Tuesday, May 12, 2009

Methi Malai Mutter

1/2 big cup Boiled Green Peas.
1/4 cup freshcream or Malai.
1/2 bunch Methi (fenugreek) leaves.
2 tbsp. butter.
Salt to taste.
½ tsp. Cumin seeds.
1 pinch asafoetida.

Powder of:
1 cardamom.
2 to 3 cloves.
1/2" stick cinnamon.
Paste of:
1 onion.
1 tbsp. khaskhas
6-7 Cashew nuts.
1 tbsp. Curd.
1 tsp. Sugar.
2 to green chilies.
1/2" ginger.
Finely chop methi leaves & immerse them in salted hot water for 5 minutes.
Drain and wash well in a strainer under running water.
Press out well to remove as much water as possible. Keep aside.
Beat malai till smooth. Keep aside.
Heat Butter in a kadai & add cumin seeds and asafoetida.
Add grinded paste and stir-fry for 2-3 minutes.
Add powdered spices. Stir, and add peas, methi leaves and malai.
Add all other ingredients.
Boil till gravy thickens.
Serve hot with parathas, rotis, naans, etc.

Thursday, May 7, 2009


1 tbsp Dry roasted and ground cumin seeds
1/2 cup Mint leaves paste
1 tbsp Dried Mango Powder (Amchur)
1/2 tsp Black Salt (Rock Salt)
2 tbsp Lemon Juice
Pinch Sugar (optional)
5 cups Cold Water
2 tbsp Mint leaves (for garnishing)
In a jug mix all of the above ingredients except the water and mix well.
Add the cold water, stir well.

Garnish with mint leaves.

Serve it chilled in hot summer.

Malai Kulfi

• 2-1/2 cups Full Cream Milk

• 1/2 cup Milk

• 1/4 cup Milk Powder

• 1/2 tsp Cardamom Powder

. 4 cup sugar (as per taste)

Pinch of Kesar (optional)
•Combine all the ingredients together in a pan and bring to a boil.
•Now add the cardamom powder and lower the flame.
•Cook for 10 minutes till the mixture thickens.

. Allow to cool completely.
•Pour into kulfi moulds and freeze fo 8-9 hourtill firm.
•Cream Kulfi is ready.

Kutchhi Dabeli

6-7 Small hamburger buns

• 1 Onion, chopped

• 1/2 Cup coriander, chopped

• 1/2 Cup peanuts, roasted masala

• 2 tbsp Fresh garlic chutney

• 1/2 Cup fresh pomegranates

• 6 tbsp Khajur/ imli ki chutney • Butter or ghee,

For Dabeli Masala:

• 1 Red chili

• 1/2 cinnamon sticks

• 1 tsp Coriander seeds

• 1/4 tsp Cumin seeds • 2 Cloves

For The Filling:

• 1 Cup boiled and mashed potatoes

• 1 Pinch Hing powder

• 2 tbsp Khajur/ imli ki chutney

• 1/2 tsp Cumin seeds

• 1/2 Cup water

• 2 tbsp Oil

• Salt to taste
•Roast the masala ingredients in a pan for about 2 to 3 minutes.
•Grind them to make a fine powder in a blender, set aside
•For the filling, heat the oil in a pan and add the cumin seeds to it, until they crackle.
•Add the asafoetida, dabeli masala, potato, water and salt, mix well.
•Remove them from the heat, combine khajur imli ki chutney and mix well.
•Set in big thali, decorate with Roasted peanuts, pomogrannte, onions, corriander.

Cut he bread from corner of bread, fill masla in it & fry on tawa bothside with butter/ghee.

Serve hot on teatime

For jain use Katchha kella(banana).

Wednesday, May 6, 2009

Maxican Tacos

12 hard corn taco shells (you get these ready in the market )
¼ cup sliced onion
1 cup finely chopped lettuce
¼ cup sliced red bell pepper
¼ cup sliced green bell pepper
½ cup finely shredded cabbage
½ cup sliced tomatoes
½ teaspoon red chili powder
1 teaspoon cumin powder
¼ cup chopped coriander leaves
1 cup kideney beans baked
1/2 cup sour cream
3 cubs grated cheddar cheese
Salt and black pepper to taste

Mix onions, lettuce, bell peppers, cabbage, tomatoes, chilli powder, salt, pepper, cumin powder, parsely and set aside
Warm the canned baked beans in the microwave or on stove top.
Serving the Taco’s
Place a layer of warm baked half crushed beans in each taco shell; then top with a layer of salad ingredients in each shell.
Finally dollop with sour cream and sprinkle with cheese on the tacos.
Serve immediately.

Veg. Maxican Fajita

6- tortillas-fine wheatflour roti

1 Tsp olive oil
1 large or 2 small red onions, chopped

3 cloves garlic, minced
2 bell peppers, sliced
2 Tsp soy sauce
1 tbsp lime juice
1-2 T chili powder, black pepper
1 big tomatoes, diced
grated cheese (cheddar)
sour cream

Wrap the tortillas in foil and warm in 200 degree oven.
Heat olive oil over medium-high heat. Add onion and sauté, stir it, until soft, about 5 minutes. Add garlic and peppers and sauté, stirfrequently, for another 5 minutes.
Add pepper, soy sauce, lemon juice , chili powder, and black pepper.

To make your fajita, place filling in the center of a tortilla, add toppings, and roll or fold up.

serve hot oyuryummy fajitas

You can add your own taste of stuffing in totarillas ig. paneer, tofu or potaoes.

Maxican Rice

1 onion, diced
3 tsp garlic paste,
1/4 cup olive oil
1/2 tsp ginger
1/2 tsp ground coriander
1/4 tsp ground cloves
1/4 tsp pepper
2 cups white rice
3 cups pureed tomatoes
2 tsp salt
1 1/2 cups water or vegetable stock


Sautee the onions and garlic in the olive oil for 3 to 5 minutes, until onions became transparant.
Add the ginger, coriander, cloves and pepper and stir well to combine.
Add the rice and mix well.
Add the tomatoes, salt and water or vegetable stock and stir to combine. Cover the lid and simmer over low heat for 20 to 25 minutes, or until liquid is absorbed.

serve hot with salsa

Veg.Russian Potatoes

8-9 small potatoes
1 1/2 teaspoons salt
4 tablespoons butter
2 tsp garlic , minced
2 cups sour cream
3 tablespoons butter, cut into pieces
2 cubs cheese (optional)

Boil potatoes & Mashed it. Melt 4 tablespoons butter in a small pan over high heat; add garlic, and sauté 2 minutes. Stir garlic and sour cream into mashed potatoes.
Transfer potato mixture to a lightly greased baking dish. Dot with 3 tablespoons butter. (Cool completely, foratleast 4-5 hours.)
Bake at 350° for 25 minutes. Top evenly with cheese, and bake until cheese melted.

serve hot

Okroshka Veg.Russian soup

200g of carrot
300g of radish
3 large potatoes
4 c cheese - Chopped
3 cucumbers
2 bunches spring onion
1 bunch parsley
100g mayonnaise
Salt to taste
A Dressing for the Cold Vegetable Soup
The dressing for this cold soup may vary depending on your tastes. So, choose any one options : 1 liter of boiled water + a juice of 1lemon
1 liter of buttermilk

Boil the unpeeled potatoes, wait till they get colder, peel, and chop.
Finely chop Carrot and vegetables - radishes, cucumbers, spring onion, Cheese & parsley.
Add mayonnaise, and salt to taste.
Mix all the ingredients together in a large bowl.
Keep the dish in a fridge for at least a half an hour, for it to get cold.
For serving, put some into a bowl, and pour with the dressing of your choice. Decorate it with some green onions, parsley.

Tuesday, May 5, 2009

Veg.Thai Salad

1 c shredded cabbage

1/2 c mung bean sprouts

3/4 c scallions; chopped

1/4 c water

1 tb white vinegar

1 tb soy sauce

1 ts honey

1 ts cornstarch

1 tb butter

1 tb chopped fresh cilantro

1 tsp garlic paste

1/4 ts crushed red pepper


Combine all of the vegetables in alarge bowl. Pour the dressing over and toss gently to mix well. Cover and chill for an 2-3 hours before serving.

(For DRESSING -- combine water, vinegar, soy sauce, honey and cornstarch in a saucepan. Bring to a boil and cook, stirring constantly, until the mixture became . Remove from heat. Stir in the butter until smooth. Add the remaining ingredients and stir until well combined. )

Veg. Thai noodles

1pkd Pad Thai noodles

1/4 c Olive oil

2 ts Minced garlic

1/2 c Broccoli flowers

1/2c Sliced onions

1/2 c peas

1/2 c Diced celery

1/4 c squre cutted carrots

1/4 c Diced red bell pepper

1 tb Crushed peanuts

2 tb Thai soy sauce

2 tb Thai sweet black bean sauce

1 tb vinegar

1 ts White pepper

2 tb Chopped mint leaves

1 c Fresh bean sprouts


Soack noodles in 8 cups cold water for 30minutes. Drain it and set aside.

Heat olive oil in a large pan over high heat.

Add garlic and saute stirring until lightly browned about 1 minute. Add broccoli, onions, peas, celery, carrots, bell pepper & stir fry for 1 minute.

Add peanuts, soy sauce, black bean sauce, vinegar, white pepper & noodles and cook stirring continuously until heated through and well mixed about 2 minutes.

Stir in chopped mint. Transfer to a platter sprinkle with bean sprout and garnish with mint sprig.

Veg.Red Thai curry

Olive oil for sauteing

1 onion chopped

3 or 4 garlic cloves

2 tbsp of fresh ginger root minced.

1/2 cup peas, and broccoli

1 cup of coconut milk

2 tablespoons of Taste of Thai or red curry paste

1/1 tablespoons of soy souce half a cup water

Thai (rice noodles)

Basil leaves & Green onions for


Prepare the Thai noodles for stirfry

soaking in hot waterIn a deep pot, heat the oil then stirfry the garlic and onion until the onion is transparent.Then add ginger then veggies and stirfry until cooked yet crunchy.Now add the coconut milk, red curry paste, soy sauce and some of the chopped basil leaves

Bring to a light boil and stir well then add the Thai noodlesCook for about 2 or 3 minutes stirring well.

Serve with green onion, Paneer, tender coconut and basil garnish.

Veg.thai pineapple rice

1 whole pineapple
3 cups cooked rice,

2-3 Tbsp. peanut, coconut, other vegetable

oil for stir-frying
1-3 Tbsp. vegetable stock for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped

1 red or green chili, thinly sliced

½ cup peas
1 small carrot, grated

¼ cup raisins

½ cup whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE: soy sauce

2 tsp. curry powder

Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
In a cup, stir the soy sauce together with the curry powder.
Place 1-2 Tbsp. oil in a large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant .

Whenever the pan becomes dry, add a little stock (1/2 to 1 Tbsp.).
Add the carrot (if using), peas, cashews, plus the soy sauce mixed with curry powder. Stir-fry 1 minute.
Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice begins to make popping sounds about 2 minutes..
Remove from heat. adding a few shakes of salt or up to 2 Tbsp. more [veggie] as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
Top with spring onions and coriander, and serve.

Veg. Lasagna

Black 4-5(optional)

Mushrooms1 tbsp(optional).

oregano,basil, salt and pepper1 tsp.

garlic1 tbsp.

wide lasagna noodles

1 cup salsa sauce

1 tsp. oil

3-4 cubs Mozzarella cheese

1 cub. cheese,


Boil1 package lasagna noodles.

Pour in teaspoon oil to prevent noodles from sticking.

Take a pan put oil add olive, mashroom, oregano, basil, salt, pepper, and garlic paste.

Remove lasagna noodles and drain in cold water after they are tender.

Line a large baking dish with lasagna noodles, olives, mushrooms, salsa sauce and then the cheese. Repeat this process until the pan is full, ending with cheese, olives, and mushrooms to make attractive pizza looking topping.

Cook for an 1/2 hour at 450 degrees, covered with tin foil; remove foil and cook just until cheese is slightly brown and bubbly. let stand for 20 minutes and serve.

you can use onion/carrot/frenchbeans with/without olive & mashrooms.

Monday, May 4, 2009

Awala sharbat

Amla 1/2 kg


Jeera Powder- 2 tsp

Black salt-1 tsp


some mint leaves (optional)

Ice cubes (optional)


1.Boil the raw amla in hot water till they became soft.

2.Let it cool for 5 -10 mins and then deseeded it.

3.Place the above deseeded amla,sugar and cup of water in a mixer and blend it.

4.Remove the above mixture in a bowl and add black salt and jeera powder.

5.Take a long glass and put ice cubes and then pour the juice.

6.Decorate with mint leaves.

Serve fresh only

Kokam Sharbat

10-12 boiled kokum

1/2 kg sugar

4tspBlack salt-

4 glass water

Mix all indegrents in pan

Boil for 10-12 minutes

Keep aside for 15 minutes

crush it stair with muslin cloth.

serve in a glass take 1/4 syrup & 3/4 water /soda with ice cubs.

fix a lemon slice on the lid of the glass as a topping.

Mogra Sharbat

8 cups water

750 gms sugar

100 gms fresh mogra flowers

Dissolve sugar in water and make syrup of one string consistency.
Cool for a while.
Now add fresh mogra flowers.
Cover the vessel and keep aside till syrup cools completely.
Mash the flowers lightly , strain and bottle.

Serve with chilled water.

Sunday, May 3, 2009

Chandan sharbat

1/2 kg Sugar,

1 tbsp milk,

1tsp cardamon powder

10 gms sandal (Chandan) powder

2-3 sheet silver warak


Boil the water along with the sugar.
After a boil add milk.
Spoon off the dirt collected on the top.
Add cardamoms and stir at regular intervals and mix well.
After 20minutes remove the sugar syrup from gas.
Tie the chandan powder in a fine muslin cloth and add this potli to the sugar syrup.
Cover the vessel with a lid immediately.
Keep aside for 24 hour.
After 24 hour strain and add the warak (crush it slightly with your fingers).
Store the sharbat in a dry strelised bottle.
Refrigerate the bottle.
To Serve:
In a glass pour 3 to 4 tbsp shandan sharbat and add sufficient water and crushed ice.
Mix well and serve chilled.