grain or brown) . pan fried. celery.1 large Cumin / jeera .2 diced (optional) Oil / butter . barbecued.2 tbsp Salt to taste Two garlic cloves crushed Cheese (Mexican blend or your choice) (optional) Chilly powder . crushed garlic. They can be stuffed with whatever you want to stuff them with. Forget all that and place each chile on a barbecue grate with hot charcoals underneath. Add salt and stir.1 cup Celery stalks .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. the chiles will cook. 5. & popular at outdoor barbecues in Mexico.1 Onion . toasted. 4. 4.2 tea spoons Tomatoes crushed into juice .1/4 tea spoon Oregano (optional) . the cheese will melt.

but fresh is always best.350 F or 200 c for 15 min and serve.grounded (or other hot chili powder) Lemon juice .1 head 1 Coddled Egg (boiled for about 20 seconds) Olive oil .3 of them. MANGO CUCUMBER SALAD Recipe Salads and Raita Recipe by Kevin Tighe 10 . Squeeze the limes over the bowl. 3. and salt independently and none are overpowering the others. Mix and serve. too. (You may want more. This salad is Wonderful in the summertime. you will probably need 1 . lime. Sprinkle 1/2 tsp of salt on it.2 (peeled and sliced thick) Mangoes . 5. Sprinkle a little cayenne or other chili powder over the mixture. Mix to evenly coat the chili & salt. In a large bowl. but start low taste).15 Minutes 6 Persons INGREDIENTS Cucumbers . mix the cucumber and mango slices together.1 to 3 lemons Salt to taste METHOD 1.1/3 to 1/4 cup (more if needed) 2 . Depending on the size and limes. Note: The proper taste of this is when you can taste the chili. This can be used. 6.4 Persons .2 (peeled and sliced thick) Cayenne pepper . 4. juiciness of the and check for CAESAR SALAD Recipe Salads and Raita Recipe by Kevin Tighe 20-30 Minutes INGREDIENTS Romaine Lettuce . 2. In Mexico they do sell powdered (Chili-Lime-Salt) like a masala.

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

Mix all the ingredients for salsa sauce together. pepper. Add salt. parsley.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. Add cheese and crumble tortilla chips on the top before serving. and 1 tbsp cheese. Cook for a minute. Remove from flame. Cook for Not Available . 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.

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

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

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

Then add the ginger and salt and grind once again. Serve hot with Sil green chilli sauce or Sil red chilli sauce. roasted 2 Cups grated coconut 4tsp Ghee A little tamarind Salt to taste METHOD 1. corriander and then make a roll. GARLIC CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 4 Garlic pods 20 Red chillies. heat a little oil in a ladle and splutter green chillies. Spread the baked bean gravy on the roti and garnish it with cheese. chillies and tamarind Not Available 3.5 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. grind the coconut. 2. If you wish to season it. Sauté the garlic in a little ghee. Not Available mustard seeds and . cut chillies. Do the same with the coconut and then grind it with the red pulp. 2. Take a oven dish. First.Put the baked beans in an empty bowl and heat it until it turns into a thick gravy and let it cool. tamarind and red chillies. GINGER CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 1 cup grated coconut 6 green chillies 4 . add as many baked bean rolls and then put in the oven until it turns brown.

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

Not Available INGREDIENTS Tomato . In a small vessel add oil mustard seeds hing. In the mixer add the chillies. Grind it to a pate. haldi.1 spoon METHOD 1. Serve chappathi or rice. Keep kadai on stove .little Masala Powder . Roast the red chillies in oil and keep it aside.1 tbsp Salt to taste Lemon . oil in which you have roasted the methi. 3. Mix all the masalas in little water and add to the onion and closed for 10 minutes in Medium heat.2 spoons Turmeric powder (haldi) .4 big Onion . garlic. 3. Let onoin turn golden brown. Mix and keep with Hot idli. and put it on the chutney. 4.1/8 tea spoon. hing and haldi. hing 5-6 Persons 2.1\4 tea spoon Turmeric Powder . In same oil add and haldi.1 tea spoon 2 Persons METHOD 1. Salt .500 gms (wet ones not fried) Garlic . 2. RED CHILLIES CHUTNEY Recipe Chutney/Dips Recipe by Smita 15 Minutes INGREDIENTS Red chillies . methi seeds.half cup Mustard seeds .5 to 7 Oil .1 spoon Hing .1\4 tea spoon Coriander Powder . . add mustard chopped tomato. Roast it a little.when warm add oil. Add finely chopped onion.1\4 tea spoon Mustard seeds Coriander leaf . salt and lemon.1 pod small Methi Seeds . add finely tomatoes. When the oil is heated and allow it to needed Oil . Transferit to a bowl.1 big Chilli powder . Cook until the tomatoes have become soft or dissolved.

1 and half tbsp corn flour. Refrigerate it. Cut all vegetables finely and allow them to boil. and masala.1 tbsp coconut powder . After 10 minutes grind the coconut in a mixie and add finally with that kurma.3 carrot .. ginger. Grind khaskhas.1 tbsp METHOD 1.1 tsp Mustard seeds . Add cornflour. After that add tomoto. garlic and garammasala powder in a mixie. karammasala powder .50 gms Beetroot .1 inch piece Garlic-6 or 7 oil salt to taste chilli powder .Tip: Do not put any water. 6.. First add onions.if u want to thicken it.50gms green peas . the soon and VEGETABLE KURMA Recipe Chutney/Dips Recipe by akila 30 mins INGREDIENTS Beans .1/4 tsp Oil Not Available .1 tbsp Ginger . 3.50gms potato . it's very to taste to eat with chappathi and dosai .1 small (optional) Turmeric powder . 2 POTATO PODIMAS Recipe Chutney/Dips Recipe by hi Not Available INGREDIENTS Potatoes . 2. 4. Use nimbu instead so it does not spoil keep it. and vegetables with chilli powder.3 Onion .2 or 3 tomato 2 or 3 khaskhas . Heat oil in a kadai.

Variation: Add tomatoes along with onion if you desire.400gms Grated coconut .. Banana can also be used can be salt. Heat oil in a kadai and splutter mustards. Add onions & fry till transparent. 3. 4. Alternatively: Can use small whole mangoes(skinned). Boil the potatoes in water ( to which a pinch of turmeric is added ). 4. Cut the onions finely. jaggery & coriander seeds with 2. mix well and set aside. Smash the potatoes well and add the turmeric powder. 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 . Orange.1tbsp Coriander seeds . Serve hot with chapathi. AAM KA SASAM Recipe Chutney/Dips Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS Ripe Mangoes (Skinned & Chopped) . puris etc. Note:Pineapple. 5.4 Jaggery . Add the smashed potatoes and fry well till the masala smell goes.1/2tbsp Salt to taste METHOD 1.60gms Dry chillies . Mix the mango with the paste and serve chilled. 3. chillies. 2. If its sour add more jaggery & can also used after boiling which served hot with chappatis.METHOD 1. Grind grated coconut.

1. To this add little Jaggery and heat the mixture until all the oil dries 5. It can also be applied to masala dosas before putting the masala. The chutney goes very well with idlis. Cool the mixture and puree it to make a chutney. 2. Then mix the tamarind paste in water and put all the above fried salt and aesofoetida powder in a mixie and blend together. Allow it to cool for some time. Not Available CURRY LEAVES CHUTNEY Recipe Chutney/Dips Recipe by Anukaruna 5-10 minutes INGREDIENTS Curry leaves Whole red chillies 3 . Add the chopped tomatoes. 4.4 grated coconut Not Available . Add chopped onions and saute till they are soft and brown. items with little 3. add whole red chillies. Add this to the chutney. little red chili powder and saute some more. rai and kadhi patta. As soon as it splits put inside the blended mixture and allow it to bring to boil on medium heat. Heat the oil and put the urad dal and methi seeds. Then remove it from heat and allow it to cool. Take oil. Then heat the pan with 1\2 cup oil and add mustard seeds. As soon it splits put the green chillies and fry all till the skin of green chillies changes. up. 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. Add salt and a little sugar tadka.

Now make a paste with all the ingredients iincluding imli paste 5. ginger and garlic. In a mixie add the above ingredients tamrind paste. 4 KURMA Recipe Chutney/Dips Recipe by RamadeviPrakash 30min Not Available INGREDIENTS Potato . season with both dals. INGREDIENTS Methi leaves . chillies & curry leaves (do not over fry & char them) swtich off the stove. Put some oil in a pan. add tomatoes and continue cooking till tender. and salt.1 bunch Tomatoes .half teaspoon of tamrind paste or tamrind water METHOD 1.3tbs Salt to taste METHOD 1.5 Ginger 1\2 inch Channa & urad dal . grated coconut and stir well until you can see the color changing in coconut. grind well. 3.100gms Carrots . 4.100gms Beans . red chilles broken into two halves. In a frying pan add little oil after 2 .50gms Tomatoes . You can GREEN METHI KI CHUTNEY Recipe Chutney/Dips Recipe by Vimmi Indra 15 min. Cook. Serve with hot paratha. 2.50gms Cauliflower few flowers .2tbs Imli paste .2 Garlic . 2. salt and store this for 4 days in fridge. Wash and cut methi leaves finely.3 minutes add curry leaves.

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

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

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

Whenever you have it. 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. Add the thick milk and boil once again.Deep fry all the ladies finger in to oil. Add garam masala.Smash the jaggery and add to the rice while it is still cooking. Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread pieces and fry till light brown. all fore mentioned powders and thick curd in to the gravy. soak and boil the rice. Add the masala gravy in to that and stir it for 2 to 3 mts until the oil mixes well within that. You may use the thin milk for cooking the rice.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. 3. Now add the fried ladies finger in to the gravy cook for 2 mts by stiring occasionally. In little oil add some jeera. hing. make Not Available . This will be good for nearly 2 weeks but you will have to keep it in fridge. fenu greek sauté till its golden brown. Switch off the gas and garnish with powdered cardamom and raisins. Put 1/2 cube butter and mix well. Cook till it becomes like halwa. jaggery 1\2 Not Available METHOD Wash. Take out the thick milk in one vessel and the thin milk in another one. 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. 2. Grind the coconut and squeeze out the milk. Allow to cook for couple of mts.

1 pinch (for colour) Cardamom. 6.Then add in the kesari powder. and say your comments.leave for sometime and add in the cashew nuts and raisins. 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 .1 cup Sugar.2 to 3(and powder it) Pinch of salt Water.Then add water. 3.2 tablespoon Kesari powder.Fry the cashew nuts and raisins with ghee and keep it aside 2. 4.Then add the sugar a little hot and eat. KESARI Recipe Indian Sweets Recipe by Manju 5 to 10 mins INGREDIENTS Rava (sugi).Put the cardomom powder and the rava in pan with the ghee and fry till golden brown. Try it out. It will be really good.2 cups Cashewnuts and raisins METHOD 1.1/2 cup Ghee. leave it until the rava is cooked.

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

when the halwa comes without sticking in the pan.Pour the mixture in it.Mix all the items given above without any lumps.After 10min cut it into pieces and separate it when it is cooled This is a very easy sweet to prepare for diwali. FANCY FALOODA Recipe International Desserts Recipe by Bhuvana Logesh 15min 4 .Then take a plate and spread a little of ghee in it.Now stir it in a kadai with pouring ghee in little amount during string. 4. 7. 3. 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. you can transfer and garnish.1 cup ghee (clarified butter).1 cup sugar . 6.Stir the mixture until it comes to a halwa consistance. 5.Dont add ghee with the above. so that the sugar will easily dissolve. add ghee and sugar. Sprinkle few drops of water.1 cup cashewnuts for garnishing METHOD Roast Maida in a dry pan until the raw smell goes. 2.ONE MINUIT HALWA (MAIDA HALWA) Recipe Indian Sweets Recipe by hemabalaji max 3 to 5 mts INGREDIENTS maida (All purpose flour).

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

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

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

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

green chilles . First grind the dhania and red chillies in a mixie into a coarse powder.3.1/4 tspn METHOD Roast all the ingredients for masala powder seperately. broken red chilly pieces and curry leaves) 2 tea spoons of oil METHOD 1. deseeded and diced into very small pices (do not grate) For seasoning: 1 tea spoon of (mustard seeds.For Garnishing For the Masala Powder: Dry Coconut (grated) .1 skinned. 2 . garlic pods .1 medium sized Cooked Rice . This powder should be stored in air tight containers. salt.1/2 cup Asafoetida . so that it can be used in the future also. pieces heat oil CAPSICUM RICE Recipe Main Course Recipe by Anupama Kumar Not Available INGREDIENTS Capsicum (chopped) . and add the chopped capsicum.INGREDIENTS 2 cups yogurt salt to taste grind together (1 teaspoon raw mustard seeds.3. and fry till tender.1 and 1/2 tablespoons Oil . cucumber put the mustard seeds mixture let it sputter. and leave it to cool. and finally add the dry coconut and asafoetida.1 cup Dhania Seeds and Red Chillies . turmeric a pinch) Cucumber . Switch off the stove and add the masala powder and salt.For Frying Salt . Mix together yogurt. jeera. For the Capsicum Rice: Heat Oil in a kadhai.1 cup Masala Powder . then add the urad dhal and grind.To taste Coriander Leaves .1/2 cup Urad Dhal . Pour over yogurt mixture and mix.ground raw mustard paste. and grind lightly. 2. Take care not to heat the masala powder too much.

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

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

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

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

coconut paste 3 tsp. 2 SOUTH INDIAN FISHCURRY Recipe Main Course Recipe by veena Not Available Not Available INGREDIENTS fish -1 kg.turmeric powder 1/2 tsp. Onions.garam masala powder 1tsp . then add drum sticks to it. diced onions. Now add cocnut grinded with Jeera. Sombhu. then add water. When u make dosa do it in a low flame. Add oil in the pan.cinnanamon 1.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).green chillies.onions 1 cup. Garam masala powder. Dosas and take very less time to cook less than 15 min.corriander leaves. Put should be taken while mixing the curry so that fish pieces are not broken. 4.3 Tomatoes . Ginger and garlic to it.chillipowder1 1/2tsp.4 Ginger garlic paste Coconut paste Sombu Jeera Turmeric Thaniya powder Chilli powder Salt METHOD 1.salt 1 1/2tsp.tamarind pulp -4 tsp. 2. Saute it for a while.batter.finally add .3 Onions . Now add tomatoes. 5.put kadai pour some oil add cinnanamon.turmeric powder. Close the pan till the Drumsticks get tender. DRUMSTICK CURRY Recipe Main Course Recipe by Punitha 30 minutes INGREDIENTS Drumsticks .clove 3.gingergarlic paste4tsp.elachi . When water gets evoprated u can add 2 tsp of oil to get it done very good with Chappathis. fry it till it turns golden brown. METHOD marinate fish with coconut paste.chilli powder. salt. then add turmeric powder.curry leaves chilli 3. After two hours keep it in fridge over night.elachlic paste gari. 3.cloves.

Tamrind puld.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. Add Suji-rawa and salt. Mix it and make crispy Instant Rawa Dosa within 5 Mints.corriander leaves .Salt. Grind it in mixer. 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 . 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.Soak Urad Dal in water for 2-3 hours.Karela.Turmeric.Oil.mustard. 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. 4.Jaggery. 5.hing. 2.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.

corriender seeds.cook on both sides. Serve hot with coconut chutney.and allow it to ferment.u can eat this with coconut chuteny. 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 .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.Wash and grind rice to form a fine paste.urad dal.cover the lid for one minute.Next morning cut the spring onions and onions(optional) to the batter.other wise u can eat directly as it is already spicy.Heat the tava and put 1sp of oil and put the batter and spread.Prepare this batter before day itself.Then grind the rice and fried items along with coconut.Add salt to the batter.. Add salt and mix the two pastes.Now heat the tava.. Also grind dal to a fine paste seperately adding a little water.Hot hot spring onion dosa is ready to serve.For that first soak the rice for 2-3hrs and then fry redchillies.jeera and avalakki.(Add a tablespoon methi seeds with the urad dal to make dosas soft.Salt to tase Oil for frying METHOD Soak rice and dal seperately in water for about 4hrs.smear it with a little oil..

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

Taste and check if you need to add more salt.Not Available INGREDIENTS 1 kg Chicken [Big pieces] 4 Potatoes [Big pieces] . Keep on stirring the paste till colour darkens up. Potatoes & salt and cover the vessel and cook on slow fire till Chicken & Potatoes are cooked.(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 . 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] . Then add Chicken.(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. Add the masala water & vinegar and bring one boil. Heat oil in a vessel then add paste and fry well.

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

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

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

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

drizzel oil and sautee oil and garlic to gether.then add salt ane pepper to taste. .garnish with coriander leaves.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 heat pan drizzle oil and cook the meat balls without moving it often. for the sauce heat a large skillet. pour desired amount of sauce over the pasta.then add the canned tomato and crush them completely.meat balls and boil for few minutes.

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

garlic and chillies into the wok 5. 4.Now switchoff the heat. 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 red chillies finelly chopped.1/2 red capsicum & 1/2 green capsicum in suare shape cutting. otherwise put salt to taste].Roast or shallow fry the cashew nuts in a small pan.Pls note that the heat must be high so the chicken will be tender.Keep it aside.Now Stir fry the garlic. take out and serve immediately PINEAPPLE CHICKEN Recipe Main Course Recipe by Shubhra Mahapatra Not Available Not Available INGREDIENTS 50 gms cashewnuts.Now remove this ingriedients and increase the heat and stir fry the chicken sugar and capsicum. 2.4 cloves of finelly chopped garlic.arrange on a serving dish.Now return the previous mixture of onion. 3 spring onions finelly chopped.2 tbsp oyester sauce. 3. 7.1 tbsp fish sauce or salt to taste.onion & chillies over medium heat for two minutes in a wok or deep frying pan.1 tsp sugar. 3. In a bowl.1 tbsp shredded coconut METHOD 1. Toss it for two minutes then add roasted cashewnuts.2 tbsp canola oil or any vegetable oil. 4. Meanwhile mix the garlic butter and mozarella cheese.2. baking soda 4-6 .decorate the spring onion and shredded coconut over this dish. 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. When the cheese melts. one large onion cut in chunks.2 cups fresh pineapples cut in chunks.sugar & sauce[if available. 6.3 mintues. beat the eggs with a beater by adding essence.Add the oyster sauce.

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

Not Available .40 mins or in a pre-heated microwave oven at 850 degress for 8 minutes. 3.condensed milk.vanilla essence.1 tea spoon baking powder. Now grease the baking tray and transfer the batter to this tray.INGREDIENTS 1 cup maida. 4. 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. oil and the curds.12 cup warm water.cocoa powder.12 tin of condensed milk. sugar. baking powder and baking soda together. 5.1 tea spoon soda bicarnate. Sieve maida. keep mixing in one direction. mix all this wwell n put in a greased tin.12 cup melted butter. Cook in a pre-heated oven at 250 degrees for 30 . 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.warm water. Sieve the maida. Now in a mixing bowl mix the above mixture plus milk. 2. cocoa.baking powder & soda bicabonate.put the above mixture in a bowl add melted butter. 2.1 tea spoon vanilla essence.2 table spoon cocoa powder.let it cool and then remove from the tin & its ready to eat.

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