Showing posts from 2011

How To Make Indian Egg Curry


* 2 boiled eggs
* 1 potato
* whole cumin seeds
* 1 whole red chili
* 2 tej patta (Bay Leaves)
* 1 big chopped onion
* 2 green chili
* 1/2 teaspoon cumin powder
* 1/2 teaspoon coriander powder
* 1/4 teaspoon red chili powder
* 1 teaspoon garam masala powder
* 1/2 turmeric powder
* 1/2 teaspoon ginger and garlic paste
* Vegetable oil
* Salt

Boil 2 eggs, remove the hard shell. Then take the knife and slightly cut in the middle of the eggs, but do not completely cut it into half. Just a quarter inch deep cut will serve the purpose (to let the spice go inside during cooking). Mix very little turmeric powder and salt on the surface of the eggs and keep aside.Take 1 potato, peel off the skin and cut it into 4 equal parts. Mix very little turmeric powder and salt.

Take a non-stick kadhai (bowl) put 1 cup of vegetable oil and heat for 4 mins. Fry the potato until it becomes golden brown.In the same vegetable oil fry the eggs (step 1) till golden …

How To Make Malai Palak


500 grams palak,
1 big green chilly,
2 red chillies dried,
1 teaspoon finely chopped ginger,
1/2 teaspoon sugar,
1 tablespoon cream,
1 tablespoon gheesalt to taste.


Assort the palak(spinach) by removing the stems. Ensure you only have the leafy part.

Wash it well and then finely chop the leaves. Don’t cut the spinach and wash later because that will wash all the vital nutrients away. Take a frying pan and pour the oil.

Bring to heat and add the dry red chillies and saute till they turn dark brown in color. Then add the ginger and cook briefly. Slit the green chillies in the middle and add them too. Let them crackle.

Put in the chopped palak (spinach), sugar and salt. Keep stirring on and off. The palak will give out water and so don’t add any water and keep cooking till all the water evaporates and the palak is cooked. Mix the cream and garnish with coriander and butter flakes and serve.

How To Make Tandoori Baby Corn

Ingredients :

250 grams baby corn,
100 grams curd,
1 teaspoon red chilly paste,
1 teaspoon ginger garlic paste,
1/2 teaspoon garam masala,
1 pinch cumin powder,
1 pinch cardamom powder,
1 pinch black salt,
1 teaspoon red chilly powder,
4 tablespoons mustard oil
salt to taste.


Take the curd and pour it into a muslin cloth and let it hang till all the water is drained out. Now take a bowl and put the strained curd in it.

Add the black salt, cumin powder, cardamom powder, red chilly powder, garam masala, ginger garlic paste, red chilly paste, mustard oil and salt.

Mix it up well and see that no lumps are formed. Now marinate the baby corn in this mixture for at least an hour. Grill in a hot tandoor till it’s done. Serve with some chutney

Beetroot Pachadi Without Coconut Recipe

Ingredients :

1 large beetroot,
2 small green chillies,
1 pinch mustard, 1 pinch urad dal,
1 pinch turmeric,
2 tablespoons oil,
1/4 cup shredded coconut,
7 curry leaves and salt to taste.


Peel the beetroot and grate it. Take a frying pan and pour the oil. Bring to heat and add the urad dal, mustard, and curry leaves. Add the green chillies after slitting them in the middle.Stir well, once its golden brown add the beetroot and turmeric.

Cook for three to four minutes and then add the salt. Stir well and keep it on a low flame for a minute. Add the coconut stir once and switch off the burner.

How To Make Coconut Chutney Recipe


1 cup grated coconut,
1/2cup Bengal gram,
1 big green chilly,
1/4 teaspoon mustard seeds,
1 pinch black gram,
1 pinch sesame seeds,
few curry leaves,
1 teaspoon oil and salt to taste


Take a blender and add the coconut, Bengal gram, green chilly, salt to taste and a little water. Blend it nicely and make a fine paste. Add water according your desired thickness. Remove from the blender and transfer it into a bowl.

Now take a small pan and pour the oil. Bring to heat and only when is very hot add the mustard seeds. Let them crackle. Then add the black gram and sesame seeds and till its golden brown.

Put in the curry leaves and turn of the flame. The curry leaves will get cooked in the heat of the oil. Now pour this mixture into the coconut paste. Stir it well and serve with hot dosas and idlis.

How To Make Navratan Pulao


1 cup basmati rice,
25 grams paneer, 25 grams peas,
10 small cauliflower florets,
5 cherries, 25 grams pineapple,
25 grams carrot,
10 cashew nuts,
10 raisins, 1 small cup curd,
¼ teaspoon garam masala,
1 green chilly,
1 onion, ½ teaspoon red chilly powder,
1 pinch turmeric, ½ bunch mint leaves,
½ bunch cilantro, ½ lemon,
10 grams ginger garlic paste,
10 tablespoons ghee (clarified butter) and salt to taste.


Wash the rice and soak in water for half an hour. Cut all the vegetable and pine apple into small little pieces. Take a frying pan and heat some oil. When its hot add the carrots and paneer and fry for a while. When the paneer starts to turn brown at the edges it’s done. Keep it aside.

Take another frying pan and put the ghee and bring to heat. When the ghee begins boiling add the onions and fry till they are golden brown. Put in the ginger garlic paste, green chillies, mint leaves, paneer, vegetables and dry fruits.

Sauté for five to six minutes. Then add the turmeric, chilly …

Perfect Potato Salad

500g New Potatoes
1 teaspoon of white wine vinegar
1 table spoon extra virgin olive oil
Half a teaspoon of seedy (whole grain) mustard
1 ½ table spoons mayonnaise
1 large red onion
1 teaspoon sour cream
Salt and pepper, freshly ground.

Under cold running water, scrub the skins of the new potatoes. Boil them in lightly salted water to preferred texture.Once they are done, drain well and cut into mouth sized pieces. For new potatoes this is normally just cut in half, but on some larger ones you may have to cut them smaller.Put the potatoes aside, and in a small bowl, mix the mustard, olive oil, vinegar, pinch of salt and a good grind of pepper. Put the halved potatoes into a large bowl, and drizzle this over the potatoes. Leave this to stand for about 10 mins to absorb the dressing.Finely chop the onion, and mix with the sour cream and mayonnaise. Providing the potatoes are cool by now, stir in to the mixture.Chill well in the fridge.Transfer to a serving bowl, add a …

Salad with Citrus Vinaigrette

    * Vinaigrette:
    * 3 tablespoons fresh orange juice
    * 1 1/2 tablespoons fresh lime juice
    * 2 1/2 teaspoons extravirgin olive oil
    * 2 teaspoons honey
    * 1 teaspoon red wine vinegar
    * 1/4 teaspoon salt
    * 1/8 teaspoon freshly ground black pepper
1/2 cups (1 x 1/4-inch) julienne-cut zucchini
1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
1 cup fresh corn kernels (about 2 ears)
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil

To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

Italian Grilled Cheese Sandwich

¼ c prepared pesto
7 slices whole wheat bread
7 thin slices of Mozzarella cheese
7 thin slices of Provolone cheese
1 thinly sliced tomato
2 beaten eggs
1/8 teaspoon white pepper
1/3 c milk
1 tablespoon flour
2 tablespoon Parmesan cheese, grated
3 tablespoon cornmeal

Preheat your waffle maker, panini maker or dual function contact grill.Spread some pesto on one side of every bread slice.To make the sandwich, place a thinly sliced tomato in between 2 slices of cheese (1 slice of Mozzarella, 1 slice of Provolone).Using a shallow type of plate beat the eggs along with pepper and milk.Using another shallow type of plate, combine some cornmeal, Parmesan cheese and flour.Dip the sandwiches onto the egg mixture, then to the flour mixture.Cook this on the grill for about 4 minutes until it becomes golden and crisp.

Aloo Gobi Recipe

Ingredients :
Cauliflower -  1 No.
Potatoes-  4 Nos.
Onion- 1 No chopped lengthwise.
Ginger,Garlic paste -1 Tsp.
Salt-Acc to taste.
Tumeric -  1/2 Tsp.
Cumin Powder - 2 Tsp.
Coriander Powder -2 Tsp.
Red Chilli Powder -2 tsp.
Garam Masala -1 Tsp.
Cilantro -Few sprigs for Garnishing.
Oil  -1 Tbsp.

Method :

Seperate the florets from Cauliflower. Wash & drain.Cut Potatoes into Chunks.Heat Oil in a Pan , add Onions & fry till translucent.Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.When the Potatoes are half done , add the flowrets,tumeric & salt. Cover to Cook. Open afer a few minutes,add all the dry powders & mix. Garnish with Cilantro leaves & Serve hot with Breads, Rice, Rotis or as a side dish.

Banana Cake Recipe


    * 4 ounces butter, softened
    * 3/4 cup light brown sugar, firmly packed
    * 1 large egg
    * 2 to 3 bananas, mashed, about 3/4 cup
    * 1/4 cup buttermilk or sour milk
    * 1 teaspoon vanilla extract
    * 1 1/2 cups all-purpose flour
    * 1 1/2 teaspoons baking powder
    * 1/2 teaspoon baking soda
    * 1/2 teaspoon salt
    * 1 scant teaspoon ground cinnamon
    * 1/8 teaspoon ground cloves
    * 1/8 teaspoon ground nutmeg

Heat oven to 350°. Grease and flour an 8- or 9-inch square pan. In a large mixing bowl with electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and mashed banana until blended. Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened. Spread in prepared pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger.Frost with a cream cheese frosting or sprinkle with powdered sugar.

Caramel Pudding Recipe

    * 3 cups of whole milk
    * 1 cup of brown sugar
    * 1/4 cup of cornstarch
    * 4 egg yolks
    * 2 teaspoons of vanilla extract
    * 2 tablespoons of butter
    * 1/4 cup of water
Place the water in a saucepan with the sugar. Bring your sugar-water to a boil and boil until you have a nice brown color.At this point, take off the stovetop and a little at a time pour some milk into it - reserve one cup of milk. BE CAREFUL, it will steam and clump! You need to have a whisk. Continue to pour the milk and mix it. It time, the "sugar clump" - aka caramel - will dissolve.

Mix the cornstarch with the left over milk and the egg yolks, and pour into the pudding. Return to the stovetop and cook while stirring with a whisk until the pudding thickens.Remove from the stovetop and add the butter and the vanilla.Eat hot or cold - cold is better in my opinion.

Spinach Rolls Recipe

• 25-30 Spinach leaves
• 4 Potatoes (boiled and mashed)
• 1 Onion (chopped)
• 1-1/2 tsp Amchur Powder
• 3 Green chillies (chopped)
• 1 tbsp Ghee
• Salt to taste
• Tomato ketchup
• Oil

For making batter:
• 1/2 Cup Rice Flour
• 1/2 tsp Chilli Powder
• 1/2 Cup Gram flour
• 1 cup Water
• 1/2 tsp Salt

Heat ghee in a pan and add onions to it. Fry until golden brown.Now add green chillies and saute for a few seconds.Add mashed potatoes, amchur powder and salt.Cool the mixture and shape it into rolls.Place a little filling in the center of spinach leaf.Wrap the spinach leaf round the potato filling.Repeat the procedure for all spinach leaves.Mix all the ingredients for the batter in a bowl.Dip the spinach rolls in the batter and deep fry in oil.Spinach Rolls are ready.

Mouthwatering Pesto Burgers

    * 4  (1/4 pound each) portobello mushrooms
    * 1/4 cup(s) sun-dried-tomato pesto
    * 4  whole-grain hamburger buns, split
    * 1 large ripe tomato, cut into 8 slices
    * 1 log(s) (4-ounce) fresh goat cheese, cut crosswise into 8 slices
    * 8 large fresh basil leaves

Carrot-Fennel Slaw:

    * 2 cup(s) shredded carrots
    * 1 small (6-ounce) fennel bulb, trimmed and thinly sliced
    * 1/2 cup(s) (loosely packed) fresh basil leaves, thinly sliced
    * 2 teaspoon(s) olive oil
    * 1 1/2 teaspoon(s) cider vinegar
    * Salt and pepper

Prepare Portobello Burgers: Preheat toaster oven to 425 degrees F. Place portobellos on foil-lined toaster oven tray, rounded side up. Bake 14 minutes. Flip mushrooms; spread 1 tablespoon pesto evenly on each. Bake 10 minutes or until mushrooms are just tender.Meanwhile, prepare Carrot-Fennel Slaw:
In large bowl, mix carrots, fennel, basil, oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until …

Paneer Makhani Recipe


Malai Kulfi Recipe

2½ cups (500 ml) full fat milk
½ cup condensed milk
¼ cup milk powder
½ tsp cardamom (elaichi) powder

Combine all the ingredients together and bring to a boil. Add the cardamom powder. Simmer for 10 min till the mixture thickens. Cool completely. Pour into 4 kulfi moulds and freeze overnight till firm. To unmould, allow the moulds to remain outside the refrigerator for 5 min and then unmould by inserting a wooden skewer, stick or a fork, in the center of the kulfi and pulling it out.

Halwa Omania Recipe

Water – 1 L
White sugar – 1 cup
Brown sugar – ½ cup
Wheat starch – 1 cup
Ghee – ½ cup
Rose water – ½ teaspoon
Saffron – a pinch
Cardomom powder – ½ teaspoon
Almonds – 1 tablespoon, broken into quarters
Cashewnuts – 1 tablespoon, broken into quarters
Nutmeg powder – 1 teaspoon

Method: Boil the water in a vessel and add the brown sugar. Stir well until the brown sugar is completely dissolved. Add the sugar and stir well again until it is completely dissolved. Put on low heat, add the wheat starch, and stir the mixture continually for about 2 hours . Add the ghee when the mixture is semi-thick, sprinkle a little water sparingly, and keep stirring it continously now until the mixture holds together. Add the saffron, rose water, almonds, cashewnuts, and nutmeg. Keep on stirring until the mixture is thick. Remove from heat and pour into 2-inch deep containers. Garnish with some nuts and allow it cool. Serve it to your guests with a cup of coffee or Kahwa and  En…

Coconut Chutney Recipe

Coconut - scrapings of a fresh half of a coconut
Roasted and puffed bengal-gram dal - 2 tablespoons
Green chillies - 3, small
Salt - 1/2 teaspoon
Coriander leaves - 1/2 bunch, fresh
For seasoning:
Ghee or oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - a sprig, fresh
Dried red chilly - 1, small

Method: Combine the first 5 ingredients and grind it to a rough paste. Make the ghee very hot, add mustard seeds to splutter, the half-broken dried red chilly to turn crisp, then curry leaves, and mix into the chutney. It is now ready to serve. If you like, also add 1 teaspoon fresh lime juice or a tablespoon of thick fresh curds to the chutney. This is excellent with dosais, idlees, and poories. Enjoy!

Mixed Vegetable Bhaji Recipe

Gram flour – 2-1/2 cups
Rice flour – 1 cup
Salt – ½ teaspoon
Red chilli powder – ½ teaspoon
Asafoetida – a pinch
Saffron – a pinch
Vegetable – Brinjal/Onion/Plaintain/Potato
Oil – 2 cups, for deep frying

Method:Mix gram flour, rice flour, salt, red chilli powder, asafoetida, and saffron with water to make a loose paste. Slice your chosen vegetable into thin slices longitudinally or as you desire. Dip it in the flour mixture. Deep-fry until cooked and serve hot with coriander chutney or garlic-tomato sauce.

Creamy Chocolate Dessert


    * Crust:
    * 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
    * 1/4 cup powdered sugar
    * 6 tablespoons chilled butter, cut into small pieces
    * 1/4 cup finely chopped pecans, toasted
    * Cooking spray
    * Filling:
    * 1 cup powdered sugar
    * 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
    * 1/2 cup (4 ounces) fat-free cream cheese, softened
    * 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
    * 3 cups 1% low-fat milk
    * 2 (3.9-ounce) packages chocolate instant pudding mix
    * Unsweetened cocoa (optional)


Preheat oven to 325°.To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or …

Orange-Berry Swirl Recipe


    * 2 (10-oz.) packages frozen strawberries in light syrup
    * 1 (6-oz.) container plain low-fat yogurt
    * 1 cup fresh orange juice
    * 1 cup fat-free milk


Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.

Cucumber, Apple, and Mint Cooler


    * 1 cup chopped seeded peeled cucumber (about 1/2 pound)
    * 1/3 cup unsweetened frozen 100% apple juice concentrate, undiluted
    * 1/4 cup cold water
    * 1/4 cup chopped fresh mint
    * 10 ice cubes (about 4 ounces)


Place all ingredients in a blender; process 2 minutes or until smooth. Serve immediately.

Fresh Mint and Cilantro Melon Salad Recipe


    * 4 cups cubed or balled watermelon or muskmelon
    * 1 pint cherry, grape, or pear tomatoes, cut in half
    * 4 ounces cubed feta cheese (about 1/2 cup)
    * 1 bunch watercress, stems removed, washed and drained (about 2 cups)
    * 2 tablespoons extra-virgin olive oil
    * 2 tablespoons balsamic vinegar
    * 1 tablespoon chopped fresh mint
    * Sea salt, to taste
    * Freshly ground pepper, to taste


    * Place melon and tomatoes on a large platter or individual serving plates. Sprinkle cheese and watercress evenly on top. Drizzle with olive oil and vinegar; sprinkle with mint. Season with sea salt and pepper.

Classic Potato Salad Recipes | How to Make Homemade Potato Salad


    * 2 pounds small red potatoes, scrubbed and cut into 2-inch pieces
    * 1/3 cup dry vermouth
    * 2 scallions, minced
    * 2 tablespoons white-wine vinegar
    * 2 tablespoons fresh lemon juice
    * 1/4 cup olive oil
    * 2 tablespoons bottled horseradish
    * 2 tablespoons minced fresh parsley leaves
    * 1/2 pound smoked trout, skinned and flaked


Firstly, Heat the potatoes to boiling in enough lightly salted water to cover. Reduce heat to low, cover, and simmer 10 minutes or until the potatoes feel tender when poked with a skewer. Drain. Meanwhile, in a large bowl, whisk together the vermouth, scallions, vinegar, lemon juice, and olive oil. Stir in the horseradish and parsley. Fold in the hot potatoes and trout. Serve warm or at room temperature. Can be made up to 2 days ahead.

Stuffed Cabbage Rolls

Have 1 cup cooked rice and 18-20 large, washed cabbage leaves ready.

For Sauce:
7 cups water
One 6 oz. can tomato paste
1/2 cup raisins
6 Tbs. sugar (for richest flavor, use 3 Tbs. white sugar and 3 Tbs. brown sugar)
2 Tbs. lemon juice
1 Tbs. salt
Mix and simmer all over low heat while preparing filling.

For Filling:
3 Tbs. oil
1 medium-large onion, chopped
1 garlic clove, chopped
Saute onion and garlic in oil over medium heat until limp. Remove from heat and mix in:
1 bag MorningStar Veggie Crumbles OR 1 1/2 lbs. mashed firm tofu and 2 Tbs. soy sauce
1 tsp. salt
1 cup cooked rice
Set aside.
Boil a large pot of water and drop in 3-4 cabbage leaves at a time. Boil leaves 1-2 minutes to soften. Drain leaves and trim out the hard center cores. Place 2-3 tablespoons of filling on each leaf, fold the sides in and roll up as neatly as possible. Don’t worry if your rolls are a bit torn or messy, as long as the filling’s reasonably contained. Carefully drop each roll in the simmering sa…

White Barbecue Sauce Recipe


1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper


Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

Singapore Noodles Recipe


150 g (5 oz.) dried rice vermicelli
oil, for cooking
250 g (8 oz.) Chinese barbecued pork, cut into small pieces
250 g (8 oz.) peeled raw prawns, cut into small pieces
2 tablespoons Madras curry powder
2 cloves garlic, crushed
100 g (3 1/2 oz.) shiitake mushrooms, thinly sliced
1 onion, thinly sliced
100 g (3 1/2 oz.) green beans, thinly sliced on the diagonal
1 tablespoon soy sauce
4 spring onions, thinly sliced on the diagonal


If you want to try the Singapore noodles recipe, keep in mind these guidelines. Start by placing the vermicelli in a large bowl, cover with boiling water and soak for about 5 minutes or so. Drain it well and spread out on a clean tea towel to dry.Then heat the wok until very hot, after add 1 tablespoon of oil and swirl it around to coat the side. Then stir-fry the barbecued pork and the prawn pieces in batches over high heat and remove from the wok and set aside.

After that, reheat the wok, then add 2 tablespoons of the oil and stir-fry th…

Old-World Stuffed Cabbage Rolls

7 cups water
One 6 oz. can tomato paste
1/2 cup raisins
6 Tbs. sugar (for richest flavor, use 3 Tbs. white sugar and 3 Tbs. brown sugar)
2 Tbs. lemon juice
1 Tbs. salt
Mix and simmer all over low heat while preparing filling.

3 Tbs. oil
1 medium-large onion, chopped
1 garlic clove, chopped
Saute onion and garlic in oil over medium heat until limp. Remove from heat and mix in:
1 bag MorningStar Veggie Crumbles OR 1 1/2 lbs. mashed firm tofu and 2 Tbs. soy sauce
1 tsp. salt
1 cup cooked rice
Set aside.

Boil a large pot of water and drop in 3-4 cabbage leaves at a time. Boil leaves 1-2 minutes to soften. Drain leaves and trim out the hard center cores. Place 2-3 tablespoons of filling on each leaf, fold the sides in and roll up as neatly as possible. Don’t worry if your rolls are a bit torn or messy, as long as the filling’s reasonably contained. Carefully drop each roll in the simmering sauce. Don’t stir. Simmer rolls 2-3 hours, occasionally pushing them do…

White Barbecue Sauce Recipe

1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper

Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly mixed and sauce is smooth. Pour sauce into a large container or bowl.

Jal Jeera

Ingredients: 50 gms Tamarind
21/2 cups warm Water
1/2 tsp Garam masala
1/2 tsp Black salt
1 tsp dry-roasted and grinded white Cumin seeds
1/2 tsp Red chili powder
11/2 tsp Lemon juice
1tsp Sugar
1tbsp chopped Mint leaves
A pinch of Asafoetida powder
Batter Drops
Salt to taste

Methods: Soak tamarind pulp in warm water for about 15 minutes. Mash and blend it and filter the residue. Mix all the ingredients to it and add few batter drops. Chilled Jal Jeera is ready to be served.

Coffee Nog

Ingredients: 1/2 cup cold strong coffee
2 tablespoons sugar
2 cups milk
1/2 cup heavy cream
4 ice cubes

Methods: Put all ingredients except nutmeg into the blender. Blend on high 15 seconds. Pour into punch glasses, and sprinkle with nutmeg. Makes three drinks.

Vegetable Juice

Ingredients: (2 Glasses)
3 Medium size tomatoes
6 Carrots
1 whole beetroot
Handful of fresh mint leaves
1 gooseberry ( for a tangy taste if required)
1 large squeezed lemon
Salt to taste
¼ tea spoon black pepper powder

Method: Grind the vegetables in the juicer with the mint leaves. Pour it in the glasses. Now add the lime juice, salt, pepper to the juice and mix it well. Add some mint leaves while serving.

Spinach and Bacon Salad


    * Fresh spinach leaves, well shredded - 2 cups
    * Cooked and crumbled bacon slices - 4-6
    * Hardboiled eggs, chopped - 2
    * Olive oil - ½ cup
    * Wine vinegar - ¼th cup
    * Soy sauce - 1 tablespoonful
    * White wine - 1 tablespoonful
    * Dry mustard - ½ teaspoon
    * Garlic powder - ½ teaspoon
    * Sugar - 3/4th teaspoon
    * Salt - as per taste
    * Black pepper powder - as per taste
    * Onions, finely chopped - 1/4th cup
    * Curry powder - ½ teaspoon

Prepare the dressing by mixing the white wine, olive oil, vinegar, sugar, soy sauce, dry mustard, curry powder, salt, pepper and garlic powder together in a mixing bowl.Add the spinach to a salad bowl and toss in the chopped onions.Pour the dressing over the spinach and onion mixture and top it up with eggs and bacon by spreading them evenly over the dressing layer. Serve fresh.

Easy Thai Green Mango Salad Recipe


    * Green Mango (peeled and cut into thin slices) 1
    * Carrot (cut into thin slices) 1
    * Bean Sprouts ½ cup
    * Chili (chopped) 1
    * Green Onion (chopped) 1
    * Cilantro (chopped) 1 tbsp
    * Mint (chopped) 1 tbsp
    * Thai Basil (chopped) 1 tbsp
    * Fish Sauce 1 tbsp
    * Lime Juice 1 tbsp
    * Palm Sugar 1 tbsp
    * Roasted Peanuts (chopped) 1 tbsp


In a large bowl, mix green mango, carrot, bean sprouts, chili, green onion, cilantro, mint, basil together. In another bowl, mix fish sauce, lime juice and sugar.Toss the dressing and the salad together, garnish it with the peanuts and serve.

Sparkling Grape Juice


    * Cranberry juice cocktail - 1 quart
    * Sugar - 1 cup
    * Orange juice - ½ cup
    * Lemon juice - 3 tablespoons
    * White grape juice (chilled) - 3½ cups


To prepare this sparkling grape juice, take a medium sized bowl and combine sugar and cranberry juice in it. With the help of a spoon dissolve the sugar. Then, add lemon and orange juice to it and chill the liquid in the refrigerator. You can use this liquid whenever you want to prepare the sparkling grape juice. Then, while preparing the grape juice drink, put some ice cubes in a punch bowl and combine white grape juice and fruit juice mixture. You can use sugar coated cranberries for garnishing the drink.

Belgian Hot Chocolate Recipe


    * Bitter-sweet chocolate, 8 oz. (grated)
    * Milk chocolate, 4 oz. (grated)
    * Half and half, 1 quart
    * Cinnamon, ½ tsp. (ground)
    * Salt, a pinch


Heat about the half and half and add the grated chocolate to it. Stir continuously with a wooden spatula until the entire chocolate has melted, leaving you with a smooth liquid and then gently add the remaining half and half to this. Allow this concoction to cook until a very mild simmer appears and once it does, throw in the cinnamon. You may add some Chartreuse or cognac if you want at this juncture. Remove it from heat and then allow a hand blender to whisk it for a bit. Serve hot with some whipped cream and chocolate shavings on top.

Ice Cream with Coconut Milk Recipe


    * 3 cups coconut milk
    * 3 tbsp honey
    * 2 cups blueberries


In a blender, blend blueberries till they are smooth.Add coconut milk and honey to the blueberry puree.Pour the ice cream mixture in a bowl and let it chill for about 2 to 4 hours.Now the mixture can be placed in an ice cream maker and follow the instructions on the ice cream maker to get smooth coconut milk ice cream.

Aloo Gobi


    * 1/4 cup vegetable oil
    * 1 large onion, peeled and cut into small pieces
    * 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
    * 1 small green chilies, chopped into small pieces (or one teaspoon chili powder)
    * 1 large cauliflower, leaves removed and cut evenly into eighths
    * 3 large potatoes, peeled and cut into even pieces
    * 2 cans diced tomatoes
    * fresh ginger, peeled and grated
    * fresh garlic, chopped
    * 1 teaspoon cumin seed
    * 2 teaspoons turmeric
    * 1 teaspoon salt
    * 2 teaspoons garam masala
   1. 1 Heat vegetable oil in a large saucepan.
   2. 2 Add the chopped onion and one teaspoon of cumin seeds to the oil.
   3. 3 Stir together and cook until onions become creamy, golden, and translucent.
   4. 4 Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
   5. 5 Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
   6. 6 Add ging…

Vegetarian Steamed Dumplings


    * 1/2 pound firm tofu
    * 1/2 cup coarsely grated carrots
    * 1/2 cup shredded Napa cabbage
    * 2 tablespoons finely chopped red pepper
    * 2 tablespoons finely chopped scallions
    * 2 teaspoons finely minced fresh ginger
    * 1 tablespoon chopped cilantro leaves
    * 1 tablespoon soy sauce
    * 1 tablespoon hoisin sauce
    * 2 teaspoons sesame oil
    * 1 egg, lightly beaten
    * 1 teaspoon kosher salt
    * 1/4 teaspoon freshly ground black pepper
    * Bowl of water, plus additional water for steamer
    * 35 to 40 small wonton wrappers
    * Non-stick vegetable spray, for the steamer


Preheat the oven to 200 degrees F.Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. 
Add the carrots, cabbage, red pepper,…

Cool Cucumber Soup


    * 3 cups plain nonfat yogurt
    * 1 English cucumber (about 1 pound), cut into chunks
    * 1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
    * 3 tablespoons chopped fresh dill, plus sprigs for garnish
    * Salt and freshly ground black pepper
    * 1 medium tomato (about 5 ounces), seeded and diced
    * 2 teaspoons olive oil


In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.

Lemon Cream Pie

1-1/4 cups graham crackers crumbs (about 7 whole crackers)
1/4 cup butter, melted
1 tablespoon plus 3/4 cup sugar, divided
5 tablespoons cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup buttermilk
1/2 cup egg whisked
1/2 cup lemon juice
2 teaspoons grated lemon peel
2-1/2 cups whipped cream, whipped


In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.

In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and peel. Pour into crust. Co…

Thai Fried Rice Recipe


    * Jasmine Rice (cooked) 1 cup
    * Onion (sliced) ¼ cup
    * Garlic (finely chopped) 1 ½ tsp
    * Scallions (both the green as well as white parts) 2 tbsp
    * Tomato (diced) ⅓ cup
    * Chicken Meat (small pieces) ⅓ cup
    * Salt ½ tsp
    * White Soy Sauce ½ tsp
    * White Sugar ¼ tsp
    * Black Soy Sauce ¼ tsp
    * Cooking Oil ½ tbsp
    * Egg 1
    * White Pepper Powder ¼ tsp


Chop the tomatoes into medium sized pieces and make thin strips of onion. Chop scallions finely.Heat the oil on high till the oil is hot.Add onion to the pan and stir well.When the onion softens up, add garlic to the onion and stir a little.When the garlic becomes brown add the chicken pieces.Continue to flip the chicken, until it is white on all the sides.Now is the time to add rice to the pan, stir well and then add diced tomatoes and mix well.Move the rice to one side and pour little oil on the pan.

When the oil heats up crack an egg on the oil and let the egg solidify a littl…

Tomato Mint Delight


    * Fresh Tomatoes – 2
    * Sugar – 1 teaspoon
    * Fresh Mint Sprigs
    * Pinch of salt


Puree the tomato along with the mint sprigs, sugar and salt. Add water only if the juice seems very thick. Not straining the juice is a healthy option. You can serve it chilled with some fresh mint leaves as a garnish.

Cheese Fondue Crock Pot Recipe


    * 1 can Cheddar cheese soup
    * 1 pound processed cheese cut in cubes
    * 16 ounces shredded Swiss cheese
    * 1 1/2 cups apple cider
    * 1/2 tsp hot pepper sauce
    * 2 drops liquid smoke flavoring

Method of Preparation

Add all ingredients in the slow cooker and stir well. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir the ingredients. Whisk to blend the ingredients before serving. Serve with veggies for dipping or bread sticks.

Paleo Raw Food Recipe

6 peaches, peeled, pitted and chopped
1 pound strawberries, rinsed, hulled and sliced
1/2 pound seedless green grapes
1/2 pound seedless red grapes
3 bananas, peeled and sliced
1/2 pound blackberries or blueberries (to taste)
small amount of honey (topping to taste)

Dressing:juice of one lime,1/2 cup pineapple juice,1 teaspoon ground ginger

Combine chopped and sliced fruits in a large serving bowl; toss add small amount of honey to taste. Whisk together remaining ingredients in a small bowl or 1 cup measure. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly before serving.This fruit salad recipe makes enough to serve about 10 to 12 people.

Low Fat Veg Curry

Ingredients: 1 tablespoon oil, 1 tablespoon curry powder, 1 tablespoon cumin, 1 chopped onion, 1 sliced carrot, 1 cubed potato, half cup cubed butternut squash, half cup chopped green beans, half cup broccoli florets, 1 cup diced tomatoes, Tomato sauce.

Directions: Heat oil and add curry powder and cumin. Stir for a minute. Now add the onion, potatoes and carrots. Sauté for a couple of minutes. Add broccoli, squash and green beans and cook for two to three minutes then add tomatoes and tomato sauce. Simmer uncovered for about twenty minutes until vegetables are tender and sauce has thickened. Serve with whole grain rice for a healthier option. This is a very healthy dinner recipe!

Tomato Pie Recipe With Bacon


* Deep Dish Pie Crust (about 9 inches thick) - 1 unit
* Large Tomatoes (sliced and peeled) - 4
* Scallions (finely sliced) - 3
* Bacon (chopped, cooked, drained) - 1 pound
* Dried Oregano - 1 teaspoonful
* Powdered Garlic - ½ teaspoon
* Red Pepper (crushed) - ½ teaspoon
* Mayonnaise - ¼ cup
* Shredded Cheddar Cheese - 2 cups


Fill alternating layers of tomatoes, scallion, basil, garlic powder, bacon, red pepper and oregano into the pie crust.Keep the oven preheated at 375 °F while you're layering the pastry shell.Mix the shredded cheese and mayonnaise together and spread this mixture over the yet-to-be-baked pie's surface.Cover this pie with an aluminum foil and place it inside the preheated oven.Bake for about 30 minutes.You can either make the pie crust from scratch by using an easy pie crust recipe or you can get a ready-to-use one from your neighborhood grocer. Serve it warm or allow it to cool - take your pick. It tas…

How to Make Apple Pie Drink


* 1 gallon of apple cider
* 1/2 gallon of apple juice
* 5 cinnamon sticks
* 2 cups of sugar
* 1 shot of Malibu rum

How to Make

Heat and boil together apple cider, gallon of apple juice and cinnamon sticks and add 2 cups of sugar and stir until dissolved. Take it off heat and allow the drink to cool. Remove the cinnamon sticks and add the grain alcohol and ice to it. Mix one shot of rum, apple juice and toss in some cinnamon in a shaker.Knowing how to make apple pies allows you to make flavorful desserts at home in no time. So if it is the apple season at your place, get your hands on the delicious, juicy apples and you can make your very own apple pies at home.

Vegan Sugar Cookies Recipes

2/3 C Butter-Flavored Crisco or Nucoa Margarine
3/4 C sugar
1 tsp vanilla
1/2 banana mashed with 1/4 tsp baking soda OR 1 “egg” made with powdered dairy-free egg replacer
1 tsp lemon rind, grated
4 tsp soymilk
2 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg

Have one or two greased cookie sheets, plastic wrap, waxed paper, a rolling pin and cookie cutters on hand before beginning.Use an electric mixer to cream shortening, sugar and vanilla together in a large mixing bowl. Add banana/baking soda mixture or dairy-free “egg” and lemon rind, and beat until fluffy. Add soymilk and mix on low speed until blended.

In a medium bowl, combine the flour, baking powder, salt and nutmeg. Blend the flour mixture into the creamed ingredients, using hands if necessary, to form a soft dough. Divide the dough in half and wrap each piece in plastic wrap. Chill the dough in the refrigerator for one hour.

Place several sheets of waxed paper on a large kitchen surface, and sprink…

Alu Chaat

Potatoes-3 medium
Sweet potatoes-3 medium
Oil-2 tablespoons
Cumin seeds-3/4 teaspoon
Tamarind-1 marble sized ball
Green chillies, finely chopped-2-3
Chaat masala-1 teaspoon
Red chilli powder-1/2 teaspoon
Sugar-1/2 teaspoon
Fresh coriander leaves, finely chopped-1/4 cup
Lemon juice-1 tablespoon

Boil, peel and cut the potatoes and sweet potatoes into medium sized pieces.Heat oil in a pan, add cumin seeds. When they begin to change colour add the potatoes and sweet potatoes and stir-fry on high heat for two minutes. Set aside.
Soak tamarind in one-fourth cup of water and heat in the microwave oven on Microwave HIGH for two minutes. Squeeze and remove pulp.
Strain and set aside. Transfer the potatoes and sweet potatoes into a big bowl. Add chopped green chillies, salt, chaat masala, red chilli powder and toss. Add the tamarind pulp, sugar and chopped coriander leaves. Mix well and add lemon juice. Mix again and serve.