1 cup boiled noodles1 cup boiled rice2 tbsps oil + to deep fry2-3 cloves garlic, crushed6-8 French beans, finely chopped2 medium carrots, grated1/2 cup green peas, boiled1 tsp red chilli paste1 medium green capsicum, seeded and finely choppedSalt to taste1 tbsp vinegar3 stalks spring onion greens, sliced Heat sufficient oil in a wok and deep fry the boiled noodles till crisp. Drain on absorbent paper. Heat two tbsps of oil in a wok. Add garlic and sauté. When it changes colour, add French beans and carrots and sauté for a minute. Add green peas, red chilli paste, green capsicum and salt. Toss and mix. Add rice and mix using two spoons. Crush crisply fried noodles and add. Add vinegar, spring onion greens and ...

4 large potatoes2 tbsps butter2 tbsps refinedflour (maida)1 1/2 cups milk1 cup boiled corn kernelsSalt to taste4-5 black peppercorns, crushed4 tbsps fresh cream1/2 cup cheese, grated2 tbsps chopped fresh parsley Preheat oven to 200º C.Parboil potatoes with skin. When cool, halve lengthwise, scoop out the potatoes leaving thick shells. Grate scooped out potatoes.For filling, heat butter in a pan, add refined flour and roast. Add milk gradually and cook for two minutes stirring continuously. Add boiled corn kernels, salt, half the crushed black peppercorns and stir. Add grated potatoes to the corn mixture and mix. Add fresh cream, half the grated cheese and mix again. Add chopped parsley. Place the potato cups on a baking tray. Fill them up with the filling. Sprinkle ...

Ingredients200 gms tur dal100 gms yellow moong dal1/4 tsp turmeric powder3 round red chilliesA handful of peanutsA few curry leavesSalt to taste1 big tomatoKokam (washed and soaked in 1 cup water)1 inch ginger2 inch piece jaggeryFor tempering:1 tsp ghee1/2 tsp mustard seeds1 tsp cumin seeds1/4 tsp fenugreek seeds1/4 tsp asafoetida powder1 stick cinnamon3 cloves1 tsp red chilli powderFinely chopped coriander1 tbsp grated coconut MethodWash and soak the dals for 30 minutes. Pressure cook till three to four whistles. In a heavy bottomed steel vessel put chopped tomatoes, curry leaves, ginger, peanuts, whole red chillies, jaggery, turmeric powder, salt and asafoetida powder.Add one cup water. Add kokam pieces, cooked dal and churn. Add water according to the desired consistency and boil on a low flame ...

12 sheets lasagne2 tbsps olive oilFor sauce2 cups mutton mince2 tbsps olive oil1 medium onion, chopped2 inch stalk celery, chopped2-3 cloves garlic, chopped1 medium carrot, chopped2 tbsps refined flour (maida)2 tbsps butterSalt to taste3-4 black peppercorns, crushed2 cups tomato concasse4-5 tbsps tomato puree1/2 cup cheese sauce1/2 cup cheese, grated Preheat oven to 180°C. Heat olive oil in a pan. Add onions and sauté. Add mushrooms, green, red and yellow capsicums and toss.Add sausages, salt and mix. Add American corn and toss to mix well.Add white pepper powder, parsley, thyme and mix. Transfer this mixture into a baking dish.Break the eggs into a bowl. Add salt, black pepper powder, nutmeg and whisk. Add milk, cheese and mix. Add this to the baking dish.Bake in ...

8 slices brown bread1 tbsp oil3 tbsps butter 2-3 cloves1 medium onion, finely chopped3 cups milkA pinch of nutmeg powderSalt to taste1 cup cheese, grated1/4 cup green peas, blanched1 large potato, boiled, diced2 medium carrots, diced, blanched6-8 French beans, 1/2 inch pieces, blanched5-6 small broccoli florets4 tbsps tomato ketchup4 tbsps red chilli sauce3-4 butter cubes Preheat oven to 200°C. Cut the brown bread slices into one-inch pieces and arrange them in a baking dish.Heat oil and three tablespoons of butter in a pan. Add cloves and onion and sauté.Add refined flour and stir. Add milk gradually, stirring continuously to avoid lumps. Boil till it thickens. Remove the cloves.Add nutmeg powder, salt and half the cheese and mix ...

8 inch round vanilla sponge cake2 medium kiwi fruits1 medium apple1 medium pear10-12 strawberries10-12 red grapes10-12 black grapes1/2 cup orange juice4 cups fresh cream, sweetened & whipped Peel kiwi, apple and pear. Keep a few strawberries, black grapes and a kiwi fruit for garnishing. Chop the rest.Halve sponge cake horizontally. Place the pieces on a flat surface with the cut surface facing upwards. Pour a little orange juice over them.Take chopped fruits in a bowl. Mix with whipped cream mix. Spread this on one half the cake and cover with the second half.Place this cake sandwich on a plate and place the plate on a turntable. Spread whipped cream on top and the sides, smoothening the surface all ...

8 chicken sausages,1/2 inch pieces3 tbsps olive oil2 medium onions, thickly sliced5-6 fresh button mushrooms (optional), quartered1 medium green capsicum, 1/2 inch pieces1/2 medium red capsicum, 1/2 inch pieces1/2 medium yellow capsicum, 1/2 inch piecesSalt to taste1/2 cup American corn kernels1/2 tsp white pepper powder2 tsps chopped fresh parsley2-3 sprigs fresh thyme3 eggs, beaten1/2 tsp black pepper powderA pinch of nutmeg powder1 cup milk1/2 cup cheese, grated Preheat oven to 180°C. Heat olive oil in a pan. Add onions and sauté. Add mushrooms, green, red and yellow capsicums and toss.Add sausages, salt and mix. Add American corn and toss to mix well.Add white pepper powder, parsley, thyme and mix. Transfer this mixture into a baking dish.Break the eggs into a bowl. Add salt, black ...

1 medium pineapple 1/4 cup sugar, powdered 2 lychees, tinned Black salt to taste 4-6 fresh mint leaves Crushed ice as required 6-8 black peppercorns, crushed 4 stalks lemongrass Peel, and slice pineapple thinly. Dust fresh pineapple slices with powdered sugar. Arrange them on a tray and heat, turning over from time to time, till they caramelize. This will take about five minutes. Add some water and continue cooking for another three minutes. Place these slices in a blender with lychees and blend. Add the caramel liquid and blend again. Add black salt and mint leaves and blend. Add ice, crushed peppercorns and blend once more. Pour the liquid into a stemmed glass. Put in a lemongrass stalk as stirrer and serve chilled

1 1/2 cups refined flour (maida) 1 tsp soda bicarbonate 2 1/2 cups sugar 1/2 tsp green cardamom powder 4-5 strands saffron Ghee to deep fry Mix refined flour and soda bicarbonate. Add two cups of water and make a smooth batter. Make sure that there are no lumps. Leave it overnight to ferment. Make a syrup with sugar and two and a half cups of water. Add green cardamom powder and saffron. Take a squeeze bottle and fill it up with the batter. Heat sufficient ghee in a flat pan. Pour the batter into the hot ghee in a large spiral shape. Turn and fry till both sides are golden. Use up the batter in the same way. Drain and soak in the syrup for at least 15 minutes. Serve ...

1 cup chicken mince 1 cup whole wheat flour (atta) 1 cup gram flour (besan) Salt to taste 1 tsp turmeric powder 1 tsp chaat masala 4 green chillies, chopped 1 tbsp pomegranate seeds (anardana) 1 medium onion, finely chopped 2 tbsps fresh coriander leaves, chopped 1 egg 1 tbsp oil Mix wheat flour, gram flour, salt, turmeric powder, chaat masala, green chillies, pomegranate seeds, onion, coriander leaves, chicken mince and egg. Add a little oil and enough water to knead into a soft dough. Divide dough into equal portions. Grease your palms and roll the portions into balls. Heat a tawa. Roll the balls in flour and roll out into thick paranthas. Place the parantha on the hot tawa and cook on medium heat on both sides. Dribble some oil and when one side turns golden, flip and dribble ...