Lively Cooking

If you fancy surprising your vegetarian guests with something new then give them this exotic vegetarian snack made from lotus stems.

Use of Fridge or Freezer have improved the life of foods.

1   INGREDIENTS

• Lotus stem 900 gm
• Bengal gram (kaala chana), split and husked 250 gm
• Chaat masala 2 tsp
• Coriander leaves, chopped 4 tsp
• Garam masala 4 tsp
• Green chillies, chopped 60 gm
• Oil to fry
• Onions, chopped 1/3 cup
• Red chilli powder 2 tsp
• Roasted gram, powdered 45 gm
• Salt to taste

2   COOKING DIRECTIONS

1. Thoroughly wash and chop lotus stem.
2. Pot to boil in a pan with some water together with the Bengal gram.
3. Cook till tender and dry.
4. Grind the two to a thick paste without using any water.
5. Add all other ingredients except oil to the paste.
6. Knead for 5 minutes. Shape into small cutlets and deep fry in hot oil.
7. Serve hot as a snack with mint chutney.

These lamb kebabs are pan-cooked and then roasted, so that the flavour of the spices works right in. Serve these kebabs and you will wish you had made more!

Shopping for your baby should be fun

1   INGREDIENTS

• Lean lamb, shoulder cuts 1 kg
• Cooking oil 30 ml
• Coriander powder 30 gm
• Garam masala 2.5 gm
• Ginger, grated 2 tsp
• Lemon juice 30 ml
• Onions, chopped 1 cup
• Red chilli powder 2.5 gm
• Salt to taste
• Turmeric 2.5 gm
• Yogurt 1 cup

2   COOKING DIRECTIONS

1. Beat half the yogurt with coriander powder, ginger, chilli powder, lemon juice, oil and salt to a creamy smoothness .
2. Add onions and meat cut into 2 inch cubes.
3. Leave to marinate for an hour.
4. In the other half of the yogurt add turmeric and garam masala and whisk.
5. Add the meat mixture and transfer to a pan.
6. Put pan on stove and heat slowly till mixture begins to simmer.
7. Cover and cook on low heat for 40 minutes till meat is almost done.
8. Remove lid and let all moisture evaporate till only a thick sauce-like coating remains on the meat pieces.
9. Skewer meat pieces and roast in a medium hot tandoor or grill lightly on a tray.
10. Turning regularly till all sides are evenly browned.
11. Remove from skewers and serve hot with any Indian bread or rice.

These cottage cheese tikka are mouthwatering and very easy to make.

Healthy Diet is a great way to healthy life style

1   INGREDIENTS

• Cottage cheese 800 gm
• Carom (ajwan) seeds 1 tsp
• Cream 4 tsp
• Cumin (jeera) seeds 1 tsp
• Egg 1
• Garam masala 2 tsp
• Gram flour (besan) 30 gm
• Salt to taste
• Turmeric (haldi) powder 2.5 gm
• White pepper powder 2.5 gm

2   COOKING DIRECTIONS

1. Cut cottage cheese into 2 inch cubes.
2. Sprinkle cumin, carom, white pepper, turmeric, salt and half the garam masala on the cheese and set aside for 15 minutes.
3. Whisk egg in a bowl. Add gram flour, cream and salt.
4. Coat cottage cheese pieces with the mixture and set aside for 45 minutes.
5. Skewer the cottage cheese pieces 1 inch apart.
6. Skewer a peeled whole onion at the end to prevent the tikkas slipping out.
7. Roast in a moderately hot oven or charcoal grill for 12 minutes or in a preheated oven for 14 minutes.
8. Serve as a vegetarian snack or with rice and daal bukhara.

If you want to try something different with sprouted lentils then try this dish, its nutty and has refreshing taste of coconut.

Eggs are a great source of protien

1   INGREDIENTS

• Lentil seeds (sprouted whole moong) 8 oz
• Coconut 1/2
• Dry red chilies 3
• Tamarind marble sized ball 1
• Fenugreek 1/4 tsp
• Onions small 2
• Ghee 1 tbsp
• Cashewnuts few
• Coconut oil 1 tsp
• Salt to taste

2   COOKING DIRECTIONS

1. Soak the lentil seeds overnight. Next morning, drain and remove them from the bowl.
2. Put them in a vessel with a tight fitting lid and place in a warm place with a fairly heavy weight on the lid.
3. By evening they well have sprouted.
4. Put the sprouted lentils in plenty of water and leave overnight.
5. Next morning drain the water and remove the outer skins.
6. Now put a saucepan containing 2 pints water to boil.
7. When it has boiled add the lentil seeds.
8. When they are half cooked, drop in a few cashew nuts and cook the mixture till tender.
9. Add salt. Grind coconut with red chilies and tamarind to a smooth paste.
10. Fry the fenugreek in the coconut oil till it turns red and grind it with the paste.
11. Then pour all the ground spices into the lentils, bring to the boil and let cook for 5 more minutes.
12. Remove from heat. Chop onions, fry in ghee to a golden brown and drop in the curry.
13. Serve with green chutney.

If you cant think of anything to cook, or want to cook something simple and quickly then try this potato curry (aloo salan), serve with naan and mint chutney.

Healthy Diet is a great way to healthy life style

1   INGREDIENTS

• Potatoes 500 gms
• Kalonji 1 tsp
• Salt 1 tsp
• Turmeric powder 1/2 tsp
• Oil 2 tsp
• Cumin seeds 1 tsp
• Garlic chopped 1 tsp
• Few curry leaves

2   COOKING DIRECTIONS

1. Peel and cut the potatoes lengthwise.
2. Dip in the water and keep aside.
3. Heat oil in a pan.
4. Fry curry leaves, cumin seeds and chopped garlic.
5. Add potatoes and the rest of the ingredients with one cup of water.
6. Cover the pan and cook on low heat till potatoes are tender and thick gravy is obtained.

Try this vegetarian dish of peas and potatoes thats fragranced with fancy spices. Serve with plain rice or naan bread.

Use fresh veggies for delicious tasting meals

1   INGREDIENTS

• Ghee 5 tbsp
• Onion medium chopped 1
• Garlic cloves chopped 2
• Cloves 2
• Bay leaves 2
• Cinnamon stick 1 inch
• Garam masala 1 tsp
• Chili powder 1 tsp
• Turmeric 1/2 tsp
• Coriander 1/2 tsp
• Tomatoes, quartered 2
• Salt to taste
• Potatoes medium cubed 2
• Green peas 1/2 cup
• Water 1 1/4 cup
• Cilantro chopped

2   COOKING DIRECTIONS

1. Heat ghee and saute onion and garlic over medium heat till golden.
2. Add cloves, bay leaves and cinnamon.
3. Stir-fry for 2 minutes.
4. Add garam masala, chili powder, turmeric, coriander, tomatoes and salt.
5. Mix well. Add potatoes and peas.
6. Pour in water and bring to boil.
7. Lower heat, cover the pan and simmer gently for 15 minutes, or until the potatoes are done.
8. Garnish with coriander leaves and serve hot.

This recipe uses unrippen mangoes that give it a tangy twist. Serve with rice, a truly simple delicous dish.

Water is best drink have planty of it

1   INGREDIENTS

• Toovar dhal 8 oz
• Mangoes unripe 2
• Onion 1
• Cloves garlic 3
• Turmeric powder 1 tsp
• Mustard seeds 1 tsp
• Dry red chilies 2
• A sprig of curry leaves
• Ghee 1 tbsp
• Salt to taste

2   COOKING DIRECTIONS

1. Wash and soak the dhal for an hour.
2. Change the water, add salt and set to boil on a medium heat.
3. Peel the mangoes, cut into three pieces each and add to the half cooked dhal.
4. Cook till dhal is tender and the mangoes are cooked to a pulp.
5. Heat the ghee in a frying pan and fry the spices.
6. Add chopped onion and garlic and fry till brown.
7. Add to the cooked dhal.
8. Aam dhal should be of a watery consistency.
9. Serve with rice.

These classic dish is loved by all across the sub-continent. This dish is very simple to make, serve with naan and mint relish for an appetizing lunch.

A good Dieting should be based on healthy diet not skipping meals

1   INGREDIENTS

• Cauliflower 1
• Turmeric 3/4 tsp
• Potatoes 4
• Red chilli powder 1 tsp
• Oil 1/4 cup
• Tomatoes 3
• Cumin seeds 1 tsp
• Garam masala 1 tsp
• Ginger, fresh 1"
• Coriander powder 2 tsp
• Garlic cloves 3

2   COOKING DIRECTIONS

1. Cut cauliflower into flowerets. Cube potatoes.
2. Heat oil and saute cumin seeds for about a minute.
3. Add garlic and ginger, stir and add potatoes.
4. Bhoona, add turmeric and chili powder, and bhoona again.
5. Add tomatoes and simmer for about 5 minutes.
6. Add cauliflower and high heat for about a minute.
7. Lower heat, cover and let simmer for about 15 minutes.
8. Curry should be dry.

This cake is very yummy.. this is UK's recipe and we all really love this cake. so i thought i should share this recipe with you so you can enjoy eating it...

Use of Fridge or Freezer have improved the life of foods.

1   INGREDIENTS

2   COOKING DIRECTIONS

Mix all the ingredients for the batter. Dip the cleaned prawns in it and deep fry. When it turns reddish brown, drain and remove.

Use fresh veggies for delicious tasting meals

1   INGREDIENTS

• Prawns 12-15 medium sized
• Green Chillies 3
• Ginger 1 tbsp
• Garlic Cloves 3-4
• Coriander 1/4 cup
• Red Chilli Powder 1 tsp
• Turmeric Powder 1/4 tsp
• Spice Powder 1 tsp
• Salt 1 tsp
• Gram Flour 1 tsp
• Chinese Salt 1 tsp
• Capsicum 3 tbsp
• Onion 2 tbsp
• Soya Sauce 2 tbsp
• Spring Onion 3 tbsp
• Oil 1 1/2 cup
• Pepper Powder 1/4 tsp
• Pinch of sugar

2   COOKING DIRECTIONS

1. Mix all the ingredients for the batter.
2. Dip the cleaned prawns in it and deep fry.
3. When it turns reddish brown, drain and remove.
4. In a pan heat oil, add chopped garlic and when it turns to golden brown, add chopped ginger, green chillies, onions and capsicum and toss them well.
5. Add the fried prawn with salt, pinch of sugar, pepper powder, Chinese salt and Soya sauce.
6. Toss it well adding a little water.
7. When half cooked, add the spring onions and mix well.
8. Serve hot.