Pakwan Daal

Ingredients:

• 3 Cups maida
• 4 tbsp Ghee
• 2 Cups channa dal (soaked)
• 1 tsp Garam masala
• 1 tsp Red chilli powder
• 1 tsp Cumin powder
• 1 tsp Mango powder
• 1/2 tsp Turmeric powder
• 4 tbsp Ghee
• Salt to taste

How to make Pakwan Daal:

• Add the daal in 4 cups water.
• Mix salt and turmeric powder.
• Boil the mixture till soft.
• Stir in tamarind chutney.
• Keep the dal mixture aside.
• Add turmeric powder, garam masala, red chilli powder, cumin powder and mango powder.
• Heat the ghee in a small pan.
• Add daal and masala.
• Mix it well.
• Dal is ready.
• Add salt and ghee to maida.
• Prepare soft dough.
• Make small balls form the prepared dough.
• Roll out small puris and prick them by a knife.
• Fry in ghee till crisp.
• Pakwaan is ready.
• Serve hot daal with pakwan.

Putu Mayam

Ingredients:

• 300 gm Rice flour
• 15 Screwpine leaves
• 500 gm Fine brown sugar or chopped palm sugar
• 100 gm Grated coconut, white part only
• A dash of green colouring
• 500 ml Water
• 1 tsp Salt

How to make Putu Mayam:

• Blend screwpine leaves till fine.
• Remove it and extract juice from it.
• Take a wok and heat rice flour on low flame without using oil, be careful not to brown it.
• Transfer rice flour into a mixing bowl, add salt, mix well and make a well in the centre.
• Gradually stir in screwpine juice and make a smooth batter.
• Combine green colouring with it and mix well.
• Pour mixture into a saucepan and cook it on high heat, stirring continuously.
• When mixture begins to thicken, stir quickly till dough leaves sides of the pan.
• Let it cool slightly.
• Now prepare the steamer for steaming putu mayam.
• When the water is boiling, place some dough into putu maker and press out onto an upturned rattan colander lined with white muslin.
• Move it in circular movements to get a round lacy piece and do not overlap the pieces.
• Steam over high flame for about 8 to 10 minutes or till cooked.
• Repeat till all the dough is used up.
• Serve putu mayam with grated coconut and sugar.

Corn Balls

Ingredients:

• 1 Teacup boiled corn
• 4 Boiled potatoes
• 4 tbsp Grated cheese
• 4 Green chillies
• 2 tbsp Coriander
• 225 gms Paneer
• Breadcrumbs
• 1 Teacup maida
• Chilli sauce
• 2 Teacups milk
• 4 tbsp Butter
• 4 tbsp Maida
• Salt to taste
• Oil

How to make Corn Balls:

• Melt the butter in a pan and seethe the flour for about half minute.
• Pour the milk into it and cook till the sauce becomes thick.
• Chop the paneer and potatoes.
• Mix the corn, cheese, potatoes, green chillies, paneer, coriander and the above prepared sauce.
• Add salt and mix well.
• Make the balls. Mix the flour thoroughly in 1-1/2 teacups of water.
• Dip the balls in flour paste.
• Roll the balls in breadcrumbs.
• Deep-fry these balls in oil.
• Cornballs are ready to serve.

Croissant

Ingredients:

• 1 kg Strong white flour
• 570 ml Water and milk mixed
• 450 gm Unsalted butter
• 2 Sachets easy bake yeast
• 1 Egg for egg wash
• Pinch of salt
• Sugar to taste

How to make Croissant:

• Preheat the oven to 400 degrees F.
• Cut butter into small pieces.
• Take a bowl and combine flour, salt, sugar, yeast, butter, water and milk.
• Knead it to make cohesive dough.
• Shape the mixture into a rectangle and roll out to about 30cmx20cm.
• Fold over the top third, fold up the bottom third and close each side with the side of your hand.
• Place it into the plastic bag and chill for about 30 minutes.
• Now turn 90 degrees and roll it again to another rectangle.
• Fold up bottom third and close it with the side of your hand.
• Chill it again for 30 minutes.
• Repeat two more times, chilling for about 30 minutes between each rolling.
• Return it to the plastic bag and place it into the refrigerator for about an hour.
• Remove it from the fridge and roll into a big rectangle 50cmx30cm.
• Cut in half lengthwise and divide into triangles and shape into crescent.
• Beat egg and carefully, egg wash croisant.
• Place them on a baking sheet and allow it to rise for about 20 minutes.
• Now bake it for about 20 minutes till golden brown.

Gobi Pakora

Ingredients:

• 1 Cauliflower
• 1 Cup Besan
• 1/2 tsp Red chili powder
• 1 Cup water
• 4 Cups oil
• 1 tsp Mango powder
• Salt to taste

How to make Gobi Pakora:

• Wash Cauliflower and cut into pieces.
• Add water to besan and make a thick batter.
• Add red chili powder,mango powder.
• Blend it well.
• Heat the oil.
• Dip each piece of cauliflower in batter.
• Fry these pieces one by one till they turn golden brown.
• Serve hot Gobhi Pakora with green chutney.

Cheese Sticks

Ingredients:

• 1 Package mozzarella cheese sticks
• 2 Eggs, beaten
• 1-1/2 Cups Italian seasoned bread crumbs
• 1/3 Cup cornstarch
• 2/3 Cup all-purpose flour
• 1/4 Cup water
• 1/2 tsp Garlic salt
• Oil for deep frying

How to make Cheese Sticks:

• Combine the eggs and water, in a small bowl.
• Take another bowl and mix the bread crumbs and garlic salt in it.
• Blend the flour and cornstarch in a medium bowl.
• Take a big heavy saucepan and heat the oil to 365 degrees F.
• One at a time, coat each mozzarella stick in the flour mixture, then dip in the egg mixture and then in the bread crumbs.
• Now fry till golden brown, for about 30 seconds.
• Remove it from the flame and drain on paper towels.

Wonton Soup

Ingredients:

• 1/2 Pound boneless pork loin, coarsely chopped
• 2 Ounces peeled shrimp, finely chopped
• 1 tsp Brown sugar
• 1 tbsp Chinese rice wine
• 1 tbsp Light soy sauce
• 1 tsp Finely chopped green onion
• 1 tsp Chopped fresh ginger root
• 24 (3.5 inch square) wonton wrappers
• 3 Cups chicken stock
• 1/8 Cup finely chopped green onion

How to make Wonton Soup:

• In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, chopped green onion and ginger.
• Blend well, and let stand for 25 to 30 minutes.
• Place about one tsp of the filling at the center of each wonton skin.
• Moisten all 4 edges of wonton wrapper with water, and then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
• Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
• Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
• Won Ton Soup is ready.

Pea Soup

Ingredients:

• 2 tbsp Butter
• 2 Medium shallots, finely chopped
• 2 Cups water
• 3 Cups fresh shelled green peas
• Salt and pepper to taste
• 3 tbsp whipping cream (optional)

How to make Pea Soup:

• Melt the butter in a heavy-bottomed saucepan over medium heat.
• Cook the shallots until soft and translucent, about 3 minutes.
• Pour in the water and peas, season to taste with salt and pepper.
• Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender for 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches.
• Strain back into the saucepan, stir in the cream if using, and reheat.
• Season to taste with salt and pepper before serving.
• Pea Soup is ready.

Japanese Salad Dressing

Ingredients:

• 3/4 Cup red miso
• 3 tbsp Sugar
• 3 tbsp Mirin (Japanese rice wine)
• 2 tbsp Hot water
• 2 tsp Light soy sauce
• 1/4 tsp Sesame oil
• 1 tbsp Toasted sesame seeds
• 1 Cup lettuce, torn
• 1 Carrot, thinly sliced

How to make Japanese Salad Dressing:

• In a small bowl, combine miso and sugar.
• Add mirin, water, soy sauce, sesame oil and sesame seeds.
• Stir until well blended.
• Serve over lettuce and carrot slices.
• Toss to combine.
• Japanese Salad Dressing is ready.

Indian Pasta Salad

Ingredients:

• 300 gms Thin Vermicelli
• 230 gms Green Beans
• 3 Tomatoes (chopped)
• 1/3 cup roasted Cashew pieces
• 1 tbsp Mustard Seeds
• 1 tsp Red Chili Powder
• 1/4 cup Lemon Juice
• 1/4 tsp Asafoetida
• 1-1/2 cup Water
• Salt and pepper to taste
• 2 tbsp Ghee

How to make Indian Pasta Salad:

• Process half of roasted cashewnuts with lemon juice and water in a blender.
• Heat ghee in a saucepan and add mustard seeds.
• Add asafoetida when mustard seeds start to crackle.
• Now add the cashewnuts (remaining), chili powder and tomatoes. Saute for a few minutes.
• Remove from the flame.
• Boil salted water in a large pot and add the green beans.
• When the beans are cooked, add vermicelli.
• Cook again until pasta becomes tender.
• Drain properly and transfer pasta into the saucepan with ingredients.
• Add salt and pepper.
• Pasta Salad is ready to serve.

Poha

Ingredients:

• 2 Cups poha
• 4 Green chillies
• 1 Onion
• 3 Tomatoes
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• Salt to taste
• Few curry leaves
• Oil as required

How to make Poha:

• Soak poha in water.
• Wash and drain all the water.
• Heat oil in a pan.
• Add mustard, cumin, chilli and curry leaves.
• Fry onions until light brown.
• Add tomatoes, tumeric and salt. Fry it properly.
• Mix poha with it.
• Put it on low heat for 4 minutes.

Marinated Baked Tofu

Ingredients:

• 450 gms Extra-Firm Tofu
• 3-4 tbsp Soy Sauce
• 1-2 Garlic Cloves (minced)
• 1 tbsp Ginger (freshly grated)
• 1 tbsp Sesame Oil
• 1 tbsp Rice Vinegar
• 1-2 tbsp Honey or Sugar (optional)
• 1 tbsp Olive Oil

How to make Marinated Baked Tofu:

• Cut tofu into 1" cubes, lay it between paper towels and put something heavy on it to press out the water.
• Mix all the other ingredients together except olive oil to prepare the marinade.
• Pour the marinade over tofu, covering it completely. Refrigerate overnight
• Now lightly grease baking pan with olive oil. Put the marinated tofu over the pan.
• Finally bake tofu in a preheated oven (320 degree F).
• Marinated Baked Tofu is ready to serve.

Cham-Cham

Ingredients:

• 450 gms Paneer
• 4 cups Water
• 2 cups Sugar
• 2-3 tbsp Rose Water
• A few strands of Saffron
• 200gms Fresh Thickened/ Double Cream

How to make Cham-Cham:

• Put the paneer in a bowl and knead it. Knead till all the lumps are removed and the paneer/cheese is absolutely smooth.
• Prepare sugar syrup by adding sugar and water in a pressure cooker and bring the mixture to a boil (without covering the pressure cooker).
• While the sugar syrup boils, divide the paneer dough into small oblong shaped balls and roll between your palms till smooth.
• Gently dip the balls to the sugar syrup and cover the pressure cooker. After the first whistle, wait for 8-10 minutes and then turn off the flame.
• Release the steam from the pressure cooker and allow the Cham-Chams to cool completely before touching them.
• When cool, pour the rose water and saffron strands on the Cham-Chams and chill for a few hours.
• When chilled, remove the Cham-Chams from the syrup and arrange in a platter.
• Whisk the fresh cream till thick and fluffy. Fill into an icing bag and pipe a swirl out (with a thick nozzle) onto each Cham-Cham.
• Garnish with slivers of your favorite dried fruit and serve.

Chocolate Frozen Yogurt

Ingredients:

• 1/2 cup Chocolate Chips
• 1 cup Plain Yoghurt
• 2 tsp Cornstarch
• 3/4 cup Sugar
• 1 tsp Vanilla Extract
• 12 Ounces Low fat milk

How to make Chocolate Frozen Yogurt:

• Take a medium saucepan and heat it on high flame.
• Mix sugar and cornstarch in it.stir well.
• Gently pour the evaporated milk and chocolate chips.
• Simmer over medium heat and stir until it turns thick and bubbly.
• Remove and cool till lukewarm.
• Add yogurt and vanilla extract.
• Keep in refrigerator until cold.
• Chocolate Frozen Yogurt is ready.

Chinese Fried Walnuts

Ingredients:

• 1 Pound shelled walnuts
• 1 Cup granulated sugar
• Vegetable oil, for frying
• Salt to taste

How to make Chinese Fried Walnuts:

• Place walnuts in a medium stock pot.
• Cover with water and boil for 2 minutes.
• Strain, but do not rinse.
• Transfer to a bowl and toss with sugar, while still hot, until well coated.
• Heat 3 inches of oil in a large saucepan, over medium-high heat.
• When oil appears to shimmer, fry 1 nut to test for heat.
• Nut should begin to sizzle immediately.
• Fry 1/3 batch of nuts at a time, for 4 to 5 minutes, uncovered.
• Toss nuts before each batch and repeat.
• Using a slotted spoon, transfer each batch to a cookie sheet to cool.
• Season to taste, with salt and break apart when cool.
• Chinese Fried Walnuts are ready.

Chinese Samosa

Ingredients:

• 1 cup Noodles (boiled)
• 1 carrot (grated)
• 2 onions (sliced)
• 2 cup cabbage (shredded)
• 1 tsp Soy Sauce
• ½ tsp Ajinomoto
• 2 tbsp Oil
• Salt to taste
• Oil for deep frying

For Dough

• 1 cup Maida
• ½ tsp Salt
• 2 tbsp Oil
• Water to knead

How to make Chinese Samosa:

• To make filling, heat some oil in a pan, and add cabbage, onions, carrot and ajinomoto to it. Cook till the vegetables become tender.
• Now add noodles, soy sauce and salt to the above. Stir it.
• After 2-3 minutes, put off the flame and allow it to cool.
• To make dough, mix maida, warm oil and salt in a thick bottomed vessel. Add water occasionally to the above till the dough becomes a slightly stiff.
• Cover the dough with a moist cloth and keep it aside for 15-20 minutes.
• After the due time, take the dough and roll out small circles of 5’’ diameters from it.
• Cut each circle into two halves and run a moist finger along the diameter. Join the edges of each semi-circle to make a cone.
• Place a tbsp of filling in the cone and seal third side as above.
• Repeat the same procedure for the remaining circles.
• Now deep fry these stuffed cones in oil on low to medium flame till light brown.
• Chinese Samosa is ready to eat. Serve hot with tomato ketchup.

Bulgogi

Ingredients:

• 450 gm Beef (refrigerated)
• 3 Green Onions (minced)
• 2 cloves Garlic (minced)
• 1/4 cup Soy Sauce
• 2 tbsp Sesame Oil
• 1/4 tsp Pepper
• 3 tbsp Sugar

How to make Bulgogi:

• Trim fat from beef; cut beef into 1/8 inch slices.
• Mix remaining ingredients in a bowl; stir in beef until well coated.
• Cover the bowl and refrigerate for 30 minutes.
• Drain beef; fry in 10-inch skillet over medium heat until light brown.
• Put off the flame and serve Bulgogi with hot rice.

Cheese Sauce

Ingredients:

• 100 gms Cheese
• 2 tbsp Flour
• 1/2 tsp Salt
• 1/4 tsp Pepper powder
• 2 tbsp Butter
• 2 cups Milk

How to make Cheese Sauce:

• In a pan, melt butter.
• Add flour to it and make smooth paste.
• Cook till the mixture turns bubbly.
• Gradually add the milk.
• Stir and cook till smooth and thick.
• Add pepper and salt .
• Now mix grated cheese and again cook.
• Cook till cheese melts.
• Cheese Sauce is ready.

Masala Koki

Ingredients:

• 2 Cups gram flour
• 1 Cup wheat flour
• 1 Onion
• 4 tbsp Ghee
• 2 tsp coriander leaves
• 8 Garlic flakes (crushed)

How to make Masala Koki:

• Chop the onions.
• Mix gram flour, wheat flour, salt and ghee.
• Add coriander leaves and crushed garlic.
• Pour water to make dough.
• Roll out round balls from this dough.
• Bake them for 2 minutes on both the sides.
• Take it out and roll out again.
• Spread ghee around the edges.
• Cook them till they turn golden brown.
• Serve with curd.

Onion Paratha

Ingredients:

• 1 Cup wheat flour
• 1 Chopped Onion
• 2 Green chilies
• 1 tsp Pomegranate seeds
• 1 tbsp ghee
• Coriander leaves

How to make Onion Paratha:

• Mix chopped onion, chilies, pomegranate seeds and coriander leaves thoroughly.
• Add flour to the mixture and make soft dough.
• Roll out equal balls out of the dough and make rotis.
• Place the roti on heated tawa and add ghee on both the sides.
• Cook it till it turns brown and serve it with green chutney

Prawn Pulav

Ingredients:

• 3 Cups prawns (chopped)
• 3 Cups rice
• 1 tsp Turmeric powder
• 3 tsp Tandoori masala
• 2 Garlic flakes
• 1 Ginger
• 4 Chillies
• 1 Onion
• 4 Cloves
• 4 Peppercorns
• 2 Cardamoms
• 2 tbsp Chopped coriander
• 6 Cups water
• Oil for frying
• Salt to taste

How to make Prawn Pulav:

• Wash and clean the prawns.
• Wash and clean the rice.
• Grind garlic, ginger and chillies to make a paste.
• Chop the onions.
• Add chilli powder, turmeric powder, salt and tandoori masala to the cleaned prawns.
• Mix it well.
• Keep the mixture aside.
• Heat the oil.
• Add cloves, peppercorns and cardamoms.
• Mix garlic ginger chilli paste.
• Fry it and chopped onions.
• Fry the onions till translucent.
• Add washed rice and fry for few minutes.
• Now add prawn mixture and fry for few minutes.
• Pour 6 cups of water and cook till rice is properly cooked.
• Adorn with chopped coriander leaves.

Prawn Biryani

Ingredients:

• 450 gms Prawn
• 2 cups Basmati Rice
• 6 Green Chili
• 3/4 cup of Cilantro Leaves
• 2 tbsp Ginger-Garlic Paste
• 1/2 tsp Cumin Seed Powder
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 1 cup Onion (finely sliced)
• 1/2 Tomato (chopped)
• 4 tbsp Cooking Oil
• 1 tbsp Ghee
• Salt to taste
• 3 tbsp Water
• 2 tbsp Coconut Milk

How to make Prawn Biryani:

• Wash the rice and soak it in water for 30 min.
• Drain and cook the rice normally in a rice cooker.
• Add a dash of ghee while cooking the rice.
• Make a fine paste of green chili, cilantro, garlic, ginger and 3 tbsp water. Keep it aside.
• Clean & devein the prawns.
• Marinate them with 1/2 tsp turmeric powder and 1/2 tsp salt.
• Heat oil in a pan and fry the prawns lightly for 3 minutes and keep it aside.
• In the same oil add the sliced onion and fry till light golden brown.
• Add the wet paste, and fry in medium heat for 5 minutes.
• Add rest of the spices and tomatoes and fry in medium heat till oil starts leaving the side of the pan.
• Add the fried prawns and fry for 5 to 10 minutes. Add little water if necessary
• Now grease the serving dish with little bit of ghee and put a layer of rice.
• Put a layer of prawn over it and then again rice.
• Garnish it with fried onions and cilantro leaves.

English Scones

Ingredients:

• 2-1/2 Cup all purpose flour
• 6 tbsp Sugar
• 1-1/2 tbsp Baking powder
• 1/2 Cup bread flour
• 1 tbsp Soymilk
• 1 Cup raisins
• 2 Eggs
• 4-1/2 tbsp Unsalted butter, chilled and cut into pieces
• 1 Egg yolk
• 3/4 tsp Salt
• For Glaze:
• 1 Egg yolk beaten, with 2 tbsp of water

How to make English Scones:

• Preheat the oven to 375 degrees F.
• Butter and flour the large cookie sheet.
• Combine the dry ingredients in a big bowl.
• Add the butter to it.
• Add milk, eggs, yolk, raisins to it and mix till completely incorporated.
• Now turn the dough out onto the lightly floured surface and press it into thick rounds with floured 3-inch round cookie cutter.
• Gather scraps and reform into one inch thick rounds and shift the rounds to prepared baking sheet, spacing equally.
• Brush the English Scones with glaze.
• Place it into the Refrigerator for about 15 minutes.
• Bake it till golden brown for about 25 minutes.

Batata Vada

Ingredients:

• 2 Cups besan
• 3/4 lb Potatoes
• 2 tbsp Grated coconut
• 4 Onions, chopped finely
• 4 Green chillies
• 4 Cloves garlic
• Sugar to taste
• Juice of one lime
• A few sprigs coriander leaves, chopped
• 1 tsp Mustard seeds
• A small piece ginger
• 1 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1 tsp Cumin seeds
• A pinch of baking soda
• Oil for deep frying
• Water as required
• Salt to taste

How to make Batata Vada:

• Cook potatoes into the Pressure cooker until soft.
• Peel and mash them, keep aside.
• Grind green chillies, garlic and ginger together to make a fine paste.
• Combine this paste, potato, onions, coriander leaves, sugar, lime juice and salt, mix well.
• Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles.
• Remove it from the heat and add it to the potato mixture.
• Take another bowl and combine besan, salt, cumin seeds, red chilli powder, baking soda, coconut, turmeric powder and little water in it, to make a thick batter.
• Add a tsp of hot oil to the batter.
• Make small balls from the potato mixture.
• Dip each ball in the batter and deep fry until golden brown.
• Serve hot batata vada with chutney or tomato sauce.

Sweet Lassi

Ingredients:

• 500 ml Curd
• 250 ml Water
• 4 tbsp Sugar
• Crushed Ice

How to make Sweet Lassi:

• Put all ingredients in a blender.
• Add ice to it and blend the mixture until froth appears.
• Sweet Lassi is ready to serve.

Bel Ka Sharbat

Ingredients:

• 1 medium-sized Bel (Bell Fruit)
• ½ tsp Cumin Powder (roasted)
• ½ tsp Black Salt
• 2 glasses Water
• 2 tsp Sugar

How to make Bel Ka Sharbat:

• Break open the bel and take out the pulp with the help of a spoon.
• Soak the pulp in water for 2-3 hrs and then sieve it to remove seeds.
• Add sugar, black salt, cumin powder and mix well.
• Serve chilled in glasses.

Upma

Ingredients:

• 1 Cup Sooji/Rawa
• 1 Onion (chopped)
• 2 tbsp Ghee
• 2 Cups water
• 1 tsp Urad Dal
• 2 Green chilies (chopped)
• 1/4 tsp Ginger(chopped)
• 1/4 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• Curry leaves
• 8 Cashew nuts
• Salt to taste

How to make Upma:

• Roast rawa in a dry skillet on low flame until it starts to give off a distinct aroma. Take it out.
• Heat ghee in the same and add cumin seeds, curry leaves, mustard, urad dal and cashew nuts .
• Now add chopped greed chilli, ginger, onions and cook again for 3 minutes.
• Now add salt, roasted sooji and water.
• Stir well and cover it.
• Upma is ready. Serve it with pickle.

Peach Jam Recipe

Ingredients:

• 250 gms Sugar
• 250 gms Peaches (peeled and sliced)
• One pinch of yellow color
• Few drops essence
• Juice of 2 Lemons

How to make Peach Jam:

• Process the peach slices in a juicer with sugar and lemon juice.
• Put the mixture in a pan, heat it and slowly bring it to a boil, stirring with a wooden spoon.
• Add the food color and stir until setting point is reached.
• Mix essence, allow to cool and pour into a sterilized jar.

Indian Spring Rolls

Ingredients:

• For Making Rolls:
• 1/2 Cup maida (all purpose flour)
• 1 Cup milk
• A pinch Soda-bi-carb
• Oil for deep frying
• 1/4 tsp Salt

For Stuffing:

• 7-8 French beans, half boiled
• 1 Onion, finely chopped
• 1/2 Cup cabbage, cut into thin and long strips
• 1/2 Capsicum, cut into thin and long strips
• 1/2 Carrot, cut into thin and long strips
• 1/2 tsp Sugar
• 1/2 tsp White Pepper
• 1 tbsp Oil
• 2 tsp Soya sauce
• 1 tsp Corn-flour
• Salt as required
• A pinch ajinomoto

How to make Indian Spring Rolls:

• Cut the sides of the beans and put them in boiled and salted water for about one minute.
• Now Strain it through a strainer.
• Cut it along with all the other vegetables into thin and long pieces
• Take a pan and heat oil in it.
• Add chopped onions and fry for about 1 minute.
• Add sugar, ajinomoto, salt, white pepper, all the vegetables and cook for about 1 minute.
•3Combine soya sauce with it, mix well.
• Take a bowl and add salt to maida, milk, along with soda-bi-carb to make a fine batter for pancakes.
• Heat a nonstick pan and put half of the paste onto the pan and stir the pan so the paste spreads equally on the pan.
• When the bottom of the pancake is cooked, remove it from the pan and set aside on a dry cloth, not to cook the top portion of the pancake.
• Make the second pancake with the remaining paste in the same way.
• Place half the stuffing on the cooked side of each pancake and fold both the sides onto the stuffing.
• Now hold the sides and turn upward.
• Combine corn flour with 1 tsp water and cover the sides with the corn-flour paste.
• Heat oil in a pan and fry spring rolls on both the sides until it becomes golden brown.
• Put them on a tissue paper and cut them into 1 inch pieces.

Falafel Recipe

Ingredients:

• 1 slice White Bread (soaked in a little water)
• 2 tbsp Parsley (finely chopped)
• 1 Onion (finely chopped)
• 1 clove Garlic (crushed)
• 1 tsp Coriander Powder
• 225gms Chickpeas
• 1 tsp Cumin Powder
• 1/4 tsp Cayenne
• Salt to taste
• Oil for frying

How to make Falafel:

• First soak the chick peas overnight.
• Then drain the water and pour plenty of fresh water and cook for 1 - 1/2 hours until tender.
• Pound or blend the chick peas to a puree.
• Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
• Let the mixture rest for 1-2 hours, and then roll between the palms into firm 1'' balls.
• Heat oil in a deep bottomed vessel and fry the balls, a few at a time, until nicely brown all over.
• Drain and serve hot with lemon wedges.

Chicken Stock

Ingredients:

• 1 Whole Fresh Chicken (or leftover chicken parts)
• 5-6 cups Water
• 1 Dried Bay Leaf
• Salt to taste
• 3 stalks Fresh Parsley
• 1 sprig Fresh Thyme
• 6 Black Peppercorns
• 1 Carrot (peeled and roughly chopped)
• 1 Onion (peeled and quartered)
• 1 stalk Celery (roughly chopped)

How to make Chicken Stock:

• Take a stock pot and put the chicken, vegetables, salt and pepper in it.
• Pour water so that the ingredients get immersed. Heat the pot and bring water to boil.
• Once boiled, skim off the impurities that have appeared on the surface. Now, reduce the flame to medium simmer.
• Let it boil uncovered for at least 4 hours. Occasionally, skim off the froth that comes to the surface.
• After the due time, remove the bones and chicken, and strain the stock.
• If making stock for future use, reduce the stock by boiling it for another few hours so as to make it more concentrated and easier to store.
• Otherwise, Chicken Stock is ready to relish.

Chili Paneer

Ingredients:

• 500 gm Paneer (Prepare small Paneer balls)
• 4 tbsp Corn Flour
• Green chilli (10 to 15 medium sizes)
• 2 tbsp Tomato Sauce
• 1 tbsp Chilli Sauce
• 2 tbsp Soya Sauce
• Salt to taste
• Oil for frying
• 1 Green Capsicum (chopped)
• 4 Onions

How to make Chili Paneer:

• Mix Paneer balls with corn flour fry it in a kadai till it become brown.
• In a separate kadai, fry onions till brown.
• Cut green chilli into small pieces and add it to fried onion.
• Then put small pieces of capsicum and fry it for sometime.
• Add Fried Paneer to it.
• Then drop tomato/chill/soya sauce into kadai.
• Add salt also and stir it for 3/4 mints.
• Chili Paneer is ready.

Blanquette De Veau

Ingredients:

• 3 lb Veal, cut into 2-inch cube
• 1 Clove
• 2 Carrots
• 1/2 lb Mushrooms
• 1 Onion
• 18 White/pearl onions, peeled
• Herbs: 2 sprigs thyme, 3 parsley, 1 rib celery, 1/2 bay leaf
• 2 Egg yolks
• 1 Lemon juice
• Butter as needed
• 1/2 Cup whipping cream
• Salt and peeper to taste
• Oil as needed
• Water as required

How to make Blanquette De Veau:

• Wash and cut the veal into 2-inch cubes and stick the onion with a clove.
• Tie together the thyme, bay, celery, and parsley.
• Melt 3 tbsp butter with oil in a dutch oven or casserole and add the veal to it.
• Cook it until brown on all sides.
• Combine the carrots, onion, herbs and salt with it, mix well.
• Add water to cover the meat and cook on high flame, bring it to a boil.
• Decrease the heat, cover and simmer for about 45 minutes.
• Clean the mushrooms cut them into quarters and peel the white pearl onions.
• Melt 3 tbsp butter in the skillet and sauté the mushrooms, salt and pepper in it until light brown.
• Take out the mushrooms from it and add 2 tbsp butter in the skillet.
• Fry the onions in it for about 1 or 2 minutes.
• Place the mushrooms back to the skillet and keep warm.
• Combine the egg yolks with the cream and half of the lemon juice in a bowl, mix well.
• Remove the mushrooms, meat and onions and put them in a serving dish.
• Pour the cream with the egg-yolk in the meat juice in the casserole and cook on very low flame for about 10 minutes, do not boil it.
• Now pour this sauce over the meat in the dish.
• Add the lemon juice, salt and pepper if needed.

Sapotta Milk Shake

Ingredients:

• 1 Cup seedless sapotta
• 4 tsp Sugar
• 1 Cup chilled milk
• Almond essence as required

How to make Sapotta Milk Shake:

• Beat the sugar and fruit in a mixer.
• Pour milk, essence and whip.
• Serve.

Fish Patties

Ingredients:

• 1.5 kg Any kind of De-Boned Fish
• 2 Eggs (beaten)
• 3 cups Onions (chopped)
• 2 cups Celery (chopped)
• 1/2 cup Parsley (chopped)
• 6 cloves Garlic (minced)
• 900 gms Boiled Potatoes (mashed)
• 3 cups Bread Crumbs
• Salt and black pepper as per taste
• 4 tbsp Tabasco Pepper Sauce
• 1/2 cup Oil

How to make Fish Patties:

• Cut fish in small pieces.
• Rub each piece evenly with salt, black pepper, and sauce.
• Keep it aside for at least 15 minutes.
• Take a pot with ½ cup cooking oil and place the fish in it.
• Cook over medium heat until nearly done.
• Now add onion, celery and garlic. Cook for a few minutes and then remove from heat.
• Add mashed potatoes, parsley, bread crumbs, and eggs, Mix well.
• Use a large tablespoon to scoop mixture and flatten into round patties.
• Coat the patties with bread crumbs and fry until golden brown.

Chicken Burger

Ingredients:

• 1 Cup cooked chicken
• 2 Pickles (chopped)
• 1/2 Cup cheddar cheese (chopped)
• 1/2 Cup mayonnaise
• 1/2 tsp Garlic salt
• 1/2 tsp Celery salt
• 1/2 tsp Pepper
• Buns
• Salt to taste

How to make Chicken Burger:

• Mix chicken, onion, mayonnaise well.
• Add chopped pickles and cheese.
• Fill this mixture in buns.
• Heat it at 350 degrees in oven for 15 minutes.
• Serve hot with tomato sauce.

Kiwifruit Sorbet

Ingredients:

• 3/4 cup Kiwifruit Puree
• 1/2 cup Sugar
• 5 tsp Lemon Juice
• 1 cup Water
• 1/4 tsp Lemon Peel (grated)

How to make Kiwifruit Sorbet:

• Mix sugar and water in a vessel.
• Simmer for 2 minutes and stir until sugar gets dissolved.
• Remove from the heat and let it be cool.
• Combine this with the kiwifruit puree, lemon peel, and lemon juice.
• Blend until a smooth texture is obtained.
• Refrigerate for an hour.
• Kiwi Fruit Sorbet is ready.

Apricot Smoothie

Ingredients:

• 5 Ounce dried apricots
• 1 Cup orange juice
• 2 Cups Yogurt
• 1 tbsp Honey
• 6 Ice cubes

How to make Apricot Smoothie:

• Roughly chop the apricots, and then add all the ingredients to blender, process until smooth.
• Apricot Smoothie is ready.

Chicken Nuggets

Ingredients:

• 1-1/2 Pounds boneless chicken breast
• 4 tbsp Butter
• 3/4 Cup finely crushed Ritz crackers
• Salt and pepper to taste

How to make Chicken Nuggets:

• Pound chicken breast with mallet until 1/2-inch thick, then cut it into pieces as required.
• Heat butter in a pan and dip chicken pieces, one at a time.
• Then roll chicken in cracker meal till each piece is fully coated.
• Bake the coated pieces for 10 minutes in center of oven until chicken is turned crisp.

American Chop Suey

Ingredients:

• 2 Cups cooked Macaroni
• 1/2 Cup ground beef
• 2 Onions (medium)
• 2 Cans tomato sauce
• 2 Garlic flakes
• 2 tsp Black pepper
• 1/2 tsp Italian seasoning

How to make American Chop Suey:

• Chop the onions.
• Grind garlic to make paste.
• Saute meat, chopped onions and garlic paste till they turn tender.
• Now add tomato sauce, pepper and Italian seasoning.
• Boil it for 5 minutes.
• Mix in cooked macaroni and cook over medium heat for more 5 minutes.

Italian Pizza

Ingredients:

• 1 Loaf of crusty Italian bread
• 2 Cup Italian plum tomatoes, drained well and chopped
• 1/2 Cup tomato sauce
• 1/2 tsp Sweet basil
• 1/4 lb Swiss cheese, cubed
• 1/4 lb Italian sausage or salami, cubed
• 1/4 lb Mozzarella cheese, cubed
• 1/2 Clove garlic, crushed
• 1/2 tsp Oregano
• 1/4 Romano cheese, coarsely grated
• Olive oil as required
• Salt and pepper to taste

How to make Italian Pizza:

• Cut off the top of the bread and hollow out.
• Brush inside and outside with a little warm oil.
• Keep it in a hot oven for about 5 to 10 minutes till the inside is dry.
• Combine tomato sauce with chopped tomatoes, cubed Mozzarella, basil, Swiss cheese and the cubed sausage or salami, mix well.
• Stuff the toasted loaf with the mixture.
• Sprinkle with pepper, salt, garlic, oregano and grated cheese.
• Place the pizza on a cookie sheet and bake at 400 degrees F for about 15 minutes till the loaf is golden brown and the filling is piping hot.
• Cut the pizza into thick slices and serve.

Fish Kebab

Ingredients:

• 900 gms Fish
• 3/4 cup Lemon Juice
• 2 tsp Fresh Ginger (finely grated)
• 3 cloves Garlic (crushed)
• 1-1/2 tsp Salt
• 4 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 cup Yoghurt
• 2 tbsp Plain flour
• 1 tbsp Cooking Oil

How to make Fish Kebab:

• Rinse fish with cold water and pat dry.
• Now cut into 1 inch cubes and set aside.
• Mix all the ingredients to make a marinade.
• Pour this into large freezer bag and add the fish cubes.
• Make sure fish is well covered by marinade.
• Place freezer bag in the refrigerator for two hours.
• Take away fish from marinade.
• Discard the marinade and assemble fish cubes.
• Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
• Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
• Fish Kebab is ready to be served with hot rice.

Lobster Cake

Ingredients:

• 8 Slices white bread
• 4 Eggs (separated)
• 4 Cups cooked lobster (chunks)
• 1 tsp Grated onion
• 1 tsp Worcestershire sauce
• 1/2 tsp Mustard (dry)

How to make Lobster Cake:

• Tear the slices of bread into pieces.
• Pour butter over bread.
• Toss to coat bread.
• Keep it aside for 20 minutes.
• Mix egg yolks, lobster, grated onion, Worcestershire sauce and mustard.
• Mix them well.
• Beat the egg whites and fold into the lobster mixture.
• Make patties from this mixture.
• Heat the butter.
• Cook patties till golden brown colour.
• Lobster cake is ready.

Pasta Fruit Salad

Ingredients:

• 1 Pound rotini pasta
• 1 (15 ounce) Can mandarin oranges, drained
• 1 (20 ounce) Can pineapple chunks, drained
• 1/4 Cup chopped green onions
• 1/2 Cup creamy salad dressing

How to make Pasta Fruit Salad:

• In a large pot of salted boiling water, cook pasta, rinse under cold water and drain.
• In a salad bowl, combine the pasta, oranges, pineapple, green onions, and creamy salad dressing.
• Mix well and chill before serving.
• Pasta Fruit Salad is ready.

Hara Bhara Kebab

Ingredients:

• 300 gms Potatoes (boiled)
• 150 gms Peas (boiled)
• 150 gms Spinach (boiled)
• ½ cup Coriander Leaves (chopped)
• 2" piece of Ginger (grated)
• 1 tbsp Chaat Masala
• Salt to taste
• Cooking Oil for frying

How to make Hara Bhara Kebab:

• Mix and mash together the potatoes, peas and spinach till a smooth paste is formed.
• Add coriander leaves, ginger, salt and chat masala to it and mix well.
• Keep it in the refrigerator for an hour.
• Take out the mixture from the refrigerator and shape into patties.
• Heat the oil on a heavy-bottomed pan and shallow-fry the kebabs until crisp on each side.
• Drain the excess oil on paper towels.
• Hara Bhara Kebab is ready to eat. Serve hot with chutney.

Bread Pizza

Ingredients:

• 4 Bread Slices
• 1 Capsicum (sliced)
• 1 Tomato (sliced)
• 4 Mushrooms (sliced)
• 2 Onions (sliced)
• 1 tbsp Butter
• 4 tbsp Mozzarella Cheese (grated)
• 1 pinch Salt
• 1 pinch Sugar
• 2 tbsp Pizza Sauce

How to make Bread Pizza:

• Heat butter in a pan. Add vegetables to it and fry them until brown and soft.
• Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.
• Take a bread slice and smear it with pizza sauce.
• Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.
• Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.
• Bread Pizza is ready to savor. Serve it with tomato ketchup.

Nihari

Ingredients:

• 1/2 kg Beef
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Ginger paste
• 1 tsp Pepper
• 1tsp Chili powder
• 4 tbsp Oil
• 3 tbsp Flour
• Salt to taste

Spice mix:

• 2 tsp Fennel seeds
• 2 Small cardamom pods, seeds
• 2 Whole black cardamom pods
• 2 tsp Coriander seeds
• 1/2 tsp Whole black peppercorns
• 1/2 tsp Cumin seeds
• 10 Cloves
• 1 Cinnamon stick
• 1 Bay leaf
• 1/4 tsp Nutmeg
• Onion slices, coriander, ginger and green chilies for garnishing

How to make Nihari:

• Take a heavy based pot and heat oil.
• Fry the meat a little.
• Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
• Pour a little water.
• Mix flour in half cup of water.
• Add this mixture to the meat and boil it.
• Grind all the spice mix until powdery fine.
• Add this to the meat.
• Add 3-4 cups of water cover and leave it to tenderize over very low heat.
• It will take about 5 - 6 hours for chicken and more if using beef.
• Fry some onion slices in oil until golden brown.
• Garnish the Nihari with it.
• Fresh coriander, ginger and green chilies can also be used for garnishing.

Fruit Drink

Ingredients:

• 2 Bananas
• 3 Peaches
• 1 Cup curd
• 1 Cup chilled milk
• Sugar as per taste

How to make Fruit Drink:

• Peel off the bananas and peaches.
• Cut the bananas and peaches into small pieces.
• Blend them in a mixer.
• Add curd and again grind.
• Add chilled milk and sugar to it.
• Fruit drink is ready to serve.

Vanilla Shake

Ingredients:

• 2 cups Vanilla Ice Cream
• 1 tbsp Vanilla Extract
• 1-½ cup Milk

How to make Vanilla Shake:

• Blend all the ingredients in a blender until smooth and foamy.
• Pour the contents into a tall glass.
• Vanilla Shake is ready to drink. Serve chilled.

Whole Wheat Bread

Ingredients:

• 3 1/2 Cups whole wheat flour
• 1/3 Cup milk
• 1/4 Cup honey
• 1 Cup warm water
• 1 1/4 tsp Salt
• 1/4 Cup vegetable oil
• 1 Packet dry yeast

How to make Whole Wheat Bread:

• In large mixing bowl combine 1 cup of water with the salt, the honey, the yeast, the oil and the milk and stir until mix.
• Mix in the flour and stir until the dough starts pull away from the bowl.
• Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth.
• Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil.
• Cover the bowl with a towel and let the dough rise for approx. 1 hour, the dough should double in size.
• Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.
• Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dough raises approx.1 inch above the pan.
• Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes.
• Test if the wheat bread is done by thumping the bottom of the bread it should sound hollow.
• Let the bread cool on a rack then slice.
• Whole Wheat Bread is ready.