Ingredients:

1 red pepper
1 yellow pepper
1 aubergine
1 zucchini
3 cloves garlic
1 tbsp olive oil
1 tbsp chopped basil
salt for seasoning

Method :

Prepare the vegetables: Slice the eggplant, and zucchini, cut the peppers into four.
In a bowl, mix olive oil, salt, garlic and parsley.
Coat the vegetables with the dressing.
Grill in a preheated oven for about 20 minutes

Ingredients :

Boneless chicken, cut into fingers 400 grams
Green chillies, chopped 6-8
Cornflour/ corn starch 2 1/2 tablespoons
Salt to taste
Black peppercorns, crushed 1/2 teaspoon
Egg 1
Dark soy sauce 2 tablespoons
Oil plus to deep fry 1 tablespoon
Garlic, chopped 8-10 cloves
Onion 2 medium
Green capsicums, seeded thick strips 2 medium
Red chilli sauce 2 tablespoons
Chicken stock 1 cup
Vinegar 2 tablespoons

Method :

Take chicken pieces in a bowl.
Add half the cornflour, salt, crushed black peppercorns, egg and mix.
Add a little dark soya sauce and mix.
Heat sufficient oil in a wok and deep fry the chicken pieces till golden.
Take care not to overcook. Drain and set aside.
Heat oil in another wok. Add garlic and saute for half a minute.
Add green chillies and continue to saute.
Add onion, green capsicum and saute.
Add the remaining dark soya sauce, red chilli sauce and stir.
Add a little chicken stock and bring the mixture to a boil.
Blend the remaining cornflour in a little stock.
Add fried chicken pieces to the wok and toss.
Add blended cornflour and mix.
Add salt and cook for a minute.
Add vinegar and stir. The starter is ready.
If you want gravy add some more stock and let it come to a boil.

Ingredients :

Boil the Soya chunks and keep it aside for sometime to drain .Then mince it fine.
Onions 2 no(finely chopped)
Ginger paste ½ spoon
Garlic paste 1 spoon
Tomato 4 no
Cardamom 2
Cinnamon 1 small stick
Zeera ½ spoon
Peas 1 cup shelled (optional)
Green chilies 3 slit
Red chili powder as per ur taste
Turmeric powder ¼ spoon
Salt as per your taste.

Method :

Heat oil in a vessel .
Put the cardamom and cinnamon into the oil first after a few seconds put the onions .
Fry the onions till it turns light brown.
Put the slit green chili, ginger and garlic in at this stage, fry it for a few seconds and put the turmeric, chilly powder and the tomatoes also .
put the salt in now and cover it for sometime (if cooking in a pressure cooker then put the lid on and let one whistle come)
when the tomatoes start giving out water mash them a little while cooking so that it becomes soft.
When they become soft put the minced Soya in.
If u are adding peas also then put it in with the Soya.
Keep stirring it in between.
U’ll know its ready when it starts leaving oil from the sides.

Ingredients :

1 kg chicken
2 large onions
10-12 whole red chilies
Mustard seeds 1 tbl spoon
Sauf 1tbl spoon
Curry leaves 1\2 cup
Turmeric powder 1 spoon
1\2 a spoon of dals(channa and urad mix)
Salt to taste

Method :

Marinade the chicken in salt and turmeric powder for at least half an hour.
Heat a vessel pour oil and add the mustard seeds curry leaves and the dals.
Fry for a few seconds and add the chillies.again fry for a few seconds and add the marinated chicken and fry on high heat for 10-15 minutes steering continuously.
In between add the sauf and more salt if required.
After 15 minutes if u feel the chicken is not cooked completely pour ½ a cup of water and cook it covered for another 10 minutes or till the water dries up completely and the oil starts leaving the sides.

Ingredients :

8 pieces lamb chops
4 green chillies
5 pieces garlic
½ inch ginger
1 tsp garam masala
2-3 tsp white vinegar
1 tsp red chilli powder
2 tsp salt
1 tsp cumin seeds
4-5 strands of coriander
2 chopped onions
2 tomatoes
juice of 1 lemon
oil

Method:

Blend the green chilli, garlic, ginger, garam masala, white vinegar, red chilli powder and salt together making it a think paste.
Smear the lamb chops with the paste.
Leave to marinate for 1 hour.
Heat 2 tsp of oil in a pan.
Place the lamb chops in the pan on high flame.
Leave to cook till golden brown. Keep aside.
Heat 1-2 tsp. of oil in a pan and add cumin seeds.
Once the seeds begin to crackle, add chopped onions.
Cook well till the onions turn golden brown.
Add lamb chops and salt to the onions, and in the end add tomatoes.
Let it simmer for 10-15 minutes till the chops turn tender.
Lastly, add 2-3 green chillies and lemon juice.
Remove from fire and Garnish with fresh coriander.

Ingredients :

1/2 kg paneer cubes, about 3 cm/1 1/2″ each
2 tsp garlic paste
2 tsp ginger paste
1 tsp chaat masala or
2 tsp chilli powder
3 tbsp tandoori masala
1 tsp powdered black pepper
1 tbsp salt
1 cup (200 g) yogurt

Oil for brushing

For garnishing
1 lemon quartered
1 onion sliced into rings for garnish

Method :

Mix all the ingredients, except the garnishes, and leave for 20-30 minutes.
About 20 minutes before serving, place the paneer on a drip pan and bake in the pre-heated oven for about 10 minutes.
Remove from oven, brush with oil and bake again for 10 minutes.
Alternatively, you can grill on a griller or a barbecue pit.
Serve hot, garnished with lemon and onion rings.

Ingredients :

3big tomato
1/2onion
4garlic
butter 4tsp
vegetables if needed,carrot,capsicum
cream n color if u want u can add.
pepper powder 1tsp
cuminseeds(jeeragam) 1tsp
conflour powder1tsp

Method :

heat the pan
put 2tsp butter,then little fry one by one, jeeragam,garlic,onion,tomato(sliced),
after fyring add 1cup of water,salt n pepper after few mts grind it all
then,again heat the pan put 2tsp butter
add conflour powder 1tsp
it becomes brown color add tomato (wat u grind it) syrup
put it in a sim flame.if youn want red color n cream add that also.
after 15 mts tomato soup ready n you can serve

Ingredients :

idly -6
onion -2
tomato -2
capsicum -1big
mustard -1/2tsp
urad dhal -1tsp
red chilli powder -1small tsp
salt -to taste
dhaniya powder -1/4tsp
coriander leafs
oil -2tsp
turmaric powder -1/4tsp

Method :

heat the pan
put some oil,then put mustard,urad dhal,turmaric powder
then fry onion ,tomato,capsicum one by one.
add salt, red chilli pwdr,daniya pwdr.(if u want add masala powder also)
after boiling add idlies(cut idlies lk cubes)and fry 2mts
decorate with coriendor leafs n serve.

Ingredients:

1 Cauliflower
3 cups gram flour or besan
2 tsp black cumin seeds or kala jeera
2 tsp poppy seeds or khus khus or posto
Chopped green chillies, as per taste
1tsp chopped ginger
Salt, as per taste
Pinch of baking soda
Mustard oil, to deep fry
Water

Method :
Cut the cauliflower and half boil it with salt.
In a bowl, mix besan, salt, khus khus (posto), kalunji (kalo jeera), green chillies, ginger, salt and baking soda nicely and make a consistent batter.
Heat oil.
Dip the cauliflower pieces in the batter and deep fry.
If you are making with cabbage, folllow similar steps, only the difference being, chopped cabbage is to be used and no need to boil it.

Ingredients :

1 kg Mutton
2 cups Mustard Oil
3 Onions, finely chopped
4 Tomatoes, finely chopped
2 tbsp Ginger Garlic paste
200g Green Peas
1 tsp Turmeric powder
1 tbsp Garam Masala powder
Salt, as per taste

Method :

Boil the mutton pieces with salt and turmeric powder and set aside.
Heat oil and add garam masala powder, onion, ginger garlic paste and tomatoes.
Stir nicely and then add green peas.
Finally, add the pre boiled mutton pieces and mix properly.
Cook it for another few mins.

Ingredients:

Mutton, boiled with salt – 1 kg
Raddish paste – 6 tablespoons (this is the main ingredient so it should be added in a good amount.)
Onion paste – 2 tablespoons
Tomato paste – 2 tablespoons
Ginger Garlic paste – 2 tablespoons
Garam masala – only cardamom (elaichi),cinnamon (dalchini), and cloves (lobongo or laung) – grind them into powder – 1 teaspoon
Mustard oil – 1 cup
Red chilli powder – as per taste
Salt – as per taste

Method:

Heat oil and add muli (raddish) paste.
Do not add water, as raddish itself releases water.After the gravy reduces, add ginger garlic paste, onion paste and tomato paste.
After sufficient stirring, when a nice smell of the masalas come, add the mutton pieces.
Add red chilli powder ,salt and garam masalas.
Cook it till it gets ready.

Ingredients:
12 large shrimps
1 egg
1 cup ice water
1 cup all purpose flour
Vegetable oil for frying

How to Cook:
Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
Beat an egg in a bowl.
Add ice water in the bowl.
Add flour in the bowl and mix lightly.
Heat oil to 350 F degree in a deep pan.
Pick shrimp up by the tail and dip the body part in the batter.
Fry it until brown.
Makes 4 servings

Note: Be sure to use very cold water. Do not over mix the batter.

Ingredients
8-10 small rounded firm brinjals(Eggplant)
3 medium onions , chopped and roasted
3 tbsp. roasted groundnuts powdered coarsely
3 tbsp. grated fresh coconut, roasted
1 tsp cloves, roasted
2 tsp red chilli powder, roasted
2 tsp dhania-jeera(coriander-cumin seed mixture ), roasted and powdered
1 small bunch coriander leaves, chopped and roasted
salt to taste
2-3 tbsp. oil
1/2 tsp each mustard and cumin seeds
1/2 cup curds(plain unflavored yoghurt)

Method
Wash and the clean brinjals. Make 2 slits to form a cross. Rub them with some curd and salt and set aside. Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of this mixture into each slit of the brinjals. Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly. Any mixture which is remaining can be now added to cover the vegetable. Add some water. Simmer till the vegetable is tender and done.

Sauce ingredients:
1 12-oz. can tomato paste
3 c. water
1 tsp. basil
1 tsp. oregano
1 large bay leaf
1 clove garlic, minced
1 medium-sized onion, chopped
1 tsp. salt dash of pepper 2 or 3 Italian sausage links (optional)
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Ingredients:
2 cup dashi soup stock
1/2 cup mirin
1/2 cup soy sauce
1 tbsp sugar
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Ingredients:
1-1/2 cup wheat flour
1 cup suji
75 g butter
2 big bananas – over ripe
pinch of salt
nutella

Method:
mix wheat flour and suji and a pinch of salt
add butter and mix through (keep a little for sealing the dough at the end)
add banana and knead it. add wheat flour if too wet or add milk if dry and make a soft dough. finish the kneading adding the leftover butter.
keep it for half hour.
roll out parathas and make parathas with oil or ghee.
open the layers of parathas and spread nutella in between the layers and roast again on tava for a few seconds on both sides.
serve hot. can add butter on top while serving.
good breakfast for kids