1 big sized Bread Slice
25 grams French Beans (Flas Beans)
30 grams Potato (Aloo)
20 grams Cabbage (Patha gobi)
20 grams Peas (Matar)
1/4 teaspoon Mango Powder (Amchur)
20 grams Carrot (Gajar)
1/4 teaspoon Lime or Lemon Juice (Nimbu)
1/4 teaspoon Oil
Salt and Pepper to taste
How to make Toast Fantasy
- Boil potato, mash and keep aside. boil green peas.
- Cut french beans and carrot into very small cubes and boil together.
- Mix all the vegetables together.
- Add salt, pepper powder, lemon juice and mango powder.
- Grease the baking tray with oil.
- Place the bread on the tray and apply the vegetable mixture on it.
- Bake on medium temperature (160 to 175 degree c) until golden brown.
- Cut the cabbage finely and saute in Â¼ tsp oil for a few seconds.
- Serve the toast hot with the cabbage and chutney over it.
6 medium sized Tomatoes
2 Bay leaves
2 cloves Garlic
10 gram Gelatin powder
2 teaspoon Lemon juice
Â½ teaspoon crushed Pepper Corn
Â½ teaspoon Mixed herbs
4 sprigs fresh Mint
4 tablespoon Port wine (optional)
2 teaspoon skimmed Milk Yogurt
Salt to taste
How to make Garlic Tomato Soup
- Wash and finely chop the tomatoes. peel garlic and crush. soak the gelatin quarter cup cold water and keep.
- Cook the tomatoes in a saucepan along with the crushed garlic, bay leaves and cook the tomatoes in a saucepan along with the crushed game, bay leaves and crushed pepper corn for about five to six minutes or until soft.
- Remove from the heat, cover and leave to infuse for twenty minutes.
- Remove the bay leaves, puree the mixture and pass through a sieve.
- Stir in the mixed herbs, salt and wine. whisk the skimmed milk yogurt and mix into the tomato mixture.
- Heat the gelatin lightly on a double boiler to dissolve and add to the tomato mixture. mix in the lemon juice and stir well.
- Pour this into small ceramic pots for individual serving. refrigerate for threat to four hours to set. do not freeze.
- Serve chilled in the same pot garnished with sprigs of fresh mint.
1 sliced Onion (Pyaj)
1 teaspoon Turmeric (Haldi)
1 teaspoon Aniseed (Saunf)
200 grams Brinjals (Biangan)
1 tablespoon Oil
1/2 teaspoon Onion Seeds (Kalonji)
1 teaspoon Fenugreek Seeds (Methi)
1 teaspoon Cumin Seed (Jeera)
100 grams Red and Yellow Capsicum cut into strips
500 grams chopped Cabbage (Pata gobi)
10 grams chopped Green Chilly (Hari Mirch)
Sugar ( or Artificial Sweetner) To Taste
1 tablespoon Vinegar
150 grams French Beans (Flas Beans)
How to make Sweet and Sour Vegetables
- Heat oil in a pan and fry the onions till they turn transparent.
- Add fenugreek, cummin, aniseed and onion seeds and fry for a minute.
- Add turmeric and chillies.
- Stir in cauliflower, cabbage and sugar (artificial sweetner).
- Cover and cook on a low flame for 5 to 7 minutes.
- Add pepper strips and sprinkle vinegar on top.
- Cook for a further 5 minutes till the vegetables are tender.
100 grams Apple (Sabe)
1 Sweet lime (Mosambi) / Orange
75 grams Guavas (Amrood)
70 grams Grapes (Angoor)
1 small bunch Mint Leaves (Pudina Leaves)
50 grams Cottage Cheese (Paneer)
1 tablespoon Lime or Lemon Juice (Nimbu)
Salt and Pepper To Taste
How to make Fruit Fun
- Clean and wash mint leaves.
- Grind the mint leaves with lemon juice, salt and pepper.
- Cut paneer into small cubes and dress it with mint paste.
- Keep aside.
- Peel, clean and segment the orange.
- Clean and wash grapes.
- Wash guava and apple and cut into small cubes.
- Mix the fruits and paneer together.
- Serve chilled.
100 ml Pineapple Juice (Ananas)
1 tablespoon Sugar (Artificial Sweetner)
How to make Pineapple Crush
- Make sugar syrup.
- Strain it and mix it into the pineapple juice.
- Your pineapple syrup is ready.
- Take ¼ proportion of syrup and ¾ proportion of water.
- Garnish it with chopped pineapple pieces and serve cold.
- To get pineapple juice, put pieces of pineapple in the blender and extract the juice.
1/4 cup Mint leaves
4 cloves Garlic
1 medium White Radish
8-10 Cherry Tomatoes
3 medium Carrots
2 medium Cucumbers
4 Red Radish
8-10 leaves Ice lettuce
1 teaspoon Lemon Juice
4 cups Skimmed Milk Yogurt
1/4 teaspoon Sesame Seeds (white)
Salt to taste
How to make Vegetable Salad with Yogurt Dip
- Wash the cherry tomatoes & cut them into halves.
- Peel carrots, wash & cut it into finger sized pieces. peel white radish, wash & cut into finger sized pieces.
- Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. peel & chop garlic finely.
- Wash red radish & quarter each. wash lettuce leaves & soak in chilled water. peel cucumber, wash and cut into finger sized pieces.
- Hang skimmed milk yogurt in a muslin cloth to remove excess water. toast the sesame seeds lightly & cool.
- Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. mix thoroughly. add salt to taste and chill.
- Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.
1 cup Semolina (Suji)
1 cup finely chopped Cabbage
1 cup fresh Curd
1 tsp Fruit Salt (Eno)
2 to 3 finely chopped Green Chilies
1 chopped Onion
2 tablespoon chopped Coriander
A few curry leaves
Salt to taste
How to make Suji Idlis
- Roast the suji in pan withour oil till it changes it color to light pink on low flame.
- Keep it aside.
- When it gets cool, in a bowl take the curd and add semolina evenly.
- Then add the fruit salt and the remaining ingredients.
- In a pressure cooker put some water to boil.
- Now put 1 spoonful of this batter in the idli maker slots.
- Place this idli maker in the cooker and let it steam for 10 minutes.
- Take it out and serve hot with green chutney.
50 grams Moong Dal
1 Banana Leaf
1/2 cup Water (to soak dal)
1 tablespoon Fresh Curd
1 tablespoon Coriander Leaves(chopped)
1/2 teaspoon Lemon juice
A pinch Asafoetida
1 teaspoon Gram Flour
2 Green Chilies
A pinch of Sugar
Salt to taste
1 teaspoon Oil
How to make Moong Dal Panki
- Soak moong dal in water for about two hours and drain.
- Grind the mixture after adding green chilies and fresh curd.
- Add gram flour and asafoetida.
- Now take the banana leaves, cut it into small squares.
- Apply a little oil to the banana leaf.
- Spread a little mixture on each leaf portion and put another greased leaf on top.
- Cook on a tawa (griddle) until light brown spots appear on top.
- Moong Dal Panki is ready.
3 teaspoon Oil
40 grams Fine Wheat Flour (Maida)
100 ml Milk
A pinch of Salt
50 grams Potato (Aloo)
75 grams Peas (Matar)
50 grams Cauliflower (Phool gobi)
50 grams Carrot (Gajar)
1/2 tablespoon Tomato Sauce
50 grams Tomato (Tamatar)
1 tablespoon Butter
Salt and Chilli Powder to taste
How to make Mix Vegetable Pancakes
- To make the pancakes sift the flour along with the salt.
- Add the egg and gradually add the milk.
- Mix and beat thoroughly till the batter is smooth and free of lumps.
- Allow the batter to remain in a cool piece for about an hour.
- Heat little oil in a frying pan.
- Pour a spoonful of the batter on it.
- Cook one side till it is light brown and then turn the side.
- Now cook on the other ise.
- Make the pancakes of all the batter.
- To make the filling cut the vegetables into small pieces and carrots in shreds.
- Heat butter in a pan , add the vegetables and the seasoning.
- Coook it on low flame till vegetables are done.
- Now add tomato sauce.
- Spread this filling on the pancakes and roll them and serve hot with the chutney.
1 packet Noodles
2 Onion (Pyaj)
4 teaspoon chopped Coriander Leaves (Dhania Patta)
3 – 4 chopped Tomato (Tamatar)
4 5 chopped Green chilli (Hari mirch)
1 chopped Ginger (Adrak)
3 – 4 flakes chopped Garlic (Lasun)
1/2 teaspoon Garam Masala Powder
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 tablespoon Oil
How to make Masala Noodles
- Boil the noodles as directed on the pack.
- Drain them in a strainer and wash with cold water. Keep aside.
- Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
- Add tomatoes along with salt and masala.
- Cook till tomatoes are tender.
- Add the noodles and stir well.
- Cook for a while and remove the fire and serve immediately.