POACHED EGGS OVER SAUTEED GREENS

INGREDIENTS

Eggs              - 4

Vinegar          - 1 tsp

Sliced leeks    - 1 cup

Garlic cloves  - 5

Kale chopped - 4 cups

Broth              - 5 tsp

Lemon juice   - 2 tsp

Potato fry       - 10

Salt and pepper to taste

DIRECTIONS

1.  Slice leeks and garlic , bring water and vinegar to a fast simmer in a skillet

     large enough to fit eggs.

2.  Heat broth add leeks and cook, add garlic and saute and stir.

3.  Add kale, broth lemon juice and simmer for 5 min.

4.  Add salt and pepper to taste. 

5.  In a plate, place poach eggs, mix, greens and fried potatoes.

KANDA POHA/ AVAL

INGREDIENTS

Poha              - 1 cup

Onion             - 1 cup

Peanut           - 3 tsp

Green Chili     - 2 tsp

Turmeric pwd - 1/2 tsp

Mustard seed - 1/2 tsp

Lemon juice    - 1 tsp

Oil, salt, curry leaves, coriander leaves

DIRECTIONS

1.  Soak the poha in water and drain well.

2.  Add salt and a pinch of turmeric and mix well.

3.  In a pan, heat oil, add mustard, peanut, curry leaves and saute well.

4.  Add chopped green chili and onion.

5.  Add lemon juice and saute until brown.

6.  Add poha and mix well, cook well.

7.  Add coriander leaves and serve it....

ALMOND CRUMBED CHICKEN SCHNITZEL

INGREDIENTS

Chicken fillets    - 6 

Egg                    - 1

Breadcrumbs     - 1 cup

Almonds            - 1/4 cup

Cornflour           - 1 tsp

Sesame oil        - 1/2 tsp

Cooking wine     - 1/2 tsp

Light Soy sauce - 1/2 tsp
Dark soy sauce  - 1/4 tsp
Pepper and oil

DIRECTIONS

1.  Marinate chicken fillets with seasonings and egg and set aside.

2.  In a pan, add oil, roll the marinate chicken in bread crumbs which combined

     with flaked almonds.

3.  Cook chicken both sides, drain the oil and serve.

STRAWBERRY CHOCOLATE CREAM

INGREDIENTS

Vanilla          - 3 tsp

Cocoa           - 3 tsp

Maple syrup - 3 tsp

Strawberries - 3

DIRECTIONS

1.  Whisk vanilla, cocoa and maple syrup in a bowl.

2.  If it lumps, sift it through a strainer before mixing with other

     ingredients.

3.  Place it in sauce cups on a plate and arrange strawberries .

4.  Arrange strawberries on the cream...

FIESTA BROWN RICE SALAD

INGREDIENTS

Cooked brown rice - 3 cups

Red bell pepper      - 1

Green bell pepper   - 1

Corn                        - 1 cup

Black beans            - 1 cup

Vinaigrette              - 4 tsp

Ground cumin         - 1 tsp

Cayenne                 - 1 pinch
Chopped cilantro    - 2 tsp

DIRECTIONS

1.  Combine rice, diced bell peppers, green, corn and black beans, toss with vinaigrette.

2.  Add cumin seed and cayenne to dressing.

3.  Sprinkle rice salad with chopped cilantro.

ITALIAN TOFU FRITTATA

INGREDIENTS

Onion chopped   - 1 cup

Garlic minced     - 2 tsp

Zucchini diced    - 1 cup

Red bell pepper  - 1 cup

Chopped kale     - 2 cups

Tomatoes           - 1 cup

Veg broth           - 1/4 cup

Wine vinegar      - 2 tsp

Light tofu            - 5

Egg whites          - 4

Italian seasoning - 1 tsp

Turmeric pwd      - 1/4 tsp

Parsley chopped - 2 tsp

Salt and pepper to taste

DIRECTIONS

1.  Chopped all vegetables.

2.  Puree tofu with egg whites,Italian seasoning, and turmeric in blender.

3.  In a pan, heat broth, add  onion, garlic, zucchini, bell pepper, kale and tomato.

4.  Stir and saute well.

5.  Add broth and red wine vinegar, pour tofu mixture over veg.

6.  Cook well and top with chopped parsley.

DARK CHOCOLATE TRUFFLES

INGREDIENTS

Pitted prunes - 1/2 cup

Pitted dates   - 1/4 cup

Butter            - 3 tsp

Maple syrup - 1 tsp

Cocoa           - 3 tsp

Coconut        - 1/2 tsp

DIRECTIONS

1.  In a processor, drop the prunes and dates through the feed hole one by one.

2.  Scrape the bowl and run until the prunes and dates are smooth.

3.  Add remaining ingredients except coconut, run until smooth.

4.  Roll the mix in to balls and coat coconut on it, freeze for 1 hr.

BANANA COLADA

INGREDIENTS

Coconut milk    - 1/2 cup

Lime juice         - 2 tsp

Grated coconut - 1/4 cup

Frozen banana  - 4

Ice cream or cakes

DIRECTIONS

1.  Add lime juice and some coconut milk to a blender.

2.  Add more coconut milk and scrape down the mix 

3.  Add grated coconut and run the blender, stop it when it blended.

4.  In a plate pour the mix along with banana pieces, cream or cakes

RICE ROLL WITH MOZZARELLA CHEESE AND SALMON

INGREDIENTS

Italiano mozzarella grated cheese - 1 1/2 cup
Rice          - 1 cup
Seaweed  - 4 sheets
Salmon     - 1 cup
Cucumber - 1/2 cup
Vinegar     - 1/4 cup
Mayonnise - 1 cup

DIRECTIONS

1.  Place a sheet of nori on bamboo mat, spread rice on top of it.

2.  Lay down salmon, cucumber, mozzarella in the middle.

3.  Hold on the ends and roll.

4.  Remove the mat and cut rice roll.

5.  Warm up to melt cheese.

6.  Serve with mayonnaise.

CHEESY CHICKEN DUMPLINGS

INGREDIENTS

Prego cheesy aflredo - 2 cup

Dumpling wrappers   - 20 round

Chicken meat             - 1 cup

Chopped carrot          - 1/2 cup

Chopped shallots       - 5

Fresh water chestnut - 3

Chopped parsley        - 1/2 tsp

For marinade::

Soy sauce       - 1/2 tsp

Sesame oil      - 1 tsp

Cooking wine  - 1 tsp

Black pepper   - 1/4 tsp

Cornflour         - 1/4 tsp

Garlic slice       - 2

Dries chili flakes (optional)

DIRECTIONS

1.  Marinate mince chicken, shallot, carrot, water chestnut and parsley together with

      marinade for at least 10 mins.

2.  Wrap each dumpling wrapper with 1/2 tsp of mince meat mix by wetting the edge

     of the wrapper with some water and fold it .

3.  Cook the dumpling in a pot filled with boiling water and 1/2 tsp of oil.

4.  Once the dumpling float on the surface lower the heat and continue to simmer for

     another 1 min, remove rinse with water and drain well.

5.  Heat olive oil in a pan, saute garlic and saute.

6.  Pour in prego cheesy alfredo, toss in cooked dumpling and simmer for 1 min.

7.  Garnish with garlic slice.

BLACK BEAN CHILI

INGREDIENTS

Onion chopped     - 1 cup

Green bell pepper - 1

Veg broth             - 1 1/2 cup

Garlic chopped    - 2 tsp

Black beans         - 4 cups

Tomato sauce      - 6 tsp

Tomato                - 1 cup

Cumin seeds        - 2 tsp

Chili powder        - 2 tsp

Oregano              - 2 tsp

Corn kernels       - 1 cup

Cilantro               - 1/4 cups

Pepper and salt to taste

DIRECTIONS

1.  Heat broth, saute onion and bell pepper for 5 mins, stir well.

2.  Add garlic, cumin and red chili powder and saute well.

3.  Add broth and rest ingredients, except cilantro and corn.

4.  Simmer and corn and cook for 2 mins.

5.  Add chopped cilantro and salt, pepper to taste.

INDIAN STYLE LENTILS

INGREDIENTS

Onion        - 1 cup

Veg broth - 1

Garlic       - 1 tsp

Ginger      - 1 tsp

Turmeric  - 1/2 tsp

Salt           - 1/2 tsp

Tomatoes - 1 cup

Lentils      - 2 cups

Spinach    - 1 cup

DIRECTIONS

1.  Dice onions and mince garlic  and let sit for at least 5 mins.

2.  Saute onion in broth for 3 mins.

3.  Add ginger, garlic, turmeric, salt,tomatoes and lentils.

4.  Simmer for 7 mins.

5.  Add 1 cup of frozen spinach and simmer for few mins.

SALMON WITH MUSTARD

INGREDIENTS

Salmon fillet - 3 

Lemon juice  - 2 tsp

Mustard         - 1 tsp

Pepper           - 1 tsp

Dill weed and salt

DIRECTIONS

1.  Preheat broiler and plain skillet for 10 mins.

2.  Rub salmon with lemon juice, salt, pepper and mustard.

3.  Using a hot pad, pull pan away from the heat and place salmon

     on hot pan, skin side down.

4.  Return to broiler, cook well.

5.  Garnish with dill weed...

MOROCCAN CHICKEN SKEWER

INGREDIENTS

Boneless chicken     - 1 cup

Lime strips                - 1

Shallots                     - 4

Moroccan seasoning - 1/2 tsp

Olive oil                     - 1 tsp

Cherry slices              - 3

Tomato slices             - 4

Wooden skewers        - 4

Cheese

DIRECTIONS

1.  Place the chicken, lime slices, shallots, moroccan seasoning and olive oil in a 

     small zip lock bag and marinate for 5 hrs.

2.  Thread cherry, tomato, chicken strips, lime slices, shallots and another chicken

     strip on each skewer(cheese is optional);;

3.  Place it in an oven, and spread oil on it for extra taste.

4.  Serve with salad or sauces.>>>

CARAMEL APPLE SUNDAE

INGREDIENTS

Apple               - 1 cups

Caramel sauce - 1/2 cup

Chopped nuts   - 1/4 cup

Vanilla ice cream

DIRECTIONS

1.  Fill a bowl with a few scoops of ice cream.

2.  pour chopped apples over it.

3.  Add nuts and caramel sauce.

NUT BREAD CHOCOLATE

INGREDIENTS

Bread slices         - 5
Cashew nuts        - 2 tsp
Raisins                 - 2 tsp
Almonds              - 1 tsp
Walnuts                - 2 tsp
Milk                      - 1/2 cup
Chocolate chunks - 1 cup

DIRECTIONS

1.  Crush all nuts,keep aside.

2.  In a pan, add chocolate, melt it , add milk and stir.

3.  Add nut pieces and blend it.

4.  Add bread soak in water drain water.

5.  Place some melt chocolate in middle of the bread and close it.

6.  In a pan, fry it and serve hot. 

ONION UTTHAPPAM

INGREDIENTS

Dosa batter - 2 cup
Onion         - 2
Chili            - 3
Cilantro      - 1/2 bunch
Oil and salt

DIRECTIONS

1.  Heat pan, pour dosa batter, spread it and add oil along the edges.

2.  On the top spread onions, green chilies, cliantro and press it.

3.  Allow to cook, remove the lid and add oil on top of it.

4.  Flip it to the other side and cook.

5.  Ready to serve...........

VARIETY OMELELLTE

INGREDIENTS

Egg             - 2

Onion          - 1 cup

Red pepper - 1

Capsicum    - 1/2cup

Mushroom   - 1 cup

Pepper pwd - 1 tsp

Oil and salt 

DIRECTIONS

1.  Heat oil in a pan, add chopped onion and pepper, saute.

2.  Add mushrooms, salt and pepper powder, stir and fry it, keep aside.

3.  In a bowl, crack the egg and beat add salt and pepper pwd and mix well.

4.  Heat a pan, add oil, spread egg mix on it .

5.  Cook well and add veg on top and serve by fold it.

ALOO GOBI MASALA

INGREDIENTS

Cauliflower   - 1 cup
Potato           - 1 cup
Oil                 - 1/2 cup
Cinnamon      - 1/4 tsp
Cumin            - 1/4 tsp
Mustard         - 1 tsp
Cloves            - 1/4 tsp
Onion             - 1 cup
Ginger paste  - 1 tsp
Garlic paste    - 1 tsp
Chili pwd        - 2 tsp
Turmeric pwd - 1/4 tsp
Green chili      - 2
Salt to taste
Coriander leaves

DIRECTIONS

1.  In a pan, heat oil, add cinnamon, mustard, cloves, cumin .

2.  Add onion and saute well.

3.  Add ginger, garlic paste and saute.

4.  Add chili powder, turmeric powder  and  2 cup of water.

5.  Allow to boil, add salt.

6.  Add potato, cauliflower to it and cook well.

7.  Add sliced green chili after it cooked well.

8.  Garnish with coriander leaves.

ONION PEPPER FRY

INGREDIENTS

Onion          - 1 cup

Pepper pwd - 2 tsp

Oil                - 3 tsp

Salt to taste

Curry leaves

DIRECTIONS

1.  In a pan, add oil, chopped onion and saute well.

2.  Add salt, fry until it turns brown colour.

3.  Add pepper powder and curry leaves.

SPINACH EGG FRY

INGREDIENTS

Egg                - 3

Spinach          - 1 cup

Onion             - 1 cup

Garlic             - 1 tsp

Cloves            - 4

Green chili      - 3

Chili powder   - 1 tsp

Turmeric pwd - 1/2 tsp

Coriander leaves

Salt to taste

DIRECTIONS

1.  Heat oil in a pan, add green chili, onion and saute.

2.  Add garlic, chopped spinach cloves and cook well.

3.  Add chili powder, chili, turmeric pwd, salt and water to cook.

4.  Add egg in it and mix well, fry until it cook.

5.  Garnish with coriander leaves.

EGG SANDWICH FOR KIDS special

INGREDIENTS

Wheat bread - 2 

Egg               - 1

Pepper pwd  - 1/4 tsp

Butter           - 2 tsp

Salt

DIRECTIONS

1.  In a bowl, crack the egg, salt, pepper and beat well.

2.  Toast bread by using butter both sides.

3.  Add omelette on top of bread and top with another slice.

RIBBON PAKODA

INGREDIENTS

Parboiled rice - 2 cup

Bengal gram  - 1 cup

Red chili         - 4

Cumin seeds  - 3 tsp

Oil and salt

DIRECTIONS

1.  Soak the rice for 3 hrs and strain the water.

2.  Grind the red chili, salt with little water.

3.  Grind the bengal gram as a powder and crush the cumin, mix together.

4.  Grind the red chillli. Mix all with water.

5.  Use ribbon pakoda maker and make it and fry.

LADIES FINGER FRY

INGREDIENTS

Ladies finger - 5

Onion            - 1 cup

Oil                 - 5 tsp

Mustard        - 2 tsp

Red chili        - 2

Masala          - 1 tsp

Chili pwd       - 1 tsp

Salt to taste

Curry leaves

DIRECTIONS

1.  Cut the ladies finger in to pieces .

2.  In a pan, heat oil, add mustard, red chili, curry leaves and onion saute well.

3.  Add chili powder, masala  and salt to it.

4.  Stir well and cook by cover the pan.

RAW MANGO DAL

INGREDIENTS

Dal                - 1 cup

Raw mango  - 1

Garlic            - 1 tsp

Cloves           - 4

Mustard         - 1 tsp

Cumin seeds  - 1/2 tsp

Asafoetida      - 1/4 tsp

Turmeric pwd - 1/2 tsp

Red chili         - 2

Oil, salt and curry leaves.

DIRECTIONS

1.  Cook dal well. heat oil in a pan, add mustard seeds, cumin, garlic, asafoetida

     red chilis cloves and curry leaves stir well.

2.  Add chopped mango along with salt and turmeric powder and saute.

3.  Add mashed dal to it and combine.

4.  Cook in slow flame and add water if required.

5.  Garnish with curry leaves.

OMELETTE CURRY

INGREDIENTS

Egg                - 4

Onion             - 1/2 cup

Tomato          - 1/2 cup

Green chili      - 3

Ginger paste   - 1 tsp

Garlic paste    - 1 tsp

Turmeric pwd  - 1/2 tsp

Garam masala - 1/4 tsp

Cinnamon        - 1

Cloves              - 3

Mustard seeds - 1 tsp

Cumin seeds   - 1/4 tsp

Oil and salt

DIRECTIONS

1.  In a pan add oil crack one egg and cook both sides and do the rest of eggs.

2.  Heat oil in a pan, add mustard, cumin, green chili and garam masala.

3.  Add chopped onion, ginger, garlic paste and saute.

4.  Add tomato chopped, cinnamon,cloves, salt, turmeric powder and saute.

5.  Add cooked omelette and mix together.

6.  Serve with hot.

EASY BEETROOT FRY

INGREDIENTS

Beetroot - 1

Onion     - 1

Mustard  - 1 tsp

Oil           - 3 tsp

Red chili - 1

Curry leaves

Salt to taste

DIRECTIONS

1.  In a pan, heat oil, add mustard seeds, red chilies, curry leaves.

2.  Add chopped onion and long length beetroot pieces.

3.  Add water to cook the beetroot and add salt.

4.  Serve with hot rice.

CURD RICE

INGREDIENTS

Raw rice     - 1 cup

Curd           - 3 cups

Green chili - 2

Ginger        - 1

Oil              - 2 tsp
Mustard      - 1 tsp
Black gram - 1/2 tsp
Red chili      - 2
Asafoetida   - 1/2 tsp
Corinader leaves
Curry leaves
Salt to taste
Pomegranate seeds

DIRECTIONS

1.  Mix the yogurt and salt with cooked rice and mix well.

2.  Add chopped ginger and green chili and mix with curd to rice.

3.  Heat oil, add mustard, black gram dal, red chilis, curry leaves.

4.  Add asafoetida and add curd rice, stir well.

5.  Add salt, became a thick consistency add a few tsp of water .

6.  Add curry leaves and mix well.

7.  Garnish with coriander leaves and pomegranate seeds.

COCONUT SEVAI

INGREDIENTS

Idiyappam  - 4 cups

Coconut      - 1/2 cup grated

Oil               - 2 tsp

Ghee           - 1 tsp

Mustard       - 1 tsp

Chana dal    - 1 tsp

Urad dal      - 1 tsp

Green chili   - 2

Red chili       - 3

Asafoetida    - 1/2 tsp

Cashew nuts - 8

Curry leaves and salt

DIRECTIONS

1.  Heat ghee, add cashew, mustard, chana dal urand dal and allow to red.

2.  Add red chilies, green chilies, curry leaves and asafoetida.

3.  Add grated coconut and saute well.

4.  Add idiyappam and salt, allow to cook.

5.  Pour some oil after it cook and serve warm.

MUTTAKOS PORIYAL (CABBAGE PORIYAL)

INGREDIENTS

Cabbage           - 2 cup

Green chilies    - 3

Coconut grated - 1 cup

Oil                    - 1 tsp

Mustard seed   - 1 tsp

Cumin seeds    - 1 tsp

Black gram      - 1 tsp

Bengal gram    - 1 tsp

Pepper             - 1 tsp

Asafoetida       - 1 tsp

Curry leaves

Salt to taste.

DIRECTIONS

1.  Heat oil, add mustard, cumin, dals, pepper and curry leaves.

2.  Add green chilies.

3.  Stir and mix, add cabbage and salt.

4.  Add coconut and serve.

TOMATO RICE

INGREDIENTS

Rice         - 2 cups

Mint         - 2 tsp

Coriander - 2 tsp

Ghee         - 1/4 cup

Cinnamon - 1/4 tsp

Cloves       - 4

Cardamon - 2

Onion        - 1/2 cup

Ginger       - 1 tsp

Garlic        - 1 tsp

Tomato     - 5 puree

Chilies       - 4

Salt to taste

Coriander leaves

DIRECTIONS

1.  Boil the tomatoes and blend to make puree.

2.  Heat the ghee and add cinnamon, cloves and cardamons.

3.  Add the onion and ginger garlic paste and saute .

4.  Add tomato puree and saute till fats separates.

5.  Add the green chilies and salt.

6.  Add rice, mint and coriander mix well.

7.  Add 3 cups of water and bring to boil.

8.  Serve with coriander leaves and tomatoes.

RAGDA

INGREDIENTS

Yellow peas       - 2 cup

Baking soda       - 3/4 tsp

Salt                     - 2 tsp

Ginger chopped - 2 tsp

Lemon juice       - 1 tsp

Onion chopped  - 1 cup

Chaat masala     - 1/2 tsp

Chili powder       - 1 tsp

Coriander leaves

DIRECTIONS

1.  Discard the water of the peas and put them in fresh water with salt and ginger.

2.  Cook peas, add lemon juice, onion, masala, chili powder and baking soda.

3.  Stir well and combine it, cook all well.

4.  Garnish with coriander leaves.

ONION RAVA DOSA

INGREDIENTS

Semolina       - 1 cup

Rice flour      - 1 cup

Green chilies - 4

Ginger           - 1 tsp

Pepper          - 1/2 tsp

Cumin seeds  - 1/2 tsp

Asafoetida     - 1/4 tsp

Onion             - 1 cup

Cashew nut    - 3 tsp

Oil and salt needed

DIRECTIONS

1.  Mix the rice flour and semolina with some water and mix till its a smooth batter.

2.  Add asafoetida, cumin seeds and salt.

3.  Cover and keep in warm place for few hrs.

4.  Mix the chopped onion, green chilies, ginger, cashew nuts and black pepper in

     a bowl and keep it aside.

5.  Heat a pan and greased it with a spoon of oil.

6.  Add some water in the dosa batter and make it into a thin batter.

7.  Pour 1/2 cup of batter in center of pan and quickly spread with outward spiral

    motion to form a thin pancake.

8.  Sprinkle some onion, green chili mixture on top of it.

9.  Dot the edges with little oil and cook until golden brown.

10. Using a spatula carefully fold the dosa and remove from the pan,

11. Serve hot with chutney.

PORK VINDALOO

INGREDIENTS

Pork                - 2 cup

Kashmiri chili   - 6

Ginger             - 2 tsp

Garlic              - 2 tsp

Cumin seeds   - 2 tsp
Oil                   - 3 tsp
Onion              - 1 cup
Gur powder     - 2 tsp
Salt to taste

DIRECTIONS

1.  Grind the chilies, ginger, garlic and cumin to a fine paste.

2.  Mix the pork into the masala.

3.  Heat oil add pork mix and stir.

4.  Add the onions and simmer.

5.  Add gur and mix well serve hot.

FISH PULAO

INGREDIENTS

Boiled rice      - 1 cup
Fish fillets       - 4
Turmeric pwd - 1/2 tsp
Chili powder   - 1 tsp
Salt                  - 1 tsp
Ginger paste    - 1 tsp
Garlic paste     - 1 tsp
Onion paste     - 1/2 cup
Garam masala - 1/2 tsp
Yogurt              - 1 cup
Cream              - 1/4 cup
Onion fried       - 1/4 cup
Coriander leaves
Oil

DIRECTIONS

1.  Mix turmeric, chili pwd, salt, ginger, garlic, onion, garam masala and half a 

    cup of yogurt and marinate the fish in it for 1 hr.

2.  Heat oil, fry fish and cook.

3.  Take off heat and mix in the rest of yogurt, cream, and fried onions.

4.  Place half the rice in a greased pan in a layer.

5.  Place the fish mix in a layer over this and cover with the rest of rice.

6.  Seal the pan and place over heat for 20 mins.

7.  Garnish with coriander leaves and fried onions.

FISH KABIRAJI

INGREDIENTS

Fish fillet         - 1 cup

Green chilies  - 4

Onion              - 1 /4 cup

Egg                 - 8

Garlic              - 10
Bread crumbs - 1 cup
Ginger            - 2 tsp
Oil                   - 8 tsp
Lemon            - 1
Coriander       - 1/2 cup
Min leaves      - 1/4 cup
Besan             - 1/2 cup

DIRECTIONS

1.  Soak the fillets in salt, lemon juice and 4 cups of water for 10 mins.

2.  Drain and wipe dry.

3.  Marinate with onion, garlic, ginger, green chili paste, chopped mint,

    coriander chopped and salt for 1 hrs.

4.  Mix the flour and salt, drop it over the fish.

5.  Heat oil in a pan, beat egg .

6.  Take each fillet and cover with the beaten eggs mix.

7.  Sprinkle with breadcrumbs.

8.  Deep fry in oil both sides.

SHUKTO

INGREDIENTS

Potato             - 1

Karela             - 1
Raw banana   - 1/2
Sweet potato  - 1
Small bari       - 6
French beans - 100 gm
Drum stick      - 1

Ginger            - 1 tsp paste
Mustard         - 1 tsp paste
Chili pwd        - 1 tsp
Turmeric pwd - 1/2 tsp
Masala           - 2 tsp
Mustard oil      - 3 tsp
Water              - 1/2 cup
Salt to taste

DIRECTIONS

1.  Cut and wash the veg and raw bananas, put the pieces into turmeric water.

2.  In a pan, add oil, add masala and ginger paste.

3.  Add mustard paste, chili powder and turmeric, cook well.

4.  Add vegetables and saute for 2 mins.

5.  Add water and cook veg.

6.  Serve it hot    ......:))

CHICKEN SALNA

INGREDIENTS

Chicken            - 2 cup

Onion               - 1 cup

Tomato             - 1 cup

Ginger              - 1 tsp

Garlic                - 1 tsp

Chili pwd           - 2 tsp

Oil                     - 4 tsp

Shallots             - 5

Green chili        - 2

Coconut            - 1/4 cup

Chick peas        - 2 tsp roasted

Cloves               - 3

Cinnamon stick - 1/2

Cardamom        - 2

Cumin seeds     - 1 tsp

Poppy seeds      - 1 tsp

Fennel seeds     - 1/2 tsp

Pepper corn       - 1 tsp

Salt to taste

Curry leaves

Coriander leaves

DIRECTIONS

1.  Grind the roasted ingredients along with shallots, green chilis, chick peas and
     fresh coconut to a fine paste with water. set aside.
2.  Heat oil and add chopped onions, curry leaves and ginger garlic paste.
3.  Add red chili powder and chicken peaces, cook well.
4.  Add chopped tomatoes and cook.
5.  Add spice paste and mix well and water and salt, boil in low flame.
6.  Add coriander leaves and curry leaves when serve.

PULI SEVAI

INGREDIENTS

Rice sevai          - 3 cups

Tamarind paste - small lemon size soak in 1/3 cup hot water and extract juice

Jaggery             - 1/2 tsp

Turmeric pwd    - 1/2 tsp

Peanut               - 1/2 cup roasted

Mustard seed     - 1 tsp

Gram dal            - 1 tsp

Chilies                - 2

Asafoetida          - 1/2 tsp

Oil needed

Salt to taste

Curry leaves

DIRECTIONS

1.  In a pan, heat oil, add mustard, gram dal, asafoetida, red chilis and curry leaves.

2.  Add tamarind paste and turmeric powder.

3.  Allow the paste to cook and add salt, peanut and jaggery, mix well.

4.  Add the rice sevai and cook well.

5.  Serve in hot ::)))

METHI MATHRI

INGREDIENTS

Besan flour  - 2 cup

Wheat flour  - 1/2 cup

Semolina      - 1 tsp

Pepper pwd  - 1/2 tsp

Ghee             - 4 tsp

Cumin seeds - 1 tsp

Kasuri methi - 1 tsp

Salt to taste and oil

DIRECTIONS

1.  In a vessel add flour, wheat, semolina, kasuri methi, ghee and salt combine well.

2.  The mixture should resemble fine bread crumbs.

3.  Slowly add warm water and knead into dough, keep aside.

4.  Pinch off small lemon sized balls of the dough and roll into thick puris.

5.  Heat oil, deep fry, remove when it become golden colour.

ROOH AFZA LEMONADE

INGREDIENTS

Rooh Afza syrup - 3 tsp

Soda or water     - 1 large cup

Mint leaves         - 3

Lemon juice        - 2 tsp

Ice - reqd

DIRECTIONS

1.  In a tall glass, add Rooh Afza syrup, mint leaves, lemon juice and water or soda and

      mix well.

2.  Add ice cubes and serve it.

PARSI SEV

INGREDIENTS

Vermicelli          - 1 cup
Sugar                - 2 cup
Water                 - 2 cups
Vanilla essence  - 1 tsp
Nutmeg pwd      - 1 tsp
Cardamom pwd - 1 tsp
Raisins               - 1 cup
Charoli               - 1 cup
Almonds            - 1 cup
Ghee                  - 2 cups

DIRECTIONS

1.  Heat the ghee and fry raisins, charoli and almonds, keep aside.

2.  In the remaining ghee, add vermicelli and saute.

3.  In another pan, add water, sugar, nutmeg, cardamom.

4.  When the vermicelli is roasted add sugar syrup and vanilla to a boil, 

     cover and let cook.

5.  Garnish with roasted raisins, charoli and almonds.

RED BELL PEPPER TOMATO CHUTNEY

INGREDIENTS

Red bell pepper  - 1 

Tomatoes            - 2

Bengal gram       - 2 tsp

Red chili              - 3

Cumin                 - 1 tsp

Coriander leaves - 2 tsp

Cooking oil          - 1 1/2 tsp

Mustard seed      - 1 tsp 

Asafoetida           - 1/4 tsp

Salt to taste

Curry leaves

DIRECTIONS

1.  Heat oil, add bengal gram, cumin and red chilies, saute.

2.  Add coriander leaves and remove the contents from vessel.

3.  In a pan, add oil, add red bell pepper pieces and saute.

4.  Add tomatoes and saute for 5 mins.allow to cool.

5.  Blend the gram - red chilies mixture, then add the cooled
     ingredients along with salt and grind to a fine paste.
6.  In pan add oil, mustard and curry leaves and asafoetida.
7.  Pour the tempering over the chutney.

CHICKEN CHOPSUEY

INGREDIENTS

Chicken     - 2 cup

Capsicum  - 1/2 cup

Onion        - 1/2 cup

Garlic        - 2 tsp

Oil             - 2 tsp

Noodles     - 200 gm
Vinegar     - 2 tsp
Soy sauce  - 1/2 tsp
Sugar         - 1 tsp
Corn flour   - 2 tsp
Oil to deep fry

DIRECTIONS

1.  Mix together vinegar, soy sauce, sugar, salt and corn flour and add

     enough water to make up to a cup.keep aside.

2.  Heat the 2 tsp of oil and add the onions and garlic.

3.  Saute till a little soft.
4.  Add chicken and capsicum and stir
5.  Deep fry the noodles and drain water.
6.  Transfer the noodles to a serving dish.
7.  Pour the chicken mix over and serve.