CARROT CAKE RECIPE

Relish this easy to bake and prepare carrot cake made of mixed spices, walnuts and coconut.

Ingredients:

1/2 cup butter 1 cup desiccated coconut 2/3 cup broken and chopped walnuts 1 cup golden raisins 2 1/2 cup grated carrots 3 tsp mixed spices (cinnamon, nutmeg, ginger) 1 cup brown sugar 1 1/4 cup all purpose flour 1 tsp baking soda 2 beaten eggs 2 tsp of orange juice

How to make carrot cake:

Preheat the oven to 150 degrees C. In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar, desiccated coconut and chopped walnuts.

In a separate pan melt the butter and add the golden raisins, carrots and orange juice. Stir it nicely and pour it on top of the dry ingredients.

Now add the beaten eggs to the mixture and mix it thoroughly. Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 5060 minutes or until a toothpick inserted into the centre of it comes out clean.

ALMOND CAKE RECIPE

Sweet and rich with almonds, this cake is sure tempt you with its looks and taste.

Ingredients:

Pastry 1 1/2 cup flour 1/4 palm butter 4 egg yoghurts 1/2 cup sugar 1/2 tsp salt 1 tsp vanilla extract Filling 2/3 cup sugar 1/4 cup corn starch 1/2 tsp baking powder 1/4 palm butter 3 eggs 3/4 cup ground almonds 1 cup chopped almonds 1 pinch salt

How to make almond cake:

For the Pasty In a food processor or in a bowl mix together all the pastry ingredients to form a soft dough. Place this mixture in the refrigerator for 30 minutes. Then take it out and roll it of a size 11 or 12 inches of a pie. Line a 11 or 12 inch pie or tart pan. Prick the base and chill for 15-20 minutes. Preheat the oven at 375 degrees F. For the Filling In a pan heat 1/3 of the butter and add the chopped almonds and soughed them over medium flame till brown.

Turn off the fire and let the mixture cool. In a separate pan take the remaining melted butter and add the grounded almonds and sugar and now add eggs one at a time beating nicely after each addition till the mixture is light and fluffy. In a separate bowl sift the corn starch with the baking powder and salt and then fold it into the almonds mixture. Pour this mixture into the earlier prepared base and bake for 10-12 minutes or until the batter begins to sat. Now quickly spread the chopped almonds over the top and return the pan to the oven and continue breaking for 20 minutes or until the pastry is brown.

BANANA CHOCOLATE CAKE RECIPE

Relish this culinary bliss of banana chocolate cake with following ingredients banana, sweet chocolate chips and milk.

Ingredients:

1 egg 1 1/2 tsp baking powder 1 cup meshed banana 1 1/2 cup all purpose flour 3/4 cup semi sweet chocolate chips 1/2 cup unsalted butter which is melted 1/4 tsp salt 2/3 cup white sugar 1/4 cup milk

How to make banana chocolate cake:

In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder. Take another bowl and mix together melted butter milk egg and meshed bananas. Now add the banana mixture into the flour mixture until thoroughly blended. Be careful not to overmix.

Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C. Grease and flour a 9x13 inch pan. Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into it comes out clean. When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes. This cake will have some melted chocolate but no crumbs.

Veggie Corn Raita Recipe

- Contributed by Ami Chaudhari

Ingredients:

Cauliflower green peas boiled potatoes onion boiled sweet corn carrots french beans strained curd sugar and salt as per taste green chilly curry leaves mustard seeds cooking oil

Preparation:

Cut all the vegetabels in big pieces and boil and strain them and keep aside.

heat some oil in a pan and add mustard seeds curry leaves and greenchilly in to it after it heats up add the strained curd in it & then add salt & sugar to taste.

Then add all the boiled vegetabels into it. Garnish with finelychopped coriander leaves. This can also beeaten as a vegetale dish with chapatti & it is a low calorie healthy nutritious food.

MURG MAKKAI RECIPE

Ingredients:

4 medium sized chicken breasts (skinless & boneless) 2 tblsp yogurt 1/2 tsp garam masala powder 3 medium tomatoes 2 medium sized capsicums 1/2 tsp turmeric powder 5 - 6 garlic flakes 1 1/2 tblsp oil 1 tsp red chilli powder 1/2 cup coriander leaves 1 inch ginger salt to taste 1 cup corn kernels 1 tblsp coriander powder

How to make murg makkai :

Clean, wash and cut chicken breasts into one centimeter sized square pieces. Wash capsicums, halve, de-seed and cut into one centimeter squares. Take off and finely cut ginger and garlic. Wash and puree tomatoes in a blender.

Wash and cut coriander leaves. Boil corn kernels in three to four cup of salted water till soft. Remove and keep aside. Heat up oil in a non-stick pan, stir-fry cut ginger and garlic briefly. Mix in pureed tomato and stir fry on medium high flame heat, stirring frequently. Stir in red chilli powder, turmeric powder and coriander powder. Mix well. Mix in chicken pieces and stir fry on medium heat up for five to six minutes, stirring regularly. Mix in skimmed milk yogurt, cooked corn kernels, capsicum and salt. Mix well, lower heat, cover and continue to stir fry till masala is a little thick and chicken pieces are completely cooked.

Mix in garam masala powder and cut coriander leaves, mix gently and serve hot.

MAKKI PANEER PAKORA RECIPE

Ingredients:

1/2 tsp cumin powder 2 tblsp coriander leaves chopped oil for deep frying 6 tblsp bengal gram flour besan salt to taste 2 tsp ginger chopped 2 tsp garlic chopped 2 green chilli chopped 1 cup milk 1 3/4 tsp dry mango powder amchur 1 onion chopped

100 gms cottage cheese (paneer) 200 gm corn fresh (makki)

How to make makki paneer pakora :

Crush the corn in a blender. Grate the cottage cheese. Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink. Mix in crushed corn and stir fry. Mix in salt and mix. Mix in milk and stir fry to get a creamy texture. When the corn is cooked, transfer to a round dish and cool. Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves. Adjust salt and mix well. Mix in besan for binding and mix in a little milk if the mixture is too thick. Make even sized balls with hand or tablespoon. Heat up oil and deep fry the pakoras on medium heat up till golden brown. Remove and keep on an absorbent paper to soak excess oil. Serve hot.

MICROWAVE MAKKI KORMA

Ingredients:

1 cup corn 2 tbsp. oil 2 finely chopped medium onions

3-4 black cardamoms 2 finely chopped small tomatoes 1 cup beaten curd 1 tsp. red chilli powder 1/4 tsp. sugar 1/4 tsp. turmeric powder 2 green chillies - deseeded and chopped salt to taste

Preparation:

Microwave the corn for 4 minutes and stand for 2 minutes. Now saute the onions tomatoes in a frying pan, using all the oil. Add all the dry ingredients and cook for another minute. Add the beaten curd, put it in a glass bowl and microwave it for 2 minutes before serving.

MAKAI NA BHARTA RECIPE

Ingredients:

1 tsp coriander powder 1 tsp turmeric powder 1 kg fresh corns 1 tsp red chilli powder 2 tblsp oil 3 medium tomatoes 1/2 tsp garam masala powder 3 medium onions 1/2 tsp cumin seeds 6 - 7 green chillies salt to taste coriander leaves cut for garnish

How to make makai na bharta :

Boil the whole corn, take off the niblets and grind it coarsely in a blender. Take off and finely cut the onions. Wash and cut the tomatoes. Wash and cut the green chillies. Heat up oil in a kadhai, mix in cumin seeds and stir fry till they crackle. Mix in cut onions and stir fry till light brown. Mix in cut green chillies and stir fry for 1/2 minute. Mix in red chilli powder, turmeric powder, coriander powder, garam masala powder and salt. Stir fry for few seconds and mix in cut tomatoes. When tomatoes are cooked mix in corn, salt and little water. Stir fry for another 5-10 minutes. Serve hot decorated with cut coriander.

Veggie Corn Raita Recipe

- Contributed by Ami Chaudhari

Ingredients:

Cauliflower green peas boiled potatoes onion boiled sweet corn carrots french beans strained curd sugar and salt as per taste green chilly curry leaves

mustard seeds cooking oil

Preparation:

Cut all the vegetabels in big pieces and boil and strain them and keep aside. heat some oil in a pan and add mustard seeds curry leaves and greenchilly in to it after it heats up add the strained curd in it & then add salt & sugar to taste.

Then add all the boiled vegetabels into it. Garnish with finelychopped coriander leaves. This can also beeaten as a vegetale dish with chapatti & it is a low calorie healthy nutritious food.

PANI PURI RECIPE

Ingredients: To make puri: 1 cup Semolina (Rava / Suji) 3 tblsp Fine Wheat Flour (Maida) 1/4 tsp Baking Soda Oil to deep fry To make pani: 1/2 cup Tamarind (Imli) Pulp 2 cups Water 2 tblsp roasted Cumin Seed (Jeera) Powder 2 tblsp un-roasted Cumin Seed (Jeera) Coriander Leaves 3 Green Chilly (Hari Mirch) 2 tblsp Mint Leaves (Pudina Leaves) Chutney 1 tblsp Black Salt (kala namak ) 2 tblsp Jaggary (Gur) How to make pani puri:

To make pani:

Measure all ingredients. Adjust spices and tangyness to taste. Strain through a wire strainer to remove any rough bits. To make puri: Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Make small sized balls. With the help of some dry maida or sooji, roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Drain in a paper towel for a while to dry out the oil. Store in an airtight container when cool.

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..

CHEESY PIZZA

Ingredients:

225gm flour 1/4 tsp salt 15gm yeast mix with 4-5tbsp hot water 1 tbsp sugar 150ml evaporated milk 2 tbsp butter 1/2 cup tomato sauce 1 pkt grated cheese 2 large onions (cut into rings) 1/2 tsp salt 1/2 tsp pepper powder 2 tbsp butter (melted)

Preparation:

Mix yeast in hot water and leave it to be frosty. In a bowl put in the flour, salt, sugar and mix with milk and yeast. Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size. For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside. Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.

Sprinkle with flour if the dough is sticky. Put the mini round dough in a greased flat baking pan. Brush the mini pizza with tomato sauce. Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese. Sprinkle a bit of melted margerine to get a crunchy taste. Do the same to all the other pizza. Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

BREAD ROLL RECIPE

Ingredients:

2 Big Potatoes (boiled and mashed) 7-8 Bread Slices Coriander leaves finely chopped Green chilies (chopped) Red Chili powder to taste 1/4th tsp Garam Masala powder Oil for frying

Preparation:

Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.

Repeat the same process for making more rolls. Heat oil in a kadhai and deep fry on medium flame till golden brown. Serve bread rolls hot with green chutney and tomato sauce.

INDIAN ALOO CHAAT RECIPE

Ingredients:

3 Aloo (potatoes), peeled 1/2 tsp red chilli powder 1 tsp roasted cumin powder 1 tsp chaat masala Tamarind Chutney Mint Chutney Chopped Coriander Leaves optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds oil for frying Preparation:

Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes. Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper. In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala. Add mint chutney, tamarind chutney according to taste and toss to coat evenly. Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

FRENCH FRIES RECIPE

Ingredients:

6 large baking potatoes, cut into strips Oil for deep frying Salt How to make french fries:

Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels. Heat oil in deep fryer to about 375. Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.

Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

BESAN DHOKLA RECIPE

Ingredients:

350gms Gram flour (Besan) 1cup Curd (Stirred) 1tsp Green Chilies (paste) 1tsp Ginger (paste) Salt to taste 1tsp Soda bi-carb / Eno fruit salt 1 Lemon juice 1/2 tsp. turmeric powder 1tbsp Oil For Tampering

Few Curry leaves 1tsp Mustard Seeds 2tsp Oil Coriander leaves (chopped) 2-3 green chilies (vertically slit) Preparation:

In a bowl add gram flour (besan), Curd and water. Mix well and make a smooth batter. The batter should be of thick consistency. Add salt and set aside for 4 hours covered with a lid. Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well. Keep the steamer or cooker ready on gas. Grease a baking dish (it should fit in the steamer or cooker). Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well. Add this to the batter and mix well. Pour the batter into the greased pan and steam for 10-12 minutes or till done. Cool for sometime and cut into big cubes. Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.

Garnish the besan dhokla with coriander and slited green chilies. Serve with hari chutney.

DAHI VADA RECIPE

Ingredients: : For Wada: 1 Cup Urad daal Salt to taste Oil to fry For Dahi : 1 kg Dahi (yogurt) 1/2 tsp grated Ginger Finely chopped coriander leaves 1-2 green chilies chopped Salt to taste 2 tsp Roasted cumin(jeera)powder Red chili powder to taste Preparation:

For Bada - Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown. Take the hot vadas and put in cold water for 2-3 minutes. Now Take them out of water and squeeze the water and keep aside. For Dahi - Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder. Serving - In a deep dish arrange wada and pour dahi over them. Now add imli (tamarind) chutney and green chutney. Garnish with coriander.

Serve the dahi vadas chilled.

KHASTA DAL KACHORI RECIPE

Ingredients:

3/4th cup skinless dried black beans (urad) 4 cups Flour (atta) 1 green chili chopped 1/2tsp Salt Oil for deep frying 1tbsp anise seeds (Saunf) 1tsp coriander seeds 1tsp white cumin seeds 1/2tsp red chili powder 1/4th tsp asafoetida powder

Preparation:

Soak the beans in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.

Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.

Divide the dough into 16, using wet hands, and smear each portion with a little oil. Flatten and roll out into 2inch round. Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands. Flatten and roll into a 3-4 inch round. Heat plenty of oil in a deep frying pan or a kadhai. Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

MATTAR KI CHAAT RECIPE (Dried Peas)

Ingredients:

2 cups pre-soaked sukhe matar (dried whole peas) 1/2 tsp baking soda A pinch of asafoetida Tamarind chutney Green chutney 2 potatoes (boiled, peeled and chopped) 1large onion (finely chopped), optional 1 tomato (chopped) 1 small cucumber (peeled and chopped) Lemon juice Chaat Spices : Salt to taste Pounded or ground red chilies Garam masala powder

Black salt (kala namak) Ground roasted cumin (jeera) How to make indian matar chaat :

Place dried peas in a saucepan and add sufficient water to cover them. Stir in the soda and asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. You can also pressure cook them. Drain.

Serve individually taking 2 scoops of cooked peas and cover with little chopped onions, cucumber. tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on the top.

Toss well and serve matar ki chaat.

PANEER PAKORA RECIPE

Ingredients:

250 gms Paneer 1 cup Chickpea Flour (Besan) 2 tsp Oil 1 1/2 tsp Salt 1/2 tsp Red chili powder

1-2 Chopped Green Chillies (Jalapeno) 1/2 cup Water How To Make Paneer Pakora:

Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier). Let batter rest 1/2 hour in a warm place Cut the paneer into thick cubes. Sprinkle little salt, chili powder on the cubes Deep fry in oil that is heated to 375. Drain on paper towels and serve immediately. Serve the paneer pakora with coriander or mint chutney

PANEER TIKKA RECIPE

Ingredients:

1 Large block of Paneer 1 onion 1 Capsicum 1 Tomato Few Mushrooms Finely chopped Coriander leaves To Marinade: 1/2 cup Curd (plain yogurt) 1 tsp Garlic paste 1 tsp Ginger Paste 2 tsp Tandoori powder 1 tsp cumin (jeera) powder 2 tsp Chaat powder Salt to taste Red chili Powder to taste

How to make indian paneer tikka recipe :

Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables. In a plate arrange fried vegetables and then paneer. Garnish with coriander and lemon slices Serve tandoori paneer tikka hot with hari chutney.

RAGADA PATTIES RECIPE

Ingredients: To make the cutlet: 3 Potato (Aloo) 1/4 tblsp Coriander Leaves (Dhania Patta) 1/2 tblsp Garam Masala 1/4 tblsp Cumin Seed (Jeera) 1/4 tblsp Turmeric (Haldi) Bread crumbs Oil To make ragada: 1 tblsp Chaat Masala Powder 1/2 tblsp Ginger Garlic Paste Chickpeas (brown) (Chana) 1/4 tblsp Baking Soda 4 tblsp Oil 1/4 cup Curd (Dahi) 1 Onion (Pyaj) 1 Tomato (Tamatar)

1/2 tblsp Garam Masala 1/4 tblsp Turmeric (Haldi) 1/2 tblsp Red chili pepper (Lal Mirchi) Coriander Leaves How to make ragada patties:

Boil, peel and mash the potatoes well. Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.

Mix and knead well into a dough. Now, add the bread crumbs and knead well. Divide the dough into balls. Press each ball with hand so that it would make into a round patty. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil. To prepare the ragada: Wash and soak channa for about 6 - 8 hours. Boil channa with baking soda in pressure cooker till soft. Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown. Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.

Now add tomatoes and salt. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft. Now, add the boiled peas, enough water, curd and mix well. Cover and cook on medium heat for 3-4 minutes. To serve cutlet ragada: Prepare tamarind chutney and mint chutney. Take the serving plate, put two cutlets in the plate. Pour the ragada on the cutlets. Sprinkle chopped onions and coriander leaves. Sprinkle a pinch of chat masala powder and serve hot.

AAM PANNA RECIPE

Ingredients: 6 medium sized Green Mango (Aam) 33/4th cup Water 1 tsp dry-roasted and grounded Cumin Seed (Jeera) 1/2 tsp Red chili Powder (Lal Mirchi) 1 tsp Salt (Namak) 3 tblsp Sugar (Cheeni) 3 tblsp chopped Mint Leaves (Pudina Leaves) 12 crushed Ice-cubes How to make aam panna:

Place the mangoes with water to cover in a sauce-pan and bring to boil. Simmer for 10 minutes. Drain off the water and then peel, stone and pulp the mango with a spoon. Place the pulp in a deep bowl. Add water, sugar, salt, chili and cumin. Whisk thoroughly. Stir in the mint and whisk again. Transfer it to a jug. Serve chilled with crushed ice.

ANGOOR SHARBAT RECIPE

Ingredients:

1/2 x 3-inch piece of Orange Zest 1/4 tsp Cardamom Seeds (Elaichi) 4 whole Cloves (Lavang) 6 cup Grape Juice (Angoor Ka Raas) 1/4th cup Honey (Shahad) 3-inch piece of Cinnamon (Tuj/Dalchini) Stick 2 cup sparkling Water How to make angoor sharbat:

Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth. Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat. Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.

Remove the spice bag and cinnamon stick and chill. Add the water before serving.

BANANA LASSI RECIPE

Ingredients: 1 cup Curd (Dahi, plain non-fat Yogurt) 1 peeled and sliced ripe Banana (Kela) 2 tblsp Sugar (Cheeni) or to taste 1/4th tsp Cardamom Powder (Elaichi Powder) (optional) Few Ice-cubes How to make banana lassi:

Combine all ingredients and blend until smooth in a blender. Pour in glasses and serve chilled.

CARDAMON SHAKE RECIPE

Ingredients: 3 cup Milk (Doodh) 1 cup Water 3 tblsp White Poppy Seeds (Safed Khuskhus) 2 tblsp minced raw Cashews or Almonds (Badam) 3 tblsp shredded fried Coconut (Nariyal) 1/3rd cup Sugar (Cheeni) or use as desired 1/2 tsp freshly ground Cardamom Seeds (Elaichi) How to make cardamon shake:

Place the poppy seeds in a frying pan over a moderately low heat and dry-roast, turning often, for about 5 minutes. Combine the poppy seeds , cashews or almonds , coconut and water in a blender or food processor fitted with the metal blade and process for 2-3 minutes or until the nuts are reduced to a fine puree.

Add 2 cups of milk and process on low speed for 15 seconds. Pour the mixture through a strainer over a pan. Press out as much as liquid as possible, then add the remaining milk and cardamom seeds. Stirring constantly bring to boil over moderately high heat. Reduce the heat to low and simmer for 2 minutes. Now add the sugar. Pour the milk back to forth from one pan to another until it is frothy. Serve immediately in warmed cups.

CHOCOLATE SHAKE RECIPE

Ingredients:

4 cup Cold Milk (Thanda Doodh) 2 cup Chocolate Ice-Cream 5 tsp sweetened Cocoa Powder Crushed Ice How to make chocolate shake:

Blend milk and cocoa powder in a blender for few seconds. Add ice-cream and crushed ice and blend again for few more seconds. Serve chilled. Serve over a crushed ice.

CHANDAN KA SHARBAT RECIPE

Here's a delicious sharbat rice that can be enjoyed in hot summers. Learn how to make chandan ka sharbat.

Ingredients: 50 gm sandalwood (chandan ka chura) 2 kg sugar 1 kg water 1 tsp orange colour 2 tsp sandalwood (chandan) essence 1/2 tsp potassium meta bi sulphate How to make chandan ka sharbat :

Soak chandan in water for 8-10 hours. Then strain it. Boil it with sugar in it. Boil it to one sugar syrup strand. Let it cool, and then add colour, essence and potassium meta bi sulphate. Fill it in a bottle and enjoy with chilled water.

COLA SHAKE RECIPE

Ingredients: 200 ml any chilled Cola 1 scoop Vanilla Ice-cream 50 ml sweetened Milk (Doodh) 2 Ice-cubes How to make cola shake:

In a tall thin glass add a scoop of ice-cream. Pour the sweetened milk over it and add ice-cubes. Now very carefully pour the cola in the glass. See it doesn't flow out. Serve with a spoon.

COLD COFFEE RECIPE

Ingredients: 4 cup Cold Milk (Thanda Doodh) 1 cup boiling Water 6 tsp instant Coffee Powder 4 tblsp Cream (Malai) 3 tblsp Sugar (Cheeni) Crushed Ice How to make cold coffee:

Dissolve instant coffee powder and sugar in boiling water and allow to cool. Blend the the coffee mixture and milk in a blender for few seconds. Add cream and crushed ice.

Blend for another few seconds till it becomes frothy. Serve chilled.

GINGER FRUIT PUNCH RECIPE

Ingredients: 3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak) 1 cup Sugar (Cheeni) 1 cup fresh Lemon Juice (Nimbu Ka Raas) 11/2 cup fresh Orange Juice (Santra Ka Raas) 3 cup Cold Water or Club Soda Ice-cubes How to make ginger fruit punch:

Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil. Lower the heat and simmer, uncovered, for about 15 minutes. Strain the mixture into another pan and allow to cool. Now add lemon juice and orange juice and refrigerate until needed. Just before serving, add cold water or club soda and ice-cubes.

JEERA LASSI RECIPE

Ingredients: 3 cup Curd (Dahi, Plain Yogurt) 2 tblsp Cream (Malai) (optional) 2 tblsp Lemon Juice (Nimbu Ka Raas) (optional) 1/3rd cup Ice-Water To taste Salt (Namak)

6 Ice-cubes 1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder) How to make jeera lassi:

Place the curd, cream, lemon juice, ice water and salt in a blender. Process for 2 minutes. Add ice cubes and blend for another minute. Add all but few pinches of cumin powder and process for 5 seconds. Pour into chilled glasses, sprinkle remaining cumin, serve immediately.

Ingredients Ingredients
2 cups plain flour (maida) 2 tsp fresh yeast , crumbled 1 tsp sugar 1 tbsp olive oil or any other oil 1 tsp salt

Method Procedure

1. Combine all the ingredients except the oilve oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic. 2. Add the olive oil and knead again. 3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes). 4. Press the dough lightly to remove the air. Divide the dough into 2 equal parts. 5. Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness. 6. Prick each circle 4 to 5 times with a fork. If you wish to make your pizza in a pan on the gas, use at this stage. 7. Bake at 150c for about 5 to 7 minutes.

Tips

1. Fresh yeast can be easily purchased from your local bakery in small quantities. 2. You can also use half the quantity of dry yeast instead of fresh yeast for the above recipe and follow the instructions on the packet. 3. You can also use a ready pizza base for any pizza. 4. NOTE : This pizza base can be topped with your favourite toppings.

RECIPE SOURCE : Pizzas & Pasta

ngredients

2 cups whole wheat flour (gehun ka atta) 2 tsp fresh yeast ,crumbled 1 tsp sugar 2 tbsp olive oil or oil 1 tsp salt

Method
1. Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes). 2. Add the olive oil and knead again. 3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes). 4. Press the dough lightly to remove the air. 5. Divide the dough into 2 equal parts. 6. Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness. 7. Use as required.

Pizza Sauce Recipe

By Praveen Kumar | Chutneys and Sauces | Rating:

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Ingredients: Tomatoes - 4 large Water - 3 cups Onion - 1 medium sized Oil - 1 tblsp Garlic Paste - 1/2 tsp Chilli Powder - 1/2 tsp Salt - 1/2 tsp Dry Oregano - 1/2 tsp Dry Basil - 1/2 tsp

Method: 1. Wash the tomatoes. 2. Boil the water in a pan over high heat. Add the tomatoes and boil for 1 minute. 3. Remove the tomatoes from the pan with a slotted spoon and allow them to cool on a plate. Peel off the skin. 4. Peel the onion and wash it. 5. Chop the onion and the tomatoes fine. 6. Heat the oil in a heavy based pan and fry the onion till it is light brown. 7. Add the tomatoes, garlic paste, chilli powder, salt, oregano and basil and boil for about 5 minutes or until the tomatoes becomes mushy. 8. Cool and use a hand blender to make a smooth sauce. Related Recipes

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Read more: http://www.awesomecuisine.com/recipes/3353/1/Pizza-Sauce/Page1.html#ixzz1UdYht500

NESTL Milk

cup (75ml)

Maida Baking Powder Powdered Sugar Egg Butter Vanilla Essence Mix together Cinnamon Powder Powdered Sugar

2 cups (250g) 2 tsp cup (50g) 1, lightly beaten cup (60g) tsp tsp 1 tbsp

Method
1. 2. 3. 4. 5. 6. Sift maida, baking powder and powdered sugar together. Add beaten egg, milk, butter and vanilla essence into the maida mixture and make into a soft dough. Put the dough into the fridge for 15 minutes. Roll out the dough to to thickness and cut with a doughnut cutter. Deep fry the doughnuts on medium flame till golden brown. Roll the hot doughnuts in the cinnamon and sugar mixture and serve.

BUTTER COOKIES RECIPE

Ingredients: 6 cups All purpose flour (maida) 3 teaspoons baking powder 1 teaspoon salt

2 cup white sugar 2 cup butter or margarine 2 egg 6 tablespoons cream 2 teaspoon vanilla extract How to make butter cookies:

Sift flour, baking powder, salt and sugar together. Mix well. Add the butter. Add egg, cream and vanilla extract thoroughly. Wrap this dough into a foil and refrigerate for atleast 24 hrs. Reheat the oven for 400 degrees. Now roll the dough into a crust which is 1/4 to 1/8 thick. Now with the help of a cookie cutter, cut the cookies. Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

CARDAMOM COOKIES RECIPE

Ingredients: 1 cup unsalted Butter 2 cups Sugar 2 tsp Cardamom Powder (Elaichi) 4 Eggs 2 cups Fine Wheat Flour (Maida) 1 tsp Salt How to make cardamom cookies:

In a bowl, beat the butter, sugar and cardomom powder fro 3 minutes. Then with the beater going add the eggs one at a time. When the mixture gets light take it out in a bowl and add the flour and salt with a light hand. When a soft dough gets prepared with the help of a spoon drop them on a nonstick cookie sheet. Place them 1/2" apart. Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.

Repeat the baking procedure for the remaining dough.

CHOCOLATE CHIP COOKIES RECIPE

Ingredients: 1 1/4 cup Fine Wheat Flour (Maida) 1/2 tsp Baking Soda 1/2 tsp Salt 1/2 cup Butter 1/2 cup Brown Sugar 1/4 cup Sugar 1 small sized Egg 1 tsp Vanilla Essence 1 cup Chocolate Chips 1/2 cup chopped and roasted Walnuts How to make chocolate chip cookies:

Mix the flour, baking soda and salt evenly in a bowl. With the mixer running, beat butter, sugar and brown sugar together until creamy. Add the egg and vanilla essence. Now add flour. When flour is fully blended mix the chips and walnuts. Preheat the oven to 190 degrees. On a tray place a large ungreased cookie sheet. Now drop a spoonful of the batter on the sheet 2 inches apart. Bake for 10 -1 2 minutes.

CHOCOLATE PRETZELS RECIPE

Ingredients: 150 gms Margarine/ Butter 100 gms Icing sugar 1 Egg 225 gms Plain flour 25 gms Cocoa 100 gms Cooking chocolate

How to make chocolate Pretzels:

Soften the butter or margarine in a bowl and mix in the icing sugar, lightly beaten egg and salt. Sift in flour and cocoa and mix together to make a stiff dough. leave for 30 minutes. Roll out pieces of dough to the shape of pretzels. Place on a lightly greased tray and bake for 15-18 minutes in a moderate oven. Melt cooking chocolate with water over a low heat. Drop each pretzel into the hot chocolate and quickly remove. dry each pretzel on greaseproof paper.

HAZELNUT COOKIE RECIPE

Ingredients: 2/3 cup Sugar 1 cup softened Butter 2 tsp Vanilla Essence 1 tsp grated Lemon Peel 1 Egg Yolk 2 1/4 cup Fine Wheat Flour (Maida) 1 1/2 cup grounded Hazelnuts 1/2 cup Jam How to make hazelnut cookie recipe:

Preheat the oven at 325 degrees. In a bowl mix sugar and butter. Beat the mixture till soft and fluffy. Add vanilla essence, lemon peel and egg yolk. Mix well. Add the flour and the hazelnuts. Make a soft dough. Make 1 1/4 size balls out of the dough. Take a ungreased cookies sheet and place the balls on it 2 inches apart.

Press the cookies in the center with the thumb. Bake the cookiesat 325 degrees for 10 to 15 minutes or until light golden brown around edges. Let them cool. When completely cool fill the cavity of each cookie with teaspoon jam.

OAT COOKIE DELIGHT RECIPE

Ingredients: 2 cup Sugar 6 tblsp Cocoa Powder 1/2 cup Butter 1/2 cup Milk 1 cup Coconut Powder(Khopra/Narial) 3 cup instant Oats How to make oat cookie delight:

Mix cocoa powder, butter, sugar and milk in a pan. Bring it to a boil. Remove it from flame and add oats and coconut powder. Mix well. With the help of a spoon pour the mixture one spoonful on a waxed paper.

Bake the cookies at 350 till they become brown

SUGAR COOKIES RECIPE

Ingredients: 3 cup Fine Wheat Flour (Maida) 1 cup Sugar 1 1/2 tsp Baking Powder 1/2 tsp Salt 1 cup softened Butter 1 Egg 2 tblsp Milk 1 1/2 tsp Vanilla Essence

How to make sugar cookies:

In a bowl, mix flour , sugar, baking powder, salt and butter. In a separate bowl beat the eggs lightly with milk and vanilla essence. Add this mixture to the dry ingredients. Make a dough and roll it into a ball. Wrap it in a wax paper and let it chill for 1 hour. When you want to make the cookies take a samll ball of the dough and roll it into a cookie by pressing the ball between two wax papers.

Bake the cookies at 350 for 5-7 minutes or till the cookies are firm

SESAME SEED COOKIES RECIPE

Ingredients: 1/2 cup Sesame Seeds 4 cups Maida 1 cup Sugar 1 cup Butter 3 Eggs 1 tblsp Cake Seeds (Caraway Seeds) 1/2 cupMilk to mix Salt a pinch 1/4 tsp Baking Soda How to make sesame seed cookies:

Sieve flour with salt and baking powder in a bowl. Add sugar, butter, 2 eggs, cake seeds, blend well. Add milk little by little and knead to a smooth dough. roll out on a floured board 1cm thick and cut out with fancy cookie cutters. Brush with remaining egg (well beaten) and sprinkle heavily with sesame seeds. Place on a greased baking tray.

Bake in a moderate oven for 10 minutes. Cool and keep aside. good to be served with tea.

RAISIN CHOCO OAT COOKIE

Ingredients: 3/4 cup Fine Wheat Flour (Maida) 1 tsp Baking Soda 1/4 tsp Salt 3/2 cup Sugar 3/2 cup Brown Sugar 3/2 cup Butter 1 tsp Vanilla Essence 1 big sized Eggs 1 1/2 cups uncooked oats 1/2 cup Currants (Kishmish) 1 cup Dark Chocolate Chips How to make raisin choco oat cookie:

Before you begin preheat the oven to 175 degrees. Grease a baking tray. Mix flour, baking soda, and, salt. Cream sugar and butter. Add vanilla essence, and, eggs one by one while mixing . Add the flour and mix the oats. Mix well and then add currants and chocolate chips. Now drop one spoonful of the batter on inch apart on the greased baking tray. Bake for 12 - 14 minutes or till golden in color.