Cheesy Veg Bread Roll

Ingredients
few bread slices
potatoes - 2 big
green peas - 1 cup
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
few chopped corriander leaves
onion - 1 chopped
grated cheese - 2 to 3 tbl.sp

Method
Boil two potatoes and grate it.
Boil green peas and keep aside.
In a bowl take all the ingredients given and mi it well.

Remove the sides of bread slices, dip in water and squeeze out the excess water.
with the help of a rolling pin, flatten it and spread one tbl.sp of this potato mixture.
Roll it tightly. Close the sides properly.

Shallow fry in oil and serve hot with chutney or ketchup.

Prawns Mutter Pulao

Ingredients
Cumin seed – 1 tsp
Few curry leaves
Onion – 2 medium size
Ginger garlic paste – 1 tsp
Green chilli slit open – 2
Tomatoes chopped medium – 2
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Roasted cumin powder – 1 tsp
Red chilli powder – 1 tsp
Garam masala – ½ tsp
Few chopped coriander leaves
Rice – ½ kg
Water – double the quantity of rice
Juice of half lemon
Few prawns cleaned, washed and marinated in salt and turmeric powder

Method

Wash rice and soak in water for half an hour.

Heat oil in a pan and add cumin seed.

When it splutters add few curry leaves and then onion and cook till it turns light brown in color. Add green chillies slit open and then tomatoes and cook till it is totally mashed up.

Add all the powdered masala, green peas, chopped coriander leaves and cook for a minute.

Add water double the quantity of rice and let it boil.

When it starts boiling, add juice of half lemon and soaked rice. Cook rice on a medium flame. When it is half done, add marinated prawns. Slow the flame and mix well and let the rice cook fully.

Garnish with coriander leaves and serve hot.

Coffee and Walnut Cake

Ingredients

All purpose flour – 200 gm

Powdered sugar – 170 gm

Oil – 90 gm

Eggs – 2

Baking powder – 1 tsp

Baking soda – ½ tsp

Salt – ½ tsp

Coffee powder – 3 tsp

Milk – ¼ cup

Make a syrup of coffee and sugar

For icing

Butter – 100 gms at room temperature

Icing sugar – 200 gm

Cream – 3 tbl.sp

Coffee and sugar syrup – 2 tbl.sp

Whisk it till creamy and refrigerate it for sometime

Method

Take a bowl and  add oil and sugar and whisk it till it becomes creamy. Then add egg one by one  along with coffee powder and beat it for a minute with a hand blender.

In another bowl, sieve together flour, baking soda, baking powder and salt.

Then little by little add it to the egg mixture  and beat it with a hand blender. If the batter is too thick add little milk. Also add coarsely blended walnuts to it.

Now take a grease baking mould, put  batter,  tap it.  Then bake it in a preheated oven at 180 degree celcius for 35 to 40 minutes.

When cool demould it.

Slightly remove the top layer and then cut the cake into half horizontally.

Put little coffe and sugar syrup on both the cake pieces

Spread cream in between the two cake pieces and then decorate it with walnuts.

Marble Chocolate Cake

Ingredients
All purpose flour – 200 gm
Powdered sugar – 170 gm
Oil – 90 gm
Eggs – 2
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Dark chocolate – 40 gm
Cocoa powder – 1 tbl.sp
Milk – ¼ cup
Vanilla essence – 1 tsp

Method
Take a bowl and add oil and sugar and whisk it till it becomes creamy. Then add egg one by one along with vanilla essence and beat it for a minute with a hand blender.
In another bowl, sieve together flour, baking soda, baking powder and salt.
Then little by little add it to the egg mixture and then with the help of a spatula do cut and fold. If the batter is too thick add little milk.
In another bowl, take dark chocolate, add little water and keep it for boiling till chocolate melts completely.
In another bowl take 2 to 3 tbl.sp of batter and add this melted chocolate and mix well, add cocoa powder too and again mix it well.
Now take a grease baking mould, put little white batter, spread it and then put little chocolate batter, with a fork make design. Again pour white batter and then chocolate batter, design it and then bake it in a preheated oven at 180 degree celcius for 35 to 40 minutes.
When cool demould it.

Baked Star Bread Pizza

Ingredients

Few bread slices

Pizza sauce

Onion – 1 medium

Mix vegetable – carrot, capsicum, mushrooms, corn

Salt and pepper as per taste

Cheese to sprinkle

Method

Heat one tbl.sp of olive oil and 1 tsp of ghee/butter and add one medium size onion chopped. Cook till it becomes translucent.

Add all vegetables, salt, and pepper as per taste and cook till it is completely dry.

Take two bread slices. Cut the sides. Take a star cutter and press on one bread to give a star shape cut.

On the plain bread spread pizza sauce and place star cut bread on top of it. Put vegetable on it and sprinkle little cheese on top.

Bake at 180 degree celcius  till the cheese melts.

Prawns Pepper Masala

Ingredients
Prawns – 10 to 12
Onion – 2 medium
Mustard seed – 1 tsp
Few curry leaves
Coriander powder – 1 tsp
Tomatoes – 2 medium
Garlic cloves – 3 to 4
Ginger – 1 inch piece
Few coriander leaves
Salt as per taste

Dry roast
Cumin seed – 1tsp
Fenugreek seed – ¼ tsp
Whole pepper – 1 tsp
Red chilli – 2



Method
Clean and wash 10 to 12 prawns and marinate with salt and turmeric powder.
Leave it aside for some time.
Heat a pan and dry roast red chilli, cumin seed, fenugreek seed, whole pepper. Off the flame and let it cool down. Now blend this ingredient along with tomato, ginger , garlic and coriander leaves.
Heat two tbl.sp of oil in a pan and add mustard seed. When it start to splutter, add curry leaves and chopped onions. When onion turns light brown in color, add the blended masala and fry for few seconds. Add little water and prawns. Cook till prawns are done. Garnish with coriander leaves and serve hot.

How To Make Stiff Egg White Peak

Ingredients

Eggs – 3

Method

Take 3 eggs. Take a clean and dry bowl. Separate egg white from egg yolk. Put egg white in the bowl and whisk it with the help of a hand blender till it forms stiff peak at the top. When you invert it, it should not fall, then it means it is ready.

Prawns White Curry

Ingredients

Prawns – 5 to 10 big ones

Onion – 1

Mustard seed – 1 tsp

cumin seed - 1 tsp

Fenugreek seed - 1 /4 tsp

Ginger julienns – 1 small piece

Garlic – 3 to 4 crushed

Few curry leaves

Green chillies - as per taste

Coriander powder – 1 tsp

Tamarind pulp – 2 tsp

Milk of half coconut

Few coriander leaves

Salt as per taste

Method

Clean and wash prawns. Marinate it with little tutmeric powder and salt.

Take out milk of half coconut and keep aside.

Heat oil in a pan and add mustard seed, cumin seed, fenugreek seed. When it splutter, add ginger juliennes, green chilli and  few curry leaves and onion. Cook till onions are light brown in color.  Add crushed garlic also. Add marinated prawns and saute for few seconds.

Slow the flame and Add coconut milk, coriander  powder, tamarind pulp and salt as per taste. cook on a slow flame till it starts boiling. Off the flame

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

Medu Vada Recipe

Ingredients
urad dal - 1 cup
green chilli as per taste
few curry leaves
few corriander leaves
chopped onion - 1
chopped ginger -one small piece
salt as per taste

for the chutney
few pieces of coconut chopped
few chopped corriander leaves
few chopped mint leaves
2 to 3 cloves of garlic
juice of half lemon
salt as per taste

Method
Soak urad dal in water for 3 to 4 hours and then blend it to a fine paste using very little water. The batter should be thick.
Make a chutney with the given  ingredients

Heat oil in a pan, take a spoon ful of batter and make a hole in the centre. Fry on a medium flame till done. Serve hot with chutney.

Mix Dal Dosa With Cheese

Ingredients
rice - 1 cup
urad dal - 3 tbl.sp
chana dal - 3 tbl.sp
moong dal - 3 tbl.sp
tuvar dal - 3 tbl.sp
one small piece of ginger
green chilli/red chilli as per taste
few corriander leaves
cumin seed - 1 tsp
salt - as per taste
grated carrot
grated cabbage
grated cheese

Method
Wash and Soak rice and dal in water for 3 to 4 hours and blend it to a fine paste by adding little water and ginger, green chilli, corriander leaves.
Leave this to rest for half an hour or overnight to ferment.
Heat a flat pan and with the help of a spoon pour the batter in thin circular shape. Top with grated carrot, cabbage and cheese. Serve hot.

Keema Stuffed Capsicum Rings

Ingredients

Chicken/mutton keema cooked – 150 gms

Ginger garlic paste – 1 tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – ¼ tsp

Red chilli powder and salt as per taste

Onion – 1 medium size chopped

Tomato – 1 medium size chopped

Chopped coriander and mint leaves

Juice of half lemon

Egg – 1

Cut capsicum into one inch thick circle, remove all the seeds and keep aside.

Method

Take a bowl and mix all the ingredients given. Stuff in the capsicum circle and shallow fry in oil. Serve hot.

Soya Bean and Methi Paratha

Ingredients

Soya beans – 100 gms

Onion – 1 medium

Ginger garlic paste – 1 tsp

Red chilli powder – as per taste

Coriander powder – 1 tsp

Amchur powder – 1 tsp

Roasted cumin powder – 1 tsp

Salt as per taste

Handful of methi leaves/fenugreek leaves chopped

Wheat flour dough

Method

Wash and soak soya beans in water for 4 to 5 hours. Boil it till it becomes soft. With  a blender blend it coarsely. Add all the ingredients given and mix well.

Make a dough from wheat flour and keep aside.

With the help of a rolling pin make a round chapatti and put one spoon of this mixture in the centre and close it from all sides.

With the help of rolling pin, add roll paratha and cook on a hot flat pan by adding little ghee or oil. Serve hot with yogurt or pickle.

Aloo Masala

Ingredients
mustard seed  - 1/2 tsp
cumin seed - 1/2 tsp
onion - 1 big chopped
potatoes - 1/2 kg chopped
4 to 5 flakes of garlic crushed
one inch piece ginger crushed
green chilli crushed - 2
few curry leaves
corriander powder - 2 tsp
turmeric powder - 1/2 tsp
pulp of two medium size tomato
yogurt - 1 tbl.sp
red chilli and salt as per taste
corriander leaves for garnishing

Method
Heat two tbl.sp of oil in a pan and  add mustard seeds and cumin seeds. When they splutter add crushed ginger, garlic, green chilli and curry leaves and saute for few seconds.
Add onion and cook till translucent.
Add tomato puree, turmeric powder, salt, red chilli powder, corriander powder, yoghurt and cook for few seconds.
Add potatoes, mix well. Cover and cook till potatoes are done. Garnish with corriander leaves and serve hot with rice or roti.

Eggless Orange Cake

Ingredients
Refined flour – 200 gm
Powdered Sugar – 120 gm
Oil – 70 gm
Yogurt – 50 gm
Pulp of one orange
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Orange food color – ½ tsp

Method
Take a baking mould, grease it with oil or butter and keep aside.
In bowl sieve together flour, salt, baking powder and baking soda and food color.
In another bowl, Take sugar , yogurt, orange pulp and beat until creamy. Then add oil and beat for a minute. Gradually start putting refined flour and whisk it. If the batter is too thick, add little water and again whisk it.
Pour it in the baking moulds and bakes in a preheated oven at 180 degree Celsius for 30 to 40 minutes or until done.
When at room temperature turn upside down and your cake is ready.

For icing
Butter – 100 gm
Icing sugar – 200 gm
Orange juice – 1 to 2 tbl.sp

Eggless Strawberry Mousse

Ingredients
strawberry - 3 to 4
china grass powder - 2 big sp. heaped
milk - 250 ml
whippped cream for decorating

Method
Take a bowl and blend strawberry to a fine paste. Take dessert glass and pour two spoon of strawberry pulp.
In another pan take 250 milk and keep it for boiling.
When it starts boiling, add china grass powder, mix well and keep on stirring till it starts boiling.
Pour this in the dessert glass, mix well with strawberry pulp and leave it to set with or without refrigerator.
Decorate with whipped cream and chopped strawberry.

Soya Bean Dosa

Ingredients
rice - 2 cups
urad dal/black gram dal - 1 cup
soya bean - 3/4 cup
fenugreek seed - 2 tsp
salt - 1 tsp

Method
Wash and soak rice, urad dal and fenugreek seed together and in another bowl soak soya bean for 4 to 6 hours.
Blend this to a fine paste and leave it to ferment for 8 to 10 hours or overnight.
Heat a pan and with the help of a spoon pour one spoon of  batter into the pan and spread it in a circular way. Put little oil on sides.
Remove when ready and serve hot with chutney.

Soya And Mushroom Toast

Ingredients
soya keema - 100 gm
mushroom - 100 gm
garlic chopped - 5 to 6
onion - 1 medium chopped
salt and pepper as per taste
cream - 2 tbl.sp
italian seasoning - 1 tsp
cheese to sprinkle
bread slices

Method
Heat oil 1 tbl.sp and one tsp of ghee, add chopped garlic and saute for few seconds without changing its color. Then add onions and fry till soft. Add soya keema, mushroom and cook on a slow flame for few minutes. Then add salt and pepper, cream, italian seasoning and cook on a slow flame for few seconds. Remove from fire.

Take bread slices and spread  this mixture and sprinkle cheese on top.
Heat a pan, put little ghee or butter and place this bread slices and cover and cook on a slow flame till cheese melts. Serve hot.

Banana Upside Down Cake

Ingredients
Refined flour – 200 gm
Castor Sugar – 120 gm
Oil – 70 gm
Eggs – 2
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Vanilla essence – 1 tsp
Bananas – 5
Milk – ¼ cup

Method
Heat sugar in a pan by adding two tsp of water. Keep cooking until it caramelize.
Take a baking mould, grease it with oil or butter and spread 2 bananas that are round sliced. Now pour this caramelize sugar on top of it and keep aside.
In bowl sieve together flour, salt, baking powder and baking soda.
In another bowl, take 3 bananas and prick it with a fork till it becomes mushy. Take sugar and oil and beat until creamy. Then add eggs one at a time and whisk it till creamy and then add vanilla essence.

Gradually start putting refined flour and whisk it. If the batter is too thick, add little milk and again whisk it.
Pour it in the baking mould and bake in a preheated oven at 180 degree Celsius for 30 to 40 minutes or till done.
When at room temperature turn upside down and your cake is ready.

Bhuna Masala Chicken

Ingredients

Poppy seed - 1 tsp

Cinnamon - 1 small piece

Cloves - 3 to 4

Black pepper - 1 tsp

Black cardamom - 1

Star aniseed - 1/2

Mace - ½

Cumin seed – 1 ½ tsp

Coriander seed - 2 tbl.sp

Red chilli - 2 to 3 or as per taste

5 to 6 flakes of Garlic

 one small piece of ginger

Yogurt - ½ cup

Turmeric powder – ½ tsp

Salt as per taste

Kasuri methi – 1 tsp

Juice of half lemon

Coriander leaves chopped

Little cream to garnish
Paste of 12 to 15 cashewnuts

Method
Wash and make cut in the chicken pieces.
Dry roast all the ingredients given and make a paste of it by adding ginger and garlic.
In a bowl, take half cup of  yogurt, turmeric powder, salt, half of the blended masala . Mix well and add chicken pieces to it. Mix well and let it marinate for few hours or overnight.

Shallow fry chicken pieces till it becomes dry. Remove and keep aside.
In the same pan add half of the blended masala, leftover marinated masala and chicken pieces. Cook on a slow flame for few minutes.

Add paste of cashewnut, mix well and cook for some more minutes stirring in between.
Add kasuri methi, juice of lemon. Off the flame and garnish with corriander leaves and little cream and serve hot with rice or roti.

Fried Crispy Schezwan Paneer

Ingredients
refined flour/maida - 2 tbl.sp
corn flour - 1 tbl.sp
soya sauce - 1 tsp
red chilli sauce - 1 tsp
schezwan sauce - 3 to 4 tsp
salt and pepper as per taste
water for making batter
paneer cubes - 10 to 12
capsicum and onion cubes


Method
Cut paneer into cubes and chop capsicum and onion into squares and keep aside.
In a bowl take all the ingredients given, add water and mix well and make a thick batter.
Add paneer, onion and capsicum, mix well and let it marinate for half an hour.
Take tooth pick and insert onion, then paneer and then capsicum and fry in oil.
Serve hot with schezwan sauce.

Stuffed Cone Bread

Ingredients
for making dough
refined flour - 1 cup
wheat flour - 1 cup
oats - 1/2 cup
yeast - 1 tbl.sp
salt - 1/2 tsp
sugar - 1/2 tsp
few nigella seed and sesame seed

For the stuffing
soya paneer/tofu - 200 gm
onion - 2 medium size chopped
cumin seed - 1 tsp
ginger garlic paste - 1 tsp
turmeic powder - 1/4 tsp
roasted cumin powder - 1 tsp
corriander powder - 2 tsp
curry powder - 1 tsp optional
garam masala - 1/4 tsp
juice of half lemon
salt and red chilli powder as per taste
Few choppped methi/fenugreek leaves



Method
Take lukewarm water and add dry yeast and salt and sugar and mix well. When it becomes frothy, add to the flour. Add little more water and knead to a soft dough. Let it rest till it doubles in size.

For the stuffing
Heat little oil in a pan, add cuminseed. When it splutters add onions chopped and cook till soft. Add ginger garlic paste and saute for few seconds till raw smell goes.
Add all the powdered masala, crumbled tofu,juice of half lemon mix well and let it cook for few seconds.
Then add methi leaves and cook till it becomes dry.

Take any cone mould or even ice cream mould. Roll the dough into long thick and start wrapping round the mould. Bake it in a preheated oven at 180 degree celcuius for 20 to 25 minutes. Remove and put the stuffing inside and serve hot.

Egg Roll Recipe

Ingredients
Wheat flour dough for making chapati
egg - 2
salt and chilli powder as per taste
few sliced onions
few chopped corriander leaves
chaat masala for garnishing

Method
Make chapati from wheat flour dough and keep aside.
Take two eggs and break in a bowl. Add salt and chilli powder as per taste. Beat the eggs.
Heat little oil in a pan, add eggs to it and cook for few seconds. Turn it and place one chapati on top of it and let it cook turning both the sides till done.
Remove from fire, place few chopped onions, corriander leaves and sprinkle chaat masala on top and serve hot.

Soya Palak Cutlets

Ingredients
Soya chunks – 1 cup/50 gm
Small bunch of spinach leaves
Green chilli – 2
Small piece of ginger
Boiled potatoes – 4
Bread crumbs – 1 cup
Roasted cumin powder – 1 tsp
Red chilli powder – 1 tsp
Chaat masala – 1 tsp

Method
Boil soya chunks in water, squeeze the water and blend it coarsely.
Blanch spinach leaves and make a puree of it by adding green chilli and ginger.
Boil potatoes and remove the skin.
Take slice of two bread and make bread crumb of it.
Take a bowl, add all the ingredients given and make small flat round tikkis.
Shallow fry in oil and serve hot with chutney or ketchup.

Eggless Lemon Tuti Fruiti Cake

Ingredients
refined flour - 150 gm
powdered sugar - 100 gm
oil/butter - 75 gm
yogurt - 50 gm
baking powder - 1 tsp
baking soda - 1/4 tsp
lemon zest - 1 tsp
lemon juice - 1 tbl.sp
tuti fruiti  - 1/2 cup
hot water - 1/2 cup
vanilla essence - 1 tsp

Method

In a bowl take oil, powdered sugar, yogurt, vanilla essence, lemon zest, lemon juice and whisk it till creamy.
In another bowl, sieve together refined flour, baking soda and baking powder and gradually mix into the batter. You can add little hot water if the batter is too thick. Add tuti fruiti  by first coating it with
one tsp of refined flour so that it does not get settled down.

Take a baking mould and grease it with oil or butter and  then dust it with flour. Pour this batter and
bake in a preheated oven at 180 degree celicus for 30 to 40 minutes.

Remove and frost it with a mixture of icing sugar, lemon and little milk if required and apply all over it. Serve.

Chatpata Mutter/Black Peas

Ingredients
white/black peas or chana/whole gram - 100 gm
cumin seed - 1 tsp
ginger green chilli paste - 1 tsp
puree of tomato - 1
roasted cumin powder - 1/2 tsp
red chilli powder - 1/2 tsp
tamarind pulp - 2 to 3 tsp
salt as per taste
chopped onions to garnish
chaat masala to sprinkle

Green chutney
few mint and coriander leaves
green chilli - 1
garlic cloves - 1 or 2


Method
Soak peas in water for 4 to 5 hours and then boil it by adding little water and turmeric powder.
Heat one tbl.sp of oil in a pan and add 1 tsp of cumin seed. Cook till it splutters.
Add tomato puree and cook for few seconds. Add one tsp of roasted cumin seed, red chilli powder and salt.Fry for few seconds.
Add boiled peas and tamarind pulp  and cook it becomes thick. Remove in a bowl.
Add green chutney and mix well.
Garnish with chopped onion and sprinkle chaat masala.

Corn Kabab

Ingredients
corn kernels - 4 to 5 tbl.sp
boiled potato - 4 to 5
ginger green chilli paste - 1 tsp
red chilli powder - 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
oats - 1/2 cup
juice of half lemon
chopped coriander and mint leaves
salt as per taste

Method
Boiled coarsely corn kernels and mash or grate boiled potatoes.
Mix all the ingredients given above and make small round flat balls and shallow fry in oil.
Sprinkle chaat masala on top and serve hot.

Set Dosa Recipe

Ingredients
rice - 1 cup
rice flakes/poha - 1/2 cup
urad dal/black gram dal - 1/4 cup
fenugreek seed - 1/2 tsp
salt as per taste

Method
Soak rice and dal separately for 4 to 5 hours. Add fenugreek seed in dal while soaking. Soak rice flakes separately.
Wash and Blend this in a blender using little water as the batter should be thick.
Let it ferment for 8 to 10 hours.
Keep pan for heating and with the help of a spoon pour the batter on a pan, do not spread it as we want thick, soft and spongy dosa. Pour little oil on the sides.
Remove and serve hot with chutney or sambar.

Eggless Lemon Semolina Cake

Ingredients
semolina - 100 gm
refined flour - 50 gm
oil - 75 gm
yoghurt- 50 gm
powdered sugar - 100 gm
baking soda - 1/2 tsp
baking powder - 1 tsp
vanilla essence - 1 tsp
little lemon zest
juice of half lemon
tutti fruiti
food color - optional

Method
In a bowl add oil, yogurt, powdered sugar and beat it well for few seconds, then add vanilla essence to it. In another bowl, take semolina and with the help of seive add refined flour, baking powder and baking soda. Mix it well and then slowly add fold this in oil batter.
Take a baking dish, grease it with oil and dust with flour. Pour half of this batter into the mould and then put tutti fruitt dusted in refined flour. This will not allow the tutti frutti to settle down at the bottom.
With the leftover batter, add food color, though it is optional and then pout into the cake mould and sprinkle on top tutti fruiti.

Bake it at 180 celcius for 25 to 30 minutes.

Tofu Makhani

Ingredients
Tofu - 100 gm

For marination
ginger garlic paste - 1/2 tsp
coriander powder - 2 tsp
red chilli powder and salt as per taste
juice of half lemon


For gravy
cumin seed - 1 tsp
garlic - 2 to 3 flakes
ginger - 1 small piece
cloves - 3
cardamom - 1
cinnamon - 1 small piece
onion - 1 big
tomato - 1 big
coriander seed - 1 tbl.sp
red chilli - 2 to 3
turmeric powder - 1/4 tsp
roasted cumin powder - 1/2 tsp
yogurt - 1/4 cup
paste of 10 to 12 cashewnut soaked in water
kasuri methi - 1 tsp
cream - 1 to 2 tbl.sp
chopped coriander leaves

Method
Cut tofu into cubes and marinate it in the ingredients given for about half an hour.

Shallow fry this in oil and remove it.

In the same pan add oil and little butter and add cumin seed, when they splutter add chopped ginger and garlic and whole cardamom, cloves and cinnamon and  fry it for few seconds. Then add onions and cook till it becomes soft. Then add red chilli and coriander seeds and fry for few seconds. Add tomatoes and cook till soft. Off the flame and let it cool down. Blend it to a fine paste.

Remove the blended paste in the same pan, add yogurt, roasted cumin powder, turmeric powder, salt, paste of cashew nut and let it simmer on a low flame for 2 minutes.

Add fried tofu, mix it and then add crushed kasuri methi, cream and chipped coriander leaves. Serve hot with rice or roti.

Coffee Cake Recipe

Ingredients
refined flour - 100 gm
powdered sugar - 100 gm
oil - 100 gm
egg - 1
baking powder - 1 tsp
baking soda - 1/2 tsp
vanilla essence - 1 tsp
make hot coffee syrup - 1/2 cup

for icing
refrigerated cream - 250 gm
icing sugar - 4 to 5 tbl.sp
vanilla essence - 1 tsp
coffee syrup - 2 to 3 tsp to which 1 tbl.sp cocoa powder is mixed, boiled and cooled


Method
In a bowl take oil and egg and whisk it for few seconds. Then to it add powdered sugar and again whip it. With the help of sieve, add refined flour, baking soda, baking powder, then add vanilla essence. Whip it  well and then add half of  hot coffee syrup. Mix well and pour it in a baking mould and bake it in a preheated oven at 180 degree celcuis for 25 to 30 minutes or till done.

For making cream icing
To the leftover coffee syrup add one tbl.sp of cocoa powder boil it and then cool it down.
Take 250 gm cold thick cream and whip it. Add slowly icing sugar 4 to 5 tbl.sp and vanilla essence and again whip it well. Refrigerate it for some time and then remove it and again whip it by adding  2 to 3 tsp of coffee syrup. Whip it again and then refrigerate it.

When the cake is ready, remove from the mould and let it cool down completely.
Cut cake evenly from top and then sprinkle little coffee syrup on the cake and then spread cream and sprinkle choco strand. Refrigerate it for some time and then serve.

Grilled Cheesy Veg Sandwich

Ingredients
few slices of bread
butter to spread on bread
green chutney
slice of cucumber, tomato, onion
salt , pepper, chaat masala as per taste
boiled potato - 2 sliced
grated cheese

Method
Take three slices of bread and spread butter on it. and then spread green chutney on it. In another bowl, take sliced onion, tomato, cucumber and add to it salt, pepper and chaat masala. Mix it well.
Take two potatoes, boil it and make thin slices of it.
First place this slice potatoes on the bread slices and then tomato slices and on the second bread place onion and cucumber and place on the first bread.
Sprinkle cheese on top and cover it with third bread and grill it on a pan. Serve hot with ketchup.

Corn and Chicken Fritters (chicken pakoda recipe)

Ingredients
boiled chicken - 1 cup
fresh corn kernels - 1 cup
garlic - 3 to 4
ginger - 1 small piece
soya sauce - 1 tsp
green chilli sauce - 1 tsp
red chilli sauce - 1 tsp
salt and pepper as per taste
corn flour - 1 tbl.sp
refined flour - 2 tbl.sp
chicken stock - 1 tbl.sp

Method
In a bowl add all the ingredients given and blend it with a blender. Make small flat balls and shallow fry in oil on both the sides. Serve hot with ketchup.

Creamy Garlic Mushroom Toast

Ingredients
onion - 1 medium
garlic flakes - 2 to 3
mushroom - 1 cup
salt and pepper as per taste
dry thyme - 1/2 tsp
cream - 2 tbl.sp
lemon juice - 1/4 tsp
cheese
bread slices

Method
Add one tbl.sp of butter and olive oil. When heated add chopped garlic and saute for few seconds but not to brown it and then add onions and cook till it becomes translucent. Add one cup of chopped mushroom, salt and pepper and thyme and cook till gravy becomes complete dry. Mushroom itself will release water and cook in it.  Remove in a bowl add cream and lemon juice and grated cheese.. Mix well.
Take bread slices and spread this mixture on it and bake in oven at 180 degree celcius for  10 to 15 minutes.

Pizza Dough Balls

Ingredients
pizza dough balls
pizza sauce
mix vegetable like corn, capsicu, carrot, olives etc
cheese

Method
With the  help of a rolling pin, roll pizza dough into small round balls., spred pizza sauce on it.And then spread vegetables. Then sprinkle little cheese on top and cover and  make small balls.
Brush with little oil on top.
Bake it in an oven at 180 degree celcius for 15 to 20 minutes. Serve hot.

Fruit Srikhand

Ingredients
yoghurt - 500 gm
powder sugar
cardamom powder - 1/2 tsp
fruits of your choice
chopped nuts for garnishing

Method
Take yoghurt in a muslin cloth and tie it till all the water is drain out, either overnight or 10 to 12 hours.
Put it in a bowl, add powdered sugar, cardamom powder and mix well till all the lumps are removed and it has become soft.
And any fruits of your choice, mix well and garnish with chopped nuts

Chicken Spinach Pulao

Ingredients
rice - 200 gm
chicken - 250 gm
ginger garlic paste - 2 tsp
cumin seed - 1 tsp
small piece of cinnamon
cloves - 2 to 3
cardamom - 1
bayleaf - 1
onion - 1 big
tomato - 2 medium
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
corriander powder - 3 tsp
garam masala - 1/4 tsp
red chilli powder and salt as per taste
juice of half lemon
chopped corriander leaves
spinach puree of 10 to 12 spinach leaves
ghee or butter - 1 tbl.sp

Method
Soak rice in water for half an hour
Heat two tbl.sp of oil in a pan and add cumin seed, cloves, cardamom, cinnamon, bayleaf and saute for few seconds.  Add onions and fry till golden brown in color. Add ginger garlic paste and saute for few seconds till the raw smell goes. Add chopped tomatoes and cook till it is totally mashed up. Add all the powdered masala, corriander leaves, chicken pieces and saute for few seconds. Add  water double the quantity of rice, juice of lemon and cover and let it boil. Add soaked rice and cook till 75% done. Add puree of blanch spinach leaves, mix well and let it cook.
When it it almost done, add ghee or butter and let it simmer on a low flame till done. Serve hot with salad.

Paneer Sandwich

Ingredients
mozzarella cheese - 2 to 3 tbl.sp
salt and pepper as per taste
chopped corriander leaves
paneer/cottage cheese slices
refined flour to make a paste
bread crumbs for coating

Method
Grate mozirella cheese and add salt, pepper and corriander/parsley leaves to it.
make a paste of refined flour and add salt and pepper and mix well.
Make slices of paneer and stuff inside two paneer, mozzarella cheese. Dip in refined flour batter and coat it with bread crumbs. Shallow fry in oil and serve hot.

Fried Crispy Eggplant

Ingredients
Eggplant - 1 big
refined flour - 1 cup
roasted cumin powder - 1 tsp
chilli powder and salt as per taste
water for making the batter
bread crumbs for coating

Method

Make thick round slices of eggplant and keep aside. Make a thick batter of refined flour, cumin seed chilli powder and salt and water. Dip the slices in the batter  and coat it with bread crumbs and deep fry in oil. Serve hot with ketchup

Dates Halwa (fudge)

Ingredients
cashewnut and raisins - 1 tbl.sp
sesame seeds - 2 tbl.sp
crushed cardamom - 1/4 tsp
paste of dates - 200 gm
milk - 1/4 cup
jaggery as per taste


Method
Make a paste of dates with 1/4 cup of milk
Heat 2 tsp of ghee or butter and add chopped cashewnuts and raisins. Fry till raisins puffs up. Then add ssesame seeds and fry for few seconds. Add paste of dates and cardamom powder and mix well. Let it cook for few seconds. Then add jaggery, mix well and let it cook till it thickens. Remove and garnish with dry chop nuts.

Grilled Lemon Potato

Ingredients
potato - 2 to 3
olive oil - 1 to 2 tsp
chilli powder - 1 to 2 tsp
pepper powder and salt as per taste
half of lemon
chopped corriander leaves

Method
Take a bowl and add sliced potato and all other ingredients. Mix well and let it marinate for an hour or two.
Put it in a aluminium foil and grill it in an oven for 15 to 20 minutes.

Baked Corn Cheese Tikki

Ingredients
Paste of corn kernel - 1 cup
garlic - 2 to 3 crushed or powdered garlic - 1/2 tsp
red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
oregano - 1/4 tsp
pepper and salt as per taste
cheese
cornflour - 1 to 2 tbl.sp
paste of refined flour
bread crumbs
corriander leaves

Method
Add all the ingredients in a bowl and mix well. Make small flat balls. Dip in refined flour paste and coat with bread crumbs. Place in a baking tray. Put little oil and bake in a oven at 180 degree for 15 to 20 minutes. Serve hot with ketchup or chutney.

Veg Korma

Ingredients
mixed vegetables - carrot, cauliflower, peas, beans, potato
all in small quantities
onion - 1 big
ginger garlic paste - 1 tsp
bay leaf - 1
cumin seed - 1 tsp
turmeric powder - 1/4 tsp
tomato puree of one tomato
red chilli powder and salt as per taste
corriander powder - 1 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
yoghurt - 1 tbl.sp
cream - 1 tbl.sp
few chopped corriander leaves

make a paste of 7 to 8 cashewnuts and 1 tsp of poppy seeds.
Soak this in water before making a paste of it.

Method
Chop vegetables and boil it. Keep aside.
Heat oil in a pan and add  cumin seed. When it splutters add bay leaf and then add onions and cook till translucent.
Then add ginger garlic paste and saute for few seconds.
Then add tomato puree and cook till raw smell goes. Just cook for a minute.
Add all powdered masala and fry for few seconds till oil separates from masala. Add boiled vegetables and  vegetable stock and cook for 2 minutes.
Add paste of cashewnut and again for for a minute.
Off the flame and add yoghurt. Mix well. Garnish with cream and  corriander  leaves and serve hot with rice or roti.

Mushroom Malai

Ingredients
mushroom - 200 gms
onion - 2
green chilli - 2
ginger garlic paste - 1 tsp
puree of one medium size tomato
turmeric powder - 1/4 tsp
red chilli powder
corriander powder - 1 1/2 tsp
roasted cumin powder- 1 tsp
garam masala - 1/4 tsp
yoghurt - 1 tbl.sp
cream - 4 to 5 tbl.sp
salt as per taste
chopped corriander


Method
Heat oil in a pan, add green chilli and saute for few seconds. Add sliced onions and cook till translucent. Add ginger garlic paste and saute for few seconds. Make a puree of tomato and add to it and cook till raw smell goes. Add all the powdered masala and cook for few seconds. Add pieces of mushroom and salt and cook for 2 minutes.
Lower the flame .Mix yoghurt and cream and  add to the masala., cook for a minute. Remove from fire and garnish with corriander leaves. Serve hot with rice or  roti.

Baked Veg Cheese Paneer

Ingredients
red yellow and green pepper in small quantities
mixed herb 1 tsp
red chilli flakes - 1/2  tsp
pepper powder - 1/2 tsp
grated cheese - 2 to 3 tbl.sp
paneer - 2 to 3 tbl.sp
salt as per taste

for the dough
refined flour - 1 cup
pinch of salt
olive - 1 to 2 tsp
water

Method
Heat oil in a pan and add red yellow and green pepper, saute for few seconds. Add mixed herb, red chilli flakes, pepper powder, salt and mix well. Cook for a minute. Remove in a bowl.
Add cheese and paneer and mix well.
Take a small dough and roll into small chapati. Put the stuffing and cover it as shown. Bake in the oven at 180 degree for 15 to 20 minutes and serve hot.

Fenugreek Seed Bhaji

Ingredients
Methi seeds - 1 cup soaked in water for 2 to 3 hours
onion - 1 medium
ginger garlic paste - 1 tsp
tomato - 2 medium
turmeric powder - 1/4 tsp
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
corriander leaves for garnishing

Method
Heat oil in a pan and add chopped onions. Cook till it becomes translucent.
Add ginger and garlic paste and saute for few seconds till the raw smell goes.
Then add tomatoes and  cook till it is totally mashed up.
Add all the powder masala and  stir fry for few seconds.
Wash the fenugreek seeds and add to the masala. Add water if needed and cook till soft. Garnish with corriander leaves and serve hot with chapati or bhakri.

Spicy Cucumber Pancake

Ingredients
cucumber - 2 medium
paste of one medium onion
ginger garlic paste - 1 tsp
yoghurt - 2 tbl.sp
turmeric powder - 1/4 tsp
red chilli powder and salt as per taste
wheat flour dough - 1 cup
chopped corriander leaves

Method
Mix all the ingredients together and make thick batter. Heat a pan and with the help of a spoon spread like a dosa on the pan. Cook on both the sides and serve with pickle or ketchup.

Dry Nuts Modak

Ingredients
walnut, almond and cashewnut take in small quantities
dry coconut - 50 gm
dates - 200 gm
poppy seed - 1 tbl.sp
jaggery - 50 gm or as per taste
cardamom powder - 1/2 tsp
raisins - 2 tbl.sp

Method
Dry roast nuts and grated dry coconut seprately and coarsely make a powder of it.
Heat 2 tbl.sp of butter in a pan and add raisins, cook till it puffs up. Then addpaste of dates, jaggery, poppy seeds, cardamom . Mix well and cook for 2 minutes. Then add the blended powder. Mix well and cook again for 2 minutes. Remove and let it cool down.
Take a modak mould and stuff this mixture inside it and close. Open and take out dry nuts modak. Serve.

Mutter Paneer Bhurji

Ingredients
cumin seed - 1 tsp
onion - 1 medium size
garlic cloves - 4
ginger - 1 small piece
tomato - 2 medium
cooked/frozen green peas - 100 gm
paneer - 100 gm
roasted cumin powder - 1 tsp
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
juice of half lemon
kasuri methi - 1 tsp
salt as per taste
corriander leaves for garnishing

Method
Heat oil in a pan and add cumin seeds. When they splutter add ginger garlic and fry for few minutes till the raw smell goes, then add onions and fry till soft. Make a paste of tomato and add to it and cook till the raw smell goes. Add all the powdered masala and green peas and cook till it is dried.
Then add paneer/cottage cheese, juice of half lemon, kasuri methi. Mix well and cook for 2 minutes.
Serve hot with roti or bread.

Dosti Roti

Ingredients
Wheat flour dough

Method
Make small balls of wheat flour dough. Roll two small roti. On one apply oil and sprinkle wheat flour dough and place other one on top of it. Again roll it with the help of rolling pin. Heat a pan and cook on a medium flame on both the sides. Remove and separate both. You will get thin soft roti. Serve hot with curry.

Dates and Chocolate Cake

I

Ingredients
powdered sugar - 150 gm
egg - 2
paste of dates - 1/4 cuip
cocoa powder - 1/4 cup
walnut - 1/4 cup
butter - 80 gm
milk - 1/4 cup
refined flour - 150 gm
baking powder - 1 tsp
baking soda - 1 tsp

Method
Blend together sugar, egg, butter, cocoa powder, walnut, paste of dates and milk. Remove in a bowl. Seive together refined flour, baking soda, baking powder and gently mix with the batter.
Bake in a preheated oven at 200 degree for 35 to 40 minutes. Prick it . If it comes out clean then the cake is ready.

Palak Paneer Bhurji (Spinach and Cottage Cheese Recipe)

Ingredients
cumin seed - 1 tsp
onion - 1 medium
tomato - 1 big
ginger garlic paste - 1 tsp
green chilli- as per taste
turmeric powder - 1/4 tsp
roasted cumin powder - 1 tsp
salt as per taste
small bunch of spinach leaves chopped
paneer - 100 gm
juice of half lemon
kasuri methi - 1 tsp

Method
Heat oil in a pan and add cumin seeds. When they splutter add green chilli and then ginger garlic paste and then chopped onion and cook till it becomes translucent.
Add chopped tomato and cook till it is totally mashed. Then add all the powdered masala , chopped spinach leaves, juice of lemon and cook till it is dried and then add paneer/cottage cheese and kasuri methi and mix well and cook for few minutes. Serve hot.

Dates With Cinnamon Muffin Cake

Ingredients
Paste of dates - 1/4 cup or 5 to 6 dates soak in water and then make a paste
Refined flour - 1 cup
powdered sugar - 1/2 cup
melted butter - 1/2 cup
baking powder - 1/2 tsp
baking soda - 1/2 tsp
cinnamon powder - 1/4 tsp
egg - 1
cold milk - 1 to 2 tbl.sp

Method
Take a bowl and add sugar and butter and whisk it for few minutes then add egg and again whisk it.
Add dates paste and mix it well.
With the help of a seive add refined flour, baking powder, baking soda and cinnamon powder  and gently mix it well with the help of a spatula.Add cold milk if needed.
Pour the batter in muffins mould and bake it in a preheated oven at 200 degree for 20 to 25 minutes.
Prick it when it comes out clean, it is cooked. Serve.

Green Peas Tikki

Ingredients
for the stuffing
Green peas boiled - 150 gm
freshly grated coconut - 2 to 3 tbl.sp
green chilli chopped as per taste
ginger garlic paste - 1 tsp
chaat masala - 1 tsp
chopped corriander leaves
salt as per taste
juice of half lemon

chickpeas flour /besan - 3 tbl.sp
yoghurt - 1 tbl.sp
red chilli powder - 1 tsp
cumin seed - 1 tsp
salt as per taste

Method
Heat oil in a pan and add green chilli and saute for few seconds then add ginger garlic paste and again saute for few seconds.
Add freshly grated coconut, green peas boiled, chaat masala, salt and juice of half lemon. Cook till it becomes dry. Mash green peas while cooking. leave it aside to cool.

In another bowl take besan flour, yoghurt, red chilli powder, cumin seed and salt and make a stiff dough. Keep aside for few minutes.

With the help of rolling pin roll small rotis and put one spoon of the stuffing and cover it and make it flat. Deep fry in hot oil and serve hot with ketchup.

Milk Halwa (Milk Fudge)

Ingredients
Milk - 1/2 litre
edible gum - 2 tbl.sp
semolina/rava - 2 tbl.sp
yoghurt - 1 tbl.sp
sugar - 120 gm
ghee - 3 tbl.sp
chopped nuts

Method
Take a pan and add sugar. Heat it on a slow flame till it caramalize.
In another pan add 3 tbl.sp of ghee/unsalted butter and add edible gum and fry it till it puffs up.
Remove it in another pan and add semolina and fry for 2 to 3 minutes. Again add fried edible gum , milk and yogurt. Mix well so that milk curdles. Now Keep cooking till it becomes thick.
When sugar is caramelised add it to the milk. Stir and leave it to cook till all moisture is lost.
Remove and garnish it with chopped nuts and serve.

Stuffed Spinach Paneer Cheesy Balls

Ingredients
cheese - 2 to 3 tbl.sp
paneer - 50 gm
blanched spinach - 7 to 8 leaves chopped
boiled and grated potato - 1
red chilli powder - 1/2 tsp
roasted cumin powder - 1 tsp
pepper powder - 1 tsp
salt as per taste
pizza base dough

Method
Mix together all the ingredients.
Roll out the pizza base dough with the help of a rolling pin.
Stuff this mixture into the pizza base dough.
Seal  it and leave it for half an hour to rest.
Spread little olive oil on top of it.
Bake it in the oven at 200 degree C for 20 to 25 minutes.
Serve hot.

Chocolate Ice Cream (Eggless)

Ingredients

milk - 150 ml

cornflour - 1 tbl.sp

cocoa powder - 1 tbl.sp

vanilla essence - 1/4 tsp

condensed milk - 200 ml

cream - 100 ml

dark chocolate chopped (optional)



Method

First take cold milk in a pan and add cornflour, cocoa powder and vanilla essence.

Mix it well and cook on a low flame stirring it continously till it becomes thick.

Remove from fire and let it cool down.

Add condensed milk, cream and dark chocolate and mix well.

Fill in ice cream mould and let it set in freezer for 8 to 10 hours.

Vegetable Stuffed Idli

Ingredients

Idli batter

onion - 1

capsicum - 1

carrot - 1

potato - 1

green peas - 100 gm

french beans - 10 to 12

few curry leaves

grated ginger - 1 tsp

green chilllies as per taste

mustard seed - 1 tsp

turmeric powder - 1/4 tsp

salt as per taste



Method

Chop onion, french beans and capsicum. Grate carrot  and potato.

Heat oil in a pan and add mustard seeds. When it splutters add green chillies, few curry leaves and

grated ginger and saute for few seconds.

Then add onion and cook till it becomes translucent.

Add all the vegetables, salt and turmeric powder and mix well. Put little water and cover and cook

till it becomes dry.

Remove from fire

Take idli mould and grease it with oil. Pour one tbl.sp of idli batter and then one tbl.sp of cooked

vegetable and then again top it with idli batter. Steam it for 15 to 20 minutes.

Remove and serve hot with chutney.

Kerala Banana Halwa

Ingredients
Kerala banana - 1 ripe
honey - 1 to 2 tsp
cinnamon powder - 1/4 tsp
chopped nuts
ghee or unsalted butter for cooking

Method
Peel banana and mash it in a bowl. Add honey and cinnamon powder to it and mix well and keep aside.
In a pan heat ghee, add chopped nuts and fry till golden brown in color.
Remove and keep aside.
Now in the same pan add mashed banana and cook on a low flame stirring continoulsy till it leaves the sides. Remove in a serving mould or plate and garnish with fried nuts.

Chilli Paneer Pockets

Ingredients
onion - 1
cumin seed - 1 tsp
ginger garlic paste - 1/2 tsp
paneer/cottage cheese - 200 gms
roasted cumin powder - 1 tsp
turmeric powder - 1/4 tsp
red chilli powder and salt as per taste
half of lemon
few corriander and mint leaves
chaat masala - 1 tsp
few bread slices

Method
Heat oil in a pan and add cumin seeeds. When it splutters add ginger garlic paste and saute for few seconds. Then add onion and fry till soft. Mash paneer and add to it along with all the other ingredients except bread.
Cook for two minutes and let it cool down.
Take bread slices. Wet it with little water and spread one tbl.sp of paneer masala and cover it with another bread slice. Deep fry or shallow fry it  and serve hot with ketchup.

Sindhi Biryani

Ingredients

for making masala

chicken - 1/2 kg

onion - 5

ginger garlic paste - 1 1/2 tbl.sp

bay leaf - 1

tomato - 3 medium size

red plum - 2 big or dry plum

yoghurt - 4 to 5 tbl.sp

turmeric powder - 1/2 tsp

corriander powder - 1 tbl.sp

roasted cumin powder - 1 tsp

garam masala - 1 tsp

red chilli powder and salt as per taste

few corriander and mint leaves

green chillies - 2 to 3

few slices of lemon

saffron soaked in milk

ghee or butter for topping



for making rice

rice - 1/2 kg

bay leaf - 1

whole pepper corn - 15 to 20

cinnamon - 1 inch piece

cloves - 3 to 4

cardamom - 3 to 4

black cardamom - 1

cumin seed - 1 tsp

enough water for cooking

salt - 2 tbl.sp

oil - 1 tsp so that rice do not stick to each other

oil - 1 tsp



potato - 4 to 5 cut into small pieces


Method
Clean and wash chicken and cut into medium size pieces.
Wash and soak rice in water for half an hour.
Thinly slice onions. Cut into cubes potatoes.
Boil potatoes by adding water and then deep fry in oil.
Deep fry onions till golden brown in color. Keep aside.
Coarsely make a puree of tomato and plum

Take chicken in a bowl and add  to it ginger garlic paste, yoghurt, all the powdered masala, mint and corriander leaves, tomato and plum puree, salt, turmeric powder, bay leaf, fried onions ( keep little onions aside for garnishing). Mix it all well and let it marinate for half to one hour.

For making rice boil enough water by adding salt and all the ingredients given. Let it cook till 3/4 done. Drain the water and keep aside.

Heat about 3 to 4 tbl.sp of oil in a pan and add the marinated chicken masala.
Cook till the chicken is half done. Slow the flame and add rice. Spread it evenly.
Garnish it with mint and corriander leaves, fried potatoes, mint and corriander leaves, fried onions, saffron soaked in milk, lemon slices, green chilli and ghee/butter.
Cover it and let it cook till the steam is released and rice is cooked.

Serve hot with salad.

Prawns Pattice

Ingredients
Prawns - 150 gm
onion - 1 medium size
ginger garlic paste - 1 tsp
green chilli - 2
red chilli powder - 1 tsp
roasted cumin powder - 1 tsp
egg - 1
few corriander and mint leaves
bread crumbs of two slice of bread
juice of half lemon
salt as per taste

Method
Wash prawns with salt and turmeric powder. Make a paste of it by adding green chillies and corriander and mint leaves.
Add rest of the ingredients and mix well. Leave it to marinate for 3 to 4 hours.
Deep fry in oil and serve hot with green chutney.

Sweet and Spicy Garlic Tomato Chutney

Ingredients

tomato - 4

onion - 1 small

garlic flakes - 8 to 10

green chilli - 2 

kashmiri red chilli powder - 1 tsp

salt as per taste

sugar - 1 tbl.sp

Method

Crush or make a paste of garlic.

Make a puree of tomatoes without adding water.

Heat 2 tbl.sp of oil in a pan and add crushed garlic flakes and green chilli and cook till garlic is slightly browned.

Add tomato puree, red chilli powder, salt and sugar and cook till all the moisture is absorbed and it becomes dry.

Off the flame and let it cool down.

Serve this as sandwich spread or have it with rice or roti.

Garlic Paneer ( Indo chinese recipe)

Ingredients

Paneer/cottage cheese - 100 gms

onion cubes - 2 medium

capsicum cubes - 1

soya sauce - 2 tsp

garlic chopped - 7 to 8

red chilli sauce - 1 tbl.sp

whole red chilli - 2

vinegar - 1 tsp

salt and pepper as per taste

corn flour - 1 tsp dissolved in water

tomato ketchup - 2 tbl.sp



Method

Heat oil in a pan and add chopped garlic and saute for few seconds. See that it deoesn't get burnt and then add red chilli and saute for few seconds.

Add onions cut into cubes and stir fry on a high flame for few seconds. Add soya sauce, vinegar, red chilli sauce, salt and pepper and capsicum and stir fry for few seconds. Add paneer cubes

, tomato ketchup and again gently mix and cook for few seconds.

Add cornflour paste, mix well and cook for a minute till the gravy becomes thick and transparent.

Serve hot.