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

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

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

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

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

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

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

3.25min. cut into quarters 1 Cup Rice Noodles 1 1/2 Teaspoon chopped Garlic 4 Spring onions (including greens). Place the noodles in a pan and pour 2 cups of boiling water over them. dissolved in 1 tbsp cold water 1 teaspoon Sugar 2 teaspoons Oil Salt to taste METHOD 2 Persons 1. INGREDIENTS 1 kg chicken 100 gms channa dal 2 onions sliced 3 tomatoes 1 tbsp ginger garlic paste 6 . 4. Add the mushrooms and soya sauce and saute for 2 to 3 minutes. 2. finely chopped 1 1/2 tsp Cornflour. Cover and keep aside for 5 minutes. Serve hot. Drain and keep aside. salt and 1/2 cup of water and mix well. CHICKEN CHANNADAL CURRY Recipe Main Course Recipe by Asha 20 . Add the green chillies. Add the noodles. chopped 1 tbsp Soya Sauce 2 to 3 Green Chillies. spring onion greens and sugar and toss lightly. Heat the oil in a pan and saute the garlic and spring onion whites in it. Cook for 1 more minute. cornflour solution.HAKA MUSHROOM WITH RICE NOODLES Recipe Main Course Recipe by Smita Nadgir 15 Minutes INGREDIENTS 1 Cup Mushrooms.

cinnaman salt to taste METHOD 1. 4.2 tspn chilly powder 4 tspn dhaniya powder 1 tspn zeera powder 1 tspn gharam masala powder 1 tspn kasuri methi 1 tbspn oil cloves. Cook for 15 minutes. 2. Then add all the powders and then the chicken pieces to the gravy. green and yellow capsicum . cardamam. and tomatoes cook nicely and put salt. Then add onions and saute in oil. Cook channa dal and keep it aside.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 . Add the channa dal to this mixture and smash the dal. Add ginger-garlic paste. Take a big non-stick pan and heat it. Put one tablespoon oil and add cloves. Let this mixture cook for 5 minutes and the channa dal is ready to eat. tomatoes. Garnish with coriander leaves and serve it hot with rice or nan. Fry it till 3. then cover it with a lid. cardamam and cinnaman sticks to it. Saute the chicken for 2 mins and then add 2 cups of water to it. CHINESE STIR FRY Recipe Main Course Recipe by Smita Nadgir Not Available INGREDIENTS Capsicum sauce 250 gm capsicum .deseeded and finely chopped 4 tbsp oil 1 dsp chilli garlic sauce 1 tbsp grated jaggery 4 tbsp lemon juice Topping Red. 5.

Add all the vegetables and stirfry for sometime.2tbsps Vinegar . METHOD 1. Add the rest of the spring onions and mix well. 7. 4. 8. heat both oils together and add capsicum. Add noodles to the vegetables and mix well.1 tbsp Spring onion . 2. 4. INDO-CHINESE HAKA NOODLES Recipe Main Course Recipe by Smita Nadgir 20 min 4 INGREDIENTS Chinese Vegetables. 5. 6.1 tsp soya sauce METHOD 1.1 tsp Ginger garlic and green chilli paste . Cook for a further minute. Babycorn.( Cabbage.1 tsp salt . In a bowl add all the sauces. Add jaggery and lemon juice to pan.2 packets Tobasco sauce . 3. Continue cooking for a further minute and stir in honey and soya sauce. Boil water in vessel and add little oil and salt. Puree sauce and season well. For topping. Stir-fry for 1 minute.Chopped long and thin slices. Then add the noodles and cook till soft. 7.3 tbsps Ajinomoto . 3. Add onions and nuts. In a Colander take noodles out and cool it by pouring cold water in it. 9.3 bunches finely chopped. 2. Heat oil for capsicum sauce and saut' capsicum and chilli sauce for 15-20 required Chinese noodles . French beans. spices and ajinomoto and add it to the vegetables. Capsicum. Place on top of the sauce before serving. 5.Olives) Soya sauce . 6.1 tsps Pepper . . beans and garlic. Heat oil in a vessel and add ginger garlic and greenchilli paste and add the onions part of the spring onions.1/2 tsp Tomato Sauce .

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

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

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

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

After tasting this.1 tbs Minced Jalapeno . Let the salsa sauce sit for 15 . as a side with mexican food. Slice avocado and remove seed. The pit will keep the guacamole from changing colour. put seed back into the guacamole and cover with plastic wrap. (optional) Cilantro leaves . a spoonful on top of a taco. pappadums (great with this). GUACAMOLE Recipe Chutney/Dips Recipe by Kevin Tighe 10 . Add salt and pepper. Taste to see if ok. It does NOT have to go into it.2. 2. Mash with a fork or other 3. going to eat the guac mashing instrument.1 tbs Minced tomato . (It would go from green to brown).1 Minced onion . based on YOUR taste. Serve with tortilla chips. Mix gently.1 tbs (fresh coriander leaves optional) Ground black pepper Salt to taste METHOD 1.1\2 tsp or other fresh green chili pepper. baked tortillas. Squeeze lime juice into it.2 tbsps 4 . 4. or several spoonfuls in a burrito. etc. Note: If you are not going to eat this right away. you may not want to share!!! YOGURT DIP Recipe Chutney/Dips Recipe by Smita Prakash 5 minutes INGREDIENTS Mayonnaise . Add minced jalapeno and chopped cilantro if wanted.15 Minutes 1 Persons INGREDIENTS Ripe Avocado . and refrigerate it. 6. 3.20 minutes. Add onion and tomato. Do NOT throw away if you are later in the day. Scrape ripe avocado into a bowl. 5. Eat with chips.1 (preferably haas) Lemon .

See that no lumps are formed.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. chips. Chop 1/4 cup nuts and keep aside. Decorate the top with silver leaf and nuts. Sugar syrup: Mix 1/2 cup sugar and 2 cups water. Put a drop of butter while cooking. Remove edges and cut into 4 parts.Half Garlic Paste . MEXICAN PUDDING Recipe International Desserts Recipe by preeti 20 mins INGREDIENTS 1st part: vanilla custard sauce 3 cups cold milk 3 tbsp sugar 3 tbsp vanilla custard powder A drop of butter 2nd part: Sugar syrup 1/2 cup sugar 2 cups water 1 tbsp rose water 3rd part: fried bread pcs: 4 slices bread Oil for frying 1/4 cup nuts Silver leaf (optional) METHOD Vanilla custard sauce: Mix 3 cups cold milk with 3 tbsp sugar and 3 tbsp vanilla custard powder. Drain on paper. Place 1/3 of the sweet bread pcs in an 8" pudding bowl. Cook covered over low heat till the bread is soft and absorbs the syrup. Finale: Combine fried bread pieces and sugar syrup. Repeat twice. Cover and keep aside.Half a Bunch. Deep-fry till golden brown. Set the pudding in the fridge for 1 hour. 4 .Yogurt . Lime . Boil for 15 mins.4 tbsps Coriander . Flavour with rose water. Serve. Cook it stirring constantly till the sauce boils. Fried bread: Take 4 slices of bread. Top with 1/3 cup of custard sauce and 1/3 of nuts.

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

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. top it with a lot of cheese and bake the macaroni in a microwave till the cheese melts. ENCHILADAS Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS INGREDIENTS FOR THE PASTA: 1/2 cup cornmeal 1 cup maida 1/4 tsp salt 1 tbsp oil 11/2 cups water INGREDIENTS FOR FILLING: 1/2 cup fresh paneer 3/4 cup beans in tomato sauce 1 capsicum (finely chopped) garlic paste pepper red chilli powder 1/4 tsp oregano chopped chillies 2 tbsp oil salt (as required) INGREDIENTS FOR THE SAUCE: 2 cups tomato puree 1/2 tsp garlic paste 11/2 tbsp sugar 1\2 tsp salt 1 tsp red chilli powder 1/2 tsp oregano 3/4 cup water METHOD 4 Persons . Add spices. strain the water to remove the starch and leave it to cool. Take some oil in a pan and then fry onions. Make a sauce of tomato puree and add some salt. a little water and boiled macaroni. Serve hot. Pour this sauce on the top of macaroni. Cook it for 2 minutes. oregano and sugar to it. and place this in a baking dish.

butter 1/4 tsp. Bake for 15 minutes.(for pasta) Add a little baking powder and a little water to the pasta ingredients. For the cream cheese. Then switch off the gas. hang the yoghurt in a muslin cloth for about 15 minutes and then beat it. Serve with cabbage salad and french fries. garlic 1 tbsp. Now add the steamed rajmah along with ketchup. Add all the filling ingredients and cook till dry. (for the filling) Put oil in a pan. salt and pepper and cook it on a low flame until it dries. Put the sauce on the base and top. oil and water and make a smooth batter. When you are ready to serve. Mix all the dry ingredients. After 2 whistles lower the flame and leave it for about 20 minutes. Then keep it aside. Keep for 5 minutes and make thin pancakes by frying both the sides. Put the filling in the pancakes and roll them like a dosa. Warm the butter in a pan and add ajwain seeds and then the garlic paste. tomato ketchup a pinch of pepper powder salt to taste For the cream cheese: 1/3 cup yoghurt a pinch of salt and pepper powder METHOD First. MEXICAN TRIANGLES Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS For the topping: 1/4 cup red kidney beans (rajmah). thymol seeds (ajwain) 1 spring onion 1 tbsp. Add a pinch of salt and pepper to taste and mix well. When it begins to brown. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick. Not Available . Cool the filling. cut the bread slices in triangles and then toast them. add the whites of the spring onions and saute until transparent.soaked overnight 4 bread slices 1 dry red chilli 1 tbsp. Garnish with the greens of the spring onions and serve hot. Put cheese on top. Keep them aside. put the rajmah into a pressure cooker along with salt and a dry red chilli. Apply a layer of cream cheese and then top it with rajmah. Add garlic and fry a little.

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

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

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

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

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

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

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

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

2 diced (optional) Oil / butter . They can be deep fried. 3. 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 . onions diced.1 cup Capsicum / bell pepper . Chile Rellenos have their own section. probably even steamed. too.1 large Cumin / jeera . celery. crushed garlic. 2.1 Onion . the chiles will cook. & popular at outdoor barbecues in Mexico. Forget all that and place each chile on a barbecue grate with hot charcoals underneath.2 tea spoons Tomatoes crushed into juice .1/4 tea spoon Oregano (optional) .1/4 tea spoon Tomato paste . Cook on one side until the cheeses melt and serve. They are rather labor intensive. baked. grilled. They can be stuffed with whatever you want to stuff them with. This is really good. MEXICAN RICE Recipe Main Course Recipe by Madhavi 20 min 4 INGREDIENTS Rice (long grain or brown) .1 cup Celery stalks . Add salt and stir.pan back in oven to bake for 20 minutes or so. The batter will puff up. 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. 4. capsicum diced and tomato paste. Now top the rice with grated cheese(if using cheese) and serve. tho cheese is the standard. Make up your own way to cook it! When you go to a Mexican cookbook. In a pressure cooker heat oil/butter add jeera. Serve a chile and some of the egg-bread crust together on a plate. Now add 1 cup crushed tomato juice and 1 cup water(1 cup rice .1/4 tsp Black pepper powder 1/4 tsp METHOD 1. but so worth it when you are eating them. When the cooker is cool remove the lid and (add oregano if using). toasted. Close the lid and cook till the rice is done. 5. They can be spiced any way you want. Tip: If using electric rice cooker fry the veggies and add them to the cooker then add the liquids and cook. 4. all the powders and fry for 2 minutes.2 cups of water but 1 cup of juice is replaced with one cup of water). pan fried. the cheese will melt. barbecued.2 tbsp Salt to taste Two garlic cloves crushed Cheese (Mexican blend or your choice) (optional) Chilly powder .

too. In a large bowl. Sprinkle 1/2 tsp of salt on it. 3. and salt independently and none are overpowering the others. MANGO CUCUMBER SALAD Recipe Salads and Raita Recipe by Kevin Tighe 10 . This salad is Wonderful in the summertime. Mix and serve.350 F or 200 c for 15 min and serve.1/3 to 1/4 cup (more if needed) 2 . but start low taste).1 head 1 Coddled Egg (boiled for about 20 seconds) Olive oil . Squeeze the limes over the bowl. In Mexico they do sell powdered (Chili-Lime-Salt) like a masala. Note: The proper taste of this is when you can taste the chili.4 Persons .grounded (or other hot chili powder) Lemon juice . 5. you will probably need 1 . (You may want more. Mix to evenly coat the chili & salt.2 (peeled and sliced thick) Mangoes . juiciness of the and check for CAESAR SALAD Recipe Salads and Raita Recipe by Kevin Tighe 20-30 Minutes INGREDIENTS Romaine Lettuce .15 Minutes 6 Persons INGREDIENTS Cucumbers . This can be used. 4. 2. mix the cucumber and mango slices together.1 to 3 lemons Salt to taste METHOD 1.3 of them. lime. Sprinkle a little cayenne or other chili powder over the mixture.2 (peeled and sliced thick) Cayenne pepper . but fresh is always best. 6. Depending on the size and limes.

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

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

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

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

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

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

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

. hing and haldi.little Masala Powder .1 pod small Methi Seeds .500 gms (wet ones not fried) Garlic .half cup Mustard seeds . Roast it a little.Not Available INGREDIENTS Tomato .4 big Onion . oil in which you have roasted the methi.5 to 7 Oil .1\4 tea spoon Turmeric Powder .1\4 tea spoon Mustard seeds Coriander leaf . add finely tomatoes. 2.1 tbsp Salt to taste Lemon . Cook until the tomatoes have become soft or dissolved. hing 5-6 Persons 2.1\4 tea spoon Coriander Powder . In same oil add and haldi. Salt . Mix all the masalas in little water and add to the onion and closed for 10 minutes in Medium heat. haldi. 3. Transferit to a bowl.1 tea spoon 2 Persons METHOD 1.1 spoon METHOD 1. Grind it to a pate.1 spoon Hing . methi seeds. When the oil is heated and allow it to spalter. Add finely chopped onion. Keep kadai on stove . salt and lemon. 4. Let onoin turn golden brown. garlic. and put it on the needed Oil .when warm add oil. Mix and keep with Hot idli. In the mixer add the chillies. 3. Serve chappathi or rice. add mustard chopped tomato.2 spoons Turmeric powder (haldi) . Roast the red chillies in oil and keep it aside.1 big Chilli powder . In a small vessel add oil mustard seeds hing.1/8 tea spoon. RED CHILLIES CHUTNEY Recipe Chutney/Dips Recipe by Smita 15 Minutes INGREDIENTS Red chillies .

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

Banana can also be used can be salt. Orange. 5. Add the smashed potatoes and fry well till the masala smell goes.METHOD 1. Heat oil in a kadai and splutter mustards. puris etc. mix well and set aside. Alternatively: Can use small whole mangoes(skinned). Boil the potatoes in water ( to which a pinch of turmeric is added ). Mix the mango with the paste and serve chilled. 3. 4. If its sour add more jaggery & can also used after boiling which served hot with chappatis. Smash the potatoes well and add the turmeric powder. Add onions & fry till transparent..4 Jaggery . 4. 3. 2.1tbsp Coriander seeds . Variation: Add tomatoes along with onion if you desire. Serve hot with chapathi. Cut the onions finely.1/2tbsp Salt to taste METHOD 1. 4-5 GREEN CHILLI CHUTNEY Recipe Chutney/Dips Recipe by VEENA Not Available INGREDIENTS 20 green chillies 2 tsp urad dal 1 tsp methi seeds 1 tsp tamarind paste Little oil to fry METHOD Not Available . Note:Pineapple. chillies. jaggery & coriander seeds with 2. Grind grated coconut.60gms Dry chillies .400gms Grated coconut . AAM KA SASAM Recipe Chutney/Dips Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS Ripe Mangoes (Skinned & Chopped) .

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

3tbs Salt to taste METHOD 1. chillies & curry leaves (do not over fry & char them) swtich off the stove. 2. grind well.50gms Cauliflower few flowers . and salt. Serve with hot paratha. Wash and cut methi leaves finely.2 Garlic . Put some oil in a pan. salt and store this for 4 days in fridge.1 bunch Tomatoes .2tbs Imli paste .5 Ginger 1\2 inch Channa & urad dal . season with both dals. In a mixie add the above ingredients tamrind paste. 2.50gms Tomatoes . 4. You can GREEN METHI KI CHUTNEY Recipe Chutney/Dips Recipe by Vimmi Indra 15 min. Now make a paste with all the ingredients iincluding imli paste 5. In a frying pan add little oil after 2 .half teaspoon of tamrind paste or tamrind water METHOD 1. grated coconut and stir well until you can see the color changing in coconut. Cook.3 minutes add curry leaves. 3. INGREDIENTS Methi leaves .100gms Beans .100gms Carrots . 4 KURMA Recipe Chutney/Dips Recipe by RamadeviPrakash 30min Not Available INGREDIENTS Potato . ginger and garlic. add tomatoes and continue cooking till tender. red chilles broken into two halves.

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

Add the split peas to the dry grinder and with the required amount of salt.garlic and tomatoes into small pieces. When serving. Not Available . Let it cool for couple of minutes and empty into the dry grinder.2 Garlic . add 1/2 cup of water and cook till the gravy is done. Add the chilli powder and the masala paste. water. 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.4pods(optional) chilli powder . METHOD In a small pan.1Tbsp Aniseed . Not Available TOMATO KURMA Recipe Chutney/Dips Recipe by Jaya Not Available INGREDIENTS Tomatoes . 5)Rinse the clean and dry bottle for storing the pickle with 1 tsp vinegar. serve the powder with Ghee(Indian butter). heat a table spoon of oil and fry curry leaves and red chillis well. aniseed and fried gram dhal.1/4tsp Fried gram dhal . splutter mustartd and curry leaves. 2. METHOD 1. Heat oil. 4. curry leaves. Make a paste of coconut. onion and saute well. 3.4 Onions .Cut the onions.Add tomatoes and saute for 2mnts. now add 3 tspns of vinegar. NOTE:-This pickle can be used from the next day itself and can be stored for a month and more if refregirated.2tsp Salt. Oil.1Tsp Coconut .4)Wait for the pickle mix to be of luke warm temperature. Add garlic. grind it to a smooth powder.

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

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

Put the cardomom powder and the rava in pan with the ghee and fry till golden brown. and say your comments. 6.1/2 cup Ghee.Then add in the kesari powder.2 cups Cashewnuts and raisins METHOD 1.1 cup Sugar.Then add water.2 tablespoon Kesari powder. Cook 4-5 . leave it until the rava is a little hot and eat.Then add the sugar 5.leave for sometime and add in the cashew nuts and raisins.Fry the cashew nuts and raisins with ghee and keep it aside 2. KESARI Recipe Indian Sweets Recipe by Manju 5 to 10 mins INGREDIENTS Rava (sugi). 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.2 to 3(and powder it) Pinch of salt Water. 4. 3. It will be really good.1 pinch (for colour) Cardamom. Try it out.

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

Mix all the items given above without any lumps. so that the sugar will easily dissolve.Then take a plate and spread a little of ghee in it. 4. FANCY FALOODA Recipe International Desserts Recipe by Bhuvana Logesh 15min 4 .1 cup sugar . 4 7CUPS Recipe Indian Sweets Recipe by AnuSankar Not available Not available INGREDIENTS gram flour-1cup(shouted be roasted until the raw smell goes) coconut-1cup ghee-1cup milk-1cup sugar-3cups METHOD 1.Dont add ghee with the above.1 cup ghee (clarified butter). 6. 2.After 10min cut it into pieces and separate it when it is cooled This is a very easy sweet to prepare for diwali.1 cup cashewnuts for garnishing METHOD Roast Maida in a dry pan until the raw smell goes. 3.Pour the mixture in it. you can transfer and garnish.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. 5. when the halwa comes without sticking in the pan. Sprinkle few drops of water.Now stir it in a kadai with pouring ghee in little amount during string. 7. add ghee and sugar.

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

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

little METHOD Coconut dosa: Soak rice and urud dal together for 3 hrs.vanishes.Chop one onion finely and chillies.Put the grinded mixture..curry leaves together in little oil.Add salt for taste.for more spicey u add green chilli which already fried in a pan.Allow the mixture to ferment over night. 5 POTATO SALAD Recipe Salads and Raita Recipe by Janu Not Available INGREDIENTS One large Potato.urud dal. Fry coriander seeds.finally add the boiled moong. Heat oil in a tava.this is delicious chicken fry. Not Available .enjoy the taste COCONUT DOSA WITH MOONG MASALA Recipe International Desserts Recipe by radhikagirish 30 min INGREDIENTS To make coconut dosa: raw rice -3 cups urud dal-1 table spoon deccicated coconut-2 cups salt To prepare moong masala: Green moong dal-1 cup Deccicated coconut-1 table spoon coriander seeds-1table spoon onion-2 (medium) red chilli -8 nos curry leaves .Grind it thoroughly adding deccicated coconutwhile grinding.fry mustard seeds.Mix well.Swith off the flame.Finally add deccicated coconut and put off the flame..then add fried chicken to the masala paste and mix well.Grind it well using little water.Serve hot with the coconut dosa.1 finely chopped onion and curry leaves.cover for just 3mints and then fry upto golden brown.... Make dosas using the batter (the dosa will be really pearl white in colour!) Moong masala: Cook green moong dal in pressure cooker adding enough water and salt.Add more water and allow to cook in medium flame for 2 minutes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Toss it for two minutes then add roasted cashewnuts. otherwise put salt to taste].Roast or shallow fry the cashew nuts in a small pan.2 tbsp oyester sauce.1/2 red capsicum & 1/2 green capsicum in suare shape cutting.sugar & pineapple.2 red chillies finelly chopped.decorate the spring onion and shredded coconut over this dish. In a bowl.2 cups fresh pineapples cut in sauce[if available. 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 . 6. beat the eggs with a beater by adding essence.Now Stir fry the garlic. 7.Add the oyster sauce. 2.Keep it aside. 3. 4.onion & chillies over medium heat for two minutes in a wok or deep frying pan. Meanwhile mix the garlic butter and mozarella cheese. 4.arrange on a serving dish.1 tbsp fish sauce or salt to taste. take out and serve immediately PINEAPPLE CHICKEN Recipe Main Course Recipe by Shubhra Mahapatra Not Available Not Available INGREDIENTS 50 gms cashewnuts. one large onion cut in chunks.Now switchoff the heat.Now return the previous mixture of onion.1 tsp sugar.3 mintues.Now remove this ingriedients and increase the heat and stir fry the chicken sugar and capsicum.4 cloves of finelly chopped garlic.1 tbsp shredded coconut METHOD 1.garlic and chillies into the wok 5.2 tbsp canola oil or any vegetable oil. 3 spring onions finelly chopped. baking soda 4-6 . When the cheese melts. SPONGE CAKE Recipe Indian Sweets Recipe by Shilpa Suryavamshi 50 Minutes INGREDIENTS 1 cup all purpose Flour/Maida 1/2 cup Sugar (powdered) 2 Eggs 75 gms Butter 1/2 tsp Baking Soda 2 drops any essence (Vanilla) 1 pinch food color (optional) METHOD 1.Pls note that the heat must be high so the chicken will be tender. 3.2.

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

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