Research "Ek Khoj"

These days, its seems like everyone is looking for different recipes to add to their tried and true favorites. Many people are looking for recipes that are low carb or that fit into the type of diet they are on. Or, they are looking for a new things they can make for busy nights like crock pot recipes or quick recipes. Maybe you are looking for a new cookie recipe or even an easy gourmet recipe.

Whatever your choice is, you can usually do a search for them online.

There are many, many websites full of different and new recipes for you to try. Most web sites offering recipes are able to provide them free of charge. With so many people looking to expand their cooking ability or learn new recipes, the web is a wonderful tool.

Search for quick recipes online and you may find not only recipes that are quick, but time saving tips and things you can do ahead to make dinner time quick and simple. You may find many types of quick recipes as well from crock pot recipes that are prepared well ahead of time to easy gourmet recipes. You'll find low carb or low fat recipes to meet your needs.

Regardless of how you are looking for them or what you are looking for, everyone seems to like new recipes to add to their favorites!

Below are the 12 types of emotional hunger that fuel emotional eating. In order to lose weight for life, you will have to conquer all 12 types. Look over the list -- which type of emotional hunger derails your diet?

Type 1. Dulling The Pain With The Food.
If you get really hungry when you feel angry, depressed, anxious, bored, or lonely, you suffer from Type 1 emotional hunger, and you use food to dull the pain that these emotions cause.

Type 2. Sticks And Stones May Break Your Bones, But Cake Won't Heal What Hurts You.
According to Dr. Gould and Mastering Food, if you react by getting hungry when others talk down to you, take advantage of you, belittle you or take you for granted, then you suffer from Type 2 emotional hunger. You eat to avoid confrontation.

Type 3. A Full Heart Fills An Empty Belly.
If you crave food when you have tension in your close relationships, you suffer from Type 3 emotional hunger. You eat to avoid feeling the pain of rejection or anger.

Type 4. Hate Yourself, Love Your Munchies.
If you tend to become hypercritical of yourself, if you label yourself "stupid," "lazy," or "a loser," you have Type 4 emotional hunger. You eat to "stuff down" self-doubts.

Type 5. Secret Desires Have No Calories.
If your hunger gets activated because your intimate relationships don't satisfy some basic need like trust or security, you suffer from Type 5 emotional hunger and you use food to try to fill the gap, according to Dr. Gould and Mastering Food,

Type 6. Forty Gulps And The Well Is Still Empty.
If you eat to make up for the deprivation you experienced as a child, you have Type 6 emotional eating.

Type 7. It's My Pastry, and I'll Eat If I Want To.
If you eat to assert your independence because you don't want anyone telling you what to do, you have Type 7 emotional hunger.

Type 8. I Can't Come To Work Today--I'm Eating
According to Dr. Gould and Mastering Food, if your appetite kicks in when you're faced with new challenges--if you use food to avoid rising to the test, or to insulate yourself from the fear of failure--you have Type 8 emotional hunger.

Type 9. Aroused by Aromas, Not by the Chef.
If you stuff your face in order to avoid your sexuality-either to stay overweight so that nobody desires you or to hide from intimate encounters--you suffer from Type 9 emotional hunger.

Type 10. I'll Beat You With this Éclair.
Emotional eaters often eat to pay back those who have hurt them, often in the distant past. They use their bodies as battlegrounds for working out old resentments. If you do this, you're really battling type 10 emotional hunger

Type 11. Peter Pan and the Peanut Butter Cookie.
If you eat to make yourself feel carefree, like a child, you have Type 11 emotional hunger. You eat to keep yourself from facing the challenges of growing up.

Type 12. That Stranger In Shorts Wearing Your Face.
If you overeat because you fear getting thin, either consciously or unconsciously, you have Type 12 emotional hunger.

Ingredients:-

3 tablespoons sifted unsweetened cocoa powder
2 tablespoons soft butter (or) 2 margarine
3 tablespoons strong brewed coffee (cooled or cold)
3 teaspoons vanilla
Confectioners' sugar

Method:-

In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
Add in confectioner’s sugar starting with 1/2 cup and adding in more until desired consistency is achieved.

Ingredients:-

For Cake:-

2(18 ¼ ounce) boxes white cake mix
2 pints raspberry-chocolate chip ice cream, melted
1 condensed milk

For Chambord Glaze:-

½ cup seedless raspberry preserves
2 tablespoons Chambord raspberry liquor
For Chocolate Glaze:-
2 bittersweet chocolate squares
2 tablespoons butter

For fondant:-

41/2 ounces prepared rolled fondant (Wilton skin color)
For Raspberry Cream Cheese Frosting:-
2(8 ounce) cream cheese, room temperature
8 ounces unsalted butter, softened
8 ounces vegetable shortening
4 lbs powdered sugar, sifted
½ cup seedless raspberry preserves
4 tablespoons Chambord raspberry liquor

For Garnishing:-

1 pint fresh raspberries
Fresh edible flowers (and decorative ducks, teddy bears, baby rattles)

Method:-

For Cake:-

Preheat oven to 350 degrees.
Coat a 14 x 2 inch round cake pan with butter the dust with flour, shake out excess.
With electric mixer, beat 1 box cake mix, and 1/2 melted ice cream & condensed milk in a bowl for 3 minutes on medium speed.
Scrape into a large measuring bowl.
Repeat with the remaining and scrape in the pan with the rest.
Be sure not to put more then 10 cups of prepared cake mix.
(Unless you have an industrial mixer you can mix all in one step, or if you are cutting the recipe in half one step is all you need).
Bake at 350 degrees for 60 minutes (be sure to turn pan for even baking) or until tooth pick comes out clean.
Cool pan on wire rack 20 minutes.
Cut 2 small triangles (2 x 3 1/2 x 4 inches this 4 inch side will have a rounded edge) out of cake along side the neck.
Take note of picture.
Save cut pieces for hubby since he won’t be going to the shower.

For Chambord Glaze:-

Melt preserves and Chambord just till soft and mix thoroughly.
Pierce wholes throughout cake with a fork and spread chambord mixture over cake.
Chill in refrigerator.

For Chocolate glaze:-

Melt chocolate and butter in microwave just till melted and mix to blend.
Spread a thin layer on over the chilled raspberry glaze, chill.

For Fondant:-

Roll the fondant into a circle and place where the neck would be.

For Frosting:-

In a large bowl, beat cream cheese, butter, shortening & liqueur on medium speed until light & creamy (2 min or so).
On low speed, gradually beat in confectioner’s sugar, about 1 to 2 minutes.
Remove some to pipe stars over the section as shown in picture.
To the rest of the frosting add the raspberry preserves and chambord.
Mix in food coloring of choice into the frosting.
Add a light pink food coloring to all and set aside a 1/3.
Add a brighter pink to the remaining frosting and remove 1/2 set aside, and with the last add a vibrant pink or just more drops of pink.
With color you will least use.
Using tip # 7 along the outer top rim of cake where the ruffle will go pipe a row of icing so the ruffle will be supported.
Using color of your choice.
Using tip # 125 or 127 start at the base a ruffle around the side of cake making row, around and overlapping slightly an other row, ending with a top ruffle which is piped over the row of icing and coming over the cake edges.
Trim the boarder of the ruffle where it meets the piped stars, and trim between piped stars and fondant, and along the bottom of cake where sides meet the cake dish with color of choice.
Using the same color make the bow.
With fat side of tip #104 down at cake holding the bag sideways.
Decorate cake with things of your choice (flowers, bottle, ducks, teddy bears, clowns) Dot the bow with frosting using tip # 2.
Garnish with fresh raspberries. Refrigerate until ready to serve.
Bake 350 degree oven for 45 minutes till done, but don't over bake.
Cool and frost.

Ingredients:-

1/2 cup butter
4 tablespoons granulated sugar
4 tablespoons sour cream
1 1/4 cups plain/all purpose flour
3/4 cup carob chips

Method:-

Preheat the oven to 180°C/350°F/Gas mark 4
Beat together the butter and sugar until light and fluffy.
Fold in the flour, sour cream and carob chips.
Drop teaspoons of the mixture on greased baking trays and bake for 15-20 minutes.
Cool on a wire rack.
Makes about 30

Ingredients:-

1 cup vegetable margarine
2 cups sugar
1/4 cup lemon juice
1/2 cup water
1 teaspoon baking soda
1 teaspoon cream of tartar
3 cups plain/all purpose flour

Method:-

Preheat the oven to 200°C/400°F/Gas mark 6
Cream together the margarine and sugar until light and fluffy.
Combine the lemon juice and water.
Combine the dry ingredients.
Alternately mix the dry and wet ingredients with the beaten mixture.
Mix well.
Drop by spoonful onto a greased cookie sheet.
Bake for 10 to 12 minutes, or until golden brown.
Remove carefully and cool on a rack.

Ingredients:-

1 1/4 cups plain/all purpose flour
1 teaspoons baking powder
1/4 teaspoons salt
1/2 cups butter
1/2 teaspoons vanilla essence
1/2 teaspoons almond essence
1 cup desiccated coconut/powdered coconut

Method:-

Preheat the oven to 190°C/375°F/Gas mark 5
Combine all ingredients thoroughly in a large bowl except the coconut.
Blend well.
Stir in the coconut, mix thoroughly.
Drop by teaspoonfuls onto a cookie sheet.
Bake for 10-12 min; cool in the oven 2 minutes, and then remove to a rack.

Ingredients:-

1 cup sugar
½ cup butter (soft)
1(10 ¾ ounce) can tomato soup
2 condensed milk (slightly beaten)
1 tablespoon water
2 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon baking soda
½ cup chopped walnuts
1 cup raisins

Method:-

Cream the sugar and butter; add the soup.
Add the condensed milk and water.
Add the flour, cinnamon, nutmeg, cloves, and baking soda.
Mix well scraping the bowl.
Add the nuts and raisins.
Put into a greased tube pan.
Bake 350 degree oven for 45 minutes till done, but don't over bake.
Cool and frost.

Ingredients:-

½ cup light margarine
¼ cup Splenda sugar substitute
1 teaspoon vanilla
¾ cup whole wheat flour
1/8 teaspoon baking powder
½ cup semi-sweet chocolate chips

Method:-

Mix < 30 mins Rolled Cookies Diabetic Rolled Cookies Chocolate Rolled Cookies margarine, splenda & vanilla.
Add in flour & baking powder.
Add in chocolate chips.
Separate into 12 balls and flatten slightly.
Bake at 300 for 10 minutes.

Ingredients:-

For Cookies:-

175 grams white self-raising flour
50 grams custard powder
50 grams icing sugar/confectioners sugar
175 grams butter
1/2 teaspoon vanilla essence

For Filling:-

100 grams icing sugar/confectioners sugar
4 tablespoons butter
3 drops vanilla essence

Method:-

Preheat the oven to 180C/350F/Gas mark 4
Cream together the butter and sugar.
Add the flour and custard powder and mix thoroughly.
Add the vanilla. Roll the dough into small balls and place them on a greased baking tray. Mark them with the back of a fork.
Bake for 10 minutes.
Cool on wire rack.
To make the filling, have the butter ready at room temperature.
Cream all three ingredients together until well mixed.
Sandwich the Cookies together with the filling.

Ingredients:-

150 grams plain flour/all-purpose flour
100 grams softened butter
6 tablespoons caster sugar
2 drops vanilla essence
1/2 teaspoon baking powder
1 pinch salt
Blanched almonds

Method:-

Preheat the oven to 180C/350F/Gas mark 4
Cream the butter, vanilla essence and sugar together until light and fluffy.
Add the sieved flour, salt and baking powder to the creamed mixture.
Roll the dough into small balls.
Top each one with an almond and place on greased baking trays.
Bake for 15-20 minutes until golden brown.

Ingredients:-

For the cake:-

2 cups white self-raising flour
1/2 cup castor sugar
3/4 cup butter
1/2 cup yoghurt
2 medium bananas
1/2 cup chopped walnuts
2 passion fruit

Passion fruit icing:-

2 cups icing sugar
1 teaspoon soft butter
2 passion fruit

Method:-

Preheat the oven to 180C/350F/gas mark 4
Use a 20cm/8 inch deep round cake tin.
Grease and line the cake tin.
Cream the butter and sugar until light and fluffy.
Mash the bananas and take the pulp out of the passion fruit.
Stir in with the walnuts, the yoghurt, and the sifted flour.
Spread the mixture into the prepared tin and bake for about 1 hour.
Test with a warm knife.
Cool for 10 minutes before turning on to wire rack to cool.
Icing stir icing sugar into small heat proof bowl, stir in butter and enough passion fruit pulp to make a stiff paste.
Stir over hot water until the icing is spread able.
Spread over the cooled cake.

Ingredients:-

2 cups whole meal self-raising flour
2 tablespoons Soya flour
1 teaspoon baking powder
1 teaspoon mixed spice
4 tablespoons soft brown sugar
1/2 cup soft vegetable margarine
1/2 cup Soya milk
1 medium banana
1 medium carrot
2 tablespoons sesame seeds

Method:-

Preheat the oven to 180C/350F/gas mark 4
Use a 900g/2 lb loaf tin.
Sieve together the flours, baking powder and mixed spice.
Add any separated bran back to the mixture.
Cream the margarine and sugar together.
Stir in the Soya milk, mashed banana and grated carrot, and fold this mixture into the sieved flour.
Beat together and then place the mixture into the greased loaf tin.
Sprinkle the sesame seeds on top.
Bake for about I hour.
Test with a warm knife.
Turn out on a wire rack to cool.

Ingredients:-

1 cup plain/all purpose flour
1/2 cup corn flour
1/2 cup icing sugar/confectioner's sugar
3/4 cup butter
1/2 cup chopped walnuts

Method:-

Preheat the oven to 150°C/300°F/Gas mark 2
Sift together the flour, corn flour and icing sugar/confectioner's sugar.
Mix in the butter.
Stir in the walnuts.
Use a little water or milk if the dough is too dry.
Drop by teaspoons onto a baking sheet.
Bake until the cookies are lightly golden, 20 to 25 minutes.
Cool on racks.

Ingredients:-

1 cup sugar
3/4 cup powdered chocolate
1/2 cup whipping cream
1/4 cup unsalted butter

Method:-

Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.
Boil gently.
After two minutes you will have a wonderful icing for cakes, and a sauce for icecream.
After six minutes (or a little longer if you want your truffles harder) take sauce-panoff heat and allow the mixture to cool slightly.
At this point you can add dark rum or any other liqueur if you wish.
Cool in the refrigerator for about one hour.
Form into balls about the size of large marbles and roll them in powdered chocolate.
Cool to room temperature, or chill.

Ingredients:-

Milk powder 250 gm
Drinking chocolate powder 100 gm
Coco powder 50 gm
Butter 3 teaspoon
Sugar 200 grams

Method:-

Sieve all the three powder twice.
Keep it aside.
(The quantity of the sugar should be half the quantity of powder)
Add water till the sugar dissolves.
Use aluminum vessel, heat it on the gas on a high flame when it is boiling add butter, when sugar syrup becomes strong, switch off the gas.
Add all the powders to the syrup, when all the powders are mixed, spread it in the greased plate.
After half an hour you can cut it in to pieces.
If you have pre-designed plates, you may spread the mix into it to make appropriate designed blocks.

Ingredients:-

1 cup milk
1/4 cup milk powder
1/4 cup cocoa powder
3/4 cup light brown sugar
1/2 cup toasted wheat bran
1/4 cup puffed rice crispies
4-5 drops vanilla essence
2 tbsp. butter

Method:-

Mix cocoa and milk powder together.
Add half cup milk, and dissolve, to make a smooth paste.
Put butter and brown sugar in a nonstick pan.
Place on low heat, stirring occasionally, till fully melted.
Add remaining milk, bring to a boil.
Add prepared paste, gradually pouring, while stirring continuously.
Cook while gently stirring, to form a very soft lump.
Mixture should leave sides of pan easily.
Add in vanilla essence, rice crispies and half the wheat bran.
Take off fire; mix well, off the fire, till the temperature of mixture lowers, for handling.
Roll into small balls between both palms.
Roll these balls in the remaining bran, tocoat all over.
Refrigerate on a sheet of butter paper, till well set.
Store refrigerated in airtight container.

Ingredients:-

Cucumber 2 no
Tomatoes 2 no
Carrots 6 no
Onion 1 medium
Cilantro 1/2 bunch
Green chillies 2 small
Peanut bhujia few
Chat masala little
Salt to taste
Cheese cubes

Method:-

Cut Cucumbers, Tomatoes into small pieces, chop Carrots, Onions, Cilantro very finely and ground the green chillies.
Mix all the above Vegetables together and refrigerate and just before serving add the remaining ingredients.
I promise this is going to be everyone’s favorite.
I added Cheese for the kids if you don'tlike it you can skip it.
Enjoy the salad

Ingredients:-

1/2 cup boiled, drained, Moong(green gram)
1/2 cup boiled, drained, chickpeas white
1/2 cup boiled, drained, chickpeas brown
1 potato, boiled, drained, chopped
1 onion, chopped finely
1 tomato chopped finely
1 tbsp. coriander leaves finely chopped
1 sprig mint leaves

Method:-

Put all legumes in a large bowl.
Add all chopped vegetables, except coriander.
Crush mint, ginger, and garlic, chilly in small mixie.
Add to legumes, add salt, sugar, and toss well.
Pile onto large flat plate, refrigerate till required.
Beat curds till smooth.Add chutneys, black salt, cumin, salt, and mix well.
Before serving, pour curds over legumes in plate.Garnish with chopped coriander.
Serve immediately

1 green chilly
1/2" piece ginger
1 flake garlic
1 cup curds (tied and hung for 20 minutes)
1/2 tsp. cumin seeds crushed
1 tbsp. green all purpose chutney (refer recipe)
1 tbsp. tamarind chutney (refer recipe)
salt to taste

Ingredients:-

2 cups rajma
1 cups rice
3 red tomatoes (cut into small pieces)
2 tbsp biryani masala
1/2 tsp clove powder
3 tsp salt
3/4 tsp cardamom
1/2 tbsp red chilly powder
3 tbsp oil
1 tsp jeera
1 cup yogurt (dahi)

Method:-

Soak Rajma for 4-5 hrs in water and pressure cook it.
Cook the rice by adding 1 1/4cup water in cooker.
Put oil in kadai and add jeera when it splutters add the tomatoes and sauté it until the oil separates out.
Add all the masala and mix it well.
Add about 3 tsp of dhai and the cooked Rajma (drain all the water out).
Cook theRajma until it becomes thick.
Serving the Biryani
Take a square pan put a layer of rice in the pan and pour about 2 tbsp of dahi and sprinkle little biryani masala.
Second put the cooked rajma.
Lastly put another layerof rice, curd, masala and garnish it with cilantro (Kothimeer).

Seasoning:-

Green Chillies 2 or 3 sliced
Mustard seeds 1 tea spoon
Cumin seeds 1 tea spoon
Curry leaves 10-15 leaves
Channa Dal (Yellow Split Peas) 1 table spoon
Cashews (optional)

Ingredients:-

Basmati Rice 2 cups
Water 3 cups
Kabuli Channa 3/4 cup
Lemon Juice 4 Oz. or to your taste

Spice Mix Powder:-

Coriander (Dhaniya) seeds 2 tbsp
Methi Seeds about 6-8
Red Chillies 4 or to your taste

Method:-

Soak Kabuli Channa for 8 hours and cook them in pressure cooker just like cooking for channa masala.
Keep them aside.
Dry Grind Coriander seeds, Methi Seeds, Red chillies.
Wash the Rice with Luke warm water and soak it in 3 cups of cold water for10 minutes.
Cook the rice in automatic rice cooker or pressure cook if you like.
[Well, I prefer automatic rice cooker, because I am not very good in using pressure cooker, anyway]
Heat 6-8 tablespoons of oil and season the Mustard seeds, Cumin seeds, Channa dal and Curry Leaves.Add Cooked Channa, and Dry Spice powder, lemon juice, salt to the above oil.
Let it stay for 2-3 minutes and switch off the stove.Pour this mixture to the cooked Basmati Rice and mix it well.

Ingredients:-

1 medium sized mulli (radish)
3 cups wheat flour
Oil for frying
Salt to taste
Powdered Coriander seeds, Red Chilly, Turmeric and Dry Mango Powder

Method:-

Wash and grate the mulli and keep aside after mixing some salt.
After sometime press the mulli between hands to remove the water.
Heat oil in a kadai add the mulli to it and season with the dry powders.
Warm it for sometime and then remove it from heat.
After it cools down add it to the flour along with some oil and salt and make a tight dough mixing water carefully or the dough will become too loose.
Keep aside for some time.
Then make small balls and roll them like paratas.
Put the paratha on the tawa and make like you make any paratha.
Serve hot with curd and chutney of your choice.

Ingredients:-

Potato 1 (big sized)
sago 1 cup
green chillies 4 (finely chopped)
coriander (finely chopped)
a small bunchroasted and coarsely powdered peanuts
salt to taste

Method:-
Wash the sago with water and drain it.
Keep it moist for 3 hours.
When ready to make the roti.
Peel potato and grate it.
Then add chillies, coriander, salt, peanuts and mix well.
Then add sago to the mixture.
Add water if necessary.
The consistency of the mixture should be such that it can be patted on a tawa/girdle.
Then take a ball of mixture and pat it on a tawa in a circular pattern with yourfingers.
Then pour some oil around and cover it and heat until the bottom of roti turns golden brown.
Turn the roti and repeat the same.
Serve this hot with Coconut chutney

Ingredients:-

Paneer 250 grams
Onion 2 (medium) no. cut in long thin pieces
Ginger 1" piece cut in long thin pieces
Garlic 8 kali cut in long thin pieces
Small cardamom 3 no.
Cinnamon 1" piece
Ghee or oil 4 tbsp
Tomato 3 (medium size)
Salt to taste
Red chilly powder 1tsp
Milk 1 to 2 glasses

Method:-

Hot the ghee in a pan.
Put onion, ginger, garlic, cinnamon and cardamom.
Fry it till the onion becomes light brown.
After that keep out all the things from ghee and make a smooth paste with tomatoin mixer.
Then again fry for 4 to 5 minutes the paste in ghee and add salt and chilly powder.
Add paneer pieces and fry for two to three minutes.
Add milk and cook till the gravy become thick.
Garnish with chopped coriander.
Serve hot with paratas or rice.

Ingredients:-

firm tofu or use very soft paneer (but tofu preferable)
3 dry red chillies smashed
1 cut green pepper
1 onion cut into long slices.
1 cup cut spring onions
1.5 tsp corn flouroil for frying
1.5 tsp soya saucevinegar
1 cut green chilly

Method:-

Cut tofu into small cubes and keep aside.
Heat oil and fry onion and green chillyAdd cut green pepper and stir fry for 2 minutes on high flame.
Then add soya sauce, vinegar, dry smashed chillies and salt.
Add 1 cup water (or more as desired) and let boil.
Now add tofu to it and boil.
Mix corn flour in little water to make a paste and add to boiling mixture.
This makes gravy thick.
Thus your tofu curry is ready.
Serve it with Noodles or Rice.

Ingredients:-

3/4 cup boiling water
2 tablespoons soy sauce
1 cup textured soy protein granules
1/4 cup chopped onions
1/4 cup chopped green pepper
1 clove garlic, minced
1/2 cup whole wheat flour
1/2 pound firm tofu, mashed
1/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper

Method:-

Mix together the boiling water and soy sauce, and pour over the textured soy protein granules. Cover and let stand for about 10 minutes.
Mix the onions, green pepper, and garlic together in a microwave safe bowl. Cover and microwave on high for 1 minute.
Mix all the ingredients together, and form into burgers.
Fry on a nonstick surface in a small amount of olive oil until browned and crispy. Let the burgers cook a few minutes before serving to firm up.

Ingredients:-

Basan 1 cup
Bread 3 slice
Potatoes (mashed) 1cup
Garlic 6
Ginger 1
Green chillies 5-6
Red chilly powder 2tsp
Garam masala 2tsp
Coriander 1\2bunch
Salt to taste
Mint handful
Mix vegetables 1\2cup

Method:-

Mix vegetables include carrot, beans, and peas.
Add mashed potatoes, vegetables, basan, dry powder, coriander, mint, ginger paste .salt, bread together and make soft dough.
Shape into even size long rolls and pears in centre.
Make a hole in the kababs and deep fry in hot oil and arrange the kababs stick.
Serve it with chilly sauce and tomato sauce.

Ingredients:-

For sugar syrup:-

Sugar 2cups
Water 2cup

Method:-

Mix sugar and water in the slow flame.
Sugar syrup should be thick in consistency.

For batter:-

Maida 2cups
Water 1cup
Soda a pinch

Method:-

Mix the batter and keep for a soak overnight.
Next day while preparing put the batter in Jalebi cloth.
Make Jalebi in hot oil or ghee and fry.
Lastly soak the Jalebi in sugar syrup.
Serve hot.

Ingredients:-

Toor dal 1\2cup
Urad dal handful
Channa dal 1\2cup
White dal1\2cup
Masoor dal 1\2cup
Moong dal 1\2cup
Chawla dal 1\2cup
Chola dal1\2cup

For vegetables:-

Tomatoes 1\2kg
Methi 2 bunches
Palak 1 bunch
Coriander 1bunch
Arabi palta1stick
Red pumpkin 1small piece
Potatoes 1\4kg
White raddish 2
Red raddish 2
Carrot 4
Onions 1\4kg
Beans 1\2kg
Raw mangoes 1

For masala:-

Garam masala powder 2tsp
Red chilly powder 2tsp
Dhaniya powder 2tsp
Salt to taste
Pepper 2tsp
Jeera 2tsp
Dhaniya seeds 2tsp
Green chillies 6
Garlic 9small
Ginger 1small
Cardimum 6
Cinnimum 6

Method:-

Grind to paste pepper, jeera, dhaniya seeds, red chilly, green chillies, garlic, ginger, cardimum, cinnimum.
Wash and cut all the vegetables.
Chop greens and pressure cook along with dal and chop onions finely.
Heat 1 cup of oil butter or ghee and season with jeera.
Add onions and grind paste.
Fry well till brown.
Add dry powder, tomatoes, cooked vegetables, greens and dal mixture.
Allow to boil for sometimes.
Add salt and mix well.
Serve hot with rice or paratas.

Ingredients:-

Khus-khus 2tsp
Ginger 1pc
Jeera 2tsp
Cardimum 4
Cloves 4
Red chilly 6
Kala jeera 1\2tsp
Salt to taste
Garam masala 1tsp
Chilly sauce powder 1tsp
Oil 2tsp

For dough:-

Maida 1\2kg
Black jeera 1tsp
Salt to taste
Melted ghee 1\4tsp
Water to mix

Method:-

For dough:-

Mix all the Ingredients and make soft dough.
Keep the dough aside for 1\2-3 hours.

For khus-khus puri:-

Ginger and khus-khus grind it separately.
Heat oil or ghee season with black jeera.
Add the khus-khus paste first.
Fry till dry powder.
Add ginger paste dry powder like salt red chilly powder garam masala powder and mix well.
Put little amount of khus-khus paste added with spice in the center of rolled maida.
Roll again.
Deep fry in oil. Serve hot with mint

Ingredients:-

Unsweetened khoa 1\2kg
Peas 1\2kg
Onions 1\2kg
Milk 2cups
Chat masala 2tsp
Salt to taste
Dhaniya powder 2tsp
Haldi 2tsp
Butter 2tbsp
Jeera 1tsp
Green chillies 6-8

Method:-

Heat butter season with jeera.
Add onions and green chillies fry till pink.
Add dry powder fry well.
Add khoa after it is well blended with milk.
Keep over slow flame and blend well.
Add peas with water garnish coriander and boil again.
Serve hot with raddish paratas and kulchas.

Ingredients:-

For dough:-

Maize flour 1/2cup
Maida 1cup
Oil 2tsp
Salt to taste
Water to mix

Method:-

Mix all the Ingredients together to make soft dough and keep aside for 2 hrs (cover with wet cloth).
Divide into small portions.
Roll out into very thin rounds.
Prick on the top and deep fry in very hot oil.
Remember it should not be like puffed puri.
While tacos are fried and start getting crisped fold into boat shaped and fry till golden yellow colour.
Drain and cool.
Store into air tight container.

For filling:-

Rajma 1\4kg
Onions 4
Tomatoes 4
Red chilly powder 2tsp
Garam masala powder 2tsp
Butter 30grms
Chopped onions 2
Chopped tomatoes 2
Chopped coriander handful
Finely shredded cabbage 1\4
Tomato sauce 2tsp
Chilly sauce 2tsp
Salt to taste

Method:-

Soak rajma over night and pressure cook with water.
Fry onions till pink in colour in butter.
Add tomatoes dry powder and rajma salt and butter.
Cover and cook over slow flame until gravy thickens.
Remove from the fire when finely thick.
Mash the stuff when it is ready and keep on the flame for making it thick.
Stuff the prepared tacos puri with prepared stuffing and top with all the topping mentioned.
Serve immediately.

Ingredients:-

Paneer 1/2cup
Powdered sugar 1/2tsp
Cardimum little

Method:-

Prepare paneer in a usual way.
Kneed the paneer well with the sugar.
Add crust cardimum and shape as desire.
Sprinkle finely chopped cashew, badam and pista.
Freeze and serve cold.

Ingredients:-

Condensed milk 1tin
Coco 6tsp (made into paste with little milk)
Sugar 6tsp
Butter 100gms
Liquid glucose 1/4tsp (mixed with water and adds to condensed milk)


Method:-

Mix all the Ingredients in thick bottomed vessel.
Keep over slow flame.
Cook till it leaves the sides of pan.
The chocolate mixture should be less than dough consistency and more than paste consistency.
To test the consistency put a drop of mixture in water. If it does not dissolve, then it is ready.
Place roasted nuts in the centre of the chocolate and make small balls.
Keep in butter paper and place it in freezer.
Serve cold.

Ingredients:-

Almonds 150-200gms
Milk 3cups
Fresh cream for garnishing
Vegetable stalk 4cups
White sauce 2cups
Salt to taste
Pepper to taste


Method:-

Grind almond to a paste with one cup of milk.
Mix the stalk, white sauce together and keep aside.
Boil two cups of milk and add the prepared almond paste.
Cook till done.
Mix the prepared cooked almond to the vegetable stalk and white sauce.
Add salt and pepper.
Boil till required consistency.


Ingredients for white sauce:-

Butter 100gms
Maida 2tsp
Milk 4 cups

Method:-

Melt butter in thick bottomed vessel.
Fry maida.Add milk and keep stirring till required consistency.

Ingredients:-

Onion 1/2kg
Tomatoes 1/2kg
Paneer 1/4kg
Ginger one small piece
Garlic 1tsp
Butter 50gms
Oil 1/2cup
Curd 1/2cup
Coriander handful
Red chilly powder 4tsp
Dhaniya powder 3tsp
Garam masala powder 2tsp
Jeera powder 1tsp
Fresh spice powder 1/2tsp
Cashew 2tsp
Khus-khus 1tsp
Melon seed 1tsp
Cardimum 2-3
Cinnimum 2-3
Cloves 2-3


Method:-

Slice the onions, fry till light brown in 2tsp of oil.
Grind to a fine paste and keep aside.
Cashew, khus-khus, melon seeds soak and grind into smooth paste.
Cardimum, cinnimum, cloves roasted and powdered.
Cut tomatoes and ginger into small pieces.
Fry them in the same oil.
Grind to a smooth paste and keep aside.
Heat oil and butter add the onion paste and garlic paste fry till light brown.
Add the cashew paste and fry well.
Add tomatoes pulp cook well till oil comes out.
Add the dry powders.
Finally add curd and cook well.
Add to cups of water, fresh spice powder, coriander and then paneer.
Serve hot with cream.

Ingredients:-

For batter:-

Maida 1/2kg
Milk1/2cup
Salt to taste
Water to mix

Method:-

Prepare a smooth and thin batter and keep aside for a few hours.
Beat with a spring beater to remove the lumps.

For fillings:-

Noodles 1packet
Carrot 2
Beans 100grms
Cabbage 1/2
Capsicum 2
Onions 2
Green chillies 6
Leeks and celery a few sticks
Soya sauces 2tsp
Salt to taste

Method:-

Boil the water. Add little salt and noodles.
When noodles are soft drain water and wash with cold water and drain again.
Spread noodle on the plate. Apply oil and keep aside.
Cut vegetables into thin long strips.
Chop onions into long strips.
Fry onions in the 2 teaspoons oil along with leeks and celery.
Fry them till tender (light brown).
Add the vegetables; Soya sauce and salt and mix well
Cook till vegetables are almost done (i.e.) light brown.
Mix the noodles and fried vegetables.

Method for spring rolls:-

4 teaspoons of batter on a greased kadai and keep over a slow flame.
Cook till done (i.e.) after swirling it.
Keep on non-stick pan.
Peel and place on a plate.
Place the filling in the center.
Roll after covering the sides.
At the times of serving deep fry in oil.
Serve hot with chilly sauce and tomato sauce.

Ingredients:-

Maida 2 cups
grounded sugar 1 1/2
cupmalai 1 cup
vanilla essence 1 tsp
lemon yellow color (optional) few drops.
Baking powder 1 tsp
soda 1/4 tsp
cold milk 1 1/2 - 2 cups (for pouring consistency)

Method:-

Take malai and grounded sugar in a bowl and mix well with light hand or else the butter
would come out of the malai.
Sieve the maida baking powder and the soda 2-3 times and keep aside.
Now slowly and little milk and the maida mixture and keep stirring.
Gradually and alternatively finish the mixture and keep stirring.
The mixture should be of the pouring consistency.
Now add the vanilla essence and the color and lightly stir again once.
Grease the cake mould and sprinkle little maida into it.
Pour the batter into it.
Now take a pressure cooker and pre heat it for 5min on high flame.
Now keep a small bowl in the cooker and over it place the cake mould and place the lid over the cooker.
Bake the cake for 5 min on high flame and then simmer it for 45 to 50 min.
Delicious cake is ready

Ingredients:-

4 oz unsalted butter
1 tin condensed milk
3/4 cup water or orange juice
5 tsp plain yogurt
3/4 tsp baking soda
1 tsp baking powder
2 tsp vanilla essence
2 cups baking flour
3/4 cup chopped mixed nuts & raisins (optional)
a dash of cinnamon powder (optional)

Method:-

Take a mixing bowl, put in the butter and condensed milk mix well till the butter is blended
in, add all the other ingredients and beat well till there are no lumps.
Take a baking dish, grease it and pour in the cake mix, bake it in a preheated oven at 300degrees, for about 45 minutes bake at 180’c.
If you want a chocolate cake add 4 tbsp of cocoa powder to the above recipe

Ingredients:-

Potatoes 1kg
Peas 1/4kg
Vermicelli 100grms
Onions 4
Green chillies 6-8
Ginger small pieces
Dhaniya powder 2tsp
Coriander half bunch
Red chilly powder 2tsp
Garam masala 1tsp
Salt to taste

Method:-

Pressure cook potatoes without water and mash the potatoes.
Chop the onions green chillies and ginger finely.
Wash coriander and mint.
Half boil shelled peas with salt.
Fry the vermicelli in little oil till light brown.
Heat oil in the fry onions till tender.
Add the chopped green chillies ginger mash potatoes and mix well.
Add salt dhaniya powder red chilly powder coriander and mint.
Cool for sometimes and shape the mash potatoes in oval shape and scoop the center.
Fill the center with peas and coat it with thin maida batter.
Roll in fried vermicelli twice and fry.
After frying cut out the center to show the peas.
Arrange in the plate with lettuce leaves.Serve hot with tomato sauce

Ingredients:-

Cabbage 1\4kg
Soya sauce 2tsp
Ginger 2tsp
Green chilies 6pcs
Spring onions handful
Pink onions 2large
White onions 3large
Corn flour 2tsp
Rice flour 2tsp
Maida 2tsp

Method:-

Mix all the ingredients together with finely chopped cabbage.
Soak for hours after making it as dough.
Heat the oil and deep fry the ingredients of dough.
Serve hot with chilly sauce; tomato sauce; orange sauce.

Ingredients:-

Maida 1\2kg
Curd 1cup
Melted ghee 1\2cup
Warm milk 1cup
Baking powder (optional) 1tsp
Salt to taste

Method:-

Sieve flour with baking powder and salt.
Put maida in a dish and scoop in center.
Add all the ingredients and make smooth dough.
Keep the dough with wet cloth.
Keep aside for few hours after kneading well.
Pre heat the tandoor for 10 minutes.
Keep in slow flame.
Shape into triangle and stick khus-khus in either side.
Wet the naan and stick in tandoor.
Cook till done (i.e.) brown spot appears on the naan

Ingredients:-

Black gram dal 1kg
White butter 300grms
Tomato pure 850grms
Fresh cream 100grms
Chat masala 4tsp
Red colour few drops
Ginger 100grms
Garlic 10-15flakes
Haldi 1tsp
Salt to taste
Red chilly powder 6tsp

Method:-

Boil the dal with water for two hours.
Add ginger and garlic paste when dal is 1\4 done.
Add dry powder when the dal is 1\2 done.
Add tomatoes and salt when dal is 3\4 done.
When dal is ready add butter and cook for sometimes.
After sometimes add colour to little water and add to the dal.
Cook for some more time.
Add cream and serve.

Ingredients:-

Ooty potatoes 1\2kg
Curd 2cups
Salt to taste
Tomato powder 1tsp
Haldi 1tsp
Red chilly powder 2tsp
Garam masala 2tsp
Ginger garlic paste 1tsp
Tandori colour (optional) 1\4tsp
Jeera 1tsp
Mustard seeds 1tsp
Curry leaves handful
Oil for seasoning
Coriander for garnishing

Method:-

Curd; salt-to taste; tomato powder; haldi; red chilly powder; garam masala; ginger garlic paste Tandori colour are for marinating.
Jeera mustard seeds curry leaves oil are for seasoning.
Pressure cook potatoes with water and prick with a stick or needle.
Soak in curd for marinating for 2 hours.
Heat oil and season jeera mustard and curry leaves.
Add potatoes along with the curd.
Roasts over slow flame until it turns golden yellow.
Serve hot with rice or roti.

Note:-

Cauliflower-65

Cauliflower 1\2kg can be used instead of ooty potatoes
Boil the water and put cauliflower which is cut into pieces.
Boil the cauliflower for few seconds then take out and separate cauliflower from water then proceed with the process of aloo-65.

Ingredient:-

Tomatoes 1kg
White vinegar 1cup
Red chilly powder 2tsp
Salt to taste
Pepper (whole) 1tsp
Garlic 8flakes
Sambar onion 10flakes
Cardimum 6pieces
Cloves 6pieces
Cinnimum 6pieces

Method:-

Pepper; garlic; sambar onions; cardimum; cloves; cinnimum to be held with cloth.
Boil the tomatoes adding enough water to immerse along with the spice bundles.
Boil till the outer skin shrinks.
Extract the pulp in the extractor opening the bundle.
Add the vinegar; salt; red chilly powder to the extracted tomatoes pulp.
Boil till thick and remove from fire.
Add sodium benzoate mixed with little warm water.
Store in air tight dry bottle.

Note:-

5cups pulp-1\3tsp sodium benzoate

Ingredient:-

Tomatoes 1kg
White vinegar 1cup
Sugar 1cup
Salt to taste
Pepper (whole) 1tsp
Garlic 8flakes
Sambar onion 10flakes
Cardimum 6pieces
Cloves 6pieces
Cinnimum 6pieces

Method:-

Pepper; garlic; sambar onions; cardimum; cloves; cinnimum to be held with cloth.
Boil the tomatoes adding enough water to immerse along with the spice bundles.
Boil till the outer skin shrinks.
Extract the pulp in the extractor opening the bundle.
Add the vinegar; salt; sugar to the extracted tomatoes pulp.
Boil till thick and remove from fire.
Add sodium benzoate mixed with little warm water.
Store in air tight dry bottle.

Note:-

5cups pulp-1\3tsp sodium benzoate

Ingredients:-

Pepper 2tsp
Whole red chillies (gund molaga) 6-8flakes
Dhaniya seeds 2tsp
Cinnimum 6pcs
Garlic 8flakes
Ginger 1big size
Oil for frying
Red chilly powder 2tsp
Haldi 1\2tsp
Salt to taste
Bay leaves 2pcs
Jeera 2tsp

Method:-

Grind into paste- pepper; whole red whole chilly; dhaniya powder; cinnimum; garlic; ginger
Mix to the paste- red chilly powder; halide; salt and keep aside.
Pressure cook potatoes with skin and little salt.
Peel and prick the potatoes with a stick.
Simmer the grinded paste and keep aside.
Heat oil and season with jeera.
Fry the potatoes till thick golden brown.
Sprinkle little water cover and cook till it tender.
Garnish with chopped coriander.
Serve with curd.

Note:-

Raw banana1kg instead of potatoes.
Cut the banana into big pieces and boil 3\4 and continue with the process of dum aloo.

Ingredients:-

Onions 1/4kg
Nutmeg a pinch
Coconut grated 1tsp
Khus-khus 1tsp
Garlic 6
Ginger 1 small piece
Green chillies 6
Peas 1\2kg
Tomatoes 1\4kg
Oil 1\2cup (for frying)
Butter 1tsp
Cardimum 6
Cloves 6
Cinnimum 6
Bay leaves few
Jeera 1tsp
Dhaniya powder 4tsp
Chilly powder 4tsp
Tamaric powder 1tsp
Salt to taste

Method:-

Boil the peas with salt and keep aside.
Grind into paste onions; nutmeg; coconut grated; khus-khus.
Heat oil in a pan along with butter and season with jeera and cardimum; cloves; cinnimum along with bay leaves.
Fry onion paste till brown and add dry powder.
Wash and grate tomatoes.
Add the tomato pulp and simmer for some times till oil leaves the pan.
Grind into paste ginger; garlic; green chilies.
Add the garlic; ginger; green chilies paste and boiled peas with water.
Simmer till the gravy thickens.
Remove and garnish with coriander leaves.
Serve hot with bread.

Note:-

Instead of green peas we can use 1\2kg of cauliflower.
Boil the water. Put the cauliflower in the boiling water and wait for few seconds then separate water and cauliflower and proceed with the process of green pea’s masala.

Ingredients:-

Maida 1\2kg
Baking powder 1tsp
Salt to taste
Water to mix

Method:-

Make soft dough (firm).
Keep it cover under a wet cloth after simmering with little oil.
After about 2 hours divide into small portions and roll simmer (pour) oil on the top.
Rest the dough for some time and spread into thin layer.
Platte and roll into scroll and keep aside.
Just before serving roll into thick round and place on tawa.
Cook on both sides and simmer little oil.
Bang on all the sides of the parota and serve.

chola

Ingredients:-

Tomatoes 1kg
Kabuli channa 1\2kg
Onions 1\4kg
Garlic 6-8
Ginger 1piece
Green chillies 6-8pieces
Dhaniya powder 4tsp
Channa masala 4tsp
Red chilies powder 4tsp
Haldi (tarmaric powder) 1tsp

Method:-

Soak channa over night.
Pressure cook with salt and haldi.
Tomatoes; onion; garlic; ginger; green chilies grind into paste.
Heat oil and season with jeera.
Fry onions paste till light brown.
Add all dry masala powder n mix tom pulp.
Add salt and simmer till gravy is thicker.
Add the cooked channa with water n boil for some time.
Garnish with chopped coriander.
Serve with hot bathura.


Bathura

Preparation-1:-

Ingredients:-

Maida 1\2kg
Sodium bi carbonates 2tsp
Bread 2slice
Curd (sour) 1\2cup
Salt to taste
Water to mix

Method:-

Sieve maida
Add curd scoop at the center.
Soak the bread in water n place in the center pour the curd.
Sprinkle soda.
Mix the entire ingredient and make the soft dough.
Keep the dough for few hours.


Preparation-2:-

Ingredients:-

Maida 1\2kg
Baking soda 2tsp
Rasathi banana (yellow) 1
Hot milk 1cup
Salt to taste
Water to mix

Method:-

Sieve maida with baking powder
Scoop the center.
Add warm milk and banana.
Mix well with water and make soft dough.
Keep the soft dough a side for few hours.


Rules for bathura:-

Keep the dough for long time at least for 41\2hours kneed the dough before frying.
Do not role the dough very thin.
Oil should be very hot.
Qty of the oil should be more to immense for bathura.
Cover the dough with wet cloth.
Adding lots of water with make dough too soft there by shape cannot be retained.

Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?
There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...

Raw

Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!

Steamed

Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.

Boiling

Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.

Microwave

Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.

Stir Fry

Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).

Baking

Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!

Barbeque

Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!