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Main Course 2 to 85Baked Dish 86 to 103Dessert 104 to 134Juice 135 to 139Pickle 140 to 141Sauce 142 to 151Snack 152 to 182Soup 183 to

Main Cours

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1 Achar GoshtIngredients: 1. Mutton 2Lbs2. Curd 1 1/2 cup3. Tomato sauce 1 can small4. Salt 1tspn5. Red Chilly powder 1tspn6. Methi/Fenugreek seeds 3 to 4 seeds7. Green long Hot pepper 38.Cumin seeds 1 tspn9. Kalonji 1 tspn10. 1/4 tspn salt8. Kalonji 1tspn9. Cumin seeds 1tspn10. Ginger paste 1tspn11. Garlic paste 1tspn

Cooking Instructions: 1. Marinate mutton with curd, salt, red chilly powder and garlic and ginger paste for 2 ½ to 3 hours2. Heat oil in a pan . Add Methi seeds. Add mutton and let it cook till tender.3. Add tomato sauce and cook till it leaves oil.4. Slit green long hot peppers. Stuff it with kalonji, jeera and salt paste. Place it on mutton and cover the lid for five minutes.To serve: Remove chilies from the mutton and keep aside. Place mutton in a dish and place the chilies back on top of mutton and sprinkle coriander leaves around the dish. Serve with Nan.

2 Chicken AcharIngredients: 1. Chicken, cut in pieces 12. Onion, chopped 1, Med. size3. Ginger paste1tspn4. Garlic paste1tspn5. Curd 1 1/2 cups6. Red chilly powder.1tspn7. Salt 1tspn8. Methi seeds 1/2 tspn9. Cumin seeds 1/2 tspn10. Saunf 1/2 tspn11. Kalonji 1/2 tspn12. 5 to 6 green chillies, slit

Cooking Instructions: 1. Heat oil in a pan. Add onions and fry till red.2. Add ginger and garlic paste and chicken . Roast till water dries up.3. Add salt and red chilly powder to curd and add to chicken. Close lid. Let it cook till chicken gets cooked4. Sprinkle methi,saunf, cumin, kaonji and green chilies on chicken and let it cook covered for 5 to 7 minutes on slow fire. To serve : Decorate with coriander leaves around the chicken and serve with Nan.

3 Dum Ka KeemaIngredients: 1. Ground meat/keema 2Lbs2. Khas Khas/poppy seeds 2tblspns3. Whole red chilly 64. Coriander seeds 2tblspns 5. Cumin seeds 2tblspns6. Cloves 47. Cinnamon 1 inch stick8. Black cardamom 49. Green cardamom 410. Bay leaf 211. Black pepper corns 8 to 1012. Jaivitry 1tspn13. Nutmeg 1cm piece14. garlic and ginger paste 1tblspn each15. Raw papaya paste 2tblspn16. Coal (fuel) 1 piece17. Oil 2tblspns18. Onion 1med.19. Ginger, sliced 1tblspn20. Lemon 1

Cooking Instructions: 1. Roast all whole spices and grind to a powder. Add to keema.2. Mix salt, ginger-garlic paste and papaya paste with keema.3. Leave for 3 to 4 hours in fridge.4. Put keema in a pan.5. Take out the outer shell of the onion (in its original shape)6. Keep it in the middle of keema.7. Put some oil in it. 8. Heat a piece of coal and place it in oil.9. Close the lid of the pan and leave for 20 minutes. Remove the onion shell and the coal.10. Heat oil and roast keema in it till liquid dries up.11. Decorate with ginger, onion and lemon slices.Serve with an

4 Ginger ChickenIngredients: 1. Chicken 1Kg2. Ginger paste 2tspns3. Salt 1tspn 4. Turmeric 1/4tspn5. Red chilly powder. 1/2tspn6. Tomato sauce 1 small can

Cooking Instructions: 1. Cut chicken in small pieces. Put it in a non stick or heavy bottom pan and keep on slow heat. Cook till the chicken sweats.2. Discard the liquid. 3. Add ginger paste to the chicken and cook for two minutes4. Add salt, turmeric powder, chilly powder and tomato sauce to the chicken and cook it covered till the chicken is tender.5. Serve garnished with coriander leaves.

5 Stuffed CapsicumsIngredients: 1. Capsicums 6 med. size2. Onion 1 small3. Cooked rice 100gms4. Sugar 1tspn5. lemon juice 1/2tspn6. Carrots 27. Potato 18. French Beans 100gms.9. Peas 100gms10. Red chilly powder according to taste11. Oil 1/2tblspn12. Salt according to taste

Cooking Instructions: 1. Cut the tops of Capsicums and scrape the center.2. Heat 1/2tblspn oil and fry in a nonstick pan, finely chopped onions3. Add chopped carrots, potato, French beans and peas. Cook till tender.4. Add cooked rice, salt, chilly powder., sugar and lemon juice.5. Fill this mixture into the capsicums. 6.In a non stick pan, heat a tablespoon of oil, when hot, arrange all the capsicums, cover with lid and cook till soft.

6 Capsicum With Besan

Ingredients: 1. Large size capsicums 22. Besan (Gram Flour) 4tblspns3. Salt 1/2tspn4. Turmeric 1/4tspn5. Red chilly powder 1/4tspn6. Mustard seeds 1/4tspn

Cooking Instructions: 1. Cut capsicum in small squares.2. Sprinkle all ingredients on it except mustard seeds and mix gently.3. Heat oil in a pan and add mustard seeds to it.4. Add capsicum to it. Cook it covered , stirring occasionally, for 7 to 10 minutes on slow heat.

7 Cauliflower MadraIngredients: 1. Cauliflower 1, Med. size2. Oil For deep fry3. Curd 1Lb4. Onion, sliced 1Med.5. Garlic paste 1tspn6. Ginger paste 1tspn7. Coriander powder 1tspn8. Cumin powder 1tspn9. Turmeric powder 1/2tspn10. Red chilly powder 1/2tspn11. Garam Masala powder 1/2tspn12. Oil/ghee 2 to 3tblspns

Cooking Instructions: 1. Cut cauliflower in smaller flowerets. Wash well. Soak excess moisture with a kitchen towel. Deep fry till it is just short of fully cooked.2. Drain excess oil on a kitchen towel.3. Heat oil in a pan. Add Garlic ginger paste. Add onions. Fry till light brown. 4. Add Coriander and cumin powder, turmeric and chilly powder and salt.5. Add lightly beaten curd. Stir constantly to avoid curd from splitting. Stir till curd comes to a boil. Let it cook on medium heat till oil floats on top.6. Add cauliflower. Cook for 5 to 6 minutes.7. Garnish with green coriander leaves and serve with rice.

8 Fry Okra

Ingredients: 1. Okra ,cut in 1 inch pieces 2cups2. Salt to taste3. Onion, sliced thinly 2cups4. Cumin powder 1tspn5. Red chilly powder 1/2tspn6. Lemon 1/27. Oil To fry

Cooking Instructions: 1. Rub some salt on okra. Deep fry it in oil till golden and crisp. Remove from oil and spread on a paper napkin to remove extra oil.2. Fry onions till pink and remove from oil.3. Mix okra and onion. sprinkle cumin powder, red chilly powder and lemon juice on it and mix.Serve with nan

9 Green Masala KadhiIngredients: 1. Yogurt 1 1/2 cups2. Besan/Gram Flour 1/2 cup3. coriander leaves 1/2 cup4. Green chilly, small 75. Sesame seeds 1tspn6. Oil 1 Tblspn7. Garlic paste 1tspn8. Curry leaves 4 to 59. Turmeric Pwdr 1 1/2tspn10. Water 6cups11. Red chilly pwdr 1tspn12. Onion, finely sliced 1/2 cup13. cumin seeds 1/4tspn14. Curry leaves 615. Whole red chilly 2 to 316. Green Chilly 2 to 317. Oil 1 tblspn

Cooking Instructions: 1. Grind Coriander leaves, green chilly and sesame seeds.2. Mix yogurt and besan.3. Heat oil in a pan. Add Curry leaves. Add garlic paste. Add coriander paste.4. Add Turmeric, red chilly powder and salt and roast till it leaves oil5. Add yogurt and besan mixture to it and add water. Let it cook till it reaches the thickness of corn soup.For Baghar: 1. Heat oil in a pan. Add onions. Fry till sides get brown. 2. Add red and green chilly. Add cumin seeds and Curry leaves.

3. Pour over Kadhi.Serve with Rice

10 MadraIngredients: 1. White Chana/Gorbenzo Beans 1 1/2 cups2. Salt 1/2tspn3. Curd 1 kg4. Onion, sliced 15. Ginger paste 1tspn6. Garlic paste 1tspn7. Black cardamom 48. Cloves 49. Cinnamon 1 inch piece10. Bay Leaf 211. Salt 1tspn12. Turmeric powder 1/2tspn13. Chilly pwdr 1/2tspn14. coriander pwdr 1tspn15. Raisins 15 to 2016. Almonds 15 to 2017. Dry coconut, sliced 2 inch piece18. Cashew nuts 15 to 2019. Oil or ghee 4 to 5tblspn

Cooking Instructions: 1. Soak chana overnight. 2. Boil it with salt till cooked but not mashed. You can dry all the water in it as the water will not be used in the recipe.3. Heat oil/ghee in a pan. Add onions with whole spices. Fry onions till light brown.4. Add coriander and cumin powder, ginger and garlic paste, turmeric, red chilly powder and salt..5. Add dry coconut, sliced finely.6. Add lightly beaten curd. Keep stirring to avoid curd slitting. Stir till curd comes to a boil. Cook for 10 minutes.7. Add boiled chana , almonds and raisins. Stir and let cook on slow fire till oil floats on top.8. Add cashew nuts. Serve with rice.

11 Khatta

Ingredients: 1. Besan/ Gram flour 2tblspns2. Aam choor/mango powder 2tspns3. Red chilly powder 1/2tspn4. Coriander powder 1/2tspn5. Salt 1/2tspn6. Oil 1Tblspn7. Water 2cups8. Besan boondi 1/2 cup

Cooking Instructions: 1. Mix besan , mango powder and salt with water.2. Heat oil in a pan. Add coriander powder and chilly powder. Add the besan mixture to the oil and stir well and cook till besan is cooked and thick. 3. Remove from fire and add boondi . Serve as a side dish with rice. ( Sourness and thickness of the dish can be adjusted according to taste by increasing or decreasing the quantity of mango powder and besan)

12 Turnip KababIngredients: 1. Turnip, white 1 kg2. Chana Dal 1/2 cup;3. Garlic peeled 64. Ginger 1 inch piece5. Whole Red Chilly 66. Whole black pepper 87. Coriander seeds 1/2tspn8. Salt as per taste9. Corn flour 2tspn10. Bread slices 211. Egg 112. Oil 1 cup13. For Filling: 14. Onion, sliced finely 115. Ginger paste 1tspn16. Mint leaves,chopped 1/2 cup17. Green Chilly, chopped 2

Cooking Instructions: 1. Peel and boil turnips on medium heat. When tender remove from fire. Discard any liquid. Mash with the fork. Squeeze out any excess liquid so that turnips are quite dry.2. Add all spices and salt to dal and boil till cooked. Dry all the water. Grind it to a paste.3. Mix mashed turnips to dal. Add corn flour, egg and the bread to it.4. Mix all the ingredients of the filling.5. In the center of each ball place a little of filling and shape it into a ball again. 6. Shallow fry on slow heat.7. Serve with rice or roti

13 Urad Sabut (Maa Di Daal)Ingredients: 1. Urad,whole 2 cups2. Haldi/ turmeric 1/2tspn3. Chilly powder 1tspn4. Water 6 to 8 cups5. Salt 1tspn6. Curd 1/2 cup7. Cream, half and half 1/2 cup8. Butter 2tblspn9. Green chilies 2, sliced10. Onion 1, sliced11. Cumin pwdr 1tspn12. Coriander pwdr 1tspn 13. Garlic paste 1tspn14. Ginger paste 1tspn15. Diced tomato 16ozs can

Cooking Instructions: 1. Soak daal overnight.2. Pressure cook it for one hour with salt, haldi and ginger paste. Or cook it in a pan till daal is soft and mixed. It cooks well in a slow cooker too.3. Open cooker, add beaten curd to daal and cook for 10 minutes on slow heat, stirring occasionally to prevent sticking to bottom of the pan.4. Heat butter in a pan. Add onion and green chilies. When light brown add cumin and coriander powder, ginger and garlic paste and red chilly powder.5. Add a can of diced tomatoes, cook till masala leaves oil. Add daal to it and cook for about 10 minutes. 6. Add cream and remove from heat as soon as it comes to a boil. Sprinkle garam masala powder and fresh coriander leaves on daal before serving.7. Serve with roti or rice.

14 PaldaIngredients: 1. Curd/ buttermilk 2cups2. Cumin seeds 1/4tspn3. coriander seeds 5 or 64. Onion 2tblspns5. Green chilly 2,chopped6. Turmeric powder 1/4tspn7. Red chilly powder 1/2tspn8. Salt, according to taste

9. Oil 1tblspn

Cooking Instructions: 1. Beat curd lightly. If too thick add 2 to3 tablespoons of water. 2. Heat oil in a pan. Add coriander seeds. When brown add cumin seeds.3. Add onions and green chillies. When onion becomes pink, add turmeric, chilly powder and salt. 4. Remove from heat. Add curd/buttermilk and stir well and shift to a serving bowl to avoid curd from splitting.5. Garnish with fresh coriander leaves. Serve with rice as a side dish. As a variation, can add boiled potatoes after stage three.

15 Fish Molly (Andhra Style)Ingredients: 4-6 pieces of Salmon fish or Catfish fillet sliced2 medium size Onions, chopped.1/2 or 1 small Onion slightly burnt on stove directly.3 big Tomatoes chopped2tps of Jeera2Tbs Ginger&Garlic paste2Tbs Dhaniya powder2Tbs Chilli powder1/2tps Garam masala1Tbs Tamarind Paste or equivalent tamarind soaked in waterpinch of Tumeric(haldi) powderSalt to tastetsp - teaspoon, Tbs - Tablespoon

Cooking Instructions: 1. Mix the thawed fish pieces with ginger-garlic paste, dhaniya powder, chilli powder, tumeric(haldi) & garam masala, Keep it aside.2. Peel the outer part of the burnt onion & grind it along with jeera & tamarind paste(or soaked tamarind).3. In a non-stick pan heat oil, then fry the chopped onions slightly brown, mix the ground paste & saute for 2-3mins then mix the chopped tomatoes & let stand till the tomatoes are softened and if needed add 1-2Tbs of water.4.Add the marinated Fish pieces, let them cook for 5-8 mins till you can feel the fish soft or till the curry is thickened.Serve with any rice dish, Chapathi's or bread.

16 Mutton Biryani (Mughul Style)

Ingredients: 750 Gms. Mutton Leg, cut into 2 inch pieces1 cup vegetable oil2to 3 potatoes, peeled and cut into 8pieces each2 large onions, sliced thinly1 1/2tspn saltFor Marinade:2inch piece ginger12 flakes garlic6 to 8 green chilies1 medium tomato, chopped6 dry plums 6 almonds, soaked and halved1 Tblspn salt1 Tblspn red chilly powder5 to 6 sprigs coriander leaves, chopped5 to 6 sprigs mint leaves, chopped1 1/2 Tblspn garam masala1 tblspn cumin powder1 Cup curd, beatena large pinch saffron, dissolved in a tablespoon of hot waterFor Rice6 1/2 cups of water1 Tblspn salt2 1/2 cups of rice1/2 cup cooking oil or ghee1/4 cup milk2 green cardamoms1/4 Teaspoon caraway seeds

Cooking Instructions: For Marinade:Grind garlic, ginger and green chillies to a paste.Rub it on meat. Add all other ingredients for marinade. Mix. Keep aside for 4 hours or overnight in refrigerator.In a deep frying pan heat oil and lightly fry potatoes in it. Remove and add potatoes to the marinade.Devide onion into two batches. In the remaining oil fry one batch of onions with 1tspn salt. Fry till golden brown. Strain. Crumble and add to the marinade.Rice:Boil rice with 6 cups of water and salt, on high heat in a pressure cooker. When it reaches high pressure, immidiately remove the cooker from heat and place in a basin of cold water for about two minutes and open cooker.Drain out excess water.Heat 7 to 8 Tblspoons of oil/ghee in the cooker. Add marinated meat. Add 1/2 cup of waater and stir.Remove cooker from heat. tilt all the meat to one side. Addrice on the other side and sprinkle

milk on rice.In a pan heat the remaining oil. Remove from heat. Add cardamoms and caraway seeds and pour over rice.Close cooker. Bring to full cooking pressure on high heat. Reduce heat. Cook for 20 minutes.Remove cooker from heat and let it cool naturally.Open cooker. Place rice on a serving dish. Arrange meat on rice. Serve hot accompanied with papad, raita and onion salad

17 A Delicious Chicken RecipeIngredients: ****************** * FOR MARINATION *******************- Chicken- Soya sauce- Corn Flour- Egg- Salt- Black Pepper

************* * FOR GRAVY **************- Oil- Garlic- Ginger- Sugar- Chili Sauce- Soya Sauce- Cornstarch (Make thick gravy by adding water)- Coriander- Vinegar

Cooking Instructions: Boil one or two pieces of chicken (keep the water from the boiled chicken for later use.) or make a chicken soup Marinate the chicken with the ingredients listed in "For Marinate" and keep it for 1 to 2 hours. Now fry the chicken.For making the gravy: Put garlic and ginger in hot oil and leave for 30 seconds.

Put the boiled chicken water or chicken soup in the oil. Add 1/2 teaspoon of sugar, salt, chili sauce (to taste) and 2-tablespoon soy sauce. Add cornstarch while stirring until the gravy is thick. Cook for 10 to 12 minutes and stir occasionally. Add marinated chicken, coriander, green onion and 1 teaspoon of vinegar and cook for 30 seconds.

18 Chinese Fried RiceIngredients: Chicken 2 or 3 piecesPeas 1/4 kg Carrot 3 or 4 cut in thin stripsSpring onions 4 to 5, only green leaves, choppedTurnip one med sizeGreen chillies 6 to 8 choppedCapsicum 1, cut in stripsChinese salt 2 tspnOrdinary salt 2 tspn ( for rice)Soya sauce 2 tspnRice 1/2 kgEggs 3Oil 3/4 cup

Cooking Instructions: 1 Boil rice with salt, little short of fully cooked.2 Make small pieces of bonless chicken3 Add 1/2 tspn salt to eggs and beat.4 Heat oil in a sauce pan, pour eggs and stir fast. Remove from heat.5 Add oil to pan, add chicken cubes and salt and roast.6 Heat oil to pan and add carrot, capsicum, turnip,green onion and peas, chinese sat and regular salt.7 add chicken, egg and vegetable to rice. Add saya sauce and keep covered on heat for a while. Serve hot

19 Mushroom SauteIngredients: 2 cups mushroom1 tspn flour1 tblspn butterSalt and pepper for seasoning

Cooking Instructions: Wash and slice 2 cup mushrooms. Sprinkle with 1 tsp flour. Melt one tbsp butter. Add mushrooms, cook on low heat for 5 to 8 minutes till tender. Season with salt and pepper.

Ingredients: Mushroom 2 cupsFlour 1 tblspn Butter 1 tblspn1 tspn soya sauce3/4 cup light creamSalt and epper to taste

Cooking Instructions: Wash and slice 2 cup mushrooms. Sprinkle with 1 tblspn flour. Melt one tbsp butter. Add mushrooms, cook on low heat for 5 to 8 minutes till tender. Add 1 tsp soya sauce. Slowly stir in 3/4 cup light cream. Cook till mixture thickens. Season. Serve on toasts or with meat.

20 Creamed MushroomIngredients: Mushroom 2 cupsFlour 1 tblspn Butter 1 tblspn1 tspn soya sauce3/4 cup light creamSalt and epper to taste

Cooking Instructions: Wash and slice 2 cup mushrooms. Sprinkle with 1 tblspn flour. Melt one tbsp butter. Add mushrooms, cook on low heat for 5 to 8 minutes till tender. Add 1 tsp soya sauce. Slowly stir in 3/4 cup light cream. Cook till mixture thickens. Season. Serve on toasts or with meat.

21 Steam ChickenIngredients: 1.Chiken 6-8 small peices (leg or breast) 2.Ginger paste 1 tea sp3.Garlic paste 1 tea sp 4.Tammrind 15-18 seeds5.Aallo bukhara (dried plums) 10-12 seeds6.salt to taste7.whole red chillies 10-128.whole corriender seeds 2 table spoons9.zeera 2 tbl sp

Cooking Instructions: 1.roast ingredient #7,8&9 on mediam heat2.crush them in cofee blender (slightly)3.soak tamrind & aalo bukhara in 1/2 cup of water 4.marinate chiken with ginger garlic salt & roasted masala5.keep it for about 6-8 hrs6.take a pan and add chiken with tam. & aalo bukhara paste7.cook it on medium flame till steam comes upcover it till chiken is done .8.garnish it with sliced onion & serve it with chutney.Note: you can make roasted masala & can use further

22 Lamb with ApricotIngredients: Lamb - 2 poundsVegetable oil - 2 tbsCinnamon stick - 1 inch stickCardamom pods - 4Onion chopped - 1Curry paste - 1 tbsGround cumin - 1 tspGround corriander - 1 tspSalt - according to tasteApricot (dried and ready to eat) - 6 ounces

Cooking Instructions: Clean and rinse chicken. Place in large saucepan with sherry, peepercorns, herbs and salt. Cover with cold water and bring to boil. Simmer for 45 minutes. Allow to cool in liquid then drain, descarding stock. Remove skin and bones from chicken and discard. Cut up chicken meat and set aside. Saute leek, onion and garlic in butter until transparent. add musrooms and pepper and cook 2 minutes. Add mushroom mixture to chicken meat.

23 Achar TuraiIngredients: 1.turai (zuccini squash)2.ginger garlic paste 1tsp each3.onion medium sliced4.oil 1/2cup 5.salt to taste6.red chillies pwd 1tsp7.corrianderr pwd 1&1/2 tsp8.turmeric 1/4tsp9.mustard seeds 1/4 tsp10.cumin seeds 1 tsp11.kalongi (onion seeds) 1/4 tsp12.methi fenugreek seeds 1/4tsp13.tomato paste 1& 1/2 small can14.green chillies15. cilantro (corriander leaves)

Cooking Instructions: 1.peel and cut zuccini in long slices2. boil it till tender 3.fry onion till golden add all ingredient exept tomato4. fry it for abt 10-15 sec then add tommato paste and fry till oil is saperated5.add boiled zuccini and cook for abt 10 min

6.add green chilliec and cilantro 7 serve it with roti or rice.

24 Shahi Kali Mirch ChickenIngredients: Chicken - 1.5lbSour Cream - 8 OzCurd - 16 OzMilk - 16 OzKali Mirch - 3 Tea spoonsGaram Masala - 4 Tea spoonsElachi - 3 smallChilli powder - 2 Tea spoonsSalt - According to tasteGreen Chilli - 4-5Ginger Garlic Paste - 2-3 Tea spoonsJeera - 1 Tea spoonDry Fruit - 10 Chopped Almonds and 5 Cashews

Cooking Instructions: First marinate the washed chicken pieces with Curd, Ginger Garlic Paste, Jeera, Salt finely cut Green Chillies and 1 tea spoon of Chilli Powder. Put cuts on the chicken pieces with knife. Marinate for 4 to 5 hours. After marination put cooking oil in the open pan put the chicken pieces in it and deep fry them till light brown. When the chicken is fried add Milk, mixture of marination (curd, etc..). Kali Mirch, Red Chilli Powder, Elachi, Garam Masala and let the whole thing boil for 10 minutes. Add the sour cream. Boil for another 5 to 10 minutes. So, that gravy becomes thick. Chicken is ready to serve. Put it in the serving bowl and decorate it with chopped Almonds and Cashews.

25 Hot and Spicy ChickenIngredients: Chicken 12 piecesTomato Ketchup 2 tblspnChilly sauce 1 tblspnOil 1 tblspnButter 1 tblspnChilly garlic sauce 2 tblspnHot sauce 1 tblspnBlanched almonds, roasted 6 to 7Corn flour 2 to 3 tblspnsCrushed garlic 1 tspnWhite pepper1/4 tspn

Chicken stock 1 cupChopped garlic 1 tspnChinese salt 1/4 tspn

Cooking Instructions: Heat butter and oil. Add chopped garlic and saute.Now add chicken, fry it well, add sauces and salt, pepper and chicken stock. Cook for a while.Finally add cornflour paste. Serve with chinese rice.

26 Tuna CasseroleIngredients: For 4 to 6 servings you will need:2 cans chunk-style tuna6 oz. uncooked egg noodles1/2 cupr chopped celery1/2 cup sliced green onions1/2 to 2/3 cup dairy sour cream2 tsp. mustard1/2 cup mayonaise 1/2 tsp. dried thyme leaves1/4 to 1/2 tsp. salt1 small zucchini, scrubbed, sliced1 cup shredded monterey jack cheese1 medium tomato, chopped

Cooking Instructions: 1: Drain and flake the tuna. Set aside2: Cook noodles according to package directions. Drain and rinse in hot water.3: Combine noodles with the tuna, celery and green onions.4: Blend in the sour cream, mustard, mayonnaise, thyme, and salt.5: Spoon half the mixture into a buttered 2-quart casserole. Top with half the zucchini. Repeat layers.6: top with Cheese.7: bake at 350 degree F for 30 min. or untill hot and bubbly.8: Sprinkle with the chopped tomato.

27 Fish PulavIngredients: 1.Fish 2lbs(I prefer using Salmon/Snapper, stakes size pieces)2.Rice 4 cups3.Garlic and ginger paste 2 tspns each4.Onion 1

5.Coriander leaves 1 cup6.Green chilly 67.Soya (Dil) leaves, if available8.Tomatoes 49.Garam Masala powder 1 tspn10.Turmeric powder 1/2 tspn11.Oil 1/2 cup

Cooking Instructions: 1. Wash fish and dry on a paper towel.2. Brown onions in oil. Add salt, turmeric,ginger-garlic paste.3. Add tomatoes, garam masala, green chilly and coriander leaves. Cook for 3 to 4 minutes.4. Lightly fry fish in oil. Add fish to masala. Sprinkle chopped soya leaves on fish.5. Boil rice with salt.6. Make layers with rice and fish with masala.7. You can add zarda to the top layer of rice for color.

28 Egg KhoftaIngredients: 6-8 Eggs (boiled and shell removed)1lb Ground Chicken( Boiled with 1tps each of Chilli powder, Tumeric, Salt & Garam Masala and also add a chopped Green Chilli and few Coriander leaves).3 cups Oil for Deep frying2 big Onions (Sliced)3Tbs of Oil2Tbs Ginger & Garlic paste1Tbs Coconut powder(or equal amount of Fresh Coconut paste)1Tbs Khuskhus3-4 stems of Mint leaves8oz Tamatoe Paste can1 small cup Chick Pea flour/Corn flour Few Coriander leaves to garnish.

Cooking Instructions: For Sauce:1. Grind Coconut, Khuskhus and Mint together and keep aside.2. Heat the 3Tbs Oil and fry the onions till brown, add Ginger & Garlic paste and the above Coconut paste cook for 10-15mins.3. Add the Tamatoe paste and cook till it get thick enough to pour on the Egg.

Egg Khofta:

1. Wrap the egg with the Ground chicken mix and roll it in the Flour.2. Then deep fry the wrapped Egg in Oil.3. When Serving, cut the fried Egg into two and pour the desired amount of Sauce on top.4. Serve with Naan, Chapathi's, Tortita's or even with rice etc

29 Karela with chana dalIngredients: Karela 5Chana dal 1 cupOnion 1 medGinger and garlic paste 1 tspn eachSalt 1 spnRed chilly 1 tspnTurmric 1/4 tspnCoriander 1 tspnCloves 4Black pepper corn 6Saunf 1/4 t snKaalonji 1/4 tspnLemon juice or Amchoor Water 2 cups

Cooking Instructions: Cook Karela and dal with salt, turmeric, oninon, garlic and ginger paste, coriander, cloves and black pepper.Heat oil in a pan. Add cumin seeds and green chillies and add dal. Sprinkle saunf and kalonji on the dal and cook it covered for 15 minutes on low heat.

30 Eggplant with YoghurtIngredients: Eggplant 1 big sizeOnion 1 medTomato 4Ginger and garlic paste 1tspn eachCurd 1 cupCoriander leaves 1/2 cupgreen chillies 2Lemon juice 2 tspnTurmeric 1/2 tspnRed chilly powder 1 ts nSalt 1tspnCoriander powder 1 tspn

Cooking Instructions: Heat oil in a pan. Add onion and fry till brown. Add turmeric, salt, garlic and ginger paste and tomato. Cook till tomatoes are cooked. Cut eggplant in 1cm thick round pieces. Spread the pieces on the masala and sprinkle green chillies, coriander leaves and a little water. Spread curd and lemon juice on top. Cook covered for 15 to 20 minutes or till the eggplant is cooked.Serve with roti.

31 Potato Mustard BakeIngredients: Potatoes, 4 medium sizeYogurt, 1 1/2 cupTomato ketchup, 1/4 cupMustard paste (American), 2 tspWater, 2 tbspSalt, 1 to 1 1/2 tsp (according to taste)Black pepper, 1/4 tsp (according to taste)Red chili powder, a pinchMustard seeds, 1/2 tspTurmeric, 1/4 tspCooking oil, 1 1/2 tbspGreen chili, 1 choppedOnions, 2 tbsp thinly sliced (for garnish)Coriander leaves, 1 tbsp chopped (for garnish)

Cooking Instructions: 1. Boil potatoes until soft but not too soft. Cut them into large chunks about 2" each. Put them in a glass baking dish. Keep aside.2. In a large bowl whisk the yogurt until smooth; add 2 tbsp water, mustard paste, tomato ketchup, salt, black pepper, red chili powder. Stir and keep aside.3. In a small frying pan heat oil; when hot add mustard seeds and turmeric; pour into the bowl with the yogurt mixture and stir.4. Pour the yogurt mixture from the bowl over the potatoes in the glass baking dish, covering the potatoes well. Sprinkle sliced onions and green chilis on top. Bake in preheated oven at 375 degrees F for 20-25 minutes until onion edges start to turn crisp and brown. Don't bake longer than 30 minutes.5. Before serving sprinkle coriander leaves on top.Serve hot. Delicious with roti or parathas, or even by itself. Leftovers can be microwaved.

32 Shahi MushroomsIngredients: Mushrooms : One packet from HEBCooking Oil : 1/2 cupOnions : 2-3 big onionsGinger Paste : 1 1/2 tbsGarlic Paste : 1 1/2 tbsTomato Puree : 1 small can of Hunts Tomato SauceKashmiri Mirch / Red Chilli Powder : 1 tspTurmeric (haldi) Powder : 1/2 tspCoriander (dhania) Powder : 1 tspWhisked Yoghurt : 3 tbs

Water : 1/2 cupGreen Coriander - chopped : 1/4 cupGreen Chillies - chooped : 1/4 cupGinger - chopped : 1/4 cupGaram Masala Powder : 1/3 tspNutmeg (jaiphal) Powder : 1/3 tspSalt : To Taste

KHARA GARAM MASALABayleaves (tej patta) : 2Mace (javitri) : 1/3 tspCloves (laung) : 4Green Cardamom (chotti elaichi) : 4Black Cardamom (badi elaichi) : 2Black Pepper : 4

Cooking Instructions: # Heat 1/4 cup of oil. Slice the onions and fry over medium heat until brown. Cool drain excess oil and make a paste in a mixer.# Heat the remaining oil in a karahi and add the KHARA GARM MASALA. Fry on medium heat until the masala starts to crackle.# Add the Ginger-Garlic paste with some water. Suate until the water dries out.# Add tomato puree, salt to taste, kashmiri mirch (In addition to taste, kashmiri mirch imparts a rich red color. You can, however, use ordinary red chilli powder if kashmiri mirch is not available), turmeric, coriander powder and fry on low heat till the oil seperates. (For better results you might want to use fresh tomatao puree.)# Add brown onion paste, whisked yoghurt and cut mushrooms. Add water and cook on low heat until the curry thickens. ( You can keep on adding a little water and continue on low heat until the distinct yoghurt taste diaappears.)# Transfer to a serving dish. Sprinkle garam masala powder, nutmeg powder, chopped ginger, chopped green chillies and chopped green coriander on the curry and close the lid for at least 20 minutes before serving. (This way the delicate aroma of garam masala and nutmeg is steamed into the dish)

33 Mughlai Chicken MasalaIngredients: Chicken boneless, cut in 2 inch piecesTomato 1 small Capsicum 1/2 Onion 1 smallGi nger 1 inch cubeoil 4 tblspnBlack pepper 1 tspnwhite pepper 1/4 tspnajinomoto1/2 tspnsalt 1/2 tspnGreen chillies chopped 2

Corriander leavesGinger length wise slices

Cooking Instructions: Heat oil in a pan. add chopped vegetables and fry it well.add the seasonings and fry again. Now add chicken cubes and fry them. Add 1/2 cup water and let it cook till done. Add green chillies and coriander nd ginger slices . Serve with Pita bread and raita

34 Chicken ChuckIngredients: Chicken breast 2Cheese slices 2Mua\shrooms 4, slicedSalt 1/2 tspnWhite pepprer 1/2 tspnWhite vinegar 1/2 tspn For fryingEgg 1CrumbsFlour

Cooking Instructions: Remove the bones from the chicken and slit it open like a leaf. Marinate with salt, pepper, and vinegar for 15 minutes. fill it with cheese slices and mushrooms. Press it with your palms to close . Then coat it with flour then dip in the egg and roll over crumbs. Repeat it second time. Deep fry on low heat. Serve with baked potatoes and cole slaw

35 Mashed potatoesIngredients: Potatoes 2 boiledMilk 3/4 cupButter 1 1/2 tblspnSalt and white pepper 1/4 tspn each

Cooking Instructions: Mash the potatoes and mix all the ingredients together.

36 Spring Chicken

Ingredients: chicken 1 whole cut in 12 piecescorn flour:2tbsmaida:2tbsegg white:3black pepper:half tspgarlic paste:1tbsvinegar1tbssoya sauce 1tbssalt:1tspoil:2cup

Cooking Instructions: first mix garlic, salt and vinegar in chicken for 1hourmix maida,corn flour egg white and black pepper in a bowl.dip chicken in batter and deep fry in oil on low heat.When chicken turns golden brown put it on papertowel to soak excess oil.now you can enjoy delicious spring chicken

37 SambharIngredients: Tuhar dal 1 cupwater 2 cupssalt according to tastehaldi 1/4 tspnmixed vegetables 2 cups ( carrot, cauliflower, potato, tomato, onion, brinjal)tamarind 1/4 cuphaldi 1/4 tspnred chilly whole, 2 or 3red chilly powder 1/2 tspngreen chilly 2jeera 1/2 tspnmustard seeds 1/2 tspnCurry leaves 10 to 12sambhar powder

Cooking Instructions: Soak tamarind in water.Boil dal with salt and haldi, till soft.Cut vegetables in chunks. Heat oil in a kadai/wok. Add mustard seeds, jeera, red whole chilly, curry leavesand green chillies. Add vegetables with salt and haldi . Fry them for about 10 minutes.Add tamarind water. Cook for about 10 mminutes. Add boiled dal to the vegetables and add sambhar powder. cook it covered for sometime. Serve with rice or idly or Dosa.You can increase or dercrease the chillies according to how hot you want it. Sambhar powder also increases chilly in sambhar. Also some people like it thin and others like it thicker. Add water as per your taste.

38 Smoked Fish PateIngredients: 4 smoked mackerel filletsjuice of two limes110 gms cream cheesebutter 225 gmspeeper to tastefresh herb sprig like dill or fennel or parsleylemon wedges to garnishMelba toast or cracker to serve with

Cooking Instructions: skin and flake the fish. Place in a blender with softened cream cheese, butter and lime juice. Puree and season with pepper.turn into a serving dish and chill for 5 to 6 hours. Garnish with fresh herbs and lemon wedges. Serve with Melba toast or crackers.

39 Shrimp BiryaniIngredients: Shrimp 1 lbOnion 2to3ginger / garlic paste 1tspn eachSalt 1 tspnrice 3 cups, boiled ( Keep it a little underdone)Sabut garam masala (brown elaichi, laung, dalchini, tejpatta)Curd 1 cupTomatos 4Green chilly 4Red chilly powder 1 tspncorriander leaves 1/2 cupturmeric 1/2 tspn

Cooking Instructions: Heat oil in a pan. Fry onions in it till red and remove from oil. Add sabut garam masala to oil , add ginger and garlic taste. Add chilly, salt, turmeric. Add onions back. Add shrimp. Add tomato, green chilly, curd. Roast well till it leaves oil. Spread boiled rice on top of this and keep on dum for 15 minutes.

40 Machali PullaovIngredients: Fish (salmon or snapper) stake size, 2lbsRice, boiled 4 cups

Ginger/garlic 2tspn eachonion 1 green corriander 1 cupgreen chilly 6Dill leaves optionalTomato 4garam masala 1tspnturmeric 1/2 tspnred chilly pwdr 1tspn

Cooking Instructions: Wash fish. Keep in a drainer. Fry onion in oil till brown. Add salt, turmeric, ginger and garlic. Add tomato, garam masala, green chilly, and corriander. Roast till it leavesa oil.Lightly cook fish in oil. Add it to the masala. Sprinkle chopped dil leaves on it.Make layers with boiled rice and fish masala. Can add zarda colour on top. Keep it on dum for 15 mts on very low heat. Seve with raita.

41 Fool TartsIngredients: Ingredients for the base 8 oz flour4 oz butter2 oz caster sugar1 eggFor the filling1 cup mango pulp4 oz freshly whipped creamFor the pastry cream2 tbsp custard powder50 gms sugar250 gms milk

Cooking Instructions: Cook the pastry cream ingredients until the mixture thickens. When it cools add the pureed mango and fresh cream. Pile onto an 8-inch tart or you can also make small tartlets from the ingredients for the base just like in the recipe Mango Cheese Pie Recipe. Decorate with fresh cream.

42 Dahi Gosht

Ingredients: Mutton/chicken/beef 1kgCurd 250 gmsGaram masala 2tspnOnion med sixe 5Garlic 10 flakesGinger 1 inchREd chilly powder 1 tspnHaldi 1/2 tspnSalt 2tspnOil 2 tblspnsFresh corriander leaves 1 bunch

Cooking Instructions: Beat yoghurt. Add meat and garam masala and leave it for 2to3 hours. Grind onions, garlic and ginger. heat oil in a pan. add onion, garlic and ginger paste. Fry till golden brown. Add meat and yoghurt. add salt, chilly powder and haldi. Let it cook on slow fire till meat is cooked and the oil floats on top.Serve with Naan!!

43 Hot and Spicy SpinachIngredients: 1 Red Bell Pepper, cut in 1 inch pieces1 clove garlic, minced1 lb fresh spinach, rinsed and chopped1 tblspn mustard1 tspn lemon juice1/4 tspn red pepper flakes

Cooking Instructions: Spray a large nonstick pan with cooking spray and heat over miedium heat. Add bell pepper and garlic and cook while stirring for 3 minutes.Add spinach, coo and stir for 3 minutes or until spinach begins to wilt.Stir in mustard, lemon juice and red pepper flakes and serve immidiately.

44 Mexican Chicken StirIngredients: About 1 lb fresh skinless and boneless chicken breast tenderloins1tspn chilly powder1/2 tspn ground cumin ppwder1/4 tspn dried oregano leaves2 tblspns olive oil2 green onions chopped1 clove garlic minced1can black beans ( 19 ounces) rinsed, drained

Cooking Instructions: In a medium bowl place chicken. Add chilly powder. cumin, oregano and oil. Toss well . Heat oil ( remaining one tblspn) in a wok or a non-stick, on medium heat.Add chicken and cook for 4 to 5 minutes, stirring, till barely cooked through.Add onions, garlic, chilly powder and beans. Stir fry for 2 to 3 minutes or untill heated through. Serve with rice

45 Broccoli and Carrot BakeIngredients: 1 very small flower (100gm0 of broccoli broken I to small florets1 carrot cut in to small cubes2 tbsp maida(flour)2 tbsp butter2-½ cups milk25 gm grated cheese¾ tsp saltPepper to taste

Cooking Instructions: 1.Cut the stalks in to thin round slices and the florets into small pieces.2.Melt the butter in a heavy bottomed pan. Add the flour and stir for a minuteon low flame3.Add milk stirring continuously. Boil.4.Add broccoli and the stalks and the carrots. Cook, stirring continuously for5-7 minutes, till the vegetables turn soft.5 Add the cheese, salt and freshly ground pepper to taste. Remove from fire.6.Transfer to a greased serving dish.7.Bake for 20 minutes at 230 degrees till golden brown.

46 Fried Shrimp BallsIngredients: Shrimp 1 LbGreen onion 2Green chilly, long size 2Ginger 2 inch pieceMaida 1 cupEggs 2Baking Powder 1 tspnChinese Salt 1/2 tspnWhite Pepper 1/2 tspnbread 4 slices, remove the side crust and crush it or 1/2 cup bread crumbs

Cooking Instructions: Mix all the ingredients with the shrimp and make balls. Roll over crumbs. Fry for 5 minutes till golden brown. Refry once before serving, to make them more crisp. Serve with chinese rice.

47 Bombay Shrimp CurryIngredients: Shrimp 1 LbCoconut powder/shreded 1 tblspnPeanuts 1/2 tblspnSeasame 1/2 tblspnGarlic 1 tspnOil 1/4 cupTomato paste 2tblpnOnion 1golden brownWhite cumin seeds 1 tspnRed chilly powder 1tspnHaldi 1/4 tspnSalt 1tspnRice 1tspnFor BagharCurry leaves 5-6Mustard seeds 1/4 tspnFenugreek/Methiseeds 1/4 tspn

Cooking Instructions: Roast coconut, peanut, seasame seeds and grind.Heat oil in a pan. Add all ingredients under Baghar.Add chopped onion and fry till light brown.Add all spices, garlic and roasted powder. Add a little bit water and cook for a minute.Add tomato paste, shrimp, and 1/2 cup water and cook for 10 minutes. Add rice flour and cook for one minute. Remove from heat. Decorate with green coriander leaves and serve with hot nan or rice.

48 Honey Soya Chicken WingsIngredients: Chicken Wings 1 lbSalt 1/2 tspnGarlic paste 1 tspnGinger paste 1 tspnSeasame seeds 1tspnOil 2 tblspnsSoya Sauce 4 tblspnsHoney 2tblspns

Cooking Instructions: Heat oil in a pan. Add wings. Fry for 10 minutes and make them golden brown.Add Soya sauce with all the other ingredients and cook on slow heat till wings are cooked.To serve, tale rice in a dish and place wings in the centre.

49 Chicken CurryIngredients: Chicken 2 Lbs, cut in 12 piecesOnion, chopped, 2 cupsTomato 4 or 1 small can tomato sauceYogurt 2 serving spoons or 50 gmsGinger 8 to 10 flakesGarlic 1 inch pieceFenugreek leaves 1 sprig or dry fenugreek leaves 1/2 tspn (Kasoori Methi)Turmeric 1/2 tspnRed chilly powder 1 tspnSalt 1 tspnCumin seed powder1 tspnCoriander powder 1 tspnGreen chilly 4Cloves 4Cinnamon 1/2 inch pieceBrown Cardamom 4Bay leaf 2Green Cardamom 4Water 2 cupsOil 6 tblspns

Cooking Instructions: 1. Grind garlic, ginger and green chillies to a paste. Make tomato puree if using fresh tomatoes 2. Heat oil in a thick bottom pan. Fry onions to golden brown. Add Ginger garlic paste. Add cloves, cardamom, cinamon, bay leaf, corriander and cummin powder .3. Add tomato puree/sauce. Add turmuric, red chilli powder and fenugreek leaves. Cook till oil floats on top. 4. Add chicken. Cook for two minutes, add yoghurt. Roast for 10-12 minutes stirring ocassionally. Add salt and water, mix well. Cover the saucepan and let cook on low heat till chicken is tender. This can take upto 45 min to an hour. 5. Serve hot with rice or nan/parantha.

50 Drum Sticks

Ingredients: Chicken Legs:4Onion:1 White Vinegar:2 tspnEgg:1White Pepper:1tspnSalt 1 tspnChinese Salt: 1tspnCorn Flour:1tspnHalf cup all purpose flour4 Green chillies

Cooking Instructions: Mix vinegar and chinese salt and apply to the chicken legs, leave for an hour.Chop onion, like in omlette. Mix with green chillies, salt, white pepper, corn flour, egg and maida. Paste this batter on the leg pieces, using wet hands. Leave them in the refrigerator for 3 hours. Fry them on medium heat till golden brown.Your Drum sticks are ready to be served with Tea or Peas Pulllaov!

51 Shahi HaleemIngredients: meat boneless:2lbs onion:1medginger garlic paste:2tbs each red chilli powder:2tbshaldi:1tbssalt:2tspdhania powder:3tbsoil:2cupyogurt:1cupgaram masala:1tspgreen chillies paste:1tbsground mint leaves:1tbswheat:1cupbarley:1cupchana dal:1/2cupmoong: 1/4cupmasoor:1/4cup arahar:1/4cuprice:1/2cup

Cooking Instructions: Soak wheat & barley overnight and boil with 1tsp chilli & haldi powder make it tender and grind it.Add all dal & rice with enough water to cook and cook till tender and grind.Heat oil, fry onion, add all masala, yogurt, roast for a while then add meat.

Add water and cook till tender. Add dal & wheat mixture.Grind it in a mixer or grind manually. Bring to a boil, stirring constantly.Add garam masala to this.serve with fried onion strips, lemon, cilantro, chopped ginger and chat masala.This is a very special dish of pakistan.I hope you like it.

52 SatheIngredients: Boneless beef, cut in cubes:1lbHoney:1/2 tspRed Chilly Powder 1/2 tspnCumin seed ground:1tspRoasted corriander powder:1tbsSalt 1tsp Soya sauce:1tspOil: 2tbs

Cooking Instructions: marinate meat in all masala with oil about 6 to 7 hoursPierce into wooden sticks and grill them. You can broil itPut some oil during grilling.serve hot with chille saucethis dish is enough for 4 people.

53 Karahi ChickenIngredients: 1 1/2 KG Chicken, cut in small pieces (16 pieces)Tomatoes 4Ginger and Garlic paste 1 tspn each.Black pepper 1/2 tspnSalt 1 tspnGinger, chopped 1 tspnGreen coriander leaves 1 cuplemon 1 1/2Red chilly powder 1/2 tspnCoriander powder 1 tspnOil 1 tspn

Cooking Instructions: Put chicken in a wok/karahi with ginger and garlic paste, salt and red chily powder. Add 2 cups of water. Cook it covered till water dries up. Add rest of the spices and chopped ginger. Keep adding oil little by little and keep roasting. When you finish adding oil and chicken is well roasted, sprinkle green coriander and lemon juice on it and serve with Nan.

54 NihariIngredients: Beef, leg portion 1 KGOnions 1/2 kg choppedOil 1 1/2 cupsCorriander and Mint leavesCorn Flour 2 tspnsGarlic and Ginger paste 2 tspns eachRed chilly powder 2 tspnHaldi/Turmeric powder 1/2 tspnCoriander Powder 2 tspnGreen Cardamom 8 to 10Saunth/ dry ginger powder 1/2 tspnSaunf/Fennel seeds 1/2 tspnGaram masala 1 tspn

Cooking Instructions: Heat Oil. Fry half of the oninos till golden. Add garlic and ginger paste, turmeric, red chilly powder, salt, coriander powder, meat. Fry 3 to 4 minutes.Add curd. Fry for 3 to 4 minutes. Add 6 to 7 glasses of water. Cook till meat is tender. Add ground saunf, saunth, cardamom and garam masala. Cook on low heat till beef is well cooked. Mix corn flour in a little water and add to beef.Fry rest of the onion till golden and pour over the meat.Give it 'dum' (covered) for 5 minutes.Sprinkle coriander and mint leaves (chopped) and lemon juice on it. Serve with Nan.( Nihari is a speciality of Pakistani food, served traditionally in brunch. A typical pakistani menu will be Nihari with Nan and Halwa and Puri. Any queries are most welcome.)

55 Cabbage PeasIngredients: Finely Chopped Cabbage 5 cupsPeas 1/4 cupPotato 1 (optinal) cut in cubesOnion half cupGinger, chopped 1/2 inch pieceGarlic chopped 2 to 3 flakesKasoori Methi leaves (dried fenugreek leaves) 1/2 tspnTurmeric1/2 level tspnRed chilly powder 1/2 tspnsalt 1/2 tspn or to tastecumin seeds 1/4 tspncoriander powder 1/2 tspnCilantro few sprigs to garnish

garam masala 1/4 tspn to garnishOil 4 tblspns (or lesser if using non stick pan)

Cooking Instructions: Heat oil in a pan. Add cumin seeds. As they turn color add onion. Fry onion till light brown. Add coriander powder. Add ginger and garlic. Add turmeric, chilly powder and salt. Stir to mix. Add peas and potato. Add cabbage. sprinkle fenugreek leaves on it and mix . Cook it covered on medium heat. Keep stirring frequently to prevent sticking to bottom. If it leaves water, remove lid for some time. It will be ready in 7 to 10 minutes. Remove from heat when it is done. Remove the pan lid to let the steam escape. Sprinkle cilantro and garam masala on top and serve with roti or paratha.

56 Shahi Paneer KormaIngredients: (Paneer and baby corn simmered in a curd-tomato gravy)

-500 g paneer, cubed -150g.baby corn -½ cup oil -1 bay leaf -1tsp garlic paste -1 large onion, paste

Grind for masala:

-½ cups curd -2 large tomatoes, quartered -6 green chilies -1tsp chili powder -½ tsp garam masala powder -2tbsp cashew nuts -1 tbsp almond powder -a pinch of turmeric powder -1 ¼ tsp salt

Cooking Instructions: Heat oil. Season with bay leaf and garlic. Add the crushed onion and fry till golden brown. Add the ground masala paste and fry till the oil floats on top. Add two cups of water and bring to boil. Add cubed paneer and baby corn either plain or fried. Simmer for 10 to 15 minutes on low heat. Serve hot.

57 Hyderabadi Stuffed FishIngredients: (Stuffed pomfret coated with green masala and shallow fried) -1large pomfret,

-oil

For the masala: -150g coriander leaves -6 green chillies -1tsp salt -1tbsp red chilliy powder-2tbsp vinegar -1tbsp coriander-cumin powder For the filling: -½ cup tamarind or kokam soaked in little water -½ tsp salt -2 tbsp jeera -6 green chillies -6 garlic flakes

Cooking Instructions: Grind all the masala ingredients into a paste. Grind all the filling ingredients into a coarse paste. Slit the pomfret, keeping it whole. Stuff it sparingly with the filling paste. Apply the masala paste over it and shallow fry in hot oil till golden on both sides.

58 Fish Curry (Nisteachi Coddi) (Goa Style)Ingredients: Good for 6Whole dry red chilly 5Coconut grated 3/4 cupCumin sedds 1 tspnCoriander seeds 1 tspnWater 1 1/2 cup to 2 cupsVegetable oil 1/4 cupOnion Grated 1 large (150 gms)1/2 tspn turmeric powder1 sprig curry leavesTomatoes peeled after keeping in hot water and choppedGren chillies slit 4Tmarind pulp15 gms (soak in 1/2 cup hot water for 15 minutes and extract pulp)Salt 1 tblspnPomfret 2 ( 1 kg) cut into 2 1/2 cm thick pieces

Cooking Instructions: Grind red chillies, coconut, cumin seeds and coriander seeds into a paste, adding a little powder time to time.Heat oil in a pan and fry onion till golden brown.

Add coconut paste and turmeric powder. Fry till oil separates. Add curry leaves, tomatoes and 1/4 cup water. cook till tomatoes are cooked and add salt and remaining wate. Bring to boil. Add fish. Stir gently. Cook till fish is cooked. serve hot.This recipe can be followed by cooking in cooker. Pressure cooking time is 2 minutes and release pressure immidiately and open cooker.

59 Chicken Curry (Kozhi Kuttan, South Indian Style)Ingredients: 1 1/2 Kg chicken1 1/2 tspn turmeric powder2 tspn salt1 tblspn curd2 1/2 cups coconut grated2 1/4 cups water4 tblspns coconut oil5 whole dry red kashmiri chillies6 whole dry red chillies10 gms ginger chopped16 flakes garlic chopped1/2 tspn peppercorns1 tspn anniseed2 sticks, 2 1/2 cms cinnamon10 cloves3 green cardamoms peeled5 tblspns coriander seeds1/2 tspn cumin seeds1/4 kg onions choppedgreen chillies 2 slit2 medium tomatoes pureed

Cooking Instructions: Rub chicken pieces with 1 tspn turmeric powder,1 tspn salt and curd. Keep aside.2. Extract 1 cup thick milk from the coconut using one cup water. Add 3/4 cup water to the same coconut and extract thin milk. ( Recipe in Kitchen tips secton)3. In a pan heat oil for 1/2 minute. Roast together all ingredients except onions, green chillies and tomato puree. Grind roasted ingredients into a paste., adding a little water, 1/2 cup, from time to time.4. Heat remaining oil. in a pan for two minutes. add onions, fry till golden brown.5. Add remainig turmeric powder, 1/2,tspn, ground paste, chillies and tomato puree. Cook for about 3 minutes, stirring constantly to avoid sticking on bottom. Add chicken and remaining salt. Mix. Add thin coconut milk and stir.6. If cooking in cooker, bring to full pressure and cook on low heat for 7 minutes. Remove from

heat and let the cooker cool down before opening it. Orcook in a pan, covered. You may need to add a little extra water if cooking in the pan. Remove when chicken is cooked. 7. Add thick coconut milk. Stir and serve hot.

60 Leek and Shitake Bread PuddingIngredients: 4 medium leeks, trimmed, halved lengthwise and washed4 tblspns butter, more for panSaltfreshly ground pepper7 ounces shitake mushroom, brushed off and halved (quartered if large)3 cups milk1 clove garlic crushed8 1/2-inch thick slices day old smolina bread3 eggs1/2 cup heavy creampinch ground coriander

Cooking Instructions: Preheat oven to 350 degrees. Cut leeks diagonally into 2" sections; cut off bottom-most half inch, at root ends and discard. In a large saute pan melt butter over medium heat. Add leeks. Season with salt and pepper and cover. Simmer over low heat till leeks are tender but not mushy, for about 10 minutes. Add mushrooms, toss to coat, and cook until tender, for about 5 minutes.Uncover, cook off all but 2 tblspns of liquid. Check seasoning, set aside.

In a small pan, heat milk over medium high heat. While it heats season to taste with salt and pepper. When bubbles form around edges, remove from heat and add garlic. Place bread in abowl and pour milk over it. Let soak for 10minutes.

In a small bowl whisk eggs and crem. Season with salt, pepper and coriander.

Bring medium pot of water to boil. Place roasting pan large enough to hold medium oval casserole in oven. Butter the dish. Using spatula, lift slice of bread from milk, and drain well. Press bread up against end of dish so that it comes up sides. Spoon some leek mixture over. Place second slice atop first, covering 2/3rd of it. Repaeat with all the bread and leek mixture. Layes should be snug, with slices looking like fallen dominoes. Discard milk and garlic.

Whisk cream and eggs again; pour evenly over the bread and leeks. Place casserole in the roasting pan. Pour enough boiling water aroud the casserole to come half way up sides. Bake

for 40 minutes, until pudding is set at edges but still a little wet in the middle. Increase the temperature to 375 degrees. Bake for 10 more minutes to set middle and to crisp top.

61 Warm Leek and Potato SaladIngredients: 1 Pound small red-skinned potatoesSalt1 egg1 pound medium leeks, trimmed, halved lengthwise and washed1 tblspn minced shallot1 tblspn and a tspn cider vinegar4 tspn dijon mustardFreshly ground black pepper5 tblspns best quality walnut oil1 tblspn olive oil1/2 cup chopped roasted walnuts13 cup packed flat parsley leaves

Cooking Instructions: Place potaoes in small pan, cover with water, season with salt, and bring to boil. Reduce heat and simmer until tender when pierced with fork, for about 20 minutes. Drain and set aside Meanwhile fill another small pan with water and bring to boil. Add egg, and boil for 9 minutes. Drain and peel.

Fill 10" wide straight sided pan with water. Season with salt. Bring to boil. Add leeks. cook until tender, for 5 to 10 minutes. Drain. Lay leeks on tea towel. roll it up to press excess water and keep leeks warm.

In small bowl whisk shallot, vinegar, mustard, salt and pepper. Let sit for 5 minutes. Slowly whisk in oils until dressing is thick yellow and emulsified. Adjust seasoning to taste. ( It should be highly seasoned)

Cut warm leeks diagonally into 1 1/2 " Pieces. Cut warm potatoes into 3/4 inch chunks. In large bowl, combine leeks, potatoes, walnuts and parsley. Pour dressing over with spatula, fold and mix well. Add more salt and pepper, if needed. Transfer to serving bowl. With back of spoon, press egg through sieve over salad. Serve while warm.

62 French Beans with Potato (Aloo Falia)Ingredients: 1 pound french beans1 potato, medium sizegarlic 2 to 4 cloves

ginger 1/2 inchgreen chillies 2onion 1/2 cupcumin seeds 1/4 tspnajwain/anni-seeds 1/6 tspnkalonji/onion seeds 1/4 tspnKasoori methi dried and crushed 1/2 tspnturmeric 1/2 tspnred chilly powder 1/2 tspnsalt 1/2 tspn or more to taste oil 4 to 5 tspns

Cooking Instructions: Remove the threads from the beans and chop the ends. Cut them into 1 cm long pieces. Cut onion into 1" cubes. Chop galric and ginger and green chillies very fine.

heat oil in a heavy bottom or non stick pan. Add cumin seeds. Add ajwain and kalonji seeds. Add garlic, ginger and green chilly. Add onion. Fry till light brown. Add salt, turmeric, red chilly powder and salt. Add beans and potato. stir to mix. cover and cook on slow heat for 10 minutes or till potato is tender. Keep stirring to avoid sticking at bottom. Sprinkle kasoori methi on top. Cover for a while. Remove from heat. Leve it uncovered to avoid excess moisture.

63 Fettucine Ai Frutti De MareIngredients: (Fettucine with sea food in garlic sauce)Pasta 1 portion50 gms chopped garlic50 ml oil50 gms parsley6 mussels (shelled) 6100 gms calamari (squid)3 prawns100 gms black pepper coarsely-groundSalt to taste

Cooking Instructions: Heat oil in a pan and add chopped garlic.Allow the garlic to turn brown before adding parsley. Then add mussels, calamari and prawns. Keep on a low flame for about eight minutes. Once they are slightly cooked, add black pepper and salt. Now add pasta, and stir well. Garnish with parsley.

64 Petti Di Pollo Alla Mugnaia

Ingredients: (Chicken breast in creamy mushroom sauce)50 gms chopped garlic50 gms parsley50 ml oil100 gms mushroom (chopped)2 chicken breasts (beaten)Black pepper, coarsely-ground50 ml cream50 ml milk

Cooking Instructions: Heat oil in a pan and add chopped garlic and parsley. Once the garlic has browned, add mushrooms. Fry till the mushrooms are brown and add chicken breasts. Then, add cream, milk, black pepper and salt, and stir well. Allow to cook for about 10 minutes. Serve garnished with chopped parsley. You could also use fresh basil instead of parsley.

65 Gaajar Matar (Punjabi Style)Ingredients: Carrots 1 LbPeas 1 cupPotato 1 (Optional)Giger 1" pieceGarlic 3 clovesGreen chillies 2Cumin seeds 1/2 tspnKalonji 1/4 tspn (Optional)Kasoori Methi 1 tspn (Optional)Turmeric 1/4 tspnRed chilly powder 1/2 tspn Salt 1/2 tspn or as per tasteOil 2 tblspns (can take lesser for health reasons)Coriander Leaves for grnishingGaram masala, a pinch.

Cooking Instructions: Wash and scrape the carrot root. Cut into small cubes. Peel Potato. Cut into pieces. Chop ginger, garlic and green chillies fine (or grind them course).Heat oil in a nonstick pan or Karahi. Add cumin seeds and Kaloji (onion seeds) when oil is hot. Add chopped garlic, ginger and green chilly. Add turmeric, red chilly powder and salt. Add Carrot, peas and potato. Sprinkle Kasoori Methi on it and mix well. cook covered on slow heat. Keep stirring occasionally to turn and mix the vegetable. Remove lid five minutes before potato and carrot are cooked. Let it be on heat till any water traces in the vegetable dry up. Sprinkle garam masala and chopped coriander leaves on top and serve with chapati or Makki ki roti!!

66 Butternut SquashIngredients: One Butternut Squash (Yellow)Onion chopped, 1/2 cupTomato oneGreen chilly 2Ginger-garlic paste 1 tspnTurmeric 1/4 tspnRed chilly pwdr 1/4 tspnSalt to tasteAmchoor (mango powder) 1/2 tspnOne tspn olive oil/mustard oil/any cooking oilSaunf (fennel seeds) 1/2 tspnKalonji (Onion seeds) 1/2 tspnMethi seeds (Fenugreek seeds) 10 seedsJeera (cumin seeds)Dhania seeds (coriander seeds) 6-7 seedsHeeng (asafeatida) a pinchCoriander leaves for garnishing

Cooking Instructions: Cut butternut squash in two halves. Remive seeds and discard the pulp in the center. Take 1/2 cup water in a dish and place squash cut side down on the dish. Microwave for 10 to 15 minutes With peel intact.Remove the cooked portion and discard the outer peel. Heat oil in a non stick pan. Add Dhania seeds. When red, add methi seeds. When red add heeng. Add saunf. Add jeera and kalonji. Add haldi, chilly pwdr and salt. Add rest of the ingredients except for coriander leaves. Cook for 15 minutes on slow heat. Remove from heat. Garnish with coriander leaves. Serve with chapati.

67 Cauliflower with Peas and Carrot (Punjabi Style)Ingredients: Cauliflower one medium sizeCarrots 3 medium sizeGreen peas 1//2 cupPotato 2 medium sizeOnion, chopped, one cupGinger/Garlic crushed one tspn eachCumin seeds 1/4 tspn

fenugreek seeds, roasted and ground course, 1/4 tspncoriander powder 1 tspnHaldi (Turmeric powder) 1/2 tspnRed chilly powder 1/4 tspnSalt 1 tspnCooking oil 4 tblspns

Cooking Instructions: Heat oil in a wok/Karahi. Add jeera (cumin seeds). Add methi seed powder. Add onion. After five minutes add potatoes, cut in cubes. When potatoes turn yellow, add dhania powder, haldi powder, salt, chilly powder, garlic and ginger crushed. Now add carrot, cut in small pieces and peas. Mix well. Add cauliflower, cut in small flowerets and washed well. Add 2 tablespoons of water. Cook it covered. After five minutes stir it. Cover again. Check for softness of the vegetables. Don't stir too many times as this will mash the vegetables. Just before the vegetables are done, remove the cover and see if there is any water left in the vegetables. If there is, remove the cover and let it cook till it is dry. Leave it open after removing from the heat to avoid water formation inside. Serve garnished with green corainder leaves. Serve with chapati/paratha or puree.

68 Masala Capsicum CurryIngredients: 2 capsicums cut into big square pieces1 onion cut into big pieces1/2 cup of fresh coriander (celentra)1/2 cup of fresh grated coconut3 green chillies1 tsp of red chilli powder1/2 cup of ground nuts4 tbsp of tamarind extract1 table spoon ginger garlic paste1 1/2 tsp of coriander powder1/4 th cup of oil1/2 cup of waterTurmeric and salt as much u require

Cooking Instructions: 1.Fry the onions with just one teaspoon of oil until the raw smell goes away. Roast the peanuts separately until they turn light brown and remove the skin later. 2.Grind roasted groundnuts,onions, ginger garlic,coriander, coriander powder, green chillies,coconut,red chilli powder all these together with little water and keep it aside. 3.Pour the oil in a vessel and fry the capsicum pieces until they turn color. Add the ground paste to it and cook it for some 5-6 minutes and then add tamarind extract as well as water and salt.4.Cook it for 10-15 mins

69 Coconut RiceIngredients: 1 cup Basmati rice1 cup grated Coconut6 Green Chillies cut into long piecesA pinch of Asafoetida(Hing)Coriander Leaves1/2 tsp Cumin seeds2 tsp Ghee8 to 10 cashew nutsSalt according to taste

Cooking Instructions: 1.Cook rice 2.In a pan heat ghee and add Cumin seeds, green chillies,asafoetida and coriander fry all these for few min. 3.Add the above fried mixture, grated coconut, and salt tothe cooked rice and cover the pan with lid allow it to cook for 10 minutes on low flame. 4.Finally fry cashew nuts and add to the rice.

70 Tomato RiceIngredients: 1 cup Basmati rice3tomatoes medium 2onions chopped3green chilies2 table spoons chana dal (gram dal)1 table spoon urad dal (Split horse bean)1 small pinch Methi seeds2 table spoon Coriander1 tea spoon Cumin seeds3 Cloves3 Cardomoms1 Cinnamonsoil for fryingSalt to taste

Cooking Instructions: 1. Cook Rice.2.In a pan heat 1 table spoon of oil and fry chana dal, urad dal, Methi seeds, Coriander, Cumin seeds, Cloves, Cardomoms, Cinnamons for 2 min and make a powder of this mixture.3.Heat 3 to 4 spoons of oil in the pan and fry onions till they turn light brown in colour and add

tomatoes and fry for few min till it becomes soft.Add the powdered mixture(step 2) and salt cook for few min.4.Finally add the above(step 3) masala to the cooked rice.

71 Italian OmeletteIngredients: 4 Eggs2 tblspns milk1 Potato1/2 large onionGreen chillies 2Mustard seeds 1/4 tspnOlive oil 2 tblspns or spray.salt to taste2 Tomatoes

Cooking Instructions: Chop onions into long, thin slices.Chop potato thin, unevenly.Slit green chillies into two. Heat oil in a non-stick pan. Fry potato slices till yellow and done. Remove it from oil. Fry onions in the oil. Remove when slightly wilted.Break eggs in a mixing bowl. Add salt, milk, potato and onion slices and beat. Heat oil in the pan again. Pour the egg mixture and spread evenly. Cover with a lid. Turn it very carefully when the bottom is done. Cook the other side. Remove from the pan. Cut tomatoes into two from the middle. Sprinkle a little salt and black pepper on the cut side of the tomatoes. Heat a little oil in the pan. Add mustard seeds. When the seeds splutter, add green chillies. when the Green chillies brown, place the cut side of the tomato on the chillies. Cover for about 4 minutes. When the bottom side is brown, turn the side and let cook for another 4 to five minutes.Serve the omelette with tomato slices.

72 German Hot Potato SaladIngredients: 4 pounds whole new potatoes6 to 8 slices bacon3 tblspns minced onion1/2 cup sugar1/2 cup vinegar1 1/2 cups water1 tspn salt14 tspn pepper2 tblspns cornstarch

Cooking Instructions: In a covered saucepan cook the potatoes in water for 15 to 20 minutes or until tender. Drain water. Cool slightly. Slice in rounds. (do not peel)In a large skillet, cook bacon until crisp. Drain, reserving the drippings. Return 1/4th cup of dripping to the pan and brown oniion in it.Add sugar, vinegar, 1 cup of water, the salt and the pepper to the onion. In a small bowl dissolve cornstarch in 1/2 cup of water. Add to the onion mixture and cook until the mixture is not milky anymore. (is clear) and is thick and bubbly. Cook for further 2 minutes.Pour the hot mixture over the sliced cooked potatoes. Add crumbled bacon and if needed additional salt and pepper.

73 Brown rice and Corn SaladIngredients: 2 cups brown rice1 cup cooked or canned sweetcorn kernels2 tspn Dijon mustardsalt and pepper4 tblspns light olive oil1 ½ tblsp lemon juice or white wine vinegar½ cup mayonnaise or sour cream3 stalks celery sliced½ bunch scallions thinly sliced1 small sweet red pepper, seeded and diced3 tblspns snipped basil leaves4 cups water

Cooking Instructions: Bring water to boil. Add salt. Add rice, bring to a boil. Boil for a few minutes then lower the heat and cook covered for an hour. Remove the lid, let the steam escape, fluff up with a fork Shift to a bowl when it reaches room temperature. Blend mustard, salt and pepper,lemon juice and vinegarSlowly add in oil and mayonnaise or sour cream.Toss the rice with the dressing. Add basil, corn, scallions, and sweet pepper. Toss well. Season with salt and pepper if necessary. Serve at room temperature with cold chicken or by itself.

74 Chicken Sate (Indonesia Style)Ingredients: 1 1/2 spoon brown sugar1/4 cup panang paste (available at Asian Markets)1 cup unsweetend coconut milk2 tblspn fish sauce (avaialble at Asian stores)1 tspn lime juice1 1/2 tblspn ground corriander

1 1/2 lbs skinless, boneless chicken breasts, cut into 24 1/2 inch wide and 4 inch long strips24 12 inch wooden or bamboo skewers, soaked in hot water for 10 mintues

Cooking Instructions: In a large non reactive bowl whisk together the sugar, curry paste, coconut, fish sauce, lime juice and coriander. Add the chicken and toss until well coated. Leave covered in the fridge for 3 to 12 hours.preheat broiler or grill. Remove the chicken from the marinade and thread each strip on to a skewer. Grill or boil the skewers, turning once until cooked through, about 3 minutes per side. Serve immidiately.Serves 4

75 Fish Ghasshi (Konkan / Goa Style)Ingredients: A. 1-1.5 lbs of fish cut into bite size pieces (pomfret,red fish,mackrel,orange roughy, sardines)B. 1 8oz can of coconut milkC. 8-10 dry red chillies (more or less according to taste).D. 2 tsp whole dhania seedsE. 1/2 tsp of tamrind pasteF. 1/4 tsp haldi powderGrind C,D,E,F together with a bit of water.G.1/2 onion finely choppedH.1" ginger finely chopped or gratedI.3-4 green chillies slitJ.1 tbs of oilMarinate the fish with salt and a bit of haldi powder for 20 minutes.

Cooking Instructions: Heat Oil and fry the onions till they are slighly brown. Then add the ground mixture, coconut milk and the fish. After about 2 minutes add finely chopped ginger, and green chillies. Let it cook till there is a good consistency of gravy or till the fish is done. If you want more gravy, add 1/2 cup of water in the coconut can, wash the sides and add it to the curry.If you want it to be more sour add more tamarind paste.Serve with boiled rice.

76 Kale Chhole (Punjabi Style)Ingredients: 2 Cups Kala ChanaBay leaf 1 bigBrown Cardamom 3Cloves 4Cinnamon 1 inch piece

Salt 1 tsp. Or according to tasteFor Gravy:Onion, chopped ½ cupGinger paste 1 tsp.Garlic paste 1 tsp.Tomato paste ½ cup or two tomatoes, pureedTurmeric powder ¼ tsp. Green chilly 1 choppedCumin seeds ¼ tsp.Cumin seed powder 1 tsp.Coriander powder 1 tsp.Red Chilly powder ½ tsp.Black Pepper powder ½ tsp.Cooking Oil 3 tblspn. Kasoori Methi leavesCoriander leaves for garnishingGaram masala a pinch

Cooking Instructions: Soak Chana for 8 to 10 hours. Wash under tap water. Keep it for boiling in a pressure cooker in 4 to 5 cups of water. Add salt, cloves, bay leaf, brown cardamom and cinnamon. Close lid and cook for 45 minutes after the pressure builds in the cooker.Heat oil in a wok. Add cumin seeds. Add onion. Fry till they become golden brown. Add coriander powder. Add garlic and ginger paste and green chilly. Stir for a few seconds. Add tomato puree or tomato paste with red chilly powder, black pepper, turmeric powder, cumin and coriander powder and Kasoori methi leaves crushed fine by rubbing between fingers. Keep stirring till the oil separates from the paste.Separate water and chana through a strainer. Take out 3 serving spoons-full of channa in a plate and crush them with the back of a ladle. Add it to the paste. Roast for five minutes. Add the rest of the chana. Roast for about ten minutes. Add the chana water. You can add some more water if you like more gravy. Let it cook uncovered for 20 minutes or till oil floats on top.Serve hot with plain rice or paratha. Garnish with garam masala and coriander leaves before serving.

77 Ajwain Ka Raita (South Indian Style)Ingredients: 1 tbsp Oil1/2 tsp Ajwain (thyme - whole)A pinch of turmeric2 tbsp Fried Gram (Dhania)1 Red chilli (whole)Grated Coconut - One cup

ButtermilkSalt

Cooking Instructions: 1. Heat oil in a small vessel. 2. Add turmeric and ajwain (thyme)and wait until it splutters. 3. Add Red chilli and Fried Gram.4. Put the roasted thyme mixture in a blender.5. Add Cocunut, salt, cilantro, and the desired amount of buttermilk. Recommended amount is 3-4 cups.Grind and pour into a vessel. Season Raita with mustard seeds, curry leaves, and one red chilli. Garnish with cilantro.This item tastes great with Pulao and/or Fried Rice.

78 Lal Saaker Ghanto (Bangal Style)Ingredients: 8 c Red chard, coarsely chopped 2 tb Vegetable oil 1 ea Dried red chile 1/4 ts Five spice powder 1 c Onions, finely chopped 1 t Green chile, seeded & minced 1/4 ts Turmeric 1/2 ts Salt 1 t Sugar 1 c Water 3 1/2 c Eggplant, cubed 1/4 ts Garam masala (if you do not use Garam Masala, substitue with Coriander powder and red chili powder)Onion rings, to garnish

Cooking Instructions: Steam chard & then puree in a blender. Set aside. Heat oil in a skillet over medium low heat. Fry red chile until it darkens. Add five spice powder & fry until the spices start to crackle. Add onion & fry until it is a rich brown, stir constantly. Add green chile, turmeric, salt & sugar. Add water & bring to a boil. Add eggplant & lower the heat slightly. Cover & simmer until the eggplant is soft. Add pureed chard. Uncover & cook for a minute or so to heat the mixture right through. Stir all the time. Remove from heat & blend in the garam masala. Garnish with onion rings & serve immediately. Excellent with pigeon peas & bread.

79 Aubergine With Bell Pepper (Bangal Style)

Ingredients: Aubergine/Brinjal 1 Lb, cut into large size chunksPotato 2 medium, peeled and cut into long, thin piecesCapsicum 1/2, sliced thinTomatoes 3 (Roma variety)choppedGreen coriander leaves 1/2 cup, choppedOnion 1/2 cup, choppedSaunf 1/4 tspnKalonji seeds 1/4 tspnJeera 1/2 tspnMustard seeds 1/2 tspnFenugreek seeds a pinch, coarsely groundHaldi 1/4 tspncoriander powder 1/2 tspnRed chilly pwdr 1/4 tspnSalt 3/4 tspn or as per tasteGaram masala a pinch for garnishingCoriander leaves for garnishingCooking Oil 3 tblspn

Cooking Instructions: Heat oil in a heavy-bottom pan or non stick.Add saunf, jeera, mustard seeds, kalonji and fenugreek seeds.Add onions. After five minutes, add potatoes. let onions and potatoes fry till potatoes are almost done. Add haldi, red chilly powder, coriander powder and salt.Add tomatoes. When tomatoes get soft and pulpy, add aubergine and coriander leaves. Add three tblsns of water. Cover and cook. Keep stirring occasionally.When brinjals are soft add bell pepper. Cook covered for about three to four minutes on slow heat.Garnish with garam masala and coriander leaves. Seerve with chapati or poori.

80 Shalgam Ki SabjiIngredients: Shaljam 4 medium size, sliced long thinOnion 1 medium, sliced thin longTomatoes 2 to 3Green coriander leaves 1/2 cup choppedGarlic 2 medium size flakes, paste or choppedGinger 1/2 inch piece, paste or choppedGreen chillies 2, choppedroughly ground methi seeds, 1/6th spoonJeera 1/2 tspnOil 2 tble spnshaldi 1/4 tspn

red chilly powder 1/4 tspnSalt 1/2 tspn or as per taste

Cooking Instructions: Heat oil in a wok. Add methi seeds, then add jeera. Add onions. Add haldi, red chilly powder, salt, ginger and garlic. Add shaljam slices. cover and cook. When soft, add chopped tomatoes and corainder leaves. Cook covered for 5 minutes. Do not wait for tomatoes to get mashed.Remove and serve with chapati or makki ki roti.Note: If using ginger paste, add it with tomatoes because it makes the vegetable stick to the pan bottom. Chopped ginger can be added in the beginning

81 Party PulaoIngredients: Ghee or clarified butter 1/2 cupSpices: Cinnamon 2 piecesCloves 10Cardamom 6Ginger 1 inchGarlic 5 clovesGreen chillis 4Chopped red onions 2 cupsChilli powder 1 tspVinegar 1 tspChicken 500 gmTomatoes 1 cupCoconut milk 2 cupsChicken stock 1 cupMinced mint and coriander leaves 1/2 cupCarraway seeds 1/2 dspJuice 1 limeBasmati rice 2 cups

Cooking Instructions: Heat ghee in a heavy-bottom vessel. Add spices and ginger-garlic-green chilli paste. Fry onions until golden. Add red chilli powder, vinegar and chicken. Fry until golden-brown. Saute tomatoes until they become a paste. Pour in coconut milk and chicken stock. Stir in minced leaves, carraway seeds and salt. When it boils, stir in lime juice and rice. Taste broth for salt. Cook covered on low flame until done.For a large party, use larger proportions of ingredients. You can handle upto 7 cups of rice(20 persons) alone. Stir rice only twice: when you add it and when almost cooked. Watch it does not burn or get pasty. Cook the previous day. Refrigerate when cool. Leave outside 2 hours before the party. Before serving, sprinkle a little ghee and rosewater on top and bake in a greased dish about ten minutes until hot. Bake in two or three smaller dishes if you have made a lot. You may also reheat faster in a pressure cooker without ghee. Use a double boiler.

82 Lemon RiceIngredients: Main Ingredients;1 cup Basmati rice1-2 lemonsSeasonings:1 tsp mustard seeds1-2 red chillieshing1 tsp channa dal1-2 green chilliescurry leaves¼ cup cashew piecesTurmeric pdr salt to tasteGarnish:Coriander LeavesFreshly Grated Coconut(frozen available at Indian stores)

Cooking Instructions: Precook the Basmati rice by boiling it in a lot of water.Strain all the water by draining it into a sieve and spread it on a cake foil pan to let the rice cool.In a separate frying pan, heat the oil, add the mustard seeds, and let it splutter.Add all other ingredients in the order that is given and fry till light brown.Mix this into the rice thoroughly, add lemon juice.Garnish with coriander leaves and grated coconut.This dish is very easy to make and can be served immediately or room temperature at a picnic. Makes a pretty presentation and adds color to the dinner table.

83 Indian Vegetable CurryIngredients: 2 tsps turmeric1 tsp cumin1 tsp mustard seed1 tsp fenugreek4 tsps coriander1/2 tsp chili powder1 tsp ginger1 tsp black peppercorns1 lb onions, finely choppedvegetable oil (vary amount to suit-about 4tbsps)1-1/4 cups evaporated milk2 tbsps white wine vinegar14 oz can crushed tomatoes

1 tbsp tomato paste2 tsps brown sugar1 vegetable couillon cube dissolved in little boiling water4 cups chopped mushrooms or mixed vegetables (e.g. mushrooms, cauliflower, carrots, potatoes, okra etc.)

Cooking Instructions: Grind all the spices together. This amount will make 3 tbsps of curry powder.Heat the oil in a heavy bottomed pot and fry the onions until golden.Add the ground spices, lower the heat and cook for 3 minutes, stirring all the time.Add the milk and vinegar and stir well.Add the tomatoes, tomato paste, sugar and stock.Bring to the boil, cover and simmer very gently for 1 hour.Add the vegetables and cook until tender-about 30 minutes.Tip: serve with boiled brown rice, chappatis or poppadoms and cucumber raita.Curry sauce will freeze well for up to 3 months so, it is worth making double the quantity.

84 Cauliflower & Pepper CurryIngredients: Serves 41/2 Cup corn oil1 tbsp cumin seeds1 pound cauliflower, broken into flowerets1 large sweet green pepper, cored, seeded and cut into strips1 tsp turmeric1-2 fresh green chiles, seeded and finely chopped1 garlic clove, crushed1 cup sour creamsalt

Cooking Instructions: Heat the oil in a large saucepan and saute the cumin seeds until they crackle. Reduce the heat and add the cauliflower. Reserve 4 strips of pepper for garnishing and add the rest to the saucepan. Add the turmeric, chiles, garlic, and salt to taste, and mix thoroughly.Partly cover the saucepan and cook until the vegetables are tender and dry. Toss the mixture frequently during the cooking time.Stir the sour cream into the vegatable mixture and heat through without boiling. Garnish with the reserved pepper strips and serve with plain boiled rice.

85 Khaw Sawai (Meman dish)Ingredients: Khaw Sawai is a kadhi and noodle dish popular with Meman community of Pakistan.

Chicken 1 kg (2 Lbs) small piecesTomatoes 4Garlic and Ginger paste 1 tblspnbrown cardamom 3cinnamon 1" piece (powder both the above)haldi (turmeric) 1/2 tspnRed chilly powder 1/2 tblspndhania (coriander) powder 1 tspnWhite cumin seeds 1 tspnSalt to tastecooking oil 1/2 cupcoconut milk, unsweetened 2 cupsBesan (gram flour) 2 tspnsonions 2 slicedFried papadnoodles one packetgreen chillycoriander leaveslemon Dahi (yoghurt) 1 cupFor decoration:green onion

Cooking Instructions: Fry onions. Add all masala (spices) and chopped tomatoes. Add meat and cook.for kadhi:Roast besan. Blend together besan, green chillies, corriander leaves, salt, haldi, coriander and dahi. Heat oil in a pan, add cumin seeds and garlic and ginger paste. Add kadhi solution. After one boil add coconut milk. Let it cook till it comes to a desired thickness.Boil noodles with salt and a little oil. When ready sprinkle red crushed pepper on it. Fry some noodles to serve with kadhi and noodles.

86 Mutton Masala Chops (Pakistan Style)Ingredients:

Mutton chops 1/2 kg(single with one bone)garlic/ginger paste 1tsp each oil 1/4 cupsalt 1tspred chilly powder 11/2 tsp

haldi powder 1/2 tspgaram masala powder 1tsplemon juice 1tbspvinegar 4 tbsppotatoes 2 medium cut in round slicesbell pepper 2 cut in round slicestomatoes 3 cut in round slicesonions 3 cut in round slices

Cooking Instructions: Marinate the meat with all the spices for 3-4 hrs. Fry the chops in 1/4 cup oil and reserve the marinade for later use. Add two cups of water and the marinade to the fried chops. Cook covered on low heat until the chops are done. Now add the vegetables and cook on low heat until the potatoes are tender. Serve warm with nan. I make this dish a lot and it comes out great.

87 Yakhni Pulao (Pakistan Style)Ingredients: mutton;2lbgarlic pod;1ginger 2inch piecewhole garam masala;2tbssaunf(funnel seeds)2tbscoriander seeds ;2tbsonion ;1 medPut all of these ingredients with meat, 4 cup water and 1 tsp salt and let it cook until meat is tender.onion;1ginger,garlic paste;1tbsoil 1/4 cuptomatoes (roma) 2 chopped1/2 cup youghurtgreen chilles; 3 choppedcilantro ; 1/2 cup rice;3 cup soaked for half an hour.salt 2tsp

Cooking Instructions: You guys may be thinking that Yakhani Pulao is a very hard dish to make! No, its realy very easy and very delicious.Separate the water from cooked meat in a bowl which is now called yakhni.Heat oil in a dish and put ginger garlic paste, add meat and all above masalas and saute it little bit. Add your yakhni to it. Make sure yakhni is 4 cups. Add rice and let it cook. When water dries up and your rice is nearly cooked, cover it and put polaw on dum for 30 minutes. I have already posted the reciepe for zarda (sweet rice dish). Serve Yakhni Pulao with zarda.

88 Hydrabadi ChickenIngredients: 2-3lb chicken breast(can use other pcs too)2 me onion (diced)4-5 cloves4-5 black pepper2 sticks cinnamon2 bay leaves2 black elaychi(optional)1 tbsp ginger paste1 tbsp garlic paste1/4 tsp haldi2 tbsp crushed red pepper( one used on pizza... more if you want it spicey)2 tbsp dhania pwdsalt to tastejuice of 1/2 lemonoil 3-4 tbsp 3-4 tsp cilantro( garnish)1 salad onlion --sliced(add lemon juice and salt and black pepper to this onions)

Cooking Instructions: cut the chicken in to med size pcs. take a pan and heat the oil in it. one the oil is hot add cloves ,black pepper cinnmon ,bay leaves, elaychi and the 2 onlions that are diced. fry it till golden brown. add ginger garlic paste to it. fry for 30 sec then add haldi,mirchi,dhani pwd. ass salt according to taste add lemon juice. fry the masal properly for 1 min or so. then add the chicken. mix it will and cover and simmer till chicken is tender and is no longer pink fro inside. this will take about 25- 30 min .. depending on the size of he chicken pcs..when done taste and adjust the seasonings.whn finished cooking garnish with fresh chopped cillntro serve it with roti and onions.

*** this dish taste very good if it is spicey so i would advise people with weak stomach to be careful or take a dosage of pepcid ac before eating this chicken..

89 Water Melon Yogurt SambharIngredients: This dish uses the white portion of the water melon, adjacent to the skin. Leave a small amount of the red flesh attached to the white part. Remove skin. Cut the white portion of the water melon into 1/2 inch long and 1/4 inch thick pieces.3 Cups Water melon whites2 tsp oilCurry leaves1 1/2 cup yogurt 1/4 tsp black mustard seedsSalt

Ingredients for blending:1/4 cup grated coconut3-4 medium sized red chillies1/4 tsp coriander seedsCilantro1/4 tsp black mustard seeds1/4 tsp turmeric powder2 tsp chana dal (soaked for an hour or two)

Cooking Instructions: 1. Blend the listed ingredients (ingredients for blending) with 1/4 cup water.2. Heat 2 tsp oil in a pan, and add mustard seeds. Once they splutter, add the water melon pieces and 1/4 tsp salt. Add 1/4 cup water. Cook. After the vegetable is cooked, add the ground paste and salt to taste. Boil on low heat for about a minute.3. Allow to cool for about 5 mins. Add yogurt and curry leaves and mix well.Optional: Heat 1/2 tsp ghee in a small pan. Add 1/4 tsp mustard seeds. After they splutter, add 2 or 3 red chillies. Roast for a few seconds, and then add to the yogurt sambhar.

90 Saute KababIngredients: ground meat: 1lbginger& garlic: 1 tsp eachred chilly: half tspsalt: half tspground corriander & cuman seeds: 1tspchopped onion: 1 smallmix all ingredients with meat & make flat kababput some oil in pan and fry them. If cooking in less oil, cook them covered. for gravy: onion : 1 medtomatoe: 3 (roma)ginger & garlic paste : 1tspred chilly powder: 1tspsalt: 1 tspgreen chillies: 3Cilantro: 4 tbs

Cooking Instructions: Saute onion in oil in a seprate pan. When onion become dull white, put ginger garlic and all masalas with tomatoes. Cook them for 5 minutes. Then put kabab in this masala and add green chillies & cilantro and leave it for 10 minutes on low flame.If you like to make some thing as fast as in 20 minutes, this dish is for you. Serve it with hot chappati.

91 Stuffed CapsicumIngredients: (BharwaN Simla Mirch)4 medium sized capsicums (Green bell peppers)1 large onion, sliced1/4 tspn ginger paste3 medium to large boiled potatoes1 1/2 tsp red chilli powder2 tsp coriander (dhania) powder1 tsp cumin (jeera) powder1/4 tsp turmeric (haldi) powder3/4 tspn salt or according to taste1 tsp garam masala powder1/2 tsp Mango powder (amchoor)1 tsp dried mint leaves crushed (opt)1 small tomato, chopped2 tblspns coriander/cilantro leaves chopped finelyA small bunch of fenugreek (methi) leaves, chopped finelyor substitute with 1/2 tspn kasoori methi, crushed 1 tsp cumin seeds1/2 tsp fennel seeds (saunf) crushed1 medium onion choppedChopped coriander/cilantro leaves for garnish3 to 4 tbsps cooking oil

Cooking Instructions: Mash potatoes nicely. Heat 2 tbsp oil and fry sliced onion till it turns golden. Add coriander pdr, cumin pdr, turmeric pdr, red chilli, crushed saunf, amchoor, mint and garam masala and fry for one minute. Add chopped tomatoe and the coriander and methi/kasoori methi leaves and fry for another minute.Now add the mashed potatoes and fry for 5 minutes on medium heat till the masala is well mixed with the potatoes.Add salt. Remove it from heat and set aside to cool.Remove top of each capsicum carefully without breaking the capsicum and clean the inside. Stuff each capsicum with some potato masala and put back the top.Smear some salt outside the capsicum and set aside for 20 to 30 minutes. Save some potato masala for gravy.Heat 2 tblspn oil, add cumin seeds to it and when it becomes brown add one small sliced onion. Fry till the browned. Now add the remaining potato with a little water to it. Place the capsicums with the tops on potato masala and onions. Sprinkle a little water and cook covered on a low heat for 30 minutes on low heat. Turn the capsicums occasionally to cook evenly on all sides. Pay attention to poptato gravy it should not burn at bottom.When the capsicums are done, garnish with chopped coriander leaves and serve with paratha or poori or hot rice.

92 Paneer KoftaIngredients: For Kofta:Paneer 300 gmsPotatoes 3 (medium size) boiledcoriander and cumin seed powderpinch each of red chilly powder and black pepper powderSalt 1/2 tspnfor Gravy:2 Onions, finely chopped Ginger and Garlic Paste 1/2 tsp eachGreen chillies 3 mincedCashewnuts : 150 gmsPoppy Seeds : 50 gmsMilk : 1/2 cupTurmeric : 1/2 tspred chilly powder 1/4 tspnblack pepper powder 1/4 tspnSalt : 1 tsp or to tasteButter/oil : 3 tspkasoori methi leaves, crushed 1 tspnFresh tomato puree of four to five medium size tomatoes.Water : 4 cupsCoriander Leaves : for garnishinggaram masala: for garnishing

Cooking Instructions: For Kofta: Grate the paneer and mix well with the mashed potatoes. Add all other igredients for kofta and mix well. Make into round balls. Heat oil in a pan and deep fry the koftas on medium heat till golden brown. Remove from oil and place on paper towel.For Gravy Soak cashewnuts and poppy seeds in luke warm milk and keep aside for 20 min. Grind it to a smooth paste. Heat the pan and melt the butter in it. Add onions and fry till golden brown. Add green chilli paste and ginger-garlic paste. Fry for a minute. Add turmeric powder, red chilly powder and black pepper. Add tomato puree and kasoori methi and fry till oil floats on top. Add the cashewnut and poppy seed paste and fry for 5 min on a low flame, stirringly constantly. Add salt and water and let it boil for 15 min. Take off the flame. Add the koftas into the gravy, garnish with fresh coriander leaves and garam masala. Note: add kofta just five minutes before serving or they will become too soft and dissolve in the gravy.

93 Risotto with Fresh Peas (Italy)Ingredients: Appx. 4 cups Basic Chicken Stock or low-sodium canned chicken stock1 tablespoon olive oil (I like to use more)1/2 cup chopped onion1 1/2 cups rice1/2 cup freshly grated Parmesan cheesesalt to tastefreshly ground black pepper1 cup fresh shelled peas or frozen peas

Cooking Instructions: 1. Keep the stock hot in a saucepan over low heat. 2. Heat the olive oil over medium heat in a cooker or pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent. 3. Add the rice to the onion and stir. 4. Turn the heat down, add 1 cup of the hot stock to the rice, and stir slowly until the stock is absorbed. 5. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. 6. While the risotto is cooking, boil the peas in salted boiling water for 30 seconds and drain. 7. The risotto is cooked when it is creamy on the outside and slightly firm in the center. Now stir in the Parmesan cheese and half of the peas. Season with salt and pepper to taste. If the risotto is too thick you can add a little more stock until it becomes creamy texture. 8. Sprinkle with the remaining peas before serving in individual dishes.

94 Minced meat Casserole (Central Europe)Ingredients: Ingredients2 Onions3 Teaspoons Oil300-500g mince meat(chicken/mutton)500g potatoes300g carrots400ml soup(water and vegetable stock cube)150g peas(boiled)1 teaspoon tomato paste150g sour cream/fresh creamparsely/coriandersalt(to taste)pepper( to taste)

Cooking Instructions: Cut the onions into rings and cook in pan until golden brown.Add the mince meat.As meat turns tender,cut potatoes and carrots into cubes,mix in and let simmer for 3 minutes.Add soup ,salt and pepper.Simmer further for 8 minutes.Add peas and potato paste.Just before serving add fresh cream and finely chopped parsely

95 Navaratan KormaIngredients: 2 cups fresh/frozen peas1 large carrot chopped 2 cups cauliflower floretsFrench beans chopped 1 cup2 potatoes cut into cubes3/4 cup tomato sauce1/4 cup malai/cream/Heavy whipped cream1 small size pineapple bits can20 cashewnuts20 raisins (optional)Onion 1 cup, chopped fineginger/garlic paste 1 tspn each2 green chilli, chopped2 glaced cherries for decoration1 tbsp. coriander chopped3 tbsp. oilsalt to tasteHaldi/turmeric powder 1/4 tspn1/12 cups waterPhool Makhana (Optional) 50 gms. Paneer 150 gms, cut into cubesWhole Garam Masala:10 cloves (laung)dalchini (cinamon) 2" stickgreen cardamoms 2green cardamoms 5tej patta (bay leaf) small 3Mace 1 or 2 flowers Peppercorn 1 table spoon.

Cooking Instructions: Boil carrot, cauliflower, French beans, potatoes and green peas in boiling salted water till done and then refresh in cold water.Deep fry phool makhana lightly in moderate hot oil.soak cashews in warm milk for 20 minutes. Make a paste in blender.Heat oil in Karahi/wok. Add whole masala and let fry till it crackles. Add onion and fry on medium heat till golden brown. Add ginger garlic paste. Add tomato sauce, salt and turmeric. Add green chilli and cashew paste and cook for five minutes.

Add all boiled vegetables. Stir and cook for 3 to 4 minutes. Add water. Let it cook for five minutes. Add phool makhana, paneer, pineapple and raisins and stir. Cook for 2 minutes till it comes to a boil. Add fresh cream or heavy whipping cream and stir. Serve with nan/chapati/poori.

96 Kabuli ChanaIngredients: White chana 1 lb2 bay leaves4 cloves2 black cardamoms1" stick cinnamonOne large onion, choppedginger garlic paste 1 tspn each2 green chillies, chopped4 to 6 tomatoes, pureedor one 8oz can tomato sauceHeeng a pinchcumin seeds 1/4 tspncoriander powder 1 tspnsalt 1 1/4 or according to tastered chilly powder 1/2 tspnturmeric powder 1/2 tspnWater 4 cupsgaram masala 1/4 tspn for garnishingchopped coriander leaves for garnishingthin flakes of ginger, green chilly and onion for garnishing

Cooking Instructions: Wash and soak chana overnight or for 8 hours. Rinse with tap water. Add 4 cups of water, salt, bay leaves, cloves, cardamoms and cinnamon to chana and pressure cook for 25 minutes. Let the cooker cool down before opening.Heat 3 tbl spoons of cooking oil in a heavy bottom/non-stick pan. Add a pinch of heeng, add cumin seeds, add onion. Fry onion on low to medium heat till it turns golden brown. Add coriander powder, add ginger garlic paste and chopped green chillies. stir it for 1/2 a minute. Add turmeric powder and red chilly powder. Add tomato puree/sauce. If using fresh tomatoes, cook it till masala leaves oil on sides. Separate water from chana and keep it aside. Add chana to onion and tomato masala. Mix well. Mash some chana with ladle to get good thick gravy. Cook chana on slow heat for 10 to 15 minutes. Chana and masala should be well mixed and all water should dry up. Now add chana water that you have kept aside. Adjust salt. Let it cook on low heat for 15 to 20 minutes, stirring occasionally. Remove from the burner, sprinkle garam masala powder and cover.You can add more water if you want thinner gravy or cook longer if you want very thicker gravy. Garnish with ginger, onion flakes and coriander leaves just before serving.

97 Aloo ParathaIngredients: 6 medium size boiled potatoes 1/4 cup cottage cheese, crumbled 1 small chopped onion (opt) 1/2 inch piece ginger, chopped fine2 Green chillies, chopped (or to taste)1/2 cup Coriander leaves, choppedSalt (to taste)1/4 tspn red chilly powder1/6 tspn garam masala1/6 tspn black pepper powder10 to 12 seeds of ajwain15 to 20 seeds of kalonji (onion seeds)2 cups wheat flourWaterCooking oil

Cooking Instructions: Mash the boiled potatoes in a bowl with the help of a fork or grate them. Mix with the cottage cheese, onion, green chillies, coriander, ginger, ajwain, kalonji, red chilly, black pepper and salt. Set aside.Add 1/4 tspn salt to flour. Knead the flour with little water and oil. Knead into a soft ball. Make 7 to 8 small lemon sized balls out of the dough.Sprinkle flour onto a clean surface, and roll out the small ball in a round flat shape. When you have rolled out a 2-inch diameter, take a big spoonful of the potato mixture and place it in the middle of the rolled out dough. Now carefully fold the dough and make into a ball with the stuffing inside. Pat the ball on the palm of your hand and dip it in dry flour then roll it out again. Cook the rolled out paratha in a frying pan with a little oil. Cook on both sides until they are crisp and done.

98 Gatta Shahi Style (Rajsthani)Ingredients: Besan 1 lbKhoya 8 ouncesCurd 1lbCashewnuts 8 to 10Raisins 10 to 122 inch piece ginger, make pasteCorander powder 2 tspJeera powder 1 1/2 tspSalt to tasteChilli powder 1 to 2 tsp or to taste

Turmeric 1 tspGaram masala 1/2 tspOil to fryCoriander leaves to garnish

Cooking Instructions: Mix 2 tbsp warm oil in besan, add salt and red chilli powder and make a hard dough adding enough water. Crumble khoya and add cashewnuts and raisins to it. Take a little dough (about a tspn), flatten in your palm and fill the khoya mixture in it. Deep fry the balls carefully and keep aside.Heat 1tbsp oil in a thick -bottomed pan and add grated ginger. Fry till it becomes light golden. Add turmeric powder, chilli powder, coriander and jeera powder and fry a little. Add beaten curd, keep stirring it till it comes to a boil. Lower the heat and let it simmer for some time. Add the fried gattas and remove from heat and leave it covered. Sprinkle garam masala on top and garnish with finely chopped coriander leaves. This dish goes well with rice or roti.

99 Bhapa Shrimp (Bengal)Ingredients: 20-30 devained large Shrimps or medium Prawns2 tbsp mustard seeds2 tbsp plain yogurt2 tbsp cocoanut milk2 whole red chillis or 4-5 green chillis11 tsp mustard oil, optional1/2 red onion gratedsalt and turmetic

Cooking Instructions: Blend the mustard seeds into a fine paste along with `green chilli or whole red chilli, grated onion, cocoanut milk, yogurt and a pinch of salt.Boil the Shrimp for about 5 mints when it turns red in color -keep aside and marinate with paste mustard chilli paste, turmeric and mustard oil for about 15 mints. Place he shrimps in a microwave safe bowl and cover it loosely with a paper towel. Cook on high for about 10-15 mints and check if the shrimps turn opaque. Then add other two remaining green chillies lengthwise cutted. Keep covered in the oven for 5 minutes more. Then decorate with fresh mustard leaves. Serve with plain hot Basmati Rice.

100 Badami Qorma (Punjab/Pakistan)Ingredients: 2 pyaaz sliced1 clove garlic crushed1 tbs ginger crushed1/4 cup oil

1 cup thick yogurt2 roma tomatoes2-3 chilis chopped1/4 cup toasted almonds ground1 1/2 lbs 1 inch goat chunks on the bone1 tbs salt1 tsp kala mirch1 tsp haldi1 tbs laal mirch1 tsp pisa hua zeera1 tsp whole zeera1 tsp pisa hua dhaniya2 tsp of garam masala

Cooking Instructions: fry pyaaz in oil until it turns crispy and brown. add gosht and stir fry until it has browned a bit. add tomatoes and garlic and stir fry until tomatoes become mush. add haldi, laal mirch, whole zeera, and salt. stir a minute. Add yoghurt and 2 cups of water, and then ginger, ground zeera and dhaniya, and 1 tsp garam masala. mix well. bring to boil, cover, allow to sit on low flam for about 2 hous until goat is TENDER and soft. Uncover and remove chunks of meat from gravy. set them aside. turn flame on high and stir out the excess water from the gravy. while stirring, add the kala mirch, 1 tsp garam masala, and the ground badam. when the gravy is pretty dry but not too salty, and it is enough to cover the meat well, it is done. add in the meat and sprinkle top with chopped chilies, fresh cilantro, and chopped almonds. ENJOY!!!

101 Jhinga Salan (Pakistan/North India)Ingredients: 1 lb jumbo shrimp/prawns. they can be unpeeled if you like to eat the shell.1/4 cup oil1/2 packet Shaan Fish masala1 tsp haldi1 tbs laal mirch1 tsp salttsp black pepper1 pinch garam masala1 tsp whole zeera1 tsp pisa huaa zeerapinch of whole methipinch of mustard seeds1 clove garlic mashed2 tbs ginger mashed4 chopped tomatoes

3 chopped chiliesfresh coriander

Cooking Instructions: heat oil on low flame. add crushed garlic and giger and cook on very low for 2 minutes. turn up heat to medium but be careful not to burn garlic. add haldi, laal mirch, whole zeera, methi, mustard seeds, and pisa hua zeera, pinch garam masala. stir fry for one minute. add tomatoes. stir fry until juice comes out and tomatoes turn to mush. add shaan fish masala and black pepper. mix quickly. add shrimp and stir fry for a few minutes until they curl up and turn pink. the dish is done. top with chopped chilies and cilantro and eat with rice or naan.

102 Chicken Keema Matar (Punjab)Ingredients: 1 lb ground chicken or turkey1 large onion, choppedgarlic and ginger paste, 1 tsp each2 green chillies, chopped1 8 oz. tomato sauce can or 4 tomatoes pureed.Turmeric, 1/2 tspnred chilli powder, 1/2 tspnsalt 1 and 1/4 tspn2 bay leaves4 cloves2 black cardamoms1/2 inch piece cinammon2 tspn kasoori methi leavesCooking oil, 3 to 4 tbl spnsGaram masala to garnish

Cooking Instructions: Heat oil in a pan. Add onion and fry till golden brown. Add ginger, garlic paste. Add bay leaves, cloves, cadamom, cinammon. Add tomato sauce/puree. Add turmeric, salt, red chilli powder and kasoori methi leaves. cook till oil separates from masala. Add ground chicken/turkey. Keep stirring to mix it well with masala. Keep heat on medium high. Cook, stirring occasionally till all the water in keema dries up and it looks grainy. Remove from heat. Sprinkle garam masala and cover. Serve with naan, roti or paratha.

103 Cauliflower Potato (Aloo Ghobhi)Ingredients: Cauliflower one medium sizePotato - 1 or 2 large sizeOnion - 1/2 cup choppedgarlic and ginger paste 1/2 tsp eachhaldi - 1/4 tsplal mirch - 1/2 tspsalt - 1 tspnjeera - 1/2 tspcoriander pwdr - 1/2 tspnoil - 1 tbl spngarma masala - 1/4 tsp

Cooking Instructions: Wash and cut gobhi flowrets in small pieces.Peel and cut potato/es in small pieces.Heat oil in a karahi or nonstick pan.Add jeera.Add onion and fry till light brown.Add ginger garlic paste.Add haldi, lal mirch, salt, coriander pwdr.Add cauliflower and potato.Mix well and keep stirring till al the masala is well mixed with the vegetable. Cover and cook on low heat for 8 minutes. Stir once and put the cover back. Stir every few minutes. Let it cook till cauliflower and potato get cooked. Garnish with garam masala.Serve with chapati, nan, rice or bread.Note: No need to add water. Do not overcook, it should be tender till inside but flowers and potato should not become too soft and break at slightest touch.

104 Bhindi (Okra)Ingredients: 1 lb okra1 cup chopped onion1 tspn chopped ginger1 green chilly choppedsaunf 1 tspn crushedajwain 1/2 tspnheeng a pinchjeera 1/4 tspndhannia pwdr 1 tspnamchoor 1/2 tspnred chilly pwdr 1/4 tspn or according to taste

black peper 1/4 tspnsalt 1 tspn or according to tastehaldi 1/2 tspngaram masala 1/4 tspncooking oil 2 tbl spn

Cooking Instructions: Wash and dry okra. Chop in 1/2 inch round pieces or split in the center lengthwise.Heat oil in a nonstick pan or a heavy bottom wok.Add heeng. when heeng turns brown, add ajwain and jeera. Add okra. cook it covered for about 10 minutes on medium heat stirring occasionally.Add all the other ingredients except garam masala and amchoor. Mix and cook covered, stirringly gently occasionally.When okra turns soft, sprinkle amchoor and mix gently. Remove from the heat and garnish with garam masala. Note: Okra should not be over cooked to avoid making it too mish-mash. Some people like it more crunchy than others. To keep it crunchy you should cook it uncovered for most of the time. Serve it with roti but it goes well with rice too.

105 Home Style NaanIngredients: Maida 5 cupsCurd 1 cupMilk 1 cupSugar 1 tspnSalt 1 tspnSoda Bi-carb 1 tspnWhite Vinegar 1 tspnoil

Cooking Instructions: Sieve all dry ingredients. Mix all wet ingredients except oil. Leave the dough covered in dark area for 5 hours. Make small balls and leave covered for 1 hour. Roll out in oblong shape with roller pin and stretch with your hands. You can broil it or fry.

106 Cauliflower Kofta CurryIngredients: For Koftas:5 cups grated cauliflower2 cups Besan (take more if needed)2 green chillies chopped1 inch piece ginger, chopped1/2 cup Green coriander leaves, choppedSalt to taste

1/2 tspn Red chilly powder 1/4 tspn Black pepper pwdrOil for fryingFor Gravy:Heeng (Asafoetida)1/8 tspnJeera (Cumin seeds) 1/2 tspnCoriander powder 3 to 4 tspn (Home ground is better)Haldi (Turmeric pwdr) 1/4 tspnRed Chilly powder 1/2 tspnBlack Pepper pwdr 1/4 tspn1 tspn Kasoori Methi (Dried Fenugreek leaves), crushedSalt to taste3 Green chillies, 1 inch piece ginger and 3 to 4 medium size garlic flakes, all chopped together.4 cups of fresh tomato puree (3 to 4 large size tomatoes or 8 roma tomatoes, pureed)2 tspn tomato paste to add colorGaram masala 1/4 tspnWhole milk 4 cupsGreen coriander leaves for garnishingGaram masala for garnishing

Cooking Instructions: Heat oil for frying.Mix all the ingredients for kofta in a mixing bowl. Gently mix with a spoon. Make tiny size balls and deep fry till golden brown.For Gravy:Heat one tblspn oil in a pan. Lower stove to low medium heat.Add heeng, jeera, dhania powder. When Dhania powder turns golden add ginger, chilly and garlic. Let it fry for 1 minute. Add fresh tomato puree. Add haldi, red chilly powder, black pepper pwdr, garam masala and kasoori methi. Let it cook on low heat till the paste is thick and all the water has dried up. This process can take an hour. Stir occasionally to check its not sticking to the bottom of the pan.Add salt and tomato paste and cook for a few minutes. Remove the pan from heat and wait for it to cool for sometime. Alternatively you can run some cold water at the bottom of the pan to enhance cooling.Add milk and stir well. Return the pan to stove. Let the mixture come to a boil and cook for 5 minutes. Add kofta and boil for 5 minutes. Garnish with Green coriander leaves and garam masala.Can be served with roti, nan or rice.Notes:* I prefer to add kofta just a little before serving because the koftas become too soft if left too long in the gravy and then they will break easily. 1 hour is alright.* Do not make gravy too thick because koftas soak up a lot of liquid.* One can use 1% fat milk to reduce fat factor.* Besan quantity varies depending on how much moisture was left in the cauliflower and how finely it is grated.

107 Achaarri AlooIngredients: 1/2 kg baby potatoes2 tsp saunf(aniseeds)1 tbsp rai(musturd seeds)a pinch of methidana(fenugreek seeds)1/2 tbsp kalonji (onion seeds)1tbsp jeera(cumin seeds)5-6 flakes garlic -optional3tbsp broken kaju (cashewnuts) pieces1/2 cup curd4-5 tbsp oil2 onions - sliced finely3-4 green chillies chopped1 tsp haldi(turmeric)powder1 tsp amchoor(dried mango powder)2-3 green chillessalt to taste

Cooking Instructions: 1. peel potatoes.boil in salted water till they get properly cooked.2.collect saunf,mustard seeds, methi dana, kalonji and jeera together. 3. crush garlic roughly.4. gring kaju& mix curd in it.5.heat oil& add the collected seeds together.let them crackle.6. add onions&chopped chillies.cook till golden brown.7. add haldi and crused garlic .stir8. add the boiled potatoes. cook for 5 min9. add the kaju curd mixture .stir 10. add amchoor $ salt if required .cook cover for some time.11. garnished with coriander $ slit green chillies.serve hot.

108 Greens And Egg Stir FryIngredients: french beans (split and sliced in thin inch long pieces)-1 cupgreen baby peas(frozen or fresh)-1 cuponion (chopped in small pieces)-1/2 cuptomato(chopped small)-1/2 cup green chillies-as per tasteeggs -3 medium sizedrai(black mustard seeds)-1 tea spoonturmeric powder-1 tea spoon

salt-to tasteoil-3 -4 table spoons(you can use more or less oil as you prefer!)

Cooking Instructions: # heat oil in a wok or kadhai or any other heavy bottom frying pan,# add the black mustard seeds.allow them to splutter.# add onions and fry till pink.# add green beans and fry covered for a few minutes till the beans are partially cooked.# add baby peas,turmeric powder,green chilliesand tomato.cook till the oil separates and vegetables are cooked,do not add water.#add salt and well beaten eggs.stir well till the eggs are well cooked.#sprinkle black pepper powder and serve hot with parantha.

109 Baigan Bhartha (Eggplant)Ingredients: Eggplants (aubergines): 2 big size (almost 1 1/2 to 2 lb each)Onion: 1 large size finely choppedGreen Chilli: 2 to 3 finely choppedFinely Chopped Garlic: 1 tbspTomatoes 3 to 4 finely choppedCumin seeds (Jeera): 1 tspCoriander powder: 1 tspnTurmeric powder: 1/4 tspnCanola Oil: 3 to 4 tbspSalt to tasteGaram masala for garnish Cilantro for liberal garnishing

Cooking Instructions: Prick eggplant with a sharp knife, insert a few cloves of garlic and place on flame/heat. Keep turning until charred on top and soft inside. You can roast it in oven by keeping the setting to broil at 450 Degree F. Make a long slit across and keep the slit side up. Broil it for 15 minutes or till the eggplant looks collapsed.Peel and save the pulp. Mash it with knife.Heat oil, add cumin seeds. Add onions and fry till sides begin to turn pink. Add garlic and green chilli. Add coriander powder.Add the tomatoes, turmeric powder, red chilli powder, and salt. Stir and fry on medium low heat till tomatoes are cooked and it leaves oil on the sides. Add the eggplant pulp. Stir and cook for 15 minutes on low heat.

Sprinkle garam masala and coriander leaves.Serve with chapati, pratha or naan.

110 Mahni (Raw Mango Dish) (Himachal)Ingredients: 2 Raw Mangoes (middle size)2 cups of water2 tblspn raw onion, finely choppedSalt 1 tspn (adjust according to taste)Sugar 3 tbls (adjust according to taste)Red chilly powder 1/4 tspn (adjust according to taste)1 tbls chopped Fresh mint leavesor1/4 tspn dried and crushed mint leaves1/2 tspn Roasted jeera powder1/4 tspn Kala Namak (optional)

Cooking Instructions: Boil mangoes till soft inside.Remove and place them in cold water.Peel and remove the pulp by scraping off the peel and the seed with the help of a spoon. Discard the peels and the seeds.Mash the pulp with a hand mixer and add water to get the desired thickness. (Some people like it watery thin and some like it rather thick)Add all remaining ingredients to the pulp and serve chilled.Serving suggestions:give it a good swirl with a serving spoon before serving.Serve it in small glasses or bowls and provide a spoon as you need to stir it occasionally to get the mint leaves and onion pieces.Mahni can be served as a drink by itself or served with meals. Some people like to have it as they would curds or lassi.

111 Ambua (Himachal)Ingredients: 2 Raw mangoes2 green chillies chopped1/6 tspn Methi seeds1/4 tspn jeera1/4 tspn ajwain1/2 tspn Green Saunf1/6 tspn Haldi1/4 tspn Red chilli pwdr

Salt 1 tspn or to tasteSugar 4 tblspn or to tasteWater 1 1/2 cups1 tbls Mustard oil Chopped onion for garnishing

Cooking Instructions: Peel mangoes and cut in thin long flakes. Cut the seeds.Heat oil in a pan till the color changes and oil does not have any raw smell.Add methi seeds and wait till it becomes dark brown.Add Jeera, Saunf, Ajwain.Add green chilli. Add mango. Add salt, sugar, haldi and red chilli powder. Stir it and add water. Cook covered till mango is soft and very thick gravy left behind. Remove from heat and garnish with raw chopped onion.

112 Chicken Biryani (Krachi)Ingredients: 1 chicken cut into small pieces. 2 large yellow onions, chopped6 to 8 roma tomatoes, chopped1 1/2 tspn each of ginger and garlic home made paste or finely crushed in mini chopper.1 packet shan sindhi biryani masala5 tblspns oilrice 3 cups1 tspn dried or fresh mint leaves2 to 3 tblspns whole milk

Cooking Instructions: Soak rice in water for 30 minutes. In the meanwhile fry onion in a heavy bottom pan. Add ginger garlic. Add tomotoes. Add sindhi biryani masala. Cook until tomatoes are well cooked. Add chicken. Cook until chicken is tender and all the extra water in it dried. (Do not add any extra water since chicken releases a lot by itself)Cook soaked rice in 10 to 12 cups of water. I use the same water in which I soak the rice. Add 3 to 4 tspns of salt to it. Cook till rice is half cooked. Drain off all the water from the rice.In a baking dish spread chicken at the bottom. Sprinkle mint leaves. Spread rice over chicken evenly. Put 2 to 3 tspns of oil all over rice. Sprinkle whole milk. Cover the dish tightly with the foil. Bake in a preheated over for an hour or an hour and 15 minutes at 275 degrees. Mix gently before serving.

113 Aloo Bangan

Ingredients: 1 Large Eggplant1 large potato1/4 cup chopped onion1/2 tspn crushed garlic2 green chillies chopped1/4 tspn cumin seeds1/6 tspn turmeric pwdr1/4 tspn red chilly powder3/4 tspn salt3 tblspns cooking oil1/2 cup water1 small tomatoGreen coriander leaves, chopped for garnish.

Cooking Instructions: Cut eggplant in 1/2 inch thick 2 inch long pieces.Cut Potato in cubes.Heat oil in a pan. Add cumin seeds. Add onion. Fry till brown.Add garlic. Add turmeric, cuilly pwdr and salt. Add potato cubes.Stir.Add eggplant. stir with a ladel or shake them in the pan. Add water. Cover and let cook on medium low heat.stir occasionally. Add sliced tomato when vegetables are half done. cover again. Let cook until potatoes are soft and eggplant cooked. Remove from heat and garnish with coriander leaves. Serve with Roti or Rice. Goes well with Biryani or chicken pullav.

Note: Take caution while stirring, do not mish-mash the vegetable too much. You can add more water in case it dries up and the vegetable is sticking to the bottom. Adjust oil, salt and spices according to your taste and desire.

114 Eggplant and TofuIngredients: 3 tblsp Soy sauce2 tblsp Minced garlic1/4 cup Dry sherry or Chinese rice wine1 tblsp Minced fresh ginger1/4 tsp Black pepper1 tblsp White or brown sugarCayenne pepper to taste1 tblsp Cider vinegar3 Cakes firm tofu, cut into strips3 tblsp Cornstarch2 tblsp Peanut oil8 Scallions: greens minced, whites in strips, keep separate

1 medium Onion, thinly sliced1 large Eggplant, cut into strips, thinly1 bunch Cilantro, minced (optional)3/4 tsp Salt

Cooking Instructions: Frank Steven is the owner of this recipe but I don't remember the source on the internet where I got it from. The recipe is delicious and I hope you like it too.

Sauce:------Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside.Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more.Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened.Remove from the heat & serve over rice topped with scallion greens & cilantro.

115 Stir Fry Greens (USA)Ingredients: 1 lb fresh greens - Mustard, spinach, turnip greens, Kale or collard greens.3 tblspns extra virgin olive oil1 onion chopped3 cloves garlic, minced1 cup plain bread crumbs

Cooking Instructions: Fry onion and garlic in olive oil on medium high heat, until soft. Mix in bread crumbs and cook while stirring until brown. Stir in greens of your choice and cook until wilted. Serve warm as a side dish.

116 Chicken Clemenceau (Louisiana)Ingredients: 3 (6-ounce) boneless, skinless chicken breasts, cut into cubes and seasoned with salt and pepper3 tablespoons butter1/2 cup white wine1 tablespoon chopped garlic2 cups white potatoes diced into 1/2 inch 1 cup sliced mushrooms1/2 cup cooked green peas

1 teaspoon chopped parsley1/2 teaspoon paprikaWhite pepper

Cooking Instructions: Season chicken with salt and pepper. Melt butter in a wide frying pan over medium-high heat; add chicken and stir. Cook for 5 minutes. Add wine, garlic, and potatoes. Cover and cook for an additional 5 minutes or until potatoes are soft and wine has cooked out.2. Add mushrooms and stir. Cook until mushrooms are soft. Add peas, parsley, and paprika; stir to blend. Cook until well-blended, being careful not to mash the vegetables. Season to taste with salt and white pepper.This Leah Chase recipe is from The Advocate, Louisiana. New Orleans restaurant owner, Leah Chase is the author of Dooky Chase Cookbook.

117 Taco SaladIngredients: 1-1/2 Pounds Boca Meatless Ground BeefBottled French Dressing1/4 Cup Onion Chopped1/2 Teaspoon Salt1/4 Teaspoon Pepper1/2 Teaspoon Dried Orageno1/2 Head Lettuce, Shredded2 Tomatoes Cut In Wedges8 OZ Can Corn-Drained8 Oz Can Garbanzo Bean, Drained1/2 Cup Radish Slices6-1/2 Oz Pkt Tortilla or Corn Chips1 Avacado-peeled and sliced4 oz Chedder Cheese, ShreddedBlack Olives SlicedSour Cream

Cooking Instructions: Brown Meat. Add 1/3 cup of french dressing, onion, salt, pepper, and oregano. Simmer for 5 minutes. Combine lettece, tomatoes, beans, corn, radish, and enough dressing to moisten. Toss lightely. For each salad, serve meat mixture over tortilla chips. Top with lettece mixture, avacado, cheese, olive, and sour cream, as desired.You can also fry flour tortillas in a bowl shape and add above mixture in a tortilla bowl and enjoy.

118 Masala Gobhi (Punjab)

Ingredients: 1 Cauliflower3 medium potatos2 medium onions chopped3 tomato1/2 ginger stich finely chopped2 green chilliesa pinch asafoetida1 tsp jeera1/2 tsp chilli powder1/2 tsp turmeric1 tsp garam masala1 tsp kasoori methisalt to tasteoil for deep fry.

Cooking Instructions: 1. First of all cut potato in medium sized pieces and cut in cauliflower in big size florets.2. Heat the oil and deep fry gobhi and aaloo.3. In karahi or pan heat 2 tbsn oil. put asafoetida and jira and chopped onions, green chillies, and ginger.4. when onion will be light brown add chopped tomatoes. fully cook them and once this masala leaves the oil put turmeric powder, red chilli powder and salt and add fried gobhi and aaloo. 5. Cover them and cook them for 5 minutes on low heat. Add garam masala powder and kasoori methi and cover them for 2-3 minutes. and serve with roti or poori or naan.note: salt and red chilli powder may vary.

119 Punjabi KarhiIngredients: 2-3 cups yogurt11/2 tbsn gram flour (Besan)1 big onion sliced1 potato (optional) slicedasafoetida a pinch1 tsp jeera1 tsp garam masala1tsp dhania powder1/2 tsp red chilli powder1 tsp ginger garlic paste5-8 leaves of karhi patta2 dry red chillies3 green chillies1 tbsn oilturmeric powder 1/2 tspsalt to tastefor Pakoras

1 onion1 potato2 green chilliessalt to taste 1 cup gram flour1/2 tsp red chilli powder1/2 amchur powderwater to make a batteroil for fry.Hara Dhania for garnishing.

Cooking Instructions: 1. Beat gram flour and yogurt add some water.2. heat oil in a big vessel, add asafoetida, jeera, karhi patta and dried red chiilies and then add ginger garlic paste.and add onion and potatos. cook them till they turn light brown.3. Add haldi and salt and red chilli powder and add yogurt and gram flour.4. and add 1 jug of water.5. Stir continoulsy till one boil and then put it on low flame for at least half an hour. 6. after 10 minutes add garam masala and dhania powder. and cook it well. Recipe of Pakoras1. chop onions, potatos and green chillies.2. mix all the ingredients and make a smooth batter.heat oil and make small round shape pakoras. 3. Once karhi is cooked garnish it with green dhania. and at the time of serving add pakoras.4. Serve it with rice or Roti.Note:- For Karhi never use fresh yogurt. Remove yogurt from fridge atleast 5- 6 hours before cooking and if karhi is not enough sour then add some lemon juice. and taste it if u need to put some more spices.

120 Bengali SaladIngredients: Ingredients:1 cup boiled shrimp(devained and cleaned)2 teaspoon lemon juice or white vinegarsalt as needed1 teaspoon mustard paste2 tablespoon corriander leaves paste mixed with 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste and 2 tablespoon celery paste1/4 teaspoon corriander paste2 tablespoon Vergin olive oil1 cup diced, unpeeled apple1/2 teaspoon plain yogurtand black pepper as neededpinch of sugar 2 tomatoes diced and cut into lengthwise1 cup of diced Romania Lettuce

1 boiled potato peeled and diced into cubes.

Cooking Instructions: 1. Place shrimp in bowl and sprinkle with lemon juice2. In separate bowl, combine remaining ingredients except lettuce and stir nicely then add shrimp.3. Refrigerate for 1 hour4. Line salad bowls with lettuce. Top with fix mixture and serve.

121 Aloo Govi Posto (Bangli)Ingredients: 1. 6 Potatoes peeled and cut in lengthwise, washed nicely2.Cauliflower(Govi) cut in florets and washed3. Oil (bengalis prefer Mustard oil for this recipe)4. 4 tablespoons Poppy Seeds soaked into water5. Red chilli or green chilli as prefered6. Salt as prefered7. 1 bay leavecorriander leaves for garnish(Optional)

Cooking Instructions: Blend the poppy seeds with 6 tablespoon water with red chilli or green chilli-blend until smoothIn a frying pan fry the potatoes with oil and bayleave when its little fried add cauliflower and after 5 minutes stiring, slow the heat.Add poppy seed paste and saltStir fry and add oil until its mixed with the vegetablesGarnish with green chilli and corriander leaves.Serve with white rice or bread* Sometimes benglis use onion/garlic for better taste

122 Dal MakhniIngredients: 1 cup, Black daal1tbsn, rajma (red kidney beans)4 cloves, Garlic chopped.1", Ginger chopped.3, Green chillies chopped.1, Onion chopped.1 cup, tomato pureeSalt to taste

1/2 tsp, Red chiili powder1/2 tsp, garam masala1 tsp, jeeraoil 2 tbsn2 tsp, butter.

Cooking Instructions: 1. Soak dal and rajma. (if u don't have time that is ok u can cook it without soaking)2. Put daal, rajma, chopped garlic, chpped green chillies, salt and water in Pressure cooker.3. After one whistle put it on slow heat for 40 minutes. (put lots of water).4. Meanwhile in a pan heat oil and 1 tsp butter and jeera then add chopped onion and chopped ginger. cook them till brown and add tomato puree and cook it till oil leaves pan.5. Then add red chilli powder and garam masala and mix it into boiled daal. then cook it for 5 minutes or till it thickens properly.6. Serve it with rice or roti and and at serving time put some butter.tip:- If u want add some fresh cream at serving time.

123 Baingan Ka BhartaIngredients: 2 big size eggplant (baingan)5 medium sized onions (sliced or chopped)5 medium sized tomatoes (slicedor chopped)3 green chillies1/2 inch chopped ginger1 tsp jeera1/2 tsp red chilli powder1/2 tsp garam masalasalt to taste2 tbsn oil.

Cooking Instructions: 1. First of all bake eggplant in oven or gas top. and put them in cold water and separate the skin2. Then take a steel bowl or glass and mash the eggplant roughly (optional).3. heat oil in karahi or pan, add jeera, onion and green chillies andcook them for 1 minute.4. then add tomatoes, mashed baingan (eggplant), salt and chilli powder and garam masala.5. cook till oil leaves karahi sides and then serve with roti or naan. garnish it with hara dhania).

124 Aloo Methi Ingredients: 2 bunches methi leaves2 potatoes3 green chillies chopped1/2 tsp jeera1/2 tsp red chilli powder

1 tbsn oilsalt to taste

Cooking Instructions: 1. first of all cut the methi leaves and potatoes in cube size. wash them for 4-5 times.2. then heat oil in pan or karahi put jeera, red chilli powder, salt and green chillies and add alloo and methi and cover it and cook till potatoes get soft. first of all cook on low heat and then for 30 seconds cook it on full heat.this is a very simple vegetable but but i put this on for them who doesn't cook much.

125 Thai Pineapple & Peanut Fried Rice (Thai)Ingredients: 1/4 cup teriyaki sauce 8 oz. firm tofu, cubed 1 Tbsp. PLANTERS Peanut Oil 1 medium red pepper, cut into strips (about 1-1/2 cups) 1/2 cup (1-inch) green onion pieces 2 cups MINUTE Brown Rice, cooked, chilled 1 can (8 oz.) pineapple tidbits in juice, drained 1/2 cup PLANTERS COCKTAIL Peanuts, chopped

Cooking Instructions: POUR teriyaki sauce over tofu in shallow dish. Refrigerate 5 to 10 minutes to marinate. Drain tofu; reserve teriyaki sauce. HEAT oil in large skillet on medium-high heat. Add tofu; cook 3 to 4 minutes or until golden brown on all sides, stirring occasionally. Remove from skillet.ADD red pepper to skillet; cook and stir 2 minutes. Add green onion; cook and stir 1 minute. Add rice and pineapple; mix lightly. Cook 2 to 3 minutes or until heated through, stirring frequently. Add tofu, peanuts and reserved teriyaki sauce; mix lightly. Cook until heated through, stirring occasionally. Special Extra Stir in 1/2 cup chopped fresh basil leaves with peanuts and/or 1/2 tsp. red pepper flakes with tofu.

126 Nutty ChickenIngredients: Chicken 2lbsOnions 1 big (Chopped)Garlic 2 cloves (chopped)Ginger 1 teaspon (paste)Sour cream 1/2 cupcloves 4cinnamon 2

cardemoms 4cashew nuts 12almonds 12peanut 1 teaspooncocoanut mlk 1 cupoil, salt , chilli powder as needed

Cooking Instructions: Make a paste of ginger, garlic, cloves, cinnamon, cardemom, cashew nut, almonds, peanut.Add chopped onions in a frying pan and fry till golden brown. Now add the ground masala and fry well. Add the sour cream and chicken. Season it well with salt and chilli powder and fry for another 20 mins. And then add the coconut milk. Cook untill the chicken is soft. Decorate with Lemon slices and green onion.

127 Okra (Bhindi) with MintIngredients: Bhindi (Okra/Ladies fingers) - 1 lbOnions - 2 largeGarlic - 6 to 8 clovesCanned tomato slices - 1/2 cupFresh chopped mint - 1 tblspnCoriander powder - 2 tspnsTurmeric powder - 1/2 tspnGround black pepper - 1/4 tspnGaram masala - 1/2 tspnSalt to taste (adjust for salt in canned tomatoes)cooking oil - 4 tablespoonsGaram masala and chopped fresh mint for garnishing

Cooking Instructions: Slice one onion. Puree the remaining onion with garlic and mix salt, turmeric, coriander powder and black pepper with it. Wash bhindi and dry with the help of a kitchen towel. Cut in 1/2 inch pieces.Heat oil in a non-stick pan and fry sliced onion. Add onion puree. Cook on slow heat for 5 to 7 minutes. Add bhindi, stir and cover with a lid. Cook covered for 15 to 20 minutes on a slow heat, gently stirring occasionally. Add canned tomatoes, chopped mint leaves and garam masala. Stir very gently to mix. Let it cook for 15 more minutes on very slow heat. Take extra precaution while stirring because bhindi will be very soft at this stage and disintegrate easily.Remove from heat and garnish with fresh mint and garam masala.Note: Bhindi needs a little extra oil to cook because of its slippery texture and to prevent it from crushing while cooking. Black pepper gives it better flavor as compared to red chilly powder.

Since canned tomatoes will have plenty of salt in it, you may not need to add more than a pinch of it.

128 Green Bell Pepper with Button (India)Ingredients: 250 gms button mushroom4 small size Green bell pepper 1/2 tspn chopped GarlicSalt, Pepper for taste1/6 tspn turmeric powder1 tspn fresh cream (optional)1 tspn Olive oil

Cooking Instructions: Chop each mushroom in 4 to 5 slices.Chop bell pepper in strips.Heat olive oil in a non-stick pan. Add chopped garlic. Add bell pepper and muchroom. Sprinkle salt pepper and turmeric on top and stir. Cook covered on low heat. Stir occasionally until pepper strip can be cut into two pieces with a slight pressure of a wooden spoon. Remove from heat and mix fresh cream. Serve with roti / bread / naan / rice.

129 Mixed Vegetable ManchurianIngredients: For dumplings:2 cups grated cabbage 1/2 cup grated carrot 10-11 French beans (finely chopped)4 spring onions with greens (finely chopped)1 medium green bell pepper (finely chopped)salt to taste4 tblspns refined flour (maida)4 tblspns cornstarchoil for deep fryingFor gravy:1 tspn finely chopped ginger1 tspn finely chopped garlic cloves1/2 tspn finely chopped green chilies 2 tablespoons soy sauce1 teaspoon sugar1/2 teaspoon msg 3 cups vegetable stock (optional) or water

3 tablespoons cornstarch1 tablespoon vinegar2 tblspns oil

Cooking Instructions: Mix salt with cabbage, carrot and French beans.Save spring onion greens for garnishing and the rest mix with bell pepper, refined flour and cornstarch and add to cabbage, carrot and French bean mixture.Mix well and shape into small lemon sized balls.Heat oil for deep-frying and fry the vegetable balls, a few at a time, on medium heat until golden brown.Remove and place them on a kitchen towel. For Gravy:Heat two tablespoons of oil in a wok or a pan and add chopped ginger and garlic. Stir fry briefly and add green chillies.Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock / water and bring to a boil. Mix cornstarch in a cup of water and cook for a couple of minutes, stirring, until the sauce starts to thicken.Add fried vegetable dumplings, vinegar and mix well. Remove from the heat. Garnish with spring onion greens.

130 VEGETABLE CHOWMEIN (Indo-Chinese)Ingredients: 1 Packet Noodles1 Onion Sliced 1 Capsicum Sliced 1 Cabbage Shredded 1 Carrot Sliced 1/2 cup Beans Chopped 2 tbsp Soya Sauce 1 tbsp Vinegar 1 tbsp Chili Sauce Salt to taste 1/4 tsp Pepper Powder2 tbsp Oil

Cooking Instructions: Boil Noodles in enough water. Take care do not overcook. Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking. Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes. Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles

don't break) . Add vinegar, chili sauce and soya sauce and stir fry for a minute. Serve the vegetable chowmein hot. Note : According to taste vinegar, soya sauce and chili sauce can be increased or decreased.

131 VEGETABLE MANCHURIAN (Indo Chinese)Ingredients: 2 cups Grated Cabbage2 cups Grated Carrots 1 Chopped Spring Onion2 Chopped Green Chilies3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil

Cooking Instructions: Mix grated cabbage and carrots and squeeze the water out from them.Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it. Make small balls (like koftas) of the mixture . Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside. Now in a separate pan heat 2 tbsp oil. Sauté garlic, green chilies and spring onions. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

132 Paneer ShaslikIngredients: 1/2 kg paneer (cottage cheese) cut into 1 - 1 1/2 inch cubes 1-2 capsicums, deseeded and cut into 1 inch pieces1 onion, diced into 1 inch pieces

2-3 tomatoes, halved, deseeded and cut into 1 - 1 1/2 inch pieces2-3 tbsp tandoori paste/tandoori powder2 tsp ginger-garlic paste1 cup thick yoghurt 1/2 tsp red chilli powder2 tsp each, of coriander powder, garam masala and cumin powder3/4 tsp caraway seeds or oregano, crushed1-2 tbsp lemon juice1 1/2 tbsp chopped coriander leaves (cilantro)1 tsp salt1 tbsp + additional oil for grilling3-4 lemons halved and chaat masala - for serving

Cooking Instructions: ·Peel and halve the onion. Cut it into 1 - 1 1/2-inch pieces, separating each layer of the onion. The paneer cubes, capsicum, tomato and onion pieces should be preferably of the same size. (Looks good on presenting!)·Stir the remaining ingredients into the yoghurt. Taste the marinade and adjust the seasoning. Add yoghurt mixture to the paneer and vegetables. Mix well and leave to marinate, covered in the fridge preferably overnight or at least for 8 hours. ·On a bamboo skewer/ a tandoor, thread in pieces of paneer, capsicum, onion, tomato in whichever order you prefer. Grill for about 15 minutes or until cooked, brushing with marinade several times and lastly with oil. During grilling, rotate the skewers occasionally. ·Sprinkle some chaat masala over the grilled paneer and vegetables to get that chatpata flavour.

133 BhaturaIngredients: Maida (all purpose flour) - 2 cupsBaking Powder - 1/2 tea spoon) Salt - to taste (I used 1/4 tspn)Sugar - 1 tspnYogurt - 1/2 cup Oil

Cooking Instructions: This is the best bhatura recipe that I have come across. It was easy to make and the results were great. Do let me know about your experience making it!Mix maida, salt, sugar and baking powder.Add yogurtMake fairly soft dough by adding water. Leave it covered for an hour. Heat oil for frying. A wide kadahi (Wok) works well.Using oil on your hands, take a small ball of the dough. Flatten it and flap it between your hands. Roll it out with a rolling pin.Deep fry one at a time until it becomes pale on both sides.

Baked Dish

1 Potato FillingIngredients: 2 kilos scrubbed potatoes (boiled) 1/2 cup + 2 tbsp butter 1/2 cup chopped onions 1/2 cup chopped parsley or coriander 4 large eggs, whites and yolks separated1-1/2 cups milk 1 tsp salt 1/4 tsp ground nutmeg 1/4 tsp white ground pepper

Cooking Instructions: Boil potatoes for 20 to 25 minutes. In a pan melt butter. Add onions and 1/4 cup of parsley. Cook 6 to 8 minutes. Take a baking dish. Line with peeled chunk of potatoes.Beat the egg yolks in a separate bowl. Add milk. Pour over the potatoes. Beat the egg whites till they form stiff peaks. Fold in the potatoes with the remaining ingredients. Dot with 2 tbsp butter, sprinkle parsley. Bake 370 degrees C till nicely browned. Serve hot or cool with salads, mustard or ketchup.

2 Rice and Bean BakeIngredients: 3 cups cooked rice 16 oz red kidney beans 1 cup sliced green onions 4 ounces chopped green chillies 1-1/2 cup cottage cheese 1/2 cup plain yogurt 1 cup shredded cheddar cheese.

Cooking Instructions: Heat oven at 375 degrees F. Mix all ingredients except 1/2 cup cheese (cheddar) in a deep lightly greased deep 1-1/2 quart baking dish. Sprinkle cheese on top. Bake for 20 to 25 minutes until hot and bubbly. Serve hot or cold.

3 Cheese CauliflowerIngredients: Cauliflower Med. headSalt to tasteMayonnaise 1/2 cup2 tspn prepared mustardShredded cheese 3/4 cup

Cooking Instructions: Remove leaves and trim base from medium head cauliflower. Wash and cook whole in boiling salted water for 15 minutes or till tender. Drain and place in an ungreased shallow baking dish. Sprinkle with salt. Mix 1/2 cup mayonnaise and 2 tsp prepared mustard. Spread over cauliflower. Top with 3/4 cup shredded cheddar cheese. Bake at 375F degrees for 10 minutes till cheese melts.

4 Chicken And Mushroom PieIngredients: 3lbs chicken3 tblspn dry sherry6 black pepperscorns2tspn fresh chooped fresh herbs1/4tspn sage1/2tspn salt1/4 cup sliced leek1/2 cup chopped onion1 clove garlic, crushed1/4 cup butter1/2 lb mushrooms, slicedfreshly ground pepper12 sheets Filo pastry6 Tblspns melted butter1 tblspn sesame seeds

Cooking Instructions: Clean and rinse chicken. Place in large saucepan with sherry, peppercorns, herbs and salt. Cover with cold water and bring to boil. Simmer for 45 minutes. Allow to cool in liquid then drain, discarding stock. Remove and skin and bones from the chicken and discard. Cut up chicken meat and set aside.Saute leek, onion and garlic in butter until transparent. Add mushrooms and pepper and cook, 2 minutes. Add mushroom mixture to chicken meat, stirring to blend. Place chicken mixture on 8 inch pie plaate.

Cut pastry sheets in half to cover top of pie plate. Place between 2 dry tea towels and cover with a barely damp tea towel to keep pastry moist. Layer pastry over filling., brushing every second sheet with melted butter.Roughly tuck pastry around edge of dish. Brush with butter and sprinkle with sesame seeds. Bake on top rack at 400 Deg F for 45 minutes or until golden brown. Serve hot. (serves 6 to 8)A hot favourite of my family! I would like to know how did your family like it!!

5 Vegetarian PieIngredients: Pastry1 1/2 cups all purpose flour1/4 tspn baking powderpinch salt2 tspn curry powder1/4 lb butter3 tblspn chopped onionFilling1/2 lb spinach, washed and chopped1 onion, chopped1 1/2 tblspn butter1 cup canned beans of your choice, drained1 cup canned creamed corn1 tblspn chopped parsley1 tspn salt1 tblspn tomato catsupdash Tabasco sauce1 1/2 lb cottage cheese1 eggpaprika to taste

Cooking Instructions: Preheat oven to 400 Deg F. Sift flour, baking powder, salt and curry powder into a bowl. Rub in butter until mixture resembles breadcrumbs. Add onion and enough water to form dough. Knead dough lighly on floured board. Roll out to fit 9 inch quiche pan. Trim edges and prick with fork. Bake blind for 10 minutes.Saute spinach and onion in butter over low heat for 2 minutes. Drain excess liquid. Layer spinach, onion, beans, creamed corn and parsley on base. combine salt, catsup, Tabasco, cottage cheese and egg. Pour over vegetable filling and sprinkle with paprika. Return to oven and bake for 30 minutes. Serve hot or cold.Serves 6Another tried and tested dish by friends and my family!!

6 Potato Cheese Casserole

Ingredients: 3large Potatoes 3 Spring Onions (Scallions or Green Onions), trimmed and chopped 200 ml Sour Cream (About 8 oz.) 1 small cup mature Cheddar Cheese, grated Salt and freshly ground Black Pepper to taste

Cooking Instructions: Boil potatoes in their skins until just done. It's important that the potatoes are firm enough when cooled to be able to remove their skins and grate them into a mixing bowl. Estimate about 18 minutes from the start of the boil.Add the chopped spring onions, sour cream, and one cup of the cheddar cheese. Season with salt and pepper to taste.Transfer the mixture into a large, shallow, rectangular, oven-proof dish. Top with the remaining cheese. Cover and chill in the refrigerator overnight.Preheat the oven to 350-F degrees and bake for about 35 minutes until the cheese on the top has become golden and bubbling. Serve immediately.

7 Mango Salsa (USA)Ingredients: 2 Mango, peeled and cubed (about 1 1/2 cups)2 Jalapeno peppers, seeded nad chopped2 cloves Garlic, peeled abd chopped3/4 cup chopped fresh Cilantro1/2 cup each: chopped Onion and Tomato1/2 teaspoon Salt1/4 teaspoon ground cumin1/2 cup mayonesa

Cooking Instructions: Combin all ingredients in a larg mixing bowl and gently toss.Makes about 3 1/2 cupsUse as topping for salad greens or avocado and grapefruit wedges.

8 Quick Chicken (TX, USA)Ingredients: 1 tspn thyme leaves1 tspn sugar1/2 tspn ground ginger1 tspn red chilly powder1/2 tspn all spice1/2 tspn brown mustard seeds1/2 tspn coriander powder1/8 tspn cinnamon powdera little anise seeds1 tblspn lime juice

4 boneless skinless, chicken breast halvesNon stick cooking spray1/4 pineapple, cut crosswise into 1/2 inch slicesLime Wedges

Cooking Instructions:Grind together thyme, sugar, salt, ginger, allspice, chilly powder, mustard, corainder, cinnamon, anise in a mortar with pestle. Add in the lime juice and mix. Rub chicken breasts allover with this mix.Grill chicken breasts on hot grill pan sprayed with nonstick cooking spray until juices run clear when pierced with knife, about 10 minutes. Cook chicken covered and turn midway once during cooking.Add pineapple pieces to grill pan in the last 5 minutes of cooking and grill turning once, until browned. Serve with pine apple slices and lime wedges on side.You can decrease chlly powder if it is hot for you.

9 Bean Filled Peppers (UK)Ingredients: 2 Large Capsicums (Bell Peppers)2 tblspns Olive oil1 Onion chopped1 Garlic clove crushed75 gms/1 cup sliced button mushrooms2 Tomatoes, peeled, seeded and chopped1 tblspn chopped oregano 400 gms/ 2 cups butter beans, freshly cooked or cannedSalt and pepper to taste

Cooking Instructions: Cut the peppers in half lengthwise, remove memberane and seeds, keeping shells intact. Drop the peppers in boiling water and cook for 3 minutes. Drain and refresh under cold running water. Heat the oil in pan, add the onion and garlic and cook gently until the onion is soft. Add the mushroom, tomato, oregano, beans, salt and pepper. Pile the mixture into the peppers. Place the peppers in a shallow ovenproof dish and cover with foil. Bake in a preheated oven at 350 degrees F or gas 4 for about 25 minutes, until pepper are tender.

10 Hot PotatoIngredients: 1 large Russet potatoa blob of buttera pinch of peppera dash of salt

a spoonful of green coriander chutney

Cooking Instructions: Wash and dry the potato. Prick with a fork, sprinkle salt and pepper on it, and wrap in aluminium foil. Bake at 350 degrees for an hour. Then remove foil and bake on 400 for another 15-20 minutes. This makes the skin crisp. Remove from oven, press open the potato, and bury the dollop of butter in the hot potato. Spread hot coriander chutney on it, and have the time of your life!

11 Fruit CakeIngredients: 3/4 cup OilSugar 3/4 cupEggs 3All purpose flour (Maida) 1 cupbaking powder 1 tspnSunrise fruit cake mix 1/2 cup

Cooking Instructions: Sift flour with baking powder. Beat eggs. Add sugar and oil. Beat well till creamy. Add maida. mix lightly. Fold in fuit mix. Bake in a preheated oven at 350 degrees F. It can be baked in a mufin tray if you wish to.

12 Banana Nut CakeIngredients: 2 ripe bananas, mashed1& 3/4 cup all purpose flour3/4 cup sugar.[75%of 1 cup]1/3 cup veg. shortning2tsp baking powder1/4 tsp baking soda2 large egg whites, well beaten1/2 cup crushed walnuts1/2 tsp salt

Cooking Instructions: This recipe is the best solution for over-ripe bananas. Put all the ingredients in a bowl and mix well. Put it in a greesed loaf pan and bake it at 350 degree preheated oven. After an hour your cake will be ready to serve. You can test it with clean tooth pick. Enjoy it and tell your friends that never throw away your ripe bananas in trash.

13 Jamaican Party Beef (Caribbean)Ingredients: 1lb beef (top round or sirloin)1 bunch fresh coriander (cilantro)

4 good sized lemons (or lime)1 or 2 scotch bonnets or habanerosjaggery (a small peice, or one teaspoon worth)salt and pepper to taste

Cooking Instructions: 1.cut beef into thin strips (can also make it thin bypounding on it with a flat heavy object; this is actuallythe prefered traditional method)2.in a blender, put the coriander bunch (clean it first if you have a problem with stems; i in fact think they add to the flavour...thai cooking uses them earnestly),chopped habaneros (PLEASE SEE NOTE BELOW), jaggery and thejuice of all the lemons/limes.Blend it to a fine and watery (there should be enoughlime juice) paste. 3.marinade the beef strips into this paste, add salt and pepper to taste and let sit for atleast 2 hours.4.Bake them in an oven tray at 400 degrees for 30 minutes.NOTE : Habaneros are extremely hot chile peppers of the capsicum chinense variety. This will be a VERY hot dish, so I if you are not familiar with habaneros, just put 1 (or even half) the first time you have this (until your taste buds are destroyed like mine are and you can have more of it :)).NOTE 2 : This dish is usually served with baked (and sometimes sweetened with jaggery and butter) plantains. This helps complement the fiery habaneros.NOTE 3 : You can bake the plantains in the same dish as the beef after splitting them open from the centre (as in banana split). Make sure you take ripe but firm plantains.NOTE 4 : Why do I keep writing undernotes instead of putting all this with the main recipe? Duh!

14 Pineapple Upside Down CakeIngredients: Butter 4 tblspnsbrown sugar 3/4 cuprum 3 tblspns (optional)Pineapple rings cannedFor cake:all purpose flour 1 and a 1/2 cups baking powder 1 and a 1/2 tspn cornmeal 3 tblspoons salt 1/2 tspn unsalted butter 8 tbl spns granulated sugar 1 cup and 2 tbls spnseggs 4, large separatedvanilla extract 1 and a 1/2 tspnsour cream or coco lopez or whole milk 2/3 cup

chopped walnuts or pecans 1 cup (optional)

Cooking Instructions: Pre heat oven to 350 degreesmelt 4 tblspns butter and stir in brown sugar.stir in rum, if using and let it bubble.Pour this mixture in your baking dish. arrange pineapple slices. Pineaple may overlap. Arrange some semi-circles along the sides of the dish. This will show on the top of the cake when it is done.For the cake: mix flour, baking powder, cornmeal and salt in a bowl.Cream butter wiht a mixer and gradually add sugar. Beat tilll fluffy.Add egg yolks vanilla extract.Add half of dry ingredients t this and half of the cream or coco lopez or whole milk, what ever you are using. When well mixed, add remaining liquid and dry ingredients.In another bowl beat egg whites until soft peaks form. Add 2 tblspns sugar and beat until stiff peaks form.Fold half of this egg white to the mixture, and gradually fold in all.spread this batter over the pineapple.Bake for 45 to 50 minutes, until the knife inserted into the dough comes out clean.Let the cake sit for a minute after its done. Run a spatula along the sides of baking dish. Invert a serving dish on top and turn the baking dish over. Tap the bottom of the baking dish a little to detatch the top. Serve.note: This cake is better baked in a metal skillet.

15 Chicken Tikka (Pakistan)Ingredients: Chicken leg quarters: 4lbshan tandoori tikka masala:1 packetgiger garlic paste: 1tbs each

Cooking Instructions: follow the directions of packet. just mix all masala with yoghurt, giger, garlic, lemon and oil. Marinate overnight and then grill/broil chicken. If you don't have grill u can bake it in oven @400 degrees. Don't forget make 2 cut on leg quarter before marinate to help the marinade penitrate.

16 Cornish PastiesIngredients: 2 cups floura pinch of salt1/2 tspn baking powder1/2 cup butter or margarine3 tblspns cold water1 egg beaten2 medium potatoes, boiled

some meat peices, boiled1 onionsalt and pepperstock or watertomato sauce

Cooking Instructions: Sift the flour, salt and baking powder. Rub in butter or margarine. Mix enough water to make hard dough. Chill for 30 minutes. Boil and dice potaoes. cube the meat pieces or shred them thinly. Heat a pan and add a table spoon of butter to it. saute onion. add boiled potato, add salt and pepper and saute till mixed. Add three tblspns of stock and a tspn of tomato sauce to it. cool it. Roll out the dough into thin sheet and cut out some rounds of 5 inch size. In the center of the round keep some potato mixture, top it with a few shreds of meat or cubes. Turn up the edges of the round and join them, crimping into frill from one end ot the other. Brush the top with beaten egg and bake pasties on a baking sheet at 425 digrees F for 20 minutes. Lower heat to 325 and bake for another 10 miutes. Note: As you take them out of oven wrap them in foil and they will stay warm for a few hours. Ideal snack for picnics, evening tea or cocktails.

17 Banana Bread (low fat) (UK)Ingredients: 1 1/2 cup flour3 ripe bananas1/3rd cup canola oil1 cup sugar2 eggs1 tsp baking soda1/4 cup chopped walnuts

Cooking Instructions: Heat oven at 350 degrees.Mix oil, sugar and eggs.Beat bananas separately.Sift together floor and baking soda.add oil sugar mixture.add banana pulp and nuts.Fill greased bread loaf pan to half.Bake for about 45 minutes but may take upto an hour plus. Tooth pick inserted should come out clean. It will be dark honey brown on top when done.

18 Yellow Squash (USA)Ingredients: One packet frozen yellow squash.2 medium size topmatoes, chopped

3 green chillies1 inch ginger4 to 6 garlic flakesjeera 1/6 tspn.haldi 1/4 tspred chilly powder 1/6 tspblack pepper 1/6 tspsalt 1 tspn or to tastegreen coriander leaves to garnish2 tbl spns cooking oil

Cooking Instructions: Pressure cook squash for 3 minutes and open cooker immidiatley or microwave it covered for 8 to ten minutes.chop green chilly, ginger and garlic together in a chopper or with hand. heat oil in a pan. add jeera. Add ginger garlic and green chilly. add haldi, red chilly powder, black pepper and salt. Add chopped tomatoes. cook till tomatoes are soft. Add squash. mix masala well and cook for 8 to ten minutes on medium to low heat.Serve garnished with coriander leaves.

19 Home Made PizzaIngredients: For Pizza Dough3 cups white flour (maida)1 cup warm water1 small pckt (2 1/4 tsp.) dry yeast 1 tsp. sugar1 tsp. salt2 Tblspns oilPizza Sauce:one small can (8oz) tomato paste1/4 teaspoon black pepper1/4 teaspoon garlic powder (or two fresh garlic flakes crushed)1 teaspoon oregano1 teaspoon Italian seasonings (sage, thyme, rosemary)1/2 tsp. salt1 tsp. sugar4 oz tomato sauce or as much needed to correct cnsistancy of pizza sauce.For Pizza Topping:Italian Sausage or roasted ground beef/turkey or chicken or sliced pepperoni or thinly sliced vegetables like green bell pepper, tomato, onion, mushrooms.

Cooking Instructions: Dough:In a bowl, mix water, yeast and sugar. Mix well and let rest for 5 minutes. Add the other ingredients for dough and mix well. Knead the dough. Add more flour as needed to avoid the dough becoming sticky. Too much flour will make the dough hard and dry. Cover with a damp

cloth and let rise at room temperature. How long you let it rise will change the type of dough that you get. 30 minutes will make a thinner and crisp crust, where as a longer rise of 1 to 2 hours will make a thicker and more bread-like crust.Punch down the dough and roll out on a baking tray.Sauce:Combine all sauce ingredients and spread over the pizza. Adjust sauce thickness by adding tomato sauce slowly until you get the consistency that you like.Topping:Add any toppings of your choice. Sprinkle some cheese on top if you like. Bake at 450 degrees for 15 minutes or until done.

20 Potato SaladIngredients: White of golden potatoes - 3 medium sizeOlive oil - 1 tspnMayo Salad Dressing or mayonnaise- 1 tspndash of salt and peppera pinch crushed dry herb like fenugreek leaves, mint, oregano

Cooking Instructions: Microwave or bake potaoes till cooked. Peel and cube them in a bowl. Sprinkle all the other ingredients on it and mix gently.

21 Shahi EggsIngredients: 5 eggs2 medium size onions, chopped3 tomatoes chopped or 3/4cup canned tomatoes2 medium size garlic flakes, chopped fine1/2 inch ginger, chopped fine1 green chilly, chopped finesalt to tastered chilly powder 1/6 tspnblack pepper 1/6 tspnturmeric powder 1/6 tspnOlive oil 2 tbl spnchopped coriander leaves for garnishing

Cooking Instructions: Heat oil in a non stick pan. fry onion till light brown. Add ginger, garlic and green chilly. Add tomato, turmeric powder, red chilly and black pepper and salt. cook for 5 minutes, till tomatoes are mashed and cooked. Shift this masala to an oven proof dish. Make a bed of masala and break eggs on top. cover and bake for 5 to 7 minutes in a pre-heated oven at 300 degrees till eggs are set. If you don't want to use oven, make masala in a non-stick or heavy bottom pan. make an even

bed with masala. Break eggs on top and cover the pan. Let cook till eggs are cooked and set.Garnish with coriander leaves and serve with garlic bread/plain toasted bread or with plain or stuffed parathas.

22 Pound Cake (UK)Ingredients: 2 cups maida (all puroose flour)1 cup Sugar1 cup cooking oil4 eggs1 and a 1/4 tspn baking powder1 tspn vanilla essence1/4 cup milk

Cooking Instructions: Sieve flour and baking powder 2 to three times so that the baking powder is well evenly mixed.Beat together eggs, oil and sugar till creamy.Mix the dry ingredients to the egg sugar mixture. Just fold in not beat too much.Add vanilla essence. mix.Add milk and mix well.Grease the baking pan and bake the cake at 350 degrees for 45 minutes or till the needle test shows the cake is done.Needle test: insert a needle in the center of the cake, if it comes out dry, the cake is done. If the batter sticks to the needle, the cake is not done.

23 Carrot CakeIngredients: Grated Carrots - 3 cupsAll Purpose Flour - 2 cupsEggs - 4Sugar - 1 or 1 and a 1/4 cupsCooking Oil - 1 cupWalnuts, chopped - 1 cupBaking Soda - 1 tspnBaking Powder - 1 and a 1/4 tspnVanilla essence - 1 tspnCinnamon Powder - 1 tspn

Cooking Instructions: Heat oven at 350 degrees.Sift flour, cinnamon powder, baking soda and baking powder 2 to 3 times.Mix eggs, sugar and oil till creamy.

Add flour to egg mixture.Add grated carrots and walnuts.Add vanila.pour the mixture in a greased baking dish and bake for 50 to 60 minutes or till the needle test comes out clean.

24 Eggplant Parmigiana (Italian)Ingredients: 2 Small Eggplants unpeeled cut into 1/4 inch rounds2 Eggs lightly beaten1.1/2 Cup Bread crumbs1/2 Teaspoon Salt1/8 Teaspoon Pepper1 Garlic cloves peeled and halved3/4 Cup Olive oil20 Ounce Tomatoes, canned1/3 Cup Tomato paste2 Tablespoon Minced basil1 Teaspoon Salt1/8 Teaspoon Pepper1 Cup Grated Parmesan cheese1/2 Pound Mozzarella cheese; thinly sliced

Cooking Instructions: Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1/2 minutes.Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes.Preheat oven to 350F. Brown eggplant in oil in a large skillet. Drain on paper towel. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarellaon top. Bake, uncovered, for 30 minutes.

25 Veg. Hotpot (Indo-Western)Ingredients: 1 cup boiled macaroni or noodles1 large onion grated2 tomatoes grated2 potatoes boiled and sliced thin or grated1 capsicum deseeded and cut into thin rounds1 spring onion finely chopped1/2 tsp. ginger grated1 tsp. garlic grated

1 tsp. red chilli crush or powder1 tsp. sugar1 tbsp. corn floursalt to taste1 tbsp. grated cheese1 tbsp. coriander chopped2 tbsp. butter

Cooking Instructions: 1. Heat butter. Add ginger, garlic, and onion. Stir-fry for a minute. 2. Add vegetables except tomato and potatoes. Fry two more minutes. 3. Mix corn flour in 1 cup water to a smooth paste. 4. Add chilli, salt, sugar and tomato. 5. Mix well and pour into the vegetables, stirring as you pour. 6. Stir and bring to a boil. Simmer for 2-3 minutes till the milkiness of corn flour goes. 7. Boil till thick but of pouring consistency. 8. Mix the cheese in the potato (if grated). 9. Grease a casserole or ovenproof dish, and place the macaroni or noodles at bottom. 10. Pour the veg sauce on top. 11. Cover with slices of potato or sprinkle if grated. 12. Sprinkle the coriander all over. 13. Bake in a hot oven (350 temp) for 15 minutes or till potato cheese become golden brown. 14. To be eaten hot with warm buns or garlic dinner rolls.It takes about 35min to prep and makes 2 servings.

26 Rice For BrunchIngredients: 1 1/2 cups brown rice 1 teaspoon butter or margarine3/4 cup grated carrot3/4 cup diced green bell pepper3/4 cup sliced mushrooms6 large egg whites 2 large eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup shredded cheddar cheese

Cooking Instructions: 1. Melt butter in a large skillet over medium-high heat until hot. Add grated carrots, diced green bell pepper, and sliced mushrooms; cook for 2 minutes.2. Combine egg whites, eggs, milk, salt, and pepper in a small bowl. 3. Reduce the heat to medium and pour the egg mixture over the vegetables. Continue stirring for 1 1/2 to 2 minutes. 4. Add the rice and shredded cheddar cheese; stir to mix well. Heat for 2 minutes. Makes 4 servings.

27 Salmon Sandwich (USA)Ingredients: 1 pound skinned salmon fillet devided into four pieces2 teaspoons blackening or Cajun seasoning 1 small avocado2 tablespoons light mayonnaise4 whole-wheat rolls, split and toasted1 cup arugula leaves2 plum tomatoes, thinly sliced1/2 cup thinly sliced red onion

Cooking Instructions: 1. Oil grill rack and preheat grill to high.2. Rub cajun seasoning on both sides of salmon. Grill until cooked through, about 3 to 4 minutes per side.3. Mash together avocado and mayonnaise in a small bowl.4. Once the salmon is ready, spread the avocado mixture on the bottom half of each roll. Top with the salmon, arugula, tomato and onion.Serve with steamed asparagus or sautéed zucchini, oven fries and a salad.

28 Zesty Taco Casserole (Maxico)Ingredients: 3 cups and 2 tablespoons uncooked white rice6-1/4 cups water3 tablespoons and 1/2 teaspoon vegetable oil3 large onion, chopped3 large green bell pepper, chopped3 large red bell pepper, chopped6-1/4 cloves garlic, chopped3 (7 ounce) cans chopped green chile peppers3 cups and 2 tablespoons salsa1/2 cup and 1 tablespoon and 1 teaspoon chili powder1/3 cup and 1 tablespoon ground cumin3 tablespoons and 1/2 teaspoon dried oregano6-1/4 cups cottage cheese3 (8.75 ounce) cans whole kernel corn, drained3 (15.25 ounce) cans vegetarian chili6-1/4 cups coarsely crushed corn chips1-1/2 cups and 1 tablespoon shredded Cheddar cheese

Cooking Instructions: 1 Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).2 Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red

bell pepper, and garlic in oil until tender. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.3 Bake in preheated oven for 20 minutes.Optional: Use Boca Meat or Any other meatMakes 25 Servings

29 Mexican Tortillas (Maxico)Ingredients: 3 cups all−purpose flour2 teaspoons baking powder2 teaspoons salt3/4 cup shortening3/4 cup hot water

Cooking Instructions: Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to rollout now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side.

30 Mushrooms MasalaIngredients: 2 cups mushrooms, cut into quarters1 large tomato1/4 cup grated onion2 tspns ginger-garlic paste1/4 tsp garam masala1/2 tspn chilly powder (opt)1/2 tsp coriander-cumin powder1/2 tspn kasoori methi (dried fenugreek leaves)1 tbls milk cream1 tspn oil

salt to taste

Cooking Instructions: Pierce and microwave tomato for 2 mts. Cool, peel, puree in a blender.Combine oil, grated onion and ginger-garlic paste and microwave 1 mnt.Add tomato puree, microwave for 2 mts.Add all other ingredients and mix well. Microwave for 3 mnts. Garnish with green coriander leaves and serve hot.

Dessert

1 Apple PieIngredients: Apples 4 to 6Maida 225 gmsButter 115gmsEgg 1Cinnamon powder 1/4 tspnor one inch cinnamon stick Sugar 5 tspnsMilk 1/4 cup

Cooking Instructions: 1. Peel and core apples and cut into eight pieces each.2. Put in a pan with sugar, cinnamon and 1 tspn butter. Cook it covered until the apples are soft. Keep it aside.3. Add butter to Maida and mix till it looks like bread crumbs.4. Add egg yolk and knead with milk.5. Leave covered in a cool place for 30 mts.6. Divide the dough in two portions. Roll out each portion to fit a pie baking dish of 10 inch size. Spread one of the portions in the baking dish and make a few slits with a knife. Bake in a pre-heated oven at 400F for 10 to 12 mts.7. Take it out of the oven. Spread apples on it. Cover it with the other half of the dough. Seal the edges and make a slit in the middle.8. Brush the top with egg white.9. Bake for 30 minutes or till the top is biscuit brown.10. Serve with cool whip or fresh cream.

2 Lauki Ka Halwa

Ingredients: Lauki, peeled and shredded 1 Med, sizesugar 1cupMilk 2 1/2cupsGreen cardamoms 4Dry fruit(sliced almond, Kishmish,,pistachio) 1/2 cupoil/ghee 2tblspndessicated coconut 1 1/4 cupGreen food color(optional) 1/2tspn

Cooking Instructions: 1. Add milk and two ground cardammoms to Lauki and cook on slow fire, stirring occasionally.2. When milk almost dry add sugar. Cook till liquid dries up.3. Heat oil in a pan. Add two whole cardamoms . add Halwa and sliced dry fruit and roast till oil leaves sides. 4. To serve , put halwa in a flat dish. Add green color to the dessicated coconut. Decorate with it around the halwa.

3 Mango Cheese Cake (USA)Ingredients: Mango Pulp ½ tinPhiladelphia C. Cheese 1 ½ packSugar 2tblspnsLemon juice 2tblspnsGelatin 5tspnsSara Lee Pound cake or home made plain cake

Cooking Instructions: 1. Make cake slices and arrange as a base layer in a serving dish.2. In a blender add Philladelphia Cheese Cheese, 1/4th of mango pulp,2tblspn sugar, 2tblspns lemon juice and (take 1tspn gelatin powder, heat it with 2-3tblspns of water and add to the blender)3. Blend all and spread this mixture over the cake layer and keep it in the freezer for setting. 4.After 30 minutes blend the rest of mango pulp, 2tspn sugar, 2tblspn lemon juice and ( heat 4tspn gelatin powder and 4tblspn water) and spread the mixture on top of the earlier mango set in the dish.5. Keep it in the freezer for about 4 to 5 hours. Thaw it in the fridge for 2 to 3 hours and serve.

4 Gulab JamunIngredients: Maida/ Refined flour 3/4 cupPowder Milk 1 !/2 cupsBaking Soda 1/8tspn

Whipping cream 1/2 pintWater 1tblspnSugar 2 cupsGreen Cardamom 8 to 10Water 2 cupsOil /ghee for deep frying

Cooking Instructions: 1. Mix maida, powder milk, baking soda, whipping cream and 1tblspn of water and make it into a dough.2. Make small balls from the dough (The size will increase 3 to 4 times when ready)3. Heat oil/ghee for frying. Fry at medium heat till golden brown.4. Add to the hot syrup. Let soak for one hour. Serve hot.Syrup:Boil 2 cups of sugar and 2 cups of water with cardamom for 15mts.

5 Mango Pie (USA)Ingredients: 1. Mango pulp can 850gms2. Sour cream 8 oz3. Philadelphia cream cheese 8 oz4. Plain gelatin 3 sachets5. Sugar 6tspns6. Pie crust 3 small

Cooking Instructions: 1. Mix Sour cream and Philadelphia cream cheese , beat it lightly to soften it.2. Mix Mango pulp with sour cream and cheese.3. Dissolve gelatin in water as per the instructions on the packet.4. Add sugar and gelatin to the pulp and mix well5. Divide the mixture into three portions and pour into the three pie crusts.6. Cool it in the refrigerator for four hours or till the pulp is set.7. Can be served with Cool Whip.

6 Mango Kulfi (USA)Ingredients: 1. Mango Pulp ½ tin2. Cool Whip 12 Oz3. Condensed Milk 1 can4. Crushed cardamom 1

Cooking Instructions: 1. Mix all ingredients well. Put in Kulfi moulds and keep in the freezer to set.

7 Cherry Cheese Cake (USA)Ingredients: 1-cup graham cracker crumbs 1 tbsp vanilla 1 cup+3 tbsp sugar 3 eggs3 tbsp butter or margerine melted 1 cup sour cream3 pkg (8 oz each ) Philadelphia cream cheese 1 can cherry pie filling3 Tbsp flour

Cooking Instructions: 1)Mix the crumbs + 3tbsp sugar + 3tbsp butter; press on to the bottom of 9" inch pan, bake at 350 F for10 minutes.2) Beat cream cheese + 1 cup sugar + flour & vanilla with electric mixer on medium speed until well blended....add eggs one by one mixing on low speed just until blended. Add in sour cream blend again. Pour this mixture over the crust.3) Bake at 350 F for one hr or until the center is almost set. Run knife around the rim to loose cake; cool before removing rim of pan. Now refrigerate for 4hrs or overnight.Top with pie filling. Makes 14 servings.

HELPFUL HINT: FOR MORE EVEN COOKING & TO PREVENT CAKE FROM CRACKING JUST PLACE PAN OF BOILING WATER BELOW THE CHEESE CAKE PAN DURING BAKING.

8 Kulfi FaloodaIngredients: 1.cool whip 12oz2.evaporated milk 12oz3.condensed milk 12oz4.pistacio 1/4 cup5.almonds 1/4 cup6.thin speghetti

Cooking Instructions: 1.Take your juicer blender add all above ingredients exeptspeghetti& blend it 2. take paper cups (Tea cup) pour this mixture in it 3.keep it in freezer for abt 8-10 hrs4.boil speghetti 5. take out kulfi in small bowl cut it into thick slices put some speghetti and enjoy.

9 Ras MalaiIngredients: Riccotta Cheese 2 boxesPowder milk 4 TblspnSugar 2 tablspnHalf and half 1 pintCondensed milk 1 canSugar 4 tblspnsPistachio 2 tblspns

Cooking Instructions: Mix Riccotta cheese, powder milk and sugar. Put in a baking dish and bake at 350 Degree F for 1 hour.Cut in squares.Mix half and half, condensed milk and sugar. Keep to cool in the fridge. Add the pieces it. Crush a few pieces and add to thicken the malai.Sprinkle pissta on top. Serve cold.

10 KulfiIngredients: Carnation evapotrated milk 12 ozHeavy cream 1/2 pintSugar 6 tspnCardamoms 3 or 4Pistachios and almonds 1/4 cup

Cooking Instructions: Mix together first four items amd keep on medium heat. Cook for 15 minutes. Keep stirring. Add nuts and mix well.Cool it. Pour in small cups or ice tray and freeze overnight.Enjoy the delicious kulfi of Pakistan the next day

11 Carrot Halwa (Gajerpaak)Ingredients: Carrots 5 lbs, shreddedMilk 2 ltrsGhee/ oil 250 mlSugar 3 cupsAlmonds 100 gms, soaked and splitPistachio 50 gms, chopped fineRiccotta cheese 8 ozGreen cardamom 2, powdered

Cooking Instructions: Add milk to carrots and cook till the milk starts to dry.add sugar. When th waater starts to dry heat ghee in a pan, add elaichi. Add carrots, dry fruit . Roast halwa well till it gets brown.Add dried ricootta cheese and delicious halwa is ready to enjoy.

12 Eggless CakeIngredients: Sweetened condensed milk, 1 canSelf-rising flour, 2 cupsButter, 2 sticksWater, 1 cupVanilla extract/essence, 1/2 tspChopped almonds, 1/2 cupChopped walnuts, 1/2 cup

Cooking Instructions: Melt the butter (microwave will do fine). In a cooking vessel mix condensed milk, butter, water, chopped almonds and walnuts, and heat on stove top, stirring frequently, until the mixture starts to boil. Take the mixture off the heat and cool to room temperature. Now mix in the self-rising flour a little at a time. Add the vanilla essence and mix well. Pour the mix into a greased 9"x13" pan. Bake in a preheated oven at 350 degrees F for 30 minutes or until fully baked using the toothpick test. Cool and serve.

13 RasgullaIngredients: Whole milk, 1/2 gallon (8 cups)Sugar, 1 1/2 cupsWater, 4 cupsCardamom (elaichi), 6 small greenWhite vinegar, 1/4 cupRose essence, 1/8 tspMuslin cloth for straining

Cooking Instructions: In a 6 quart pan bring the milk to a boil on a medium flame, stirring frequently to avoid sticking at the bottom. When it is at at a rolling boil, add vinegar and stir. The milk should split immediately (you should see the greenish/yellowish water separating, rather than staying milky). Spread a generous piece of muslin cloth over and in a large strainer; strain the curdled milk through this to separate the curds. Immediately run cold water over the curds, stirring with fingers to ensure that the vinegar smell is washed out and it cools uniformly. Now tie the muslin cloth tightly with the curds inside; you can twist and tie the cloth to squeeze the curds. Put it back in the strainer, suspend the strainer in a larger vessel or over the sink, and put a weight of about 2 lbs (using a food can or a filled bottle) over the bag of curds. Let it sit for at least 3 hours to let the remaining liquid seep out. The curds at this point can be called cheese. Now unwrap the cloth, take out the cheese (which will be partly crumbly)

into a large plate. Transfer to a food processor (in batches if the food processor is small) and run for about 6 minutes. Transfer back to the plate and knead into a smooth round ball. Break off small pieces, create around 30 round balls.In a 5-quart or larger pressure pan/cooker use a large spoon to dissolve the sugar completely in the water. Warming (not boiling) the water may help. Add whole cardamoms. Now add all the balls, close the lid, but don't add the "weight" (whistle). Heat on medium setting until steam starts coming out. Now continue cooking for 13 minutes. Remove from heat but DO NOT open the lid. Allow to cool for 30 minutes or more. Now open the lid. Separate the balls gently with a teaspoon if needed. Allow to cool further to room temperature. Now add rose essence and refrigerate in a serving bowl. Serve cold.

14 Paneer BarfiIngredients: 1/2 cup paneer31/2 cups icing sugar2 tbsp coconut(siloni)3~4 drops Mango/ice cream essence1/4 tsp elachi powder2 tbsp mava/ricota cheesefew pistas for decorationgreen & orange food color

Cooking Instructions: In a bowl, mix the essence with the icing sugar. Then add all the other ingredients except the colors. Mix well.Make 2 parts of the mixture. One part should be 2/3 and the other one should be 1/3. Add any one color to the 1/3 part and the second to the 2/3 part. Make a almond shape from the 2/3 part. Make a smaller almond shape from the 1/3 part.Put the smaller almond shape barfi on the bigger one. Decorate it with the pistas.This barfi takes only 15 mins to make and it is made without the use of ghee or the stove.

15 Egg PuddingIngredients: egg:3half&half:1pintsugar:1cup

Cooking Instructions: first well beat eggsmix sugar and half &half in eggs and beat welltake 1pan and put 3 tbspns of sugar and make syrup brown in colour.put this syrup in baking pan then put egg mixture in this.bake it for 2 hours at 350 Degree Fwhen you see it is set, its done.

16 Mango Cheesse PieIngredients: Ingredients for the base 8 oz flour4 oz butter2 oz caster sugar1 eggFor the filling1/2 tin condensed milk2 oz curd2 eggs, separated1 tbsp lemon juice1 tsp gelatine1 sliced mango3 tbsp sugar1/4 tsp cream of tarter

Cooking Instructions: Method for the base Beat the butter, add sugar and egg and beat till fluffy. Mix in the flour and add water if required to make a dough. Leave it in the fridge for 15 minutes. Roll out the dough and place it in a pie plate. Bake at 190 degrees for 15-20 minutes. Allow to cool. Method for the filling Beat curd until smooth and add one yolk at a time. Beat well and then add condensed milk and lemon juice with dissolved gelatine. Add the mangoes and mix well. Put the mixture into the baked pie shell. Beat egg whites stiff with cream of tarter and gradually add in sugar. When stiff, pourt it on the mango mixture. Bake for ten minutes.

17 Swiss DessertIngredients: 1/2 cup mango pulp3 egg whites1/2 cup castor sugar1 tbsp dissolved gelatine in 1/4 cup of water8 oz fresh cream with one oz of sugar

Cooking Instructions: Dissolve the gelatine in 1/4 cup of water. Beat egg whites until they stiffen and add in the sugar. Fold in whipped cream, gelatine and mango pulp. Pour this into a glass bowl and chill it overnight or for 6-8 hours.

18 Surprise Flan

Ingredients: 2-1/2 oz butter2-1/2 oz sugar2-1/2 oz flour1 egg1/2 tsp baking powder1/4 tsp vanilla essence2 tbsp milk Filling 3/4 cup of mangoes (half of them chopped)1/2 cup fresh cream1/2 cup thick custard

Cooking Instructions: Beat sugar and butter till light and fluffy and then add the egg and beat again. Fold in the flour and baking powder and add milk. Pour the mixture into the flour pan and bake in a pre-heated oven for 15-20 minutes at 180 degrees (No 4 mark). Make thick custard like the one for the mango fool tarts. Fold in the whipped cream and mango pieces and then fill the tart with mango cream. Decorate with whipped cream.

19 Butterscotch PieIngredients: 3/4 cup Brown Sugar, firmly packed 5 Tbs. All-purpose Flour 1/2 tsp. Salt 2 cups Milk 2 Egg Yolks, slightly beaten 2 Tbs. Butter 1/2 tsp. Vanilla Extract Prepared 9-inch Pie Crust

Cooking Instructions: In the top pot of a double boiler, start butterscotch by combining brown sugar, flour, and salt. Add the milk slowly, mixing well. Cook over rapidly boiling water until well thickened, stirring constantly. Cook for about 10 minutes longer, stirring occasionally.Stir a small amount of the hot milk mixture into the slightly beaten egg yolks, then pour the tempered egg yolks back into the butterscotch while beating vigorously. Cook a minute longer.Remove the pot from the heat and add butter and vanilla. Stir to combine. Cool a bit, then pour into baked 9-inch pie shell. Refrigerate at least one hour prior to slicing and serving.

20 Sweet Dahi Vada (Pakistan)Ingredients: Curd 14 cupsMaida 1 cupSugar 6 cupsButter 1 cup

Zafran 1/2 tspnEggs 4

Cooking Instructions: Hang curd in a muslin cloth for 3 hours. Separate egg whites and yellow.add drained out curd to egg whites. Add yellow of eggs. Add Maida. Make in shape of round Peda with a hole in the center.Make sheera/syrup by mixing 1 cup water and 6 cups of sugar. Add zafran and cook for 5 minutes. Heat butter and fry pedas in it till golden. Soak in sheera/syrup. Cool it in Fridge and serve.

21 Orange Blossom (Moscow)Ingredients: 1/2tin condensed milk2tsp heaped gelatine1 ½ cups milk1tbsp cornflour1 tsp orange essence6tsp sugar200 gms fresh cream4tsp lemon juice2oranges

Cooking Instructions: 1. Dissolve cornflour ½ cup milk.2. boil 1 cup milk with sugar3. Add dissolved cornflour to the boiling milk stirring continuously4. cook for 2-3 minutes till it starts coating the back of spoon.5. Remove from fire.Cool. Now add condensed milk.Mix.6. Mix gelatine in ½ cup water. Heat on slow fire to dissolve it.7. Mix the gelatine with lukewarm milk.8. Put in the freezer till thick.9. Beat.Add 200 gms(1 cup) cream, keeping aside 50 gms for decoration. 10. Add essence and color and lemon juice. Mix.11. Transfer to a serving dish and set.12. put lots of oranges in the dessert.13. Whip 50 gms oranges with 1tbsp powered sugar till soft peaks are formed.14. Pipe a border using a star nozzle with the icing gun.15. Keep in the fridge till the time of serving. Serve chilled by returning to the freezer to the freezer for 15 minutes before serving.

22 Original Italian Cream CakeIngredients: 1 stick margarine1/2 cup vegetable shortening2 cups sugar5 egg yolks2 cups flour1 tspn soda1 cup buttermilk1 tspn vanilla extract1 small can coconut flakes1 cup chopped nuts5 egg whites stiffly beatenCream Cheese Frosting8 ounce cream cheese, softened1/2 stick margarine1 box powdered sugar1 tspn vanilla extractchopped pecans

Cooking Instructions: Cream margarine and shortening; add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine soda and flour and add to creamed mixture alternatively with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three greasred and foured 8 inch cake pans. Bake at 350 degrees for 25 minutes or until cake tests done. cool and frost with Cream cake FrostingCream Cake FrostingBeat cream cheese and margarine until smooth; add sugar and mix well. Add vanilla and beat until smooth. Spread between layers and on top and sides of cake. Sprinkle top with pecansNote: can increase the frosting recipe by half for generous spreading.Store in fridge for frosting.For optimum flavour, remove from fridge an hour before serving.If need to pre cut then slice when cold.Use real cream cheese as the reduced fat variety makes the frosting runny.The cake layers can be made ahead and frozen, un frosted, wrapped individually in plastic wrap and zipper bag. No need to thaw before frosting.Can frost and freeze too.

23 Ginger Pudding with Rum Sauce (Moscow)

Ingredients: Serves :Four250g butter250g caster sugar4eggs250g ginger,julienned350gflour1tsp baking powder60ml milkFor the sauce:2 eggs2egg yolks50gms caster sugar60ml rum

Cooking Instructions: Cream the butter and sugar, then beat in the eggs one at a time,stir in the ginger juliennes.Fold in the flour.Then add the milk.Spoon into greased pudding tin.Bake in a pre-heated oven at 190c for one hour or till well risen and pale golden in colour.RUM SAUCE: Put the eggs,egg yolks,sugar and rum in a double boiler.Whisk until the sauce is thick and frothy.Turn out the pudding on to a serving dish and pour over the rum sauce.

24 Orange Mousse (Moscow)Ingredients: 2 eggs3 egg yolkes4tb honey2tbsp gelatin1 cup orange juice4tbsp whipped creamgrated rind of one orange skinned segments of one orange

Cooking Instructions: Beat the eggs,egg yolks and honey in a double boiler, till the mixture is stiff.Add the grated orange rind ,softened gelatin and the orange juice Mix Fold the whipped cream and pour the mixture into a serving bowl.Chill. Decorate with orange segment before serving. Serves 4.

25 Crumb Topped Apple Kuchen (Germany)

Ingredients: 2 1/2 cups all-purpose flour1 sachet active dry yeast1/2 cup milk1/3cup sugar1/3 cup butter or margarine1/2 tspn salt2 eggs3 large baking apples, pared, cored and aliced2 tspns lemon juiceCrumb Topping3/4 cup packed, brown sugar1/3 cup all-purpose flour3tblspn butter or margarine1 tspn ground cinnamonLemon Icing1 cup powdered sugar/icing sugar1 tblspn lemon juice2-3 tspns water

Cooking Instructions: In a large mixing bowl stir together 1 cup of the flour and the yeast. In a medium saucepan heat and stir milk, sugar, butter or margarine, and salt just till warm and butter almost melts. add milk mixture to flour mixture. add eggs. Beat with an electric mixer on low to medium speed for 30 sseconds, scraping the sides of the bowl constantly. Then beat on high speed for 3 minutes. Using a wooden spoon, stir in remaining flour ( batter wil be stiff)devide dough in half. with rubber spatula, spread evenly into two greased 8 1/2 inch round baking pans.Toss apple slices with lemon juice. Arrange apple slices on top of the batter. Top with Crumb Topping. Cover and let rise in a warm place till nearly double ( 45 to 50mints)Bake in a 375 degree oven about 30 minutes or till apples are tender and a toothpick inserted into dough comes out clean.Cool in pans on wire racks for 10 minutes. Drizzle with Lemon Icing. Serve warm or cold as sweet coffee cakes for breakfast or for dessert. Makes 2 Kuchins ( 12 servings)Crumb ToppingIn small bowl combine all ingredients and mix till crumbly.Lemon IcingIn a small bowl combine all ingredients to make a drizzling consistency and smooth.

26 Chilled Cheese Cake (Moscow)Ingredients: Serves 8BISCUIT BASE6 Marie biscuit crushed1heaped tbsp softened butterCHEESE CAKE2 cups curd made from full cream milk12 tbsp powdered sugar

3 tsp gelatine150 gms 1 cup cream½ tsp pineapple essencefew drops orange colourGLAZE2 tbsp orange marmalade¼ tsp gelatine2 tbsp water

Cooking Instructions: 1 Hang curd in a muslin cloth for 20 minutes. Keep the cream cheese the curd left after the water or whey drains out aside.2. Mix biscuit crumbs with butter. Press into a 5” diameter and 2 high borosil pie dish.3. Bake for 10 minutes at 200 deg C. Cool. Keep aside4. Beat the strained curd or cream cheese with powdered sugar till smooth.5 .Sprinkle gelatine over 2tbsp water in a small sauce pan. Melt the gelatine on low heat stirring continuously. Do not let it boil. Remove from fire. Cool for 5 minutes to room temperature.6. Add the melted gelatine to the beaten curd, stirring continuously.7. Mix the cream also with the curd mixture8. Add essence& colour. Beat well. More powdered sugar may be added depending upon the sourness of the curd.9. Chill in the freezer till slightly thick.10. Pour over the set biscuit base in the pie dish.11. Keep in the freezer till well set.12. Prepare the glaze, by mixing 2tbsp of marmlade, 1/4 gelatine and 2tbsp water together in a small sauce pan.13. Keep the sauce pan over low heat, stirring continuously, till the marmalade melts. Remove from fire.14. When the glaze cools down and begin to set, spoon the glaze over the set cheese cake. Chill.

27 Spanish Cream (Moscow)Ingredients: Serves 6½ kg (2 ½ cups) milk3 tbsp vanilla custard powder100 gms (3/4 cup) sugar 250 gms (1 ¼ cups) cream1 tbsp powdered sugar7-8 Good Day biscuits or any crunchy biscuits1 tsp vanilla essence1 tbsp strawberry jam for decoration

Cooking Instructions: 1. Chill the cream in a small pan for 10-15 minutes in the freezer.2. Meanwhile, dissolve custard powder in ½ cup milk.

3. Put the rest of the milk in a heavy bottomed pan with sugar, on heat. When it boils, add the dissolved custard powder, stirring continuously.4. Continue cooking for 5-7 minutes, till it turns thick. Remove from the heat. Cool over a pan of cool water, then chill in the freezer for 10-15 minutes.5. Crush the biscuits by keeping them in a plastic bag and crushing them with a rolling pin to form crumbs.6. Whip the chilled cream with powdered sugar, very carefully, to form soft peaks. Do not over beat.7. Fold 200 gms of cream, keeping 2-3 tbsp for decoration, into the chilled custard. Add essence.8. Keep the left over cream in the freezer for decoration.9. Mix 7-8 tbsp biscuit crumbs with the custard & cream mixture gently.10. Pour it into the glass dish.11. Sprinkle some crumbs on top.12. Put blobs of cream in the center.13. Dot cream with ¼ tsp of jam.14. Serve chilled.

28 Peach Parfait (Moscow)Ingredients: 8-10 Good Day biscuits, crushed to form crumbsa few tbsp orange juiceCanned peach halves, chilledA small brick of vanilla ice cream

Cooking Instructions: Crush 5-6 peaches halves to a puree in a mixer to prepare peach sauce. ChillPut crushed biscuits into a mixing bowl , sprinkle lightly with orange juice.Put 1tbsp of biscuit crumbs in each of the ice cream cups or parfait glasses.Add a peach of slice in each cup.Then put a scoop of ice cream.Add another tbsp of biscuit crumbs ,then a peach slice again.Top with a scoop of ice cream.Pour some chilled peach sauce over it. Serve chilled.

29 Maida HalwaIngredients: Maida 1 cupWater 2 cupsSugar 2cupsGhee ½ cupCardamoms, powdered 2Red or green color 1 pinch

Cashews and raisin a few

Cooking Instructions: 1. Dissolve Maida in water and mix well so that no lumps2.Heat a little ghee in a preferably nonstick or heavy bottom pan. Add above mixture and stir on slow fire to avoid formation of lumps.3. When above mixture is glassy, add sugar, color and a little more ghee. You may now increase heat.4. Keep on adding some more ghee and stir once in a minute or two5. When the mixture is a lump consistency, add cardamom powder, fried cashew nuts, raisins and remove from heat.6. Pour in a greased tray and cut in cubes when cold.

30 Chana Dal HalwaIngredients: Chana Dal 2 cupsSugar 3 cupsDry Milk 4 cupsGreen Cardamom crushed with the outer cover10 Cardamoms powdered ( Yu can grind it with 2 tspns of sugar in the grinder)Oil 2 cupsDry Fruit For Decoration10 Almonds10 PistachioSoak in warm water, peel and slice thin

Cooking Instructions: Boil Chana Dal in enough water. When dal is cooked and all the water dries up, grind it in a grinder or a food processor.Take oil in a pan, preferably a non-stick pan. Add oil. Add the crushed green cardamoms. Add dal, dry milk, sugar and chopped almonds, cardamom powder. Roast on low heat for about 20 minutes, till dal starts getting brown and the oil separates.Spread Halwa in a greased Thali/ Rimmed plate. Cut it into squares when cool. Sprinkle dry fruit on top.

31 Egg HalwaIngredients: Eggs 12Dry Milk 3 CupsSugar 3 CupsGreen Cardamom 10 powderedGhee/ Oil 2 cupsDry fruit for Decoration10 Almonds and 10 pistachio, soaked in warm water, peeled and sliced

Cooking Instructions: In a bowl beat eggs and sugar together. Add powdered milk, oil and cardamom powder. Mix well.Keep on low heat for cooking, stirringly constantly. When it becomes grainy, stir vigourously to get halwa consistency. Lower heat when it becomes brown and oil separates. Roast for 20 more minutes. Spread in a greased thali/rimmed plate. Cut into squares when it cools and sprinkle dry fruit on top.

32 Shahi TukreIngredients: White Bread 4 Slices, sides removedMilk 2 cupsSugar 1 cupGreen Cardamoms 8Dry Milk 1 cupGhee/Oil 1 cupZarda Color A pinchSilver foil/VarakAlmonds 10, soaked

Cooking Instructions: Cut bread into 8 triangles. Deep fry till golden brown.Remove the remaining oil from the pan. Pour milk in the pan. When it boils add sugar and cardamom, crushed. After 5 minutes add bread and the dry milk. Let cook on slow heat. When milk thickens add Zarda color.Sprinkle almond slices. Cool in a wide pan and serve.

33 Khoobani Ka MeethaIngredients: Dry Khoobani(Apricot) 1/2 kgWater 4 cupsSugar 200 gmsfresh cream/whiped cream 1/2 packetVanilla essence 1 tspnCustard powder 2 tblspnsMilk 1/4 kgSugar 2 tspns

Cooking Instructions: Soak Khoobani in water till it swells up. remove seed and keep on heat to cook. Cook till itis well cooked and thick. Add vanilla essence to it.For custard:Heat milk, add sugar. Make paste with a spoon of milk and custard powder, add to hot milk and cook till thick. In a dish spread Khoobani. Pour custard on top. Pour fresh cream on top of custard. Sprinkle sliced almonds.

(You can use the Khoobani seeds for that.)This recipe is from my grand mother and I hope you will enjoy it as much as my family does. Note: You can adjust sweetness according to your taste and need.

34 Raspberry FoolIngredients: 1 1/2 cups Vanilla Low Fat Yogurt1/2 Pint (1 cup) Raspberries3 Tablespoons Sugar3 Tablespoons well-chilled heavy cream

Cooking Instructions: This Recipe require a little advanced planning-the yogurt will need to drain for atleast 8 hours.In a fine sieve set over a bowl drain yogurt, chilled at least 8 hours and up to 1 day. Discard liquid and transfer yogurt to a bowl. In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirrin occasionally, until juicy, 2 to 3 minutes. Force mixture through a sieve into a bowl, pressing on solids. Chill raspberry puree until chilled, at least 1 hour, and upto 1 day.In a chilled small bowl beat cream untilit just holds stiff peaks and gently fold in yogurt. Fold in raspberry puree to create a marbled effect.Spoon ool into 4 stemmed glasses. Chill dessert, covered, 1 hour. Serves 4.154 grams calories. 4.5 grams fat.

35 KheerIngredients: One litre of milkHalf cup rice6 tblsps sugarGreen cardamom, powdered 4Almonds 15Pistachio, sliced 1 tblspn

Cooking Instructions: Soak rice for an hour.Soak almonds for 4 hours. Peel and slice.Peel cardamoms and powder the seeds.Bring milk to a boil in a heavy bottomed pan. Keep stirring milk occasionally to avoid sticking at the bottom of the pan. Add rice. lower the heat once it comes to a boil again. Keep cooking on slow heat, stirring occasionally. when the rice is soft and the milk has thickened, add sugar and almonds. Bring to a boil again. Remove from heat. Sprinkle cardamom powder and stir. Let it cool by keeping in a cold water basin. Keep stirring inbetween to avoid forming a thick layer of milk on top. When cool shift to the serving bowl and garnish with pistachio. Cover and store in fridge for 4 to 6 hours.

(Some people like to have it warm or at room temperature. Specially when it is had with puree.)

36 Kulfi (USA)Ingredients: 1 Cup heavy whipping cream8 Ounce Cool Whip box12 Ounce can evaporated milk1 Can Condensed milkcrushed pistachioFor setting kulfi: 3 Ounce size Dixie disposable cups

Cooking Instructions: Put all the ingredients, except for pistachio, in a mixing bowl and mix with a hand mixer. Or whip in the mixer.Add crushed pistachio and whip again. Fill up the cups with this mixture and sprnkle a little pistachio on top of each filled up cup. Freeze for 6 to 8 hours.

37 Fruit Dip (USA)Ingredients: 1 small container sour cream2 tblspn brown sugar2 tblspn peach or apricot preserve2 tblspn crystalized ginger or ginger powder

Cooking Instructions: Beat cream and sugar a little. Add the preserve and ginger and mix. Keep in refrigerator for 45 minutes. Serve with fruit.

38 Kulfi (Pakistan)Ingredients: 1 can evaporated milk1 can sweetened condensed milk8oz heavy whipping cream8oz cool whip box1/2 cup ground pistachios1 box of 4oz dixie (disposable) cups

Cooking Instructions: Mix all the above ingredients in a bowl. Mix with electric beater for two mintues on high speed. You can use hand beater as well. Mix well. Pour the mixture in the 4oz cups, sprinkle little pistashios on top. Freeze overnight or atleast eight to ten hours in freezer. In the morning you can enjoy delicious kulfi.TIP:YOU CAN SERVE Kulfi WITH FALOODA NOODELS.

39 Coconut Barfi (Kopra Pak) (Gujarat)Ingredients: 4 cups sweetend coconut flakes15 oz. (425g) whole milk Ricotta cheese1 teaspoon cardamom powder1/2 teaspoon saffron1 cup non fat dry milk powder2 tablespoon ghee1 cup sugar5 silver sheets for garnigh ( Varakh) - optional

Cooking Instructions: Grind the coconut flakes into a food processor and make it like coconut powder. In a deep non stick cooking pan, heat the ghee, add all the Ricotta cheese and fry it for 5 mins, keep stirring it, don't let it burn, add cardamom powder, saffron and sugar (as needed) and stir it for another 5-10 mins. Don't add all the sugar, add it little bit at a time, taste it and if you think it is sweet enough, then stop adding the sugar. Keep stirring it till all the sugar is well blend into the coconut mixture. At last, add the dry milk powder for binding and stir it for another 10 mins. Make sure all the ingredients are well mixed, you should not see any lumps of milk powder into the mixture. Pour the mixture into a deep steel plate greased with ghee. Let it cool down for sometime. Garnish it with Varakh if you have any, otherwise cut it into small square or diamond shape pieces and serve it cold. Don't serve it too cold like right from the refrigerator. If you are making it for the evening, make it in the morning and leave it outside, don't put it in the refrigerator. The next day you can put it in the refrigerator, it will stay fresh for 2-3 weeks, when you serve it out of the refrigerator, make sure you warm it into the microwave for few seconds and then serve it. I hope you enjoy the Coconut barfi !

40 Shahi Tukre (Pakistan)Ingredients: This recipe was handed down by my grandma. Her dish was very popular in the entire family. First time I made it when I was first year of my college. I remeber I brought it to the table in a cut glass tray, well decorated with silver foil. My sister, brothers and Abbu had finished their dinner. My Abbu was happy to see the presentation but once he tasted the dish, he promptly pulled out his wallet from his pocket and gifted me Rs 100/- i am sure you all will love this dish!8 slices of bread1 litre milk250 gms Khoya (thickened milk used for sweets)1 cup sugar8 green cardamoms, powdered coarsely

10 almonds soaked in hot waterOil or Ghee to fry

Cooking Instructions: Cut each bread slice in 4 triangles.Heat oil in a wide pan and fry bread in hot oil till golden. Remove and spread in a tray to cool down.Heat milk till it comes to a boil. Crumble khoya with hands and add to the milk, add sugar and boil till teh milk thickens. Add powdered cardamom.Remove from the heat. Wait for five or ten minutes.Spread fried bread slices in a wide flat dish. spread the fried bread slices in it and spread the thickened milk on top. Peel almonds and chop into small slices. Spread them on top of the dish. Serve luke warm. Note: Bread should remain intact after you pour the milk on top, or else it means you had either under fried the bread or did not thicken milk to right consistency.

41 Shahi Tukre (Pakistan)Ingredients: If you are in the US, this is an alternate recipe to the one I had posted earlier. You will not get Khoya here so we have a substitute, just like so many other recipes which we adapt with the ingredients available here.Milk 2 cupsSugar 1 cupDry milk powder 1 cupSmall cardamom 8, coarsely ground (dadri)1 cup ghee or oil for fryinga pinch Zarda colorSilver foil (chaandi vark)10 almonds, soaked, peeled and chopped

Cooking Instructions: Fry bread triangles in hot oil till they are crisp and golden in color.Remove from oil, spread in a tray to cool down.Remove oil from the pan. Add milk and let it come to a boil. Add sugar and elaichi and bring to a boil.Add friedd bread and dry milk and keep to cook on slow fire. When the milk thickens, add zarda color to a little milk in a spoon and add to the milk and bread. Sprinkle almond slices. Remove from heat, spread in a open wide tray and decorate with silver foil.

42 Chocolate Rum cakeIngredients: My family recipe of a different kind of chocolate cake.Eggs 3Jam 2 heaped tablsps (any flavor) Sugar 1 cup (150ml cup)

Oil 1 cup, or 1 cup cream (3/4 cup is fine too)Curd 1 cup, Cocoa pwdr 2 tsp Soda bicarbonate (baking soda) 1/2 tsp Baking powder 1 tsp Wheat floor 2 cups White Rum 2-3 tblsps Raisins 1/2 cup.........optional Walnuts 1/2 cup.........optional Dates 1/2 cup..........optional

Cooking Instructions: Mix eggs, oil and sugar and beat it well and then mix rest of the ingredients together. Preheat oven to 350 degree Fahrenheit, Pour the mixture in pre-greased and prepared baking tin , Bake for 45-50 minutes at 325 degree on lower rods. Let cake cool down and then do the frosting.Important Tips for the cakeIf you are adding dates boil them in water first and add them along with water.(not too much water)Mix all the nuts in the end.For better flavor add rum just before pouring in the baking tin.Soak raisins and dates overnight in rum.Sieve wheat floor before mixing.

43 Gajar ka Halwa (Gajarpak)Ingredients: Carrots 2lbsKhoya 1/2 cup (recipe below)Sugar 1 cupWhole Milk 1/2 cupMewa (dry fruit) assorted or as desired, dicedGhee 1tblspn

Cooking Instructions: Grate carrots. Add entire milk to it and steam. Dry milk. Add sugar. Heat for 15 minutes or until sugar melted and moisture dried up. Add khoya. Add dry fruit. Add ghee, heat for five minutes. Decorate with dry fruit before serving.Khoya Recipes:Whole milk 1 ltrlime juice two dropsIn a non stick pan heat milk and cook till milk starts becoming thicker. Keep stirring till it becomes really thick. Add lemon drops and cook till it becomes dough like. Remove from heat and shift to a bowl.

44 Sawaiyon Ka Halwa (Pakistan)Ingredients: 1/2 pak; sawaiyan[thin vermachilles] crushed into small pieces1 cup non-fat ricotta cheese1 cup dry coconut powder1/2 cup water1 cup sugar1 pinch yellow powder food colorOil

Cooking Instructions: Make a syrup of sugar and water on low flame add yellow color. Make sheera (syrup). Its called one tar sheera. Fry sawaiyan in 1 tbs oil. put sawian in shera, add cheese and coconut. Try to dry water left by cheese and sugar. Let it dry up. Drease a pyrex or any glass tray and put your halwa in it. Sprinkle crushed almond on halwa. Put it in the refigerator. Serve cool.

45 Shahi ZardaIngredients: Rice;1CUPSugar;ICUPYellow Food Colour; 1/4TSPCooking Oil; 3TBSRasins; 1/4CUPFinely Cut Almonds; 1/4CUPSun-ripe Fruit Cake Mix; 1/2 Cup[You can find these colorful tuti-fruity mix in grocery store in Dry fruit Dept. only around christmas time in nov & Dec. This will substitute for Ashreefs in Zarda.

Cooking Instructions: Boil rice until its nearly cooked. Add raisins and food color while its boiling.Heat oil, add cardamom and add rice, sugar all the above ingredients and leave it on dum (covered with a tight lid on low heat). Make sure the water released by sugar has dried.Your colourful zarda is ready. You can eat it with yakhni pulao and green raita or Biryani. or if you want you can add kohya like our mothers did . For all of you outside home country, just dry 1/2 cup ricotta cheese in toaster oven and mix in last movement as substitute for khoya.

46 Banana Split TrifleIngredients: 30 to 40 vanilla wafers 1 small box instant vanilla pudding 3 bananas, sliced Chocolate syrup

1 large box instant chocolate pudding 1 regular sized can chopped pineapple 1 container whipped topping 1 jar cherries, drained Chopped nuts (optional)

Cooking Instructions: Step 1 To make this dish, you will need a glass or see-through bowl, as straight-sided as you can get it. Put a layer of vanilla wafers along the bottom and half-way up the sides. Step 2 Mix the vanilla pudding according to directions on the box and let sit for 30 seconds, to help it set. Then pour the pudding over the wafers. Step 3 Take 2 of the bananas, slice them, and layer the slices over the vanilla pudding. Drizzle the chocolate syrup over the bananas. Drain the can of pineapple, and pour chunks over the chocolate syrup. Step 4 Mix the chocolate pudding according to the directions and let sit for 30 seconds. Then pour over the pineapple. Top with whipped topping. Step 5 Cover the bowl with plastic wrap so that the topping doesn't get a "skin" over it and refrigerate for about 1 to 2 hours. Step 6 Take out and remove the plastic wrap when ready to serve. Add the cherries and the chopped nuts to the top of the whipped topping and you are done!

47 Lucknowi Kheer (Lucknow)Ingredients: Milk (Whole) :1/2 gallonsugar: 1&1/2 cuprice: 1/2 cupgreen cardomom: 1/2 tsp powderedalmond crushed: 1/4 cuppistachio: 1/4 cup

Cooking Instructions: Boil milk cardomom and rice together unil rice is cooked or tender then mash rice with a ladel in your beautiful hands or I can say ghotieN. Add sugar and crushed almond and pistachio. Cook until kheer looks thick. Pour it in a glass bowl and if u have chandi waraq feel yourself very lucky (I am often left only dreaming of it here in the US! :) Place it on top of the kheer. Enjoy your delicious Lucknawi kheer.

48 Makhaneya Di Kheer (Punjab) Ingredients: This dish is ideal for festivals and fasts.1 cup makhana (lotus seeds)ghee/oil 2 and 1/2 tbl spoonsmilk 1 ltrsuhgar 1/2 cup or to tastenutmeg powder 1/4 tspn (jayphal)green cardamom powder a pinch (optional)For garnish:

pistachio slicedalmond flakesverk (silver foil)

Cooking Instructions: 1. Heat the ghee/oil in a pan. Ghee tastes better but oil is ok if you have health reasons. Add the makhanas to oil and saute on medium eat till makhanas are nice and crisp. It may take about 5 minutes. 2. Remove makhana from the oil and crush them slightly. You can wait a little so that makhana are not that hot ot touch.3. Boil milk separately in a pan and add the crushed makhanas. Let it simmer for 15 to 20 minutes and let it thicken a bit. 4. Remove from fire and add the nutmeg powder and saffron. 5. Garnish with the pistachios, almonds and silver leafand serve hot.

49 Kulfi Badam (Indian Ice Cream)Ingredients: Milk 8 cups (1% fat also works well but not fat free)Condensed Milk 1 8 oz tin Cornflour 2 tbsps. sugar 4 tblspns (opt)room temp milk 1/2 cup Rose water 1/4 tspn. Almond essence 1/4 tspn. 2 tbsps sliced almonds or almonds soaked, peeled and chopped fine. 10 to 15 pistachios (non salty) chopped fine. Green cardamom powder a pinch (from 3 to 4 pods)

Cooking Instructions: Boil 8 ucps of milk.Add Condensed milkmix cornflour with 1/2 cup milk and stir into hot milk.cook on medium heat till a little thick.Remove from heat and stir in both essence and almond and pistachio.Cool it before pouring into kulfi moulds. Freeze for 6 to 10 hours before serving.note: you can use any small bowls or a big bowl and cut into piece before serving. To remove kulfi from the steel or plastic moulds, dip the mould in hot water and the kulfi will slide out easy.

50 Badam Ka HalwaIngredients: 250 gm Almonds 3 cups Milk

1/2 tspn green cardamom pwdr 3/4 cup pure ghee 120 gm Suji/Semolina 1 cup Sugar 1/2 teaspoons chopped Pistachios

Cooking Instructions: Soak the almonds overnight. Peel and grind the almonds to a coarse powder. Boil the milk and dissolve the sugar in it. Keep aside. Heat the ghee. Add suji in it for 2 minutes. Add the ground almonds and fry till light brown. Add milk and crushed cardamoms. Stir till thick and it leaves the ghee on side. Remove from fire. Pour into a serving dish and decorate with silver foil. Sprinkle chopped pistachios.

51 Sabudana Ki KheerIngredients: 1 cup sabudana3/4 cup sugar4 litre milk2 Green cardamomsAlmonds for garnishing (optional)

Cooking Instructions: Wash sabudana in a sieve and let it stand for 45 minutes.Boil milk with the sugar. Add powdered cardamom seeds and sabudana to milk. Boil on gentle heat until the sabudana becomes translucent. If needed you can add some water.Peel and chop the soaked almonds in flakes and sprinkle over the kheer. Serve hot.

52 Smoothie (Mixed Fruit And Yogurt) (USA)Ingredients: 6 to 7 frozen strawberries3/4 cup frozen pineapple chunks1/2 to 2 cups frozen mango chunks1/4 cup orange juice3/4 cup yogurt

4 Tspns sugarfrozen Whipping cream for decoration

Cooking Instructions: Put everything in the blender and blend until you get a nice thick smoothie. Pour it in tall glasses and top it with 2 - 3 tbl spns of whipping cream.You can adjust the quantity of orange juice and yogurt in case you want thinner or thicker smoothie. Adjust sugar to your taste.

53 Banana Fritters (Louisiana)Ingredients: 4 ripe bananas2 cups self-rising flour or use 1 cup plain flour with pinch of baking soda1/2 cup sugar2 eggs lightly beaten1/2 cup cold milk3 tablespoons light brown sugar2 tablespoons confectioners' sugar

Cooking Instructions: Mash bananas.Sift flour into a bowl, add 1/2 cup sugar and stir well. Add eggs and mix well.Slowly add milk and beat until batter is smooth.Add mashed bananas.Heat oil for frying. Drop spoonfuls of batter in hot oil and fry about 5 minutes per side, until fritters are brown.Remove and drain on paper towel. Sprinkle with confectioner's sugar.

54 Orange Crumb Cake (USA)Ingredients: 2 cup flour1 cup sugar1/2 cup margarine2 tsp. cinnamon2 tsp. baking powder2 eggs1 cup orange juice

Cooking Instructions: Combine flour, sugar and margarine with pastry blender until mixture is like cornmeal. Combine 1 cup of crumb mixture with cinnamon; reserve for topping. Add baking powder to remaining mixture; blend well. Beat eggs with orange juice. Mix lightly into crumb mixture. Pour into lightly greased 9 inch square baking dish. Sprinkle top with cinnamon crumbs. Bake in microwave, full power, for 4 minutes. Turn half way around. Bake four more

minutes.Serve warm or cool. (This coffee cake can be frozen).

55 Bread PuddingIngredients: 2 Eggs, slightly beaten2 1/4 Cup Milk1 Teaspoon Vanilla1/2 Teaspoon Cinnamon1/4 Teaspoon Salt2 Cup 1−inch bread cubes1/2 Cup Brown sugar1/2 Cup Raisins or chopped dates

Cooking Instructions: In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2−qt. baking dish. Place metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. Set baking dish on trivet. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool.

56 Coconut BarfiIngredients: 2 cups freshly grated Coconut 1 cup Milk 2 cups Sugar 4 tablespoons ghee 1 teaspoon Cardamom powder 2 table spoons sliced almonds A few strands of saffron

Cooking Instructions: Heat the milk till it begins to boil. Add the coconut. Lower heat and cook until all the milk has boiled down. Now add the sugar and ghee. Now add the saffron and cardamom powder. Stir well and put into a greased thali or plate. Decorate with almonds. Cut into squares when cool.

57 Mango DollyIngredients: 1 can Mango Pulp.....choose the "Alphonso"1 small can Condensed Milk

1 small tub of Cool Whip 1/2 cup of Whipping cream

Cooking Instructions: Blend all of the above ingredients well using a whisk or blender and pour it into popsicle maker. Place it in freezer for few hours. EnjoyQuick Tip: Choose a fat-free version of the Cool Whip to make it almost "sin-free". Drop comments on how you like my recipes.

58 KheerIngredients: Milk, 1/2 gallonRice, 1 tbsnSugar, 1 and a half cupelaichi, 3dry fruit for garnishing (pistachio, almond, raisins)

Cooking Instructions: 1. First of all soak rice for 15-20 minutes.2. Boil milk in a vessel and add riceand elaichi. (crush them with the hand)3. Cook it till rice get cooked and kheer gets thick and then add sugar.4. and then garnish it with almonds, raisins and pistachios.5. and then serve it hot or cold.

59 Aloo Ka HalwaIngredients:3 Cup Potatoes 1 Cup Sugar 1/2 Cup Ghee 1 Cup Milk 1 tbsp Elaichi1/2 Cup Nuts

Cooking Instructions: METHOD:-HEAT GHEE IN A HEAVY BOTTOMED PAN. HEAT WELL.ADD MASHED POTATOES (8-9 MEDIUM SIZED POTATOES)AND FRY WELL. THE MORE YOU FRY THE BETTER THE HALWA TASTES. STIR CONTINUOUSLY AS IT TENS TO STICK TO THE BOTTOM A LITTLE. ADD MILK AND POWDERED SUGAR. WHEN THE SUGAR DISSOLVES AND THE HALWA STARTS LEAVING GHEE,REMOVE FROM THE HEAT.(WILL NOT LEAVE TOO MUCH GHEE). ADD ELAICHI POWDER AND NUTS. SERVE WARM.NOTE:-

THE POTATOES SHOULD BE OF MEDIUM SIZE & SHOULD BE REMOVED FROM HOT WATER AS SOON AS THEY ARE BOILED. LEAVE IN A THALI TO COOL AND DRY. DO NOT COOL BY PUTTING IN COLD WATER. PEEL & MASH WELL WHILE STILL WARM.

60 Pinapple Halwa (Gujarat)Ingredients: 4 cups crushed pinapple (canned)15 oz. (425g) whole milk Ricotta cheese1 teaspoon cardamom powder1/2 teaspoon saffron1 cup non fat dry milk powder2 tablespoon ghee1 cup sugar1/2 cup chopped cashew nuts5 silver sheets for garnigh ( Varakh) - optional

Cooking Instructions: Drained all the juice/syrup from the crushed pinapple cans, grind the already crushed pinapple into a food processor and make it like pinapple puree. In a deep non stick cooking pan, heat the ghee, add all the Ricotta cheese and fry it for 5 mins, keep stirring it, don't let it burn, add cardamom powder, saffron, chopped cashew nuts, and sugar (as needed) and stir it for another 5-10 mins. Don't add all the sugar, add it little bit at a time, taste it and if you think it is sweet enough, then stop adding the sugar. Keep stirring it till all the sugar is well blend into the pinapple puree. At last, add the dry milk powder for binding and stir it for another 10 mins. Make sure all the ingredients are well mixed, you should not see any lumps of milk powder into the mixture. Pour the mixture into a deep steel plate greased with ghee. Let it cool down for sometime. Garnish it with Varakh if you have any, otherwise cut it into small square or diamond shape pieces and serve it cold. Don't serve it too cold like right from the refrigerator. If you are making it for the evening, make it in the morning and leave it outside, don't put it in the refrigerator. The next day you can put it in the refrigerator, it will stay fresh for 2-3 weeks, when you serve it out of the refrigerator, make sure you warm it into the microwave for few seconds and then serve it. I hope you enjoy the Pinapple Halwa!

61 Pumpkin Halwa (Himachal, India )Ingredients: 4 cups grated yellow ripe pumpkin1 1/2 cups milk (full cream tastes better but pls suit your health)2 tspns (clarified butter)2 tspns oil10 tspns sugar (or to your taste)pinch green cardamom (elaichi) powdersliced almonds, pistachio and cashews for garnishing. If you have access to 'four magaz' seeds it'll be the best.

Cooking Instructions: Melt ghee in a non-stick pan.Add grated pumpkin. Keep heat on medium. Stir for 2 minutes. Add 2 tspns of oil. Cook stirring constantly until the pumpkin softens and the raw smell of the vegetable vanishes. Add milk. Cook on medium heat, stirring occasionally. Once the milk has dried lower the heat and cook, stirring frequently until the halwa leaves sides. Add sugar. Cook until the extra moisture dries.Sprinkle cardamom (elaichi) powder. Mix and remove from the heat.Garnish with almonds, cashews and Pistachios (and/or four magaz) and serve hot.

Juice

1 Angoor Ka SherbetIngredients: 22 g Grapes, green, seedless3 tb Castor sugar -- finely ground -granulated sugar1/2 ts -Pepper, ground1 t Cumin seeds -- roasted & ground1/2 ts Salt2 ts Lemon juice3 c -Water, chilled, 750 mlMint, fresh -- few sprigs

Cooking Instructions: Wash grapes and crush them throughly. Pour in water.Mix well. Strain through a sieve. Add all the seasonings. Mix well. Chill. Serve, garnished with mint leaves.MAKES: 6 large glasses

2 LemonadeIngredients: 125mL (1/2) cup lemon juice60 mL (1/4) cup apple juice concentrateOrange extract to tasteIcwe cubesSoda or mineral water

Cooking Instructions: Combine lemon juice, apple juice concentrate and orange extract. To 3tblspn fo mixture, add ice cubes and soda water to fill a glass.Serves 5 to 6

3 Carrot And Beet DrinkIngredients: 5 Carrots1/4 Beetapeeled cherry sized ginger

Cooking Instructions: Juice 2 carrots. Then add the beetroot. Add the ginger. Finally add the remaining three carrots.

4 Strawberry, Orange & Blueberry (USA)Ingredients: 2 Cups Strawberrie1 Medium Sized Orange1 Cup blueberries

Cooking Instructions: Blend to desired consistency.

5 Sparkling Fruit Smoothies (USA)Ingredients: 1 cup plain or fruit-flavored yogurt1 1/2 cups chopped fresh fruit2/3 cups iced cold sparkling water, ginger ale or champagneMint sprigs or fruit slices for garnish

Cooking Instructions: Combine yogurt and fruit in blender, run on high until smooth. Pour into two glasses, filling one quarter full. Top with sparkling water, ginge ale or champagne. Stir to combine. Garnish with mint sprigs or fruit slices, if desired.

6 Pina Colada Smoothie (Hawaiian)Ingredients: 1 8oz Carton of coconut creme yogurt1 6oz Can of pineapple juice2 Tbsp flaked coconut1 Frozen Banana chopped

Cooking Instructions: In a blender combine yogurt, juice, coconut, and banana. Cover and blend until smooth.Makes 2 glasses

7 Blender Breakfast (USA)Ingredients: 1 Banana, peach, or nectarine peeled and cut up1/2 Cup milk or low fat yogurt1 Tsp honey, sugar or maple syrup1 Tbsp natural bran

Cooking Instructions: Put all ingredients in blender. Blend until smooth.

8 Mango SarbetIngredients: 2 chopped mangoes1 sliced mangoes1 cup Orange juice1 tablespoon lemon juice1 cup powdered sugar or 4 splenda packetsDash of saltFresh Mint leaves (Optional)1 teaspoon powdered cashews and pesta1 cup whipping cream 2 tablespoon icecube

Cooking Instructions: In blender, mix all the ingredients except (Mint leaves, Cashew & pesta powdered and sliced mangoes),untill smooth.Fold puree into whipped cream. Spoon 6 individual glasses. Garnish with fresh mint leaves, mango slices and powdered cashew and pesta.

9 Keshar FaloodaIngredients: 10 tall transparent falooda glasses1 litre chilled unboiled pastuerised milk1 cup kesar syrup1/2 litre vanilla icecream1 tbsp. falooda seeds1/2 cup chopped almonds and cashewnutsFor falooda sev:sev press with medium-fine holed plate1 cup cornflour2 cups waterplenty of ice cold water

Cooking Instructions: For sev:Mix cornflour and water. Cook on slow fire, stirring continuously, till transparent. If required add few more tbsp. water while cooking. Mixture when cooked should be transparent and can be sticky. Oil inside of press. Spoon in cooked mixture. Hold pressover a large bowl of ice water. Press out spaghetti like sev into water. Do not disturb by stirring. Keep in refrigerator to chill till required. Drain in colander before using.For falooda seeds:Soak cleaned seeds in 1/2 litre water for 30 minutes. Drain in colander, chill in refrigerator till required.To proceed before serving:Beat chilled milk with hand mixie till frothy. Take number of glasses to be served. Pour 2 tbsp. of syrup at bottom. Add 2 tbsp. sev. Top with 1 tbsp. seeds. Tilt glass a bit, pour milk to 3/4 level, carefully. Do not disturb the base layers, while pouring. Top with a scoop of vanilla icecream. Garnish with chopped nuts Serve with long handled thick shake spoons.Note:Careful with the soaked falooda seeds, they are a very sticky affair to clean, if you get them spilled over your clothes or floor! These seeds form an excellent intestinal cooling agent in the summer season. Especially in cases of hot flushes, menses, and heat related disorders.

10 Mojito (Cuba)Ingredients: Powdered sugar - 1 tspnLime juice - 2 ouncesMint leaves - 4 Sprig of mint for garnishHavana Club white Rum - 2 ouncesClub soda - 2 ounces

Cooking Instructions: Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device, though you can also use the back of a fork or spoon if muddler isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.Note: Firstly I am adding it to Juice category because I realized there is no section for cocktails!

Pickle

1 Pickled CabbageIngredients: 6 cups shredded red cabbage 1 medium-size sweet onion, thinly sliced (1 cup) 1 cup water 3/4 cup vinegar 2 tbsp granulated sugar 1 tsp salt 1/2 tsp celery seeds 1/2 tsp mustard seeds 1/4 tsp ground allspice 1 1/2 tsp garlic 1 bay leaf (1 1/2" long)

Cooking Instructions: Mix cabbage and onions in a large bowl. Bring remaining ingredients to a boil in a pan. Pour over vegetables, toss to coat. Cover and refrigerate for 48 hours. Stir 3 or 4 times. Makes about 5 cups.

Sauce

&Chutney1 Palak Ki Chutney (South Indian)Ingredients: Spinach leaves 1-1.5 cup thoroughly washedDal Chana 1 tbsDal Urad 1tbsTamarind paste 1tbs Salt (acc. to your taste)Dried Red chilles (acc. to your taste)Khajur Paste 1 tbs (optional)Coconut 1 tbs (optional)

Cooking Instructions: 1.Boil spinach and drain the excess water. Do not throw away the excess water. It can be used in grinding the mixture.2.Roast the dried red chilles, dal urad and dal chana in a little oil. Allow it to cool for a few minutes.

3.Add the roasted mixture, boiled spinach, tamarind paste , Khajur paste (optional), coconut (optional) and salt, and the drained water in a grinder. Grind it to desired consistency.And you are all set to relish it !!Preparation time : 10 -15 minutes

2 Aam (Mango) Ki Chutney (South Indian)Ingredients: 6 Mangoes, peeled and cut into strip1 qt Apple cider vinegar2 c Granulated sugar2 c Dark brown sugar 4 ts Cracked black pepper1/2 ts Salt2 ts Hot red (cayenne) pepper1 Tb. cinnamon1 Tb. minced fresh ginger root1/2 ts Ground cloves2 ts Ground allspice2 ts Ground mustard seeds1 c Raisins3 lb Granny Smith apples, peeled, cored and chopped

Cooking Instructions: Mix all the ingredients in a bowl overnight. Next day put in a heavy or non stick pan and bring to a boil. Simmer for about 30 minutes or until syrupy. Cool and refrigerate.

3 Tomato Chutney (South Indian)Ingredients: Tomatoes 5Oil 3 Spoons Green Chillies 5Mustard Seeds 1 spoonJeera 1 SpoonUrad Dal 2 SpoonsRed Chilli 1 PieceSalt & Tamarind According to your taste.

Cooking Instructions: Put the utensil on the burner. Put 3 spoons of Oil in the utensil. Then add jeera, Mustard Seeds, Urad Dal, Red Chilli and Green Chillies. Fry them for 3 minutes. After

frying them for 3 minutes, put all these things in the grinder and add Salt and Tamarind and grind them. Then cut the Tomatoes and fry them in the oil for 5 minutes. Then mix the Tomatoes with all the things which we already ground. Grind them again. Serve it with the food.

4 Walnut Dip SauceIngredients: 3/4 Cup Whole Walnuts3 tablespoons Butter1/4 Cup Olive Oil3 to 4 T'spoon Milk2 to 3 T'spoon Ricota Cheese2 T'spoon Chopped ParsleySalt and Pepper to taste

Cooking Instructions: Put Walnut in the food processor, process untill finally chopped. Add butter, oil, milk, ricota cheese and parsley. Blend at high speed to a thin sauce. Season with salt and pepper.

5 Triple Citrus Marmalade (Israel)Ingredients: 1 large etrog or 1 lemon 1 orange 1 grapefruit About 3 cups sugar.

Cooking Instructions: Time: 70 minutes plus overnight soaking 1. Wash fruit, cut in half and remove seeds. Cut fruit, including rind, into 2-inch chunks. Place in a bowl with water to cover. Cover with plastic wrap, and let stand overnight. 2. Next day, transfer fruit and water to a saucepan. Bring to a boil, then simmer uncovered for 30 minutes. Drain. You should have about 3 cups. 3. Place fruit in food processor, and pulse 3 or 4 times. Transfer to saucepan. Add 1 cup of sugar for every cup of fruit. Heat, stirring constantly, until sugar dissolves. Simmer for 30 minutes uncovered, stirring frequently, until marmalade thickens. Pour into jars, cover and refrigerate. Yield: about 4 cups.

6 Chick Pea Cumin Dip Sauce (Greece)Ingredients: Reduced Fat version of Hummus1 tblspn cumin seedsAbout 2 cups of drained canned chick-peas

12 ounces soft tofu3 tblspns fresh lemon juice or according to taste2 tblspns extra virgin olive oil1/4 cup chopped fresh flat-leafed parsley leaves plus additional for garnishing

Cooking Instructions: In a dry heavy skillet toast cumin seeds over moderate heat, shaking pan, until a shade darker and transfer to a plate to cool. In a sieve rinse and drain chick-peas. Drain Tofu.In a food processor puree chick-peas, tofu, cumin seeds, lemon juice and 1 tblspn oil until chick-peas are smooth. Stir in parsley and salt and pepper to taste. Drizzle dip with parsley. Serve dip with pita toasts or Irani bread. Makes 3 cups.

7 Date (Khazur) ChutneyIngredients: -125g. seedless dates, washed and chopped fine -125g. sugar -6 tbsp. Vinegar -2 ½ tsp. chilli powder -2 flakes garlic ground to a paste - ½ tsp. Ginger paste - ½ tsp. Mustard seeds, ground to a paste - ½ tsp. cinnamon powder - ½ tsp. Clove powder - salt to taste

Cooking Instructions: Put the sugar and vinegar in a pan and stir over low heat till the sugar is dissolved. Add all the remaining ingredients, except raisins and salt. Keep stirring the mixture over low heat till thick. Finally add the raisins and salt. When cool, store in a jar. Serve with bread or rice or chapatis.

8 Roasted Salsa Sauce (USA, TX)Ingredients: 1 dried pasilla chilli2 dried chiptole chillies8 plum tomatoes halved2 small onions, peeled and halved4 cloves garlic, peeled2 tblspns olive oil1 tspn kosher salt or more ot taste1/4 tspn black pepper

1 tspn sugar1 1/2 tspn lemon juice

Cooking Instructions: Place the chillies in a small bowl and cover with boiling water. Soak for 20 minutes. Drain, remove and discard stems and set chillies aside.Preheat broiler. Place tomatoes, onions and garlic in a bowl, add oil, salt and pepper and toss. Place vegetables on a pan lined with foil and broil about 6 inches away from heat, until browned, about 8 minutes.Blend the vegetables and chilies in a blender until smooth. Add sugar and lemon juice and blend until combined. Season to taste with salt and serve

9 Fresh Tomato Sauce (Italy)Ingredients: 750 gms tomatoes peeled2 tblspns olive oil1 onion finely chopped1 garlic clove, crushed250ml tomato juicepinch of sugarsalt and pepper

Cooking Instructions: Cut the tomatoes in half and squeeze out gently to release seeds. Chop the tomatoes finely. Heat the oil in a large pan adn cook the onion and garlic gently until soft but not brown. Add the tomatoes, tomato juice, sugar, salt, pepper. Simmer the sauce, uncovered, for ten minutes.(To peel tomatoes, put tomatoes in a bowl. Pour boiling hot water on them. Remove them after several minutes and run under cold water. Make a slit in the skin at the base. slip off the skin.)

10 Salad Dressing (UK)Ingredients: 1 cup mayonnaise1 small packet blue cheese½ cup yogurt¾ cup heavy cream2 tblspns lemon juice1 tspn lemon zest1 tspn salt1 ½ tspn black pepper ground

Iceberg lettuce

Cooking Instructions: In the food processor bowl add mayonnaise, 1 cup of crumbled blue cheese, yogurt, heavy cream and lemon juice. Run the food processor till the mixture is smooth.Transfer the mixture to a mixing bowl and add the remaining blue cheese, lemon zest, salt and pepper. Adjust seasonings, and refrigerate for 1 hour. Serve over wedges of iceberg lettuce.

11 Salad dressing for lettuce (UK)Ingredients: 2-tsp. best quality aged sherry vinegar½ tsp. Dijon MustardSea saltFreshly ground pepper3 tblspns virgin olive oil½ tblspn walnut oil or hazelnut oil1 tsp. heavy cream

Cooking Instructions: In a small bowl, whisk together the sherry vinegar, mustard, large pinch of salt and pepper. Slowly whisk in olive oil and walnut oil until emulsified then whisk in cream. Use it for a salad with lettuce, celery, hazelnut (toasted and coarsely chopped), boiled potatoes and endive.

12 Onion Soup Dip (Indo-American)Ingredients: 2 cups nonfat sour cream3 tbs dry onion soup mix1/3 cup minced scallions

Cooking Instructions: 1. Combine the ingredients in a medium-sized bowl. Transfer the dip to a serving dish, cover, and chill for several hours.2. Serve with raw vegetables or fat-free potato chips.

13 Fresh Tomato Salsa (Maxican)Ingredients: 2 large tomatoes, finely chopped1/2 cup finely chopped onion1 can (4 ounces) chopped green chilies, drained1/4 cup minced fresh cilantro

2 tbs red wine vinegar or original vinegar1/2 tsp sugar

Cooking Instructions: Combine the ingredients in a medium bowl. Transfer the salsa to a serving dish, cover and chill for at least 1 hour.Serve with tortilla chips.

14 Seven Layer Bean Dip (Maxican)Ingredients: 1 can (15oz)black beans, drained and rinsed2-3 tsp chopped fresh cilantro1 tsp chili powder1 small avocado2 tsp lemon juice2 tbsp chopped jalapeno peppers1 medium tomato, seeded and finely chopped1/2 cup shredded nonfat or reduced-fat monterey jack cheese1/4 cup thinly sliced scallions1/4 cup chopped black olives

Cooking Instructions: Place the beans, cilantro, and chili powder in a food processor, and process until smooth. Spread the mixture in a 9-inch deep dish pie pan or a shallow serving dish.Peel and finely chop the avocado. Toss with the lemon juice, and set aside.Spread the jalapeno peppers ove the bean mixture. Spread the avocados over the jalapenos. Create layers of the remaining ingredients in the order listed.Serve at room temperature or hot. serve with tortilla chips.Tip. If you don't like black bean you can replace it with refried beans.

15 Green Tomato Chutney (Karnataka, Mysore)Ingredients: 6 green tomatoes8 green chillies, chopped1/4 cup chopped cilantro2 tsp sesame seedsSalt3 tsp oil1/4 tsp black mustard seeds

1/4 tsp asafoetida1 tsp brown sugar

Cooking Instructions: * Roast sesame seeds and powder* Cut the green tomatoes to very small pieces. Add cilantro and green chillies. Blend coarsely.* Heat oil in a 10" frying pan. Add mustard seeds. After they sputter, add asafoetida and then the blended mixture. Add in salt to taste and brown sugar. Keep stirring till it becomes thick like chutney.* After it cools, add the powdered sesame seeds.This chutney tastes well with chappati and bread. Serves 6 to 8.

16 Sandwhich Chutney (Indian)Ingredients: 1 cup cleaned washed and drained coriander2 green chilies1/2 lemon15-20 peanuts1/2 tsp. sugar1/4 tsp. cumin seeds1/2 slice bread1 clovette garlic.

Cooking Instructions: Chop the coriander coarsely.Put all ingredients in a small blender. Blend till smooth. Add very little water if required.Remove with a rubber spatula.Store in a clean dry airtight bottle in refrigerator.Use on buttered toast, bread or in sandwiches as seasoning. Shelf life: 2-3 days (refrigerated)Making time: 10 minutes.

17 Fresh Strawberry Jam (USA)Ingredients: 6 cups sliced strawberries2 boxes pectin1 3/4 cup honey2 tablespoons lemon juice

Cooking Instructions: In a saucepan, combine berries and pectin, mashing or crushing them to blend completely. Bring mixture to a boil. Boil hard for one minute, stirring constantly. Add honey and lemon juice. Return to a rolling boil for five minutes, stirring constantly.

Remove from heat. Skim off foam. Ladle into hot sterilized jars and seal. Makes eight 1/2 pints.

18 Chilli Garlic Sauce (Asia)Ingredients: 500 gms. long red chillies2 medium bulb garlic200 gms. salt300 ml. vinegar1 tbsp. oil1-1/2 tbsp. cornflour

Cooking Instructions: Peel garlic, destalk chillies.Grind together till fine. Add vinegar to help the grinding process.Add salt. Keep aside.Heat oil in a deep pan, add cornflour.Stir fry flour for a few seconds.Add paste, mix continuously.Stir frequently, simmer till thick.Bottle in sterile jars, preserve.

19 Basic Gravy (Indian)Ingredients: 1 tomato1onion3-4 cloves garlic1" piece ginger4 dry red chillies (deseeded)1/2 cup curds6-7 cashews broken1 tbsp. oil1/2 tsp. red chilli powder1/2 tsp. dhania powder1/4 tsp. turmeric powder3-4 pinches asafoetida1/4 tsp. garam masala3-4 pinches cinnamon-clove powdersalt to taste

Cooking Instructions: Grind all ingredients together except oil (use mixer if hand grinder not available).Heat oil, add paste, stir fry till oil separates.

Add 1 cup water, bring to boil, simmer till thick.Cool, pour into ice cube tray to freeze it. Put it into ziplock bag and use it as needed.

Snack

1 Bacon Cheddar Scones (USA)Ingredients: 2 cups flour2 teaspoons baking powder1/4 teaspoon salt1/8 teaspoon black pepper1/8 teaspoon sugar5 1/2 tablespoons butter, cold and cubed1/2 cup grated cheddar cheese

1 green onion, chopped2 to 3 pieces bacon, cooked and chopped into pieces1/2 cup buttermilk1 egg1/8 cup milk

Cooking Instructions: 1. In a large bowl combine flour, baking powder, salt, black pepper and sugar. Mix to blend.2. While mixing, gradually add cubes of butter and mix until mixture resembles small peas.3. Add grated cheese and mix to blend. 4. To the above mixture, add chopped green onion, bacon, 1/3 cup buttermilk (if dough is too thick use remaining buttermilk, adding by tablespoon to reach desired consistency) and mix by hand until all ingredients are incorporated. 5. On a lightly floured board, pat dough into a ball.6. Using a well-floured rolling pin, flatten dough into a circle approximately 7-inches wide and 1/2-inch thick.7. Cut into 8 equal wedges. Set aside.8. Place egg and milk in small mixing bowl and whip to combine.9. Brush each wedge with this egg/milk wash.10. Place scones on baking sheet and bake in preheated 350-degree oven for 18-20 minutes or until golden brown and no longer sticky in the middle.

2 Vegetable CutletsIngredients: 3 potatoes2 carrots200 gms french beans400 gms cabbage1 tblspn oil1/2 cup onion, chopped3 tblspn plain flour2 tblspn chopped coriander2-3 green chillis to tasteturmeric pwdrbread crumbsoil for fryingsalt to taste

Cooking Instructions: Chop all vegetables finely.Heat oil in a nonstick pan.and fry onions for a minute.Add turmeric, chilly powder and salt along with the vegetables and cook till the vegetables are cooked.Sprinkle the plain flour on the vegetables, mix and cook again for a few minutes.Mash thevegetables. Add the coriander and green chillies and mix well.

Shape into cutlets.Roll in bread crumbs and fry on a nonstick tawa.

3 Kabab Roll (Pakistan)Ingredients: Pasinda (fleshy meat portion of Beef) cut up 1 lbRed chilly powder 1 tspnGreen chilly, ground 1tspnRaw Papaya, ground 1 tspnGinger and garlic paste 1 tspnCumin powder 1 tspngaram masala 14 tspnTurmeric 1 pinchSalt according to tasteOilFor RotiWheat flour 3 ozMaida 5 ozSalt 1/4 tspnWater to make doughChutneyImli/tamarind pulp 1 small cupRred chilly powder to tasteCumin powder (roasted seeds) 1/2 tspn Garlic paste 1/4 tspnSalt to taste

Cooking Instructions: Add all masalas in imli. Cut onion and pudina fine for stuffing.For KababMix masala with the meat (pasinda) and leave for 3 to 4 hours. Heat oil. add meat. Add 1 cup water and cook till meat is tender. When soft, give coal smoke.For RotiMake dough by mixing wheat flour, maida and salt with the help of water.Apply oil on the dough and leave it covered for 30 minutes.Make small rotis and fry like paranthas.In the center of parantha put a piece of pasinda, 1 tspn chutney and onion and pudina/ mint leaves. Make a roll,and wrap in the butter paper/ cling wrap and serve.

4 Macaroni Salad (USA)Ingredients: SERVES 41/2 pound elbow macaroni

1/2 cup mayonnaise1/2 cup sour cream1 1/2 teaspoons red-wine vinegar1 rib celery with leaves, minced2 scallions including green tops, chopped1/3 cup green olives pitted and chopped2 tablespoons chopped pimientos1 tablespoon chopped fresh parsley1/2 teaspoon Worcestershire sauce3/4 teaspoon salt1/4 teaspoon fresh ground pepper

Cooking Instructions: 1. In a large pot of boiling, salted water, cook the macaroni until just done, about 8 minutes. Drain. Rinse with cold water and drain thoroughly.2. In a large bowl, combine the remaining ingredients.3. Add the macaroni and toss.NOTE : This salad is best when tossed just beore serving. Otherwise, the macaroni absorbs the dressing, and you lose the nice creaminess. But you can cook the macaroni and combine all the other ingredients ahead of time.

5 Rooster's Car (USA)Ingredients: Chicken breastSalt 1/2 tspn or accoerding to tasteWhite pepper 1/2 tspnMustard powder 1/4 tspnVinegar 2 tblspn For Frying:Egg 1FlourBread crumbs

Cooking Instructions: Remove all the bones from the chicken, leaving one small bone.Slice and slit it open like a leaf and marinate with all ingredients except for the i ngredients for the frying.Marinate for 1/2 an hour. Now coat the chicken with flour then dip in egg and then crumbs. Do it twice and shallow fry on low heat until golden brown. Serve with cole slaw and french fries.

6 Copper Chicken (USA)Ingredients: Chicken boneless 1 cupTo marinatesalt and pepper

mustard paste 1/2 tspn Vinegar 1 tblspnFor batterFlour 4 tblspn heap fulcornflour 1 tspnBaking powder 12 tspnWater desired amountSalt and white perpper 1/2 tspn eachajinomoto 1/2 tspnOil 2 tblspn

Cooking Instructions: Marinate the chicken with salt ,pepper, mustard paste and vinegar. Keep for 2 to 3 hours. Prepare the batter and dip the chicken pieces each separately and deep fry.In a plate keep the fried chicken pieces on one side, coleslaw on t;he other with round slices of tomato and cucumber

7 Chicken Stir (Chinese)Ingredients: Chicken: 250 gPotato: 250 gCapsicum: 125 g (Shredded)Red Pepper: To tasteBlack Pepper: To tasteSalt: To tasteChinese Salt: To tasteOil: 1 tablespoonMilk: 1/4 liter

Cooking Instructions: Boil Chicken and add Red Pepper, 1/2 tbsp. Black Pepper, Salt & Chinese Salt.When Chicken is fully boiled, shred it in small stripes. Boil Potato separately. Add Salt & Soya Sauce. Crush boiled Potato with hand or fork, make sure that Potato is not fully mashed. Take another pan, add 1 tbsp. Oil, Boil Chicken, Boiled Potato, Milk, Soya Sauce, Black Pepper & Salt. Cook till liquid dries out. Then mix shredded capsicum. Let it cool for 15 minutes.Take a Spring Roll cover and make 4-inch long strips. Now take two strips and make a plus sign. Put mixture in the middle. Now start wrapping it in anti clockwise. Use flour paste to join the cover. Deep-fry when you want to have a delicious side item for your meal.

8 Kentucky F Chicken (USA)Ingredients: Chicken 1 with skin, cut in 8 piecessalt 1 tspn

Pepper 1 tspnajinomoto 1 tspnmeat tenderizer 1 tspnBatterFlour/ Maida 4 tblspnSalt 1 tspnWhite pepper 1 tspnBaking powder 1/4 tspnCorn flour 2 tblspnwater to make batter

Cooking Instructions: Marinaate chicken with salt, pepper, ajinomoto and meat tenderizer for 5 to 6 hours.make batter and dip chicken pieces in the batter and deep fry at low flame till chicken gets tender. Serve with cole slaw and mashed potatoes or chutney

9 Kentucky Fried Chicken (USA)Ingredients: Chicken 1 breast piece like TIkkaSalt1/2 tspnBlack pepper 1/2 tspnajinomoto 1/2 tspnpaprika 1/2 tspnmustard 1/2 tspnCurry powder 1/2 tspnSoya sauce 1 tblspnFlour 2-3 tblspnEgg 1

Cooking Instructions: Marinate chicken with all the ingredients and leave for about 4 to 5 hours. Then deep fry for about 15 to 20 minutes or till chicken is tender

10 Spring Rolls (Chinese)Ingredients: 1tblspn veg oil1 onion finely chopped110 gms lean ham, diced110 gms bean sprouts1 tspn soya sauceoil for deep frying8 spring roll wrappers

Cooking Instructions: Heat oil in awok and fry onions until trasparent. Add ham and bean sprouts. Fry for 2 minutes, lightly. Add soy sauce and mix gently. Let cool.Spoon 3 tblspn filling on each wrapper , fold over at ends and roll up, pressing edges in firmly. Stand for 15 minutes.Heat oil in wok. Deep fry rolls till golden. It tastes yum with ready made plum sauce.

11 Ham And Mushroom Pastries (Canada)Ingredients: 4 sheets frozen, store bought puff pastry , thawed1 egg beatenFilling110 gm ham, diced1 onion chopped1 1/2 cup mushrooms sliced30 ml butter1 stick celery chopped1 tblspn parsley chopped2 tspn tomato puree or paste pepper to taste

Cooking Instructions: Fry onion, mushroom and ham in butter till onion is transparent.Add puree, parsley,celery and pepper. Heat till liquid dries up. Let cool. Cut pastry into 9 rounds using 4inch cutter. Place 1 heap tblspn of mixture on one half of each round and fold over to form half moon shape. Press the edges together to seal. Brush with beaten egg.Place pastries on baking sheet. Bake at 425 degrees F for 15 to 20 minutes. Can be served hot or cold

12 Pizza (USA)Ingredients: MAIDA: 5 CUPSMILK POWDER: 5 TSPEGG: 1SALT: 1 TSPSUGAR: 1/2 TSPOIL: 5 TBSPYEAST: 3TSP

HONEY : 1TSPOREGANO: 1 TSPGARLIC POWDER: 1TSPFor Sauce:TOMATOES BLENDED: 1/2 KGKETCHUP:1/2 CUPOIL: 2 TBSPSALT: 1/2TSPCHINESE SALT: 1/2TSPLAL-MIRCH: 1 1/2 TSPGARLIC CRUSHED: 1/2TSPOREGANO PDR: 1/2 TSPRED FOOD COLOUR: 1/2 TSPBLACK PEPPER: 1/2 TSPVINEGAR: 1TBSPFOR TOPPINGS: (FOR 1 PIZZA ONLY}1- CAPSICUM: SMALL PIECES IN CUBES2- TOMATOES: CUT IN CIRCLES3- ONIONS: CUT IN CUBES4- GRILLED CHICKEN OR LEFT OVERS OF CHICKEN TIKKA OR GRILLED PRAWNS7- MOZ. CHEESE: GRATED 1/2 CUP8- CHEDDER CHEESE: GRATED 1/2 CUP9- PINEAPPLE: SMALL CHUNKS (OPTIONAL)10- OREGANO: 1/2 TSP

Cooking Instructions: MIX EVERYTHING, IN A BOWL TO KNEAD WELL. ADD LUKE WARM WATER TO MAKE A SOFT SMOOTH DOUGH AND LET IT RISE IN AN OILED BOWL FOR 2-3 HRS.WE CAN MAKE FOUR OR FIVE 10" TO 12" PIZZA FROM THIS RECIPE.FOR THIN & CRISPY PIZZA:MAKE A DOUGH & ROLL IT 1/8" THICK TO FIT TO THE (GREASED)PIZZA PAN. PRICK WELL WITH FORK & BAKE FOR FIVE MINUTES THEN ADD THE FILLING AND RE-BAKE IT AGAIN.FOR DEEP PAN PIZZA:ROLL 1/2" THICK AND PUT IT IN THE GREASED PIZZA PAN, KEEP IT COVERED FOR 60 MIN, THEN ADD THE FILLING AND BAKE.FOR SAUCE :HEAT OIL, ADD GARLIC,THEN BROWN ADD IN ALL THE REST. COOL TILL THICK AND IF DESIRED ADD A LITTLE CORN FLOUR PASTE.TOPPING :PRICK THE PIZZA BASE WITH FORK THEN BRUSH IT WITH OIL: NOW COVER IT WITH PIZZA SAUCE,LAYER ALL THE TOPPINGS EXCEPT OREGANO [CHICKEN,CAPSICUM,TOMATOES PINEAPPLES AND ONIONS ALONG WITH CHEESE (BOTH MIXED TOGETHER)].BAKE IN A PRE-HEATED OVEN AT 350F FOR 25-30 MINUTES. SPRINKLE WITH OREGANO ANDRED CHILLI FLAKES BEFORE SERVING.

13 Chapali Kabab (Pakistan)Ingredients: Keema 2 LbsChilly powder 1 tspnBlack pepper coarsely ground 1/2 tspn Whole coriander seeds, roasted, coarsely ground 1 tblspnWhite cumin seeds roasted and coarsely ground 1 tspnAnardana (Pomegranade seeds) 2 tspn, grind in coffee grinder or soak in warm water and grind.Green Chilly 2 chopped1 onion, chopped4 tomatoes, choppedSalt 1 tspn or according to tasteEgg 1Fresh coriander and mint leaves

Cooking Instructions: Mix all the ingredients and leave for 15 to 20 minutes. Make flat kababs and fry till golden brown.Tip : There should not be too much oil to fry. Prefer frying in a non stick. Heat oil well then fry on low heat.

14 Kabab Rolls (Pakistan)Ingredients: For KababPasinda/mutton/chicken (boneless) 1/2 kgRed chilly powder 1 tspnGreen chilly, chopped 3/4 tspnRaw papaya/Kachari ormeat tenderizerGinger paste 1 tspnGarlic paste 1 tspnCumin seed 1/2 tspn garam masala 1/4 tspnTurmeric 1 pinchSalt 1 tspnOil 2-3 tblspnRotiWheat flour 3 ouncesMaida 5 ouncesSalt 1/4 tspnChutneyLime juice 1 cupRed chilly powder 1 tspnCumin seed powder 1/2 tspn

Garlic paste 1/4 tspnSalt 1/2 tspn

Cooking Instructions: Cut meat in small pieces and add all the masala of Kabab to it. Leave itfor 3 hours.Heat oil. Add pasinda and 1 cup water. Cook till the meat is tender and no water is left. Give coal smoke (Dum)RotiMix the flours and salt and make dough with water. Make parathas.ChutneyMix all the ingredientsFor rollsIn the center of paratha keep chutney, onion ring, mint leaves and some meat. Roll it and wrap it in a butter paper.

15 Cheese Twists (Moscow)Ingredients: Makes 10 Curly Cheese Strips170 g floura pinch of baking powder1/4tsp salta pinch of mustard powder¼ tsp chilli powder4 drops of worchestire saucea pinch of white pepper powder40 gms butter60gms cheese60 to70 ml milk

Cooking Instructions: Sieve the flour,baking powder and salt together.Add mustard powder,chilli powder,Worcestershire sauce and white pepper and mix well.rub in the butter and grated cheese.Gradually add milk and bind to a soft dough. Knead well Roll out the dough and cut into two cm strips.Take each strip and twist into two to three times Place each of them on a well greased tray.Bake in a pre-heated oven at 195 c for 15 to20 minutes. Cool on a wire wrack and store in an airtight container.

16 Nan Khatai (Pakistan)Ingredients: Maida 1 cupSuji/Samolina 1 cupGhee/margarine 1/2 cup

Sugar 1/2 cupBaking powder 2tspnSalt a pinchEgg 1

Cooking Instructions: Add salt and baking powder to Suji and maida and sift well. Beat ghee and sugar together. Add flour and knead (no water) Can take a little milk in case binding the dough is difficult. Make small balls. Place balls on a greased baking sheet, spread out as the Khatai expands upon baking. Brush with egg. Bake for 20 minutes at 350 degrees.

17 Phyllo Smosa Tiangles (Canada)Ingredients: 1 tsp. vegetable oil 1 onion, finely chopped 2 tsp. each curry powder and ground cumin 1 tsp. turmeric 1/4 tsp. salt Pinch cayenne pepper 1/2 lb. lean ground beef 1 cup diced peeled cooked potatoes 1/2 cup frozen peas 3 tbsp. beef stock 1 tbsp. each currants and lemon juice 2 tsp. honey 9 sheets phyllo pastry 1/4 cup butter, melt

Cooking Instructions: 1. In a non-stick skillet, heat oil over medium heat; cook onion, stirring, for 5 minutes. Stir in curry powder, cumin, turmeric, salt and cumin; cook for 2 minutes to toast spices. 2. Add beef, breaking it up with back of spoon; cook for 5 minutes or until no longer pink. Mix in potatoes, peas, beef stock, currants, lemon juice and honey; cook, gently stirring occasionally, for about 2 minutes or until peas are thawed. Let cool. 3. Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with a damp towel. Lightly brush sheet with butter. With ruler and sharp knife, cut sheet lengthwise into four 3-inch-wide strips. Spoon about 1 tbsp. filling onto phyllo about 1 inch from bottom of each strips. Fold bottom corner over filling, making edges meet neatly on right; fold up triangle. Continue folding triangle up and over end of strip. Press edges together. Continue with remaining phyllo and filling. Place on baking sheets; brush with butter. 4. Bake in 375F oven for 15 to 20 minutes or until golden brown. Makes about 36 samosas.

18 Khaman (Gujarat)

Ingredients: 1 cup rice1 cup urad dal1 cup yellow moong dal3 cups sour buttermilk2 green chillies crushed fine1/4 tsp. ginger grated fine1/2 tsp. soda bicarb2 tbsp. oil2-3 pinches red chilli powder1/2 tbsp. coriander finely choppedSalt to taste

Cooking Instructions: Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely dry. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine suji in texture. Store in airtight container and use as required. Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter. Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate. Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. Cut into squares or diamonds and serve hot with coconut chutney. Making time:15 minutes (excluding flour grinding and fermenting time) Makes: 12-14 pieces

19 Khandavi (Gujarat)Ngredients: 1/2 cup gram flour (besan)1 cup curdsalt to taste2-3 pinches turmeric powder1 tbsp. oilFor seasoning:2 tsp. oil

1 tsp. sesame seeds1/2 tsp. mustard seeds1 tbsp. coconut scraped1 tbsp. coriander finely chopped2 pinches asafoetida2 green chillies finely chopped1 stalk curry leaves

Cooking Instructions: Mix curd, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate. Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates. Place in a serving dish. For seasoning:Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan. Add mustard, asafoetida, curry leaves and chillies. At last add sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney. Making time: 30 minutes Makes: 15-18 rolls

20 MatariIngredients: 1 cup plain flour1 tbsp. ghee or oilsalt to taste2-3 pinches soda bicarb1/4 tsp. ajwain seedswarm water for kneadingoil for deep frying

Cooking Instructions: Mix all ingredients, except oil for deep frying and water. Add water little by little kneading into a pliable but hard dough. Cover and keep for 15 minutes. Break into small portions, roll in 1" wide rounds. Keep a little thicker than puris. Prick with a fork. Place on a clean spread out cloth. Finish with all dough. Heat oil in a frying pan, add some matri at a time. Fry till lightly golden, flip side and repeat. Drain and cool to allow to become crisp. Store in an airtight container. Making time: 40 minutesMakes: 25 pieces (approx.)Shelflife: 2 weeks at room temperature

21 Aloo TikkiIngredients: For crust:7-8 potatoes boiled, peeled, mashed1/2 tsp. turmeric powder3 green chillies grouned1/2 tsp. punjabi garam masala1/2 cup bread crumbssalt to tasteFor filling:1 cup channa dal cooked & drained1 tsp. ginger grated1 tsp. garlic grated3 green chillies finely chopped1/2 tsp. cuminseed powder1 tsbp. coriandersalt to tasteoil for shallow frying

Cooking Instructions: For crust:Mix all ingredients together thouroughly. Keep aside. For filling:Mash cooked dal coarsely with hands. Mix in all other ingredients. To proceed:Take a tbspful of potato mixture, spread on palm. Place a tspful of dal mixture in centre. Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish patties.

Shallow fry on a griddle, drizzling oil to crispen crust. Serve hot with tamarind chutney and green chutney. or with tomato ketchup. Making time: 30 minutes Makes: 10-12 patties

22 Lamb Ravioli (Manti) (Russian)Ingredients: 1 Medium onion, finely chopped3 cloves garlic, minced3 tblspns unsalted butter, softened1/2 pound ground lamb2 tblspn chopped mint plus for garnishing1 tblspn cilantro chopped plus extra for garnishing1/4 tspn cinammon pwdr1 egg, beaten2 tspns flour, refined1 tspn hot hungarian paprika1 tspn sugar plus a pinchSea salt and freshly ground black pepper1 package wonton wrappers1 quart sheep's milk yoghurt1 1/2 stick unsalted butter, melted2 tblspns chilli powder.

Cooking Instructions: 1. To make filling: In a skillet over low heat soften onion and 2 cloves in 2 tblspns of butter. Cool and mix with lamb, 2 tblsn mint, 1 tblspn cilantro, cinammon, egg, flour, 2 tblspn water, paprika, remaining tblspn softened butter and 1 tspn sugar. Season with salt and pepper to taste. Let stand for one hour.2. Bring 6 quarts water to boil. Meanwhile, make the ravioli: Place 1 tblspn lamb filling on a wonton wrapper and brush a little cold water on the edges of the wrapper. Top with another wrapper, and cut into a round shape with a cookie cutter. Seal edges with tines of fork. Repeat with remaining wrappers and filling.3. Poach ravioli 3 minutes. while they cook, warm yoghurt in a small saucepan over low heat with remaining garlic and salt and peper to taste. Warm melted butter with chilli powder, then strain through a sieve. 4. To serve, devide half the yogurt sauce among 6 plates. Top with ravioli and spoon the remaining sauce on top. Drizzle with chilli butter and sprinkle with mint and cilantro.

23 Chicken Roll (Karachi)Ingredients: Chicken 250gmsor keema 250 gms.salt 1/2 tspn

black pepper 1/2 tspnChinese salt a pinchCarrot 1 or 2Cauliflower 100 gmsGreen onion 2Green chilly 2corriander leaves for garnishingPuree attaoil for frying

Cooking Instructions: Boil chicken/keema with salt, black pepper and chinese salt. Dry all the water.Chop all the vegetables in small pieces. Cook all the vegetables in a little oil on high flame. Mix chicken and vegetables. Fry purees. Take a little of the above filling in each round puree and roll it in a paper napkin and serve with green chutney.

24 Shaami Kabab (Pakistan)Ingredients: Boti (beef/mutton) 250 gmsChana dal 3 tblspnWhole red chilly 10Green chilly 51 tspn white cumin seedsGinger and garlic paste 1 tspn eachPotato 1Tikka masala 2 tblspnOnion 1 chopped

Cooking Instructions: Add all the ingredients and boil in 2 cups of water. When chana dal is cooked and water has dried up, grind in a mixi. Make balls. dip in egg and fry. Serve with green chutney.

25 Ragada PattisIngredients: dry yellow peas-1 glass.onions-3.tomato-2.chilli powder-1 1/2 teaspoon.garam masala-1 teaspoon.cinnamon-2.cumin seeds-2 tbsp.bay leaf-2.

oil-4-5 tbsp.potatos-6.green chillies-8.ginger-2 inch.salt-4 1/2 teaspoons.chilli powder-2 1/2 teaspoon.coriander leaves-1 bunch.tamarind-20 pieces.jaggery-1/4 glass.

Cooking Instructions: Method:For the Ragada 1.Soak the peas for 12 hrs and pressure cook for 45 mins. 2.Grind the onions and tomatoes separately. 3.Grind 1 inch ginger and 3 green chillies. 4.In a kadai take 4-5 tbsp oil and heat. 5.Then add 1 tbsp cumin seeds,cinnamon,bay leaves. 6.After 2 mins add onions. 7.Once they turn golden brown add the tomatoes. 8.Once this is cooked add the pressured cooked peas, 2 teaspoons salt, 1-1/2 teaspoon chilli powder and 1 teaspoon garam masala powder. 9.Cook this well and keep aside. For the Pattis 1.Pressure cook 6 potatos and peel their skin and mash them well. 2.Dry grind 5 green chillies & 1 inch ginger. 3.Then add this to the mashed potatos. 4.After this add 1/2 teaspoon chilli powder and 1 teaspoon salt. 5.Remove the sides of the 6 bread slices and wet them lightly in water. 6.Mix them with the above mixture. 7.Take a little of this mixture in your hand to make a ball and flatten it. 8.After doing this with all the mixture deep fry them in oil till they are brown and crispy. 9.Keep them in a plate. For coriander chutney 1.Grind 1 bunch coriander leaves with 3 green chillies and 1/2 teaspoon salt. For tamarind chutney 1.Soak the 20 pieces of tamarind in water and squeeze themcompletely in water. 2.Roast 1 teaspoon jeera in a kadai. 3.Add the tamarind water,jaggery, 1 teaspoon salt and 1/2 teaspoon chilli powder and boil it till it thickens. For Serving1.Cut one onion into small pieces. 2.In a plate in which you are going to eat first take a pattis, pour some ragada over it, put

some cut onions over this, followed by 1 tbsp tamarind chutney and 1 tbsp coriander leaves chutney.

26 Chicken Patties (Kerala)Ingredients: Chicken(Boneless)- 1 1/2 lbs.Onions - 3-finely chopped.Ginger and Garlic finely chopped.Green chillies - 4 - finely chopped.Chilli Powder - 2tsp.Turmeric Powder - a pinch.Garam masala- (Better to make it fresh)-(Cardamom, gloves, Cinnamon, Pepper balls).Potatoes - 3 (Cooked and mashed)Salt for taste.

Cooking Instructions:Fry the onions, ginger, garlic and green chillies until it is golden brown.Add chilli Powder, turmeric and keep it aside.(Fried mixture)Cook the chicken and make a paste in the blender.Put the chicken paste in the fried mixture above and fry it gently for a while and add garam masala and corriander leaves(not necessary) and add mashed potatoes to the chicken. Mix it gently for a while!Make small patties with the paste and dip in the batter white of an egg and in bread crumbs and deep fry the patties in hot oil.Enjoy the crispy, tasty patties!

27 Shammi Kabab (Karachi, Pakistan)Ingredients: 2 lbs. Beef, in cubesChana dal 1 cupWhite jeera ½ tsp.Whole red chilly 10Brown cardamom 4Black pepper corns 12

Garlic 12 flakesGinger 2-inch pieceCinnamon 1inch pieceCoriander seeds ½ tsp.Curd 1 tsp.Sat to tasteEgg 1Green coriander leaves 1 cupGinger 1-inch piece choppedMint leaves 1tblspn choppedOnion 1 medium choppedFor Green chutneyTwo cups coriander leaves¼ cup mint leaves1 small onionGreen chilies 101inch piece ginger1clove garlicSaltOne lemon’s juice

Cooking Instructions: Boil first 12 items in 2cups of water till the beef becomes tender. Curd softens the beef meat. When it cools down, mix paste in grinder.Add egg and the last four items. Make small balls and shallow fry in a non-stick pan.Serve hot with green chutney.Green ChutneyGrind all the ingredients in the grinder except lemon juice. Make a fine paste. Add lemon juice. Store in a glass bottle in the refrigerator.

28 Beefy Nacho Dip (Maxican)Ingredients: 1/2 lb Ground Beef1lb processed Cheese, such as Velveeta1 cup SalsaTortilla Chips

Cooking Instructions: In a large skillet, brown the meat over medium heat. Put the cheese and salsa in a microwave-safe bowl and microwave on High for 5 minutes, stirring after 3 minutes. Add the meat and stir. Serve with tortilla chips. Makes 3-1/2 cups.

29 Golgappa/Panipuri (Pakistan)Ingredients: For Golgappa dough:1 cup atta1 1/2 cups suji1/2 tspn saltoil 2 tblspnFilling:Shaan Paani puri masalaBoiled Kala chana or chick pea canOil for frying Hot Chutney:- Fried Gram (Split Dhania)- Green Chillies (number depends on how hot you want it and of course, the quantity of masala)- Mint leaves (pudina) Amount depends on how flavorful you want the masala to be. I use a fairly generous amount- Salt- Fresh lemon juice (not lime)- CilantroProcedure:Blend the ingredients in a mixer into a soft paste. Mix a large amount of the chutney with the potatoes and add some to the spiced water. Note, this is in addition to the Pani Poori masala you use for the "pani". The chutney adds a fresh and flavorful taste to the "water".Sweet & Sour chutney:- Soak 7 or 8 Kajur(Dates) for an hour or two. Basically, the softer it gets the better. Once they soften, blend in a mixie into a fine paste. Keep aside.- Pour two cups of tamarind water in a pan. Note, i use fresh tamarind soaked in a bowl for an hour, but the concentrate works well too.- Keep the pan on slow fire. Add a teaspoon of jeera (cumin seeds), a pinch of turmeric and salt, and lots of jaggery. PS: I use about 4 or 5 reasonably sized blocks of jaggery. - Stir continuously. Once the mixture thickens, add the Kajur paste. - Stir for couple more minutes to ensure the Kajur paste has released its flavor and taste.

Cooking Instructions: Mix all the dough ingredients and make a hard dough. Leave it covered for about 5 to 6 hours becasue suji takes time to swell up.Take a small ball of the dough, roll it out not as thin as paper and not as thick as a puri. Cut into small rounds with the help of a cookie cutter.Fry these rounds, four five at a time, on slow fire. Don't remove as soon as it fluffs up. Wait for it to become crisp. Keep the heat low as we do not want a golden color.For golgappa paani: Shaan masala pack has instructions on it. Prepare it with cold water. pierce the golgappa from the centre on the thin side of golgappa. stuff 4 to 5 chana or chickpea in it, fill with water and relish.

30 Aloo Ki Kachori (Pakistan)Ingredients: Potatoes - 1 Kg (about 4 pieces)Besan (Gram floor)- 1 Pav (250 gms)Rai (mustard seeds)- 1/2 tspnWhite Jeera (cumin seeds) - 1/2 tspn, roasted and powdered Salt - according to taste (I use a level tspn)Green chillies - 4, chopped fineFresh Coriander (cilantro)- 1/2 cup choppedRed chilli powder - 1 tspnOil for frying 3 cupsFor Chuttanie:Imli (Tamaringd) 1 pav (250 gms.)Salt 1/2 tbpnsugar 2 tbpnRed chilli ppowder 1 tspnSaunth (dry ginger powder) 1/2 tspnHeeng (asapheateda) a pinch

Cooking Instructions: Boil, peel and mash potatoes. Add mustard, roasted jeera powder, salt, red chilli powder, green chilli and coriander to it. Mix well and make balls.Add salt and red chilli powder to Besan. Make a thick paste (like for pakora) with a little water.Heat oil in a pan. Dip potato balls in besan batter and deep fry till the outside is crisp.Serve hot with chuttanie.For Chuttanie:Soak imli in 2 cups of hot water for 20 minutes. Sieve the thick pulp. Add all the masala and cook for 10 minutes. Cool and store for future use as well. Store in fridge for as long as you want but do not touch it with a wet spoon or let the food particles drop in it. That can cause a mould to form in it.

31 Besan OmmeletIngredients: 1 cup besan1-2 tbsp rice flour½ tsp baking powdersalt to taste1/4 tsp haldi(turmeric)1-2 green chilliespinch of red chilli pdr1 small tomato

1 med onioncoriander leaves

Cooking Instructions: Chop the onions,tomatoes,green chilli,coriander leaves finely.Combine besan and rice flour and add water to make a slightly thick batter.Add the ingredients and mix well.Add more water to make it like a pancake batter.On a flat griddle, add 1-2 round spoon servings and lace it with a spoon of oil.Let it cook on slow heat and turn the other side.Let both sides cook well until crisp.Serve it on a bread toast with ketchup.

32 Fish Fingers (Pakistan)Ingredients: surmai Machchali, precut nuggetsVinegar 1 tspn.lemon juice of 2 lemonsBlack pepper 1 tspnEggs 2Bread crumbs 2 tblspnSalt to tasteOil for frying (about 2 cups)

Cooking Instructions: Mix vinegar, salt and lemaon juice and mix it with fish. Keep marinated for two hours.Beat egg and add pepper. Heat oil in a pan. Dip fish piece in egg and roll on breadcrumbs. Fry on slow heat in the beginning. When the outside crust becomes crisp increase heat. Fry till golden brown. Serve with green chutney or tomato and mustard sauce.Note: If fish is fried at very low heat it leaves a lot water and breaks.

33 Sandwich FillingsIngredients: 1. Cream cheese, minced cooked mushroom with a dash of nutmeg.2. Finely chopped mint, chopped parsley, minced onion, mayonnaise with a dash of paprika.3. Chopped hard boiled eggs, crumbled bacon, minced sweet pickles, mustard sauce and mayonnaise.4. Boiled chicken shreds, cucumber rounds, tomato slices, mayonnaise and grated cheese.5. Cottage cheese, stuffed olives sliced, salt and a little minced onion.6. A Tuna fish can, mayonnaise, chopped onion, chopped tomato, cilantro chopped, green pepper chopped.

Cooking Instructions: Sandwiches can be served with morning or Evening tea. They can be made in various shapes, round, square, triangle or diamond. One can use any kind of bread,

white, brown, rye, nut, raisin, oats, potato etc. Remove crusts before filling them. Sandwiches can be made and stored in the refrigerator in a serving plate, covered with foil.

34 French ToastIngredients: French toast can be made with any filling:3 eggsone serving spoon milk.peanut butterwhite bread slicecooking spray or cooking oil

Cooking Instructions: Beat eggs in a bowl. Add milk. Whisk again. Heat a non stick pan. Make peanut butter sandwich. Dip it in egg. Spray the pan with cooking spray or put some oil. Toast the sandwich. Turn over when it the bottom is brown and toast the other side till brown.

You can add banana slices to the sandwich for a variation.

35 Mixed Nut Balls (Italian)Ingredients: 2/3 cup ground almonds2/3 cup ground hazelnuts2/3 cup ground pecans3/4 cup whole wheat breadcrumbs1 cup cheddar cheese, grated1 egg, beaten4-5 tbsps dry sherry or 2 tbsps milk and 3 tbsps dry sherry1 small onion, finely chopped1 tbsp fresh ginger, grated1 tbsp parsley, chopped1 small red or green chili pepper, finely chopped1 medium red pepper, diced1 tsp salt1 tsp freshly ground black pepper

Cooking Instructions: 1. Mix the almonds, hazelnuts and pecans together with the breadcrumbs and the cheese.2. In another bowl, mix the beaten egg with the sherry, onion, ginger, parsley, chili and red pepper.3. Combine witht the nut mixture and add the salt and pepper.4. If the mixture is too dry, add a little more sherry or milk.5. Form into small 1-inch balls.6. Do not preheat the oven.

7. Arrange the balls on a well-greased baking sheet and bake at 350F for about 20-25 minutes, until golden brown.Tip. Serve on individual plates on a bed of chopped lettuce. Garnish with slices of lemon and pass around your favorite sauce in a separate bowl. This dish can be made in advance and refrigerated until required for cooking.

36 Rava Dosa (Mysore/Bangalore)Ingredients: 3 cups rice flour1 cup fine rava 2 tsp all purpose flour1/2 tsp cumin seeds 1 to 1 1/2 cups of plain yogurtCilantro - finely choppedSalt Oil

Cooking Instructions: * Mix together rice flour, all purpose flour, and rava. Add yogurt and water. Stir to make dosa batter of medium consistency.* Add finely chopped coriander leaves, cumin seeds and salt to taste. Mix well. Note: You can also add finely chopped onions and tomaotes.* Heat dosa pan on medium setting. Smear the pan with oil. Add about 1/2 cup of batter on the pan and speard the batter (like pancake). Put oil around the spread batter.* When one side is cooked, turn over and cook the other side.This dosa tastes good with coconut and tomato chutney.

37 Onion PuffiesIngredients: 1/4 cup grated parmesan cheese1/4 cup mayonnaise2-3 small yellow onions (about 2 inches in diameter)5-7 slices of firm, closed-textured white bread

Cooking Instructions: Mix cheese and mayonnaise in a small bowl.Slice the onions paper thin.Cut the bread into 20 rounds, about 2 inches in diameter.On each bread round place a complete onion slice. The slice should be the same diameter as the bread. Top with a generous teaspoon of cheese mixture. Place the rounds on a baking sheet and run under the broiler for 2 to 3 minutes, or until puffed and golden. Watch carefully

because they brown quickly.Transfer onto a pretty serving platter and serve hot.Makes 20 pieces

38 Hot Chicken Cheese BallsIngredients: 1 cup cooked chicken, shredded or chopped fine1/3 cup shredded Gruyere cheese1/4 cup finely chopped celery3 Tbsp mayonnaise1 Tbsp chopped parsley1/8 tsp hot pepper sauce, or to taste1/4 tsp dried tarragon salt and pepper to taste

Cooking Instructions: Preheat oven to 350Ina small bowl combine all ingredients. If you have time, chill for five minutes in the freezer to make mixture easier to handle. Roll mixture into on-inch balls and place them on a lightly greased baking sheet. Bake at 350 for 8 minutes or until lightly browned. serve HOTMakes about 30

39 Southwestern Chili Dip (USA)Ingredients: 1 can (10oz) chili without beans1 can (4oz) chopped green chilies, drained1 package (8oz) cream cheese1 tbsp chili powder to taste1 can (4oz) chopped black olives

Cooking Instructions: In a medium saucepan, heat chili to the boiling point. Stir in drained green chilies, cream cheese, chili powder and olives. Heat gently, stirring until the cheese is melted and all is well blended.Serve hot in a chafing dish or a serving bowl placed over a warmer, accompanied by tortilla chips.8 servings

40 Peanut Noodle SaladIngredients: 1 package (8 ounces) lo mein noodles1/3 cup peanut butter1/4 cup soy sauce1/4 cup orange juice1/4 teaspoon ground red pepper (cayenne)

3 medium carrots, shredded(2 cups)1 large red bell pepper, cut into 1/4-inch strips6 medium green onions, sliced 1/2 cup dry-roasted peanuts

Cooking Instructions: Break noodles into thirds. Cook and drain as directed on package. Rinse with cold water,drain.Mix peanut butter,soy sauce,orange juice and red pepper until smooth.Toss noodles,peanut butter mixture and remaining ingredients.

41 Fish Cutlets (Jammu and Kashmir)Ingredients: Boneless Pomfret/Catfish/salmon or anyone of them of your choice = 2 poundsBread slices = 4eggs= 2green chillies = 2green coriander leaves = 1/2 cupOnion chopped fine = 1 cupsalt to tasteBread Crumbs = 1/2 cupOil to fry

Cooking Instructions: Boil fish till soft and cooked. Drain water.Soak bread slices in water and squeez out by pressing between palms.Beat eggs. Chop green chilly fine.Mix all ingredients except bread crumbs and mash well. Heat oil in a non stick pan to shallow fry the cutlets. Make small round or oval shaped patties. Roll them over bread crumbs and fry till golden brown. Serve with green chutney or sauce.Green Chutney:Green Cilantro/coriander leaves = 2cupsLemon juice = 6 tbl spnssalt and green chillies to taste.Grind all to a fine paste.Note: For flavour one can add one small onion, one flake of garlic and 1 cm piece of ginder. Lemon juice can be replaced by 2 tblspns of mango powder.

42 Samosa

Ingredients: boiled Potato 1 lb Peas 1/4 lb, boiled and mashedgreen chilli 2ginger 1/2 inchturmeric pwdr 1/2 tspncumin seeds 3/4 tspnred chilli pwdr 1/2 tspncinamon 1/2 inch stick4 cloves6 pepper corns1tspn coriander seedscoriander leavesamchoor 1/2 tspnsalt to tasteFor covering:250 gms maida (all purpose flour)a pinch of baking soda4 tblspn oil1/4 tspn salt or to tasteoil for frying

Cooking Instructions: Mix the flour, baking soda, salt and 4 tblspn oil. Knead into a dough with little water. Keep it aside, covered.Chop half potatoes and mash half. Roast coriander seeds, cumin seeds, cinamon, cloves and peppercorns and powder them. Heat oil in a pan, add 2 tblspns of oil. Add a few cumin seeds. Add potato and peas, haldi, mirchi, ground masala, amchoor, salt, ginger and green chilli and coriander leaves. Let the mixture cool down. Make thin rounds from a golf ball size dough. devide into 2 pieces. place some filling in the center and make a triangle shape. seal edges with water. Fry in hot oil at medium low heat till golden brown. serve with red or green chutney or ketchup.

43 Kala Chana (Pakistan)Ingredients: Kala channa -2 cup boiled and drained1 tsp - ginger paste1tsp - red chillie pwdr1tsp salt1/2 tsp chat masalaSome mint leaves for dum

Cooking Instructions: Saok kala chana overnight, boil them with little salt. Cook till tender, drain the excess liquid and keep aside.Put a little oil in a pan and add ginger paste. Add channa and all the spices. abd 1/2 cup liquid that you kept aside. Cook till all the water dries up. Place some mint leaves over it and keep on dum for 10 minutes.

44 Garlic Bread StickIngredients: Hot dog bunsButterGarlic SaltGarlic powder

Cooking Instructions: This is a quick and easy recipe for home made garlic breadsticks. Split a hot dog bun into two lengthwise halves. Cut each half into 2 lengthwise halves. Buter each strip, sprinkle with garlic salt and garlic powder. You can also add any dried herb of your choice. Bake or broil until well toasted.

45 Chapli Kabab (Pakistan)Ingredients: 1 Lb ground turkey2 green chillies finely chopped 1 bunch chopped coriander 2 to 3 table spoon gram flour (substitute corn flour) 2 tsns coriander seeds coarsely crushed salt to taste 1 tea spoon dried pomegranate seed coarsely crushed 1 table spoon of ginger and garlic paste (fresh ground)1 tea spoon red chilli powder (or adjust to taste)2 roma tomatoes diced1 medium size onion diced3 to 4 tblspns fresh cilantro chopped10 or 12 fresh mint leaves chopped or use dry mint leaves1 slightly beaten egg

Cooking Instructions: Combine all the spices and ingredients along with the ground meat. Mix well. Make palm size kababs. Pour 4 to 5 table spoons of oil in a flat non stick pan. Fry the kebabs on medium or low heat. Each side of kabab should be done in 3 to 4 minutes. Serve with Mint Chutney.

46 Vegetable CutletsIngredients: 2 Medium potatoes, boiled , peeled and mashed3 Cups vegetables (like carrots, peas, beans), finely chopped, boiled and drained.

1/2 tsp red chilli powderPinch Black pepper powder1/2 tsp dhania (coriander) powder1 tsp cumin powder1/4 tsp saunf (fennel) powder1/2 tsp amchoor(mango powder)1/4 tsp garam masala powder2 green chillies, finely chopped1 tsp ginger-garlic paste1 tsp chopped coriander leaves1 tsp chopped cashewnuts1 egg white1 egg well beaten1 cup breadcrumbsSalt to taste1 tbsp butterOil for shallow frying the cutlets

Cooking Instructions: Heat ghee in a heavy bottom pan and add the ginger-garlic paste and chopped green chillies. Fry for about a minute.Add the cashewnuts and all the powdered spices.Add chopped coriander leaves.Stir for 1/2 a minute.Add all the drained vegetables and mix well fry till all the moisture dries up.Mix in the mashed potatoes and salt.Stir to mix well and remove from the the heat.When little cool add 1 egg white (beaten). This will help bind together the dough.Make flat rounds of the mixture with your palms.Beat 1 egg. Dip each round in it and roll in the breadcrumbs.Shallow fry on both sides till golden brown.Serve hot with chutney.

47 Sweet Cornbread (Maxico)Ingredients: 1/2 cup Corn meal1 1/2 cups flour (maida)1 cup milk2 eggs1/4 cup sugar1 tblspn baking powder1/4 tsn salt3 tblspoons canola oil or butter

Cooking Instructions: Sift all dry items in a bowl. Add eggs, oil and milk. Beat it to smooth texture, no lumps. Pour the batter into a 8 inch round baking pan or in a bread loaf style baking pan. Bake at 425 degrees for 20 minutes or until done.

48 Liver Fried (Estern India)Ingredients: 2 Small Onion, sliced1 tspnginger paste1 tspn garlic paste1 green chilly chopped fine1/2 tspn Turmeric powder1/2 tspn red chilly powder1/2 tspn Black pepper powderSaltMustard oil1 lb liver (chicken or lamb) cut in i/2 inch piecesTomatoes and coriander leaves for garnishing

Cooking Instructions: Mix turmeric, chilly powder, black pepper, salt and ginger and make a paste with the help of little water. Wash liver pieces and dry excess water with a paper towel. Rub this paste on liver pieces.Fry onion lightly in mustard oil. Add garlic paste. Add liver, stir and cook it covered on slow heat for 10 to 15 minutes or until liver is tender.Garnish with tomato slices and chopped coriander.Note: You can replace mustard oil with canola if you don't like the smell of mustard oil.Overcooking of liver will make it shrink and hard to chew.

49 Baba Ganouj (Middle Eastern)Ingredients: 2 (1 pound) eggplants4 cloves garlic, unpeeled1/4 cup lemon juice2 tablespoons tahini1 1/4 teaspoons saltExtra-virgin olive oilGround sumac

Cooking Instructions: Preheat grill to high.Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once,

until charred and tender, 6 to 8 minutes.Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.

Soup

1 Chicken Corn Soup (Pakistan)Ingredients: 1.Chicken 2 to 3 pieces2.Water 12 cups3.Canned Sweet corn 1 cup4. Chinese salt 1 tspn5. Ordinary salt 1 tspn6. Corn flour 1 cup7. Egg white 18. Vinegar,soya sauce and chilly sauce 1 tspn each9. Black pepper powder 1/2 tspn

Cooking Instructions: 1. Boil chicken with salt in 12 cups of water.2. When chicken is cooked, take the pieces out and debone them.3. Put sweet corn in the mixer and run it once. Add to soup.4. Add shredded chicken,chinese salt, vinegar, soya sauce and chilly sauce and pepper. 5. Mix corn flour with a little water and add to soup. Keep stirring to avoid forming lumps. When the soup gets thick, turn off the heat6. Add beaten egg white, slowly in a string and keep stirring with a fork to get a creamy consistancy.Serve hot.

2 Mulligatawny SoupIngredients: tamarind pastemustard seedsurud daaltomatoesmushroomsvegetable oilrasam/curry powderchilly pepperssaltblack pepper

cilantro (coriander)asafoetida (hing)

Cooking Instructions: in a soup pot, heat a teaspoon of oil, sputter a pinch of mustard seeds and urud dal. add 2 cups water, 0.75 spoon tamarind paste, two heaped teaspoons rasam/curry powder and bring to a light boil.separately, chop a tomato, a bunch of cilantro, 2 or 3 chillies and liquefy in a blender with some water and a small pinch of hing.on a separate pan, sautee pre-sliced mushrooms (i recommend portabello)add the tomato-cilantrro paste and the sauteed mushrooms to pot, add 2 more cups of water, salt and pepper to taste. you can also add some large-ish slices of tomatoes.bring to a boil. serve hot.