Vermicelli And Meat Ball Soup

A warming noodle soup recipe in which noodles simmer away in a freshly pureed tomato broth to give this soup outrageous flavor. The meatballs are simply seasoned and fried separately in oil which later gets mixed into the tomato broth to finish the soup.

3 cups each of chicken stock and tomato juice 
1/2 kg. cabbage, shredded 
60 gms. vermicelli 
salt and pepper to taste. 

For Meat Balls
1/4 kg. minced mutton 
3 tbsp. minced onion 
tsp. minced ginger 
1 egg 
1 tsp. brandy 
salt to taste.

Mix all the meat ball ingredients together. 
Knead to a smooth mixture, form into small balls and deep fry to a golden brown colour. 
Fry vermicelli in a little oil to a golden colour. 
Bring stock and tomato juice to boiling point, add salt and cabbage and cook till the cabbage is almost done, put in the balls and boil for 2 mins. 
Sprinkle pepper and vermicelli on top and serve immediately. 

Lentil Soup With Herbs And Lemon

This is a simple, delicious and nutritious soup. Soaking the lentils overnight helps them cook very easily and fast.

1 cup lentils - soaked overnight
6 cups nonfat chicken broth 
1 yellow onion thinly sliced 
2 Tbs. oil 
1 Tsp. dried tarragon 
1/2 tsp. dried oregano 
Salt and pepper to taste (optional) 
1 Tbs. lemon juice 
4 thin slices of lemon

Bring the lentils to a boil in the broth. Reduce the heat and simmer until tender, approximately 15 minutes (if you have not presoaked the lentils, increase your cooking time by about 15 more minutes). 
While the lentils are cooking, saut the onions in oil for 8 minutes or until they are golden brown. 
Remove from heat and set aside. When the lentils are tender, add the onions, herbs, salt and pepper. 

Aaloo Ka Bhurta - Potato Bhurta

Potato 1/2 kg 
Onion 3 medium(cut it in thin pieces) 
Yogurt 1/4 kg 
Salt according to taste 
Red chilli powder 3 tb.sp. 
Fresh coriander 1 bunch 
Cooking oil 2 cups

Boil the potatos & mash them. 
In a bowl mix salt & red chilli powder in yugurt & beat them. 
Fry the onion in Cooking pot. 
When it became golden brown pour the yugurt & stir it. 
Add mashed potatos & mix it. 
Then add fresh criander leaves & mix them. 
Serve hot with chapatis or naan. 

Cookie Cream and Mango Sundae Cookie Cream and Mango Sundae

Easy- to-make and involves no cooking. Even little ones can help their mom to put it together.

6 chocolate chip cookies
1/2 cup chilled fresh cream
1/4 cup powdered sugar
1/4 tsp vanilla essence
1 cup fresh mango pieces

For The Garnish
Rolled chocolate wafer biscuits

* Combine the cream, 2 tbsp sugar and vanilla essence in a bowl and whisk well till the mixture doubles in volume and forms soft peaks. 
* Combine the remaining sugar along with ¼ cup water and whisk well. 
Crumble the cookies and put 2 cookies in each serving glass.
* Sprinkle some sugar water over it and spoon out some cream over the cookies.
* Place some mango pieces on top and top with some more cream.
* Garnish with wafer biscuits and serve immediately.

Vegetable And Basil Soup (Diabetic Recipe)

This soup has the added value of basil’s flavour and medicinal value too. Garnish this pasta-based soup with cheese and parsley, and immerse yourself in its unique flavour. Remember to add thinned spaghetti as it tastes better and cooks faster. Also note that the vegetable stock can be prepared in bulk and stored in refrigerator, to be used later to whip up soups, gravies etc instantly – you can use veggies of your choice for the stock. With only 89 calories per serving, this is a delight for the weight-watcher too!

1/4 cup basil leaves
2 tsp oil
1/2 cup - chopped onions
1/4 cup - chopped french beans
1/4 cup - chopped carrots
2 tsp - chopped celery
1/4 cup spaghetti , broken into 1" pieces
4 cups vegetable stock
1/4 cup finely chopped potatoes
1/4 cup finely chopped cabbage
salt and black pepper powder to taste

For The Garnish
4 tsp grated cooking cheese

Blend the basil leaves with ¼ cup of water and keep aside.
Heat the oil in a deep non-stick pan, add the onions, french beans, carrots and celery and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
Add the spaghetti and vegetable stock, mix well and simmer for 5 minutes.
Add the potatoes and cabbage, mix well and simmer for 10 to 15 minutes, stirring once in between.
Add the basil paste, salt and pepper and simmer for another 2 to 3 minutes.
Serve hot garnished with cheese and parsley.

Roasted Capsicum Soup

Bright red and flavourful, this soup is ideal for diabetics. Capsicum contains vitamin A, an antioxidant that helps to fight the free radicals that otherwise attack healthy cells and lead to complications.

2 whole red capsicums
4 medium sized tomatoes
2 bayleaves 
1 clove of garlic
1/2 cup low fat milk
1 tbsp cornflour
salt to taste

For the garnish
2 tbsp chopped coriander 

Pierce the red capsicum with a fork and roast them over a flame till they turn black.
Cool, wash them and remove the skin, stem and seeds. Keep aside.
Cut the tomatoes into quarters and add approx. 3 cups of water, bay leaves and garlic and boil till the tomatoes are soft. Discard the bay leaves and keep aside.
Purée the capsicum and tomato mixture into a smooth paste.
Mix the corn flour and milk and add to the paste.
Add salt and simmer the soup for few minutes till it thickens.
Serve hot garnished with coriander.

Quick Tip
If the soup tastes sour add a pinch of sugar substitute and mix well 

just before serving.

Skin Glow Soup

Cucumbers are 90 % water. The sweet taste of cucumbers adds a subtle flavor to this soup.

4 small cucumbers
3 to 4 tbsp mint leaves
2 1/4 cups low fat yoghurt
salt to taste

Blend all the ingredients in a blender. Add a little cold water if the mixture is too thick. 
Serve chilled.

Noodle Soup

The use of plenty of vegetables and tofu lends an exotic flavour and lots of antioxidant i.e. vitamin C, which helps fight infections. Serve this soup as soon as it is cooked to relish it the most.

1/2 cup mixed sprouts (moong, matki, chana etc.)
1/4 cup sliced red capsicum
1/4 cup sliced yellow capsicum
1 tbsp chopped spring onions whites
3 cups Vegetable Stock
1/4 cup spaghetti, cut into 25 mm. (1") pieces
salt to taste
1/4 tsp cornflour dissolved in 1 tablespoon of water
1 tbsp chopped spring onion greens
1/2 cup tofu (bean curd/ soya paneer) cubes
1/4 tsp freshly ground black pepper powder

* Heat a non-stick pan, on a medium flame and when hot, add the capsicum, spring onion whites and mixed sprouts and dry roast for 2 to 3 minutes.
* Add the vegetable stock, spaghetti and salt and cook for 10 to 15 minutes or till the vegetables and spaghetti is done.
* Add the cornflour mixture, spring onion greens and simmer for few more minutes.
* Add the pepper, mix well and serve hot.

Macaroni Salad With Sour Cream

Macaroni salad may not be very high on visual appeal, but it is definitely a satiating and delicious salad. A different way to use up pasta in a salad! macaroni is cooked al dente and mixed in with cucumber, celery, spring onions and green capsicum. The dressing is what makes this salad unique – with cream, curd, milk and mustard powder mixed well and tossed into the salad it adds a nice creamy 

texture to the dish. 

To Be Mixed Into A Dressing (makes Approx. 1 Cup)
1 cup curds
1 1/2 tbsp fresh cream
3 tbsp milk
1/4 tsp mustard powder ,
readily available in the market

Other Ingredients
1 1/2 cups boiled and chopped macaroni
1 cup finely chopped cucumber
2 tbsp finely chopped celery stalks
1/2 cup finely chopped spring onions whites
1 tbsp finely chopped green spring onions
1/2 cup finely chopped capsicum
salt to taste

* Combine all the ingredients in a bowl, add the dressing and toss well.
* Refrigerate for at least 2 hours.
* Serve chilled.

Pistachios Soup

A rich and tasty soup with a delicate flavour of pistachio.

1/3 cup shelled pistachios
4 cups Vegetable Stock
2 tbsp plain flour (maida)
3 to 4 drops green food colour
1/4 cup fresh cream
2 tbsp butter
salt to taste

Make the slivers from a few pistachios and keep them aside for 

Put the remaining pistachios in a blender and make a fine powder.
Melt the butter gently in a pan, add the flour and stir, taking care 

to see that the flour does not discolour, till you get the smell of 

cooked flour.
Add the stock and simmer for a few minutes, whisking continuously so 

that lumps do not form.
Add the green colour, cream and salt and mix well.
Serve hot garnished with pistachios slivers.

Mexican Tomato Soup With Cheese balls

Colourful, tasty and spicy. Ideal for monsoon days.

For the soup
1 kg tomatoes
1 capsicum, finely chopped
1 onion, finely chopped
3 spring onions
3 tbsp cooked red rajma (kidney beans) or baked beans
3 tsp sugar
1 tsp chilli sauce
2 tbsp oil
salt to taste

For the cheese balls
100 gms grated paneer (cottage cheese)
1 tbsp plain flour (maida)
1 tbsp chopped coriander (dhania)
a little chopped green chilli
1 tsp salt

To serve
grated processed cheese
fresh cream
chilli powder

* Chop one tomato finely and keep aside. Cut the remaining tomatoes 
into big pieces, add 5 teacups of water and cook until soft. Then 
pass through a sieve. Chop the spring onions into small pieces with half the leaves.
* Heat the oil and fry the onion for 1 minute. Add the spring onions and the capsicum and fry again for 2 minutes.
* Add the tomato soup and boil for 10 minutes.
* Add the chopped tomato, beans, sugar, chilli sauce and salt and cook for a few minutes.

For the cheese balls 
* Mix all the ingredients and shape into round balls by adding a little water. If you wish, you can also lightly fry the balls.

Further Direction
* Put the balls in the boiling soup and boil for 2 minutes.
* Serve hot with grated cheese and a little cream and dusted with chilli powder.

Thai Vegetable Soup

A mildly pungent and fragrant soup that will awaken your senses! Peppercorn, lemon grass and onions go into the stock and a host of veggies and chopped tofu are cooked in the stock with the flavors all blending in together. Serve hot!

For the Thai vegetable stock
2 ltrs water
6 black peppercorns 
1 cup roughly chopped onions
2 cups chopped carrots
2 lemon grass stalks - chopped
salt to taste

Other Ingredients 
1/2 cup tofu 
cubes or paneer (cottagte cheese) cubes
1/2 cup chopped spring onions
1/2 cup sliced mushrooms (khumbh)
1/2 cup chopped coriander (dhania)
1/2 cup shredded spinach (palak)
1/2 cup sliced and blanched baby corn
1 cup bean sprouts
2 pcs green Chillies In Vinegar
10 garlic flakes, chopped
2 tbsp soy sauce
chilli powder to taste
1 tbsp butter

For the Thai vegetable stock 
In a pot, simmer all the ingredients till they release their flavours. This should take about 10 to 15 minutes.
Strain and keep aside.

Further Direction
Heat the butter and sauté the spring onions and garlic. When onions turn translucent, add all the other ingredients and sauté for 3 to 4 minutes.
Add the Thai vegetable stock and bring it to a boil. Serve hot.

Beef Roast

A popular Sunday brunch or party special starter item, the beef is roasted till brown and done along with select spices and ground paste.

1 kg beef rump
6 to 8 cloves 
2 pcs of cinnamon 
8 to 12 whole dry red chillies
1/2 tbsp peppercorns
8 to 12 cloves of garlic, crushed
4 to 6 tbsp oil and few curry leaves

For marinating the Meat
1 1/2 tbsp ginger-garlic paste
2 to 3 tbsp lemon juice or vinegar
1 tsp turmeric powder 
salt to taste

For Garnish
3 big sized onions, finely cut in rings and fried till brown and crisp
4 to 6 big sized potatoes par boiled, peeled, cut in 4 lengthwise and fried to a golden brown & crisp

   * Wash the chunk of meat nicely- drain
   * Then prick nicely with a fork all over marinate with the ingredients given under marination for atleast 2-3 hrs or over night in the fridge.
   * Next day, take the pressure pan add oil when hot add the whole spices (cloves, cinnamon, dry chillies, pepper corns, garlic pod, curry leaves) & fry on med.
   * Heat till the cloves, peppercorns pop up & the garlic is brown
   * Now put the marinated meat chunk & fry turning it all over to seal the juices, fry to a light brown on all sides.
   * add ½ cup of water along with the marination juices cover the cooker, put the stopper & leave to cook after the first whistle lower flame to min. & leave to cook for 20 mins.
   * When done put off gas & leave the cooker to cool down on it’s own.
   * Open the lid & put back on the gas & continue cooking till all the soup has been absorbed by the meat
   * Remove from heat & let the meat cool down a little
   * Cut into thin slices & keep. in the same pressure cooker pan add a little more oil
   * To the whole spices still in the cooker
   * When hot fry the meat slices on med.
   * Heat to a light brown (don’t fry it too much then it will become hard) & remove. arrange the meat slices in the center of a platter, & decorate the sides with fried potato wedges & fried onions.
  * Serve with tomato ketchup.
  * If you want to make a sauce to pour over the roast slices then when you remove the chunk of meat for slicing
  * Strain the soup - & keep aside.
  * Discard the spices.
  * Put the pressure cooker pan back on to the gas on medium heat
  * Add 2-3 tbspns of butter when the butter has melted add 2 tbspns of maida flour & fry till the flour turns a golden brown now add the soup + ¼ - ½ cup of water & keep on stirring
  * Remove any lumps if any
  * Continue stirring for 2 mins on low flame or till the sauce thickens
  * Remove & serve over sliced roasted beef along with your fried potatoes, onions & ketchup.
  * If the sauce becomes too thick add ¼ cup water & stir till the thickness is achieved.

BBQ beef

Bbq creates a delicious and moist beef. This is an easy recipe with step by step instruction to make a tasty meal.

1 kg beef cut in large chunks
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon salt
1/4 red pepper
1 cup Ketchup
2 cups water
2 cloves garlic
sugar to taste

Place all ingredients in a covered pot and bake 5 hours at 250 degrees - add more water as necessary. Remove beef and taste sauce. Add sugar to taste. Shred beef and return to pot for 10 minutes. Serve with buns.

Sizzling Tandoori Fish

6 small white fish 
6 tablespoons lemon juice 
3 teaspoons salt 
2 tablespoons ginger paste 
2 tablespoons garlic paste 
1 teaspoon ajwain 
1/4 teaspoon turmeric powder
2 teaspoons chili powder 
1 tablespoon garam masala

Clean the fish but leave the heads and tails on. Wash the fish thoroughly the inside and outside of the fish. Slash in 34 places on both sides. 
Mix lemon juice and half the salt together and rub on both sides of the fish. Leave to marinate for 30 minutes. 
Meanwhile, prepare the marinade. In a bowl, mix well the garlic paste, ginger paste, ajowan, turmeric, chili powder, remaining salt, garam masala and 2 table spoons of lemon juice. 
Place the fish in a flat dish, pour the marinade over it and rub it well into the cuts. Cover and leave to marinate for about 4 hours or overnight in the refrigerator. 
Pierce each fish with a large metal skewer. Brush on both sides with some oil and barbecue over live charcoal for about 15 minutes. If barbecue is not possible, it can be grilled or baked uncovered in a oven for about 2025 minutes. 
Turn the fish once during cooking and keep brushing with oil to prevent burning. 

Karahi Gosht

Very quick and easy meat recipe in which meat is fried with flavorful spices.

    * 1/2 kg Mutton (pieces with bones)
    * 250 grams Tomatoes (finely chopped)
    * 2 tsp. Red Chili Powder
    * 1 tsp. Salt  (or as required)
    * 2 tsp. Garlic /Ginger  paste
    * 1 large Onion  (finely chopped)
    * 1 tsp. Coriander Powder
    * 1/2 tsp. Turmeric  Powder
    * 1/2 tsp. Black Pepper  Powder
    * 2 tbsp. Yogurt
    * 1 tsp. Garam masala Powder
    * 5-6 Big Green Chilies
    * Fresh Coriander Leaves, few chopped.
    * 1/2 cup Cooking Oil

Heat Cooking Oil in a karhai and add mutton, tomatoes, red chili powder, ginger/garlic paste and onion, stir well and cook over medium flame till the meat is quite tender. Add salt, coriander powder, turmeric powder, black pepper powder and Garammasala powder, and stir well and cook for some time till the oil separates. Then add the yogurt and green chilies and let it cook for a few minutes on a medium fire. When it's ready, remove from karhai into a serving dish and sprinkle with fresh coriander leaves and some ginger julienne. Serve hot with parathas and salads, and if you want sprinkle little lemon juice and eat.

Fish Tikka

Moist fish cubes are delicately marinated and grilled, resulting in a sizzling and juicy seafood appetizer.

45 gms fish boneless 
3 small pieces of ginger 
6 green cardamoms 
3-4 tsp yogurt 
Salt to taste 
1-5 garlic flakes 
1 1/2 tsp red chillie powder 
1/4 tsp cinnamon powder 
1 small piece of mace 
1/2 tsp orange colour

Wash the fish without bones then dry with cloth, cut into medium size pieces. 
Grind garlic and ginger finely. 
Mix all the ground ingredients, color, salt and red chillie powder into yogurt
rub on the fish pieces and keep for one hour. 
Stick on iron rod, then put on medium fire of charcoal grill. 
Turn them frequently or grill untill nicely browned. 
Serve with mint chutney and rice. 

Fish Tandoori

Tandoori Fish is a traditional recipe and very famous in Pakistan. This recipe is a classic dish of fish cooked in a tandoori sauce.

1 large fish, whole (about 2 lb.) 
1 cup whipped yoghurt
1 tsp tomato sauce 
1 tsp garlic paste 
1 tsp ginger paste 
1 tsp green chilli paste 
1 tsp coriander powder 
1 tsp red chilli powder 
1/2 tsp cumin powder 
1 tsp tandoori masala powder 
Salt to taste 

Tandoori Masala Powder
4 tsp ground coriander 
3 tsp ground cummin 
4 tsp garlic powder 
4 tsp paprika 
3 tsp ground ginger 
2 tsp mango powder 
1 tsp dried mint 
3 tsp deep red coloring 
1 tsp chilli powder 
1 tsp yellow colouring

For Tandori Masala
Mix all ingredients together and store. 
The coriander and cumin powders must be freshly ground. 
Use as required. 
This will keep for months if stored in an airtight 

For Tandoori Fish 
After cleaning the fish, make slanting gashes on the fish on each side.Do this in such a way that the fish remains a whole. 
Marinate the fish in the combined masala for about 4 hours. 
Prepare a baking dish and brush the bottom of the dish with a little oil. 
Carefully place the fish in the center of the dish and brush with some oil on top. 
Pour any remaning marinade into the dish and bake in a moderate oven at 375 deg F till the fish is done and becomes golden brown at the top. 
Serve garnished with coriander leaves and lemon wedges. 

Fig and Date Bread

    * 1 cup chopped pitted dates
    * 1 cup chopped dried figs
    * 1/4 cup unsalted butter, softened
    * 1 1/2 teaspoons baking soda
    * 1/2 cup white sugar
    * 1/2 cup chopped walnuts
    * 2 eggs    
    * 1 cup boiling water
    * 3/4 cup all-purpose flour
    * 3/4 cup whole wheat flour
    * 1/2 teaspoon baking powder
    * 1/2 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan. In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes. Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan. Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Sour Fish Curry

This fish curry is very delicious. Fish is marinated first and then cooked in aromatic spices' curry to give it a kick.

1/2 kg fish fillets
1 tablespoon tamarind pulp
1 medium onion, chopped
4 cloves garlic
1 teaspoon fresh ginger, chopped
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1-1/2 teaspoon chili powder
1/2 teaspoon ground fenugreek
3 tablespoons cooking oil
1 tablespoon vinegar
1/2 cup hot water
1 1/2 teaspoons salt

Wash the fish and pat dry with paper towel. Then cut the fish fillets into serving pieces. Fill a bowl with hot water and soak the tamarind for 10 minutes. Remove the pulp off the seeds of the tamarind by rubbing in the water. Strain and discard seeds and fibers. Put onion, garlic and ginger in container of electric blender with a tablespoon of the tamarind liquid and blend to a smooth puree. Mix in the ground spices. Heat oil in a saucepan and fry the blended mixture stirring until it thickens and darkens. Add the rest of the tamarind liquid, vinegar, salt and enough hot water to just immerse fish. When this comes to the boil, put in the fish and simmer very gently until cooked.

Spiced Baked Fish

Fish marinated in lemon juice and baked with spices is high in flavors and low in calories.

1 kg whole fish
4 cloves garlic, chopped finely
1 fresh red chili, seeded and chopped
1 tablespoon fresh ginger, chopped finely
1 teaspoon ground cumin
1 teaspoon garam masala
1 cup yogurt
Fresh cilantro leaves to garnish
Red chilies to garnish
Salt and lemon juice to taste

Clean the fish, scaled and discard the head. Wipe out the fish cavity with kitchen paper dipped in coarse salt and wash well. Rub some salt and lemon juice in the cavity. Heat a wok with oil and gently fry garlic, ginger and chili until soft. Add cumin and garam masala and fry for 2-3 minutes.  Remove from heat, stir into yoghurt and add salt to taste. Dry fish on paper towel, make diagonal slits in the flesh on each side and put into a greased baking dish. Spread the marinade on both sides of the fish and inside the cavity. Leave to stand at room temperature for 30 minutes. Then bake in a moderate oven 35 minutes or until flesh is white and opaque at the thickest portion. Garnish with coriander leaves and chili. Serve immediately.

Aloo Paratha

    * 500g of boiled potatoes, peeled and mashed
    * 2 tbsp chopped green coriander
    * 1tbsp lemon juice
    * ½ tsp tymol seeds 
    * ½ in finely chopped fresh ginger
    * 1 finely chopped medium onion    
    * 1tsp garam masala
    * ½ tsp ground red chilli
    * 1 finely chopped small green chilli
    * Salt to taste

Heat a flat pan (skillet) on medium heat.While the frying pan is heating divide the dough into 11 equal portions. Take a portion of dough and roll it into a ball on the palms of your hands. Dust it with your flour, flatten it and roll it into a small round shape. Place 1 portion of filling on it and cover, bringing the edges together. Again flatten, dust with flour and roll it into a round shape about 8 inches thick. Place the Aloo Paratha on the hot flat pan and cook both sides 'dry' like a chapatti. Then pour 1 tbsp oil over it and fry the first side until light golden brown. Make 6 or 7 slits in the Paratha. Pour in another 2 tbsp oil and fry the other side until that is lightly golden brown as well.

Shahi Mutton Qorma

    * 1/2 kg. of Mutton (Lamb or Goat)
    * 3 medium Onions (thinly sliced)
    * 1 oz. of Almonds
    * 4 cloves of Garlic
    * 1 oz. of Coriander Seeds
    * 1 tsp. of Red Chilli Powder
    * 1/2 tsp. of Garam Masala (whole mixture)
    * Salt to taste
    * 1 pinch of Saffron
    * 3/4 cups of Plain Yogurt
    * 3/4 cup of Cream
    * 1/2 cup of Cooking Oil

   1. Wash the mutton well, dry and set aside.
   2. Blend the coriander seeds, 1 onion, almonds and garlic together. Marinade the mutton in this mixture for about 2 hours.
   3. Heat the oil and fry the remaining onions and set aside. Add the mutton to the oil and fry until the liquid dries up.
   4. Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce the pressure. Add salt and pepper. Uncover and dry the liquid.
   5. Add the beaten yogurt and fry until the oil separates. Add the fried grounded onion. Beat the cream for about 5 minutes or until it is to a thick consistency.
   6. Add the soaked or ground saffron. Mix it with the cooked mutton. Add the garam masala and bake at 250 degrees F for 1/2 hour. Serve garnished with chopped coriander leaves.

Mushroom Soup

An easy-to-whip up and nourishing soup made from low calorie mushrooms and low fat milk.

3 cups thickly sliced mushrooms 
1/2 cup chopped onions
2 tsp plain flour
1 cup low fat milk
1 tsp oil
salt and black pepper to taste

    Heat the oil in a non-stick pan, add the onions and sauté for 1 minute. Sprinkle a little water if the onions start burning.
    Add the plain flour and mushrooms and fry for some more time.
    Add milk and stir continuously till no lumps remain. Allow to cook.
    When cooked, purée till smooth. Add 3 cups of water, salt and pepper.
    Simmer for another 3 to 4 minutes. Serve hot.

Mushroom Rice

Mushroom rice is an appealing rice recipe with the stir fried mushrooms added alongwith a delicious ground paste to rice and then enjoyed with chopped corainder leaves as garnish.

Basmathi rice- 3 cups(1 cup measures 160ml)
Onion- 1 big finely chopped
Tomatoes- 3 medium sized finely chopped
Green chillies- 2 nos or to ur taste, sliced
5 cloves
2 1" piece cinnamon stick
Garlic- 3 pods
Ginger- one 1 inch piece
Cardamon- 2 nos crushed
Bay leaves- 2 nos crushed
1/2 tsp poppy seeds 
Coriander leaves- 1/2 bunch chopped finely
Mint leaves- one handful chopped finely
Turmeric powder- 1/2 tsp
450 to 500 gms thinly sliced mushrooms 
Ghee- ¼ cup
Oil – 2 tbsp
Cashew nuts- 10 -15 nos fried in ghee
Lemon juice- 1tbsp
salt to taste
Curd(yogurt)- 2 spoons(optional)
Garam Masala- 1/2 tsp(optional)

    Wash and soak the rcie in water for about 1/2 an hour. in a tsp of oil fry cloves, cinnamon, ginger, garlic, mint leaves, coriander leaves, poppy seeds and green chillies for few minutes till the raw smell goes off. then grind them in to fine paste with little a seperate non stick vessel, add oil and ghee and fry the onions to light brown 

Daal Pulao

Delicious daal pulao can be serve with garnished coriander leaves as a main course dish.

1 cup basmati rice 
1/4 cup masoor dal (split red lentil)
mixed vegetables to your taste (onion, potato, peas(boiled), carrots, cauliflower,mushrooms, french beans)
2 cloves of garlic (lehsun) 
1/2 " piece of ginger (adrak), grated
1/2 tsp cumin seeds 
1/2 tsp turmeric powder
2 to 3 cloves 
1/2 black cardamom 
7 to 8 black peppercorns 
1 " stick of cinnamon 
1 bayleaf 
chilli powder and salt to taste
2 tbsp ghee (melted)
2 1/2 cups water
2 tsp lemon juice

    Soak rice and daal for 15 minutes if u have time.
    Coarsly grind cloves, cardamom(only the seeds), black pepper and cinamon.
    Cut onion in slices and rest of the vegetables in cubes.
    Heat ghee and add jeera, tejpatta n skin of the black cardamom now add onion n ginger garlic.fry for 2 minutes and add all the vegetables and fry for 5-7 mints on medium-high flame.
    Add coarsly ground masalas n haldi n salt n chillie.fry for 1 minute.
    Add rice, stir once n add water and lemon juice.
    Keep open till the foam subsides n then cook covered for 15 mints.
    Serve hot or reheated with curd and ghee(optional)

Moong Dal Sheera

This recipe is ambrosia for all sweet lovers, especially those fond of sheera. This coarse-textured, hot sweet takes a long time to cook, soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma.

1 cup yellow moong dal (split yellow gram), soaked for 3 hours
a few saffron (kesar) strands
3/4 cup ghee
1 cup warm milk
1 1/4 cups sugar
1/2 tbsp cardamom 

For The Garnish
a few almond slivers
a few pistachio slivers
a few saffron strands

    Drain the moong dal, add 1 tbsp of water and blend in a mixer to a coarse paste. Keep aside.
    Dissolve the saffron in 1 tbsp of warm milk and keep aside.
    Heat the ghee in a broad non-stick kadhai, add the moong dal paste and cook on a slow flame for 40 to 45 minutes or till it becomes golden brown in colour, while stirring continuously.
    Add the warm milk and 1 cup of warm water, mix well and cook on a slow flame for another 3 to 4 minutes or till all the liquid is absorbed, while stirring continuously.
    Add the sugar and mix well. Cover and cook on a slow flame for 15 to 17 minutes or till the ghee separates, while stirring occasionally.
    Add the prepared saffron-milk mixture and cardamom powder and mix well.
    Serve hot garnished with almond, pistachio slivers and saffron strands.

Moong Dal Water (Baby and Toddler Recipe)

This is a nourishing food and an ideal one to start with as its texture is similar to that of breast milk. The water has been strained as babies cannot digest whole cereals and pulse before the age of 6 months. It is best to give it unstrained after your little one is 6 months old. To make it tastier, you can add a tadka of ghee, jeera and turmeric powder a couple of weeks after you start this.

2 tbsp yellow moong dal (split yellow gram)

    Pressure cook the dal in 1/2 cup of water for 2 whistles.
    Add an additional 1/2 cup of water to the cooked dal and liquidise it in a blender.
    Strain the cooked dal and serve lukewarm.

Quick Tip
    You can make even thinner consistency than given above by adding more sterilized water to the dal.

Moong Dal Khichdi ( Baby and Toddler Recipe)

This is a good combination of a cereal and a pulse which is suitable for your baby once she has adapted to rice after 1 to 2 weeks of starting weaning. This will add more variety to your baby's meal and also provide plenty of protein for healthy growth. 

1 tsp moong dal (split green gram)
1 tbsp rice 
1/2 tsp turmeric powder
1/2 tsp butter or ghee

    Wash and soak the green gram and rice together.
    Add the turmeric powder and pressure cook it for 3 whistles.
    Remove from the pressure cooker and add the ghee. Mix well.
    Mash the khichdi completely to make a smooth consistency. Serve lukewarm.

Masoor Dal Water (Baby and Toddler Recipe)

This is a nourishing food and an ideal one to start with as its. The water has been strained as babies cannot digest whole cereals and pulse before the age of 6 months. It is best to give it unstrained after your little one is 6 months old. To make it tastier, you can add a tadka of ghee, jeera and turmeric powder a couple of weeks after you start this.

2 tbsp red masoor dal (split red lentil)

    Pressure cook the dal in 1/2 cup of water for 2 whistles.
    Add an additional 1/2 cup of water to the cooked dal and liquidise it in a blender.
    Strain the cooked dal and serve lukewarm.

Quick Tip
    You can make even thinner consistency than given above by adding more sterilized water to the dal.

Dahi Pakoras

Dahi pakoras presents an unique concept of having crispy pakodas with beaten curd. Temper the dahi pakodas with mustard seeds and curry leaves.

1 1/2 cups besan (Bengal gram flour)
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic 
1/2 medium - sized onion, finely chopped
4 to 5 curry leaves (kadi patta)
lemon, green chillies and ginger 
1/2 tsp baking soda
1 tsp pomogranate seeds (anardana)
1 tsp cumin seeds 
habib cooking oil for frying
1 1/2 kgs curds (dahi)
1 tsp mustard seeds 

    Put the baisan in a bowl;add salt,pepper, garlic(crushed);onion,baking soda,anardana,zeera and suffiient water to make it into a thick paste.
    Heat habib coking oil in a karahi and when the oil is thoroughly hot fry the pakoras.
    Put he pakoras in a bowl of tap water--after 5min. remove them fro the watersqueezing out extra water.
    Now beat the yogurt until smooth & add 3 medium green chillies(finely choped); ginger(finely chopped);and juice of one lemon. leave for a couple of hours.
    Add the pakoras to the yogurt. take 2tsp. of oil and heat it in a frying pan. add karhi patta and fry. pour the contents on the dahi-pakoras.
    Serve immediately.

Dahi Bhindi ( High Blood Pressure Recipe)

4 cups ladies finger (bhindi) chopped into small pieces
1 tsp cumin seeds 
1 tsp mustard seeds 
1 tbsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken
1/2 cup chopped onions
1 cup chopped tomatoes
1/4 tsp chilli powder
1/2 tsp turmeric powder 
1/4 cup low fat curds (dahi)
1 tbsp oil
1/4 tsp salt

To Be Ground Into A Paste
1 tbsp freshly grated coconut
1 tbsp broken cashewnuts (kaju)
3 tbsp beaten rice (poha) , roasted

    Heat 2 teaspoons oil in a non-stick pan and sauté the bhindi in oil until they are done. Remove and drain on absorbent paper.
    Heat the remaining oil in the same pan, add the cumin seeds, mustard seeds and urad dal.
    When they crackle, add the red chillies and fry again for a while.
    Add the onions and sauté until they are golden brown. You may sprinkle a little water to avoid them from burning.
    Add the tomatoes, chilli powder, turmeric powder and the ground paste and simmer for a while.
    Meanwhile, add 1¼ cups of water to the curds, and whisk well. Add this to the subzi and bring to a boil.
    Add the sautéed bhindi and salt and simmer for 5 more minutes.
    Serve hot.

Moong Dal Dahi Vadas

This snack will surely stir up your appetite when served with green chutney and sweet & sour chutney. This is a heavy snack that provides 190 calories per serving; so, i suggest you do not indulge in more than one serving. 

For The Vadas
1 cup green moong dal (split green gram)
2 green chillies , chopped
asafoetida (hing) 
1/2 tsp fruit salt
1/4 tsp oil for greasing

For The Curds
2 cups low-fat curds (dahi)
salt to taste
1 tsp oil
1/2 tsp mustard seeds 
asafoetida (hing)

Other Ingredients
1/4 tsp cumin seeds (jeera) powder
1 tbsp chilli powder

For the vadas
    Clean, wash and soak the moong dal for 3 to 4 hours.
    Drain, add the green chillies and blend in a mixer to a smooth paste, using a little water.
    Add the asafoetida and fruit salt and mix well.
    Heat a non-stick sandwich toaster, grease it lightly and spread 3 tbsp of the mixture in each cavity. Cook for 8 to 10 minutes or till done.
    Repeat with the remaining mixture to make more wadas.
    Cut each toasted triangular piece into 2 equal portions and keep aside.

For the curds
    Combine the curds and salt in a bowl and whisk well. Refrigerate till required.
    Heat the oil in a small non-stick pan and add the mustard seeds.
    When the seeds crackle, add the asafoetida.
    Add this tempering to the whisked curds and mix well and refrigerate till required.

    Soak them in water for 2 to 3 minutes. Thereafter, squeeze out the water and arrange the vadas on a serving plate.
    Spread the tempered curds over the vadas.
    Sprinkle the cumin seeds powder and chilli powder and serve immediately garnished with coriander.


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