Recipes

Ingredients: 1 cup Paneer chopped into cubes. 3-4 green chilies. 1 tea spn soya sauce. 1 tea spn tomato ketchup. 1/2 tea spn ginger-garlic paste. 1/2 cup onions slices. 1/2 cup capsicum slices. 1 tbl spn oil. 2-3 coriander leaves. Salt . Method: Heat oil and fry the Paneer cubes till they turn slightly brownish. Take them outIn the remaining oil, add ginger-garlic paste and onions. Fry till onions turn reddish brown. Add capsicum, slitted green chilies and fry till they become soft. Add soya sauce, tomato ketchup, salt and Paneer. Mix well. Garnish with coriander leaves. Prepare to serve.

Ingredients : 1 pkg. (16 oz.) Bob Evans Sandwich Patties. 1 green pepper or can use red pepper. 1 small onion, thinly sliced. 1 tbsp. oil. 1 clove garlic, minced. 3 pita breads, half cut. Leaf lettuce (optional). Mustard (optional). Preheat grill to medium heat. Method: Grill sandwich patties about 3 minutes per side, or to an internal temperature of 160 F. Heat oil in a large skillet over medium-high heat. Saute peppers, onions and garlic in oil until softened. Place patties in pita half with peppers and onions. Add lettuce and mustard if desired.

Ingredients: 1 (7-ounce) can chipotle peppers in adobo sauce, undrained. 2 pounds lean ground beef. 2 teaspoons steak seasoning. 1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices. 4 sesame seed hamburger buns. Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise. Preparation: Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired. Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes. Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings.

Ingredients: 1 litre milk. 2 cups sugar. 6 cups water. 1 tsp. Maida. To prepare paneer: ½ cup water. ¼ tsp. Citric acid. Method: Dissolve the citric acid in water. Boil the milk. In the boiling milk and add dissolved citric acid water, little by little till the milk curdles completely.Drain out the whey by hanging the paneer tied in a muslin cloth for about two hours. Mix the maida to the dried paneer, rub well till it turns white and soft.Form small balls. Boil sugar in water in a large vessel.When the syrup starts boiling add the paneer balls.Boil for five minutes keeping vessel open. Cover half the vessel and boil for another 10 minutes.Uncover the vessel again and boil for further 5 minutes. Put off the heatAllow the rasgoolas to cool.Refrigerate if desired.

Ingredients : Koya 300gms. Chana 50gms. Sugar 1kg. Flour 50gms. Soda pinch. Cardamom 5gms. Pistachio 10gms. Saffron 1gm. Rose water 2-3 drops. Ghee to fry. Method of Preparation : Knead koya gently. Break into granules. Make a sugar syrup of 1 string consistency with the sugar. Keep it warmImmerse soda in 1 tsp of water. Combine the channa and koya. Add soda mix, flour and kead gently. Reserve about 15gms of filling and divide about 24 balls of an inch diameter with the remaining mixture. Add pistachio and saffron to the reserve mixture. Mix well. Flatten each ball, place little filling in the center, smoothen. Heat the fat, add the balls and deep fry on a slow fire until golden brown. Remove, drain and immerse immediately in sugar syrup and serve with little syrup.

INGREDIENTS 2 cups white sugar. 3 tablespoons all-purpose flour. 1/2 teaspoon salt. 1 quart milk. 1 (12 fluid ounce) can evaporated milk. 6 eggs, beaten. 1 tablespoon vanilla extract. 1 quart chocolate milk. 2 (10 ounce) packages frozen strawberries, thawed. 3 bananas, diced . 1 (15 ounce) can crushed pineapple, with juice. Methods to Prepare: In a heavy saucepan over medium heat, combine sugar, flour, salt, milk and evaporated milk. Cook, stirring, until bubbles form at edges and mixture is slightly thickened. Pour a small amount of hot milk into the beaten eggs, stirring to combine. Then remove milk mixture from heat and stir the eggs into the milk until fully incorporated. Stir in vanilla, chocolate milk, strawberries, bananas and pineapple with its juice. Pour into the freezer canister of an ice cream maker, adding milk as needed to bring to fill line. Chill in refrigerator until quite cold, then freeze according to the given instructions.

INGREDIENTS: 4 cups milk. 1 cup milk powder. 1/2 tsp. gelatin. 1/2 cup sugar. 2 tsp. cornflour. 2-3 drops vanilla essence. 1 tsp. butter. METHOD : Boil 3 cups of milk. Keep aside 1 cup of milk. Mix milk powder, gelatin, sugar and cornflour in 1 cup of milk which is kept aside. Pour it into the boiling milk. Cool it. Add butter and vanilla essence. Keep it in the freezer and take it out only after 1/2 an hour. Put it in the mixer and again in the freezer. It is ready to serve.

Cake: 1 Cup chopped toasted pecans or walnuts. 1 18.5 ounce yellow cake mix. 1 3.75 ounce instant vanilla pudding mix. 4 Eggs. 1/2 Cup cold milk. 1/2 Cup vegetable oil. 1/2 Cup whiskey. How to prepare : Flour in a tube pan. Sprinkle nuts in the bottom of the pan. Combine remaining ingredients and beat 2 minutes on high. Pour into pan and bake 1 hour. Cool in the pan and invert onto plate. Glaze : 1 Stick butter. 1/4 Cup water. 1 Cup sugar. 1/2 Cup Irish whiskey Melt butter in saucepan. Stir in water and sugar and boil 5 minutes, stirring constantly. Remove from heat and stir in whiskey. Prick several holes in top of cake with a toothpick. Use a brush or spoon to drizzle glaze over the cake.

Pastry: 1 1/4 Cups all-purpose flour. 3/4 Cup butter (1 1/2 sticks), softened. 1/4 Cup sugar. 1 Large egg yolk. Grated peel of 1 small lemon. Filling: 5 8 ounce packages cream cheese, softened. 1 3/4 Cups sugar. 5 Large eggs. 1/4 Cup milk. 3 Tablespoons all-purpose flour. 2 Large egg yolks. Grated peel of 1 small lemon Topping: 1 Can wholeberry cranberry sauce. 1/3 Cup orange marmalade. 1/4 Cup sugar. Dash nutmeg. To prepare pastry: In a small bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and grated lemon peel until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour. Preheat oven to 400 F. Press 1/3 of dough onto bottom of 10” x 2 1/2” springform pan; keep remaining dough refrigerated. Bake crust 8 minutes or until it turns golden then cool in pan on wire rack. Turn oven control to 475 F. While crust is cooling, prepare filling: How to prepare Filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; sl

Ingredients 2 12 oz. packages of semi-sweet chocolate morsels. 1 quart heavy cream. Method: Using a medium saucepan, pour in the cream and morsels. Stir constantly for 30 minutes until chocolate is melted and mixture becomes thick. Transfer into a wide metal bowl and refrigerate for two hours, stirring every 15 minutes. Frost cake immediately. It is ready for serving.

INGREDIENTS 4 cloves garlic. 1 1/2 cups fresh basil leaves. 1 teaspoon fresh lemon juice. 1/4 cup pine nuts. 2 tablespoons olive oil. 2 2/3 cups softened cream cheese. 1/4 cup grated Parmesan cheese. 1 1/3 cups sun-dried tomatoes, packed in oil, drained. 1/3 cup tomato paste. 3/4 cup butter. salt and pepper according to taste. METHOD TO PREPARE: Chop the garlic in a food processor. Mix in basil, lemon juice, pine nuts and olive oil. Process until well blended. Mix in 1/3 cup cream cheese and Parmesan cheese. Blend using pulse setting until almost smooth. Transfer the mixture to a medium bowl. Chop sun-dried tomatoes in the food processor. Mix in tomato paste and 1/3 cup cream cheese. Blend until it turn smooth. Place 2 cups cream cheese and butter in a medium bowl. Using an electric mixer, beat until fluffy. Season with salt and pepper. Lightly grease a 1 1/2 quart baking dish. Evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. Layer alternately with 1/2 the su

INGREDIENTS: 1/2 pound ground Italian sausage. 1/2 teaspoon garlic salt. 1/4 teaspoon dried oregano. 1 cup crushed pineapple, drained. 4 English muffins, split. 1 (6 ounce) can tomato paste. 1 (8 ounce) package shredded mozzarella cheese. METHOD TO PREPARE: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from heat. Drain sausage, and mix in garlic salt, oregano and crushed pineapple. Arrange English muffin halves in a single layer on the prepared baking sheet. Spread with tomato paste. Layer with the Italian sausage mixture. Top with mozzarella cheese. Bake in the preheated oven 10 to 15 minutes, or until cheese is melted and lightly browned.

Ingredients: 6 Eggs White. 1 Chocolate Cake Mix. 21 oz Cherry Pie Mix. For Frosting : 2 Eggs White. 1 1/2 cup Sugar. 1/4 tsp Cream of Tartar. 1/3 cup Water. 1 tsp Vanilla Essence. How to make chocolate cherry cake : In a bowl mix egg whites, chocolate cake mix, cherry pie filling. Grease 9" X 13" pan and make a layer of flour on it. Pour the batter into the pan. In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean. Take tthe cake out and cool it. To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute. Then place this boiler on boiling water and again beat for 7 minutes. Remove from heat and beat for 2 minutes on high speed. Frost the cool cake with this mixture.

Ingredients: 4 oz breadcrumbs. 1 oz flour. 1/2 tspful baking powder. 2 oz shredded suet. 2 oz moist sugar (cheeni). Grated rind of 1 lemon. 1 egg. 3/4 cup milk. How to make lemon pudding : Mix all the dry ingredients together with the lemon rind. Add the beaten egg and milk, and stir the mixture well. Put into a greased mould, cover with a double piece of greased paper and steam for 2 hours. Serve with lemon sauce, using the juice of the lemon.

Ingredients: 1 Large block of Paneer. 1 onion. 1 Capsicum. 1 Tomato. Few Mushrooms. Finely chopped Coriander leaves. To Marinade : 1/2 cup Curd. 1 tsp Garlic paste. 1 tsp Ginger Paste. 2 tsp Tandoori powder. 1 tsp cumin (jeera) powder. 2 tsp Chaat powder. Salt to taste. Red chili Powder to taste. How to make indian paneer tikka recipe : Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables. In a plate arrange fried vegetables and then paneer. Garnish with coriander and lemon slices Serve tandoori paneer tikka hot with hari chutney.

Ingredients: 225gm flour. 1/4 tsp salt. 15gm yeast mix with 4-5tbsp hot water. 1 tbsp sugar. 150ml evaporated milk. 2 tbsp butter. 1/2 cup tomato sauce. 1 pkt grated cheese. 2 large onions (cut into rings). 1/2 tsp sal. t1/2 tsp pepper powder. 2 tbsp butter (melted) Preparation: Mix yeast in hot water and leave it to be frosty. In a bowl put in the flour, salt, sugar and mix with milk and yeast. Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size. For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside. Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin. Sprinkle with flour if the dough is sticky. Put the mini round dough in a greased flat baking pan. Brush the mini pizza with tomato sauce. Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese. Sprinkle a bit of melted margerine to ge

Ingredients: 6 medium sized Green Mango (Aam) . 33/4th cup Water. 1 tsp dry-roasted and grounded Cumin Seed (Jeera). 1/2 tsp Red chili Powder (Lal Mirchi). 1 tsp Salt (Namak). 3 tblsp Sugar (Cheeni). 3 tblsp chopped Mint Leaves (Pudina Leaves). 12 crushed Ice-cubes. How to make panna: Place the mangoes with water to cover in a sauce-pan and bring to boil. Simmer for 10 minutes. Drain off the water and then peel, stone and pulp the mango with a spoon. Place the pulp in a deep bowl. Add water, sugar, salt, chili and cumin. Whisk thoroughly. Stir in the mint and whisk again. Transfer it to a jug. Serve chilled with crushed ice.

Ingredients: Bhature 2 cups All purpose flour (Maida). 1 pouch Yeast. 1 cup Yogurt. 2 tbsp Vegetable Oil. Salt to taste. Choley 1 small can Garbanzo beans. 1/2 tsp Ginger paste. 1/2 tsp Garlic powder. 1 tsp Cumin seeds. 2 tbsp Oil. 2 tbsp Cilantro. 6-7 Mint leaves. 1/2 tsp Turmeric Powder. 1/2 tsp Chilly Powde. 2-3 Bay Leaves. 2-3 Cloves. 1/2 tsp Garam Masala. 1 Medium-sized finely chopped onion. 1 Big tomato. 1 1/2 cup Water. Salt to taste. How to make chhole bhature : Bhature Take yeast and soak in lukewarm water for 5-10 minutes. Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is. Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. Chole Take 2 tablespoons of oil in a pressue cooker and heat it. Add garlic powder and make it dark brown. Then add cumin seeds fry till they start sp

Ingredients: 2 cup Bananas (sliced). 2 cup Strawberries (sliced). 2 cup Pineapple or Papaya (chopped). 1 cup Apples (chopped and peeled). 1/2 cup Ice cubes. 1 tsp Honey. Fruit shake : In a blender blend on high speed a combination of bananas, strawberries, pineapples, papayas, apples, ice cubes and honey. Blend till smooth. Serve immediately for breakfast.

Ingredients: Dosa shell: 1 1/2 cups rice. 1/2 cup urad dal. salt according to taste Oil Masala Filling : 2 large potatoes. 1 medium onion (chopped). 1/2 teaspoon yellow split peas. 1/2 teaspoon mustard seed. 1/2 teaspoon turmeric. 1-2 green chili. 1 tablespoon oil. salt to taste. Preparation: Dosa shell Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Masala Filling (Spicy Filling): Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown. Add potatoes and mix and cook some more Serve. Add filling inside Dosa and roll. Serve hot with Chutney.

Ingredients: For Cover : 1 cup all purpose flour (Maida). Water to Knead dough. 2tbsp oil. Little salt. 1/4th tsp. Ajwain (optional) . For Stuffing : 3-4 Potatoes (boiled, peeled & mashed). 1/2 cup Green Peas (boiled). 1-2 Green Chilies (finely chopped). 1/2tsp Ginger (crushed). 1tbsp coriander finely chopped . Few chopped Cashews (optional). Few Raisins (optional). 1/2tsp Garam masala. Salt to taste. Red chili powder to taste. 1/2 tsp. Dry Mango powder( Amchur) (optional). How to make samosa : For Cover : Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time. Pat and knead well for several times into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes. For Stuffing : In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well. Add green peas, cashews and raisins and mix well. Add coriander and keep aside. To Proceed : Make small rolls

Ingredients : large boiled aloo (potatoes). 1 tsp salt or as per taste . 1/4th tsp ground black pepper. For Stuffing: 2/3rd cup matar (green peas) cooked or frozen peas defrosted. 1/2 tbsp scrapped and minced ginger. 1/4th tsp garam masala. 1/4th tsp salt or to taste. Red chili powder to taste (optional). 1tsp coarsely ground dry-roasted cumin seeds. Oil for pan-frying. How to make aloo tiki : Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside. Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed. Divide it into 10 equal portions. Now wash and dry your hands and rub them with little oil. Take each portion of potato mixture and make a ball. Now Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in th

Ingredients: To make puri : 1 cup Semolina (Rava / Suji). 3 tblsp Fine Wheat Flour (Maida). 1/4 tsp Baking Soda. Oil to deep fry. To make pani : 1/2 cup Tamarind (Imli) Pulp. 2 cups Water. 2 tblsp roasted Cumin Seed (Jeera) Powder. 2 tblsp un-roasted Cumin Seed (Jeera). Coriander Leaves. 3 Green Chilly (Hari Mirch). 2 tblsp Mint Leaves (Pudina Leaves) Chutney. 1 tblsp Black Salt (kala namak ) . 2 tblsp Jaggary (Gur) . How to make pani puri: To make pani: Measure all ingredients. Adjust spices and tangyness to taste. Strain through a wire strainer to remove any rough bits. To make puri: Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Make small sized balls. With the help of some dry maida or sooji, roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Drain in a paper towel for a while to dry out the oil. Store in an airtight container when cool.

Ingredients: 1 cup Puffed Rice (Kurmura). 1/2 cup chopped Tomato (Tamatar). 1/2 cup chopped Onion (Pyaj). 1/4 cup chopped Coriander Leaves (Dhania Patta) . 1/2 cup boiled and mashed Potato (Aloo). 4 chopped Green Chilli (Hari mirch) . 1 tblsp chopped Ginger(Adrak). 1 tblsp Garam Masala. 6 tblsp Tamarind (Imli) Chutney. 6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney. 1/2 cup Nimkis. 1/2 cup Sev. 1/2 cup Gol gappas. 2 tblsp Lime or Lemon (Nimbu) Juice. How to make bhel puri: Mix the puffed rice, tomatoes, onions. Drain the water from the grated potatoes and mix that as well. Mix all the ingredients under seasoning and add to this. Lightly crush and add the nimkis and golgappas. Add the sev and kaara pusa directly and mix well. Finally garnish with coriander leaves and lemon juice. Serve immediately..

Ingredients for dhum aloo: 900gms Aloo (Potatoes). 33/4th cups water. Salt To Taste. Ghee or oil for deep-frying. 1 cup ghee. 1 large Onion (finely chopped). 4 tbsp tomato puree. 140 ml curd. 4 tbsp hot water. 1 green pepper (seeds removed and sliced) . 1tsp garam masala powder. Spices. 4 cloves. 4 bay leaves. 6 black peppercorns . 4 green cardamoms. 1 brown cardamom. 1piece cinnamon stick. Paste. 1 large onion (chopped). 12 flakes garlic. 2 tbsp ginger. 6black peppercorns. 1 tsp poppy seeds. 1 tbsp coriander seeds. 1 tsp cumin seeds. 2 dry red chilies. 1 tsp turmeric powder. A pinch of ground mace. A pinch of ground nutmeg. Method: Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours. Dry the potatoes on a cloth and heat the ghee or oil. Deep fry the potatoes until golden brown. Drain and set aside. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Grind the paste ingredients to a fa

Ingredients: 2 (8-oz.) pkgs. nonfat cream cheese, softened. 3 whole green onions, finely chopped. 1-oz. pkg. dry nonfat ranch salad dressing mix. 6 low-fat flour tortillas or soft lahvosh. 1/2 lb. low-fat turkey breast, roast beef, chicken or ham slices. 6 whole iceberg lettuce leaves. Directions : Combine cream cheese, green onions and ranch mix; blend ingredients until mixed. Divide cream cheese mixture among tortillas, spreading an even layer on each tortilla. Place a lettuce leaf on each tortilla and top with 3 or 4 slices turkey breast. Roll tortilla tightly in plastic wrap and refrigerate up to 2 days.

Ingredients: 1 pound lean ground beef. 1 small onion, chopped . 1/2 cup green pepper, chopped. 3/4 cup barbecue sauce. 1/2 cup frozen corn, defrosted. 1/4 tsp. salt. 1/8 tsp. pepper. 6 buns. Directions: Brown ground beef, onion, and green pepper in large skillet. Drain off fat. Add barbecue sauce, corn, salt, and pepper and heat thoroughly. Simmer 5 to 10 minutes. Serve sloppy joes on buns.

Ingredients: 1 (6-ounce) can white tuna, packed in water, drained and flaked. 1/2 cup Kraft fat-free mayonnaise. 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese. 3/4 cup finely chopped celery. 1/4 cup chopped onion J teaspoon dried parsley flakes. 4 reduced-calorie hamburger buns. Directions: Preheat oven to 350 degrees. In a large bowl, combine tuna, mayonnaise, and Cheddar cheese. Add celery, onion, and parsley flakes. Mix well to combine. Evenly spoon about 1/2 cup tuna mixture between each bun. Wrap buns in foil. Place wrapped sandwiches on a baking sheet and bake for 20 minutes. Serve hot.

Ingredients: 1/2 cup (4 ounces) Philadelphia fat-free cream cheese. 2 tablespoons Cary's Sugar Free Maple Syrup. 1/4 cup (1 ounce) chopped dry roasted peanuts. 8 slices reduced-calorie whole-wheat bread. Directions: In a medium bowl, stir cream cheese with a spoon until soft. Stir in maple syrup. Add peanuts. Mix well to combine. For each sandwich, spread about 3 tablespoons filling mixture between 2 slices of bread. Serve at once or refrigerate until ready to serve.