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tossed salad

serves 4.
3/4 cup tomato, cubed
1 cup cucumber, cubed
1 1/2 cups lettuce, torn
1/2 cup cheese, cubed

to be mixed into a dressing

2 tablespoons lemon juice
2 tablespoons olive oil or salad oil
1 large clove garlic, finely chopped
salt to taste
pepper to taste

1. combine all the ingredients for the salad and chill till required.
2. before serving, add the dressing and toss the salad.
3. serve immediately.

low calorie dressing

for the dieters.
cooking time : 3 min.
preparation time : 5 min.

makes 1 cup.

2 teaspoons cornflour
1 tablespoon finely chopped onion
1/4 teacup vinegar
1/4 teacup tomato ketchup
2 tablespoons vegetable oil
1 1/2 teaspoons sugar
1/2 teaspoon prepared mustard
1/4 teaspoon chilli powder
1 clove garlic, crushed (optional)
1/2 teaspoon worcestershire sauce
1/2 teaspoon salt

1. mix the cornflour with 3/4 cup of water in a saucepan and cook over medium heat until
the mixture is clear and thick. cool.
2. add the remainig ingredients, put in a jar and shake well.
3. store in the refrigerator and use within 4 days.
4. serve cold.

creamy mayonnaise
the ever popular dressing.
cooking time : nil.
preparation time : a few min.
makes 1 1/4 teacups.
200 grams fresh cream
2 tablespoons salad oil or refined oil
1 teaspoon mustard powder
3 teaspoons powdered sugar
3 teaspoons lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt

1. beat the cream until thick.
2. add the remaining ingredients and mix well.
3. store in the refrigerator and use within 24 hours.
4. serve cold.

macaroni salad
preparation time : 15 mins.
cooking time : nil.
serves 8 to 10.
2 teacups boiled shell macaroni
3 onions
3 sticks celery
1 teacup white sauce
1 teacup thick curds
1 tablespoon white vinegar
1 capsicum
5 spring onions
1 head lerruce
salt to taste

1. chop the onions, celery and capsicum.
2. mix the macaroni, celery, capsicum, onions, white sauce, curds, vinegar and salt.
3. chill the salad in the freezer compartment of a refrigerator.
4. slit the spring onions in such a way that they look like flowers. keep in ice-warter for 1
5. decorate the salad with the spring onions and lettuce leaves.
6. serve chilled.

energy salad
cooking time : 10 min.
preparation time : 10 min.

serves 4.


1/2 medium cauliflower

4 dates, chopped
1 banana, sliced
1 orange, segmented
2 unpeeled red apples, cut into cubes
juice of 1/2 lemon
1/2 teaspoon grated lemon rind
1/2 tablespoon oil
1/2 tablespoon vinegar
salt and pepper to taste

for the orange dressing

1/2 teacup thick fresh yoghurt

4 teaspoons orange juice
1/2 teaspoon mustard powder
1/2 teaspoon powdered sugar
a pinch salt

for the orange dressing, mix all the ingredients very well and chill.break the cauliflower
into small florests, then steam for 5 minutes. cool. combine the oil, vinegar,salt and
pepper. marinate the cauliflower in this mixture.mix all the ingredinets in the bowl. chill.
serve with orange dressing.

five sprouts salad

cooking time : 10 min.
preparation time : 15 min.
serves 10.

50 grams green peas
50 grams moong
50 grams math
50 grams chick peas
50 grams peanuts
2 chikoos, cut into cubes
1 apple, cut into cubes
2 oranges, peeled and cut into pieces
90 grams green grapes
2 radishes, cut into cubes
1 carrot, cut into cubes
a few salad leaves, roughly chopped
a few spinach leaves, roughly chopped
1 green chilli, finely chopped
salt to taste

for the dressing

300 ml. skim milk yoghurt
2 tablespoons chopped mint leaves
1 level teaspoon sugar
salt to taste

for the salad, soak all the pulses and the peanuts for at least 6 hours.drain thoroughly and
tie them in a piece of muslin cloth, then set aside for 24 hours until they start to
sprout.steam the sprouts until soft.mix the boiled pulses and peanuts with the fruits,
vegetables, salad leaves, spinach leaves, green chilli and salt. mix well and chill.just
before serving, toss the salad and serve the dressing in a separate bowl.for the dressing,
mix the yoghurt, mint leaves, sugar and salt. if you like, leave to chill.

hot and sour veg soup

ingredients 1 tbsp. soya sauce
3/4 tsp. chili sauce
1 tsp. black pepper powder
2 tbsp. vinegar
1/2 tsp. sugar
1/4 cup chopped spring onion
1/4 cup chopped cabbage
1/4 cup chopped carrot
1/4 cup chopped capsicum
1/4 cup chopped mushrooms
1/4 cup cauliflower
a few bean sprouts
1 1/2 tbsp. cornflour mixed with 1/4 cup water
salt according to taste

method 1.take four cups of water put soya sauce, chili sauce, pepper powder, vinegar,
sugar, and salt. bring to a boil.
2.add all vegetables and sprouts. simmer for 2-3 minute without covering.
3.add cornflour, mixed in water and stir continuously till it becomes thick.
4.serve hot.

mushroom soup
serves 4.
200 grams fresh button mushrooms
1 onion, chopped
2 teaspoons butter
salt and pepper to taste

1. chop the mushrooms.
2. put the butter in a glass bowl and microwave on high for 15 seconds. add the onion and
microwave on high for 1 1/2 minutes or until light pink in colour, stirring once in-
between after 45 seconds.
3. add the mushrooms and 4 teacups of water, cover and microwave on high for about 6
to 6 1/2 minutes.
4. when cooked, blend in a liquidiser.
5. add salt and pepper.
serve hot.

grilled cheese and vegetable soup

cooking time : 30 min.
preparation time : 20 min.
serves 6.
4 large tomatoes
3/4 teacup shredded cabbage
3/4 teacup grated carrots
3 teaspoons cornflour
1 small can (225 grams) baked beans or 1/2 teacup boiled green peas
1 chopped tomato
1 chopped onion
1 bay leaf
1/2 teaspoon sugar
2 tablespoons oil
salt to taste
pepper to taste

for the masala bag

2 sticks cinnamon
2 cloves
4 peppercorns (powdered coarsely and tied in a piece of cloth)

for grilling
4 tablespoons grated cheese

1. cut the tomatoes into big pieces, add 5 teacups of water and put to cook. when cooked,
blend in a liquidiser and strain.
2. heat the oil and fry the onion and bay leaf for 1/2 minute.
3. add the cabbage and carrots and fry again for 1 minute. add the tomato soup.
4. mix the cornflour in a little cold water and add to the soup.
5. add the masala bag and salt and boil for 20 minutes.
6. add the beans, tomato, sugar and pepper and give one boil.
7. remove the masala bag and pour the soup into a big bowl.
8. sprinkle the cheese and put below the grill for 5 minutes until the cheese melts.
9. serve hot with garlic bread.

pyaz ki subzi
preparation time : 10 mins.
cooking time : 10 mins.
serves 2.

12 to 15 baby onions, peeled
1 teaspoon chilli powder
1 teaspoon coriander (dhania) powder
1 teaspoon fennel seeds (saunf)
¾ teaspoon amchur (dry mango powder)
2 teaspoons oil
salt to taste

combine the chilli powder, coriander powder, fennel seeds, amchur and salt in a bowl and
keep aside. make criss cross slits on the onions and stuff with the masala mixture. heat
the oil in a non-stick pan, add the stuffed onions and cook over a slow flame for 7 to 8
minutes till the onions have softened and are lightly browned. serve hot.

bhindi do pyaza
cooking time : 15 mins.
preparation time : 10 mins.
serves 4.

3 cups bhindi (ladies finger), sliced
1½ cups onions, chopped
3 teaspoons cumin seeds (jeera)
1 teaspoon nigella seeds (kalonji)
¼ teaspoon turmeric powder (haldi)
3 teaspoons ginger paste
1 to 2 green chillies, chopped
¾ cup thick curds, whisked
3 tablespoons oil
salt to taste

heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle.
add the onions, turmeric powder, ginger paste and green chillies and cook till the onions
are tender. add the bhindi and salt and cook over a medium flame till the bhindi is tender.
add the whisked curds and cook till the curds dry out. serve hot with parathas or rotis.

paneer butter masala

ingredients 1/2 lb or 250 gms of cubed or triangles of paneer pieces
paste of 2 onions
paste of 4 tomatoes
1 tsp. each of ginger & garlic paste
1/3 cup of milk
1 green chilies, julienned
1 tbsp. coarsely pounded cashewnuts
2 tsp.. kastoori methi (dried fenugreek leaves)
1/2 tsp. cumin powder
1 tsp. red chili powder
1/2 tsp. garam masala
1/2 tsp. sugar
a few drops of orange color
2 onion, cut into rings
1 medium sized capsicum sliced finely
2 tbsp. of butter
4 tbsp. of oil
salt according to taste

serve with rrice or chapati or naan.

method 1. heat oil in a pan and then cook the onion paste in oil till light brown in colour.
add the chili powder, cook for a few minutes and then add the milk slowly.
2. now add the cashewnuts and tomato puree and cook further for a few minutes.
3.then add the cumin powder, garam masala, salt, sugar and enough water and cook till
the oil separates and the gravy becomes thick. lastly add the dried fenugreek leaves
(kastoori methi) and keep aside. another pan, add the green chilies, capsicum, onions and sauté it in butter for a few
5.add these sautéed vegetables, paneer pieces and orange color to the masala gravy. keep
for few minutes and serve hot .

paneer in white gravy

cooking time : 20 min.
preparation time : 20 min.
serves 4 to 6.

200 grams (7 oz.) paneer
2 medium onions
1 tablespoon cashewnuts pieces
3 cardamoms
2 cloves
1 stick cinnamon
1 bay leaf
3 chopped green chillies
1 red chilli
1 teaspoon coriander seeds
1 teacup fresh curds
3/4 teacup finely chopped coriander
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste

to be grounded into a paste

6 cloves garlic
12 mm. (1/2") piece ginger
1 tablespoon water

1. cut the paneer into small cubes.
2. cut the onions into big pieces, add 3/4 teacup of water and boil.
3. when cooked, blend in a mixer along with the cashewnut pieces.
4. heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
5. add the paste and fry for 1/2 minute.
6. add the ground onions and cashewnuts and fry for a little while.
7. add the green chillies and fry for little while.
8. pound the red chilli and coriander seeds and add to the gravy. fry again for a few
seconds. take the vessel off the fire.
9. churn the curds and add to the mixture. add salt and cook on a slow flame until the
ghee comes on top.
10. add the coriander and cook for 1/2 minute.
11. finally, add the paneer and sugar and cook for a few minutes.
12. serve hot with parathas.

paneer kofta recipe

for koftas:
• 200 gms cottage cheese (paneer) how to make paneer
• 2 potato (aloo)
• 1/2 tsp red chili powder (lal mirchi)
• 1/4 tsp garam masala
• 2 tblsp cornflour
• oil for frying
• for gravy
• 4 onion (pyaj)
• 4 tomato (tamatar)
• coriander leaves (dhania patta)
• 1/2 cup curd (dahi)
• 1/2 cup cashewnut (kaju) powder
• 1/2 tsp cumin seed (jeera)
• 1/2 tsp salt
• 1/2 tsp red chili powder (lal mirchi)
• 1/4 tsp turmeric (haldi)
• 1/4 tsp garam masala
• 1 bay leaf (tej patta)
• 2 tblsp clarified butter (ghee)
how to make paneer kofta:
boil potatoes and peel them. grate paneer and potatoes. add salt, red chili powder, garam
masala, cornflour and mix well.make round balls of this mixture. now heat oil in a pan.
fry balls in the oil till brown in color. grind onion and tomatoes together. chop coriander
leaves very finely. heat oil in a pan. add cumin seed and bay leaf. add onion, tomato paste
and brown it, stirring continously. when it leaves oil add curd, cashewnut powder, salt,
red chili powder, turmeric, garam masala. stir it continously for a minute.then add 2 cup
of water. put on the lid and simmer for 5 minuteswhile serving reheat the gravy and then
add koftas to it. garnish it with chopped coriander leaves

creamy mushrooms
cooking time : a few min.
preparation time : a few min.

serves 10 to 15.


1 can (400 grams) mushrooms

1 tablespoon chopped onion
4 tablespoons fresh cream
1/2 teaspoon mixed herbs or 1 tablespoon chopped parsely
1 teaspoon butter
a pinch salt
a pinch pepper

drain the mushrooms. heat the butter and fry the onion for 1/2 minute. add the
mushrooms and fry for a further 1 minute. add the cream, herbs, salt and pepper and mix
well. serve hot with toothpicks.

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mar 17

stuffed paneer slices in moghlai gravy
400 grams paneer
4 large tomatoes
1 onion, chopped
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 pinches sugar
1 tablespoon kasoori methi (dried fenugreek leaves)
4 tablespoons oil
salt to taste

for the stuffing

100 grams paneer
1 tablespoon crushed cashewnuts
1 tablespoon raisins
1 tablespoon chopped coriander
a pinch of sugar
salt to taste

to be ground into a ginger-garlic paste

4 cloves garlic
12 mm. (1/2") piece ginger
1/4 teaspoon cardamom powder

for the garnish

a little fresh cream
chopped coriander

for the stuffing

1. grate the paneer.
2. add the remaining ingredients and mix well.

how to proceed
1. put the tomatoes in hot water for 10 minutes. take out the skin and grate them.
2. cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
3. sandwich the paneer slices with the stuffing.
4. heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. remove the
5. in the same oil, fry the onion until golden. add the garlic-ginger paste, turmeric and
chilli powders and sugar and fry again for a while.
6. add the tomatoes, kasuri methi and salt and fry again for a while.
7. put the paneer pieces back in the gravy on the tava and fry again for a while.
8. garnish with the cream and coriander.
9. serve hot.

quick snack.............

take some breads,somesugar,grated coconut,sugar..butter

put frying pan on the gas stove..when it hets up.apply buttter ,place bread.
over that spread grated coconut and sugar if u like springlesome butter aswell.

put another bread over it..after sometime let the top slice be fried...

when golden vrown colour is seen take the bread sandwich will be crispier and
inside the molten sugar will give a yummy taste..

take some bread pieces in bowl.

2.add some boiled peas,boiled potatoes,onion,tomato pieces,cabbage.
3.sprinkle some pepper.
4.put some butter.
microwave for i-2 mins.
ready to eat with sauce.

pizza coins
try this..

6 slices of bread, roundly cut n golden fried
1 potato, boiled n sliced
1 tomato , sliced
1 onion, sliced
1 capsicum,sliced
2 cubes of cheese
bikaneri bhujia to sprinkle
green chutney
pizza sauce or tomato ketchup

i) take any dish n spread all bread slices.
ii)spread green chutneys all over..
iii) arrange onion ring, potato, tomato, capsicum slices one by one in order..
iv) apply pizza sauce , grate cheese all over, sprinkle bhujia. little salt n pepper can b
v) its ready to eat u can ovenbake till the cheese melts..

its quick n tempting .. try it