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Main Course Recipe by Anukaruna 30 minutes Not Available
INGREDIENTS Basmati rice-2 cups (cooked) Mixed vegetables like onion, carrot, beans, peas, shredded cabbage, corn Pepper powder Soy sauce Cooking oil Salt METHOD In a frying pan add a little cooking oil and fry onion till light brown. Add vegtables and stir fry. Then add the cooked basmati rice and mix well with the vegetables in the pan and add soy sauce, pepper powder and salt. Mix well.
VEGETABLE FRIED RICE Recipe
Main Course Recipe by Radhika Not Available 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
VEGETABLE BIRYANI Recipe
Main Course Recipe by vanshika 50 mins 3-4
INGREDIENTS 1 Small Cabbage 100 gms Peas 2 Green Capsicums 3 medium sized Onions 2 Carrots 1 big bowl of boiled Rice 3-4 tsp Oil 1 tbsp garam Masala Salt to taste Pinch of Chinese salt (ajinomoto) 2 tbsp Soya sauce 1 tsp Red Chilli Powder 1-2 Green Chillis 1 tsp Orangish-red colour (easily available). METHOD Boil the Rice and keep aside for cooling (with salt added). Dilute orangish-red colour in little water and keep aside. Take a deep bottomed pan and heat some oil in it, put garam masala, then put all the cut vegetables and green chillis in it(cut into thin strips). Saute the vegetables for about 10 mins on medium flame and let it be covered, add salt and red chilli powder. Then add boiled rice(don't mix it) chinese salt and soya sauce and mix well den add red diluted colour(spread it all over) and mix quickly. Simmer the flame and keep it covered for about 5-6 mins and serve hot.
CHINESE STICK Recipe
Starters and Snacks Recipe by Meenal Teli 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.
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
VEG. SPRING ROLLS Recipe
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
Sugar. Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly. 2. Add the rest of the ingredients except the egg. grate Carrot. 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 . Not Available . Take a sauce pan and boil the water. Cook for 10 mins. Capsicum and Onion finely. 4.garlic paste 4 cups water 1 bunch green onions. Remove on the kitchen towel and cut each roll into three pieces and serve hot. add all the Vegetables and Aginomoto and mix well. 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. Baking Powder. Add Salt. chopped 1 egg beaten METHOD 1. Garnish with a few drops of a soya souce. Reduce the heat and add chicken. Cut Cabbage.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. Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Heat Oil in a wok and deep-fry them till golden brown and crisp. Oil and using water knead into dough. Roast each circle for a minute or two let it not become crisp. 3. ginger garlic. Divide the dough into balls and roll out each one into a thin circle. Remove and let it cool. Seal the edges using the Maida/Flour paste. strring the soup continously. Heat Oil. add the corn and pepper. Salt. green onions and salt. After cooking for 5 mins. Mix Maida. Cook for 5 minutes more and at the end add the egg through a strainer.
soya sauce and saute for 5 mins. spring onions.Now as per instructions of noodles packet boil the noodles . 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 . soya sauce and maida(flour)for 1 hour . tommotosauce. greenchilles.capsicums and cabbage METHOD There are 2 options for chicken noodles.Deep fry and cut the chicken pieces into thin long strips.chilli powder1tsp mix it and keep it aside. maida. METHOD wash one full gobi add salt. ajinomoto. spring onions. salt . Take a bowl add gobi.tommotosauce3tbsp. black pepper . egg .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.Add green chillies and vinegar . 1st boil the chicken and then cut it into long thin stripes or for more taste marinate the chicken pieces in salt . cornflour.salt. For noodles heat oil in a deep pan .Cook for 10 mins and stir well.chiilies fry them add fried gobis in the pan and tommotosauce.Toss the noodles well so as to prevent sticking. soyasauce. salt. ajinomoto .Serve hot .soyasauce.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.cornflour2tbsp.black pepper.strain them when cooked fully and add them to the vegetables. chillipowder.GOBI MACHURIAN Recipe Starters and Snacks Recipe by rachelamul half hour 3 members INGREDIENTS gobi.maida2tbsp. green chilli sauce .add chopped garlic and dry red chillies . add all shredded vegetables . oil.saute it for a while. garlic.turmeric and keep aside.
Stir occasionally till chicken is well cooked. Add the water and vinegar and cover. Sugar. green chillies and sugar (the sugar will give the dish a brown colour once it caramelizes). If required can add some salt after tasting.CHICKEN ANGLE Recipe Main Course Recipe by Sharon Fernandez Not Available INGREDIENTS Chicken pieces ± 1kg Ginger-garlic paste ± 2-3 tablespoons Onions ± large ± 3 nos. Apply salt and ginger-garlic paste to the chicken and mix thoroughly. Heat the oil and fry the onions.Keep stirring and fry until the onions are turning a golden brown.1 teaspoon Oil ± 2-3 tablespoons Vinegar ± 2-3 teaspoons Salt to taste Water ±half cup METHOD Clean the chicken and squeeze out water. Add the chicken ± stir well. 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.
· 1-2 table spoon Soya sauce · 1 tea spoon Green chilly paste/chopped · 1 table spoon Salt/ as per taste · 3\4 cup Maindo · 2-3 table spoon Corn-flour · Oil to fry Ingredients for Gravy: · 1\2 cup spring onion chopped · 2-3 table spoon Green garlic chopped · 1-2 table spoon Ginger chopped · 2-3 table spoon Capsicum chopped · 1\2 tea spoon Oregano or other herbs · 1\2 tea spoon paperica powder · 1 tea spoon black peeper powder · 1 tea spoon Ajinomoto · 1 tea spoon Mint chopped · 1 tea spoon Basil chopped · 1-2 table spoon Soya sauce · 1 tea spoon Green chilly paste/chopped · 3-4 Table spoon Spinach paste · 1 tea spoon salt/ as per taste · 1-2 tea spoon Corn-flour paste (if required) · Oil to saute Ingredients for Garnishing: · Spring onion · Cabbage leaves · Spinach leaves · Capsicum & Ginger Julian pieces · Noodles METHOD Procedure for Hara Bhara Manchurian: · Take a bowl and mix all the vegetables. · Add all spices and herbs into the mixture and mix well. garlic and onion to fry. · When oil is ready. · When oil is ready. · Add spinach paste and mix well. the Hara Bhara Manchurian add into the vessel to fry. · Take one vessel and add oil for frying. add ginger. · Mix well and stir for 3-5 minutes. · At last add Maindo and corn flour for the binding as per requirement. . · After 2-3 minutes add capsicum. Procedure for Gravy: · Take a vessel and add oil to saute the vegetables. green chilly paste and all spices and herbs.
scrambled (with milk)/chopped boiled eggs Oil METHOD 1) Put macaroni in boiling water along with a little oil and little salt. · Gravy for the Hara Bhara Manchurian is ready.· If required than add corn flour paste for the thickening of the gravy.Handful (chopped fine) Pepper powder . · Hara Bhara Manchurian is ready to serve.chicken 2 Eggs . Mix thoroughly 10) Add the remaining maggi cube and a little soya sauce and pepper powder till the macaroni is coloured with the mixture. · Add Hara Bhara Manchurian into the bowl. · Garnish with Spring onion flower and capsicum & Ginger.As per taste Soya Sauce 3 Maggi cubes . Procedure for Garnishing: · Prepare a bowl from Boiled Noodles.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. 11) Add scrambled eggs and have hot! 6-7 people SOYA MANCHURIAN Recipe Starters and Snacks Recipe by Sathya Ashokan . 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 . 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) .
heat it and add hari pyaz. With little water. This is a very very nutritious. INGREDIENTS Soya Chunks . Mix 1tbsp each of maida.300gms Oil for deep frying & salt 1 or 2 tsps Maggi Hot& Sweet Sauce . heat it and deep fry these soya chunks and keep it aside. pepper flakes. 4 . Adjust salt. chicken. When chicken is cooked add sauces.1 tbsp each Cornflour. add the fried soya chunks. When it is done. Leave it aside for 10 minutes. Saute onion and bell pepper. Chilli Powder . Wash and cut the hari pyaz finely. mix it with half cup water and add this to kadai. everyone loves it especially children.1 Cup Preferably Nutrela Gram Flour (Besan). drain water from the chunks.Thinley Sliced Soy Sauce . This you can serve as a snack or a main course dish alongwith fried or plain rice. Then rinse it with cold water.1 cup 4 METHOD Pour water in a kadai and boil.Thinley Sliced Bell pepper . Maida . pour 2 tsp oil. When it boils add soya chunks.Hoisin Sauce Red Pepper Flakes Oil Grated Ginger and Garlic METHOD Boil noodles and drain. When tender add mushrooms. pour maggi hot and sweet tomato sauce liberally and mix it well. remove it and serve. off the stove & cover the vessel with a lid. Put the remaining cornflour. Now pour oil in a kadai. mix well. high protein tasty snack. saute it thoroughly and add 1 tsp salt to it.25 minutes approxi.1tsp Hari Pyaz . make a paste and apply to the soya chunks thoroughly.Sliced Chicken . besan & cornflour with chilli powder and 1tsp salt. When everything blends well. In another pan.2 tbsp. EASY CHINESE NOODLES Recipe Main Course Recipe by Supriya Sanoj 20 min INGREDIENTS Onion Thinley Sliced Noodles Mushrooms . grated ginger and garlic and toss together.
HAKA MUSHROOM WITH RICE NOODLES Recipe Main Course Recipe by Smita Nadgir 15 Minutes INGREDIENTS 1 Cup Mushrooms. Drain and keep aside. spring onion greens and sugar and toss lightly. 3. Add the green chillies. Cover and keep aside for 5 minutes. INGREDIENTS 1 kg chicken 100 gms channa dal 2 onions sliced 3 tomatoes 1 tbsp ginger garlic paste 6 . Place the noodles in a pan and pour 2 cups of boiling water over them. Add the noodles. Add the mushrooms and soya sauce and saute for 2 to 3 minutes. Cook for 1 more minute. chopped 1 tbsp Soya Sauce 2 to 3 Green Chillies.25min. 2. 4. salt and 1/2 cup of water and mix well. Heat the oil in a pan and saute the garlic and spring onion whites in it. finely chopped 1 1/2 tsp Cornflour. cornflour solution. CHICKEN CHANNADAL CURRY Recipe Main Course Recipe by Asha 20 . cut into quarters 1 Cup Rice Noodles 1 1/2 Teaspoon chopped Garlic 4 Spring onions (including greens). dissolved in 1 tbsp cold water 1 teaspoon Sugar 2 teaspoons Oil Salt to taste METHOD 2 Persons 1. Serve hot.
Add ginger-garlic paste. Take a big non-stick pan and heat it. Then add all the powders and then the chicken pieces to the gravy. Cook channa dal and keep it aside. Cook for 15 minutes. cardamam and cinnaman sticks to it. tomatoes. Saute the chicken for 2 mins and then add 2 cups of water to it. Then add onions and saute in oil. and tomatoes cook nicely and put salt. 2.deseeded and finely chopped 4 tbsp oil 1 dsp chilli garlic sauce 1 tbsp grated jaggery 4 tbsp lemon juice Topping Red. cardamam. Put one tablespoon oil and add cloves. Add the channa dal to this mixture and smash the dal. Let this mixture cook for 5 minutes and the channa dal is ready to eat. Garnish with coriander leaves and serve it hot with rice or nan. green and yellow capsicum . Fry it till 3.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 . 4. cinnaman salt to taste METHOD 1.2 tspn chilly powder 4 tspn dhaniya powder 1 tspn zeera powder 1 tspn gharam masala powder 1 tspn kasuri methi 1 tbspn oil cloves. 5. then cover it with a lid. CHINESE STIR FRY Recipe Main Course Recipe by Smita Nadgir Not Available INGREDIENTS Capsicum sauce 250 gm capsicum .
2 packets Tobasco sauce . Puree sauce and season well. Boil water in vessel and add little oil and salt.3 tbsps Ajinomoto . 4.as required Chinese noodles . Then add the noodles and cook till soft. For topping. French beans. . 6. 8. 5. Babycorn. spices and ajinomoto and add it to the vegetables.1 tsp Ginger garlic and green chilli paste . 7. 2. 7. 4. Add noodles to the vegetables and mix well. 5.Olives) Soya sauce .3 bunches finely chopped. 3. beans and garlic. Stir-fry for 1 minute. Heat oil in a vessel and add ginger garlic and greenchilli paste and add the onions part of the spring onions. Heat oil for capsicum sauce and saut' capsicum and chilli sauce for 15-20 minutes. In a Colander take noodles out and cool it by pouring cold water in it. METHOD 1. Continue cooking for a further minute and stir in honey and soya sauce. heat both oils together and add capsicum.Chopped long and thin slices.1/2 tsp Tomato Sauce . 6. Capsicum. 9.1 tsp soya sauce METHOD 1.1 tsp salt .1 tbsp Spring onion . 2. In a bowl add all the sauces. Add onions and nuts.2tbsps Vinegar . Place on top of the sauce before serving. INDO-CHINESE HAKA NOODLES Recipe Main Course Recipe by Smita Nadgir 20 min 4 INGREDIENTS Chinese Vegetables. Cook for a further minute.1 tsps Pepper .( Cabbage. Add all the vegetables and stirfry for sometime. Add jaggery and lemon juice to pan. Add the rest of the spring onions and mix well. 3.
6 Mayonnaise .4 . Egg and Potatoe. Ready to serve. Take a slice of bread.3 tsp Margarine (As required) Sandwich Bread . Mix in a bowl the first four ingredients with a little salt and set aside.TUNA SANDWICHES Recipe Starters and Snacks Recipe by Precyla 10 minutes 6-8 INGREDIENTS Tuna . 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. Then cut them in cube size pieces. apply a thin coat of margarine and the tuna put slices together and cut in trinagle shape. Add vinegar pepper and salt to taste.2 (sliced fine) Green Chillies .1 pack (sides neatly cut) METHOD 1.1 can Onions . filling on the other slice. Cut onion in thin round in shape and then mix them in a bowl. 2. according to ingredients .
(unless you added the butter after parboiling). works better) 1/8 tsp (or so) pepper 1 1/2 to 2 tsp Herbes de Provence. Remove from oven and check for doneness. Remove from oven.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. If more is needed. Allow to cool for 10 15 minutes and serve. may not be necessary for all types of potatoes. 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. You may need to turn up oven to 425F (212C) for last baking time if not quite done. As instructed by Philippe Bourg in Paris in July 2005. Dot with small pieces of butter or melt butter and brush/drizzle on potatoes. or higher if you want it). Repeat for 4th layer. Layer potatoes in a single layer on the bottom of the dish. kosher. This helps to take the excess starch out of the slices) After 5 to 10 minutes. use turkey baster again and coat each slice. Leave in for 40 minutes. marjoram. basil. etc. salt. pepper. Sprinkle top with some more herbes de provence & a few grindings of black pepper and salt. Repeat for 2nd layer.) . remove to a colander and drain. Pour hot half & half or milk gently over the 1st layer making sure to get some on each potato slice. Peeled. (they will burn if on top) This is optional. Mix flour(optional). herbes de provence together in a small bowl. scalded 1 1/4 sticks of butter (or more if you need it) 1 tsp salt (Himalayan. NO lavender or fennel) 2 to 3 tablespoons of flour (optional) 1 shallot (optional) METHOD Parboil the potato slices in salted boiling water. (thyme. 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. savory. Butter the bottom and sides of a gratin dish very well. Remove and with a turkey baster squirt the milk mixture from the bottom over the slices on the top. (Necessary for russet potatoes that bake up dry for baked potatoes. Some slight variation for American russet potatoes. Sprinkle some of the flour mixture over the 1st layer. Place gratin pan in a hot oven (400F or 200C. With a turkey baster you may want to further moisten the top layer. (Baking time depends on how done the potatoes are and your taste. They may be done for you after the 1st 40 minutes of baking. sliced 1/8 inch thick 1 3/4 cup (or so) half and half or milk. rosemary. 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. 5 large or 6 medium potatoes. Repeat for 3rd layer.
3.2 bowls Zucchini-1 Capsicum-1 Carrot-1 Baby corn. sugar and pepper.4 Onion-2 Parsley Garlic. 6. Put butter or margarine in a deep pan.FRENCH ONION SOUP Recipe Soups and Stews Recipe by Arshi Siddiqui 10 mins INGREDIENTS 6 .Cut all the vegetables and saute 4 . powdered or crushed 1 cup plain water or vegetable stock Parsley to garnish METHOD 1. 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. Garnish with parsley and serve hot with garlic bread and hash potatoes. Make a paste of cornflour and water and add to the soup.Boil pasta to a perfect al dente with a bit of salt 2. 4. 2. This will thicken the soup and add shine. 5.10-12 cloves Olive oil Tomato Sauce Pepper corns Roasted Peanuts Grated cheese oregano chilli flakes METHOD 1.7 sliced fresh white onions 1 tbsp butter or margarine 1 tsp sugar 2 tbsp cornflour Salt Black pepper. Cook for 2 mins. Add sliced onions and saute till onions turn golden brown. Now add water or stock. salt.
For sauce. oregano.3. take a little hot oil and cook the onions with the ajwain. boiled 1 capsicum 1\2 an onion a pinch of chilli powder 1 green chilli 1 tsp. Add the capsicum and blend into a smooth paste.3 green chillies chopped Some coriander leaves roughly chopped Lemon juice Salt to taste METHOD 1. peppercorns. Add the blanched and chopped tomatoes to this and add salt. add tomato which is pureed. Add the pasta and mix with vegetables 4.2 cloves garlic diced fine 1/2 onion finely chopped 2 . salt and tomato sauce. thymol seeds (ajwain) METHOD First roast the capsicum. Not Available . sugar salt and pepper to taste 1\2 tsp. Run it in a blender. repeat it once more. pour oliveoil. Next. Not Available SALSA PICANTE (SPICY SALSA) Recipe Chutney/Dips Recipe by Anupa Not Available INGREDIENTS 2 tomatoes cubed 1 .saute onion. Pasta is done! MEXICAN HOT SALSA Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 3 tomatoes. sugar and red chilli powder to it. Mix all the ingredients. Bake for 10 mins. Now in a dish add the fusili with vegetable one layer followed with the sauce. tortilla chips or vegetables. vinegar 1\2 tsp. chillies and vinegar. chilli flakes and roasted peanuts powdered coarsely. pepper . To top add grated cheese. Serve as a dip with wafers. add parsley.
you may not want to share!!! YOGURT DIP Recipe Chutney/Dips Recipe by Smita Prakash 5 minutes INGREDIENTS Mayonnaise . Mash with a fork or other 3. Do NOT throw away if you are later in the day.2. etc. Scrape ripe avocado into a bowl. and refrigerate it. pappadums (great with this). 5. 6. as a side with mexican food. Slice avocado and remove seed. (optional) Cilantro leaves .1 tbs Minced tomato .15 Minutes 1 Persons INGREDIENTS Ripe Avocado .1 Minced onion . After tasting this.1 (preferably haas) Lemon . GUACAMOLE Recipe Chutney/Dips Recipe by Kevin Tighe 10 .1 tbs (fresh coriander leaves optional) Ground black pepper Salt to taste METHOD 1. Add onion and tomato. going to eat the guac mashing instrument. baked tortillas. Add salt and pepper. based on YOUR taste. Eat with chips. Let the salsa sauce sit for 15 . Note: If you are not going to eat this right away.2 tbsps 4 . Taste to see if ok. Add minced jalapeno and chopped cilantro if wanted. 3. Squeeze lime juice into it.1 tbs Minced Jalapeno .20 minutes.1\2 tsp or other fresh green chili pepper. 2. or several spoonfuls in a burrito. 4. a spoonful on top of a taco. Mix gently. (It would go from green to brown). Serve with tortilla chips. put seed back into the guacamole and cover with plastic wrap. The pit will keep the guacamole from changing colour. It does NOT have to go into it.
Flavour with rose water.Half a Bunch. Top with 1/3 cup of custard sauce and 1/3 of nuts.Yogurt .Half Garlic Paste . Lime . Set the pudding in the fridge for 1 hour. Cook it stirring constantly till the sauce boils. Put a drop of butter while cooking. Chop 1/4 cup nuts and keep aside. Place 1/3 of the sweet bread pcs in an 8" pudding bowl. Boil for 15 mins.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. 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. Drain on paper. Fried bread: Take 4 slices of bread. chips. Remove edges and cut into 4 parts.4 tbsps Coriander . Repeat twice. Deep-fry till golden brown. See that no lumps are formed. 4 . Cook covered over low heat till the bread is soft and absorbs the syrup. Serve. Finale: Combine fried bread pieces and sugar syrup. Decorate the top with silver leaf and nuts. Cover and keep aside. Sugar syrup: Mix 1/2 cup sugar and 2 cups water.
Add the chilli sauce. Cut the tomato and capsicum into fine pieces and add lots of cheese.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 . pepper. Arrange the Tacos in a dish and sprinkle lettuce and cabbage and serve.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. They should be light in colour. prick them with the fork and deep fry them. Roll out thin round. oil. 5 Persons MACRONI HOT . salt and make dough by adding water. and place the baked beans on it. green chillies and chopped onions with the cottage cheese. (for the filling) Mix the salt. Put the cottage cheese mixture in the tacos. Add the lettuce and cabbage. Bend them while frying to give a shape. tomato sauce on the top.
Take some oil in a pan and then fry onions. 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 . Pour this sauce on the top of macaroni. Cook it for 2 minutes. strain the water to remove the starch and leave it to cool. Serve hot. Add spices. top it with a lot of cheese and bake the macaroni in a microwave till the cheese melts. Make a sauce of tomato puree and add some salt.cheese (grated) pepper 3/4 cup tomato puree METHOD Boil the macaroni and sprinkle some oil on it while boiling Once it is cooked. a little water and boiled macaroni. oregano and sugar to it. capsicum and tomatoes till the vegetables become light brown. and place this in a baking dish.
Keep them aside.(for pasta) Add a little baking powder and a little water to the pasta ingredients. Add all the filling ingredients and cook till dry. Garnish with the greens of the spring onions and serve hot. thymol seeds (ajwain) 1 spring onion 1 tbsp. Warm the butter in a pan and add ajwain seeds and then the garlic paste. Cool the filling. 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). After 2 whistles lower the flame and leave it for about 20 minutes. Add garlic and fry a little. add the whites of the spring onions and saute until transparent. When it begins to brown. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick. Mix all the dry ingredients. For the cream cheese. cut the bread slices in triangles and then toast them. Keep for 5 minutes and make thin pancakes by frying both the sides. Not Available . Bake for 15 minutes. 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. salt and pepper and cook it on a low flame until it dries. butter 1/4 tsp. put the rajmah into a pressure cooker along with salt and a dry red chilli. garlic 1 tbsp. Serve with cabbage salad and french fries. Put the sauce on the base and top. Apply a layer of cream cheese and then top it with rajmah. Put the filling in the pancakes and roll them like a dosa. Put cheese on top. oil and water and make a smooth batter. Then keep it aside. Now add the steamed rajmah along with ketchup. Add a pinch of salt and pepper to taste and mix well. (for the filling) Put oil in a pan. hang the yoghurt in a muslin cloth for about 15 minutes and then beat it. Then switch off the gas.soaked overnight 4 bread slices 1 dry red chilli 1 tbsp.
cream 2-3 tsp. spring onions and salt. Not Available . thymol seeds (ajwain) 2 dry red chillies salt to taste 1 tsp. For the sour cream. Make a soft dough. When the tomatoes become pulpy. tabasco sauce salt to taste METHOD First sieve the maida and the maize flour and then add salt and a little oil to it. Leave it to simmer for 7-8 minutes and then keep it aside. blanched 1 onion 1/2 tbsp. Your hot sauce is ready. 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. boil the rajmah along with the red chillies. beat the hung yoghurt and add tabasco sauce. oil salt to taste For the dough: 1/2 cup maida (refined flour) 1/2 cup makkai ka atta (maize) 1 tsp. butter 1/2 tbsp. mash them and add ajwain. Take a little hot oil in a pan and saute the garlic and onions until they turn transparent. Heat oil in a pan and saute the garlic and onions until pink. Let it simmer for awhile and then switch off gas and mash it. spring onion 1/2 tsp. butter and salt. garlic 1/4 tsp. oil salt to taste For the hot sauce: 1/4 kg. Chop the blanched tomatoes and add to the onions along with the red chillies and water. oil For the sour cream: 1 cup yoghurt ( hung in a muslin cloth for 1\2 an hour) 1 tbsp. Mix it well. salt and cream. Keep it aside. Add the boiled rajmah along with the hot sauce. Soak the dry red chillies in a little water for 15 minutes and then mash them. finely chopped 1 garlic flake 1/2 a dry red chilli 1/2 tbsp. tomatoes.
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.
MEXICAN FOOD BONANZA Recipe
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
place spaghetti in a dish.SPAGHETTI WITH SAUCE Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 small packet of long spaghetti 1 tbsp oil salt (as required) INGREDIENT FOR THE SAUCE: 2 cups tomato puree 11\2 tbsp sugar 1\2 cup water 1\2 tsp garlic paste salt red chilli powder oregano pepper 2 large capsicum (diced) 1 pkt mushrooms (cut in halves) 2 tbsp cheese (grated) Not Available butter METHOD (For the sauce) Mix all the ingredients for the sauce except the cheese. (For the spaghetti) Take one small packet of long spaghetti. cook on low flame. Add spaghetti and cook till done. boil it in water with salt and 1 tbsp of oil. . Drain the water. Put lots of grated cheese on the top. and simmer for about 10 minutes. Put butter and sauce on it. For serving.
Add garlic and fry it a little. Pour the sauce on the base and on the top. 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. Put cheese on the top. Keep for 5 minutes and make thin pancakes by frying both the sides. Put the fillings in the pancakes and roll them like a dosa. Bake for 15 minutes. Add all the filling ingredients and cook till dry. Cool the filling. Keep them aside (for filling) Put oil in a pan. 4 Persons . Serve with cabbage salad and french fries.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. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick.
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. Make it into a soft dough. Next add the capsicum. Heat a little oil in a pan and saute the chicken. 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. Roll out the dough and fold into little pockets (like samosa wrappers). Sprinkle cheese and cook until the wrapper gains colour and the cheese melts. Pour in the stuffing and place it open to cook in a non-stick pan. onions and mushrooms. . stir and add the salsa sauce. Divide the dough into 3-4 small balls and keep aside. Keep aside. Pour salsa sauce on top and serve hot. Garnish with salad leaves and grated carrots. add salt and pepper to taste.CHICKEN FAJITAS Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 tsp. After a while.
For serving. cook on low flame. (For the spaghetti) Take one small packet of long spaghetti. Put lots of grated cheese on the top and serve. Put butter and sauce on it.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. and simmer for about 10 minutes. Drain the water. Not Available . Add spaghetti and cook till done. boil it in water with salt and 1 tbsp of oil.
but this would be a difficult thing to find in mexico. (use " Last Night's Rice" . etc) Cooked Rice. etc. rarely are refried beans added. AND chorizo! it CAN be made vegetarian.leftover rice. a slice or two of avocado is a nice addition. METHOD 1. etc) into the skillet and get it hot. if you want. place the scrambled egg on top of the rice. get the skillet hot. 5. turn it over and get the other side hot.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. or if the filling has cooled. (or cook first and use a little for scrambling the egg) 4. plain or Mexican style with tomatoes and onions cooked with it. 2. add a little oil or a touch of the bacon grease. etc. and place on a workboard. sprinkle with salt and pepper. eat by holding it with your hands. if you want. in a large skillet.the best!) 1 Egg 2 or 3 Slices of Bacon Shredded Cheese. sausage.. 3. spoon a few tablespoons of the hot rice into the center in a cigar shape. or substituted for eggs/meat/cheese for vegetarian burrito. do not get it crisp. hot sauce like tapatio. drain on paper towels. when done. also bacon. spread generous amounts of the shredded cheese over the rice/bacon/egg. Salsa (tomatoes. (do not use so much filling that it will not close. it will brown a bit. sometimes sausage or chorizo is used instead of bacon. wisk with a fork to blend it. . break egg into a small dish. onions.. naan.) 8. though. Your choice of cheese. etc) a little oil salt and pepper 1 lime cut into halves or quarters. actually. 7. chili peppers. 9. Monterey Jack. serve with hot sauce and lime wedges to shake/squeeze into each section before taking a bite. naan. place the flour tortilla (chapati. sometimes rice and potatoes are used. set aside in a bowl. when blended. even dal could be added. put a few spoonfuls of fresh salsa on top. place in a hot oven for a few minutes. set aside. add a little water or milk. put the bacon on top. pour beaten egg into a small frying pan and make scrambled eggs.. cook the bacon until crisp. reserve some bacon fat if you want for later. remove the tortilla. too. get it hot. there are many variations to the fillings. tabasco. 6. now roll the burrito over the side furthest away from you and the burrito will be closed. sometimes fried potatoes are used instead of rice... take the left and right sides of the tortilla and bring them toward each other. etc. too. but sometimes they are. take the end of the tortilla closest to you and pull it up and over the egg/rice mix.American.. heat last night's rice either in the pan or in a bowl in the microwave.
such as minced onion. garlic.CHILE RELLENOS Recipe Main Course Recipe by Kevin Tighe 1 hour 4 INGREDIENTS Fresh green chiles. 2. 3. etc. 1. coat the chiles. then corn meal. baking powder. then corn meal. whisk until blended. (maybe baking powder to make the batter rise). then flour. At least 2 per person. place in the stuffed chiles. spices. eggs. No way is the wrong way. pepper... there are as many ways to make chile rellenos (chi lay ray ya noce) as there are people who make them. Break 1. you can add other things to the stuffing.. But. flour. Lay each chile down on a counter and slice the top side with a knife. as they are hot. then into flour. then dip each chile into the eggs. pepper. The thing to remember is that there are no hard and fast rules. Each different way makes them more interesting to eat. back into the egg. 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 to taste METHOD Here's the thing. remove as much skin as will come off (some are much better than me at this). Cheese (your choice) Eggs Wheat flour Corn meal (optional) Baking powder (1 tsp) (optional) Oil for frying (optional) Salt. Now. hold the chile with tongs at the stem over a flame to burn the skin on all sides. With your hands. Make a thick batter of the egg(s). If you want. salt. 2. you need to put a batter on the chile. maybe even hotter). Stuff the cavity of the chile with the cheese of your choice. meats.. watching to make sure the cheese does not escape. remove the pan. 3 etc eggs into a bowl. and fry or deep fry... When the oil is hot. like anaheim chiles (not bell peppers) Should not be hot. Place in ice water to stop the cooking process. Fry in enough oil to cover 1/2 way up the chile in a frying pan. pour over the thin batter to cover. You may have to use some running water. You can also use more than one type of cheese. maybe some milk. pierce each chile. Put . salt. corn meal. etc. Make a thinner batter (about the consistency of thick cream) with the flour. several ways you can do this. etc. basically. Scoop out the seeds.
Now top the rice with grated cheese(if using cheese) and serve. Make up your own way to cook it! When you go to a Mexican cookbook. They can be stuffed with whatever you want to stuff them with. Now add 1 cup crushed tomato juice and 1 cup water(1 cup rice . too.1 Onion . the cheese will melt. 5. but so worth it when you are eating them. Serve a chile and some of the egg-bread crust together on a plate. & popular at outdoor barbecues in Mexico. grilled. 4.1 cup Capsicum / bell pepper . 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 .1 large Cumin / jeera . 4. 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. baked. Tip: If using electric rice cooker fry the veggies and add them to the cooker then add the liquids and cook. Cook on one side until the cheeses melt and serve. capsicum diced and tomato paste. When the cooker is cool remove the lid and (add oregano if using). tho cheese is the standard.1 cup Celery stalks .2 tea spoons Tomatoes crushed into juice . They can be spiced any way you want. Add salt and stir.1/4 tea spoon Oregano (optional) . They are rather labor intensive. Chile Rellenos have their own section. Forget all that and place each chile on a barbecue grate with hot charcoals underneath. barbecued. probably even steamed. Close the lid and cook till the rice is done. 2.2 diced (optional) Oil / butter .pan back in oven to bake for 20 minutes or so. In a pressure cooker heat oil/butter add jeera. celery.2 cups of water but 1 cup of juice is replaced with one cup of water). onions diced.1/4 tsp Black pepper powder 1/4 tsp METHOD 1. crushed garlic. MEXICAN RICE Recipe Main Course Recipe by Madhavi 20 min 4 INGREDIENTS Rice (long grain or brown) . The batter will puff up. the chiles will cook.2 tbsp Salt to taste Two garlic cloves crushed Cheese (Mexican blend or your choice) (optional) Chilly powder . toasted. 3. They can be deep fried. This is really good. all the powders and fry for 2 minutes.1/4 tea spoon Tomato paste . pan fried.
3. MANGO CUCUMBER SALAD Recipe Salads and Raita Recipe by Kevin Tighe 10 .2 (peeled and sliced thick) Cayenne pepper .1 head 1 Coddled Egg (boiled for about 20 seconds) Olive oil . Mix to evenly coat the chili & salt.3 of them.4 Persons . 2. In a large bowl. too.1 to 3 lemons Salt to taste METHOD 1. and salt independently and none are overpowering the others. This can be used. but start low taste). Note: The proper taste of this is when you can taste the chili.1/3 to 1/4 cup (more if needed) 2 . (You may want more. mix the cucumber and mango slices together. This salad is Wonderful in the summertime. lime. Sprinkle 1/2 tsp of salt on it. Depending on the size and limes. 5. you will probably need 1 . Mix and serve.15 Minutes 6 Persons INGREDIENTS Cucumbers . 6.350 F or 200 c for 15 min and serve. In Mexico they do sell powdered (Chili-Lime-Salt) like a masala.2 (peeled and sliced thick) Mangoes . juiciness of the and check for CAESAR SALAD Recipe Salads and Raita Recipe by Kevin Tighe 20-30 Minutes INGREDIENTS Romaine Lettuce . 4. Squeeze the limes over the bowl. but fresh is always best.grounded (or other hot chili powder) Lemon juice . Sprinkle a little cayenne or other chili powder over the mixture.
Add lemon juice slowly while whisking.Anchovies . In a large salad bowl. but Cesar did not have that back then. Goes nicely in it. Sprinkle croutons on top. Make it Indo-Mexican and put pieces of Chicken Tikka on top. mash garlic and anchovies together. arriving late one night and were just starving for food. 3. the owner. You can add some Worcestershire sauce and Dijon Mustard. A piece of grilled chicken or salmon also blends well with it. Guests drove down from Hollywood. This will probably take about 1/4 to 1/3 of a cup. 4. This is all Cesar.1/4 tsp Croutons METHOD 1. though. This salad is Mexican because it was invented at the Hotel Cesar in Tijuana. 5. Slowly add olive oil. 2. Garlic cloves .3 or 4 Parmesan cheese (freshly grated) Lime juice . Add black pepper. whisking until a light mayonnaise forms.1 to 2 (1 if large and 2 if small) Freshly ground black pepper . Mexico in the 1920's or 30's. Grate parmesan cheese over it and toss to coat. Toss in Romaine Lettuce and turn to coat on all sides. Add egg and whisk. whisk. had in his kitchen. DIVINE!!! .2 to 3 tbsp.
Cook for Not Available . Add salt. Mix all the ingredients for salsa sauce together. pepper. and 1 tbsp cheese. parsley. Add cheese and crumble tortilla chips on the top before serving. Cook for a minute. 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.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. Remove from flame.
Deep fry on low flame. METHOD Microwave the two tortillas for 25 seconds each in the microwave. Keep for a few minutes. onions. 1 tsp of finely chopped white onions or green onions. 2 tsp of finely chopped tomatoes. 3 tsp of salsa 1 tsp of sourcream. Top with the other tortilla and apply butter or margarine on it. Cut triangular chips. Drain on a paper towel. Serve with salsa or dip of your choice. TORTILLA CHIPS Recipe Starters and Snacks Recipe by Madhavi 15 min 6 INGREDIENTS Any Corn (or) Flour Tortillas . 2 tsp of sharp cheddar cheese. Serve chilled For corn chips Mix all the above ingredients and make soft dough. Chopped corriander for garnishing. 1/4 tsp of taco seasoning. Put one tortilla on the cutting board and apply refired beans on it.taco seasoning and cheddar cheese.4 (leftover tortillas or frozen tortillas also can be used) Oil for frying METHOD 1. 2 tsp of guacomole. Add the tomatoes. . 1 cup of refired beans. They can be stored in an airtight container for upto two weeks.2-3 minutes. VEGETARIAN QUESADILLAS Recipe Starters and Snacks Recipe by Usha chirala 20 mts 4 INGREDIENTS 2 big tortillas. gucamole. 2. 4. Cut the corn (or) flour tortillas into small cubes and deep fry in oil till crisp. prick with fork on both the sides. Serve with salsa sauce. 3. Roll it very thin. 2 tsp of magarine or butter spread.
Not Available MEXICAN BHEL Recipe . put some butter on them and fry till they are little crisp and red. Use round Mexican pitta bread. Put some Sil chilli villi red chilli sauce over it. Thinly chopped lettuce and black olives can be arranged around for a restaurant finish.Heat a wide 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. add a tiny amount of salsa in the center. Put the butter applied side down in the pan and apply the rest of the butter on the top of the other tortilla. Put a layer of baked beans and cheese on half of the side and fold it into half till they stick. top that with a touch of sour cream and garnish with a leaf of corriander. It is very quick and very delicious. Fry it well in butter and then put in a plate. Wait for 30 seconds and cut in triangles. Pour some salsa. then put some Sour Cream. corriander and green cut onions. Serve hot. Once the bottom side gets nice golden brown. Decorate the top with fresh cut tomatoes. Heat the Sil beanbang baked beans seperately. flip the tortillas holding with a wide spatula. Let the other side turn golden brown too and take off the stove.good enough to accomodate the size of the tortilla. Arrange the triangles in a platter and on each triangle. Take a flat pan. green onion Scallion and corriander to keep it on side.
7. Topped with chopped fresh cilantro. chili powder and salt to taste. use water as needed to achieve desired consistency. Cut flour tortillas in 1" squares and deep fry in oil till golden brown. and simmer for 5 minutes. stirring occasionally. Chili powder and Salt to taste 1 cup Shredded Cheddar Cheese METHOD 1. 4. 3. Make thin half roasted rotis and keep it aside.Tomato Sauce 2 cups water 1 cup chunky salsa 1\2 cup chopped fresh cilantro 1\2 cup finely chopped fresh jalapeño or green chilies Cumin powder.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. Now take fried tortillas in a serving plate. One can add salsa and jalapeño if like really hot. green paper. cover the beans with 1 inch of water. 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. and stir in 1 pk of taco seasoning mix. And mix all the other ingredients to it: onions. 5. Place enchilada sauce in another sauce pan and mix with small can of tomato sauce. Sprinkle cheddar cheese to get melts. 2. and then reduce heat to low. 6. and shredded lettuce. keep aside. Place the refried beans in a large saucepan. Add cumin powder. Not Available . Place over low heat for 10 minutes. topped with hot seasoned refried beans and enchilada sauce mix. Bring to a boil over high heat. can Fat-Free Refried Beans 1 Pk Taco Seasoning mix 1 can Enchilada Sauce 1 small can 8-oz.
Take a oven dish. 2. 2. heat a little oil in a ladle and splutter green chillies. roasted 2 Cups grated coconut 4tsp Ghee A little tamarind Salt to taste METHOD 1. Do the same with the coconut and then grind it with the red pulp. First. grind the coconut. add as many baked bean rolls and then put in the oven until it turns brown.Put the baked beans in an empty bowl and heat it until it turns into a thick gravy and let it cool. Not Available mustard seeds and . tamarind and red chillies. Spread the baked bean gravy on the roti and garnish it with cheese. Serve hot with Sil green chilli sauce or Sil red chilli sauce. chillies and tamarind Not Available 3. Sauté the garlic in a little ghee. GINGER CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 1 cup grated coconut 6 green chillies 4 . Add the garlic and salt and grind once again to a smooth paste. cut chillies. GARLIC CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 4 Garlic pods 20 Red chillies. corriander and then make a roll.5 red chillies a piece of ginger a little tamarind (soaked in water) salt to taste METHOD 1. If you wish to season it. Then add the ginger and salt and grind once again.
oil 1\2 tsp. hot dosa TOMATO THOKKU Recipe Chutney/Dips Recipe by Sham . ghee a little asafoetida (hing) salt to taste METHOD Wash. salt and hing and grind once again. Grind the coconut and red chillies to a fine paste and add the tomatoes. Add green chillies and coriander seeds while the coconut mix is being ground. roasted 1\2 cup grated coconut 1 tsp.curry leaves in it and pour over the chutney. red chillies and tamarind. This is strictly optional. SPICY TOMATO CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available Not Available INGREDIENTS 1 tomato 2 red chillies. Make a fine paste and add a little water. 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. mustard seeds and curry leaves in hot oil and pour over the chutney. Add salt to taste and serve with a hot. splutter udad dal. black gram dal (udad) 8-10 curry leaves 1 tsp. mustard seeds 1\2 tsp. For the seasoning. cut and roast tomatoes in a little ghee. coriander seeds a little tamarind (soaked in water) salt to taste 1\2 Not Available METHOD Grind the coconut.
when warm add oil. Serve chappathi or rice.1 spoon Hing . methi seeds.5 to 7 Oil .1 tbsp Salt to taste Lemon . Transferit to a bowl. add finely tomatoes.500 gms (wet ones not fried) Garlic . garlic.1\4 tea spoon Turmeric Powder . salt and lemon. Mix all the masalas in little water and add to the onion and closed for 10 minutes in Medium heat. and put it on the chutney. Let onoin turn golden brown. 3. In the mixer add the chillies.1 pod small Methi Seeds . In same oil add and haldi.1 spoon METHOD 1. Roast it a little. Add finely chopped onion. In a small vessel add oil mustard seeds hing. oil in which you have roasted the methi. 4.1\4 tea spoon Coriander Powder . . Salt .little Masala Powder . hing and haldi. haldi.4 big Onion . Grind it to a pate. add mustard chopped tomato.2 spoons Turmeric powder (haldi) .as needed Oil . When the oil is heated and allow it to spalter. RED CHILLIES CHUTNEY Recipe Chutney/Dips Recipe by Smita 15 Minutes INGREDIENTS Red chillies . Mix and keep with Hot idli. hing 5-6 Persons 2.half cup Mustard seeds . 3. 2.Not Available INGREDIENTS Tomato . Keep kadai on stove .1 tea spoon 2 Persons METHOD 1. Roast the red chillies in oil and keep it aside. Cook until the tomatoes have become soft or dissolved.1/8 tea spoon.1 big Chilli powder .1\4 tea spoon Mustard seeds Coriander leaf .
ginger.Tip: Do not put any water. 3.3 Onion .50gms green peas . Refrigerate it.2 or 3 tomato 2 or 3 khaskhas . 2. After 10 minutes grind the coconut in a mixie and add finally with that kurma.1 tbsp Ginger . it's very to taste to eat with chappathi and dosai .50gms potato . Cut all vegetables finely and allow them to boil. 2 POTATO PODIMAS Recipe Chutney/Dips Recipe by hi Not Available INGREDIENTS Potatoes . Heat oil in a kadai.1 and half tbsp corn flour. and masala. First add onions. karammasala powder .50 gms Beetroot .1 tbsp METHOD 1. After that add tomoto.1 inch piece Garlic-6 or 7 oil salt to taste chilli powder ..if u want to thicken it.1 small (optional) Turmeric powder .1 tbsp coconut powder .1/4 tsp Oil Not Available .3 carrot . garlic and garammasala powder in a mixie. 6. the soon and VEGETABLE KURMA Recipe Chutney/Dips Recipe by akila 30 mins INGREDIENTS Beans . Grind khaskhas.1 tsp Mustard seeds .. and vegetables with chilli powder. 4. Use nimbu instead so it does not spoil keep it. Add cornflour.
Orange. Mix the mango with the paste and serve chilled. Banana can also be used can be salt. 3. Smash the potatoes well and add the turmeric powder. 3. Serve hot with chapathi. Boil the potatoes in water ( to which a pinch of turmeric is added ). 2. Cut the onions finely. AAM KA SASAM Recipe Chutney/Dips Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS Ripe Mangoes (Skinned & Chopped) .1tbsp Coriander seeds . If its sour add more jaggery & can also used after boiling which served hot with chappatis.METHOD 1. Add the smashed potatoes and fry well till the masala smell goes. Alternatively: Can use small whole mangoes(skinned). mix well and set aside. chillies. Grind grated coconut.4 Jaggery . 4. 4.400gms Grated coconut . Note:Pineapple. jaggery & coriander seeds with 2. 5.. Add onions & fry till transparent. puris etc. Variation: Add tomatoes along with onion if you desire.1/2tbsp Salt to taste METHOD 1. Heat oil in a kadai and splutter mustards. 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 .60gms Dry chillies .
4 grated coconut Not Available . It can also be applied to masala dosas before putting the masala. Add the chopped tomatoes. The chutney goes very well with idlis.1. As soon as it splits put inside the blended mixture and allow it to bring to boil on medium heat. add whole red chillies. 2. little red chili powder and saute some more. items with little 3. Add this to the chutney. Then remove it from heat and allow it to cool. 4. Cool the mixture and puree it to make a chutney. 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 chopped onions and saute till they are soft and brown. As soon it splits put the green chillies and fry all till the skin of green chillies changes. Then heat the pan with 1\2 cup oil and add mustard seeds. Add salt and a little sugar tadka. Allow it to cool for some time. Heat the oil and put the urad dal and methi seeds. Take oil. Not Available CURRY LEAVES CHUTNEY Recipe Chutney/Dips Recipe by Anukaruna 5-10 minutes INGREDIENTS Curry leaves Whole red chillies 3 . rai and kadhi patta. Then mix the tamarind paste in water and put all the above fried salt and aesofoetida powder in a mixie and blend together. To this add little Jaggery and heat the mixture until all the oil dries 5. up.
add tomatoes and continue cooking till tender.1 bunch Tomatoes .100gms Beans . Cook. Wash and cut methi leaves finely.5 Ginger 1\2 inch Channa & urad dal . You can GREEN METHI KI CHUTNEY Recipe Chutney/Dips Recipe by Vimmi Indra 15 min.3 minutes add curry leaves.100gms Carrots . In a frying pan add little oil after 2 . 4. 2. and salt.50gms Cauliflower few flowers . grind well. red chilles broken into two halves. season with both dals. salt and store this for 4 days in fridge. Serve with hot paratha. INGREDIENTS Methi leaves .50gms Tomatoes .3tbs Salt to taste METHOD 1. 3. In a mixie add the above ingredients tamrind paste. 2.half teaspoon of tamrind paste or tamrind water METHOD 1.2 Garlic . 4 KURMA Recipe Chutney/Dips Recipe by RamadeviPrakash 30min Not Available INGREDIENTS Potato . chillies & curry leaves (do not over fry & char them) swtich off the stove. grated coconut and stir well until you can see the color changing in coconut. Now make a paste with all the ingredients iincluding imli paste 5. ginger and garlic. Put some oil in a pan.2tbs Imli paste .
Keep it aside to cool and then cut into 4-5 pieces and mix the salt. Ginger.1 1/2 cup Gingelly oil .4 tspn Curry leaves .2 tsp Methi roasted and powdered .3/4 cup Turmeric . Poppy seeds. AMLA PICKLE Recipe Chutney/Dips Recipe by Sarada Venugopal 30mins INGREDIENTS Amla . Then heat the oilin a pan or tawa. Garlic.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. chilly and curry leaves and spice powders(add the powders on a low flame to avoid them getting burnt). Then salt to taste. then Onions. switch off the stove. Once it starts to boil. When the Onions become golden brown add tomatoes. add all the vegetables cooked add little water and cook for some time then garnish with corandier leaves. Green Chillies.. 10 . add the boiled water.1tspn Asafoetida . Grind coconut.Onions . Aniseeds.1/2 tspn Garlic(chopped) .1kg Chilli powder : 1/2 to 3/4 cup Red chillies: 6 . 3)Mix in the cut amla and saute for 2 mins.8 (green chillies can also be used) Mustard .3 sprigs Vinegar .4 tspn Salt .one pinch METHOD 1)Boil the amlas in water till the colour changes to yellow and becomes tender. when it starts to leave oil add the ground paste and then all Chillies Powder Corandier Powder Garam Masala.(dont throw the boiled water) 2)Heat gingelly oil and splutter mustard. and add cloves.. garlic.1/2 cup Water .
Add the split peas to the dry grinder and with the required amount of salt. 2. Add garlic.garlic and tomatoes into small pieces. grind it to a smooth powder.Cut the onions.2 Garlic . Let it cool for couple of minutes and empty into the dry grinder. Heat oil. When serving. Not Available . serve the powder with Ghee(Indian butter).1Tbsp Aniseed .4)Wait for the pickle mix to be of luke warm temperature.1Tsp Coconut . add 1/2 cup of water and cook till the gravy is done. Oil.4pods(optional) chilli powder . water.4 Onions . Not Available TOMATO KURMA Recipe Chutney/Dips Recipe by Jaya Not Available INGREDIENTS Tomatoes . 3. heat a table spoon of oil and fry curry leaves and red chillis well. splutter mustartd and curry leaves. onion and saute well. now add 3 tspns of vinegar. METHOD 1.2tsp Salt. 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. curry leaves. 5)Rinse the clean and dry bottle for storing the pickle with 1 tsp vinegar.1/4tsp Fried gram dhal . 4. Make a paste of coconut. NOTE:-This pickle can be used from the next day itself and can be stored for a month and more if refregirated. METHOD In a small pan.Add tomatoes and saute for 2mnts. aniseed and fried gram dhal. Add the chilli powder and the masala paste.
In a pan. tomato. Keep the grinded gravy aside. Grind all items.3 Tomato 2 Onion 3 to 4 Salt to taste Jeera powder . green chilli. urad daal and hing for couple of minutes till urad daal is golden brown.1 tsp Garam masala powder .10 to 15 Oil 1\2 cup Curd 1\4 cup METHOD Cut all the ladies finger in to 1 inch pieces. BINDI MASALA Recipe ChutneyDips Recipe by hemabalaji 10 mts INGREDIENTS Ladies finger ± 1\2 kg Green chilli .1\2 tsp Coriander seed powder ± 2 tsp Sombu 1\2 tsp Sugar . cashews ani seed in a dry pan. urad daal and hing for seasoning. METHOD Steam cubed potatos and spinach in microwave for about 5 minutes or till they are soft. Fry poppy seed.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. Add the potatos and spinach. Add salt to taste and 1/2 spoon masala. Add green chillies and fry for 2 minutes. Fry jeera. Cook till it is done. 5 . heat some oil and pop mustard seeds. jeera.1 tsp Cashew nuts . Cut onion.
Add the masala gravy in to that and stir it for 2 to 3 mts until the oil mixes well within that. In little oil add some jeera. all fore mentioned powders and thick curd in to the gravy. Put 1/2 cube butter and mix well. Allow to cook for couple of mts. 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. fenu greek sauté till its golden brown. Now add the fried ladies finger in to the gravy cook for 2 mts by stiring occasionally. make Not Available . Take out the thick milk in one vessel and the thin milk in another one. Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread pieces and fry till light brown. Add garam masala.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. Whenever you have it. soak and boil the rice. This will be good for nearly 2 weeks but you will have to keep it in fridge. Cook till it becomes like halwa.Smash the jaggery and add to the rice while it is still cooking. 2. 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.Deep fry all the ladies finger in to oil. hing. jaggery 1\2 Not Available METHOD Wash. Add the thick milk and boil once again. 3. Grind the coconut and squeeze out the milk. Switch off the gas and garnish with powdered cardamom and raisins. You may use the thin milk for cooking the rice.
2 to 3(and powder it) Pinch of salt Water. Try it out. KESARI Recipe Indian Sweets Recipe by Manju 5 to 10 mins INGREDIENTS Rava (sugi).Then add water.Fry the cashew nuts and raisins with ghee and keep it aside 2. leave it until the rava is cooked.1 pinch (for colour) Cardamom.Put the cardomom powder and the rava in pan with the ghee and fry till golden brown. 6.1/2 cup Ghee.Then add the sugar 5.Then add in the kesari powder. 3. 4.2 cups Cashewnuts and raisins METHOD 1.1 cup Sugar. It will be really good.it a little hot and eat.leave for sometime and add in the cashew nuts and raisins.2 tablespoon Kesari powder. 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. and say your comments. Cook 4-5 .
3 Ghee to fry METHOD 1. Sprinkle the mixed nut. sugar. This will be around 2 cups and set aside. Cool and serve 15 . Cool and add khoya little by little and mix well.Meanwhile. Then.over gentle flame till soft and thick. Cook until thick and remove from fire. fry them in ghee on a low flame till golden brown. nutmeg. Don't mix it hard as in case of chapatis. Drain them and put them immediately in the sugar syrup. 3. 2.stir every 2 mins. ghee. Prepare small balls of the dough (ghee can be used on your fingers to avoid smudge). Add the fruits. Transfer into serving dish and cover with silver warq. see that the dough is neighter too soft nor hard. cardamom powder.800gm cardamom seeds. 8 GULAB JAMUN Recipe Indian Sweets Recipe by prani 40 minutes INGREDIENTS Gulab Jamun Pack -200gm (orkay or MTR) sugar . 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. essence and saffron diluted in little milk. Boil milk and sprinkle suji. empty the contents of the pack into a bowl and make dough using water. Bring it to boil and put off the stove after 5 minutes. take ghee in a deep pan and heat it in a low flame. Mix well and pour into a kadaai and cook till the right consistency is reached. 4. First take the sugar in a bowl and add equal proportion of water to it.
1 cup sugar .Mix all the items given above without any lumps. 2.Then take a plate and spread a little of ghee in it.ONE MINUIT HALWA (MAIDA HALWA) Recipe Indian Sweets Recipe by hemabalaji max 3 to 5 mts INGREDIENTS maida (All purpose flour).1 cup ghee (clarified butter).Pour the mixture in it. 7. 4. you can transfer and garnish.Stir the mixture until it comes to a halwa consistance. when the halwa comes without sticking in the pan.Now stir it in a kadai with pouring ghee in little amount during string. FANCY FALOODA Recipe International Desserts Recipe by Bhuvana Logesh 15min 4 . Sprinkle few drops of water. add ghee and sugar. 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. 6.After 10min cut it into pieces and separate it when it is cooled This is a very easy sweet to prepare for diwali. so that the sugar will easily dissolve. 5.Dont add ghee with the above.1 cup cashewnuts for garnishing METHOD Roast Maida in a dry pan until the raw smell goes. 3.
6. 4 . Strain to get the 'sev'. Deep fry the chicken pieces in oil and drain 4. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces. 5. Prepare 'sev' by passing through a seive or 'sev maker' over a pan of ice water. salt and cook the chicken until the pieces are tender and all the water evaporates. Serve chilled.INGREDIENTS 400ml Cold Milk. 40 gms Cornflour. 4. Marinate for 4-5 hours. soya sauce. 3. A few drops Rose Essence.indiaparenting. Keep the chicken pieces aside.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. Mix it. add rose essence. and strain.'sev' and sugar. 3. 2.com/cookingclub/mainrecipe. Cool it. 4 tbsp sugar. 2 tsp Falooda Seeds. 8. Soak falooda seeds in 1/4 cup of water for 2 hour. red coloring and salt in a vessel and marinate the cooked chicken pieces in it. Pour cold milk over it slowly. Make a paste of cornflour in a cold water. 2. Cook on a slow flame until it becomes thick and transparent. METHOD 1. colour. Mix the chicken pieces with yogurt. 150 ml Water. http://www. Mix ajinomotto. 7. A few drops red colour. corn flour. ginger-garlic paste. In a tall glass. falooda seeds.
6 garlic pods (pounded) Curry leaves Mustard and jeera seeds 3 . Then add the brinjal and fry for 2 minutes in slow flame. salt and the pounded garlic.salt 1spoon.BRINJAL GRAVY Recipe International Desserts Recipe by PJP 20 minutes max. Mix well and simmer for some time till the vegetables cook.keep the chicken in another pan in the stove and fry until chicken smell .take some oil in a pan fry i chopped onionand 2 green chilli. Add the coconut milk into the cooking vegetables.keepaside. Add 2 3.oil METHOD first clean chicken. Heat a pan and add 4 tbsp oil.grind all the spices with one onion and one chilli upto smooth paste. 4.elaichi2. CHILLI CHICKEN Recipe International Desserts Recipe by sarita half an hour Not Available INGREDIENTS chickenhalf kg. Add the potato and fry for 3 minutes.and fry upto golden brown. pinch of jeera powder.take in acontainer add turmeric just half spoon. desired quantity of chilli powder. red chillies whose stem have been slightly slit.haldi.garlic4pieces.dalchin2. Once hot. 2.add 1spoon mirchi powder. Once the gravy thickens and vegetables are cooked.add this paste to fried onions and green chilli.. Add mustard seeds and very little jeera and onions and fry in medium flame till they become transparent. add the curry leaves. serve. Once the potato gets slightly cooked.poppyseeds half spoon. INGREDIENTS 1 large potato 1 big brinjal 1 cup coconut milk 2 onions 5 .mirchi powder1 spoon.onions2. Let them darken.COCNU MILK POTATO. Cut onions into thin long strips.salt.until golden brown.lavang3. add turmeric powder.half spoon oil.4 red chillies Red chilli powder 1\2 tsp turmeric powder Jeera powder (a pinch) Salt to taste Oil METHOD 1. Stir occassionally..ginger 4 small pieces.green chilli5. salt.
Grind it thoroughly adding deccicated coconutwhile grinding.Serve hot with the coconut dosa.Chop one onion finely and fry..Put the grinded mixture.1 finely chopped onion and curry leaves.Finally add deccicated coconut and put off the flame.little METHOD Coconut dosa: Soak rice and urud dal together for 3 hrs.Allow the mixture to ferment over night.then add fried chicken to the masala paste and mix well.Add more water and allow to cook in medium flame for 2 minutes. Heat oil in a tava.cover for just 3mints and then fry upto golden brown.finally add the boiled moong...red chillies..Mix well.Grind it well using little water..curry leaves together in little oil..Add salt for taste..Swith off the flame. 5 POTATO SALAD Recipe Salads and Raita Recipe by Janu Not Available INGREDIENTS One large Potato. Not Available .urud dal.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 . Fry coriander seeds. Make dosas using the batter (the dosa will be really pearl white in colour!) Moong masala: Cook green moong dal in pressure cooker adding enough water and salt.fry mustard seeds.vanishes.this is delicious chicken fry.for more spicey u add green chilli which already fried in a pan.
keep aside. stir in nicely. Slice ginger. METHOD 1. mustard. 2. break into small leaves & salt to 2-3 people CUCUMBER(DOSAKAYA) PERUGU PACCHADI Recipe Salads and Raita Recipe by madhavi 15 min 6 . Put little urad dal. Boil potatoes & mash it nicely. Yoghurt. Four Green Chillies. 4. Add finely chopped onions. Before serving add the papad & mix properly. coriander leaves. Urad dal. slit green chillies. POTATAO-PAPAD SALAD Recipe Salads and Raita Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS 2 Potatoes 3 . chillies. grated coconut. Oil. 5. Boil and mash the potato. 2. coriander the potatoes. Coriander leaves. 4. Mustard. Curry leaves.One small Onion. curry leaves and asafoetida in the oil and saute for some time.4 Papads (plain / pepper / jeeera) 2 onions 2 tbsp of grated coconut 1 green chilli Coriander leaves Salt to taste METHOD 1. Small piece of Ginger. 3. Fry papads of your own choice directly on stove without oil & pices. onion and coriander leaves. Heat oil in a pan. onion. 3. Pinch of Asafoetida.Mix the mashed potato. ginger and yoghurt with the sauted items and serve with rice.
broken red chilly pieces and curry leaves) 2 tea spoons of oil METHOD 1. so that it can be used in the future also. deseeded and diced into very small pices (do not grate) For seasoning: 1 tea spoon of (mustard seeds.To taste Coriander Leaves . Pour over yogurt mixture and mix.ground raw mustard paste. turmeric a pinch) Cucumber . This powder should be stored in air tight containers. For the Capsicum Rice: Heat Oil in a kadhai. and grind lightly.1/4 tspn METHOD Roast all the ingredients for masala powder seperately. jeera. and leave it to cool. garlic pods . First grind the dhania and red chillies in a mixie into a coarse powder. green chilles .For Garnishing For the Masala Powder: Dry Coconut (grated) .1/2 cup Asafoetida .1 cup Masala Powder . 2 .INGREDIENTS 2 cups yogurt salt to taste grind together (1 teaspoon raw mustard seeds.1/2 cup Urad Dhal . then add the urad dhal and grind. cucumber put the mustard seeds mixture let it sputter.3. and finally add the dry coconut and asafoetida. salt. 2. Mix together yogurt.1 cup Dhania Seeds and Red Chillies . pieces heat oil CAPSICUM RICE Recipe Main Course Recipe by Anupama Kumar Not Available INGREDIENTS Capsicum (chopped) . Take care not to heat the masala powder too much. Switch off the stove and add the masala powder and salt.1 medium sized Cooked Rice .3.1 skinned.1 and 1/2 tablespoons Oil . and fry till tender. and add the chopped capsicum.For Frying Salt .
Garnish with coriander leaves and serve hot. chopped 1kg. Boil chicken pieces with cinnamon. Drain water and put aside. cut into medium pieces METHOD Wash and soak the rice for 30 minutes.Cover and cook over medium flame until the liquid gets absorbed. chopped coriander leaves and mint leaves. fry sliced onion until golden brown. Add strained rice along with chicken and bring to a boil. Discard whole spices along with ginger piece.1 cup 2-4 . CHIKEN PULAO Recipe Main Course Recipe by Veena Furtado 30mts. chopped 11\2 tsp Chilli powder 11\2 tsp. Add green chillies. Coriander powder 4 Black Cardamom 1 tsp Garam Masala 2 cups Basmati Rice 3 Onion. chopped tomato. black cardamom. finely sliced 1 Tomato. cloves. Cook until just tender. salt and jeera powder. 4people CORIANDER RICE Recipe Main Course Recipe by Sarada Venugopal 15 mins INGREDIENTS Rice . Measure 4 cups of stock into a heavy saucepan. ginger and a little salt in 5-cups of water.Then add in the cooked rice and stir well. 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. Heat ghee. Remove from fire. coriander powder. garam masala. Chicken. Add a little stock if the rice is not cooked. Serve along with raita. Saute until light brown. strain and reserve the chicken pieces and stock separately. finely chopped 1\2 bunch Coriander leaves. add chilli powder.
green chillies.1/4 cup Onions .salt and cook covered till its done.turmeric pwd 1tsp red chilli pwd 1tsp dry mango pwd 2tsp fennel seeds pwd 1tsp ajwain 2 tbsps oil Salt to taste METHOD Wash and pat dry bhindi remove stalk and slit them lenghtwise. Mix all the spices except ajwain stuff bhindi with this mixture. Add the stuffed bhindi cook covered till bhindi is soft remove cover.1/2 tspn Garlic .turmeric and saute for 2-3 mins. Green chillies: 3-4 Jeera . 2) Heat 1 tspn ghee in a pan and saute half of the chopped onions.2 chopped into small pieces.Coriander leaves chopped -1/4 cup Grated coconut .15 small bhindis 2 . METHOD 1) Cook the rice till its half done.Keep aside. 3) Grind the above along with coconut and coriander leaves.tsp coriander pwd 1tsp .3 tspn (can also use 2 tspn of veg oil + 1 tspn of ghee) Water as required to cook the rice Salt to taste. Heat oil in pan add ajwain let it crackle. STUFFED BHENDI Recipe Main Course Recipe by sree 10 min INGREDIENTS 10 . 5) Add the coriander paste. 6) Add the half cooked rice.1 pod Turmeric powder .1/4 tspn Ghee . 4) Heat the remaining ghee in a kadai and saute the onions till golden brown. 7) Serve hot with raitha or chutney.garlic and jeera till onions turn light brown in colour. 2 . NOTE:-Can add 1-2 cloves while sauting onions for enhanced flavour.
chilly/pepper powder. garam masala. and sambar powder. add 1 tsp oil. tomatos. red chilli powder. Add chopped tomatoes or capsicum.chopped finely. In pan.1 tsp turmeric powder . oniens.1 tsp mustard seeds .1 pinch channa dal . Do not add water ! Serve with rice. Add salt.2 cups boiled rice (to mix as per taste for 2 persons) oil . Allow mustard to splutter and channa dal to become light golden brown. 1 capsicum.2 tsp rice . salt.1tb chilli suace. CHICKEN CURRY Recipe Main Course Recipe by ashwini 30mins Not Available INGREDIENTS 4 cut pieces of fish 1tb pepper.1 pinch pepper or red chilly powder . Mix well. Add the coriander/curry leaves. TOMATO/CAPSICUM RICE (WITHOUT ONION) Recipe Main Course Recipe by Saradha 10 mins 2 INGREDIENTS 3 ripe tomatoes or 2 capsicum . Cook till the raw smell goes from Sambar powder. turmeric powder. mustard and channa dal. Fry till it is cooked. MTR or home made Sambar powder .1 pinch salt to taste coriander/curry leaves to garnish METHOD The recipe is pretty simple.Cook till all the moisture evaporates serve hot. 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 .
splitpeas. red chilles.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. with desired amount of butter(ghee). In a pan add oil. Add the peanuts. Later. in a pan add 2 tbs of oil. Serve with any raita and chutney.musted seed jeeru curry leaves and ginger chilly paste add this to the Not Available . add grated ginger and followed by that chopped onions. add the cooked rice and gently mix the whole mixture. and keep on fire until well cooked. mustard seeds.Maida Rice flour. add chopped spinach and salt. After the onions get caramalised. while they are turning light brown. asofetida. 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. salt and curd and make batter as thinner as possible. butter(ghee) for garnishing oil for frying a pinch of asofetida salt to taste METHOD On low fire .
3 Onions . When water gets evoprated u can add 2 tsp of oil to get it done very good with Chappathis.onions 1 cup.salt 1 1/2tsp. Garam masala powder. 3. fry it till it turns golden brown. Ginger and garlic to it.batter.turmeric powder 1/2 tsp. Put Sombhu.cloves.elachi . After two hours keep it in fridge over night. Add oil in the pan. 2 SOUTH INDIAN FISHCURRY Recipe Main Course Recipe by veena Not Available Not Available INGREDIENTS fish -1 kg. Close the pan till the Drumsticks get tender.2. salt. Dosas and Rasam.elachlic paste gari.finally add .gingergarlic paste4tsp.clove 3. Now add tomatoes. METHOD marinate fish with coconut paste. Onions.corriander leaves.put kadai pour some oil add cinnanamon.green chillies.4 Ginger garlic paste Coconut paste Sombu Jeera Turmeric Thaniya powder Chilli powder Salt METHOD 1.3 Tomatoes . 2. then add water.chilli powder. then add turmeric powder. Now add cocnut grinded with Jeera.curry leaves leaves.care should be taken while mixing the curry so that fish pieces are not broken.garam masala powder 1tsp . then add drum sticks to it.tamarind pulp -4 tsp.coconut paste 3 tsp. Sombhu.oil. 5.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).cinnanamon 1. diced onions.green chilli 3. Saute it for a while.fish take very less time to cook less than 15 min. When u make dosa do it in a low flame. 4.chillipowder1 1/2tsp. DRUMSTICK CURRY Recipe Main Course Recipe by Punitha 30 minutes INGREDIENTS Drumsticks .turmeric powder.
5. 4.Soak Urad Dal in water for 2-3 hours.hing. 2.Tamrind puld. Grind it in mixer. 3. 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 .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.mustard.Jaggery.corriander leaves .red chilli powder and amuchr a pinch METHOD cut karela into 3 big Pieces scoop out the seeds apply turmeric and keep it aside for 15 minutes. Add Suji-rawa and salt.Turmeric. Mix it and make crispy Instant Rawa Dosa within 5 Mints.Karela.Oil.Once its cool fill them in the Karela and shallow fry till karela is cooked INSTANT RAVA DOSA Recipe Main Course Recipe by Mrs Rashmi 2-3 hours INGREDIENTS Urad dal 1 cup Suji-Rawa 3 cup Salt METHOD 1. In a pan take 3 tbs oil add mustard seeds and hing to it once it starts spluttering add onions and fry till golden brown to this add redchilli powder and amchur fry for 5 min to this add jaggery(Lemon size)and fry for 10 more min.Salt.
Next morning cut the spring onions and onions(optional) to the batter.Hot hot spring onion dosa is ready to serve.Prepare this batter before day itself. Also grind dal to a fine paste seperately adding a little water.Then grind the rice and fried items along with coconut.corriender seeds.smear it with a little oil.Wash and grind rice to form a fine paste.cook on both sides.(Add a tablespoon methi seeds with the urad dal to make dosas soft.and allow it to ferment.jeera and avalakki..cover the lid for one minute.urad dal..other wise u can eat directly as it is already spicy.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.. Add salt and mix the two pastes. 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 .Add salt to the batter.Heat the tava and put 1sp of oil and put the batter and spread.u can eat this with coconut chuteny. Serve hot with coconut chutney.For that first soak the rice for 2-3hrs and then fry redchillies.Salt to tase Oil for frying METHOD Soak rice and dal seperately in water for about 4hrs.Now heat the tava.
Make a few holes in the center. · Rest the batter for about an hour..2 pinch Refined flour/maida .4 tablespoon Corn flour . It goes wel with any varieties of chutney particularly with avial.2 table spoon Oil Salt to taste Corriander leaves to garnish 6 CHICKEN RED CURRY (CASHEWKISMIS) Recipe Main Course Recipe by Merlyn Shenoy . Check for salt and keep aside. · Turnover and pour the oil and let it cook till it is crisp all around and golden brown in color. CAULIFLOWER ROAST Recipe Main Course Recipe by Jugnu 15minutes INGREDIENTS Cauliflower . curry leaves with red chillies and salt in last round of grinding.250 gm(Shredded) Tomato(medium)-2(Boiled and pureed) Onion(medium)-2(finely chopped) Garlic cloves-6(crushed or finely chopped) Green Chilly . · Drain and grind the rice and dal to a coarse batter. · Mix the grated vegetables to this batter and mix well. grated carrot.1/2tsp Red chilly powder. potato cabbage 1 cup · Curry leaves little METHOD Wash and soak the rice and the dals for about 4 hours. jaggery and butter will make this so yummy.· Green chilli 2 · Hing Pinch · Salt to taste · Finely chopped onion.1tsp Garam masala powder .1 tsp Jeera powder . · Add and grind the green chillies. smear oil and spread one ladle full of this batter to a thick circular shape.3(finely chopped) Turmeric powder . . beetroot. · Heat a heavy dosa griddle. Pour oil on the sides and in the center and cook over low heat.2tsp Kasuri methi .
Taste and check if you need to add more salt. 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. Heat oil in a vessel then add paste and fry well. 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] . Potatoes & salt and cover the vessel and cook on slow fire till Chicken & Potatoes are cooked.Not Available INGREDIENTS 1 kg Chicken [Big pieces] 4 Potatoes [Big pieces] .(Optional) 1 tsp Salt 2 tbsp Oil For Masala: 10 Pepper (Kalamiri) 6 Cloves (Lavang) 1 big pc Cinnamon (Dalchini) 1 tsp Cumin (Zeera) 1 tsp Poppy Seeds (Kuskus) 1\4 tsp Turmeric (Haldi) Not Available . Keep on stirring the paste till colour darkens up. Add the masala water & vinegar and bring one boil.
It will be very tasty if u eat with coconut oil(optional). Keep on stirring till masala colour darkens up.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.Serve this with coconut chuteny.Add salt to taste.3 big Onions 10-12 Green Chilies 1 inch Ginger 1 small pod Garlic 1 bunch Corriander Leaves (Kotmir) 1 marble Tamarind (Imli) 1 tsp Salt METHOD Grind all the masala items together to make a smooth thick paste. Taste and check if you need to add more salt. 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. Heat oil in a vessel and fry onions to golden brown. Then add Chicken. Potatoes & salt and fry for 5 mins. Add masala and fry well. 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 . Cover the vessel and boil on medium flame till Chicken & Potatoes are cooked.The batter should be not so thick like ordinary dosa.Neeru dosa is ready to serve.so add much water to the batter. Add the masala water and stir well.Prepare this batter before day itself.
3 Tomatoes 1\4 tsp Turmeric (Haldi) 2 tsp Salt METHOD Fry onions in a pan & keep aside. Add olive oil and then place in a lightly floured bowl. Make balls of dough and turn out onto a floured surface and knead it to a round flat shape or a desired shape. turmeric & salt) to make a smooth paste. Not Available . In a large mixing bowl add flour. 3.) Mozzarella cheese Parmesan cheese METHOD Method 1. capsicum. Stir yeast into warm water and wait for 5 minutes. tomatoes. Put it in a pre-heated oven (200 degrees Celsius) and then oven for 8-14 minutes or until bottom is cooked. salt and remaining warm water. spinach. In a vessel mix chicken and the masala and boil till chicken is cooked well.. 1. turmeric & salt). 2. say for about 1 to 2 hours. 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. Knead for few minutes or until smooth. Grind all the masala items together (fried stuff. Lightly spread olive oil over the surface of the pizza. This allows the toppings to cook on top of the pizza. 4.. in the same pan fry the remaining masala items (except tomatoes. Potatoes can be added (Fry the potatoes before adding them in the gravy). Cover and let it rise till doubled. Taste and check if you need to add more salt.
Depending on what vegetables you have. Next mince garlic and spread on top. Then put on parmesan and mozzarella cheese. washed 2 Onions. curry leaves or bay leaf. olives. 3. 6. cashewnuts. mushrooms or fresh tomato.2. mounding it. Garnish with sliced hard boiled egg. you can then add pepper. You can put any vegetable you like on top of your pizza. 5. oregano. 4. Remove and discard the bag of spices. Saute till the onion turns golden. 6 . Stir in the coconut milk. Add tomato sauce/gravy. Cover and cook for 10 to 15 liquid is absorbed and the rice is tender. arsley and lime sauce pan and high heat till the spices tied in min or until the and turn it wedges. SRILANKAN SAFFRON RICE Recipe Main Course Recipe by Bhuvana Logesh 40 min INGREDIENTS 2 Cups Coconut Milk 1 Cup Basmati Rice. It will definitely be good! If you want you can add flavored olive oil (roasted pepper/basil/ garlic). saffron and enough water and the whole the cloth. 4. 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. Tie the whole garam masala in a muslin cloth. Fluff up the rice with a fork onto a serving platter. Bring to the boil and lower the heat. Add salt. Add rice and keep stirring over rice is translucent. You can also add flakes of red chillies. and basil to taste. pepper. onion. Heat ghee in a add onions. few sprigs chopped Wedge of 1 Lime METHOD 1. ginger and salt. 2. Bake for 10 to 15 minutes or until the cheese begins to bubble and brown. Preheat oven to 500o F. ( Any tomato sauce will work) 3.
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. Serve hot. Heat butter in a pan and add the milk and maida mixture. Add the boiled macroni and cook it well for 5 minutes.chopped 1 tsp ginger . Mix milk and maida well so that no lumps are formed. Add the tomato sauce and pepper to it.VEGETABLE PASTA Recipe Main Course Recipe by Sarada Venugopal 20 mins 4 INGREDIENTS 1 cup boiled mixed vegetables (peas.2 tomatoes . stirring well for 2-3 minutes. Can add little water or milk if it becomes very thick and keep aside.chopped 1 . Saute it for 3-5 minutes. Add tomatoes and fry for some time. carrots. potatoes. Heat oil or butter in a pan and saute onions. Now pour the white sauce and mix all the ingredients well. ginger and garlic till light brown.chopped 1 onions . Add the boiled vegetables and salt. cauliflower etc) 2 tsp pepper powder 1 tsp garlic . You are here Home > Recipes > Italian Cuisine > Spagatiee and Meat balls Recipe SPAGATIEE AND MEAT BALLS Recipe . Mix well for 2 minutes. corns.
garnish with coriander leaves. pour desired amount of sauce over the pasta.then add the canned tomato and crush them completely.then add salt ane pepper to taste.then heat pan drizzle oil and cook the meat balls without moving it often.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. for the sauce heat a large skillet. .meat balls and boil for few minutes.drizzel oil and sautee oil and garlic to gether.when it comes to a boil add all the seasoning.
Add the remaining vegetables and macaroni. 1capsicum.oregano. 1\2 tsp oregano. Add salt and pepper powder. 2 tsp olive oil/any cooking oil. 1/2 cup boiled macaroni. METHOD Boil the pasta acoording to the instructions on the packet. 1 carrot cut into medium size cube.left over sauce frezzes upto 3 months. Cook for 34 mins . 1/2 cup paneer cubes. salt . 1 cucumber cut into medium size cube. 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.). Cut the bread in a slanting 2 inch width and place the bread in the to get crispy.7-8 flakes crushed garlic. oven Not Available . Add the chopped tomatoes n capsicum. 1-2 tablespoon olive oil. 4 INGREDIENTS Lettuce leaves 4-5 cut into 1 inch size. pepper n chilli flakes to taste. saute for another 2 mins. Conch / shell) or basic macroni. 1/2 capcisum cut into medium size square. Toss well. Roughly chop the tomatoes & capsicum and keep aside. For Garnishing : Few cilantro / corriander leaves & 2-3 olives (opt. GARLIC BREAD WITH CHEESE Recipe Starters and Snacks Recipe by Precyla 10 minutes INGREDIENTS French bread Garlic Butter (recipe submitted) Mozarella cheese METHOD 1. MIXED SALAD Recipe Salads and Raita Recipe by Deepali 10-15 mins. 4 ripe tomatoes . Serve hot. salt and pepper as per taste. Garnish with cilantro & sliced olives . Heat a wok and pour in oil. salt . METHOD Take olive oil in a big salad bowl. 2 tsp sour curd. pepper n chilly flakes ( opt). Mix in the boiled pasta along with curd. Remove from flame & pour in a serving platter. Put crushed garlic and saute for a min.
Meanwhile mix the garlic butter and mozarella cheese.Now switchoff the heat. otherwise put salt to taste].2 red chillies finelly chopped.4 cloves of finelly chopped garlic.2.3 mintues.2 tbsp oyester sauce.garlic and chillies into the wok 5. baking soda 4-6 . beat the eggs with a beater by adding essence.1 tbsp fish sauce or salt to taste.2 cups fresh pineapples cut in chunks. In a bowl.Add the oyster sauce.1/2 red capsicum & 1/2 green capsicum in suare shape cutting. one large onion cut in chunks.sugar & pineapple.1 tsp sugar. 3 spring onions finelly chopped. 4.arrange on a serving dish. Take out the bread from the oven and apply the cheese thickly to the non-crisp side of the bread and place the bread (cheese face up) in the oven again for 2 .Keep it aside. take out and serve immediately PINEAPPLE CHICKEN Recipe Main Course Recipe by Shubhra Mahapatra Not Available Not Available INGREDIENTS 50 gms cashewnuts. 7.fish sauce[if available. Toss it for two minutes then add roasted cashewnuts. 3. 3.Roast or shallow fry the cashew nuts in a small pan.decorate the spring onion and shredded coconut over this dish.2 tbsp canola oil or any vegetable oil.Now Stir fry the garlic.Pls note that the heat must be high so the chicken will be tender.onion & chillies over medium heat for two minutes in a wok or deep frying pan.1 tbsp shredded coconut METHOD 1. 6. When the cheese melts. 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.Now remove this ingriedients and increase the heat and stir fry the chicken sugar and capsicum. 2.Now return the previous mixture of onion. 4.
mix butter and sugar. 3. Place bowl inside. Lightly grease a baking tin and pour the mixture and bake for 20 to 25 minutes. Bake at 200o c for 5-7 minutes and 150o c till done. Add the flour and mix lightly till all ingredients are properly mixed. Add all purpose flour/maida. Allow to stand for a few minutes and cool it. 2.and food color. 7. 5. In a bowl beat the eggs along with sugar until double in volume and it changes color to pale yellow or to almost white. Once melted keep aside. In another bowl. Now mix well till you don't find any lumps left over. Poke with a toothpick and check. (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. 4. Cool completely before doing icing if any. Add the beaten eggs. 8. 6. 9. Grease the microwave bowl with butter and pour the above mixture. 4 EGGLESS CHOCOLATE CAKE Recipe International Desserts Recipe by DISHA AILANI 40 mins Not Available . Pre-heat oven to 300o c. Add the egg mixture to the melted butter and chocolate mixture. Can be served with tea/coffee.
2 table spoon cocoa powder. CHOCOLATE BROWNIE Recipe International Desserts Recipe by Deepika Not Available INGREDIENTS 1 cup maida 1 cup sugar(powdered) 1\2 cup cocoa powder 1 teaspoon baking powder 1\2 teaspoon baking soda 3\4 cup refined oil or 100gms white butter 6 tablespoons milk 6 tablespoons thick curd METHOD 1.12 cup melted butter.12 tin of condensed milk. mix all this wwell n put in a greased tin. 4.vanilla essence.cocoa powder. Now in a mixing bowl mix the above mixture plus milk. sugar.baking powder & soda bicabonate.condensed milk.1 tea spoon soda bicarnate. 3.warm water.1 tea spoon baking powder. Sieve the maida.40 mins or in a pre-heated microwave oven at 850 degress for 8 minutes. 5. 2.INGREDIENTS 1 cup maida. bake at 220deg for 25 mins put a knife n check if its done if not then jus keep for 5 mins extra. Cook in a pre-heated oven at 250 degrees for 30 . keep mixing in one direction. baking powder and baking soda together. Sieve maida.12 cup warm water. 2. oil and the curds.let it cool and then remove from the tin & its ready to eat. cocoa. Not Available .put the above mixture in a bowl add melted butter.1 tea spoon vanilla essence. METHOD 1. Now grease the baking tray and transfer the batter to this tray.
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