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Recipe Contest Entries 5/17/2005 KIDS DELIGHT Ingredients: Plain flour Oil for frying ½ Onion, diced 2 tbsp Bread crumbs 1tbsp coriander, chopped 2 Chicken breasts, chopped 1 Apple, peeled and finely grated ½ Chicken stock cube, finely crumbled Method: Squeeze the grated apple to remove some of the liquid. Put the chicken, onion, parsley, crumbled chicken stock cube, bread crumbs, and grated apple into a food processor. Chop for a few seconds, mix in the plain flour and season lightly. Using wet hands, form into about eighteen small balls and roll in flour. Fry in shallow oil until golden and cooked through. SERVES - 5-6 DOROTHY GOWTHAM, Bangalore ONION SOUP butter - 2 tablespoon, cheese 2 tablespoon, two onion big size finely chopped, 1 tablespoon cornflour, salt to taste, water. heat butter in a pan, add chopped onion and fry till brown. Add salt, cheese and water and allow to boil. Add cornflour and allow to boil for another 3 to 4 minutes. serve hot with a topping of butter or cheese. GEETHA, Bangalore carrot soup Ingredients : 2 tablespoon Butter, 2 Onions chopped, 2 teaspoon Grated fresh Ginger. 6 Carrots peeled and thinly sliced, 1 cup vegetable stock, 1/2 teaspoon Salt, 1/2 teaspoon Black pepper Method : In a pan, melt butter, add onions and sauté until light brown. Add ginger pieces and cook for 2 minutes. Now add carrots and vegetable stock and allow to boil. Cook for 10 to 15 minutes till carrots are tender. In a mixer, blend carrot mixture, till smooth. Pour the soup to the pan and add salt and pepper. Heat soup over low heat until hot. VIJAYALAKSHMI, Bangalore 5/16/2005 COCKTAIL DELIGHT Ingredients: Pineapple juice - 1 cup Orange juice - ½ cup Rose syrup - 1 tbsp Crushed ice - 1 cup Roasted crushed jeera - ¼ tsp Castor sugar - 1 tbsp Strawberry and black grape skewer - 2 nos (for garnishing) Method: Combine together the pineapple, orange juice together with crushed ice and shake well. Dip the rim of the cocktail glass in lime juice and then coat with castor sugar and pour the drink into the rimmed glass. Finally pour in the rose syrup using the back of the spoon. Garnish with the strawberry and black grape skewer. Serve chilled. SERVES: 2 - 3 KAMLESH KUMARI R.S, Bangalore cocktail delight Ingredients: Pineapple juice - 1 cup Orange juice - ½ cup Rose syrup - 1 tbsp Crushed ice - 1 cup Roasted crushed jeera - ¼ tsp Castor sugar - 1 tbsp Strawberry and black grape skewer - 2 nos (for garnishing) KAMALESH KUMARI R.S, Bangalore cocktail delight Ingredients: Pineapple juice - 1 cup Orange juice - ½ cup Rose syrup - 1 tbsp Crushed ice - 1 cup Roasted crushed jeera - ¼ tsp Castor sugar - 1 tbsp Strawberry and black grape skewer - 2 nos (for garnishing) KAMALESH KUMARI R.S, Bangalore steamed cabbage rolls INGREDIENTS: Steamed cabbage leaves 4-5 Dry roasted garlic 1/2 tsp Dry roasted onion 1 tsp Sprouted moong dal & beans 1 tbsp Tomato sauce 1 tbsp Salt to taste Soaked soya granules 1/2 cup White pepper powder 1/4 tsp Coriander leaves 1 tsp For tomato culis Dry roasted garlic 1/2 tsp Tomato sauce 1 tbsp Tobasco a few drops Degi mirch 1/4 tsp Salt to taste PROCEDURE: - Heat a kadhai. Add roasted garlic, onion and sprouted moong dal & beans. - Now add tomato sauce, salt and soaked soya granules. - Add white pepper powder, coriander leaves and mix. - Place this filling on the steamed cabbage leaves and roll. - Heat a pan. Add roasted garlic and tomato sauce. - Now add tobasco, degi mirch salt & mix. - Steamed cabbage rolls are ready to serve. USHA VIKRAM, Bangalore 5/14/2005 Dal Aamba 2 meddle size of Raw Mangoes 2 cups Gram Dal For the tempering : 2 big green chilli 3 tbsp oil 3-4 splits of garlic ¾ tbsp mustard seeds salt to taste ½ tbsp cumin seeds some coriander leaves ½ tbsp turmeric power 1 ½ tbsp sugar a pinch asafoetida Wash the Gram Dal properly and soak it in some water for 4 - 5 Hrs. Cut Raw Mangoes , green chills , coriander leaves . Take a mixer pot add raw mangoes , salt chop them finely then add gram dal , green chilli , garlic coriander leaves and sugar chop them finely . Take this in a pot . Heat oil and add mustard seeds , cumin seeds , turmeric power , asafoetida then add this oil in the mixture of raw mango and dal . Serve this with lunch or dinner and also eat it as alone . CHAITALI, Mumbai 5/13/2005 SKIN GLOW SOUP Ingredients 2 cups roughly chopped cucumber 3 to 4 tablespoons mint leaves 2½ cups thick fresh curds (dahi) salt to taste Method 1. Blend all the ingredients in a blender. Add a little cold water if the mixture is too thick. Refrigerate and serve chilled. MONICA MARMOO, Vishakhapatnam 5/4/2005 BHINDI RAITHA 1/4 kg Bhindi washed and cut into small pieces, thick curd one cup, salt to taste, 2 tablespoon oil, mustard, corainder leaves finely chopped, pepper powder 1/2 teaspoon, 1 teaspoon sugar, pinch of hing. In a pan heat one tablespoon oil, fry the cut bhindi till it turns brown colour. Once it is done, put the fried bhindi in a bowl and add thick curd, salt, sugar, pepper powder, corainder leaves. Give it a seasoning of oil, mustard and hing. ANITHA, Bangalore 5/2/2005 SUMMER DRINK Ingredients: Mango juice / pulp - 1 cup Khus syrup - 1 tbsp Mint leaves - 4-6 nos Orange juice - ¼ cup Lime juice - ½ tsp Chat masala - ¼ tsp Crushed ice - ½ cup Pineapple & cherry skewer - 2 nos garnish Cocktail stirrer sticks - 2 nos Method: Combine together the mango juice, mint leaves, orange juice, lime juice together with crushed ice in a shaker and shake well. Strain and pour into a cocktail glass rimmed / rim coated with chat masala. Pour in the khus syrup using the back of a spoon. Garnish with the pineapple and cherry skewer and serve chilled USHA VIKRAM, Bangalore 4/29/2005 CARROT DESSERT Ingredients : Plain Curd wihtout water in it: 500 gm Sugar: 250 gm Carrot: 2 medium size Seedless green or black grapes : 20-25 pieces Method : Add sugar in the curd And beat in properly till the sugar mixes in it and it becomes fine paste. Then peel the carrots and grate it. Then add the grated carrot and grapes into the sweet curd And mix it properly. Serve this dessert chill. MADHUMATHI, Bangalore 4/28/2005 Rawa dhokla Ingredients: Semolina (rawa,sooji) 1 cup Besan 2 tbsp Water 1 cup Salt as per to taste Eno 1 teaspoon Lemon juice 1teaspoon Oil for greasing the plate Sugar 1 teaspoon Haldi about 2-3 pinch Ingredients For tampering Mustard Seeds (rai) 1 teaspoon sesame seeds 1 teaspoon Green Chillies 2 Sliced A few Curry Leaves Hing Oil 1 tablespoon Chopped Corinder 2 tablespoon Grated Coconut 1 tablespoon Method 1.take a vessel which can fit in steamer or pressure cooker and grease it with oil . 2.Mix rawa,besan, salt, sugar, haldi(turmeric)powder, lemon juice,and then add boiled water enough to make a thick paste. 3.Mix it all well. 4.Then add eno and stir it well. 5.pour the mixture in the greased vessel. 6.Steam cook it for 5 minutes on high flame and 10 minutes on low flame . 7.After it is ready take it out let it cool for 5 minutes. To check it is ready or not put a knife in the mixture if the knife comes out clean then the dhokla is ready. 8.In the mean time take a pan and pour oil in it and then add hing and mustard seeds 9.When the seeds splatters then add curry leaves, sesame seeds and green chillies to it. 10.Then, cut the ready khaman in square pieces(if you want can sprinkle some red chilli powder over it ) and spread the tampering over the khaman. 11.And then garnish it with fresh coriander leaves and grated coconut. 12.It is ready to serve.Serve with green coriander chutney or tomato sauce. SARRITA NAGDEV, Indore 4/27/2005 STUFFED KARELA Preparation Time : 1 Hour Marinating Time : 1 Hour INGREDIENTS : 1 tbsp Oil 6 small Karela (Bitter Gourd) For Marination : 1-Cup Yogurt 1 tbsp. Ginger - Garlic paste 1 tbsp. Chilli Powder 1 tsp. Turmeric Powder 1 tbsp. Garam Masala Powder 1 tsp. Pepper powder Salt to taste For The Stuffing : Cup Roasted Onions Paste ¼ Cup Roasted Channa (Bengal Gram) Powder 1 tbsp Tamarind pulp Salt to taste METHOD : Peel Karela and apply salt over it and keep aside for an hour by doing this the bitterness of Karela will be reduced. Slit the Karela and remove the pulp. Add Turmeric powder to boiling water and blanch the Karela in this water. Remove from water and cool it. Mix all the ingredients for the stuffing. Stuff the Karela's with the stuffing. Mix the ingredients for marination and smear the karela with it. Leave it for an hour. Heat a tbsp of oil in a pan. Arrange the karela one next to the other. Close the lid and cook for 15 mts. Turn the karela and cook again. Remove to a serving tray and serve with Phulka. DOROTHY GOWTHAM, Bangalore 4/26/2005 vegetable salad with chili dip Ingredients: Carrots - 2 nos cut into strips White radish - 2 nos cut into strips Cucumbers - 2 nos cut into strips Spinach leaves - 1 cup blanched Cabbage leaves - 1cup For the chili dip Tomato ketchup - 1/2 cup Chili sauce - 1 tbsp Soya sauce - 1 tsp Green mint chutney - 2 tbsp Chopped mint leaves - 1 tsp Shredded red chilies or chili flakes - 1 tsp Chopped garlic - 1tsp Method: Arrange all the veggies together and keep aside. Mix all the ingredients for the chili dip and chill. Arrange on a serving platter and serve chilled. KAMLESH KUMARI R.S, Bangalore CHEESY CORN STUFFED JACKET POTATOES The same topping that goes well with toasted bread goes perfectly with jacket potatoes and makes a lovely tea snack or a delicious supper dish, served along with a soup or a salad. I assume you will have a few pre-boiled potatoes on hand for this recipe. Preparation Time : 5 mins. Cooking Time : 8 mins. Serves3. Ingredients 3 large potatoes, boiled with the skin on salt to taste For the filling 1/2 cup sweet corn, boiled 1/2 cup capsicum, finely chopped 1 tablespoon celery, chopped 2 cloves garlic, finely chopped 1 cup mozzarella cheese or cooking cheese, grated 1 tablespoon cream 1 teaspoon butter salt and pepper to taste For the garnish 1 teaspoon chopped parsley 3 cherry tomatoes, cut into two halves (optional) For the filling 1. Heat the butter in a pan, add the garlic and sauté for a few seconds. 2. Add the sweet corn, capsicum and celery and sauté for a further 2 minutes. 3. Remove from the fire, add the cheese, cream, salt and pepper and mix well. 4. Keep aside. How to proceed 1. Make criss-cross slits on the top of the boiled potatoes. 2. Press the potatoes from the base to open up the slits and to make a cavity for the filling. 3. Sprinkle salt on the potatoes and fill with the filling mixture. 4. Bake in a pre-heated oven at 200°C (400°F) for 4 to 5 minutes or until the cheese has melted. 5. Serve hot, garnished with the parsely and cherry tomatoes. RINA, Mumbai mixed vegetable raitha 1/2 cup grated radish, 1/2 cup grated carrot, 1/2 cup grated/sliced cucumber, 1/2 cup grated fresh coconut, salt to taste, thick curd 1 cup, finely chopped coriander leaves 1 tablespoon, 2 to 4 finely chopped green chillies, oil 1 teaspoon, mustard, hing 1 pinch. Method : In a bowl mix grated radish, grated carrot, cucumber, grated coconut, thick curd, salt, coriander leaves, and mix well. In a small pan heat oil, add mustard, allow to splutter, add hing, green chillies, remove from heat and season the salad. Ready to eat along with lunch or dinner. VIJAYALAKSHMI, Bangalore Mushroom and herb fillled Tomatoes Ingredients 6 large firm tomatoes 1 tsp butter 1 large, finely chopped onion 100 gm finely chopped mushrooms 2 tsp flour 150 ml boiled milk, flavored with mustard, bay leaf, peppercorns and nutmeg 1 diced capsicum 2 tsp coriander 1 pinch chili powder salt and pepper to taste Topping 2 tsp grated paneer 1 tsp butter/oil 1 tsp finely chopped garlic 1/2 tsp dried basil leaves/oregano (optional) 1.Prepare tomatoes. Scoop out seeds and turn upside down on a rack to drain. 2.For the filling First melt butter and sauté onions and mushrooms for 5 minutes. 3.Now add flour and strain in the hot boiled milk. 4.Thicken. Then stir in the capsicum, herbs, chilli and salt and pepper. 5.Fill into tomatoes and top with butter,paneer, garlic and herbs sauté until colored. 6.Serve hot. It is a low carb recipe n good n healthy SARRITA NAGDEV, Indore 4/25/2005 Banana Pops Ingredients 2 medium bananas, peeled and halved crosswise 1/4 cup crisp rice cereal 1 tablespoon toasted chopped coconut 1 tablespoon finely chopped peanuts 1/4 teaspoon ground nutmeg, ground cinnamon, or apple pie spice 2 teaspoons maple-flavored syrup Method Insert a wooden craft stick into the cut end of each banana half. Place on a baking sheet. Freeze 1 hour or until bananas are firm. Meanwhile, in a shallow dish mix cereal, coconut, peanuts, and nutmeg. Brush frozen bananas with syrup, then roll in cereal mixture to coat. Wrap each pop individually in plastic wrap; return to freezer. Freeze 2 hours more or until completely frozen. Store in freezer up to 2 days. BEENA SAVLANI, Others Sprout & Paneer Stuffed Paratha Ingredients sprout 250gm cottage panner 50gm salt 1/2 tsp red chilli pwd 1/2 tsp green chilli chopped 01 coriander 2 tbsp wheat flour for making paratha 2 cups Method 1 Atta should be mixed with salt and ghee and make it soft. 2 Boil sprout in open container for 10 min or till tender. 3 Mix sprout with mashed panner and with salt , red chili , green chilli and coriander. 4 Mix well. Stuff in paratha and cook at sim gas. Eat with curd or achar. RITA JETHMALANI, Mumbai PANEER PAPAD BITE Ingredients : 200 gms fresh Paneer, cut into 20 equal squares For the marinade, mix together : 8 tbsp yoghurt 2 tsp ginger paste 2 tsp garlic paste 1 tsp green chilli paste ½ tsp black salt or to taste 1 tsp cumin powder 1 tsp red chilli powder 1 tsp garam masala powder A pinch, red food colour Salt to taste For coating : 10 roasted papads, crushed 2 tbsp plain flour 2 tbsp corn flour Oil, for deep frying Method : ¤ Mix together the ingredients for the marinade and let stand for 30 minutes. ¤ Mix papad, cornflour and plain flour and keep aside. ¤ Dip each piece of cottage cheese in the marinade. ¤ And coat it with the papad mixture. ¤ Keep it in the fridge for 20-25 minutes. ¤ Just before serving deep fry paneer, a few at a time. ¤ Serve immediately with green chutney or tomato ketchup. DHARMESH J. J., Mumbai 4/23/2005 EGGS CASHEW CURRY Serves 2 Ingredients Boiled eggs -2 Kaju pieces 1/4cup Ghee 2tbsp Dalchini 2 Pieces Cloves 2 Elaichi 2 Tomato Sauce 2tbsp Turmeric Powder 1/4tsp Red Chilli Powder 1tsp Jeera Powder 1tsp Black Pepper Powder1/4tsp Garam Masala 1/4tsp Cream2tbsp Salt And Sugar As Per Taste Milk 1/2cup To be ground to a paste Kaju 10-15 Green Chillies 2 Pineapple Slices 2 Topping Chopped Corriander 1tbsp Procedure 1. Make a fine paste of the ingredients given to make the paste. 2. Heat the ghee in a pan and add dalchini, cloves and elaichi. Once they change their colour then u add the paste and saute it till it leaves the ghee 3. To it add tomato sauce haldi, red chilli powder, black pepper powder jeera powder, salt and sugar and the cream. Cook again till it does not leave ghee. 4. To this masala add kaju and milk cook it for some more time. 5. While serving heat the gravy again and add the eggs and top it with chopped coriander. NOORAFSHA ABDULLA, Mumbai Swift Nutritive Porridge Serves 2 Instant porridge Preparation time: 10 Minutes Microwave cooking time: 7 Minutes Ingredients  2 cups milk  ½ cup fresh bread crumbs (From fresh bread, removing the edges)  ¼ cup condensed milk  2 tbspoonfuls sugar  ¼ tsp. cardamom powder  ½ tsp. Cornflour +1 tsp. milk paste Method 1. Take a deep microwave bowl. Pour milk, breadcrumbs, sugar, condensed milk and Carmon powder. 2. Put it in the microwave oven for five minutes on ‘High’ 3. In between, stir it twice keeping the gap of every two minutes 4. Then add cornflour-milk paste, stir well, and put back for two minutes in microwave on ‘High’. 5. Stir once. 6. Take it out, cool it and serve. MRS. YASMITA T.P.VAISHNAV, Mumbai 4/22/2005 Sweet and sour pakouda Ingredients: Milk: 1 ½ litre Besan 100 grams tomato sauce 4 tsp cheese cube 2 pineapple jam 6 tsp mint chutney 6 tsp salt as per to taste red chili ½ tsp garam masala ½ tsp coriander powder ½ tsp green coriander 1 bunch ginger 1 small piece green chili 3-4 lemon 1 oil for frying Method: 1 boil the milk add chopped green chili,chopped ginger ,green coriander (finely chopped),garam masala and red chili. 2. now add lemon juice and curdle the milk and put it in muslin cloth .hung it. 3. When paneer gets set then cut it into 1 inch pieces. 4. add water ,salt and red chili to besan for making batter . 5. Take 4 pieces of paneer .On two pieces apply mint chutney.On third piece apply tomato sauce and on fourth pineapple jam. 6. Now keep them in this way first take tomato sauce piece on it put mint chutney piece,then jam piece and in last mint piece. 7. dip them into batter and fry it till golden. 8. grate the cheese and spread it on pakuodey,add one to two drops of tomato sauce. SARRITA NAGDEV, Indore 4/20/2005 Paneer ke Shahi Pakode milk 1 litre green coriander 2 tsp finely chopped green chili finely chopped as per to taste lemon 1 boiled potato 4 big size tomato sauce 4 tbsp green chutney 4 tbsp bread crumbs 6 tbsp flour 2 tbsp oil for frying salt as per to taste black pepper powder potato wafers one packet method: 1.first boil the milk and add green coriander ,green chili and lemon juice and curdle the milk. 2.remove the water and put the cottage cheese in muslin cloth and keep some weight on it. 3.when paneer(cottage cheese) sets then cut them into 5cm pieces. 4. mash the potato and add salt and pepper to it. 5. add water to the flour like we make in bhajiyas. 6. now take two pieces of paner and apply green chutney on one side and stick them. 7.take mashed potato on palm and spred it ,apply tomato sauce on it and keep the panner on it and cover the paneer with mashed potato. 8. shape the paneer. 9.dip this into batter and coat with bread crumbs. 10. deep fry it. 11. serve with green chutney and potato wafers. SARRITA NAGDEV, Indore YUMMY FRIED RICE SERVES: 2 YUMMY FRIED RICE INGREDIENTS: cooked plain leftover rice 200 gm Eggs 1 no Light soya 1 tbsp Razins 30 gms Cashewnuts 30 gms Springonions 40 gms Chopped pineapple 70/80 gms Salt To taste Pepper A pinch Oil I tbsp PROCEDURE: - Heat oil in a kadai. - Put the beaten eggs. - Add the cooked plain rice and stir-fry. - Add rest of the ingredients. - Toss until everything is mixed. - Garnish with spring onion. Serve it in an emptied pineapple shell or plate. KAJAL STEPHEN, Chennai PALAK PULAO Ingredients : Rice - 2 cups Palak - 2 bunches Onion big size - 2 cut into pieces Tomato - 4 cut into pieces Ginger - one stem, cut to pieces Garlic - 4 to 6 flakes green chillies - 4 to 6 Cinnamon - 2 Cloves - 4 Elaichi - 2 Sugar - 1 teaspoon Water as required Salt to taste Oil for seasoning Jeera 1 teasponn Method : Wash and cut palak leaves. In a mixer add palak, onion, tomato, ginger garlic, green chillies and grind together to a paste adding little water. In a pan, heat oil, add jeera, cinnamon, cloves, elaichi and fry. to this add the palak paste and fry till the raw smell of palak leaves. Once it is done, add washed rice, salt to taste, sugar 1 teaspoon, water 4 cups and pressure cook until two whistles. Serve hot. ANITHA T.V., Bangalore 4/18/2005 Banana puries Take a little oil & jeera Add 1 cup curds to it Add 1 cup of sugar Then add 1 kg maida make a dough Keep it for a night In the morning knead the dough & make puries Fry them &serve hot serve 6/7 people PRAMILA MAHAJANI, Pune 4/17/2005 apple cack maida 2cup, condence milk 1 cuplemon juice 2 tea spoonpoeder sugar 3to4 tea spoon, apple piece 2to3 no, seanemun powder 1 tea spoon,butter 1 cup, bakeing poeder 1 tea spoon. cut the apple into pieces,add lemon juice,cinemon powder, powder sugar mix well put half hour. take maida add baking powdersift tice, cream butter condence milk,powder sugar till light and fluffy.add flour gentlywith palette knife. add sufficient milkto bring mixture toa dropping consistency Grease the cack tin with ghee or butter and dust with little maida.pour the mixture into tin and pu the apple piece over their Bake at 190 degree Cfor about 20 to 25 minutes at pre heated oven cool on the rack after baking. LEENA H PATEL, Mysore 4/16/2005 Strawberry Halwa 1 tin strawberry 1 cup Milk Powder 1 cup Almond / Pista powder 1/4 cup ghee 1/2 tin condensed milk. Method In a pan mix strawberries milk powder and condensed milk. Heat on a slow flame. mix well untill all strawberries are dissolved. then slowly add the dry fruit powder and ghee and mix well for another 2 mins. heat for another 2 mins and close the gas. Serve hot or cold with cream garnished on top. FARIDA JETHAJIWALA, Mumbai 4/13/2005 oats meal ingredients: White oats - 2 tablesoons, water half cup, milk two cups, salt to taste and one tablespoon sugar. preparation : boil milk nicely and water to the milk. add two tablespoon of oats and stirr continuously. add little salt and sugar to taste. boil till it becomes slightly thick. This is very good for heart patients. even diabetic patients can also have this oats meal. the patients who cannot take solid food can be easily fed with this food which is nutritous. JTHILAKA, Bangalore JACK FRUIT KABAB INGREDIENTS:- 1 KG JACK FRUIT 250 GMS GRAM DAL 4 ONIONS 15 PIECES OF GINGER 50 GMS GARLIC 5 SMALL CARDAMOMS 5 CLOVES 20 BALLS OF BALCK PEPPER 2 TSP CUMIN SEEDS 4 TSP KHUS KHUS 2 GRATED ONIONS CORIANDER LEAVES OR MINT LEAVES 2 - 3 TSP GRAM FLOUR SALT TO TASTE AND OIL FOR DEEP FRYING METHOD:- BOIL THE JACKFRUIT, GRAM DAL, GINER, GARLIC, CARDAMOM, CLOVE, BLACK PEPPER , CUMIN SEEDS AND KHUS KHUS TOGETHER. MAKE A PASTE BY BLENDING EVERYTHING IN A MIXIE. NOW ADD GRATED ONION, CORIANDER OR MINT LEAVES, GRAM FLOUR AND SALT TO THE MIXTURE AND SHALE EACH ONE FLAT AND ROUND. DEEP FRY IN PAN. SERVE HOT WITH ONION RINGS. AND OF COURSE, TO CONTROL THE CALORIES , YOU COULD BAKE THEM INSTEAD KAJAL STEPHEN, Chennai 4/12/2005 Shahi Paneer Ingredients: 1/2 kg Cottage Cheese ( Paneer): cubed 2 large onion(sliced) 2 Mediun sized tomatoes ( sliced) 1 tsp butter 1 tbsp oil 2 tbsp milk Chilly powder, Garam Masala & salt to taste. Method: Heat oil & butter in a pan.Saute onion & tomatoes until brown & cooked. Cool. Grind the above mixture. Bring it back to the pan.Cook a bit.Add the milk. Next the spices. Just before serving heat the gravy.Add paneer & cover for a minute. Serve. SUPRIYA, Mumbai 4/11/2005 Bread Halwa Ingredients:- One no.medium size sweet bread (sliced) Ghee -100 gms Cashewnuts-25 grams kismis-25 grams Badam-25 grams If needed dates-10 pieces(cut into small pieces) Sugar-one and half tumblers Elaichi-5 nos. Kesar colur-1/2 teaspoon if needed Milk -1/2 litre Method: First cut the bread slices into 4 pieces (one slice)fry it in little quantity of ghee. Then fry all nuts & kismis. Keep separately. Boil milk with sugar well and mix it up with bread and other nuts. Put elaichi power & kesar colour powder. Pour the balance ghee into that. Mix it very well. Servings:5 persons PREMALATHA RANGANATHAN, Chennai Saboodana Vada Saboodana - 2 cups, three potatoes boiled and mashed, coriander leaves finely chopped 1/2 bunch, salt to taste, green chilllies 6 to 8, hing - 1 pinch, oil for fyring. Method : wash and Soak saboodana for one hour in water. strain all water from saboodana, put it in a mixer and grind to coarse mixture. Put this saboodana powder into a bowl. to this add mashed potato, salt, green chillies, coriander leaves, hing and mix well into thick dough without adding any water. Heat oil, make small balls of the mixutre, flatten it on your palm and deep fry in oil. Serve with sauce/chutney as evening snack. ANITHA T.V., Bangalore Murgh Lajaddar Chicken 1kg, heat oil in a wok, take 4 medium sized onion and slice them. once the oil is heated add the sliced onion fry till it becomes light brown, add two tomatoes ginger garlic paste and fry till the oil leaves the sides of the pan, grind coriander and 3 green chillies with two teasoons of lime juice and and add it to the masala. After 5 mins add haldi, 1 1/2 teaspoon of chilli powder, 1 tsp of garam masala powder, and amchur powder. Fry the masala well and add the chicken to it along with salt as per taste. Cook till done and serve hot with chapatis. AMRITA, Bangalore Minced Tofu Curry Minced Tofu Curry 250-300gms tofu 2-3 tomatoes One medium sized onion 1-2 medium sized potatoes 1 tsp turmeric 1-2 tsp chili powder 1 tsp garlic-ginger paste 1 tsp coriander powder 1 tsp sesame powder 1 tsp poppy seed powder Salt Cut potatoes in small cubes. In approximately one cup water add ½ tsp turmeric and ½ tsp chili powder. Heat it. Then add potatoes. Cook till done. Leave it aside. In one pan heat little water. Add onions. Cook till translucent. Make puree of tomatoes. Mince tofu in blender. Then add onion, ginger garlic paste, tomato puree and blend. Take out minced tofu in a pan. Mix all dry masalas in little water. Add to tofu along with curry leaves. Then add potatoes. Add salt according to taste. Put on low heat for few minutes. Garnish with coriander leaves. You can have it with khichdi, or rice. You can also have it with bread. Then it should be little thick. N.B. This dish is nutritious and one can even take low fat or fat free tofu if available. Oil is not used and so it is low fat dish. It is fat free dish if tofu is fat free. It looks and tastes like minced chicken. Serving-three to four persons. KHORSHED RANDERIA, Mumbai Mellon Delite Water Mellon - 1 Pcice. -Veg Oil -Green Chilly -Salt, Red Chilly, Haldi, Rai (For Masala) Cut the Mellon into Half Remove the Red Part (to enjoy as Fruit) Remove the Green Skin, Hence Only the white portion is left. Cut it into i/2 inch sixe cubes. Now put oil Rai Jeera Green Chilly oonce the oild is hot put the white mellon cubes add i glass of water. Cook for 7-8 minutes add Haldi, Red Chilly, Salt & little sugar (All according to Taste) Please check the cubes are soft. Remove it add cordiner and serve, This Dish can be served with Jeera Rice, Mise, Bajara Roti. Red-Pard is eaten as fruit, White Part as Vegetable. A medium Size Mellon is sufficent of 6 Adult BIMALKUMAR, Mumbai 4/10/2005 Corn and Potato balls Ingredients 1 cup potato, peeled and grated 1/2 cup onion, grated 1/2 cup sweet corn kernels, boiled 3 tablespoons chilli sauce 1/4 cup whole wheat flour (gehun ka atta) salt to taste Other ingredients oil for deep frying Method 1. Squeeze and drain the liquid from the grated potato and put it in a mixing bowl. 2. Add the remaining ingredients and mix well. 3. Heat oil in a kadhai and drop spoonfuls of the mixture into it. 4. Deep fry till golden brown. Drain on absrobent paper. 5. Serve hot with a relish of your choice. PRIYANKA, Jaipur Egg cheese Cutlet Ingredients: Eggs 4 boiled bred crumb 3 cups tomato sauce 2 tbsp grated cheese 25 grams mint leaves finely chopped 1 tsp onion 1 tbsp finely chopped green chili paste ½ tsp salt and red chili as per to taste oil for frying butter 1 tbsp Method: Mix bred crumbs,cheese and tomato sauce.Mash lightly the boiled eggs.Heat the butter and add eggs,green chili paste ,onion and mint and slow down the flame let it cook for 2-3 minutes.Now add bred crumbs and cheese.put off the flame and make cutlate of this mixture and fry them till golden brown.Serve hot with chatani and potato finger chips. SARRITA NAGDEV, Indore Cocktail fish Ingredients: Fish(pomfret or seer)fillets ½ kg Chat masala 1 pinch Raw rice ¾ cup Ginger 20 grams Garlic 20 grams Red Chilli powder 3 tsp Roasted cumin powder 2tsp Pepper ½ tsp Lemon juice 3 tbsp Green chillies 2 Fresh mint leaves(few chopped for the marinade and few for garnish) Salt to taste A few drops of orange color Method 1.Soak rice for 1 hour.Dry on a paper and grind it. 2.Make paste of ginger ,garlic,greenchillies and all the spice powders and color added with salt. 3.To this add powdered rice with little water making thick batter.This is the marinade. 4.Cut the fish into pieces.Apply lemon juice and keep aside for half an hour. 5.Put these pieces into marinade and allow to stand for 20-30 minutes. 6.Heat oil and fry fish pieces. 7.Garnish with fresh mint leaves. 8.This recipe is for very best for cocktail parties. SARRITA NAGDEV, Indore Paneer aur Pethe ke laddoo Ingredients: Paneer (cottage cheese):200 grams Petha(a sweet):250grams Khoya:100grams Gulkand Cashewnut pieces Dry coconut grated 100 grams Few drops orange and green color Method: 1.grate paneer,khoya and petha. 2.Mix them properly. 3.Take a small amount of mixture flatten it and fill the gulkand and cashewnut pieces in the centre and make a round of it like a laddoo. 4.Now roll the laddoos lightly on coconut . 5.Take orange and green color add some drops of water to them. 6.With the help cotton bud apply a bindi of orange color on laddoo and then of green color of a little bit smaller then previous one. 7.Laddoos are ready to eat. SARRITA NAGDEV, Indore 4/9/2005 Kokum Sar Half coconut grated,2 green chillies,3 pods of Garlic,salt to taste, half tsp sugar,Kokum. Preparation:Soak 5 nos.Kokum in a cup full of waterfor about 10 to 15 minutes.In the meantime grind into paste to extract milkcoconut,green chillies,garlic and extract thich milk, add kokum soaked water,salt and sugarto it stirwell. Cool it and serve with white cooked rice. Also drink it.Serves four persons. It is best for summer. ANTOINETTE GODINHO, Mumbai CHICKEN TIKKA Ingredients  3 lbs. Chicken  1 cup Yoghurt  1 tbs. Pressed Garlic & Ginger  1 tbs. Lemon Juice  2 tbs. Red Chilli Powder  2 tbs. Olive Oil  Salt & Pepper to taste Method 1. Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife. 2. Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl. 3. Place chicken into marinade for 2 hours. 4. Thread chicken pieces onto skewers. 5. Brush with olive oil and place on BBQ for 6 minutes or more on each side. REHANA KHATRI, Mumbai MARBLED EGGS SERVES 6-8 6-8 eggs 3 tablespoon tea leaves 1 tablespoon cinnamon stick 3 star anise 3 tablespoon soya sauce Boil eggs for 10 minutes until hard boiled. Drain and cool at once by placing in iced water. Tap each egg with the back of a spoon until cracks appear allover. Take enough water in a pan so that the eggs are covered with water. Keep the pan on fire and add tea leaves, cinnamon, stir anise and soya sauce Simmer genly on low flame for atleast half hour. Allow to cool and shell before serving. Serve along with chilly sauce REHANA KHATRI, Mumbai MONEY BAGS SERVES 4 3 CHINESE DRIED MUSHROOMS 250 GMS PLAIN FLOUR 1 EGG BEATEN 75 ML CUP WATER 1 TEASPOON BAKING POWDER ¾ TEASPOON SALT 2 TABLESPOON VEGETABLE OIL 2 SPRINGS ONION, CHOPPED ½ CUP SWEETCORN KERNELS ½ RED CHILLI, DESEEDED AND CHOPPED 1 TABLESPOON BROWN BEAN SAUCE Place the dried mushrooms in a small bowl, cover with warm water and leave to soak for 20- 25 minutes. To make the wrappers, sift the flour into a bowl. Add the egg and mix lightly. Stir in the water, baking powder and salt. Mix to a soft dough. Knead lightly until smooth on a floured board. Cover with a damp cloth and set aside for 5-6 minutes. This allows the baking powder time to activate, so that the dumplings swell when they are steamed. Drain the mushrooms, squeezing them dry. Remove the tough centres and chop the mushrooms Heat the oil in a wok or large frying pan and stir-fry the mushrooms, spring onions sweetcorn and chilli for 2 minutes. Stir in the brown bean sauce and remove from the heat. Roll the dough into a large sausage and cut into 24 even sized pieces. Roll each size out into a thin round and place a teaspoonful of the filling in the centre Gather up the edges, pinch together and twist to seal. Stand the dumplings in an oiled bamboo steamer. Place over a saucepan of simmering water, cover and steam for 12-14 minutes before serving. REHANA KHATRI, Mumbai KESAR CORN KHEER SERVES: FOUR TIME REQUIRED: 15 MINUTES INGREDIENTS: 75 GM GRATED CORN 750 ML MILK ½ CUP SUGAR A HANDFUL OF ALMONDS, SLICED A HANDFUL OF PISTACHIOS, SLICED ½ TEASPOON CARDAMOM POWDER A FEW STRANDS OF SAFFRON, CRUSHED METHOD: PUT GRATED CORN, MILD 9RESERVING ONE TEASPOON MILK FOR LATER USE) AND SUGAR IN A LARGE CASSEROLE. MICROWAVE ON HIGH FOR FIVE MINUTES WITHOUT COVERING THE CASSEROLE. STIR AND MICROWAVE ON HIGH FOR SIX MINUTES MORE. STIR ONCE AGAIN. THE MILK WILL TURN FAIRLY THICK AND THE CORN WILL GET COOKED. ADD THE ALMIONDS, PISTACHIOS, AND CARDAMOM POWDER, RESERVING SOME FOR GARNISHING. DISSOLVE SAFFRON IN ONE TEASPOON MILK AND ADD TO THE MILK. MICROWAVE ON HIGH FOR TWO MINUTES. WHEN COOL, REFRIGERATE THE KHEER TILL SERVING TIME. REHANA KHATRI, Mumbai Mango yoghurt mousse Ingredients: 250 ml curd 150 ml fresh cream 100 gm sugar 100 ml mango puree 80 gm icing sugar a few drops mango essence a few drops mango colour For the garnishing: Tie the curd in a muslin cloth and hang for about two hours to drain out the whey. Whip cream with 100 gm sugar till stiff. Mix the thick curd, mango puree, icing sugar, strawberry essence and mango colour well. Lightly fold the beaten cream into the mixture. Pour into four fancy glass and chill in a refrigerator for two to three hours. Garnish with a rosette of cream and fresh mango cube. Serve cold. REHANA KHATRI, Mumbai COCONUT PINEAPPLE MOUSSE CAKE Serves: 6 Time required: 50 minutes plus baking and refrigerating time For the sponge: 2 eggs 3 tablespoon hot water 100 gm sugar a pinch of salt 75 gm flour 10 gm corn flour 15 gm grated coconut For the filling: 1 large pineapple 100gm brown sugar 105 gm sugar ½ cup water 2 tablespoon lime juice 2 tablespoon gelatine 2 eggs 2 yolks 2 cups cream To prepare the sponge: Beat up the eggs with three tablespoon hot water, sugar and a pinch of salt for three minutes. Serve flour and corn flour together and fold into the egg mixture. Lastly fold ion the coconut. Pour into a 22.5 cm round cake tin, preferably wioth a loose bottom. Bake in a preheated oven at 200°C for 20 minutes. When done, remove and cool. Cut the cake into two slices. To prepare the filling: Peel, clean and cut the pineapple into pieces and boil with brown sugar, 30 gm sugar and ½ cup water till the pineapple turns soft (for about 15 minutes). Drain, cool and blend the pineapple in a mixer to a puree. Add lime juice and mix well. Dissolve gelatin in the pineapple syrup and keep aside. Beat eggs, egg yolks and sugar over hot water till creamy. Mix in gelatine and pineapple puree. Allow to cool. Beat the cream till stiff and fold into pineapple mixture. To serve: Replace one slice of cake in the loose bottomed cake tin. Pour half of the prepared filling over it and cover with the second slice of cake. Pour the remaining filling over to cover the entire surface and chill in the refrigerator till set. To decorate: Roast a little desiccated coconut on a tawa till brown. Remove the cake onto a serving dish and sprinkle desiccated coconut over. Decorate with pieces of pineapple, if desired. REHANA KHATRI, Mumbai STUFFED CAPSICUM WITH MUSHROOM SAUCE Ingredients: 3 large capsicums 1 cup paneer (cubed) 2 onions, chopped 1 cup tomato puree 1 tablespoon garlic cloves, chopped 1 inch ginger, chopped 1 teaspoon red chilli powder For Sauce: 1 packet mushroom soup 6 mushrooms (chopped) 1 cup water 1 cup milk salt and pepper to taste Method: Mix together mushroom soup powder, water, mushrooms and milk. Bring to a boil, stirring constantly. Cook for three minutes. Remove from fire. Cool and add salt and pepper. Cut capsicums into halves and remove the centres. Rub salt on the inside and leave upside down for 10 minutes. Heat oil. Fry onions, ginger and garlic. Add tomato puree, salt and red chilli powder. Cook till dry. Now add paneer mix and cook for 2 minutes. Drain the capsicum halves and deep fry in hot oil for two minutes. Remove and fill with paneer mix. Place capsicums on a serving dish. Pour mushroom sauce over the capsicums. Serve hot or cold. REHANA KHATRI, Mumbai BHUTTE KA KORMA SERVES: FOUR TIME REQRUIRED : 22 MINUTES. 4 TEASPOON OIL 2 CARDAMOM, SLIGHTLY OPENED ¼ CUP ONIONS, CHOPPED 1 TOMATO, CHOPPED ¼ CUP CURD 1/4 TEASPOON CHILLI POWDER A PINCH OF TURMERIC POWDER SALT TO TASTE 200 GM (TINNED) CREAM STYLE CORN 1 TABLESPOON CORIANDER LEAVES, CHOPPED GRIND FOR THE MASALA PASTE; 20 GM GRATED COCONUT 10 GM POPPY SEEDS 4 CASHEWNUTS 2 GREEN CHILLIES METHOD: PUT THE OIL IN A CASSEROLE AND HEAT IN A MICROWAVE OVEN ON HIGH FOR ONE MINTUE. ADD THE CARDAMOM AND ONIONS. COVER AND COOK ON HIGH FOR FOUR MINTUES. ADD THE MASALA PASTE. COVER AND COOK ON HIGH FOR FIVE MINUTES. STIR ONCE IN-BETWEEN. ADD TOMATOES, CURD, CHILLI POWDER, TURMERIC POWDER AND SALT. STIR WELL. COOK ON HIGH FOR FIVE MINUTES. ADD CREAM STYLE SWEET CORN AND ENOUGH WATER TO OBTAIN A CURRY LIKE CONSISTENCY. MIX WELL AND COOK ON HIGH FOR FIVE MINUTES, STIRRING FREUENTLY UNTIL BUBBLING HOT. SPRINKLE CORIANDER LEAVES AND SERVE HOT. REHANA KHATRI, Mumbai KESAR CORN KHEER REHANA KHATRI, Mumbai SERVES: FOUR REHANA KHATRI, Mumbai CORN AND MUSHROOM SAVOURY SOUFFLE SERVES; FOUR TIME REQUIRED: 16 MINUTES INGREDIENTS 1 TABLESPOON BUTTER 2 GREEN CHILLIES, CHOPPED ¼ CUP CHOPPED ONIONS 1 SPRING ONION, FINELY CHOPPED 2 TEASPOON CORIANDER LEAVES, CHOPPPED 200 GM CREAM STYLE SWEET CORN (TINNED) 75 GM FRESH MUSHROOMS, CHOPPED ¼ CUP WHITE SAUCE ¼ CUP THICK CURD SALT AND PEPPER TO TASTE 10 GM GRATED CHEESE 10 GM COOKIGN CHEESE, GRATED 1 CAPSICUM, CUBED. METHOD PUT THE BUTTER INTO A CASSEROLE AND MICROWAVE HIGH FOR ONE MINUTE. ADD GREEN CHILLIES, ONIONS AND SPRING ONION. MIX, COVER AND MICROWAVE ON HIGH FOR TWO MINUTES. ADD CORIANDER LEAVES AND MICROWAVE HIGH FOR ONE MINUTE. PUT MUSHROOMS IN A BOWL, ADD LITTLE WATER, COVER AND MICROWAVE HIGH OF TWO MINUTES. DRAIN OFF THE WATER. ADD CREAM STYLE SWEET CORN IN THE MUSHROOMS AND STIR WELL. COVER AND MICROWAVE HIGH FOR THREE MINUTES. MIX IN THE WHITE SAUCE, CURD, SALT AND PEPPER. BEAT THE MIXTURE WITH A SPOON TILL FLUFFY. COVER AND MICROWAVE HIGH FOR FIVE MINUTES. SPRINKLE BOTH CHEESES ON TOP AND ARRANGE CAPSICUM PIECES. COVER AND MICROWAVE ON HIGH FOR TWO MINUTES. SERVE HOT. REHANA KHATRI, Mumbai Besan ki barfi Ingredients: Besan 300 gram Sugar 250 grams Milk for soaking the sugar Clarified butter 75 ml Oil 75 ml Milk 1 cup Green cardamom (powdered) 3-4 Raisins 10-15 Method: 1.first take the sugar and add enough milk so that the sugar gets covered by milk.and keep it aside for about one hour. 2.heat the oil when smoke starts coming out then add ghee. 3.now in it put besan and fry till it changes color (almost pinkish) 4.now mix 1 cup milk and fry it again a little bit. 5.stir sugar and milk and add into besan mix it for a little while and put off the fire. 6.add cardamom powder and raisins. 7.after five minutes put it into greased plate and allow it to set . 8.want to garnish then put some desiccated coconut and almonds pieces over it. Note: By cooking the burfi in this way the mixture will turn into granule like that of rawa. SARRITA NAGDEV, Indore 4/8/2005 easy noodles chop the following vegetables in small lengthy pieces. 1 carrot 5 beans 1 small capsicum 2 leaves from cabbage 10 gms bean sprouts 1 big onion Grind 1 tomato and 7 cloves of garlic along with 5 red chilies in the mixie Method: 1. heat oil in fryig pan. 2. add chopped onions 3. after 2 minutes add the ground paste of tomato, chilie and garlic FRy this for 3 mins. then add all teh vegetables that have been chopped. after this is half cooked add table salt and the 150 gms of noodels( which was soaked in water for 10 mins ). Mix everything and add a little ajino motto.Soya sauce and vinegar may or may not be added before bringing down.This is subject to availabitliy. serves 3 persons. mix well MANGAI, Bangalore Orange Chocolate Souffle Dessert, Serves 6 ZENOBIA V. MOTIVALA, Mumbai Coriander paneer fresh coriander l... 1 bundle 1 tomato spring onion.. 2 garlic ..3 flakes ginger samll piece khus khus ..little salt to taste oil ...1 table spoon if desired more turmeric...1 spoon paneer....250 grams take small vessel put khus khus in water for 3 mins. cut paneer into small cubes and boil in water with 1 pinch of turmeric so that it wont lose its colour . wash coriander leaves cut them and put into mixture then add spring onions cut into , ginger , garlic, khus khush without water, 1 tomato grind all these things into paste. Take a vessel put some oil allow it to heat then add 1 chopped spring onions. allow it to fry till its brown. when its done add coriander paste and aloow it to cook for 5 mins .Then add the boil paneer and add salt and little chillie powder.cover it with lid . Allow it to cook for 10 mins . When done add little cream and srve hot with parathas . ALPA DESAI, Mumbai HARA BARA OMELLETE Hara Bara Omlette Preparation time : 5 min. Cooking time : 5 mins. Serves : 2 Ingredients : Eggs: 2 Small white onions: 2 Green chillies (chopped): 3 Coriander leaves: 1/2 cup Kasoori methi: 1 tspn Pepper: 1/4 tspn Haldi: 1/4 tspn Coriander powder: 1/4 tspn Jeera: 1/4 tspn Salt to taste Oil to fry: 1/4 tspn Method : mix all the ingredients Shallow fry in a non-stick pan Serve hot with bread and Maggi Chilli Sauce KAJAL STEPHEN, Chennai TASTY OMELETTE TASTY OMELETTE Preparation time : 5 min. Cooking time : 5 mins. Serves : 2 Ingredients : Eggs: 2 Small white onions: 2 Green chillies (chopped): 3 Coriander leaves: 1/2 cup Kasoori methi: 1 tspn Pepper: 1/4 tspn Haldi: 1/4 tspn Coriander powder: 1/4 tspn Jeera: 1/4 tspn Salt to taste Oil to fry: 1/4 tspn SERVES: 2 KAJAL STEPHEN, Chennai Wedding Pulao Ingredients : Basmati Rice: 1/2 Kg 4 Onion sliced: 1 tsp Sugar: 75 gms Cashewnuts Plums Garam masala Salt to taste 2 Eggs( hard and boiled ) Method : 1. First fry cashewnuts and plums and keep aside. 2. Then fry sliced onions and keep aside. 3. In a vessel heat ghee and put the tsp of sugar. 4. When browned add garam masala 5. Then the water. (Double the quantity of rice) and cook till done. 6. Garnish with the fried onions, nuts and plums and hard boiled eggs cut it into half Wedding Pulao serves: 5 KAMALESH KUMARI R.S, Bangalore Bread Dhoklas Ingredients:- 6 Breads 9 tablespoon curd Salt to taste 1 no Green Chilli . coriander leaves . 3 teaspoon oil. half teaspoon mustard seeds. Pinch of Asofoetida. 2 pinch of jeera powder. Preparation :- 1)Cut each bread slices in 4 small pieces. 2)Take a small bowl ,put curd in it and mix water in same ratio . mix it thoroughly . 3) Dip each piece of bread in it and put in a plate. Next activity:- 1) take a shallow vessel.put on stove to heat.and put three teaspoon oil in it. 2)After the oil heats put half teaspoon mustard seeds and pinch of asofoetida. Mustard seeds will crack.Then Put Green Chilli after breaking in two pieces. Quickly put the soaked pieces of bread in it . add salt to tast and mix all well. take it off the flame and put coriander leaves on it . There will also be curd mixed in water left where salt should be added with jeera powder. Serve:- Bread Dhokla in plate and pour curd mixture in glass . Serve in hot summers . Light and refreshing drink with drink. RUPA BHATT, Mumbai 4/7/2005 EASY & NUTRITIOUS PASTA Ingredients : 200 gms Fusilli pasta carrot cut into 2" long strips small capsicum cut into long strips small black bell pepper cut into long strips 10 nos. baby corn cut into two 5 to 6 brocolli florets onion cut into strips 1/2 cup Thai chilli sauce or tomato puree tbsp red chilli sauce 1 tbsp white vinegar 1 tbsp ginger garlic paste tbsp tomato ketchup tbsp Thyme tbsp Oregano tbsp grated cheese (optional) 1/2 tbsp white pepper powder 1 tsp olive oil Salt to taste Direction : v Take 5 to 6 cups of water in a vessel and bring it to a boil. When the water starts boiling add a little salt, 2 tbsp of olive oil and pasta. v Let it cook (stirring occassionally) for approx 15 mins. and empty pasta in a strainer. Keep aside. v Take very little olive oil in a wok. Add onions and saute till they turn golden brown. v Add ginger garlic paste, thai chilli sauce or tomato puree, red chilli sauce, white vinegar, tomato ketchup, thyme, oregano, white pepper and salt. Mix well and keep stirring for 5mins. v Add the cooked pasta and toss till it mixes well with the gravy. Please see that the pasta doesn't break. v Lastly add the carrots, capsicum, black bell pepper, baby corn, brocolli, cheese and toss well. Cook covered for 2mins on slow flame tossing twice in between. ANJALI SAVLANI, Others Chicken apple salad Serves: 4 Ingredients: 2 cups cooked chicken pieces 2 cups torn lettuce leaves 2 cups apple, peeled and cubed 1/2 cup halved fresh strawberries 1/2 cup cubed cheddar cheese 2 tbsp raisins For Dressing: 1/4 cup salad oil 1/4 cup apple cider vinegar 3 tbsp sugar 1/8 tbsp cinnamon powder (Mix it well) Method: 1. Mix all the ingredients of salad except raisins 2. Before serving pour the dressing 3. Toss it well 4. Garnish with raisins 5. Serve immediately REHANA KHATRI, Mumbai 4/5/2005 khatta meetha pineapple pineapple - 1 (medium sized) jaggery - 25gm red chilli as per taste roasted jeera powder - 1/4 tsp mustard seeds - 1/4 tsp pepper powder - 1/4 tsp kadi patta refined oil - 1table spoon salt fresh grated coconut serves 4-5 persons heat 1tsp of oil in a container. fry mustard seeds. put kadi patta and chopped pineapple.fry for 1 min and put salt and red chilly as per taste.then put grated jaggery and fry till it melts and mixes with pineapple.sprinkle jeera and pepper powder and stir. now pour the preparation in to a serving dish and sprinkle grated coconut on it.serve hot or cold. JYOTI, New Delhi Sun Stroke Protective Salad Ingredients 2 tender mangoes 4 medium sized onions ½ tsp. Oil 2 tbsp. Dhana-jeera pd. 1 tsp. Salt 1 ½ tsp. Red chili pd. ¾ th cup finely chopped jegery ½ tsp. Turmeric A pinch of aesofotida Method Peel onions and mangoes Cut them in very fine in squares (Long slits put in food processors for ¼ of a min. will do the job! Mix both, apply salt, mix well and keep aside for 20 min. Add jeggery. Mix well. Add dhana jeera pd., red chili pd., turmeric, aesofotida and oil and again mix well. It is ready to eat; it can be eaten with any food that you eat before going out in heat or after returning. (roti-subji; dal-rice,poha,pulav.etc.). Also it can be kept for 3-4 days in an airtight container in the fridge so one can make more quantity at a time. Tastes better after 2-3 hrs of preparing it because jeggery and other spices mix well by then. MRS. D.M.ANTANI, Others Raw Banana Pattice Raw Banana Pattice:Serves 6 pieces Ingredients:  3 nos. raw banana  6 green chili  tsp. Sugar  1 tsp. Roasted cumin seeds  Juice of 1 lemon  1/4th tsp.  1 tsp. Garam masala  1 cup wheat flour  100 grams. Oil  tsp. ghee  Salt to taste Method: Wash well and boil the raw banana in cooker for 3 minutes after the first whistle. Let it cool and then peel the banana, mash it well and add all the above ingredients except Ghee and oil. Add 2-tsp. ghee to wheat flour and make dough harder than for chapati. Make equal portions of it, roll out small puris, put the mashed banana mixture, and fold it from the edges shaping it into pattices & deep fry till light brown Tips: If fried immediately along with making them one by one, the absorbency of oil is much less. Can be taken with any chutney, ketchup or tea/coffee as prefer YASMITA T.P. VAISHNAV, Mumbai 4/4/2005 Fruit and Veg quick Salas Serve 4 2 Sald leaves 1 lareg or 2 small Cucumber diced 1 Red Pomegranate 200 gms Paneer diced 1 tomato deseeded and diced 50 gms Roasted Peanuts 50 gms Roasted Bengal Gram Dal Salt, pepper to taste 1/4 tsp Chat masala and Lime juice Toss all ingredients with salt to taste, little peper, Chat masala and 1/4 tsp lime juice. Chill in fridge (if cold preferred). Serve on Salad leaves. GEETA RAJAGOPAL, Coimbatore 4/2/2005 bacon and liver fry bacon strips, fry green clean capcicum cut small squares, cook and then fry the cows liver the hard part only, little small squares with a little garam masala and a little chat masala with an little dash or tea spoon of port wine for that unique taste and flavour eash one to be done seperately. then take each bacon strip and wrap it around a piece of green capcicum a piece of the hard liver and to make it stay in place place a tooth pick in the middle of it, just poke it through and through. that the dish is ready and it tastes great with a little honey, curds, ketchup, or plain cheese all speperately in different bowls, just dip different each liver piece into each different dip and you have a variety of different dips, differents tastey of the liver with bacon and capcicum all to geteher or just have it plain and simple. just call me and i will explain it to you exactly what i mean, i have written it down in extreme detail, but you know what i mean you can just call me and i will tell you all about it, you'll will love it just try it out at least all my friends and me just simplely love it and make it always. anyway i will just wait and see. bye for now. with regards from DELECTOR J.A. CRASTO. my mobile is - 919819068273. DELECTOR CRASTO, Mumbai Grilled Fish Skewers in Fragrant Yogurt Sauce Ingredients 1 1/2 pounds firm white fish, cut into 2-inch pieces 1 cup plain yogurt 1 serrano chile, seeded 1 1/2 tablespoons chopped fresh ginger 1 teaspoon cardamon 1 teaspoon coriander 1 teaspoon cumin 1/2 teaspoon cracked black peppercorns 1/2 teaspoon coarse salt 1/4 teaspoon turmeric Pinch of cinnamon Pinch of cloves 2 large red bell peppers, cut into 2-inch pieces 1 large fennel bulb, separated, cut into 2-inch pieces 2 large green bell peppers, cut into 2-inch pieces Chopped fresh cilantro Lime wedges Method ü Rinse the fish and pat dry. ü Place the fish in a shallow glass dish. ü Combine the yogurt, serrano chile, ginger, cardamon, coriander, cumin, peppercorns, salt, turmeric, cinnamon and cloves in a blender container and process until smooth. ü Pour the yogurt sauce over the fish. ü Cover and marinate in the refrigerator for 2 to 3 hours. ü Thread red pepper, fennel, green pepper and fish onto skewers, repeating the process twice on each skewer. ü Grill over medium-hot coals for 7 to 8 minutes or until fish flakes easily with a fork, turning one-quarter turn every 1 1/2 to 2 minutes. ü Garnish with cilantro and lime. DHARMESH J. J., Mumbai Soya Granule Upma SERVES 2 Ingredients: 1 cup Soya granules 1/2 cup Wheat bran or semolina (rava) 2 Green chillies finely chopped 1 Onions finely chopped 1/2 tsp. Ginger grated 1 stalk Curry leaves 1 tbsp. Coriander finely chopped 3-4 Tomato slices 1/2 tsp. Each cumin & mustard seeds 1/2 tsp. Each channa & udad dals (bengal gram & black gram dals) 1/4 tsp. Turmeric powder 3-4 Pinches asafoetida 1 tbsp. Oil Salt to taste 2 tsp. Lemon juice Method: Ø Roast rava in a heavy pan, stirring continuously, till aroma exudes. Ø Empty and keep aside. Ø Roast granules in same pan, stirring continuously, till warm. Ø Empty and keep aside. Ø Heat oil in same pan, add dals, stir for few seconds. Ø Add seeds, allow to splutter. Ø Add ginger, chillies, curry leaves, chopped onion. Ø Stir till onion is tender. Ø Add rava and soya granules. Stir for a minute. Ø Add all other ingredients, except lemon juice, tomato and coriander. Ø Add 2 cups boiling water, stir to avoid lumps. Ø Use a longhandled spoon, to avoid the splashing that may be caused. Ø Add more water if necessary, to cook the rava and granules. Ø Add lemon juice and coriander. Ø Mix well. Cover and cook on low for 2-3 minutes. Ø Garnish with tomato slices. Ø Serve piping hot. DEEPA KOKAL, Mumbai **Paneer Suva Scramble** SERVES 4 Ingredients Grated Paneer 400gms Chopped Onion 40gms Chopped Garlic 20gms Chopped Ginger 20gms Chopped Tomatoes 80gms Chopped Green Chillies 3gms Turmeric Powder 1/2 tea spoon Cumin Seed 1 tea spoon Chopped Dill 10gms Red Chilli Powder 1 tea spoon Garam Masala Powder 1 tea spoon Chopped Coriander Leaves 3gms Salt to taste Crushed Black Pepper 1 tea spoon Oil 1 tea spoon Method ** Heat Oil. ** Crackel Cumin Seed ** Sauté onion, garlic, ginger, green chillies till golden. ** Add turmeric powder and then tomatoes. ** Cook well till tomatoes are soft. ** Now add Pameer. Sauté well. Put dill leaves ** Put red chilli powder, garam masala, black pepper, salt. ** Serve sprinkled with coriander leaves. RITA JETHMALANI, Mumbai Tofu mushroom stuffed baked potatoes Ingredients 4 med. to large potatoes 1 1/3 c chopped onions 1 1/3 c chopeed mushrooms 1/2 tsp sage dash white pepper 1.5 c firm tofu, drained & mashed 3 TBSP finely chopped parsley 1 TBSP prepared mustard 1/2 tsp honey paprika Method 1. Bake potatoes in preheated 425 F oven for 40 - 60 minutes. In the meantime,begin preparing filling. 2. Combine onion, mushrooms and sage in skillet. Cover and stew 5 minutes over medium heat until mushrooms become tender and release their juices. Season with pepper. 3. Cut baked potatoes in half lengthwise & scoop out insides, leaving a shell that is about 1/4 in thick. 4. Combine scooped out potato with tofu, parsley, mustard and honey. Mash together making the mixture as smooth as possible. 5. Stir in mushroom-onion mixture. 6. Fill potato skins with tofu-potato mixture, mounding the filling above the shell. 7. Sprinkle generously with paprika. Place on baking sheet and bake at 375 F for 20 mintues. ANJALI SAVLANI, Others Walnut Cream Spread serving-5 to 7 Ingredients- walnut-1 cup ,sugar-5tsp,pepper powder-1 tsp,milk-5 tsp, salt - 1 pinch. First soak walnut in water for 5 hours. Remove skin. Then add this walnut,sugar,salt ,pepper , milk to the mixee and grind till it becomes smooth paste.Remove it. Then spread it to the bread and serve. JYOTHI SHETTY, Mangalore DATES, WALNUTS CAKE SERVES 4 Ingredients 1 ¼ cup Maida 1cup Sugar Powder ½ cup Dahi ½ cup Milk 12 dates ½ cup walnuts ½ cup refined oil 1tsp Vanilla essence 1/2tsp baking Soda ½ tsp Salt METHOD Mix or refined oil and Sugar, Add Dahi. Mix Maida, Baking Soda & Salt. Add dates & Nuts. Add Milk. Micro high 6 minutes in an 8 inches cake dish, uncovered. KHATIJA ABDULLA, Mumbai FRUIT BISCOTI SERVES 4 1 Cup Whole, Raw Almonds 2 Cups Flour (maida) 1 ½ Teaspoons Baking Powder a pinch of Salt ½ Cup Butter, Melted ½ Cup of Sugar 3 Eggs 1 Teaspoon Almond Extract 1 Cup Dried Cranberries 1 Cup Dried Apricots, Chopped 1 Tablespoon Almond Extract To Decorate: 1 Large Egg 4 Teaspoons Sugar Method: Place the almonds in a preheated 325-degree F. oven and toast the almonds just until they begin to take on color. Cool, and coarsely chop. Mix together the flour, baking powder, and salt. Set aside. In a large bowl, with an electric mixer, beat together the butter and powdered sugar. Add the almonds, the eggs and extract. Add the dry ingredients and continue mixing until well blended. Fold in the fruit and sherry and mix well. On a lightly floured surface, divide the dough in half, and form two loaves about 11 inches long and 2 inches wide and place on a lightly greased baking sheet. Lightly beat the egg with one tablespoon of water, and then brush the tops of the loaves with the egg mixture. Sprinkle the sugar evenly on top of the egg wash. Bake for about 35 minutes or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into 1/2 inch slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container. KHATIJA ABDULLA, Mumbai ANJEER HALWA SERVES 4 Ingredients: Dried figs 200 grams Ghee 3 tablespoons Almonds ½ cup Milk powder 1/3 cup Khoya - 100 gm Sugar 4 tbsp Cardamom powder ¼ tsp For garnish: Silver Varaq Preparation : Blanch, peel and powder ½ cup almonds. Cook the figs in boiling water for about 3 to 5 minutes. Drain and puree them in a food processor. Keep aside. Heat the ghee in a heavy-bottomed pan, add the powdered almonds and saute over a medium flame for about 2 minutes. Add the pureed figs, milk powder, khoya, sugar with ½ cup of water and cook for about 5 minutes till the sugar has dissolved, stirring continuously. Add the cardamom powder and mix well. Serve hot, garnished with slivered almonds. Tip: You can top leftover halwa with vanilla or butterscotch ice-cream KHATIJA ABDULLA, Mumbai RENDANG SERVES 4 Ingredients:- Meat - 750 gms, Tamarind - small piece, Grated coconut - 2 cups, Salt as per taste To prepare paste: Skin of red chillies - 20, Turmeric power 1 tsp, Garlic - 1 tsp, Ginger - 3 pieces(1 inch), Grated coconut 1 cup To be roasted and powdered:- Coriander seeds - 1tsp, Cummin (aniseed) - 1 tsp Sajeera - 1 tsp Method :- Grind the masala without the coconut. Cut the meat into pieces, and cool in water, vinegar and salt. Shred the cooked meat into pieces. Draw 2 cups of milk from the coconut. Dilute the ground masala in the coconut milk and cook the meat again in it. Fry the coconut. Grind it and dilute it in tamarind water. When half the gravy is evaporated, mix the fried coconut and tamarind mixture. See that you stir it occasionally so that it may not stick to the vessel. Keep it on the fire till all the gravy is reduced and oil comes out. Saute and fry in the oil and lastly sprinkle the powdered ingredients and remove from fire. KHATIJA ABDULLA, Mumbai DHANIA KI PANJEERI SERVES 2 Ingredients: Sabut dhania (coriander seeds) 3 cups (250 gms) Ghee (clarified utter) ½ cup (120 gms) Boora ½ cup (120 gms) Chironji (sunflower seeds) ¼ cup Desiccated coconut ¼ cup Method: Grind the dhania and pass through a fine sieve. Heat ghee, add dhania and sauté till slightly darkened and sort of clumps together when pressed. Remove from flame and keep aside to cool. When the dhania is cooled mix-in boora thoroughly and then add chironji, almonds and coconut. KHATIJA ABDULLA, Mumbai Goshtaba Serves : 4 Ingredients For the koftas: 500 g boneless mutton 150 g lard 1 tsp cinnamon powder 1 tsp cardamom powder 1 tbsp salt For the gravy: 300 g curd 1/2 litre bone stock 6-8 seeds of cardamom 3-4 cardamom 2 tbsp desi ghee 150 g Kashmiri onions 1 pod garlic A few strands saffron Method To prepare the koftas: Cut the meat into 2.5 cm pieces on a wooden block. Simultaneously, soften the lard by placing it in a bowl of warm water. Pound the meat pieces on a flat stone with a wooden mallet. Add lard at regular intervals so that it mixes evenly with the meat. Continue till all the meat and lard is pounded. Make a paste of the spices and salt with a little water and knead it into the minced meat. Once again, pound the meat on the stone, to convert it into a homogeneous dough-like mass for the goshtaba. Roll the minced meat into koftas, five cm in diameter. Boil the koftas in water on low heat for about 20-25 minutes and keep aside. To prepare the gravy: Put the curd and bone stock into a pan and cook for 30 minutes. Stir the mixture continuously to prevent curdling and to mix it well. Gradually add all other ingredients, except the saffron, to the gravy. Add the meat koftas to the gravy and cook for about 20-25 minutes. Add saffron and serve hot. NOORAFSHA ABDULLA, Mumbai 4/1/2005 Meti Rolls Ingredients 1/2 cup besan 1/2 cup Suji 1/2 cup Maida 1/2 cup Curd Turmeric salt Redi chilli power Method Cut the methi and wash it but it in a tawa to dry to soak the moisturiser. Then take another pan to put maida,suji and besan to take out moistuzer on it. The take one big bowl and add methi and suji+maida+besan then make dough and add turmeric,salt and red chilli and also add curd in it to make dough. Then give a rolling shape and fry it. Serve with green and red chilli chutney SUMAN SEHRA, New Delhi BESAN BURFI Ingredients : besan 1 cup sugar 2 cups milk 1 cup grated dry copra 1 cup milk 1 cup ghee/vanaspati 1 cup elaichi 1 teaspoon Method : Heat a pan on the stove. Add besan and dry roast till light brown and aroma. To this besan add sugar, milk, copra, ghee and mix together. Keep on stirring this mixture on stove on medium heat for 20 minutes when the mixture becomes thick and leaves the sides of the pan. When the mixture is thick add elaichi. Remove from heat. Take a greased plate, pour the mixture, flatten and cut into desired pieces and allow to dry. Burfi is ready VIJAYA LAKSHMI, Bangalore Hot veg stew One tbsp. each of large cut pieces of French beans,carrots,cauliflower,cabbage,coloured eppers,mushrooms,cheese-1 cube,salt,pepper,flour-1 tbsp.butter-1tbsp.,whole spices like cloves-4,cinnamon-1/2 inch, peppercorns-8,bayleaf-2,water 4 cups. Heat butter in a saucepan. Add the whole spices,& sizzle. add all the vegs. & saute. add water 7 cook till half done. then add a paste of flour with alittle & thicken. add grated cheese 7 cook till it melts. Serve very hot. MAYA R. KULKARNI, Mumbai 3/31/2005 open sandwiches OPEN SANDWICHES serves : 4 INGREDIENTS: 4 SLICES BROWN BREAD, TOASTED 1 CUP BOILED MIX VEGETABLES 1 CUP THICK CURDS 2 tbsp TOMATO KETCHUP SALT AND PEPPER TO TASTE 4 SALAD LEAVES OR CABBAGE LEAVES METHOD:- MIX CURDS WITH VEGETABLES, SALT, CABBAGE, PEPPER AND TOMATO KETCHUP. PLACE LEAF ON EACH SLICE (TOASTED) AND THEN PUT THE FILING. SERVE WITH TEA OR COFFEE in MADHUMATHI ANDREWS, Bangalore 3/29/2005 HERB SALAD DRESSING SERVINGS-6 TULSI LEAVES - 1/4 CUP CORIANDER LEAVES-1/4 CUP MINT LEAVES-1/4 CUP OIL-1/4 TSP VINEGAR-1/4 TSP LIME JUICE -1/4 TSP SALT- 2 PINCH PEPPER POWDER -1/4 TSP WATER-1/2 TBS TOMATO-4 CUCUMBER-1 ONION-2 METHOD: GRIND TULSI LEAVES, CORIANDER LEAVES, MINT LEAVES,OIL,VINEGAR,LIME JUICE,SALT AND PEPPER POWDER AND WATER INTO A SMOOTH PASTE.REMOVE THE SALAD DRESSING INTO A BOWL. CUT TOMATOES,CUCUMBER AND ONION INTO THIN ROUND SLICES.ARRANGE ON A PLATE AND POUR THE HERB SALAD DRESSING OVER IT.CHILL AND SERVE WITH FOOD. SHANTHI SURESH SHETTY, Mangalore FRUIT CHAAT SERVINGS-6 TO 8 WATER MELON-2 CUP BANANA -4 MUSUMBI OR ORANGE - 4 PINEAPPLE SLICES- 4 SLICE APPLE - 4 GRAPES(SEEDLESS)-1 CUP PINCH OF SUGAR 2 PINCH OF SALT JEERA POWDER-1/4 TSP PEPPER POWDER - 1/4 TSP LEMON JUICE -1/2 TSP METHOD: PEEL ALL FRUITS AND CUT INTO CUBES. REMOVE SEEDS AND SKINS FROM THE MUSUMBI OR ORANGE. ROAST THE JEERA AND POWDER IT. ADD ALL THE DRY INGREDIENTS AND LIME JUICE INTO THE FRUITS, MIX GENTLY AND SERVE WHEN CHILLED SHANTHI SURESH SHETTY, Mangalore FRUIT CHAAT SERVINGS-6 TO 8 WATER MELON-2 CUP BANANA -4 MUSUMBI OR ORANGE - 4 PINEAPPLE SLICES- 4 SLICE APPLE - 4 GRAPES(SEEDLESS)-1 CUP PINCH OF SUGAR 2 PINCH OF SALT JEERA POWDER-1/4 TSP PEPPER POWDER - 1/4 TSP LEMON JUICE -1/2 TSP METHOD: PEEL ALL FRUITS AND CUT INTO CUBES. REMOVE SEEDS AND SKINS FROM THE MUSUMBI OR ORANGE. ROAST THE JEERA AND POWDER IT. ADD ALL THE DRY INGREDIENTS AND LIME JUICE INTO THE FRUITS, MIX GENTLY AND SERVE WHEN CHILLED SHANTHI SURESH SHETTY, Mangalore FRUIT CHAT SERVES-6 TO 8 SHANTHI SURESH SHETTY, Mangalore SERVES -6 HERB SALAD DRESSING SHANTHI SURESH SHETTY, Mangalore FRUIT CHAT SERVES-6 TO 8 SHANTHI SURESH SHETTY, Mangalore SERVES -6 HERB SALAD DRESSING SHANTHI SURESH SHETTY, Mangalore Fish Curry 1/4 kg. any curry fish, clean and keep aside. Grind 1/2 coconut, six red chillies, four teaspoons coriander seeds, 3 black pepper seeds, 7 to 8 garlic flakes, 1 teaspoon cumin. Grind everything and keep aside. Cut one medium size onion and fry in the oil. then add the ground masala fry nicely, add water and boil. add vinegar for taste. after ten minutes put the cleaned fish and boil for two to three minutes. Sufficient for 4 servings. ANNA WILSON GAJBHIV, Mumbai Chocolate Walnut Cake Preparation Time: 10 Min. Cooking Time:40 Min. Ingredients: 1 cup flour 2 eggs 2 tbsp. Cocoa powder 1/2 cup butter ¾ cup sugar 1 tsp.baking pd. ¼ tsp. Soda bi carb 1/3 cup milk 1/3 cup chopped walnuts butter/oil to grease Method Pre heat the oven at 180 * c. Grease the cake tin with oil/butter Sieve flour ,cocoa pd.,soda bi carb twice Beat butter,sugar and eggs till fluffy and creamy Slowly mix the flour mixture to beaten eggs, sugar and mix evenly to form a smooth cake batter. Mix in the chopped walnuts Pour the batter in a greased cake dish/tin and bake at the lower rack for 35 min. Cool on the wire rack and decorate with fresh fruits and cream of your choice. YASMITA T.P. VAISHNAV, Mumbai 3/28/2005 Tali hui Karari Bhindi INGREDIENTS 500 gm ladies fingers-washed and wiped dry a large pinch of asafoetida 1 tsp cumin seeds salt to taste 1 tsp mango powder 1/2 tsp chilli powder oil for deep-frying METHOD Top and tail the ladies' fingers- slice off the stalk end and the tail. Slice them into ? cm/1/4 in thick rounds. Heat the oil until a piece of vegetable dropped in comes up at once. Add as many pieces as fit in comfortably. Fry over high heat for about 2 minutes. Then lower the heat and fry till crisp. Lift the pieces out with a slotted spoon and leave to drain. Repeat till the whole lot if fried, increasing the heat before a fresh lot is put in. Set aside. Heat about 1 tbsp oil. Add the asafoetida and cumin seeds. When the seeds splutter add the fried ladies' fingers, salt, mango powder and chilli powder. Sauté to mix well and serve. VAISHALI MAISURIA, Surat Tali hui Karari Bhindi INGREDIENTS 500 gm ladies fingers-washed and wiped dry a large pinch of asafoetida 1 tsp cumin seeds salt to taste 1 tsp mango powder 1/2 tsp chilli powder oil for deep-frying METHOD Top and tail the ladies' fingers- slice off the stalk end and the tail. Slice them into ? cm/1/4 in thick rounds. Heat the oil until a piece of vegetable dropped in comes up at once. Add as many pieces as fit in comfortably. Fry over high heat for about 2 minutes. Then lower the heat and fry till crisp. Lift the pieces out with a slotted spoon and leave to drain. Repeat till the whole lot if fried, increasing the heat before a fresh lot is put in. Set aside. Heat about 1 tbsp oil. Add the asafoetida and cumin seeds. When the seeds splutter add the fried ladies' fingers, salt, mango powder and chilli powder. Sauté to mix well and serve. VAISHALI MAISURIA, Surat Tali hui Karari Bhindi INGREDIENTS 500 gm ladies fingers-washed and wiped dry a large pinch of asafoetida 1 tsp cumin seeds salt to taste 1 tsp mango powder 1/2 tsp chilli powder oil for deep-frying METHOD Top and tail the ladies' fingers- slice off the stalk end and the tail. Slice them into ? cm/1/4 in thick rounds. Heat the oil until a piece of vegetable dropped in comes up at once. Add as many pieces as fit in comfortably. Fry over high heat for about 2 minutes. Then lower the heat and fry till crisp. Lift the pieces out with a slotted spoon and leave to drain. Repeat till the whole lot if fried, increasing the heat before a fresh lot is put in. Set aside. Heat about 1 tbsp oil. Add the asafoetida and cumin seeds. When the seeds splutter add the fried ladies' fingers, salt, mango powder and chilli powder. Sauté to mix well and serve. VAISHALI MAISURIA, Surat MANGO SANDESH SERVES: 4 For the Mango mixture 2 grated Mango 1 teaspoon lemon juice 7 teaspoons sugar 1/2 teaspoon saffron For the sandesh 100 gm paneer 2 tablespoons powdered sugar 4 teaspoons low fat milk a few drops rose or kewra essence (optional) Method 1. For the Mango mixture, warm the saffron and rub with a little water until it dissolves. 2. Add the lemon juice, sugar, 1 tablespoon of water and the grated Mangos and cook for 10 minutes. 3. For the sandesh, blend all the ingredients in a mixture and shape into 4 balls. 4. Decorate by putting the Mango mixture on top of the sandesh. Serve cold. KHATIJA ABDULLA, Mumbai MURG AMBARI BIRYANI SERVES: FOUR 400 GM BONELESS CHICKEN, CUBED 125 GM GHEE 5 GM GARAM MASALA POWDER 60 GM GINGER GARLIC PASTE 150 GM CURD 3 GM WHITE PEPPER POWDER SALT TO TASTE 10 GM GINGER, JULIENNED 8 GREEN CHILLIES, SLIT LENGTHWISE 15 GM BROWNED ONIONS 400 GM BASMATI RICE, WASHED AND SOAKED FOR 20 MINUTES 1 GM CARDAMOM - MACE POWDER 70 ML CREAM 1 TBSP MINT LEAVES, CHOPPED ATTA DOUGH FOR SEALING THE LID 2 EGGS, HARD-BOILED, SHELLED AND SLICED METHOD: HEAT GHEE IN A PAN AND SEASON WITH THE WHOLE GARAM MASALA, ADD GINGER-GARLIC PASTE AND SAUTE FOR A MINUTE. ADD THE CHICKEN AND SAUTE FOR THREE MINUTES. ADD CURD, PEPPER POWDER, SALT, GINGER JULIENNES, GREEN CHILLIES AND BROWN ONIONS. FRY WELL AND COOK TILL THE CHICKEN IS COOKED.] BRING PLENTY OF WATER TO A BOIL WITH SALT. ADD RICE AND COOK TILL THREE-FOURTHS DONE. DRAIN OUT THE WATER. PUT THE PAN WITH CHICKEN ON LOW HEAT. SPRINKLE CARDAMON-MACE POWDER, CREAM AND MINT LEAVES OVER. ARRANGE THE EGG SLICES OVER IT. COVER WITH A LAYER OF RICE. SPRINKLE SAFFRON MILK. COVER THE RICE WITH MOIST CLOTH OR BUTTER PAPER AND SEAL THE LID WITH ATTA DOUGH. PUT THE SEALED PAN ON DUM IN A PRE-HEATED OVEN OR ON A HOT PLATE WITH LIVE CHARCOAL ON TOP FOR 10 TO 15 MINUTES. SERVE HOT. KHATIJA ABDULLA, Mumbai KOLMI PERI PERI SERVES: FOUR 400 GM PRAWNS, SHELLED AND DEVEINED 1 TSP CHILLI POWDER 1 TSP VINEGAR 1 TSP GINGER-GARLIC PASTE 1 TSO TOMATO KETCHUP SALT TO TASTE 30 GM BUTTER 150 GM CAPSICUM, CUBED 1 TOMATO, CUBED 1 ONION, CUBED 2 SPRING ONIONS, CUBED 1 TSP BROKEN CASHEWNUTS 1 TSP RAISINS ½ TSP TURMERIC POWDER 700 GM RICE, COOKED 20 GM CHEESE, GRATED MIX CHILLI POWDER, VINEGAR, GINGER-GARLIC PASTE, TOMATO KETCHUP AND SALT TO TASTE. MIX IN THE PRAWNS AND KEEP ASIDE TO MARINATE FOR AN HOUR. HEAT BUTTER IN A PAN, ADD THE PRAWNS AND SAUTE TILL DONE. ADD THE REMAINING MARINADE AND COOK TO OBTAIN A THICK GRAVY. REMOVE FROM HEAT AND KEEP COVERED. HEAT BUTTER IN A PAN AND SEPERATELY SAUTE CAPSICUM, TOMATO, ONION, CASHEWNUTS AND RAISINS. ADD THE COOKED RICE AND TURMERIC POWDER AND STIR FRY. SET IT ASIDE. SERVE THE RICE IN A ROUND BOWL WITH THE CENTRE FILLED WITH PRAWN CURRY. GARNISH WITH GRATED CHEESE. KHATIJA ABDULLA, Mumbai LYCHEE SWISS ROLL SERVES: FOUR TIME REQUIRED: 30 MINUTES PLUS BAKING AND REFRIGERATING TIME INGREDIENTS 200 GM CANNED LYCHEES 250 ML FRESH CREAM 75GM FLOUR (MAIDA) 15 GM COCOA POWDER ½ TSP BAKING POWDER 50 ML MARGARINE 50 GM SUGAR GRANULES 3 EGGS, BEATEN 75 GM ICING SUGAR A FEW SPRIGS OF MINT LEAVES METHOD: DRAIN THE LYCHEES FROM THE CAN AND PUREE IN A BLENDER 150 GM LYCHEES AND SET ASIDE 50 GM LYCHEES FOR LATER USE. WHIP CREAM, ADD THE PUREED LYCHEES AND SET ASIDE IN FREEZER. SIEVE FLOUR, COCOA POWDER AND BAKING POWDER TOGETHER. CREAM THE MARGARINE AND SUGAR GRANULES TILL LIGHT AND FLUFFY. BEAT THE EGGS AND FLOUR INTO THE MARGARINE MIXTURE TO PREPARE THE CAKE BATTER. LINE A BAKING TRAY WITH GREASE PROOF PAPER AND POUR THE BATTER OVER. BAKE IN A MODERATELY HOT OVEN AT 250C FOR 20 TO 25 MINUTES OR TILL DONE. REMOVE THE SPONGE FROM THE OVEN AND SLICE LENGHTWISE. REMOVE THE LYCHEE-CREAM MIXTURE FROM THE FREEZER AND SPREAD ON THE SPONGE SLICES. ROLL THE SLICES INTO MEDIUM SIZED ROLLS. CHILL IN THE FREEZER AND CUT ROUNDELS AS REQUIRED, SPRINKLING ICING SUGAR OVER THE SLICES. SERVE GARNISHED WITH THE WHOLE LYCHEES KEPT ASIDE AND MINT LEAVES. KHATIJA ABDULLA, Mumbai 3/26/2005 kesari sooji[rawa] icup ,water 2 cups sugar oneandhalf cup ghee half cup apinch of red colour,apinch of salt.to make kesari 1. fry sooji for 1minute in a thick kadai boil water in another bottom thicked vessal. when water boils add sugar, salt &colour. when sugar starts to melts, addsooji little by little ,but continousely. stir continouely.add ghee little by little&stir well.when the ghee is finished,mix well 1 or 2time &remove from the fire& serve. JABEEN, Palghat 3/25/2005 Egg Pakodas Take 2 bread slices and pour them in the water for at least 10 seconds.Then mash those slices and put 3 beated eggs with 2 tablespoons milk and with salt and pepper according to the taste in a bowl with those mashed bread slices.Mix them together for at least 2 to 3 minutes and then start making the balls of that mixture when the mixture of all this becomes hard.Take a pan,pour the oil into it and when oil is warm then start frying these egg pakodas one ny one and decorate it nicely on a plate n serve. SHRUTI SABHARWAL, New Delhi Cheese Capsicums SHRUTI SABHARWAL, New Delhi Capsicum Onion Parantha SHRUTI SABHARWAL, New Delhi Aval Fry Ingredients: Aval(Beaten Rice/Rice flakes) - 2 cups Sugar - 5 tablespoon Grated Coconut - 1/2 cup Ghee - 1 tsp Cardamom(powdered) - 1/2 tsp Preparation Method: Heat a tava and dry fry aval till it is crisp. Add coconut and fry till it becomes light brown and crisp. Add sugar and ghee. Keep stirring till it melts and spreads on the aval. Add cardamom. Remove from fire. Allow to cool and store in airtight container It is very tasty and easy and I am sure all like it. ANITHA CHINNAIYA, Chennai Prawn/Double Bean Hing Curry Non Veg : Prawns Veg : Double Beans Ingrediants: 100 gms Prawns or Double Beans, 1 cup grated coconut, 7-8 dry red chillies, 1 small ball of tamarind, 2 tsp of Hing powder, couple of drops of coconut oil and salt to taste. Method: Soak the washed/deveined prawns in salt & tamrind water. As for Beans, soak it overnight and pressure cook it with 2 whistles. Keep aside. Grind grated coconut, red chillies, tamrind and hing powder, salt to a paste. Cook the paste in a vessel, when it starts simmering add the prawns or the beans (draining the water) and cook for five mins. Before turning off the gas add couple of drops of coconut oil. ------------------- Prawns and Double Beans are both very nutritious and hing assists in the digestion. JYOTSNA SUJIR, Mumbai 3/24/2005 Chicken curry 1 medium sized chicken cut into pieces, 4 large onions sliced thinly, curry leaves 25 nos. chopped, 1 pkt. dabur coconut milk,1.1/2 tbspns. east indian bottle masala, 1 tspn. dhanya jeera powder, salt to taste taste, 2 tbspns oil. Fry the sliced onions till transparent, add the chopped curry leaves and fry for another 5 mins, add chicken pcs. well washed, salt and stir fry for 5 more mins. then add the coconut juice cook covered for about 10 minutes then add the bottle masals , cover andcook till done. Add enough water for the chicken to cook till well done. L SHETH, Mumbai Fruit Chocolate with cream Fruit chocolate with cream For 4-5 persons Time 30 minutes Ingredients: Apple 2 Banana 4 Grapes 8-10 Cream 3 1/2 bowl Chocolate powder 2 tbsp Grinded sugar ¾ bowl Coco powder 1 tbsp Milk ¼ bowl For garnish Gems and grated chocolate optional Method: 1.Cut two bananas and add sugar in it and mix it well in mixer. 2.Now add cream and mix it well again. 3.Now take half banana cream and put it aside. 4.Mix coco powder and chocolate powder in milk and add it into other half of banana cream. 5.Cut the apple, remaining banana, excluding grapes and put it into a bowl. 6.On this fruit layer add half portion of white banana cream 7.Then add chocolate banana cream, on it put a layer of white banana cream. 8.Garnish with gems and grated chocolate . 9.Keep it in freezer and serve cold. SARRITA NAGDEV, Indore Apple Cream Delight Apple cream delight Ingredients: Apple 250 grams Fresh cream 100 grams Lemon jelly 100 gram packet Almonds 29-25 Sugar 8tsp Method: 1.Take the apples and with the help of peeler take out the seeds from it. 2.don't peel the skin 3.now cut the apple into half and shape it or scoop it so that it becomes like cup. 4.In a pressure cooker add half cup of water and 8 tsp sugar and add apples to it. 5.After one whistle put off the flame.. 6.put the apple in serving dish with skin side down. 7.cook lemon jelly in one cup of water.pour it in the apple cups.keep it in fridge and allow it to set. 8.add sugar in cream and whip it well on keeping it on ice. 9.now in a piping add this cream and decorate the apple with this cream 10.soak the almonds into hot water and remove the skin,cut it into half and sprinkle on the icing. MISS SARRITA NAGDEV, Indore 3/23/2005 Mine I am very hungry AMIT, Mumbai aamti ingredient-masoor dal,ginger,garlic,oil,red chillie powder,turmeric powder,dhanajeera powder,garam masala,corrindier leaves,green chillies,and salt to taste. method-boil masoor dal in a pressure cooker and keep it.than on the other side take a kadai andput some oil to fry onions&tomatoes.add ginger and garlic paste in it.after the onions becomes brown add all the dal &spices in it cook it for 5min and serve it with a pav bhajis bread. AARTI, Mumbai fruit n salad make some pieces of apple and pineapple add a pinch of garam masala, juice of anardana, cinaman put some lemon juice to get freshy , tasty fruit salad. also take some fruity , fresh strawberries and put some lemun juice and anardana juice upon them and enjoy delicious and tasty nutritional fruit salad in hot bunky summer.ENJOY!! AMAN, Others Avial 1-Raw Bananna 1-Carrot 1-Drumstick 1-Karela if required 1-Jimikand cut these in small 2 1/2 inch long size and put these in the pressure cooker adding little water + little turmeric powder + salt to taste. After 2 whistle remove the cooker from the gas. Grate half coconut put little cumin seeds and grind it and make a paste. pour this in the cooked vegetables in sim flame dont let the cocounut boil pour 1 tsp coconut oil and curry leaves. AVIAL IS READY SINDHU JAYACHANDRAN, New Delhi PUDINA PANEER DELIGHT Heat 4 tbsp oil and fry 3 sliced onions till brown. Add 1/4 tsp haldi, 3/4 tsp chilli powder and salt. Add pulp of 2 tomatoes and cook till dry. Add 250 gms Amul Paneer, 1/4 cup dried pudina and remaining tomato pieces. Add 3/4 garam masala. Cook for 2 mins and remove from fire. KAMALESH KUMARI R.S., Bangalore Home-made Paneer Spoilt milk need not be thrown away. Instead, add a few drops of lime juice and let the spoilt milk now boil for around 5 minutes. Off from the stove, and drain out water using a muslin cloth. The remainings in the cloth are HOME MADE PANEER. Can go very well with any curry or parantha. PADMAJA THATIKONDA, Hyderabad SPICY DAL INGREDIENTS:- 2 CUPS TOOR DAL, BOILED A PINCH OF TURMERIC A PINCH HING 1 TSP SUGAR SALT TO TASTE METHOD:- DRAIN OFF EXESS DAL WATER. KEEP IT ASIDE. MASH THE DAL THROUGHLY. ADD THE SPICES, SUGAR, SALT DAL WATER AND BRING IT TO BOIL. IT SHOULD HAVE A THICK CONSISTENCY. THIS IS SERVED WITH GHEE OVER RICE F.C.TEENA ANDREWS, Bangalore SPICY DAL INGREDIENTS:- 2 CUPS TOOR DAL, BOILED A PINCH OF TURMERIC A PINCH HING 1 TSP SUGAR SALT TO TASTE METHOD:- DRAIN OFF EXESS DAL WATER. KEEP IT ASIDE. MASH THE DAL THROUGHLY. ADD THE SPICES, SUGAR, SALT DAL WATER AND BRING IT TO BOIL. IT SHOULD HAVE A THICK CONSISTENCY. THIS IS SERVED WITH GHEE OVER RICE F.C.TEENA ANDREWS, Bangalore 3/22/2005 cheese triangles make a mixture of beaten eggs,gratedcheese,salt,corriender leaves finely chopped and finely cut green chillies (chillies are optional).Mix all these ingredients well and take slice bread and cut them in triangle shape and apply the mixture on one side of the bread and shallow fry till golden brown.Very fast to make and children enjoy eating BABITA PILLAI, Mumbai SURPRISE KHEER INGREDIENTS:- 8 CUPS MILK 8 TSP RICE 2 APPLES 8 - 10 TSP SUGAR 1 TSP ELAICHI POWDER METHOD:- SAOK THE RICE FOR AN HOUR, BOIL THE MILK WITH RICE, COOK TILL RICE IS SOFT, AND ADD SUGAR, GRATE THE APPLES DIRECTLY INTO THE MIXTURE. ADD ELAICHI POWDER AND SERVE COLD MADHUMATHI, Bangalore GUAVE CUSTARD Guave Custard Preparation time : 10 min. Cooking time : 10 min. Serves : 4 Ingredients : Nestle Curd : 100 gm Fresh cream: 100 gm Firm guaves: 250 gm Sugar: 100 gm Method : Cut the guaves into small peices without seed. In a bowl take curd,cream and sugar Mix together with an egg beater till it becomes stiff. In that add the guave. Chill it, and it is ready to serve. Guave Custard KAJAL STEPHEN, Chennai WHOLESOME PATTIES Green Gram cleaned and soaked for 1 hour and pressure cooked - 1 cup, 2 big finely chopped onions, grated paneer 1/2 cup, salt to taste, garam masala 1 teaspoon, bread crumbs 1/2 cup, 2 boiled and mashed potatoes, red chilli powder 2 teaspoon, finely chopped corinader leaves, besan - 1 cup, oil for frying, water. Method : In a large bowl, mix together, cooked gram dhal, mashed potatoes, grated paneer, onion, corainder leaves, salt, red chillies, garam masala, bread crumbs and mix together gently. Form into lemon size balls. In a separate bowl mix besan with a little water forming into a thick paste adding a little salt and red chilli powder. Heat oil in a pan, dip the balls into besan batter roll all over and deep fry in oil till golden brown and remove. Serve with sauce or chutney VIJAYA LAKSHMI, Bangalore Chicken Canapes Preparation time : 40 min. Cooking time : 30 mins. Serves : 4 Ingredients : Chicken: 1/2 Kg Mayonnaise sauce: 100 ml Fresh Cream : 1 tsp Salt and Pepper to taste 6 Slices bread Gherkins: 15 gms Method : Boil chicken Chop the flesh after removing bones Mix with Mayonnaise sauce, fresh cream with a little salt and pepper to taste. Apply mixture on toasted bread about 1/4 inch thick Then cut into various shapes (Square, rectangle, triangle, etc.,) Garnish with fine wedged gherkins. FEDRIC ANDREWS, Bangalore LAJAWAB PANEER Lajawab Paneer Preparation time : 30 min Serves : 4-5 Ingredients : 1 tbsp khus khus 1 tbsp watermelon seeds 1 1/2 tbsp ghee 1 cup beaten curd 3/4 tsp garam masala 3/4 tsp chilli powder salt to taste 200 gms Paneer 1 cup cream 1/2 spoon powdered elaichi Method : Soak 1 tbsp khus khus and 1 tbsp watermelon seeds in water and then grind into a paste. Before serving, add powdered elaichi and heat till paneer is soft. Heat 1 1/2 tbsp ghee and cook 1 grated onion till transparent. Add kaju-khus khus paste. Cook for 2 mins. Gradually add 1 cup beaten curd. Cook for 5-7 mins, stirring continuously. Add 3/4 tsp garam masala, 3/4 tsp chilli powder, salt, 200 gms Amul Paneer, 1 cup cream and mix well. MADHUMATHI ANDREWS, Bangalore 3/21/2005 CHEDDAR RICE BALL CHEDDAR RICE BALL Ingredients ii. Rice iv. Lemon juice ii. Spinach v. Eggs iii. Cheese vi. Red pepper sauce (or Capsico) vii. Bread crumbs Method  Combine - 1 ½ cups cooked rice  1 cup boiled spinach, chopped  ¾ cup grated cheese  2 tbsp lemon juice  3 beaten eggs  A few drop red pepper sauce (or Capsico), salt, pepper and mustard to taste. Form into balls. Roll in breadcrumbs (approximately ¾ cup) and fry. Serve hot with chilli sauce. RINA, Mumbai Healthy Roll Healthy Roll Ingredients: Flour(maida) 250 grams Dry yeast 10 grams Baking powder ½ tsp Onion 1 Nutmeg a pinch Egg 1 Butter 25- 30 grams Cheese grated ½ cup Corn seeds boiled 1/4 cup Sprouted moong 1/4 cup Paneer 200 grams(half grated and half cutted into small pieces) Tomatoes 2 cutted Green coriander ¼ cup finely chopped Tomato sauce 2 tbsp Salt and black pepper as per to taste Few mint leaves For garnishing 1 roundly cutted tomato ½ roundly cutted cucumber few coriander leaves and few salad leaves method: 1.take the dry yeast and mix it in ½ cup of warm water.keep it aside until it comes up. 2.take the flour and and knead it with yeast water. 3.cover it with wet cloth. 4.when it becomes double in size make two big sized chapattis of it. For filling 1.heat the butter and add chopped onion . 2.now add boiled corn seed and sauté it. 3.now add chopped tomatoes.and cook until they become soft.In it add chopped coriander 4.now add cutted paneer ,salt and black pepper and saute it for few minutes and put off the flame. Healthy roll 1.take the chapattis and apply tomato sauce on it leaving the sides. 2.now put the filling in the centre and spread it leaving the sides. 3.add grated paneer over it. 4.now spread sprouted moong on it 5.spread grated cheese on it. 6.over it sprinkle finely chopped mint leaves. 7.now apply little bit of water on to the sides . 8.Take other chappati and apply tomato sauce on it. 9.and stick it to the filled chappati. 10.whip the egg and apply it on to the roll 11.bake it until the roll becomes golden brown in color. 12.cut it into half or into desired pieces . 13.serve with cucumber ,tomato sprinkle green coriander and salad leaves. SARRITA NAGDEV, Indore Ginger and garlic pickle with tomato Ginger and garlic pickle with tomato Ingredients Tomato 1kg Ginger 100 grams Garlic 175 grams Thick green chillies :100gm Mustard dal 25 gram Oil ½ cup Vinegar ½ cup Salt 1 tbsp Method: 1. cut the tomatoes into big pieces. 2. cut the chili into big pieces. 3. make the paste of ginger and garlic. 4. mix garlic and ginger paste into mustard dal and vinegar. 5. heat the oil and fry it . 6. now add tomatoes and salt and cook it for few minutws. 7. now add green chilli 8. when oil starts coming out then put oiff the flame . 9. after cooling put into dry jar and seal. 10. Can be eaten with parathas or rice like chutney. SARRITA NAGDEV, Indore 3/20/2005 Fish Pulao (Machchli Pullao) Fish Pulao (Machchli Pullao) 300 gm fish fillets 1/2 tsp turmeric powder 1 tsp chilli powder 1 tsp salt 1 tsp ginger paste 1 tsp garlic paste 1/2 cup onion paste 1/4 tsp garam masala 1 cup yogurt 1/4 cup cream 2 tbsp coriander leaves- chopped 1/4 cup fried onions oil to pan fry 1 cup rice-boiled till almost done METHOD Mix the turmeric, chilli powder, salt, ginger, garlic, onion, garam masala and half a cup of yogurt and marinate the fish in it, for half an hour. Heat the oil and pan fry the fish till brown and cooked through. Take off the heat and mix in the rest of the yogurt, cream, hara dhania and half the fried onions. Place half the rice in a greased pan in a layer. Place the fish mixture in a layer over this and cover with the rest of the rice. Seal the pan and place over low heat for 20-30 minutes. Serve hot garnished with the rest of the fried onions. MALA MAHINDRA, New Delhi Varki Parantha Varki Parantha INGREDIENTS 1 ½ cup whole-wheat flour 1 ½ cups semolina salt to taste 1 cup water some dry flour to help with rolling ghee as required METHOD Soak the semolina in water till it loses its grainy texture. Mix with a little water, the flour, semolina and salt; make into a dough and roll out paranthas. Place a paranthas over the hot griddle and as soon as the edges start rising and you notice a few bubbles beginning to form on the surface, smear it with a generous helping of ghee, letting it flow around and under the paranthas. Cook till the underside is brown, flip over and cook on the other side till brown. Take off the griddle and serve hot. MALA MAHINDRA, New Delhi Grilled Grapefruit Grilled Grapefruit INGREDIENTS 2 grapefruit 4 tbsp grated gur or sugar 2 tbsp softened butter 2 tbsp rum 1/2 tsp cinnamon powder METHOD Halve & segment the grapefruit removing all pits & membrane. Beat the butter, cinnamon & shakkar together. Gradually pour in the rum. Spread this topping over each grapefruit Place under a hot grill for 5 minutes or until the sugar melts. Serve immediately. MALA MAHINDRA, New Delhi 3/19/2005 Bread pulao Bread pulao 4bread slices,cut into cubes,1 chopped carrot,1capsicum,1 onion,salt and sugar to taste,half cup tomato sauce. heat oil in a pan fry allvegetables for 5 mins,add bread slices,stir well, add salt and sugar,and tomato sauce,stir for5 mins ,serve hot. SANGHAMITRA MAJUMDAR, Calcutta Dal Idli Take 1 cup of uraddal&1 cup of moong dal and soak it for a night . then on next day take a bowl put both dals in it. also add 2-3 pieces of ginger, salt to taste, half a tea spoon of red chilli powder, 2-3 curry patta and mix it well. Then make a paste of the mixture and keep it aside for 8 hours. Then put a pan on heat and add water in it and boil the water. then take idli container andgreese it well, then put the mixture in the idli maker container and place the container in the boiled water. Then close the pan and cook for 10-15 minutes. here is ready delicious and healthy dal idli ready to eat. NUPUR GHAI, Kanpur green mango chutney green mango chutney: 2 green mangoes (grated) 1 big onion big with cut into small pieces add sugar,salt,chilly powder,hing mix will make tadka three tablespoon oil,rai,hing wait till cool down mix with chutney MALVIKA PATKI, Pune kachumber kachumber:- Take cucumber,tomato,onion carrot, capsicum cut small size add sugar salt add fresh curd mix well and garnish with coriander MALVIKA PATKI, Pune 3/18/2005 Summer cool Drink Summer cool Drink Ingredients: 2 Cucumber(finely chopped) 1 onion (finely chopped 4 cloves garlic 1 green chilli 1 capsicum chopped finely salt to taste 1 tbsp sugar, 2 cups fresh curd. Method: take a blender jar add cucumber,capsicum,onion,chiili,salt,sugar,and blend well then add curd to this blended mixture you can even add 2 to 3 icecubes and blend it well again and relish this drink and enjoy and let me know.Pour it in long glass and garnish it with a sprig of mint leaves. MANPREET KAUR WASU, Pune Colourful Jelly Hill Take different jelly strwaberry, pineapple, orange, etc make the jelly and set it in teh ice trays. then when set take the cubes of jelly and place in the shape of a mountain children love differnent colors and pour thin custard over the hill SUNITA, Mumbai Lemon pickle Lemon pickle Ingredients: Lemon 10 of big size Sugar 10 tsp Black pepper powdered 1 tsp Red chilli 2 tsp Salt 2 tsp or as per to taste Black salt as per to taste Ginger powder or soonth 1/2 tsp Method: 1. Wash the lemon (dry them)and cut into desired pieces. 2. Now take a heavy platted pan and sprinkle salt on lemon . 3. Keep this mixture on fire and boil it don't stir it. 4. When frothy foam starts coming up and covers the lemon then put off the fire still don't stir it. 5. Now cover the pan and keep it aside for one day. 6. On second day add the sugar and other masala.mix it lightly and put in dry and air tight container. Note You can add any masala of your choice in it .By cooking in this way the pickle will be ready in just one to three days and also the color of lemon will not change. Also there is no need to add lemon juice in it. It is very good for health when someone feels uneasiness, as it doesn't contains oil in it. also the ingredients used makes feel relived . SARRITA NAGDEV, Indore Lemon Sharbat Lemon Sharbat Ingredients: Lemon juice 250 ml Sugar 500 grams Method: 1.Mix the juice and sugar . 2.On a double boiler keep this lemon sugar syrup pan.and keep on mixing it when sugar gets melted and froth starts coming up then sieve it . 3.Cool it and fill in the dried bottles. 4.When want to make a sharbat add in it water and also add grinded mint leaves chat masala,black salt.,roasted jeera powder( this will really come out good in taste, specially children's will like it) Note: By cooking or preparing the sharbat in this way color and taste of lemon will not change. If you want you can add essence and color of lemon.During summer season if taken it really comes good for health. SARRITA NAGDEV, Indore 3/17/2005 SOLID SOUP SOLID SOUP Ingredients: 1 medium onion, 1 medium potato, 5 nos. french beans, 1 medium carrot, 2 tsps. moong dal, 2 tsps. raw peanuts, 1/3 cup macaroni, 6 maggi soup cubes either vegetarian or nonvegetarian, 1/4 tsp. pepper powder, salt to taste Method: Chop all vegetables into very small cubes, put in pressure cooker with 1 litre water, Maggi soup cubes, pepper, salt. after two whistles, take off heat. this is a quick soup and is very nutritious. is a boon to the working mother as it is almost like a meal in itself. MRS. FRANCES TELLIS, Mumbai to get red tempting color to ur food, in ghee first add the red chilli then put any zeera or adrak. HEMANI, New Delhi GUJUJU AVALAKKI GUJUJU AVALAKKI INGREDIENTS: POWDER AVALAKKI - 1 CUP, TAMARIND JUICE - 1 SMALL OF LEMON SIZE, SUGAR - 7 TSP, SAMBAR POWDER - 11/2 TSP, GROUNDNUT - 5 TSP, BENGAL GRAM DAL - 2TSP, URAD DAL - 2 TSP, TURMERIC POWDER - A PINCH, SSP ASFOEDITA POWDER - A PINCH, SALT TO TASTE, MUSTARD SEED - 1/4 TSP, RED CHILLIS - 3 NOS. OIL- 2TSP, DRY COCONUT (GRATED)- 2TSP , FEW CURRY LEAVES FOR SEASONING. METHOD: 1.TAKE THE TAMARIND JUICE, SAMBAR POWDER, SALT, SUGAR,TURMERIC POWDER AND THE POWDERED AVALAKKI. MIX ALL THE ABOVE INGREDIENTS FOR ABOUT HALF AN HOUR AND KEEP ASIDE. 2. SEASON WITH OIL, MUSTARD SEED, BENGALGRAM DAL, URAD DAL, GROUNDNUTS, CURRY LEAVES FEW, RED CHILLIS CUT INTO SMALL PIECES, SSP ASFOEDITA POWDER. 3. THEN TAKE THE MIXED AVALAKKI AND GRATED DRY COOCNUT AND MIX EVERYTHING TOGETHER IN A LOW FLAME FOR 5 MINTUES. READY TO SERVE. C.N.PRABHA, Bangalore AVALAKKI CAPSICUM VADA AVALAKKI CAPSICUM VADA INGREDIENTS: THICK AVALAKKI - 1 CUP, BASIN FLOUR - 1/4 CUP, CAPSICUM - 1/2 MEDIUM SIZE, ONION - 1 MEDIUM SIZE, CHILLI POWDER - 3/4 TEA SPOON, SALT - TO TASTE, CORIENDER LEAVES - 1/2 BUNCH (MEDIUM), OIL - 250 ML.(PREFERRABLY SOYABEEN OIL) METHOD: SOAK AVALAKKI FOR ONE HOUR IN WATERR. cUT ONION, CAPSICUM, CORIENDER LEAVES INTO SMALL PIECES. REMOVE AND SQUEEZE AVALAKKI WELL. MIX THE BASIN FLOUR AND ALL OTHER INGREDIENTS EXCEPT OIL INTO A VADA CONSISTANCY (SPRINKLE WATER IF NECESSARY). MAKE SMALL DUFF AND FLATTEN LIKE VADA AND DEEP FRY IN OIL. SERVE WITH CHUTNEY OR SAUCE. C.N.PRABHA, Bangalore MAHARASHTRIAN CHOODA MAHARASHTRIAN CHOODA INGREDIENTS: CHOODA AVALAKKI - 500GMS, GROUNDNUT - 100GMS, DRY COCONUT - 100GMS, FRIED GRAM - 100GMS, GREEN CHILLI - 20 NOS, MUSTARD - 2 SPOON, TURMERIC POWDER - 1 SPOON, SSP ASFOEDITA POWDER - 1 SPOON, CORIENDER LEAVES - 1 BUNCH, DHANIA - 5 TSP, JEERA - 5 TSP, OIL - 2 TABLE SPOONS, SALT-TO-TASTE. METHOD: 1. WARM THEE CHOODA AVALAKKI AND KEEP IT SEPARATE. 2. FRY THE GROUNDNUTS AND MAKE IT INTO TWO PIECES. 3. CUT THE DRY COCONUT INTO SMALL PIECES. 4. CUT THE GREEN CHILLIES INOT SMALLL PIECES. 5. MAKE THE FINE POWDER OF DHANIA & JEERA. 6.IN KADAI, PUT OIL TO BOIL AND PUTR MUSTAR, TURMERIC POWDER, CHILLIES AND DRY COCONUT PIECES, FRIED FRAM, FRIED BROKEN GROUNDNUT, CORIANDER LEAVES AND THEN SALT TO TASTE. 7. MIX THIS WITH CHOODA AVALAKKI AND FINELY ADD POWDER OF DHANIA AND JEERA. MIX WELL. THIS IS OIL FREE ITEM AND TASTY WITH COFFEE/TEA C.N.PRABHA, Bangalore 3/16/2005 Stuffed Capsicum Take 5-6 capsicums.Cut a lid from above remove seeds. In 1 bowl mix boiled vegetables like potatoes, caulifower, carrots & little beat. Then add cooked rice to it, green dhania, salt, green chilly & little garam masala. Mix all the thins then stuff it into capsicum. Also mix sprouted & boiled moong.Cover capsicum with the lid that was cut. Then in the frying pan put some oil. Fry finely chopped onion,keep the stuffed capsicum on it & cook on a slow flame with lid on it or can cook in a oven. SHAILA, Mumbai Beetamrit Beetamrit:-2 beatroots, 4 carrots, 1 small cabbage, 1 to 1 1/2 ltr.boiling water, 4-6tsp.mustard powder.Wash beat,carrots& cabbage, grate it on a stainlesssteel grater,then keep it in a China clay jar,add to it mustard powder & then boiled & cooled water to it.Keep the mixture nicely covered for 2 days then mix it nicely with a stainlesssteel spoon. You can also add to the mixture capsicum for vit.c. Then you can use this mixture as a health drink, or in a salad or making vegeta