Recipes and tipps

Ingredients:

• Bhindi(with ends cut & slit) 250 gms
• Zeera powder 1 tsp
• Coriander powder 1 tsp
• Amchur powder 1 tsp
• Red chilli powder 1/2 tsp
• Turmeric powder 1/4 tsp
• Vegetable oil 5-6 tbsp
• Salt to taste

Preparation:

1. Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives Mix all the dry ingredients together and stuff this mixed masala into the slit bhindis.
2. Heat oil in a kadai and at low flame put the stuffed bhindis and cover with a lid.
3. Cook for about 15 to 20 minutes and put the remaining mixed masala in the kadai.
4. Stir occasionally for another 5 minutes.
5. Serve hot with chapathis.

Ingredients:

• 1. 9 potatoes (peeled and cut into flat long pieces as for French fries or in square cubes)
• 2. salt to taste (1 tsp level salt)
• 3. 1/2 tsp red chili powder or deghi mirch
• 4. 1/4 tsp crushed garlic
• 5. 1/4 tsp ajino-moto(avoid it if preparing it for kids or patients of blood pressure)
• 6. 2 tsp tomato ketchup
• 7. a pinch of orange color(edible)
• also,
• 8. 5-6 tsp maida
• 9. oil for frying
• also,
• 10. 2tsp oil
• 11. 1/2 tsp crushed garlic
• 12. 1/4 tsp ajino-moto(optional)
• 13. 1/2 tsp red chilli powder
• 14. 2 tsp vineger
• 15. 3 tsp red chilli sauce(make it 2 tsp if want it less spicy)
• 16. 6 tsp tomato ketchup
• 17. 3 tsp honey
• 18. 1/2 tsp salt

Preparation:

1. Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives Mix all the ingredients till no. 7 , then add Maida and it .fry the potatoes till golden brown in smoky hot oil. keep the fried potatoes aside.
2. Heat 2 tsp oil , add garlic (slow fire) , red chili powder ,ajino -moto ,and stir it.
3. Add vinegar ,red chili sauce, tomato ketchup, and cook on high flame for a min.
4. Add honey and cook for a min.
5. Add potatoes , salt and cook till sauces are thoroughly coated on potatoes and it is almost dry. then turn off the flame..
6. Garnishing: spread potatoes in a serving dish giving it oval shape and spread some dry roasted sesame seeds over it(a very easy way to garnish) or
7. take a capsicum and clean it from inside and place it in the middle of the dish with a small candle lighting inside it n potatoes spread around it.

• 1/2 cup water
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1 teaspoon trans-free margarine
• Sugar substitute, to taste
• 1 teaspoon lemon juice
• 4 tablespoons fresh parsley, chopped

1. In a small saucepan, bring the water to a boil. Add the salt and shredded carrots.
2. Cover and cook until water is evaporated, about 5 minutes. Remove carrots from the heat. Stir in the margarine, sugar substitute, lemon juice and parsley.
3. Serve immediately.

Ingredients:

• 2 medium russet potatoes
• Butter-flavored cooking spray
• 1 tablespoon minced fresh rosemary
• 1/8 teaspoon freshly ground black pepper

 Directions:

1. Preheat the oven to 375 F.
2. Wash the potatoes and pierce with a fork. Place in the oven and bake until the skins are crisp, about 1 hour.
3. Carefully — potatoes will be very hot — cut the potatoes in half and scoop out the pulp, leaving about 1/8 inch of the potato flesh attached to the skin. Save the pulp for another use.
4. Spray the inside of each potato skin with butter-flavored cooking spray. Press in the rosemary and pepper. Return the skins to the oven for 5 to 10 minutes. Serve immediately.

Ingredients:

• 3 cloves of garlic, minced
• 1 cup chopped onion
• 1 teaspoon olive oil
• 1/2 pound fresh mushrooms, sliced
• 1/2 teaspoon dried thyme
• 10-ounce-bag fresh spinach
• 1 tablespoon water
• Egg substitute equivalent to 10 eggs
• 1 teaspoon dried dill or 1 tablespoon fresh dill
• 1/4 teaspoon black pepper
• 1/4 cup feta cheese

 Directions:

1. Preheat oven to 350 F. In a 10- or 12-inch nonstick, ovenproof skillet, saute garlic and onion in olive oil for about 5 minutes.
2. Add mushrooms and thyme. Cook an additional 5 minutes. Remove skillet from stove. Place spinach in a separate saucepan. Add 1 tablespoon water. Cover and cook until just wilted. Drain spinach and let cool in a colander. Squeeze out any liquid. Chop leaves. In a large bowl, beat together egg substitute, dill and pepper.
3. Stir in the spinach, mushroom mixture and feta cheese. Clean nonstick skillet. Spray liberally with cooking spray.
4. Return skillet to stove over medium heat. When skillet is hot, pour in egg mixture. Place in oven, uncovered.
5. Check frittata in 10 minutes. Check every 5 minutes thereafter until center of frittata is slightly firm. Do not overcook. When frittata is done, place a large serving platter over skillet. Flip skillet over so that frittata falls onto the plate.
6. Cut into six pieces and serve

Ingredients:

• 2/3 cup water
• 1/3 cup uncooked white rice
• 8 cabbage leaves
• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1 egg, slightly beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10.75 ounce) can condensed tomato soup

Directions:

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Ingredients:

• 12 large mushrooms
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and minced
• 3 tablespoons chopped green onions
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons port wine
• 1 teaspoon Italian-style seasoning
• 1/4 cup grated Parmesan cheese
• 3/4 cup shredded Cheddar cheese
• 1/4 teaspoon ground black pepper
• 2 dashes hot pepper sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces.
3. Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled.
4. In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce.
5. Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.

Ingredients:

• Rajma or Red Kidney Beans – 1/4 Kg or 1 and 1/2 Cup
• Medium sized Onions – 3
• Tomatoes – 2
• Ginger + Garlic Paste – 1 tsp
• Green Chillies – 2
• Chilli Powder – 1 or 1 and 1/2 tsp
• Turmeric Powder – 1/2 tsp
• Garam Masala or Rajma Curry Masala – 1 tsp
• Ghee – 1 Tbsp
• Oil – 3 Tbsp
• Medium Sized Tomatoes – 3
• Sugar – 1/2 tsp
• Jeera or Cumin Seeds – 1/2 tsp
• Soda – Pinch
• Fresh Cream – 1 Tbsp
• Coriander or Cilantro

How to Make Rajma Curry:

Ingredients:

• Shredded Cabbage – 2 Cups
• Grated Coconut – 2 Tbsp or 1/4 Cup
• Slit or Chopped Green Chillies – 2-3
• Lemon Juice – 1 tsp
• Turmeric Powder – 1/4 tsp
• Salt
• Jaggery or Sugar – 1/4 ts
• Oil – 1 Tbsp
• Mustard Seeds – 1 tsp
• Urad Dal / White Lenthils – 1/2 tsp
• Curry Leaves – 4-5

How to Make Cabbage Sabzi:

1. Heat Oil in a pan, add Mustard Seeds. Once the Seeds splutter, add Urad Dal and fry until they turn to golden in color.
2. Add Curry leaves and fry for a min. Now add the slit or chopped Green Chillies and fry again for a minute to take the extra spice out of the chillies.
3. At this stage, add the Shredded Cabbage and Turmeric Powder and stir once, so that all the ingredients mix well and continue frying for one more minute. Now add 1/4 cup of water to the pan and close the lid to cook the Cabbage thoroughly. This cooking may take 5-7 minutes of time.
4. Once the Cabbage turns tender, add Salt, Jaggery or Sugar, Grated Coconut and mix well and cook in low flame for 2-3 minutes. Once the Salt and Sugar mix well with the other ingredients, add Lemon Juice and mix well and leave it to cook for a minute. Be careful not to prolong cooking after adding the Lemon Juice to the Sabzi. Remove from flame when done.

Ingredients:

How to make Tamarind Chutney:

• Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
• Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
• Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)

• Regular Potatoes – 3
• Spinach or Palak – 2 bunches
• Cumin Seeds or Zeera – 1/2 tsp
• Finely chopped Onion – 2
• Cut Green Chilli length-wise – 1
• Ginger Paste– 1/2 tsp
• Garlic Paste – 1/2 tsp
• Turmeric (Haldi) Powder – 1/4 tsp
• Red Chilli Powder – 1 tsp
• Coriander (Dhaniya) Powder – 1 tsp
• Garam Masala Powder – 1/2 tsp
• Cream of Milk or Malai – 1/2 Tbsp
• Kasuri Methi – 1/2 tsp
• Oil – 1 Tbsp
• Salt

1. Wash the Potatoes. Prick the washed Potatoes with a knife or with the help of fork (will help cook better). Cook the Potatoes in a pressure cooker adding a little salt along with sufficient water. Pressure cook until you hear 7-8 whistles. Remove from flame and allow the cooker contents to cool. Once the Potatoes turn cool, peel the outer skin.
2. Just peel the Potato,s outer skin and cut them into cube sized pieces and fry these Potato pieces in 1/2 tsp of Oil for few minutes.
3. Wash the Palak/Spinach leaves thoroughly. Heat a cup of water in vessel, add the washed Palak/Spinach leaves and cut Green Chilli and cook for 2-3 minutes. Take out the Palak/Spinach leaves and Green Chillies from water (leave the water in the vessel) and grind them to a smooth paste. Retain the water in the vessel for later use in Step 7 below. One can cook the Palak or Spinach and Green Chilli combination in microwave too.
4. Rest of the Aloo Palak preparation happens in a medium sized frying pan. Heat Oil in the pan, add Cumin seeds or Jeera. Once the Jeera seeds splutter, add finely chopped Onions and Turmeric Powder and saute the Onions until they turn transparent or until they turn golden brown in color.
5. Now add the Ginger + Garlic Paste and fry for 2 minutes. Add Red Chilli Powder, Coriander or Dhaniya Powder, Garam Masala Powder and mix well.
6. Add Spinach-Green Chilli paste from step 3 to the pan and let it cook for 5 minutes. Add the cooked and fried Potatoes from Step 2 to the pan and cook again for 10 more minutes.
7. Add sufficient amount of the water retained in Step 3 above (the water used for cooking Spinach/Palak) to the cooking pan. Note that it may take less water for the Potatoes preparation, because Potatoes are already cooked. Now add salt to the pan and cook again for 5 minutes.
   For Potatoes, before adding salt, add the full amount of retained water from Step 3 and cook for 15 minutes until the Potatoes turn soft.
8. Finally add the hand crushed Kasuri Methi and Malai to the Aloo Palak mixture and mix well with a spatula and cook on low flame for a minute and turn off the heat.