Chicken Lollipop

Tomato Soup

Baby Potatoes in Spicy Yogurt Gravy by Sanjeev Kapoor

Baby Potatoes in Spicy Yogurt Gravy by Sanjeev Kapoor

Goan prawn & coconut curry with cumin rice

Goan prawn & coconut curry with cumin rice 

Spices week threw a handful of spices and shellfish, tomatoes, spinach in a hurry curry meal -

Method

Heat oil, fry th

e onion, ginger, garlic, pepper for 5 minutes, until it begins to soften. Add spices, curry leaves and potatoes, and cook 1 minute more.

 In coconut milk and tomatoes Stir well, cover and leave the heat and simmer for 10 minutes, until the potatoes are tender.

Add spinach and shrimp. Cook 1 minute, until the spinach is wilted and prawns turn pink.

At the same time, rice. Tip cumin 30 seconds in hot, dry pan and toast. Add the rice, salt to taste, and 400 ml of water, then cover the pot and cook for 8-10 minutes, until the rice is tender and water has been absorbed. Service and curry.

Per serving

771 kcal, 33 g protein, 105 g carbohydrate, 22 g fat, 13 g saturated fat, 6 grams of fiber, 0.6 grams of sugar 9g, salt

Cardamom butter chicken

Cardamom butter chicken 

Your favorite the Indian takeaway homemade curry opponent - rich mixture of spices mixed cream butter

Method

Or with a mortar and ground into a paste of garlic, ginger, pepper, and parsley stems small bowl of a food processor with a good pinch of salt and a mixture of fine paste.

A large pan Heat 2 tablespoons butter or oil, add the onions and cook slowly for 15-20 minutes until golden caramel. Tip garlic, ginger, hot cook for a further 5 minutes. Add the ground spices and cook for 2 minutes until fragrant. Scoop out the pan into a bowl of spicy onion mixture.

Add the remaining butter or oil pan, cook the chicken in a high heat until browned. Tip into a bowl, cover aside.

Return to the onion mixture in the pot can be filled with whole spices, tomatoes and water (400 ml). Bring to boil, then cover and simmer gently for 40 minutes.

Return to the chicken pot and cook, uncovered, for a further 10 minutes, until sauce has thickened and the chicken is cooked through. Stir in yogurt and cream, season well, sprinkle with parsley leaves. Serve with chapatis Rice.

Per serving

460 kcal, protein 32G, sugar 12g, fat 32 g, 16 g saturated fat, 2 grams of fiber, 0.4 grams of sugar 9g, salt

New potato & tamarind salad

New potato & tamarind salad 

Tamarind is commonly used in Indian cuisine is potatoes, and makes this low-fat salad authentic sleepy

Vegetarian, low-fat, super healthy

Method

To make the dressing, tamarind pulp in a small saucepan, pour 75 ml of boiling water, add sugar, cumin and ginger. Simmer, dressing thickens, without a lid, until a syrup, about 10-15 minutes. 

It should have a pleasant Tang - If you need to add extra sugar.

Tamarind is cooking, bring a large pan of boiling salt water, add potatoes. Return to boil, cook for 15 minutes, until tender. Drain, then cool slightly before halved. Transfer to a large mixing bowl and spoon the dressing, stir gently to make sure that the potatoes coated. Topped with yogurt all over the parsley, and serve warm or at room temperature.

Per serving

196 kcal, 5 g protein, 42 g carbohydrate, 1 g fat, 0.1 g saturated fat 0g, fiber 3G, sugar 15g, salt

Fried fish & tomato curry

Fried fish & tomato curry 

The use of sustainable white fish, such as cod in the southern Indian style coconut curry tomato fresh parsley

Method

Heat 2 teaspoons oil in a pan. Tip the onion and a pinch of salt. Cook for about 8 minutes, until soft and golden.

At the same time, the blitz tomatoes, garlic and ginger in food processing smooth purée. Add curry paste onion, stir fry for 3 minutes. Tomato mixing, simmer for 10 minutes until thickened. Add coconut milk and chopped parsley. Then simmer to thicken.

Some seasoned flour dust fillets. Heat the remaining oil in non-stick frying pan. Cook fish, in batches, about 1 minute on each side at high heat until they begin to brown. Carefully place the the fish tomato mixture, simmer, until just cooked. Distribute rice sprigs of parsley and services.

Per serving

432 kcal, 30 g protein, 33 g carbohydrate, 19 g fat, 7 g saturated fat, 5 grams of fiber, 0.8 grams of sugar 9g, salt

Coronation chicken naans with Indian slaw

Coronation chicken naans with Indian slaw 

Indian bread pork, mellow and mild curry sauce, carrots and cabbage cabbage

Method

From chicken meat into strips and set aside. To make the sauce, mix yogurt, mayonnaise, curry powder, chutney and some seasoning parsley half. Toss by the chicken.

In order to make the cabbage, carrots, cabbage and mustard seeds mixed in a large bowl the remaining parsley, then season.

Heated naan bread toaster. Allow 2%, at the top and some of the law, then the chicken mixture. Serve sprinkled with parsley, the additional the law on the side.

Per serving

625 kcal, 50 g protein, 53 g carbohydrates, 8 grams of saturated fat, grease

Family meals: Mild chicken curry

Family meals: Mild chicken curry 

A mildly spiced, which will appeal to adults and children alike with rich curry yogurt sauce

Method

A heavy-based pot heat the oil. Gently fry the onion for 5 - 10 minutes, until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 minutes, so that the flavor release.

Add chicken, simmer and cook for 10 minutes, turning occasionally to ensure that the spices do not grasp. Poured into about 300 ml of boiling water until almost covered. Stir in the stock cubes and cinnamon sticks. 

Simmer for about 45 minutes - 1 hour with the lid open, so there is a small amount of thickening of the sauce in the bottom of the pot. Remove the cinnamon stick.

Yogurt and raisins, stirring, heating, by gently and services. Parsley, if scatter.

Per serving

409 kcal, protein 25.2 g, carbohydrates 18g, fat 26.7 g, saturated fat, 13.8 grams, 2 grams of fiber, sugar, salt 14.6 g 1.3 g

Healthier chicken balti

Healthier chicken balti 

Angela Nelson, a lighter version of classic Indian 

takeaway tomato curry is packed with extra spinach and pepper

Method

In a medium bowl, put the chicken. Mixed with lemon juice, chili powder, chili powder and ground black pepper (step 1), then leave to marinate for at least 15 minutes, the best bit longer.

Heat 1 tablespoon oil in a large non-stick wok or frying pan. Cinnamon sticks, cardamom pods, whole pepper and cumin, and stir-fry briefly just a hint of color and release their flavor (step 2). Stir in the onion onion, garlic and ginger and fry for 3-4 minutes over medium-high heat until the start to turn brown. 

Add the remaining oil, then put down the chicken and stir fry for 2-3 minutes, or until it no longer looks raw. Turmeric, cumin, ground coriander and garam masala mixed together. Prompts into the pan, reduce heat, and cook for 2 minutes (step 3). In passata and 1.5 ml of water was then poured into pepper block drops. Began to bubble, reduce heat and simmer for 15-20 minutes or until chicken is tender.

Stir in tomatoes, simmer for 2-3 minutes, then add the spinach and turn it over in the pan just wilted. Season with a pinch of salt. If you want to lean down soy sauce, a little water splashing. Remove the cinnamon stick, pepper and cardamom pods, if you like, before serving. Spread fresh parsley and services, if you like and warm chapatis or basmati rice.

How to make it healthy Angela her the Balti health: sunflower oil, instead of butter, fried non-stick wok reduced fat cooking, use skinless chicken breasts, stir 2 5 day quality in many vegetables organic passata in less salt, less seasoning salt is kept to a minimum.

Per serving

217 kcal, protein 30.2 g, carbohydrates 10.2 g, fat 6.6 g Saturated fat 1.3 g Fiber 2.5 g, sugar, salt 0.5 g 8.2 g

Spiced roast side of salmon

Spiced roast side of salmon

Serve salmon with red pepper, ginger, 

honey mustard glaze Indian style, the original roast

Super health, heart health

Method

1.  Hot oven 200C/180C fan / gas 6. Line a baking tray with baking paper or aluminum foil - which helps to prevent fish sticks tin, as it cooks. Brush the salmon skin oil, and it skin side of the paper.

2. Mixed ground ginger, chili, pepper, mustard, honey and 1 tablespoon of olive oil. Side of the fish meat is evenly spread.

3.  Bake, uncovered, for about 20 minutes, until the salmon is cooked - check poked with a knife divided into fillets, and fish flakes easily.

4.Serve directly from the tin, or use a couple of fish, the salmon to a large plate. Film into parts and services with lemon wedges on the side.

Per serving

The 482 kcal, protein 51 grams of carbohydrate 2G, fat 30 g, saturated fat 5 g fiber 0 g, 1G sugar, salt 0.4 grams

Creamy beetroot curry

Creamy beetroot curry 

Try the original combination of the Madras spices, 

mustard seeds, cut into thick slices, green pepper, sugar beet

Vegetarian, super-healthy

Method

1.  Heat oil in a large covered pot, stir onion, and cook for 8 minutes, until soft. Prompted the mustard seeds and cook for 1 minute, until the roast. Curry sauce by stirring Zizi 3 minutes.

2. Mixed beet by spicy onion, then add the peppers, tomatoes and 2 cans of water. Seal stew for 30 minutes, stirring occasionally, until the beetroot is tender. Remove the lid, opened fire, and cook until soup is thick.

3.  Take-off of heat, then by stirring almonds, yogurt and seasonings. Top with yogurt and rice, if you like.

Per serving

271 kcal Protein 11.0 g Carbohydrate 29.0 g fat 13.0 g Saturated fat 1.0 g Fiber 7.0 g, sugar, salt 26.0 g 1.0 g

Sperm collection from a bull elephant...

Chicken Stir Fry

Chicken Stir Fry

Ingredients

Chicken (boneless skinless) - 1 (cut into small pieces)

Ginger garlic sauce - 1 tablespoon

The kerma Sarah - 1 tsp

Corn flour - 2 tsp

Password - 2 tablespoons chili

Password - 1 teaspoon turmeric

The fennel Password - 1 1/2 tsp

Lemon juice - 2 tsp

Salt taste.

Red food color - a few pinch

3 tablespoons of oil

Bell pepper - 1

Onion - a medium-sized

Method

1. Mix of 10 ingredients. Let it marinate for 1 hour.

2. Cut bell peppers and onions in a large block of memory, and keep a spare.

3. Put the oil in a pan, stir fry the chicken for 7-10 minutes, until the chicken is cooked.

4. Remove the chicken or move to the side, and vegetable stir fry in the same oil.

5. The vegetables should be cooked, crunchy, so do not over-cook.

6. Toss up and services.

7. This is a very good meal, Simplot, chappatti or bread sandwiches.

Bitter Gourd Pickle

Bitter Gourd Pickle

Bitter gourd (bitter melon) is a vegetable low in calories but rich in nutrients. This is a good source of vitamins B1, B2, B3, vitamin C, magnesium, folic acid, zinc, phosphorus, manganese, iron, calcium, beta-carotene, high in dietary fiber. Called bitter melon hypoglycemic effect. It also has a polypeptide compound, and insulin-like in diabetic patients.

Ingredients:

Bitter gourd - 1.5 kg

Oil 200 ml

Salt

Red chili powder - 50 grams (or according to your request)

Green pepper - 3-4 cut into 3-4 pieces.

Garlic - 8-10

A few curry leaves

1 teaspoon mustard seeds

Tamarind pulp - ¼ cup

Turmeric powder - ¼ teaspoon

Ferulic - ¼ tsp.

Brown sugar - 2 tablespoons

Method

1. Wash the bitter gourd and pat dry. Cut into small pieces. Remove the seeds, if they are very difficult.

2. Hot oil in kadai. When it is hot, a sputtering mustard seeds.

3. Add ferulic, curry leaves, green pepper, garlic and saute.

4. Add bitter gourd pieces and fry until it is soft.

5. Add turmeric powder, tamarind pulp, raw sugar, salt, fried, until the raw taste of tamarind pulp.

6. Removed from the furnace. Add chili powder, mix well. In addition to keeping cool.

Prompt

- For any kind of pickles, oil should be above the level of pickles, in order to avoid the formation of fungi. If the oil is less, some oil heating, cooling, poured into the top of the kimchi.

Preparation time :20-25 minutes

Cooking time: approx. 45 minutes

Yield: 250 - 300 g

Orange Peel Pachadi

Orange Peel Pachadi

Ingredients

Orange peel - 1 cup (cut into small pieces)

Tamarind - lemon size (soaked in water)

Tool of Kulambu Milagai / Sambhar powder - 1 tblsp

Brown sugar - 2 tblsp (powder)

Salt -

Tempering

Oil - 3 tsp

Mustard seeds - 1 tsp

Fenugreek seeds (methi) - 1/4 tsp.

Red pepper / green pepper - 2

Curry leaves - a spring

Method

1. Heat the oil in a kadai and crackle mustard seeds, fenugreek, red pepper and curry leaves.

2. Add orange peel and fry for a few minutes.

3. Add sambhar powder, fry for a minute.

4. Next add the tamarind water, the powdery raw sugar and salt required.

5. Let the gravy to a boil. Reduce heat and cook until the gravy into syrup and thick.

6. Turned off. Services rice cereal or white rice and curry.

You can make it sweet orange peel sauce, and swim.

Healthy Recipe Cooking Tips 10 simple time saving tips

Healthy Recipe Cooking Tips10 simple time saving tips

Here are our top 10 tips to help you save time in the kitchen:

1. A lot of fresh garlic is cut and stored in the refrigerator for up to 7 days (no longer) covered with oil.Garlic may also be stored in a few months, the refrigeration oil.

2. Once a week, lettuce and purchase choice, it is thoroughly clean and dry before you cut it, and store it in a quick and simple salad in the refrigerator.

3. Pre-cut vegetables arrays and store them in a plastic containerin the refrigerator. This not only makes eat faster, but to encourage you to eat more vegetables in your diet snack.

4. Frozen berries or fruit canned in natural juices perfect quick dessert, guests with cream or ice cream, or made ​​fast tart or pre-made pastry pie.

5. The hearty soup canned soup makes a perfect fast and easy - just add vegetables, beans, meat, pasta or noodles.

6. Make a healthy use of pre-sliced ​​vegetables and stir-fry, stir-fried meat, Asian noodles and a prefabricated sauce.

7. Make a lot of things, such as noodle seasonings, soups and pesto and freeze them in a fast food part, when you do not have time to start from scratch.

9. Planning meals for the week, can save you a lot of time at the grocery store. It is usually also more economical.

10. Blanch vegetables, such as spinach or peas quickly put them in a colander, poured full of boiling water pot filled with them slowly.

Put stock, pesto sauce, wine or chopped herbs and a little water in the ice cube tray, freeze, and then a plastic bag. Need to quickly thaw several or pop straight into the soup, stir-fries, stews extra flavor.

Mixed Fruit Burfi

Mixed Fruit Burfi

Peach and plum flavor burfi.Cooking time :10-15 minutes

Serving Size: 4 Preparation time :10-15 minutes

Category: Vegan

Ingredients

• slightly overripe peach 2

• plums

• Khoya / Mawa, grated 2 cups

• 1/4 cup sugar

• Mixed nuts, chopped needs

• Green cardamom powder 1/4 tsp

• shortening lubrication

Method

Peaches, peeled and finely chop them. Chopped plums. Heat a non-stick pan, sugar and add khoya, green cardamom powder and cook until melted khoya and sugar dissolves.

Grease tray ghee. Spread the nuts on. When the the khoya melt, plums, peaches and mix until evenly mixed. Tray in the nuts and spread this mixture sprinkle remaining nuts in it. The tray is placed in the refrigerator and allow it to set. Cut and serve when the burfi settings,.

Masala Popcorn

Masala Popcorn

Ingredients

1 cup corn kernels

• 1 tablespoon olive oil                       

• Salt

Pinch of turmeric powder

• Red chili powder 1/4 tsp

• Chaat masala 1/2 tsp

• 2 tablespoons lemon juice

Method

Deep non-stick frying pan pan. The corn kernels bowl. Add olive oil and mix well into the hot oil.

Add salt, turmeric powder and red pepper powder and mixed. Cover to make corn restless and popular. When all the corn pop chaat masala and lemon juice, sprinkle toss. Serve immediately.

Masala Poori

Masala Poori

Pulis made ​​out of whole wheat flour and wheat the dough masalas.Cooking time :10-15 minutes

Serving Size: 4 Preparation time :20-30 minutes

Category: Vegan

Ingredients

• refined flour (Maida) 1 cup

• coarse (Lava / tendons) 1/3 cup

• oil, deep fry

• 1/4 tsp carom seeds (ajwain)

• Salt

• g flour 1/2 cup (Besancon)

• fennel seeds (saunf) 1/4 teaspoon

• 1/4 teaspoon cumin seeds

• baking soda and a little

• Chaat masala 1/4 tsp

• Red chili powder 1/4 tsp

Pinch of turmeric powder

• Fresh parsley, chopped 1/2 tablespoon

Method

Adequate Heat oil in kadai. Flour mixed together, Lava, carom seeds enough water and salt in a bowl and knead into a dough.

Apply a little oil to the dough. Covered with wet muslin cloth, one side and kept in a period of time. In another bowl grams of flour, fennel seed powder, cumin seed, baking soda, Chaat masala, red chili powder, turmeric powder and salt mixed together. Add coriander leaves and a little water and mix well. 

1 teaspoon hot oil and mix well. The dough into equal balls, each ball into Katori, Besancon mixture of some of the things shaping, to collect edge and seal. Each volume a little oil into small pooris. Brittle the fried pooris in hot oil until golden brown. Drain on absorbent paper. Serve warm.

Kalakand Parantha

Kalakand Parantha

   Ingredients

• Kalakand150 grams

• whole wheat flour 1 cup (ATTA)

• 1 teaspoon butter

• saffron silk, soaked in milk

• Green cardamom powder 1/4 tsp

• pistachios, sliced ​​1 tablespoon

• almonds, sliced ​​1 tablespoon

• TO SERVE

• honey as required

Method

Place the flour in a bowl, add 1 teaspoon of butter, saffron milk, green cardamom powder, pistachios, almonds and enough water and knead into a dough.

Application butter, covered with muslin cloth. Divide the dough into small balls. Each ball rolling to a small purified things kalakand to bring the edges and seal. Each ball of dust with dry flour roll into paranthas. 

Heat a non-stick tawa, place parantha medium heat, cook. Over and drizzle butter comprehensive and cook until both sides are equally light brown. Coupled with honey or ice cream.

New!Click the sta

Soya Aloo Tikki

Soya Aloo Tikki

Potatoes and soybeans tikkis stuffed with spicy to mixed Pomegranate seeds.Cooking time :10-15 minutes

Serving Size: 4 Preparation time :10-15 minutes

Category: Vegan

Ingredients

1 cup soy granules

• potatoes, boiled, peeled 5

• 1 tablespoon coriander seeds

• black pepper 10-12

• a 1 inch ginger

• Green pepper

• 1/2 cup fresh pomegranate pearl

• Chaat masala 1/2 teaspoon sprinkle

• 1 tablespoon cornstarch / corn starch

• Salt

• Garam masala powder 1/2 tsp

• 2-3 tablespoons of oil

Method

Small nonstick saute dry roasted coriander seeds and crushed black pepper. While cooling. Chopped ginger, green pepper. Mixed in a bowl with ginger, green pepper and pomegranate pearl

Coarse grinding coriander seeds and black pepper in a bowl. Add chaat masala mix. In another bowl, mash the boiled potatoes. Add the soy particles and mix well. Add the cornstarch, salt and garam masala powder, mixed into the dough. In the non-oil Heat a non-stick pan. 

Divide the dough into equal portions, shaping them into katoris and the things pomegranate mixture, bring the edges and seal. Further shape their tikkis. Shallow fried tikkis the two sides until evenly cooked on both sides. Drain on absorbent paper. The chaat Massa Lazard on a little, and serve hot.

Chocolate Chips And Jaggery Pancake

Chocolate Chips And Jaggery Pancake

Wheat flour and brown sugar pancakes cooked sprinkle with chocolate chips and served with vanilla ice cream cream.Cooking time :10-15 minutes

Serving Size: 4 Preparation time :10-15 minutes

Category: Vegan

Ingredients

• chocolate chips 1 tablespoon

• Coarse sugar (GUR), 3/4 cup grated

• 1/2 cup wheat flour

• Green cardamom powder 1/4 tsp

• cinnamon powder 1/4 tsp

• baking soda and a little

• 2 tablespoons cocoa powder

• 1 cup milk

• shortening, for frying

• required vanilla ice cream

• chocolate sauce

Method

Sieve wheat flour, nutmeg, cinnamon powder, baking soda and cocoa powder in a bowl.

Hot milk and brown sugar in a deep non-stick pan, brown sugar and stir until dissolved. Add it to the flour mixture and mix well until smooth. Another non-stick pan heat ghee. Spoon pour the batter into the pan, swirl pan to spread evenly. The top and sprinkle with chocolate chips and cook until the bottom is complete. Turn it over to cook the other side to do the same.

Each pancake, drizzle a little bit of chocolate sauce scoop of ice cream and services.

Banana Delight

Banana Delight

Sprinkle with roasted vanilla slice of cake topped with banana chikki mixture, sugar and cocoa powder the icing and served.Cooking time :5-10 minutes

Serving Size: 4 Preparation time :10-15 minutes

Category: Vegan

Ingredients                                                             

• small banana the (Elaichi KELE) 5

• 2 tablespoons butter

• a vanilla sponge cake

• Mixed nuts chikki2-3 pieces

• 1 tablespoon raisins

• Tutti Frutti Hotel 2 tablespoons

• 3 tablespoons of honey

• 1 tablespoon powdered sugar

Method

Peeled banana, thin slices. Heat butter the kadai and butter in a non-stick melted, add the banana slices and cook.

Slice horizontal Cake. Heat a non-stick pan and lightly toast a vanilla cake. Together crushed chikki and raisins, banana mixture and gently mix. Add ensemble Frutti, flame, add honey and mix well. Will bake a cake on a plate, spread the banana mixture.

 Sprinkle with powdered sugar and cocoa powder, sifted, one after the other, in the banana mixture. Serve.

Soya Parantha

Soya Parantha

Whole wheat paranthas stuffed with masaledar soya granule mixture.Cooking Time: 5-10 minutes
Servings: 4 Preparation Time: 10-15 minutes
Category: Veg

Ingredients

 • Soya granules, soaked 1 cup

• Wheat flour 2 cups (400 grams) for dusting

• Salt to taste

• Ghee 1 teaspoon to shallow fry

• Dried pomegranate seeds (anardana) 1 teaspoon

• Coriander seeds 1 teaspoon

• Onion, finely chopped 1 medium

• Green chillies 2-3

• Red chilli powder 1/2 teaspoon

• Black peppercorns, crushed 1/4 teaspoon

• Dried mango powder 1/2 teaspoon

• Chaat masala 1/2 teaspoon

• Cumin seeds, roasted and crushed 1/2 teaspoon

• Fresh coriander leaves, chopped 1 tablespoon

 Method

Mix atta and a little salt in a bowl, add sufficient water and knead into a dough. Apply 1 tsp ghee on the dough, cover with a butter paper and rest for some time.
Heat a small non stick pan and dry roast dried pomegranate seeds and coriander seeds. Place soya granules in another bowl, add onion and mix. Crush the roasted masala and add to the bowl. Mix well. Finely chop green chillies and add. Add red chilli powder, crushed black peppercorns, salt, amchur, chaat masala, crushed cumin seeds and coriander leaves and mix well. Heat a non stick tawa. Divide dough into equal portions and shape them into balls. Shape each ball into a small bowl, place a little of the soya granule mixture, gather the edges, seal and shape into a ball again. Further roll into paranthas dusting with a little dry flour. Cook the paranthas on the hot tawa, turning sides and applying a little ghee, till both sides turn golden brown. Cut each parantha into four pieces. Serve hot with yogurt, salad or pickle.



Quick Gajjak

Quick Gajjak

 Serving Size: 4 Preparation time 0-5 minutes
Category: vegetarian

A quick beet - the fried noodles raw sugar, dried fruit cooked together.Cooking time :15-20 minutes

  Ingredients

   Noodles and cook for 1 cup

• Coarse sugar (GUR), grated 1 cup

• baking soda and a little

• oil, deep fry

• 1/2 tablespoon butter

• Green cardamom powder 1/4 tsp

  Nuts (pistachios, almonds and cashew nuts), chopped 2-3 tablespoons

 Method
Chopped boiled noodles. Melt in the case of non-juice non-stick low heat. Baking soda and water in a bowl.

Kadai and deep fry crisp, golden noodles, until sufficient heat oil. Drain on absorbent paper. Add butter juice and mix well. Add cardamom powder and nuts and mix well. Sprinkle with soda-water mixture. Add fried noodles and mix well. Decoration the residual dried fruit and service.

Mango Lychee Cheese Cake

Mango Lychee Cheese Cake

Mango and litchi cream cheese mixture to make this delicious cheese cake.Cooking time :10-15 minutes
Serving Size: 4 Preparation time :10-15 minutes
Category: vegetarian

 ingredients

• litchi, tinned 12                                           
• ginger biscuits 12

• Butter to 60 grams

• 300 g cream cheese

• 1 cup cream, milk

• 2 teaspoons gelatin

 MethodPreheat the oven to 180 ° C, squeeze the ginger biscuits in the mixer jar. Transfer to a bowl, add the butter and mix well. Spread this mixture cake tin. Bake in preheated oven for 5-6 minutes.

Stir together the cream cheese and butter. Add gelatin and whisk. Rough cut of lychee and add and mix well. Add the mango and mix well. Remove the cake tin from the oven and spread litchi, mango mixture evenly the biscuit base. Cold storage in deep freeze for 10 minutes. Take it out of the freezer and let it set in the refrigerator overnight. Cut into wedges and serve frozen.

Chocolate Soufflé

Chocolate Soufflé

Everyone's favorite - chocolate souffle.Cooking time: about 20-30 minutes
Serving Size: 4 Preparation time :10-15 minutes
Category: non-vegetarian

Ingredients

• 250 g dark chocolate, chopped

• tablespoons butter 3/4

• refined flour (Maida) 1/2 cup

• 1/2 cup milk

• (sugar) 1 cup castor sugar

• egg white 4

 Method
In a bowl, melt chocolate in a microwave. Heat the butter in a non-non-stick pan, add refined flour, lightly fried. Add milk, little by little, and mix well. Prepare the fruit base.

Melted chocolate is removed from the microwave oven. Turn off the heat, add the melted chocolate soufflé base. Mix well. Transfer to a bowl, while cooling. Add half of the castor sugar and mix well. Preheat the oven to 180 ° C. In another bowl, egg white and whip from time to time add a little white sugar remaining. Beat the eggs until soft peaks form.

Add a little chocolate milk, egg white and mix well. Then add the remaining egg whites and mix well. This mixture was poured into a crisp mold lubrication. Bake in the preheated oven for 12-14 minutes. Serve warm or chilled.

Caramelized Banana Crepes

Caramelized Banana Crepes

Pizza served "caramalized the banana sauce.Cooking time :10-15 minutes
Serving Size: 4 Preparation time :10-15 minutes
Type: Non vegetarian

Ingredients

 • 4 ripe bananas

• 50 grams of sugar

• refined flour (Maida) 125 g

• Milk 325 ml

• eggs, beaten 3

• 50 g butter

• 50 g butter

• 50 grams of brown sugar

• Cheese 100 grams

 Method
Sugar and refined flour in a bowl. Gradually pour the milk into the bowl and whisk well to form a smooth batter.

Add the eggs and butter and mix well. Set aside for 10 minutes. Peeled, cut bananas. In non-non-stick butter, add brown sugar, bananas and cook, stirring, until the formation of a thick sauce. Other non-non-stick pan heated and poured into a pot to scoop the batter, swirl to form a thin and uniform crepe.

Spread a generous mixed a spoonful of banana crepe, top with a little cheese and a half times and serve hot.

Triple Chocolate Mousse

Triple Chocolate Mousse

Milk, black, white melted chocolate, gelatin and mixed cream to make this fantastic mousse.Cooking-time :10-15 minutes
Serving Size: 4 Preparation time :10-15 minutes
Category: vegetarian

Ingredients

• 200 grams of dark chocolate chips

• Milk chocolate chips 200 g

• 200 g white chocolate chips

1 tablespoon powdered sugar

• gelatin, dissolved in water, 1/2 tsp.

• Whipped cream 2 cups

 Method
Placed in three different bowls and three melted chocolate in a minute in the microwave. They are mixed in a bowl of hot again in the microwave for about one minute.

Remove the bowl of microwave Add powdered sugar whisk. Add the gelatin and mix. Add cream and mix well. Transfer to a small bowl in the refrigerator for one hour. Serve cold.

Double Chocolate Pudding with Strawberry Preserve

Double Chocolate Pudding with Strawberry Preserve

Chocolate pudding as strawberry jam.Cooking time :10-15 minutes
Serving Size: 4 Preparation time :10-15 minutes
Category: Non-Vegetarian



ingredients

• dark chocolate pieces 60 grams

• Decorative strawberry jam

• 2 eggs

• 1 egg yolk

• 1/2 cup milk

• 1 cup cream

• 60 grams of sugar

• 100 g butter

 Method
Preheat the oven to 180 ℃, cut into half inch slices of sponge cake, and arrange them on a baking sheet. Non-non-stick pan boil water, put the lid.

Stir together the eggs, egg yolks, milk, cream and sugar in a bowl. Remove the lid of the pot, place the bowl in boiling water, egg, whisk until the mixture becomes light. Removed from the boiling water, add dark chocolate and whisk.

Add the butter and whisk. This mixture was stirred at cake slice. Gently press. Bake in the preheated oven for 20 minutes. Remove from the oven. Decorated with strawberry jam and services.

Candy Crunch Cheese Cake

 Candy Crunch Cheese Cake

Base topped with a mixture of chocolate biscuits, chewing gum, candy, cream cheese and double cream.Cooking time :10-15 minutes
Serving Size: 4 Preparation time :10-15 minutes
Category: vegetarian

Ingredients
• chewing gum candy 150 g

• 400 g cream cheese

• 150 ml double cream

• chocolate bars 2-3

• Cornstarch / corn starch 10 g

• chocolate biscuits 10-15

• Butter to 60 grams

• 2 tablespoons gelatin

 Method
Cream cheese in a bowl. Add the double cream and mix well. Chopped chocolate and candy, and sprinkle with corn flour and mix well. Add them to the cream cheese mixture.
Seal biscuits. Add a few cookies cream cheese mixture. Grinding the rest of the cookies and transfer to a bowl. Add the butter and mix well.

Gelatin, dissolved in ¼ cup of water and add the cream cheese mixture and mix well. Line up a spring form cake cookies cream mixture, and then press the tin. Poured into the cream cheese mixture evenly spread in the biscuit layer. Keep the cake tin in the refrigerator to set. Cut into wedges and serve frozen.

Blueberry Cheese Cake

Blueberry Cheese Cake

Chocolate biscuit base to breakthrough with mixed bluberries cream cheese.Cooking time :30-40 minutes
Serving Size: 4 Preparation time :10-15 minutes
Category: Non-Vegetarian
 
  Ingredients

• blueberries 200 g

• 200 g cream cheese

• chocolate biscuits, broken

• 1/4 cup butter

• castor sugar (sugar) ½ / ¼ cup

• 2 eggs

• Cream 150 ml

 Method
Preheat oven to 180 ° C, grind grated chocolate biscuits in the mixer jar. Ground chocolate cookies and butter mixed together in a bowl. Spread this mixed with wet hands in the cake tin. Preheat the oven to bake for 10 minutes.

Cream cheese in a bowl and stir. Add castor sugar and mix well. Break the eggs into the mixture and mix well. Add cream and mix well. Remove the cake tin from the oven and spread the cheese cake mixture. Add blueberries and spread them in it. Bake 40 minutes. Cooled and services.

Banana Orange Yogurt

Banana Orange Yogurt

 And orange jam adds a special the Tang this delicious mixture.                

Cooking, time 0-5 minutes
Serving Size: 4 Preparation time :10-15 minutes                                
 Category: vegetarian

ingredients

ripe bananas, peeled and mashed 2

• 6 tablespoons orange marmalade

• Thick yogurt escort 2 cups

• 2 teaspoons honey

 Method
Combination in together bananas, yogurt, honey and marmalade in a bowl and mix well. Refrigerated one hour and services.

mple Prawn Curry

Simple Prawn Curry

It's very simple, but it just marvelous.Cooking time :15-20 minutes
Serving Size: 4 Preparation time :10-15 minutes
Category: Non-Vegetarian

Ingredients

 • shrimp (medium) 18-20 medium
 

• 3 tablespoons of oil

• 2 onions

• Cinnamon 1 inch stick

• 3-4 cloves

• tomatoes 2

• cumin seeds 1/2 tsp

• curry leaves 20-25

1/4 teaspoon turmeric powder

• 1 tsp coriander powder

• 1 cup coconut milk

• Salt

 Method

In the non-oil Heat a non-stick pan. Rough grinding onions, cinnamon, cloves, garlic and tomatoes. Add cumin seeds, curry leaves and ground paste pot, fry for 2 minutes.

Add turmeric powder and coriander powder and mix well.Add shrimp, coconut milk and salt and mix well. Close the lid and cook for 5 minutes or until the prawns are done. Serve warm.

Kachaalu Te Kamrakh Da Salad

Kachaalu Te Kamrakh Da Salad

 

The aroma filling saladCooking time :10-15 minutes
Serving Size: 4 Preparation time: 15 minutes
 Category: vegetarian

ingredients

 • carambola, sliced ​​1

• 1 tablespoon oil

• 1/4 teaspoon black salt (kala-azar Mark-resistant)

• 1 teaspoon red chili powder

• Chaat masala 1/4 tsp

• tamarind chutney 2 tablespoons

• Green chili sauce 1 tablespoon

• Salt

• 1 onion

• 1/2 tablespoon lemon juice

• potato chip garnish

 Method
Hot oil non-stick pan. Cubic taro and grill pan. Rough carambola slices. Transfer taro into the bowl, add black salt, red chili powder, Chaat masala, tamarind chutney, green chutney and salt.

Chop onions and bowl. In addition to maintaining some the carambola slice Wobble, add the rest of carambola, and mix well. Add lemon juice and mix well.

Transfer to a serving bowl, the star garnish with reserved fruit, potato wafers and services.



Hot And Sour Vegetable Soup

Hot And Sour Vegetable Soup

So that "spicy vegetable soup.Cooking time :25-30 minutes quickly and easily
Serving Size: 4 Preparation time: 15 minutes
 Category: vegetarian

Ingredients

• French beans, chopped 4-6

• carrots, chopped 1/2 medium-sized

• mushrooms, chopped

• chopped cabbage, 1/4 small

• green pepper 1/2 medium-sized

• 1 tablespoon oil

• small onion, chopped 1

• celery, chopped 2-inch piece

• 3 cups vegetable stock

• Salt

• 2 tablespoons dark soy sauce

• Green chili sauce 2 tablespoons

Crushed black pepper to taste

• 2 tablespoons cornstarch / corn starch

• 1 tablespoon white vinega

Garlic, minced

Subs: 3-4 cloves

• 1/2 teaspoon sugar

• vegetables, onions, chopped 1

 Method
In a deep non-stick pan, heat oil. Add onion, green beans, carrots, celery, mushrooms, cabbage, ginger, green peppers and vegetable stock and cook.

Add salt, soy sauce, green chili sauce and mixed. Add crushed pepper mixed, the mixture to boil.

Half a cup of water, mixed and cornstarch until smooth, add soup. Add a half tablespoon of white vinegar and combinations. Add the garlic, sugar and remaining vinegar and mix well. Add green onions and mixed. Hot service.

Chatpate Kand Fritters

Chatpate Kand Fritters

Ideal food in fasts.Cooking time :10-15 minutes                             Serving Size: 4 Preparation time :10-15 minutes
Category: vegetarian

 Ingredients

• purple yam, peeled, cut into 1-inch-thick strips 21/2 cups

• 2 tablespoons oil

• 1/4 teaspoon black salt (kala-azar Mark-resistant)

• Salt

• Red chili powder 1/2 tsp

• Chaat masala 1 teaspoon

MethodDeep non-stick pan heat enough water and blanch purple yam. Loss. Heat oil in another non-stick pan, the fire purple yam fry for two minutes.

Add black salt, salt, red chili powder, Chaat masala, mix media cook for 8-10 minutes, or heat, or until golden brown purple yam. Serve immediately.

Capsicum Raita

Capsicum Raita

Smoky roasted peppers, making this the preta real special.

Cooking of time :10-15 minutes

Serving Size: 4 Preparation time :10-15 minutes

 Category: vegetarian

 

ingredients

 

• red pepper, peeled, cut into small pieces and bake for a medium-sized

 

• yogurt 1 1/2 cups

 

• 1 teaspoon black salt (kala-azar Mark-resistant)

 

• Salt

 

• 1 teaspoon red chili powder

 

• roasted cumin powder 1 teaspoon

 

• Fresh mint leaves, chopped 1 tablespoon

 

 Method

 

Place the yogurt in a bowl and stir until smooth. Add red pepper flakes, black salt, salt, red chili powder, cumin powder, mint leaves and mix well. Refrigerated and services.

Caesar’s Salad

Caesar’s Salad

The world famous salad with tangy dressing.Cooking time :5-10 minutes
Serving Size: 4 Preparation time :5-10 minutes
 Category: non-vegetarian

ingredients

slice of bread

• 1 tablespoon oil

Lettuce 1/2 bunch

• Lollorosso lettuce 1/2 bunch of

• 5-6 basil leaves

• Parmesan cheese, grated 100 g

• The trimmed

• 2 eggs

• sea salt to taste

• garlic, peeled 2

• black pepper 3-4

• Worcestershire sauce 1 teaspoon

• 1 teaspoon mustard

• 2 tablespoons extra virgin olive oil

 Method
Boil enough water in a non-stick pan, add the eggs and boil them only four minutes. Crushed sea salt, garlic, black pepper in a mortar. Add Worcestershire sauce, mustard sauce, mix well. Break the eggs and add. Add extra virgin olive oil and mix well. Cut a slice of bread into one inch pieces. Heat oil in another non-stick frying pan, add to the slightly crisp, edge-browned slices of bread, fried. Leaves Wash and dry, tear them, and place them in a large bowl. Torn basil leaves and lettuce. Add cheese crumbs or grated cheese. Add the fried bread, toss gently. Pour the salad dressing and gently toss. Serve immediately.

Handi Biryani

Handi Biryani

When you use the gorgeous handi biryani ... to open the sealed play a little bit of escape flavor predicted the wonderful contents.Cooking time :50-60 minutes
Serving Size: 4 Preparation time :20-30 minutes
 Category: Vegetarian

 ingredients

• Rice, soaked, drained 1 1/2 cups

Carrots, cut into 1.5-inch cubes 1 medium-sized

• French beans, cut into half-inch cubes 10-15

Broccoli, cut into florets 1/4

• green peas 1/2 cup

• Green cardamom 2-3

• Black cardamom 1

• 2-3 cloves

• Cinnamon 1 inch stick

• 1 bay leaf

• Salt

• 2 tablespoons oil

• coriander seeds (Shaxi Zi Ran) powder 1/2 tsp

• 1 medium size onion, chopped

• green pepper, chopped 4-5

• 1/2 tablespoon ginger

• 1/2 tablespoon garlic sauce

• 1 teaspoon turmeric powder

• coriander powder 1 tablespoon

• 1 teaspoon red chili powder

• tomatoes, chopped 2

• 3/4 cup yogurt

• strands of saffron (Kesar)

• Kewra a few drops of water

Fried onions 1 cup

• few sprig of fresh mint leaves

• few sprig fresh parsley leaves

1 inch ginger, cut into thin strips

• 2 tablespoons butter

• Garam masala powder 1/2 tsp

 Method
Green cardamom, black cardamom, cloves, cinnamon, bay leaf, four cups of boiling salted water, cook until the rice do three-quarters. Drain and set aside. Three cups of water mixed together, carrots, green beans, cauliflower and salt and boil until three-quarters completed. Add the peas, and cook for twelve minutes. Under cold running water drainage and refresh. Set aside. Non-non-stick pan with two tablespoons of oil, and add the coriander seeds.

When they begin to change color, add the onions and stir-fry until golden brown. Add green pepper, ginger, garlic and stir. Add a little water, so that the mixture does not burn. Add turmeric powder, coriander powder, red chili powder, mix well. Add the tomatoes, boiled soft. Add half of the yogurt and salt and mix well. Add the cooked vegetables and mix well.

The hybrid safflower in kewra water. Handi, arrange a layer of vegetables and top with a layer of rice. Sprinkle with fried onions and a pinch of salt. Sprinkle with mint leaves torn, torn coriander leaves, shredded ginger, a little saffron kewra water and butter. Spread another layer of vegetables, rice, fried onions, mint tear, torn parsley, shredded ginger, saffron kewra water and butter. Sprinkle garam masala powder, and the rest of the yogurt. Cover and place in the hot tawa. Cook for fifteen to twenty minutes. Serve hot with raita.

Minestrone Toscano With Pesto Croute

Minestrone Toscano With Pesto Croute

Famous the Italian soup and difference.Cooking of time :20-30 minutes
Serving Size: 4 Preparation time :10-15 minutes
 Category: Vegetarian

ingredients

• pasta 2 tablespoons
 
• 3 cups vegetable stock
 
Potatoes, cut into small pieces 1 medium-sized
 
Carrots, cut into small pieces 1 medium size
 
• French beans, cut into small pieces 3-4
 
• 1/2 teaspoon white pepper
 
• cabbage, shredded 1/4 small
 
• zucchini, cut into small pieces 1 medium-sized
 
• Tomato concasse2 spoon
 
• tomato sauce 1/2 cup
 
• 1 1/2 tablespoons olive oil
 
• 6-8 cloves garlic, chopped
 
• 1 medium size onion, chopped
 
• dried oregano, crushed 1/4 teaspoon
 
• fresh basil leaves, torn by hand 10-12
 
• Parmesan cheese, grated 1/2 cup
 
 Method
Vegetable stock in a deep pot of water to a boil. Add the pasta and potatoes, with the fire, and cook for one minute. Add carrots, green beans and continue to cook. Add salt and white pepper and combinations. Add cabbage, zucchini, tomato concasse and tomato sauce. Heat olive oil in a pan. Add garlic and onion and stir-fry until translucent. Add oregano and continue to fry. This soup cooking in the pot, and mix. Add the basil leaves, and continue to fry until cooked vegetables. Sprinkle with Parmesan cheese and serve piping hot pesto Croute.

Chef tips
To tomato display the tomato concasse first Cheuk first. Peel, remove seeds and chop them roughly. In order to make pesto Croute, toast slices of bread, and then apply the spread of pesto. Or you can even coupled with garlic bread or bread sticks.