Cheese Wafers

Ingredients:

• 1/2 cup Butter(softened)
• 1-1/2 cups All Purpose Flour
• 225 gm Cheese (grated)
• 1 tsp Salt
• 1 pinch Red Pepper Flakes( crushed)
• 1/2 tsp Paprika

How to make Cheese Wafers:

• Take a medium size bowl and blend together butter and flour in it.
• Mix cheese, salt, red pepper, paprika to it and knead to form a smooth dough.
• Roll out the dough into a roll, wrap in a parchment paper, and refrigerate for at least 2 hrs.
• Slice the dough into very thin wafers.
• Bake the wafers for about 12 minutes at 350 degrees F.
• Remove after the specific time period, allow to cool and serve.

Banana Chips

Ingredients:

• 5 Thick raw bananas
• 1/4 tsp Turmeric powder
• Oil for deep-frying
• Salt to taste

How to make Banana Chips:

• Peel bananas and put them in salted iced water.
• Chop the bananas in water and add turmeric.
• Keep in water for 10 minutes and then drain out water completely.
• Transfer to a kitchen cloth to remove the moisture.
• Heat oil till it starts fuming.
• Deep-fry the slices till almost crisp. Add few slices at a time.
• Prepare paste of 1/2 tsp water and 1/4 tsp salt.
• Add this paste to oil. This will make the slices crispier.
• Repeat the procedure for remaining slices.
• Drain the chips on an absorbent paper.
• Cool and store them in an airtight container.

Peach Ice Cream

Ingredients:

• 10 Peaches, pitted and chopped
• 6 Eggs, beaten
• 4 Cups heavy cream
• 3/4 tsp Salt
• 2 Cups half-and-half cream
• 2 tsp Vanilla extract
• 3-1/2 Cups white sugar

How to make Peach Ice Cream:

• Mix the eggs and sugar in a bowl until tender.
• Puree peaches in blender and stir 5 cups of puree into egg mixture.
• Stir in half-and-half, vanilla cream and salt and mix well.
• Pour the half-and-half mixture into freezer canister of ice cream maker and freeze.

Choco Roll

Ingredients:

• 1 Tin condensed milk
• 1/2 Cup cocoa powder
• 1-1/2 Cups grated coconut
• 3/4 Cups crushed nuts
• 1 Cup crushed marie biscuits

How to make Choco Roll:

• Mix together all the ingredients in a pan.
• Heat it on medium heat ,stirring frequently.
• When it starts thickening and comes in a lump, turn off the heat.
• Make cylindrical shaped rolls out of the mixture.
• Wrap each roll carefully in cling film.
• Keep the wrapped rolls in refrigerator for about an hour.
• After the due time, take the rolls out of the fridge. Remove the cling film from them and cut each roll into slices.
• Choco Roll is ready to serve.

Murgh Musallam

Ingredients:

• 1 kg Chicken
• 4 Medium-Sized Onions (sliced)
• 1 tbsp Raw Papaya Paste
• 20 gms Coriander Seeds
• 2 tsp Red Chilli Powder
• 1 tsp Turmeric Powder
• 20 gms Cumin Seeds
• 2 tsp Almond Slivers
• 2 Silver Leaves
• 2 Green Chillies
• 4 Garlic Flakes
• 2 Ginger Pods
• 250 gms Ghee
• Salt to taste
• 1 cup Curd

Masala

8 Cloves
• 5 gms Cinnamon
• 5 gms Black Pepper
• 8 gms Green Cardamom
• 5 gms Poppy Seeds
• 50 gms Coconut (desiccated)
• 20 gms Chironji

How to make Murgh Musallam:

• Wash the chicken thoroughly and prick it all over with a fork.
• Marinate it with papaya paste and salt. Keep it aside for at least 2 hrs.
• Heat ghee in a pan and put the sliced onion pieces in it.
• Fry the onions till it turns golden brown. Put off the flame and keep it aside.
• Now grind half the onions to a paste and keep aside.
• Grind garlic and ginger to make a paste.
• Dry roast the masala ingredients on a griddle and grind them to a paste.
• Now roast cumin seeds and coriander seeds on a griddle and grind them as above.
• Now take curd in a bowl and add all the grinded and roasted masala in it. Blend well.
• Add the chicken to the above and marinate for about 25 minutes.
• Heat oil in a pan and add fried onions, red chilli powder, turmeric powder, green chillies, ginger garlic paste to it. Fry till they turn brown.
• Now add the chicken along with the marinade to the above. Allow it to boil till the ghee appears on the sides and chicken pieces turn tender.
• Empty the contents into a dish. Garnish it with silver leaf and almond slivers.
• Murg Musallam is ready to eat. Serve it hot.

Kadhai Gosht

Ingredients:

• 1/2 kg Meat
• 6-7 Tomatoes, chopped
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 inch Ginger, chopped
• 1/2 Cup yogurt
• 12-15 Green chilies
• 1 tsp White cumin seeds, roasted and grounded
• 1 tsp Whole coriander, roasted and grounded
• 1 -2 tsp Red chili powder
• 1/2 Cup oil
• Salt to taste
• Coriander leaves, for garnishing

How to make Kadhai Gosht:

• Heat oil in a kadhai and fry the green chilies till the color changes slightly.
• Take out from oil and keep aside.
• Now, add mutton to the oil and fry till the color changes.
• Take the mutton out and keep aside.
• Add chopped tomatoes, ginger paste and garlic paste to the oil.
• Let the tomatoes become soft and then add mutton, salt and red chili powder.
• Add yogurt and let it cook, till the oil comes up on the surface.
• Add cumin, coriander, green chilies and chopped ginger and close the lid.
• Let it cook on very slow flame, for 5 minutes.
• Garnish with coriander leaves.
• Kadhai Gosht is ready.

Russian Salad

Ingredients:

• 2 Boiled potatoes
• 2 Apples
• 2 Cups boiled chicken
• 1 Cup boiled beans
• 1 Cup cream
• 1 Cup yoghurt
• 1 Cup Mayonnaise
• Salt to taste

How to make Russian Salad:

• Cut potatoes,chicken and apples into pieces.
• Mix yoghurt,cream and mayonnaise well.
• Add potatoes,chicken and apples.
• Russian Salad is ready.

Banana Custard

Ingredients:

• 2 Ripe Banana
• 15 gms Custard Powder
• 1/4 Cup Sugar
• 150 ml Milk
• 1 tsp Chopped pistachios
• 1 tsp Raisins
• 1 tsp Chopped almonds
• 1 tsp Chopped cashew nuts
• Few drops vanilla extract

How to make Banana Custard:

• Peel off bananas and cut into small cubes.
• Mix custard powder and sugar in little milk.
• Boil the remaining milk for 10 minutes.
• Pour the boiled milk into the above mixture.
• Bring the mixture to boil.
• Add banana cubes and vanilla extract.
• Garnish with chopped almonds and cashews
• Banana Custard is ready to serve.

Dal Fry

Ingredients:

• 1 Cup toovar dal
• 3/4 Cup Chopped onions
• 2 1/2 Cups Water
• 1/2 tsp Turmeric powder
• 3 tbsp Oil
• 1 Pinch hing
• 1 tsp Chopped garlic
• 1 tsp Chopped ginger
• 1 Cup Chopped tomatoes
• 1 tsp Chopped green chillies
• 1/2 tsp Cumin seeds
• 1 tsp Chilli powder
• 1/4 tsp Turmeric powder
• 1/4 Cup chopped coriander leaves
• Salt to taste

How to make Dal Fry:

• Take the dal and wash it properly. Soak it in about 2 1/2 cups of water for half an hour.
• Pressure-cook the dal until it is done.
• Take oil in a frying pan and heat it. Now add chopped garlic, ginger, onion, cumin seeds and green chillies.
• Fry the mixture on medium flame for 3 to 4 mintues. Stir the mixture periodically.
• Put chopped tomatoes, turmeric powder, chilli powder and salt and fry again on a high flame for about 3 minutes.
• Pour this mixture into cooked dal and mix thoroughly.
• Dal fry is ready.
• Serve it garnished with chopped coriander leaves.

Achaari Murg

Ingredients:

• 1 kg Chicken pieces
• 1 tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Onion seeds
• 2 Red dry chilies
• 2 Large onions sliced
• 2 tsp Garlic paste
• 1 tsp Ginger paste
• 1 Cup tomato puree
• Juice of 1 lemon
• 1/2 Cup water
• Salt to taste
• 3 tbsp Mustard oil

How to make Achaari Murg:

• Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
• Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
• Transfer to a bowl, leaving the oil in the pan.
• To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and saut� for a few seconds.
• Add the chicken pieces and fry on high level for about 2 minutes.
• Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
• Add the tomato puree and fry on high level for a few seconds.
• Now add the fried onion mix and sprinkle salt to taste. Mix well.
• Saut� on a high level for about 2 minutes.
• Stir in the lemon juice.
• Achaari Murg is ready.

Sourdough Pancake

Ingredients:

• 1 cup Sourdough starter
• 1-1/2 cups Warm Water
• 2-1/2 cups Flour
• 1 Egg
• 2/3 cup Milk
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 tbsp Brown Sugar
• 2 tbsp Vegetable Oil

How to make Sourdough Pancake:

• Take a big bowl and mix starter, warm water, flour in it.
• Keep it at room temperature overnight.
• Now next morning, mix egg, milk, soda, salt, sugar and vegetable oil in a blender.
• Transfer the above in the bowl mixture.
• Whisk it properly to attain a smooth mixture and let stand for 5 minutes.
• Drop the mixture with the help of a ladle on a heated griddle.
• Cook until golden brown on the bottom. Flip and cook on opposite side.
• Put off the flame and serve the prepared sourdough pancake with warm maple syrup.

Cheese Dosa

Ingredients:

• 50 gms Cheese
• 1 Cup soaked urad dal
• 1 Onion
• 2 1/2 Cups rice
• 3-4 Green chilies
• 1/2 tsp Salt
• Oil
• Fresh coriander

How to make Cheese Dosa:

• Make paste of rice and dal.
• Mix salt to the paste and leave it covered for 8 hours.
• Grease a griddle lightly.
• Pour the batter on the griddle with a ladle and spread immediately with the help of ladle back.
• Sprinkle with oil on the sides and then cover it for few seconds.
• Remove the cover and add a tbsp of grated cheese, bits of green chilies, onion and chopped coriander.
• Cheese Dosa is ready.
• Fold over the dosa and serve.

Potato Soup Recipe

Ingredients:

• 2 Sweet potatoes, chopped
• 4 Cups vegetable stock
• 1 Large onion, chopped
• 1 Carrot
• 2 tbsp Butter
• 3-5 Garlic cloves, minced
• 1 tsp Rosemary, minced
• 1 Bay leaf
• 1 tsp Salt
• 2 tsp Pepper
• Parsley, for garnish
• Water, as needed

How to make Potato Soup:

• In a large soup pot, sauté onion and garlic in butter for 3 to 5 minutes, until onions are soft.
• Add the chopped potatoes and carrot. Sauté for a few more minutes.
• Add stock, bay leaf, rosemary, salt and pepper.
• Bring to a boil and then reduce to simmer.
• Cover and allow to cook, stirring occasionally, until potatoes are very soft.
• Remove the bay leaf and season the soup with parsley.
• Potato Soup is ready.

Ginger Soup

Ingredients:

• 20 gms Ginger
• 10 gms Garlic
• 10 gms Corn flour
• 50 gms Cabbage
• 50 gms Carrots
• 1 tsp Vinegar
• 20 gms Capsicum
• 2 Sprigs coriander leaves
• 1 Spring onion
• A pinch pepper powder
• A pinch ajinomoto
• 1 tsp Soya sauce
• 1 tsp Oil
• 1 Litre water
• Salt to taste

How to make Ginger Soup:

•Cut the vegetables and ginger.
•Heat oil and add fry ginger.
•Add garlic and seethe.
•Mix chopped vegetables and fry again.
•Pour water and boil the mixture.
•Now add chopped coriander, soya sauce, vinegar and ajinomoto.
•When it comes to boil, add the corn flour paste.
•Finish the soup with spring onions.
•Ginger soup is ready to serve.

Bacon and Cheese Omelette

Ingredients:

• 1/4 cup Fresh Parsley (Chopped)
• 115 gm Swiss cheese (thinly sliced)
• Salt and pepper as per taste
• 8 Eggs (beaten to blend)
• 7 slices Bacon
• 1 tbsp Olive Oil
• 1 cup Milk

How to make Bacon and Cheese Omelette:

• Preheat oven to 350-degrees F.
• Grease a 9-inch round baking dish with butter.
• Arrange cheese slices on the bottom of the greased dish.
• Take oil in a large skillet, add bacon and cook over low heat until done.
• Drain well on paper towels.
• Chop 4 slices of the bacon and then half the remaining 3 slices crosswise, curling them into a spiral. Set aside.
• Whisk eggs and milk together in a bowl.
• Add salt and pepper and then stir in the chopped bacon.
• Pour milk/egg/bacon mixture over the cheese.
• Bake for 25-30 minutes.
• Place parsley in center of omelet and arrange bacon curls around the edge.
• Bake for 5 more minutes and then cool 5 minutes before slicing into wedges to serve.

French Toast

Ingredients:

• 12 Slices French bread
• 1/2 Cup milk
• 4 Eggs
• Butter

How to make French Toast:

• Mix all the ingredients except bread in a shallow bowl.
• Dip bread in this mixture such that the mixture covers it on both sides.
• Melt some butter in a large skillet placed on high flame.
• Cook the bread in butter until both sides become golden brown.
• French Toast is ready.
• Serve it immediately .

Cassata

Ingredients:

• 1 Litre vanilla ice cream
• 300 ml Cream
• 1/2 tsp Almond essence
• 1/2 Cup toasted almonds
• 50 gm Dark chocolate
• 2 tbsp Sugar
• 1/2 Cup glace fruit, chopped

How to make Cassata:

• Soften the ice-cream and combine the almond essence with it.
• Line the base and sides of 1 litre pudding basin leaving a cavity in the centre for the fruit mixture.
• Freeze till firm.
• Whip cream and sugar together till the peaks form.
• Now chop chocolate and almonds.
• Fold the chopped fruit, chocolate and almonds into the whipped cream.
• Fill the cavity of the ice cream with it.
• Cover it with foil and freeze till firm.
• Just before serving, dip the basin into very hot water, quickly 2 or 3 times then invert and shake sharply onto a serving plate.
• Cut Casata into wedges and serve.
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Chocolate Cornflakes

Ingredients:

• 4 Ounces semisweet chocolate, chopped
• 2-3/4 Cups cornflakes cereal
• 3-1/2 tbsp Butter
• 4 tbsp Golden syrup

How to make Chocolate Cornflakes:

• In a saucepan combine butter, golden syrup and chocolate.
• Cook it over low heat till butter and chocolate have melted and everything is well blended.
• Add the cornflakes cereal, mix well.
• Now drop by heaping spoonfuls onto a buttered baking sheet or waxed paper.
• Place it into the refrigerator for about 15 minutes till set.

Dahi Bada

Ingredients:

• 3 Cups Fresh Curd
• 1 Cup Urad dal
• 1/4 Cup Moong dal
• Pinch of Asafoetida
• 1 Green chili
• 2 tsp Cumin seed (roasted and grounded)
• 1 tsp Chili pepper
• 1 tsp Garam masala
• Coriander leaves (chopped)
• Salt to taste
• Oil to fry

How to make Dahi Bada:

• Wash and soak the two dals overnight in water.
• Drain out excess water.
• Add asafoetida, salt and green chilli.
• Grind to make a thick batter, beat till fluffy.
• Now heat oil in a large frying pan.
• Add spoonfuls of dal batter in oil and fry until turned golden brown. Remove excess oil.
• Drop the hot badas in a cold water bowl and leave for about 3-4 minutes.
• Take each bada out from water, squeeze and set aside. Now add garam masala, pepper and salt in beaten curd. Mix we
• Pour curd mixture over badas, placed on a deep bottomed dish.
• Sprinkle with roasted cumin powder and chopped coriander leaves.
• Dahi Bada is ready to serve with sweet tamarind chutney.

Bajra Roti

Ingredients:

• 2 Teacups bajra flour
• A pinch salt
• Stuffing ingredients:
• 1 Chopped green chili
• 1 Chopped large tomato
• 1/2 Teacup crumbled paneer
• 2 tbsp Chopped fenugreek leaves
• Salt to taste

How to make Bajra Roti:

• Add hot water and salt to the bajra flour and make dough.
• Knead the dough well.
• Divide it into 16 parts and roll out thin rotis.
• Put a little stuffing on one roti and cover with another roti.
• Press it properly so that it becomes one roti.
• Repeat the procedure for the remaining rotis.
• Cook these stuffed rotis on a griddle without using oil.
• Apply a little butter.
• Bajra Roti is ready to serve.

Chicken 65

Ingredients:

• 2 lb Boneless skinless chicken thighs
• 1 tsp All spice, cloves, cinnamon, cardamom
• 1-1/2 tsp Garlic paste
• 1 -1/2 tsp Ginger paste
• 2 tsp Red chilies powder
• 2 tsp All-purpose flour
• 1 Egg
• 4 Drops food coloring, red
• 2 Cups yoghurt
• 12 Green chilies
• 2 tsp Cornflour
• 3 tsp Lime juice
• Vegetable oil for frying
• Salt to taste
• Onions, for garnishing

How to make Chicken 65:

• Take a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder, egg,all spice and salt to thick batter.
• Add water if essential.
• Add chicken pieces to the batter and marinate for about one hour.
• Deep fry the marinated chicken pieces till they turn golden.
• Take a sauce pan and heat 4 tsp oil.
• Add fried chicken pieces, slit chillies, yogurt, red color and salt if desired.
• Fry for about 4 to 5 minutes and remove it from the heat.
• Now add lime juice, mix well and garnish it with onions.

Kachori

Ingredients:

• 1 Cup flour
• 1/2 Cup yellow moong dal (soaked)
• 1/4 Cup gram flour
• 1/4 tsp Fennel seeds powder
• 1/4 tsp Cumin seeds powder seeds powder
• 1/4 tsp Garam masala
• 1/2 tsp Red chilli powder
• 1/ 4 tsp Baking powder
• Oil for frying
• Salt to taste

How to make Kachori:

• Mix flour, salt and baking powder and make smooth dough.
• Grind the soaked yellow moong dal.
• Heat oil and fry grinded dal lightly in it.
• Mix all seeds powder, gram masala and red chilli powder.
• Cook it till it turns dry.
• Add gram flour and stir it for while.
• Stuffing mixture for kachori is ready.
• Roll out small balls of equal size out of the dough.
• Stuff the mixture in it and seal the edges.
• Heat the oil and fry the balls till it turns brown.
• Serve it with green chutney.

Caramel Pudding

Ingredients:

• 4 Cups milk
• 1 Cup brown sugar
• 1/4 Cup butter
• 4 Egg whites
• 4 Egg yolks
• 1 Cup granulated sugar
• 1/4 Cup cornstarch

How to make Caramel Pudding:

• Bring brown sugar and milk to a boil, keep stirring.
• Beat yolks and cornstarch together in a big bowl and add butter to it.
• Add it to the first mixture and cook, keep stirring till thick.
• Pour it into the greased baking pan and bake at 350 degrees F, till brown.
• Beat egg whites with sugar and brush on top.
• Now return to the oven and brown top.

Blueberry Pie

Ingredients:

• 3 Cups frozen blueberries
• 1 tbsp Cornstarch
• 1/4 tsp Ground cinnamon
• 2/3 Cup water
• 1/4 Cup medium sherry
• 2 tsp Lemon juice
• 1 Baked pie crust
• 1/3 Cup sugar
• 1/4 tsp Salt

How to make Blueberry Pie:

• Put the berries in the pie shell and spread.
• Combine cornstarch, cinnamon, sugar and salt in a 4-cup glass measure.
• Pour water and stir.
• Microwave the mixture uncovered on high.
• Keep stirring after every minute until thick and clear.
• Mix lemon juice and sherry. Stir and pour into the pie shell.
• Refrigerate for 2 hours. Top with sour cream.
• Blueberry Pie is ready.

Besan Laddoo

Ingredients:

• 3/4 Cup besan
• 3/4 Cup powdered sugar
• 1/3 Cup ghee
• 1/4 tsp Elaichi powder
• 2-3 Drops saffron colour

How to make Besan Laddoo:

• Mix the sugar and saffron colour together. Leave it aside.
• Melt ghee in a kadhai and cook the besan over low flame.
• Stir continuously till the besan becomes light brown in colour.
• Mix the elaichi powder and again stir.
• Remove from the flame and pour it on a thali. Let it cool.
• Now mix together the gram flour mixture and sugar.
• Divide it into equal parts and give the shape of laddus.
• Besan Laddoo is ready.

Aloo Mutter

Ingredients:

• 4 Potatoes
• 1 Cup green peas
• 1 Large chopped tomato
• 2 Green chilies chopped
• 1/2 tsp Red chili powder
• 3/4 tsp Turmeric Powder
• 1 cup oil
• Coriander leaves
• Salt to taste

How to make Aloo Mutter:

• Wash potatoes and cut them into cubes.
• Heat the oil and add tomato, turmeric powder, red chili powder and green chilies. Fry it till oil is absorbed.
• Add potatoes and green peas and mix them well.
• Fry it for 5 minutes.
• Add 2 cups water and cover it.
• Cook it till water is partly absorbed.
• Garnish it with fresh coriander leaves.
• Serve it with rotis.

Aloo Palak

Ingredients:

• 2 Bunches palak
• 2 Potatoes
• 2 Tomatoes
• 1 Onion
• 2 Garlic flakes
• 1 Ginger
• 1 tsp cumin powder
• 1 tsp Corainder powder
• 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• Salt to taste
• Oil for frying

How to make Aloo Palak:

• Cut palak, onion, tomatoes and potatoes.
• Grind ginger and garlic to make a paste.
• Fry onions till they turn transparent.
• Add cumin powder, coriander powder, red chilli powder and turmeric powder.
• Add ginger garlic paste.
• Mix it well.
• Add potatoes and tomatoes.
• Cook till oil leaves the side of the pan.
• Add palak and salt.
• Cook it for 20 minutes over medium flame.
• Aloo Palak is ready.

Iced Tea

Ingredients:

• 1 tsp Tea powder
• Lemon
• 1Cup water
• 5 tsp Sugar
• 10-15 Ice cubes

How to make Iced Tea:

• Prepare black tea with water and 5 tsp sugar.
• Fill the tall glass more than half with the ice cubes.
• Squeeze the lemon over the ice cubes.
• Pour the cooled black tea.
• Iced tea is ready. Garnish it with mint leaves.

Almond Milk

Ingredients:

• 4 cups Milk
• 3-4 tbsp Honey
• 1/8 tsp Nutmeg Powder
• 1/4 tsp Green Cardamom Powder
• 1-2 leaves of Silver Warq (Silver Foiling)
• 1/4 cup Almonds (blanched and roughly chopped)

How to make Almond Milk:

• Heat milk in a thick-bottomed vessel and bring to a boil.
• Reduce flame, add chopped almonds and simmer on low heat for 15-20 minutes.
• Add green cardamom powder, nutmeg powder and continue to boil for another two minutes.
• Remove from the flame, add honey and stir.
• Finally garnish with silver warq and serve

Cherry Milkshake

Ingredients:

• 8 Maraschino cherries
• 4 Scoops vanilla ice cream
• 3/4 Cup cold milk
• 1/4 Cup chocolate syrup

How to make Cherry Milkshake:

• Combine chocolate syrup, ice cream, milk and cherries.
• Put in a blender and blend until smooth.
• Garnish with cherries.
• Cherry Milkshake is ready to serve

Hard Boiled Eggs

Ingredients:

• 8 Large eggs
• Water as required

How to make Hard Boiled Eggs:

• Place the eggs in a pot containing cold water.
• Put the pot over high heat till the eggs reach a rolling boil.
• Reduce the heat to medium and boil them for an additional 10 minutes.
• Now remove it from the flame and pour cold water into the pan at once, till all the hot water is replaced and eggs are immersed in chilled water.
• Hard boiled eggs are ready to serve.

Potato Pancake

Ingredients:

• 1 1/2 lb Potatoes
• 1 Orange
• 6 Juniper berries
• Salt and pepper
• Oil or Butter

How to make Potato Pancake:

• Peel off the potatoes and grate.
• Add pulverized juniper berries, finely grated orange, salt and pepper.
• Divide the mixture into six flattened heaps.
• Fry these heaps in batches in butter or oil until golden-brown on both sides.
• Drain them on a kitchen paper and keep hot.
• Potato Pancakes ready.

Italian Spaghetti

Ingredients:

• 1 Pound spaghetti
• 5 Large cloves of garlic, minced
• 1/2 Cup extra virgin olive oil
• 1/4 Cup fresh parsley, finely chopped
• 3 Dry hot red chili peppers, crushed
• Salt as needed

How to make Italian Spaghetti:

• Cook spaghetti in the salted boiling water.
• Meanwhile, heat the oil in a heavy saucepan.
• Combine the garlic and chili peppers to it and cook till sizzling but not browned.
• Remove it from the fire.
• When the pasta is cooked al dente, take out a small cup of pasta water and drain the pasta.
• Transfer the pasta to the pot and add garlic, chili oil to it.
• Mix well on medium flame till hot, adding a little pasta water if the mixture seems dry.
• Combine the parsley to it, mix properly and serve.

Chocolate Pudding

Ingredients:

• 100 gms Cooking chocolate
• 2 Packets of biscuits
• 1 tsp Coffee powder
• 200 gms Fresh cream
• 1/2 Cup of hot water

How to make Chocolate Pudding:

• Break the chocolate into small pieces.
• Heat the cream. Add chocolate pieces and stir continuously till the chocolate gets melted.
• Dip the biscuits in coffee water and then arrange them in a serving tray.
• Pour the chocolate sauce on biscuits and spread in the form of a layer.
• Now again arrange biscuits over this layer. Repeat the process for 3 layers.
• Keep in refrigerator for about an hour.
• Cut into small pieces.
• Chocolate Pudding is ready to serve.

Cheese Cake

Ingredients:

• 15 Graham crackers, crushed
• 2 tbsp Butter, melted
• 4 Packages cream cheese
• 1-1/2 Cups white sugar
• 3/4 Cup milk
• 4 Eggs
• 1 Cup sour cream
• 1 tbsp Vanilla extract
• 1/4 Cup all-purpose flour

How to make Cheese Cake:

• Preheat the oven to 350 degrees F and grease a springform pan.
• Take a bowl, mix graham cracker crumbs with melted butter and press onto bottom of the pan.
• In a large bowl, combine cream cheese with sugar till smooth.
• Combine it with the milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
• Add sour cream, vanilla and flour to it, mix well till smooth.
• Now pour the filling into the prepared crust and bake in the preheated oven for about 1 hour.
• Turn the oven off, and let cake cool in oven for about 5 to 6 hours.
• Place it into the in refrigerator till serving.

Chocolate Pound

Ingredients:

• 1/4 Cup process cocoa
• 2-1/4 Cups cake flour
• 3/4 Cup sugar
• 3 Egg whites
• 1 tsp Powdered sugar
• 2 tsp Vanilla
• 3/4 tsp Baking soda
• 8 Ounces low-fat yogurt
• 1/4 Cup margarine
• 1/4 tsp Salt
• 1/4 Cup prune puree

How to make Chocolate Pound Cake:

• Coat the sides and bottom of a loaf pan with cooking spray.
• Sprinkle with one teaspoon flour and leave aside.
• Blend prune puree with margarine.
• Add sugar and beat properly.
• Pour egg whites and beat again for 5 minutes until blended.
• Now add vanilla.
• Mix together the remaining flour, soda, cocoa and salt.
• Add it to the prune puree blend alternatively with yoghurt. End with dry ingredients.
• Pour this mixture into loaf pan.
• Bake for 55-60 minutes at 350 degrees F
• Cool for 10 minutes and remove.
• Chocolate Pound Cake is ready.

Cabbage Soup

Ingredients:

• 1 Head cabbage, shredded or chopped
• 16-28 Ounces canned tomatoes, chopped
• 4 Stalks celery
• 6 Carrots, sliced
• 2 Big onions, chopped
• 1/2 Pound green beans, sliced on diagonal
• 2 Green peppers
• Any fresh herb of choice, chopped
• Black pepper to taste
• 1 to 2 Packages lipton onion soup mix, or any dry onion soup mix.

How to make Cabbage Soup:

• Place all the vegetables in a big pot and cover it with water, bring it to a boil.
• Stir in the soup mix and boil gently for about 10 minutes.
• Cover it and decrease the heat and simmer till all the vegetables are soft.
• Add the black pepper and chopped herbs to it, saving some for garnish.

Pasta Soup

Ingredients:

• 1 Can tomatoes
• 3 Cups cooked pasta
• 1 Cup chickpeas (soaked, boiled)
• 2 tsp Olive oil
• Dash of tabasco sauce
• Lemon juice
• 1 Small onion
• 1/2 Cup celery
• Italian spices
• 6 Cups water
• Pepper
• Salt to taste

How to make Pasta Soup:

• Heat oil in a pot and fry the onions for a few minutes.
• Add tomatoes and fry again for few minutes.
• Pour water and boil it until the onions become soft.
• Now add pasta, boiled chickpeas and season the soup with salt and pepper.
• Boil the mixture for a few minutes.
• Add tabasco sauce to the soup.
• Add lemon juice if required.
• Pasta Soup is ready to serve.

Raw Papaya Salad

Ingredients:

• 1 Cup raw papaya
• 1/2 tsp Turmeric powder
• 1/4 Cup coarsely ground peanuts
• 1 tbsp Fresh grated coconut
• 1 tbsp Coriander leaves, chopped
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1 tbsp Lemon juice
• 2 Green chilies (slit length wise)
• Salt to taste

How to make Raw Papaya Salad:

• Add turmeric and salt to the grated raw papaya.
• Set aside for 15-20 minutes and lightly squeeze the water from the papaya.
• Add the coarsely powdered peanuts, grated coconut and chopped coriander leaves. Combine well.
• Heat oil in a pan. Add mustard seeds and let them splutter.
• Add green chilies and remove from heat.
• Add this to the papaya salad, along with with lemon juice and salt.
• Raw Papaya Salad is ready.

Chinese Chicken Salad

Ingredients:

• 3 tbsp Hoisin sauce
• 2 tbsp Peanut butter
• 2 tsp Brown sugar
• 3/4 tsp Chili paste
• 1 tsp Grated fresh ginger
• 3 tbsp Rice wine vinegar
• 1 tbsp Sesame oil
• 1 Pound boneless chicken breast halves
• 16 (3.5 inch square) Wonton wrappers, shredded
• 4 Cups romaine lettuce - torn, washed and dried
• 2 Cups shredded carrots
• 1 Bunch green onions, chopped
• 1/4 Cup fresh cilantro, chopped

How to make Chinese Chicken Salad:

• To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
• Grill or broil chicken until cooked. Cool and slice.
• Preheat oven to 350 degrees F.
• Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake for 20 minutes, or until golden brown. Cool.
• In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro.
• Toss with dressing and serve.
• Chinese Chicken Salad is ready.

Greek Salad

Ingredients:

• 4 Large tomatoes, chopped
• 1 Small cucumber, pared chopped
• 2 Green bell peppers, chopped
• 1 Spanish onion, chopped
• 1/2 Cup olive oil
• 24 Black olives
• 1 Cup feta cheese
• 24 Mushrooms, quartered
• 2 tbsp White wine vinegar
• 2 tbsp Lemon juice
• 1 tbsp Oregano leaves
• 1/2 tsp Black pepper, cracked
• 1 tsp Salt

How to make Greek Salad:

• In a big mixing bowl, combine all the vegetables, olives and cheese, mix well.
• Take a small mixing bowl and blend together rest of the ingredients in it.
• Pour this mixture over the salad and toss to coat.
• Greek Salad is ready to serve.

Caramel Cake

Ingredients:

• 3 Cups, sifted cake flour
• 1-3/4 Cups white sugar
• 3 tsp Baking powder
• 1/3 Cup hot water
• 1/2 tsp Salt
• 1 tsp Vanilla extract
• 2/3 Cup milk
• 3/4 Cup butter
• 3 Eggs

How to make Caramel Cake:

• Preheat the oven to 350 degrees F.
• Line two 9 inch pans with parchment paper and sift flour, baking powder and salt together 3 times, keep aside.
• For caramel syrup heat 1/2 cup of the sugar in a heavy skillet, keep stirring.
• Continue to cook and stir till melted sugar turn into dark brown.
• Remove it from the fire.
• Add hot water to it and stir till dissolved, keep aside to cool.
• In a large bowl, cream shortening with rest of the sugar till light and fluffy.
• Add eggs one at a time to it, beating thoroughly.
• Combine vanilla and 3 tbsp caramel syrup.
• Add flour mixture and milk alternately to it and beat till soft.
• Pour the mixture into two 9 inch pans.
• Bake it in the preheated oven for about 25 to 30 minutes till a toothpick inserted into the cake comes out clean.

Chocolate Sponge Cake

Ingredients:

• 4 tbsp Grated dark chocolate
• 1 Cup fresh whipped cream
• 1/2 Tin canned cherries and syrup
• 3 tbsp Powdered sugar
• 1/2 tsp Vanilla essence

How to make Chocolate Sponge Cake:

• With a hand beater, beat the fresh cream over a tray of ice cubes, make it sure not to over beat.
• Fold in the sugar and vanilla essence and mix gently.
• Put some icing in a icing gun and put the rest in a bowl. Keep the icing gun and the bowl in the refrigerator.
• Cut the cake into two halves (horizontally) and place it on a tray. Dot it with two to three tbsp syrup of cherries on each cut cakes.
• Smear the cream on lower half and transfer to a cake plate.
• Add the cherries on the cream and save a few for topping.
• Place the other half on top of the cup. With the help of icing gun decorate the top edging.
• Spread the chocolate flakes all over the cake and decorate nicely with cherries.

Chicken Stew

Ingredients:

• 1 Chicken, cut up
• 20 oz Frozen stew vegetables
• 1 tsp Garlic powder
• 1 tsp Black pepper
• 1 tsp Paprika
• 2 Cans cream of mushroom soup
• 1-1/2 Cup milk
• 1 Cup flour
• 2 tsp Salt
• Oil for frying

How to make Chicken Stew:

• Take a bowl and combine flour, salt, pepper, garlic powder and paprika in it.
• Add chicken, a few pieces at a time and shake till coated with the flour mixture.
• Take a frying pan and heat oil in it until hot, but not smoking.
• Fry chicken for about 5 minuets on each side.
• Keep the chicken in the bottom of a roasting pan and put stewing vegetables on top of the chicken.
• Take a large saucepan and pour cream of mushroom soup and milk.
• Pour this mixture over the vegetables and chicken.
• Cover and bake at 350 degrees F for about 1 to 2 hours.

Egg Sandwich

Ingredients:

• 2 Slices dark rye bread, toasted
• 1 Large hard-boiled egg
• 1 tbsp Green onion, chopped
• 2 tbsp Mayonnaise
• 2 tbsp Celery, chopped
• 1 Leaf of lettuce
• Pepper and salt to taste

How to make Egg Sandwich:

• Peel and chop the hard hard-boiled egg.
• Combine together the egg, mayonnaise, onion and celery, mix well.
• Add salt and pepper to it.
• Spread the egg mixture on the rye bread, add lettuce to it.
• Cut it in half and serve.

Chicken Salad

Ingredients:

• 1/2 Cup mayonnaise
• 1 tbsp Lemon juice
• 1/4 tsp Ground black pepper
• 2 cups Chopped, cooked chicken meat
• 1/2 Cup blanched slivered almonds
• 1 Stalk celery, chopped

How to make Chicken Salad :

• Place almonds in a frying pan.
• Toast over medium-high heat, shaking frequently.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper.
• Toss with chicken, almonds, and celery.
• Chicken salad is ready.

Masala Dosa

Ingredients:

• 2 1/2 Cups long grain rice
• 1 Cup urad dal whole
• 2 1/2 Cups converted rice
• 1 tsp Methi seeds
• Salt to taste
• For Masala:
• 3 Boiled potatoes
• 1 Onion
• 2 Chillies
• 1 tsp Tumeric
• 1 tsp Besan
• Chana dal
• Mustard seeds
• Salt to taste

How to make Masala Dosa:

• Soak urad dal and long grain rice for one hour and 6 hours respectively.
• Grind them with methi seeds to make fine paste.
• Add salt and set the mixture aside for fermentation for a day.
• Saute onions, seeds and chilli in a pan with oil.
• Add peeled potatoes, tumeric and salt.
• Cook it for a few minutes.
• Mix besan with water and add it to the mixture.
• Cook this mixture for a couple of minutes.
• Garnish with chopped coriander.
• Pour ladleful of the batter on a non-stick pan and give it a round shape.
• Drop little oil around it and turn over when bubbling appears.
• Fill in the center of dosa with a spoonful of masala and fold it.
• Masala dosa is ready. Serve it with Sambhar or Chutney.

Dal Fry

Ingredients:

• 1 Cup toovar dal
• 3/4 Cup Chopped onions
• 2 1/2 Cups Water
• 1/2 tsp Turmeric powder
• 3 tbsp Oil
• 1 Pinch hing
• 1 tsp Chopped garlic
• 1 tsp Chopped ginger
• 1 Cup Chopped tomatoes
• 1 tsp Chopped green chillies
• 1/2 tsp Cumin seeds
• 1 tsp Chilli powder
• 1/4 tsp Turmeric powder
• 1/4 Cup chopped coriander leaves
• Salt to taste

How to make Dal Fry:

• Take the dal and wash it properly. Soak it in about 2 1/2 cups of water for half an hour.
• Pressure-cook the dal until it is done.
• Take oil in a frying pan and heat it. Now add chopped garlic, ginger, onion, cumin seeds and green chillies.
• Fry the mixture on medium flame for 3 to 4 mintues. Stir the mixture periodically.
• Put chopped tomatoes, turmeric powder, chilli powder and salt and fry again on a high flame for about 3 minutes.
• Pour this mixture into cooked dal and mix thoroughly.
• Dal fry is ready.
• Serve it garnished with chopped coriander leaves.

Chicken Fry

Ingredients:

• 1 lb Chicken
• 1 Onion, sliced
• 3 tsp Dhania powder
• 1 tsp Garam masala
• 2 Green chilies, finely chopped
• 1/2 tsp Turmeric powder
• 1 tsp Chili powder
• 1 tsp Ginger-garlic paste
• A pinch of nutmeg and pepper powder
• Cilantro leaves, finely chopped
• Salt to taste
• Oil as required

How to make Chicken Fry:

• Heat oil in a pan.
• Add onions, garam masala, green chilies, and ginger-garlic paste.
• Fry till onions turn brown.
• Now add chicken pieces, turmeric, pepper and chili powder.
• Cook it for about 5 minutes.
• Add salt and dhania powder.
• Cook until it is done.
•Garnish it with cilantro.

Chicken Marsala

Ingredients:

• 4 Halved chicken breasts
• 3 tbsp. Olive or vegetable oil
• 1 Egg with 1/4 cup water
• 1 Cup crushed stuffing mix
• 2 Cloves crushed garlic
• 1/2 tsp. Oregano and basil
• 1 tbsp. Oyster sauce
• 1/2 Cup Marsala wine
• 1/2 tsp. Pepper
• 1 Cup sliced mushrooms
• 1/4 Cup chopped green onions
• 1 tbsp. Cornstarch
• 1/2 Cup water

How to make Chicken Marsala:

• Mix water and egg put chicken in it, crush them into crumbs and cover completely.
• Fry the above mixture in olive oil until browned and done throughout. Set aside.
• In the same pan add more oil if needed and fry onions and mushrooms until tender.
• Add wine to pan and simmer for 3 to 4 minutes.
• Add spices, water and cornstarch, simmer for 10 minutes to mix flavors.
• Pour the mixture of spices, water and cornstarch over chicken and serve with noodles.
• Chicken Marsala is ready.