Chicken Tikka Ceasear Salad

Chicken Tikka Ceasear Salad

Mexican Bean Salad

Mexican  Bean  Salad

Beetroot Hummus

Beetroot  Hummus

Ingredients

Chickpeas (kabuli chana) soaked overnight, boiled 1 cup
Beetroot boiled and grated 1 tablespoon
Garlic 1 clove
Tahini 1 1/2 tablespoons
Extra virgin olive oil 4 tablespoons
Lemon juice 4 teaspoons
Salt to taste
Parsley 5-6 sprigs


Method

Put the chickpeas into a hand blender jar. Crush garlic clove and add. Add tahini
 and 2 tbsps extra virgin olive oil and blend.

Add 3 tsps lemon juice and blend again. Add a little salt and blend.
Add grated beetroot, 1 tsp lemon juice and 1 tsp extra virgin olive oil and blend
till smooth.

Finely chop parsley. Transfer the hummus into a serving bowl, drizzle remaining
olive oil, arrange parsley along the edge of the bowl. Serve

Tadka Dahi

Tadka Dahi

Ingredients

3 cup hung curd
1 cup chopped onion
1 tsp chopped tomato
2 tsp ginger-garlic paste
1 tsp mustard seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
Few curry leaves
2 tsp chopped green chillies
3 tsp chopped coriander
1 tsp chopped ginger
1 tsp whole coriander seeds crushed
1 tsp crushed black pepper corn
2 whole red chilli, a pinch
Kasoori methi powder
Salt to taste

Method

Hang curd in a muslin cloth or in a fine strainer to drain water from it, for at least 4 hours.

For Masala Gravy

Prepare masala gravy separately. Heat oil in a pan, add mustard seeds and temper.
Add salt, turmeric powder, red chilli powder, garam masala, kasoori methi powder and cook for a minute.
Add chopped onion, tomato, green chilli, chopped ginger, chopped coriander and crushed whole spices.
Saute till masala gets dry and thick.
Add hung curd and mix well.
Garnish with chopped curry leaves, fresh coriander and fried whole red chillies.
Serve luke warm with rice or roti.

Green Papaya Salad

Green Papaya Salad

Ingredients

Raw papaya grated 2 cups
Bird’s eye chillies 2
Roasted peanuts 2 tbsps + for garnishing
Cherry tomatoes 10-12
Soy sauce 1 tablespoon
Sugar 1 teaspoon
Juice of 1 lemon
Salt to taste
Bean sprouts 1 cup

Method

Crush the chillies in a mortar and pestle. Add 2 tbsps peanuts and pound further. Halve 6-8 cherry tomatoes, add to the mixture and pound to make a coarse mixture.
Transfer the mixture into a bowl. Add soya sauce, sugar, lemon juice, salt and mix well.
Add papaya, bean sprouts and mix well. Transfer into a serving bowl.
Halve the remaining cherry tomatoes. Garnish salad with the tomatoes and a few peanuts and serve.

Schezwan Sauce

Schezwan  Sauce

Ingredients

8- 10 cloves garlic paste
1 inch ginger paste
A pinch of cumin seeds
1/2 tsp dried kashmiri red chilli paste
1 tsp red chilli sauce (store bought)
1 tsp vinegar
1/4 tsp sugar
1/8 tsp red orange color
2 tsp vegetable oil
Salt to taste
Water

Method

1. Heat the oil in a wok or pan.
2. Add cumin seeds, ginger and garlic paste, saute for a minute.
3. Add red chilli paste and salt. Stir continuously.
4. Add red chilli sauce and sugar.
5. Cook on high flame for 2 minutes.
6. Keep stirring until spices gets cooked properly.
7. Add water to make a thick sauce consistency. Mix thoroughly.
8. Add vinegar and food color, cook for one more minute.
9. Transfer to an air tight container and use whenever required.

Tips-

1. While making Schezwan sauce, check the consistency and seasoning and add the water accordingly.
2. You can store schezwan sauce for one week in the refrigerator and use whenever required for making other Indo Chinese recipes, such as Veg Schezwan Fried Rice , Crispy Paneer in Schezwan Sauce , Stir Fried Vegetables in Schezwan Sauce , etc.
3. For making red chilli paste, you just need to soak the whole red chillies in to the water for 15-20 minutes, remove stems and grind into a smooth paste. Use little amount of water to make a fine paste.
4. Whole dried kashmiri red chilli paste also can be preserved for a week in the refrigerator.

Dhaniya Pudina Chutney

 Dhaniya Pudina Chutney

Ingredients

1 cup of chopped coriander leaves
1 cup chopped mint leaves
½ cup curry leaves
1/4 cup peanuts or almonds
1 tablespoon chopped ginger
2 green chillies
1 teaspoons sugar
2 tablespoons freshly squeezed lemon juice
salt to taste

Method

To make the Green Coriander and Mint Chutney recipe, combine all the ingredients and grind to a smooth paste in a blender, adding very little water.
The addition of lemon juice enhances the flavours of mint and coriander and prevents discolouration of the greens.
Transfer the Dhania Pudina Chutney | Green Coriander and Mint Chutney to a bowl and use it as a spread along with bread to make a sandwich or along with a Parathas and or tea time snacks like Samosas, Dhoklas, Vada Pavs and Bhel .
Refrigerate the Green Coriander and Mint Chutney to store for a couple of days.

Khajur Imli Chutney

Khajur Imli Chutney

Ingredients

2 cups dates (khajur), deseeded
1/4 cup tamarind (imli), deseeded
1 cup grated jaggery (gur)
1 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste

Method

1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilli powder, asafoetida,
salt and 4 cups of water and simmer for 20 to 25 minutes.
3. Cool and strain the mixture through a sieve.
4. Use as required. Store refrigerated.

Tips

1. You can also purée the chutney in a food processor and then strain it.

Boondi Burani Raita

Boondi Burani Raita

Ingredients

Curd - 2 cups
Fresh mint leaves - 2 tsp ( chopped )
Boondi - 1\4 cup
Black salt - 1 tsp
Roasted cumin powder - 1\4 tsp
Red chili powder - 1\4 tsp
Ghee - 1 and 1\2 tsp
Garlic - 2 tsp ( chopped )
Fresh coriander for garnishing

Method

Whisk the curd in a bowl till smooth and creamy.
Add fresh mint leaves, boondi, black salt, roasted cumin powder and red chili powder. Mix well.
In a pan, heat ghee.
When the ghee is hot, add garlic.
Fry till golden brown.
Add the ghee with garlic in the raita.
Mix well.
Garnish with fresh coriander.

Corn And Boondi Raita

Corn And Boondi Raita

Ingredients

Sweet Corn 1 tin
Boondi 1/2 cup
Yogurt, chilled 2 cups
Fresh coriander leaves 1/4 cup
Fresh mint leaves 1/4 cup
Green chilli 1
Salt to taste
Cumin powder, roasted 1/2 teaspoon
Sugar 2 tablespoons
Black salt (kala namak) 1/4 teaspoon
Red chilli powder a pinch

Method

Grind coriander leaves, mint leaves, green chilli and 2 tbsps yogurt to a fine paste. Mix this with the remaining yogurt well.
Add salt, roasted cumin powder, sugar and black salt and mix well.
Place a muslin cloth over a clean bowl, pour the yogurt into it and squeeze tightly to get a smooth mixture.
Drain sweet corn from the tin and rinse in fresh water.
Drain well again and add to the spiced yogurt and mix well.
Just before serving add boondi, mix and serve immediately garnished with a little boondi and sprinkled with a little red chilli powder.

Cheese And Herb Dip

Cheese  And Herb Dip


Ingredients

Cheese grated 1 cup
Dried oregano 1/4 teaspoon
Dried thyme 1/4 teaspoon
Milk 1/4 cup
Salt to taste
White pepper powder 1/4 teaspoon

Method
Mix cheese and milk. Heat this mixture in double boiler (a pan with wider mouth half filled with water heated into which the pan with cheese and milk will be placed) so that the cheese melts and the mixture gets a smooth consistency.
Season with salt, pepper and dry herbs. Use it immediately or else it will thicken again.

Greek Salad

Greek Salad

Ingredients

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

Method
1. In a large salad bowl, combine the Romaine, onion, olives, bell peppers,
tomatoes, cucumber and cheese.
2. Whisk together the olive oil, oregano, lemon juice and black pepper.
Pour dressing over salad, toss and serve.

Spiced Sweet Roasted Red Pepper Hummus

Spiced Sweet Roasted Red Pepper Hummus


Ingredients
1 cup soaked overnight , boiled and drained chick peas
1  roasted,seed removed  red bell pepper,
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley

Method
1. In an electric blender or food processor, puree the chickpeas, red peppers,
lemon juice, tahini, garlic, cumin, cayenne, and salt. Transfer to a serving bowl and refrigerate for at least 1
hour.
2. Sprinkle the hummus with the chopped parsley before serving.

Guacamole

Ingredients  

1 medium garlic clove 

1/2 teaspoon salt, or more to taste
4 ripe avocados, room-temperature
1/2 medium white onion, minced
a squeeze of fresh lime juice 
to serve: chopped coriander or mint leaves
garnish with red bell pepper chopped
few chips

METHOD 
Sprinkle the garlic with the salt and smash and chop into a paste. Then use a spoon to remove all the avocado flesh into a wide, medium bowl. Be sure you get all the avocado near the skin, it's the best part. Sprinkle the avocado with the onions and garlic, and use a large fork to fold everything together. I like a chunky guacamole, so I tend to fold, chop with the edge of the fork, fold, chop. After a few folds add the lime juice, and fold some more. Taste and adjust with more salt or lime juice, and serve topped with corainder , red bell peppers chopped. Serve chilled and with chips.
You can store any uneaten guacamole in a refrigerator.

Creamy Spinach Corn Dip / Spread

Creamy Spinach Corn Dip / Spread

Ingredients

    1 cup corn kernels, coarsely cut. Just place them on the board and using a knife,

     roughly chop them.

    1/2 cup spinach, washed, blanched and chopped

    3-4 cloves garlic

    1 small onion, chopped

    1 tbsp butter or olive oil.

    1 tsp oregano or any mixed herbs

    1 tbsp flour, any – plain or whole wheat

    1 cup milk

    2 tsp red chili flakes – or as much as you need

    salt to taste

    2 tbsp chopped fresh coriander leaves

    2-3 tbsp cheddar cheese 

    1/2 cup  fresh cream

Method

In a wok, heat butter/oil. Saute garlic and onions. Add corn kernels along with the salt. After 2-3 minutes, throw in the flour. Let it coat all the veggies. Now add milk, keep stirring, till the milk thickens. Mix in the spinach. Season with oregano and red chili flakes. If using cheese and cream. Mix in now. The sauce should be creamy and thick. Garnish with chopped coriander leaves.

Hummus

Hummus

  Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Method

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Gol-Kaanda Keri

Gol-Kaanda Keri / Tangy raw mango,onion, jaggery mix.

Ingredients

1 large raw mango

1 large onion chopped/grated

1/2 cup/bowl grated or crushed jaggery/gur

1/2 spoon red chilli pd

salt as per taste

tadka of mustard (opt)

Method:

Grate a medium-sized raw mango and a large onion. The onions I used were too small, so I chopped them. You can either chop or grate onions, but the original recipe calls for grating. Take about 2-3 large cubes of jaggery and using a knife, flake it in the bowl you will prepare the chutney.Add grated mango, onion, salt to taste and a generous amount of red-chilli powder. This mix tends to water a lot and in less than five minutes, you will be able to mix all the ingredients well in the small glass  bowl. Do not go less on the jaggery, sweet and sour tastes must be in perfect balance, if not more on the sweetish side. This is meant for taste as well as climate, but I think it is very interesting due to its mix of ingredients. Give it a try sometime.

**Note;

The ingredients are a combination believed to safeguard from sunstroke and dehydration.HAPPY COOKING.

PESTO SAUCE.

PESTO SAUCE.

Ingredients:

3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated

　METHOD :-

Start by adding basil, garlic, salt, and pine nuts to the mixer and grinding them to a paste. Add in the cheese. Finally whisk in the olive  oil until you have the desired consistency.

MANGO SALSA

MANGO SALSA

Ingredients:

 1 large ripe yet firm mango
 1 medium red , green, yellow bell pepper, diced into small pieces
 1/2 tomato, diced into small pieces,
 1 small red onion, diced finely, about 1/4 cup
 1 -2 tbsp lemon/lime juice ( +/- depending on your taste )
 Salt to taste little sugar to sprinkle if your mangoes are not sweet enough
 Few sprigs of cilantro, chopped few mint leaves (optional)

Method 
Chop all and mix in bowl . Serve chilled.
Garnish with few sprigs of cilantro and chopped few mint leaves.

Tri Color Raita

Tri Color Raita

Ingredients

Thick yogurt chilled 1 1/2 cups
Carrot 1 medium
Potato boiled and peeled 1 medium
Cucumber peeled 1 small
Spring onion bulbs 1
Salt to taste
Red chilli powder a pinch
Black pepper powder 2 pinches
Spinach leaves (palak) blanched and chopped
1 medium bunch
Milk chilled 1/4 cup

Method
Roughly cut carrot, put into a chopper and chop. Cut potato into small
cubes. Cut cucumber into small cubes. Chop spring onion bulb. Reserve a
little carrot, potato and spinach for garnishing.
Mix spring onion and potato in a bowl. Put carrot in a 2nd bowl and
cucumber in a 3rd bowl. Add salt to all three bowls. Add red chilli powder
to carrot, pepper powder to cucumber and potato. Add palak to cucumber
and mix.
Whisk yogurt, add milk and whisk till smooth. Put equal amount of yogurt
into the three bowls and mix well. Put all three in individual shot glasses.
Garnish carrot raita with reserved carrot, potato raita with reservd
potato and palak raita with reserved palak.
Chill and serve.