Sunday, July 20, 2008

Tomato Omlete

11/2 cup gram flour(besan)2 tbsp sooji3/4 cup finely chopped tomato1/2 cup finely chopped onion1/2 tsp cumin seeds1/2 tsp chopped ginger1 tsp finely chopped green chilies3 tsp chopped coriander leavesA pinch turmeric & hingOil/ghee/butterSalt

1. Mix all the ingredients (except oil/ghee/buter) with water to get to dosa batter.
Heat nonstick gridlle, spread the batter into thin omelets. Brush some oil/ghee/butter on top.
2. Turn the omelet upside down and fry on other side.
3. Serve hot with tomato ketchup & green chutney).
Note: For jain omlet don’t use ONIONS

Veg. Malai toast

2 tbsp Malai1 tbsp chopped Onions

1 tbsp deseeded chopped tomatoes

1 tbsp chopped green chillies

Salt1 tbsp suji

Cheese (optional)

Cooking oil 6 bread slices

1. Mix first 6 ingredients together

2. Cut the bread slices into halves and brush them with oil on one side

3. Put the prepared mixture on the other side of slices

4. Roast the slices (from the oil coated side) in a non-stick pan

Garnish with cheese Serve hot with tomato ketchup

Vegetalie Burger

4 small sized Burger Breads.1 Cucumber, sliced4 Tomato, sliced1 tbsp Green chilly, chopped finelyCheese Spread-or-slicesLeaves of Lettuce-or-Cabbage100 gm Butter100 gm Cheese Spread
For The Cutlet
½ cup Carrots, chopped, boiled¾ cup Beans chopped, boiled½ cup Peas, boiled2 cup Potatoes, boiled, peeled, mashed1 Lemon1 tsp Green Chilli paste½ tsp Black Pepper powder2 tbsp Maida3 tbsp Bread CrumbsOilSalt to taste
For cutlet:
1. Mix carrots, beans, peas, green chilli, potatoes with salt, pepper powder, lemon juice. Mix well
2. Divide into balls. Rub cutlet in Maida and flatten the balls with your palm in form of cutlets.
3. Rub them in bread crumbs and Fry them in both slides, till golden brown in color.
To make the Burger:
1. Cut burger bread from between. apply butter to burger rolls and Fry for few seconds in iner side.
2. On the bottom burger roll: Apply cheese spread/slice, Place 1 leaf of lettuce/cabbage, then Place cucumber slice, tomato slice, the cutlet, again cucumber and tomato, sprinkle pepper and lastly the lettuce/cabbage leaf.
3. Before Placing the top roll apply cheese spread/slice and fix with tooth pick.
4. Repeat the same procedure for the rest 3-burgers and serve with tomato ketchup.

Chinese Veg. Manchurian

For Manchurian balls:
4 cups cabbage chopped1 ½ cups carrot minced1 medium onion chopped2 tbsp corn flour5 tbsp Maida2 tsp garlic minced1-2 green chillies minced
3 pinches pepper powdersalt to tasteOil for deep frying
For gravy:
1 tsp garlic chopped2 tsp green chillies chopped2 tsp ginger chopped1 tbsp corn flour1 cup water1 tbsp soya sauce2 pinches sugar2 table spoon oilSalt to taste
For the Manchurian:
1. Mix carrots, cabbage, onion, cornflour, maida, garlic, pepper powder and salt to taste.
2. Shape spoonful of the mixture in small balls. Deep fry in hot oil until golden brown.
For the gravy:
1. Heat oil in a frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
2. Mix the cornflour with 1/4 cup of water keep aside.
3. Add the water, soya sauce sugar and salt to taste. Bring it to boil, while its boiling add the cornflour mixture and boil the gravy till it becomes thick.
4. Just before serving put the balls in the sauce and cook for a few minutes. Serve hot.

Tadka dal

Moong Dal 2 cupsTurmeric - a pinchGreen chillies - 3 or 4
Garlic - 2 cloves (minced)Coriander leaves - For garnishSome Curry leaves Salt - to tasteLime juice - 1 - 2 tsps
For Tadka
Cumin seeds - 1 tspMustard seeds - 1 tspGhee/Oil - 2 tspsHing - a pinch
1. Pressure cook the Dal with Turmeric.
2. Take a vessel and add ghee, cumin seeds and mustard seeds. After the seeds splutter add hing. Then add the green chillies, curry leaves and garlic and fry them for a minute.
3. Add the cooked dal and salt, cook for 5 minutes.
4. Garnish with coriander leaves.
5. Add some lime juice and serve it with rotis/rice/paratha/Naan.

Vegetable Paneer kabab

1½ cup potatoes (boiled & mashed)
½ cup boiled vegetables (beans, peas, carrot)
½ cup paneer crumbled
1 tbsp green chilly + ginger paste
1 tbsp corn flour
1 tsp garam masala
Salt to taste
Oil for deep fying
Mix all above things togather except oil.
Mix properly, make small stick rall out of them
Take a pan heat oil in it & fry all kababs in golden brown colour.
Serve hot with ketchup as a starter

Spanish Rice

2 tbsp vegetable oil
1 cup uncooked rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 cup tomatoes - cutted
2 tsp chili powder, or to taste
Salt to taste
Green chilly chopped
Heat oil in a deep pan on law heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover the pan until rice is cooked and water is absorbed.
Serve hot with chilled fresh sweet curd.

Cheese-pudina (Mint) Paratha

For Dough:
2 cups Wheat FlourSalt to tasteWater to knead (grease hands with oil and smoothen the dough. Cover and keep aside)
For Filling
250 gms Cheese (grated long)2 tbsp Pudina leaves (finely chopped)1 green chilli (finely chopped)1 tbsp Black Pepper powder2 tbsp chopped Coriander Leaves(Mix all filling together in a bowl with salt and keep aside)
1. Prepare dough like you would for roti.
2. Roll out 2 medium sized thin roti
3. Take 2-3 tablespoons of the filling and spread on one of the rotis.
4. Take the second roti and stick it on top of the first roti that has the filling
5. Heat your girdle. brush ghee on it and place your roti. cook on medium heat. cook same with the other side.
6. Serve hot with Raita/Curd/Curry

Saturday, July 5, 2008

Rumali Roti

200 gm whole wheat flour50 gm maida1 tsp. salt2 Tbsp. oilCold water for kneading

1. Sieve the wheat flour, maida and salt together in a bowl. Rub the oil into the flours, add water and make a soft dough and keep it covered with a cloth for 1 hour.
2. Knead well again, divide the dough into 8 portions and make round balls.3. Roll out each ball into a round shape, make a large, very thin circle 13 inches in diameter. It should be as thin as paper.
4. Heat griddle. Place the roti carefully on the griddle. The roti takes less than 1 minute to cook.
5. Fold like a handkerchief, brush butter on it and served hot.


2 cups maida 1 ½ cups sugar1/2 cup curdA pinch of saffron Oil / Ghee for deep frying1 tsp warm gheeSome Fresh rose pattles


1. Mix together 1 cup of maida, Water and curd to get a smooth batter2. Keep it aside overnight at room temperature.3. The next morning, mix in the remaining maida and ghee. Keep aside.4. Make a thick syrup with enough water and the sugar and let it cool. Add saffron & mix well.5. Heat the oil/ Ghee in frying pan.6. Pour the batter in squeeze bottle to get a spriralshaped jalebi.7. Fry till crisp and golden brown.8. Dip in sugar syrup for about 1minute and take out.9. Serve hot dusted with cardamom powder and rose pattles

Italian rice

· 2 cup rice (cooked )
· 2 garlic cloves, minced 2 garlic cloves, minced
· 1/4 tsp pepper 1/8 teaspoon pepper
· 1/4 cup chopped roasted red peppers 1/2 cup chopped roasted sweet red peppers
· 1/2 tsp salt 1/2 teaspoon salt
· 2 tsp olive oil 2 teaspoons olive or canola oil
· 1 tbsp vinegar 1 tablespoon balsamic vinegar
· 4 cups fresh spinach, chopped 8 cups fresh spinach, chopped

1. In a large nonstick pan, saute garlic in oil for 1 minute.
2. Wash spinach & add stir it.
3. Cover and cook for 4-5 minutes, drain well.
4. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined.
5. Serve hot.

Cheese chilly milly pakoda

3- cubes cheese (greated)
1- Capsicum (Cut lengthwise)
2- Green chilly (finely chopped)
1- Onion (cut lengthwise)
1- cup besan (gram flour)
Pinch of soda bi carb
Salt to taste
Oil for deep frying
1. Mix all the things together in one bowl.
2. Mix well & keep batter a side.
3. Heat oil in frying pan on medium heat, drop small pakoda from batter in oil.
4. Fry till it became golden brown.
5. serve hot in monsoon season with sauce.

French fries

6 large potatoes,
Oil for deep frying Salt

· Cut the potatoes into thick strips.
· Soak potatoes in cold water for 1 hour at room temperature. Drain well.
· Heat oil in deep fry pan.
· Place potato strips in pan; fry in hot oil for about 5 minutes, stir constantllay
· Drain the french fries on paper.
· Serve hot

Bread pizza

2 capsicum finely chopped 1 onions finely chopped 2 green chilli finely chopped (optional)
10 slices of bread 10 tbsp tomato sauce 8 tbsp grated cheese salt & pepper to taste butter/oil to grease the pan
In a bowl, mix the finely chopped capsicum, onions, green chillies and salt. Divide into 10 equal portions.
Place each portion on a bread slice. Top with tomato sauce and sprinkle grated cheese on top.
Heat a nonstick pan and grease with some butter/oil. Arrange a 2-3 bread slices on the pan.
Cover and cook on medium heat for about 2 minutes or the cheese has melted.
Repeat the procedure with the rest of the bread slices.
Serve hot in your evening snacks


Maida 3 cupsCooking oil 1 tbsp fresh curd 1/2 cupBaking powder 1 tsp
Salt to tasteRecipe:1. Sieve together the flour and baking powder, add ghee and curd. Mix well make a smooth dough using water as needed. Cover with a clean cloth to keep it to ferment overnight-or-8 hours. 2 Make small balls from the dough, roll into thick round chapati in round shapes.
3. Deep fry in oil on both sides until golden brown.
4. Serve with hot choley/ channa masala /vegetables.

Chinise hot & sour soup

Chinise hot & sour soup
1 tbsp. Soya sauce• 3/4 tsp. chilli sauce• 1 tsp. Black pepper powder• 2 tbsp. Vinegar• 1/2 tsp. Sugar• 1/4 cup Spring onion (Chopped)• 1/4 cup cabbage (Chopped)• 1/4 cup carrot (Chopped)• 1/4 cup capsicum (Chopped)• 1 1/2 tbsp. Corn flour mixed with 1/4 cup water• Salt according to taste
1. Take four cups of water put soya sauce, chili sauce, pepper powder, vinegar, sugar, and salt. Bring to a boil in big pan. 2. Add all vegetables. Simmer for 2-3 minute without covering. 3. Add cornflour mixed in water and stir continuously till it becomes thick. 4. Serve hot.

Ragada Pattice

1 ½ cup white peas (dry)
6 big potatoes (boiled & mashed)
1 tbsp corn flour
2 tsp turmeric powder
1 tsp garam masala
1 tsp cumin seeds
1 ½ tsp red chilly powder
Oil for frying
Few curry leaves
Salt to taste

· Soak pea in water for about 7 hours and boil it.
· Add salt, 1 tsp turmeric mash a little, keep a side.
· Take potatoes mash in the bowl, add corn flour, 1 tsp turmeric and salt.
· To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
· Heat the Tava, put a little oil on it & fry pattice on both sides. Fry on medium flame.
· Heat 1 tbsp. of oil, lightly fry cumin seeds, curry leaves, chili powder and Garam Masala Powder to make vaghar. Put this vaghar on the Ragda/boiled peas.
· Just before serving, take pattice in deep plate and pour ragda on it.
· Serve hot with Tamarind Chutney, spicy green chutney, coriander leaves and sliced onions.
Your ragada chaat is ready now.

Pani Puri

To make puri: 1 cup Rava ( Suji) 3 tblsp Maida 1/4 tsp Baking SodaOil to deep fry
Salt to taste
To make pani: 1/2 cup Tamarind Pulp-or-boiled Dates pulp(optional) 2 cups Water2 tblsp Cumin Seed (Jeera) Powder2 tblsp lemon juiceCoriander Leaves 1- small bunch 3 tbsp Green Chilly & ginger paste 3 tblsp Mint Leaves 2 tblsp Black Salt (sanchal )2 tblsp Jaggary
For Filling
1 cup moong (boiled)
1 cup brown chana (boiled)
1. cup boiled & cuted potatos
· To make Tikkha pani:
· Mix sanchal,cumin seeds, mint leaves, chilly ginger paste with coriander leaves, 2 glass of water & make a smooth paste in mixture .
· Adjust spices, salt and tangyness to taste.
· Strain it to remove any rough bits.
· To make a mitha pani:
· Mix jaggary, 1 cup water & taraind pulp & churn well
· Strain it
· To make puri:
· Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
· Keep a side for 20 minutes.
· Make very small sized balls, roll into thin round puri.
· Heat oil in a pan and deep fry puris till very light brown and crisp.
· Drain in a paper & store in an airtight container.At the time of serving fill puri with boiled items then put 1tsp mitha pani & 2tsp tikkha pani (as per your choice)

Garlic Naan

3 cups all purpose flour (maida)1 tsp dry yeast 1 tbsp sugar 1 tsp salt1 cup warm water 5-6 garlic cloves, minced / paste2 tbsp oil / ghee
1/2 chopped coriander leaves
Knead dough with first 5 item, Let keep in a warm dark place for 30 minutes.
Divide dough into 8 equal balls. Roll each into an oval shape, about 7 inches long.
Heat Skillet Roast naan till the bottom is golden brown. Turn, and heat the other side.
Mix oil/ghee and garlic paste and brush over hot naan. Sprinkle coriander on it
Serve hot with sabji or gravy vegetables.

Tomato soup

• Tomatoes (Riped) - 250gm• Big Onion - 2• Butter – 1 tbsp• Flour – 1tsp
• Water - 3cups• Black pepper powder ½ tsp• Sugar - a pinch• Salt - a little

Recipe :
1. Cut the tomatoes and big onions into big pieces.
2. Sauté the butter and flour in a thick bottom vessel on a low flame.
3 Cook the tometoes very well with 3 cups of water.
4. Make it into a paste by stirring well and sieve it. Heat the contents in a flame and add 1 tsp cream, salt, black pepper powder and sugar to it.
5. Now the soup is ready, Serve hot.