Stir Fry Vegetables with Noodles and Ching's Secret Masala

Ingredients

cooked noodles - 1/2 kg

mixed vegetable cut into julliens - carrot, cabbage, onion, capsiucm and beans

chopped garlic - 7 to 8

salt and pepper as per taste

ching's secret masala - 1 tbl.sp

olive oil for cooking


Method

Heat 2 tbl.sp of olive oil in a pan, add chopped garlic flakes and saute for few seconds, then add mixed vegetables and stir fry on a high flame for 2 minutes, do not over cook the

vegetables, it should be crunchy. Add cooked noodles, salt and pepper and ching's secret miracle masala and stir fry for few seconds. Cook for 2 minutes and turn off the flame.

Garnish with cheese and serve hot.

Garlic and Capsicum Pizza

Ingredients
pizza dough
tomato puree/10 tomatoes of medium size
garlic flakes - 15 to 20
mixed herb - 1 tsp
salt and pepper as per taste
sliced capsicum, onion
olives
cheddar and mozirella cheese

Method
Take one cup tomato puree or make a puree of 10 tomatoes of medium size
Heat one tbl.sp of olive oil and 1 tsp of butter in a pan, add garlic flakes and saute for a few seconds, do not brown it.
then add tomato puree, mixed herbs, salt and pepper and cook for 2 to 3 minutes.
Off the flame and keep aside.
Spread pizza dough on a pan, spread tomato sauce, then sprinkle cheese. Put sliced capsicum, onions and olives and sprinkle little cheese on top.
bake this at 180 degree celcius till the cheese melts and the pizza dough is cooked well.
Cut into pieces and serve.

Bhinda nu Shaak (Okra/bhindi Recipe)

Ingredients

okra/bhindi - 500 gm

freshly grated coconut/dessicated coconut - 2 tbl.sp

grated ginger - 2 tsp

green chilli - 2

sesame seed - 2 tsp

corriander seed - 1 tbl.sp

cumin seed - 1 tsp

lemon juice - 1 tsp

few corriander leaves

asafoetida - a pinch

salt as per taste


Method

Wash and cut okra into inch pieces.

Heat one tbl.sp of oil in a pan, add a pinch of asafoetida and then add chopped okra.

stir fry for 2 to 3 minutes and then add all the masala given. Mix well and cover and cook for 10 to 15 minutes. Keep on stirring in between.

when done serve hot with roti or phulka.

How To Make Fruit Popsicle

Take any fruit of your choice, slightly mash it. Put the mashed fruit in Popsicle mold and  pour any fruit juice or lemon juice.

Keep in the refrigerator to set till it hardens.

Jamun Popsicle -Kalakhatta recipe (Diabetic Recipe)

Ingredients

Jamun - 250 gm
Kokam - 5 to 6 soaked in water
Black raisins - 1/4 cup soaked in water
Roasted cumin powder - 1 tsp
Black salt and rock salt as per taste
Pepper powder - 1/4 tsp
Water - 2 1/2 cup water

Method
Wash and remove the pulp of the jamun. and make a puree of it. Make a puree of kokum and black raisins by adding little water and strain it. Add water and other ingredients given and pour in a candy mould and set it to freeze.
Enjoy Jamun ice when ready.

Popsicles with Coconut Milk and Tadgola ( Palm fruit)

Ingredients

Coconut milk - 400 ml

cream - 50 ml

condensed milk - `100 ml

vanilla essence - 1 tsp

tadgola (palm fruit) - 2


Method

Peel the tadgola and chop into small pieces.

combine all the ingredients given and add these pieces of tadgola to it.Put this in a mold and keep in the freezer to set. 

Garlic Bread

Ingredients



Loaf of bread - 1

butter - 50 gms

olive oil - 2 tsp

garlic flakes chopped finely - 1o to 15

parsley or corriander leaves

cheddar and mozirella cheese


Method

In a bowl, mix together butter, olive oil, garlic flakes, corriander leaves and mix well.

Spread this on the bread and sprinkle cheese. Bake in the oven at 180 degree celcius till the cheese melts. Cut into pieces and Serve hot.

How To Boil Peanuts

Ingredients

Peanuts - 1/2 kg

turmeric powder - 1/2 tsp

salt



Method

Take a pressire cooker, add peanuts, turmeric powder and salt and pressure cook till 3 to 4 whistles.

Serve hot.

Onion Paratha

Ingredients


wheat flour - 2 cups

onion - 1/4 cup

cumin seed - 1 tsp

green chilli - 2 or as per taste

corriander powder - 1 tsp

few corriander leaves

salt as per taste


Method

heat two tsp of oil in a pan,  add green chilli and cumin seed and saute for few seconds, then add onions and saute till translucent.

Add corriander powder, salt and corriander leaves and mix well. Off the flame and leave it aside to cool.

Combine it with wheat flour  and knead it to a dough. Leave it to rest for half an hour and then make parathas and fry on a tawa till it is cooked on both the sides.

serve hot with yoghurt, pickle or butter.

Strawberry and Chocolate Coated Kulfi

Ingredients

Milk - 300 ml
condensed milk - 1/2 cup
cream - 125 ml
cornflour - 2 tsp
vanilla essence - 1 tsp
strawberry and chocolate syrup

Method
Combine milk and cornflour and cook stirring continously till it starts boiling.
Remove from flame and add condensed milk, cream, vanilla essence and pour in a kulfi mould.
When it sets, remove and add chocolate and sugar syrup and again leave it to set.
Serve when ready.

Spring Rolls With Noodles

Ingredients
 Mixed vegetables finely chopped -carrot, capsicum, cabbage and corn (500 gm)
Cooked noodles - 1 cup
Garlic flakes -  4 to 5
Chopped onion - 1
Soya sauce - 1 tsp
Salt and pepper as per taste

Paste of corn flour/egg white or water to stick

Spring roll sheets


Method

Heat oil in a pan, add flakes of garlic and stir fry for few seconds and then add onion and cook till it becomes translucent.
Add mixed vegetables, cooked noodles, soya sauce, salt and pepper and cook for 2 to 3 minutes on a high flame. Remove from fire and keep aside.
Take spring roll sheet, place one tablespoon of the stuffing and roll it tightly as shown in the video. Stick with cornflour paste/egg white or water.
deep fry in hot oil till golden brown in color and serve hot with ketchup.

Mango Kulfi

Ingredients

Milk – 300 ml

Pulp of two mangoes

Condensed milk – ½ tin

Cream – 125 ml

Corn flour – 2 tsp

Method

First mix together milk and corn flour and cook till it
starts boiling.

Remove from fire and add to it mango pulp, condensed
milk, cream and whisk till everything is blended well.

Pour this in a kulfi mould and leave it to set. Serve
soft and creamy mango kulfi

Labneh Za'atar Recipe (Arabic Recipe)

Ingredients

pizza dough

hung curd (Labneh)

za'atar

olive oil

salt as per taste

Method

Make a flat bread of pizza dough and place it on a baking
tray. Mix labneh with little salt and spread on it. Mix zaatar with olive oil
and sprinkle on the bread. Bake at 180 degree celcius till the bread is baked. Serve
hot.

Potato Basked with Aloo Chaat

Ingredients

Grated potatoes – 4

Cornflour – 2 tbl.sp

Salt – ½ tsp

For making
aloo chaat

Boiled and chopped potato – 2

Tomato – 2 chopped

Sweet chutney

Green chutney

Chaat masala

Nylon sev for garnishing

Method

Grate potato, soak in cold water for few minutes so that
it does not get discolored. Then remove and drain the water and wash it with
cold water so that all the startch is removed. Dry it with a tissue paper and
then add salt and cornflour to it,

Take two strainer. Place this grated potato in one
strainer and close it with other so that it forms like a basket. Deep fry in
hot oil,

Add any stuffing of your choice. Here I have put aloo
chaat. For that first put green and sweet chutney, then chopped potato, chopped
tomato and then again green and sweet chutney, sprinkle chaat masala on top and
then garnish with nylone sev and serve.

Lemon Flavored Mango Pudding

Ingredient

Pulp of 2 mango

Condensed milk – ½ tin

Lemon flavored gelatin – 1 cup

Few Chopped mango pieces

Method

Prepare gelatin as per instruction given.

Combine together pulp of mango and condensed milk and
whisk it till both are blended well. Add one cup of  lemon flavored gelatin and again whisk it. Take
a bowl, first add ½ cup of gelatin and then this mixture, put few chopped mango
pieces and leave it to set.

Cut into pieces and serve.

Falafel Hummus Wrap

Ingredients

For making falafel

Chickpeas soaked in water – 100 gms

Onion – 1

Bread slices – 2

Flakes of garlic – 5 to 6(small size)

Cumin powder – 2 tsp

Corriander powder – 1 tbl.sp

Lemon juice – 2 tsp

Pepper powder - 1 tsp

Few corriander and mint leaves

Salt as per taste

For making Hummus

Boiled chickpeas – 1 cup

Garlic – 3 to 4

Roasted cumin powder – 1 tsp

Paprika – 1 tsp

Tahini – 1 tbl.sp

Lemon juice – 2 tbl.sp

Salt as per taste

 Method

For making falafel, combine all the ingredients together and blend it to a fine paste by adding  very little water. Make small flat round balls and deep fry in oil till golden brown in color. Keep aside.

For making Hummus, blend together to make a fine paste by adding little water. If you don’t have tahini, you can roast sesame seeds and add to this along with olive oil.

Take pita bread, first put slice tomato, sliced onion and cabbage and then falafel. Pour little hummus on top. Roll it and serve.

Mango and Sago Pudding

Ingredients

Milk – ½ litre

Sugar – ½ cup

Sago – ½ cup

Mango pulp – ½ cup

Pinch of nutmeg powder

Chopped mangoes and powdered dry nuts for garnishing

Method

Heat milk in a pan, to it add sago, sugar and cook till
sago becomes transparent and milk becomes little thick. Remove from fire; add
nutmeg powder and mango pulp. Mix well. Garnish with chopped mangoes and
powdered nuts.

Mango Salsa

Ingredients

Mango – 1 big

Onion – 1 small

Green chilli – 1

Lemon juice – 2 tsp

Salt and pepper as per taste

Coriander and mint leaves

Method

Combine all the ingredients together in a bowl and leave
this to set in the refrigerator for half an hour till all the flavours are very
well incorporated with each other.

Serve with nacho chips.a

Sarson wali Bhindi

Ingredients

Okra – 500 gm

Ginger garlic paste – 2 tsp

Hing/asafoetida – a pinch

Cumin seed – ½ tsp

Fenugreek seed – ¼ tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Puree of 1 tomato

Paste of yellow mustard seed – 1 ½ tbl.sp

Vegetable oil – 1 tbl.sp

Mustard oil – 1 ½ tbl.sp

Method

First wash and dry okra with tissue paper or a cloth.

Heat vegetable oil in a pan, put asafoeitda and then okra and fry these okra for 2 to 3 minutes and keep aside.

In the same pan, add mustard oil, when smoky  hot off the flame and add cumin seed and fenugreek seed, when they spluttter add gnger garlic paste, saute till the raw smell goes and then add mustard paste, stir fry for few minutes till it changes it color to light brown, add ¼ cup water. On the flame and stir fry till the masala loses it moisture. Add tomato puree, chilli powder, garam masala and salt and stir fry for few seconds and then add fried okra. Mix well and  serve hot with roti or paratha. 

Mango Shrikhand

Ingredients

Mango pulp of two mangoes

Hung curd – 400 gms

Cardamom powder – ½ tsp

Powder sugar – as per taste

Few saffron threads

Pistachio chopped for garnishing

Method

Make a pulp of two mangoes,
add hung curd, sugar and cardamom powder to it, if the mangoes are little sour
then add more sugar. Whisk it well till it becomes smooth. Garnish with saffron
threads and pistachio and serve cold.

How To Boil Corn On The Cob

Ingredients

Corn on the cob – 2

Turmeric powder – ½ tsp

Salt – 1 tbl.sp

Method

Cut corn on the cob into
half. Take water in a pressure cooker, the pan should be half filled. Add turmeric
powder and salt to it and then add corn on the cob. Pressure cook till two
whistles. Serve hot.

Fried Hot and Sweet Soya Chunks

Ingredients

Soya chunks – 100 gms

Ginger garlic paste – 1 tsp

Soya sauce – 1 tsp

Red chilli sauce – 1 tbl.sp

Tomato sauce – 3 tbl.sp

Corn flour – 1 tsp

Food color - optional

Salt and pepper as per taste

Method

Pressure cook soya chunks
till one whistle. Drain out the excess water and put in the bowl.

Add all the given
ingredients to it and leave it to marinate for 15 to 20 minutes.

Deep fry in hot oil and
serve as a snack or with fried rice.

Chinese Stir Fry Vegetable

Ingredients

Onion – 2

Garlic flakes – 5 to 6

Baby corn – 10 to 15

Capsicum (red, yellow and
green) – each one

Carrot  - 1

French Beans – 7 to 8

Cabbage – 1 small piece

Tomato ketchup – 3 tsp

Corn flour – 1 tsp

Red chilli sauce – 2 tsp

Soya sauce – 1 tsp

Salt as per taste

Spring onions for garnishing

Method

Heat 3 tbl.sp of olive oil
in a pan, sauté chopped garlic and then add onions and fry till it becomes
translucent.

Add all the vegetables and
stir fry for 2 to 3 minutes and then add soya sauce, red chilli sauce, tomato
ketchup, salt, stir and cook for 30 seconds and then add corn flour paste and
cook for few more seconds. Remove and garnish with spring onion leaves and
serve.

Chicken Pie

Ingredients

Boneless chicken – 500 gm

Onion – 2

Garlic flakes – 4 to 5

Carrot – 1

Olives – 1 cup

Few spinach leaves

Tomato puree – 2 tbl.sp

Eggs – 3

Cream – 125 ml

Cheese – 100 ml

Salt and pepper as per taste

All purpose flour dough

Method

Heat oil in a pan, add
garlic flakes and sauté for few seconds. Then add onion and sauté till translucent.
Add boneless chicken, chopped carrot and spinach, salt and pepper, tomato
puree, mix well and cook for 2 to 3 minutes. Remove and keep aside.

In a bowl, beat 3 eggs, add
olives, cream and cheese. Whisk them all well and add chicken masala to it. Fold
it properly till everything is blended well.

Make a tart from the dough
and put the  mixture into it. Cover it
with all purpose flour roti, seal it well. Bake it in a preheated oven at 180
degree celcius for 45 minutes. Unmould it, cut into pieces and serve.

Sweet French Toast

Ingredients

Bread slices

Eggs – 2

Sugar – 2 tsp

Cinnamon powder – ¼ tsp

Nutmeg powder – a pinch

Salt – a pinch

Method

Take a bowl, combine
together all the ingredients given except bread slices and whisk it well.

Dip each bread slices in the
mixture till it is evenly coated. Heat a flat pan, put little ghee or butter and
shallow fry on a tava on both the sides till golden brown in color. Remove and
cut into triangle shape and garnish it with chocolate syrup.

Prawns Tikka

Ingredients

Prawns

Garlic flakes - 4

Red chilli powder – 2 tsp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Salt as per taste

Juice of half lemon

Food color – optional

Method

Marinate the prawns with all
the ingredients given and leave it aside for an hour.

You can either grill this or
shallow fry in oil till crispy. Serve hot with rice or roti.