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HOW TO LOSE WEGHT BY CONTROL YOUR CARVING

You crave what you eat so if you switch what you are eating you can weaken your oil cravings and strengthen new ones. This can happen pretty fast. The first few days of course hardest and you probably can't completely eliminate your old cravings. But the longer you avoid your trigger foods, the less likely you may be to want them. In fact you will probably begin to crave the foods you eat a real bonus if you have switched to fresh fruit.
If you have succumbed to a craving and bought a box of chocolates or some other trigger food and start to feel bad while eating it, destroy it. Don't just throw it away, run water over it, ruin it. You will feel a sense of accomplishment that you have licked you binge or simply give it away. Don't think about money you are wasting. If the chocolate don't go away they are going straight to your hips.

 EAT HEARLTILY AND KEEP SLIM

Now days it is fashionable to be slim. Gone are the days when a buxom figure with rounded limbs and ample curves was the epitome of beauty. Everybody wants to be slim. And to achieve this appearance she restricts herself to regimental diet and a strict exercise routine. Unfortunately this also means that eating is no longer an enjoyable experience. Every women count the calories of every morsel which enter her lips. Have you ever wondered if there was any way one could eat heartily and still remain slim, slender and healthy? Can one fill the tummy satisfactorily without shoving extra calories into system?

The answers of both these queries are yes. Calories are very vital to produce energy and heat in the body. Since indiscriminate dieting can cause dangerous deficiency diseases like anemia, dull skin, lusterless hair, lethargy and even depression? One has to eat wisely. The simple rule is that we should not consume more calories than we expend. The secret of losing weight is simply burning off more calories than you consume. If you balance the two amounts you will maintain your present weight. If you consume more calories than you burn off, naturally you will add weight to your frame.

If you enjoy eating all that you need to do to keep from putting on weight is to exercise daily in some way or other. You can simply add a 45 minutes walk to your day. It will do wonders to trim you without drastic diet restrictions. Try a morning walk when you can also enjoy the added bonus of ozone filled air which will do wonders for your general health and beauty. You can also invest in a treadmill and devote half an hour daily to work on it.

HOW TO EAT

Here are some simple eating habits that will ensure that you enjoy your meals without putting on weight.

Avoid junk food. They are not good for any member of your family, big or small.

If you snack, snack on fruit, vegetables or low fat milk products. No harm is done if you eat small portions of some potentially heavy foods. Satisfy between meal hunger pangs with fruit or a sandwich.

When eating, always sit down and use a plate. Eating while standing, watching television or talking always leads to overeating.

Eat slowly, chewing each mouthful thoroughly. This gives a feeling of satiation.
Put down your knife and fork between bites. Devote at least half an hour to each meal.
It is advisable to eat a good breakfast and a light lunch and dinner.
Make your diet attractive with a variety of foods. Keep portions small.
Avoid processed and tinned edibles always opt for fresh foods. Drink at least 8 glasses of water a day.
Try to keep your meal ambience pleasant and soothing. Arguments and angry discussions can lead to overeating.
Never smother food with salt, sugar, toppings and fat. Don't be tempted to pop leftovers into your mouth. The garbage bin is the place for these not your tummy.
Never use food to console and comfort. Eschew food when depressed bored or lonely.
Avoid fast food joints. Do not eat on the move.

It is not advisable to eat only 2 large meals a day. Hunger will tempt you to overeat.

COOKING TIPS

Apart from these basic tips it is advisable to use nonstick cookware in your kitchen. You can enjoy hot crisp dosa without using a drop of oil on a nonstick tava or cook the most appetizing chole and rajma dishes with just a teaspoonful of oil if you use a nonstick pan.

Keep the gas low when using less oil for your cooking. This will prevent burning.

Thick gravy of tomato, onion, ginger and garlic can substitute oil completely and make a delicious base for a curry.

Roast garlic, onion, and spices and grind into a paste instead frying the paste in oil.
Bake, boil or broil foods more fry less.

WHAT TO EAT

Switch from full cream milk to double toned or skim milk.

Trim all fat from meals and remove skin from poultry before using. It brings down the fat content dramatically.

Avoid butter, cream, vanaspati ghee and fried foods.

Start a meal with a large bowl of thin soup. Follow with a fresh vegetable and fruit salad. This will prevent you taking extra servings of the meal.

Avoid rice. Make more rotis without oil or ghee.

The foods you can eat abundantly without guilt are fresh vegetables especially green leafy vegetables and salads prepared with lettuce, cucumber, cabbage, Brussels, sprout, asparagus, celery, beans and cauliflower.

Avoid potatoes, yam, arbi, beets, sweet potatoes and nuts. Eat a lot of onions, cauliflowers, pumpkin, lady's fingers, radish, turnips, capsicums, mushrooms, ridge gourds and green leafy vegetables all good slimmer's food.

All fruits can be eaten except for bananas, mangoes, chikoos and grapes.

Avoid rich salad dressings, thickening sauces, red meals, processed cheeses, ghee, peanut butter and all other foods, which are full of fats. Sensible eating can become a habit within a matter of weeks.

Once you get used to eating light meals with fresh vegetables and fruits you will find that your sense of taste and smell becomes keener. You will feel lighter in the body and will feel that your excess weight is steadily melting away.
If you want to look good and feel great, starvation diets are not the answer. The secret is to take then right sort of diet and eat heartily. It will not only keep you slim and pretty but will keep you young and spry even in your later years.

BREAK YOUR FAST

One should not forget an important part our diet - Breakfast. People of different part of world are having different type of breakfast. In fifties Indian people like to have parantha, Vegetable and Milk/Lassi. In seventies in big cities people started taking Butter toast with tea or coffee. And now a day’s people do not have the time to eat. Times are changing for most of us and break fast is no longer part of normal diet for most of the people.

Breakfast is the most important meal of the day. Breakfast is must for better health of a human because after eight hours of fast n human body needs some thing to eat in the morning. . A human body burn about 400 to 500 calories in the night during sleeping and when wake up in the morning, body needs some thing to eat to gain the energy shortfall.

In addition to this breakfast in the morning restores the supply of blood glucose, the fuel used by our brain.
In addition to this while we sleep, our metabolism slow down. Breakfast increases our oxygen uptakes so that food can be digested and absorbed. This produces heat in the body. Breakfast, thus, boost up human body metabolism and gets us going after a long period of inactivity. Our breakfast should contribute at least one fourth of our daily requirement of nutrient. If we skip breakfast these nutrients are usually not compensated by other meals we take during the day. Also, skipping of break fast which is known as first food of the day show the way to an unhealthy pattern of snacking. If we skip breakfast we tend to have more body fat and it leads to obesity. On the other hand the bodies of the breakfast eaters are healthier and strong.

BREAKFAST IS IMPORTANT FOR ALL AGE GROUPS

A good breakfast can lead to a more active and productive day. Without the breakfast all of us are likely to experience the late morning sprawl, fatigue, sleepiness, low energy, tiredness and the support to sit down irrespective of age. Breakfast skippers normally with the movement of the day feel less efficient, both mentally and physically.

Children who do not take breakfast become tired and do not pay as much attention in school, especially in the late morning hours. Young boys who normally do not eat their breakfast when provided a good nutritious morning meal, they performed better.

Research indicates a definite connection between skipping breakfast and memory impairment in both young and older adults. Research on elderly men and women has shown that taking in calories after an overnight fast improved their performance on memory tests.

BREAKFAST IS BRAIN FOOD

Recent research proves that breakfast is directly linked with performance. Breakfast eaters are more alert and ready to learn. They have a longer attention span, better concentration, enhanced memory and tend to be better learners.
Children who regularly eat breakfast think faster and more clear, solve problems more easily and are less likely to be irritable. Such children are less likely to cause problems in the classroom.

FIBRE: NATURE'S BROOM

How often do we think about the fiber content of our diet? How many of us are aware of the job performed buy fiber? Perhaps very few of us know the function it performs. Fiber is perhaps the most forgotten ingredient of our diet. We are not aware of the lowly fiber because a hue and cry is not raised about its importance.
Fiber is that constituent of our food which cannot be digested body. It is that cellulose, hemi cellulose and pectin which cannot be hydrolyzed by enzymes of the human digestive tract. Thus it yields no energy and is excreted in the faeces.
Though fibers are broken into smaller particles. Tender fibers are partially disintegrated by bacterial action in the large intestines. The indigestible substances absorb water, swell and aid in stimulation of the peristaltic movement of the gastrointestinal tract. There is yet another important function performed by the fiber.
We all know that our body digests the food we eat. It also performs the various life-sustaining tasks. During this, several toxic products are produced and have to be eliminated. They are got rid of through urine and chiefly from faeces.
It sufficient bulk is present in the diet. , The waste products move along quickly and are got rid off regularly reducing any strain in the body. If the fiber content is low, it leads to hard stools, which cannot move alone the colon. A lot of strain is required for elimination.

If the situation persists it result in constipation, which further causes fissures, piles or hemorrhoids
It also leads to malaise, headache, coated tongue, and foul breath, lack of appetite, atonics and spastic constipation. Besides, it increases the transit time and this gives time for toxic materials to affect the mucous. Sufficient fiber in the diets is also believed to decrease the incidence of colon cancer. It is also believed to play an important role in regulating sugar absorption and the amount of cholesterol in our blood it is prescribed diverticulosis.
Fiber or roughage was a major constituent of foods consumed by our ancestors. The foods they ate wee raw fruits and vegetables and coarsely ground or cooked cereals. The foods were hardly processed.
As man advanced, became refined, his foods also became refined. Look at the amount of refined foods in our diet, refined flour for noodles, cakes, biscuits, naan, breads and pastas: polished rice, peeled vegetables and fruits, strained fruit juices. This refinement has resulted in many bowel disorders and other symptoms.
This condition has to be reversed. But where do we get natural fiber? Fiber is present in the skin and structural parts of plants and plants products like whole grains and breads.
Vegetables like leafy vegetables, carrots, potatoes, peas, tomatoes, cauliflower, all beans, fruits like berries, apples, apricots, peaches, prunes, guavas, oranges are especially rich in fiber. The bran layer of cereals is rich in fiber.

Now a day's flea seed husk or isabgol is commonly available in the market. It is devoid of calories. It is consumed with plenty of liquids like water, milk or buttermilk. It gels up and adds bulk to the diet. It is a harmless substance used for correcting fiber defect in the diet. Animal fibers are practically devoid of fiber.

Foods lacking in fiber are: refined flour and foods made from it, polished rice and animal foods. So choose wisely the foods to be included in your diet.

Research on fiber is not extensive. Long ago, cow gill had recommended 100 mg/kg or 5-6 grams daily without adverse effects. Some need even 25-30 grams for therapeutic purpose.

However, the fiber bit should not be overdone as excessive fiber leads to stomach upsets and gassiness. If one needs to add bulk to his diet do so gradually and let the body adjust to the greater fiber value. Thus fiber is nature's broom, a broom, which cleanses the interns of the body.

Here are ten ways to add fiber to the diet:
Do not sift flour.
Use unpolished rice.
Do not strain juice.
Use whole wheat bread and bran biscuits.
Do not peel vegetables and fruits.
Do not overcook vegetables.
Include at least four five serving of fruits and vegetables in daily diet.
Raisins, dried fruits like apricots, whole pulses, legumes and sprouts are good sources of fiber.
Jams and jellies have pectin and can be used by people having a sweet tooth.
Use bran, flea seed husk available in the market.
So, have due respect for fiber and it will care for you.

FOOD FOR THOUGHT

Food plays a major part in our lives. Indeed, if it was not for the fact that our stomach demands to periodically fed, the course of human behavior would have been quite different. When we put food in out mouths, it is not just to satisfy our hunger pangs. Or, only to pamper out taste buds, either. We nourish out whole bodies to give them strength, and keep our minds healthy and in perfectly oiled condition.
And then too, the process of eating is not an ordinary, automatic act. Man has bestowed it with meaning. Eating has become a ritual of sorts, which is almost sacred, for we eat together to socialize and bond with others, to celebrate or sympathize, to display our joys and triumphs, and also our importance. Perhaps, no human activity is as fraught with significance as is eating. Consider the phrases which center around the contribution of food. We break bread with others. We should not be disloyal to a person shoes salt we have eaten. How often are we forced to eat our words, or worse still eat humble pie.
Too many cooks spoil the broth and no amount of fine words can butter parsnips, for finally the prod of the pudding is in the eating. No success can ensure without some sacrifice for how can you make an omelet without breaking eggs?

How to buy and store food

When we go to the market to shop for food it need not be mechanical work. It can be made into a pleasurable and profitable trip. We will then not only pick out the best buys but will save our energy and money. When we return for shopping with bags full, a feeling of satisfaction will prevail. We will soon find ourselves looking forward to this different kind of change from routine. Limit your food buying trips to the marketplace to three times a week for fruits, two times a week for vegetables and once in a month for provisions. The less time you spend at the market, the more unnecessary "wastage shopping" you can avoid. When in the market we often end up with buying things we do not require at all.
For begin with, in your kitchen, a note book preferably on the wall at a convenient height is a solution for this. During week and the month you can list down the stuff you necessitate to buy. Based on this, make your buying list when you plan a trip to the market. Choosing fresh vegetables and fruits is an art, which comes with experience. Our judgment and a keen sense of touch and sight are enough. Here are few simple guidelines for choosing good vegetables:
Tomato: Select firm slightly unripe ones. For skin should be glossy and onions ends should be firm, avoid ones with shoots. Turnip and Radish should be firm lucent with fresh leaves. Avoid brinjal with blemishes or withered skin and holes. Lady's fingertips should be tender. Potatoes firm and round ones. Cabbage and greens leaves should be bright and fresh and and green. Do not by soggy ones. Carrot: Buy firm, slim long ones with their typical reddish orange color. Beans should be tender and pliable ones. Bitter gourd should be dark green in color and uniform shape. Yam should be yellowish or whitish flesh. Pink colored flesh causes a stinging sensation in tahe tounge. Coconut should be checked by shaking it. Tahe sloshing of water inside indicates it is good.

Fruits are an unadulterated source of vitamins and nutrients. For slecting good fruits here are some tips: Bananas: Choose firm ones with clear skin. They should not be pulpy and soft. Black skin with spots means they are overripe. Apples: Usually conical shaped apples are taste better than round shaped. Skin should not be bruised. Oranges: A good tangy smell, firm skin fruit heavy with juice is ideal. Plums: Dark maroon color, ripe yet firm with no cut or leaks. Melons: Ripe one with a very sweet smell are the best. Mangoes: They are of different varieties. At the time of buying they should be firm. Green grapes: A slightly green tinge, translucent skin, medium sized one are sweet.

A little planning is to be done before the trip to market. We should prepare a list of items we need, consulting our kitchen pad and stocks. Many people like buy grains in bulk and to make lists for smaller items. Others buy quantities on a monthly basis. Strict to buy those items only those in list. Buy only what you can use, if the packet has more quantity then you requirement ask shopkeeper for a smaller one. There is no need for panic buying of particular brands of cosmetics or cooking oil. Some times they go out of the market and then they get reintroduced.
Storing food properly is as important as buying good quality food. Vegetables stay fresh in the refrigerator if they are stored well. If they are wet, air them a little before putting them to the refrigerator. Cover them with brown paper or a white cloth and then store them in their respective compartments. Pieces of pumpkin and other cut vegetables stay fresh if they are covered completely with plastic wrap film. The pith on pumpkin should be removed. In case of leafy vegetables, cut off the roots and fibers. Shake of the sticking bits of wet soil and remove any decaying bits. Store these by wrapping them in cloth or brown paper to keep them fresh. All other old and decaying vegetables should be removed from the refrigerator from time to time.

It will take more time for storing provision items. Flour, semolina and legume varieties should be kept in the fridge to prevent insects. Pulses, coriander seeds, cumin seeds and such items should be kept in the sun for some time before storing. It is better to put a few neem leaves and red chilies in the containers before storing them. Once in a while they should be taken out in sun. The containers in which you are storing should be clean and dry. Powder a couple of cardamom pods and put them in the tea container. Coffee powder should be bought in a small quantity and frequently restocked.

Shopping for food and then storing them effectively develops with experience. But we have to really like doing it and set aside certain days of the week for it. If we display the same sincerity and enthusiasm that we would towards other activities that we are interested in, it can turn into an enjoyable occupation for the homemaker

Diet for a good health

Diet is being known as the most important single factor for good health or disease. The right kind of food is the most important single factor in promotion of health and wrong kind of food is the most important single factor in promoting disease. As fire in a furnace is smothered and extinguished by an excess of fuel, the natural health of the body is destroyed by excess in diet. One of the most common complaints of people’s after consuming a meal is one of discomfort and sometimes the embarrassment of gas. Gas is a normal by product of digestion, but when it becomes painful or apparent to others, it turns into a physical and social problem. Gas is the stomach results from uncomfortable air bubbles trapped inside. It can be avoided by chewing food with the mouth closed, and avoiding drinks from a can or through a straw, avoiding carbonated beverages and avoiding gulping when eating nervously. The passing of gas from the intestine is usually a social embarrassment. This gas is formed in the colon where bacteria attack no digested items, causing them to decompose and produce gas. Carbohydrates release hydrogen, carbon dioxide and in some people methane too. All 3 of these products are odorless but noisy gases. Protein products, hydrogen sulphide and volatile compounds such as indole and skatole add a distinctive aroma to the expelled air.

This can be prevented by avoiding simple carbohydrates like sugar by using a prior leaching process before cooking dry beans and eliminating known food offenders like onions and cabbage. The diet should be substituted with more complex carbohydrates and high fibre foods should be included at the rate of their individualtolerance.

The diet should be substituted with more complex carbohydrates and high-fibre foods should be included at the rate of their individual tolerance. Another very common complaint is that of acidity. The use of anti-acid drugs can be easily avoided by simply understanding our body.

The most important fluid of our body is blood. It is the life of the body. It is the medium through which all nutrients are circulated in order to reach the various parts of the body. Out physical and mental well being depends on the normal alkalinity of the blood. Excess acid in the blood endangers our health and youthfulness and no effort should be spared in keeping our diet highly alkaline.

Oxidation of food within the body results in the formation of the most vital mistakes, acidity sufferers make is to eliminate citurs fruits from the diet thinking they are acid forming. But fresh fruits leave an alkine ash in the body which has a body cleansing effect. Foods can be classified as acid forming and alkaline forming. One third of our diet should be selected form acid forming and alkaline forming. One third of our diet should be slected from acid forming food such as concentrated plroteins and starches like meat, fish, bread, cereals, eggs, beans, rice, lentils, peas etc and two thirds or more should be selected from alkaline foods such as juicy fruits, tubers, legumes, leafy and root vegetables and vegetables such as carrots, cauliflower, cucumber, turnips etc.
The diseases of the liver and gall-bladder, arthritis, colds, rheumatism, constipation, eczema etc pertain more or less to highly acidic conditions. So by careful selection of foods and by understanding our body we can easily let the medicines remain in the chemist's shelf only.

AFGHANI LAMB WITH SPINACH

INGREDIENTS

2 ½ pounds Lamb stew meat (preferably leg),olive oil,3/4 pounds onions (diced large),4 tsp chopped garlic,2 tsp turmeric,1/4 tsp nutmeg,1/4 tsp cardamom (grounded),1 tsp red pepper (crushed),1/2 tsp cinnanmon,1can or 32 oz tomatoes(drained and chopped),1 cup rich beef stock,1/2 pound fresh spinach (washed and drained),1/2 cup yogurt,1 tbsp grated lemon peel,salt to taste,1/4 cup pine nuts

METHOD
Roast lamb in a 350 F oven for about 3 minutes.Sear lamb in the olive oil in a cast-iron skillet or Dutch oven.Add the onions saute them for 2 minutes then add the garlic and saute it for 1 minute. Put turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saute the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic.Add the tomatoes and beef stock and stir.Cover the dish and bake in a 350 F oven for about 1 hour or until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste.Sprinkle with roasted pine nuts

MIXED FRUIT VEGETABLE PIE

INGREDIENTS-300 gm refind flour,50 gm ghee,50 gm butter,2 cups mixed vegetables (boiled),1/2 cup macaroni (boiled),1/2 cup apple (cubed),4 slices of pineapple,1.5 tsp chilli sauce,3 tbsp tomato puree,salt and pepper to taste,1 tbsp milk,4 tbsp cheese (grated)

FOR GARNISHING: Cherries

METHOD

Mix the refindflour, ghee, butter, salt and prepare a dough of rolling consistency using cold water. Keep the dough in the refrigerator for 1/2 hour. Mix the vegetables, macaroni, apple, pineapple, chilli sauce, tomato puree, salt and pepper.

Divide the dough into 2 parts and roll out each to fit a baking dish. Grease the baking dish and place one part on it. Spread the vegetables, fruit mixture and on the top grated cheese. Cover with the second part of dough. Make slits on the top and sprinkle the milk over it.

Bake in a hot oven at 200 power for 20-25 minutes or untill crust is golden brown.

Serve hot, garnish with cherries. 

SPINACH RICE CASSEROLE

INGREDIENTS-4 cups cooked wild rice,2 lbs washed fresh spinach (finely chopped),4 eggs,2 big bunches green onions (finelly chopped),1 cup sunflower seeds,1/2 tsp pepper,4 tbsp chopped parseley,1/2 lb cheese (grated),2 tbsp seasame seeds,4 tbsp butter,salt to taste 

METHOD

Beat 4 eggs with salt, pepper and stir into rice.Stir in cheese and parsley and tear stems from spinach. Chop the spinch.Fry them lightly with two bunches of green onion.Tear up or chop the spinach leaves and stir them into frying pan to wilt a little.Now stir it all into the rice and mix well.Stir in some sunflower seeds and taste for seasoning.Pack into 1 or 2 greased heaavy casseroles.Top with toasted seasame seeds and 2 tbsp of melted butter sprinkle around on top.

Now bake at 350 degree for 35 minutes uncovered and serve hot with sweet potato or pumpkin.

YELLOW RICE WITH RAISINS

INGREDIENTS-250 gram rice,600 ml boiling water,10 grams butter or margarine,salt to taste,5 gram turmeric,10 ml honey,200 gram seedless raisins

METHOD-Combine the rice, water, turmeric and salt in a 2-3 litre dish. Cover with clingwrap, pierce, and cook in microwave on high for 10 mins.Stir in the raisins and cook on high for another 5 mins. Tip into a sieve and rinse in cold running water.Return the rice to a clean dish, stir in the butter and honey and reheat on High for 5 mins, stirring once

THAI NOODLE AND BABY CUCUMBERS SALAD

INGREDIENTS 2 oz soba or rice noodles 4 scallions, minced 4 baby cucumbers (or 1 lg.) FOR SAUCE: 3 tbsp peanut butter or miso 3 tbsp tahini 1/4 tsp fresh lime juice 1 garlic clove (minced) 1 tbsp honey 1 tsp dried hot pepper minced 1 tbsp cumin seeds 1/2 tsp. toasted sesame seeds

METHOD-Prepare the noodles according to package directions. Drain well, place in a bowl. Peel and slice the cucumber in pieces no larger than 1/2 inch cubed. Add along with the scallions to the pasta, toss well. Make the sauce by placing the remaining ingredients, except the sesame seeds, in a blender and pureeing until all ingredients are thoroughly mixed (coarse or smooth, to taste).Pour the sauce over the noodles, sprinkle with sesame seeds, and toss well.May be served immediately or chilled up to 24 hours.

CHOWCHOW

INGREDIENTS-2cups noodles boiled in salted water and drained,2 midium size tomato (chopped),2 onion (chopped),1 tbsp of coriander leaves,1 cup shelled peas,1/2 cup oil,2 tsp soya sauce,2 cups shredded cabbage,salt to taste

For the sizzler base:4-5 cabbage leaves2 tsp of butter

METHOD- Heat three tbsp of oil in a pan and stir fry the vegetables- first the onion till they are translucent and then add rest of the vegetables.Add salt to taste. Mix the noodles, vegetables and soya sauce. Garnish with coriander leaves and serve on a bed of shredded cabbage. For the sizzler tray:Place the cabbage leaves on the sizzler tray and place in a hot oven. Allow the tray to heat and the and the cabbage to get slighty charred. Place the hot noodles and drop a tsp of butter and allow the plate to sizzle.

Indian Sweet Dish recipes

GAZAR KA HALVA RECIPE

INGREDIENTS:1 kg carrots,1 kg milk,200 gm sugar,1tsp cordomaom powder,2 cup ghee,

METHOD: Scrape the carrots and grate these finely.In a thick bottomed large pan heat the milk Lower the heat and mix the carrots and allow the carrots to simmer in the milk, stir time to time. This simmering and reducing of the milk will take a long time.When half the milk is evaporated then add the cardomom powder and mix well and continue to simmer till all the milk is evaporated. Add the sugar and stir occasionally. When the sugar blends well into the carrots and the color starts setting darker then add the ghee a little at a time and keep stirring constantly.Once the ghee is all used up the halwa looks a nice dark brown red.Remove fraom the fire and serve portions on sizzling trays. This preparation can be stored at leat for 3-4 days.

MYSORE PAK RECIPE

INGREDIENTS: 4 cups Besan, 4 cups Sugar, 500 grams ghee

METHOD: Make thick sugar syrup. Mix little by little to besan{black gram flour) while frying care should be taken not to form balls. After mixing all the syrup start adding ghee. Once its starts leaving edge, remove and spread the hot mix on oiled tray. Leave it to cool and cut into diamond shape and serve.

GHIYA HALVA RECIPE

INGREDIENTS: 500 grams ghiya, 200 grams sugar, 50 grams desi ghee, 200 ml milk.For garnishing: 50 grams khoya, 10 grams almond, 10 grams pistachio

METHOD: Cut and peel ghiya. Grate it properly. Saute in desi ghee. Add milk and sugar. Cook till the milk reduced. Garnished with almondss, pistachio and khoya.

CHURMA LADOO RECIPE

INGREDIENTS: 500 grams wheat flour, 200 grams ghee, 2 kg ghee for frying, 200 grams jaggery, dry fruits to taste, salt to taste.For garnishing: 1 spoonfull ghee.

METHOD: Mix flour, salt and 200 gram ghee together. Make small balls of this mixture and fry these balls in a pan in 2 kg ghee. Take out after 15 minutes. Break each ball and make powder. Mix this powder with jaggery and ghee and some dry fruits. Your churma is ready. Now make ladoo from this churma.

Garnish with a small spoon of ghee and serve.

SHRIKHAND

INGREDIENTS: 2 kg curd, 500 gram sugar, (crusted), 5 gram cardamom.For garnishing: 5 gram pistachio (blanched), 5 gram almond, 5 gram cashew nut.

METHOD: Put yoghurt in a muslin cloth overnight. When all the water is drained from the curd add the crusted sugar. Mix well. Strain it properly. Set in a decorated bowl and garnish with blanched pistachios, almonds and cashew nuts.

SOUPS AND STARTERS

The stress of modern life make people rush through their meals. In such a situation , a soup or starter gets you into the mood to eat slowly and mindfully.

TOMATO SOUP RECIPE

INGREDIENTS- 1/2 Kg tomatoes (chopped), 1tsp garlic (paste), 1 tsp ginger (paste ), 4 tsp butter, 2 glasses of water, 2tsp cornflour, 1/2 cup milk, salt and pepper to taste.For Garnishing -Fresh cream and croutons or baby corn.

METHOD- Add water to tomatoes in pressure cooker and cook for about 6 to 7 minutes. When they are done, sieve the soup. Melt butter in a pan, fry garlic and ginger paste. Add tomato soup. When it starts boiling add cornflour (mixed in 1/2 cup milk), salt and pepper. Garnish with cream and croutons or small pieces of baby corn.

To make croutons: Cube bread and deep fry in oil.

SPINACH SOUP RECIPE

INGREDIENTS - 250 grams spinach (chopped), 1 tsp garlic paste, 1 tsp ginger paste, 2 tsp onion paste, 2-3 tsp cornflour, 1/2 cup milk, 4 tsp butter, 2 glasses of water, salt to taste.For Garnishing -Fresh cream

METHOD - Boil spinach in water and make puree. Melt butter, fry onion, ginger and garlic paste. Add spinach puree, cornflour (mixed in 1/2 cup of milk ) and garnish with cream.

CURRY SOUP RECIPE

INGREDIENTS-50 gram arhar dal, 1 tsp ginger paste, 1 tsp garlic paste, 50 gram tomato puree, 7-8 curry leaves, 3 glasses of water, 1/4 tsp turmeric powder, salt and pepper to taste, 2 tsp butter.

For Garnishing -1/2 cup boiled rice, leamon.

METHOD- Boil dal. Melt butter, add curry leaves, tomato puree, ginger, garlic paste. Fry for a while. Add salt, turmeric powder and dal. Add more water if required. Boil again. Garnish with boiled rice and lemon ring. Serve hot.

CUCUMBER SOUP RECIPE

INGREDIENTS-200 gm cucumber (chopped ), 2 cloves (crushed ),1 stick cinnaman (crushed ), 2 green cardamoms (crushed ),2 tsp onion paste, 1/4 tsp garlic paste,1/2 tsp ginger paste, 4 tsp butter, salt and pepper to taste, 2 glass of water, 2 tsp coriander leaves (chopped ), 2tsp cornflour, 1/4 cup milk.

METHOD- Put cinnamon, green cardamom, cloves, cucumber and water in a pressure cooker. Cook for 6 to 7 minutes. When it is done sieve. Melt butter in a pan, fry onion ginger and garlic paste. Add cucumber soup, salt, pepper and coriander leaves. Thicken with cornflour (mixed in 1/4 cup milk). Boil and serve hot.

MIXED VEGETABLE SOUP RECIPE

INGREDIENTS-1/2 cup carrots (chopped), 1/4 cup french beans (chopped), 1/2 cup peas (shelled), 1.5 cup tomato puree, 1 tsp garlic paste, 1 tsp ginger paste, 2 tsp coriander leaves (chopped), 3-4 tsp butter, 3 glasses of water, salt & pepper to taste.For Garnishing - Cheese grated

METHOD- Melt butter, fry ginger and garlic paste, add tomato puree, carrots, french beans, peas and water. Pressure cook for 5-6 minutes. Add coriander leaves. Boil for 2-3 minutes. Garnish with cheese and serve hot.

If you want thick soup then add 2 tsp of cornflour mixed in 1/2 cup of milk.

POTATO SOUP RECIPE

INGREDIENTS-2 medium sized potatoes, 2 tsp onion paste, 1 turnip, 1 tomato, 2 glasses of water, 1/4 tsp garlic paste, 1/2 tsp ginger paste, 4 tsp butter,1 tsp cumin seeds, 1tsp suger, salt and pepper to taste.

METHOD- Boil potato, turnip and tomato till they are tender. Blend and pass through sieve. Melt butter, add cumin seeds, onion, ginger and garlic paste. Fry till it is golden in color. Add soup, coriander leaves, salt, pepper and sugar. Boil well. Serve hot.

CREAM OF MASHROOM SOUP RECIPE

INGREDIENTS-1 packet mushroom (sliced), 1 onion (chopped), 3 glasses of water, 2 cloves (crushed), 1 stick cinnamon (crushed), 4 tsp cornflour, 1 cup milk, 4 tsp butter, salt & pepper to taste.For Garnishing -Fresh cream.

METHOD- Melt butter in a pan, fry onions. Add sliced mushrooms, water and spices tied in a cloth bag. Cook till mushrooms are tender. Remove spices and put the liquid in blender. (Keep few mushroom slices for garnishing). Mix milk with the soup and put it on the flame. When it starts boiling, add cornflour (mixed in 3/4 cup water). Add salt and pepper. Garnish with cream and sliced mushrooms.

BASIL AND BADAM SOUP RECIPE

INGREDIENTS-50 gram almonds (balanced and minced), 10 basil leaves (chopped), 2 cups water, 1 stick cinnamon, 2-3 cloves, salt & pepper to taste, 2-3 green cardamoms.

METHOD- Boil minced almonds, water, cinnamon, cloves and green cardamom for 10 minutes. Sieve and add salt, pepper and basil leaves to the liquid. Boil for another 5 minutes. Serve hot.

Note: If you want thick soup add 1 tsp of cornflour mixed in 1/4 cup of water.

THUPA

INGREDIENTS-1 cup tomato puree, 1 tsp ginger paste, 1 tsp garlic paste, 1 cup noodles (boiled), salt and pepper to taste, 1 tsp sugar, 4 tsp fresh cream, 3 cups water.

METHOD- Add tomato puree, ginger-garlic paste, salt, pepper, sugar to water and boil well. When soup is done add boiled noodles and cream. Boil again for two to three minutes. Serve hot.

Note: You may add chilli sauce, soya sauce and vinegar .

MULLIGATAWNY SOUP RECIPE

INGREDIENTS-1/2 cup masoor dal, 2 glasses of water, 1 onion (minced), 2 cloves (crushed), 1/2 tsp garlic paste, 1 bay leaf (crushed), 4 tsp butter, 1 piece chicken (preferably breast), salt and pepper to taste, 1 tbsp fresh cream.

METHOD- Boil cloves, bay leaf, dal and chicken together. When it is done sieve soup. Melt butter, fry onion, ginger and garlic paste till it is golden brown in color. Add soup, salt, pepper and cream. Garnish with chicken piece and cream serve hot.

SARSON SAAG WITH MAKKI ROTI

INGREDIENTS-FOR SAAG:600 grams sarson saag - mustard leaves,150 grams spinach - palak 60 grams of soya saag 3 tbsp of ginger garlic paste 3 large tomatoes or 5 tbsp of tomato puree 3 green chillies chopped 1 cup melted ghee salt to taste. FOR MAKKI ROTI:500 grams makki atta,20 grams fresh garlic finely chopped,2 chopped green chillies,4 tbsp of ghee,ghee for frying the rotis,salt to taste

METHOD-For sarson saag: Wash and cut the green saag and discard the stalks and stems. In a pressure cooker add just half cup of water and cook the saag till tender. Allow the saag to cool. Then grind the saag to obtain a smooth paste. Heat four tbsp of ghee and fry the ginger garlic paste for a few seconds. Lower the heat and add the saag paste and the spices.Cook on low flame for 10 minutes, stirring occasionally. Mix the tomatoes and continue to cook on low flame. Add tbsp of ghee from time to time. After 10 minutes remove and keep aside.For makki roti: Sift together the makki ka atta, salt, fresh garlic and the chillies and the ghee and knead with just enough water to form a dough. It is not easy to knead into a dough because it does not bind easily. Divide the dough into 6-7 portions. Wet your palm and shape each portion with your palm into a thick circular roti. Heat a tava and sprinkle ghee lavishly on it. Fry the makki roti, turning only when one side is golden brown and crispy. You will need to cook on low flame. Turn roti very gently because the roti tends to break. Serve sizzling hot on a hot sizzler tray with sarson saag which is pipping hot. Gur or jaggery is also served as to give it a traditional taste.

SAMOSAS

INGREDIENTS-300 gm refind flour,1/2 kg potato (boiled and chopped),1 cup peas (shelled and boiled),2 green chillies (chopped),1 tsp coriander seeds (crushed),1/4 cup cashew nuts (cut into halves),1 tbsp raisins,salt to taste,1/2 tsp red chilli powder,1 tsp gram masala,ghee or oil for frying

METHOD-Heat 1tbsp of oil in a pan. Fry green chillies, coriander seeds, cashew nuts and raisins for 1 minute.Add potatoes, peas, salt, red chilli powder and garam masala. Mix well. Cook for 5 minutes.Now mix maida 2 tsp of oil and 1/2 tsp of salt. Knead a dough with water. Make small balls and roll it like a puri. Cut it into two. Fold each part in triangle shape. Fill the potato mixture and stick sides with the help of water. Deep fry till light brown in color.Serve hot with tamarind chutney.

CHEESE AND BELL PEPPER SALAD RECIPE

INGREDIENTS- 1/2 kg 3mm x 3mm x 2"sticks of cheddar cheese.4 green capsicums.2 red capsicums.2 yellow capsicums.some lettuce leaves.

For dressing-2 tsp white vinager.1/2 tsp dijon musturd.a pinch of sugar.3 tbsp olive oil (mix well in a blender to get a thick dressing)

METHOD-Deseed all capsicums and cut into triangles.Mix ingredients in a salad bowl and toss with dressing.Serve on a bed of lettuce.

SALAD BASKETS RECIPE

INGREDIENTS-1 big patoto (boiled).1 big sweet potato (boiled).1 cucumber (peeled).1 tomato.1 cup sprouted moong dal.1/2 cup pomigranate.1 green chilli (chopped).3 tsp green coriander leaves (chopped).salt to taste.1.5 tsp chaat masala.2 tsp lemeon juice.

METHOD-Cut potato, sweet potato, cucumber and tomato from upside into a thick piece as to make them baskets. Scoop them from inside. In a bowl put sprouts, pomigranate, green chilli and inner part of potato, sweet potato, cucumber and tomato so that they are not wasted.
Now add salt, chaat masala and lime juice and mix well. Put this mixture in hollows of potato, sweet potato, cucumber and tomato. Garnish with green coriander leaves. Now it is ready to serve.

ADALIA AND POTATO SALAD RECIPE

INGREDIENTS- 100 gram dalia, 2 boiled potatoes, 2 tsp chopped parsely, lettuce leaves, 1 red bell pepper, 1 cup shelled peas, 1/2 tsp oil, 2 tbsp hung curd

FOR DRESSING- 2 tsp lemon juice, 3 tsp sugar syrup, 3 pinches pepper powder, 2 tsp salad oil, salt to taste

METHOD- Soak the dalia in lukewarm salted water for 15 minutes. Drain out water. Heat oil and add chilli flakes. Mix in the peas and saute for 2 minutes. In the same pan, add the soaked dalia and mix and toss for a few seconds. Remove and keep aside. Peel the potatoes and cut into cubes. Add salt and the chopped parsley together with the hung curd and keep aside.

Prepare the dressing by mixing all the ingredients together. Place the lettuce leaves on a salad plate. Place the potato mixture , peas mixture and dalia. Top with the dressing and

BROCCOLI AND BABY CORN SALAD

INGREDIENTS- 1 kg broccoli, 1/2 kg baby corn

For dressing-1 tsp honey, 1 tsp dijon musturd, 1.5 tsp olive oil, salt and pepper to taste

METHOD-Cut broccoli into small florets and immerse in salted boiling water. Cook till they are tender and than refresh with cold water. Cook baby corn the same way as broccoli but adda little turmeric to get a bright yellow color. Mix with dressing.

TANDOORI CHICKEN CHAT

INGREDIENTS- 1/2 kg tandoori chicken tikka(1"cube), 1 cup tomato dices,1/2 cup onion (chopped), 2 tbsp coriander leaves (chopped), 1 tbsp ginger (chopped), 3 green chillies (chopped), juice of 2 lemons, 3 tbsp mint chutney, 1 tsp chat masala, salt to taste.

For garnishing -coriander leaves (chopped)

METHOD-Mix all the ingredients. Arrange in a salad bowl. Garnish with chopped coriander leaves.

CHICK-PEA SALAD RECIPE

INGREDIENTS- 1 cup chana (boiled), 1 small potato (boiled and cut into cubes), 1 small tomato (chopped), 1 tsp coriander leaves (chopped), 1 green chilli (chopped), 2 tsp lime juice, 1/4 tsp black salt, salt to taste, 1 tsp chaat masala.

For chaat masala: 1 tsp plain salt, 1/2 tsp chilli powder, 1/2 tsp black pepper, 1.5 tsp cumin powder, 1 tsp mango powder, 1/4 tsp black salt

METHOD-Mix al the spices together to make chaat masala. Mix all ingredients well. Chill and serve.

MOOLI (REDISH) LACHHA RECIPE

INGREDIENTS- 1 radish of about 1/2 kg (grated), 1 inch piece of ginger (thinly sliced), 1 tomato (finely chopped), 2 tsp lime juice, 1 green chilli (finely chopped), some coriander leaves (chopped), salt to taste.

METHOD-Add salt to radish. Keep for 5 minutes. Squeeze to remove water. Add ginger, green chilli and tomato, corandier leaves and lime juice. Mix well and serve chilled.

KUTCHUMBER (MIXED SALAD) RECIPE

INGREDIENTS- 1/2 cucumber (peeled and sliced), 2 onion (sliced), 2 tomatoes (sliced), 1/2 lettuce (chopped), 2 tsp lime juice, salt and pepper to taste, 1 tsp vinegar, 1/4 tsp chilli powder.

METHOD-Mix all ingredients well in a bowl and serve.

CHICKEN SALAD RECIPE

INGREDIENTS- 8 to 10 pieces boneless chicken nuggets, 1 bunch lettuce (chopped), 1/2 bunch mint leaves (chopped), 2 tsp vinegar, 1/2 tsp pepper, 4 tsp mayonnaise, 2 eggs (hard boiled, shelled), salt to taste.

METHOD-Boil chicken nuggets in a little water till tender. Drain all water and mix lettuce, mint leaves, vinegar, pepper, mayonnaise and salt with it.

Garnish with eggs rings and serve.

CABBAGE, CHILI & GINGER SALAD RECIPE

INGREDIENTS- 100 gm cabbage (shredded), 30 gm green chilies (sliced), 50 gm ginger (sliced), salt to taste, 5 tsp lime juice, a pinch of chili powder

METHOD- Mix all the ingredients well and keep it in a covered glass jar. it can last for two to three days.

BEANS SALAD RECIPE

INGREDIENTS- 1 cup ared beans (boiled), 1/2 cup cherries, 1 tomato(chopped), 1/2 lettuce (chopped), 2 tsp lemon juice, salt and peppr to taste, 2 pineapple slices (chopped)

METHOD- Mix beans, tomato, lettuce, lemon juice, salt and pepper. Add cherries and pineapple.Serve chilled.

FRUITS AND NUTS SALAD RECIPE

INGREDIENTS- 1/2 cup cheese (mashed), 1/4 cup mayonnaise, 6-7 pieces dates (stone removed), 6 peaches canned peaches, 14 cup cashew nuts (roasted) 1/4 bunch lettuce (chopped), 1 tomato sliced, 2 tsp green chutney, 1 tsp tomato chutney

METHOD- Mix, cheese, mayonnaise, lettuce and green chutney and make a layer of it in a flat bowl. Mix dates, tomato chutney, peaches, cashew nuts and place it over the 1st layer. Garnish with tomato slices and serve cold..

POTATO SALAD

INGREDIENTS- 4 potatoes (boiled), 2 tbsp coriander leaves (chopped), 1/2 cup peas (boiled), 1/2 cup cream (sour), 1 green chili (chopped), 1/2 tsp mustard powder, salt to taste, 1 tsp sour curd or lime juice.

METHOD- Mix all ingredients in a bowl. Serve chilled..

YOGHURT SALAD

INGREDIENTS- 2 tomatoes (chopped), 1/4 cucumber (chopped), 1 spring onion (chopped), 1/2 radish (chopped), 1 cup yoghurt, 1pinch of salt, 1 dry red chili (chopped)

METHOD- Mix all ingredients in a bowl. Serve chilled..

MACARONI WITH CHEESE

INGREDIENTS-250 g macaroni,50 gram cheese,2 tbsp butter,salt to taste
METHOD-Cook macaroni in lightly salted water until done.Strain and combine with half of cheese. Serve sprinkled with the rest of cheese.

RASAM BARA

INGREDIENTS-FOR BARA: 250 gram black gram dal (without husk),3 green chillies (chopped),2 inches pieces of ginger,10-12 curry leaves,oil for frying,FOR RASAM:250 gram arhar dal,2 tsp tamarind paste (mixed in 1/4 cup of water),4 tsp grated coconut,25 gram jaggery,salt to taste,1 tsp turmeric powder,1 tsp musturd seeds,2 green chillies (chopped),2 tsp sambar powder,a pinch of asafoetida,10-12 curry leaves,2 tbsp oil
METHOD-For makeing bara: Wash and soak dal for 5--6 hours. Drain excess water and grind dal to a fine paste. Beat well. Add salt, ginger, green chilli and curry leaves. Make a round flat ball with hole in the centre. Deep fry these balls till they are golden in color. Keep them aside.For making rasam: Add salt, turmeric powder, jaggery, coconut, asafoetida to dal and pressure cokk for 15--20 minutes. Heat oil in a pan, fry musturd seeds, curry leaves, green chillies. Now add sambar powder and tamrind paste. Pour the mixture over dal. Mix well. Now cook dal till done.Add baras to rasam and serve hot.

PANEER CHAT

INGREDIENTS-1 kg paneer,1 cup onion (chopped),2 cucumbers ,4 tamatoes ,3 tbsp coriander leaves (chopped),1 tbsp ginger(chopped),2 green chilli (chopped),4 tbsp tamarind chutney,1 tsp chat masala,juice of 2 lemons,for garnishing: coriander leaves,ginger julienne
METHOD-Deseed and cut tomatoes and cucumber into 1 inch dices. Toss all ingredients in a salad bowl.Serve, garnished with chopped coriander leaves and ginger julienne.

CHICKEN TIKKA

INGREDIENTS -1 kg boneless chicken,100 gram ginger garlic paste,4 tbsp lemon juice,2 cups hung curd,1 tsp cardamom powder,3 tsp red chilli powder,4 eggs,1 tsp garam masala,1/4 cup coriander leaves (chopped),1/4 cup oil,4 tbsp butter,4 tsp chat masala,salt to taste

METHOD-Marinate chicken with ginger garlic paste, lemon juice and salt.Keep aside for 1 hour.Mix all ingredents except butter and chat masala.Now add pre-marinated chicken to it.Put on a skewer and cook in a tandoor or oven.Sprinkle butter and chat masala on top of cooked chicken tikka.Serve hot.

KADHAI CHICKEN

INGREDIENTS-1 kg chicken,1/2 cup ghee,2 tbsp ginger garlic paste,4 red chillies,1 tbsp coriander seeds,1 cup tomato puree,4 green chillies,corinader chopped,2 tsp garam masala,1 cup onion paste
METHOD-Clean the chicken and cut into enght peices. Wash and chop the tomatoes.Dry grind the red chillies and the coriamnder seeds.Heat the ghee in the kadhai and add the onion paste and the ginger garlic paste and fry untill a light brown.Add the dry spices and fry for another one minute.Mix the tomato puree and green chillies and cook for further 3-4 minutes.Mix the chicken pieces and cook covering with lid until the fat leaves the masalas and the gravy becomes thick and the chicken is tender.Sprinkle garam masala and stir gently.Remove after two minutes and serve with hot paranthas or naans.

CHILLIED CORN

INGREDIENTS-2 cans frozen corn,1 can of roasted red chillies,1/4 tsp cumin seeds,1 tsp chilli powder,1 tsp serrano chilli,1 tbsp oil,salt to taste

METHOD-Heat oil in a larage pan on medium heat.add corn and let it heat for 5-10 minutes.Sprinkle in seasonings and chillies and cook for another 5 minutes.Add salt to taste

STUFFED LADY`S FINGER

INGREDIENTS-300 gram lady`s fingers,20 gram coconut powder,1tsp turmeric powder,5 gram green chillies (chopped),10 gram coriander powder,5 gram garam masala,30 ml oil,few drops of lemon juice,salt to taste,

METHOD-Clean and cut lady`s fingers on both sides.Make a cut in centre from top to bottom.Mix all the ingredients except lady`s fingers.Mix well to make a paste.Fill this paste inside the lady`s fingers where you made a cut.Shallow fry in oil.Serve hot with roti or bread.

YAKITORI - SKEWERED GRILLED CHICKEN

INGREDIENTS-chicken thighs (without bones and skin),Japanese leek (negi), leek, or green onion,Soya sauce ,Mirin or sake,Honey or maple syrup ,Sugar ,Small wooden spears

METHOD -Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogenous. Cut the chicken thighs into about 3x2x2cm large pieces. Put the chicken pieces into the already prepared sauce, and let it stand for a while. Cut the leek or green onions in about 3 cm long pieces. Spear three or four pieces of chicken and some leek on each wooden stick.

Grill them, or use the oven at 200 degrees celsius. (wrap the wooden sticks with aluminium foil; otherwise, they may burn off.)

ANTIPASTI MISTO

INGREDIENTS-1 capsicum yellow,1 capsicum green,1 capsicum red,1 midium sized zucchini,1 medium sized egg plant,5 stalks of asparagus,2 tbsp olive oil,1 tsp of garlic (chopped)1 tsp of dry oregano,salt and pepper to taste

METHOD-Cut the three coloured capsicum into large sized chunks.Cut the zucchini and egg plants into long vertical strips.Cut off the stony stalks from the asparagus and cut the asparagus into 3 pices.Apply a little oil on thecapsicum, zucchini and egg plant and place them on a roasting tray.Put it in the oven at 180 degree centigrate for 20 min. Take the tray out. Peel off the dry skin formed on the capsicum and keep it aside.While the vegetables are roasting in the oven blanch the asparagus in boiling water, making sure that it retains its color.Mix well the olive oil, chopped garlic, oregano salt and pepper and arrange a platter with the roasted vegetables and the asparagus in a presentable manner. Pour in the olive oil mixture over the vegetables. The dish can be garnish with fresh basil and can be had with freshly baked crusty bread.

PRICOT-APPLE CRISP

INGREDIENTS-3 cups pitted and sliced apricots, 2 cups cored, peeled and sliced apples ,1/4 cup sugar ,1/2 cup rolled oats,3/4 cup brown sugar,1/4 cup flour ,1/2 teaspoon cinnamon ,4 tablespoons margarine (softened),1/2 cup chopped pecans

METHOD- Preheat oven to 375 F- Place apricot and apple slices in an 8 or 9-inch pie pan dish. Sprinkle sugar over top. Set aside. Mix together oats, brown sugar, flour, and cinnamon. Cut in margarine until crumbly.Mix in pecans. Sprinkle over apricot and apple slices. Bake for 30 to 35 minutes or until fruit is soft and pecan topping is golden brown.Serve hot.

POTATO KEFTEDES

INGREDIENTS-2-3 whole egg (beaten) ,3-4 tsp feta cheese (grated) ,4 oz flour ,1 pinch mint, oil for frying,1-2 pinch parsley ,1-2 pinch pepper ,2.20 lb potatoes ,2-3 pinch salt , Preferred Measurements:, Imperial Metric

METHOD-Boil the potatoes in salted water until tender. Strain and mash the potatoes.Add the eggs, feta, salt, pepper, mint and parsley.Mix well and form into small balls.Roll the balls in the flour and fry in hot oil.Turn and continue frying until browned.Drain well and serve hot.

BHEL PURI

INGREDIENTS-1 cup puffed rice,6-7 pieces papri,1 tbsp peanuts,1/2 cup bhujia(made of gram flour),1 potato (boiled and cut into cubes),2 green chillies chopped,1 onion (chopped),1 tomato (chopped),salt to taste,1/4 tsp black salt,2 tsp mint chutney,2 tsp tamrind chutney,for garnishing: coariander leaves (chopped)

METHOD-Mix all the ingridents well. Garnish with coriander leaves and serve immediatly.

GOLD COIN

.INGREDIENTS-100 gm carrot, 100gm beans,100gm green peas,100gm cashew nut,50 gm refined floor,5 gm cumin seeds,oil for frying, bread slice.

.METHOD-Cut the vegetables and boil in water.Drain out the excess water.Heat the oil in a panPut the refind flour and cumin seeds into it.Then add the boiled vegetables to it and remove from fire.Mix everything.Take a bread and cut in round shape.Place the mixture on the bread slices and fry.Serve hot with tomato sauce.

GERMAN LAMB IN SOUR CREAM

INGREDIENTS-2 lbs lean boneless lamb, cubed ,2 tbsp olive oil ,1 large onion (chopped) ,1 1/2 cups beef broth ,1 tsp vinegar,1/2 cup flour ,2 tsp salt ,1/2 tsp dill seeds ,1/2 tsp caraway seeds ,1/4 tsp rosemary ,2 tbsp flour ,2 tbsp water ,1 cup sour cream.

METHOD-Brown lamb cubes in oil in a large skillet & drain well. Combine the 1st measure of flour with salt, dill seed, caraway seed & rosemary. Toss the lamb cubes in the mixture to coat thoroughly. Place the lamb cubes in a lightly oiled crockpot. Stir in remaining ingredients except the 2nd measure of flour, water & sour cream. Cover & cook on Low for 10-12 hours. Turn to High 30 min before you intend to serve. Combine the 2nd measure of flour with water. Stir into the crockpot, cover & cook till thickened. Stir in sour cream. Serve over hot buttered noodles & garnish with additional sour cream.

CHOWCHOW RECIPE

INGREDIENTS:2cups noodles boiled in salted water and drained, 2 medium size tomato (chopped), 2 onion (chopped), 1 tbsp of coriander leaves,1 cup shelled peas, 1/2-cup oil, 2 tsp Soya sauce, 2 cups shredded cabbage, salt to taste.For the sizzler base:4-5 cabbage leaves, 2 tsp of butter

METHOD:

Heat three tbsp of oil in a pan and stir fry the vegetables- first the onion till they are translucent and then add rest of the vegetables.Add salt to taste. Mix the noodles, vegetables and soya sauce. Garnish with coriander leaves and serve on a bed of shredded cabbage.

For the sizzler tray:

Place the cabbage leaves on the sizzler tray and place in a hot oven. Allow the tray to heat and the and the cabbage to get slightly charred. Place the hot noodles and drop a tsp of butter and allow the plate to sizzle.

ALMOND BISCUITS RECIPE

INGREDIENTS: 2 & 1/2 cups all-purpose flour, 2 tsp baking powder, 1/2-cup margarine or butter, 1 cup granulated sugar, 1 egg, 1 tsp almond essence, Blanched almonds for decoration, Beat egg for glazing

METHOD
Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make stiff dough.Form the mixture into balls about 1 -1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.Bake in a moderate oven (350 deg F /180 deg C) for 20 minutes or until golden.Cool on a wire rack. This quantity makes about 45 biscuits.

ALMOND CREAM WITH CHOW CHOW RECIPE

INGREDIENTS:1 lb canned chow chow or mixed fruit salad, 2 cups water, 1 oz unflavored gelatin, 2 cups milk, 1 tsp almond essence, granulated sugar to taste.

METHOD

Chop the larger pieces of chow chow in half or drain the mixed fruit salad.Place 4 tablespoons of the water in a cup and stand it in a saucepan of hot water.Shower the gelatin into the cup and heat, stirring until the gelatin has dissolved. Cool.
Heat the remaining water with milk, sugar to taste and almond essence. Stir until the sugar has dissolved. Stir in the gelatin. Pour into a shallow lightly oiled cake tin and cool until set.Cut the almond cream into triangular bite-sized pieces. Place these in a serving bowl with the fruit and combine very gently. Serve very cold.Note:Chow Chow is Chinese preserved fruit, which can be bought in shops specializing in Chinese groceries.

.ALMOND LAKE WITH MANDARIN ORANGES RECIPE

INGREDIENTS:
2 cups milk, 1/2 cup granulated sugar, 1 tsp almond essence, 1/3-cup ground rice, 11 oz canned mandarin oranges, 1/4 cup flaked toasted almonds

METHOD:

Put the milk, sugar essence and rice in a saucepan. Bring to the boil, stirring constantly, and simmer for 5 minutes. Pour into a dish, cover and cool. Drain the mandarin oranges well. Spoon the rice into individual dishes. Place the mandarin
oranges on the rice and sprinkle with the almonds.

BOILED RICE RECIPE

INGREDIENTS: 1 cup long grain rice, 2 cups water

METHOD:
Wash and drain the rice. Cook in boiling water for 5 minutes, stirring occasionally to prevent sticking. Reduce the heat to simmering, cover the pan and cook for 20 minutes or until all the water has been absorbed and the grains are quite separate

BRAISED CHICKEN WITH PEPPERS RECIPE

INGREDIENTS: 3 red peppers, 1 tbsp oil, 1 tsp salt, 1 lb chicken meat, 1 oz fresh ginger, 2 tbsp oil, pinch of brown sugar, 2 tsp sherry, 1 tsp cornstarch, 2 tsp soya sauce.

METHOD:

Core the peppers and cut into thin rings Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain.Cut the chicken into 1-inch pieces. Chop the ginger finely, fry both chicken and
ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickened. Add the peppers and cook for 1 minute.

.BROCCOLI WITH PORK RECIPE

INGREDIENTS: 3/4 lb cooked or frozen broccoli, 2 tbsp peanut oil, 1 tsp sugar pinch of salt, 1/2 tsp very finely chopped fresh ginger, 1 clove garlic, crushed, 2 tbsp soya sauce, 1 tbsp sherry, 1 tsp cornstarch, 1 cup thinly sliced pork

METHOD:

Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan, add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and garlic, cover the pan and cook slowly for 4-5 minutes. Mix the soy sauce sherry, and corn flour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan,cover again and cook for a further 3-4 minutes.Add the pork and reheat.

CHICKEN DICE WITH FRIED WALNUTS RECIPE

INGREDIENTS: 4 dried mushrooms, 4 oz shelled walnuts, 1/3 cup oil 3 lb chicken, 1 tsp cornstarch, 1 tbsp sherry, 2 tbsp soy sauce, 1 tsp salt 1 tsp brown sugar.

METHOD :Soak the mushrooms in hot water for 10 minutes.Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes.Drain on absorbent kitchen paper to remove all traces of oil.Cut the chicken meat into small pieces,fry in remaining oil for 3 minutes over fierce heat,stirring all the time.Mix the cornstarch to a smooth paste with the sherry,soy sauce,salt and sugar.Add to the chicken and mix well.Drain the mushrooms and chop roughly,add to the pan and cook for 2 minutes.
Add the walnuts.

CHINESE GARLIC CHICKEN RECIPE

INGREDIENTS:
4 boneless,skinless chicken breast halves (about 1 lb.), 1 egg white, 1 Tablespoon cornstarch, 1 Tablespoon dry white wine or sherry, 4 green onions, 1 teaspoon minced gingerroot, 3 teaspoons minced fresh garlic (about 6 medium cloves), 2 Tablespoons vegetable oil, Hot cooked rice
FOR SAUCE
1 teaspoon crushed chili paste (sambal oelek)or more to taste, 2 teaspoons sugar, 1-teaspoon cornstarch, 2 teaspoons rice vinegar, 1 Tablespoon water, 2 Tablespoons dry white wine or sherry, 2 Tablespoons soy sauce.

METHOD:
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds.In small bowl, lightly beat egg white, then mix in 1tbsp cornstach and 1 tbsp wine, stirring until cornstarch is dissolved. Add
chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic.Combine Sauce ingredients, mixing well.Heat wok or frying
pan, add oil, and stir-fry chicken until no longer pink.Remove chicken with a slotted spoon.Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir
sauce ingredients and add to wok.Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil.Serve over rice.Makes 4 servings.

CHINESE POTATO SALAD RECIPE

INGREDIENTS:
5-6 medium potatoes (about 2 1/2 pounds), 4 slices bacon, well-cooked and crumbled, 3/4 cup chopped bok choy, 1 red pepper, diced, 1/2 cup chopped green onion, 1/4 cup chopped celantro,
FOR SAUCE:
1 1/3 cup mayonnaise, 1 tsp sugar, 1 tbsp soya sauce, 1-2 tsp sesame oil, 1/8-1/4 tsp hot mustard powder, 1/8 tsp salt.

METHOD:
Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks.
Mix the ingredients for the sauce together, using more or less sesame oil and host
Mustard according to taste (the more the better, up to a point...). Put all solid
Ingredients together in a large bowl, then add the sauce and mix well. Chill.

.CHINESE SCALLION CAKES RECIPE

INGREDIENTS:
1 &1/4 cups all-purpose flour, 3/4 pint boiling water, 1 or 2 tbsp cold water
1 or 2 tsp sesame oil, 1/2 tsp salt, 4 oz margarine or butter, 12 oz chopped scallions (about 35), peanut or corn oil for frying

METHOD:
Sift flour into a large bowl. Pour in the boiling water gradually and mix with a
fork. Rub together with fingers while the flour is still warm. Add the cold water
and knead to form a firm, but not hard, dough. Cover and let stand for 10
minutes.
Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled
surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 -7inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Generously spread with 1/2
oz margarine all over, stopping just short of edges. Spread with about 5 tbsp of
chopped scallions.
With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll),taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6 inches across. Don't worry if the surface of the cake bursts while you're rolling Repeat for each piece of dough.
Heat a heavy, flat frying pan until hot. Add 2 tbsp oil. Fry the cakes over low heat,
covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other
side likewise. Remove and drain on a paper towel. Serve hot.

CHINESE SCALLION PANCAKES RECIPE

INGREDIENTS:
2/3 cups flour +some more, 1/3 cups water, butter/margarine, salt, 1/2 cups chopped green onions/scallions divided to 3 portions,3 tablespoons of cooking oil.

METHOD:
In a medium sized bowl, combine 2/3 cups flour and 1/3 c water to make a manage dough. It's a good idea to start with less water and increase a tablespoon at a time
since I don't know the exact measurements. The dough may be a little tough but
that's okay.
Divide the dough into 3 pieces and keep the ones you're not using under damp
cloth. Roll out the dough to a rectangular shape on a lightly floured surface.
NOTE: the thinner the dough is the more layer you'll get.
Spread enough margarine to cover surface
Sprinkle enough salt to cover surface (this depends on personal taste)
Sprinkle one portion of scallions on dough
Roll up dough TIGHTLY by the short length, tucking in the scallions along the way and seal the edge.
Coil the dough into a snail shell and seal end.
Roll out as flat as possible.
Heat up frying pan with a tablespoon of oil.
Fry both sides of pancake 'til golden. The whole thing won't be brown, only the
spots where it's actually touching the pan.
Slice and serve immediately when done. If it's not salty enough, it can be served
with some soya sauce. Makes 3 individual pancakes.

COLD CHINESE NOODLES IN PEANUTS AND SOYA SAUCE RECIPE

The hardest part of the recipe is amassing the ingredients. Most can be purchased in an Oriental Food Store. Once you make the dressing, you will have "instant" company fare on hand for a long, long time. The recipe makes 1 quart.I store mine in a mayonnaise-type jar in the refrigerator. Dressing will keep well
indefinitely in the refrigerator. Use about 2-4 heaping tbsp of dressing per pound
of noodles.
Recipe may be prepared up to 1 day ahead of time through Step 3 and kept
refrigerated.
1 lb Chinese-style noodles (or any spaghetti/fettuccini-type pasta), 2 tbsp dark sesame oil
FOR DRESSING:
6 tbsp peanut butter, 1/4-cup water, 3 tbsp light soy sauce, 6 tbsp dark Soya, sauce, 6 tbsp tahini (sesame paste), 1/2-cup dark sesame oil, 2 tbsp sherry
4 tsp rice wine vinegar, 1/4-cup honey, 4 medium cloves garlic, minced, 2 tsp minced fresh ginger, 1-2 tbsp hot pepper oil (see instructions below)*, 1/2-cup hot water
FOR GARNISHING:(all are optional, depending on your taste)
1 carrot, peeled, 1/2 firm medium cucumber, peeled, seeded and julienned
1/2 cup roasted peanuts, coarsely chopped, 2 green onions, thinly sliced

METHOD:
1.Cook noodles in large pot of boiling unsalted water over medium heat until
barely tender and still firm.
2.Drain immediately and rinse with cold water until cold. Drain well and toss
noodles with (2 Tbsp)dark sesame oil so they don't stick together.
3.FOR DRESSING: combine all ingredients except hot water in a blender or food
processor fitted with steel blade and blend until smooth.
Thin with hot water to consistency of whipping cream.
4.For garnish, peel flesh of carrot in short shavings about 4"long.
Place in ice water for 30 minutes to curl.
5.Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts,
green onion, and carrot curls. Serve at room temperature.
*HOT PEPPER OIL: Amount you use depends on how hot you like it.2 Tbsp will
give it a nice "bite." If your tastes run to the very hot, you might want to use 3.

.CRISP-FRIED TOFU AND GREENS RECIPE

INGREDIENTS: 2 cakes of tofu, frozen overnight and thawed, 1/2 cups water or vegetable stock, 1 tsp cornstarch, 1/2-cup cornmeal or cornstarch, Marinade: 1/3 cup soy sauce, 1/4-cup rice vinegar, 1 T finely grated gingerroot, 2 cloves garlic, minced or pressed, dash cayenne
FOR SAUCE: 3 T soy sauce, 1/4 c.dry sherry, 2 tsp rice vinegar, 2 tsp honey or brown sugar, Vegetables:3 T oil, 3 cloves garlic, minced or pressed, 1 c thinly sliced onion, 6 c.mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c.chopped spinach

METHOD:
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.*Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit
for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all
ingredients in a small bowl. In a separate bowl mix the water or stock and the 1
tsp cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry
over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain
and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T.oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying
until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice.

DUCK WITH ALMONDS RECIPE

INGREDIENTS:

1 lb duck meat, 2 tbsp oil, 1 tsp salt, 2 tbsp soy sauce, 2 sticks celery, 2 oz fresh mushrooms, 4 oz frozen peas, 1 cups stock, 2 tsp cornstarch, 3 oz split, toasted almonds

METHOD
Cut the duck meat into paper thin slices. Heat the oil, add the salt and duck and
fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix
well.
Wash and chop the celery; wash and thinly slice the mushrooms; add both to the
pan with the peas, mix well and cook for 1 minute. Add the stock, bring to the
boil and simmer for 5 minutes.
Mix the cornstarch to a smooth paste with a little cold water, stir into the pan,
bring to the boil, stirring all the time until slightly thickened.
Add the almonds and serve.

FRIED CELERY CABBAGE RECIPE

INGREDIENTS:
1 lb white, or Chinese cabbage, 2 tbsp oil or melted lard, 1 tsp salt, 2 sticks celery

METHOD:
Wash the cabbage and shred finely. Heat the oil and fry the cabbage for 3
minutes, stirring all the time. Add the salt, mixing well.
Wash the celery and cut into thin slices, add to the cabbage with 2 tbsp water;
cook over a fierce heat, stirring all the time, for 2 minutes.

FRIED LETTUCE RECIPE

INGREDIENTS:1 large lettuce, 1 tbsp oil, 2 cloves garlic, pinch of salt,
1 tsp Vesop (this is a substitute for soy sauce),

METHOD:
Wash and trim the lettuce and shake off excess moisture. Cut into four. Heat the
oil and fry the lettuce for 1 minute. Add the crushed garlic, salt and Vesop; mix
well and cook for another minute.

FRIED RICE RECIPE

INGREDIENTS:
2 lb cooked, cold rice, 2 tbsp oil, 2 eggs, salt and black pepper,
METHOD:
Season the rice well with salt and black pepper. Heat the oil and fry the rice gently over medium heat for about ten minutes, or until all fat has been absorbed.
Beat the eggs until smooth and pour on to the rice in a thin stream, stirring all the
time. Heat gently, stirring, until the egg is evenly distributed and set.
Note:
This is the simplest form of fried rice, which, although very popular in the West,
is not served in restaurant in China, and rarely in the home.

FRIED SHELLFISH RECIPE

INGREDIENTS: ca.1 lb shellfish,
For Dough:12 oz flour, 1 egg, 2 tbsp baking powder, 3 1/2 tbsp cornstarch, 1 tsp salt
1-cup water, flour to dust, oil to fry and for the dough.

METHOD:
Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10
minutes. Add 10 tbsp oil and let stand another 20 minutes.
Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in
hot oil. Turn fish very cautiously when the color starts to change. Remove fish
pieces when slightly brown. Let cool 5 minutes.
Now fry again in hot oil until the pieces are golden brown.
Further Ingredients:
5 oz soaked Chinese mushrooms, 7 oz bamboo shoots, 4 oz scallions, 4 cloves garlic, oil for frying, 4 tbsp soy sauce, 3 tbsp sugar, 2 tsp pepper, 3 tsp salt, 4 tbsp rice wine (or white wine), pinch of MSG, 1/2 litre chicken broth or water
2 tbsp +2 tsp cornstarch, stirred in 180 ml water, 4 tsp sesame oil
Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inch
long slices. Peel and chop garlic finely.
Heat pan, put a little oil in it and stir-fry vegetables. Take out of the pan. Heat 6
tablespoons oil in the pan and fry garlic for 15 seconds. Add soy sauce, sugar,
pepper, salt rice wine, MSG and chicken broth. Add cornstarch water mixture. Add vegetables and fish and boil shortly. Season to taste with sesame oil.

FRIED SPINACH RECIPE

INGREDIENTS:
2 lb fresh spinach or 3/4 lb frozen leaf spinach, 1 tbsp oil, 1 tsp salt, 1 tbsp soy sauce
METHOD:
Wash the spinach thoroughly and drain off excess water, or defrost the frozen
spinach. Heat the oil in a large sauce pan, add the leaf spinach and fry over fierce heat for 1 minute, stirring all the time, until the spinach softens. Add the salt and soy sauce, mix well and cook gently for another minute.

GENERAL TS'O CHICKEN RECIPE

Sauce:
1/2-cup cornstarch, 1/4-cup water, 1+1/2 tsp minced garlic, 1+1/2 tsp minced ginger root, 3/4-cup sugar, 1/2-cup soy sauce, 1/4 cup white vinegar, 1/4 cup cooking wine, 1+1/2 cup hot chicken broth, 1 tsp monosodium glutamate (optional)
Meat:3 lbs deboned dark chicken meat, cut into large chunks, 1/4-cup soy sauce
1 tsp white pepper, 1 egg, 1-cup cornstarch, Vegetable oil for deep-frying
2 cups sliced green onions, 16 small dried hot peppers
METHOD:
1) Mix 1/2-cup cornstarch with water. Add garlic, ginger, sugar, 1/2-cup soy sauce,
Vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves.
Refrigerate until needed.
2) In separate bowl, mix chicken, 1/4-cup soy sauce and white pepper. Stir in egg.
Add 1-cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces. Divide chicken into
small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.
3) Place a small amount of oil in wok and heat until wok is hot. Add onions and
peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and
cook until sauce thickens.

.GINGERED FRUIT RECIPE

INGRIDENTS: 15 oz canned pineapple pieces, 11 oz canned leeches, 1 tbsp chopped glace' cherries, 2 tbsp chopped crystallized ginger, 1 cup flaked toasted almonds.
METHOD
Drain the syrup from the canned fruits. Lightly combine the pineapple, leeches,
glace' cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on
top and serve immediately.

Lo M in

Although this is for beef lo mein, just substitute chicken or shrimp.
This is from the Chinese Village Cookbook by Rhoda Yee. It is great, and kids love
it!
INGREDIENTS: 1/2 lb egg noodles (I use the 12 oz package), 1/2 lb flank steak
1 tsp. Cornstarch, 1 tbsp light soy sauce, 1 tsp. Sherry, 1 clove garlic, crushed
sauce mixture, 1 tbsp cornstarch, 1 c. chicken stock, 1 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp sesame oil, 1 stalk green onion, diced, 2 tbsp. Oil
METHOD
Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Slice
beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce
mixture. Have a pot of hot water ready.
Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown. Discard. Add beef and
salt stir until 3/4 done. Add sauce mixture and stir until thickened. Add green
onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles.

MIXED VEGETABLE SOUP

INGREDIENTS: 2 carrots, 1 small turnip, 3 oz bamboo shoots, 4 oz white cabbage, 3 tsp salt, 2 large tomatoes, 4 cups water (1 cup =250 ml), 3 oz noodles, 3 oz Chinese pickles (cha tsai), 2 scallions, 3 oz pea sprouts
2 tbsp Vesop (this is a substitute for soy sauce), 1/2 tsp MSG (monosodium glutamate), pinch of pepper
METHOD
Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo
shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables.
Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well.
Add the water, mix well, and then stir in the noodles. Simmer for 30 minutes.
Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for
5 minutes. Add remaining ingredients and simmer for 10 minutes.

PINEAPPLE FISH

INGREDIENTS: ca.1 lb fish,
For Dough: 12 oz flour, 1 egg, 2 tbsp baking powder, 3 1/2 tbsp cornstarch, 1 tsp salt, 1-cup water, flour to dust, oil to fry and for the dough
METHOD
Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10
minutes. Add 10 tbsp oil and let stand another 20 minutes.
Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in
hot oil. Turn fish very cautiously when the color starts to change. Remove fish
pieces when slightly brown. Let cool 5 minutes.
Now fry again in hot oil until the pieces are golden brown.
Further Ingredients:7 oz canned pineapple pieces, 3/4 cup syrup from canned pineapple, 1 tbsp cornstarch, 2 tbsp vinegar, 1 tbsp soy sauce, 2 tbsp sugar, green tops of 2 scallions
METHOD
Place ingredients in a saucepan and bring to the boil, stirring constantly. Add the
fish pieces and simmer, covered, for 5 minutes.

PORK AND BAMBOO SHOOTS

INGREDIENT: 2 lb lean pork, 1/4 cup soy sauce, 1 tbsp sherry, 1 tsp brown sugar, 1 tsp ground ginger, 1 litre water, 4 oz bamboo shoots
METHOD
Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger
together, add to the pork, toss well and leave for 10 minutes.
Put pork and flavorings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour.
Drain bamboo shoots and shred finely, add to the pan and simmer for 10
minutes. If wished, liquid may be thickened with 1-tablespoon cornstarch. Mixed
with a little cold water.

PORK WITH MUSHROOMS

INGREDIENTS: 1 lb lean pork, 1 tbsp soy sauce, 1 tbsp sherry, 2 tbsp oil, 4 oz fresh mushrooms, 1 tsp cornstarch, 1/4 cup stock or water
METHOD
Cut the pork in paper-thin slices; add the soy sauce and sherry. Toss well. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 Minutes. Remove from the pan and keep hot. Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat. Add the meat again and mix well.
Mix the corn flour (cornstarch) to a smooth paste with the stock or water add to
the pan and heat gently, stirring all the time, until slightly thickened.

PORK AND CHINESE PRESERVED VEGETABLE ON VERMICELLI NOODLES

INGREDIENTS: 350gm lean pork, half a 440ml can of shredded Chinese preserve radish.2 books of "vermicelli"(they are translucent when raw, very fine, and white when cooked), 2 tbsp light soy sauce, fresh ground black pepper to taste, 2-3 tbsp of cooking oil, a little sesame oil,
METHOD
1.Shred pork into 5x5mm matchsticks.
2.Heat oil in wok, and stir-fry pork until no pink shows.
3.Add soy sauce and black pepper.
4.Cook for another 5 minutes, and then keep warm.
6.Put on kettle, about 3-4 cups.
7.When noodles are tender, rain and place in bowl.
8.Place pork and sesame oil on bed of noodles.
9.Pour boiling water from kettle over the pork to make a soup.
10.Serve, and then eat with chopsticks and Chinese soupspoon.
This recipe is great for taking to work or school. Stop before step 9,and when
lunch comes you can add hot water from the office urn,
Then you have a nice hot lunch -yum yum!!

POT STICKERS: COLLECTION

Dumpling Skins jiao zi pi
The texture of these fresh pasta products is positively silky in comparison to the commercially prepared kind. Making them by hand is a very time-consuming process, but the result is certainly worth the effort. Commercial dumpling skins (gyoza) will work just fine.
INGREDIENTS:
Fifty skins:
2.5 cups all-purpose flour
1.25 cups boiling water
METHOD
1.Place the flour in a mixing bowl and add the boiling water. With a wooden
spoon, mix the ingredients to a rough ball. If the dough is too hot to handle, let it
cool a bit; then turn it out onto a lightly floured surface and need for about
5 minutes, until it is smooth and elastic. If the dough is too sticky, need a few
tablespoons of flour into it. Cover the dough and let it rest for 25 minutes.
2.Cut the dough in two and form each half into a long snakelike roll about 1 inch
in diameter. Cut each half into 25 pieces. With a cut edge down, press each into a circle. Using a small rolling pin or a tortilla press that has been lightly floured, roll out each piece into a 3-inch circle. Cover the circles with a cloth or towel to
prevent drying.

FIFTY DUMPLINGS JIAO ZI

Meat dumplings typify the hearty, wholesome qualities of northern home-style cooking. Traditionally, they are filled with pork, cabbage, and flavored with a generous amount of Chinese garlic chives. For a nice variation is to substitute lamb for pork
INGREDIENTS:
1.5 cups finely minced Chinese cabbage (Napa), 1 tsp salt, .75 pounds ground pork, 1 cup finely minced Chinese garlic chives, leeks, or scallion greens
Dumpling Seasoning
2 tbsp soy sauce, 1 tbsp rice wine (shaohsing), 2 tbsp sesame oil, 1.5 tsp minced ginger, 1.5 tsp minced garlic
METHOD
1.Place the minced cabbage in a large mixing bowl, add the salt, and toss lightly to mix evenly, and let sit for 30 min.(this is done to remove the water from the
cabbage, so the filling will not soak through the dumpling skin.)Take a handful of
minced cabbage and squeeze out as much water as possible. Place the cabbage in a mixing bowl. Squeeze out all the cabbage and discard water. Add the pork,
minced chives, and "dumpling seasoning". Stir vigorously in to combine the
ingredients evenly.(If the mixture seems loose, add 2 Tbsp cornstarch to bind it
together.)
2.Place a heaping tablespoon of filling in the center of each dumpling skin, and
fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin. Use the thumb and index finger of one hand to form small pleats along the outside edge of the skin; with the other hand, press the two opposite edges of the skin together to seal. The inside edge of the dumpling should curve in a semi-circular fashion to conform to the shape of the pleated edge. Place the sealed edge dumplings on a baking sheet that has been lightly dusted with cornstarch or flour.
3.In a large wok or pot, bring about 3qts of water to a boil. Add half the dumplings, stirring immediately to prevent them from sticking together, and heat until the water begins to boil. Add 1/2-cup cold water and continue to cook over high heat until the water boils. Add another 1/2 cup cold water and cook until the water boils again. Remove and drain. Cook the remaining dumplings in the same manner.(this is the traditional method of cooking dumplings; for a simpler method, boil for about 8 minutes, uncovered, on high heat.Serve the cooked dumplings with one (or both) of the following dipping sauces:
Dipping Sauce
1/2-cup soy sauce, 3 Tbsp Chinese Black vinegar or Worcestershire sauce,
Dipping Sauce II
1/2 cup soy sauce, 2 Tbsp Chinese Black vinegar or Worcestershire sauce
1 Tbsp chili oil or chili paste with garlic,
Variation
Add 1 Tbsp shredded gingerroot or minced garlic to either of the sauces.

PAN FRIED DUMPLINGS GUO TIE

Literally translated, guo tie means "pot stickers," and anyone who has not used a well-seasoned pan to cook these dumplings will understand the appropriateness of this title; the dumplings often refuse to dislodge themselves from the pan.
INDGRDEIENTS: 25 dumplings- 3.5 Tbsp peanut oil, 5 meat dumpling 1 cup boiling water
METHOD
Heat a large wok or well-seasoned skillet until very hot. Add three tablespoons of oil and heat until hot. Place the dumplings in the pan, pleated side up. Fry the dumplings over medium heat until their bottoms are a deep golden brown. Add the boiling water to the pan and cover. Reduce the heat to low and cook for about10 minutes. Uncover, and pour out the water. Lightly rinse the dumplings for 5 seconds under hot running water to remove excess starch*. Drain. Place the pan containing the dumplings over medium-high heat. Drizzle 1/2 Tbsp of oil around the dumplings and fry until the bottoms are again crisp (about 2 minutes). Loosen any dumplings that seem to be stuck to the bottom.Most of this came from the book Nina Simonds, "Classic Chinese Cuisine", Houghton Mifflin Company, Boston, 1982.It is an excellent Chinese cookbook.
The recipes are straightforward and typically pretty easy. It contains nice (often wordy and sometimes slightly dated)descriptions and historical notes.Steve H.Another spicy dipping sauce that actually comes from another recipe in the book, spicy steamed eggplant. The sauce is supposed to be poured over the steamed eggplant. We like it but love the sauce for just about everything.
1/4-cup soy sauce, 1T rice wine, 1T rice wine vinegar, 2t sugar, 1T minced scallion, 1.5T minced garlic, 2T sesame oil, 2t chili oil or chili paste.

.

RAINDROP SOUP

INGREDIENTS: 6 water chestnuts, 2 scallions, 1 tbsp sherry, 3 cups chicken stock (1 cup =250 ml), 6 oz diced cooked chicken, salt and pepper
METHOD
Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a sauce pan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15 minutes. Add the sherry and season to taste.

SCALLOPS WITH PEPPERS

INGREDIENTS: 1 lb scallops, 3 red peppers, 1 tbsp oil, 1 tsp salt, 1 oz fresh ginger, 2 tbsp oil, pinch of brown sugar, 2 tsp sherry, 1 tsp cornstarch, 2 tsp soy sauce,
METHOD
Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add
2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain.
Chop the ginger finely, fry both scallops and ginger in oil for 1 minute. Add the
sugar and sherry.
Mix the cornstarch to a smooth paste with the soy sauce and add to the pan.Heat
gently, stirring until slightly thickened. Add the peppers and cook for 1 minute.

SPICED WHOLE LAMB

INGREDIENTS: 3 lb leg or shoulder of lamb, 1 tsp salt, 1 tbsp sherry, 2 cloves garlic, crushed, 1 oz fresh ginger, shredded or 1 tsp ground ginger, 1/3-cup oil, 1 litre stock, 1 tbsp cornstarch
METHOD
Wipe the meat and rub salt into the skin. Put in a pan with cold water to cover,
bring to the boil, remove the scum, cover and simmer for 20 minutes. Drain off
the liquid. Mix the soy sauce and the sherry with the garlic and ginger and rub
into the lamb, leave for 10 minutes.
Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over.
Add the stock, bring to the boil and simmer for 2 1/2 hours.
Mix the cornstarch to a smooth paste with a little cold water. Lift the lamb on to a
hot dish; keep hot. Add cornstarch mixture to the liquid in the pan and bring to
the boil, stirring, until slightly thickened. Pour over the lamb.

STEAMED DUMPLINGS

INGREDIENTS: 1 3/4 cups hot water, 3 tsp sugar, 2 tsp vegetable shortening or oil, 6 cups all-purpose (plain) flour, 2 tsp baking powder, 1/2 tsp salt
METHOD
Add sugar and shortening to hot water, stir til sugar is dissolved, and allow to cool until barely warm.Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky.On a floured board, knead dough about 5-8 minutes, or till smooth and elastic.
Return to bowl, cover with damp cloth and let rise at least 1 hour.

ROAST PORK FILLING

makes 24 buns
INGREDIENTS: 1 tsp sugar, 1 1/2 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 cup chicken stock, 1 tsp sesame oil, 1/4 tsp ground black pepper, 1 drop red food coloring (optional), 1 tbsp vegetable oil, 3/4 lb diced roast pork (recipe:3 lbs pork sirloin cut into 2 inch strips,
marinated in:2 tsp sherry, 2 tsp sugar,1/4 cup soy sauce,3 tsp hoisin sauce,1/4 tsp red food coloring; marinate 4-5 hrs in fridge; bake 1 hour at 325, brushing with honey three times; let cool 20 minute, dice for dumpling recipe)
1/2-inch piece fresh ginger, minced 1 large or 2 small spring onions chopped
1 tsp cornstarch, 2 tbsp water, 1 recipe Silver Loaves
METHOD
Mix together sugar, soy sauce, oyster sauce, chicken stock, and sesame oil, black pepper and red food coloring. Set aside. Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min. Pour in the seasoning mixture and stir for another minute. Stir the cornstarch into the water and cook. Continue to cook, stirring, until the sauce is like thick custard. Remove from heat. Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes. Divide into 24 pieces and cover again with the cloth. Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon of pork filling in center and pleat edges of circle all the way around. Bring edges up over filling, finally pinching the pleats together firmly at the center top. Set aside for 10 minutes. Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch of space between them, for 12 minutes. Do not open the steamer while cooking or else the characteristic splitting of the top of the bun will not take place.

SHRIMP AND VEG TABLE FILLING

INGREDIENTS: 1 tbsp vegetable oil, 2 cloves garlic, minced, 1 spring onion, finely chopped, 3/4 lb Chinese cabbage, chopped, blanched in boiling water for 1 min, drained and squeezed dry in paper towels, 1/4 cup cooked baby shrimp, minced, 1 tsp sugar 1 tsp soy sauce, 1/2 tsp ground black pepper, 1 tsp sesame oil, 1 tsp cornstarch, 1 tbsp water
METHOD
Heat the oil in a wok, fry garlic and spring onion till garlic is a light golden color.Stir in cabbage and shrimp, and cook one more minute. Add sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed with water. Stir again. The mixture should thicken immediately. Fill buns as with above recipe.

SWEET RED BEAN PAST FILLING

(Sweet red bean paste can be bought in the store, and used straight from the can
for filling, but this is how to make it from scratch)
INGREDIENTS: 1 1/2 cups red beans, washed well, 4 cups water, 1/2-cup vegetable shortening, 1 cup sugar,
METHOD
Place the beans and water in a saucepan, cover, bring to boil over medium high
heat. Reduce heat to medium-low and cook for 1 1/2 hours, or till beans are very
soft. Strain the water from the beans, and blend them into a puree in a blender or food processor. Press the puree through a sieve, discarding the skins, which will be left in the sieve. Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture. Place the thickened puree back into the saucepan, together with the sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape vigorously so that it does not stick to the bottom. Remove from heat and let cool before filling buns.

STEWED LAMB WITH ORANGE

INGREDIENTS: 2 lb lean lamb or mutton, 1 tbsp soy sauce, 1 tbsp sherry 1 tsp ground ginger, 2 tbsp finely grated orange rind, 1 tsp salt, 1 litre stock or water, 1 tbsp cornstarch
METHOD
Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger,orange rind and salt together, add the lamb and mix well. Put the lamb into a pan with the flavorings and water. Bring to the boil, remove the scum, cover and
simmer for 2 hours.Mix the cornstarch to a smooth paste with a little cold water and add to the pan.
Bring back to the boil, stirring until slightly thickened.

SWEET AND SOUR PRAWNS (SHRIMP)

INGREDIENTS: 1 lb fresh peeled prawns, 2 tbsp tomato ketchup, 1 tbsp sambal oelek (meshed hot chilies), pinch of MSG (monosodium glutamate), 1 tbsp sugar, 1 1/2 rice wine, 1 tbsp cornstarch stirred in 2 tbsp water, 1 clove garlic, 1 1/2 tbsp fresh ginger, 3 oz scallions

Marinade:
1 egg white, 3 tbsp cornstarch, 1/2 tsp salt, 3 tbsp water, 5 tbsp oil
METHOD
Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil. Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ingwer and chop finely. Also chop scallions finely. Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly. Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.

SWEET &SOUR TOFU

Source: The Enchanted Broccoli Forest
INGREDIENTS: 1 lb tofu, 1/4 cup lemon juice, 1/4 cup tamari sauce, 6 tbsp water, 1/4 cup tomato paste, 2 tsp honey, 1 tsp ginger, 4 cloves of garlic 8 scallions, minced, 1 green &1 red bell pepper, sliced in strips 1 lb mushrooms 1 cup toasted cashews
METHOD
Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato
paste, honey, ginger and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight).Stir-fry scallions, bell peppers, and mushrooms in 2 tsp of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.

SWEET-N-SOUR STIR-FRY

INGREDIENTS: Yield: 2 servings, 1/4 c Chopped scallions, 2 Cloves, garlic minced, Canola oil (sesame -oil would work well,-too), 1 c Snow pea pods, de-stringed, 1 sm Yellow zucchini squash,-sliced, 1 1/2 c Broccoli (florets and
-stems, cut into small -pieces), 12 oz Straw mushrooms, 1/2 c Bean sprouts, 1/2 c Water chestnuts, 1/2 c Bamboo shoots, 1/4 c Chopped red bell pepper, 1 sm Can pineapple chunks, -(unsweetened, be sure -to save the juice), 1 sm Can mandarin orange slices, 1 Ripe mango, peeled, seeded, -and sliced
FOR SAUCE: 1 1/2 c Tamari, Pineapple juice (leftover -from the can), 3 tbsp Cornstarch (or enough -to make desired thickness), 2 tbsp Water 2 tsp Grated fresh ginger
METHOD
First to go in the wok was the oil, scallions, and garlic. Use enough oil so that it'll coat all the veggies but not make them slimy (I'd say about 1/2 -2/3 c.).Heat these ingredients until the garlic starts to turn brown. Then add the pea pods, squash, and broccoli. Cook about 3-5 min. Then add the bean sprouts, water chestnuts, bamboo, and peppers.
Cook for a few more minutes, until veggies are slightly tender but still sort of crisp.Then add the pineapple, oranges, and mango. Cook about a minute, then add the sauce. When the sauce starts bubbling, the stir-fry is done.
Serve over rice. Yum!

SZECHUAN-STYLE STIR FRY

INGREDIENTS: 1lb tofu, cubed, 1/2 lb snow peas, 1/3 cup teriyaki sauce, 3 T Szechwan spicy stir-fry sauce, 2 tsp cornstarch, 1 onion, chopped, 3 cup chopped bok choy, 2-3 tsp cooking oil, 1 cup broccoli florets, 1 red bell pepper
1 7-oz.can straw mushrooms, 1 14-oz.can baby corn
METHOD
Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry onion & bok choy in 1T oil for 2 minutes. Add broccoli &bell pepper; Stir-fry 2 minutes. Remove from
wok Stir-fry cubed tofu in 1 T.oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through.
Serve over hot rice.

TOMATO SOUP WITH EGG FLOWER

INGREDIENTS: 4 tomatoes, 1 onion, 1 tbsp oil, 3 cups chicken stock (1 cup =250 ml), pinch of MSG (monosodium glutamate), 1 egg, beaten, salt and pepper
METHOD
Skin and cut the tomatoes and cut the onion into eighths. Heat the oil in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or until softened but not browned. Pour off excess oil and add the stock, salt, pepper and MSG. Bring to the boil and simmer for 30 minutes. Add the egg slowly, stirring constantly, until it separates into shreds.

WATERMELON SOUP

INGREDIENTS: 1 oz dried mushrooms, 4 oz bamboo shoots, 4 oz green peas 4 oz lean ham, 2 cups chicken stock (1 cup =250 ml), 6 oz chicken, 6 oz pork 1/2 tsp MSG (monosodium glutamate), 4 lb watermelon
METHOD
Cut the mushrooms into small pieces and soak in boiling water for 1 hour. Cut the bamboo shoots into thin slices; shreds or mince (grind) the ham.Bring the stock to the boil. Mince the chicken and pork, add to the stock and simmer for 10 minutes. Add drained mushrooms, bamboo shoots and ham, mix well and add the MSG and peas.Cut the top from the melon and scoop out the seeds and some of the pulp. Pour the soup into the melon and replace the top. Stand the melon in a basin and
steam for about 1 1/2 hours or until the melon is cooked. The correct way to serve this soup is to place the melon on the table and scoop out soup and flesh, cutting the peel down as the level of soup is lowered.

WONTON NOODLES
Shrimp Won Ton

INGREDIENTS: 1/3 lb raw, shelled shrimp, 1/4 t rice wine, 1/4 t salt, 1/2 t cornstarch, 1/4 t MSG (optional), 1/4 cup bamboo shoot, diced, 1 t chopped ginger root, 30 won ton skins
METHOD
Rinse and de-vein shrimp, drain and cut each into 3 pieces; mix with rice win, salt, cornstarch and MSG. Add bamboo shoot and chopped ginger root. mixing thoroughly. Taking one won-ton skin, put a teaspoon of filling in the center. Trace
water with fingertips along edge and fold over to form triangle with filling in the center .Bring the two outside corners together and using another drop of water, pinch the 2 edges together to seal. Boil 6 cups of water; add won ton and green vegetable; cover. When won tons rise to the surface of the water remove, won-ton with green vegetables drain and
portion into serving bowls with soup and seasoning.
Soup for Wonton
INGREDIENTS: 6 C stock, 1 t rice wine, 1 1/2 t salt, 1 T shredded ginger root
Heat all above ingredients to boiling.
Seasoning in each bowl
1/4 t black pepper, 1/2 t sesame oil, 1/2 T soy sauce, 1 T chopped green onion
Put these into each individual serving bowl.

BRAZIL DISHI-BULGAR WHEAT BURGERS
INGREDIENTS-2 tbsp olive oil,2 onions ,2 celery Sticks ,2 garlic cloves ,125 gm bulgar wheat ,250 gm brazil Nuts ,300 ml vegetable stock,2 tbsp tomato puree ,2 tbl parsley (chopped) ,2 tsp dried mixed herbs,1 egg, (beaten) ,salt and pepper to taste

METHOD- In a food processor chop finely the onion, garlic and celery.Seperatly chop nuts and set aside. Heat oil in a pan and add the onion, garlic and celery - saute until soft.Add the nuts and bulgar wheat and saute for a couple of minutes until golden brown. Add the stock and simmer until the liquid is absorbed. Stir in tomato puree, parsley, herbs and the egg.Season with salt and pepper and leave until cool enough to handle. Shape into 'burgers' and either cook in oven at 400F/200C/Gas 6 for 15 to 20 minutes until heated through or cook in frying pan.Place in burger buns with your favorite garnishes If you have problems with the burgers falling apart when cooking try adding some grated cheese before shaping.

AUSTRAIN DISH - MEAT PIE

INGREDIENTS-500 grams chuck or blade steak,2 tbsp flour,freshly ground black peeper,1 tsp salt,1/2 cup water,375 gram/12 oz frozen puff pastry,beaten egg to glaze
METHOD-Trim gristle and fat from steak, cut into thin shreds, then chop very finely.Dust with flour, salt and pepper and place in the top of a double boiler or pudding pan. Place enough boiling water to come halfway up sides of bowl, simmer for 2 hours or until the meat is very tender. Replace water in saucepan as necessary to maintain level. Allow to cool completely. Roll out pastry dough thin and cut 3/4 of it to fit individual round or square pie tins.Line tins with dough, and fill about 3/4 full with meat filling.Cut lids from remaining dough, dampen edges and put into place . Cut a vent in the top of each pie for steam to escape.Chill for 15 minutes, then brush with beaten egg. Bake in a preheated hot oven (200 C / 400 F) for 25 minutes or until pastry is puffed and golden. Serve with tomato sauce (ketchup)

Indian Dish recipe-1

BRINJALS SIZZLING HOT RECIPE

INGREDIENTS-1 large sized brinjal,100 gm mashed cheese,1/2 cup assorted saute vegetables,4 pinches of amchur powder,1/2 tsp of red chilli powder,1tsp of garlic paste,small onion chopped,3 tbsp oil,2 tbsp tomato puree,coriander leaves for garnishing,oil for frying, salt to taste.

METHOD-Cut the brinjals vertically into two halves. Sprinkle salt and keep aside.Heat enough oil for deep frying and fry each of the halves over low flames till the skin is crispy and golden brown and the pulp is also cooked.Allow the brinjals to cool and scoop out flesh gently, taking care not to break the skin of the brinjal. Now put 3 tbsp oil in a pan and fry the onions in this oil then fry the cheese which has been mashed. Cook on low falmefoar two minutes and mix in the saute vegetables and the tomato puree, also add the spices and mix gently. Remove and use the filling to fill the scooped out brinjals on a sizzlerplate and serve hot with paratha.

Indian Dish recipe-2

CHHOLE BHATURE RECIPE

INGREDIENTS - FOR BHATURE-2 cups refind flour(maida),1 cup curd (sour),2 tsp baking powder,2 tsp oil, oil for frying,salt to taste, water (warm), FOR CHHOLE -250 grams bengal gram(white),2 glasses of water (for soaking),1 teabag,6-7 flakes of garlic (crushed),1 inches piece of ginger (sliced),2 onions ,2-3 green chillies,1 tomato,2tbsp of ghee or oil,1tsp of gram masala,red chillies to taste,1 tsp cumin powder,2/3 spoon of mango powder,4 pieces of cloves,

METHOD - FOR CHHOLE-

Soak chhole overnight. In a pressure cooker, put chhole, water, tea bag and cook till tender.In a pan, heat oil fry garlic, ginger, till they become golden brown. Then add all the masalas.Pour this masala over boiled chhole and mix well. Garnish with sliced onion and tomato. <!--

FOR BHATURE-Mix maida, salt and curd, baking powder well. Knead into a soft dough using oil and warm water.

Cover the dough and leave it for 4-5 hours. Then make balls and roll them with both hands and deep fry in oil till light red in color.

Serve hot Bhatre with chhole.

Indian Dish recipe-3

GOLD COIN RECIPE

INGREDIENTS-100 gm carrot,100gm beans,100 gm green peas,100gm cashew nuts,50 gm refind flour,5 gm cumin seeds,oil for frying,bread slices.

METHOD- Cut the vegetables and boil in water.Drain out the excess water.Heat the oil in a pan.Put the refind flour and cumin seeds into it.Then add the boiled vegetables to it and remove from fire.Mix everything.Take a bread and cut in round shape.Place the mixture on the bread slices and fry.Serve hot with tomato sauce.

Indian Dish recipe- 4

DHOKLA RECIPE

INGREDIENTS-1 cup gram flour,1 cup sour curd,2 tsp eno fruit salt,salt to taste,a pinch of turmeric powder,1/2 tsp of ginger paste,1/2 tsp musturd seeds,2 tsp refind oil,4 green chillies (sliced),some curry leaves,2 tsp coriander leaves (chopped),2-3 tsp lemon juice.

METHOD-Mix gram flour, curd, eno fruit salt, salt, ginger paste and turmeric powder.Add a little water to make the batter thicker than that used for making pakoras.Immediately pour the mixture in a greased pan and put the pan in a pressure cooker over a stand.Pour a glass of water in the pressure cooker. Close the lid and do not put the weigh. Steam for 10 minutes.Cool and cut into squares. Heat oil in a pan, fry musturd seeds, curry leaves and green chillies and add lemon juice and a half a glass of water, boil , then add dhokla pieces, stir, keep on flame till all water is gone.Remove from the flame. Sprinkle coriander leaves and serve.

Indian Dish recipe- 5

DAHI BHALLA RECIPE

INGREDIENTS-FOR BHALLA-1/2 cup black gram dal (without husk),1/2 tsp salt,a pinck of asafoetida,oil for frying,

FOR DAHI -1 cup curd,1/4 cup milk,1/2 tsp sugar,1/2 tsp salt, a few peppercorns (fresh grounded),FOR GARNISHING: cumin powder,ginger slices,coriander leaves,chaat masala, tamarind chutney,

METHOD-Soak dal overnight. Grind it to a fine paste. Add salt, asafoetida and beat well. Heat oil in a pan, make small flat balls and fry till golden in color.

Soak these balls in warm water. Remove and cool. Beat curd, milk, sugar, salt and pepper. Squeeze out water from the bhallas and place them on a serving dish.

Pour curd, sprinkle cumin powder, chaat masala, tamaring chutney, ginger slices and coriander leaves and serve.

Refer indian recipe-15 for tamrind chutney.

Indian recipe- 6

DAL BATI CHURMA RECIPE

INGREDIENTS-FOR DAL-500 gram moong dal chilka,200 gram urad dal,300 gram chana dal,200 gram moong dal dhuli,turmeric powder 1 tsp,chili powder as per taste,salt to taste,oil 1 tbsp,garlic 1 pc,cumin seeds 1 tbsp,For garnishing: coriander leaves.

FOR BATI-1kg wheat,5 gram ajwain,5 gram sounf,3 gram coriander seeds,300 gram ghee,100 gram curd,300 gram water,salt to taste.

FOR CHURMA-500 gram bati flour(wheat flour but little thick),200 gram ghee,2kg ghee for frying,200 gram jaggery,dry fruit to taste.

METHOD FOR DAL-Take water in a preesure cooker. Put turmeric powder, chilli powder and salt. Wash all the dals and put in the pressure cooker. Let this cook for 20 minutes. Then take some oil in a pan and add shreded garlic, cumin seeds and chilli powder and mix well. Now add this mixture in boiled dal. Now dal is ready. Garnish with coriander leaves and serve with bati.

METHOD FOR BATI-Mix flour, salt, ajwain. corriander seeds, sounf, ghee, curd and water together. After mixing it make small balls out of this dough. Now place it in a oven or tandoor in slow heat till bati turn golden.

METHOD FOR CHURMA -Mix bati atta, salt and ghee togethter and make small balls of this mixture. Deep fry these balls in a pan in 2 kg ghee. Take out after 15 minutes. Break each ball and make powder. Mix this powder with crashed jaggery and ghee. Add some dry fruits in it. Churma is ready. Serve with bati and dal.

Indian recipe- 7

BHEL- PURI RECIPE

INGREDIENTS-1 cup puffed rice,6-7 pieces papri,1 tbsp peanuts,1/2 cup bhujia(made of gram flour),1 potato (boiled and cut into cubes),2 green chillies chopped,1 onion (chopped),1 tomato (chopped),salt to taste,1/4 tsp black salt,2 tsp mint chutney,2 tsp tamrind chutney.

for garnishing: coariander leaves (chopped)

METHOD-Mix all the ingridents well. Garnish with coriander leaves and serve immediatly.

Refer indian recipe-15 for mint and tamrind chutney.

Indian recipe- 8

SAMOSAS RECIPE

INGREDIENTS-300 gm refind flour,1/2 kg potato (boiled and chopped),1 cup peas (shelled and boiled),2 green chillies (chopped),1 tsp coriander seeds (crushed),1/4 cup cashew nuts (cut into halves),1 tbsp raisins,salt to taste,1/2 tsp red chilli powder,1 tsp gram masala,ghee or oil for frying.

METHOD-Heat 1tbsp of oil in a pan. Fry green chillies, coriander seeds, cashew nuts and raisins for 1 minute.Add potatoes, peas, salt, red chilli powder and garam masala. Mix well. Cook for 5 minutes.Now mix maida 2 tsp of oil and 1/2 tsp of salt. Knead a dough with water. Make small balls and roll it like a puri. Cut it into two. Fold each part in triangle shape. Fill the potato mixture and stick sides with the help of water. Deep fry till light brown in color.Serve hot with tamarind chutney.

Refer indian recipe-15 for tamrind chutney.

Indian recipe- 9

PANEER CHAT RECIPE

INGREDIENTS-1 kg paneer,1 cup onion (chopped),2 cucumbers,4 tamatoes ,3 tbsp coriander leaves (chopped),1 tbsp ginger(chopped),2 green chilli (chopped),4 tbsp tamarind chutney,1 tsp chat masala,juice of 2 lemons,for garnishing: coriander leaves,ginger julienne.

METHOD-Deseed and cut tomatoes and cucumber into 1 inch dices. Toss all ingredients in a salad bowl.Serve, garnished with chopped coriander leaves and ginger julienne.

Indian recipe- 10

STUFFED LADY`S FINGER RECIPE

INGREDIENTS-300 gram lady`s fingers,20 gram coconut powder,1tsp turmeric powder,5 gram green chillies (chopped),10 gram coriander powder,5 gram garam masala,,30 ml oil,few drops of lemon juice,salt to taste.

METHOD-Clean and cut lady`s fingers on both sides.Make a cut in centre from top to bottom.Mix all the ingredients except lady`s fingers.Mix well to make a paste.Fill this paste inside the lady`s fingers where you made a cut.Shallow fry in oil.Serve hot with roti or bread.

Indian recipe- 11

SARSON SAAG WITH MAKKI ROTI RECIPE

INGREDIENTS-FOR SAAG-600 grams sarson saag - mustard leaves,150 grams spinach - palak,60 grams of soya saag,3 tbsp of ginger garlic paste,3 large tomatoes or 5 tbsp of tomato puree,3 green chillies chopped,1 cup melted ghee,salt to taste.

FOR MAKKI ROTI:500 grams makki atta,20 grams fresh garlic finely chopped,2 chopped green chillies,4 tbsp of ghee,ghee for frying the rotis,salt to taste.

METHOD-For sarson saag: Wash and cut the green saag and discard the stalks and stems. In a pressure cooker add just half cup of water and cook the saag till tender. Allow the saag to cool. Then grind the saag to obtain a smooth paste. Heat four tbsp of ghee and fry the ginger garlic paste for a few seconds. Lower the heat and add the saag paste and the spices.

Cook on low flame for 10 minutes, stirring occasionally. Mix the tomatoes and continue to cook on low flame. Add tbsp of ghee from time to time. After 10 minutes remove and keep aside.

For makki roti: Sift together the makki ka atta, salt, fresh garlic and the chillies and the ghee and knead with just enough water to form a dough. It is not easy to knead into a dough because it does not bind easily. Divide the dough into 6-7 portions. Wet your palm and shape each portion with your palm into a thick circular roti. Heat a tava and sprinkle ghee lavishly on it. Fry the makki roti, turning only when one side is golden brown and crispy. You will need to cook on low flame. Turn roti very gently because the roti tends to break. Serve sizzling hot on a hot sizzler tray with sarson saag which is pipping hot. Gur or jaggery is also served as to give it a traditional taste.

Indian recipe- 12

RASAM BARA RECIPE

INGREDIENTS-FOR BARA-250 gram black gram dal (without husk),3 green chillies,(chopped),2 inches pieces of ginger,10-12 curry leaves,oil for frying.

FOR RASAM-250 gram arhar dal,2 tsp tamarind paste (mixed in 1/4 cup of water),4 tsp grated coconut,25 gram jaggery,salt to taste,1 tsp turmeric powder,1 tsp musturd seeds,2 green chillies (chopped),2 tsp sambar powder,a pinch of asafoetida,10-12 curry leaves,2 tbsp oil.

METHOD-For makeing bara: Wash and soak dal for 5--6 hours. Drain excess water and grind dal to a fine paste. Beat well. Add salt, ginger, green chilli and curry leaves. Make a round flat ball with hole in the centre. Deep fry these balls till they are golden in color. Keep them aside.

For making rasam: Add salt, turmeric powder, jaggery, coconut, asafoetida to dal and pressure cokk for 15--20 minutes. Heat oil in a pan, fry musturd seeds, curry leaves, green chillies. Now add sambar powder and tamrind paste. Pour the mixture over dal. Mix well. Now cook dal till done.

Add baras to rasam and serve hot.

Indian recipe- 13

DAL LADDU RECIPE

INGREDIENTS-1cup moongdal (dhuli i.e yellow dal),1/2 tsp red chilli powder,3/4 tsp garam masala,2 tbsp mint chutney,2 tbsp tamarind chutney,chaat masala,salt to taste,1 tbsp coriander leaves,250 gram radish grated,water.

METHOD-Soak dal in water overnight. Drain excess water and grind it to a smooth paste.Add salt, red chilli powder and garam masala and mix well.Make small balls of mixture and deep fry in oil till golden brown.Keep these balls in a plate and garnish with grated radish, mint chutney, tamrind chutney, chaat masala and coriandr leaves.

Refer indian recipe-15 for tamrind and mint chutney.

Indian recipe- 14

TIKKIA CHAAT RECIPE

INGREDIENTS-1/2 kg potatoes (boiled and mashed), 100 grams chana dal (boiled), 1 tsp salt, 1/2 tsp red chilli powder, 1/2 tsp ginger paste, 1/2 tsp green chillies (chopped), 1/4 tsp cumin seeds, a pinch of asafoetida, oil for frying.

METHOD-Mix mashed potatoes and salt. Heat 1 tbsp of oil in a pan, fry cumin seeds, ginger paste and green chillies for a minute. Add salt red chilli powder, asfoetida and boiled dal. Fry for four to five minutes. Remove from flame and cool.

Take a small portion of potato, make a ball, flatten it and fill in dal mixture. Fold the sides. Apply oil on both sides, fry till it crispand is red in colour.

Serve hot with mint and tamrind chutney.

Refer indian recipe 15 for mint and tamrind chutney.

Indian recipe- 15

TAMRIND CHUTNEY RECIPE

INGREDIENTS-50 grams tamrind (washed), 10-12 dates (washed), 1/2 tsp cumin seeds (roasted), 1/2 tsp chilli powder, 1/2 tsp black salt, salt to taste.

METHOD-Soak tamrind and dates in warm water for 1 hour. Remove seeds. Cook for 5 minutes. Blend in a liquidiser and strain.

Add chilli powder, cumin seeds, black salt and salt to tamrind puree and mix well.

MINT CHUTNEY RECIPE

INGREDIENTS-1/2 cup mint leaves, 2 green chillies (chopped), 2-3 tsp lime juice, 2 tsp sugar, 1/2 tsp salt, 1 onion (chopped).

METHOD-Combine all thae ingridents and grind it to a fine paste. Add a little water if required.

Indian Dish recipe-16

CHICKENN TIKKA RECIPE

INGREDIENTS-1 kg boneless chicken, 100 gram ginger garlic paste, juice of four lemons, 2 cups hung curd, 1 tsp cardamom powder, 3 tsp kashmiri mirch powder, 4 eggs, 1 tsp garam masala, 1/4 tsp coriander leaves (chopped), 1/4 cup oil, 4 tbsp butter, 4 tsp chat masala, salt to taste.

METHOD-Marinate chicken with ginger garlic paste, lemon juice, and salt and keep aside for one hour. Mix all ingredients except butter and chat masala. Add the premarinated chicken to it. Put on a skewer and cook in a tandoor or oven. Sprinkle butter and chat masala on top of cokked chicken tikka and serve hot.

Indian Dish recipe-17

MUTTON PULAO RECIPE

INGREDIENTS-2 cups basmati rice, 800 grams mutton, 1 cup onion (sliced), 1 cup desi ghee, 50 gram whole garam masala, 4 tbsp kashmiri mirch powder, 2 tbsp cumin seed powder, 2 tsp garam masala, 1 tsp javitri-cardamom powder, 1/2 cup brown onion, 1/4 cup ginger julienne, 1/2 cup ginger garlic paste, salt to taste.

METHOD-Heat ghee in a handi. Put whole garam masala into it and let it crackle. Add sliced onions and saute till it is golden brown. Now add mutton to it. Saute till mutton is 80 percent done. Add ginger garlic paste and remaining spices. Put soaked rice into it and add water twice the amount of rice. Cook till the rice is 80 percent done. Add brown onion and ginger julienne. Put on lid and keep on dum for 20 minutes. Serve h

Indian recipe- 18

METHI CHAMAN RECIPE

INGREDIENTS-2cups methi (chopped), 4 cup paneer cubes, 1 cup onion (chopped), 3/4 cup tomato (chopped), , 1 tsp cumin seeds, 2 tsp kashmiri mirch powder, 1 tsp garlic (chopped), 4 tbsp oil, 1 tbsp cumin seeds powder, 1 tsp garam masala, salt to taste.

METHOD-Heat oil in a pan and put chopped garlic and cumin seeds into it. Saute and add onions . Saute till all are golden brown. Add tomatoes and spices . Put chopped methi into it. Cook till done.

Add paneer cubes, sprinkle garam masala and stir for two minutes. Serve hot.

MUD CAKE

INGREDIENTS-3 cups water,1.5 cups butter,2 cups sugar,2.5 cups refind flour,2 tbsp cocoa powder,1 tbsp sodium bicarb,6 eggs,2 tbsp rum,1 cup chocolate.

METHOD-Boil the water, add butter. When boiled add chocolate and take it off fire.When chocolate is melted, add all dry ingredients.Finally add eggs and rum.Pour the mixture into a mould.Bake at 170 degree celcius foar 35 minutes or till done.

KACHORI ALOO

INGREDIENTS

FOR KACHORI -200 gm refind flour, 1/2 cup black gram dal ,1 tbsp coriander powder,1/2 tsp red chilli powder,1tsp salt

2 pinches of asafoetida,oil for frying,FOR ALLOO KI SABZI,1 kg potatoes (peeled and chopped),2-3" piece of ginger (sliced),2 green chillies (chopped),2 tsp coriander powder,1/2 tsp turmeric powder,a pinch of asafoetida,1/2 tsp cumin seeds,2 tbsp lime juice,1 tbsp oil,a glass of water,salt to taste

FOR GARNISHING: some coriander leaves 

METHOD

To make kachori: Soak dal overnight. Drain all water and grind to a stiff paste. Add coriander powder asafoetida and all the masalas to the dal paste and mix well.

Mix refind flour, salt and 1 tsp of oil and rub well. Make a dough with water. Keep aside for 1 hour. Now make small ball out of dough and flaten the balls, fill in dal paste and close and roll on an oiled board.

Deep fry in hot oil till crisp. Serve with alloo ki sabzi.

For make alloo ki sabzi: In pressure cooker heat oil. Add asafoetida, cumin seeds, all other masalas, potatoes and water. Cook in pressure cooker. Open the cooker and mash the contents a little.

Add lime juice.

Garnish with coriander leaves.

INDIAN PICKLES
KAMAL KAKRI OR LOTUS STEM PICKLE

INGREDIENTS-½ kg thick kamal kakri(lotus stem), 1 tbsp rye powder, 1 ½ tsp turmeric powder, 1 tsp red chili powder, ¾ tsp methi seeds, 1 tbsp crushed coriander seeds, 2 tsp kalonji, 1tbsp salt, 3 tbsp mustard oil
METHOD-Peel, wash and cut lotus stem into small pieces. Keep them in hot water for 10 minutes. Dry them in the sun. Mix all the spices and oil with lotus stem pieces. Store in a glass jar.
Note: Before adding oil to the pickle, first heat it till it starts smoking and then cool it. only then add it to the pickle.

ONION PICKLE

INGREDIENTS- ½ kg onions small and round, 2 tsp salt, 4 tsp rye owder, 1 tsp red chili powder, 1 tsp turmeric powder, 1 tbsp mustard oil.
METHOD-Peel onions. Slit each onion into four. Add all the spices and mustard oil. Mix well. Store in an airtight glass container.

YAM PICKLE

INGREDIENTS:1 kg yam pieces, 2 tsp salt, 2 tsp red chili powder, 2 tsp rye powder, 1 tsp turmeric powder, 3 tbsp mustard oil
METHOD-Boil yam pieces for five minutes. Dry them in the sun, mix well all spices and oil. Store in a glass jar.

SWEET AND SOUR LEMON PICKLE

INGREDIENTS: 1 kg lemon (with the thin peel), 250 gram salt, 15 gram ajwain, ½ tsp red chili powder, 1 tsp black salt, 250 gram sugar
METHOD-Mix salt, ajwain, red chili powder, black salt and sugar. Slit each lemon into fours. Fill in spices. Put it in a dry glass jar and leave it in the sun for 10 days. It will turn brownish within a month.
Note: This pickle can store it for two to three years.

GINGER PICKLE

INGREDIENTS: 250 gram ginger (sliced), 2 tsp salt, 2 tsp red chili powder, 2 pinches asafoetida, 2 tsp methi seeds, 1 tsp kalonji, 1 tsp turmeric, 4 tbsp mustard oil, 1 tbsp rye powder.
METHOD-Mix ginger slices, spices and oil well. Store in an airtight container.
Note: This pickle is good for digestion.

SWEET-SOUR CARROT, TURNIP & CAULIFLOWER PICKLE

INGREDIENTS: 800 gram cauliflower, 200 gm turnips, 400 gm carrots, 100 gm onions, 50 gm ginger, 50 gm jaggery, 250 gm mustard oil, 1 cup vinegar, 1tbsp salt, 3 tsp 5 tbsp rye powder, 4 tbsp garammasala, 3 tsp red chili powder
METHOD-Clean, peel and cut vegetables into fairly large pieces. Keep them in boiling water for 5 minutes. Drain and keep them in the sun to dry. Grind garlic and onion. Fry in mustard oil. Fry ginger separately. Mix the two.

Dissolve jaggery in vinegar. Add salt, chili powder, garammasala, rye powder, fried garlic, onion, ginger and vegetables. Mix properly. Store in an airtight containter.

Gourmets

CORN RELISH RECIPE

INGREDIENTS: 1 can of corn, 1 green chili (chopped), 1 whole red chili (chopped), 1-cup cabbage (shredded), ½ tsp vinegar, 1 onion (chopped), 2 tsp celery, salt and pepper to taste, corn flour (for binding), oil for frying.
METHOD: Drain all liquid from the can if corn. Add green chili, red chili, cabbage, vinegar, onion, celery, salt, pepper and corn flour. Bind it into hard dough.
Now take a little mixture at a time. Shape it with your hand. Do this for the whole mixture. Fry till they are golden in color.
Serve hot with tomato sauce.

DRUMSTICKS RELISH RECIPE

INGREDIENTS: 6 big drumsticks, 3 tomatoes (cut into fours), 1 tsp mango powder, 1 tsp turmeric powder, 1 tbsp oil, ½ tsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala, salt to taste.
METHOD: Cut the drumsticks into 2" long pieces. Wash and keep it aside.
Heat oil in a pan add remaining ingredients and drumsticks. Cover and cook till it is tender.
Serve hot.

EGG RELISH RECIPE

INGREDIENTS: 6 eggs (hard boiled), 1 onion (chopped), 100 gm paneer (grated), 2 green chilies (chopped), 250gm corn flour or gram flour, salt and pepper to taste, 1 tbsp oil, 6 tbsp breadcrumbs, oil for frying
METHOD: Cut eggs into twos. Scoop out yolk and keep the egg whites aside. Heat oil in a pan, fry onions, and add paneer, green chilies, salt and pepper. Cook for 2-3 minutes. Keep aside. (You can add egg yolks to this mixture.)
Make a batter of corn flour. Add salt and pepper to it.
Now fill panner mixture in egg whites. Dip them in corn flour and roll them over breadcrumbs.
Fry all egg pieces till they are golden in color.
Serve hot with tomato sauce.

PEANUT RELISH RECIPE

. INGREDIENTS: 1cup peanuts, 1/2 cup raisins, 1/2 cup chocolate chips, 1.5 cup milk powder, 1/4 cup cream( fresh), 1/4 cup castor sugar
METHOD: Mix all the ingredients and bind it into a hard dough. Make balls of about 3/4 inch diameter and refrigerate. Remove it from refrigerator 1/2 an hour before serving.

APPLE AND ONION RELISH RECIPE

INGREDIENTS: 2 apples (peeled, chopped), 1 onion (chopped), 3 tsp lemon juice, 1 tsp cumin powder, 1 tsp sugar, salt and pepper to taste, 1/2 cup paneer (grated), 1 tbsp celery (chopped).
METHOD: Mix all the ingredients well and serve cold.

BANANA AND CHERRY RELISH RECIPE

INGREDIENTS: 2 bananas, 1 cup yoghurt, 1/4 cup castor sugar, 2 tsp dry cherries, 1 tsp fresh coconut (grated), 5-6 almonds (chopped), 5-6 raisins.
METHOD: Peel and cut bananas into thin slices. Whip the yoghurt and mix all ingredients. Serve cold.

VEGETABLE RELISH RECIPE

. INGREDIENTS: 1 carrot (finely chopped), 1/2 capsicum (chopped), 1/2 onion (chopped), 1/4 of small cabbage (chopped), 2 cups curd, 1/4 tsp mustard powder, 1 tsp sugar, salt and pepper to taste.
METHOD: Beat curd and add alll other ingredients to it. Mix well. Garnish with coriander leaves. Serve with plain rice.

CHANA AND BEAN RELISH RECIPE

. INGREDIENTS: 100 gm French beans (cut into big pieces), 4 tomatoes (chopped), 1 green chili (chopped), 1 tsp sugar, 1/2 tsp garlic paste, 1/2 tsp ginger paste, 1 cup chana (boiled), salt and garam masala to taste, 1/4 tsp red chili powder, 1 tbsp butter.
METHOD: Melt butter, fry ginger-garlic paste, then cook tomatoes in it till done. Add remaining ingredients and a glass of water to it. Cover and cook till French beans are tender.

Serve hot.

GREEN PEAS RELISH RECIPE

. INGREDIENTS: 2 cup peas (boiled), 1/2 tsp red chili powder, 1/4 tsp sugar, 1.5 tsp mango powder, 1/2 tsp cumin powder, 1 tsp coriander powder, 2 tbsp oil, salt and pepper to taste.

For garnishing: 1/2 cup cherries (tinned)
METHOD: Heat oil in a pan, add all masalas and peas. Fry for two-three minutes. Transfer it to a bowl. Garnish with cherries and serve.

ORANGE RELISH RECIPE

INGREDIENTS: 4 oranges (sweet), 1 cup fresh cream, 1 tbsp castor sugar, 2 tsp dry cherries
METHOD: Cut each orange into 2 equal portions with a knife. Scoop oranges and keep orange peel in cold water. Whip cream, add sugar and cleaned orange pieces.Mix well. Remove orange peels from water. Pat-dry with a clean cloth. Fill in the cream mixture. Garnish with dry cherries and refrigerate before serving.

SPINACH AND LENTIL RELISH RECIPE

INGREDIENTS: 250 gm spinach (finely chopped), 2 tbsp chana dal, 1/2 onion (chopped), 1 stick cinnamon, 2 cloves, 2 tsp butter, salt and pepper to taste, 1.5 tbsp fresh cream.
METHOD: Soak chana dal for 2 hours. Melt butter, fry onions, add spinach, dal, cinnamon, 1 cup water, cloves, salt and pepper. Pressure cook till dal is done. Add cream. Cook for 2 minutes.

Remove from flame and serve it on a bed of boiled rice.

TOMATO RELISH RECIPE

INGREDIENTS: 1/2 kg tomatoes, 250 gm sugar, 1 onion (chopped), 4 flakes garlic (chopped), 1 tsp red chili powder, 1/2 tsp cumin seeds (roasted), 1 stick cinnamon, 1" piece of ginger (sliced), salt and pepper to taste, 2 green chilies (sliced)
METHOD: Keep tomatoes in boiling water for 10 minutes. Remove skin. In a pan add all ingredients including tomatoes. Crush tomatoes with a wooden spoon. Cook till alll the water evaporated.

Cool and serve it on toasted bread.

ONION VEGETABLE RECIPE

INGREDIENTS: 4 Onion large and cut into slivers, ½ cup gram flour, ½ tsp red chili powder, ½ tsp turmeric powder, 5 tbsp oil, salt to taste
METHOD: Heat oil in a pan. Fry the onions till they turn translucent and pink. Add gram flour slowly while mixing into the onion mixture. Make sure there is no lump formation and the gram flour coats the onions evenly. Add turmeric powder and red chili powder and salt. Remove and serve hot with wheat roti or bazra roti.

SPICY DAL WITH GREENS RECIPE

INGREDIENTS: 2 cups moong dal boiled, 2 cups any green leafy vegetables chopped, 2 cups finely chopped tomatoes, 1 tsp garlic grated, 1 tsp ginger grated, 1tsp turmeric powder, 1 tsp red chili powder, 2 tbsp oil, salt to taste.
METHOD:Heat oil in a pan. Add grated ginger and garlic to it and sauté for a minute. Add tomatoes, turmeric and red chili powder and mix well. Add chopped leaves and stir fry till they wilt. Add boiled dal along with a cup of water. Bring the liquid to a boil and simmer for five minutes. Serve hot with steamed rice.

SAI BHAJI RECIPE

INGREDIENTS: 2 bunches spinach, Khatta (a kind of sour spinach)-1 bunch, one medium size onion, 2 tomatoes, 2 small brinjals, one potato, ½ cup chana dal, 1 tsp red chili powder, 1 tsp turmeric powder, 1 tsp cumin seeds, 1 tsp ginger grated, 2 green chilies (chopped), 4 tbsp oil, salt to taste.
METHOD: Clean the spinach and khatta, chop them finely and keep aside. Chop the vegetables and onions finely. Soak chana dal for 15-20 minutes. Heat oil in a pressure cooker. Add cumin seeds, green chilies and ginger. Saute till the oil separates from the sides of the pan. Add the chopped spinach, khatta and dal and mix well. Add a cup of water and pressure cook till two whistles. Open the cooker and let it simmer for ten minutes on low heat. Take an electric or hand churner and mash well the dal and vegetables. Serve hot with jeera rice or pulao.

PARSI STYLE PUMPKIN

INGREDIENTS: 2 cups red pumpkin (cubed and boiled), one onion finely choped, one tomato finely choped, 2 tbsp coriander leaves chopped, 2 green chilies chopped, 1 tsp ginger grated, 1/2 cup yoghurt, 1 tsp cumin powder roasted, sugar to taste, salt to taste.
METHOD: Add the ginger, green chilies, tomatoes, onion and coriander leaves to the pumpkin. Mix well and keep aside. Beat the yoghurt with salt and sugar and chill the yoghurt mixture. Just before serving, pour the yoghurt on the pumpkin mixture. Sprinkle roasted cumin seed powder on the yoghurt and serve chilled.

MIXED VEG STIR FRY

INGREDIENTS: 1 cup Broccoli florets, 6 baby corns, 1/2 cup corn, 1/2 cup bean sprouts, Zucchini cubed 1 cup, 2 spring onions (chopped), one tomato(chopped), one capsicum (chopped), 1/2 tsp garlic (grated), 1 tbsp oyster sauce or vegetarians can use hoi sin sauce, 1tbsp oil, salt to taste.
METHOD: Heat oil in a wok to a very high temperature. Add all the vegetables and stir-fry on high heat for two to three minutes. Add garlic, oyster sauce and salt to the mixture and mix well. Serve immediately.

CHAWLI OR LOBHIA USAL

INGREDIENTS:1 cup whole white chawli sprouted, 1.5 tsp mustard seeds, 1/4 tsp asafoetida, 1 tsp chili powder, 1/2 tsp turmeric, 1" piece ginger, 1 tsp coriander seeds, 1/2 tsp cumin seeds, 3 dry red chilies, 1/4 tsp fenugreek seed, 1 tbsp grated coconut, 1/2 bunch coriander leaves, 2 tbsp oil, salt to taste.
METHOD: Chop the green coriander finely. Keep aside. In a flat pan add one tbsp oil. Fry dry coriander, cumin seeds, 1/2 tsp mustard seeds, fenugreek seeds and red chilies. Grind all this with ginger to a fine paste. In a vessel heat oil, add asafoetida and mustard seeds. Add the chawli, chili powder and turmeric powder and salt. Add the ground masala and fry for a while. Add two cups of water and cook it on a low flame till the chawli is tender. Garnish with chopped coriander leaves and grated coconut.

CAULIFLOWER IN MUSTARD SAUCE

INGREDIENTS:2 cups cauliflower florets, 1 tbsp mustard seeds (soaked in water), 1 tsp turmeric powder, 2 green chillies, 4 tbsp mustard oil, 1 tbsp coriander leaves, 1 tsp nigella seeds, salt to taste.
METHOD: Grind the soaked mustard seeds into a fine paste. Keep aside. Heat oil in a pan and add nigella to it. When they splutter add the cauliflower along with the green chillies. Stir fry until the cauliflower is light brown in color. Add mustard paste and turmeric powder to it. Mix well. Add half a cup of water to the mixture and let it simmer till the mustard paste becomes thick and coats the cauliflower. Garnish with coriander leaves and serve hot with steamed rice.

GREEN GOURD IN YOGHURT SAUCE

INGREDIENTS: 8 green gourd or padwal stir vertically into half, 1tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin powder, 1 tsp yoghurt (beaten), 1 tsp cumin seeds, 4 tbsp mustard oil, 1 tsp ginger (grated), 1 tsp sugar, salt to taste.
METHOD: Apply 1/2 tsp of turmeric powder and salt to the slit padwals. Heat oil in a pan and deep fry the padwals until brown in color. Drain and keep aside. In the same oil add the cumin seeds and grated ginger. Saute for a minute. Add the spices, sugar, salt and the beaten yoghurt. Mix well. Let it simmer till the oil leaves the sides of the pan. Add the fried padwals again to the mixture and add half a cup of water to it. Allow it to simmer till the gravy thickens. Serve hot with puris or parathas.

FRIED LADYFINGER IN YOGHURT

INGREDIENTS:500 gms ladyfinger(cut into small pieces), 2 cups yoghurt(beaten), 1tbsp curry leaves, 1tsp mustard seeds, 1tsp turmeric powder, 1tsp red chili powder, 2 green chilies finely choped, one dry red chili, oil to deep fry, sugar to taste, salt to taste, 1tbsp oil.
METHOD: Marinate the cut ladyfingers with red chili, turmeric powder and salt. Deep fry in hot oil, drain and keep aside. Add salt and sugar to the beaten yoghurt. Mix well and keep aside. Add the fried lady fingers to the yoghurt mixture. Keep aside. Chill in refrigerator. Now heat 1 tbsp oil in a pan and add mustard seed to it. When the seeds begain to crackle add the curry leaves, green and dried red chilies and stir for a while. Take this mixture and pour it on the chilled lady fingers-yoghurt mixture. Serve hot with rotis.

BEANS FOOGATH

INGREDIENTS:2 cup beans (finely chopped), 1tsp musturd seeds, 2 tbsp curry leaves, 1 tsp turmeric powder, 1 tsp chili powder, 1 tsp coriander powder, one tomato (finely chopped), 1 tbsp coriander leaved (chopped), 1 tbsp green chilies (finely chopped), 2 tbsp coconut (grated), 4 tbsp oil, oil for frying.
METHOD: Heal oil in a pan and add the mustard seeds to it. When the seeds crackle add the curry leaves and beans and stir-fry for a minute. Now add spices, green chilies and salt. Cover with lid and cook till the beans are soft. Add tomatoes and grated coconut to the beans. Saute for five minutes and remove form heat. Garnish with coriander leaves and serve hot.

DHANSAK

INGREDIENTS:1/2 cup toovar(Arhar) dal, 1/2 cup masoor dal, 2 tbsp moong dal, 2 tbsp chana dal, 1/2 cup red pumpkin (cubed), 1/2 cup potato (cubed), 1/2 cup onion (chopped), 1/2 cup methi leaves, 1/2 cup mint leaves, 1 tsp ginger garlic paste, 2 tomato (chopped), 1 tsp turmeric powder, 1 tsp chili powder, 1 tsp sugar, 1 tsp tamarind extract, salt to taste.
METHOD: Pressure cook the dals for 10 to 15 minutes along with the vegetables and the methi and mint leaves till the dals completely blend with vegetables to form a homogenous mass. Heat oil in a kaddai, add finely chopped onions and fry till golden. Add ginger-garlic paste, tomatoes, turmeric and red chili powder in kadai. Stir fry till the oil separates from the masala. Add the prepared dal and let it simmer for 10 minutes. Add sugar and tamarind extract to the mixture and again let it simmer for two minutes. Remove from heat and serve hot with brown rice.

Tip: Mutton or chicken can be added along with the vegetables to make mutton or chicken dhansak.

CHCOLATE MALAI BARFI RECIPE

INGREDIENTS:2 cups Amul Milk Powder , 1 cup almond meal ,300 ml Amul Fresh Cream, 300 ml Amul Fresh Cream ,¾ cup powdered sugar , 1tbsp cocoa powder.

Method: Place all ingredients with Amul Fresh Cream except cocoa powder in a large microwavable bowl. Mix well and place bowl in a microwave oven for 4 minutes on high cook. Remove bowl and stir mixture. Place again for another 4 minutes. Transfer half the barfi in a greased place. Quickly blend in the cocoa into the remainder and pour over the barfi in the plate and spread evenly. Cool and cut into diamond shaped pieces. Blanched nuts can be sprinkled on top along with silver warq (foil)

DHOKLA

INGREDIENTS:-1 cup gram flour,1 cup sour curd,2 tsp eno fruit salt,salt to taste,a pinch of turmeric powder,1/2 tsp of ginger paste,1/2 tsp musturd seeds,2 tsp refind oil,4 green chillies (sliced),some curry leaves,2 tsp coriander leaves (chopped),2-3 tsp lemon juice

METHOD:-Mix gram flour, curd, eno fruit salt, salt, ginger paste and turmeric powder.Add a little water to make the batter thicker than that used for making pakoras.Immediately pour the mixture in a greased pan and put the pan in a pressure cooker over a stand.Pour a glass of water in the pressure cooker. Close the lid and do not put the weigh. Steam for 10 minutes.Cool and cut into squares. Heat oil in a pan, fry musturd seeds, curry leaves and green chillies and add lemon juice and a half a glass of water, boil , then add dhokla pieces, stir, keep on flame till all water is gone.Remove from the flame. Sprinkle cori

DAHI BHALLA

INGREDIENTS:-FOR BHALLA -1/2 cup black gram dal (without husk),1/2 tsp salt,a pinck of asafoetida,oil for frying,FOR DAHI ,1 cup curd,1/4 cup milk,1/2 tsp sugar,1/2 tsp salt ,a few peppercorns (fresh grounded)

FOR GARNISHING: cumin powder,ginger slices

coriander leaves , chaat masala ,tamarind chutney

METHOD-Saak dal overnight. Grind it to a fine paste. Add salt, asafoetida and beat well. Heat oil in a pan, make small flat balls and fry till golden in color. Soak these balls in warm water. Remove and cool. Beat curd, milk, sugar, salt and pepper. Squeeze out water from the bhallas and place them on a serving dish. Pour curd, sprinkle cumin powder, chaat masala, tamaring chutney, ginger slices and coriander leaves and serve..

DAL LADDU

INGREDIENTS-1cup moongdal (dhuli i.e yellow dal),1/2 tsp red chilli powder,3/4 tsp garam ,masala,2 tbsp mint chutney,2 tbsp tamarind chutney,chaat masala,salt to taste,1 tbsp coriander leaves,250 gram radish grated,water

METHOD-Soak dal in water overnight. Drain excess water and grind it to a smooth paste.Add salt, red chilli powder and garam masala and mix well. Make small balls of mixture and deep fry in oil till golden brown.Keep these balls in a plate and garnish with grated radish, mint chutney, tamrind chutney, chaat masala and coriander leaves.

Indian Dish recipe-19

DUM ALOO KASHMIRI RECIPE

INGREDIENTS-600 gram baby potato, 1 cup tomato puree, 1 cup curd (beaten), 1 tbsp ginger powder, 1 tsp aniseeds, 4 tbsp mustard oil, 3 tbsp kashmiri mirch powder, 1 tsp coriander powder, a pinch of hing, salt to taste.

METHOD-Boil the potatoes till half done and then deep fry till they are done. Keep aside. Heat oil in a pan, put tomato puree and spices into it. Cook till oil leaves spices. Remove pan from fire. Now add beaten curd and put pan on fire again. Cook, stirring all the time till curry leaves oil. Add potatoes to it and serve hot.