Sample Receipe

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SAMPLE RECIPES

Food Item Number: 1

Food Item Name: PizzaIngredients

8 ready-made pizza bases4 tbsps. tomato puree2 tbsps. grated onion1 tbsp. garlic paste2 tbsps. butter 4 tbsps. grated cheese4 capsicums1 onion, cut into thin roundsSalt to taste. Method

Heat up 1 tbsp. of butter and fry the grated onion lightly. Then add the garlic paste. Stir for aminute. Mix in the tomato puree and salt to taste. Put a little of this paste on the pizza bases. Top withstrips of capsicum. Spread the grated cheese on them. Put small blobs of butter on the top and grill on thewire mesh of the tandoori for six to eight minutes. Serve hot.

Courtesy: The Hindu Food Item Number: 2

Food Item Name: BasundhiIngredients

1 Litre milk

500gms of sugar

almonds,pistha,cardomom powder and saffron.

Method

Boil the milk in a heavy bottomed kadai. Start collecting the malai separately in a differentbowl.Continue doing this till the milk becomes very thick.Then add the malai to the thickened milk. Add thesugar and mix well. After the sugar melts boil for another sixty seconds and turn of the flame. Garnish withalmonds, pistha, cardamom powder and saffron. serve chill.

Courtesy: Chitra Inbarajan Food Item Number: 3

Food Item Name: Pineapple puddingIngredients

1 tin pineapple slices

1 packet pineapple jelly (dissolve in 1.50 cups hot water & then mixed with 1.50 cups pineapple syrups)

Custard 2 cups

Vanilla ice-cream 2 cups

Chakka made from 3/4 cup curd

Grated chocolate or chocolate shavings for decoration


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Almond nougat (optional)

Method

Mix jellies custard & chakka & beat well. Mix ice cream & semi set in the fridge. Remove & mixpineapple pieces & crushed nougat & transfer it in another dish & again set in the fridge. Decorate withpineapple pieces & Chocolate shavings.

Courtesy: Sheetal

Food Item Number: 4Food Item Name: Dahi Palak KoftasIngredients

500 gms dahi

200 gms palak chopped

1/2 tea spoon ajwain

1/2 t.spoon jeera

2 t.spoon gram flour

Method

Tie the curds in a cloth and keep the chakka aside. Wash only the palak leaves [not the stems]. Putin a vessel and dry on the gas. Roast the gram flour and add to the palak, mix the chakka, ajwain, jeera,salt and garam masala. Make small balls and deep fry the koftas. Prepare the gravy & add the koftas beforeserving.

For the gravy;2 small onions 2 big tomatoes,4-5 cloves of garlic, 1 piece ginger,Green chilies,2 tbs tomato sauce,1 tbscoriander powder make gravy as usual. for decoration you can use silver foil or fresh cream.

Courtesy: Sheetal Food Item Number: 5

Food Item Name: Chinese Panner and Noodle RollsIngredients

Panner

Noodles

Vegetables

Bread crumb

Maida

Method

Make the paneer grate & mash well & keep it aside. make noodles chinese style. add all the sauces &make it look attractive. take a ball of mashed paneer, flatten it on your palm, stuff it with noodles & makerolls. dip each roll in maida & water paste & roll it in bread crumbs & deep fry to golden brown.


Food Item Name: Rasmalai


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Ingredients

1cup amulya milk powder

1ltr milk

1egg

Kesar 1/4 tsp

Elaichi pd 1/4 tsp

Sugar as required

Baking pd 1 t.spoon Method

Boil the milk , bring it to 1/2 quantity then add elaichi & sugar for the balls 1 cup of milk pd add 1 eggbeaten & baking powder mix it & make small balls once again keep the milk on flame and when it starts toboil add the balls one by one & give it 3 boils . remove cool & serve.


Food Item Name: RasagullaIngredients

1 gallon of milk

1 lemon

250 gms of sugar

2 tsp maida.

Method

Boil the milk and add the juice taken from the lemon to make paneer. Knead the paneer gently for 15 mins.Make sugar water by adding the sugar to 350 ml of water. Now add the maida to the paneer and knead for 5 more mins. Then make them into small balls and boil them in the sugar water in high flame for 10 minsand low flame for 15 mins.


Food Item Name: Tandoor ChickenIngredients

10-12 pieces chicken drumsticks

ginger paste

garlic pastegreen chilly paste

1/2 cup yogurt,

salt

red chilly powder

turmeric powder

jeera powder

coriander powder

Method


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Clean the chicken pieces well and make slits with a knife. Then marinate the chicken in yogurt,ginger paste,garlic paste, chilly paste,salt and all the other spices mentioned above. Marinate for 6-8 hours.Poke the slitstime to time so the spices get absorbed evenly. Preheat oven to 350 degrees and bake the chicken for 30-45 mins till its well done. Turn the pieces every 10 mins.


Food item Name: Chicken kuruma

Ingredients

3 Pounds (1.5 kg) Boneless Chicken4 tbsp Vegetable Oil3 Cups Sliced Onions1 tbsp Chopped Garlic1 tbsp Ground Coriander (mallikai)2 tsp "Curry Masala"1 tsp Poppy Seeds2 tsp Salt4 tbsp Vegetable Oil1 cup Yoghurt (fat-free is o.k.)

1/2 cup Sour Cream (fat-free is ok) Method

Cut the chicken into 2-cm pieces, and fry them lightly in 4 tbsp oil. Drain the oil as youremove the bits, and fry in small batches so the chicken doesn't boil as it gives off water. SET ASIDE. Frythe onions and all the other ingredients (except the yoghurt and sour cream) in another 4 tbsp oil, until theonions are clear. Add the yoghurt and sour cream and stir and cook for another two minutes. Remove theonion mixture and puree it in a mixi or Sumeet. Return to the pot, add the chicken and simmer for about 30minutes or less, until the chicken is thoroughly cooked. Sauce should have thickened by then, but if not add1/4 tsp cornstarch and stir.Serve over plain rice - serves about 6 persons. This is a mild but very tasty chicken dish that appeals to many Westerners. Freezes well.

Courtesy: Dick Riesz Food Item Number: 10

Food item Name: Paneer MasalaIngredients

Paneer-100gms

Onion-2

Tomato-2

Garlic-3 or 4cloves

Ginger-1inch

Chilli Powder-1/2tsp(or)as neededLittle GaramMasala Powder(or)Pav Bhaji Masala Powder

Method Grind Onion & tomato Seperatly,Grind Ginger & Garlic Seperatly. Heat oil in a pan and fry onion till brown,then add ginger garlic paste, then add the grind tomato puree, then add the chilli and garammasala powder and simmer it in the stove till the oil seperates without adding water. Add Salt. Add desired amount of milk.Fry Paneer and add it to the gravy. You can also fry Cauliflour in Cornflour and add to it.

Courtesy: Selvi Rajan Food Item Number: 11


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Food item Name: Lamb VindalooIngredients

1/2 kg tender Lamb cut into pieces3 Small Potatoes4 Green Chilies3 large Onions cut into small pieces2 cloves.1 tsp. Black Pepper powdered

2 Cardamoms3 tsp. White Vinegar Oil as neededSalt to taste. Method

Make a Smooth paste with the following:4 cloves of garlic., 1 small Piece of ginger(same quantity as garlic).,7-8 Red Chillies or more as required.,

1 tsp Corriander Seeds., 2 Medium Pieces of Cinnamon., 1/2 tsp Cumin Seeds., 1/2 tsp turmeric powder.,Preparation:Heat a small amount of oil in a Pressure Cooker and fry the potatoes till golden brown.Set Aside.SauteOnions, add lamb with green chillies.,cardamoms., black pepper., and cloves and finally sugar andsalt.Pressure cook till lamb is done well.When done open and add the fried potatoes and the ground masalapaste and cook till the masala blends well and till lamb and potatoes are tender.Finally add vinegar andcook on low fire for 10 minutes.Serve this dish with roti or rice.

Courtesy: Uma Anand

Food Item Number: 12Food Item Name: Mango Milk ShakeIngredients

4 Mangoes4 cups of Milk300gm Sugar 1 cup of Pure Water Method

Peel Mango, Cut into pieces, Add Sugar and crush it in mixie. After the mixture becomes smooth, addchilled milk and drink. Wow! A Delicious milk shake ready for you.

Courtesy: Vijaya . G Food Item Number: 13

Food Item Name: Stir Fry ChickenIngredients

1/4 kg Skinless,boneless Chicken Breast cut into thin strips


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5 tsp Soya Sauce

2 tsp Corn Starch

4 Cloves garlic ground to a paste

1/2 tsp ground ginger paste

Oil as needed

1 Large bell pepper and onion sliced

10 mushrooms sliced and peas

Method In a bowl combine chicken,2 tsp of corn starch,soya sauce ginger and garlic marinate for 15minutes.Meanwhile combine remaining soyasauce,cornflour and 3/4 cup water and set aside.Heat Oil in afrying pan on medium heat add chicken and stir fry for sometime and remove from pan.Heat oil in a panand stir fry vegetables.,stir in chicken and soya sauce mixture., add pepper or chillie powder if you needthem.,stir constantly bring to a boil and cook till chicken is tender.Serve with rice.

Courtesy: Uma Anand Food Item Number: 14

Food Item Name: TheeyalIngredients

1/2 coconut grated. 4-8 red chillies. 3 tsp corriander seeds. 1 tsp black pepper. 1/2 tsp cumin seeds. 3 cloves garlic. Brinjals and drumsticks cut into pieces(As required) Or 1 cup Boiled Chickpeas(channa) 1/2 onion. 1/2 tomato. 1 small lemon size tamarind.

Asofoetida methi seeds for seasoning.

Method

Fry coconut powder ,chillies.,pepper,garlic,corriander& cumin seeds,in a small pan with a drop of oil tillcoconut becomes golden brown and ground to a smooth paste.Soak tamarind in a cup of water and extractits juice.Saute onions,tomatoes and vegetables in a little amount of oil and a pinch of turmeric powder.Pour the tamarind paste and ground items pour 3 cups of water and bring to a boil .Add chickpeas if needed .Cook till vegetables are tender.Splutter mustardseeds Season with curry leaves asofetida and methiseeds in 3 tsp oil and pour it over the gravy.Serve with

rice.This is a traditional dish of Nagercoil which is hot and spicy.Courtesy: Muthammal Pasupathivelu Food Item Number: 15

Food Item Name: Mushroom GravyIngredients

Mushroom 1/4 cup Onion (Cut into thin stripes) Uradu Dhal


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Mustard Seed -1/4tsp each Oil for frying Salt to Taste Curry leaves Fresh Coriander - 1tsp each Grind to paste: Grated Cocount - 1/2 cup Cashew -4(whole)

Dry red chillies - 3(Add to your taste) Jerra & Coriander Seeds-3tsp each (fry before grinding)Method

Heat Oil in a pan, add uradu dhal & mustard seeds when they splutter add the onions. Fry for 1 min. Thenadd the mushrooms. Let it stand for 5 min. Stir in between time. Now add the ground paste to it, add 1/2cup of salt. Simmer the flame. Let it stand till well down or when it leaves the oil & the smell of masala isgone. Granish it with curry leaves & Coriander leaves. Goes well with steamed rice.

Courtesy: Selva Subashini Food Item Number: 15

Food Item Name: Palak PulaoIngredients

Palak - 1 bunchBasmati rice - One and a half cupsGreen chillies- 3Ginger garlic paste 1 tablespoonCardamom- 3Cloves 4Cinnamon stick 1 inch pieceOil 2 tablespoonsGhee 2 tablespoonsOnion 1 slicedPudina leaves chopped 1 tbspJuice of half a limeSalt to taste Method

Clean and wash the palak and soak in a cup of hot water for 10 minutes.When cool make it into a pastein a mixie. Keep aside. Heat a pressure Pan , when hot add oil and ghee together, when hot add thewhole spices, when it splutters add the onion and pudina leaves. When golden brown add the green chilliesand ginger garlic paste.Fry for a minute. Then add the cleaned and drained basmati rice . Fry for a minute,then add the palak paste. Add sufficient hot water, salt and juice of half a lime. Check the seasoning, closethe lid and cook on a medium fire till done.(5 minutes) Serve with onion raita. For variation, and nutritional

value you can add crumbled soys chunks(soaked and crushed ) while adding the rice.

Courtesy: VijiRajmohan Food Item Number: 16

Food Item Name: Date HalwaIngredients

Seedless dates 400 gmsCashewnuts 50 gmsBadam 50gmsSugar400 gms


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Khoya 50gmsGhee 1 cup Method

Add half a cup of hot water to the dates and boil for 5 minutes.Remove from fire. Let it cool. Make it intoa paste in a mixie. Soak badam in hot water for 15 minutes. Remove the skin. Soak the cashew also in hotwater for 10 minutes. Grind both the badam and the cashew into a thick paste. In a broad thick bottomedvessel add the date paste and the sugar. Mix and

stir well for 5 minutes continuously till a smooth mass is formed. Then add sugar and khoya and mix well,and then only keep the vessel on fire. Stir well continuously on a low flame, when the mixture reaches theboiling point. Add ghee little by little, mix and stir well, till the mixture leaves the sides of the vessel. Tocheck the end point, if you take a little mixture of this and make it into a ball with the help of the tip of your fingers it should not stick. Now, remove from fire. Let it cool . Make lime sized balls, flatten and pack themindividually in butter paper. For a sheet of butter paper you can pack 18 such packets. This can be storedeven for a month.

Courtesy: Kumudhini Rangasamy Food Item Number: 17

Food Item Name: Sizzling Hot Mushroom ScramblerIngredients

5 TO 7 PortBella Mushrooms (Slice to small pieces)Two EggsThree Jalpeno(Cut into small pieces)Peppers(Medium Size)Red Onions 1 or 1/2 (Depending on the size)Black Pepper Grounded 1 to 2 tspCoriander Powder 1 tspCouple of Curry LeavesChilly Powder 1 tspGarlic Paste 1 tspGinger Paste 1/4 tsp

Salt as required Method

Fry Onion and Jalapeno peppers, curry leaves in 2tsp's of veg oil. Until it gets little brown. Then addgarlic paste, coriander powder, pepper grounded, ginger paste, chilly powder, salt and leave it for 3minutes. Then add sliced mushrooms and let it simmer for few minutes. Until the mushroom color changes.

Along with this add 2 fresh eggs and stir the mixture couple of times. That's it!! You got the sizzingmushroom scramble. It's ready. Mushroom lovers will enjoy this. You can add more eggs to get more of eggtaste.

Courtesy: Murugesan Karmegam

Food Item Number: 18Food Item Name: Mango PannaIngredients: Raw Mango - 1 no Sugar - 1.5 cup Saffron Strands - 1/4 tsp Cardamom Powder - 0.5 tsp Nutmeg 1/4 tsp Method


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1.Pressure Cook the mango. Peel it. Remove pulp fully with water. Blend in a mixie. 2.Add the sugar ,salt and the rest 3.Chill the mixture. 4.Put in colour and serve in glass with cracked ice and garnished with mogra flower. Note: Unlike the usual belief that mango produces heat in the body, this has a cooling effect and is ideal for summer

Courtesy: Bhanu Raghunathan

Food Item Number: 19Food Item Name: Coconut curryIngredients:

Coconut - 1Green chillies - 20Garlic - 10nosJeeragam - 2t.spMeat - 1/2 kg.Oil - 3 spoonsSalt - Necessity amount

Method

First grind the garlic and jeeragam. put the cutted meat in the cooker. Add the grinded things and also cutthe green chillies in the middle vertically and add that also.and you boil the meat. Add salt along with that. Take thick milk fromthe coconut. after the meat was boiled put them into the coconut. and keep it on the flame till it becomesthicker, that to the level which we can add into the rice. You have to pour some soil and in that kadugu andurud dal and two chillies fry it and pour it into that curry. it will be so tasty to eat.

Courtesy: Akila Nivas

Food Item Number: 20Food Item Name: Onion Curry

Big Onions - 3 (chopped to thin slices)Tomato - 1 (chopped)Curry masala - 2t.sp.Green Chilli - 4 (chopped)Mustard - 1/4t.sp.Few Curry leavesOil - 4 spoonsSalt - Necessity amount Method

4 spoons of oil in pan,Add mustard.Add curry leaves, onion, chilli,tomato. Fry till onion turns deep brown. Add a tumbler of water and curry masala.Let boil till water evaporates.Wonderful side dish for chapatti andpoori.

Courtesy: Suganthi Senthil Food Item Number: 21

Food Item Name: Chicken - Needle Cone Receipe for the Cones


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Spring roll wrappers - 4 nos.Flour & water.Oil for deep frying.Receipe for Filling

Instand Noodles - 1 pocket

Chicken (diced) - 400 gmsOil - 1 - 2 tbspGinger (minced) - 1tbspGarlic (minced) - 1 tbspGreen chilli (minced) - 1 tbspSpring Onion (finely sliced) - 2 nosSoy sauce - 2-3 tbsp Method Cut out a 32x24x24cm triangle from a thin cardboard and shape it into a cone. Halve a sringle roll wrapper diagonally to make 2 triangles. Wrap a triangle around the cardboard cone. Stick down overlapping edgeswith a little paste made from flour and water and set aside to dry. Remove the cardboard cone. Repeat with

the remaining wrappers. Heat oil in a deep saucepan or frying pan and deep fry the cones one at a timeuntil golden brown. Drain the excess oil on an absorbent paper.

For the filling, cook the noodles in boiling water until tender, drain and set it aside. Fry the chicken in alittle oil until lightly browned. Add the ginger, garlic and chilli and stir fry for a few minutes. Toss in thespring onions. Add the noodles and heat through gently. Spoon the chicken mixture into the cones andserve immediately.

Note: Garnish with coriander or parsley sprigs and serve with ketchup.

Courtesy: Veena Food Item Number: 22

Food Item Name: Rasam Ingredients:

Tamarind - 50gmsPepper - 10NosTomato - 2NosGarlic - 4NosSalt - Necessity amountCurry and coriander leaves

Method : Soak tamarind in water for 10 minutes, dissolve it nicely in water, filter it and keep aside. Grindgarlic, pepper and tomato and mix this with filtered tamarind juice. Add salt and boil the content for 10minutes and serve it.

Courtesy: Parthasarathy Food Item Number: 23

Food Item Name: Red Beans and Rice Ingredients:

1 1/2 cups kidney beans6 cups water 3tbsp oil1 onion diced


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6 green onions diced3 garlic gloves crushed1 green pepper diced3 celery stalks diced1 lb hot sausage1 lb ham diced3 cups chopped tomatoes1 tsp paprika1 tsp chili powder 1/2 tsp cayenne pepper

1 tsp thyme1/4 pepper 1 tsp oregano8 cups cooked rice hot Method : soak the beans in water overnight. simmer for 1 hour, drain. Heat the oil. saute' the onion, garlic, greenpeppers, celery, sausage, and ham for 2 minutes. Add the tomatoes and seasonings. mix with the beans.Continue to simmer until thick, about 2 hours. place hot rice on a platter. pour kidney beans on rice. serveat once.

Courtesy: Joell Neves

Food Item Number: 24Food Item Name: Thakali Urulai Ingredients:

Tomatoe-2Potato-2Onion -2MusatardGarlic

AsafoetidaRed chilly powder - Necessity amountOil - Necessity amountSalt - Necessity amount

Method :Chop the onion and tomatoe finely. Grind the garlic as a paste and keep it aside. Boil the potatos, peel andcut in to small pieces. Pour some oil in kadai. Put mustard, garlic paste and asafoetida. Then add onionsfollowed by tomatoes and red chilli powder(as much you like). When the item becomes semi-paste, add cutpotatos. Put the stove in sim and allow to cook for some time. When every thing mingles together add somesalt and put off the stove. Serve with rice, idly, dosai, chappathi, poori or with any item.

Courtesy: Ragavan Food Item Number: 25

Food Item Name: Veggie cheese toss Ingredients:

1 can small olives without pitts1 can button mushrooms1 can garbonzo beans1 cucumber 1 tomato1 pkg grated mozarella cheese1 large bottle Italian dressing


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Method : drain cans of mushrooms, olives and beans, slice and dice tomatoes and cucumbers. Mix all ingredientsand chill.

Courtesy: Lisa Heller Food Item Number: 26

Food Item Name: Pepper Mutton Fry Ingredients:

Mutton : 500 gms Onion : 1 Sesame oil : 4 tbspsPeppercorns : 2 tbsps Cumin seeds : 3 tbsps Red chillis : 2-3 Curry leaves :3-4 Salt : to taste

Method : Cook mutton with water and salt in pressure cooker until soft. Chop onion finely.Grind peppercorns and

cumin coursely. Heat oil in a deep pan. Saute onion until golden brown. Add curry leaves, chillis andground powder. Add mutton with stock and enough salt. Cook until all liquid evaporates and the currybecomes dry.

Courtesy: Malar Vetri Food Item Number: 27

Food Item Name: Ashoka Ingredients:

1 cup Wheat flour 1 cup sugar 2 cups milk 1 cup melted butter/gheeMethod : In a hot pan put one cup of wheat flour and fry untill it turns dark brown colour. Pour 2 cups of hot milk andimmediately add the sugar. Then pour some ghee/ melted butter. Mix ingredients continously for few mintesand remove from stove. You can add elachi and fried cashews for taste.

Courtesy: Priya LokramFood Item Number: 28

Food Item Name: Cutsaw omlete Ingredients:

2 Boiled eggs 1 onion 50gm chilies 25gm pepper Milk 50ml Kalli mirch

Method : Beat the boiled eggs along with the milk in a mixie and make a pulp of it. Cut the onion and chilies intosmall pieces. Mix the pulp along with the onion,chilies and add 1 teaspoon of kalli mirch to it. Heat the panwith 1 table spoon of ghee and put the paste to it and heattill it turns golden yellow. Cut into diamond shape


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Grind everything ,adding little water. This will be delicious chutney for dosa & Idly.

Courtesy: ShivaFood Item Number: 32

Food Item Name: Madras Crab Curry

Ingredients:6 medium crabs or 2 lb crab claws4 tbsps vegetable oil1 large onion, sliced finely6 cloves garlic, sliced finely1 " ginger, sliced finely1 large tomato, chopped6 green chillies,deseeded chopped6 tbsps dessicated coconutsalt to tastecoriander leaves or lemon wedges1 tsp poppy seeds1 tsp garam masala1 tsp ground coriander tsp chilli powder 1 " stick cinnamon6 fl oz hot water Method:

1.Remove large crab shells and discard any fibrous tissue found under the shell. Divide each body into four. Break large claws and crack with a

hammer. Seperate smaller claws and leave whole.

2.Heat oil and fry onion, garlic, ginger, tomatoes and green chillies until the onions are translucent. Remove from the oil then blend ina food processor and set aside.

3.Dry roast the coconut, poppy seeds and grind to a smooth paste. Mix in the garam masala, ground coriander and chilli powder and set aside.

4.Reheat oil in large pan and fry the cinnamon and cardamons until aromatic. Add onion and spices paste and stir fry for 2 minutes. Add crab meat and claws and mix well. Add hot water and simmer for about 15 minutes until the meat is cooked. Garnish and serve hot.

5.This dish can be made using 1 lb fresh crabmeat. Follow the same method but only use a quarter pint of water and simmer for 7 -10 mins.

Courtesy: Silvester PiusFood Item Number: 33

Food Item Name: Rasam powder and Rasam

Ingredients For Rasam Powder:


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1cup black pepper 2cups red chillies 1/3cup jeera Hing Curry leaves

Ingredients For Rasam : Toor dal green chillies tomatoes garlic hing coriander leaves curry leaves tamarind juice or paste salt and water.

Method For Rasam Powder:Fry all the ingridients seperately till hot.First grind the pepper.Keep aside. Then grind all the other ingridients.nothing should be grinded soft.Then mix both and keep it in a container.This is very easy to make and taste so good.

Method For Rasam :Boil toor dal.in the boiled dal,add tomatoes green chillies,hing,crushed garlic,curry and coriander leaves,tamarind juice and salt.Then add 1 spoon rasam powder and little water.Then boil all for few minutes.Delicious Rasam is now ready for serving with the rice.

Courtesy: ShanthiFood Item Number: 34

Food Item Name: French Fries

Ingredients : Potatoes Salt and Pepper to taste Oil for deep frying

Method :Boil 2 potatoes to an extent that they can be cut in to pieces. remove the skin of the potato and cut into long pieces like fingers. deep fry them in oil till they turn to be light red. add enough salt & pepper. French fries are favourite snack for children.

Courtesy: LakshmiFood Item Number: 35

Food Item Name: Murg_Lababdar Ingredients :

To Grind and make a paste: 3/4 bunch of coriander leaves 1/4 bunch of pudina leaves 2 clove, 2 cinnamon, 2 cardamon,4 green chillies 4 medium sized onions


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Grind 20 cashew nuts with little water and keep aside Clean 750gms of chicken pieces and keep aside

Method :In a kadai heat 4-5 spoonful of oil or ghee and add 1 clove, 1 cardamom, 1 cinnamon Then add the grinded green paste which I had mentioned earlier. Stir fry for some time.Then add the chicken pieces. Let it cook for sometime. Then add very little

water to make a thick gravy. When the chicken pieces are cooked add the cahew paste and cook for about 2-3 mintues. Remove from flame and transfer to the serving dish

To Garnish:Soak 4-5 Badam in warm water. peel and cut into long wedges and sprinkle over the chicken

Courtesy: Hajura

Food Item Number: 36Food Item Name: Garlic Hakka MaggiIngredients :

1 Packet of Maggi Noodles Ginger Garlic Paste Gin/Vodka Slices of 1.5 Onion Cabbage Sliced Carrots Capsico Sauce Tabasco Red Hot Chilli Sauce

Method :

Boil One Pack of Maggi Noodles. Simultaneously in a Kadai or frying pan put 2 tbs of Vegetable oil,put chopped slices of onion first. Let it cook a little, put one tsp of Ginger Garlic Paste with carrots, cabbage and other vegetables. Put one tablespoon of Vodka or Gin. Let it cook for a while (3 mins). Put boiled Maggi and the Maggi taste Maker with little bit of Ketchup, Red Chilli Sauce, Salt,Tabasco, Capsico. Mix it well. Believe it its my own invention and it is Delicious.

Courtesy: Vineet Bhatia

Food Item Number: 37

Food Item Name: Meat/Chicken ballsIngredients :

250gm Chicken or Lamb


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50gm Potatoes 1tsp Chilli Powder 1tsp Jeera 1tsp Garammasala 1tsp Turmeric Powder 1tsp Coriander Fresh curry leaves Fresh mint leaves Salt according to taste

Method :

Cut the chicken and make it small pieces as possible.Cook potatoes andmake smash it.Put everything in the mixer and make it to a paste or grind it so that youcan make a ballMix all the ingredientsMake small ballsKeep it for 2 hoursCook oil and fry it till it cooked and changed to brown colour

Courtesy: Jeyalakshmi Sunder Food Item Number: 38

Food Item Name: Spring RollsIngredients :

Capsicum -2 small Beans-150 gms Carrot- 2 medium size Spring onion- 1 bunch Soya sauce- 2 tablespoon Chilli sauce-1 tablespoon

Ajinomoto- 1 teaspoon Salt as per taste Maida- 1 tablespoon (make a paste) Noodles- 3 tablespoon (to be cooked & strained) Spring roll sheets (available in supermarkets)

Method :

1. Chop all the vegetables very finely. 2. Heat oil & fry the vegetables until it is half cooked. 3. Add the cooked & strained noodles to it. 4. Add soya sauce, chilli sauce, ajinomoto & salt. 5. Stir fry for 3 to 5 minutes. 6. Let it cool. 7. Place 1 tablespoon of cooked vegetables in one corner of the spring roll sheet then roll it and use maida paste to stick the open corner. 8. Now deep fry these in oil. 9. It makes around 20 rolls.

This is very good evening snack.

Courtesy: Saro Chandrasekar


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