MIXED VEGETABLE SOUP

Ingredients:

1 Onion
2 Tomatoes
1 Carrot
8-10 French beans
¼ cup Chopped cabbage
1/ cup Chopped cauliflower
¼ Chopped spinach
2 Cloves of garlic
1 tablespoon Dal
1 teaspoon Butter
Salt and pepper to taste

Method:

Wash and chop all the vegetables. Add 5 cups of water and cook the vegetables till they are tender. Puree the mixture in a blender. Return the puree to the saucepan over the heat and boil. Add a teaspoon of butter, salt and pepper. Serve with a teaspoon of fresh cream.

DAL CURRY

Ingredients:

1 cup Toor dal
1 Onion (medium, sliced)
1 teaspoon Mustard seeds
2 Red chillies (slit)
2 Green chillies (slit)
Few curry leaves
1 tablespoon Coriander leaves
Salt to taste

Method:

Pressure cook the dal and keep it aside.
In a kadai, heat a tablespoon of oil. Splutter mustard seeds, sliced onions, red chillies, green chillies, and few curry leaves. Fry them. Add turmeric powder into the mixture and fry. Now, add the dal and salt. Mix them well. Garnish with coriander leaves.

SWEET CORN CHICKEN SOUP

Ingredients:

1 tablespoon Butter
1 cup raw Diced chicken
2 cups Chicken stock
1 small tin Creamed corn
1 tablespoon Cornflour
2 tablespoons Milk
2 beaten Eggs
Pinch of aginomoto (optional)
Salt to taste

Method:

Melt the butter and sauté the chicken for a few minutes. Add stock, creamed corn, and bring to boil. Mix the corn flour with milk and add this mixture to the stock. Simmer for 5 minutes on a slow fire stirring continuously. Add the beaten eggs to the boiling soup.

Immediately separate the egg mixture with a fork to make thin strands. Do not over- boil. Add salt and aginomoto. Serve hot with soya sauce, chilli sauce, tomato sauce and chopped green chillies soaked in vinegar.

FRESH MIXED SPROUT SALAD

Ingredients:

½ cup Green gram (sprouted)
½ cup Black channa (small, sprouted)
1 Onion (medium)
1 Cucumber (medium)
1 Tomato (medium)
1 Green chilli
½ bunch Coriander leaves
2 tablespoons Lemon juice
½ teaspoon Chat masala
Salt to taste

Method:

Peel and wash. Chop the onion. Cut the cucumber, tomatoes into ½ inch sized pieces.
Cut the green chillies and coriander leaves.

In a large mixing bowl add the sprouts, chopped onions, tomatoes, cucumber, green chillies, coriander leaves and toss them lightly. Add lemon juice, chat masala and salt.

BEEF CUTLETS

Ingredients:

1 kg Beef (minced)
5 Onions
6 Potatoes
3 Green chillies
1 piece Ginger
8 – 9 cloves of Garlic
4 tablespoons Coriander leaves
4 tablespoon Oil
1 teaspoon Red chilli powder
1 teaspoon Jeera powder
½ teaspoon Turmeric powder
1 ½ teaspoon Garam masala
1 ½ teaspoon Chat masala
Salt to taste
To fry the cutlet:

1 ½ cups Oil
2 nos. Egg white

Method:

Clean and boil the beef mince in a cooker and keep it aside. Peel, wash and chop the onions into small pieces. Wash and boil the potatoes and mash them. Keep aside. Wash and chop the green chillies, ginger, and garlic. Wash and chop fresh coriander leaves as well.

Heat oil in a pan. Add the ginger, garlic and green chillies and stir-fry. Add chopped onions. Sauté for 2-3 minutes. Add the boiled minced meat, red chilli powder, turmeric powder, garam masala powder and sauté for 2-3 minutes.

Now add the mashed potatoes, coriander leaves and chat masala. Mix them well. Make it into a dough. Shape it into either round balls or ovals. You should get approximately 20 – 25 of these. Keep them ready to fry.

Heat the oil in a kadai. Now dip the shaped cutlets in egg white and deep fry till golden brown. Serve with hot sauce.

JUICY PEPPER CHICKEN

Ingredients:
1kg. Tender chicken
1 Onion (sliced)
6 - 7 Baby potatoes (washed & peeled)
½ teaspoon Jeera powder
¼ teaspoon Turmeric powder
1 teaspoon Pepper powder
1 teaspoon Salt
3 tablespoons Oil

Method:
Clean and cut the chicken into medium sized pieces. Cut the onion into thin slices. Peel the baby potatoes & keep them aside.

Heat 3 tablespoons of oil in a cooker. Put in the sliced onions & fry, stirring over a medium high flame, till they turn golden. Now, add the jeera and turmeric powder. Stir for a while in the same oil but make sure you don't burn the powder. Add the chicken and potatoes and cook over a high flame & fry, stirring constantly for 2 minutes. Add pepper & salt. Stir & mix well.

Add 1cup of water, mix well. Pressure cook for 1 minute.

After it is done, remove the lid and heat it for a while to thicken the gravy.

GRILLED VEG. CHEESE SANDWICH

Ingredients:

8 slices Bread
1 Potato
1 Capsicum,
1 Onion
2 Tomatoes
½ cup Cheese
3 tablespoons Butter
3 tablespoons Mint chutney
1 teaspoon Chat masala
Salt and Pepper to taste

Method:

Wash, peel and cut the onion, tomato, and capsicum into small pieces. Peel and slice the boiled potatoes. Keep them aside. Apply butter and mint chutney on one side of all the bread slices.

Place 4 slices of bread on a board and spread a layer of potato slices on each of them. Place capsicum, onion, tomatoes pieces and cheese on it. Spread evenly on all the slices. Sprinkle salt, pepper and chat masala. Finally cover it with the remaining slices of bread, press lightly so that the layers are firm and even.

Pre heat the sandwich grill. Grill the sandwich for 3 minutes or till golden brown. Serve with tomato ketchup.