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serves 4.
ingredients
3/4 cup tomato, cubed
1 cup cucumber, cubed
1 1/2 cups lettuce, torn
1/2 cup cheese, cubed
method
1. combine all the ingredients for the salad and chill till required.
2. before serving, add the dressing and toss the salad.
3. serve immediately.
makes 1 cup.
ingredients
2 teaspoons cornflour
1 tablespoon finely chopped onion
1/4 teacup vinegar
1/4 teacup tomato ketchup
2 tablespoons vegetable oil
1 1/2 teaspoons sugar
1/2 teaspoon prepared mustard
1/4 teaspoon chilli powder
1 clove garlic, crushed (optional)
1/2 teaspoon worcestershire sauce
1/2 teaspoon salt
method
1. mix the cornflour with 3/4 cup of water in a saucepan and cook over medium heat until
the mixture is clear and thick. cool.
2. add the remainig ingredients, put in a jar and shake well.
3. store in the refrigerator and use within 4 days.
4. serve cold.
creamy mayonnaise
the ever popular dressing.
cooking time : nil.
preparation time : a few min.
makes 1 1/4 teacups.
ingredients
200 grams fresh cream
2 tablespoons salad oil or refined oil
1 teaspoon mustard powder
3 teaspoons powdered sugar
3 teaspoons lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt
method
1. beat the cream until thick.
2. add the remaining ingredients and mix well.
3. store in the refrigerator and use within 24 hours.
4. serve cold.
macaroni salad
preparation time : 15 mins.
cooking time : nil.
serves 8 to 10.
ingredients
2 teacups boiled shell macaroni
3 onions
3 sticks celery
1 teacup white sauce
1 teacup thick curds
1 tablespoon white vinegar
1 capsicum
5 spring onions
1 head lerruce
salt to taste
method
1. chop the onions, celery and capsicum.
2. mix the macaroni, celery, capsicum, onions, white sauce, curds, vinegar and salt.
3. chill the salad in the freezer compartment of a refrigerator.
4. slit the spring onions in such a way that they look like flowers. keep in ice-warter for 1
hour.
5. decorate the salad with the spring onions and lettuce leaves.
6. serve chilled.
energy salad
cooking time : 10 min.
preparation time : 10 min.
serves 4.
ingredients
method
for the orange dressing, mix all the ingredients very well and chill.break the cauliflower
into small florests, then steam for 5 minutes. cool. combine the oil, vinegar,salt and
pepper. marinate the cauliflower in this mixture.mix all the ingredinets in the bowl. chill.
serve with orange dressing.
ingredients
50 grams green peas
50 grams moong
50 grams math
50 grams chick peas
50 grams peanuts
2 chikoos, cut into cubes
1 apple, cut into cubes
2 oranges, peeled and cut into pieces
90 grams green grapes
2 radishes, cut into cubes
1 carrot, cut into cubes
a few salad leaves, roughly chopped
a few spinach leaves, roughly chopped
1 green chilli, finely chopped
salt to taste
method
for the salad, soak all the pulses and the peanuts for at least 6 hours.drain thoroughly and
tie them in a piece of muslin cloth, then set aside for 24 hours until they start to
sprout.steam the sprouts until soft.mix the boiled pulses and peanuts with the fruits,
vegetables, salad leaves, spinach leaves, green chilli and salt. mix well and chill.just
before serving, toss the salad and serve the dressing in a separate bowl.for the dressing,
mix the yoghurt, mint leaves, sugar and salt. if you like, leave to chill.
method 1.take four cups of water put soya sauce, chili sauce, pepper powder, vinegar,
sugar, and salt. bring to a boil.
2.add all vegetables and sprouts. simmer for 2-3 minute without covering.
3.add cornflour, mixed in water and stir continuously till it becomes thick.
4.serve hot.
mushroom soup
serves 4.
ingredients
200 grams fresh button mushrooms
1 onion, chopped
2 teaspoons butter
salt and pepper to taste
method
1. chop the mushrooms.
2. put the butter in a glass bowl and microwave on high for 15 seconds. add the onion and
microwave on high for 1 1/2 minutes or until light pink in colour, stirring once in-
between after 45 seconds.
3. add the mushrooms and 4 teacups of water, cover and microwave on high for about 6
to 6 1/2 minutes.
4. when cooked, blend in a liquidiser.
5. add salt and pepper.
tips
serve hot.
for grilling
4 tablespoons grated cheese
method
1. cut the tomatoes into big pieces, add 5 teacups of water and put to cook. when cooked,
blend in a liquidiser and strain.
2. heat the oil and fry the onion and bay leaf for 1/2 minute.
3. add the cabbage and carrots and fry again for 1 minute. add the tomato soup.
4. mix the cornflour in a little cold water and add to the soup.
5. add the masala bag and salt and boil for 20 minutes.
6. add the beans, tomato, sugar and pepper and give one boil.
7. remove the masala bag and pour the soup into a big bowl.
8. sprinkle the cheese and put below the grill for 5 minutes until the cheese melts.
9. serve hot with garlic bread.
pyaz ki subzi
preparation time : 10 mins.
cooking time : 10 mins.
serves 2.
ingredients
12 to 15 baby onions, peeled
1 teaspoon chilli powder
1 teaspoon coriander (dhania) powder
1 teaspoon fennel seeds (saunf)
¾ teaspoon amchur (dry mango powder)
2 teaspoons oil
salt to taste
method
combine the chilli powder, coriander powder, fennel seeds, amchur and salt in a bowl and
keep aside. make criss cross slits on the onions and stuff with the masala mixture. heat
the oil in a non-stick pan, add the stuffed onions and cook over a slow flame for 7 to 8
minutes till the onions have softened and are lightly browned. serve hot.
bhindi do pyaza
cooking time : 15 mins.
preparation time : 10 mins.
serves 4.
ingredients
3 cups bhindi (ladies finger), sliced
1½ cups onions, chopped
3 teaspoons cumin seeds (jeera)
1 teaspoon nigella seeds (kalonji)
¼ teaspoon turmeric powder (haldi)
3 teaspoons ginger paste
1 to 2 green chillies, chopped
¾ cup thick curds, whisked
3 tablespoons oil
salt to taste
method
heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle.
add the onions, turmeric powder, ginger paste and green chillies and cook till the onions
are tender. add the bhindi and salt and cook over a medium flame till the bhindi is tender.
add the whisked curds and cook till the curds dry out. serve hot with parathas or rotis.
ingredients
200 grams (7 oz.) paneer
2 medium onions
1 tablespoon cashewnuts pieces
3 cardamoms
2 cloves
1 stick cinnamon
1 bay leaf
3 chopped green chillies
1 red chilli
1 teaspoon coriander seeds
1 teacup fresh curds
3/4 teacup finely chopped coriander
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste
method
1. cut the paneer into small cubes.
2. cut the onions into big pieces, add 3/4 teacup of water and boil.
3. when cooked, blend in a mixer along with the cashewnut pieces.
4. heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
5. add the paste and fry for 1/2 minute.
6. add the ground onions and cashewnuts and fry for a little while.
7. add the green chillies and fry for little while.
8. pound the red chilli and coriander seeds and add to the gravy. fry again for a few
seconds. take the vessel off the fire.
9. churn the curds and add to the mixture. add salt and cook on a slow flame until the
ghee comes on top.
10. add the coriander and cook for 1/2 minute.
11. finally, add the paneer and sugar and cook for a few minutes.
12. serve hot with parathas.
creamy mushrooms
cooking time : a few min.
preparation time : a few min.
serves 10 to 15.
ingredients
method
drain the mushrooms. heat the butter and fry the onion for 1/2 minute. add the
mushrooms and fry for a further 1 minute. add the cream, herbs, salt and pepper and mix
well. serve hot with toothpicks.
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mar 17
swati
stuffed paneer slices in moghlai gravy
ingredients
400 grams paneer
4 large tomatoes
1 onion, chopped
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 pinches sugar
1 tablespoon kasoori methi (dried fenugreek leaves)
4 tablespoons oil
salt to taste
how to proceed
1. put the tomatoes in hot water for 10 minutes. take out the skin and grate them.
2. cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
3. sandwich the paneer slices with the stuffing.
4. heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. remove the
paneer.
5. in the same oil, fry the onion until golden. add the garlic-ginger paste, turmeric and
chilli powders and sugar and fry again for a while.
6. add the tomatoes, kasuri methi and salt and fry again for a while.
7. put the paneer pieces back in the gravy on the tava and fry again for a while.
8. garnish with the cream and coriander.
9. serve hot.
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quick snack.............
put frying pan on the gas stove..when it hets up.apply buttter ,place bread.
over that spread grated coconut and sugar if u like springlesome butter aswell.
put another bread over it..after sometime let the top slice be fried...
when golden vrown colour is seen take the bread sandwich out...it will be crispier and
inside the molten sugar will give a yummy taste..
pizza coins
try this..
ing:
6 slices of bread, roundly cut n golden fried
1 potato, boiled n sliced
1 tomato , sliced
1 onion, sliced
1 capsicum,sliced
2 cubes of cheese
bikaneri bhujia to sprinkle
green chutney
pizza sauce or tomato ketchup
method:
i) take any dish n spread all bread slices.
ii)spread green chutneys all over..
iii) arrange onion ring, potato, tomato, capsicum slices one by one in order..
iv) apply pizza sauce , grate cheese all over, sprinkle bhujia. little salt n pepper can b
added..
v) its ready to eat u can ovenbake till the cheese melts..