Iced Coffee

Iced Coffee drinks are a fine way to cool off during the warm weather, or any time.

60 ml of the hot coffee
50 ml of milk
75 ml of condensed milk
4 tsp of chocolate syrup
5 ice cubes

- Take 60 ml of the hot coffee and put it in a clean blender jar.
- Add 50 ml of milk into it.
- Put 75 ml of condensed milk into it.
- Add 05 ice cubes into it.
- Pour 3 tsp of chocolate Hersheys syrup into it.
- Close the jar and blend it for 40 seconds.
- Add 01 tsp of Hersheys syrup on top and enjoy a chocolaty iced coffee.

Mochachino Shake

A soothing blend of coffee, milk, icecream with a hint of cinnamon.

1 cup cold milk
1 cup strong black coffee, regular or decaf
1/2 cup chocolate syrup
1/2 teaspoon ground cinnamon
2 pints coffee flavor ice cream
Whipped cream in spray canister, garnish
Chocolate shavings, garnish

- In a blender, add 1/2 cup of milk, 1/2 cup of coffee, 1/4 cup of syrup, and the cinnamon.
- Puree to combine ingredients.
- Add 1 pint ice cream and blend until smooth.
- Pour into 2 frosted fountain glasses or tall glasses and garnish with swirls of whipped cream, an extra pinch of cinnamon, and some chocolate savings and serve.

Iced Xpresoo

Refreshing Iced espresso that made in minutes and quench your thirst for long time.

3/4 litre chilled milk
4 ice cubes
4 tablespoons sugar
1/2 teaspoon cinnamon powder
1 teaspoon cocoa powder
1 1/2 teaspoons instant coffee powder
1/2 teaspoon vanilla essence
4 scoops of vanilla or chocolate ice-cream

Blend everything together in the blender for 5 mins until it gets frothy.then serve chill

Iced Cappuccino

Enough of hot drinks. It's time for a chilled cappuccino recipe to find its way into your kitchen.

2 tsp Instant Coffee
1 tsp Sugar or a Low Calorie Sweetener
1/4 cup hot water
1/4 cup cold water

- Dissolve coffee and low calorie sweetner in hot water in tall glass.
- Stir in cold water.
- Serve over ice cubes in tall glass.

Banana Split

Banana split made with a banana cut lengthwise, topped with ice-cream, whipped cream and fruit on top.

1 ripe banana
3 scoops ice cream or frozen yogurt
3 tablespoons chocolate sauce or caramel sauce
6 tablespoons fruit or preserves
Whipped cream
Finely chopped nuts

- Peel banana and cut lengthwise into halves.
- Place halves side by side, cut side up, into shallow dish.
- Scoop of ice cream, side by side, in the center on top of banana halves.
- Pour chocolate sauce over 1 center scoop of ice cream.
- Cover other 2 scoops with fruit sauce.
- Garnish with whipped cream, nuts and a cherry (or berry, if preferred) on top.

Ice Cream Cocktail

A delicious blend of Ice cream and fruit cocktail.

1 litre Ice cream vanilla flavour
Friut cocktail 1 can
Mango pulp 1 can

- Take a serving bowl, make a layer of mango pulp first.
- Now take 10 scoop of icecream and mix in pulp until icecream melts.
- Now add fruit cocktail cane and mix it with icecream.
- Delicious ice cream cocktail is ready to serve.

Mango Cream Delight

Delicious cold dessert. Very quick and easy to prepare.

500 grm whipping cream - chilled
1 can condensed milk
1 can mango puree
2 fresh mangoes
1 can pineapple crushed
1 can fruit cocktail
1 can pineapple tidbits

- In a deep bowl pour cream and condensed milk and whip til it thickens.
- Then add crushed pineapple and mango puree and whip further til it becomes more firm.
- Check for sweetness, add sugar if desired.
- Peel and cut mango into 1/2 inch cubes.
- Strain canned fruits and add to whipped mango cream.
- Chill and serve. 

Italian cheese omelette

2 eggs
1 onion
1 tbsp milk
1 tomato, chopped
1 potato, boiled and cut into cubes
1/2 tsp black pepper
1/2 tsp red chilli powder
2–3 green chillies
1–2 cheese slices
Salt to taste
Oil for frying

Heat oil in a pan, fry onions and add vegetables. Fry till tender. Beat eggs and add salt, pepper and milk. Pour the egg mixture in a pan containing vegetables and spread evenly. Sprinkle chopped cheese slices on the omelette and cook for two minutes. Turn over to cook the other side. Fold and serve hot.

Chinese omelette

1 capsicum
2 eggs
1 tbsp soya sauce
1 tsp black pepper
Green onions, chopped
Salt to taste
Oil for frying

Beat eggs and add salt, pepper, soya sauce, green onions and capsicum. Heat oil in a frying-pan, add the egg mixture and cook slowly. As the omelette cooks, turn over to cook the other side. Fold and serve hot.

Fried peanut crunchies

1 cup shelled dry peanuts
3/4 cup gram flour
2 tbsp rice flour
1 tsp red chilli powder
1/4 tsp cumin seeds, crushed coarsely
1 tbsp hot oil
1 pinch baking powder
Salt to taste
1/4 cup water (approx.)
Oil to deep fry

Mix all ingredients well, except peanuts. Add peanuts, coat them evenly with mixture. Heat oil in a frying pan. Take a lump-full and drop coated nuts individually in hot oil. Fry on medium heat, till light golden. Place on an absorbent paper to soak excess oil. Separate any nuts stuck together. When cool, store in airtight jars.

Coconut cutlets

1 cup coconut, grated
3 potatoes, boiled, peeled, mashed
4 green chillies finely chopped
1 inch piece of ginger, finely grated
Salt to taste
1 tbsp cornflour
1/4 cup bread crumbs
2 tbsp desiccated coconut powder
Oil for deep frying

Mix coconut, potatoes, chillies, ginger, salt and cornflour. Knead to make a pliable dough. Divide it into 10-12 parts, shaping each into a cutlet. Mix breadcrumbs and coconut powder in a plate. Roll each cutlet in the crumb mixture. Place them in the refrigerator for 10 minutes at least.

Heat oil in a frying pan and gently drop in a few cutlets. Fry on medium flame till golden brown from both sides. Place each on a kitchen paper for a few minutes to drain excess oil. Serve hot with chutneys or tomato ketchup.

Apple pickle

400 gms green apple
10 gms red chilli powder
10 gms sugar
1/2 cup vinegar
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander seeds, roasted and ground
1 tsp mustard seeds, ground
Salt to taste

For tempering:
1tsp cumin seeds
1tsp mustard seeds
1tsp ginger/garlic paste
1/2 tsp onion seeds (kalonji)
1/2 tsp fenugreek seeds
1/2 cup oil

Wash and wipe-dry the apple. Cut it horizontally into half inch long slices. Add sugar, vinegar, salt, turmeric, chilli, cumin, coriander and mustard powder. Keep aside.

To prepare tempering, heat oil in a wok and fry mustard and cumin seeds. Add onion seeds and fenugreek seeds. Add ginger and garlic paste and after a few seconds, remove from heat and let it cool. Pour the mixture over the apple. Transfer it to a clean, dry airtight bottle.

Chinese pickle

2 kg cabbage, shredded
400 gms apple, sliced
5 gms Chinese salt
15 gms sugar
50 gms spring onion, chopped
50 gms onion, minced
75 gms vinegar
100 gms garlic, minced
300 gms chilli sauce
25 gms salt

Sprinkle salt on cabbage and keep aside for 30 minutes. Wash well. Mix apple, garlic, spring onion, minced onion, chilli sauce and vinegar. Keep for a day and season after two days with salt, sugar and Chinese salt.

Eggplant pickle

450 gms eggplant, cubed
1tsp mustard seeds, ground
1tsp sugar
1/2 tsp turmeric powder
2 green chillies, slit open
2 cloves garlic, crushed
3 ginger slices
50 ml vinegar
100 gms capsicum, cubed and seedless
150 gms onion, cubed
250 ml oil
Salt to taste

Heat oil and fry the eggplant until brown. Remove, drain and set aside. In the same oil, lightly fry capsicum and onion. Take out of the pan and set aside. Remove all the oil and add ginger, garlic, mustard, turmeric and green chillies to the pan. Cook for two to three minutes. Add eggplant, capsicum and onion and cook for further five minutes. Stir in sugar and remove from fire. Cool and refrigerate in an airtight sterilised container.

Mixed vegetables pickle

300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
500 gms cauliflower florets
20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
350 ml mustard oil
Salt to taste

Dry the cauliflower, turnip and carrots in the sun for two days. Dissolve sugar in vinegar and keep aside. Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables. Cover and cook for five minutes. Add vinegar and mix well. Remove from heat and allow it to cool. Transfer into a sterilised glass jar and cover with a cloth. Keep in the sun for five days.

Stuffed capsicum

1 pound capsicum
1 tbsp tomato puree
1 tsp red chilli powder
1 tsp coriander powder
1 tsp ginger/garlic paste
1/4 tsp turmeric powder
2 onions, chopped
4 green chillies, chopped
250 gms minced meat
Salt to taste
Oil as required
Cumin seeds, roughly chopped

Heat oil in a pan, add meat and stir for two minutes. Add all the ingredients and stir till oil separates from the gravy. Cut the capsicum from top in such a way that its upper part can be used as its lid.

Remove the pulp from inside and stuff the capsicum with minced meat. Cover it with the lid and tie a thread from top to bottom to secure the filling.

Heat oil in a pan and put the capsicum one by one in it. Cover the pan with a lid. Cook for five to 10 minutes and serve.

Roasted okra

1 pound okra (ladyfinger)
1 tsp red chilli powder
1 tsp garlic paste
1/2 cup oil
1/2 tsp turmeric powder
2 potatoes, optional
100 gms curd
Salt to taste

Wash and dry the okra. Cut into round pieces. Heat oil and fry the okra with potatoes for 10–12 minutes. Mix all the spices in the curd. Add the paste to the vegetables and mix well.

Spicy gourd

1/2 kg gourd (karelas)
1 tsp red chilli powder
1 tsp coriander seeds, roughly chopped
1 tsp garlic paste
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 cup tamarind juice
2 onions, sliced
Salt to taste

Peel and slice the gourd. Sprinkle salt and put aside for an hour. Wash the vegetable with water. If you want to remove its bitterness boil in water for five minutes and drain. Heat oil in a pan, fry onions, garlic paste and cumin seeds. Add the other ingredients along with the gourd. Cover the pan and cook till tender.

Sour brinjal

2 large brinjals
1 tsp red chilli
1 onion, sliced
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 cup tamarind juice
2 tsp cumin seeds
2 tomatoes, pureed
A pinch of turmeric powder
Salt to taste
cooking Oil as required

Cut the brinjal in round pieces. Heat oil in a pan and fry mustard seeds, cumin seeds and coriander seeds. Add brinjal and onions to it and stir fry. Add the remaining ingredients. Mix well and serve.

Cheese Rolls

1 bread without slices
100 gm cheese
150 gm butter

- Blend 100 gm cooking cheese and 100 gm butter in a cooking pan.
- Cut bread lengthwise into slices.
- Apply cheese mixture on each slice and roll it tightly.
- Put toothpick on the corners so that role does not open.
- Now refrigerate it for 15 minutes.
- Now apply butter on it and bake in a preheated oven for 15 minutes.
- Serve them hot.

Cheese Pakora

Spicy pakora recipe for cheese lovers.

2 cheese cubes
1 onion 
2 green chilly
2 bread slice
7-8 curry leaves 
1 cup gram flour 
1 tsp corn flour
a pinch baking powder
a pinch citric acid
1/2 tsp salt to taste
1/4 tsp red chilly powder 
oil for frying

- Finely chop hari mirch and pyaj.
- Cut cheese cubes and bread into cubes.
- Mix all the ingredients in besan and make a thick batter using water.
- Heat oil in a pan and deep fry all pakoras until they turn brown.
- Serve them hot with sauce or chutney.

Mango Cheesecake

500 ml fresh cream
200 gm sugar
4 eggs
100 gm cheese cream
15 gm dissolved gelatin
40 gm mango pulp
10 gm cardamom powder

- Blend cream.
- Blend eggs and 100 gm sugar in a double boiler until the mixture turns yellow.
- Blend cheese cream separately. Now add the above mixture to this cream.
- Add mango pulp and elaichi powder to this.
- Mix well with gelatin.
- Refrigerate the mixture for sometime.
- Garnish with mango slices and serve.

Chilli Cheese Toast

Enjoy chilli cheese toast either in breakfast or in the evening.

6-8 nos. bread slices
4 nos. onions
6-8 nos. green chillies
20 gms green coriander
8 slices processed cheese
1 lemon
salt to taste

- Peel, mash and chop the onions.
- remove stems, mash, slit, de seed and chop green chillies.
- clean, mash and chop green coriander.
- Mix all the chopped vegetables, and lemon juice and salt to it and mix it well.
- toast the bread slices under an electric toast till they become golden brown in colour.
- sprinkle the vegetables mixture evenly on the plain side of the toast and cover with the cheese slices.
- put the slices back in the toast and toast it till the colour of the cheese changes to light golden brown.
- remove the toast from toaster and cut off the edges of the toasts.
- cut each toast into two pieces and serve hot.

Cheese Pizza

2 pizza dough
2 cheese cubes
1/2 cup tomato ketchup
2 medium onion
1 tomato 
1/2 cup cheese spread
2 capsicum 

- Cut the vegetables into rings.
- Grate cheese.
- Spread the ketchup on the pizza bread.
- Now spread the rings of the vegetables.
- Lastly spread cheese and cheese spread.
- Bake in a preheated oven for 10 minutes and serve hot.

Brown Rice Pulao

Though the rice is chewy, its worth the effort keeping in mind the nutrition involved. Those of you who are trying to develop a taste for brown rice, do try this flavourful recipe. Coconut milk would add more flavor to this recipe.

2 cups Basmati brown rice, soak for an hour in warm water
1 large onion, finely sliced
2 cups cubed mixed vegetables (carrots, potatoes, beans, peas)
2 tbsp oil + 1 tbsp ghee
1 tsp ginger garlic paste
few curry leaves
garam masala pwd (3 cloves, 1? cinnamom, 1 elachi, 1 star anise)
salt to taste
Coarsely crush (do not make a paste):
4-5 tbsps chopped coriander leaves
8-10 chopped pudina leaves
2-3 green chillis

1 Heat oil+ghee in a cooking vessel, add the sliced onions and curry leaves and saute for 5 mts. Add the ginger garlic paste and crushed coriander-pudina-green chillis and saute further for another 5 mts. Add the cubed mixed vegetables and saute for 6-7 mts.
2 Add 4 1/2 cups water and bring to a boil. Add the brown rice, salt and garam masala pwd, reduce heat, cover with lid and cook till the rice is done.
3 Serve hot with raita or any curry of your choice.

Gobi Manchurian

In fusion cooking there are no rules to follow. You will find assertive notes of spice and tang, a generous dose of garlic, green chilli, ginger and garnished with lots of spring onions and coriander leaves – in other words, simply flavourful! It does take some time to prepare but its worth the effort.

- 1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
- 2 tbsps maida/all-purpose flour
- 2 tbsps cornflour
- 1/2 tbsp rice flour (optional)
- 1 tbsp ginger-garlic-green chilli paste
- Approx a little less than 1/2 cup warm water
- salt to taste

For sauce:
- 1/4 cup spring onions, finely chopped,
- 1/2 capsicum, finely sliced
- 1 1/2 tbsps finely minced garlic
- 1/2 tbsp finely sliced ginger
- 2 finely chopped green chillis
- 1 tsp red chilli pwd (preferably Kashmiri)
- 2 tsps soya sauce
- 1 tbsp chilli sauce
- 2 tsps vinegar
- 3 tbsps tomato sauce
- 1/2 tsp brown sugar (optional)
- salt as required
- 1 1/2 tbsps sesame oil
- 1 tbsp finely chopped coriander leaves

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
4 Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
5 Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Meat Samosa

For Filing
250 g minced lamb or beef
2 tablespoon. oil
2 clove garlic, minced
1 teaspoon. minced ginger
2 medium onions, finely chopped
2 teaspoon. Curry powder
1/2 teaspoon. salt
1 tablespoon. vinegar or lemon juice
1/2 cup hot water
1 teaspoon. Garam masala
2 tablespoon. chopped fresh coriander leaves
cooking Oil for frying

For Dough
225 g Plain flour
1 teaspoon. Salt
3 tablespoon. oil
About 100ml hot water
Oil for deep frying

1.To make the filling, heat oil in a saucepan,add garlic, ginger and half the onion and saute until onion is soft. Add curry powder, salt, vinegar, mix well. Add minced meat and fry over a high heat, stirring constantly until meat changes color.
2. Lower the heat, add hot water, cover the pan and cook until meat is tender and all the liquid has been absorbed. Towards end of cooking, stir frequently to prevent meat from sticking to base of pan. Sprinkle with garam masala and chopped coriander, remove from heat and allow to cool. Mix in the reserved chopped onion.
3. To make the dough, sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
4. Divide into 12 balls. Roll each ball into a 6 inch round. Using a sharp knife cut into two halves.
5. Place one half on the palm of your hand and wet the edges with a little water. With the other hand fold in one end towards the centre, taking care that the two layers do not stick together. Then fold the other edge over the first, so that it slightly overlap and form a cone.
6. Place 1 tablespoon stuffing into the hollow cone. Lightly wet the top edges then press them together firmly so they do not split open during frying.
7. Heat the oil in a karahi or wok over medium heat. Carefully add 46 samosa into the hot oil and fry to a crisp golden color, turning them over once or twice. Drain against the sides of the pan and place on absorbent paper towel. Serve with mint chutney or tomato ketchup. 

Lubnani Kebab

- beef mince 1kg
- mashed boiled potatoes 1/2 cup
- mashed boiled peas 1/2 cup
- mashed boiled macaronis 1/2 cup
- Salt & red chili powder to taste
- garlic paste 1/4 teaspoon.
- Salt 1/2 teaspoon. for mince
- Coriander leaves few sprigs
- 1 egg
- bread crumbs for coating

- Boil mince with salt and garlic paste.
- Cook and dry
- Add rest of the ingredients except egg and crumbs.
- Blend in a processor to make a fine mince.
- Shape into cylindrical Kebabs coat with eggs & crumbs. Deep fry & serve hot .

Paneer Kulcha

2 cups all purpose flour/maida
1/2 cup warm milk
1/4 cup curd/yogurt
1/4 tsp salt
1/2 tsp sugar
3/4 tsp baking pwd
3 tsps sesame seeds
2 tbsps butter/ghee
water for kneading

For stuffing: Mix all the ingredients and make small balls
1/4 cup grated paneer
1 onion finely chopped
2 finely chopped green chilies
1 tsp chaat masala
pinch of red chili pwd
salt to taste

- Sieve flour, baking pwd and salt. Place the sieved flour on a wide plate. Make a well in the center of the flour and pour sugar, milk, yogurt and slowly combine, to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
- After two hrs, knead the dough gently for a mt. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a small thick roti. Place a ball of stuffing in the center of the roti and enclose it from all sides and roll into a ball.
- Dust the working surface with flour and roll the ball into a 6″ diameter thick roti. Sprinkle few sesame seeds on top and lightly roll with a rolling pin. Prepare rotis with rest of the dough.
- Heat an iron tawa, once hot, place the kulcha and cook for 15-20 secs on high flame. Brown spots begin to appear. Flip over and cook the other side for another 15-20 secs. Drizzle some ghee or butter and roast for a few seconds on each side and remove.
- Serve hot with any curry of your choice 

Falsay ka Sherbet

2 cup Blackberries
2 1/2 cup Water
Raw sugar to taste
1 Tsp Sea salt
Crushed ice, to serve
Pineapple slices to garnish

- Soak the blackberries in the measured water overnight.
- Mash the blackberries into the water, then put the mixture through a sieve. --- Add sugar and salt and mix thoroughly. Refrigerate the mixture for about 30
minutes. Serve in tall glasses, topped with crushed ice and garnished with pineapple.

Zucchini Pizza

    1 large Zucchini
    1/2 cup of Mozzarella Cheese
    3 cloves of Garlic (Lasan) (crushed)
    1/2 of a 14 oz. can of Pizza Sauce
    1/2 cup of Butter (melted)

- Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. And set aside.
- When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let it cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
- Cover the slices with pizza sauce and mozzarella cheese and let cook until the cheese begins to melt. 
- Serve hot ! Enjoy

Stuffed Crust Pizza

    2 tsp. of Cornmeal
    2 (10 ounce) tubes of refrigerated Pizza Crust 
    8 ounces of String Cheese
    4 ounce (sliced - drained) Mushrooms 
    1 (2 ½ ounce) can of Ripe Olives (sliced - drained) 
    2 cups (8 ounces) of Mozzarella Cheese (shredded)
    1 ½ tsp. Fresh Basil (minced) or ½ tsp. Dried Basil
    1 (8 ounce) can of Pizza Sauce
    1 tbsp. Olive Oil

- Sprinkle cornmeal evenly over a greased 15 x 10 x 1-inch baking pan. Unroll pizza dough or use home made pizza dough and place place on pan, letting dough drape 1-inch over the edges. Pinch center seam to seal. Place pieces of string cheese around edges of pan. Fold dough over cheese; pinch to seal.
- Brush the crust with oil; sprinkle with basil. Bake at 425*F (220*C) for 5 minutes.
- Spread sauce over crust. Sprinkle with mushrooms, olives and cheese. Bake for 10 to 12 minutes or until crust and cheese are lightly browned.
- Serve hot ! Enjoy

Seafood Pizza (2)

1 large flatbread dough
1/2 cup of bechamel sauce (recipe follows)
250g raw shrimp, peeled
250g fresh cooked crab meat 
1/2 red onion, sliced
1/2 green pepper, chopped
1 ripe tomato, diced
2 tsbp cilantro, chopped
1/2 cup mozarella cheese
1/4 cup Parmesan Cheese
Bechamel Sauce
1/2 cup milk
1 tbsp butter
1 tbsp flour
1 tbsp mustard powder
salt and pepper

1. Saute the onion and green pepper for about 3 minutes, add shrimp and saute a few more minutes until mostly cooked.
2. Make Bechamel Sauce: in a microwave safe dish melt butter. Whisk in flour. Stir in milk and dijon. Cook on HI until thickened (a couple of minutes depending on your microwave). Stir and season to taste.
3. Spread Bechamel sauce on flatbread. Add Sauted Shrimp, onion and green pepper. Add crab meat and diced tomato.
4. Sprinkle with Mozarella, Parmesan and cilantro. Bake at 400°F for about 15 minutes (keep a close eye) until everything is HOT and the cheese has started to brown.

Pan Pizza

    1 (8 ounce) can of Tomato Sauce
    1 tsp. Dry Oregano
    ½ tsp. Marjoram
    ½ tsp. Dry Basil
    ½ tsp. Garlic Salt
    4 cups of All Purpose Flour (Maida)
    ¼ cup Non-Fat Powdered Milk
    1 tbsp. Granulated Sugar
    ½ tsp. Salt
    1 (1/16 ounce) package of Dry Yeast
    2 tbsp. of Vegetable Oil (for dough)
    9 ounces of Vegetable Oil (3 ounces per pan)
    Cooking Spray (butter flavored)
    1 1/3 cup Warm Water
    Vegetables (chopped) or Ground Beef (cooked) or Chicken (cooked 

and chopped) (or any topping meat of your choice.)
    16 ounces of Mozzarella Cheese (grated)

- Combine sauce ingredients and let sit for 1 hour.
- Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Let rest for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
- Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.
- Divide dough into three balls.
- Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.
- Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough with Pam and cover with a plate. Place in warm area and allow to rise for 1 to 1 ½ hours.
- Preheat oven to 475°F. For each 9" pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge. Distribute 1 ½ ounces shredded mozzarella cheese on sauce. Place toppings of your choice. Top with 3 ounces mozzarella cheese . Cook until cheese is bubbling and outer crust is brown.

Papri Chaat

For papri
- 1 cup plain flour
- 2 tsp. oil or ghee
- 1/4 tsp. ajwain seeds
- salt to taste
- oil to deep fry

For chilli pakora
- 15 green chillies
- salt to taste
- 1 tsp. lemon juice
- 1/2 cup gram flour (basen)
- pinch
- 1 tsp. hot oil
- Oil for deep frying

For Assembly
- 1 large potato, boiled and diced
- 1 medium onion, peeled, choppd
- 1 tomato, diced
- 2 green chillies, chopped
- Salt to taste
- 1 tsp. red chilli
- 1 tsp. chaat masala
- 1 tsp. garam masala
- 1 cup whisked ygurt 
- 1/2 cup sweet tamarind chutney
- 1 tbsp. mint chutney

1. Sift flour, ajwain, salt in a bowl. Pour in melted ghee or  oil. Using both hands, rub the fat into the flour until the mixture resembles fine bread crumbs. Add a little water at a time and bind the flour into a soft, pliable dough. Knead it really well for about 10 minutes. Cover with a damp cloth and leave to rest for 15 minutes.
2. Divide the dough into two equal halves. Roll each half into large thin rounds. Prick all over with fork. Cut out 2 inch rounds from it with a round cookie cutter.  
3. Heat oil in a karahi or deep frying pan and fry a few at a time over medium heat to a crisp golden color. Cool and store in a air tight container.

For chili pakora
1. Slit chilies, deseed and rub with salt and lemon juice.
2. Keep aside for 5 minutes, Pat dry with kitchen towels. 3. Make medium thick batter of Basen, salt, chili powder and little water. Add hot oil to batter and mix thoroughly.
3.Dip each chili in it, and deep fry in hot oil till golden. Drain, keep aside.

1. Place potatoes, onions, tomatoes and green chilies in a large serving plate. Add salt, chaat masala, chili powder and garam masala and mix gently.
2. Arrange papri and mirch pakora over the potato mixture. Spoon yogurt, mint chutney and sweet tamarind chutney over papri and potato mixture and serve immediately.

Crispy Pa'per - Papadam

-1 Kg Urad Dal flour
-100 grams salt
-50  grams ground black or white pepper
-1/2 tsp Hing
-500 grams water

- Mix the Hing and pepper with the Urad Dal flour. 
- Lightly roast the salt.  
- Boil 500 grams water with the salt. Let it cool to room temperature. 
- Pour this water, a little at a time, in the Urad Dal Flour mixture and make a very stiff (hard) dough. (Dough maker may be used.) 
- Put his dough in a big Mortar and Pestle 
- Pound the Pestle on the dough in the Mortar until it has elastic like consistency. 
- Test it by rolling out a small piece. Divide the dough into 6 parts. 
- Roll them out on a board and cut it into 1 inch pieces. Then put all the pieces in a bowl and cover the bowl. 
- Taking one piece at a time, roll them out on an aluminium rolling board. Put them in direct sunlight to dry. Once they are dry and crispy, store them in an air tight container.  
- To serve them, Zap them in a  microwave, or fry them in oil or roast them on a low flame!

Delicious Pasanday - Beef Cutlets

- 1/2 kg pasande  (fillets of beef cut into about two inch square pieces)
- 2 tsp. garlic paste
- 2 tsp. ginger paste.
- 1 tsp. salt
- 1 tsp. chilli powder
- 1 tsp. garam masala
- 1\2 tsp. ajowan
- 2 eggs beaten
- bread crumbs

1. Combine meat, garlic, ginger, salt, chilli powder, garam masala and ajowan in a medium pot.
2. Cook over low heat for about 15 minutes, or until meat is almost tender and water has completely evaporated. Transfer to a plate and keep aside to cool.
3. Dip the cutlets first in egg, then coat with the bread crumbs.
4. Heat oil in a frying pan over medium-high heat and fry  the cutlets for about 5 minutes or until golden brown. Transfer to a plate lined with double thickness of paper towels.
5. Serve hot with French fries and ketchup.

Potato Minced Pie

- 1/2 kg potato
- 1/2 kg minced beef
- 1 large onion chopped
- 1 -2 tbsp chopped coriander
- 2 medium sized grated carrots
- salt and pepper to taste.
- grated cheese.

1. Grate potato.
2. Mix all the ingredients in a bowl except cheese.
3. Put in shallow pie dish.
4. Sprinkle with cheese and bake in a moderately hot oven for about 1 1/4 to 1 1/2 hour.
5. serve hot

Potato Chicken Sticks

- 2 Potatoes boiled (mashed)
- 1cup Chicken boiled & shredded
- 1/2 cup Cheese Grated
- 1 Egg Boiled (Grated)
- Corriander Leaves 2 tbsp
- Salt & Pepper 1/2 tsp each
- Flour 2tbsp
- Baking Powder 1/4tsp
- Egg beaten & Bread
- crumbs(for coating)
- Bread Sticks.

For Sauce
- Mayonnaise 1 cup
- Green onion 2tbsp
- Parsley 1 tbsp
- Capcicum 1tbsp
- Cream 1/2 cup
- Salt & Pepper 1/4 tsp each
- Ketchup 1 tbsp

- Mix all,chill & serve with potato chicken stick.
- Boil chicken, potatoes & egg.
- Then mix all the ingredients well.
- Take half bread stick & stick potato mixture to make just like drum stick shape.
- Then dip in egg & coat with bread crumbs.
- Fry in hot cooking Oil.
- Serve hot with mayonnaise Sauce. 

Meat Rice Kabab

- 1/2 Kg minced meat ,beef
- 1 cup rice ,boiled
- 1 tsp red chillies powder
- 1 big chopped onion
- 2 to 3 tbsp chopped corainder
- 2 tbsp chopped pudina
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala powder
- 1 1/2 tsp salt or to taste
- 1/2 tsp ajinomoto 11. oil for frying

For Coating
- 1 egg
- 1/2 cup flour
- Till (sesame seed)

1. Boil the meat pieces with all the above masala paste and dry them completely.
2. Then coat each put into egg then bread crumbs.
3. Deep fry till golden brown.
4. Serve hot with tomato sauce.

Delicious Paneer

-250gm Paneer
-1/2 cup Flour
-3/4 tsp. Salt
-3/4 tsp. Black pepper powder
-Oil For frying

1.  Cut triangular slices of paneer. Mix salt and black pepper powder together and spread in a plate. Spread flour in another plate.
2.  Take paneer slices, first coat it with flour and then with black pepper powder.
3.  Fry in hot oil.
4.  Serve with sauce. 


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