Munchy Noodle Salad

2 cups shredded cabbage
1 cup shredded lettuce
1 cup chopped spring onion
1/4 cup boiled green peas
2 hard boiled eggs, sliced finely
2 cups noodles, broken up into small bits
1 tbsp butter
3 tbsp roasted almonds
3 tbsp roasted seasame seeds

PREPARATION
In a pan, heat the butter and sauté 1 cup of the crushed noodles till brown. Take the pan off the heat and allow to cool. In a large mixing bowl, mix the cabbage, lettuce, eggs, onions and peas lightly. Pour the butter and noodle dressing over the dry ingredients. Mix is well by tossing. Add the remaining noodles and sesame seeds. Mix salad thoroughly and serve.

fun fillings for sandwiches

1. Cheese, orange marmalade and chopped cucumber
2. Shredded cooked chicken, mayonnaise, lettuce, tomato and onion
3. Grated cheese and chopped celery
4. Paneer, mint chutney and grated carrot
5. Leftover roast meat with grated carrot, lettuce leaves and green chutney
6. Peanut butter and guava jelly
7. Marmite, cheese and tomato
8. Boiled eggs, grated carrot and butter
9. Chicken ham, tomato chutney and lettuce
10. Tuna, cheese spread, mayonnaise, chopped coriander and chilli flakes

Lemon rice

1 cup small grain rice
2 cups water
1 tablespoon refined oil
1 teaspoon mustard seeds
4 green chillies
1 inch ginger cleaned and chopped
1 teaspoon tumeric powder
Salt to taste
1/4 cup lemon juice
1/2 cup peanuts
1 teaspoon coriander seeds
1 teaspoon sesame seeds


Cook the washed rice and allow it to cool. Dry roast the
coriander, sesame seeds & turmeric powder. Heat the oil
in a pan. Fry the mustard seeds,ginger,chillies,peanuts
and turmeric powder. Add salt to the frying mixture.
Take the pan off the stove and add the lemon juice. Add
the cooked rice and mix thoroughly. Mix in the roasted
coriander, sesame and turmeric powder.

Banana, Walnut and Date bread

1 ½ cups white flour
½ cup whole meal flour
½ teaspoon cinnamon powder
¾ cup caster sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup refined oil
2 egg whites
30 ml water
2 ripe medium sized bananas
½ cup soymilk
½ cup walnut kernels, chopped
½ cup dates, seeded and chopped



Preheat the oven to 180°C. Lightly grease a medium sized
bread loaf tin.Blend the flour, cinnamon powder, oil, egg
whites, water, banana and soymilk together until the
mixture attains a smooth consistency. Fold in the chopped
walnuts and dates into the mixture.Pour the above mixture
into the loaf tin. Bake in the pre-heated oven for 1 hour,
or until golden. Allow the bread to cool slightly in the
tin before you turn it out.

Apricot and Banana Muffins

1 cup large dried apricots, chopped
½ cup apricot syrup
1 cup whole meal flour
1 cup white flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
2 large ripe bananas, mashed
1 egg, lightly beaten
3 tablespoons butter, melted



Boil the apricots and syrup in a saucepan. Remove from
stove and cool it.Sift the flours into a large bowl and
add the sugar, baking powder and baking soda. Combine the
prepared apricot mixture, bananas, egg, butter . Add the
above mixture to flour mix and blend until just about
combined.Lightly grease muffin moulds and spoon the batter
into them. Bake at 180°C, for 20 minutes or until golden
brown.

CHOCOLATE CREAM CUP CAKES

1/2 cup boiling water
1/4 cup butter
1 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
1/2 cup sour cream
1/2 teaspoon vanilla essence


Combine boiling water, butter, sugar, and cocoa powder
in a bowl. Beat the mixture until sugar dissolves.
Add the sifted flour, salt, baking powder and baking
soda alternately with the beaten egg, sour cream, and
vanilla essence.Grease and lightly flour the cupcake
moulds. Fill the moulds with the above mixture till
they are about half full.Bake at 350°C for 25 minutes.
Frost with your favorite frosting.

GOOEY BROWNIES

6 tablespoons butter
2 ounces dark chocolate
1/2 teaspoon vanilla essence
1 cup sugar
2 eggs
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts


Heat the oven to 325°C. Grease and flour an 8-inch
square baking pan. In a saucepan, melt the butter and
chocolate, over low heat, stirring constantly. Remove
from heat and let it cool.Beat in the vanilla essence
and sugar using a whisk or hand blender. Add the eggs,
one at a time, beating well after each addition.
Measure the flour into a small bowl, and mix in the
baking powder and salt, blending well. Using a wooden
spatula, stir in the flour mixture into the chocolate
mixture. Stir in the chopped nuts.
Transfer this mixture into the prepared pan and spread
it evenly.Bake the brownies for about 25 minutes.

chicken fruit sandwich

2 1/2 to 3 cups shredded cooked chicken
1/2 cup chopped apple
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon curry powder
Pepper, to taste


Combine all ingredients; mix gently.
Spread the sandwich mixture on bread.
Serve with potato wafers or French fries.

Tamarind health drink

200 gm tamarind
1 litre water
200 gm sugar


Soak the tamarind in one cup of warm water and
extract the pulp. Add the remaining water and
sugar stir till the sugar dissolves completely.
Pass the mixture through a sieve and serve chilled.

cucumber and date salad

2 cucumbers
80 gm dates
1 onion
2 tbsp yoghurt
2 tbsp cider vinegar (made from apple)
1 tbsp honey
1 tbsp black sesame seeds
1/4 tsp salt
1/4 tsp ground black pepper


Using a teaspoon scrape out the seeds of the cucumber.
Make thin diagonal slices, add the sliced onion and set
aside. In another bowl, mix the mayonnaise, yoghurt,
vinegar, honey, black sesame seeds, salt and ground
pepper well. Add this to the cucumber mixture, toss
and serve immediately

Green mango drink

250 gm raw mango, peeled and sliced
5 cups water
5 gm cumin seeds, powdered
Salt to test
150 gm sugar
1 bunch of mint leaves, chopped


Cook the mango in water for 30 minutes.
Mash the mango pieces and then pass the mixture
through a sieve. Mix in the salt, sugar and cumin
seed powder. Stir well till the sugar dissolves.
Garnish with mint leaves and serve chilled.

Tomato salad

4 large tomatoes, sliced
2 tbsp cucumber, chopped
? tbsp cumin seeds
? tbsp fennel seeds
1 tbsp dried hot chilli powder
1 tbsp lime juice
2 tbsp olive oil
1 tbsp salt
1 tbsp pepper


Arrange tomato slices on a platter and sprinkle with
lime juice.Warm the oil in a small pot over moderate heat.
Add cumin seeds, fennel seeds and chilli powder and fry
for 30 seconds. Remove from heat and cool. Add the cucumber
and mix well. Spoon in the seasoned oil over the tomatoes.
Season with salt and pepper and serve.
The longer you let the dressing sit, the more the flavour
will intensify.

Bahar-e-Dilkash

250 gm paneer
350 gm mango
250 gm pineapple

30 ml ginger juice
30 ml lime juice
25 ml honey
60 ml oil
A pinch of crushed pepper
Salt to taste
Ginger juliennes

Chop up the paneer, peeled mango and pineapple into
cubes. Put into a bowl and refrigerate. Mix the
dressing ingredients, except for the oil, thoroughly.
Then, pour the oil in a gentle stream, whisking
simultaneously until it completely blends in. Toss
the salad with the dressing.
Serve in a bowl, garnished with ginger juliennes.

chillie chicken

Chicken (cleaned and cut into pieces) 1 Kg
Green chilli 4
Redchillipowder 2tsp
Black pepper powder 1/2 tsp
curd 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Cornflour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for
decoration



Cut onion, tomato into small pieces. Add ginger, garlic and make
paste.Cut thin slices of green chilli.Mix red chilli powder, salt,
turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and
2 tbsp oil. Marinate the chicken with this mixture for half an hour
Then apply onion-tomato paste to the chicken and marinate for
half an hour.Heat oil in a pan. Add green chillis,black pepper
powder and fry for 30 secs. Add chicken marinade and fry until half
cooked. Stir ocassionally.Mix rest of the cornflour and soya sauce
in water and add to the chicken. Add little water (about 2-3 cups)
to make thick gravy and bring it to boil.Cover and cook for 8-10
mins on low flame.

paneer butter masala

paneer - 200 gms
Onion - 1 1/2 medium sized ( blanched and pureed)
Tomato puree - 3tbsp
Ginger - Garlic paste - 3/4 tsp
Cashewnut paste - 2tbsp
Red ChilliPowder- 2tsp
Coriander Powder-1 tsp
Turmeric Powder - 3/4 tsp
Garam masala - 1/4tsp
Fresh Cream - 1 cup
Butter - 2tbsp


Cut the paneer into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft.

Soak about 1 1/2 tbsp of cashewnuts in water for about 2 hrs and grind them to a paste. This paste makes the gravy rich in taste.Blanch the onion cut into pieces for about 15mts. And puree them.Heat butter in a kadai and add the onion puree and saute till they turn light brown in color. Add Ginger-Garlic paste to the brown paste mixture and saute for sometime.

Then add the chillipowder, coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime.Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
Finally garnish it with freshcream.

chicken 65

1/2 kg Boneless Chicken
1 egg
3-4 drops Red-Orange Colour
1 tbsp Ginger-Garlic Paste
1 tsp Fresh Garam Masala
1 1/2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tbsp Corn Flour
Hand full of Curry leaves
5-6 Green Chillies
1/4 cup Coriander leaves
Salt to taste
Oil for frying




Cut chicken into small pieces and wash them.
To the chicken add ginger-garlic paste, garam-masala
powder, beaten egg,colour, corn flour, chillie powder,
salt, turmeric. Mix them well.Let it marinate for about
1/2 an hour. After that heat oil in a kadai and deep
fry the marinated chicken taking 8-9 pieces at a time.
After the chicken becomes crispy but not dark colour
take them off. Now in the same oil deep fry the curry
leaves, slited (length wise) green chillies till crispy.
At last decorate the fried chicken with fried curry
leaves, green chillies and coriander leaves.

ALU TIKKI

2 Cups potatoes boiled and mashed
2 Fresh green chilli
1 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 Cup green peas
3 tbsp Coriander leaves
1 tbsp Oil
1/2 Red chillie powder
2 tbsp limejuice
1 tsp Garam masala powder
Salt to taste

prepare the filling of peas,coriander, salt,turmeric
and cumin powder.
Mix red chillie powder, garam masala, lemon juice and
salt into the mashed potatoes. Knead this mixture
properly. Divide the mixture into 24 equal parts.
Make balls out of each part.Flatten the balls with the
help of palm.Put one tbsp filling on it. Cover it with
another potato ball and press it to make a patty.
Repeat the procedure for each patty.Heat a frying pan
and apply oil on the surface.Fry the patties on medium
heat until they turn light brown.Turn over to heat the
other side also. Aloo Ki Tikki is ready to serve.

VADA PAV

4 Boiled Potatoes
2 Cups besan
1 tsp Ginger Garlic paste
2 Chopped onions
1 tsp Cumin seeds
1 tsp Turmeric powder
1 Cup coriander
Salt to taste
Oil for deep frying
5 Pav


Add turmeric powder, salt to besan and make a mixture.
Add water to the mixture and make batter of medium
consistency. Peel the potatoes and mash it by hand.
Add garlic ginger paste,coriander to mashed potato.
Make small balls of mashed potato mixture.Heat the oil.
Dip each ball in the batter and fry the balls till
they turn golden brown.
Split the pav keeping the base intact.
Place the vada into it.
Vada Paav is ready.

ALU PAKORA

6 Large potatoes
2 Cups besan
1 Cup water
4 Cups oil
2 tsp Red chilli powder
1 tsp garam masala
Salt to taste


Wash potatoes and cut it into thin slices.Add water
to besan and make a batter of thick consistency.
Add red chilli powder, garam masala powder.Blend it
well. Heat the oil.Dip each piece of potato in batter.
Fry these potato pieces one by one till they turn
golden brown.Serve hot Aloo Pakora with tomato sauce

ALU CHAT

3 Peeled potatoes
1 tsp Chaat masala
1 tsp Roasted cumin powder
Tamarind chutney
Mint chutney
1/2 tsp Red chilli powder
Oil for frying
Chopped coriander leaves



Chop the potatoes into 3/4 inch cubes. Deep-fry
the potatoes in oil in a pan till golden brown
and well cooked. Drain excess oil on a paper.
Keep these fried potatoes in a bowl with cumin
powder,red chilli powder,chaat masala. Mix well.
Add tamarind chutney and mint chutney according
to your taste and mix properly.Garnish with
coriander leaves. Alu Chaat is ready to serve.

ALU BONDA

• 4 Potatoes
• 2 Cups besan
• 2 Green chilies
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Garam masala
• 2 Cups oil



• Boil the potatoes and mash it properly.
• Add red chili powder, garam masala, chopped green chilies to mashed aloo.
• Make ball of mashed aloo mixture.
• Add water to besan and make a batter of medium consistency.
• Now add turmeric powder and salt to batter.
• Dip each ball in the batter.
• Fry it till it turns golden brown.
• Serve hot with tomato ketchup.

ALU MATAR

2 oil
1 tsp cumin seeds
½ tsp asafoetida powder
2 tbsp ginger finely chopped
4 green chillies finely chopped
½ tsp turmeric powder
1 cup shelled green peas
4 potatoes peeled and cubed
2 tbspfinely chopped fresh coriander
salt to taste
½ cup( hot water
1 tsp lemon juice


Heat the oil in a heavy-bottomed pan on medium level
and crackle the cumin seeds. Add the asafoetida powder,
ginger and green chillies. Add the green peas and potato
cubes. Mix well. Add the hot water, half the coriander
leaves and salt to taste. Mix well and bring to a boil.
Cook covered on low heat till the peas and potatoes are
tender and cooked. Mix in the lemon juice and the
remaining coriander leaves

ALU CAULIFLOWER CURRY

500 gms cauliflower florets
4 big potatoes peeled and cubed
1 tsp cumin seeds
2 tsp ginger finely chopped
4 green chillies finely chopped
1 tsp turmeric powder
2 tsp red chilli powder
2 tbsp oil
2 tspfinely chopped fresh coriander
salt to taste


Heat the oil in a heavy-bottomed pan on medium level
and crackle the cumin seeds. Add the ginger and fry
for about a minute. Add the potato cubes and
cauliflower. Mix well. Add the rest of the spices
and salt to taste. Mix well and cook covered on low
heat till the potatoes and cauliflower are cooked.
Mix in the chopped fresh coriander leaves.

ALU METHI

1 cup finely cutfresh fenugreek leaves (methi)
4 potatoes peeled and cubed
1 tsp cumin seeds
2 tsp coriander powder
2 tsp ginger and garlic paste
2 dry red chillies
2 green chillies finely chopped
½ tsp turmeric
4 tbsp oil
salt to taste


Wash the fenugreek leaves thoroughly several times and
chop them fine. Sprinkle some salt over them and keep
aside for about half an hour. Heat oil in a heavy-
bottomed pan and lightly fry all the spices for about
1 min. Add the potato cubes, fenugreek leaves and
adjust salt to taste. Mix well and cook covered on low
till the potatoes are tender and all the water from the
fenugreek leaves has evaporated.

ALU AND BRINJAL CURRY

4 eggplants sliced
4 potatoes peeled and sliced
4 tomatoes sliced
1 tsp each of red chilli, turmeric, coriander and cumin powders
1 tsp(garam masala) powder
4 tablespoons oil
4 cups water
salt to taste
2 tsp coriander leaves


Heat oil in a pan. Add the tomatoes,spices and little
sugar. Fry on medium heat till the tomatoes are soft.
Add potatoes and eggplants. Fry again for about 5
minutes. Add the water and cook covered on medium heat
till the vegetables are cooked. Garnish with finely
chopped coriander leaves before serving

SHAHENSHAHI ALOO

½ kg potatoes cut into cubes
1 large onion , minced
1 green chillies
1 tbsp coriander leaves chopped
½ tsp ginger-garlic paste
1 tomatoes chopped
½ tsp jeera
1 peppercorns
1 cloves
4cm stick cinnamon
½ tsp coriander seeds
1 cup sour curds
salt to taste
oil for deep frying




Boil the potatoes in salted water. Drain, peel and halve. Grind chillies and garlic to a fine paste. Heat oil in a pan and deep fry potatoes till light brown. Drain and set aside. Heat a little oil and brown the jeera, coriander seeds, cinnamon, cloves and pepper corns. Add chopped onion, chilli-garlic paste and fry for two minutes. Add haldi, tomatoes and beaten sour curds and fry till oil floats to the top. Add fried potatoes. Stir well and cook over a low flame for a few minutes. Garnish with coriander leaves and serve hot.

SPICY POTATOES

6 potatoes , cut into cubes
2 medium onions, sliced
1 tbsp fresh corianderchopped
1 green chillies sliced
1 cloves garlic
1½ tsp shredded ginger
½ tsp jeera
1 red chiilies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp pepper powder
3 curry leaves
1 tbsp oil




Heat the oil in a vessel. add the cumin seeds curry leaves, chilli flakes, mustard and cumin seeds garlic, ginger. Fry for about a minute, then add the onions and fry till they become brown. Add the potatoes, coriander and the green chilli. Mix well. Cover the vessel slightly. Cook over low heat, stirring occasionally until the potatoes are tender and the Potatoes are ready. Simple, isn't it!

chocolate burfi

Coco powder 3 tsp
Maida 3/4 cup
Ghee 6 tsp
heaped milk powder 3 cups
cashew nuts chopped 3/4 cup
sugar 41/2 cups



Fry coco powder and maida in 6 tsp of ghee. Dissolve
the sugar in 3/4 cup water.Mix all ingredients except
cashew nuts and stir continuously.When the mixture
becomes thick, add cashew nuts and mix properly.
When froth appears in the mixture, pour it into a
greased plate.Allow it to cool and cut into squares.
Chocolate burfi is ready.