Indian Sandwich

Sliced bread  1 loaf
Butter  100 gms
Mint chutney - 3 tbsp
Cucumber - 1
Carrots  2
Tomatoes  2
Green chillies  6
Onions  2
Chopped coriander leaves  2 tbsp
Salt  to taste.
Pepper powder to taste.

1. Remove outer skin and cut the vegetables into thin slices.
   
2. Mince green chillies and coriander leaves.
   
3. Trim brown edge crusts of the bread slices with knife .
   
4. Apply butter on one side of bread slices.
   
5. Take one buttered bread slices. Spread little chutney on top of butter.
   
6. Arrange sliced cucumber and carrots on that.
   
7. Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
   
8. Now arrange onions and tomatoes slices with minced chillies and coriander leaves.
   
9. Sprinkle salt, pepper with a squeeze of lime on the vegetables.
   
10. Top with third slice of bread (buttered side facing down)
    
11. Press well and cut into four square pieces with sharp knife.
    
12. Dot with tomato ketchup and serve immediately.

Indian Fruit Salad

Indian Mango Pickle

Raw sour mangoes - 2 No.

Red chilli powder - 1 table spoon

Salt - 2 table spoons

Mustard seeds - 1 teaspoon

fenugreek seeds(methi) - 1/2 teaspoon

Turmeric powder - 1 teaspoon

Asafoetida - 1/2 teaspoon

Preparation

All the ingredients should be dry.

Roast lightly fenugreek seeds.

Grind the mustard seeds and fenugreek seeds together to make powder.

Seasoning ingredients:

Oil - for seasoning - 2 tablespoons

Mustard seeds - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Make Seasoning:

Heat Oil

Add Mustard seeds, Turmeric powder, Asafoetida

Cool completely before adding to pickle

Making Mango Pickle:

1. Cut mangoes in your desired size pieces
2. Mix together mangoes, salt, red chilli powder, fenugreek and mustard powder, turmeric and asafetida.
3. Mix well and fill in dry airtight bottle.
4. Add the cooled seasoning
5. Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.

Pickle is ready to eat. Serve with any dish such as snacks, rice, roti, poori etc.

Fried Rice

Ingredients:

• Peanut oil (2 tbs)
• Rindless bacon rashers-cut crossways into long thin strips (150g)
• Medium green prawns-peeled, deveined and chopped (300g)
• Small red capsicum-halved, deseeded and finely chopped (1)
• Frozen peas (300g-2 cups)
• Eggs-lightly whisked (3)
• Cooked long-grain white rice-cooled (600g -4 cups)
• Bean sprouts (65g-1 cup)
• Soy sauce (2 tbs)
• Green shallots-trimmed, diagonally and thinly sliced (2)

(For the pre-cooked rice- Cook around 300g raw long grain rice a day before you prepare this recipe. This would let the rice dry and also keep the grains less sticky. Once it is cooked, keep in an airtight container and place this in the refrigerator.)

Preparation:
Take a large wok and heat some oil in it over high heat. Next, you need to add the bacon. Stir-fry this mixture for 2 minutes. Toss in the prawns, peas, capsicum and stir-fry it for 1 minute. Now, reduce the heat to a medium-high and pour the eggs into the wok. You will have to use a wooden spoon to break up the eggs. Now, add the cooked rice to the wok. Cook this for 2 minutes and toss it well. Wait till it gets cooked thoroughly. Once done, mix the bean sprouts and the soy sauce to the wok. Keep the heat on medium and keep tossing for a minute to combine the ingredients well. Serve the rice in bowls and sprinkle some green shallots over this. Serve immediately.

Indian Fish Curry

700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

How to make curry fish:

• Cut the fish into medium-sized pieces.
• Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
• Chop one onion finely and grind the other one.
• Add the chopped onion to the ghee in the pan and fry until golden.
• Add all spices and cook stirring for 10 seconds.
• Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
• Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
• Serve the indian fish curry hot with rice or roti.

Tomato Soup

• 1 ½ lb. fresh tomatoes, cut in quarters
• 2 or 3 onions, finely chopped
• 1 medium sized potato, roughly chopped
• 1 medium sized carrot, roughly chopped
• ½ oz. sun-dried tomatoes
• 2 or 3 bay leaves
• 2 sticks of celery, finely chopped
• 1 to 2 tsp powder of vegetable stock
• 1 to 2 cloves of garlic
• 2 tbsp fresh basil, chopped (or 1 to 2 tsp dried basil)
• 10 oz. milk (optional)
• 4 to 5 oz. cream (optional)

Heat a little olive oil in a pan and saute the onion, carrot, garlic and celery for five minutes. If you are using dried basil, put it in now. Then, add the potato and continue sautéing a little more. When the potatoes begin sticking in the pan, add the fresh tomatoes, sun-dried tomatoes and bay leaves. Then add enough stock or water so that it just covers the tomatoes. Bring to a boil, then lower the heat and cook until the vegetables get tender, say about for half an hour.

Then, remove the bay leaves, and blend the soup into a smooth consistency. To get the desired consistency, add more water and milk or cream. Season the soup according to taste. Remember, the soup must not be boiled once the cream or milk is added. This soup is very delicious even without the cream or milk. You can just add some more water.

Stir some of the freshly chopped basil into the soup, and sprinkle the rest of it as garnish.

Veg Manchurian

 Veg Manchurian : 

This takes about an hour to prepare, 10 minutes to cook, and makes 4 servings.

The required Ingredients are :
1.Cabbage – 2 cups grated and squeezed of excess water
2.Carrot – 1/2 cup grated
3.Chillies – 4 or 5 chopped
4.Coriander – as needed
5.Corn Flour – 2 tablespoons
6.Garlic – 1 tablespoon chopped
7.Oil – as needed
8.Onion – 1 grated
9.Pepper Powder – 1 1/2 teaspoon
10.Salt – as needed
11.Soya Sauce – as needed
12.Sugar – 1/2 teaspoon

To Prepare :
Mix the grated Cabbage, Carrot, Corn Flour, and a little salt, and make a dough. Round this into small balls and deep fry these until they turn brown. Set aside.
Fry Garlic, Onion, and Chillies over high heat for a few minutes.
Add as needed Water, Salt, Pepper, Sugar and Soya Sauce, and boil.
Add Corn Flour dissolved in water and let thicken.
Add fried balls and cook for a little while.
Add Coriander leaves before serving. 

Pasta

Ingredients

• Pasta (Penne Rigate) – 1 Pound
• Bacon – ¼ Pound
• Frozen Peas – ¼ Cup
• Medium Sized Shrimp – ¼ Pound
• Butter – 2 Tablespoons
• Ricotta Cheese – ½ Cup
• Grated Parmesan Cheese – 2 Tablespoons
• Salt & Pepper – To Taste

Directions

• Cut the bacon into narrow strips.
• Thaw the peas.
• Peel and trim the shrimp.
• Cook the pasta in boiling, salted water.
• Heat the bacon in a large pan until the fat starts melting. Add the peas and saute for a couple of minutes. Add the shrimps and cook until the shrimps are properly done.
• Remove the pan from the heat and then add in the butter. Stir the contents until the butter has melted completely.
• In a separate bowl, mix the ricotta cheese, parmesan cheese along with the salt and pepper. When you are ready to serve, add about 2 tablespoons of boiling pasta water and whisk the mixture.
• Drain the pasta and add in the cheese mixture. Now mix in the bacon, shrimp and peas. Toss and serve.

Cake

6 Eggs White
1 Chocolate Cake Mix
21 oz Cherry Pie Mix
For Frosting:
2 Eggs White
1 1/2 cup Sugar
1/4 tsp Cream of Tartar
1/3 cup Water
1 tsp Vanilla Essence 

How to make chocolate cherry cake:

• In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
• Grease 9" X 13" pan and make a layer of flour on it.
• Pour the batter into the pan.
• In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
• Take tthe cake out and cool it.
• To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
• Then place this boiler on boiling water and again beat for 7 minutes.
Remove from heat and beat for 2 minutes on high speed.
• Frost the cool cake with this mixture.

Pizza

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

Preparation:

• Mix yeast in hot water and leave it to be frosty.
• In a bowl put in the flour, salt, sugar and mix with milk and yeast.
• Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
• For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
• Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
• Sprinkle with flour if the dough is sticky.
• Put the mini round dough in a greased flat baking pan.
• Brush the mini pizza with tomato sauce.
• Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
• Sprinkle a bit of melted margerine to get a crunchy taste.
• Do the same to all the other pizza.
• Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

Dhokla

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tsp Soda bi-carb / Eno fruit salt
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation:

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

Aloo Paratha

Stuffing: 
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Preparation of aaloo paratha :

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
• Mash the potatoes.
• Add all the stuffing items to mashed potatoes and mix it properly.
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
• When top side is done change the side and keep a check (till properly baked)
• Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Pav Bhaji

NGREDIENTS Potatoes, boiled and mashed 4 medium Tomatoes, chopped 4 medium Onions, chopped 2 medium Green capsicum, chopped deseeded 1 medium Cauliflower, grated 1/4 small Green peas, shelled 1/4 cup Ginger, chopped 1 inch piece Garlic 8-10 cloves Oil 3 tablespoons Green chillies, chopped 3-4 Pav bhaji masala 1 1/2 tablespoons Salt to taste Butter 3 tablespoons Pav 8 Fresh coriander leaves, chopped 1/4 cup Lemons, cut into wedges 2

METHOD Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.