Some Recipies

tossed salad serves 4. ingredients 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 method 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. ingredients 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 method 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. ingredients 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 method 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. ingredients 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 method 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 hour. 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. ingredients 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 method 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. ingredients 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 method 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. ingredients 200 grams fresh button mushrooms 1 onion, chopped 2 teaspoons butter salt and pepper to taste method 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 inbetween 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. tips serve hot.

grilled cheese and vegetable soup cooking time : 30 min. preparation time : 20 min. serves 6. ingredients 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 method 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. ingredients 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 method

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. ingredients 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 method 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. 4.in another pan, add the green chilies, capsicum, onions and sauté it in butter for a few minutes. 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. ingredients 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 method 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 ingredients: 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. ingredients 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 method 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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swati stuffed paneer slices in moghlai gravy ingredients 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 paneer. 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 out...it 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 salt.black pepper. 4.put some butter. microwave for i-2 mins. ready to eat with sauce.

pizza coins try this.. ing: 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 method: 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 added.. v) its ready to eat u can ovenbake till the cheese melts.. its quick n tempting .. try it