STRAWBERRY SHAKE

INGREDIENTS
Milk-2 glasses
Strawberries-10 to 12 small
Sugar-5tsp
Ice cubes-4 to 5

METHOD
Blend strawberries,sugar,ice cubes with the milk and serve.
If you want you can use strawberry ice cream to give more richness to the shake,
but remember if you use strawberry ice cream,add less sugar.

BOTTLEGOURD CURRY WITH PEANUT POWDER

INGREDIENTS
Bottlegourd-1 medium (Pealed and cut into small cubes)
Roasted peanut powder-1 and 1/2 tbs (if you want you can use little bit more)
onion-1 chopped
Green chillies-4 to 5
Red chillies-2 to 3
Mustard-1 tsp
Whole cumin-1/2 tsp
Curryleaves-few
Turmeric-1/2ts
Oil-1tbs
Salt

METHOD
Heat oil in a pan, put mustard,cumin,red chillies and curry leaves.
Put onion and greenchilies.
Fry until it turns into light brown.
Put bottlegourd,salt,turmeric and fry 2 mins.
Cover with lid and cook for 10 mins.
Once you feel the gourd is done,add peanut powder and mix nicely.
Cook 2 to 5 mins more.
Bottlegourd curry with peanut is ready to eat.

STUFFED EGGPLANT

INGREDIENTS
Eggplant-10 small
Onion-1 big
Coconut-Little less than onion
Green chillies-7 to 8 or according to your taste.
Ginger and garlic paste-1 tbs
Coriander leaves-few
Turmeric-1/2 tsp
Oil-3 tbs
Salt to taste.
Lemon-1/2 small(optional)

METHOD
Make fine paste of onion,coconut,green chillies and coriander.(dont add water while grinding).
Take 1 tbs oil in a wok and fry this paste with ginger ,garlic and salt.
Take each eggplant slit towards  stem side but not all the way through.
Stuff eggplant with the paste.(be careful the eggplant might break).
If you have more paste you can use it  next time.
Heat rest of the oil in a pan and put eggplant, salt a d turmeric.
Fry on high flame for 2 to 3 min, then cover for 5 to 10 mins on low flame.
Fry another 10 mins without lid on low flame.
Cook until color changer or until the eggplants are very tender to touch.
Squeeze lemon on it and serve.

OKRA RAITA

INGREDIENTS
Okra-1 pound
Curd-1 and 1/2 cup
Mustard-1/2 tsp
Whole cumin-1/2tsp
Dry red chilly-1
Curry leaves-few
Green chillies-3 to 4
Ginger-less than 1/2 tsp chopped (optional)
Corriander leaves-1 tbs chopped
Oil - 2tbs
Salt to taste

METHOD
Fry okra in oil with salt.
Mix curd with salt,corriander leaves and ginger(add little water if curd is too thick).
Heat 1/2 tsp oil in a pan,add mustard,cumin,dry red chilly and curry leaves.(mustard must crackle).
Pour this over the curd.
Now add fried okra  and mix well.
Okra raita is ready.
You can serve this hot or cold.

CHINESE FRIED RICE

INGREDIENTS
Rice-2 cups,boiled
Mixed vegetables- 1 and 1/2 cup (carrot,peas,beans)
Onion-1 big chopped
Spring onion-1 bunch chopped
Capsicum-1 chopped
Green chillies-2 to 4 chopped
Chillygarlic paste-1 tbs
Soya sauce-2 tbs
Ginger and garlic-chopped 1tbs
Vinegar-1 tbs
Ajinomoto-1/2tsp
Garlic salt or plain salt according to taste
Oil-2 tbs
Chicken boneless-optional, fried with  soya sauce and garlic salt.
Eggs-optional,scrambled.
Shrimp-optional,fried with soya sauce and garlic salt.

METHOD

Take oil in a wok,put chopped ginger and garlic and fry for 1 min and then add onions and for for 2 to 3 mins.
Add all the vegetables except capsicum,spring and fry for few mins more.
Add capsicum and  fry for 2 to 3 mins.
Now add rice and soya sauce, chilly garlic sauce,garlic salt and ajinomoto and mix nicely.
Just before done add vinegar and spring onion and fry for 2 mins.
If you want you can add chicken, egg and shrimp, mix nicely with Chinese rice and serve.

BROCCOLI AND POTATO FRY

INGREDIENTS
Broccoli-10 to 12 pieces
Potato-3 medium Boiled(cubes)
Onion-1 chopped
Whole cumin-1tsp
Chilly powder-1 tsp
Turmeric-1/2 tsp
Oil-1 tbs
Salt to taste

METHOD
Steam broccoli for 3 mins
Take oil in a wok .
Add cumin and then onions.
Fry till turns light brown.
Add boiled potato, chilly powder, turmeric and salt.
Fry for few mins on medium flame.
Once the potatoes are nicely fried, add broccoly and fry for 2 to 3 mins.
Broccoli and potato fry is now ready to eat.

KICHIDI

INGREDIENTS
Rice-1 cup
Moong dal-1/2 cup
Masoor dal-1/2 cup
Paanch phoron(5 spices like, cumin,methi, nigella seed ,radhuni and fennel)-1 tsp
Turmeric-1 tsp
Green chillies-3 to 4
Whole garam masala-cinamon-1/2 inch,cardamom-1,clove-1.
Cumin,corriander powder-1tsp
Mixed vegtables-1 cup
Tomato-1
Oil-1 tbs
Ghee-1 tsp
ginger and garlic paste-1 tsp
Corriander leaves-few.

Method
Boil rice and dals in a cooker.
Take oil in a wok, put  garam masala and then paanch phoron.
Put vegetables, green chillies and fry for some time.
Add tomato,turneric, cumin, corriander powder and ginger garlic paste and fry for some time more.
Add rice and water.
It takes more water.
Cook for some time and then add  ghee.
Garnish with corriander and serve hot.
This will be great with any fries like eggplant  fry, potato fry, papad and pickle also.

PANEER BUTTER MASALA

INGREDIENTS
Paneer cubes-1 pound  fried
Capsicum-1 medium sliced
Onion-1 medium sliced
Onion-1 big
cashew whole-10 to 12 pieces
Garam masala powder-1 tsp
Cumin and coriander powder-1 tbs
Chilly powder -1/2 tsp
Whole cumin-1 tsp
Turmeric-1/2 tsp
Green chillies-5
Ginger garlic paste-1 tbs
Milk-4 tbs
Butter-5 tbs
If u want u can use oil also.
Kasoori methi-1tsp
Salt according to your taste

METHOD
Make fine paste of cashew, onion,green chillie,ginger and garlic.
Take 1/2 tbs butter and fry onions till light brown and keep aside.
Take 1/2 tbs butter and fry capsicum for 3 mins and keep aside.
Now take rest of the butter or oil, put cumin and then add cashew and onion paste.
Fry until the oil leaves from sides of the masala  ( paste)
Add milk and all dry powders.
Fry until the oil leaves  from the  sides of the masala.(paste)
Now add paneer,capsicum,and onion.
Add some water,according to the gravy.
Cover it and simmer for some time,about 10 to 15mins.
Add kasoori methi and serve.

If you dont want to use excess oil or butter, you can use less.

INSTANT RASMALAI

Ingredients
Ready  to eat rasagulla-1 can
Milk-1/2 liter
Sugar-according to your taste
cardamom-6 to 7 (powder)
Almonds-10 chopped
Kesar-1/2 tsp
Instead of using sugar,cardamom,almonds and kesar you can use MTR's instant badam milk powder.


Method
Add sugar, cardamom,kesar and almonds or badam milk powder to the milk.
Boil for 30 to 40 mins.
Add rasgullas and boil for 10 more mins.
Your instant rasmalai is ready.
If you want you can eat hot or you can keep fridge make it cold and serve.

BAKED SALMON WITH BROCCOLI

Ingredients
Salmon-6 small pieces
Broccoli-7 to 8 pieces
lemon-1 tbs
Pepper-1/2 tsp
garlicsalt or salt to taste

Method
Marinate salmon with lemon,pepper and salt and keep aside for 10-15 mins.
Bake at 350 degrees for 20 to 30 mins.
Steam broccoli with salt.
Serve salmon with broccoli.

EGGPLANT WITH MUSHROOM TOPPING

Ingredients:
Eggplant -4 slices (1/2 inch)
Mushroom-medium size 4 to 5 chopped
Onion-1 small chopped
Capsicum-3 table spoons chopped
Cumin and Coriander powder-1 tsp
whole Cumin -1 pinch
Tomato-1 tbsp, chopped
Green Chillies - 3 chopped(if you want you can add more)
Coriander leaves - 2 tbsp, chopped
Oil-2 table spoons
Salt - to taste

Method:

For Topping: 
Take  a tea spoon of oil.
Add cumin seeds and then all the vegetables.
Saute all the vegetables on high flame for 2 mins.
Add cumin,corriander powder and salt and saute for 1 more min.

Apply oil and salt to the egg plant slices.
Place this egg plant slices on greased oven tray.

Now spread the vegetables on the eggplant slices.
Bake it for 30 min at 350deg in the oven.(place on lower rack)
Check in between to make sure if the eggplant is done or not.

CHILLY CHICKEN GRAVY

Ingredients:
Boneless Chicken thighs -1pound (450 gms), small pieces*
Capsicum (bell pepper) -1 small(red and green), diced
Onion -1 medium, diced
Ginger and Garlic -1tbsp, chopped
Green Chillies - 4 chopped
Spring Onion - 2
Soya Sause - 4 tbsps
Corn Flour - 3 tbsps
Chilly Garlic Sause -1 tbsp (or) according to your spice
Garlic Salt or just plain salt - to taste
Ajinomoto-1 pinch
water-1and1/2 cup
Oil- 3 tbsps

Method:

Marinate chicken with soya sauce,1 table spoon of corn flour and garlic salt. 

Make a  sauce by mixing  soya sauce,corn flour,chilly garlic sauce,water and salt.

Now shallow fry marinated chicken and keep aside.

Put chopped ginger and garlic in the oil fry for 1 min, then add all the vegetables  and ajinomoto except spring onion.

Fry for  3 to 4 mins on high flame, add fried chicken and fry for 2 more mins. Now add the prepared sauce,cook on high flame for another 2 to 3 mins.

Garnish with spring onion and serve hot.