Minestrone Soup

Ingredients:

• 1 cup Macroni (boiled)
• ½ cup Cabbage (shredded)
• 1 cup Tomato Puree
• 1/2 cup Milk
• 1 tsp Ginger Paste
• 4 cups Water
• Salt and pepper to taste
• Grated cheese for garnishing

How to make Minestrone Soup:

• In a pan boil tomato puree, ginger paste, water and milk.
• Add cabbage, macroni, salt and pepper. Boil well.
• Sprinkle grated cheese and serve hot.

Grape Milkshake

Ingredients:

• 1 cup Black Grapes (washed and cleaned)
• 250 ml Chilled Milk
• 1/2 cup Sugar
• 1 cup Water
• 2-3 scoops Vanilla

How to make Grape Milkshake:

• Add 1/2 cup water to each, grapes and sugar, separately.
• Boil grapes for about 4 minutes till they turn soft.
• Boil sugar and water mixture to achieve one thread consistency.
• Blend softened grapes and then sieve.
• Add it to the sugar syrup and simmer for 5 minutes.
• Chill the mixture very well.
• Blend the milk and grape concentrate till frothy.
• Transfer it to glasses and top it with a scoop of vanilla.
• Grape Milk Shake is ready to serve.

Pesarattu

Ingredients:

• 1 cup Moong Dal
• 1 Onion (finely chopped)
• 1/4 tsp Ginger( finely chopped)
• Coriander leaves (finely chopped)
• 1-2 Green Chillies
• Salt as per taste

How to make Pesarattu:

• Soak the moong dal for about 4 hours in water taken in a bowl.
• Wash them and grind to make smooth paste along with the chillies and ginger.
• Add the chopped onions, chopped coriander leaves and salt to the above prepared paste.
• Heat a flat griddle on high flame.
• Pour the batter on it and spread the batter on the pan moving from center to the corners.
• Give it the shape of round pancake.
• Sprinkle little oil on its sides and cook it for 2-3 minutes.
• Turn over and cook again.
• Serve it hot with coconut chutney.

Khandvi

Ingredients:

• 2 cups Butter Milk (Mattha)
• 1-½ cup Bengal Gram Flour (Besan)
• ½ tsp Turmeric Powder
• ¼ tsp Asafoetida (Hing)
• ¼ tsp Mustard Seeds
• 2 Green Chillies
• 1 tbsp Sesame Seeds (Til)
• 3-4 Curry Leaves
• 1 tbsp Oil

How to make Khandvi:

• Mix besan, turmeric powder, salt and hing to form a powdered batter.
• Now pour butter milk into the batter while stirring.
• Keep this batter on medium flame for 7-8 minutes and stir continuously, to avoid any lump formation.
• Now put off the flame and spread the mixture as thin as possible on a greasy plate.
• Let it cool. Afterwards, cut the spread into 2-inch wide strips and roll each strip carefully.
• Heat the oil. Add mustard seeds, curry leaves, sesame seeds and green chillies to it.
• Allow the seeds to crackle. Spread it immediately on the rolls.
• Khandavi is ready to serve.

Corn Pudding

Ingredients:

• 2 tbsp Flour
• 1 Cup Milk
• 1 tsp Salt
• 1 tbsp Sugar
• 3 tbsp Butter
• 1 tbsp Olive Oil
• 2 cups Cremed Corn
• 3 Eggs (beaten lightly)
• ½ Red Bell Pepper (diced)
• 1 Small Onion (finely chopped)

How to make Corn Pudding:

• Grease a casserole dish with cooking spray. Preheat oven to 325 F.
• Heat oil in a pan over high flame and then add chopped onions to it. Fry till brown on edges, or for 2-3 minutes.
• Stir in red bell pepper and cook for another 3-5 minutes.
• Remove from the heat, turn off the flame and set aside to cool.
• Blend flour into corn and add sugar, milk, salt and butter to it.
• Stir in beaten eggs and sautéed veggies.
• Pour into a greased casserole dish and bake at 325 degree F until firm.
• Corn Pudding is ready to serve.

Appam

Ingredients:

• 1/2 cup Cooked Rice
• 1/2 kg Raw Rice
• 1 Coconut (grated)
• 2-1/2 cup Water
• 3 tsp Sugar
• 1/2 tsp Yeast
• Salt to taste

How to make Appam:

• Soak raw rice for about 4 hours and drain.
• Blend with cooked rice and grated coconut in a mixie.
• Mix sugar, yeast and salt in boiled water. Leave it for half an hour.
• Add this mixture to the above grinded mixture.
• Leave the mixture for fermentation for 8 hours.
• Spread this fermented mixture in a non-stick pan.
• Put a lid on the pan and heat it for 2 minutes.
• Appam is ready. Serve it with potato curry.

Carrot Burfi

Ingredients:

• 1 cup Carrot (grated)
• 1/2 litre Milk
• 2 tbsp Ghee
• 1 cup Coconut(grated)
• 1 cup Sugar
• 1/2 cup Broken Cashew nuts

How to make Carrot Burfi:

• Heat a heavy bottomed vessel and add the grated carrot to it.Heat it to dry, stirring continuously.
• Repeat the same with grated coconut and keep it aside.
• Now boil milk with sugar until later dissolves in a seperate pan. Keep stirring.
• Mix in the carrot and coconut and again stir until it becomes thick.
• When it is cooked well, add the cashew nut pieces.
• Apply ghee on a tray and put the mixture in it.
• When firm cut into pieces when cool.
• Carrot burfi is ready to serve.

Fafda

Ingredients:

• 2 cups Besan
• 1/4 tsp Baking Soda
• 1/4 tsp Ajwain
• 1/4 tsp Turmeric Powder
• 1 tbsp Oil
• 1/2 tsp Salt

How to make Fafda:

• Mix the besan, soda, ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it and knead into soft dough.
• Take a portion of the dough and place it on a greased surface.
• With base of your palm, flatten the dough and then, cut out 2" strips from it.
• Fry these strips over medium heat until crisp. Let them cool.
• Fafda is ready to eat. Serve with spicy chutney.

Oyster Sandwich

Ingredients:

• 24 Ounces oysters, drained
• 1 Loaf French bread
• 1 Large tomato, thinly sliced
• 1/4 Cup butter, softened
• 1 Cup cornmeal mix vegetable oil
• 1 tbsp Lemon juice
• 1 Cup lettuce, shredded
• 1/8 tsp Hot sauce
• 1/3 Cup Mayonnaise
• 2-1/2 tbsp Sweet pickle relish

How to make Oyster Sandwich:

• Cut off one third of the loaf from top.
• Scoop out the bottom portion and reserve the crumbs.
• Apply butter on the inner surfaces of bread.
• Keep the bread on a baking sheet and bake till light brown.
• Heat the vegetable oil. Drop and fry the oysters in hot oil until golden brown. Remove and drain well on paper.
• Mix pickle relish, hot sauce, mayonnaise, and lemon juice. Stir well.
• Fold in the lettuce. Spread this mixture over hollowed bread.
• Top with oysters, tomato slices, and remaining portion of loaf.
• Chop the loaf into portions for serving.

Bhagara Baingan

Ingredients:

• 400 gms Brinjals
• 1/2 cup Dry Coconut (grated)
• 1 large Onion
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 2 tsp Cumin Seed Powder (roasted)
• 4 tsp Coriander Powder (roasted)
• 1/2 tsp Turmeric powder
• 1 tbsp Coriander Powder
• 1 tsp Red Chilli Powder
• 3-4 Curry Leaves
• 4-5 twigs Coriander Leaves
• Oil for frying
• Salt to taste

How to make Bhagara Baingan:

• Grind roasted cumin seed powder, coriander and coconut.
• Slit the brinjals and fry till it turns soft.
• Heat the oil.
• Fry onions, ginger paste, garlic paste till it turns transparent.
• Add turmeric powder, salt and grinded mixture.
• Mix red pepper and add fried brinjals.
• Add ¼ cup of water and boil it for 5 minutes.
• Garnish with fresh coriander leaves.
• Bhagara Baingan is ready to serve.

Kabuli Channa

Ingredients:

• 1 Cup boiled chick peas (kabuli channa)
• Onion rings
• 1 Cucumber, cubed
• 1/2 Cup grapes
• 5 Peeled orange segments
• 1 tbsp Honey
• Salt and pepper to taste

How to make Kabuli Channa Salad:

• Mix all the ingredients in a bowl.
• Add salt and pepper.
• Kabuli Channa Salad is ready.

Deep Fried Fish

Ingredients:

• Fish fillets (1/4 to 1/2 inch thick)
• 1 Cup all purpose flour
• 1 tbsp Baking powder
• 1 tsp Salt
• 1 tsp Pepper
• 1/2 Cup water
• 1/2 Cup milk
• 1 tsp Vinegar

How to make Deep Fried Fish:

• Mix dry ingredients together in a bowl.
• Combine liquids stirring constantly until all lumps dissolve and batter is smooth.
• Dip fillets in the batter
• Heat oil in a wok.
• Deep fry the fillets until golden.
• Deep Fried Fish is 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.

Chicken Stir Fry

Ingredients:

• 4(4 ounce) boneless skinless chicken breast halves
• 3 tbsp Cornstarch
• 2 tbsp Soy sauce
• 1/2 tsp Ground ginger
• 1/4 tsp Garlic powder
• 3 tbsp Cooking oil, divided
• 2 Cups Broccoli florets
• 1 Cup Sliced celery (1/2 inch pieces)
• 1 Cup Thinly sliced carrots
• 1 Small Onion, cut into wedges
• 1 Cup Water
• 1 tbsp Chicken bouillon granules

How to make Chicken Stir Fry:

• Cut chicken into 1/2” strips; place in a resalable plastic bag.
• Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
• In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, for about 3-5 minutes.
• Remove and keep warm.
• Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender.
• Add water and bouillon.
• Return chicken to pan.
• Deep fry until thickened and bubbly.
• Chicken Stir Fry is ready.

Italian Giambotta

Ingredients:

• 1/4 Pound fresh mushrooms, cleaned and sliced
• 1 Pound penne pasta
• 4 Italian fryer peppers, sliced
• 1 Red bell pepper, small diced
• 1 Medium onion, diced
• 2 Ripe tomatoes, thinly sliced
• 1 Baby eggplant, sliced
• 3 Medium potatoes, diced
• 2 Medium zucchini, sliced
• Salt and pepper to taste
• Olive oil as needed

How to make Italian Giambotta:

• Bring a big pot of salted water to a boil and add pasta to it.
• Cook till al dente for about 8 to 10 minutes or according to package directions.
• Remove it from the fire, drain and keep aside
• Take an iron skillet and heat a small amount of olive oil in it.
• Add onions and fry till translucent.
• Add rest of the vegetables, season with salt and pepper and bring it to a simmer, stir well and cover the pan.
• Let cook on a low heat for 20 minutes, keep stirring.
• Remove the cover and continue to cook vegetables till tender and no cooking liquid remains in the skillet for about 15 minutes more.
• Combine the cooked pasta with the Vegetable Stew, tossing till coated and heated through.

Cheese Toast

Ingredients:

• 2 Thick Bread Slices
• 100gm Cheese
• 1 Medium Sized Tomato (thinly sliced)
• Salt as per taste

How to make Cheese Toast:

• Preheat the grill to its highest setting.
• Meanwhile slice the cheese into thin slices.
• Place the bread slices in a baking tray and put it in the grill.
• After 4-5 min, remove the bread slices from the tray.
• Now place the cheese slices on the bread slices.
• Add tomato slices over the cheese slices, sprinkle salt over it, and cover with the other bread slice.
• Put the above again in the heated grill until it turns golden brown.
• Take it out and serve with tomato sauce.

Egg Bhurji

Ingredients:

• 6 Eggs
• 1/2 tsp Garam Masala
• 1/2 tsp Ginger Paste
• 1 tsp Red Chilli Powder
• 1/4 cup Frozen Green Peas
• 1 Onion (chopped)
• 2 Green Chillies (chopped)
• 1 Tomato (chopped)
• Fresh Coriander Leaves (chopped)
• 3 tbsp Vegetable oil
• Salt to taste

How to make Egg Bhurji:

• Beat eggs in a bowl; add salt and red chilli powder.
• Heat the oil in a non-stick pan.
• Add the green chillies, ginger paste and onions.
• Heat it until onions turn golden brown.
• Then add tomatoes and cook until tomatoes are soft.
• Add green peas and cook for another 3 minutes.
• Add beaten egg and mix well.
• Turn the eggs upside down to cook the other side well.
• Splash garam masala powder.
• Garnish with chopped coriander/cilantro leaves.

Caramel Custard

Ingredients:

• 4 Eggs
• 4 tbsp Sugar, heaped
• 2 Cups milk
• 3 tsp Sugar for caramalising
• A few drops vanilla

How to make Caramel Custard:

• Heat the sugar for caramalising in a baking dish for few seconds over low heat, till it melts and gets burnt.
• Turn the dish quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the dish, set aside.
• Beat the eggs well and combine milk, sugar and vanila essence to it.
• The sugar should dissolve fully.
• Now strain it to the caramalised dish.
• Cover the mouth of the dish with butter paper and place it in the pressure cooker for about 10 minutes.
• Let it cool and serve.

Garlic Prawns

Ingredients:

• 500 gm Prawns, large shelled
• 4 tbsp Garlic, crushed
• 5 tbsp Butter
• 5 tbsp chilli and lime salad dressing, lemons or lime juice, maybe used as substitute
• 1 tsp Marjoram
• 1 Big onion, sliced
• Freshly cracked black pepper and ground sea salt to taste

How to make Garlic Prawns:

• Heat pan on stove and melt butter in it.
• Combine onion and garlic with it, cook for about 30 seconds on high flame.
• Add prawns to it, mix well.
• Combine chilli and lime salad dressing or lemons or lime juice with it.
• Sprinkle marjoram over the prawns.
• Add black pepper and sea salt to it.

Watercress Salad

Ingredients:

• 1 tbsp Fresh lemon juice
• 3 tbsp Olive oil
• Salt and Freshly ground pepper
• 1 Large bunch of watercress

How to make Watercress Salad:

• Whisk together the lemon juice, olive oil and salt and pepper.
• Add the watercress to the dressing and toss.
• Watercress Salad is ready.

Ranch Salad

Ingredients:

• 1 Bottle hidden valley ranch dressing
• 2-3 Cups rotini pasta
• 2 Cucumbers, chopped
• 2 Tomatoes, chopped
• 1 Green pepper, chopped
• 1 Small red onion, chopped
• 1 tbsp Salad seasoning

How to make Ranch Salad:

• Cook pasta properly.
• Drain and rinse under cold water till noodles are cold.
• Place cold noodles into a bowl.
• Pour the Ranch dressing over and coat noodles.
• Add chopped pepper, red onion, cucumbers and tomatoes.
• Combine salad seasoning and mix properly.
• Place it into refrigerator till time to serve.

Roti Canai

Ingredients:

• 10 oz Plain flour
• 1/2 Cup water
• 1/2 Cup ghee
• Salt to taste

How to make Roti Canai:

• Sieve flour and salt into a bowl.
• Add ghee and water and knead till the dough smooth.
• Let the dough rest for about 2 to 3 hours to soften.
• Make small balls from the dough, oil the work top with ghee and work each ball into a very thin sheet.
• First flatten with oiled palms, now thin it again by pulling the edges.
• Sprinkle the dough sheet with 1 tsp ghee and fold in edges, shape it into a square.
• Now sprinkle a little flour and roll out slightly.
•Preheat the griddle or pan, grease it well with ghee.
• When hot, put roti on, cook for about 2 to3 minutes until golden brown.
• Lift roti with a spatula, grease the griddle with ghee, and cook the other side.
• Roti Canai is ready to serve.

Besan Paratha

Ingredients:

• ½ cup Besan (Gram Flour)
• ½ cup Atta
• 1-1/2 tsp Red Chili Powder
• 1/2 tsp Turmeric Powder
• 4 pinches Asafetida
• 1/2 tsp Cumin seeds
• 1 tbsp Coriander Leaves (finely chopped)
• 1 medium-sized Onion (finely chopped)
• Salt to taste
• Ghee to shallow fry

How to make Besan Paratha:

• Mix all the ingredients except ghee in a bowl and knead it into soft dough using warm water.
• Cover the dough with a muslin cloth and leave it for 15 minutes.
• After the desired time period, divide the dough into equal portions and roll out each portion into a small circle.
• Now apply a little ghee in the center of each circle and fold all the adjoining sides.
• Roll out the above into a bigger circle and place it on a heated griddle.
• Once paratha is cooked on one side, turn it over; apply ghee on the cooked side.
• Now allow to cook the other side and repeat the same process till both sides are properly cooked.
• Put off the flame and serve Besan Paratha with curd or pickle.

Flauta

Ingredients:

• 1 Cup cooked chicken, diced
• 8 Thin corn tortillas
• 1/2 Cup chicken broth
• 1/2 Cup green chilies, chopped
• 1/2 Cup onion, chopped
• 2 tsp Flour
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 3 tbsp Milk
• 1/2 Cup sour cream
• 2 tbsp Butter
• Corn oil for frying

How to make Flauta:

• Heat butter in a skillet and fry chicken, onion, and green chilies in it.
• Combine flour and half of the chicken broth with it, mix well.
• Cook it till thick and bubbly and should absorb most of the liquid.
• Add chicken broth, if required.
• Add salt and pepper to it.
• Place one tbsp of the chicken mixture in each tortilla and roll up.
• Close it with the toothpicks.
• Fry tortilla in the corn oil till golden brown.
• Serve Chicken Flautas with sour cream heated with milk.

Handi Kebab

Ingredients:

• 500 gms Mutton, cubed
• 1 Ginger
• 2 Garlic flakes
• 3 Onions (medium)
• 1/2 Cup raw papaya
• 1 tsp White pepper
• 1 tsp Coriander seed (roasted)
• 1/2 tsp Red chilli powder
• 1/2 Cup oil
• Fresh coriander leaves

How to make Handi Kebab:

• Grind ginger, garlic and papaya to make a paste.
• Chop the onions.
• Mix ginger garlic paste, papaya paste, white pepper, roasted coriander and red chilli powder.
• Marinate the mutton in this mixture for a night.
• Heat the oil and fry chopped onions till they turn golden brown.
• Add marinated mutton and water.
• Put it over the heat till it gets cooked.
• Adorn with fresh coriander leaves.

Semolina Cake

Ingredients:

• 1/2 cup Blanched Almonds
• 1-1/2 tsp Baking Powder
• 3 cup Superfine Sugar
• 7 tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 1 tsp Lemon Juice
• 2 cups Semolina
• 2 Medium Eggs
• 3/4 cup Yogurt
• 2 cups Water

How to make Semolina Cake:

• Preheat the oven to 375°F.
• Take a large bowl; beat the butter, sugar and vanilla until light and fluffy.
• Add in eggs and beat well. Gradually add in semolina and baking powder.
• Add the yogurt and mix well until the batter is smooth.
• Pour the batter into a greased 12-inch round oven proof pan. Bake for about 20 minutes.
• Remove the cake from the oven. Cut the cake into diamond shapes and place an almond in the center of each piece.
• Put the cake again in the oven for 10-15 minutes.
• In the meantime, make sugar syrup by adding water and sugar in a saucepan and bring it to a boil.
• Now add the lemon juice and reduce the heat. Simmer for 10 minutes, then remove from heat and allow to cool.
• Now pour the sugar syrup over the hot cake.
• Let the cake cool. Semolina Cake is ready to eat.

Prawn Fajitas

Ingredients:

• 200 gm Medium peeled green king prawns
• 8 Flour tortillas
• 1 tbsp Fresh lime juice
• 1-1/2 tbsp Fresh coriander, coarsely chopped
• 1/2 Cup sour cream
• 1 tbsp Olive oil
• 1 Small red onion, halved, thinly sliced
• 1/2 Green capsicum, deseeded, thinly sliced
• 1 Large vine-ripened tomato, finely chopped
• 1/2 Red capsicum, deseeded, thinly sliced
• 1/2 tsp Ground cumin
• 1/2 tsp Mild paprika
• 1/2 tsp Ground coriander
• 1 Large avocado, peeled and chopped

How to make Prawn Fajitas:

• Preheat the oven to 180 degrees C.
• Wrap the tortillas in foil and put it in the preheated oven for about 10 minutes till heated through.
• Remove it from the oven.
• Combine the sour cream, lime juice and fresh coriander in a small bowl, mix well.
• Meanwhile, heat half the oil in a large non-stick frying pan on medium-high flame.
• Add the onion, red and green capsicum and cook, for about 2-3 minutes till onion softens, keep stirring.
• Place it to a bowl.
• Take a pan and heat rest of the oil in the pan over high flame.
• Add the prawns and cook, for about 1-2 minutes till prawns curl and change the colour.
• Combine the onion mixture, tomato, cumin, ground coriander and paprika to the prawns and cook for about 1-2 minutes till aromatic.
• Remove it from the fire.
• Divide the prawn mixture equally among the tortillas.
• Top it with the avocado and a dollop of sour-cream mixture.
• Now fold in half or roll up the tortillas and serve it.