Paneer & Capsicum Roll

Ingredients:

• 200 gm white flour
• 3-4 tablespoon vegetable oil
• Salt & sugar according to taste
• 2 cup Luke warm water
• 150 gm paneer ( cut in small cubes)
• 150 gm capsicum ( wash and cut in medium pieces)
• 2 tomato (chopped)
• 2 onion (chopped)
• 2-3 green chili (chopped)
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste 
• Salt and sugar according to taste
• 1/2 cup of vegetable oil

Preparation:

1. Heat the oil in a pan, sauté the onion and green chili.
2. Add capsicum, ginger-garlic paste, turmeric powder, coriander powder, salt and sugar to taste.
3. Fry all the spices properly, then add paneer cubes and cook it well.
4. Turn of the gas and keep aside the paneer mixture.
5. Kneed soft dough and make some Paratha's.
6. Place the paratha and spread the paneer mixture lengthwise.
7. Roll the paratha's with paper napkin.
8. Serve Paneer roll with green salad.

Bread Upma

Ingredients:

• 6 pcs. slice bread 
• 1 big bowl mixed vegetables (carrot, bean, capsicum, potato, peas) (boiled)
• 2 tomato (chopped)
• 2 onion (chopped)
• 2-3 green chili (chopped)
• 1 tablespoon curry leaves
• 1 teaspoon mustard seed
• A pinch of turmeric powder
• Salt & sugar according to taste
• 1/2 cup of vegetable oil
• 1/2 cup of water (if needed)

Preparation:

1. Smash the bread and keep aside.
2. Heat the oil in a pan, sauté the curry leaves and mustard seeds.
3. Add onion, green chili and fry it properly.
4. Then add pre-boiled vegetables, tomato and fry it until light brown.
5. Add smashed bread, turmeric powder, salt and sugar to taste and stir it properly.
6. Serve hot with green salad.

bhaji pav recipe

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

Poondu satham / Garlic rice

This is a simple recipe but a very helpful postnatal diet. I had made this several times and found this as  the easiest, yet a tasty way to include garlic in my postnatal diet.  I found this recipe  in a supplement of a tamil magazine.

Ingredients:
Cooked rice – 2 cups
Small onion- 1/2 cup
Garlic pods – 1 cup
Ginger- 1/4 inch piece
Roasted and ground black pepper- 1/2  tsp
Raosted and ground cumin seeds- 1 tsp
Method:

An important thing in  making any mixed rice variety is that the rice has to be cooked well but  must be separate grains. Normally this can be achieved by  roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well  in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried  chillies (3-4 numbers)  and curry leaves. Add the onion, garlic and ginger pieces and  fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.

Mutton Biriyani

Festival : Ramadan

Ingredients : Chopped Mutton - 1 kg Ground coriander - 1 1/2 tbs Ground paprika - 1 tsp Grounded cumin seeds - 1/4 tsp Powdered aniseeds, turmeric, cinnamon, cardamom, clove - 1/4 tsp each Crushed garlic - 2 cloves Grated fresh ginger - 2 tsp Fresh lime juice - 1 tsp Oil  - 3 tbs Finely chopped big onions - 4 Ground Almonds  - 3 tbs Plain Yoghurt - 6 tbs For Preparing Rice Washed and drained long grain rice  - 4 cups Ghee - 3 tbs Finely sliced onions - 2 Crushed garlic - 1 clove Water  - 6 cups Grounded turmeric, cinnamon,  cardamom, clove - 1/4 tsp each Bay leaf - 2 strangs Evaporated milk   - 4 tbs Salt - to taste

Method of Preparation : Preparing Mutton : Remove excess fat from the mutton and keep it in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to mutton and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire. Preparing Rice : In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until 3/4 cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the mutton dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew nuts.

Egg Dipped Pattiri

Region : Kerala            Festival : Ramalan

Pattiri's are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here's a variety of delicious pattiri's you can try out Ingredients : Wheat flour - 1 cup   Maida (refined flour) - 1 cup Ghee - 1/2 tsp Salt - to taste Oil - as required Egg - 3 no's Big onion chopped - 1 no's Green chilli chopped - 2 no's Pepper powder - 1/2 tsp Coriander leaves - 2 sprigs Method of preparation : Mix wheat flour, maida, oil and salt in water and make a dough. Then make small balls with the dough and flatten it into small rounds. Deep fry in oil till it puffs up as in the case of poori.  Break the eggs and pour it into a vessel. Beat well by adding chopped onions, chilli, coriander leaves, pepper power and salt. Dip the pattiri's in this mixture and cook them in a flat pan applied with oil and turn both sides till done.

Egg Vermicelli

Festival : Ramadan

Ingredients : Egg - 30 no's Sugar - 3 cups Water - 6 glass

Method of Preparation : Break the eggs and separate the yolk. Strain the yolk using a spoon in a sieve and keep it aside. Dissolve sugar in 6 glass of water and boil it in a flat plate. Make a small hole in a plastic glass and pour the egg yolk into it. Spread the yolk mixture over the sugar solution through this hole. After 10-15 rounds, sprinkle a little cold water into the solution. Lower the flame, remove the egg from the sugar syrup. Strain and keep aside. Cook the remaining egg yolk in the same manner. Beat the egg white with the remaining sugar syrup. Steam the mixture. Cut into pieces of required shapes. Spread the yolk mixture on a plate and arrange the steamed egg white pieces in the middle.

Egg Circa

Festival : Ramalan

Ingredients : Raw Rice - 2 cups Boiled Rice - 1 cup Egg - 1 no Oil   - as needed Salt - to taste Method of Preparation : Soak raw rice in water for about 2 hours. After that, wash the rice and grind with boiled rice, egg and salt without adding much water. Heat oil in a pan and pour a spoon full of circa and fry. Serve hot with chicken curry.

Meat Pattiri (Koyada)

Region : Kerala            Festival : Ramalan

Pattiri's are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here's a variety of delicious pattiri's you can try out Ingredients : Meat - 1cup Sliced Onion - 2 cups Sliced Green Chillies - 5 no's Crushed Garlic - 5 flakes Crushed Ginger - 1" piece Coriander leaves - little Garam Masala Powder - 1/2 tsp Refined flour - 2 cups Oil - As required Salt - to taste Turmeric Powder - little Chilli powder - 1/2 tsp Coriander powder - 1/2 tsp

Method of Preparation : Cook the meat with turmeric powder, chilli powder, coriander powder and salt. Mince the meat in a mixer.  Sauté onion, ginger-garlic paste, green chillies and salt in 1tbs oil. When it is slightly done, add minced meat, garam masala powder and coriander leaves. Mix well. Add a little gravy left from the cooked meat and sauté well. Remove from fire. Make a dough with refined flour, water and salt. Make small balls and shape into thin rounds. Take one round and spread the meat masala over it. Take another round, cover the first one with it and seal the edges by twisting. Deep fry in oil.

Mutton Kuruma

Festival : Ramalan

Ingredients :     Mutton pieces - 500 gms Grated coconut - 2 dsp Onion - 1 Ghee or oil - 4 dsp Sliced onion - 2 cups Curds - 3/4 cup To be ground : Garlic cloves - 4 no's Cinnamon - 1 piece Cloves - 4 Cardamom - 4 Ginger - 1" piece Poppy seed - 1 tsp Coriander leaves - a handful Coriander powder - 1 tsp Green chillies - 4 Turmeric powder - 1/2  tsp Mint leaves - a handful Method of Preparation : Grind the coconut separately and mix in curds and marinate the meat in it for some time.  Fry the onions in the ghee to a golden brown colour and remove half of it. Put the ground ingredients and fry well along with the fried onions. Mix the meat and cook till soft. Serve the Kuruma in a dish and sprinkle the fried onions on top.

Stuffed Fried Chicken

Festival : Ramalan

Ingredients : Chicken  - 1 (1/2 kg) Egg - 3 no's Big Onion - 4 no's Green chillies - 2 no's Curry leaves - 2 stalks Chilli powder - 1 tsp Turmeric powder - 1 tsp Garlic Juice   - of 4 flakes Ginger Juice - of 1 piece Lemon juice - of 1/2 lemon Salt - to taste Rice flour - 1tbs Cashew nut - 1tbs Kismis ( Raisins)   - 1 tbs Oil - as required Method of Preparation : Clean the chicken well and cut open the down part or the stomach side of the chicken. Boil 2 eggs, remove the cover and place them in the stomach of the chicken. Heat oil in a pan and sauté one onion, green chillies and curry leaves in it.  Fill the stomach of the chicken with the sautéed ingredients. Fold in, both the legs of the chicken inside the stomach. Make a paste of ingredients 6 to 11. Mix rice flour and one egg (raw) into the above paste. Marinate the chicken with the paste for one hour. Heat the pan with oil (coconut oil or any other vegetable oil) & fry the chicken turning it over until golden brown. Sauté the finely sliced onions (lengthwise) in ghee till golden brown. Then fry cashew nuts & kismis (raisins). Decorate the chicken with fried onions, cashew nut and raisins.

Chicken Hussainy

Festival : Ramadan

Ingredients : Chicken (Medium pieces) - 1/2 kg Big Onion (Sliced lengthwise)  - 4 no's Green Chilles  - 8 no's Crushed Ginger - 1inch piece Sliced Tomatoes - 2 no's Crushed Garlic - 1 1/2 pod Turmeric powder - 1 tsp Chilli powder - 1 tsp Cardamom - 4 no's Nutmeg - 1/4 piece Mace - 1/4 tsp Cumin - 1/4 tsp Coriander leaves, mint leaves and curry leaf (chopped)  - 1 tbs Dalda - 1 tbs Salt  - to taste

Method of Preparation : Make a paste of turmeric powder and salt. Marinate chicken pieces with the masala and keep it for some time. Powder cardamom, nutmeg, mace and cumin together. Saute the onions and chillies in dalda or ghee.  Add crushed ginger, garlic, powdered masalas, chilli powder and all the chopped leaves and saute well.  After some time, add chicken and tomato. Close the lid and cook till done. Note : Try not to add water while cooking.

BHEL PURI RECIPE

Ingredients:

1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:

• Mix the puffed rice, tomatoes, onions.
• Drain the water from the grated potatoes and mix that as well.
• Mix all the ingredients under seasoning and add to this.
• Lightly crush and add the nimkis and golgappas.
• Add the sev and kaara pusa directly and mix well.
• Finally garnish with coriander leaves and lemon juice.
• Serve immediately..

Dhokla (steamed gram flour snack)

This nutritious snack from Gujarat in Western India is popular all over the country. Serve it with Tamarind and Mint-coriander Chutneys.

Ingredients:

• 500 gms bengal gram flour (besan)
• 1 1/2 cup sour yoghurt
• 1 tsp ginger paste
• 1 tsp green chilli paste (add more if you like it spicier)
• 2 tsps sugar
• 1/2 tsp turmeric powder
• 1 tsp lime/lemon juice
• 2 tsps fruit salt/ baking soda
• Salt to taste
• For tempering: 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp black mustard seeds
• 1 tsp sesame seeds
• 6-8 curry leaves
• 2 green chillies slit lengthwise
• 1/2 cup warm water
• For garnish: 1/2 cup finely chopped fresh coriander leaves

Preparation:

• Sieve the gram flour. Mix it with the yoghurt and keep aside for 2 hours.
• Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring consistency. Mix well.
• Divide the batter into 3 equal portions.
• Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in.
• Divide the fruit salt/baking soda into 3 equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer.
• Cook till done - when you touch the surface of the Dhokla your fingers should come away clean.
• Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming.
• Allow the steamed Dhokla to cool slightly and cut into 2" squares.
• To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes.
• Garnish with the chopped coriander and serve with Tamarind Chutney and Mint-Coriander Chutney.

Upma

No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it!

Ingredients:

• 1 cup semolina
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 5-6 curry leaves
• 2 green chillies slit lengthwise
• 1" piece of ginger grated
• 3/4 tsp mustard seeds
• 2 medium-sized onions chopped fine
• 2 medium tomatoes chopped fine
• Salt to taste
• 2 cups hot water
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Chopped coriander to garnish

Preparation:

• Heat a griddle or flat pan on a medium flame and roast the semolina lightly. Stir frequently and do not allow it to brown. Once done, remove onto a tray or platter and keep aside.
• Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.
• Add the onion and fry till translucent and soft.
• Add the tomatoes and cook till soft.
• Add the hot water, turmeric and salt to taste and bring to a boil.
• Add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.
• Simmer and cook till the Upma is like a very thick porridge. Turn off the fire.
• Squeeze the lime juice over the Upma and mix well.
• Garnish with chopped coriander and serve piping hot.

Poha - Powa

From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney!

Ingredients:

• 2 cups poha (flattened rice)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 2 green chillies slit lengthwise (optional)
• 1 medium onion chopped fine
• 1 large/2medium potatoes quartered and sliced very thin
• Handful of unsalted peanuts (skins removed)
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish

Preparation:

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
• Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
• Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

Indian-style Burger/ Indi-Burger

What with the huge amounts of western influence, burgers are popular food in India. Want to give your burgers an Indian flavor? So easy! Try this recipe.... It serves 4.

Ingredients:

• 500 gms beef or lamb finely minced
• 2 tsps garlic paste
• 1 tsp ginger paste
• 1 small bunch fresh coriander (approximately 100 gms/ 0.22 lbs) - keep leaves and stems, remove roots - chopped very fine
• 2 green chillies chopped very fine
• 2 slices bread, soaked in water till soft and then crumbled
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp garam masala powder
• Salt to taste
• 1 tsp lime/ lemon juice
• Vegetable/ sunflower/ canola cooking oil to shallow fry the burger patties
• 4 burger buns
• Butter to spread on the buns
• 4-5 tbsps mint-coriander chutney (recipe below)
• 1 large onion sliced into rings
• 2 large tomatoes cut into rings

Preparation:

• Take a large mixing bowl and put the minced meat, ginger and garlic pastes, chopped coriander, chopped green chillies, bread crumbs (as above), spice powders, salt to taste and lime/ lemon juice in it.
• Mix thoroughly to blend all ingredients and create a patty mix. Divide into 4 portions and form into patties. Line a plate with baking paper and place the patties on it for later.
• Heat the oil in a large griddle or frying pan, on a low to medium flame. When hot, add the patties to it (do not overcrowd the pan) and cook on both sides, till done.
• While the patties are cooking, slice each bun in the center, open and then lightly toast in a grill or toaster oven. Butter as desired.
• Now spread about 1 tbsp of Mint-Coriander Chutney on each bun.
• Place a cooked patty on each bun and add onion and tomato rings. Season with salt if required, close the bun and serve right away.

Toasty Paneer Sandwich - Toasted Spicy Cottage Cheese Sandwich

The Toasty Paneer Sandwich is a yummy and nutritious snack that can be made up in minutes. It is great for breakfast, brunch and even school lunchboxes.

Ingredients:

• 1 cup crumbly cottage cheese/ paneer (buy or see recipe below)
• 2 tbsps butter
• 1 tsp cumin seeds
• 1 large onion chopped very fine
• 2 green chillies chopped very fine (optional)
• 2 medium tomatoes chopped fine
• 1/4 tsp tumeric powder
• 1/2 tsp red chilli powder (optional)
• Salt to taste
• 8 slices fresh, soft sandwich bread of your choice
• Butter

Preparation:

• Heat a pan on a medium flame and add the butter to it. Allow to melt and then add the cumin seeds. When they stop spluttering, add the green chillies and onion. Fry till the onion is soft.
• Add the tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for 2 minutes stirring frequently.
• Add the paneer (see recipe here) and mix well. Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little.
• Lay the slices of bread on a clean cutting board and butter. Now put a generous amount of the prepared paneer mixture on 4 of the slices. Spread to cover entire slice. Top with another buttered slice.
• Grill or toast the sandwich till crispy and golden. This is especially nice when done in a sandwich toaster which seals the edges, preventing the paneer from falling out later.
• Serve hot with tomato ketchup or a chutney (see chutney recipes here) of your choice.

Tomato Chutney Sandwich

Serve these yummy sandwiches at breakfast or teatime. They're so easy to make!

Ingredients:

• 4 tbsps Andhra Tomato Pickle (see recipe below)
• 3 tbsps thickened/ heavy/ double cream
• 2 slices (the pre-packed kind!) cheese of your choice
• Butter or margarine
• 6 slices fresh, soft sandwich bread of your choice (the fresher the better!)

Preparation:

• Mix the Andhra Tomato Pickle and cream in a bowl and blend till mixed and smooth.
• Lay the slices of bread out on a cutting board and butter their surfaces well.
• Now spread the Tomato Pickle-cream mixture generously on 2 of the slices.
• Top with a buttered slice - buttered side facing up.
• Lay a slice of cheese on this upper side and top with another buttered slice (buttered side facing down this time).
• You can trim edges. I like to leave them on.
• This sandwich tastes equally good toasted or not. I prefer not toasted though.
• Cut in half and serve.

Mint Chutney Veggie Sandwich

This easy, tasty snack can be put together in a flash. It's perfect for picnic meals and kids lunchboxes.

Ingredients:

• 4 slices wholemeal bread
• Butter
• 1/2 cup Mint-Coriander Chutney (see recipe below)
• 2 large potatoes boiled, peeled and sliced thick
• 1 medium-sized cucmber sliced thin
• 2 medium-sized tomatoes sliced thin
• 1 large beetroot boiled, peeled and sliced thin
• 1 large onion sliced very thin (optional)
• 1 tsp Chaat Masala (available in most Indian grocery stores)
• Fresh ground pepper
• Salt

Preparation:

• Lay all the slices of bread on a cutting board and butter well.
• Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice.
• Layer all the above veggies in desired quatities and combinations. Sprinkle with salt and pepper to taste. Also sprinkle a pinch of Chaat Masala on the veggies.
• Cover with the top slice.
• You can trim edges. I like to leave them on.
• This sandwich tastes equally good toasted or not.
• Cut in half and serve.

Summer Salad ~ COTTAGE CHEESE, MANGO AND PINEAPPLE WITH GINGER VINAIGRETTE ~ PARFAIT OF AVOCADO AND CAJUN SPIKED CHICKEN ~ GREEK SALAD ~ MIXED NON-VEG SALAD

SUMMER SALAD

Ingredients
Broccoli: 100 gm (blanched)      
Mushroom: 75 gm
Baby Corn: 50 gm (boiled)

For Yogurt Dressing
Hung yogurt: 75 ml
Chopped garlic: 10 gm
Fresh cream: 5 ml
Salt/pepper: To taste

For Garnish
Tomato cut into the shape of a flower
Carrot leaf
Asparagus tip
Parsley sprigs

Method
Cut broccoli into florets, dice mushrooms and baby corn. Toss them with seasoning. Arrange fresh lettuce in a salad bowl. Put the tossed mix on the bed of lettuce. Garnish with tomato flower, carrot leaf, asparagus tips and parsley sprigs. Mix the dressing ingredients into a smooth consistency. Sprinkle chopped parsley over the dressing and serve separately over the salad. (Serves 2)

COTTAGE CHEESE, MANGO AND PINEAPPLE WITH GINGER VINAIGRETTE

Ingredients
Cottage cheese: 250 gm
Mango: 350 gm
Pineapple: 250 gm

Dressing
Ginger juice: 30 ml
Lemon juice: 30 ml
Honey: 25 ml
Oil: 60 ml
Salt/pepper: To taste

Method
Cut the cottage cheese, peeled mango and pineapple into cubes. Put them in a bowl and refrigerate. Now take the dressing ingredients, except the oil, and mix thoroughly. Pour the oil in a gentle stream whisking simultaneously till it is completely blended. Toss the salad with the dressing and serve in a bowl garnished with ginger juliennes. (Serves 4)

PARFAIT OF AVOCADO AND CAJUN SPIKED CHICKEN

Ingredients
Avocado: 2
Poached chicken breast: 2
Cajun spice: 1tsp
Double cream: 30 ml
Gelatin: 1 tsp
Parsley: 1 sprig
Thyme: 1 sprig
Basil 1 sprig
Assorted lettuce: ½ cup
Unsalted butter: 60 gm
Olive oil: 15 ml
Balsamic vinaigrette: 2 tsp
Chopped shallot: 1

Method
Melt the butter in a pan till the solids separate and it becomes nutty brown in color. Cook, skim and pour in a blender. Add the olive oil and balsamic vinaigrette. Whisk in the salt, pepper and chopped shallot. Peel, core and chop the avocado. Add juice of lime, chopped chicken breast and cajun spice and blend to a fine paste in a blender. Fold in the whipped cream, melt the gelatin and add to the mix. Pour it into a bowl and cool. Scoop out the parfait from the bowl and place on a plate. Top it with a mound of lettuce and drizzle with brown butter vinaigrette. Garnish with puff pastry abstracts

GREEK SALAD
Ingredients
Feta cheese: 70 gm
Black olives: 15 gm
Tomato: 35 gm
Onions: 20 gm (sliced finely)
Mixed lettuce: 1 00 gm
Seasoning Fresh oregano: 10 gm
Extra virgin olive oil: 35 ml
Balsamic vinegar: 15 ml

Method
Dice the feta cheese. Slice black olives and tomatoes. Clean the lettuce and tear it into bite-size pieces. Make the herb dressing with balsamic vinegar, olive oil and chopped fresh oregano. Toss the lettuce with all the above mentioned ingredients and the balsemic vinegar-oregano-olive oil dressing. Serve the salad after tossing.

MIXED NON-VEG SALAD

Ingredients
Chicken breast: 1
Prawns: 2
Air-dried ham: 3 rashers
Fresh basil: 1 sprig
Lettuce: few leaves
Black olives: 2
Cherry tomatoes: 2
Grain mustard: ½ tsp
Vinaigrette: 10 ml

Method
Roast the chicken breast and slice it into 4-5 pieces. Set sliced sliced chicken while you boil the prawns. Season the boiled prawns with salt, pepper and lemon juice. Then, arrange the boiled chicken, seasoned prawn and ham with lettuce and basil. Garnish with olives and cherry tomatoes. Mix the grain mustard with vinaigrette and drizzle the mixture over the non-vegetarian salad. Serve on lettuce leaves.

Sunny summer salad in 15 minutes

IngredientsPears sliced, 2             
Strawberries, 1 cup
Oranges with peels left on, 2
Kiwi fruits peeled and sliced, 2
and butter lettuce          

Colourful greens such as cabbage

Toasted coconut, 1/4 cup
Dressing
Plain yoghurt, 1 1/2 cups
Mayonnaise, 2 tbsp
Honey, 2 tbsp
Method
1. Cut orange slices into wedges.
2. On a four salad plate, arrange greens and all fruits into a design.
3. Top with coconut.
4. Serve the honey dressing on the side.
5. Mix well and garnish with fresh mint leaves.

Salmon & Puy lentil salad with olive dressing

               

1. Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
2. Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
3. Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.

Mustard potato salad

                                     

1. Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days. 

Summer lamb with carrot & fennel salad

                                

1. Rub the lamb with a little oil and half the lime juice, then season with salt and pepper. Barbecue or cook in a hot griddle pan for 10-15 mins, turning occasionally. Remove from the heat, cover with foil and set aside to rest.
2. Meanwhile, whisk the remaining lime juice and the fennel seeds together with some salt and pepper and a little olive oil in a large bowl. Add the carrot and red onion, then mix well.
3. Warm the pitta breads on the barbecue or griddle pan, then make a slit in each to form a pocket. Slice the lamb and stuff into the pittas with the carrot salad and lettuce leaves.

Warm artichoke & asparagus summer salad

                             

1. When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
2. Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
3. Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
4. To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
5. Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
6. Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
7. Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.    
   
   TIP
   Micro-leaves (also known as micro-herbs) are tiny little herb and salad leaf shoots. Their intense flavour lifts warm vegetable dishes like this and adds another element to the finished dish. Micro-leaves are now available from some supermarkets, but if you can't find them, scatter over a few wild rocket leaves or tender sprigs of watercress.
   
   TIP
   Once cut, artichokes oxidise very quickly, which makes them discolour. So keep on rubbing the green flesh with lemon to stop this happening, especially the inner part of the artichoke once you have removed the hairy fibres. In my restaurant kitchens, we keep the uncooked, prepared artichokes in water with vitamin C powder (ascorbic acid) added - this doesn't flavour the water - but a squeezed lemon works just as well.
   
   TIP
   To test if the artichoke is cooked, insert a skewer or the point of a small knife into the centre - there should be very little resistance. If it feels a little hard, keep simmering; check again after each minute or so.
   
   TIP
   When you prepare artichokes, the metallic flavour of the raw vegetable is transferred to your fingers. Scrub your hands well afterwards, as the flavour is rather unpleasant.
   
   TIP
   Preparing the artichokes involves a bit of work but they can be cooked and left in the cooking liquid up to two days before. The asparagus can be boiled and chilled the day before and both vegetables can be chopped, ready for frying, several hours before serving. As the dressing contains onion, it is best made just one hour before serving. 

Summer Tomato Pasta Salad

Is the summer heat killing your appetite and making you want to skip your meal day after day? Do you long for something quick to put together and refreshing to munch on? We've put together a bunch of recipes that will make cooking fun and eating pleasurable.



Ingredients:

2-1/4 cups wholegrain dried Penne Pasta (use any pasta you like)

About 3-4 cups of cherry tomatoes, halved (or or any sweet tomatoes)

1 to 1-1/2 cups of cubed fresh mozzarella cheese (You can also use Paneer instead)

1/4 cup olive oil

1 tbsp balsamic vinegar

Zest and juice of 1 large lemon

A few fresh basil leaves, shredded

Salt and pepper to taste



Method:


1. Use any tomatoes you like.

2. Dessed if required and chop.

3. Cook the pasta according to the package instruction until just tender.

4. Meanwhile, mix together the oil, vinegar, lemon zest and about 1 tbsp lemon juice along with basil leaves.

5. Season with salt and pepper.

6. Add the tomatoes and cheese.

7. Toss it well and let it sit until the pasta is cooked.

8. Drain the Pasta and toss with the tomatoes mixture.

9. Serve it immediately garnished with more basil if desired.

10. Some yummy garlic bread as an accompaniment would make this picture perfect!

INDIAN EGG CURRY RECIPE

Ingredients:

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Popular Summer Drinks - India Special

When everything fails during the hot summer day and the hot air makes even the strongest among us perspire and breathless with tiredness, here is the list of few healthy traditional Indian drinks to relieve from the scorching summer heat.

Tulsi Ka Sharbat : For Hindus Tulsi is sacred plant and it also contains lot of medicinal properties. It can be found in almost every India kitchen. In winters it can be used to make a 'hot tulsi ki chai' ; while in summers it can be used to make sharbat. This magical herb is equally good for the health also.

Ingredients : Tulsi leaves, 2-3 tsp sugar, saffron or kewra essence along with ice.

Method : Pick up the fresh Tulsi leaves from the garden and grins them into a paste. Take 2 tsp of tulsi paste into the glass, add sugar according to your taste, add kewra essence and lot of ice. This unique flavored drink will keep you healthy and cool in the heat.

Badam ki Thandai : Badam ki Thandai is a exclusive drink known for its cooling properties, unique flavor and taste.

Ingredients : Almonds, sugar, poppy seeds, black pepper, melon seeds, ani seeds, cardamom, rose petals and saffron.

Method : Make a mixture of all the above specified ingredients and make a powder. Put the powder into the glass, add half glass milk and ice to it. Stir them well with the spoon and the drink, is ready.

Jaljeera : Jaljeera is one of the most common drink in India. It is easy to make and keep the digestive system in control during the summers. Jal is Hindi word meaning 'Water' and Jeera means Cumin seeds.

Ingredients : 2 tbsp dry roasted and ground cuminseeds, 2 tbsp mint leaves paste, ½ tsp cilantro leaves paste, 1 tbsp amchur, ½ tsp black salt, 2 tbsp lemon juice, bit suggar, 5 cups cold waterand 5 tbsp mint leaves (for garnishing)

Method : Take a bowl and mix all the above ingredient. Add water, sugar and garnish the mint leaves. Ans now serve the drink to your guests.

Mango Shake : There are around 10 varieties of mangoes found in India. Among all the drinks in India, Mango shake is the most favorite drink that people of all ages love to have during the summer months.

Ingredients : 1 mango, 1 tsp sugar, ½ glass milk, dry fruits and ice.

Method : Cut the mangoes into the small pieces, put them into the juice mixture, than add milk and sugar to it and grind all the three things together. After 2 minutes, put ice and dry fruits for the flavour. Churn well. Pour it into the glass and serve

Summer Coolers ~ Mango Coconut Smoothie

A nourishing, refreshing mango drink with the special flavor of rich and creamy coconut milk. Vegans will relish this dairy-free, fiber rich mango lassi.
Blend 2 cups of peeled and diced mangoes, few ice cubes, 1/2 cup thick coconut milk (increase for a thinner consistency) and honey or sugar as required. Pour into glasses and serve.
Prep time: 10 min Cook time: 0 min Ingredients: mango coconut milk A nourishing, refreshing mango drink with the special flavor of rich and creamy coconut milk. Vegans will re
lish this dairy-free, fiber rich mango lassi.

Summer Coolers ~ Cucumber Mint Smoothie

Cucumber Mint Smoothie

The heat is showing no signs of respite and the humidity levels are at an all time high. Eagerly awaiting the onset of monsoon and if the weather forecast is to be trusted, its just 2-3 days away, making way for comforting, deep fried foods.
On a hot day like today, there is nothing more refreshing than a chilled yogurt based drink. Prepared a smoothie using chilled homemade curd, fresh mint leaves and cucumber. Quick, easy and a healthy way to get calcium into your diet.
Blend 1/2 cup of peeled and diced cucumber, 2-3 fresh mint leaves, few ice cubes, 1 1/2 cups thick low fat yogurt, few tbsps of water (for a thinner consistency) and pinch of chaat masala powder or black salt. Pour into glasses and serve cold.
Prep time: 10 min Cook time: 0 min Yield: Ingredients: yogurt cucumber On a hot day like today, there is nothing more refreshing than a chilled yogurt based drink. Prepared a smoothie using chilled homemade curd, fresh mint leaves and cucumber. Quick, easy and a healthy way to get calcium into your diet.

Summer Coolers ~ Chikku (Sapota) Milkshake

Cheese Toast with Chikku Milk Shake ~ Nehal’s Breakfast

Sapota, a popular tropical fruit is rich in nutrients and fibre. I relish the small egg shaped ‘pala’ variety with a soft and sweet pulp compared to the large round ones.
Chikku milkshake is an apt cold drink to counter the blistering summer heat, a healthy alternate to store bought artificial drinks.

Chikku, Sapota, Sapodilla

Chikoo Milk Shake Recipe

Preparation: 5-6 mts

Serves 3 persons

.

Ingredients:2 cups ripe chikoo, peeled and de-seeded
1/2 lt low fat cold milk
honey as per taste

1 Blend the chikoo along with a cup of milk for 20-30 seconds.
2 Add the remaining milk and honey and blend for few secs. Serve chilled with ice cubes.

Sapota Milkshake

Summer Coolers ~ Watermelon Smoothie

Watermelons, Tarbooz, Puchakaya

Come summer, its the season for watermelons. I usually blend the watermelon cubes along with fresh mint and serve chilled. Watermelon smoothie is another great summer cooler that is prepared using de-seeded and cubed watermelon, strawberry crush and honey. Simply superb!
Blend 3 cups watermelon cubes, 3 tbsps strawberry crush or (7-8 fresh strawberries), 1/2 tsp ginger juice, crushed ice, 3-4 mint leaves and honey or any sweetener of choice. Serve chilled.

Watermelon Smoothie
Prep time: 15 min Cook time: 0 min Yield: Ingredients: watermelon Come summer, its the season for watermelons. I usually blend the watermelon cubes along with fresh mint and serve chilled. Watermelon smoothie is another great summer cooler that is prepared using de-seeded and cubed watermelon, strawberry crush and honey. Simply superb!

Summer Coolers ~ Fresh Mango Juice

Homemade Fresh Ripe Mango Juice

Summer is the only season one can relish fresh homemade ripe mango juice and I make best use of our home grown mangoes. ‘Suvarnarekha’, a variety of sweet mango is best suited to prepare mango juice. Its pulp blends well to yield a smooth creamy juice.
The next time you head for that Frooti or a bottle of Slice or Maaza, do yourself a favor by blending a glass of fresh mango juice to relish the real taste of mango with all its nutrients.
Peel and chop ripe mango into pieces, place in blender with crushed ice, water and sugar OR honey OR date syrup as required. Blend to a smooth consistency and run through a sieve. Discard the left over pulp in the sieve. Pour into tall glasses and serve.
Prep time: 10 min Cook time: 0 min Ingredients: ripe mango Summer is the only season one can relish fresh homemade ripe mango juice and I make best use of our home grown mangoes. ‘Suvarnarekha’, a variety of sweet mango is best suited to prepare mango juice. Its pulp blends well to yield a smooth creamy juice.