SOY CHEESE BALLS RECIPE

INGREDIENTS
Soy cheese –1 cup
Bread crumbs – 1 cup
Milk – ¼ cup
Butter – 2 tbsp
Nuts – 2 tbsp [chopped]
Sage – 1 tsp
Onion – 1 [chopped]
METHOD
Melt butter in a pan and fry chopped onion until browned lightly. Add chopped nuts, sage, soy cheese and milk. Mix gently and make balls, roll in bread crumbs and bake on greased baking sheet at 350° F until browned.
Serve hot

MUSHROOM WITH CHEESE RECIPE

INGREDIENTS
Butter –1/4 cup
Milk – ¼ cup
Cream – ½ cup
Cheddar cheese – ½ cup
Yogurt – ½ cup
Onion – 1 [chopped]
Button mushroom – 3 cups [chopped]
Salt and pepper to taste
Mustard seeds – ½ tsp
METHOD
Melt butter in a pan, sauté chopped onions and mushrooms for 10 minutes on low flame. Stir in milk and bring to boil. Add cheese and cook until cheese melts. Mix the remaining ingredients. Keep stirring just for a minute and remove from heat.
Serve as main dish with chappati, sandwiches

CARAMEL POPCORN RECIPE

INGREDIENTS FOR CARAMEL POPCORN

Popcorn -- 1 cup [popped]
Brown sugar – 1 ½ cups
Butter – ½ cup
Corn flour – ½ tsp [dissolved in ½ cup water]
Soda bi- carb – ½ tsp

METHOD OF PREPARING CARAMEL POPCORN

In a medium pan, caramelize sugar and immediately add butter, corn starch and salt. Cook for 2 minutes.
Remove the pan from the heat and add soda bi carb.
Pour over popped popcorn, while still hot. Mix well and serve immediately.

TAPIOCA WITH COCONUT RECIPE

INGREDIENTS FOR TAPIOCA WITH COCONUT

Tapioca – I kg [peel and cut into cubes]
Coconut – 1 cup [grated]
Onion – 1 [cut into pieces]
Green chilies – 5
Turmeric powder – ¼ tsp
Mustard seeds – 1 tsp
Red chilies – 2 [cut into pieces]
Curry leaves – 1 strand
Salt to taste
Oil – 2 tbsp

METHOD OF PREPARING TAPIOCA WITH COCONUT

Boil the tapioca cubes in water with turmeric and salt for 10 minutes. Drain and keep aside.
Heat oil in a pan and put red chilies, mustard seeds and curry leaves and fry for 2 minutes.
Add boiled tapioca and mix well. Grind the coconut with green chilies and onion pieces, and add to the tapioca. Mix gently and cook for 5 minutes.
Serve hot with rice or chappati.

BUTTER MILK CRUMB PUDDING RECIPE

INGREDIENTS FOR BUTTER MILK CRUNB PUDDING

Brown sugar – 1 cup
Butter milk – 1 cup
Raisins – 1 cup
Nutmeg -0- 1 tsp
Butter –2 tbsp
Bi carb – 1 tsp
Buttered bread crumbs – 2 cups

METHOD OF PREPARING BUTTER MILK CRUNB PUDDING

Mix the soda with the butter milk. Add the all ingredients well mixed. Fill a mould ¾ full and steam for 1 hour.
Serve with whipped cream

OKRA IN TOMATO SAUCE RECIPE

INGREDIENTS
Okra [ladies finger] – 250 gms
Onion – 1 [sliced]
Butter – 1 tbsp
Tomato sauce – 1 cup
Pepper powder – ½ tsp
Parsley – 2 tbsp [chopped]
METHOD
Wash okra, cut slices. Melt butter in a pan and fry the sliced onion until brown. Add okra and fry for 5 minutes. Place in greased baking dish.
Add tomato sauce, pepper and salt and spar inkle with chopped Parsely. Bake at 350° F for about 25 to 30 minutes.
Serve hot with rice or chappati.

MACARONI IN SAIGON STYLE RECIPE

INGREDIENTS FOR MACARONI IN SAIGON STYLE

Elbow macaroni – 4 cups [cooked]
Onions – 5 [chopped]
Tomatoes -- 5 [chopped]
Red chili powder – 1 tsp
Oil – 4 tsp
Tomato ketchup – 1 tbsp
Salt to taste

METHOD OF PREPARING MACARONI IN SAIGON STYLE


Heat oil in a pan sauté chopped onions until transparent. Add chopped tomatoes salt and chili powder and fry for 5 minutes. Add boiled macaroni and mix gently. Stir continuously for 2 minutes.
Transfer the macaroni in to a serving dish and drizzle some tomato ketchup over macaroni.
Serve as a snack.

Cow Beans with Coconut Recipe

Ingredients  For  Cow  Beans  with  Coconut

Cow beans – 250 gms [cut into small pieces]
Coconut – ½ cup [grated]
Green chilies – 4
Turmeric powder – ¼ tsp
Onion –1 [cut into pieces]
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Red chilies – 2 [cut into pieces]
Curry leaves – 1 strand
Oil – 2 tbsp

Method of the  Preparation   of Cow  Beans  with  Coconut

Heat oil in a pan and put red chilies, curry leaves, mustard seeds, chana dal, urad dal and fry for 2 minutes. Add cow beans and salt, mix well and cover the pan with a lid. Cook for 10—15 minutes on low flame, stir in between.
Grin d coconut, onion and green chilies and add to cooked cow beans and mix gently.
Cook for another five minutes.
Serve hot with steamed rice or chappati.

JAPANESE MISO SOUP RECIPE

INGREDIENTS FOR JAPANESE MISO SOUP

Cake bean curd – 1cup
Water – 5 cups
Straw mushrooms – 8
Pc kelp [sea weed] – 1
Akamiso – 20 gms[red miso]
Shiromiso -- 40 gms [white miso]
Brown soya beans --5 tbsp
Chopped spring onions for garnishing

METHOD FOR PREPARING JAPANESE MISO SOUP

Bring water and kelp to boil together. Remove kelp. Add miso, mushrooms and bean curs, Bring to boil simmer for 5 minutes. Add soya beans. Cover and simmer for 2 minutes.
Garnish with chopped spring onions and serve hot.

TOMATO CORIANDER CHUTNEY RECIPE

INGREDIENTS FOR TOMATO CORIANDER CHUTNEY

Coriander leaves – 50 gms [washed and chopped]
Tomatoes – 2 [cut into pieces]
Onion – 1 [cut into pieces]
Green chilies – 3
Cumin seeds – 1 tsp [roasted]
Dry mango powder – 1 tsp
Asafoetida – 1 pinch
Salt to taste

METHOD OF PREPARING TOMATO CORIANDER CHUTNEY

Grind all the ingredients in a mixer grinder by adding little water.
Serve with rice or chappati

GREEN TOMATO CHUTNEY RECIPE

INGREDIENTS FOR GREEN TOMATO CUTNEY

Green tomatoes – 5 [cut into pieces]
Cumin seeds – 1 tsp [roasted]
Garlic flakes – 3 [chopped]
Onion -- 1 [chopped
Green chilies – 2 [chopped]
Ginger – 1 piece [chopped]
Red chili powder – ¼ tsp
Pepper powder – 11/4 tsp
Asafoetida – 1 pinch
Salt to taste
Sugar – 2 tsp

METHOD OF PREPARING GREEN TOMATO CHUTNEY

Mix all ingredients together and cook in pressure cooker for 5 minutes by adding little water.
Remove the lid of the pressure cooker and mix the chutney gently.
Serve with paranthas.

GREEN CHILI CHUTNEY RECIPE

INGREDIENTS FOR GREEN CHILI CHUTNEY

Green chilies – 5
Garlic flakes – 3
Asafoetida – 1 pinch
Cumin seeds – 1 tsp [roasted]
Lemon juice – 2 tbsp
Salt to taste

METHOD OF PREPARING GREEN CHILI CHUTNEY

Grind all the ingredients by adding lemon juice. Serve with chappati or rice.

DUTCH RELISH RECIPE

INGREDIENTS FOR DUTCH RELISH

Onions -- 20 gms [chopped]
Green tomatoes – 200 gms [chopped]
Cucumber – 100 gms [chopped]
Cauliflower – 1 [cut into florets]
Green pepper – 1 [sliced]
Red pepper –1 [sliced]
Salt to taste
Water – 1 cup
For seasoning
Flour – ¼ cup
Sugar – ½ cup
Vinegar – 1 tsp
Mustard seeds – 1 tsp
Turmeric powder – ¼ tsp

METHOD OF PREPARING DUTCH RELISH

Grind all ingredients in a grinder. Add salt and water, mix well and cook until sauce thickens and season. Serve hot.

CORIANDER MINT WITH DRY DATES CHUTNEY RECIPE

INGREDIENTS FOR CORIANDER MINT WITH DATES CHUTNEY

Coriander leaves – 50 gms
Mint leaves – 50 gms
Dry dates – 8 [soaked in water and remove its seeds]
Pepper – ¼ tsp
Red chili powder – ¼ tsp
Onion – 1 [cut into small pieces]
Cumin seeds – 1 tsp [roasted]
Lemon juice – 2 tbsp
Salt to taste

METHOD OF PREPARING CORIANDER MINT WITH DATES CHUTNEY

Grind all the ingredients in a mixer grinder by adding little water and lemon juice.
Serve with rice and chappati.

GOOSEBERRY PIE RECIPE

INGREDIENTS FOR GOOSBERRY PIE
 
Gooseberries – 3 cups
Sugar – 1 ½ cups
Water – ½ cup
Cinnamon powder – 1 tsp
Cloves powder – ½ tsp
Flour – 2 tbsp
Nutmeg – 1 pinch
Salt – 1 pinch
1 recipe quick crust for pastries
Butter – 1 tbsp

METHOD OF PREPARING GOOSEBERRY PIE

Combine gooseberries in `1 cup of sugar and water and cook until berries are tender. Sift remaining sugar, salt and spices together. Stir into cooked mixture and cool. Line a pie plate with pastry pour in filling and dot with the 1 tbsp butter. Cover with top crust.
Seal well and prick. Bake at 450° F for 10 minutes. Reduce heat to 350°F and bake for 25 minutes longer.

BANANA CREAM WHIP RECIPE

BANANA

INGREDITS FOR BANANA WHIP

Ripe bananas – 1 cup [mashed]
Salt – 1 pinch
Lemon juice – 1 tbsp
Cream --- ½ cup [whipped]
Sugar – ¼ cup

MEHTOD OF PREPARING BANANA WHIP

Mix bananas, lemon juice, sugar and salt. Pour into whipped cream.mix gently. Keep in refrigerator for 1 hour and serve.

CASHEW NUT MASALA DOSA RECIPE

INGREDIENTS FOR CASHEW NUT MASALA DOSA

Dosa batter—4 cup
Onion – 2 [chopped]
Tomato – 1 [chopped]
Green chili—1 [chopped]
Ginger, garlic paste—1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Tomatosauce—1 tsp
Cashew nut paste – 2 tsp
Coriander leaves – 1 tbsp [chopped]
Salt to taste
Oil – 2 tbsp

METHOD OF PREPARING CASHEW NUT MASALA DOSA

Heat oil in a pan and add chopped onions and fry for 5 minutes. Add ginger garlic paste and chopped green chilies and fry for 2 minutes. Add chopped tomato and fry for another 5 minutes.
Add cashew nut paste, red chili powder, tomato sauce and, salt. Mix well. Add chopped coriander leaves.
Heat oil in a dosa griddle and pour 1 tbsp dosa batter and spread evenly. Place 1 tsp masala mixture in the centre and spread it. Fold the dosa and serve hot with coconut chutney or sambar.

COCONUT DOSA RECIPE

Coconut Dosa

INGREDIENTS FOR COCONUT DOSA

Rice – 100 gms [soak in water for 1 hour]
Coconut – ½ cup [grated]
Cumin seeds – ½ tsp
Salt to taste
Oil – 2 tbsp

METHOD OF PREPARING COCONUT DOSA

Grind rice in mixer grinder by adding little water and keep aside.
Grind grated coconut and cumin seeds by adding little water.
Mix the coconut paste and salt into the rice batter.
Heat 1 tsp of oil in a dosa griddle and pour 1 tbsp of dosa batter in, and spread evenly. Fry both sides.
Serve hot with coconut chutney or onion chutney.

SWEDISH CARROTS

INGREDIENTS FOR SWEDISH CARROTS

Carrots – 3 cups [[sliced]
Onion – 3 cups [sliced]
Oil – 4 tbsp
Salt and cayenne

METHOD OF PREPARING SWEDISH CARROTS

Heat oil in a pan and fry onions for 2 minutes. Add seasonings and carrots and stir to coat all well with oil. Cover the pan with a lid and cook for 5 minutes in low flame. Stir ring often so as not to burn.
Serve hot.

MINTED CARROTS

INGREDIENTS FOR MINTED CARROTS

Carrots – 7 [peel and cut into slices]
Oil – 2 tbsp
Honey – 1 tbsp
Chopped mint – 1 tbsp
Salt to taste

METHOD OF PREPARING MINTED CARROTS

Heat oil in a pan and sauté the sliced carrots until almost soft. Sprinkle with salt and honey and cook uncovered until carrots take on a glazed appearance. Sprinkle the mint leaves and remove from the flame.
Mix well and serve hot

PHILIPPINE RICE

INGREDIENTS FOR PHILIPINE RICE

Rice – 5 cups [cooked]
Garlic flakes – 5 [crushed]
Soy sauce – 5 tbsp
Spring onion – 2 [chopped]
Salt to taste
Oil – 4 tbsp

METHOD OR PREPARING PHILIPINE RICE

Heat oil in pan fry chopped spring onion and chopped garlic, then add soya sauce and cooked rice and salt. Mix well and cook for 2—3 minutes. Stirring constantly.
Serve hot.

ORANGE ICE – CREAM

INGREDIENTS ORANGE ICE-CREAM

Fresh cream – 4 cups
Orange juice – 4 cups
Sugar – 1 cup [powdered]
Orange colour – 3 drops
Orange essence – 3 drops

METHOD FOR PREPARING ORANGE ICE-CREAM


Dissolve sugar in juice, the n beat in cream. Add orange essence and colour and beat gently. Transfer the mixture to a baking pan.
Cover with a foil and freeze until set.

PANEER CHEESE – MASALA DOSA

Paneer Masala Dosa

INGREDIENTS FOR PANEER CHEESE  MASALADOSA

Dosa batter – 4 cup
Cheese – 4 tbsp
Oil – 1 tbsp
Onion – 1 [chopped]
Tomato – 1 [chopped]
Paneer [cottage cheese] – 50 gms [grated]
Pepper powder – 1 pinch
Green chilies – 3 [chopped]
Coriander leaves – 1 tbsp [chopped]
Salt to taste

METHOD OF PREPARING PANEER CHEESE MASALA DOSA

Heat oil in a pan and fry chopped onion for 5 minutes. Add chopped tomato, chopped green chilies, grated cottage cheese, pepper powder, garam masala powder, chopped coriander leaves and salt. Fry for 2 minutes.
Heat I tsp of oil in a dosa griddle and spread the dosa batter, sprinkle the grated cheese and spread the masala and fold it.
Serve hot with coconut chutney

TOMATO DOSA

INGREDIENTS FOR TOMATO DOSA

Dosa batter – 1 cup
Tomato – 2
Salt to taste
Oil – 2 tbsp

METOD OF PREPARING TOMATO DOSA

Boil the tomato with salt and grind it . Sieve and to the dosa batter and mix well.
Heat 1 tsp of oil in a pan and pour the mixture in, spreading evenly. Fry both sides on low flame.
Serve hot with coconut chana dal chutney or coriander leaves chutney

PINEAPPLE CHUTNEY

INGREDIENTS FOR PINEAPPLE CHUTNEY

Pineapple – 1 piece
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Fenugreek seeds—1/4 tsp
Onion –1 [chopped]
Mustard seeds – 1 tsp
Oil – 1 tbsp
Salt to taste

METHOD OF PREPARING PINEAPPLE CHUTNEY

Grind pine apple piece, turmeric powder, red chili powder, fenugreek seeds with little water and keep aside.
Heat oil in a pan and put mustard seeds and chopped onion and fry for 5 minutes. Add pine apple mixture and salt. Mix gently and transfer into a serving dish and serve with dosa or uthappam.

TOMATO RELISH

INGREDIENTS
Red tomatoes – 400 gms
Onion – 1 [chopped]
Sugar – 4 taps
Butter – 1 tbsp
Ginger – 1 tsp [grated]
Cumin seeds – 1 tsp
Cinnamom powder – ½ tsp
Garlic flakes – 4 [crushed]
Red chili powder – ¼ tsp
Raisins – ¼ cup
Cashew nuts – ¼ cup
METHOD
Heat butter in a pan, add onion and garlic. Sautés until, translucent. Add tomatoes sand sugar. Cover and cook for 10 minutes on low flame. Stirring occasionally.
Add remaining ingredients. Cook another 20 minutes on low flame. Mix well. Add raisins and cashewnuts and continue heating on low flame for 10 minutes. Cool.
Seal in glass jars.

RED COLESLAW

INGREDIENTS FOR RED COLESLAW

Red cabbage – 1 [shredded]
Onion – 1 [chopped]
Carrots – 2 [grated]
Butter – 3 tbsp
Lemon juice – 1 tbsp
Parsely – 1 tbsp [chopped]
Salt and pepper to taste

METHOD OF PREPARING RED COLESLAW

Mix all ingredients well. Add salt and pepper. Warm the butter and add lemon juice and chopped parsley. Pour over the cabbage mix and mix well and serve.

POTATOES WITH DILL

INGREDEINTS FOR POTATOES WITH DILL

Potatoes – 3
Cucumber – 1 [peel and cut into small pieces]
Yogurt – 1 cup
Fresh dill and salt to taste
Mint leaves – 1 tsp [chopped]

METHOD OF PREPARING POATOES WITH DILL

Boil the potatoes with dill. Chop the dill and mash the boiled potatoes and add yogurt, salt and cucumber pieces. Reheat for 2 minutes. Garnished with chopped mint leaves and serve.

BAMBOO SHOOTS SALALD

INGREDIENTS FOR BAMBOO SHOOTS SALAD

Bamboo shoots – 2 cups [canned sliced]
Spring onions – 2 stalks [chopped]
Onion –1 [chopped]
Garlic flakes –2 [minced]
Soy sauce – 1 tbsp
Chili sauce – 1 tbsp
Parsely – ¼ cup
Lime juice – 12tbsp
Oil – 1 tbsp

METHOD OF PREPARING BAMBOO SHOOTS SALAD

Heat oil in a pan and fry the chopped onion and garlic until golden brown. Mix bamboo shoots, soy sauce, chilli sauce, lime juice, chopped spring onions and onio0n garlic mixture. Garnish with parsley and serve.

SOY CHEESE TOAST

INGREDIENTS FOR SOY CHEESE TOAST

Soy cheese – 1 cup
Rice – 1 cup [cooked]
Strained tomatoes – ½ cup
Lentils – 1 cup [cooked]
Onion – 1 [minced]
Corn flakes – 1 cup
Celery –1 tsp [chopped]
Salt and pepper to taste
Oil – 1 tbsp

METHOD OF PREPARING SOY CHEESE TOAST

Fry minced onion in oil gently until golden brown. Add other ingredients and stir gently. Bake in greased oven dish at 350°F until the dish become golden brown.
Serve hot.

COW BEANS WITH RAW BANANA

Cow Beans Raw Banana

INGREDIENTS FOR COW BEANS WITH RAW BANANA

Cow beans – 200 gms [cut into small pieces]
Raw bananas – 2 [cut into cubes]
Onion – 1 [chopped]
Red chilies – 4 [crushed]
Turmeric powder – ¼ tsp
Curry leaves – 1 strand
Oil – 1 tbsp
Mustard seeds – 1 tsp
Salt to taste

METHOD OF PREPARING COW BEANS WITH RAW BANANA

Heat oil in a pan and add mustard seeds, chopped onions, red chilies, and curry leaves, fry for 5 minutes. Add turmeric powder and mix well.
Add cow beans and raw bananas and salt mix gently and cover the pan with a lid and cook for 20 minutes on low flame. Stir in between.
Serve hot with steamed rice or chappati.

CORN MEAL AND LENTIL PIE

INGREDIENTS FOR CORN MEAL AND LENTIL PIE

Yellow corn meal – ¼ cup
Lentils – 1 cup [cooked]
Brown rice – ½ cup [cooked]
Milk – 1 ½ cup
Paprika – 1 pinch
Salt to taste

METHOD OF PREPARING CORN MEAL AND LENTIL PIE

Heat milk with salt to taste and stir in the cornmeal, stirring continuously. Cook for 5 minutes then place on a greased dish. Mix the lentils, rice and paprika and put on corn meal.
Bake in oven at 350°F for about 30 minutes.

CAULIFLOWER SOUP

INGREDIENTS FOR CAULIFLOUR SOUP

Cauliflower –1 [cut into small pieces]
Onion – 1 [sliced]
Wheat flour – 1 tbsp
Milk – 1 cup
Parsley – 1 tsp [chopped]
Water – 1 cup
Brown sugar – 1 tsp
Butter --- 1 tbsp
Salt and pepper to taste

METHOD OF PREPARING CAULIFLOUR SOUP

Melt butter in a pan and add sliced onion and fry for 5 minutes. Gradually add wheat flour, stirring continuously. Add water, cauliflower and hot milk. Bring to boil on low flame for 15 minutes. Sieve. Add salt and pepper and salt return to boil for 5 minutes.
Remove from heat, add top of milk and garnished with parsley. Serve hot.

URAD DAL [BLACK GRAM] CURRY

INGREDIENTS FOR URAD DAL BLACK GRAM] CURRY

Urad dal -- 1 cup [washed and soaked in water for co minutes]
Onion – 1 [chopped]
Tomato – 1
Ginger – 1 piece [chopped]
Garlic flakes – 5 [chopped]
Red powder – ½ tsp
Turmeric powder – ¼ tsp
Oil – 1 tbsp
Ghee – 1tbsp
Cardamom – 1
Clove – 1
Cinnamon stick—1 piece
Pepper powder – ½ tsp
Garam masala – ½ tsp
Green chili – 2 [cut into pieces]
Coriander leaves – 2 tbsp [chopped]
Salt to taste

METHOD OF PREPARING URAD DAL [BLACK GRAM] CURRY

Heat oil in a pan and add cloves, cinnamon stick, cardamom, chopped onion, chopped ginger, chopped garlic, and fry for 5 minutes. Add chopped tomato and fry for 2 minutes. Add red chili powder and turmeric powder and fry for another 2 minutes.
Add urad dal and mix well. Add 2 cups of water and salt and bring to boil for 15 to 20 minutes. Sprinkle garam masala powder and garnish with coriander leaves.
Serve hot with rice and chappati.

MINTED ORANGE WITH GRAPEFRUIT

INGREDIENTS FOR  MINTED ORANGE WITH GRAPE FRUIT

Grape fruits – 2
Oranges – 2
Fresh mint – 4
Caster sugar to taste
Peppermint oil – 1 drop

MTHOD OF PREPARING MINTED ORANGE WITH GRAPE FRUIT

Peel the oranges and chop the flesh into small piece. Scoop flesh out of the halved grape fruit. Chop and mix with oranges, add caster sugar to taste and pepper mint oil. Pile into grape fruit shells and sprinkle with chopped fresh mint.

MANGO ICE –CREAM

INGREDIENTS FOR MANGO ICE-CREAM

Mango pulp – ¾ cup
Milk powder – 1/8 cup
Milk – 1 l
Sugar – ½ cup
Agar agar powder -- 2 tsp
Custard powder -- 2 tsp

METHOD OF PREPARING MANGO ICE- CREAM

Boil the milk until reduces its volume become ¾ l. Add sugar and stir continuously. Add custard powder and boil for a minute. Add agar agar powder stir and remove from heat. Coo l and add milk powder and mango pulp. Beat the mixture well, covered with a plastic cover and keep in refrigerator one hour for freezing partially
After one hour, beat the mixture well or until smooth. Cover the mixture and keep in refrigerator for setting.
Serve chilled

CHOY SAAM

INGREDIENTS FOR CHOY SAM

Choy saam – 250 gms
Oil – 2 tbsp
Sugar and salt to taste
Cumin seeds – ½ tsp
Soy sauce – 1 tsp

METHOD OF PREPARING CHOY SAM

Wash and cut Choy saam. Boil in water for 2 minutes. Drain. Heat oil in a pan, add cumin seeds. When the cumin seeds crackle, add Choy saam, sugar, soy sauce and salt. String continuously until tender and crisp.
Serve hot.

STUFFED EGGS

INGREDIENTS FOR STUFFED EGGS

Boiled eggs – 3
Mushrooms – ½ cup [chopped]
Spring onions – ¼ cup [chopped]
White sauce – ½ cup
Tomato sauce – ½ cup
Cheese – ½ cup [grated]
Salt and pepper to taste

METHOD OF PREPARING STUFFED EGGS

Cut boiled eggs in half lengthwise, remove the yolks, mash and mix with the mushrooms, chopped spring onions, salt and pepper. Stuff back in to the egg white halves. Mix the white sauce and tomato sauce together. Place the eggs in shallow baking dish.
Pour the white souce over it. Sprinkle cheese on top and bake in moderate oven till the cheese melts. Serve hot with any sauce.

FRIED CHICKEN WINGS IN AMERICAN STYLE

INGREDIENTS FOR FRIED CHICKEN WINGS IN AMERICAN STYLE

Chicken wings – 10
Worcestershire sauce --- 1 tbsp
Garlic flakes – 2
Tomato ketchup—1 tbsp
Sugar – 1 tsp
Mustard sauce – 2 tsp
Lemon juice – 1 tbsp
Salt to taste
Plain flour
Oil for deep frying

METHOD OF PREPARING FRIED CHICKEN WINGS

Make cuts on the chicken wings. Mix oil, the sauces, ketchup, crushed garlic flakes, salt, sugar and lemon juice. Marinate the chicken wings with this mixture. Keep in refrigerator for 2 to 3 hours.
Roll the chicken wings in the flour and fry till golden brown and crispy. Serve hot

DILL SAUCE

INGREDIENTS FOR DILL SAUCE

Salad oil – 5 tbsp
Vinegar – 2 tbsp
French mustard –5 tbsp
Dill leaves – 2 tbsp
Sugar 2 tbsp
Salt and pepper to taste

METHOD OF PREPARING DILL SAUCE

Mix all the ingredients together. Keep I n refrigerator and serve chilled

PEANUT MINT CHUTNEY

INGREDIENTS FOR  PEANUT MINT CHUTNEY

Peanut – 1 cup [Soaked in water for 20 minutes]
Mint leaves – ¼ cup
Coconut – 1 cup
Coriander leaves – ¼ cup
Ginger – 1 piece [chopped]
Pepper powder – 1 tsp
Curry leaves – 1 strand
Salt to taste
Lemon juice – 1 tbsp

METHOD OF PREPARING PEANUT MINT CHUTNEY

Grind the soaked peanuts in a mixer grinder. Add all the remaining ingredients and grind by adding little water.
Serve with dosa, chappati or idli

WHITE SAUCE FOR DIPS RECIPE

INGREDIENTS FOR WHITE SAUCE DIPS

Flour – 2 tbsp
Boiled milk – 1 cup
Butter – 1 tbsp
Salt to taste
Water – ½ cup

METHOD OF PREPARING WHITE SAUCE

Melt butter in a sauce pan on low flame Add flour and mix well. Remove from the heat and add milk and water gradually. Cook and stir till thickened and smooth.

RUSSIAN CABBAGE RECIPE

INGREDIENTS FOR RUSSIAN CABBAGE

Cabbage – ½ [shredded]
Onion – 1 [fried]
Mushrooms – 200 gms [sliced]
Tomatoes – 4
Basil leaves
Sugar – 2 sp
Few bread crumbs
Butter – 2 tbsp
Salt and pepper to taste

METHOD OF PREPARING RUSSIAN CABBAGE

Sauté shredded cabbage and sliced mushrooms in butter separately until tender. Grease a casserole and place half cabbage in the bottom. Sprinkle with little sugar, and add a layer of fried onion Place the fried mushrooms on the onion.
Add the sliced tomatoes and sprinkle little sugar, chopped basil leaves, salt and pepper. Top with rest of the cabbage and sprinkle with bread crumbs. Dot with butter and bake until golden brown.

NORWEGIAN KRINGLE RECIPE

INGREDIENTS FOR NORWEGIAN KRINGLE

Sugar – 1 cup
Rich sour cream – 1 cup
Cake flour – 3 cups
Bi-carb – ¾ tsp
Salt – 1 pinch
Cinnamon powder – 1 tsp
Chocolate – ½ cup


MTHOD OF PREPARING NORWEGIAN KRINGLE

Dissolve sugar in sour cream. Sift the flour, bi-carb, cinnamon powder. Add to the cream mix Add chocolate Add salt. Mix well. Drop ½ tsp on to greased cookie sheet. Bake at 350° F.

MANGO TOPPING RECIPE

INGREDIENTS FOR MANGO TOPPING

Ripe mangoes – 6 cups
Lime juice – 1 ½ tbsp
Nutmeg powder – ½ tsp
Cloves – 4 Sugar – 3 cups
Water – 2 cups

METHOD OF PREPARING MANGO TOPPING

Boiled the mango slices with water until tender. Mash the boiled mangoes and make a paste. Add the remaining ingredients and cook until it become thick. Stir continuously. Remove the cloves before serving. Cool and keep in refrigerator.
Serve over ice creams and kulfi.

AVOCADO SAUCE

INGREDIENTS FOR AVOCADO SAUCE

Avocados – 2 [peel and mashed]
Onion – 1 [minced]
Tomatoes – 2 [chopped]
Lemon juice – 2 tsp
Garlic paste – 1 tsp
Salt and pepper to taste

METHOD FOR PREPARING AVOCADO SAUCE
Mix mashed avocados with chopped tomatoes, onions, lime juice, garlic paste salt and pepper. This sauce prepared just before serving as it turns black in 30 minutes.

AVACADO CHEESE SANDWICH

INGREDIENTS FOR AVACADO SANDWICH

Bread slices – 4 pieces
Avocado – ½ cup [mashed]
Cheddar cheese – ½ cup [grated]
Butter – 2 tsp

METHOD OF PREPARING AVACADO SANDWICH

Butter the bread and heat but do not toast. Mix the cheese and mashed avocado and cover the hot bread slices. Place under grill until cheese is melted and bread browns.

SPANISH CORN RECIPE

INGREDIENTS FOR SPANISH CORN

Canned corn – 1 ½ cups
Onion –4 tbsp
Tomatoes – 2 cups [cubed]
Buttered bread crumbs—1 cup
Sugar – 1 tbsp
Salt and pepper to taste

METHOD OF PREPARING SPANISH CORN

Mix corn, cubed tomatoes, grated onion, sugar and salt and pepper in a buttered casserole. Top with bread crumbs and bake at 350 °F for 20 – 25 minutes.
Serve hot.

MUTTON KORMA RE CIPE -- (1)

INGREDIENTS FOR MUTTON KORMA

Mutton – 500 gms [wash and cut into small pieces]
Curd – 50 gms
Onions – 100 gms [chopped]
Tomatoes – 100 gms [chopped]
Garlic paste – 1 tsp
Green chilies – 50 gms [chopped]
Ginger paste – 1 tsp
Cardamom – 5 gms [crushed]
Cloves – 3
Cinnamon sticks – 2
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp [roasted and powdered]
Pepper powder – 1 small tsp
Coriander powder – 4 tsp
Salt to taste
Coriander leaves – 2 tbsp [chopped]
Mustard seeds – 1 tsp
Curry leaves – 1 strand
Oil 4 tbsp

METHOD OF PREPARING MUTTON KORMA

Boil the mutton pieces in a pressure cooker with chopped green chilies and salt for 20 -- 25 minutes on low flame.
Heat oil in pan, add chopped onion and fry for 5 minutes. Add ginger garlic paste and fry for 2 minutes. Add crushed cardamom, curry leaves, cloves, cinnamon sticks, pepper powder, turmeric powder, mustard powder and cumin seeds powder and mix well.
Add chopped tomatoes and fry for 2 minutes. Add boiled mutton pieces and curd and bring to boil for 10 minutes on low flame.
Remove from the flame and garnish with coriander leaves and serve hot with rice or chappati

CELERY SEED DRESSING RECIPE

INGREDIENTS FOR CELERY SEED DRESSING

Celery seed – 1 tsp [crushed]
Salad oil – 1 cup
Sugar – ½ cup
Paprika – 1 tsp
Mustard seeds –1 tsp
Cider vinegar – ¼ cup
Salt to taste

METHOD OF PREPARING CELERY SEED DRESSING

Mix the crushed celery seeds with sugar, mustard, paprika, and salt. Gradually add oil and vinegar, a little of each at time. Beat well until smooth .

COCONUT DRESSING RECIPE

INGREDIENTS FOR COCONUT DRESSING

Coconut – 1 cup [grated]
Orange rind – 1 tbsp [[grated]
Onion – 1 [grated]
Chili sauce – ½ tsp
Saffron – ¼ tsp

METHOD OF PREPARING COCONUT DRESSING

Mix all ingredients well together. Cover, and refrigerate until serving time. Serve as dressing.

CALORE – DRESSING RECIPE

INGREDIENTS FOR CALORE DRESSING

Tomato soup – 2 cup
Garlic powder – ¼ tsp
Onion salt – ¼ tsp
Pepper powder – ¼ TSP
Apple cider vinegar – 2 tbsp

METHOD OF PREPARING CALORE DRESSING

Mix together, tomato soup, garlic powder, onion salt and pepper powder. Cover and refrigerate until serving time. Use as a dressing for salad greens.

EASY PIZA RECIPE

INGREDIENTS FOR EASY PIZA

Hum burger buns –2
Melted butter – 30 gms
Cheese slices – 4
Tomato sauce – 2 tbsp
Pepper to taste
Melted butter – 30 gms
Salami or ham – 8 slices

METHOD OF PREPARING EASY PIZA

Cut the buns in half and spread the melted butter on each half. Toast the buns lightly and spread with tomato sauce. Top with salami or ham and put the cheese slices on the top.
Sprinkle the pepper and put it back under the grill till the cheese is melted.
Serve hot

CHICKEN WITH CARROT RECIPE

INGREDIENTS FOR CHICKEN WITH CARROT

Boneless chicken – 2 cup [minced]
Carrot – 1 cup [chopped]
Onion – 1 cup [chopped]
Coconut – ½ cup [grated]
Oil – 2 tbsp
Mustard seeds – 1 tsp
Garlic flakes – 5 [chopped]
Turmeric powder – ½ tsp
Green chilies –5 [cut into pieces]
Aniseeds – ½ tsp
Salt to taste
Curry leaves – 1 strand

METHOD OF  PREPRING CHICKEN WITH CARROT

Grind coconut with aniseeds, garlic flakes, green chilies, turmeric powder and keep aside, Heat oil in a pan and put mustard seeds, curry leaves and fry for 2 minutes. Add chopped carrot and chopped onions and fry for 5 minutes. Add coconut mixture and salt and mix well.
Add 1 cup of water and cover the pan with a lid and cook for 15—20 mi minutes on low flame. Remove the lid and cook till the chicken become dry.
Serve hot with chappati or rice.

CHICKEN GRILLED RECIPE

INGREDIENTS FOR CHICKEN GRILLED

Chicken breast – 4
Chicken stock powder – 1 tsp
Orange rind – 2tsp [grated]
Curry powder – 1 tsp
Salt to taste
Orange juice – 1 cup
Coriander leaves—1 tbsp
Nuts –1 tbsp [grated]

METHOD OFPREPARING
CHICKEN GRILLED
Mix all the marinade ingredients together and add chicken breasts and coat well with the marinade. Cover and keep in refrigerator for 2 hours.
Take out the marinated chicken and grill turning frequently. Keep brushing the chicken with the marinade mixture.
Serve hot with any sauce.

MARATI PULAV RECIPE

INGREDIENTS FOR MARATI PULAV

Rice – 1 cup [soak in water for 20 minutes and drained]
Cabbage – 1 piece [cut into pieces]
Onion – 2 [chopped]
Coconut – ½ cup [grated]
Garlic flaked – 4 [crushed]
Ginger –1 piece [chopped]
Red chili -- 2 [cut into pieces]
Mustard seeds – 1 tsp
Poppy seeds – ½ tsp
Cumin seeds --- 1 tsp
Cinnamon stick – 2 pieces
Salt to taste
Ghee -- 1 tbsp

METHOD OF PREPARING MARATI PULAV

Heat ghee in a pan and put mustard seeds, poppy seeds, cumin seeds, cinnamon stick, ted chilies and fry for 2 minutes. Add chopped ginger and chopped onion and fry till the onion become transparent.
Add cabbage pieces and rice and fry for 2 minutes. Add salt and 2 cups of water. Cover the pan with a lid and cook for 20 minutes in low flame.
Remove from the flame and garnish with grated coconut and serve hot.

BENGALI PULAV RECIPE

INGREDIENTS FOR BENGALI PULAV

Rice – 1 cup
Green peas – 200 gms
Cottage cheese – 200 gms [cut into cubes]
Cloves – 4
Bay leaves – 2
Cardamom – 4 [crushed]
Cinnamon sticks – 2
Green chilies – 2 [chopped]
Sugar – 1 tsp
Salt to taste
Oil – 2 tbsp

METHOD OF PREPARING BENGALI PULAV

Heat oil in a pan add cottage cheese, by leaves, cloves, cinnamon sticks, green peas, chopped green chilies and fry for 2 minutes. Add rice and mix well. Add 2 cups of water. Cover the pan with a lid and cook for 20 minutes on low flame. Add sugar and mix well.
Remove from the flame and serve hot.

CONDENCED MILK ICING RECIPE

INGREDIENTS FOR CONDENCED MILK

Peanut butter – 2 tbsp
Icing sugar – 1 cup
Condensed milk --- ¼ cup [sweetened]
Coco – 1 tbsp


METHODOF PREPARIG  CONDENCED MILK
Mix cream, peanut butter. Add condensed milk and mix well. Add icing sugar gradually, beat until smooth. Keep in refrigerator for 30 minutes and serve.

CHEESE DIP RECIPE

INGREDIENTS FOR CHEESE DIP

Cream cheese – 1 cup
Yogurt -- ½ cup
Garlic flakes –2 [crushed]
Parsley – 1 tbsp
Lemon juice – 1 tbsp
Pepper powder – ½ tsp
Salt and sugar to taste

METHOD OF  PREPARING CHEESE DIP
Beat the yogurt with cream cheese. Add lemon juice, parsley, salt and sugar. Mix gently and pour in to a serving dish. Sprinkle pepper powder.
Serve with salads or fruits

MAPLE SYRUP RECIPE

INGREDIENTS FOR MAPLE SYRUP

Cold water – 1 ¼ cup
Corn four – 1 tbsp
Sugar – 1 cup
Maple flavoring – 1 tsp
Salt -- 1/8 tsp

METHOD OF PREPARING  MAPLE SYRUP
Mix all ingredients in a sauce pan and bring to boil.
Serve hot over pancakes or waffles.

MIXED SALAD RECIPE

INGREDIENTS FOR MIXED SALAD

Kidney beans – 1 cup [cooked]
Macaroni – 1 cup cooked]
Pineapple pieces – 1cup
Corn kernels – 1 cup
Raisins – 1 cup
Carrots – 2 [grated]
Tomatoes – 2 [chopped]
Cucumber – 2 [chopped]
Eggless mayonnaise
Lettuce leaves
Nuts – 2 tbsp [chopped]

METHOD OF PREPARING MIXED SALAD

Spread lettuce leaves inside the salad dish. Arrange kidney beans, macaroni, pineapple, corn, carrots, raisins, tomatoes and cucumbers in alternating colours. Keep in refrigerator for 1 hour
To serve, Add mayonnaise over the dish and garnish with chopped nuts.

RED CHICKEN CURRY

INGREDIENTS  FOR  RED CHICKEN CURRY

Chicken  – 500 gms
Turmeric powder – ½ tsp
Curd—1 tbsp
Salt to taste
Garam masala -- 1 tsp
Onions – 2 [chopped]
Green chilies – 5 [cut into pieces]
Ginger – 1 piece [chopped]
Garlic flakes – 4 [chopped]
Tomatoes – 3 [chopped]
Curry leaves – 2 strands
Coriander powder – 2 tsp
Red chili powder – ½ tsp
Poppy seeds – 1 tbsp
Raisin s – 10
Cashew nuts – 10
Beetroot – 1
Coriander leaves – 1 tbsp [chopped]
Oil – 2 tbsp

METHOD OF PREPARING RED CHICKEN CURRY

Marinate the chicken pieces with turmeric powder, curd, garam masala and salt. Keep aside for 15 minutes.
Heat oil in a pan and add chopped onions, chopped garlic, chopped ginger, green chilies, and curry leaves and fry for 5 minutes. Add 1 chopped tomato and fry for 2 minutes. Add coriander powder, red chili powder and mix gently.
Add chicken pieces and fry for 2 minutes, add ½ cup of water and cook for 10—15 minutes on low flame.
Grind cashew nuts red chilies, poppy seeds, 2 tomatoes and chopped beet root with little water.
Add this red gravy to the chicken curry and cook for another 5 minutes on low flame
Garnish with fried raisins and chopped coriander leaves.
Serve hot with rice or chappati

SALAD IN RUSSIAN STYLE RECIPE

INGREDIENTS FOR SALAD IN RUSSIAN STYLE

Potatoes – 2 [boiled, peeled and cut into cubes]
Green peas – 50 gms
Carrot – 50 gms [parboiled]
Turnips – 50 gms [chopped]
Lettuce – 2o gms [shredded]
Eggless mayonnaise for garnishing

METHOD OF SALAD IN RUSSIAN STYLE

Mix ix all ingredients in a mixing bowl. Add mayonnaise, toss and serve immediately.

CHICKEN COCONUT FRY RECIPE

Chicken Curry

INGREDIENTS FOR CHICKEN COCONUT FRY

Chicken – 1 kg [remove the skin and cut into small pieces]
Coconut – 1 [grated]
Pepper powder – 2 tsp
Turmeric powder – ½ tsp
Salt to taste
Curry leaves – 1 strand
Oil – 4 tbsp

METHOD OF PREPARING CHICKEN COCONUT FRY

Heat oil in a pan and put grated coconut and fry until it become light brown in colour. Add chicken pieces, salt and mix well. Add turmeric powder and pepper powder and mix gently.
Cover the pan with a lid and cook for 15—20 minutes on low flame. Stir in between.
Remove from the flame and garnish with curry leaves.
Serve hot with rice or chappati

ADI PONGAL RECIPE

INGREDIENTS FOR ADI PONGAL

Rice – 1 cup
Moog dal – ½ cup
Ginger paste – 1 tsp
Turmeric powder – ½ tsp
Asafoetida—1 pinch
Pepper – 2 tsp
Cumin seeds – 1 tsp
Cashew nut – 1 tbsp [chopped]
Ghee – 1 tsp
Curry leaves – 2 strand
Salt to taste

METHOD  OF PREPARING ADI PONGAL

Rice, moog dal, ginger paste, turmeric powder, asafoetida and salt are mix together and add 4 cups of water. Bring to boil for 20—25 minutes on low flame.
Grind cumin seeds and pepper and add to the cooked rice and mix well. Heat ghee and fry the cashew nuts and curry leaves and add to the pongal.
Serve hot.

PINEAPPLE PUDDING RECIPE

INGREDIENTS FOR PINEAPPLE PUDDING

Pineapple – 1 [peel and grated]
Sugar – 1 cup
Water – 1 cup
Custard powder – 1 tbsp

METHOD OF PREPARING PINEAPPLE PUDDING

Bring water and sugar to boil, add grated pineapple and cook for few minutes on low flame. Mix the custard powder to little water and make a thick paste. Add custard powder paste into the pineapple mixture and cook for 2 minutes stir continuously.
Remove and pour into a wet mould. Chilled and serve.

MYSORE PAK RECIPE

INGREDIENTS FOR MYSORE PAK

Gram flour [basen] – 1 cup
Ghee – 1 cup
Vanaspati [dalda] -- 1cup
Refined oil – 1 cup
Sugar – 2cup
Water – 1 cup

METHOD OF PREPARING MYSORE PAK

Heat ½ cup of refined oil in a button thicked pan and put gram flour [basen] and fry for 5—8 minutes. Remove from the flame and keep it in aside. Mix dalda, ghee and remaining refined oil.
Boil the sugar in 2 cups of water and make syrup. Add fried basen and stir gently. Add ghee mixture and stir continuously until the gram flour become golden colour and leaves the sides of the pan.
Remove from flame and spread on the greased plate. Cut into different shapes and serve as a desert.

APPLE WITH YOGURT [RAITA ] RECIPE

INGREDIENTS FOR APPLE RAITA

Yogurt – 250 gms
Apple – 100 gms [peel and cut into small pieces]
Cumin seeds – 1 tsp [roasted and powdered]
Black salt to taste
Pepper powder – ½ tsp
Mint leaves – 1 tbsp

METHOD OF PREPARING APPLE RAITA

Mix the yogurt with apple pieces, pepper powder, black salt and cumin seeds powder.
Garnish with chopped coriander leaves.
Serve with rice or chappati.

POTATO WITH YOGURT [MUGAL STYLE]

INGRDIENTS
Baby or small size potatoes – 200 gms [half boiled]
Yogurt – 2 cup
Onion – 2 [chopped]
Cream – ½ cup
Green peas – 1 cup [boiled]
Oil – 1 tbsp
Cloves –5
Cardamoms –4
Poppy seeds – 4 tsp
Green chilies – 3
Ginger – 1 piece
Garlic flakes – 4
Sugar – 2 tsp
Coriander powder – 1 tsp
Red chili powder ---1tsp
Turmeric powder – ½ tsp
Garam masala – 1 tsp
Salt to taste
METHOD
Peel and cut the potatoes into small pieces. Grind garlic, ginger, green chilies cloves, cardamoms, and poppy seeds with little water and mix with yogurt. Add potatoes to the mixture and keep aside for 30 minutes.
Heat oil in a pan and fry the chopped onions for 5 minutes add coriander powder, turmeric powder, and garam masala powder and fry for another 2 minutes. Add salt, potato mixture and 2 cups of water also. Bring to boil for 10—15 minutes.
Remove from the flame and transfer to a serving dish and garnish with cream and chopped coriander leaves.

CAULIFLOWER WITH COTTAGE CHEESE RECIPE

INGREDIENTS FOR CAULIFLOWER WITH COTTAGE CHEESE

Cauliflower – 1[cut into small pieces]
Cottage cheese – 200 gms [cut into small pieces]
Red chili powder –1 tsp
Turmeric powder – ½ tsp
Green chilies –2 [chopped]
Cumin seeds – 1 tsp
Garam masala – ½ tsp
Onion – 2 [chopped]
Tomato – 1 [chopped]
Ginger garlic paste – 1 tsp
Fresh coriander leaves – 2 tbsp [chopped]
Salt to taste
Oil – 2 tbsp

METHOD OF PREPARING CAULIFLOWER WITH COTTAGE CHEESE

Heat oil in a pan and put cumin seeds, chopped onion and fry for 5 minutes. Add ginger garlic paste and fry for 2 minutes. Add chopped tomatoes and fry for another 5 minutes. Add red chili powder, turmeric powder and mix well.
Add cauliflower pieces and salt, stir gently and cover the pan with a lid. Cook for 10 minutes. Remove the cover and add cottage cheese pieces and garam masala powder.
Stir smoothly and cook for 2—5 minutes. Transfer to a serving dish and garnish with chopped coriander leaves.
Serve hot with rice or chappati.

CHICKEN MUSHROOM IN THAI STYLE RECIPE

INGREDIENTS FOR CHICKEN MUSHROOM

Chicken – 150 gms [cut into i small pieces]
Plain flour – 100 gms
Corn flour – 50 gms
Egg – 1
Salt to taste
Onion – 2 [chopped]
Carrot – 30 gms [cut into small pieces]
Mushroom – 30 gms [cut into pieces]
Red chilies – 3 [fried]
Cashew nut – 25 gms
Pepper powder to taste
Oil – 2 tbsp
Garlic flakes – 15 gms
Soy sauce – 10 ml
Oyster sauce – 15 ml
Sugar to taste
Oil for deep frying

METHOD OF PREPARING CHICKEN MUSHROO IN THAI STYLE

Marinate the chicken pieces with plain flour egg, Corn flour and salt and keep aside for 15 minutes. Heat oil in a pan and fry the marinated chicken pieces.
Heat oil in a pan and fry chopped garlic flakes for 2 minutes. Add chopped onions, carrot and mushroom, salt, pepper powder and fry for 5 minutes. Add fried chicken pieces and mix well.
Add chicken stock, soy sauce, oyster sauce and mix well.
Serve hot

ORANGE COCKTAIL RECIPE

INGREDIENTS FOR ORANGE COCKTAIL

Orange juice – ½ cup
Raspberry syrup – 1 tbsp
Lemon juce—2 tbsp
Sugar –2 tbsp
Soda water – ½ cup

METHOD OF PREPARING ORANGE COCKTAIL


Mix the orange juice with raspberry syrup sugar. Pour the mixture into a glass and top with soda water. Add lemon juice.
Serve chilled

SWEET POTATO SCONES RECIPE

INGREDIENTS FOR SWEET POTATO SCONES

Sweet potatoes –1 cup [boiled and mashed]
Flour – 1 cup
Milk – 1 cup
Baking powder – 1 tsp
Butter – 1 tbsp
Sugar – 1 tbsp

METHOD OF PREPARING SWEET POTATO SCONES

Mix mashed sweet potatoes, butter and milk together. Sift the flour with baking powder and add to the mashed sweet potatoes and mix well. Rollout smoothly and cut into any shapes.
Bake in a hot oven for 12 minutes.

MIXED VEGETABLE WITH FRESH CREAM RECIPE

INGREDIENTS FOR MIXED VEGETABLE WITH FRESH CREAM

Potatoes – 250 gms [parboiled and diced and fried]
Cauliflower – 100 gms [cut into florets and parboiled]
French beans – 100 gms [cut into small pieces and boiled]
Carrots – 100 gms [cut into small pieces and boiled]
Green peas – 1 cup [boiled]
Onions – 2 [chopped]
Milk – 1 cup
Fresh cream – 1 cup
Butter – 2 tsp
Flour – 2 tsp
Red chilli powder – 1 tsp
Salt to taste
Oil for frying

MEYHOD OF MIXED VEGETABLE WITH FRESH CREAM

Mix flour, milk and cream to prepare sauce. Heat butter in a pan and fry chopped onion for 5 minutes. Add all vegetables and fry for 5—10 minutes. Add prepared sauce, salt and chilli powder. Cover the pan and cook on very low heat for 10 minutes.
Serve hot.

Milk Cold Drink [Tandai] Recipe

Milk Cold drink is a delicious and healthy cold drink. Learn how to prepare milk cold drink in this summer days. Just try and enjoy.

Ingredients for Milk Cold Drink

Almonds – 20
Poppy seeds 2 tsp
Aniseeds – 2 tsp
Cardamoms – 8
Cumin seeds – 1 ½ tsp b[roasted]
Sugar – 2 tbsp
Saffron – ½ tsp
Pepper – ½ tsp
Water – 4oo ml
Milk – 400 ml

Method of Preparing Milk Cold Drink

Grind ani seeds, poppy seeds, cumin seeds, cardamoms and pepper together.
 Grind the almonds separately. Mix all the powdered ingredients and saffron together.
 Add little milk and water and mix gently .and strain juice through a muslin cloth.
Repeat the process until all milk mixture is consumed.
Add sugar and stir well. Serve chilled.

TURNIP WITH POTATO RECIPE

INGREDIENTS FOR TURNIP WITH POTATO

Turnip – 250 gms [peel and cut into pieces]
Potatoes – 2 [peel and cut into pieces]
Tomatoes –1
Cumin seeds –1 tsp
Asafoetida – 1 pinch
Turmeric powder – ½ tsp
Coriander powder –1 tsp
Red chili powder – 1 tsp
Salt to taste
Oil – 2 tbsp
Coriander leaves –1 tbsp [chopped]

METHOD OF PREPARING TURNIP WITH POTATO

Heat oil in a pan and put cumin seeds, asafoetida and chopped tomatoes and fry for 5 minutes. Add turmeric powder, coriander powder, red chilli powder and fry for another 2 minutes.
Add potatoes, turnip and salt to taste and mix well. Cover the pan with a lid and cook for 10—15 minutes on low flame.
Remove from the flame and garnish with coriander leaves.
Serve hot with chappati or rice

COLD RICE PUDDING RECIPE

INGREDIENTS FOR COLD RICE PUDDING

Rice – 1 cup
Sweet cream – ½ cup
Vanilla essence – 1 tsp
Milk – 3 cup
Sugar – ½ cup
Jam – 2 tbsp
Salt to taste

METHOD OF PREPARING COLD RICE PUDDING

Cook the rice in milk with a little salt for 15 minutes on low flame. Add sugar and cook for another 5 minutes. Cool and add and 2 tbsp of blended cream. Pour into a jelly mould and allow to get cool. Remove from refrigerator spread with jam and cover with the remaining whipped cream. Flavored with vanilla essence

CUCUMBER WITH COCONUT MILK RECIPE

Cucumber with Coconut Milk

INGREDIENTS FOR CUCUMBER WITH COCONUT

Cucumber – 1 [peel and remove the seeds]
Coconut – 1 cup [grated]
Green chilies – 5[cut into length wise]
Salt to taste
Musard Seeds --1 tsp
Dried Red Chillies --1
Coconut oil – 2 tsp
Curry leaves – 1 strand

METHOD OF PREPARING CUCUMBER WITH COCONUT MILK

Cut the cucumber in to small pieces, add ½ cup of water, green chilies and salt, and cook for 5 minutes. Add coconut milk and mix well.
Remove from the flame, Heat  oil in a pan and add mustard seeds, red chilli and curry leaves and fry for 2 minutes and add to the dish.
Serve hot with rice or chappati.

BREAD MUFFINS RECIPE

INGREDIENTS FOR BREAD MUFFINS

Yeast – 20 gms
Lukewarm water – ½ cup
Plain flour – 6 cups
Milk – 3 cups
Baking soda – ¼ tsp
Sugar – 1 tsp
Salt to taste

METHOD OF PREPARING BREAD MUFFINS

Sift flour, baking powder and salt, Add sugar, boiled milk, and yeast, mix well and to make a stiff batter . Covered and keep aside in a warm place for one hour.
Put in cup cake tins that have been greased and sprinkled with plain flour. Sprinkle the flour on the top of the bread also.
Bake for 25 minutes at 200° c in an oven.

RICE IN INDONESIAN STYLE RECIPE

INGREDIENTS FOR RICE IN INDONESIAN STYLE

Rice –2 cups [wash and drain]
Coconut milk – 1 cup
Water – 3 cup
Onion – 1 [chopped]
Turmeric powder – ¼ tsp
Cardamom – 6 [crushed]
Cloves – 2 [crushed]
Curry leaves – 1 strand
Salt and pepper to taste

METHOD OF PREPARINGRICE IN INDONESIAN STYLE

Heat oil in a pan and put chopped onions and curry leaves and fry for 5 minutes. Add washed rice, turmeric powder and coconut milk. Add pepper, cloves, salt, crushed cardamoms and stir to blend.
Add water and bring to boil on low flame. For 20 minutes. Remove from the flame and transfer into a serving dish.
Serve hot.

CHILLED TOMATO COCKTAIL RECIPE

INGREDIENTS FOR TOMATO COCKTAIL

Tomatoes – 250 gms [skinned and peeled]
Lemon juice – 1 tbsp
Sugar – 1 tbsp
Onion juice – 1 tsp
Salt and pepper to taste

METHOD OF PREPARING TOMATO COCKTAIL

Chop the tomatoes and rub through a sieve to remove the seeds. Blend with lemon juice, onion juice, salt pepper and sugar. Keep in refrigerator. Pour over a little eggless mayonnaise.
Serve chilled.

BANANA STRAWBERRY DESERT RECIPE

INGREDIENTS FOR BANANA STRAWBERRY

Ripe bananas – 3 [peel and cut into pieces]
Strawberry – 1 pkt [washed and cut into pieces]
Juice of 1 orange
Honey – 1tbsp

METHOD OFPREPARING BANANA STRAWBERRY DESERT

Cut strawberries and layer them with cut bananas in a dish. Mix honey with orange juice and pour over the layered fruits. Cover the dish and keep aside for 3 hours.
When serving, mix together.

RAW MANGO RICE RECIPE

INGREDIENTS FOR RAW MANGO RICE

Rice – 1 cup
Raw mango – 1 [peel and cut into small pieces]
Fenugreek seeds – ½ tsp
Red chilies – 4
Asafetida – 1 pinch
Salt to taste
Oil – 4 tsp
Peanuts – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Curry leaves – 1 strand

METHOD OF PREPARING RAW MANGO RICE

Cook the rice in 2 cups of water for 20 minutes. Cool.
Heat 1 tsp of oil in a pan and fry the fenugreek seeds and red chilies. Grind raw mango pieces, asafoetida, salt, fried red chilies and fenugreek seeds by adding little water.
Mix the raw mango chutney to the cooked rice well. Heat oil in a pan and put mustard seeds, peanuts, chana dal, urad dal and curry leaves and fry for 2 minutes and mix to the raw Mango rice.
Serve hot with curd.

PEANUT MINT CHUTNEY RECIPE

INGREDIENTS FOR PEANUT CHUTNEY

Peanut – 1 cup [Soaked in water for 20 minutes]
Mint leaves – ¼ cup
Coconut – 1 cup
Coriander leaves – ¼ cup
Ginger – 1 piece [chopped]
Pepper powder – 1 tsp
Curry leaves – 1 strand
Salt to taste
Lemon juice – 1 tbsp

METHOD OF  PREPAEING PEANUT MINT CHUTNEY

Grind the soaked peanuts in a mixer grinder. Add all the remaining ingredients and grind by adding little water.
Serve with dosa, chappati or idli

CUCUMBER PACHADI RECIPE

INGREDIENTS FOR CUCUMBER

Cucumber – 1 [peel and cut into small pieces]
Yogurt – 1 cup
Coconut -- 2 tbsp
Green chilies – 3
Red chili –1 [cut into 2 pieces]
Mustard seeds – 1 ½ tsp
Curry leaves – 1 strand
Salt to taste
Oil – 2 tsp

METHOD OF PREPARING CUCUMBER PACHADI

Mix salt to the cucumber pieces and keep aside. Grind green chilies, ½ tsp mustard seeds and grated coconut by adding yogurt. Add the coconut mixture into the cucumber pieces and mix well.
Heat oil in a pan and put mustard seeds, red chili and curry leaves and fry for 2 minutes.
Add the fried mustard seeds and curry leaves into the cucumber pachadi and mix well.
Serve with rice.

PUMPKIN BREAD RECIPE

INGREDIENTS FOR PUMPKIN BREAD

Whole wheat flour – 2 cups
Cooked pumpkin – 1 cup
Oil – 2 tbsp
Warm water – 2 cups
Cake yeast – ½
Salt to taste

METHOD OF PREPARING PUMPKIN BREAD

Dissole yeast in the warm water. Add oil , salt, pumpkin and enough flour to make a smooth paste. Cocer and keep aside for 10 – 15 minutes then add the remaining flour and let rise again.
Divide into loves, place in loaf tins and bake in moderate oven for 35—40 minutes.

SWEET POTATO HALWA RECIPE

INGREDIENTS FOR POTATO HALWA

Sweet potato – 500 gms [boiled, peel and mashed]
Semolina [sooji] – 50 gms
Saffron – ¼ tsp
Ghee – 2 tbsp
Almond – 2 tbsp [chopped]
Boiled water – 1 cup
Sugar – 250 gms

METHOD OF PREPARING POTATO HALWA

Heat oil in a pan and fry the semolina till it become light brown. Add mashed sweet potato and fry for 10 minutes. Add water and cook for 5 minutes. Add saffron and cook for 3—5 minutes.
Remove from the flame and garnish with chopped almond and serve hot.

BANANA HONEY DRINK RECIPE

INGREDIENTS FOR BANANA HONEY DRINK

Ripe bananas – 4 [cut into pieces]
Honey – ½ cup
Vanilla essence – few drops
Milk – 4 cups

METHO OF PREPARING BANANA HONEY DRINL

Put all the ingredients in a mixer grinder and churn 2 times. Chilled and serve.

CHICK PEAS CASSROLE RECIPE

INGREDIENTS FOR CHICK PEAS CASSROLE

Chick peas – 2oo gms
Mint leaves – 2 tbsp
Honey – 2 tbsp
Butter and salt to taste

METHOD OF PREPARING CHICK PEAS CASSROLE

Soak chick peas in water over night. Boil in water with salt for 1 ½ hours. Bake in casserole, by adding mint, honey, butter and water necessary. Bake in moderate oven for 30 – 35 minutes.
Serve hot.

CABBAGE FRY RECIPE

INGREDIENTS FOR CABBAGE FRY

Cabbage – 4 cups [chopped]
Oil –2 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Asafetida –1 pinch
Green chilies – 3 [chopped]
Curry leaves – 1 strand
Turmeric powder – ¼ tsp
Salt to taste

METHOD OF PREPARING CABBAGE FRY

Heat oil in a pan and put mustard seeds, cumin seeds, asafetida and curry leaves and fry for 2 minutes. Add chopped cabbage and turmeric powder and mix gently and cover the pan with a lid.
Cook for 10 minutes on low heat, stir in between.
Serve with chappati or rice

GINGER RICE RECIPE

INGREDIENTS FOR GINGER RICE

Rice – 1 cup [soaked in water for 20 minutes]
Ginger – 3 pieces [thinly sliced]
Onion – 1 [chopped]
Soya sauce – 1 tsp
Tomato sauce – ½ tsp
Coriander leaves—2 tbsp [chopped]
Vinegar – 1 tsp
Red chili paste – ½ tsp
Oil – 4 tbsp
Salt to taste

METHOD OF PREPARING GINGER RICE

Cook the rice in 2 cups of water for 15 minutes on low flame. Remove, drain and cool. Heat oil in a pan, add sliced ginger and fry for 3 minutes or ginger turns brown in colour. Remove the ginger slices from the oil and drain on to an absorbent paper and keep aside.
Reheat the remaining oil, and add chopped onion and fry for 5 minutes add fried ginger and stir briefly. .Add cooked rice, soy sauce, tomato sauce, red chilli paste and salt to taste.
Cook on high flame stirring continuously. Add vinegar, chopped coriander leaves.
Serve hot with salad or any sauce.

CHICKEN FRIED RICE RECIPE

INGREDIENTS FOR CHICKEN FRIED RICE

Long grain rice—1 cup [soaked in water for 20 minutes]
Chicken – 100 gms [boneless] [cut into thin strips]
Garlic flakes – 3 [chopped]
Spring onions – 2 [chopped]
Soy sauce – 1 tsp
Pepper powder – ½ tsp
Vinegar – ½ tsp
Salt to taste
Oil – 4 tbsp
Eggs – 2

METHOD OF PREPARING CHICKEN FRIED RICE

Cook the rice in 2 cups of water for 15—20 minutes. Remove, drain and cool. Break eggs in a bowl and beat lightly.
Heat oil in a pan, add chopped spring onions, chopped garlic and fry for 2 minutes. Add chicken pieces and fry for another 5 minutes. Add the beaten eggs and cook for 1 minute, stir gently
Add cooked rice and salt stirring and tossing continuously. Add soy sauce and pepper powder and vinegar. Mix well.
Serve hot with any sauce

SPAGHETTI IN ITALIAN STYLE RECIPE

INGREDIENTS DOR SPAGHETTI

Spaghetti -- 2 cups
Tomatoes – 2 cups [chopped]
Sliced carrots – ½ cups
Celery – 1 stalk
Onion – 1 [chopped]
Parsley – 1 tbsp [chopped]
Oil – 1 tbsp
Sugar –1 pinch
Risso mince—1 cup

METHOD OF PREPARING ITALIAN SPAGHETTI

Cook the spaghetti as directed. Heat oil in a pan and sauté chopped onion, chopped celery and sliced carrots for 5 minutes.
Add risso mince and fry until light brown. Add chopped tomatoes, parsley, salt and pepper cooked for 20 minutes on low flame. Place, cooked and drained spaghetti in a dish and pour the onion mince mixture over.
Serve hot.

EASY DAL CURRY RECIPE

INGREDEINTS FOR EASY DAL CURRY

Green dal or lentils – 1 cup [soaked in water at least 30 minutes]
Turmeric powder – ¼ tsp
Butter – 1 tbsp
Lemon juice – 1 ½ tsp
Green chilies – 2
Red chili powder – 1 tsp
Onion –1
Oil –1tbsp
Salt to taste

METHOS OF PREPARING EASY DAL

Cook the dal with salt and turmeric powder and enough water to cover to 1 inch above the lentils. Simmer until tender.
Heat oil in a pan and put onion slices and fry for 5 minutes, add chopped green chilies and red chili powder and fry for another 2 minutes. Add these fried onions into the cooked dal.
Remove from the flame, and mix butter and; lemon juice.
Serve hot with rice and chappati

VEGETABLE STOCK RECIPE

INGREDEINTS FOR VEGETABLE STOCK

Carrot – 1 [peel and sliced]
Onion – 1 [sliced]
Garlic – 2 cloves [crushed]
Pepper corns – 4
Bay leaf –1
Celery – 2 stalk
Cloves –3

METHOD OF PREPARING VEGETABLW STOCK

Wash and cut celery into small pieces, Take all the ingredients in a pan with 5 cups of water and cook for 15 – 20 minutes on low flame.
Remove and strain. Cool and store in refrigerator till further use.

RAW MANGO PACHADI RECIPE

INGREDIENTS FOR RAW MANGO PACHADI

Coconut – 1 ½ cups [grated
Mustard seeds – ½ tsp
Roasted red chilies – 4
Raw mango – 1 [peel and cut into small pieces]
Curry leaves –1 strand
Salt to taste
Coconut oil – 2 tsp

METHOD FOR PREPARING RAW MANGO PACHADI

Fry the red chilies without oil. Mix all ingredients together except coconut oil and grind in a mixer grinder by adding little water.
Transfer the raw mango pachadi into a serving dish and add coconut and mix well.
Serve with curd and rice.

GOOSEBERRY WITH COCONUT CHUTNEY RECIPE

INGREDIENTS FOR GOOSEBERRY WITH COCONUT CHUTNEY

Goose berry – 2
Coconut – 1 cup [grated]
Green chilies – 4
Red chili – 1
Mustard seeds – 1 tsp [cut into 2 pieces]
Salt to taste
Coconut oil – 2 tsp

METHOD OF PREPARING GOOSEBERYWITH COCONUT CHUTNEY

Grind chopped goose berry, grated coconut, green chilies, ½ tsp of mustard seeds, and salt in a mixer grinder by adding little water.
Heat coconut oil in a pan and put ½ of mustard seeds, red chili and curry leaves and mix into the chutney,
Serve with rice,

CRISPY FISH BALLS RECIPE

INGREDIENTS FOR CRISPY FISH BALLS

Fish – 500 gms [cooked]
Onion – 2 [chopped]
Turmeric powder – ¼ tsp
Cumin seeds powder – ½ tsp [roasted and powdered]
Coriander powder – 1 tsp
Lime juice – 1 tbsp
Bread crumbs – ½ cup
Ginger – garlic paste – 1 tsp
Eggs –2 [beaten]
Salt to taste
Pepper powder – 1 tsp

METHOD FOR PREPARING FISH BALLS

Mix the cooked fish, chopped onion, turmeric powder, coriander powder, cumin seeds powder, ginger garlic paste, lemon juice, salt and pepper powder. Form into small balls and roll in the beaten eggs and into the bread crumbs.
Heat oil in pan and deep fry the fish balls until crispy or golden brown. Drain on to an absorbent paper and serve hot with tomato ketcup.