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Main Course Recipe by Anukaruna 30 minutes Not Available
INGREDIENTS Basmati rice-2 cups (cooked) Mixed vegetables like onion, carrot, beans, peas, shredded cabbage, corn Pepper powder Soy sauce Cooking oil Salt METHOD In a frying pan add a little cooking oil and fry onion till light brown. Add vegtables and stir fry. Then add the cooked basmati rice and mix well with the vegetables in the pan and add soy sauce, pepper powder and salt. Mix well.
VEGETABLE FRIED RICE Recipe
Main Course Recipe by Radhika Not Available INGREDIENTS Rice - 1 Bowl (Boil it ) Carrot - 1 Bowl(cut it cross) Beans - 1 Bowl(cut it cross) Capsicum - 1 Bowl(cut it cross) Cabbage - 1 Bowl(cut it cross) Peas - 1 Bowl(soak it before day only) Soya Sauce - 4 tb sp Vinegar - 6 tb sp Salt - to taste Oil - 1/2 cup METHOD First put oil in a kadai then add peas, carrot, beans, capsicum, cabbage and fry it till raw smell goes.Now add rice, salt, vinegar, soya sauce and mix it well.Serve it hot. It tastes yummy! Not Available
VEGETABLE BIRYANI Recipe
Main Course Recipe by vanshika 50 mins 3-4
INGREDIENTS 1 Small Cabbage 100 gms Peas 2 Green Capsicums 3 medium sized Onions 2 Carrots 1 big bowl of boiled Rice 3-4 tsp Oil 1 tbsp garam Masala Salt to taste Pinch of Chinese salt (ajinomoto) 2 tbsp Soya sauce 1 tsp Red Chilli Powder 1-2 Green Chillis 1 tsp Orangish-red colour (easily available). METHOD Boil the Rice and keep aside for cooling (with salt added). Dilute orangish-red colour in little water and keep aside. Take a deep bottomed pan and heat some oil in it, put garam masala, then put all the cut vegetables and green chillis in it(cut into thin strips). Saute the vegetables for about 10 mins on medium flame and let it be covered, add salt and red chilli powder. Then add boiled rice(don't mix it) chinese salt and soya sauce and mix well den add red diluted colour(spread it all over) and mix quickly. Simmer the flame and keep it covered for about 5-6 mins and serve hot.
CHINESE STICK Recipe
Starters and Snacks Recipe by Meenal Teli Not Available INGREDIENTS /2 kg potatoes 200 gms beans 100 gms carrots 150 gms capcicum 100 gms cabbage 5 pieces of bread 2-3 tsp crushed green chillies 1tsp ajinomoto salt to taste oil for frying. METHOD Boil; peel; and mash potatoes. Add salt. Chop carrots and beans into very fine pieces. Chop cabbage very finely. Add salt and keep aside for 5-10 minutes. Squeeze out the excess water. Chop capcicum finely. Crumble the bread pieces. Heat 1 tablespoon oil. Add carrots beans. Not Available
Stir fry. Then add cabbage; capcicum. Add 1 tsp ajinomoto; crushed green chillies & salt to taste. Stir fry & remove from heat. Cool. In the mashed potato, add the cooled vegetable mixture & crumbled bread pieces. Mix well. Make lemon sized balls. Shape like 2-3 inch stick. Fry in hot oil. Drain the excess oil on the newspaper. Serve hot-hot wit tomato/chilli sauce.
Starters and Snacks Recipe by Smita Nadgir 15 Minutes INGREDIENTS 1 cup capsicum, cut into thin strips 1 cup paneer (cottage cheese), cut into thin strips 1 spring onion, sliced 1/2 cup baby corn, sliced 1/2 cucumber, sliced 1/2 cup broccoli florets 1/4 cup bean sprouts 1 small tomato, deseeded and sliced 1 teaspoon onion seeds (kalonji) 1 teaspoon oil Salt to taste METHOD 1. Heat the oil and add the onion seeds. 2. Add all the vegetables and salt and saute on a high flame till the vegetables are tender. 3. Add the paneer and sauté for another minute. 4. Remove from the flame and serve immediately. 4 Persons
VEG. SPRING ROLLS Recipe
Starters and Snacks Recipe by Shweta Not Available INGREDIENTS For the covering : 1 Cup Maida/Flour 2tsp Maida/Flour, mix with water to a paste 1\4 tsp Baking Powder 2tsp Oil Salt to taste Oil for deep-frying For the filling : Not Available
ginger garlic. Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly. 4. Cut Cabbage. strring the soup continously. Oil and using water knead into dough. add the corn and pepper. After cooking for 5 mins. Add the rest of the ingredients except the egg.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.garlic paste 4 cups water 1 bunch green onions. grate Carrot. Divide the dough into balls and roll out each one into a thin circle. Cook for 10 mins. Heat Oil in a wok and deep-fry them till golden brown and crisp. Take a sauce pan and boil the water. Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Heat Oil. Mix Maida. Garnish with a few drops of a soya souce. Roast each circle for a minute or two let it not become crisp. Baking Powder. Remove on the kitchen towel and cut each roll into three pieces and serve hot. Cook for 5 minutes more and at the end add the egg through a strainer. SWEET CORN CHICKEN SOUP Recipe Soups and Stews Recipe by Kasthuri Not Available INGREDIENTS 1 can creamed corn 1 cup chopped chicken 1/2 tsp ginger . Remove and let it cool. Sugar. 3. green onions and salt. Capsicum and Onion finely. Reduce the heat and add chicken. 2. Add Salt. Seal the edges using the Maida/Flour paste. 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. Not Available . Salt. add all the Vegetables and Aginomoto and mix well. chopped 1 egg beaten METHOD 1.
soyasauce.soyasauce.saute it for a while. soya sauce and maida(flour)for 1 hour .add chopped garlic and dry red chillies .Serve hot . spring onions. tommotosauce. METHOD wash one full gobi add salt. salt .maida2tbsp. cornflour. garlic. green chilli sauce .turmeric and keep aside. greenchilles.Toss the noodles well so as to prevent sticking.chilli powder1tsp mix it and keep it aside. Take a bowl add gobi.tommotosauce3tbsp.Cook for 10 mins and stir well.Now as per instructions of noodles packet boil the noodles . soya sauce and saute for 5 mins.black pepper.capsicums and cabbage METHOD There are 2 options for chicken noodles. ajinomoto. salt. For noodles heat oil in a deep pan . chillipowder. add all shredded vegetables . egg . 1st boil the chicken and then cut it into long thin stripes or for more taste marinate the chicken pieces in salt .GOBI MACHURIAN Recipe Starters and Snacks Recipe by rachelamul half hour 3 members INGREDIENTS gobi.strain them when cooked fully and add them to the vegetables. 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 .cornflour2tbsp. ajinomoto . oil. black pepper . maida. spring onions.Add green chillies and vinegar .Add oil in a pan for deep frying add those gobi in the pan fry them till they r cooked and keep aside with the same oil add garkic.chiilies fry them add fried gobis in the pan and tommotosauce.salt.Take 3tsp corn flour mixit water dilute it pour this contentin the pan mixt for two minutes at last add the spring onions and serve it hot with sauce.Deep fry and cut the chicken pieces into thin long strips.
If required can add some salt after tasting.CHICKEN ANGLE Recipe Main Course Recipe by Sharon Fernandez Not Available INGREDIENTS Chicken pieces ± 1kg Ginger-garlic paste ± 2-3 tablespoons Onions ± large ± 3 nos. Add the water and vinegar and cover. Heat the oil and fry the onions. Sugar. Apply salt and ginger-garlic paste to the chicken and mix thoroughly. 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 . Stir occasionally till chicken is well cooked. green chillies and sugar (the sugar will give the dish a brown colour once it caramelizes).Keep stirring and fry until the onions are turning a golden brown. Add the chicken ± stir well. Keep for a minimum of 1 hour so that the chicken absorbs the ingredients. Green chillies ± 2-3 nos.1 teaspoon Oil ± 2-3 tablespoons Vinegar ± 2-3 teaspoons Salt to taste Water ±half cup METHOD Clean the chicken and squeeze out water.
· Take one vessel and add oil for frying. green chilly paste and all spices and herbs. · Mix well and stir for 3-5 minutes. · After 2-3 minutes add capsicum. the Hara Bhara Manchurian add into the vessel to fry. · When oil is ready. Procedure for Gravy: · Take a vessel and add oil to saute the vegetables. · At last add Maindo and corn flour for the binding as per requirement. . · When oil is ready. · Add spinach paste and mix well.· 1-2 table spoon Soya sauce · 1 tea spoon Green chilly paste/chopped · 1 table spoon Salt/ as per taste · 3\4 cup Maindo · 2-3 table spoon Corn-flour · Oil to fry Ingredients for Gravy: · 1\2 cup spring onion chopped · 2-3 table spoon Green garlic chopped · 1-2 table spoon Ginger chopped · 2-3 table spoon Capsicum chopped · 1\2 tea spoon Oregano or other herbs · 1\2 tea spoon paperica powder · 1 tea spoon black peeper powder · 1 tea spoon Ajinomoto · 1 tea spoon Mint chopped · 1 tea spoon Basil chopped · 1-2 table spoon Soya sauce · 1 tea spoon Green chilly paste/chopped · 3-4 Table spoon Spinach paste · 1 tea spoon salt/ as per taste · 1-2 tea spoon Corn-flour paste (if required) · Oil to saute Ingredients for Garnishing: · Spring onion · Cabbage leaves · Spinach leaves · Capsicum & Ginger Julian pieces · Noodles METHOD Procedure for Hara Bhara Manchurian: · Take a bowl and mix all the vegetables. add ginger. · Add all spices and herbs into the mixture and mix well. garlic and onion to fry.
As per taste Soya Sauce 3 Maggi cubes .Handful (chopped fine) Pepper powder .chicken 2 Eggs . · Add Hara Bhara Manchurian into the bowl. 2) Check if macaroni is fully cooked (by cutting with a knife) . 11) Add scrambled eggs and have hot! 6-7 people SOYA MANCHURIAN Recipe Starters and Snacks Recipe by Sathya Ashokan . Mix thoroughly 10) Add the remaining maggi cube and a little soya sauce and pepper powder till the macaroni is coloured with the mixture. 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 . · Hara Bhara Manchurian is ready to serve. · Gravy for the Hara Bhara Manchurian is ready.drain water and keep aside 3) Then take a little oil and fry capsicum on full fire till water dries off 4) Add chopped green chillies and fry with capsicum 5) Keep on slow fire till capsicum is curled up and slightly brown 6) Add soya sauce till capsicum is fully coated 7) Powder 2 of the 3 maggi cubes and sprinkle over the capsicum and chillies and mix thoroughly 8) Add a little oil if needed and put in coriander leaves and mix all ingredients once again 9) Remove vessel from the Gas and add the cooked macaroni to the mixture. Procedure for Garnishing: · Prepare a bowl from Boiled Noodles.scrambled (with milk)/chopped boiled eggs Oil METHOD 1) Put macaroni in boiling water along with a little oil and little salt.· If required than add corn flour paste for the thickening of the gravy. Procedure for Hara Bhara Dry Manchurian: · Add Hara Bhara Manchurian into the Gravy and stir for 2-3 minutes. · Garnish with Spring onion flower and capsicum & Ginger.
Hoisin Sauce Red Pepper Flakes Oil Grated Ginger and Garlic METHOD Boil noodles and drain. Chilli Powder . Wash and cut the hari pyaz finely. heat it and deep fry these soya chunks and keep it aside. high protein tasty snack. off the stove & cover the vessel with a lid. remove it and serve. This is a very very nutritious. Now pour oil in a kadai. Saute onion and bell pepper. EASY CHINESE NOODLES Recipe Main Course Recipe by Supriya Sanoj 20 min INGREDIENTS Onion Thinley Sliced Noodles Mushrooms .1 cup 4 METHOD Pour water in a kadai and boil. pour 2 tsp oil. In another pan.1 Cup Preferably Nutrela Gram Flour (Besan). With little water. make a paste and apply to the soya chunks thoroughly. When chicken is cooked add sauces. everyone loves it especially children.Sliced Chicken .Thinley Sliced Bell pepper . 4 . This you can serve as a snack or a main course dish alongwith fried or plain rice. When it is done. Mix 1tbsp each of maida. besan & cornflour with chilli powder and 1tsp salt. mix well.2 tbsp.1 tbsp each Cornflour.Thinley Sliced Soy Sauce .300gms Oil for deep frying & salt 1 or 2 tsps Maggi Hot& Sweet Sauce . Then rinse it with cold water. mix it with half cup water and add this to kadai. saute it thoroughly and add 1 tsp salt to it. Put the remaining cornflour.25 minutes approxi. Maida .1tsp Hari Pyaz . INGREDIENTS Soya Chunks . When it boils add soya chunks. drain water from the chunks. add the fried soya chunks. When tender add mushrooms. pour maggi hot and sweet tomato sauce liberally and mix it well. Leave it aside for 10 minutes. pepper flakes. grated ginger and garlic and toss together. Adjust salt. heat it and add hari pyaz. chicken. When everything blends well.
Add the mushrooms and soya sauce and saute for 2 to 3 minutes. chopped 1 tbsp Soya Sauce 2 to 3 Green Chillies. finely chopped 1 1/2 tsp Cornflour.25min. Place the noodles in a pan and pour 2 cups of boiling water over them.HAKA MUSHROOM WITH RICE NOODLES Recipe Main Course Recipe by Smita Nadgir 15 Minutes INGREDIENTS 1 Cup Mushrooms. Add the green chillies. spring onion greens and sugar and toss lightly. Cook for 1 more minute. INGREDIENTS 1 kg chicken 100 gms channa dal 2 onions sliced 3 tomatoes 1 tbsp ginger garlic paste 6 . Serve hot. 3. CHICKEN CHANNADAL CURRY Recipe Main Course Recipe by Asha 20 . 2. 4. Cover and keep aside for 5 minutes. salt and 1/2 cup of water and mix well. dissolved in 1 tbsp cold water 1 teaspoon Sugar 2 teaspoons Oil Salt to taste METHOD 2 Persons 1. cut into quarters 1 Cup Rice Noodles 1 1/2 Teaspoon chopped Garlic 4 Spring onions (including greens). Add the noodles. cornflour solution. Heat the oil in a pan and saute the garlic and spring onion whites in it. Drain and keep aside.
Take a big non-stick pan and heat it. Add ginger-garlic paste. CHINESE STIR FRY Recipe Main Course Recipe by Smita Nadgir Not Available INGREDIENTS Capsicum sauce 250 gm capsicum . 4. Cook for 15 minutes.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.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 . green and yellow capsicum . and tomatoes cook nicely and put salt. Cook channa dal and keep it aside. cinnaman salt to taste METHOD 1. Then add onions and saute in oil. tomatoes. Then add all the powders and then the chicken pieces to the gravy. Saute the chicken for 2 mins and then add 2 cups of water to it. then cover it with a lid. Let this mixture cook for 5 minutes and the channa dal is ready to eat. cardamam and cinnaman sticks to it.deseeded and finely chopped 4 tbsp oil 1 dsp chilli garlic sauce 1 tbsp grated jaggery 4 tbsp lemon juice Topping Red. 5. 2. Add the channa dal to this mixture and smash the dal. Put one tablespoon oil and add cloves. Fry it till 3. Garnish with coriander leaves and serve it hot with rice or nan. cardamam.
1 tsp Ginger garlic and green chilli paste . Add onions and nuts. Heat oil for capsicum sauce and saut' capsicum and chilli sauce for 15-20 minutes.3 bunches finely chopped.Chopped long and thin slices. In a Colander take noodles out and cool it by pouring cold water in it. 5. Add all the vegetables and stirfry for sometime. French beans.1 tbsp Spring onion . 3. INDO-CHINESE HAKA NOODLES Recipe Main Course Recipe by Smita Nadgir 20 min 4 INGREDIENTS Chinese Vegetables. Puree sauce and season well. 6. In a bowl add all the sauces. Then add the noodles and cook till soft. 2. Capsicum. . 7. 9.Olives) Soya sauce . 4. Add jaggery and lemon juice to pan. Place on top of the sauce before serving. Add the rest of the spring onions and mix well. For topping.( Cabbage.1 tsp soya sauce METHOD 1.1/2 tsp Tomato Sauce . Add noodles to the vegetables and mix well. 2. 8. 7.1 tsps Pepper . Stir-fry for 1 minute. Heat oil in a vessel and add ginger garlic and greenchilli paste and add the onions part of the spring onions. heat both oils together and add capsicum. Cook for a further minute.3 tbsps Ajinomoto . METHOD 1.1 tsp salt .2tbsps Vinegar . spices and ajinomoto and add it to the vegetables. 5. 6. 4.as required Chinese noodles . Boil water in vessel and add little oil and salt. beans and garlic. Continue cooking for a further minute and stir in honey and soya sauce.2 packets Tobasco sauce . 3. Babycorn.
Add vinegar pepper and salt to taste. Cut onion in thin round in shape and then mix them in a bowl. according to ingredients .1 can Onions . 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. Ready to serve.3 tsp Margarine (As required) Sandwich Bread .1 pack (sides neatly cut) METHOD 1.6 Mayonnaise . filling on the other slice. 2. Then cut them in cube size pieces. Take a slice of bread.2 (sliced fine) Green Chillies .4 . Mix in a bowl the first four ingredients with a little salt and set aside.TUNA SANDWICHES Recipe Starters and Snacks Recipe by Precyla 10 minutes 6-8 INGREDIENTS Tuna . Egg and Potatoe.
savory.) . This helps to take the excess starch out of the slices) After 5 to 10 minutes. Sprinkle some of the flour mixture over the 1st layer. (thyme. kosher. As instructed by Philippe Bourg in Paris in July 2005. Repeat for 4th layer. Sprinkle top with some more herbes de provence & a few grindings of black pepper and salt. Allow to cool for 10 15 minutes and serve. 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. Remove from oven and check for doneness. marjoram. 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. (Necessary for russet potatoes that bake up dry for baked potatoes. sliced 1/8 inch thick 1 3/4 cup (or so) half and half or milk. With a turkey baster you may want to further moisten the top layer. use turkey baster again and coat each slice. (Baking time depends on how done the potatoes are and your taste. Repeat for 2nd layer.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. works better) 1/8 tsp (or so) pepper 1 1/2 to 2 tsp Herbes de Provence. or higher if you want it). 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. Place back in oven for 20 minutes. scalded 1 1/4 sticks of butter (or more if you need it) 1 tsp salt (Himalayan. Place gratin pan in a hot oven (400F or 200C. may not be necessary for all types of potatoes. (they will burn if on top) This is optional. pepper. etc. If more is needed. Remove and with a turkey baster squirt the milk mixture from the bottom over the slices on the top. NO lavender or fennel) 2 to 3 tablespoons of flour (optional) 1 shallot (optional) METHOD Parboil the potato slices in salted boiling water. Leave in for 40 minutes. salt. Repeat for 3rd layer. Remove from oven. Butter the bottom and sides of a gratin dish very well. Dot with small pieces of butter or melt butter and brush/drizzle on potatoes. You may need to turn up oven to 425F (212C) for last baking time if not quite done. They may be done for you after the 1st 40 minutes of baking. Mix flour(optional). The tops of the potatoes should be brown and the liquids should thicken and be bubbling when done. herbes de provence together in a small bowl. rosemary. remove to a colander and drain. Peeled. 5 large or 6 medium potatoes. basil. Layer potatoes in a single layer on the bottom of the dish.
Cut all the vegetables and saute 4 . Garnish with parsley and serve hot with garlic bread and hash potatoes.FRENCH ONION SOUP Recipe Soups and Stews Recipe by Arshi Siddiqui 10 mins INGREDIENTS 6 . 3.4 Onion-2 Parsley Garlic. Put butter or margarine in a deep pan. 2-3 PASTA IN TOMATO AND BASIL Recipe Main Course Recipe by Tuhina 30 mins INGREDIENTS Fusilli pasta.5-6 Corn kernels Mushroom For Sauce Tomatoes. Make a paste of cornflour and water and add to the soup. 5. 4. This will thicken the soup and add shine.7 sliced fresh white onions 1 tbsp butter or margarine 1 tsp sugar 2 tbsp cornflour Salt Black pepper.2 bowls Zucchini-1 Capsicum-1 Carrot-1 Baby corn.Boil pasta to a perfect al dente with a bit of salt 2. 2. Cook for 2 mins.10-12 cloves Olive oil Tomato Sauce Pepper corns Roasted Peanuts Grated cheese oregano chilli flakes METHOD 1. salt. powdered or crushed 1 cup plain water or vegetable stock Parsley to garnish METHOD 1. Add sliced onions and saute till onions turn golden brown. sugar and pepper. Now add water or stock. 6.
3 green chillies chopped Some coriander leaves roughly chopped Lemon juice Salt to taste METHOD 1. Next. Mix all the ingredients. vinegar 1\2 tsp. To top add grated cheese. Add the capsicum and blend into a smooth paste. chilli flakes and roasted peanuts powdered coarsely. Not Available . chillies and vinegar. salt and tomato sauce.2 cloves garlic diced fine 1/2 onion finely chopped 2 . repeat it once more.3. thymol seeds (ajwain) METHOD First roast the capsicum. Pasta is done! MEXICAN HOT SALSA Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 3 tomatoes. add tomato which is pureed. peppercorns. Serve as a dip with wafers. boiled 1 capsicum 1\2 an onion a pinch of chilli powder 1 green chilli 1 tsp. Not Available SALSA PICANTE (SPICY SALSA) Recipe Chutney/Dips Recipe by Anupa Not Available INGREDIENTS 2 tomatoes cubed 1 . Add the blanched and chopped tomatoes to this and add salt. Bake for 10 mins. sugar and red chilli powder to it. Run it in a blender. take a little hot oil and cook the onions with the ajwain. pepper . Now in a dish add the fusili with vegetable one layer followed with the sauce. pour oliveoil. oregano. Add the pasta and mix with vegetables 4. tortilla chips or vegetables. add parsley.saute onion. sugar salt and pepper to taste 1\2 tsp. For sauce.
Taste to see if ok. Add minced jalapeno and chopped cilantro if wanted. (optional) Cilantro leaves .1 tbs Minced Jalapeno . you may not want to share!!! YOGURT DIP Recipe Chutney/Dips Recipe by Smita Prakash 5 minutes INGREDIENTS Mayonnaise . GUACAMOLE Recipe Chutney/Dips Recipe by Kevin Tighe 10 .20 minutes.15 Minutes 1 Persons INGREDIENTS Ripe Avocado . Mix gently. Eat with chips. pappadums (great with this). It does NOT have to go into it.1 tbs (fresh coriander leaves optional) Ground black pepper Salt to taste METHOD 1. The pit will keep the guacamole from changing colour. Serve with tortilla chips. Mash with a fork or other 3. Note: If you are not going to eat this right away. based on YOUR taste. as a side with mexican food. 6. 4. Add onion and tomato. Add salt and pepper. or several spoonfuls in a burrito.1 tbs Minced tomato . etc.1 Minced onion .2 tbsps 4 . 5. After tasting this. 2.1\2 tsp or other fresh green chili pepper. Do NOT throw away if you are later in the day. 3. and refrigerate it. Scrape ripe avocado into a bowl. Let the salsa sauce sit for 15 . put seed back into the guacamole and cover with plastic wrap.2. a spoonful on top of a taco. (It would go from green to brown). going to eat the guac mashing instrument. Slice avocado and remove seed. baked tortillas.1 (preferably haas) Lemon . Squeeze lime juice into it.
Boil for 15 mins. Top with 1/3 cup of custard sauce and 1/3 of nuts. Finale: Combine fried bread pieces and sugar syrup.4 tbsps Coriander .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. Put a drop of butter while cooking. Remove edges and cut into 4 parts. Deep-fry till golden brown. Repeat twice. chips.Half Garlic Paste . Place 1/3 of the sweet bread pcs in an 8" pudding bowl. Flavour with rose water. Cook covered over low heat till the bread is soft and absorbs the syrup. Sugar syrup: Mix 1/2 cup sugar and 2 cups water. Drain on paper.Yogurt . Lime . Cover and keep aside. Chop 1/4 cup nuts and keep aside. 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. Fried bread: Take 4 slices of bread. Serve. Set the pudding in the fridge for 1 hour. See that no lumps are formed.Half a Bunch. Decorate the top with silver leaf and nuts. Cook it stirring constantly till the sauce boils. 4 .
Put the cottage cheese mixture in the tacos.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 . and place the baked beans on it. Bend them while frying to give a shape. oil. Add the lettuce and cabbage. (for the filling) Mix the salt. tomato sauce on the top. Cut the tomato and capsicum into fine pieces and add lots of cheese. Add the chilli sauce. Arrange the Tacos in a dish and sprinkle lettuce and cabbage and serve. 5 Persons MACRONI HOT .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. pepper. They should be light in colour. Roll out thin round. green chillies and chopped onions with the cottage cheese. prick them with the fork and deep fry them. salt and make dough by adding water.
Make a sauce of tomato puree and add some salt. Pour this sauce on the top of macaroni. a little water and boiled macaroni. capsicum and tomatoes till the vegetables become light brown. strain the water to remove the starch and leave it to cool. Serve hot. Add spices. Cook it for 2 minutes. Take some oil in a pan and then fry onions. oregano and sugar to it. top it with a lot of cheese and bake the macaroni in a microwave till the cheese melts. and place this in a baking dish.cheese (grated) pepper 3/4 cup tomato puree METHOD Boil the macaroni and sprinkle some oil on it while boiling Once it is cooked. ENCHILADAS Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS INGREDIENTS FOR THE PASTA: 1/2 cup cornmeal 1 cup maida 1/4 tsp salt 1 tbsp oil 11/2 cups water INGREDIENTS FOR FILLING: 1/2 cup fresh paneer 3/4 cup beans in tomato sauce 1 capsicum (finely chopped) garlic paste pepper red chilli powder 1/4 tsp oregano chopped chillies 2 tbsp oil salt (as required) INGREDIENTS FOR THE SAUCE: 2 cups tomato puree 1/2 tsp garlic paste 11/2 tbsp sugar 1\2 tsp salt 1 tsp red chilli powder 1/2 tsp oregano 3/4 cup water METHOD 4 Persons .
Then keep it aside. Mix all the dry ingredients. Put the sauce on the base and top. add the whites of the spring onions and saute until transparent. Add all the filling ingredients and cook till dry. hang the yoghurt in a muslin cloth for about 15 minutes and then beat it. When it begins to brown. cut the bread slices in triangles and then toast them. Apply a layer of cream cheese and then top it with rajmah. (for the filling) Put oil in a pan. put the rajmah into a pressure cooker along with salt and a dry red chilli. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick. Keep them aside. Serve with cabbage salad and french fries. After 2 whistles lower the flame and leave it for about 20 minutes. Garnish with the greens of the spring onions and serve hot. For the cream cheese. Put the filling in the pancakes and roll them like a dosa. Add a pinch of salt and pepper to taste and mix well. Cool the filling. MEXICAN TRIANGLES Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS For the topping: 1/4 cup red kidney beans (rajmah). butter 1/4 tsp. thymol seeds (ajwain) 1 spring onion 1 tbsp. Warm the butter in a pan and add ajwain seeds and then the garlic paste. Not Available . salt and pepper and cook it on a low flame until it dries. Bake for 15 minutes. Keep for 5 minutes and make thin pancakes by frying both the sides. Then switch off the gas. Add garlic and fry a little. tomato ketchup a pinch of pepper powder salt to taste For the cream cheese: 1/3 cup yoghurt a pinch of salt and pepper powder METHOD First.soaked overnight 4 bread slices 1 dry red chilli 1 tbsp. Now add the steamed rajmah along with ketchup.(for pasta) Add a little baking powder and a little water to the pasta ingredients. garlic 1 tbsp. When you are ready to serve. Put cheese on top. oil and water and make a smooth batter.
blanched 1 onion 1/2 tbsp. Next. Chop the blanched tomatoes and add to the onions along with the red chillies and water. tabasco sauce salt to taste METHOD First sieve the maida and the maize flour and then add salt and a little oil to it. beat the hung yoghurt and add tabasco sauce. Keep it aside. spring onion 1/2 tsp. Mix it well. cream 2-3 tsp. boil the rajmah along with the red chillies. oil salt to taste For the hot sauce: 1/4 kg. Let it simmer for awhile and then switch off gas and mash it. mash them and add ajwain. Leave it to simmer for 7-8 minutes and then keep it aside. Your hot sauce is ready. oil For the sour cream: 1 cup yoghurt ( hung in a muslin cloth for 1\2 an hour) 1 tbsp. tomatoes. Soak the dry red chillies in a little water for 15 minutes and then mash them. When the tomatoes become pulpy. For the sour cream. spring onions and salt. finely chopped 1 garlic flake 1/2 a dry red chilli 1/2 tbsp. butter 1/2 tbsp. 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. Add the boiled rajmah along with the hot sauce. butter and salt. Make a soft dough.MEXICAN BURRITO Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS For the filling: 1/2 cup kidney beans (rajmah) 1/2 an onion. Take a little hot oil in a pan and saute the garlic and onions until they turn transparent. Not Available . garlic 1/4 tsp. thymol seeds (ajwain) 2 dry red chillies salt to taste 1 tsp. salt and cream.
It should be smooth. Now take the dough and make about 4 small balls. Roll them out like thin pancakes and cook on a flat pan or tava. Cover and keep aside in a casserole. When you are ready to serve, heat the rajmah and spread it on the soft pancake. Then pour a little hot sauce and sour cream on top and roll gently. Heat this roll in a little hot oil and serve with some more hot sauce.
Main Course Recipe by Indiaparenting Not Available INGREDIENTS INGREDIENTS FOR CHAPATI: 2 cups maida 1\2 cup wheat flour 2 tbsp oil hot water INGREDIENTS FOR THE FILLING: 2 large capsicum 1 large onion 2 green chillies 2 tbsp oil 1\2 tbsp soya sauce pepper 1\4 tsp garlic Not Available
METHOD Knead the ingredients for making chapattis together with some hot water (to make softer chapattis). Make thin, dry chapattis and keep them hot in a foil. For the filling, cut the capsicum into thick strips and the onion into long pieces. Cut the green chillies into thin strips and keep aside. Serve prepared baked beans, chopped onions, tomatoes and grated cheese in a plate. Put the filling ingredients in another plate. Keep the chapattis in a foil. While eating place all the fillings of onions, tomatoes, beans and cheese on the chapatti and roll the chapatti. Serve with sour cream.
MEXICAN FOOD BONANZA Recipe
Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 packet fresh mushrooms (200 gms) 2 medium sized capsicums 200 gms fresh cottage cheese 1 medium sized onion 1 tsp chilli paste 8 round red chillies whole 1\4 cup coarsely ground roasted peanuts INGREDIENTS FOR THE SAUCE: 2 tsp soya sauce 3 tbsp tomato sauce 1\2 tbsp vinegar 1\4 tsp pepper 1 tsp corn flour INGREDIENTS FOR THE FRIED RICE: 1 cup basmati rice (uncooked) water 1\2 tsp salt 1 tsp oil METHOD (for sauce) Mix all the ingredients for sauce together and put in a cup, ready to serve. (for fried rice) Soak the basmati rice for 20 minutes. Boil the rice with salt and oil. When the rice is done cool it by spreading it on a plate. Take 2 tbsp oil in a pan and put a little ginger paste in it. Fry for a few seconds. Add onion leaves and pepper. Stir well. (for bonanza) Cut the mushrooms into thick slices. Dice the cottage cheese and cut the onion into rings. Take some oil in a pan and heat it. Shallow fry the cottage cheese till it becomes pale brown in colour. Take it out of the frying pan. Then sauté the capsicum for 1\2 a minute. Remove from flame. Sauté the mushroom for a minute. Remove from flame. Then saute onion for 1\2 a minute, remove and put ginger and garlic paste along with chilli paste. Put all the vegetables and cottage cheese together in the pan, pour the sauce and mix it well. Add peanuts to it. Cook it for 2-3 minutes. Garnish with spring onion leaves and corn chips and serve with fried rice. Not Available
(For the spaghetti) Take one small packet of long spaghetti. Drain the water. Put lots of grated cheese on the top.SPAGHETTI WITH SAUCE Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 small packet of long spaghetti 1 tbsp oil salt (as required) INGREDIENT FOR THE SAUCE: 2 cups tomato puree 11\2 tbsp sugar 1\2 cup water 1\2 tsp garlic paste salt red chilli powder oregano pepper 2 large capsicum (diced) 1 pkt mushrooms (cut in halves) 2 tbsp cheese (grated) Not Available butter METHOD (For the sauce) Mix all the ingredients for the sauce except the cheese. . place spaghetti in a dish. For serving. boil it in water with salt and 1 tbsp of oil. Add spaghetti and cook till done. and simmer for about 10 minutes. Put butter and sauce on it. cook on low flame.
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. 4 Persons . Pour the sauce on the base and on the top. Add garlic and fry it a little. Serve with cabbage salad and french fries. Keep them aside (for filling) Put oil in a pan. 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. Bake for 15 minutes. INGREDIENTS FOR THE FILLING: dry mincemeat 1/2 cup fresh paneer 3/4 cup beans in tomato sauce 1 capsicum (finely chopped) garlic paste salt (as required) pepper red chilli powder 1/4 tsp oregano chillies (chopped) 2 tbsp oil INGREDIENTS FOR THE SAUCE: 2 cups tomato puree 1/2 tsp garlic paste 11/2 tbsp sugar 1 tsp red chilli powder 1/2 tsp oregano 3/4 cup water METHOD (for pasta) Mix all the dry ingredients add egg and water and make a smooth batter. Put cheese on the top. Keep for 5 minutes and make thin pancakes by frying both the sides.
Sprinkle cheese and cook until the wrapper gains colour and the cheese melts. Heat a little oil in a pan and saute the chicken. Keep aside. After a while. 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. onions and mushrooms. stir and add the salsa sauce. Pour salsa sauce on top and serve hot.CHICKEN FAJITAS Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 tsp. Next add the capsicum. Make it into a soft dough. Divide the dough into 3-4 small balls and keep aside. 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. add salt and pepper to taste. . Pour in the stuffing and place it open to cook in a non-stick pan. Roll out the dough and fold into little pockets (like samosa wrappers). Garnish with salad leaves and grated carrots.
For serving. Not Available . place spaghetti in a dish. boil it in water with salt and 1 tbsp of oil. (For the spaghetti) Take one small packet of long spaghetti. Put butter and sauce on it. cook on low flame. Drain the water. and simmer for about 10 minutes. 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. Add spaghetti and cook till done.
Monterey Jack. 6. pour beaten egg into a small frying pan and make scrambled eggs. set aside.the best!) 1 Egg 2 or 3 Slices of Bacon Shredded Cheese. reserve some bacon fat if you want for later. even dal could be added. but sometimes they are. too. naan. sometimes fried potatoes are used instead of rice. take the left and right sides of the tortilla and bring them toward each other. sausage.leftover rice.. Your choice of cheese. remove the tortilla. drain on paper towels. if you want. also bacon. AND chorizo! it CAN be made vegetarian. tabasco. spread generous amounts of the shredded cheese over the rice/bacon/egg. METHOD 1. place in a hot oven for a few minutes. or substituted for eggs/meat/cheese for vegetarian burrito. a slice or two of avocado is a nice addition. too. break egg into a small dish. (or cook first and use a little for scrambling the egg) 4. etc) Cooked Rice. onions. when done. get it hot. hot sauce like tapatio. take the end of the tortilla closest to you and pull it up and over the egg/rice mix.) 8. if you want. 2. etc... turn it over and get the other side hot. rarely are refried beans added. 5. etc) into the skillet and get it hot. do not get it crisp. Cheddar. when blended. in a large skillet. eat by holding it with your hands. plain or Mexican style with tomatoes and onions cooked with it. . chili peppers. or if the filling has cooled. 7. cook the bacon until crisp.. add a little oil or a touch of the bacon grease. wisk with a fork to blend it. naan.. Salsa (tomatoes. (do not use so much filling that it will not close. serve with hot sauce and lime wedges to shake/squeeze into each section before taking a bite. etc. there are many variations to the fillings. though.American. sometimes sausage or chorizo is used instead of bacon. but this would be a difficult thing to find in mexico. set aside in a bowl.BREAKFAST BURRITO Recipe Main Course Recipe by Kevin Tighe 15 minutes 1 INGREDIENTS 1 Large Flour Tortillas (substitute any large round flat bread such as chapati. get the skillet hot. sprinkle with salt and pepper.. add a little water or milk. etc. place the scrambled egg on top of the rice. and place on a workboard. actually. etc) a little oil salt and pepper 1 lime cut into halves or quarters. sometimes rice and potatoes are used. put the bacon on top. now roll the burrito over the side furthest away from you and the burrito will be closed. put a few spoonfuls of fresh salsa on top. heat last night's rice either in the pan or in a bowl in the microwave. place the flour tortilla (chapati. 9. spoon a few tablespoons of the hot rice into the center in a cigar shape. it will brown a bit. 3. (use " Last Night's Rice" .
meats. then corn meal. pepper to taste METHOD Here's the thing. 3. whisk until blended. maybe some milk. then flour. Scoop out the seeds.. Now. Fry in enough oil to cover 1/2 way up the chile in a frying pan. At least 2 per person. Put .. then into flour. you need to put a batter on the chile. remove the pan.CHILE RELLENOS Recipe Main Course Recipe by Kevin Tighe 1 hour 4 INGREDIENTS Fresh green chiles. watching to make sure the cheese does not escape. You can also use more than one type of cheese. flour. and fry or deep fry. coat the chiles. You may have to use some running water. baking powder. With your hands. like anaheim chiles (not bell peppers) Should not be hot. Place in ice water to stop the cooking process. corn meal. 2. Make a thick batter of the egg(s). pierce each chile. pour over the thin batter to cover. (maybe baking powder to make the batter rise). pepper. pepper. hold the chile with tongs at the stem over a flame to burn the skin on all sides. then corn meal. Each different way makes them more interesting to eat. Break 1. remove as much skin as will come off (some are much better than me at this). 2. The thing to remember is that there are no hard and fast rules. maybe even hotter). If you want. 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. back into the egg. No way is the wrong way. then dip each chile into the eggs. Cheese (your choice) Eggs Wheat flour Corn meal (optional) Baking powder (1 tsp) (optional) Oil for frying (optional) Salt. you can add other things to the stuffing..such as minced onion. etc. 1. etc.. eggs. Stuff the cavity of the chile with the cheese of your choice. Make a thinner batter (about the consistency of thick cream) with the flour. salt.. garlic. basically. place in the stuffed chiles.. salt. Lay each chile down on a counter and slice the top side with a knife. But. there are as many ways to make chile rellenos (chi lay ray ya noce) as there are people who make them. 3 etc eggs into a bowl. etc. as they are hot. several ways you can do this. spices. When the oil is hot.
1/4 tea spoon Tomato paste .2 tbsp Salt to taste Two garlic cloves crushed Cheese (Mexican blend or your choice) (optional) Chilly powder . The batter will puff up. They are rather labor intensive. Serve a chile and some of the egg-bread crust together on a plate. Close the lid and cook till the rice is done. onions diced. toasted.1/4 tea spoon Oregano (optional) . capsicum diced and tomato paste. too.1 cup Capsicum / bell pepper . Add salt and stir. probably even steamed.1 Onion . pan fried.1 cup Celery stalks . They can be deep fried.1 large Cumin / jeera . MEXICAN RICE Recipe Main Course Recipe by Madhavi 20 min 4 INGREDIENTS Rice (long grain or brown) . This is really good. 4. 3. grilled. & popular at outdoor barbecues in Mexico.1/4 tsp Black pepper powder 1/4 tsp METHOD 1. They can be stuffed with whatever you want to stuff them with. the chiles will cook. Chile Rellenos have their own section. 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.2 cups of water but 1 cup of juice is replaced with one cup of water). 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 . They can be spiced any way you want.pan back in oven to bake for 20 minutes or so. 4. 5.2 diced (optional) Oil / butter . Now top the rice with grated cheese(if using cheese) and serve. In a pressure cooker heat oil/butter add jeera. the cheese will melt. all the powders and fry for 2 minutes. Forget all that and place each chile on a barbecue grate with hot charcoals underneath. baked. but so worth it when you are eating them. celery. barbecued.2 tea spoons Tomatoes crushed into juice . When the cooker is cool remove the lid and (add oregano if using). tho cheese is the standard. Make up your own way to cook it! When you go to a Mexican cookbook. 2. Now add 1 cup crushed tomato juice and 1 cup water(1 cup rice . crushed garlic. Tip: If using electric rice cooker fry the veggies and add them to the cooker then add the liquids and cook. Cook on one side until the cheeses melt and serve.
you will probably need 1 . mix the cucumber and mango slices together. Squeeze the limes over the bowl. In a large bowl. Depending on the size and limes.15 Minutes 6 Persons INGREDIENTS Cucumbers .4 Persons . too.350 F or 200 c for 15 min and serve. lime. Note: The proper taste of this is when you can taste the chili. 5. but fresh is always best. Sprinkle a little cayenne or other chili powder over the mixture. This salad is Wonderful in the summertime. Mix and serve. Sprinkle 1/2 tsp of salt on it.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 .grounded (or other hot chili powder) Lemon juice .1/3 to 1/4 cup (more if needed) 2 . 3. 6.2 (peeled and sliced thick) Cayenne pepper . In Mexico they do sell powdered (Chili-Lime-Salt) like a masala. 2. MANGO CUCUMBER SALAD Recipe Salads and Raita Recipe by Kevin Tighe 10 . Mix to evenly coat the chili & salt. This can be used. (You may want more. and salt independently and none are overpowering the others. 4.1 head 1 Coddled Egg (boiled for about 20 seconds) Olive oil .3 of them.1 to 3 lemons Salt to taste METHOD 1. but start low taste).
1/4 tsp Croutons METHOD 1. Toss in Romaine Lettuce and turn to coat on all sides. Add egg and whisk.Anchovies . Sprinkle croutons on top. DIVINE!!! . You can add some Worcestershire sauce and Dijon Mustard. whisk. A piece of grilled chicken or salmon also blends well with it. 4. mash garlic and anchovies together. Slowly add olive oil.3 or 4 Parmesan cheese (freshly grated) Lime juice . This will probably take about 1/4 to 1/3 of a cup. Make it Indo-Mexican and put pieces of Chicken Tikka on top. This salad is Mexican because it was invented at the Hotel Cesar in Tijuana. Goes nicely in it.2 to 3 tbsp. 5. Guests drove down from Hollywood. had in his kitchen. the owner. Grate parmesan cheese over it and toss to coat. Garlic cloves . In a large salad bowl. but Cesar did not have that back then. Add black pepper. arriving late one night and were just starving for food. Add lemon juice slowly while whisking. Mexico in the 1920's or 30's. This is all Cesar. 3. whisking until a light mayonnaise forms. 2. though.1 to 2 (1 if large and 2 if small) Freshly ground black pepper .
Cook for a minute. 4 Persons CORN CHIPS WITH SALSA SAUCE DIP Recipe Starters and Snacks Recipe by Indiaparenting Not Available INGREDIENTS Ingredients for corn chips: 1/2 cup corn meal flour 1 cup heaped maida 2 tbsp oil 1 pinch turmeric powder 1/4 tsp salt 1 pinch pepper a little water red chilli powder Ingredients For Salsa Sauce: 250 gms large ripe tomatoes 1 onion (chopped) 3 green chillies (finely chopped) 2 tsp sugar 1/4 tsp oregano juice of 1 lemon garlic 1/2 tsp salt METHOD For salsa sauce Boil and skin the tomatoes. parsley.MEXICAN BEAN SOUP Recipe Soups and Stews Recipe by Indiaparenting Not Available INGREDIENTS 1 can baked beans 21\2 -3 cups of vegetable broth 1 tbsp chopped parsley 3 tbsp grated cheese tortilla chips one pinch pepper 1\2 tsp salt METHOD Cook baked beans in broth for 3-4 minutes. Add cheese and crumble tortilla chips on the top before serving. and 1 tbsp cheese. pepper. Mix all the ingredients for salsa sauce together. Cook for Not Available . Add salt. Remove from flame.
taco seasoning and cheddar cheese. Put one tortilla on the cutting board and apply refired beans on it. onions. 3. 2 tsp of guacomole. prick with fork on both the sides. Serve chilled For corn chips Mix all the above ingredients and make soft dough. 1 cup of refired beans. They can be stored in an airtight container for upto two weeks. METHOD Microwave the two tortillas for 25 seconds each in the microwave. Add the tomatoes. 1/4 tsp of taco seasoning. Chopped corriander for garnishing. VEGETARIAN QUESADILLAS Recipe Starters and Snacks Recipe by Usha chirala 20 mts 4 INGREDIENTS 2 big tortillas. Serve with salsa or dip of your choice. 4. . gucamole. 2 tsp of magarine or butter spread.4 (leftover tortillas or frozen tortillas also can be used) Oil for frying METHOD 1.2-3 minutes. Roll it very thin. TORTILLA CHIPS Recipe Starters and Snacks Recipe by Madhavi 15 min 6 INGREDIENTS Any Corn (or) Flour Tortillas . 3 tsp of salsa 1 tsp of sourcream. Drain on a paper towel. 2 tsp of finely chopped tomatoes. Cut triangular chips. Serve with salsa sauce. 2. 1 tsp of finely chopped white onions or green onions. Keep for a few minutes. Deep fry on low flame. Cut the corn (or) flour tortillas into small cubes and deep fry in oil till crisp. 2 tsp of sharp cheddar cheese. Top with the other tortilla and apply butter or margarine on it.
Once the bottom side gets nice golden brown. Put the butter applied side down in the pan and apply the rest of the butter on the top of the other tortilla. Thinly chopped lettuce and black olives can be arranged around for a restaurant finish. 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.good enough to accomodate the size of the tortilla.Heat a wide pan. Let the other side turn golden brown too and take off the stove. Arrange the triangles in a platter and on each triangle. Heat the Sil beanbang baked beans seperately. Put a layer of baked beans and cheese on half of the side and fold it into half till they stick. flip the tortillas holding with a wide spatula. Pour some salsa. Not Available MEXICAN BHEL Recipe . green onion Scallion and corriander to keep it on side. Wait for 30 seconds and cut in triangles. It is very quick and very delicious. corriander and green cut onions. then put some Sour Cream. Fry it well in butter and then put in a plate. Serve hot. put some butter on them and fry till they are little crisp and red. top that with a touch of sour cream and garnish with a leaf of corriander. Use round Mexican pitta bread. Decorate the top with fresh cut tomatoes. Take a flat pan. Put some Sil chilli villi red chilli sauce over it.
Now take fried tortillas in a serving plate. 6. Place over low heat for 10 minutes. Bring to a boil over high heat. green paper. Topped with chopped fresh cilantro. use water as needed to achieve desired consistency. keep aside. 4. Not Available . Cut flour tortillas in 1" squares and deep fry in oil till golden brown. 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. 2. Place the refried beans in a large saucepan. and stir in 1 pk of taco seasoning mix. can Fat-Free Refried Beans 1 Pk Taco Seasoning mix 1 can Enchilada Sauce 1 small can 8-oz. Sprinkle cheddar cheese to get melts.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. Make thin half roasted rotis and keep it aside. and then reduce heat to low. And mix all the other ingredients to it: onions. Place enchilada sauce in another sauce pan and mix with small can of tomato sauce. cover the beans with 1 inch of water. 3. One can add salsa and jalapeño if like really hot. stirring occasionally. 5. Add cumin powder. 7. and shredded lettuce. chili powder and salt to taste. and simmer for 5 minutes.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. Chili powder and Salt to taste 1 cup Shredded Cheddar Cheese METHOD 1. topped with hot seasoned refried beans and enchilada sauce mix.
chillies and tamarind Not Available 3. GINGER CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 1 cup grated coconut 6 green chillies 4 . GARLIC CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 4 Garlic pods 20 Red chillies. Spread the baked bean gravy on the roti and garnish it with cheese. Sauté the garlic in a little ghee. roasted 2 Cups grated coconut 4tsp Ghee A little tamarind Salt to taste METHOD 1.5 red chillies a piece of ginger a little tamarind (soaked in water) salt to taste METHOD 1. Do the same with the coconut and then grind it with the red pulp. Take a oven dish. tamarind and red chillies. cut chillies. First. Then add the ginger and salt and grind once again. heat a little oil in a ladle and splutter green chillies. add as many baked bean rolls and then put in the oven until it turns brown. If you wish to season it. Serve hot with Sil green chilli sauce or Sil red chilli sauce. Add the garlic and salt and grind once again to a smooth paste. Not Available mustard seeds and . grind the coconut. corriander and then make a roll. 2. 2.Put the baked beans in an empty bowl and heat it until it turns into a thick gravy and let it cool.
curry leaves in it and pour over the chutney. cut and roast tomatoes in a little ghee. roasted 1\2 cup grated coconut 1 tsp. red chillies and tamarind. Add salt to taste and serve with a hot. coriander seeds a little tamarind (soaked in water) salt to taste 1\2 Not Available METHOD Grind the coconut. SPICY TOMATO CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available Not Available INGREDIENTS 1 tomato 2 red chillies. ghee a little asafoetida (hing) salt to taste METHOD Wash. Add green chillies and coriander seeds while the coconut mix is being ground. Serve with a pulao. Make a fine paste and add a little water. CHUTNEY FOR DOSA Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS cup grated coconut 2 roasted red chillies 3 green chillies 1\2 tsp. mustard seeds and curry leaves in hot oil and pour over the chutney. For the seasoning. hot dosa TOMATO THOKKU Recipe Chutney/Dips Recipe by Sham . black gram dal (udad) 8-10 curry leaves 1 tsp. oil 1\2 tsp. mustard seeds 1\2 tsp. salt and hing and grind once again. This is strictly optional. splutter udad dal. Grind the coconut and red chillies to a fine paste and add the tomatoes.
1\4 tea spoon Mustard seeds Coriander leaf .as needed Oil .1 spoon METHOD 1.half cup Mustard seeds . 3.1 big Chilli powder . oil in which you have roasted the methi.little Masala Powder . When the oil is heated and allow it to spalter. Salt . Serve chappathi or rice. add finely tomatoes. . garlic. Keep kadai on stove .500 gms (wet ones not fried) Garlic . Roast the red chillies in oil and keep it aside.5 to 7 Oil .1\4 tea spoon Turmeric Powder . Mix all the masalas in little water and add to the onion and closed for 10 minutes in Medium heat.1/8 tea spoon.1 pod small Methi Seeds . In a small vessel add oil mustard seeds hing. Transferit to a bowl. 4. hing and haldi. 3. haldi. methi seeds.Not Available INGREDIENTS Tomato . Cook until the tomatoes have become soft or dissolved. Grind it to a pate.4 big Onion .1 tbsp Salt to taste Lemon . 2. Let onoin turn golden brown. RED CHILLIES CHUTNEY Recipe Chutney/Dips Recipe by Smita 15 Minutes INGREDIENTS Red chillies . Roast it a little. Mix and keep with Hot idli.when warm add oil. Add finely chopped onion. add mustard chopped tomato.1 spoon Hing . hing 5-6 Persons 2. In same oil add and haldi. salt and lemon. and put it on the chutney.2 spoons Turmeric powder (haldi) .1\4 tea spoon Coriander Powder .1 tea spoon 2 Persons METHOD 1. In the mixer add the chillies.
1 tbsp METHOD 1. Heat oil in a kadai.50 gms Beetroot . First add onions. it's very to taste to eat with chappathi and dosai . Cut all vegetables finely and allow them to boil. 4.1 inch piece Garlic-6 or 7 oil salt to taste chilli powder . and vegetables with chilli powder. 6.3 Onion .1/4 tsp Oil Not Available . After 10 minutes grind the coconut in a mixie and add finally with that kurma..Tip: Do not put any water. After that add tomoto.1 and half tbsp corn flour. Add cornflour. Use nimbu instead so it does not spoil keep it. 2 POTATO PODIMAS Recipe Chutney/Dips Recipe by hi Not Available INGREDIENTS Potatoes . Refrigerate it.2 or 3 tomato 2 or 3 khaskhas . 3. garlic and garammasala powder in a mixie. 2. karammasala powder ..1 small (optional) Turmeric powder .if u want to thicken it.1 tsp Mustard seeds . ginger. Grind khaskhas.3 carrot .50gms green peas .50gms potato . the soon and VEGETABLE KURMA Recipe Chutney/Dips Recipe by akila 30 mins INGREDIENTS Beans .1 tbsp coconut powder . and masala.1 tbsp Ginger .
Note:Pineapple.1tbsp Coriander seeds . 3. 4. 2.METHOD 1.1/2tbsp Salt to taste METHOD 1. Mix the mango with the paste and serve chilled. Variation: Add tomatoes along with onion if you desire. 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 . Alternatively: Can use small whole mangoes(skinned).60gms Dry chillies .400gms Grated coconut . Boil the potatoes in water ( to which a pinch of turmeric is added ). chillies. jaggery & coriander seeds with 2. 4. Grind grated coconut. 5. Smash the potatoes well and add the turmeric powder. Serve hot with chapathi. Orange. Heat oil in a kadai and splutter mustards. Banana can also be used can be salt.. If its sour add more jaggery & can also used after boiling which served hot with chappatis. Cut the onions finely. Add onions & fry till transparent. puris etc. Add the smashed potatoes and fry well till the masala smell goes.4 Jaggery . 3. AAM KA SASAM Recipe Chutney/Dips Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS Ripe Mangoes (Skinned & Chopped) . mix well and set aside.
little red chili powder and saute some more. Add salt and a little sugar tadka. It can also be applied to masala dosas before putting the masala. Not Available CURRY LEAVES CHUTNEY Recipe Chutney/Dips Recipe by Anukaruna 5-10 minutes INGREDIENTS Curry leaves Whole red chillies 3 . 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. 2. Then heat the pan with 1\2 cup oil and add mustard seeds. items with little 3. up. Cool the mixture and puree it to make a chutney. 4. As soon it splits put the green chillies and fry all till the skin of green chillies changes. Add chopped onions and saute till they are soft and brown. 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. Heat the oil and put the urad dal and methi seeds. Add the chopped tomatoes. Add this to the chutney. Allow it to cool for some time. The chutney goes very well with idlis. As soon as it splits put inside the blended mixture and allow it to bring to boil on medium heat.4 grated coconut Not Available . add whole red chillies.1. Take oil. rai and kadhi patta. Then mix the tamarind paste in water and put all the above fried salt and aesofoetida powder in a mixie and blend together.
Wash and cut methi leaves finely. In a mixie add the above ingredients tamrind paste. INGREDIENTS Methi leaves . Cook. salt and store this for 4 days in fridge. and salt.100gms Carrots . red chilles broken into two halves. In a frying pan add little oil after 2 . season with both dals. chillies & curry leaves (do not over fry & char them) swtich off the stove. Put some oil in a pan. grated coconut and stir well until you can see the color changing in coconut.50gms Tomatoes .50gms Cauliflower few flowers . add tomatoes and continue cooking till tender. ginger and garlic.3 minutes add curry leaves.100gms Beans .3tbs Salt to taste METHOD 1.2 Garlic .2tbs Imli paste .half teaspoon of tamrind paste or tamrind water METHOD 1. grind well. You can GREEN METHI KI CHUTNEY Recipe Chutney/Dips Recipe by Vimmi Indra 15 min.5 Ginger 1\2 inch Channa & urad dal . 2. 2.1 bunch Tomatoes . 4 KURMA Recipe Chutney/Dips Recipe by RamadeviPrakash 30min Not Available INGREDIENTS Potato . Now make a paste with all the ingredients iincluding imli paste 5. Serve with hot paratha. 3. 4.
3 sprigs Vinegar . garlic. Then heat the oilin a pan or tawa. 10 .4 tspn Curry leaves .1tspn Asafoetida . then Onions.1/2 tspn Garlic(chopped) .. Keep it aside to cool and then cut into 4-5 pieces and mix the salt. Once it starts to boil.2 tsp Methi roasted and powdered . switch off the stove. Grind coconut.1/2 cup Water . add the boiled water.3/4 cup Turmeric . chilly and curry leaves and spice powders(add the powders on a low flame to avoid them getting burnt).4 tspn Salt . Poppy seeds.1 1/2 cup Gingelly oil .(dont throw the boiled water) 2)Heat gingelly oil and splutter mustard. Green Chillies. 3)Mix in the cut amla and saute for 2 mins. AMLA PICKLE Recipe Chutney/Dips Recipe by Sarada Venugopal 30mins INGREDIENTS Amla . Ginger. add all the vegetables cooked add little water and cook for some time then garnish with corandier leaves.1kg Chilli powder : 1/2 to 3/4 cup Red chillies: 6 . and add cloves.8 (green chillies can also be used) Mustard .Onions . Then salt to taste. Aniseeds. when it starts to leave oil add the ground paste and then all Chillies Powder Corandier Powder Garam Masala.100gms Green peas Oil Ginger & Garlic Aniseeds Poppy Seedscoconut Clillies Powder Corandier Powder Garam Masala Turmeric Powder Salt Corandier leaves to Garnish METHOD Pressure Cook all the Vegetables.. Garlic. When the Onions become golden brown add tomatoes.one pinch METHOD 1)Boil the amlas in water till the colour changes to yellow and becomes tender.
Add the split peas to the dry grinder and with the required amount of salt. When serving. 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. aniseed and fried gram dhal. Let it cool for couple of minutes and empty into the dry grinder. METHOD 1. 4. curry leaves. splutter mustartd and curry leaves. add 1/2 cup of water and cook till the gravy is done. 2.4)Wait for the pickle mix to be of luke warm temperature. grind it to a smooth powder. water.Add tomatoes and saute for 2mnts. Oil.1Tsp Coconut .4pods(optional) chilli powder . Not Available TOMATO KURMA Recipe Chutney/Dips Recipe by Jaya Not Available INGREDIENTS Tomatoes . heat a table spoon of oil and fry curry leaves and red chillis well. onion and saute well. METHOD In a small pan. Add garlic. Make a paste of coconut. serve the powder with Ghee(Indian butter).Cut the onions.1Tbsp Aniseed .4 Onions .2 Garlic .garlic and tomatoes into small pieces. 5)Rinse the clean and dry bottle for storing the pickle with 1 tsp vinegar. 3. now add 3 tspns of vinegar. Add the chilli powder and the masala paste.2tsp Salt.1/4tsp Fried gram dhal . Not Available . Heat oil. NOTE:-This pickle can be used from the next day itself and can be stored for a month and more if refregirated.
METHOD Steam cubed potatos and spinach in microwave for about 5 minutes or till they are soft. Add salt to taste and 1/2 spoon masala. heat some oil and pop mustard seeds. Add the potatos and spinach. jeera.1\2 tsp Coriander seed powder ± 2 tsp Sombu 1\2 tsp Sugar . Cook till it is done. Fry jeera. cashews ani seed in a dry pan.10 to 15 Oil 1\2 cup Curd 1\4 cup METHOD Cut all the ladies finger in to 1 inch pieces.1 tsp Cashew nuts .1 tsp Garam masala powder . Cut onion. Keep the grinded gravy aside. green chilli. Fry poppy seed. Add green chillies and fry for 2 minutes. Grind all items.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. 5 . urad daal and hing for couple of minutes till urad daal is golden brown. BINDI MASALA Recipe ChutneyDips Recipe by hemabalaji 10 mts INGREDIENTS Ladies finger ± 1\2 kg Green chilli . tomato.3 Tomato 2 Onion 3 to 4 Salt to taste Jeera powder . urad daal and hing for seasoning. In a pan.
Take out the thick milk in one vessel and the thin milk in another one. Allow to cook for couple of mts. Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread pieces and fry till light brown. This will be good for nearly 2 weeks but you will have to keep it in fridge. 3. Whenever you have it. make Not Available .Deep fry all the ladies finger in to oil. In little oil add some jeera. Put 1/2 cube butter and mix well. jaggery 1\2 Not Available METHOD Wash. 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. soak and boil the rice.Smash the jaggery and add to the rice while it is still cooking. hing. Add garam masala. all fore mentioned powders and thick curd in to the gravy. Grind the coconut and squeeze out the milk. Cook till it becomes like halwa. Switch off the gas and garnish with powdered cardamom and raisins. Add the masala gravy in to that and stir it for 2 to 3 mts until the oil mixes well within that. 2. Now add the fried ladies finger in to the gravy cook for 2 mts by stiring occasionally. 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. You may use the thin milk for cooking the rice. fenu greek sauté till its golden brown. Add the thick milk and boil once again.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.
leave it until the rava is cooked. and say your comments.2 tablespoon Kesari powder.2 to 3(and powder it) Pinch of salt Water.it a little hot and eat. Cook 4-5 . 6.Then add in the kesari powder.Then add water.1 pinch (for colour) Cardamom.leave for sometime and add in the cashew nuts and raisins.Fry the cashew nuts and raisins with ghee and keep it aside 2.2 cups Cashewnuts and raisins METHOD 1.1/2 cup Ghee. Try it out. It will be really good. KESARI Recipe Indian Sweets Recipe by Manju 5 to 10 mins INGREDIENTS Rava (sugi).1 cup Sugar. 4.Then add the sugar 5. 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. 3.Put the cardomom powder and the rava in pan with the ghee and fry till golden brown.
2. nutmeg. take ghee in a deep pan and heat it in a low flame. Don't mix it hard as in case of chapatis. Prepare small balls of the dough (ghee can be used on your fingers to avoid smudge).stir every 2 mins. empty the contents of the pack into a bowl and make dough using water. Cool and serve 15 . cardamom powder. Sprinkle the mixed nut. Transfer into serving dish and cover with silver warq. 3. essence and saffron diluted in little milk. Cool and add khoya little by little and mix well. sugar. ghee.800gm cardamom seeds. 4. Then.over gentle flame till soft and thick. Mix well and pour into a kadaai and cook till the right consistency is reached. Boil milk and sprinkle suji.Meanwhile. First take the sugar in a bowl and add equal proportion of water to it. see that the dough is neighter too soft nor hard. fry them in ghee on a low flame till golden brown. 8 GULAB JAMUN Recipe Indian Sweets Recipe by prani 40 minutes INGREDIENTS Gulab Jamun Pack -200gm (orkay or MTR) sugar .3 Ghee to fry METHOD 1. 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. This will be around 2 cups and set aside. Drain them and put them immediately in the sugar syrup. Cook until thick and remove from fire. Bring it to boil and put off the stove after 5 minutes. Add the fruits.
Stir the mixture until it comes to a halwa consistance.Dont add ghee with the above.1 cup cashewnuts for garnishing METHOD Roast Maida in a dry pan until the raw smell goes. FANCY FALOODA Recipe International Desserts Recipe by Bhuvana Logesh 15min 4 .1 cup ghee (clarified butter). 4 7CUPS Recipe Indian Sweets Recipe by AnuSankar Not available Not available INGREDIENTS gram flour-1cup(shouted be roasted until the raw smell goes) coconut-1cup ghee-1cup milk-1cup sugar-3cups METHOD 1. you can transfer and garnish. 7.Mix all the items given above without any lumps. Sprinkle few drops of water. so that the sugar will easily dissolve. 6.Pour the mixture in it. when the halwa comes without sticking in the pan. add ghee and sugar.Then take a plate and spread a little of ghee in it.ONE MINUIT HALWA (MAIDA HALWA) Recipe Indian Sweets Recipe by hemabalaji max 3 to 5 mts INGREDIENTS maida (All purpose flour).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 sugar . 3. 2. 4.Now stir it in a kadai with pouring ghee in little amount during string. 5.
red coloring and salt in a vessel and marinate the cooked chicken pieces in it. 3. corn flour. colour. Serve chilled. add rose essence.com/cookingclub/mainrecipe. and strain.INGREDIENTS 400ml Cold Milk. Mix the chicken pieces with yogurt. Marinate for 4-5 hours. 2. ginger-garlic paste. 4 tbsp sugar. Cool it.'sev' and sugar.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. 5. http://www. 150 ml Water. Mix it. 40 gms Cornflour. A few drops Rose Essence. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces. 3. falooda seeds. Soak falooda seeds in 1/4 cup of water for 2 hour. Keep the chicken pieces aside. 4. Cook on a slow flame until it becomes thick and transparent. 6. Deep fry the chicken pieces in oil and drain 4. Pour cold milk over it slowly. 8. 2 tsp Falooda Seeds. 2. 4 . METHOD 1. Prepare 'sev' by passing through a seive or 'sev maker' over a pan of ice water. In a tall glass. 7. soya sauce.indiaparenting. Make a paste of cornflour in a cold water. A few drops red colour. salt and cook the chicken until the pieces are tender and all the water evaporates. Strain to get the 'sev'. Mix ajinomotto.
take in acontainer add turmeric just half spoon.grind all the spices with one onion and one chilli upto smooth paste.salt. Once the gravy thickens and vegetables are cooked. INGREDIENTS 1 large potato 1 big brinjal 1 cup coconut milk 2 onions 5 ..elaichi2. 4. serve. Stir occassionally.COCNU MILK POTATO. red chillies whose stem have been slightly slit. desired quantity of chilli powder.BRINJAL GRAVY Recipe International Desserts Recipe by PJP 20 minutes max.green chilli5. Add the potato and fry for 3 minutes.and fry upto golden brown.poppyseeds half spoon. Add 2 3.4 red chillies Red chilli powder 1\2 tsp turmeric powder Jeera powder (a pinch) Salt to taste Oil METHOD 1.6 garlic pods (pounded) Curry leaves Mustard and jeera seeds 3 . salt and the pounded garlic.onions2. Then add the brinjal and fry for 2 minutes in slow flame.add this paste to fried onions and green chilli. 2.half spoon oil. Add mustard seeds and very little jeera and onions and fry in medium flame till they become transparent. Once hot.haldi.salt 1spoon. CHILLI CHICKEN Recipe International Desserts Recipe by sarita half an hour Not Available INGREDIENTS chickenhalf kg.dalchin2. salt.lavang3.add 1spoon mirchi powder.oil METHOD first clean chicken.take some oil in a pan fry i chopped onionand 2 green chilli.. Heat a pan and add 4 tbsp oil.mirchi powder1 spoon. Let them darken.ginger 4 small pieces. pinch of jeera powder. Cut onions into thin long strips.until golden brown. Once the potato gets slightly cooked. add turmeric powder. add the curry leaves. Mix well and simmer for some time till the vegetables cook.keepaside.keep the chicken in another pan in the stove and fry until chicken smell . Add the coconut milk into the cooking vegetables.garlic4pieces.
for more spicey u add green chilli which already fried in a pan. Fry coriander seeds.urud dal.vanishes.Swith off the flame.Allow the mixture to ferment over night.Put the grinded mixture.little METHOD Coconut dosa: Soak rice and urud dal together for 3 hrs..Add more water and allow to cook in medium flame for 2 minutes.1 finely chopped onion and curry leaves..Serve hot with the coconut dosa. 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.finally add the boiled moong.cover for just 3mints and then fry upto golden brown.Mix well.. 5 POTATO SALAD Recipe Salads and Raita Recipe by Janu Not Available INGREDIENTS One large Potato.Add salt for taste.fry mustard seeds. Heat oil in a tava.this is delicious chicken fry.Grind it thoroughly adding deccicated coconutwhile grinding..Grind it well using little water.enjoy the taste COCONUT DOSA WITH MOONG MASALA Recipe International Desserts Recipe by radhikagirish 30 min INGREDIENTS To make coconut dosa: raw rice -3 cups urud dal-1 table spoon deccicated coconut-2 cups salt To prepare moong masala: Green moong dal-1 cup Deccicated coconut-1 table spoon coriander seeds-1table spoon onion-2 (medium) red chilli -8 nos curry leaves . Not Available .red chillies.Chop one onion finely and fry..Finally add deccicated coconut and put off the flame.then add fried chicken to the masala paste and mix well..curry leaves together in little oil..
slit green chillies.4 Papads (plain / pepper / jeeera) 2 onions 2 tbsp of grated coconut 1 green chilli Coriander leaves Salt to taste METHOD 1. POTATAO-PAPAD SALAD Recipe Salads and Raita Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS 2 Potatoes 3 . Heat oil in a pan.Mix the mashed potato. Add finely chopped onions. 4. Put little urad dal. Fry papads of your own choice directly on stove without oil & pices. Pinch of Asafoetida. keep aside. coriander leaves. Curry leaves. mustard. Coriander leaves. Urad dal. onion and coriander leaves. Boil potatoes & mash it nicely. Slice ginger. Before serving add the papad & mix properly. 5. grated coconut. 3. 2. Mustard. METHOD 1. ginger and yoghurt with the sauted items and serve with rice. 4. curry leaves and asafoetida in the oil and saute for some time. onion. stir in nicely. 3. Yoghurt. Boil and mash the potato. Oil.One small Onion. Small piece of Ginger. chillies. Four Green Chillies. break into small leaves & salt to 2-3 people CUCUMBER(DOSAKAYA) PERUGU PACCHADI Recipe Salads and Raita Recipe by madhavi 15 min 6 . coriander the potatoes. 2.
1/2 cup Urad Dhal . and grind lightly. then add the urad dhal and grind. Take care not to heat the masala powder too much. cucumber put the mustard seeds mixture let it sputter. This powder should be stored in air tight containers.3. salt.1 medium sized Cooked Rice . and leave it to cool. jeera. so that it can be used in the future also.ground raw mustard paste. Pour over yogurt mixture and mix.3. green chilles .1 skinned.1/2 cup Asafoetida .1/4 tspn METHOD Roast all the ingredients for masala powder seperately. turmeric a pinch) Cucumber . First grind the dhania and red chillies in a mixie into a coarse powder. and add the chopped capsicum. and finally add the dry coconut and asafoetida.1 cup Masala Powder . garlic pods . 2 .1 cup Dhania Seeds and Red Chillies .For Frying Salt .1 and 1/2 tablespoons Oil . broken red chilly pieces and curry leaves) 2 tea spoons of oil METHOD 1. Switch off the stove and add the masala powder and salt.For Garnishing For the Masala Powder: Dry Coconut (grated) . pieces heat oil CAPSICUM RICE Recipe Main Course Recipe by Anupama Kumar Not Available INGREDIENTS Capsicum (chopped) . deseeded and diced into very small pices (do not grate) For seasoning: 1 tea spoon of (mustard seeds.INGREDIENTS 2 cups yogurt salt to taste grind together (1 teaspoon raw mustard seeds.To taste Coriander Leaves . For the Capsicum Rice: Heat Oil in a kadhai. Mix together yogurt. 2. and fry till tender.
INGREDIENTS 4 Cloves Salt to taste 3 tbsp Ghee 5 cups Water 3 Bay Leaves 4 Green Chillies 1 piece Ginger 2 1 tsp Jeera powder 2 Cinnamon sticks 1\2 cup Mint leaves.Cover and cook over medium flame until the liquid gets absorbed. Add strained rice along with chicken and bring to a boil. Saute until light brown. chopped coriander leaves and mint leaves. Garnish with coriander leaves and serve hot. Serve along with raita. ginger and a little salt in 5-cups of water. black cardamom. coriander powder. Discard whole spices along with ginger piece. chopped 1kg. Drain water and put aside. Chicken. Add a little stock if the rice is not cooked. cut into medium pieces METHOD Wash and soak the rice for 30 minutes. garam masala. 4people CORIANDER RICE Recipe Main Course Recipe by Sarada Venugopal 15 mins INGREDIENTS Rice .Then add in the cooked rice and stir well. Heat ghee. Coriander powder 4 Black Cardamom 1 tsp Garam Masala 2 cups Basmati Rice 3 Onion. finely sliced 1 Tomato. Add green chillies. fry sliced onion until golden brown. finely chopped 1\2 bunch Coriander leaves. cloves. chopped tomato. chopped 11\2 tsp Chilli powder 11\2 tsp.1 cup 2-4 . Measure 4 cups of stock into a heavy saucepan. CHIKEN PULAO Recipe Main Course Recipe by Veena Furtado 30mts. Cook until just tender. salt and jeera powder. Remove from fire. strain and reserve the chicken pieces and stock separately. Boil chicken pieces with cinnamon. add chilli powder.
NOTE:-Can add 1-2 cloves while sauting onions for enhanced flavour. 2) Heat 1 tspn ghee in a pan and saute half of the chopped onions.3 tspn (can also use 2 tspn of veg oil + 1 tspn of ghee) Water as required to cook the rice Salt to taste. Heat oil in pan add ajwain let it crackle.1/2 tspn Garlic .15 small bhindis 2 . green chillies. 6) Add the half cooked rice. STUFFED BHENDI Recipe Main Course Recipe by sree 10 min INGREDIENTS 10 .2 chopped into small pieces.salt and cook covered till its done.tsp coriander pwd 1tsp .1/4 tspn Ghee .turmeric pwd 1tsp red chilli pwd 1tsp dry mango pwd 2tsp fennel seeds pwd 1tsp ajwain 2 tbsps oil Salt to taste METHOD Wash and pat dry bhindi remove stalk and slit them lenghtwise.1 pod Turmeric powder . Mix all the spices except ajwain stuff bhindi with this mixture.Coriander leaves chopped -1/4 cup Grated coconut . 5) Add the coriander paste. 2 . Add the stuffed bhindi cook covered till bhindi is soft remove cover.Keep aside. METHOD 1) Cook the rice till its half done.1/4 cup Onions .turmeric and saute for 2-3 mins.garlic and jeera till onions turn light brown in colour. 3) Grind the above along with coconut and coriander leaves. 7) Serve hot with raitha or chutney. 4) Heat the remaining ghee in a kadai and saute the onions till golden brown. Green chillies: 3-4 Jeera .
1 pinch channa dal . In pan. add 1 tsp oil. Mix well.1 pinch pepper or red chilly powder . 1 capsicum. Fry till it is cooked. MTR or home made Sambar powder .2 tsp rice . Do not add water ! Serve with rice. turmeric powder. TOMATO/CAPSICUM RICE (WITHOUT ONION) Recipe Main Course Recipe by Saradha 10 mins 2 INGREDIENTS 3 ripe tomatoes or 2 capsicum . Add the coriander/curry leaves. Cook till the raw smell goes from Sambar powder. Add salt.1 tsp mustard seeds .Cook till all the moisture evaporates serve hot. mustard and channa dal. Add chopped tomatoes or capsicum. oniens. garam masala. salt. and sambar powder. red chilli powder.2 cups boiled rice (to mix as per taste for 2 persons) oil .1 tsp turmeric powder . METHOD Fry oniens in the pan add tomatos then add 1tb of pepper powder then add 1tb of red chilli powder then add capsicum then add 1/2tb of chilli suace then add chicken of 500grm and salt to taste cook for 25mins .1 pinch salt to taste coriander/curry leaves to garnish METHOD The recipe is pretty simple. Allow mustard to splutter and channa dal to become light golden brown. tomatos. chilly/pepper powder.chopped finely.1tb chilli suace. CHICKEN CURRY Recipe Main Course Recipe by ashwini 30mins Not Available INGREDIENTS 4 cut pieces of fish 1tb pepper.
with desired amount of butter(ghee). butter(ghee) for garnishing oil for frying a pinch of asofetida salt to taste METHOD On low fire .Maida Rice flour. and keep on fire until well cooked. Later.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. 4 RAVA DOSA Recipe Main Course Recipe by jagu Not Available INGREDIENTS 1 Cup Rava 3/4 Cup Maida 1/4 Cup Rice Flour Curd Oil Musturd seed jeeru Curry leaves Ginger Chilly paste Salt METHOD Mix Rava. Serve with any raita and chutney. Add the peanuts. add grated ginger and followed by that chopped onions. mustard seeds. add chopped spinach and salt. In a pan add oil. red chilles. After the onions get caramalised. splitpeas. add the cooked rice and gently mix the whole mixture. in a pan add 2 tbs of oil. salt and curd and make batter as thinner as possible. while they are turning light brown. asofetida.musted seed jeeru curry leaves and ginger chilly paste add this to the Not Available .
2. 2.cinnanamon 1.3 Tomatoes . DRUMSTICK CURRY Recipe Main Course Recipe by Punitha 30 minutes INGREDIENTS Drumsticks . 5. then add turmeric powder.coconut paste 3 tsp. Ginger and garlic to it. After two hours keep it in fridge over night.curry leaves leaves. fry it till it turns golden brown.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).onions 1 cup.chillipowder1 1/2tsp. Add oil in the pan. then add water.salt 1 1/2tsp.batter.finally add .elachlic paste gari.oil.green chilli 3.green chillies. Garam masala powder. 4. diced onions.turmeric powder 1/2 tsp.care should be taken while mixing the curry so that fish pieces are not broken.turmeric powder. then add drum sticks to it.gingergarlic paste4tsp. Close the pan till the Drumsticks get tender.put kadai pour some oil add cinnanamon.4 Ginger garlic paste Coconut paste Sombu Jeera Turmeric Thaniya powder Chilli powder Salt METHOD 1.fish take very less time to cook less than 15 min. When u make dosa do it in a low flame.tamarind pulp -4 tsp.garam masala powder 1tsp . Put Sombhu. Dosas and Rasam. METHOD marinate fish with coconut paste. Saute it for a while. Now add cocnut grinded with Jeera. 3.3 Onions . Sombhu.corriander leaves.elachi .clove 3. salt. 2 SOUTH INDIAN FISHCURRY Recipe Main Course Recipe by veena Not Available Not Available INGREDIENTS fish -1 kg. When water gets evoprated u can add 2 tsp of oil to get it done very good with Chappathis. Onions. Now add tomatoes.cloves.chilli powder.
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 .Soak Urad Dal in water for 2-3 hours. 5.Jaggery.Oil.red chilli powder and amuchr a pinch METHOD cut karela into 3 big Pieces scoop out the seeds apply turmeric and keep it aside for 15 minutes.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.Tamrind puld.Karela. 3.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. Mix it and make crispy Instant Rawa Dosa within 5 Mints. 2.hing.mustard. In a pan take 3 tbs oil add mustard seeds and hing to it once it starts spluttering add onions and fry till golden brown to this add redchilli powder and amchur fry for 5 min to this add jaggery(Lemon size)and fry for 10 more min. Add Suji-rawa and salt.corriander leaves .Turmeric.Salt. 4. Grind it in mixer.
Heat the tava and put 1sp of oil and put the batter and spread. Also grind dal to a fine paste seperately adding a little water.(Add a tablespoon methi seeds with the urad dal to make dosas soft.jeera and avalakki.Now heat the tava..cook on both sides.For that first soak the rice for 2-3hrs and then fry redchillies. Serve hot with coconut chutney..Salt to tase Oil for frying METHOD Soak rice and dal seperately in water for about 4hrs.u can eat this with coconut chuteny. Add salt and mix the two pastes. 4-5 MIXED DAL DOSA (ADAI) Recipe Main Course Recipe by hemabalaji Not Available INGREDIENTS INGREDIENTS · Raw rice 2 cups · Redgram 1 cup · Bengal gram 1\2 cup · Urid dal 1\4 cup · Chenna 10 to 15 · Red chilli 10 4 .Prepare this batter before day itself.smear it with a little oil.corriender seeds.Hot hot spring onion dosa is ready to serve.other wise u can eat directly as it is already spicy.and allow it to ferment.if desired) SPRING ONION DOSA Recipe Main Course Recipe by Girija Not Available INGREDIENTS Rice-3 cups Red chillies-10-15 Grated coconut-1/2cup Urad dal-2spns Avalakki-2spns Corrianderseeds-1sp Jeera-1sp Salt -for taste Spring Onions-2cups Onion-1(optional) Oil METHOD First of all u have to prepare the batter..Add salt to the batter.Wash and grind rice to form a fine paste.urad dal.Then grind the rice and fried items along with coconut.Next morning cut the spring onions and onions(optional) to the batter.cover the lid for one minute.
Pour oil on the sides and in the center and cook over low heat. · Rest the batter for about an hour. · Drain and grind the rice and dal to a coarse batter.. It goes wel with any varieties of chutney particularly with avial.1tsp Garam masala powder .1 tsp Jeera powder .· Green chilli 2 · Hing Pinch · Salt to taste · Finely chopped onion.2tsp Kasuri methi . CAULIFLOWER ROAST Recipe Main Course Recipe by Jugnu 15minutes INGREDIENTS Cauliflower . . Make a few holes in the center.3(finely chopped) Turmeric powder . curry leaves with red chillies and salt in last round of grinding. · Mix the grated vegetables to this batter and mix well. · Add and grind the green chillies. Check for salt and keep aside. · Turnover and pour the oil and let it cook till it is crisp all around and golden brown in color.1/2tsp Red chilly powder. · Heat a heavy dosa griddle.4 tablespoon Corn flour . beetroot. jaggery and butter will make this so yummy.2 pinch Refined flour/maida .2 table spoon Oil Salt to taste Corriander leaves to garnish 6 CHICKEN RED CURRY (CASHEWKISMIS) Recipe Main Course Recipe by Merlyn Shenoy . potato cabbage 1 cup · Curry leaves little METHOD Wash and soak the rice and the dals for about 4 hours. grated carrot.250 gm(Shredded) Tomato(medium)-2(Boiled and pureed) Onion(medium)-2(finely chopped) Garlic cloves-6(crushed or finely chopped) Green Chilly . smear oil and spread one ladle full of this batter to a thick circular shape.
Not Available INGREDIENTS 1 kg Chicken [Big pieces] 4 Potatoes [Big pieces] . Keep on stirring the paste till colour darkens up. Taste and check if you need to add more salt. 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] . Then add Chicken. Add the masala water & vinegar and bring one boil.(Optional) 1 tsp Salt 2 tbsp Oil For Masala: 10 Pepper (Kalamiri) 6 Cloves (Lavang) 1 big pc Cinnamon (Dalchini) 1 tsp Cumin (Zeera) 1 tsp Poppy Seeds (Kuskus) 1\4 tsp Turmeric (Haldi) Not Available .(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.
3 big Onions 10-12 Green Chilies 1 inch Ginger 1 small pod Garlic 1 bunch Corriander Leaves (Kotmir) 1 marble Tamarind (Imli) 1 tsp Salt METHOD Grind all the masala items together to make a smooth thick paste. Taste and check if you need to add more salt. Potatoes & salt and fry for 5 mins. Cover the vessel and boil on medium flame till Chicken & Potatoes are cooked.No need to fry the dosa on other side. Then add Chicken.Next day heat the pan and put 1sp of oil and put the batter and spread it and cover the lid for 1min. 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.Prepare this batter before day itself.so add much water to the batter. Add masala and fry well.It will be very tasty if u eat with coconut oil(optional). 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 .Serve this with coconut chuteny.The batter should be not so thick like ordinary dosa.Add salt to taste. Heat oil in a vessel and fry onions to golden brown. Add the masala water and stir well. Keep on stirring till masala colour darkens up.Neeru dosa is ready to serve.
salt and remaining warm water. Make balls of dough and turn out onto a floured surface and knead it to a round flat shape or a desired shape. Put it in a pre-heated oven (200 degrees Celsius) and then oven for 8-14 minutes or until bottom is cooked. Stir yeast into warm water and wait for 5 minutes. in the same pan fry the remaining masala items (except tomatoes. spinach. Lightly spread olive oil over the surface of the pizza.. 2. say for about 1 to 2 hours. Not Available . 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. turmeric & salt).) Mozzarella cheese Parmesan cheese METHOD Method 1. tomatoes. Potatoes can be added (Fry the potatoes before adding them in the gravy). In a vessel mix chicken and the masala and boil till chicken is cooked well. Grind all the masala items together (fried stuff. Knead for few minutes or until smooth. Taste and check if you need to add more salt. In a large mixing bowl add flour. 4. Add olive oil and then place in a lightly floured bowl. 1. Cover and let it rise till doubled. turmeric & salt) to make a smooth paste. capsicum.3 Tomatoes 1\4 tsp Turmeric (Haldi) 2 tsp Salt METHOD Fry onions in a pan & keep aside. This allows the toppings to cook on top of the pizza. 3..
Bake for 10 to 15 minutes or until the cheese begins to bubble and brown. Stir in the coconut milk. Add salt. You can put any vegetable you like on top of your pizza. ( Any tomato sauce will work) 3. and basil to taste. curry leaves or bay leaf. 6. Depending on what vegetables you have. Bring to the boil and lower the heat. 5. SRILANKAN SAFFRON RICE Recipe Main Course Recipe by Bhuvana Logesh 40 min INGREDIENTS 2 Cups Coconut Milk 1 Cup Basmati Rice. pepper. It will definitely be good! If you want you can add flavored olive oil (roasted pepper/basil/ garlic). Add tomato sauce/gravy. Fluff up the rice with a fork onto a serving platter. You can also add flakes of red chillies. Saute till the onion turns golden. 6 .2. Next mince garlic and spread on top. 3. Cover and cook for 10 to 15 liquid is absorbed and the rice is tender. washed 2 Onions. few sprigs chopped Wedge of 1 Lime METHOD 1. you can then add pepper. 2. Then put on parmesan and mozzarella cheese. 4. olives. ginger and salt. oregano. 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. mounding it. onion. Preheat oven to 500o F. Heat ghee in a add onions. arsley and lime sauce pan and high heat till the spices tied in min or until the and turn it wedges. saffron and enough water and the whole the cloth. Remove and discard the bag of spices. mushrooms or fresh tomato. 4. cashewnuts. Tie the whole garam masala in a muslin cloth. Garnish with sliced hard boiled egg. Add rice and keep stirring over rice is translucent.
2 tomatoes . ginger and garlic till light brown. Add the boiled macroni and cook it well for 5 minutes. Heat oil or butter in a pan and saute onions.chopped 1 onions .chopped 1 tsp ginger . stirring well for 2-3 minutes. potatoes.VEGETABLE PASTA Recipe Main Course Recipe by Sarada Venugopal 20 mins 4 INGREDIENTS 1 cup boiled mixed vegetables (peas. Can add little water or milk if it becomes very thick and keep aside. Serve hot. carrots. Mix well for 2 minutes. Heat butter in a pan and add the milk and maida mixture. cauliflower etc) 2 tsp pepper powder 1 tsp garlic .chopped 1 . Add tomatoes and fry for some time. Mix milk and maida well so that no lumps are formed. You are here Home > Recipes > Italian Cuisine > Spagatiee and Meat balls Recipe SPAGATIEE AND MEAT BALLS Recipe . Saute it for 3-5 minutes. Add the boiled vegetables and salt. corns. Add the tomato sauce and pepper to it.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. Now pour the white sauce and mix all the ingredients well.
then add the canned tomato and crush them completely. for the sauce heat a large skillet.garnish with coriander leaves.then heat pan drizzle oil and cook the meat balls without moving it often.Main Course Recipe by Supriyasanoj 30 min 4 INGREDIENTS Spagatie pasta 1/2 pound For Meat balls --------------1pound ground chicken or beef or lamb 1/4 cup bread crumbs 1 egg salt and pepper to taste little bit of parmasan cheese for sauce --------1 32ounce canned peeled tomato in juice 1 8ounce can tomto sauce salt and pepper to taste 1tsp rosemary 2 tsp basil 2tsp oregano 2tsp thyme 1 onion diced to small pieces 10 cloves of garlic diced 4tbsp olive oil METHOD cook and drain pasta and keep aside meatball preparation add all the ingredients for the meatballs and mix gently and make balls about the size of af a smal lemon. .meat balls and boil for few minutes.then add salt ane pepper to taste.drizzel oil and sautee oil and garlic to gether. pour desired amount of sauce over the pasta.when it comes to a boil add all the seasoning.
1\2 tsp oregano. 1/2 cup paneer cubes. Add salt and pepper powder. 2 tsp olive oil/any cooking oil.oregano. Toss well. METHOD Boil the pasta acoording to the instructions on the packet. pepper n chilli flakes to taste. pepper n chilly flakes ( opt). Serve hot. Remove from flame & pour in a serving platter. Roughly chop the tomatoes & capsicum and keep aside.). 1 carrot cut into medium size cube. Garnish with cilantro & sliced olives . Add the chopped tomatoes n capsicum. 1-2 tablespoon olive oil. 1/2 cup boiled macaroni. salt . 1 cucumber cut into medium size cube. salt and pepper as per taste. Conch / shell) or basic macroni.left over sauce frezzes upto 3 months. Add the remaining vegetables and macaroni. saute for another 2 mins. Cut the bread in a slanting 2 inch width and place the bread in the to get crispy. 4 INGREDIENTS Lettuce leaves 4-5 cut into 1 inch size. salt . 1capsicum. Cook for 34 mins . GARLIC BREAD WITH CHEESE Recipe Starters and Snacks Recipe by Precyla 10 minutes INGREDIENTS French bread Garlic Butter (recipe submitted) Mozarella cheese METHOD 1. 1/2 capcisum cut into medium size square. Put crushed garlic and saute for a min.7-8 flakes crushed garlic. Heat a wok and pour in oil. oven Not Available . For Garnishing : Few cilantro / corriander leaves & 2-3 olives (opt. MIXED SALAD Recipe Salads and Raita Recipe by Deepali 10-15 mins. Mix in the boiled pasta along with curd. 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. 2 tsp sour curd. METHOD Take olive oil in a big salad bowl. 4 ripe tomatoes .
1 tbsp fish sauce or salt to taste.Now Stir fry the garlic.Pls note that the heat must be high so the chicken will be tender. 4. 2.Now remove this ingriedients and increase the heat and stir fry the chicken sugar and capsicum. beat the eggs with a beater by adding essence. Meanwhile mix the garlic butter and mozarella cheese.Now return the previous mixture of onion.1 tsp sugar. baking soda 4-6 .onion & chillies over medium heat for two minutes in a wok or deep frying pan. 3. one large onion cut in chunks.Add the oyster sauce. 3 spring onions finelly chopped.2 tbsp canola oil or any vegetable oil.2 red chillies finelly chopped.4 cloves of finelly chopped garlic.2.fish sauce[if available.arrange on a serving dish.3 mintues. 4.Now switchoff the heat. otherwise put salt to taste].Keep it aside.1 tbsp shredded coconut METHOD 1.sugar & pineapple. 3. In a bowl. take out and serve immediately PINEAPPLE CHICKEN Recipe Main Course Recipe by Shubhra Mahapatra Not Available Not Available INGREDIENTS 50 gms cashewnuts. Toss it for two minutes then add roasted cashewnuts.2 cups fresh pineapples cut in chunks.decorate the spring onion and shredded coconut over this dish. When the cheese melts.1/2 red capsicum & 1/2 green capsicum in suare shape cutting.2 tbsp oyester sauce. 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.Roast or shallow fry the cashew nuts in a small pan. 6. 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 . 7.garlic and chillies into the wok 5.
7. 4. Add the egg mixture to the melted butter and chocolate mixture. Place bowl inside. 5. Add all purpose flour/maida. Once melted keep aside. mix butter and sugar. Lightly grease a baking tin and pour the mixture and bake for 20 to 25 minutes. 2. 3.and food color. Cool completely before doing icing if any. Grease the microwave bowl with butter and pour the above mixture. In another bowl. Pre-heat oven to 300o c. 8. Add the beaten eggs. In a bowl beat the eggs along with sugar until double in volume and it changes color to pale yellow or to almost white. Allow to stand for a few minutes and cool it. Now mix well till you don't find any lumps left over. Poke with a toothpick and check. 6. 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. Can be served with tea/coffee. Add the flour and mix lightly till all ingredients are properly mixed. (35 to 40 minutes). Bake at 200o c for 5-7 minutes and 150o c till done. 4 EGGLESS CHOCOLATE CAKE Recipe International Desserts Recipe by DISHA AILANI 40 mins Not Available .
Sieve maida.vanilla essence.12 tin of condensed milk. 5.put the above mixture in a bowl add melted butter. METHOD 1.12 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.warm water.let it cool and then remove from the tin & its ready to eat. 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.condensed milk. sugar. mix all this wwell n put in a greased tin. 3.INGREDIENTS 1 cup maida. 4. Not Available . keep mixing in one direction. Now grease the baking tray and transfer the batter to this tray. oil and the curds.1 tea spoon vanilla essence. Sieve the maida. baking powder and baking soda together.2 table spoon cocoa powder.40 mins or in a pre-heated microwave oven at 850 degress for 8 minutes. Now in a mixing bowl mix the above mixture plus milk. 2.baking powder & soda bicabonate. 2.cocoa powder.12 cup warm water.1 tea spoon baking powder.1 tea spoon soda bicarnate. Cook in a pre-heated oven at 250 degrees for 30 .
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