Main Course Recipe by Anukaruna 30 minutes Not Available

INGREDIENTS Basmati rice-2 cups (cooked) Mixed vegetables like onion, carrot, beans, peas, shredded cabbage, corn Pepper powder Soy sauce Cooking oil Salt METHOD In a frying pan add a little cooking oil and fry onion till light brown. Add vegtables and stir fry. Then add the cooked basmati rice and mix well with the vegetables in the pan and add soy sauce, pepper powder and salt. Mix well.

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

Main Course Recipe by vanshika 50 mins 3-4

INGREDIENTS 1 Small Cabbage 100 gms Peas 2 Green Capsicums 3 medium sized Onions 2 Carrots 1 big bowl of boiled Rice 3-4 tsp Oil 1 tbsp garam Masala Salt to taste Pinch of Chinese salt (ajinomoto) 2 tbsp Soya sauce 1 tsp Red Chilli Powder 1-2 Green Chillis 1 tsp Orangish-red colour (easily available). METHOD Boil the Rice and keep aside for cooling (with salt added). Dilute orangish-red colour in little water and keep aside. Take a deep bottomed pan and heat some oil in it, put garam masala, then put all the cut vegetables and green chillis in it(cut into thin strips). Saute the vegetables for about 10 mins on medium flame and let it be covered, add salt and red chilli powder. Then add boiled rice(don't mix it) chinese salt and soya sauce and mix well den add red diluted colour(spread it all over) and mix quickly. Simmer the flame and keep it covered for about 5-6 mins and serve hot.

Starters and Snacks Recipe by Meenal Teli Not Available INGREDIENTS /2 kg potatoes 200 gms beans 100 gms carrots 150 gms capcicum 100 gms cabbage 5 pieces of bread 2-3 tsp crushed green chillies 1tsp ajinomoto salt to taste oil for frying. METHOD Boil; peel; and mash potatoes. Add salt. Chop carrots and beans into very fine pieces. Chop cabbage very finely. Add salt and keep aside for 5-10 minutes. Squeeze out the excess water. Chop capcicum finely. Crumble the bread pieces. Heat 1 tablespoon oil. Add carrots beans. Not Available

Stir fry. Then add cabbage; capcicum. Add 1 tsp ajinomoto; crushed green chillies & salt to taste. Stir fry & remove from heat. Cool. In the mashed potato, add the cooled vegetable mixture & crumbled bread pieces. Mix well. Make lemon sized balls. Shape like 2-3 inch stick. Fry in hot oil. Drain the excess oil on the newspaper. Serve hot-hot wit tomato/chilli sauce.

SALAD Recipe
Starters and Snacks Recipe by Smita Nadgir 15 Minutes INGREDIENTS 1 cup capsicum, cut into thin strips 1 cup paneer (cottage cheese), cut into thin strips 1 spring onion, sliced 1/2 cup baby corn, sliced 1/2 cucumber, sliced 1/2 cup broccoli florets 1/4 cup bean sprouts 1 small tomato, deseeded and sliced 1 teaspoon onion seeds (kalonji) 1 teaspoon oil Salt to taste METHOD 1. Heat the oil and add the onion seeds. 2. Add all the vegetables and salt and saute on a high flame till the vegetables are tender. 3. Add the paneer and sauté for another minute. 4. Remove from the flame and serve immediately. 4 Persons

Starters and Snacks Recipe by Shweta Not Available INGREDIENTS For the covering : 1 Cup Maida/Flour 2tsp Maida/Flour, mix with water to a paste 1\4 tsp Baking Powder 2tsp Oil Salt to taste Oil for deep-frying For the filling : Not Available

Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly. 2. Not Available . Heat Oil in a wok and deep-fry them till golden brown and crisp. Sugar. Seal the edges using the Maida/Flour paste. add all the Vegetables and Aginomoto and mix well. Capsicum and Onion finely. grate Carrot. Oil and using water knead into dough. 4. After cooking for 5 mins. 3.500gms Cabbage 250gms Carrot 200gms Capsicum 1 Bunch of Spring Onion Scallions 1\2 tsp Aginomoto 1\2 Cup Soya Sauce 2tsp Sugar 2tsp Chili Sauce 1tbsp Oil Salt to taste METHOD The outer covering can be prepared using Maida/flour. Garnish with a few drops of a soya souce. Divide the dough into balls and roll out each one into a thin circle. Salt. Mix Maida. Add Salt. 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 . ginger garlic. Roast each circle for a minute or two let it not become crisp. Baking Powder. add the corn and pepper. chopped 1 egg beaten METHOD 1. Cut Cabbage. Add the rest of the ingredients except the egg. Take a sauce pan and boil the water. strring the soup continously. Cook for 10 mins. Reduce the heat and add chicken. green onions and salt. Cook for 5 minutes more and at the end add the egg through a strainer. Remove and let it cool. Remove on the kitchen towel and cut each roll into three pieces and serve hot. 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. Heat Oil.garlic paste 4 cups water 1 bunch green onions.

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

Add the water and vinegar and cover. 4 HARABHARA DRY MANCHURIAN Recipe Main Course Recipe by Rima around 20 minutes INGREDIENTS Ingredients for Hara Bhara Manchurian: · 1\2 cup cabbage cut into Julian long pieces · 1\2 cup cauliflower florets · 3-4 table spoon Green beans cut into Julian long pieces · 3-4 table spoon Green capsicum cut into Julian long pieces · 5-6 Table spoon Spinach paste · 2-3 table spoon Boiled Noodles · 1 tea spoon Green garlic and Ginger paste · 1\2 table spoon Black peeper powder · 1 tea spoon Ajinomoto · 1 tea spoon Mint chopped · 1 tea spoon Basil chopped 4 peoples . 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. Add the chicken ± stir well. 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. Green chillies ± 2-3 nos. Keep for a minimum of 1 hour so that the chicken absorbs the ingredients. green chillies and sugar (the sugar will give the dish a brown colour once it caramelizes).1 teaspoon Oil ± 2-3 tablespoons Vinegar ± 2-3 teaspoons Salt to taste Water ±half cup METHOD Clean the chicken and squeeze out water. Sugar. Stir occasionally till chicken is well cooked.

. green chilly paste and all spices and herbs. garlic and onion to fry. · Take one vessel and add oil for frying. add ginger. · After 2-3 minutes add capsicum. · Add all spices and herbs into the mixture and mix well. Procedure for Gravy: · Take a vessel and add oil to saute the vegetables. · When oil is ready.· 1-2 table spoon Soya sauce · 1 tea spoon Green chilly paste/chopped · 1 table spoon Salt/ as per taste · 3\4 cup Maindo · 2-3 table spoon Corn-flour · Oil to fry Ingredients for Gravy: · 1\2 cup spring onion chopped · 2-3 table spoon Green garlic chopped · 1-2 table spoon Ginger chopped · 2-3 table spoon Capsicum chopped · 1\2 tea spoon Oregano or other herbs · 1\2 tea spoon paperica powder · 1 tea spoon black peeper powder · 1 tea spoon Ajinomoto · 1 tea spoon Mint chopped · 1 tea spoon Basil chopped · 1-2 table spoon Soya sauce · 1 tea spoon Green chilly paste/chopped · 3-4 Table spoon Spinach paste · 1 tea spoon salt/ as per taste · 1-2 tea spoon Corn-flour paste (if required) · Oil to saute Ingredients for Garnishing: · Spring onion · Cabbage leaves · Spinach leaves · Capsicum & Ginger Julian pieces · Noodles METHOD Procedure for Hara Bhara Manchurian: · Take a bowl and mix all the vegetables. · At last add Maindo and corn flour for the binding as per requirement. · Mix well and stir for 3-5 minutes. · When oil is ready. · Add spinach paste and mix well. the Hara Bhara Manchurian add into the vessel to fry.

Handful (chopped fine) Pepper powder . Procedure for Hara Bhara Dry Manchurian: · Add Hara Bhara Manchurian into the Gravy and stir for 2-3 minutes. · Add Hara Bhara Manchurian into the bowl. · Hara Bhara Manchurian is ready to serve. · Gravy for the Hara Bhara Manchurian is ready.· If required than add corn flour paste for the thickening of the gravy. 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 . · Garnish with Spring onion flower and capsicum & Ginger.drain water and keep aside 3) Then take a little oil and fry capsicum on full fire till water dries off 4) Add chopped green chillies and fry with capsicum 5) Keep on slow fire till capsicum is curled up and slightly brown 6) Add soya sauce till capsicum is fully coated 7) Powder 2 of the 3 maggi cubes and sprinkle over the capsicum and chillies and mix thoroughly 8) Add a little oil if needed and put in coriander leaves and mix all ingredients once again 9) Remove vessel from the Gas and add the cooked macaroni to the mixture. Procedure for Garnishing: · Prepare a bowl from Boiled Noodles. 11) Add scrambled eggs and have hot! 6-7 people SOYA MANCHURIAN Recipe Starters and Snacks Recipe by Sathya Ashokan .scrambled (with milk)/chopped boiled eggs Oil METHOD 1) Put macaroni in boiling water along with a little oil and little salt.chicken 2 Eggs .As per taste Soya Sauce 3 Maggi cubes . Mix thoroughly 10) Add the remaining maggi cube and a little soya sauce and pepper powder till the macaroni is coloured with the mixture. 2) Check if macaroni is fully cooked (by cutting with a knife) .

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

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

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

2 packets Tobasco sauce .1 tsp Ginger garlic and green chilli paste . Then add the noodles and cook till soft. heat both oils together and add capsicum. 5. 7.3 bunches finely chopped. Heat oil in a vessel and add ginger garlic and greenchilli paste and add the onions part of the spring onions. Add the rest of the spring onions and mix well. 4. Boil water in vessel and add little oil and salt.1 tsps Pepper . In a bowl add all the sauces. 6. Place on top of the sauce before serving. 9. METHOD 1. Add onions and nuts. Babycorn.1 tbsp Spring onion . Continue cooking for a further minute and stir in honey and soya sauce. 5. beans and garlic.1 tsp soya sauce METHOD 1. Add jaggery and lemon juice to pan.3 tbsps Ajinomoto . spices and ajinomoto and add it to the vegetables. Stir-fry for 1 minute. Add all the vegetables and stirfry for sometime. Add noodles to the vegetables and mix well. 2. Puree sauce and season well. 6. INDO-CHINESE HAKA NOODLES Recipe Main Course Recipe by Smita Nadgir 20 min 4 INGREDIENTS Chinese Vegetables.Chopped long and thin slices.2tbsps Vinegar . . 3. Heat oil for capsicum sauce and saut' capsicum and chilli sauce for 15-20 minutes. 2. 7.1 tsp salt .1/2 tsp Tomato Sauce . French required Chinese noodles . Capsicum.Olives) Soya sauce . 8.( Cabbage. 3. In a Colander take noodles out and cool it by pouring cold water in it. Cook for a further minute. 4. For topping.

Cut onion in thin round in shape and then mix them in a bowl. filling on the other slice.3 tsp Margarine (As required) Sandwich Bread . Egg and Potatoe. 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 .2 (sliced fine) Green Chillies . Feedback on recipe FRENCH SALAD Recipe Salads and Raita Recipe by cathrine 15 to 20 minutes INGREDIENTS Beetroot Onion Potatoe Egg Vinegar Pepper powder Salt to taste METHOD Boil Beetroot. Ready to serve.4 .1 can Onions . apply a thin coat of margarine and the tuna put slices together and cut in trinagle shape. Add vinegar pepper and salt to taste.1 pack (sides neatly cut) METHOD 1. Then cut them in cube size pieces. 2.6 Mayonnaise . Take a slice of bread. according to ingredients .

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

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

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

(optional) Cilantro leaves . Let the salsa sauce sit for 15 . a spoonful on top of a taco.15 Minutes 1 Persons INGREDIENTS Ripe Avocado . Slice avocado and remove seed. Squeeze lime juice into it. Scrape ripe avocado into a bowl.1 tbs Minced Jalapeno . 5. Note: If you are not going to eat this right away. The pit will keep the guacamole from changing colour. It does NOT have to go into it. based on YOUR taste.2 tbsps 4 . etc. After tasting this. put seed back into the guacamole and cover with plastic wrap. GUACAMOLE Recipe Chutney/Dips Recipe by Kevin Tighe 10 . and refrigerate it. Mash with a fork or other 3. Do NOT throw away if you are later in the day.1 Minced onion . or several spoonfuls in a burrito. Add salt and pepper.1\2 tsp or other fresh green chili pepper. as a side with mexican food. Mix gently. baked tortillas.1 (preferably haas) Lemon .20 minutes. (It would go from green to brown). you may not want to share!!! YOGURT DIP Recipe Chutney/Dips Recipe by Smita Prakash 5 minutes INGREDIENTS Mayonnaise .1 tbs Minced tomato . going to eat the guac mashing instrument. 6. Eat with chips. Taste to see if ok.2. Add minced jalapeno and chopped cilantro if wanted. 4. Serve with tortilla chips. pappadums (great with this). 3.1 tbs (fresh coriander leaves optional) Ground black pepper Salt to taste METHOD 1. Add onion and tomato. 2.

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

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

Cook it for 2 minutes. Add spices. strain the water to remove the starch and leave it to cool. a little water and boiled macaroni. Take some oil in a pan and then fry onions. Make a sauce of tomato puree and add some salt. Pour this sauce on the top of macaroni. 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 . oregano and sugar to it. top it with a lot of cheese and bake the macaroni in a microwave till the cheese melts. Serve hot.cheese (grated) pepper 3/4 cup tomato puree METHOD Boil the macaroni and sprinkle some oil on it while boiling Once it is cooked. capsicum and tomatoes till the vegetables become light brown. and place this in a baking dish.

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

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

It should be smooth. Now take the dough and make about 4 small balls. Roll them out like thin pancakes and cook on a flat pan or tava. Cover and keep aside in a casserole. When you are ready to serve, heat the rajmah and spread it on the soft pancake. Then pour a little hot sauce and sour cream on top and roll gently. Heat this roll in a little hot oil and serve with some more hot sauce.

Main Course Recipe by Indiaparenting Not Available INGREDIENTS INGREDIENTS FOR CHAPATI: 2 cups maida 1\2 cup wheat flour 2 tbsp oil hot water INGREDIENTS FOR THE FILLING: 2 large capsicum 1 large onion 2 green chillies 2 tbsp oil 1\2 tbsp soya sauce pepper 1\4 tsp garlic Not Available

METHOD Knead the ingredients for making chapattis together with some hot water (to make softer chapattis). Make thin, dry chapattis and keep them hot in a foil. For the filling, cut the capsicum into thick strips and the onion into long pieces. Cut the green chillies into thin strips and keep aside. Serve prepared baked beans, chopped onions, tomatoes and grated cheese in a plate. Put the filling ingredients in another plate. Keep the chapattis in a foil. While eating place all the fillings of onions, tomatoes, beans and cheese on the chapatti and roll the chapatti. Serve with sour cream.

Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 packet fresh mushrooms (200 gms) 2 medium sized capsicums 200 gms fresh cottage cheese 1 medium sized onion 1 tsp chilli paste 8 round red chillies whole 1\4 cup coarsely ground roasted peanuts INGREDIENTS FOR THE SAUCE: 2 tsp soya sauce 3 tbsp tomato sauce 1\2 tbsp vinegar 1\4 tsp pepper 1 tsp corn flour INGREDIENTS FOR THE FRIED RICE: 1 cup basmati rice (uncooked) water 1\2 tsp salt 1 tsp oil METHOD (for sauce) Mix all the ingredients for sauce together and put in a cup, ready to serve. (for fried rice) Soak the basmati rice for 20 minutes. Boil the rice with salt and oil. When the rice is done cool it by spreading it on a plate. Take 2 tbsp oil in a pan and put a little ginger paste in it. Fry for a few seconds. Add onion leaves and pepper. Stir well. (for bonanza) Cut the mushrooms into thick slices. Dice the cottage cheese and cut the onion into rings. Take some oil in a pan and heat it. Shallow fry the cottage cheese till it becomes pale brown in colour. Take it out of the frying pan. Then sauté the capsicum for 1\2 a minute. Remove from flame. Sauté the mushroom for a minute. Remove from flame. Then saute onion for 1\2 a minute, remove and put ginger and garlic paste along with chilli paste. Put all the vegetables and cottage cheese together in the pan, pour the sauce and mix it well. Add peanuts to it. Cook it for 2-3 minutes. Garnish with spring onion leaves and corn chips and serve with fried rice. Not Available

SPAGHETTI WITH SAUCE Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 small packet of long spaghetti 1 tbsp oil salt (as required) INGREDIENT FOR THE SAUCE: 2 cups tomato puree 11\2 tbsp sugar 1\2 cup water 1\2 tsp garlic paste salt red chilli powder oregano pepper 2 large capsicum (diced) 1 pkt mushrooms (cut in halves) 2 tbsp cheese (grated) Not Available butter METHOD (For the sauce) Mix all the ingredients for the sauce except the cheese. cook on low flame. . boil it in water with salt and 1 tbsp of oil. Put lots of grated cheese on the top. and simmer for about 10 minutes. Drain the water. place spaghetti in a dish. Add spaghetti and cook till done. Put butter and sauce on it. For serving. (For the spaghetti) Take one small packet of long spaghetti.

ENCHILADAS Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS INGREDIENTS FOR THE PASTA: 1/2 cup cornmeal 1 cup maida heaped 1 egg (beaten well) 1/4 tsp salt 1 tbsp oil 11/2 cups water. Add all the filling ingredients and cook till dry. Add garlic and fry it a little. Cool the filling. Pour the sauce on the base and on the top. Put the fillings in the pancakes and roll them like a dosa. Keep for 5 minutes and make thin pancakes by frying both the sides. Serve with cabbage salad and french fries. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick. Keep them aside (for filling) Put oil in a pan. Bake for 15 minutes. Put cheese on the top. 4 Persons . 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.

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

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

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

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

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

MANGO CUCUMBER SALAD Recipe Salads and Raita Recipe by Kevin Tighe 10 .1 to 3 lemons Salt to taste METHOD 1. 2.3 of them. mix the cucumber and mango slices together. This salad is Wonderful in the summertime. but start low taste). In a large bowl. (You may want more. Sprinkle a little cayenne or other chili powder over the mixture. Sprinkle 1/2 tsp of salt on it. lime. 6. 4.2 (peeled and sliced thick) Cayenne pepper . Squeeze the limes over the bowl. In Mexico they do sell powdered (Chili-Lime-Salt) like a masala.grounded (or other hot chili powder) Lemon juice . Mix to evenly coat the chili & salt.1/3 to 1/4 cup (more if needed) 2 . juiciness of the and check for CAESAR SALAD Recipe Salads and Raita Recipe by Kevin Tighe 20-30 Minutes INGREDIENTS Romaine Lettuce . and salt independently and none are overpowering the others. but fresh is always best.2 (peeled and sliced thick) Mangoes .350 F or 200 c for 15 min and serve. too. 3. you will probably need 1 . This can be used.4 Persons . 5. Mix and serve. Note: The proper taste of this is when you can taste the chili. Depending on the size and limes.15 Minutes 6 Persons INGREDIENTS Cucumbers .1 head 1 Coddled Egg (boiled for about 20 seconds) Olive oil .

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

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

Cut the corn (or) flour tortillas into small cubes and deep fry in oil till crisp. 4. 2 tsp of magarine or butter spread. 2 tsp of sharp cheddar cheese. . 3 tsp of salsa 1 tsp of sourcream. Serve chilled For corn chips Mix all the above ingredients and make soft dough. 1 cup of refired beans. VEGETARIAN QUESADILLAS Recipe Starters and Snacks Recipe by Usha chirala 20 mts 4 INGREDIENTS 2 big tortillas. 1/4 tsp of taco seasoning. METHOD Microwave the two tortillas for 25 seconds each in the microwave. Drain on a paper towel. onions. Serve with salsa or dip of your choice. Top with the other tortilla and apply butter or margarine on it. TORTILLA CHIPS Recipe Starters and Snacks Recipe by Madhavi 15 min 6 INGREDIENTS Any Corn (or) Flour Tortillas .4 (leftover tortillas or frozen tortillas also can be used) Oil for frying METHOD 1. They can be stored in an airtight container for upto two weeks. 2 tsp of finely chopped tomatoes. Serve with salsa sauce. Chopped corriander for garnishing. Add the tomatoes. Roll it very thin. gucamole. 1 tsp of finely chopped white onions or green onions. Cut triangular chips. 2 tsp of guacomole. 3.taco seasoning and cheddar cheese. Keep for a few minutes. Deep fry on low flame. prick with fork on both the sides. Put one tortilla on the cutting board and apply refired beans on it. 2.2-3 minutes.

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

Place over low heat for 10 minutes. topped with hot seasoned refried beans and enchilada sauce mix. stirring occasionally. Now take fried tortillas in a serving plate. Sprinkle cheddar cheese to get melts. 4. Topped with chopped fresh cilantro. And mix all the other ingredients to it: onions. 5. 6.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. green paper. Place enchilada sauce in another sauce pan and mix with small can of tomato sauce. Add cumin powder. 3. 2. One can add salsa and jalapeño if like really hot.Starters and Snacks Recipe by Kaity Desai 30 4 INGREDIENTS 10 flour Tortillas (10" large) Oil for frying 1 medium Onion finely chopped (1/2 cup spring onions can be used) 1 Green Paper (Bell Paper) finely chopped 2 cups shredded Lettuce 1 16-oz. can Fat-Free Refried Beans 1 Pk Taco Seasoning mix 1 can Enchilada Sauce 1 small can 8-oz. cover the beans with 1 inch of water. and shredded lettuce. chili powder and salt to taste. Chili powder and Salt to taste 1 cup Shredded Cheddar Cheese METHOD 1. 7. and stir in 1 pk of taco seasoning mix. Bring to a boil over high heat. Not Available . Make thin half roasted rotis and keep it aside. and simmer for 5 minutes. Place the refried beans in a large saucepan. 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. use water as needed to achieve desired consistency. and then reduce heat to low. Cut flour tortillas in 1" squares and deep fry in oil till golden brown. keep aside.

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

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

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

3. 2 POTATO PODIMAS Recipe Chutney/Dips Recipe by hi Not Available INGREDIENTS Potatoes .50 gms Beetroot . and vegetables with chilli powder.1/4 tsp Oil Not Available . After 10 minutes grind the coconut in a mixie and add finally with that kurma.Tip: Do not put any water.50gms potato . After that add tomoto. Refrigerate it. Grind khaskhas.1 small (optional) Turmeric powder . the soon and VEGETABLE KURMA Recipe Chutney/Dips Recipe by akila 30 mins INGREDIENTS Beans .if u want to thicken it..1 inch piece Garlic-6 or 7 oil salt to taste chilli powder . karammasala powder .1 and half tbsp corn flour. First add onions. Heat oil in a kadai. it's very to taste to eat with chappathi and dosai .3 Onion . Cut all vegetables finely and allow them to boil.1 tbsp METHOD 1.3 carrot . garlic and garammasala powder in a mixie. 2. Use nimbu instead so it does not spoil keep it. 4. and masala.1 tbsp coconut powder .50gms green peas . Add cornflour. 6.1 tsp Mustard seeds .. ginger.1 tbsp Ginger .2 or 3 tomato 2 or 3 khaskhas .

5. Grind grated coconut.1tbsp Coriander seeds .4 Jaggery .60gms Dry chillies ..1/2tbsp Salt to taste METHOD 1. If its sour add more jaggery & can also used after boiling which served hot with chappatis. 3. Orange. 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 .METHOD 1. Cut the onions finely.400gms Grated coconut . 2. puris etc. Mix the mango with the paste and serve chilled. Heat oil in a kadai and splutter mustards. Boil the potatoes in water ( to which a pinch of turmeric is added ). Smash the potatoes well and add the turmeric powder. 4. mix well and set aside. Variation: Add tomatoes along with onion if you desire. Add the smashed potatoes and fry well till the masala smell goes. chillies. Banana can also be used can be salt. 4. AAM KA SASAM Recipe Chutney/Dips Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS Ripe Mangoes (Skinned & Chopped) . jaggery & coriander seeds with 2. Serve hot with chapathi. Add onions & fry till transparent. Alternatively: Can use small whole mangoes(skinned). 3. Note:Pineapple.

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

In a frying pan add little oil after 2 . Now make a paste with all the ingredients iincluding imli paste 5. INGREDIENTS Methi leaves . You can GREEN METHI KI CHUTNEY Recipe Chutney/Dips Recipe by Vimmi Indra 15 min.50gms Tomatoes . grind well. red chilles broken into two halves. Serve with hot paratha. grated coconut and stir well until you can see the color changing in coconut. In a mixie add the above ingredients tamrind paste. 2. ginger and garlic. season with both dals.3tbs Salt to taste METHOD 1.2tbs Imli paste . 2. 3. salt and store this for 4 days in fridge. Cook.5 Ginger 1\2 inch Channa & urad dal . 4. chillies & curry leaves (do not over fry & char them) swtich off the stove.100gms Carrots .100gms Beans .3 minutes add curry leaves.1 bunch Tomatoes . 4 KURMA Recipe Chutney/Dips Recipe by RamadeviPrakash 30min Not Available INGREDIENTS Potato .half teaspoon of tamrind paste or tamrind water METHOD 1.2 Garlic . add tomatoes and continue cooking till tender. Put some oil in a pan. and salt.50gms Cauliflower few flowers . Wash and cut methi leaves finely.

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

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

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

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

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

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

Dont add ghee with the above. you can transfer and garnish. add ghee and sugar.Mix all the items given above without any lumps.Pour the mixture in it.1 cup ghee (clarified butter). 3.1 cup cashewnuts for garnishing METHOD Roast Maida in a dry pan until the raw smell goes. Sprinkle few drops of water. 7.Then take a plate and spread a little of ghee in it. 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.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 .1 cup sugar . when the halwa comes without sticking in the pan.ONE MINUIT HALWA (MAIDA HALWA) Recipe Indian Sweets Recipe by hemabalaji max 3 to 5 mts INGREDIENTS maida (All purpose flour).Stir the mixture until it comes to a halwa consistance.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. 6. 2. 4.

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

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

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

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

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

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

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

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

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

After two hours keep it in fridge over night.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). then add drum sticks to it.garam masala powder 1tsp .2.clove 3.chilli powder. diced onions. 5. DRUMSTICK CURRY Recipe Main Course Recipe by Punitha 30 minutes INGREDIENTS Drumsticks . METHOD marinate fish with coconut paste.elachlic paste gari. Saute it for a while.4 Ginger garlic paste Coconut paste Sombu Jeera Turmeric Thaniya powder Chilli powder Salt METHOD 1.coconut paste 3 tsp.chillipowder1 1/2tsp.batter.elachi .put kadai pour some oil add cinnanamon. 2. Close the pan till the Drumsticks get tender.finally add .curry leaves leaves. then add water.salt 1 1/2tsp. 2 SOUTH INDIAN FISHCURRY Recipe Main Course Recipe by veena Not Available Not Available INGREDIENTS fish -1 kg.turmeric powder.tamarind pulp -4 tsp. Add oil in the pan. take very less time to cook less than 15 min. Garam masala powder. then add turmeric powder.onions 1 cup. Ginger and garlic to it.oil.cinnanamon 1. Dosas and Rasam. salt.cloves. chillies. When water gets evoprated u can add 2 tsp of oil to get it done very good with Chappathis. Put Sombhu. Now add tomatoes. fry it till it turns golden brown. When u make dosa do it in a low flame. 4.gingergarlic paste4tsp.turmeric powder 1/2 chilli 3.3 Tomatoes .corriander leaves. Sombhu.3 Onions . Now add cocnut grinded with should be taken while mixing the curry so that fish pieces are not broken.

Soak Urad Dal in water for 2-3 hours.Salt.Turmeric.hing. 4. Mix it and make crispy Instant Rawa Dosa within 5 Mints.mustard.corriander leaves . 5.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.Karela. Grind it in mixer. 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.Jaggery. 2.Tamrind puld. 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 . 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.all the ingredients must be added according to the quantity of fish STUFFED KARELA Recipe Main Course Recipe by Chitra Ram 20 2 INGREDIENTS Onion. Add Suji-rawa and salt.

Then grind the rice and fried items along with coconut.corriender seeds...Salt to tase Oil for frying METHOD Soak rice and dal seperately in water for about 4hrs.Heat the tava and put 1sp of oil and put the batter and spread.if desired) SPRING ONION DOSA Recipe Main Course Recipe by Girija Not Available INGREDIENTS Rice-3 cups Red chillies-10-15 Grated coconut-1/2cup Urad dal-2spns Avalakki-2spns Corrianderseeds-1sp Jeera-1sp Salt -for taste Spring Onions-2cups Onion-1(optional) Oil METHOD First of all u have to prepare the batter.Wash and grind rice to form a fine paste.cook on both sides.and allow it to ferment.urad dal.Now heat the tava. Serve hot with coconut chutney. 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 .u can eat this with coconut chuteny.jeera and avalakki.other wise u can eat directly as it is already spicy.(Add a tablespoon methi seeds with the urad dal to make dosas soft. Also grind dal to a fine paste seperately adding a little water.cover the lid for one minute.Add salt to the batter..smear it with a little oil.Hot hot spring onion dosa is ready to serve. Add salt and mix the two pastes.For that first soak the rice for 2-3hrs and then fry redchillies.Next morning cut the spring onions and onions(optional) to the batter.Prepare this batter before day itself.

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

Potatoes & salt and cover the vessel and cook on slow fire till Chicken & Potatoes are cooked. CHICKEN GREEN MASALA CURRY (MANGALOREAN) Recipe Main Course Recipe by Merlyn Shenoy Not Available INGREDIENTS 1 kg Chicken [Medium pieces] 1 big Onion 4 Potatoes [Medium pieces] .(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 .Not Available INGREDIENTS 1 kg Chicken [Big pieces] 4 Potatoes [Big pieces] . Then add Chicken. Keep on stirring the paste till colour darkens up.(Optional) 6-8 tbsp Oil For Masala: 10 Cashew nuts 20 Raisins (Kisimis) 1 tsp Cumin (Zeera) 1 tsp Pepper (Kalamiri) 1 tsp Kuskus (Poppy Seeds) 12 Red Chilies 1\4 tsp Turmeric (Haldi) 2 big Onions 2 big Tomatoes 2 inches Ginger 1 big pod Garlic 1 marble Tamarind (Imli) 1 tsp Vinegar 1 tbsp Salt Not Available METHOD Grind all the masala items together to make a smooth thick paste. Heat oil in a vessel then add paste and fry well. Add the masala water & vinegar and bring one boil. Taste and check if you need to add more salt.

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

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

saffron and enough water and the whole the cloth. Garnish with sliced hard boiled egg. curry leaves or bay leaf. onion. You can put any vegetable you like on top of your pizza. ginger and salt. Preheat oven to 500o F. ( Any tomato sauce will work) 3. Add rice and keep stirring over rice is translucent. arsley and lime sauce pan and high heat till the spices tied in min or until the and turn it wedges. 5. mushrooms or fresh tomato. Bring to the boil and lower the heat. 6. 4. Saute till the onion turns golden. pepper. Next mince garlic and spread on top. Remove and discard the bag of spices. mounding it. Add tomato sauce/gravy. It will definitely be good! If you want you can add flavored olive oil (roasted pepper/basil/ garlic). oregano. olives.2. Bake for 10 to 15 minutes or until the cheese begins to bubble and brown. chopped 3 Curry Leaves or 1 Bay leaf A few strands saffron soaked in 1 tsp hot water 1 tsp grated fresh Ginger 10 Peppercorns 10 Cardamoms 8 Cloves 5cm Cinnamon 1\2 tsp Salt 2 tbsp Ghee for the garnishing 1 hard boiled Egg sliced 25 Cashewnuts fried in a little ghee Parsley. few sprigs chopped Wedge of 1 Lime METHOD 1. 6 . Then put on parmesan and mozzarella cheese. you can then add pepper. Fluff up the rice with a fork onto a serving platter. Stir in the coconut milk. Cover and cook for 10 to 15 liquid is absorbed and the rice is tender. 3. Tie the whole garam masala in a muslin cloth. Depending on what vegetables you have. SRILANKAN SAFFRON RICE Recipe Main Course Recipe by Bhuvana Logesh 40 min INGREDIENTS 2 Cups Coconut Milk 1 Cup Basmati Rice. 2. 4. and basil to taste. Heat ghee in a add onions. You can also add flakes of red chillies. cashewnuts. Add salt. washed 2 Onions.

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

.drizzel oil and sautee oil and garlic to gether.then add salt ane pepper to taste. for the sauce heat a large skillet.meat balls and boil for few minutes.Main Course Recipe by Supriyasanoj 30 min 4 INGREDIENTS Spagatie pasta 1/2 pound For Meat balls --------------1pound ground chicken or beef or lamb 1/4 cup bread crumbs 1 egg salt and pepper to taste little bit of parmasan cheese for sauce --------1 32ounce canned peeled tomato in juice 1 8ounce can tomto sauce salt and pepper to taste 1tsp rosemary 2 tsp basil 2tsp oregano 2tsp thyme 1 onion diced to small pieces 10 cloves of garlic diced 4tbsp olive oil METHOD cook and drain pasta and keep aside meatball preparation add all the ingredients for the meatballs and mix gently and make balls about the size of af a smal lemon.garnish with coriander leaves.then add the canned tomato and crush them completely. pour desired amount of sauce over the pasta.when it comes to a boil add all the seasoning.then heat pan drizzle oil and cook the meat balls without moving it often.

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

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. 3.Now return the previous mixture of onion.Add the oyster sauce.2 cups fresh pineapples cut in chunks. 4.Now switchoff the heat. otherwise put salt to taste].2 red chillies finelly chopped. 4.4 cloves of finelly chopped garlic.sugar & pineapple.2.1 tbsp shredded coconut METHOD 1. 7. Meanwhile mix the garlic butter and mozarella cheese.Roast or shallow fry the cashew nuts in a small sauce[if available.decorate the spring onion and shredded coconut over this dish. SPONGE CAKE Recipe Indian Sweets Recipe by Shilpa Suryavamshi 50 Minutes INGREDIENTS 1 cup all purpose Flour/Maida 1/2 cup Sugar (powdered) 2 Eggs 75 gms Butter 1/2 tsp Baking Soda 2 drops any essence (Vanilla) 1 pinch food color (optional) METHOD 1.2 tbsp canola oil or any vegetable oil. take out and serve immediately PINEAPPLE CHICKEN Recipe Main Course Recipe by Shubhra Mahapatra Not Available Not Available INGREDIENTS 50 gms cashewnuts.Pls note that the heat must be high so the chicken will be tender. 3.arrange on a serving dish.onion & chillies over medium heat for two minutes in a wok or deep frying pan.Now Stir fry the garlic.garlic and chillies into the wok 5.3 mintues.2 tbsp oyester sauce. When the cheese melts. one large onion cut in chunks.1 tbsp fish sauce or salt to taste. 3 spring onions finelly chopped. Toss it for two minutes then add roasted cashewnuts.1/2 red capsicum & 1/2 green capsicum in suare shape cutting.Now remove this ingriedients and increase the heat and stir fry the chicken sugar and capsicum. beat the eggs with a beater by adding essence. 2.1 tsp sugar. baking soda 4-6 . In a bowl. 6.

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

Cook in a pre-heated oven at 250 degrees for 30 .cocoa powder. 4. oil and the curds. cocoa. bake at 220deg for 25 mins put a knife n check if its done if not then jus keep for 5 mins extra. Sieve maida. 3. 5. Sieve the maida.2 table spoon cocoa powder.12 cup melted butter. 2.12 cup warm water.1 tea spoon baking powder. Not Available .warm water.12 tin of condensed milk.baking powder & soda bicabonate. mix all this wwell n put in a greased tin.INGREDIENTS 1 cup maida. Now in a mixing bowl mix the above mixture plus milk.let it cool and then remove from the tin & its ready to eat.condensed milk. 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. Now grease the baking tray and transfer the batter to this tray.put the above mixture in a bowl add melted butter. baking powder and baking soda together.40 mins or in a pre-heated microwave oven at 850 degress for 8 minutes. 2. sugar. keep mixing in one direction.vanilla essence. METHOD 1.1 tea spoon vanilla essence.1 tea spoon soda bicarnate.

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