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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
Heat Oil. Reduce the heat and add chicken. Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. chopped 1 egg beaten METHOD 1. 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. Oil and using water knead into dough. 4. Roast each circle for a minute or two let it not become crisp. SWEET CORN CHICKEN SOUP Recipe Soups and Stews Recipe by Kasthuri Not Available INGREDIENTS 1 can creamed corn 1 cup chopped chicken 1/2 tsp ginger . Remove on the kitchen towel and cut each roll into three pieces and serve hot. strring the soup continously. Take a sauce pan and boil the water. Mix Maida. green onions and salt. Cut Cabbage. Cook for 10 mins. Sugar. Seal the edges using the Maida/Flour paste. 2. add the corn and pepper. Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly. Cook for 5 minutes more and at the end add the egg through a strainer.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. Add the rest of the ingredients except the egg. After cooking for 5 mins. ginger garlic. Salt. Not Available . Baking Powder. 3. Garnish with a few drops of a soya souce. Add Salt. Capsicum and Onion finely. Heat Oil in a wok and deep-fry them till golden brown and crisp. Remove and let it cool. Divide the dough into balls and roll out each one into a thin circle. add all the Vegetables and Aginomoto and mix well. grate Carrot.garlic paste 4 cups water 1 bunch green onions.
soya sauce and maida(flour)for 1 hour . green chilli sauce . spring onions.soyasauce. garlic.chilli powder1tsp mix it and keep it aside. CHICKEN NOODLES Recipe Main Course Recipe by ARSHI 20 mins 2-3 INGREDIENTS 1/2 kg boneless chicken 3 tbsp soya sauce a pinch ajinomoto 1 packet noodles 2 tpsp vinegar 2tbsp green chilli sauce 2-3 dry red chillies 1 tsp chopped garlic 1 tsp chopped green chillies 1 bowl of mixed shredded vegetables like carrots . salt .add chopped garlic and dry red chillies .maida2tbsp.Cook for 10 mins and stir well. greenchilles.capsicums and cabbage METHOD There are 2 options for chicken noodles.strain them when cooked fully and add them to the vegetables.saute it for a while. 1st boil the chicken and then cut it into long thin stripes or for more taste marinate the chicken pieces in salt .Toss the noodles well so as to prevent sticking. black pepper . soyasauce. oil.GOBI MACHURIAN Recipe Starters and Snacks Recipe by rachelamul half hour 3 members INGREDIENTS gobi. soya sauce and saute for 5 mins.cornflour2tbsp.Now as per instructions of noodles packet boil the noodles . chillipowder.Add green chillies and vinegar . METHOD wash one full gobi add salt.salt.black pepper. ajinomoto. cornflour. For noodles heat oil in a deep pan .Serve hot .tommotosauce3tbsp. add all shredded vegetables . Take a bowl add gobi. salt.turmeric and keep aside. maida. ajinomoto .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.chiilies fry them add fried gobis in the pan and tommotosauce.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. egg . spring onions.Deep fry and cut the chicken pieces into thin long strips. tommotosauce.
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.Keep stirring and fry until the onions are turning a golden brown. green chillies and sugar (the sugar will give the dish a brown colour once it caramelizes). Heat the oil and fry the onions. Sugar. Keep for a minimum of 1 hour so that the chicken absorbs the ingredients. 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 . Add the chicken ± stir well. If required can add some salt after tasting. Stir occasionally till chicken is well cooked. Apply salt and ginger-garlic paste to the chicken and mix thoroughly.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.
· Mix well and stir for 3-5 minutes. · Add spinach paste and mix well. · At last add Maindo and corn flour for the binding as per requirement. · After 2-3 minutes add capsicum. add ginger. Procedure for Gravy: · Take a vessel and add oil to saute the vegetables. · When oil is ready. · Take one vessel and add oil for frying. the Hara Bhara Manchurian add into the vessel to fry. green chilly paste and all spices and herbs. · Add all spices and herbs into the mixture and mix well. . · When oil is ready.· 1-2 table spoon Soya sauce · 1 tea spoon Green chilly paste/chopped · 1 table spoon Salt/ as per taste · 3\4 cup Maindo · 2-3 table spoon Corn-flour · Oil to fry Ingredients for Gravy: · 1\2 cup spring onion chopped · 2-3 table spoon Green garlic chopped · 1-2 table spoon Ginger chopped · 2-3 table spoon Capsicum chopped · 1\2 tea spoon Oregano or other herbs · 1\2 tea spoon paperica powder · 1 tea spoon black peeper powder · 1 tea spoon Ajinomoto · 1 tea spoon Mint chopped · 1 tea spoon Basil chopped · 1-2 table spoon Soya sauce · 1 tea spoon Green chilly paste/chopped · 3-4 Table spoon Spinach paste · 1 tea spoon salt/ as per taste · 1-2 tea spoon Corn-flour paste (if required) · Oil to saute Ingredients for Garnishing: · Spring onion · Cabbage leaves · Spinach leaves · Capsicum & Ginger Julian pieces · Noodles METHOD Procedure for Hara Bhara Manchurian: · Take a bowl and mix all the vegetables. garlic and onion to fry.
· Hara Bhara Manchurian is ready to serve. Procedure for Garnishing: · Prepare a bowl from Boiled Noodles. 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 .chicken 2 Eggs .scrambled (with milk)/chopped boiled eggs Oil METHOD 1) Put macaroni in boiling water along with a little oil and little salt. · Garnish with Spring onion flower and capsicum & Ginger.drain water and keep aside 3) Then take a little oil and fry capsicum on full fire till water dries off 4) Add chopped green chillies and fry with capsicum 5) Keep on slow fire till capsicum is curled up and slightly brown 6) Add soya sauce till capsicum is fully coated 7) Powder 2 of the 3 maggi cubes and sprinkle over the capsicum and chillies and mix thoroughly 8) Add a little oil if needed and put in coriander leaves and mix all ingredients once again 9) Remove vessel from the Gas and add the cooked macaroni to the mixture. 11) Add scrambled eggs and have hot! 6-7 people SOYA MANCHURIAN Recipe Starters and Snacks Recipe by Sathya Ashokan .As per taste Soya Sauce 3 Maggi cubes .Handful (chopped fine) Pepper powder . Procedure for Hara Bhara Dry Manchurian: · Add Hara Bhara Manchurian into the Gravy and stir for 2-3 minutes. · Add Hara Bhara Manchurian into the bowl. · Gravy for the Hara Bhara Manchurian is ready. 2) Check if macaroni is fully cooked (by cutting with a knife) .· If required than add corn flour paste for the thickening of the gravy. Mix thoroughly 10) Add the remaining maggi cube and a little soya sauce and pepper powder till the macaroni is coloured with the mixture.
1 Cup Preferably Nutrela Gram Flour (Besan). When it is done. high protein tasty snack.Hoisin Sauce Red Pepper Flakes Oil Grated Ginger and Garlic METHOD Boil noodles and drain. INGREDIENTS Soya Chunks . Saute onion and bell pepper.1 cup 4 METHOD Pour water in a kadai and boil.Thinley Sliced Soy Sauce . mix it with half cup water and add this to kadai. In another pan. off the stove & cover the vessel with a lid. With little water. grated ginger and garlic and toss together. Then rinse it with cold water.1 tbsp each Cornflour. remove it and serve. make a paste and apply to the soya chunks thoroughly.1tsp Hari Pyaz . chicken. This is a very very nutritious. heat it and deep fry these soya chunks and keep it aside. pour 2 tsp oil. Leave it aside for 10 minutes. Chilli Powder . drain water from the chunks.Thinley Sliced Bell pepper . Maida . Adjust salt. pour maggi hot and sweet tomato sauce liberally and mix it well.Sliced Chicken . mix well. Put the remaining cornflour. saute it thoroughly and add 1 tsp salt to it. When chicken is cooked add sauces. When it boils add soya chunks. When everything blends well.300gms Oil for deep frying & salt 1 or 2 tsps Maggi Hot& Sweet Sauce .25 minutes approxi. Now pour oil in a kadai. Mix 1tbsp each of maida. besan & cornflour with chilli powder and 1tsp salt. heat it and add hari pyaz. This you can serve as a snack or a main course dish alongwith fried or plain rice. When tender add mushrooms.2 tbsp. EASY CHINESE NOODLES Recipe Main Course Recipe by Supriya Sanoj 20 min INGREDIENTS Onion Thinley Sliced Noodles Mushrooms . pepper flakes. add the fried soya chunks. everyone loves it especially children. Wash and cut the hari pyaz finely. 4 .
cornflour solution. Add the noodles. cut into quarters 1 Cup Rice Noodles 1 1/2 Teaspoon chopped Garlic 4 Spring onions (including greens). Drain and keep aside.HAKA MUSHROOM WITH RICE NOODLES Recipe Main Course Recipe by Smita Nadgir 15 Minutes INGREDIENTS 1 Cup Mushrooms. Add the green chillies. Place the noodles in a pan and pour 2 cups of boiling water over them. Serve hot. dissolved in 1 tbsp cold water 1 teaspoon Sugar 2 teaspoons Oil Salt to taste METHOD 2 Persons 1. INGREDIENTS 1 kg chicken 100 gms channa dal 2 onions sliced 3 tomatoes 1 tbsp ginger garlic paste 6 . Add the mushrooms and soya sauce and saute for 2 to 3 minutes. salt and 1/2 cup of water and mix well. Cook for 1 more minute. Cover and keep aside for 5 minutes.25min. 4. 2. finely chopped 1 1/2 tsp Cornflour. chopped 1 tbsp Soya Sauce 2 to 3 Green Chillies. CHICKEN CHANNADAL CURRY Recipe Main Course Recipe by Asha 20 . Heat the oil in a pan and saute the garlic and spring onion whites in it. 3. spring onion greens and sugar and toss lightly.
4. 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.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. Add ginger-garlic paste.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 . then cover it with a lid. Take a big non-stick pan and heat it. Then add onions and saute in oil. tomatoes. Cook for 15 minutes. Let this mixture cook for 5 minutes and the channa dal is ready to eat. Add the channa dal to this mixture and smash the dal. Garnish with coriander leaves and serve it hot with rice or nan.deseeded and finely chopped 4 tbsp oil 1 dsp chilli garlic sauce 1 tbsp grated jaggery 4 tbsp lemon juice Topping Red. Cook channa dal and keep it aside. cardamam and cinnaman sticks to it. CHINESE STIR FRY Recipe Main Course Recipe by Smita Nadgir Not Available INGREDIENTS Capsicum sauce 250 gm capsicum . 2. 5. cardamam. cinnaman salt to taste METHOD 1. Put one tablespoon oil and add cloves. green and yellow capsicum . and tomatoes cook nicely and put salt. Fry it till 3.
For topping. 5. INDO-CHINESE HAKA NOODLES Recipe Main Course Recipe by Smita Nadgir 20 min 4 INGREDIENTS Chinese Vegetables. 3. spices and ajinomoto and add it to the vegetables. Puree sauce and season well. 6. Heat oil in a vessel and add ginger garlic and greenchilli paste and add the onions part of the spring onions. Heat oil for capsicum sauce and saut' capsicum and chilli sauce for 15-20 minutes. 7. 9. 4.Olives) Soya sauce . 2.1 tsp Ginger garlic and green chilli paste .1 tbsp Spring onion . METHOD 1. French beans. 7. In a Colander take noodles out and cool it by pouring cold water in it. Add all the vegetables and stirfry for sometime. Stir-fry for 1 minute. 6.1 tsp soya sauce METHOD 1.3 tbsps Ajinomoto . 2. Continue cooking for a further minute and stir in honey and soya sauce. Add onions and nuts.1 tsps Pepper . heat both oils together and add capsicum. Cook for a further minute. Babycorn. 8. Add the rest of the spring onions and mix well. Then add the noodles and cook till soft.2 packets Tobasco sauce . 5. Add jaggery and lemon juice to pan.as required Chinese noodles .( Cabbage.2tbsps Vinegar . beans and garlic.3 bunches finely chopped. 4.Chopped long and thin slices. Add noodles to the vegetables and mix well. . Capsicum. In a bowl add all the sauces.1/2 tsp Tomato Sauce . Boil water in vessel and add little oil and salt.1 tsp salt . 3. Place on top of the sauce before serving.
Ready to serve. 2.3 tsp Margarine (As required) Sandwich Bread . according to ingredients . Cut onion in thin round in shape and then mix them in a bowl. Egg and Potatoe. Then cut them in cube size pieces.1 can Onions .TUNA SANDWICHES Recipe Starters and Snacks Recipe by Precyla 10 minutes 6-8 INGREDIENTS Tuna .6 Mayonnaise . Mix in a bowl the first four ingredients with a little salt and set aside. filling on the other slice.2 (sliced fine) Green Chillies .4 .1 pack (sides neatly cut) METHOD 1. apply a thin coat of margarine and the tuna put slices together and cut in trinagle shape. Add vinegar pepper and salt to taste. Take a slice of bread. 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.
(Baking time depends on how done the potatoes are and your taste. Remove and with a turkey baster squirt the milk mixture from the bottom over the slices on the top. Repeat for 4th layer. use turkey baster again and coat each slice. This helps to take the excess starch out of the slices) After 5 to 10 minutes. may not be necessary for all types of potatoes. Layer potatoes in a single layer on the bottom of the dish. As instructed by Philippe Bourg in Paris in July 2005. Sprinkle top with some more herbes de provence & a few grindings of black pepper and salt.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. Butter the bottom and sides of a gratin dish very well. Pour hot half & half or milk gently over the 1st layer making sure to get some on each potato slice. scalded 1 1/4 sticks of butter (or more if you need it) 1 tsp salt (Himalayan. Some slight variation for American russet potatoes. basil. Mix flour(optional). Sprinkle some of the flour mixture over the 1st layer. (Necessary for russet potatoes that bake up dry for baked potatoes. Leave in for 40 minutes. (they will burn if on top) This is optional. kosher. 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. or higher if you want it). They may be done for you after the 1st 40 minutes of baking. remove to a colander and drain. etc. Allow to cool for 10 15 minutes and serve. If more is needed.) . herbes de provence together in a small bowl. rosemary. 5 large or 6 medium potatoes. savory. Dot with small pieces of butter or melt butter and brush/drizzle on potatoes. salt. 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. Repeat for 3rd layer. marjoram. Remove from oven. Place back in oven for 20 minutes. You may need to turn up oven to 425F (212C) for last baking time if not quite done. (thyme. NO lavender or fennel) 2 to 3 tablespoons of flour (optional) 1 shallot (optional) METHOD Parboil the potato slices in salted boiling water. Remove from oven and check for doneness. sliced 1/8 inch thick 1 3/4 cup (or so) half and half or milk. (unless you added the butter after parboiling). The tops of the potatoes should be brown and the liquids should thicken and be bubbling when done. With a turkey baster you may want to further moisten the top layer. Place gratin pan in a hot oven (400F or 200C. Peeled. Repeat for 2nd layer. pepper.
Cut all the vegetables and saute 4 . Cook for 2 mins. 4. 3. Now add water or stock. This will thicken the soup and add shine. 2-3 PASTA IN TOMATO AND BASIL Recipe Main Course Recipe by Tuhina 30 mins INGREDIENTS Fusilli pasta. Add sliced onions and saute till onions turn golden brown. sugar and pepper. salt.Boil pasta to a perfect al dente with a bit of salt 2.FRENCH ONION SOUP Recipe Soups and Stews Recipe by Arshi Siddiqui 10 mins INGREDIENTS 6 . powdered or crushed 1 cup plain water or vegetable stock Parsley to garnish METHOD 1.2 bowls Zucchini-1 Capsicum-1 Carrot-1 Baby corn.10-12 cloves Olive oil Tomato Sauce Pepper corns Roasted Peanuts Grated cheese oregano chilli flakes METHOD 1.5-6 Corn kernels Mushroom For Sauce Tomatoes.7 sliced fresh white onions 1 tbsp butter or margarine 1 tsp sugar 2 tbsp cornflour Salt Black pepper. 6.4 Onion-2 Parsley Garlic. 2. Put butter or margarine in a deep pan. 5. Make a paste of cornflour and water and add to the soup. Garnish with parsley and serve hot with garlic bread and hash potatoes.
pepper . take a little hot oil and cook the onions with the ajwain.saute onion. Not Available . repeat it once more.2 cloves garlic diced fine 1/2 onion finely chopped 2 . Serve as a dip with wafers. Not Available SALSA PICANTE (SPICY SALSA) Recipe Chutney/Dips Recipe by Anupa Not Available INGREDIENTS 2 tomatoes cubed 1 . Run it in a blender.3 green chillies chopped Some coriander leaves roughly chopped Lemon juice Salt to taste METHOD 1. thymol seeds (ajwain) METHOD First roast the capsicum. chilli flakes and roasted peanuts powdered coarsely. For sauce. peppercorns. To top add grated cheese. sugar salt and pepper to taste 1\2 tsp. Next. Pasta is done! MEXICAN HOT SALSA Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 3 tomatoes. add tomato which is pureed. pour oliveoil. add parsley. oregano. sugar and red chilli powder to it. salt and tomato sauce. Now in a dish add the fusili with vegetable one layer followed with the sauce. Mix all the ingredients.3. Bake for 10 mins. boiled 1 capsicum 1\2 an onion a pinch of chilli powder 1 green chilli 1 tsp. Add the pasta and mix with vegetables 4. vinegar 1\2 tsp. Add the blanched and chopped tomatoes to this and add salt. tortilla chips or vegetables. Add the capsicum and blend into a smooth paste. chillies and vinegar.
20 minutes. a spoonful on top of a taco. baked tortillas. put seed back into the guacamole and cover with plastic wrap. 6. GUACAMOLE Recipe Chutney/Dips Recipe by Kevin Tighe 10 . Slice avocado and remove seed. Add salt and pepper. pappadums (great with this).1 Minced onion . Add onion and tomato. 4. or several spoonfuls in a burrito. Do NOT throw away if you are later in the day.2 tbsps 4 .1 tbs Minced tomato . as a side with mexican food. Let the salsa sauce sit for 15 . and refrigerate it. based on YOUR taste. going to eat the guac mashing instrument.1 tbs (fresh coriander leaves optional) Ground black pepper Salt to taste METHOD 1. Eat with chips. etc.15 Minutes 1 Persons INGREDIENTS Ripe Avocado . (optional) Cilantro leaves . (It would go from green to brown). Mash with a fork or other 3. 3. Add minced jalapeno and chopped cilantro if wanted. Note: If you are not going to eat this right away. After tasting this. Serve with tortilla chips.1\2 tsp or other fresh green chili pepper. Scrape ripe avocado into a bowl. 5.2. Squeeze lime juice into it. Taste to see if ok. Mix gently.1 (preferably haas) Lemon . 2. The pit will keep the guacamole from changing colour. you may not want to share!!! YOGURT DIP Recipe Chutney/Dips Recipe by Smita Prakash 5 minutes INGREDIENTS Mayonnaise . It does NOT have to go into it.1 tbs Minced Jalapeno .
Put a drop of butter while cooking. Place 1/3 of the sweet bread pcs in an 8" pudding bowl. Fried bread: Take 4 slices of bread. Sugar syrup: Mix 1/2 cup sugar and 2 cups water. Remove edges and cut into 4 parts. Cook covered over low heat till the bread is soft and absorbs the syrup. 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. Chop 1/4 cup nuts and keep aside. chips. Set the pudding in the fridge for 1 hour. Cook it stirring constantly till the sauce boils. Lime . Serve. Flavour with rose water. 4 .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. Decorate the top with silver leaf and nuts.Half Garlic Paste .4 tbsps Coriander . Top with 1/3 cup of custard sauce and 1/3 of nuts. Cover and keep aside.Yogurt .Half a Bunch. Drain on paper. See that no lumps are formed. Deep-fry till golden brown. Finale: Combine fried bread pieces and sugar syrup. Repeat twice. Boil for 15 mins.
green chillies and chopped onions with the cottage cheese. 5 Persons MACRONI HOT . Arrange the Tacos in a dish and sprinkle lettuce and cabbage and serve. (for the filling) Mix the salt. salt and make dough by adding water. They should be light in colour. pepper. prick them with the fork and deep fry them. Roll out thin round. oil. Add the lettuce and cabbage. Bend them while frying to give a shape.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 .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. tomato sauce on the top. Cut the tomato and capsicum into fine pieces and add lots of cheese. Put the cottage cheese mixture in the tacos. Add the chilli sauce. and place the baked beans on it.
Serve hot. Make a sauce of tomato puree and add some salt. a little water and boiled macaroni. top it with a lot of cheese and bake the macaroni in a microwave till the cheese melts. Add spices. Pour this sauce on the top of macaroni.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 . Cook it for 2 minutes. oregano and sugar to it. Take some oil in a pan and then fry onions. and place this in a baking dish. capsicum and tomatoes till the vegetables become light brown. strain the water to remove the starch and leave it to cool.
put the rajmah into a pressure cooker along with salt and a dry red chilli. Garnish with the greens of the spring onions and serve hot. Serve with cabbage salad and french fries. Keep them aside. MEXICAN TRIANGLES Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS For the topping: 1/4 cup red kidney beans (rajmah). garlic 1 tbsp. Not Available . tomato ketchup a pinch of pepper powder salt to taste For the cream cheese: 1/3 cup yoghurt a pinch of salt and pepper powder METHOD First. cut the bread slices in triangles and then toast them. When you are ready to serve. Keep for 5 minutes and make thin pancakes by frying both the sides. Bake for 15 minutes. Then keep it aside. add the whites of the spring onions and saute until transparent. Mix all the dry ingredients. Now add the steamed rajmah along with ketchup. Add garlic and fry a little. Put the sauce on the base and top. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick. salt and pepper and cook it on a low flame until it dries. (for the filling) Put oil in a pan. Put cheese on top. oil and water and make a smooth batter.(for pasta) Add a little baking powder and a little water to the pasta ingredients. After 2 whistles lower the flame and leave it for about 20 minutes. When it begins to brown. Warm the butter in a pan and add ajwain seeds and then the garlic paste. Add a pinch of salt and pepper to taste and mix well. Add all the filling ingredients and cook till dry. Apply a layer of cream cheese and then top it with rajmah. Then switch off the gas. Cool the filling. butter 1/4 tsp. thymol seeds (ajwain) 1 spring onion 1 tbsp.soaked overnight 4 bread slices 1 dry red chilli 1 tbsp. hang the yoghurt in a muslin cloth for about 15 minutes and then beat it. Put the filling in the pancakes and roll them like a dosa. For the cream cheese.
Not Available . Take a little hot oil in a pan and saute the garlic and onions until they turn transparent. oil For the sour cream: 1 cup yoghurt ( hung in a muslin cloth for 1\2 an hour) 1 tbsp. mash them and add ajwain. salt and cream. tomatoes. Let it simmer for awhile and then switch off gas and mash it. 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. butter and salt. For the sour cream. Add the boiled rajmah along with the hot sauce.MEXICAN BURRITO Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS For the filling: 1/2 cup kidney beans (rajmah) 1/2 an onion. blanched 1 onion 1/2 tbsp. Chop the blanched tomatoes and add to the onions along with the red chillies and water. spring onion 1/2 tsp. thymol seeds (ajwain) 2 dry red chillies salt to taste 1 tsp. Next. cream 2-3 tsp. garlic 1/4 tsp. boil the rajmah along with the red chillies. When the tomatoes become pulpy. spring onions and salt. finely chopped 1 garlic flake 1/2 a dry red chilli 1/2 tbsp. oil salt to taste For the hot sauce: 1/4 kg. Keep it aside. Soak the dry red chillies in a little water for 15 minutes and then mash them. 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. Mix it well. Make a soft dough. Leave it to simmer for 7-8 minutes and then keep it aside. butter 1/2 tbsp. Your hot sauce is ready.
It should be smooth. Now take the dough and make about 4 small balls. Roll them out like thin pancakes and cook on a flat pan or tava. Cover and keep aside in a casserole. When you are ready to serve, heat the rajmah and spread it on the soft pancake. Then pour a little hot sauce and sour cream on top and roll gently. Heat this roll in a little hot oil and serve with some more hot sauce.
Main Course Recipe by Indiaparenting Not Available INGREDIENTS INGREDIENTS FOR CHAPATI: 2 cups maida 1\2 cup wheat flour 2 tbsp oil hot water INGREDIENTS FOR THE FILLING: 2 large capsicum 1 large onion 2 green chillies 2 tbsp oil 1\2 tbsp soya sauce pepper 1\4 tsp garlic Not Available
METHOD Knead the ingredients for making chapattis together with some hot water (to make softer chapattis). Make thin, dry chapattis and keep them hot in a foil. For the filling, cut the capsicum into thick strips and the onion into long pieces. Cut the green chillies into thin strips and keep aside. Serve prepared baked beans, chopped onions, tomatoes and grated cheese in a plate. Put the filling ingredients in another plate. Keep the chapattis in a foil. While eating place all the fillings of onions, tomatoes, beans and cheese on the chapatti and roll the chapatti. Serve with sour cream.
MEXICAN FOOD BONANZA Recipe
Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 packet fresh mushrooms (200 gms) 2 medium sized capsicums 200 gms fresh cottage cheese 1 medium sized onion 1 tsp chilli paste 8 round red chillies whole 1\4 cup coarsely ground roasted peanuts INGREDIENTS FOR THE SAUCE: 2 tsp soya sauce 3 tbsp tomato sauce 1\2 tbsp vinegar 1\4 tsp pepper 1 tsp corn flour INGREDIENTS FOR THE FRIED RICE: 1 cup basmati rice (uncooked) water 1\2 tsp salt 1 tsp oil METHOD (for sauce) Mix all the ingredients for sauce together and put in a cup, ready to serve. (for fried rice) Soak the basmati rice for 20 minutes. Boil the rice with salt and oil. When the rice is done cool it by spreading it on a plate. Take 2 tbsp oil in a pan and put a little ginger paste in it. Fry for a few seconds. Add onion leaves and pepper. Stir well. (for bonanza) Cut the mushrooms into thick slices. Dice the cottage cheese and cut the onion into rings. Take some oil in a pan and heat it. Shallow fry the cottage cheese till it becomes pale brown in colour. Take it out of the frying pan. Then sauté the capsicum for 1\2 a minute. Remove from flame. Sauté the mushroom for a minute. Remove from flame. Then saute onion for 1\2 a minute, remove and put ginger and garlic paste along with chilli paste. Put all the vegetables and cottage cheese together in the pan, pour the sauce and mix it well. Add peanuts to it. Cook it for 2-3 minutes. Garnish with spring onion leaves and corn chips and serve with fried rice. Not Available
place spaghetti in a dish. Add spaghetti and cook till done. For serving. cook on low flame. and simmer for about 10 minutes. . Put butter and sauce on it. boil it in water with salt and 1 tbsp of oil. Put lots of grated cheese on the top. (For the spaghetti) Take one small packet of long spaghetti.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. Drain the water.
Add all the filling ingredients and cook till dry.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. Serve with cabbage salad and french fries. Keep them aside (for filling) Put oil in a pan. Cool the filling. Put the fillings in the pancakes and roll them like a dosa. Bake for 15 minutes. Add garlic and fry it a little. (for the sauce) Mix all the ingredients for the sauce and cook on low flame till the sauce becomes thick. INGREDIENTS FOR THE FILLING: dry mincemeat 1/2 cup fresh paneer 3/4 cup beans in tomato sauce 1 capsicum (finely chopped) garlic paste salt (as required) pepper red chilli powder 1/4 tsp oregano chillies (chopped) 2 tbsp oil INGREDIENTS FOR THE SAUCE: 2 cups tomato puree 1/2 tsp garlic paste 11/2 tbsp sugar 1 tsp red chilli powder 1/2 tsp oregano 3/4 cup water METHOD (for pasta) Mix all the dry ingredients add egg and water and make a smooth batter. Keep for 5 minutes and make thin pancakes by frying both the sides. Put cheese on the top. 4 Persons . Pour the sauce on the base and on the top.
Sprinkle cheese and cook until the wrapper gains colour and the cheese melts. Next add the capsicum. Pour salsa sauce on top and serve hot. Pour in the stuffing and place it open to cook in a non-stick pan. add salt and pepper to taste. Garnish with salad leaves and grated carrots. 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. Roll out the dough and fold into little pockets (like samosa wrappers). After a while. . Divide the dough into 3-4 small balls and keep aside. Heat a little oil in a pan and saute the chicken. stir and add the salsa sauce.CHICKEN FAJITAS Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 tsp. oil salt to taste 1\2 1\2 Not Available METHOD First sieve the maida and the maize flour and then add salt and oil to it. onions and mushrooms. Make it into a soft dough. Keep aside.
Drain the water.SPAGHETTI WITH SAUCE Recipe Main Course Recipe by Indiaparenting Not Available INGREDIENTS 1 small packet of long spaghetti 1 tbsp oil salt (as required) butter INGREDIENTS FOR THE SAUCE: minced meat 2 cups tomato puree 11\2 tbsp sugar 1\2 cup water 1\2 tsp garlic paste salt red chilli powder oregano pepper 2 large capsicum (diced) 1 pkt mushrooms (cut in halves) 2 tbsp cheese (grated) METHOD (For the sauce) Mix all the ingredients including minced meat for the sauce except the cheese. cook on low flame. Put lots of grated cheese on the top and serve. boil it in water with salt and 1 tbsp of oil. Put butter and sauce on it. Add spaghetti and cook till done. Not Available . (For the spaghetti) Take one small packet of long spaghetti. For serving. and simmer for about 10 minutes. place spaghetti in a dish.
naan. etc) Cooked Rice. it will brown a bit.. too. sometimes rice and potatoes are used. 2. set aside in a bowl. though. etc. hot sauce like tapatio. there are many variations to the fillings. or substituted for eggs/meat/cheese for vegetarian burrito. etc.. and place on a workboard. spoon a few tablespoons of the hot rice into the center in a cigar shape. get the skillet hot. place the flour tortilla (chapati. serve with hot sauce and lime wedges to shake/squeeze into each section before taking a bite. place the scrambled egg on top of the rice. 3. wisk with a fork to blend it. actually. take the end of the tortilla closest to you and pull it up and over the egg/rice mix. naan. if you want. but this would be a difficult thing to find in mexico. too. if you want. plain or Mexican style with tomatoes and onions cooked with it. now roll the burrito over the side furthest away from you and the burrito will be closed. break egg into a small dish. put the bacon on top. but sometimes they are. drain on paper towels. reserve some bacon fat if you want for later. set aside. a slice or two of avocado is a nice addition.. . when blended. add a little water or milk. Your choice of cheese. do not get it crisp. sometimes sausage or chorizo is used instead of bacon. Salsa (tomatoes. pour beaten egg into a small frying pan and make scrambled eggs. 5.. sometimes fried potatoes are used instead of rice. onions. (do not use so much filling that it will not close. AND chorizo! it CAN be made vegetarian. Monterey Jack. etc) into the skillet and get it hot. Cheddar. (or cook first and use a little for scrambling the egg) 4. tabasco.. 9.leftover rice. chili peppers.American. etc) a little oil salt and pepper 1 lime cut into halves or quarters. place in a hot oven for a few minutes.. take the left and right sides of the tortilla and bring them toward each other. when done. in a large skillet.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. or if the filling has cooled. 6. even dal could be added. also bacon. turn it over and get the other side hot. sprinkle with salt and pepper. heat last night's rice either in the pan or in a bowl in the microwave. METHOD 1. remove the tortilla. put a few spoonfuls of fresh salsa on top. get it hot. add a little oil or a touch of the bacon grease. (use " Last Night's Rice" . cook the bacon until crisp.the best!) 1 Egg 2 or 3 Slices of Bacon Shredded Cheese. eat by holding it with your hands. etc. spread generous amounts of the shredded cheese over the rice/bacon/egg. sausage. rarely are refried beans added.) 8. 7.
But.. garlic. maybe even hotter). Fry in enough oil to cover 1/2 way up the chile in a frying pan. then flour. and fry or deep fry. When the oil is hot. Stuff the cavity of the chile with the cheese of your choice. spices. Place in ice water to stop the cooking process.CHILE RELLENOS Recipe Main Course Recipe by Kevin Tighe 1 hour 4 INGREDIENTS Fresh green chiles. Make a thick batter of the egg(s). Put .. salt. pepper. 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. Break 1.. watching to make sure the cheese does not escape. back into the egg. remove as much skin as will come off (some are much better than me at this).. (maybe baking powder to make the batter rise). coat the chiles. baking powder. Each different way makes them more interesting to eat. With your hands. basically. pepper. You may have to use some running water. place in the stuffed chiles. etc. eggs. as they are hot. etc. then corn meal. you need to put a batter on the chile. remove the pan. corn meal. Scoop out the seeds. you can add other things to the stuffing. then into flour. At least 2 per person. flour.. Make a thinner batter (about the consistency of thick cream) with the flour. No way is the wrong way. there are as many ways to make chile rellenos (chi lay ray ya noce) as there are people who make them. maybe some milk. whisk until blended. 3. 3 etc eggs into a bowl.such as minced onion. then corn meal. meats. pierce each chile. 1. Now. pepper to taste METHOD Here's the thing. like anaheim chiles (not bell peppers) Should not be hot. etc. The thing to remember is that there are no hard and fast rules. pour over the thin batter to cover.. Lay each chile down on a counter and slice the top side with a knife. 2. salt. Cheese (your choice) Eggs Wheat flour Corn meal (optional) Baking powder (1 tsp) (optional) Oil for frying (optional) Salt. hold the chile with tongs at the stem over a flame to burn the skin on all sides. several ways you can do this. then dip each chile into the eggs. 2. If you want. You can also use more than one type of cheese.
4. celery. This is really good.1/4 tsp Black pepper powder 1/4 tsp METHOD 1.1 cup Capsicum / bell pepper .1/4 tea spoon Tomato paste . Now add 1 cup crushed tomato juice and 1 cup water(1 cup rice . baked. The batter will puff up. all the powders and fry for 2 minutes. 5.2 tbsp Salt to taste Two garlic cloves crushed Cheese (Mexican blend or your choice) (optional) Chilly powder . Forget all that and place each chile on a barbecue grate with hot charcoals underneath. the chiles will cook. Chile Rellenos have their own section. In a pressure cooker heat oil/butter add jeera. onions diced. 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 diced (optional) Oil / butter . Cook on one side until the cheeses melt and serve. too. 3. 4. grilled. but so worth it when you are eating them.1 Onion . crushed garlic.1/4 tea spoon Oregano (optional) . capsicum diced and tomato paste.1 large Cumin / jeera . MEXICAN RICE Recipe Main Course Recipe by Madhavi 20 min 4 INGREDIENTS Rice (long grain or brown) . the cheese will melt. 2. Tip: If using electric rice cooker fry the veggies and add them to the cooker then add the liquids and cook. They can be spiced any way you want. Add salt and stir. probably even steamed. They can be stuffed with whatever you want to stuff them with. barbecued. When the cooker is cool remove the lid and (add oregano if using). & popular at outdoor barbecues in Mexico. They can be deep fried. pan fried.2 cups of water but 1 cup of juice is replaced with one cup of water). Make up your own way to cook it! When you go to a Mexican cookbook.pan back in oven to bake for 20 minutes or so.1 cup Celery stalks . Serve a chile and some of the egg-bread crust together on a plate. toasted. They are rather labor intensive.2 tea spoons Tomatoes crushed into juice . Now top the rice with grated cheese(if using cheese) and serve. tho cheese is the standard. 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 . Close the lid and cook till the rice is done.
but start low taste). lime. Mix and serve. 5. 6. Sprinkle a little cayenne or other chili powder over the mixture. Depending on the size and limes.3 of them. Mix to evenly coat the chili & salt.grounded (or other hot chili powder) Lemon juice . 2. MANGO CUCUMBER SALAD Recipe Salads and Raita Recipe by Kevin Tighe 10 .15 Minutes 6 Persons INGREDIENTS Cucumbers . This can be used. too. This salad is Wonderful in the summertime.1/3 to 1/4 cup (more if needed) 2 . In a large bowl. mix the cucumber and mango slices together.1 head 1 Coddled Egg (boiled for about 20 seconds) Olive oil . but fresh is always best.4 Persons .350 F or 200 c for 15 min and serve.2 (peeled and sliced thick) Cayenne pepper . In Mexico they do sell powdered (Chili-Lime-Salt) like a masala. juiciness of the and check for CAESAR SALAD Recipe Salads and Raita Recipe by Kevin Tighe 20-30 Minutes INGREDIENTS Romaine Lettuce . (You may want more.1 to 3 lemons Salt to taste METHOD 1. Squeeze the limes over the bowl. Note: The proper taste of this is when you can taste the chili.2 (peeled and sliced thick) Mangoes . 3. 4. Sprinkle 1/2 tsp of salt on it. and salt independently and none are overpowering the others. you will probably need 1 .
Goes nicely in it. You can add some Worcestershire sauce and Dijon Mustard. This is all Cesar. 5. DIVINE!!! . Mexico in the 1920's or 30's.3 or 4 Parmesan cheese (freshly grated) Lime juice . This will probably take about 1/4 to 1/3 of a cup. Grate parmesan cheese over it and toss to coat. Guests drove down from Hollywood. Add lemon juice slowly while whisking. though.Anchovies . mash garlic and anchovies together. whisk. Garlic cloves . Add egg and whisk. Make it Indo-Mexican and put pieces of Chicken Tikka on top. arriving late one night and were just starving for food. 3. Toss in Romaine Lettuce and turn to coat on all sides. Slowly add olive oil. This salad is Mexican because it was invented at the Hotel Cesar in Tijuana. A piece of grilled chicken or salmon also blends well with it. Add black pepper. 2.1 to 2 (1 if large and 2 if small) Freshly ground black pepper . had in his kitchen.2 to 3 tbsp. the owner. In a large salad bowl. 4.1/4 tsp Croutons METHOD 1. Sprinkle croutons on top. whisking until a light mayonnaise forms. but Cesar did not have that back then.
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. Remove from flame. Add salt. parsley. Cook for a minute. Mix all the ingredients for salsa sauce together. and 1 tbsp cheese. pepper. Add cheese and crumble tortilla chips on the top before serving. Cook for Not Available .MEXICAN BEAN SOUP Recipe Soups and Stews Recipe by Indiaparenting Not Available INGREDIENTS 1 can baked beans 21\2 -3 cups of vegetable broth 1 tbsp chopped parsley 3 tbsp grated cheese tortilla chips one pinch pepper 1\2 tsp salt METHOD Cook baked beans in broth for 3-4 minutes.
Serve chilled For corn chips Mix all the above ingredients and make soft dough. 3 tsp of salsa 1 tsp of sourcream. 2 tsp of guacomole. Roll it very thin. 4. Drain on a paper towel. Cut triangular chips. 2 tsp of finely chopped tomatoes. Serve with salsa or dip of your choice. 2 tsp of sharp cheddar cheese. Deep fry on low flame.taco seasoning and cheddar cheese. Chopped corriander for garnishing. Keep for a few minutes. 1 cup of refired beans. VEGETARIAN QUESADILLAS Recipe Starters and Snacks Recipe by Usha chirala 20 mts 4 INGREDIENTS 2 big tortillas. onions. TORTILLA CHIPS Recipe Starters and Snacks Recipe by Madhavi 15 min 6 INGREDIENTS Any Corn (or) Flour Tortillas . Put one tortilla on the cutting board and apply refired beans on it. 2 tsp of magarine or butter spread. 3. Cut the corn (or) flour tortillas into small cubes and deep fry in oil till crisp.4 (leftover tortillas or frozen tortillas also can be used) Oil for frying METHOD 1. .2-3 minutes. prick with fork on both the sides. Add the tomatoes. They can be stored in an airtight container for upto two weeks. 2. Top with the other tortilla and apply butter or margarine on it. METHOD Microwave the two tortillas for 25 seconds each in the microwave. 1 tsp of finely chopped white onions or green onions. Serve with salsa sauce. 1/4 tsp of taco seasoning. gucamole.
MEXICAN QUESADILLA Recipe Starters and Snacks Recipe by Kompal 20 mins INGREDIENTS Sil Beanbang Baked Beans Sil Chilli Villi Red Chilli Sauce Scallios 3-4 2 Chopped Tomatoes Chopped corriander Pitta bread Butter to fry 4 oz Shredded cheddar cheese Sour Cream or Yogurt Salsa Salt Pepper METHOD Cut tomatoes. Put a layer of baked beans and cheese on half of the side and fold it into half till they stick. Put the butter applied side down in the pan and apply the rest of the butter on the top of the other tortilla. Take a flat pan. flip the tortillas holding with a wide spatula. then put some Sour Cream. Decorate the top with fresh cut tomatoes. It is very quick and very delicious. add a tiny amount of salsa in the center. Thinly chopped lettuce and black olives can be arranged around for a restaurant finish. corriander and green cut onions. Fry it well in butter and then put in a plate. Let the other side turn golden brown too and take off the stove.good enough to accomodate the size of the tortilla. put some butter on them and fry till they are little crisp and red. Serve hot. Heat the Sil beanbang baked beans seperately. Not Available MEXICAN BHEL Recipe . Arrange the triangles in a platter and on each triangle. green onion Scallion and corriander to keep it on side.Heat a wide pan. Wait for 30 seconds and cut in triangles. top that with a touch of sour cream and garnish with a leaf of corriander. Put some Sil chilli villi red chilli sauce over it. Once the bottom side gets nice golden brown. Use round Mexican pitta bread. Pour some salsa.
and stir in 1 pk of taco seasoning mix. and shredded lettuce. One can add salsa and jalapeño if like really hot. Place over low heat for 10 minutes. keep aside. cover the beans with 1 inch of water. And mix all the other ingredients to it: onions. Add cumin powder. Topped with chopped fresh cilantro. Chili powder and Salt to taste 1 cup Shredded Cheddar Cheese METHOD 1. 5. Bring to a boil over high heat. Place enchilada sauce in another sauce pan and mix with small can of tomato sauce.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. Make thin half roasted rotis and keep it aside. 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. 6.Tomato Sauce 2 cups water 1 cup chunky salsa 1\2 cup chopped fresh cilantro 1\2 cup finely chopped fresh jalapeño or green chilies Cumin powder. 2. Now take fried tortillas in a serving plate. topped with hot seasoned refried beans and enchilada sauce mix. use water as needed to achieve desired consistency. can Fat-Free Refried Beans 1 Pk Taco Seasoning mix 1 can Enchilada Sauce 1 small can 8-oz. 7. chili powder and salt to taste. Not Available . and then reduce heat to low. Sprinkle cheddar cheese to get melts. green paper. Place the refried beans in a large saucepan. 3. 4. stirring occasionally. and simmer for 5 minutes.
Not Available mustard seeds and . Then add the ginger and salt and grind once again.Put the baked beans in an empty bowl and heat it until it turns into a thick gravy and let it cool.5 red chillies a piece of ginger a little tamarind (soaked in water) salt to taste METHOD 1. Take a oven dish. chillies and tamarind Not Available 3. Do the same with the coconut and then grind it with the red pulp. If you wish to season it. corriander and then make a roll. 2. tamarind and red chillies. roasted 2 Cups grated coconut 4tsp Ghee A little tamarind Salt to taste METHOD 1. GINGER CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 1 cup grated coconut 6 green chillies 4 . heat a little oil in a ladle and splutter green chillies. cut chillies. Serve hot with Sil green chilli sauce or Sil red chilli sauce. 2. First. Sauté the garlic in a little ghee. Spread the baked bean gravy on the roti and garnish it with cheese. Add the garlic and salt and grind once again to a smooth paste. GARLIC CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available INGREDIENTS 4 Garlic pods 20 Red chillies. grind the coconut. add as many baked bean rolls and then put in the oven until it turns brown.
oil 1\2 tsp. splutter udad dal. For the seasoning. salt and hing and grind once again. 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. Add salt to taste and serve with a hot. hot dosa TOMATO THOKKU Recipe Chutney/Dips Recipe by Sham . mustard seeds and curry leaves in hot oil and pour over the chutney. ghee a little asafoetida (hing) salt to taste METHOD Wash. SPICY TOMATO CHUTNEY Recipe Chutney/Dips Recipe by Indiaparenting Not Available Not Available INGREDIENTS 1 tomato 2 red chillies. roasted 1\2 cup grated coconut 1 tsp. black gram dal (udad) 8-10 curry leaves 1 tsp. red chillies and tamarind. coriander seeds a little tamarind (soaked in water) salt to taste 1\2 Not Available METHOD Grind the coconut. This is strictly optional. Add green chillies and coriander seeds while the coconut mix is being ground. Serve with a pulao. Grind the coconut and red chillies to a fine paste and add the tomatoes.curry leaves in it and pour over the chutney. cut and roast tomatoes in a little ghee. mustard seeds 1\2 tsp. Make a fine paste and add a little water.
hing 5-6 Persons 2. hing and haldi.1\4 tea spoon Coriander Powder . Roast the red chillies in oil and keep it aside.4 big Onion . add finely tomatoes. RED CHILLIES CHUTNEY Recipe Chutney/Dips Recipe by Smita 15 Minutes INGREDIENTS Red chillies .1/8 tea spoon.2 spoons Turmeric powder (haldi) . When the oil is heated and allow it to spalter.1 tbsp Salt to taste Lemon . Transferit to a bowl.1 spoon Hing .Not Available INGREDIENTS Tomato . haldi.when warm add oil. 3.as needed Oil . Keep kadai on stove . In same oil add and haldi.1\4 tea spoon Turmeric Powder .1 spoon METHOD 1. In a small vessel add oil mustard seeds hing. methi seeds. Roast it a little. . Mix all the masalas in little water and add to the onion and closed for 10 minutes in Medium heat. Grind it to a pate. Cook until the tomatoes have become soft or dissolved. In the mixer add the chillies. garlic.5 to 7 Oil .little Masala Powder . 3.1 big Chilli powder .1 tea spoon 2 Persons METHOD 1. Mix and keep with Hot idli.half cup Mustard seeds . add mustard chopped tomato. and put it on the chutney. Add finely chopped onion. Let onoin turn golden brown.1 pod small Methi Seeds . Salt .500 gms (wet ones not fried) Garlic . 2. Serve chappathi or rice. oil in which you have roasted the methi. 4.1\4 tea spoon Mustard seeds Coriander leaf . salt and lemon.
After 10 minutes grind the coconut in a mixie and add finally with that kurma. it's very to taste to eat with chappathi and dosai .1 tbsp Ginger .1 and half tbsp corn flour. 2.3 carrot . and masala. After that add tomoto.1 tbsp METHOD 1. karammasala powder . Heat oil in a kadai.50gms potato .1 tsp Mustard seeds . Add cornflour.1 inch piece Garlic-6 or 7 oil salt to taste chilli powder . 4.if u want to thicken it. First add onions.1/4 tsp Oil Not Available . Use nimbu instead so it does not spoil keep it.3 Onion . the soon and VEGETABLE KURMA Recipe Chutney/Dips Recipe by akila 30 mins INGREDIENTS Beans .Tip: Do not put any water.1 tbsp coconut powder . Refrigerate it.50 gms Beetroot . 2 POTATO PODIMAS Recipe Chutney/Dips Recipe by hi Not Available INGREDIENTS Potatoes .50gms green peas . ginger.. Cut all vegetables finely and allow them to boil. and vegetables with chilli powder. garlic and garammasala powder in a mixie.2 or 3 tomato 2 or 3 khaskhas . 6. Grind khaskhas.. 3.1 small (optional) Turmeric powder .
Serve hot with chapathi. If its sour add more jaggery & can also used after boiling which served hot with chappatis.400gms Grated coconut . jaggery & coriander seeds with 2. Heat oil in a kadai and splutter mustards. Smash the potatoes well and add the turmeric powder. mix well and set aside. 3. Boil the potatoes in water ( to which a pinch of turmeric is added ). Orange. Grind grated coconut. 4. Add the smashed potatoes and fry well till the masala smell goes. Add onions & fry till transparent. 5. Note:Pineapple. puris etc. 2. Banana can also be used can be salt.. 3. Variation: Add tomatoes along with onion if you desire. chillies. Cut the onions finely.METHOD 1. Mix the mango with the paste and serve chilled.1/2tbsp Salt to taste METHOD 1. Alternatively: Can use small whole mangoes(skinned). 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 .1tbsp Coriander seeds .60gms Dry chillies .4 Jaggery . 4. AAM KA SASAM Recipe Chutney/Dips Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS Ripe Mangoes (Skinned & Chopped) .
Add the chopped tomatoes.1. Add this to the chutney. The chutney goes very well with idlis. add whole red chillies. rai and kadhi patta. little red chili powder and saute some more. ONION TOMATO CHUTNEY Recipe Chutney/Dips Recipe by Gunjan 10 mins INGREDIENTS 1 big onion 1 tomato Red chilli powder Salt Sugar 3 tsp oil Rai seeds 2 to 3 whole red chillies Kadhi patta METHOD Take 1 tsp oil in a pan. Heat the oil and put the urad dal and methi seeds. Then heat the pan with 1\2 cup oil and add mustard seeds. It can also be applied to masala dosas before putting the masala. As soon it splits put the green chillies and fry all till the skin of green chillies changes. up. Not Available CURRY LEAVES CHUTNEY Recipe Chutney/Dips Recipe by Anukaruna 5-10 minutes INGREDIENTS Curry leaves Whole red chillies 3 . 4. Add chopped onions and saute till they are soft and brown. Take oil. As soon as it splits put inside the blended mixture and allow it to bring to boil on medium heat. 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. 2.4 grated coconut Not Available . Then mix the tamarind paste in water and put all the above fried salt and aesofoetida powder in a mixie and blend together. items with little 3. Cool the mixture and puree it to make a chutney. Allow it to cool for some time. Add salt and a little sugar tadka.
3 minutes add curry leaves.3tbs Salt to taste METHOD 1. ginger and garlic. grated coconut and stir well until you can see the color changing in coconut.50gms Tomatoes . Cook. In a frying pan add little oil after 2 . 4 KURMA Recipe Chutney/Dips Recipe by RamadeviPrakash 30min Not Available INGREDIENTS Potato . You can GREEN METHI KI CHUTNEY Recipe Chutney/Dips Recipe by Vimmi Indra 15 min. INGREDIENTS Methi leaves . salt and store this for 4 days in fridge. grind well. 3.half teaspoon of tamrind paste or tamrind water METHOD 1. season with both dals. 2.1 bunch Tomatoes . red chilles broken into two halves.2tbs Imli paste . and salt. 4. add tomatoes and continue cooking till tender. 2. Now make a paste with all the ingredients iincluding imli paste 5. chillies & curry leaves (do not over fry & char them) swtich off the stove.50gms Cauliflower few flowers .100gms Beans .5 Ginger 1\2 inch Channa & urad dal . Wash and cut methi leaves finely.100gms Carrots . Put some oil in a pan. Serve with hot paratha.2 Garlic . In a mixie add the above ingredients tamrind paste.
.3 sprigs Vinegar .1kg Chilli powder : 1/2 to 3/4 cup Red chillies: 6 . Ginger. Poppy seeds. Once it starts to boil.one pinch METHOD 1)Boil the amlas in water till the colour changes to yellow and becomes tender. and add cloves.Onions . Garlic.3/4 cup Turmeric ..1 1/2 cup Gingelly oil . Green Chillies.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.4 tspn Curry leaves . Aniseeds. Keep it aside to cool and then cut into 4-5 pieces and mix the salt.1/2 tspn Garlic(chopped) . When the Onions become golden brown add tomatoes. Then heat the oilin a pan or tawa.(dont throw the boiled water) 2)Heat gingelly oil and splutter mustard. add all the vegetables cooked add little water and cook for some time then garnish with corandier leaves. then Onions.2 tsp Methi roasted and powdered . when it starts to leave oil add the ground paste and then all Chillies Powder Corandier Powder Garam Masala. garlic. add the boiled water. AMLA PICKLE Recipe Chutney/Dips Recipe by Sarada Venugopal 30mins INGREDIENTS Amla .1/2 cup Water . Then salt to taste.4 tspn Salt . 10 .8 (green chillies can also be used) Mustard .1tspn Asafoetida . 3)Mix in the cut amla and saute for 2 mins. chilly and curry leaves and spice powders(add the powders on a low flame to avoid them getting burnt). Grind coconut. switch off the stove.
Oil.garlic and tomatoes into small pieces.1Tsp Coconut . heat a table spoon of oil and fry curry leaves and red chillis well. IDLI PODI WITH SPLIT CHICK PEAS Recipe Chutney/Dips Recipe by Ramalaxmi Tatavarti 5-8 mts INGREDIENTS 1 cup of split chick peas 5 long red chillis 8-10 curry leaves 1 tbs of oil salt to taste. Add the chilli powder and the masala paste.1Tbsp Aniseed . splutter mustartd and curry leaves. METHOD 1. 3. Not Available . serve the powder with Ghee(Indian butter).2 Garlic .Add tomatoes and saute for 2mnts. 2.2tsp Salt. onion and saute well. curry leaves. Add garlic. Not Available TOMATO KURMA Recipe Chutney/Dips Recipe by Jaya Not Available INGREDIENTS Tomatoes . add 1/2 cup of water and cook till the gravy is done. grind it to a smooth powder.1/4tsp Fried gram dhal . now add 3 tspns of vinegar. water. 4. When serving. 5)Rinse the clean and dry bottle for storing the pickle with 1 tsp vinegar. aniseed and fried gram dhal.4)Wait for the pickle mix to be of luke warm temperature.4pods(optional) chilli powder . Let it cool for couple of minutes and empty into the dry grinder.4 Onions . Add the split peas to the dry grinder and with the required amount of salt. Make a paste of coconut.Cut the onions. 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 In a small pan.
1 tsp Garam masala powder . Cut onion. Cook till it is done.3 Tomato 2 Onion 3 to 4 Salt to taste Jeera powder . Fry poppy seed. urad daal and hing for couple of minutes till urad daal is golden brown. 5 . Add salt to taste and 1/2 spoon masala. green chilli. cashews ani seed in a dry pan. BINDI MASALA Recipe ChutneyDips Recipe by hemabalaji 10 mts INGREDIENTS Ladies finger ± 1\2 kg Green chilli . urad daal and hing for seasoning. Add green chillies and fry for 2 minutes. METHOD Steam cubed potatos and spinach in microwave for about 5 minutes or till they are soft.1 tsp Cashew nuts . tomato. 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.1\2 tsp Coriander seed powder ± 2 tsp Sombu 1\2 tsp Sugar . Add the potatos and spinach. Keep the grinded gravy aside. heat some oil and pop mustard seeds. In a pan. jeera.10 to 15 Oil 1\2 cup Curd 1\4 cup METHOD Cut all the ladies finger in to 1 inch pieces. Fry jeera.
Deep fry all the ladies finger in to oil. make Not Available . Add the thick milk and boil once again. all fore mentioned powders and thick curd in to the gravy. You may use the thin milk for cooking the rice. Add the masala gravy in to that and stir it for 2 to 3 mts until the oil mixes well within that. soak and boil the rice. 2. Cook till it becomes like halwa. 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. This will be good for nearly 2 weeks but you will have to keep it in fridge. In little oil add some jeera. Grind the coconut and squeeze out the milk.Now your yummy bindi masala is ready to have with paratha or chappaties RICE PAYASAM Recipe Indian Sweets Recipe by Indiaparenting Not Available INGREDIENTS cup rice (raw) 1 cup grated coconut 1 cardamom a few raisins (kishmish) 2 tbsp. hing. Add garam masala. 3. Whenever you have it. Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always. 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.Smash the jaggery and add to the rice while it is still cooking. fenu greek sauté till its golden brown. Switch off the gas and garnish with powdered cardamom and raisins. Now add the fried ladies finger in to the gravy cook for 2 mts by stiring occasionally. Put 1/2 cube butter and mix well. jaggery 1\2 Not Available METHOD Wash. Take out the thick milk in one vessel and the thin milk in another one.
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. 3.2 cups Cashewnuts and raisins METHOD 1.Then add in the kesari powder.Then add the sugar 5. Cook 4-5 .it a little hot and eat.1/2 cup Ghee. Try it out. leave it until the rava is cooked. and say your comments. KESARI Recipe Indian Sweets Recipe by Manju 5 to 10 mins INGREDIENTS Rava (sugi).Then add water.1 pinch (for colour) Cardamom. It will be really good.1 cup Sugar.leave for sometime and add in the cashew nuts and raisins. 6.Fry the cashew nuts and raisins with ghee and keep it aside 2.2 tablespoon Kesari powder.Put the cardomom powder and the rava in pan with the ghee and fry till golden brown. 4.2 to 3(and powder it) Pinch of salt Water.
3 Ghee to fry METHOD 1. Transfer into serving dish and cover with silver warq. Bring it to boil and put off the stove after 5 minutes. Then. fry them in ghee on a low flame till golden brown. ghee. Don't mix it hard as in case of chapatis. 3. Prepare small balls of the dough (ghee can be used on your fingers to avoid smudge). essence and saffron diluted in little milk. Add the fruits. Cool and add khoya little by little and mix well. empty the contents of the pack into a bowl and make dough using water. This will be around 2 cups and set aside. cardamom powder. Cool and serve 15 . 4. First take the sugar in a bowl and add equal proportion of water to it. 8 GULAB JAMUN Recipe Indian Sweets Recipe by prani 40 minutes INGREDIENTS Gulab Jamun Pack -200gm (orkay or MTR) sugar .Meanwhile. 2. take ghee in a deep pan and heat it in a low flame. Cook until thick and remove from fire. Boil milk and sprinkle suji.over gentle flame till soft and thick. Sprinkle the mixed nut.800gm cardamom seeds. Mix well and pour into a kadaai and cook till the right consistency is reached. see that the dough is neighter too soft nor hard. 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. Drain them and put them immediately in the sugar syrup. nutmeg. sugar.stir every 2 mins.
ONE MINUIT HALWA (MAIDA HALWA) Recipe Indian Sweets Recipe by hemabalaji max 3 to 5 mts INGREDIENTS maida (All purpose flour). you can transfer and garnish.Dont add ghee with the above.1 cup cashewnuts for garnishing METHOD Roast Maida in a dry pan until the raw smell goes.After 10min cut it into pieces and separate it when it is cooled This is a very easy sweet to prepare for diwali. 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. FANCY FALOODA Recipe International Desserts Recipe by Bhuvana Logesh 15min 4 .Pour the mixture in it.Now stir it in a kadai with pouring ghee in little amount during string.1 cup sugar . when the halwa comes without sticking in the pan. 2. 5.Mix all the items given above without any lumps. add ghee and sugar.1 cup ghee (clarified butter). 3. 6.Stir the mixture until it comes to a halwa consistance. so that the sugar will easily dissolve. 7.Then take a plate and spread a little of ghee in it. 4. Sprinkle few drops of water.
Also deep fry the sliced green chilies and decorate on the top of the chicken pieces. 4. Strain to get the 'sev'. 3. salt and cook the chicken until the pieces are tender and all the water evaporates. Mix it.indiaparenting. 8. colour. A few drops Rose Essence. 4 tbsp sugar. Soak falooda seeds in 1/4 cup of water for 2 hour. 2.'sev' and sugar. 6. add rose essence. METHOD 1. http://www. 2 tsp Falooda Seeds. Cool it. 40 gms Cornflour. falooda seeds. 7. Mix ajinomotto. 4 . Make a paste of cornflour in a cold water. Deep fry the chicken pieces in oil and drain 4. Pour cold milk over it slowly. 2.INGREDIENTS 400ml Cold Milk. soya sauce. ginger-garlic paste.com/cookingclub/mainrecipe. In a tall glass. A few drops red colour. red coloring and salt in a vessel and marinate the cooked chicken pieces in it. 150 ml Water. 3. Prepare 'sev' by passing through a seive or 'sev maker' over a pan of ice water. Cook on a slow flame until it becomes thick and transparent. Marinate for 4-5 hours.cgi?recipe_id=851&cuisine_id=7 CHICKEN 65 Recipe International Desserts Recipe by Sree 75 mins INGREDIENTS 1 lb chicken 1/2 cup yogurt A pinch of ajinomotto 2-3 tsp soya sauce 3-4 tbsp corn flour 2-3 green chilies 1 tsp ginger-garlic paste Salt to taste Red food coloring Oil for deep frying METHOD 1. 5. Keep the chicken pieces aside. corn flour. Mix the chicken pieces with yogurt. and strain. Serve chilled.
Add mustard seeds and very little jeera and onions and fry in medium flame till they become transparent.garlic4pieces. desired quantity of chilli powder. salt and the pounded garlic. Let them darken. 2.and fry upto golden brown. Heat a pan and add 4 tbsp oil. add the curry leaves.lavang3. red chillies whose stem have been slightly slit. Once the gravy thickens and vegetables are cooked.COCNU MILK POTATO. Add 2 3.ginger 4 small pieces. Then add the brinjal and fry for 2 minutes in slow flame.half spoon oil. Once the potato gets slightly cooked.onions2. Mix well and simmer for some time till the vegetables cook. Add the potato and fry for 3 minutes.poppyseeds half spoon.take in acontainer add turmeric just half spoon. Stir occassionally. add turmeric powder. salt.4 red chillies Red chilli powder 1\2 tsp turmeric powder Jeera powder (a pinch) Salt to taste Oil METHOD 1.take some oil in a pan fry i chopped onionand 2 green chilli.BRINJAL GRAVY Recipe International Desserts Recipe by PJP 20 minutes max.mirchi powder1 spoon.add 1spoon mirchi powder. pinch of jeera powder..keepaside. Cut onions into thin long strips. serve. Once hot.6 garlic pods (pounded) Curry leaves Mustard and jeera seeds 3 .salt.haldi. CHILLI CHICKEN Recipe International Desserts Recipe by sarita half an hour Not Available INGREDIENTS chickenhalf kg. 4.oil METHOD first clean chicken.salt 1spoon.grind all the spices with one onion and one chilli upto smooth paste.elaichi2.keep the chicken in another pan in the stove and fry until chicken smell .until golden brown. INGREDIENTS 1 large potato 1 big brinjal 1 cup coconut milk 2 onions 5 . Add the coconut milk into the cooking vegetables.dalchin2.green chilli5.add this paste to fried onions and green chilli..
curry leaves together in little oil.finally add the boiled moong..this is delicious chicken fry.Serve hot with the coconut dosa. 5 POTATO SALAD Recipe Salads and Raita Recipe by Janu Not Available INGREDIENTS One large Potato.Grind it thoroughly adding deccicated coconutwhile grinding.vanishes. Make dosas using the batter (the dosa will be really pearl white in colour!) Moong masala: Cook green moong dal in pressure cooker adding enough water and salt.fry mustard seeds.Put the grinded mixture.for more spicey u add green chilli which already fried in a pan.Allow the mixture to ferment over night.Add salt for taste..Mix well...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..Grind it well using little water.urud dal.Swith off the flame. Heat oil in a tava.enjoy the taste COCONUT DOSA WITH MOONG MASALA Recipe International Desserts Recipe by radhikagirish 30 min INGREDIENTS To make coconut dosa: raw rice -3 cups urud dal-1 table spoon deccicated coconut-2 cups salt To prepare moong masala: Green moong dal-1 cup Deccicated coconut-1 table spoon coriander seeds-1table spoon onion-2 (medium) red chilli -8 nos curry leaves .. Fry coriander seeds.Finally add deccicated coconut and put off the flame. Not Available .red chillies.cover for just 3mints and then fry upto golden brown.1 finely chopped onion and curry leaves.Chop one onion finely and fry..then add fried chicken to the masala paste and mix well.
3. Before serving add the papad & mix properly. Boil potatoes & mash it nicely. METHOD 1. Urad dal.4 Papads (plain / pepper / jeeera) 2 onions 2 tbsp of grated coconut 1 green chilli Coriander leaves Salt to taste METHOD 1. Heat oil in a pan. Slice ginger. 3. Small piece of Ginger. Add finely chopped onions. 4. Coriander leaves. slit 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 . stir in nicely.One small Onion. Four Green Chillies. 4. onion. Put little urad dal. Yoghurt. Curry leaves. Pinch of Asafoetida. chillies. grated coconut. Oil. mustard. Mustard. 5. onion and coriander leaves. curry leaves and asafoetida in the oil and saute for some time. Fry papads of your own choice directly on stove without oil & pices. 2. coriander the potatoes. Boil and mash the potato. keep aside. POTATAO-PAPAD SALAD Recipe Salads and Raita Recipe by Shilpa Ramakrishna 10-15mins INGREDIENTS 2 Potatoes 3 .Mix the mashed potato. ginger and yoghurt with the sauted items and serve with rice. coriander leaves. 2.
cucumber put the mustard seeds mixture let it sputter. Switch off the stove and add the masala powder and salt. 2 . and fry till tender. and leave it to cool.For Frying Salt . broken red chilly pieces and curry leaves) 2 tea spoons of oil METHOD 1. and finally add the dry coconut and asafoetida. Mix together yogurt. jeera. turmeric a pinch) Cucumber . deseeded and diced into very small pices (do not grate) For seasoning: 1 tea spoon of (mustard seeds. then add the urad dhal and grind.To taste Coriander Leaves .1 cup Masala Powder . Take care not to heat the masala powder too much.1/4 tspn METHOD Roast all the ingredients for masala powder seperately. Pour over yogurt mixture and mix. green chilles .3.1 skinned.3.1 and 1/2 tablespoons Oil . pieces heat oil CAPSICUM RICE Recipe Main Course Recipe by Anupama Kumar Not Available INGREDIENTS Capsicum (chopped) .For Garnishing For the Masala Powder: Dry Coconut (grated) .1 cup Dhania Seeds and Red Chillies . 2. garlic pods .INGREDIENTS 2 cups yogurt salt to taste grind together (1 teaspoon raw mustard seeds. salt. First grind the dhania and red chillies in a mixie into a coarse powder.1/2 cup Urad Dhal . For the Capsicum Rice: Heat Oil in a kadhai. and grind lightly.1/2 cup Asafoetida . and add the chopped capsicum. so that it can be used in the future also.1 medium sized Cooked Rice .ground raw mustard paste. This powder should be stored in air tight containers.
coriander powder. Measure 4 cups of stock into a heavy saucepan. finely sliced 1 Tomato. Chicken.Cover and cook over medium flame until the liquid gets absorbed. Add a little stock if the rice is not cooked. 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. Saute until light brown. garam masala. Coriander powder 4 Black Cardamom 1 tsp Garam Masala 2 cups Basmati Rice 3 Onion. 4people CORIANDER RICE Recipe Main Course Recipe by Sarada Venugopal 15 mins INGREDIENTS Rice . chopped 1kg. Add green chillies. Cook until just tender. add chilli powder. fry sliced onion until golden brown. strain and reserve the chicken pieces and stock separately. cloves. Drain water and put aside. Discard whole spices along with ginger piece. chopped coriander leaves and mint leaves. Add strained rice along with chicken and bring to a boil. Heat ghee. Boil chicken pieces with cinnamon. finely chopped 1\2 bunch Coriander leaves. chopped 11\2 tsp Chilli powder 11\2 tsp. chopped tomato. Garnish with coriander leaves and serve hot. black cardamom. cut into medium pieces METHOD Wash and soak the rice for 30 minutes.Then add in the cooked rice and stir well. Serve along with raita. CHIKEN PULAO Recipe Main Course Recipe by Veena Furtado 30mts. Remove from fire. salt and jeera powder. ginger and a little salt in 5-cups of water.1 cup 2-4 .
4) Heat the remaining ghee in a kadai and saute the onions till golden brown.turmeric and saute for 2-3 mins.tsp coriander pwd 1tsp . Add the stuffed bhindi cook covered till bhindi is soft remove cover. Heat oil in pan add ajwain let it crackle. 7) Serve hot with raitha or chutney. 2 . STUFFED BHENDI Recipe Main Course Recipe by sree 10 min INGREDIENTS 10 . 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. 6) Add the half cooked rice. 3) Grind the above along with coconut and coriander leaves. Green chillies: 3-4 Jeera .garlic and jeera till onions turn light brown in colour. Mix all the spices except ajwain stuff bhindi with this mixture.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.2 chopped into small pieces.1/4 cup Onions .Keep aside.1/4 tspn Ghee .1 pod Turmeric powder . NOTE:-Can add 1-2 cloves while sauting onions for enhanced flavour.15 small bhindis 2 .salt and cook covered till its done. 5) Add the coriander paste. METHOD 1) Cook the rice till its half done. green chillies.1/2 tspn Garlic .Coriander leaves chopped -1/4 cup Grated coconut .
and sambar powder.1 pinch channa dal .2 cups boiled rice (to mix as per taste for 2 persons) oil . CHICKEN CURRY Recipe Main Course Recipe by ashwini 30mins Not Available INGREDIENTS 4 cut pieces of fish 1tb pepper. turmeric powder. oniens.2 tsp rice . MTR or home made Sambar powder . Add chopped tomatoes or capsicum. garam masala.1 tsp turmeric powder .1 pinch salt to taste coriander/curry leaves to garnish METHOD The recipe is pretty simple. TOMATO/CAPSICUM RICE (WITHOUT ONION) Recipe Main Course Recipe by Saradha 10 mins 2 INGREDIENTS 3 ripe tomatoes or 2 capsicum . 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 pepper or red chilly powder . mustard and channa dal. salt. 1 capsicum. red chilli powder.Cook till all the moisture evaporates serve hot. Do not add water ! Serve with rice. Allow mustard to splutter and channa dal to become light golden brown. Add the coriander/curry leaves. Add salt. tomatos. chilly/pepper powder. Fry till it is cooked. Cook till the raw smell goes from Sambar powder. Mix well.1tb chilli suace.1 tsp mustard seeds . add 1 tsp oil.chopped finely. In pan.
and keep on fire until well cooked. After the onions get caramalised. add the cooked rice and gently mix the whole mixture.Maida Rice flour.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. in a pan add 2 tbs of oil. butter(ghee) for garnishing oil for frying a pinch of asofetida salt to taste METHOD On low fire . salt and curd and make batter as thinner as possible. add grated ginger and followed by that chopped onions. while they are turning light brown. Add the peanuts.musted seed jeeru curry leaves and ginger chilly paste add this to the Not Available . In a pan add oil. 4 RAVA DOSA Recipe Main Course Recipe by jagu Not Available INGREDIENTS 1 Cup Rava 3/4 Cup Maida 1/4 Cup Rice Flour Curd Oil Musturd seed jeeru Curry leaves Ginger Chilly paste Salt METHOD Mix Rava. Later. with desired amount of butter(ghee). asofetida. add chopped spinach and salt. red chilles. mustard seeds. Serve with any raita and chutney. splitpeas.
2. When water gets evoprated u can add 2 tsp of oil to get it done very good with Chappathis. Saute it for a while. then add water. fry it till it turns golden brown. Add oil in the pan.elachi .clove 3. Put Sombhu.finally add . Ginger and garlic to it.curry leaves leaves. 4. Dosas and Rasam. 3.care should be taken while mixing the curry so that fish pieces are not broken. diced onions. then add drum sticks to it. Now add tomatoes. DRUMSTICK CURRY Recipe Main Course Recipe by Punitha 30 minutes INGREDIENTS Drumsticks . salt.coconut paste 3 tsp. Close the pan till the Drumsticks get tender.onions 1 cup.oil. Garam masala powder. Sombhu. then add turmeric powder.tamarind pulp -4 tsp. After two hours keep it in fridge over night. 2 SOUTH INDIAN FISHCURRY Recipe Main Course Recipe by veena Not Available Not Available INGREDIENTS fish -1 kg.corriander leaves.cloves.elachlic paste gari.green chilli 3. Onions.gingergarlic paste4tsp.turmeric powder 1/2 tsp. When u make dosa do it in a low flame.salt 1 1/2tsp.batter.cinnanamon 1.fish take very less time to cook less than 15 min.green chillies.3 Onions .turmeric powder.chilli powder.4 Ginger garlic paste Coconut paste Sombu Jeera Turmeric Thaniya powder Chilli powder Salt METHOD 1. Now add cocnut grinded with Jeera.3 Tomatoes .put kadai pour some oil add cinnanamon.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).garam masala powder 1tsp .chillipowder1 1/2tsp.2. 5. METHOD marinate fish with coconut paste.
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 .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. Grind it in mixer.hing.Karela.all the ingredients must be added according to the quantity of fish STUFFED KARELA Recipe Main Course Recipe by Chitra Ram 20 2 INGREDIENTS Onion.mustard. 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.Turmeric.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. 3.Salt.Soak Urad Dal in water for 2-3 hours.Jaggery.corriander leaves . Mix it and make crispy Instant Rawa Dosa within 5 Mints. 5.Tamrind puld. Add Suji-rawa and salt. 4. 2.Oil.
cook on both sides.and allow it to ferment.u can eat this with coconut chuteny.Heat the tava and put 1sp of oil and put the batter and spread.smear it with a little oil.Next morning cut the spring onions and onions(optional) to the batter.other wise u can eat directly as it is already spicy.Wash and grind rice to form a fine paste.Then grind the rice and fried items along with coconut.Prepare this batter before day itself..Hot hot spring onion dosa is ready to serve.jeera and avalakki.Now heat the tava.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.cover the lid for one minute.urad dal.Salt to tase Oil for frying METHOD Soak rice and dal seperately in water for about 4hrs. Add salt and mix the two pastes.Add salt to the batter. 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. Serve hot with coconut chutney.. 4-5 MIXED DAL DOSA (ADAI) Recipe Main Course Recipe by hemabalaji Not Available INGREDIENTS INGREDIENTS · Raw rice 2 cups · Redgram 1 cup · Bengal gram 1\2 cup · Urid dal 1\4 cup · Chenna 10 to 15 · Red chilli 10 4 .For that first soak the rice for 2-3hrs and then fry redchillies..corriender seeds.
· Add and grind the green chillies.2 table spoon Oil Salt to taste Corriander leaves to garnish 6 CHICKEN RED CURRY (CASHEWKISMIS) Recipe Main Course Recipe by Merlyn Shenoy . .2tsp Kasuri methi . smear oil and spread one ladle full of this batter to a thick circular shape. Make a few holes in the center. It goes wel with any varieties of chutney particularly with avial. grated carrot. jaggery and butter will make this so yummy. · Rest the batter for about an hour.3(finely chopped) Turmeric powder .2 pinch Refined flour/maida . · Drain and grind the rice and dal to a coarse batter..1/2tsp Red chilly powder. · Turnover and pour the oil and let it cook till it is crisp all around and golden brown in color.4 tablespoon Corn flour . potato cabbage 1 cup · Curry leaves little METHOD Wash and soak the rice and the dals for about 4 hours. Pour oil on the sides and in the center and cook over low heat.· Green chilli 2 · Hing Pinch · Salt to taste · Finely chopped onion. CAULIFLOWER ROAST Recipe Main Course Recipe by Jugnu 15minutes INGREDIENTS Cauliflower .1 tsp Jeera powder . beetroot. curry leaves with red chillies and salt in last round of grinding. · Heat a heavy dosa griddle.1tsp Garam masala powder . · Mix the grated vegetables to this batter and mix well. Check for salt and keep aside.250 gm(Shredded) Tomato(medium)-2(Boiled and pureed) Onion(medium)-2(finely chopped) Garlic cloves-6(crushed or finely chopped) Green Chilly .
Not Available INGREDIENTS 1 kg Chicken [Big pieces] 4 Potatoes [Big pieces] . Potatoes & salt and cover the vessel and cook on slow fire till Chicken & Potatoes are cooked. Taste and check if you need to add more salt. Then add Chicken.(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 . Add the masala water & vinegar and bring one boil.(Optional) 6-8 tbsp Oil For Masala: 10 Cashew nuts 20 Raisins (Kisimis) 1 tsp Cumin (Zeera) 1 tsp Pepper (Kalamiri) 1 tsp Kuskus (Poppy Seeds) 12 Red Chilies 1\4 tsp Turmeric (Haldi) 2 big Onions 2 big Tomatoes 2 inches Ginger 1 big pod Garlic 1 marble Tamarind (Imli) 1 tsp Vinegar 1 tbsp Salt Not Available METHOD Grind all the masala items together to make a smooth thick paste. Heat oil in a vessel then add paste and fry well. Keep on stirring the paste till colour darkens up. CHICKEN GREEN MASALA CURRY (MANGALOREAN) Recipe Main Course Recipe by Merlyn Shenoy Not Available INGREDIENTS 1 kg Chicken [Medium pieces] 1 big Onion 4 Potatoes [Medium pieces] .
Potatoes & salt and fry for 5 mins.The batter should be not so thick like ordinary dosa. Add masala and fry well. Cover the vessel and boil on medium flame till Chicken & Potatoes are cooked. 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 .3 big Onions 10-12 Green Chilies 1 inch Ginger 1 small pod Garlic 1 bunch Corriander Leaves (Kotmir) 1 marble Tamarind (Imli) 1 tsp Salt METHOD Grind all the masala items together to make a smooth thick paste.Add salt to taste. Keep on stirring till masala colour darkens up. Taste and check if you need to add more salt.No need to fry the dosa on other side. Then add Chicken. Add the masala water and stir well.Next day heat the pan and put 1sp of oil and put the batter and spread it and cover the lid for 1min.so add much water to the batter. Heat oil in a vessel and fry onions to golden brown.Serve this with coconut chuteny.Prepare this batter before day itself. 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.Neeru dosa is ready to serve.It will be very tasty if u eat with coconut oil(optional).
Knead for few minutes or until smooth. 4. 3. Potatoes can be added (Fry the potatoes before adding them in the gravy). in the same pan fry the remaining masala items (except tomatoes. In a vessel mix chicken and the masala and boil till chicken is cooked well. say for about 1 to 2 hours. 2. Make balls of dough and turn out onto a floured surface and knead it to a round flat shape or a desired shape. ITALIAN PIZZA Recipe Main Course Recipe by Shilpa Not Available INGREDIENTS Ingredients For the Dough 2 1/2 teaspoons of yeast 2 cups of all purpose flour/maida 1/2 teaspoon salt 2 tablespoon olive oil 3\4 to 1 cup of warm water For the toppings 1 tablespoon olive oil 1 small cup of tomato sauce 1 sliced tomato 2 minced garlic flakes 1 cup of any desired vegetables (Mushroom. 1.. capsicum. salt and remaining warm water. Add olive oil and then place in a lightly floured bowl. Put it in a pre-heated oven (200 degrees Celsius) and then oven for 8-14 minutes or until bottom is cooked. Cover and let it rise till doubled. Grind all the masala items together (fried stuff. turmeric & salt). Lightly spread olive oil over the surface of the pizza. In a large mixing bowl add flour. spinach. tomatoes.3 Tomatoes 1\4 tsp Turmeric (Haldi) 2 tsp Salt METHOD Fry onions in a pan & keep aside. turmeric & salt) to make a smooth paste. This allows the toppings to cook on top of the pizza. Not Available . Stir yeast into warm water and wait for 5 minutes.) Mozzarella cheese Parmesan cheese METHOD Method 1.. Taste and check if you need to add more salt.
saffron and enough water and the whole the cloth. onion. ( Any tomato sauce will work) 3. Fluff up the rice with a fork onto a serving platter. Cover and cook for 10 to 15 liquid is absorbed and the rice is tender. Next mince garlic and spread on top. 2. ginger and salt. You can put any vegetable you like on top of your pizza. Saute till the onion turns golden. mounding it. you can then add pepper. olives. washed 2 Onions. Add tomato sauce/gravy. cashewnuts. It will definitely be good! If you want you can add flavored olive oil (roasted pepper/basil/ garlic). Tie the whole garam masala in a muslin cloth. 4. pepper. SRILANKAN SAFFRON RICE Recipe Main Course Recipe by Bhuvana Logesh 40 min INGREDIENTS 2 Cups Coconut Milk 1 Cup Basmati Rice. Remove and discard the bag of spices. Stir in the coconut milk. 3. You can also add flakes of red chillies.2. Preheat oven to 500o F. and basil to taste. Bake for 10 to 15 minutes or until the cheese begins to bubble and brown. Add rice and keep stirring over rice is translucent. Then put on parmesan and mozzarella cheese. few sprigs chopped Wedge of 1 Lime METHOD 1. Bring to the boil and lower the heat. arsley and lime sauce pan and high heat till the spices tied in min or until the and turn it wedges. curry leaves or bay leaf. Garnish with sliced hard boiled egg. Add salt. Depending on what vegetables you have. 4. oregano. 5. mushrooms or fresh tomato. Heat ghee in a add onions. 6 . 6. 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.
chopped 1 tsp ginger .chopped 1 . Add the boiled vegetables and salt. Heat butter in a pan and add the milk and maida mixture. Heat oil or butter in a pan and saute onions. Mix well for 2 minutes. corns. potatoes. Add the tomato sauce and pepper to it.chopped 1 onions . Now pour the white sauce and mix all the ingredients well. You are here Home > Recipes > Italian Cuisine > Spagatiee and Meat balls Recipe SPAGATIEE AND MEAT BALLS Recipe . ginger and garlic till light brown.2 tomatoes . Saute it for 3-5 minutes.VEGETABLE PASTA Recipe Main Course Recipe by Sarada Venugopal 20 mins 4 INGREDIENTS 1 cup boiled mixed vegetables (peas.chopped 1 cup macaroni salt 2 tsp tomato sauce 2-3 tsp oil or butter 1 1/2 cup water For white sauce 2 tsp maida 1/2 cup milk 1 tsp butter METHOD Boil the macaroni in water with a pinch of salt till its done. carrots. Add tomatoes and fry for some time. Can add little water or milk if it becomes very thick and keep aside. Mix milk and maida well so that no lumps are formed. stirring well for 2-3 minutes. Serve hot. Add the boiled macroni and cook it well for 5 minutes. cauliflower etc) 2 tsp pepper powder 1 tsp garlic .
drizzel oil and sautee oil and garlic to gether.meat balls and boil for few minutes. pour desired amount of sauce over the pasta. . for the sauce heat a large skillet.then heat pan drizzle oil and cook the meat balls without moving it often.garnish with coriander leaves.then add salt ane pepper to taste.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.then add the canned tomato and crush them completely.when it comes to a boil add all the seasoning.
1/2 capcisum cut into medium size square. Conch / shell) or basic macroni. Roughly chop the tomatoes & capsicum and keep aside.7-8 flakes crushed garlic. Put crushed garlic and saute for a min. Serve hot. pepper n chilli flakes to taste. 1 cucumber cut into medium size cube. Chill for 1 hour TANGY TOMATO GARLIC PASTA Recipe Starters and Snacks Recipe by smita gyan srivastava 8 mins 2 INGREDIENTS 3 cups cooked pasta ( pref. pepper n chilly flakes ( opt). 1/2 cup paneer cubes. Heat a wok and pour in oil. 1 carrot cut into medium size cube. Add the remaining vegetables and macaroni. salt . salt . oven Not Available . Toss well. Add salt and pepper powder. METHOD Boil the pasta acoording to the instructions on the packet. METHOD Take olive oil in a big salad bowl. 2 tsp sour curd.). 1-2 tablespoon olive oil. 1\2 tsp oregano. Cook for 34 mins . Garnish with cilantro & sliced olives . Mix in the boiled pasta along with curd. 4 INGREDIENTS Lettuce leaves 4-5 cut into 1 inch size.left over sauce frezzes upto 3 months. 2 tsp olive oil/any cooking oil. Remove from flame & pour in a serving platter. saute for another 2 mins. salt and pepper as per taste. MIXED SALAD Recipe Salads and Raita Recipe by Deepali 10-15 mins.oregano. 4 ripe tomatoes . GARLIC BREAD WITH CHEESE Recipe Starters and Snacks Recipe by Precyla 10 minutes INGREDIENTS French bread Garlic Butter (recipe submitted) Mozarella cheese METHOD 1. Cut the bread in a slanting 2 inch width and place the bread in the to get crispy. For Garnishing : Few cilantro / corriander leaves & 2-3 olives (opt. Add the chopped tomatoes n capsicum. 1/2 cup boiled macaroni. 1capsicum.
4. Meanwhile mix the garlic butter and mozarella cheese.Keep it aside.1 tbsp shredded coconut METHOD 1. baking soda 4-6 .garlic and chillies into the wok 5. 3 spring onions finelly chopped.Now remove this ingriedients and increase the heat and stir fry the chicken sugar and capsicum. 4.Now return the previous mixture of onion.3 mintues. Toss it for two minutes then add roasted cashewnuts. one large onion cut in chunks.sugar & pineapple.1/2 red capsicum & 1/2 green capsicum in suare shape cutting.onion & chillies over medium heat for two minutes in a wok or deep frying pan.4 cloves of finelly chopped garlic.fish sauce[if available.2 red chillies finelly chopped.Now switchoff the heat.1 tsp sugar. 3.decorate the spring onion and shredded coconut over this dish. 2. beat the eggs with a beater by adding essence.1 tbsp fish sauce or salt to taste.Roast or shallow fry the cashew nuts in a small pan. 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 .Now Stir fry the garlic.2. 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. 7.Pls note that the heat must be high so the chicken will be tender.arrange on a serving dish. otherwise put salt to taste]. 3. 6. take out and serve immediately PINEAPPLE CHICKEN Recipe Main Course Recipe by Shubhra Mahapatra Not Available Not Available INGREDIENTS 50 gms cashewnuts.Add the oyster sauce. In a bowl.2 tbsp oyester sauce.2 cups fresh pineapples cut in chunks. When the cheese melts.2 tbsp canola oil or any vegetable oil.
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. Cool completely before doing icing if any. Once melted keep aside. Now mix well till you don't find any lumps left over. Add the flour and mix lightly till all ingredients are properly mixed. Add the egg mixture to the melted butter and chocolate mixture. 4 EGGLESS CHOCOLATE CAKE Recipe International Desserts Recipe by DISHA AILANI 40 mins Not Available . 2. Place bowl inside. In a bowl beat the eggs along with sugar until double in volume and it changes color to pale yellow or to almost white. Poke with a toothpick and check. 8. Bake at 200o c for 5-7 minutes and 150o c till done. 9. Add the beaten eggs. 4.and food color. 6. Pre-heat oven to 300o c. Lightly grease a baking tin and pour the mixture and bake for 20 to 25 minutes. Add all purpose flour/maida. Allow to stand for a few minutes and cool it. Can be served with tea/coffee. Grease the microwave bowl with butter and pour the above mixture. (35 to 40 minutes). mix butter and sugar. In another bowl. 5. 3. 7.
Not Available .warm water. Cook in a pre-heated oven at 250 degrees for 30 .put the above mixture in a bowl add melted butter. baking powder and baking soda together. Now in a mixing bowl mix the above mixture plus milk.12 cup melted butter. 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.vanilla essence. Now grease the baking tray and transfer the batter to this tray.2 table spoon cocoa powder.1 tea spoon soda bicarnate. 4. Sieve maida. mix all this wwell n put in a greased tin.40 mins or in a pre-heated microwave oven at 850 degress for 8 minutes.cocoa powder. 2. 2. oil and the curds. bake at 220deg for 25 mins put a knife n check if its done if not then jus keep for 5 mins extra. sugar. cocoa.12 cup warm water. 5.INGREDIENTS 1 cup maida.1 tea spoon baking powder.baking powder & soda bicabonate.condensed milk.let it cool and then remove from the tin & its ready to eat. Sieve the maida.12 tin of condensed milk. keep mixing in one direction. METHOD 1. 3.1 tea spoon vanilla essence.
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