Recipes

Ingredients: 4 : Potatoes. 3 : Onions, chopped finely. 2 cups : Gram flour (besan). 3 : Green chillies. A small piece of Ginger. 3 : Cloves garlic. 2 Tbsp : Grated coconut. 1 Tsp : Mustard seeds. 1 tsp : Turmeric powder. 1/2 tsp : Red chilli powder. 1 Tsp : Cumin seeds. Sugar : According to taste. Lime Juice. Salt : According to taste. Oil : For deep frying. A pinch of baking soda. Method of preparation Boil the potatoes in the Pressure cooker, Peel and mash the potatoes and Set them aside. Blend together the green chillies, garlic and ginger to a fine paste. Mix together the potato, onions,( ginger, garlic,chilli )paste, sugar, lime juice and salt according to taste. Heat one Tbsp oil and add the mustard seeds and curry leaves.When the mustard crackers, remove it from heat and add to the potato mixture. Mix it well. Make a smooth batter with Gram flour, salt accordingly, cumin seeds, red chilli powder and turmeric powder. Add a teaspoon of oil when making the batter. The batter shou

Ingredients: 1 Tsp : Coriander powder. 1 Tsp : Turmeric powder. 1/2 cup : Tomato puree. 1 Tsp : Red chili powder. 1/2 cup : khoya. 1/2 cup : Cream. 1 Tsp : Garam masala. 3 Boiled : Onions. 3 Tbsp : Oil. 1 Tbsp : Ginger paste. 1 Tbsp : Garlic paste. 2 : Green chilies. 4 : Potatoes. 100 g : Paneer. 1/4 cup : Cornflour. Oil : For deep fry. Method of preparation : Boil the potatoes, cool it by pouring cold water then peel the potatoes and mash them. Grate the paneer. Chopped the green chillies finely. Peel onions and boil in a cup of water for ten minutes.Take out excessive water and grind them into a smooth paste. Mix well mashed potatoes, paneer, green chillies, cornflour and salt. Divide the mixture in equal sized balls. Deep fry in medium oil until slightly coloured. Drain and keep aside. Heat oil in a kadai. Add boiled onion paste and cook for fewminutes. Add to it ginger paste, garlic paste, chopped green chillies, coriander powder, turmeric powder and salt. Add very little amount w

Ingredients: 250g : Kabuli Chana (Chick Pea). 2 : Onions Chopped . 2 : Tomatoes finely chopped. 2 : Teabags. 1 : Tej Patta. 3 : Cloves ( laung). 2-3 : Black Cardamoms. 1 : Small Cinnamon Stick (Dalchini). 1 : Tbsp Cumin seeds( Jeera). 1 : Tsp Coriander (Dhania powder). 1 : Tsp Cumin seed powder ( Jeera powder). Red Chilly powder According to taste. Salt According to taste . 1 : Tsp Anardana powder (Pomegranate powder). 1 : Tsp Amchur powder( Mango powder). 2 : Tablespoon of Choley Masala. 1 : Tablespoon of Ginger-Garlic paste. 2 : Green chillies chopped. Chopped greenCoriander leaves. Method of preparation : Soak kabuli chana in the water a night before preparation. In a presure cooker place the kabuli chana, tea bags, cinnamon stick, cloves and black cardamom, tejpatta cook the chana untill they are properly boiled. when the chanas are cooked remove the teabags. Keep the Chanas and water in which chanas are boiled aside. Meanwhile take a pan, heat the oil add green chillies+cu

Ingredients: 6 : After Boiling Potatoes Chopped into small cubes. 4 Long : Green Chilies Slit and halved. 1 Tbsp : Coriander Seeds. 4 : Red Chilies. 1/2 Tbsp : Tbsp Kasoori Methi. 1 String : Curry Leaves. 1 tsp : Turmeric Powder. 1 Tbsp : Jeera Seeds. 2 Tbsp : Oil. Salt : According to taste. Method of preparation : Take boil potatoes (potatoes must not be too much boiled). Take a pan and heat oil in it and add jeera seeds and curry leaves and when jeera starts popping up and the slit long green chilies and saute for few min. Add the boiled potatoes and salt and cover the pan and cook in low flame for few mins. In Mixer mix red chillies, coriander seeds , turmeric powder dont add water to it. Add the masalas and kasoori methi to the alu mirch and saute it for few min it will give nice flavour.

Ingredients:- Urad dal soaked in water for 2 hours : 2 cups. Finely chopped onions - 10. Green chillies chopped : 3. Chopped Ginger : 1 tsp. pepper: 1 tsp. Baking Soda : 1/4 tsp. Salt : according to taste. Oil : according to taste. Method of preparation :- Mix urad dal and salt togetherin a mixture with adding very little water,into a coarse paste. Now add onions,ginger,pepper and baking soda into the ground paste and mix them together. With a light hands make a ball (with the help of water) with the paste. Flatten it and make a hole in the center like a doughnut.In between wet your hands with water,when ever needed. Drop the vadas into hot oil and deep fry till golden brown in color. Serve with chutney.

Ingredients : 2 Cups Paneer cut in slices( shape as desired). 3 Cups cooked and pureed Palak. 1 Cup sliced Onions. 1Teaspoon Chopped Ginger. 1 Cup Chopped Tomatoes. 1 Cinnamon stick. 1 Bay leaf. 1 Teaspoon Turmeric. 1/2 teaspoon Cumin Seeds. 1 Teaspoon Cumin Powder. 2 Tablespoons Butter. 1 teaspoon Vegetable oil. Salt to taste. Method of preparation: Soak the paneer in hot salt water for half an hour. This makes the paneer soft and squeeze. Heat oil in a frying pan, add cumin seeds, chopped ginger and sliced onions. Sauté until onions turn into golden brown colour. Add cinnamon stick, tomatoes, turmeric powder, cumin powder, spinach and butter. Simmer for 5 minutes. Add the panner cubes.

Ingredients: 1/4 kg Margarine. 1/4 kg Ghee. 5 Cups of White flour. 1 1/2 Cups Powdered Sugar. 2 Eggs. 2 Tsps Baking Powder. 2 Tbsps Sooji 1/2 tsp Cardamom Powder. Method of preparation: Preheat oven . Mix all the ingredients( except flour) in a cake mixer untill it gets smooth. Use strainer for separating lumps from the powdered material of the flour in dish and pour the mixture in it, knead well to make a smooth dough. Make small balls of the dough and flatten slightly with palm. Decorate with a piece of almond or cashew nuts. Bake in a moderate heat untill golden brown.

Ingredients: 2 Cup Besan. 2 Cup sugar. 1 Cup Ghee. 2 Tsp Cashew nutes(in pieces). 2 Tsp Raisins. 1 tsp cardamom powder. Food color(yellow). Silver paper for finishing. Methods of preparation: Take a bowl and put besan in it adding little amount of water in it make a thick dough of it. Divide a dough in to small pieces from 10-15 make a 'puri' of them. Heat the frying pan with a ghee & fry all the puri. Heat another pan and make sugar chashni through it by adding 2 cup sugar with 1 cup water and let in remain in the pan boiling untill the chashni is prepared. When this sugar chashni achieve single string consistency, add few drops of food color & cardamom powder in it & remove it from fire. When the puri are not hot then grind all puri in a grinder it will result in a smooth flour. In the sugar chashni add this flour, cashew nuts, raisins & mix them well. Keep this mixture aside for an hour. Make laddu of this mixture as desire and in the end cover it with s

Ingredients : 3 cup : Whole wheat flour 1¾ cup : Water. to taste : Salt. 1 tbsp : Ghee. 1 pinch : Baking soda. 6 stks : mint leaves 2 tsp : Garam masala powder ¼ cup : Ghee. Method to prepare : Chop the fresh mint leaves. In a cup take garam masala . Heat water in microwave for a minute that it should be warm. Combine whole wheat flour with salt and baking soda, add water slowly to make a dough. A soft dough knead for about 15 minutes cover and for half an hour. Divide the dough into equal balls. Take one portion, dusting flour, roll out into a circular disc. The thickness should be very thin Spread a spoon ghee over the topmost layer. Sprinkle some chopped mint leaves and garam masala powder and make a fold. Start rolling from one corner and seal the other end underneath the dough bud. Dust the board with little flour and roll out the dough bud. Roll out only one side, do not flip and roll. Press gently to roll without affecting the layers, too much rolling will spoil t

Ingredients: 1 cup : Gram flour. ½ cup : Rice flour. 1¼ tsp : Salt. 4 tbsp : Ghee. ¼ cup : Water. 2 : Onion (chopped). 2 : Green chili ( chopped) . 5 clove : Garlic (crushed). 1 tbsp : Ginger (crushed). 1 tsp : Cumin seeds. ¼ tsp : Turmeric powder. ¼ tsp : Red chili powder. 3 cup : Oil (for deep frying). Curry leaves. Method of preparation: Combine gram flour, rice flour, turmeric powder, red chili powder and salt and mix it well. Add this to the flour. To this, add onions, chopped chilies, curry leaves, crushed ginger and garlic. Mix well to coat the flour mixture on all sides. Extra water if needed add Slowly to your knead and form a stiff dough. It should look like a thick mass, but it should not stick. Meanwhile heat oil in a kada. When its ready to fry, fry till it turns golden brown on all the sides. First we have to take out the fried slices when it is cool then again dip in the oil and have a deep fry in this way pakoras taste good and are fried well. Drain excess fat in a pape

Ingredient: 3 : Eggs. 1/4 : Teaspoon cream of tartar. 1 1/4 cup : Milk. 1/3 cup : Chocolate-flavored syrup. 1/4 cup : All-purpose flour. 3/4 tsp : vanilla. Method of Preparation: In a bowl beat egg whites with cream of tartar until it get stiff , until it whites slip no longer when bowl is tilted. In a bowl, blend yolks, milk, syrup, flour, and vanilla until it get smoothen. Fold it into beaten whites. Place 6 (6 oz.) lightly greased custard cups in large baking pan. Pour egg mixture into cups. Place pan on rack in preheated 350ºF oven. Pour very hot water into pan to within 1/2 inch of top of custards. Bake until chuffed and cake tester wooden pick used to inserted near center comes out clean, about 30 to 35 minutes. Remove from hot water. Cool at least 5 minutes before serving.

Ingredient: 8 : Large Egg Yolks, beaten. 2 : Tablespoon Cornstarch. 11/2 : Cups Heavy Creams. 1 : Table spoon plus 1 tea spoon Somersweet. 1/2 Teaspoon Vanilla. Method of preparation : Mix Egg yolks and cornstarch in a medium stainless steel bowl. Pour the cream into a heavy bottomed saucepan. Heat cream on low until small bubbles appears around the outside edge. Slowly pour cream over the eggs, stirring constantly. Place a bowl over a saucepan of simmering water. Cook for 5 minutes stirring constantly untills the mixture get thickens. Add Somersweet and Vanilla. Stir until Somersweet dissolves. Cover surface with plastic wrap . Allow custard to cool about half and hour or can refridgerate for at least 2 hours.

Ingredients: 1 packet : Khaman Dhokla. 1 : Onion (chopped). 1 Tsp : Mustard seed. 4 Tbs : Oil. 1 Tsp : Zeera. 1 Cup : Peas, carrot, cucumber( chopped together). 2 Tbsp : Methi leaves ( chopped and cooked). Ginger paste. A pinch of Asfoetida (Hing). 2 Tbs : yoghurt. Few Curry leaves. 2 : Green chilles cut into two equal halves. Sugar according to taste. Method of preparation: In a bowl mix the khaman dhokla, 2 Tbs yogurt, 2 Tbs of oil and some water. Now add the cooked methi leaves, zeera and the gingerpaste and mix well saute it . Add enough water to make into a smooth paste. Steaming it. Keep checking it is steamed properly. Another method to cook in microwave: Take a microwave safe square box. Apply a thin coatings with a little oil and pour in it the batter prepared till you have about an 1 inch of depth filled up. Cover it with a lid and cook it in the microwave time to set timming between 7-10 minutes . Check if the cake is cooked by poking with toothpicks. Take it out let it cool

Ingredients: 1 cup all purpose flour( maida). 1/2 cup whole wheat flour. According to taste salt. 1/2 baking soda. 3/4 cup butter. 1/2 cup sugar. 1/2 brown sugar. 1 egg. 1 1/2 tsp vanilla extract. 1-2 ripe bananas. 1 cup rolled oats. 8 oz bittersweet chocolate chips. 1/2 cup chopped pecans. Method of preparation: Combinethe flours salt and baking soda in a bowl. Mix butter and sugars with mixer until it turns creamy. Add egg, vanilla and banana and mixing until it is mixed. Then add the flour mixture. Stir in oats, walnuts and chocolate chunks. Spoon out in sizable scoops onto a sheepskin linked baking sheet. Bake for 12 minutes at 375 degrees.

Ingredients : Plain Four: 310 gm. Baking powder. Castor sugar: 150 gm. Brown sugar: 80 gm. Almond ground: 100 gm. Butter:150 gm. yoghurt: 100 gm. Vanilla essence: 2 tsp. lemon zest: 1. Eggs: 4. Milk: 3 tsp. 1 canned of Peach. Drained and cubed Some almond slices . Methods For Preparation : Mix butter and sugars until it turns creamy. Add in yoghurt and vanilla essence and mix well. Add eggs and beat well. Add in plain flour and baking powder. Add the ground almond and Milk. Mix it thoroughly. Pour half of the mixture into a baking tin. Top it with the cubed peaches. Pour the remaining mixture over the peaches to cover it. Smoothen the top and sprinkle with almond slices on it. Bake in a preheated oven at 180C for 50 minutes. Test with a cake tester and whether cake is cooked. When cooked take the cake out. Unmould cake and leave it to cool.

Ingredients: 2 Cups( thoroughly wet) white peas. 4 Potatoes (boiled). 1/2 Cup rava . 1 Cup bread crumbs. 5 Green chillies. 1 tbsp Coriander. 1 tbsp Mint. 1/2 tsp Cumin powder. 1/2 tsp Pepper power. 1/2 tsp Turmeric powder. 1/2 tsp Garam masala. Oil for frying . Salt to taste accordingly . Method of preparation: Cook 1/4 cup white peas in a pressure cooker. Add coriander, mint and chopped green chillies. Mix it well. Heat the oil and fry the mixture. Mix cumin powder, turmeric powder and garam masala. Fry it for few more minutes. Add peas and water, boil till it get thick. Ragda is ready. Next mash the boiled potatoes. Mix mashed potatoes, bread crumbs, rava, green chillies, turmeric powder and salt. Prepare light dough. Make a flat round patties from the dough. Bake them at 350f till they turn crisp. Pour ragda on hot patties. Serve with chutney.

Ingredient: 2 Eggs Beaten. 1/3 Cup Sugar. 1 Tablespoon Lemon Juice. 1/4 cup Fruits pulp. 60g Butter(chopped) Method of preparation: Combine all the ingredients in a bowl. Then place over a small saucepan of slightly hot water, stir constantly until mixture gets thickens and coats the back of a spoon. Remove from heat. Cover tightly, refrigerate curd until cold.

Ingredients: 1 cups sugar. 1 zest of 1 lemon. 1/2 cup butter. 3 eggs 1/2 cup squeezed lemon juice. According to taste salt. Method of preparation Place the sugar in a bowl add the lemon zest in it and mix well so that they are mixed properly. When properly mixed add the butter and process to blend. Add the eggs mixed it too then further add the lemon juice and the salt. Pour the mixture into a small pan and cook very slowly over a low heat, stirring constantly, untils it gets slightly thickened. Do not allow the mixture to get boiled. To check the consistency, check the curd is prepared by swiping the fingure in the stirring spoon if it leaves a clear path on the spoon, the curd is ready then set it aside and pour in a bowl from the pan. Refrigerate for few hours, until it get well chilled. Curd keeps in the refrigerator for several weeks. Slather it on toast or biscuits as jam is on the bread.

Ingredients: 4 big potatoes. 1 onion( chopped). 5-6 green chilies( chopped). 1/2 cup cilantro leaves(chopped). 2 teaspoons red chili powder. 1 teaspoon onion seeds (kalongi). 1 teaspoon zeera powder (Cumin powder). 1 teaspoon fresh grated ginger. 1 tablespoon lemon juice . salt accordingly. Batter: 1 cup white flour. 1 teaspoon salt. 2 tablespoons oil. 1 pinch baking sodawater for making the batter. Method of preparation: Boil and peel the potatoes until soft. Mash the potatoes and add the spices, onions, cilantro, chilis and add ginger and lemon juice. Form the mixture into small shape round and press with soft hands. Mix the white flour with the salt, baking soda, oil and water to make a thick batter. Heat oil in a pan. Dip the round into the batter and fry few minutes on each side, until it turn golden brown.

Ingredients : 2 Guavas. 1 Large apple. 3 Cups Potato (boiled). ½ Cup Onion (very finely chopped). 3 Bananas. 1 cup grapes. 1 tomato. 1 green chill (finely chopped). 1 Lemon Juice. Salt according to taste. Red chilli powder as per taste. 1 tsp jeera powder. 3 tsp fresh coriander (chopped). Method of Preparation: Cut the boiled potatoes, apples and guavas into cubes. Cut the bananas in thick circular shape. Cut the tomato in thick clump. Combine all the fruits and potatoes. Mix the onions, tomato clumps and the green chilli. Sprinkle the chat masalas and the lemon juice. Mix it well with a flat spoon. Pour it into a big bowl and garnish it with the rest of the coriander leaves.

Ingredients: 3 cup whole black udat dal . 1/2 cup red kidney beans/ rajma. 1/2 cup chopped tomatoes. ½ cup chopped onions. 1 ½ teaspoon chopped ginger. ½ teaspoon garlic. 1 teaspoon chopped green chilles. 1 teaspoon turmeric powder. ½ teaspoon cumin powder. 1 teaspoon garam masala powder. 2 tablespoons butter. 2 tablespoons Chopped coriander. Salt to taste. Method of preparation: Boil the black dal and red kidney beans(after soaking it for 8 hrs) for a whistle in pressure cooker and after that 20 min in medium heat. Heat butter in a pan; add ginger, onions, garlic and sauté in medium heat untill it turns reddish brown. Add tomatoes, green chillies, turmeric powder and cumin powder. Sauté until tomatoes are soft and cooked. Add the cooked dal and bean, salt, garam masala powder, 1 cup of water and simmer it for 30 minutes Keep it it stirring occationally so it does not thicken itself at the bottom of the pan. Garnish with chopped coriander,sliced onions, sliced green chillies, a tomato

Ingredients: Full cream milk: 7 cups. Sugar: 1 cup. Saffron: a few strands. Green cardamoms: 8. Rose petals (dried): 22. Cinnamon :1 inch stick. Peppercorns :8. Almonds: 22. Pista: 30. Cashewnuts: 20. Melon seeds (magaz): 3 tbsps. Poppy seeds (khuskhus): 3 tbsps. Method of Preparation: Boil the milk and add sugar and saffronin it. When both are completely dissolved then keep the milk aside and set it for chill . Powdered the green cardamom, dried rose petals, cinnamon and peppercorns to a fine powder. Prepare the paste of almonds, pistachios, cashewnuts, melon seeds and poppy seeds along with chilled milk to a smooth paste. Mix together sweetened chilled milk, redolent powder and the paste thoroughly. Serve chilled in glasses.

Ingredients: 1 can Tuna. 1 1/4 cup Milk. 2 Tsp Flour. 3 Tsp Margarine. 1/2 cup Paprika. 1 cup Macaroni. 1/2 cup Onion cut into small pieces. 1/2 cup green Pepper cut into small pieces. 1 can cream of Mushroom Soup. Method of preparation: Take a bowl and cut the fish. In the pan boil water and cook the macaroni for 10 minutes add few drops of oil in the boiling water 2-3 drops. Drain it and then wash it in cold water. Fry onion and pepper in margarine in a pan till they become redish. Combine flour and then milk. Cook till it gets smoothen. Add soup and stirr it till it gets smoothen. Then add tuna, Paprika and macaroni. Place it in casserole. Bake it at 350° for 30 minutes.

Ingredients: 1 cup all-purpose flour(maida). 2 tablespoons sugar . 1 teaspoon baking powder. 1/2 teaspoon baking soda. Salt Accoding to taste . 1 cup buttermilk. 1 teaspoon vegetable oil. 1 large egg, lightly beaten. Preparation: Lightly mix the flour with the spoon so that it gets mix well in a bowl. Combine the flour and all the remaining ingredient in a large bowl, and mix well in center of mixture. Combine buttermilk, oil, and egg and add it to flour mixture, mix until it gets smoothen. Spoon about one fourth cup in a hot nonstick cooking utensil. Turn pancakes when tops are covered with bubbles and edges look cooked.

Ingredients 1 cup whole wheat flour. 1 cup unbleached white flour. 1 tablespoons arrowroot. Salt according to taste. 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 2 tablespoons oil. 1 cup buttermilk. 1 cup water. Method of preparation: Mix well all the ingredients together in a bowl. Allow the flour mixture thin enough set it in the refrigerator for at least an hour. Mix the fermented dough before cooking so it get mix well. Heat the pan on medium heat until it turns hot. We will use oil to cook the pancakes. Pour the mixture in the pan give the shape and size according to your wish and cook it until the mixture bubbles and the underside turns golden. See that the pancakes is cooked on the other side for about half the time used for the first side. Serve hot with butter, fruit, syrup, jam, or whipped cream.

Ingredients: Butter ½ cup. All-purpose flour (maida)1 cup. Water 11 cups. Chicken broth 3 cubes . Chicken boneless breast 2 pounds. Broccoli 2 Salt According to taste. Black pepper 1 tsp. Cream 1 cup. Cheddar cheese 3 cups chopped. Preparation: Take a pan and set it for a medium heat. Melt butter and mix in flour to form a paste then remove the paste from the pan and keep aside. Pour some water in the pan and add chicken, chicken broth , broccoli, salt, and pepper. Boil the mixture over high heat for a few minutes and then set it simmer for one hour. Add the flour and butter paste into it. Before adding the cream boil for few min. The cheddar cheese is then added when the mixture is thoroughly melted.

Ingredients: 10 Flour Tortilla. 1 Cup Picante Sauce. 2 Tsp Chili Powder. 8 oz Sour Cream. 1 Tomato. 2 Cup Chicken (chopped and cooked). 1 Cup Monterey Jack Cheese. 1 Cup Cream of Chicken Soup. 1 Onion. Preparation: Mix soup, sour cream, picante sauce and chili powder in a bowl. Mix 1 cup picante sauce mixture, cheese and chicken. Spread the chicken mixture down in the center of each tortilla. Then roll it up and place it in a baking dish. Spread remaining picante sauce mixture in the top. Cover it. Bake it at 350 degrees F for 40 minutes. Sprinkle the onion and tomato slices over it.

Ingredients: 2 Cups Plain Flour. 2 Tsp. Dry Yeast. 1 Tbsp. Sugar. 3 Tbsp. Butter. 2 Tbsp. Curds. 1/2 Cup Milk. 1 Tbsp. Milk. Preparation: Scatter the yeast and sugar over the milk. Keep it aside for half an hour till it turns effervescing. Saffron to mix in 1 tbsp. milk and then its keep aside. Mix flour and salt in a bowl. Mix well. Pour curds and yeast solution in it and keep for 10 minutes. Add curds and rub it into soft flour mixture. Put the flour mixture in a vessel and keep aside covered for 10 hours or overnight. Divide the mixture of flour into 5 parts. Make it round and then place on a baking tray. Keep aside for few minutes. Then roll into thick triangular shape. Keep centre slightly thinner than edges. Preheat oven at 350C. Bake for 4-5 minutes or till done. Serve hot with curries or gravied vegetables.

Ingredients: Chole (dry chick peas)- 1 1/2cups. Onion 2. Tomatoes 3. Ginger Garlic paste 1/4 tsp. Cinnamon 1/2. Cloves 2. Cumin(jeera) powder 1/4 tsp. Dhania powder 1/4 tsp. Garam masala 1/2 tsp. red pepper 1 tsp. lemon and cilantro. Method: Put the chick peas in a pressure cooker on the gas and when a whisle come then put on simmer half an hour more till the peas gets properly boiled. Take about 1/4th cup of the cooked chick peas and make a puree out of it. Take a pan add four teaspoons of oil and add the cloves, cinnamon stick. Then add finely chopped onion and the ginger garlic paste. Cook the onion till it becomes reddish brown. Now add jeera,dhania, garam masala and red chillie powder. Cook for about thirty seconds then add the tomatoes. Once the tomato becomes soft add the cooked chick peas, puree,salt and half a cup of water. Close the pan and cook for about ten minutes until most of the water is absorbed and curry looks little thick. Finally add some fresh lemon juice and chopp

Ingredients: 350 Grams Paneer. 2 Tomatoes. 2 Onions. 1 Teaspoon Chilli Powder. 100 Grams Fresh Cream. 1/4 Teaspoon Turmeric powder. 2 Cardamoms. 3 Tablespoons Ghee. Salt to Taste. Chopped Coriander for Garnishing. Method Of Preparation : Cut the paneer into small pieces. Grate the onions. Put the tomatoes in hot water after few minutes take off the skin and chop. Heat the ghee in a pan, fry the onions and cardamoms for at least few minutes. Add the tomatoes , chilli and turmeric powders and fry for a few minutes. Add the paneer pieces, cream and salt. Garnish with chopped coriander and serve.

Ingredients : 2 packs Maggi Noodles with Masala. 1-2 t Oil. 3-4 Green Onions. 1-2 Cup Cabbage cut into small pieces. 1 Carrot, cut into thin slices. 1 Green Pepper cut into thin strips. 1 Teaspoon Soya sauce. Black pepper powder. Method of Preparation : Boil 3 cups of water and add the noodles for a minute. Drain the noodles and set them aside. Save a bit of the cooking water. Heat the oil. Saute all the vegetables on medium-high heat until crisp-tender. Stir in the masala noodles mix in it soy sauce and a little bit of black pepper. Salt is required less because already the noodles masala and the soya sause has in it. Saute the mixture with the cooked noodles and some of the cooking water so that the mixture does not get dried. Its ready to serve now.

Ingredients: 3 Brown Bread Slices. 1 Teacup Grated Carrot. 50 gms Grated Paneer. 1 Tbspn finely Chopped Tomatoes. 1/4th Teaspoon Chopped Green Chilli. 1 Teaspoon Chopped Coriander. 1 Teaspoon Butter. Salt to Taste. Preparation: Toast the bread slices Mix the carrot , paneer, tomato, green chilli, coriander, butter and salt. Divide the bread piece into two equal halves. Place one portion of the mixture on each toast. Heat in an oven for a few minutes. Serve Hot.

Ingredients: 1-2 Potatoes Boiled and Mashed. 1/2 Tsp Jeera (cumin). 1 Fresh Tomato. 1 Cluster of Green Onions. 1 Tsp. Grated Ginger. 1 Clove Garlic (chopped finely). 1 Chopped Creen chilli. Salt to Taste. 1/2 Tsp. Lime Juice or 1 Tsp. Sour Curds. Chopped Cilantro for garnish. Preparation: Wash the potatoes and keep them in the pan for boiling. Meanwhile in an another pan heat and dry roast the cumin seeds till they release the odor. Add the tomatoes and cook for 2-3 minutes. Add the grated ginger and onions and garlic. Stir and cook for a few minutes. After the potatoes are boiled peel them and mash them roughly. Add the boiled and mashed potatoes to the pan and mix. Add the salt according to the taste and you can add lime juice or curds and mix well. If the mixture is getting stick to the pan, pour some water in it. Cook for few minutes with occasional stirring. Add the green chillies and cilantro.

Ingredients: 2 Pounds Small Potatoes. 3 Tablespoons White Vinegar. 1 Tablespoon Canola Oil. 1/2 Cup Chopped Celery. 1/2 Cup Chopped Red Onion. 2 Tablespoons Sweet Pickle Relish, drained. 3 Hard-cooked large eggs, chopped. 3/4 Cup Low-fat Mayonnaise. 2 Tablespoons Prepared Mustard. 1/2 Teaspoon Salt. 1/4 Teaspoon Black Pepper. Preparation Place potatoes in a saucepan, and add water to it. Boil the potatoes. After boiling Drain it and after Cooling peel it. Cut potatoes into small pieces. Place potatoes in a large bowl, disperse with vinegar and oil. Add celery, onion, pickle relish, and eggs; stir gently. Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; stir gently to coat. Cover and chill 1 to 24 hours.

INGREDIENTS: 3 cups All-purpose flour(maida). 2 tsp. Pumpkin pie spice. 2 tsp. Ginger. 1/2 tsp. Allspice (berries). 1/2 tsp. Cardamom. 1 1/2 Cups butter. 1 Cup Sugar. Salt Accordingly. 2 Large Egg yolks. 1 Medium Vanilla Bean. Colored sugar and prepared frosting for decorating Method to prepare: In a large bowl, whisk together flour, pumpkin pie spice, ginger, allspice and cardamom and place aside. Add butter, sugar and salt in large bowl. Using a spoon, beating the mixture until it turns light and fluffy. Add the egg yolks and beat until it turns smooth. Using a the knife, split the vanilla bean in half, lengthwise. Excoriation the seeds from both sides with the tip of the knife and add them to the butter-sugar mixture in it then beat to combine. Then add in flour-spice mixture blending until fully unified. Divide the flour mixture stiff enough to roll in half; wrap in plastic. Refrigerate at least one hour or until firm. Preheat oven to 350ºF. Line two baking sheets with parchm

Ingredients: 1 Cup Butter. 1 Cup Sugar. Salt According to taste. 2 Eggs. 1 1/2 tsp. Peppermint Extract. Red or green food coloring. 1/2 Cup Mini Candy Canes, crushed. 4 Cups All-purpose flour(maida). 2 tsp. Baking powder. 2 oz. Bittersweet Chocolate, Melted and Cooled. 1 Egg beaten . Method of Preparation: In a large bowl, cream butter, sugar and salt add eggs and peppermint extract and mix well. Remove 1 cup of butter mixture and place in a medium bowl; place aside. To remaining mixture, add red or green food coloring (as desired)and 1/4 cup crushed candy canes. Add 2 cups flour and 1 tsp. baking powder; mix well. On a large sheet of waxed paper, press the flour mixture stiff into a large rectangle cover with a second sheet of waxed paper and chill 30 min. Add melted chocolate to reserved butter mixture; mix well. Add 2 cups flour and 1 tsp. baking powder and mix until well blended. On a large sheet of waxed paper, press dough into a large rectangle cover with a second sheet of wa

Ingredients: 1 Medium Gobi cut into small pieces. 1/2 cup Cornflour. 1/2 cup All Purpose Flour(Maida). 2 Tbsp Soy Chili Sauce. 2 Tbsp Green Chili Sauce. 1 tsp hot Red Chili Pepper. 3 Tbsp Tomato sauce. 1/2 Capsicum- Sliced lengthwise. 1 Big Onion -Sliced. 1 tsp Butter -melted. 4 Garlic Cloves- Chopped. 1 Tbsp Ginger-Garlic-Green chili paste. 2 Green chilies - Chopped. 1/2 inch Ginger- Sliced into thin strips. Oil for deep frying Preparation: Mix cornflour, maida , Garlic,Green chili paste, melted butter, salt( as desired) along with little warm water to make a thick paste. Dip Gobi cut piece into this paste and deep fry them until it turns golden brown and set them aside. Now in a pan heat little oil and fry onions till they turns brownish in colour. To this add chopped garlic cloves and fry them until they turn brownish in colour. Now add green chilies and ginger and then add in capsicum and fry them for a min. Capsicum will remain crispy by less frying. Now add soy sauce, chili sau

Ingredients: 2 Cups Basmati Rice. 1 half cup Mushroom. 1 Big Onion Sliced. 1 Tbsp Ginger-Garlic Paste. 1Tbsp Soy sauce. 1 tsp Sambal Oleak. 1 tsp pepper powder. 4 Garlic Cloves chopped. 1/2 inch Ginger grated. 1 Jalapeno pepper. 1 Capsicum sliced. 5 to 6 Beans chopped. 1Tbsp Jeera. 1Tbsp Tomato Paste. Preparation: Heat about 1 Tb spoon of olive oil. To this add washed basmati rice and fry for 3 mins. Add enough water ,cook the rice and let it cool. Now heat about another Tbsp of olive oil and add jeera seeds and jalapeno, when jeera is saute untill it turns brown add the beans and fry for another 2 mins. Now add Capsicum and fry it for another few min. Now add in all the masalas and the sauces along with tomato paste and also the chopped mushrooms and saute it for another minute. Mix the above with already cooked and cooled rice and serve hot.

Ingredients: Makes 2 sandwiches. 6 Bread slices. 1/2 Cup butter. For the green layer : 1/2 cup grated paneer. mint chutney. salt to taste. For the orange layer: 1/2 cup grated carrots. 2 tablespoons mayonnaise. salt to taste. Preparation: Take the slices of bread and cut them in triangular shape. Arrange the layer by putting one layer of butter in one slice of bread another green layer of cheese and mint chutney in another slice of bread then arrange the orange layer in another slice of bread. In this way the whole process is repeated and the slices of the bread comes on top of one another to make Tricolour sandwich.

Ingredients: 1 Onion sliced. 1 tsp red chilli pwd. 1/2 tsp Garam masala/curry powder. 1/2 tsp Turmeric.. 1 tsp Coriander( dhania)powder. 1 tsp Cumin powder. 2tbsp Chopped coriander leaves. 1 tbsp Yoghurt. 1 tsp Kasoori methi. Salt to taste. Cooking Oil/ghee. Ingredients for the paste: 1 small onion. A gingergarlic Paste. 1 tablespoon yoghurt. 1 stick cinnamon. 2 cardamoms. 2 cloves. 1 big tomato. 6-8 cashewnuts. Method: 5-6 Boiled eggs. After boiling uncovered them and cut into round shape & keep aside. Heat the oil in a pan and saute the sliced onion untill they are brown and add the ground onion masala and fry till the oil separates & leaves the side of the pan for a few minutes. Later, add the red chilli, turmeric ,dhania and cumin powders & fry for a minute, now add the eggs mix in well till it's coated with the masala. Finallythe time to add the salt according to taste and the garam masala and the kasoori methi for a final stir. Garnish with coriander leaves &

Ingredients: For Mousse : Large eggs: 4. Cup sugar: 1/3. Bittersweet chocolate, chopped: 12 ounces . Chilled whipping cream: 1 1/2 . Irish cream liqueur: 1/4 cup . For Syrup : Cup sugar: 2/3 cup. Water: 5 tablespoons. Irish whiskey: 5 tablespoons . For Cake : Large eggs: 6. Sugar: 3/4 cup plus 2 tablespoons. Instant espresso powder or coffee powder: 2 tablespoons. Pinch of salt. All purpose flour: 1 cup. For Chocolate Bands : Waxed paper strips: 2 14 1/2 x 3-inch. Bittersweet chocolate, chopped: 4 ounces. Solid vegetable shortening: 1 tablespoon plus 1 teaspoon. For Chocolate curls : Bittersweet baking chocolate: 12 1-ounce squares. Powdered sugar Preparation Mousse : Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of low boiling water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F., about 5 minutes. Remove bowl fr