Prawns and Capsicum Stir Fry

Ingredients

Prawns – 10 to 15

Garlic flakes – 3 to 4

Onion – 1

Carrot – 1

Red, yellow and green pepper

Spring onion leaves

Soya sauce – 1 tsp

Tomato ketchup – 2 tbl.sp

Tomato puree – 2 tbl.sp

Salt as per taste

Paste of red chilli and vinegar
or red chilli sauce

Method

Heat oil in a pan, add few
garlic flakes and saute for few seconds and then add onions and cook till it
becomes soft. Add prawns and sauté for few seconds and then add soya sauce,paste
of red chilli or red chilli sauce, tomato ketchup and tomato puree. Stir fry
for few seconds and then add carrot, red, yellow and green pepper and few
spring onion leaves. Add salt as per taste and mix well and remove from fire.

Garnish with spring onion
leaves and serve.

Pasta with Capsicum and Baby Corn

Ingredients

Pasta – 200 gm boiled

Capsicum – 1

Spring onion

Carrot – 1

Onion – 1

Baby corns – 7 to 8

Paste of red chilli soaked
in vinegar/red chilli sauce as per taste

Garlic flakes – 3 to 4

All purpose flour – 3 tbl.sp

Soya sauce – 1 tsp

Corn flour – 1 tbl.sp

Tomato ketchup – 2 tbl.spl

Tomato puree – 2 tbl.sp

Rose mary herb – ¼ tsp

Salt and pepper as per taste

Method

Cook pasta till soft and
then remove and keep aside.

Make a batter of all purpose
flour, corn flour, salt and pepper and soya sauce, dip baby corns in it and
leave it aside to marinate for 5 to 10 minutes. Deep fry in oil and cut into
small pieces and keep aside.

Heat oil in a pan, add
garlic flakes and sauté for few seconds and then add onions and cook till they
become soft.add carrot and paste of red chilli or red chilli sauce and  tomato ketchup and cook till carrots have
become soft. Add capsicum, spring onion, soya sauce, fried baby corn. Stir fry
for a minute and then add cooked pasta. Add tomato puree and rose mary herb,
stir fry and again for few seconds. Remove, garnish with spring onion leaves
and serve.

No Bake Eggless Orange Cheese Cake

Ingredients

Cream cheese – 8 to 9 tbl.sp

Cream – 100 ml

Sugar – as per taste

Orange flavored gelatin  (already contains sugar)

Biscuit crumbs

Method

First prepare gelatin and
keep aside.

Take a cake mould, and press
biscuit crumbs on it firmly, leave it to set in the refrigerator for 5 minutes.

In a bowl, take cream
cheese, cream and sugar, mix well. Add gelatin to it and mix till everything is
blended and the mixture has become very smooth. Pour this mixture on the cake
mould and leave this to set in the refrigerator. When set cut into pieces and
serve with orange jelly or orange fruit.

Egg Chop with Spinach Sandwich

Ingredients

Potato – 2

Eggs – 2

Few spinach leaves

Salt and pepper as per taste

Mayonnaise

Tomato ketchup

Bread slices

Method

Blanch spinach leaves and
make a puree of it. Boil potato and mash it. Boil egg and chop into small
pieces.

Take a bowl and combine
together boiled potato, chop egg pieces, salt and pepper and spinach puree.

Toast bread slices on a pan
using butter or ghee.

Spread mayonnaise on one
side of the bread and tomato ketchup on the other side. Put the stuffing in
between and cover it. Cut into half and serve.

Chicken With Capsicum Stir Fry

Ingredients

Boneless chicken pieces –
150 gm

Red, yellow and green pepper

Onion – 1 sliced

Garlic flakes – 3 to 4
chopped

Soya sauce – 1 tsp

Red chilli sauce – 2 tsp

Tomato ketchcup – 2 tbl.sp

Salt as per taste

Spring onion leaves for
garnishing

Method

 Make thin long slice of onion, red, green and
yellow pepper. Heat oil in a pan, add garlic flakes and sauté for a minute and
then add boneless chicken pieces. First cook on a high flame for a minute so
that all the juice of the chicken is trapped inside, then lower the flame and
cook till half done. Add sliced onion and cook till the chicken pieces are
cooked and onion becomes little soft. Then add soya sauce, salt, pepper, red
chilli sauce and tomato ketchup. Stir fry for few seconds and then add red,
yellow and green pepper. The pepper should be cruispy so just stir fry for a
minute and then off the flame.

Garnish with spring onion
leaves and serve.

Vegetable Paratha with Egg Chop

Ingredients

Potatoes – 2 boiled and
grated

Onion – 2

Ginger garlic paste -2  tsp

Cumin powder – 1 tsp

Amchur powder – 1 tsp

Green chilli – 2 or as per
taste

Boiled egg – 2

Cabbage – 1 cup

Capsicum – 1 cup or any
vegetable of your choice

Few coriander leaves

Salt as per taste

Tomato ketchup to spread
(optional)

For making paratha

Wheat flour dough

Method

Chop egg into small pieces.

Heat oil in a pan, add
ginger garlic paste and green chilli and sauté till the raw smell goes. Add
onion and sauté till soft. Then add cabbage and capsicum or any vegetable of
your choice. Stir fry for 2 minutes and then add mashed potato, powder masala, salt,
coriander leaves and chopped eggs. Mix well. Cook for a minute. Off the flame
and leave it aside to cool.

Make two chapattis, take one
chapatti, place the stuffing on it, cover it with another chapatti. Gently roll
it with the help of a rolling pin.

Heat tava or a flat pan. Put
little oil or butter and cook this paratha till both sides are golden brown in
color.

Serve hot with ketchup
or  raita.

Potato Cheese Sandwich

Ingredients

Potato – 3 boiled and mashed

Garlic flakes – 3

Green chilli – 2

Few coriander leaves

Cheese

Salt as per taste

Few bread slices

Method

Heat oil in a pan and sauté crushed
garlic till the raw smell goes and then add green chilli and fry for a minute.

Add boiled and mashed
potato, cook for a minute, remove in a bowl.

To this add cheese, coriander
leaves and salt as per taste.

Take bread slices, spread
this potato cheese stuffing and cover it with another bread,  put
little butter on the top of the bread slices and toast it on a pan till
golden brown in color. Serve hot.

You can spread little tomato
ketchup on the bread  and then  place the stuffing, this also taste good.

Ras Malai with Milk Powder

Ingredients

Milk powder – 1 cup

All purpose flour – ½ tsp

Baking powder – ¼ tsp

Egg – 1

For making Rabdi

Milk – 1 cup

Condensed milk – 1 cup

Cardamom powder – ½ tsp

Few saffron threads soaked in
water

Method

Make a dough by mixing all
the ingredients given and roll into small flat balls. Apply little oil in your
palms so that the dough does not stick to your hand. Keep aside for few
minutes.

Make rabdi by boiling one
litre of milk till ¼ in quantity or make rabdi using the ingredients given
except saffron threads.

When the milk starts
boiling, add this balls, let it cook on a high flame for 2 minutes and then
lwer the flame and cook for 10 minutes. The balls will expand in size and
become soft from inside.

Remove this in a serving
bowl, garnish with saffron threads and chopped pistachios. Refrigerate before
serving.

Teekha Murgh (Spicy Chicken)

Ingredients

Boneless chicken – 500 gm

Onion – 2

Tomato – 2

Nigella seed – 1 tsp

Fennel seed – 1 tsp

Cumin powder – 1 tsp

Ginger crushed – 2 tsp

Garlic crushed – 2 tsp

Green chilli – 2

Few curry leaves

Tomato paste – 2 tsp

Red chilli powder – 1 tsp

Pepper powder – 1 tsp

Salt as per taste

Coriander and mint leaves
for garnishing

Method

Heat oil in a pan, and add
curry leaves. Fry it for few minutes. Remove, crush it and keep aside.  In the same oil, add fennel seed and nigella
seed and fry till it releases its flavor.

Then add onions and stir fry
till golden brown in color. Add ginger, garlic and green chillies and stir fry
till the raw smell goes. Add chopped tomatoes and cook till it is completely
mashed up. Add boneless chicken and cover and cook for 2 minutes on a low
flame’.  Add a cup of water and then
again cover and cover for another ten minutes on a medium flame till the
chicken becomes soft and tender.  Garnish
with crushed curry leaves and coriander and mint leaves. Serve hot with rice or
roti.

Quick Vegetable Pasta

Ingredients

Boiled pasta – 200 gm

Capsicum – 1 thinly sliced

Red chilli sauce – 2 tbl.sp
or as per taste

Soya sauce – 1 tsp

Salt as per taste

Cheese grated

Mixed herbs – 1 tsp

Method

Heat a pan, add 2 tbl.sp of
oiive oil. When hot add capsicum and Cook on a high flame for a minute and then
add red chilli sauce and soya sauce. Stir fry for 2 minutes and then add cooked
pasta, salt as per taste, cheese grated and mixed herbs. Mix well, remove from
flame and serve hot.

Soya Methi Cutlets

Ingredients

Soya Keema – 1 cup (100 gm)

Boiled and grated potato – 3

Few fenugreek leaves

Ginger and green chilli paste – 1 tsp

Corriadner and cumin powder – 2 tsp

Onion – 1 chopped

Salt as per taste

Egg- 1

Oats

Method

Combine all the ingredients given in the bowl, except egg and oats. Make small flat round tikkis. Dip in egg batter and roll on oats to make it crispy from outside.

Serve hot with chutney or tomato ketchup.

Sweet, Sour and Spicy Mango Pickle

Ingredients

Finely chopped mango pieces

– ½ kg

Turmeric powder – ½ tsp

Salt -  2 tsp

Tamarind extract – 1 lemon
size ball

Jaggery – ½ cup

Ginger – 2 inch piece

Roast and coarsely make a
powder of

Mustard seeds – 1 tsp

Fennel seeds – 1 tsp

Fenugreek seed – 1 tsp

Nigella seed – 1 tsp

Cumin seed – 1 tsp

Red chillies – 4 to 5

Method

 First roast and coarsely make powder of given
ingredients.

Wash and dry mango pieces
and remove skin. Chop it into very fine pieces. Add turmeric powder and salt
and leave it to marinate for 15 to 20 minutes..

Grate or make a paste of
ginger.

Steam mango pieces for 5
minutes. Remove and wipe it dry.

Heat 2 tbl.sp of mustard oil
in a pan, add ginger and fry for a minute and then  add tarmarind extract. This is optional, you
may or may not use it and still it will taste good.

Add jaggery and leave it to
cook till jaggery is completely dissolved. If you are not using tamarind pulp,
add little water to the jaggery and cook till dissolved.

Add mango pieces and
powdered masala. Immedialtly remove from fire and leave it to cool.

When it comes at room
temperature, store in a glass jar in an air tight container. Use this after 3
days.

Gulab Jamun Recipe

Ingredients’

Milk powder – 1 cup (150 gm)

All purpose flour /maida – 2 tbl.sp

Semolina/rava – 2 tsp

Cream – 1 tbl.sp

Baking powder – 1 tbl.sp

Milk to sprinkle

For making sugar syrup

Sugar – 1 cup

Water – 1 cup

Cardamom powder – ½ tsp

Rose water – ½ tsp

Method

Make a sugar syrup by boiling all the ingredients in a pan. The syrup should be of one thread consistency.

For making Gulab Jamun, first combine together milk powder, all purpose flour, semolina and baking soda. Add cream and rub till it forms like bread crumbs. Sprinkle little milk on it and make a dough of it. There is no need to knead the dough for too long to make it soft. Just bring all the ingredients together. The texture of the dough should be such that it should easily break. Leave this aside for 5 minutes.  Now make small balls from it and deep fry in oil.

Fry on low flame so that it is very well cooked from inside. Fry this till golden brown in color and dip in sugar syrup. Leave it for an hour before you serve this.

Raw Jackfruit Fritters

Ingredients

Raw jackfruit slices – ½ kg

Chickpeas flour/besan – 1cup

Cumin seed – 1 tsp

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Rice flour – 1 to 2 tbl.sp

Baking soda – ¼ tsp

Salt as per taste

Method

Make thin slices of seedless jackfruit. Make a smooth  batter of all the ingredients given. Dip these slices in the batter and deep fry in oil till golden brown in color. Serve hot with chutney or tomato ketchup.

Egg Masala

Ingredients

Egg boiled – 5

Onion – 2

Tomato puree – 1 tbl.sp

Few curry leaves

Sambhar masala – 1 tbl.sp

Salt as per taste

Coriander leaves for garnishing

Method

First boil eggs, remove the skin. Add sambhar powder to it and give it a toss and keep aside.

Heat oil in a pan, add onions and curry leaves and fry till golden brown in color and then add tomato puree and stir fry for 2 minutes till the raw smell goes.

Add eggs, stir fry and add a cup of water. Cover and leave it to simmer on a low flame for few minutes till the gravy thickens.

Garnish with coriander leaves and serve hot with rice or roti.