Sample Receipe

SAMPLE RECIPES
Food Item Number: 1 Food Item Name: Pizza Ingredients
8 ready-made pizza bases 4 tbsps. tomato puree 2 tbsps. grated onion 1 tbsp. garlic paste 2 tbsps. butter 4 tbsps. grated cheese 4 capsicums 1 onion, cut into thin rounds Salt to taste.

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

Courtesy: The Hindu Food Item Number: 2 Food Item Name: Basundhi Ingredients
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 different bowl.Continue doing this till the milk becomes very thick.Then add the malai to the thickened milk. Add the sugar and mix well. After the sugar melts boil for another sixty seconds and turn of the flame. Garnish with almonds, pistha, cardamom powder and saffron. serve chill.

Courtesy: Chitra Inbarajan Food Item Number: 3 Food Item Name: Pineapple pudding Ingredients
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 & mix pineapple pieces & crushed nougat & transfer it in another dish & again set in the fridge. Decorate with pineapple pieces & Chocolate shavings.

Courtesy: Sheetal Food Item Number: 4 Food Item Name: Dahi Palak Koftas Ingredients
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]. Put in 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 before serving. For the gravy; 2 small onions 2 big tomatoes,4-5 cloves of garlic, 1 piece ginger,Green chilies,2 tbs tomato sauce,1 tbs coriander 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 Rolls Ingredients
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 & make rolls. dip each roll in maida & water paste & roll it in bread crumbs & deep fry to golden brown.

Courtesy: Sheetal Food Item Number: 6 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 egg beaten & baking powder mix it & make small balls once again keep the milk on flame and when it starts to boil add the balls one by one & give it 3 boils . remove cool & serve.

Courtesy: Sheetal Food Item Number: 7 Food Item Name: Rasagulla Ingredients
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 mins and low flame for 15 mins.

Courtesy: Chitra Inbarajan Food Item Number: 8 Food Item Name: Tandoor Chicken Ingredients
10-12 pieces chicken drumsticks ginger paste garlic paste green 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 slits time to time so the spices get absorbed evenly. Preheat oven to 350 degrees and bake the chicken for 3045 mins till its well done. Turn the pieces every 10 mins.

Courtesy: Chitra Inbarajan Food Item Number: 9 Food item Name:Chicken kuruma Ingredients
3 Pounds (1.5 kg) Boneless Chicken 4 tbsp Vegetable Oil 3 Cups Sliced Onions 1 tbsp Chopped Garlic 1 tbsp Ground Coriander (mallikai) 2 tsp "Curry Masala" 1 tsp Poppy Seeds 2 tsp Salt 4 tbsp Vegetable Oil 1 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 you remove the bits, and fry in small batches so the chicken doesn't boil as it gives off water. SET ASIDE. Fry the onions and all the other ingredients (except the yoghurt and sour cream) in another 4 tbsp oil, until the onions are clear. Add the yoghurt and sour cream and stir and cook for another two minutes. Remove the onion mixture and puree it in a mixi or Sumeet. Return to the pot, add the chicken and simmer for about 30 minutes or less, until the chicken is thoroughly cooked. Sauce should have thickened by then, but if not add 1/4 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 Ingredients
Paneer-100gms Onion-2 Tomato-2 Garlic-3 or 4cloves Ginger-1inch Chilli Powder-1/2tsp(or)as needed Little GaramMasala Powder(or)Pav Bhaji Masala Powder

Masala

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 Vindaloo Ingredients

1/2 kg tender Lamb cut into pieces 3 Small Potatoes 4 Green Chilies 3 large Onions cut into small pieces 2 cloves. 1 tsp. Black Pepper powdered 2 Cardamoms 3 tsp. White Vinegar Oil as needed Salt 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.Saute Onions, add lamb with green chillies.,cardamoms., black pepper., and cloves and finally sugar and salt.Pressure cook till lamb is done well.When done open and add the fried potatoes and the ground masala paste and cook till the masala blends well and till lamb and potatoes are tender.Finally add vinegar and cook on low fire for 10 minutes.Serve this dish with roti or rice.

Courtesy: Uma Anand Food Item Number: 12 Food Item Name: Mango Milk Shake Ingredients
4 Mangoes 4 cups of Milk 300gm Sugar 1 cup of Pure Water

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

Courtesy: Vijaya . G Food Item Number: 13 Food Item Name: Stir Fry Chicken Ingredients
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 15 minutes.Meanwhile combine remaining soyasauce,cornflour and 3/4 cup water and set aside.Heat Oil in a frying pan on medium heat add chicken and stir fry for sometime and remove from pan.Heat oil in a pan and stir fry vegetables.,stir in chicken and soya sauce mixture., add pepper or chillie powder if you need them.,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: Theeyal Ingredients
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 till coconut becomes golden brown and ground to a smooth paste.Soak tamarind in a cup of water and extract its 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 mustard seeds 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 Gravy Ingredients
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. Then add the mushrooms. Let it stand for 5 min. Stir in between time. Now add the ground paste to it, add 1/2 cup of salt. Simmer the flame. Let it stand till well down or when it leaves the oil & the smell of masala is gone. Granish it with curry leaves & Coriander leaves. Goes well with steamed rice.

Courtesy: Selva Subashini Food Item Number: 15 Food Item Name: Palak Pulao Ingredients
Palak - 1 bunch Basmati rice - One and a half cups Green chillies- 3 Ginger garlic paste 1 tablespoon Cardamom- 3 Cloves 4 Cinnamon stick 1 inch piece Oil 2 tablespoons Ghee 2 tablespoons Onion 1 sliced Pudina leaves chopped 1 tbsp Juice of half a lime Salt 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 paste in a mixie. Keep aside. Heat a pressure Pan , when hot add oil and ghee together, when hot add the whole spices, when it splutters add the onion and pudina leaves. When golden brown add the green chillies and 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, close the 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 Halwa Ingredients
Seedless dates 400 gms Cashewnuts 50 gms Badam 50gms Sugar400 gms

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Khoya 50gms Ghee 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 into a paste in a mixie. Soak badam in hot water for 15 minutes. Remove the skin. Soak the cashew also in hot water for 10 minutes. Grind both the badam and the cashew into a thick paste. In a broad thick bottomed vessel 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 the boiling point. Add ghee little by little, mix and stir well, till the mixture leaves the sides of the vessel. To check 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 them individually in butter paper. For a sheet of butter paper you can pack 18 such packets. This can be stored even for a month.

Courtesy: Kumudhini Rangasamy Food Item Number: 17 Food Item Name: Sizzling Hot Mushroom Scrambler Ingredients
5 TO 7 PortBella Mushrooms (Slice to small pieces) Two Eggs Three Jalpeno(Cut into small pieces) Peppers(Medium Size) Red Onions 1 or 1/2 (Depending on the size) Black Pepper Grounded 1 to 2 tsp Coriander Powder 1 tsp Couple of Curry Leaves Chilly Powder 1 tsp Garlic Paste 1 tsp Ginger 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 add garlic paste, coriander powder, pepper grounded, ginger paste, chilly powder, salt and leave it for 3 minutes. 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 sizzing mushroom scramble. It's ready. Mushroom lovers will enjoy this. You can add more eggs to get more of egg taste.

Courtesy: Murugesan Karmegam Food Item Number: 18 Food Item Name: Mango Panna Ingredients:
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: 19 Food Item Name: Coconut curry Ingredients:
Coconut - 1 Green chillies - 20 Garlic - 10nos Jeeragam - 2t.sp Meat - 1/2 kg. Oil - 3 spoons Salt - Necessity amount

Method
First grind the garlic and jeeragam. put the cutted meat in the cooker. Add the grinded things and also cut the green chillies in the middle vertically and add that also.and you boil the meat. Add salt along with that. Take thick milk from the coconut. after the meat was boiled put them into the coconut. and keep it on the flame till it becomes thicker, that to the level which we can add into the rice. You have to pour some soil and in that kadugu and urud 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: 20 Food 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 leaves Oil - 4 spoons Salt - 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 and poori.

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 gms Oil - 1 - 2 tbsp Ginger (minced) - 1tbsp Garlic (minced) - 1 tbsp Green chilli (minced) - 1 tbsp Spring Onion (finely sliced) - 2 nos Soy 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 edges with 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 time until 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 a little oil until lightly browned. Add the ginger, garlic and chilli and stir fry for a few minutes. Toss in the spring onions. Add the noodles and heat through gently. Spoon the chicken mixture into the cones and serve immediately. Note: Garnish with coriander or parsley sprigs and serve with ketchup.

Courtesy: Veena Food Item Number: 22 Food Item Name: Rasam Ingredients:
Tamarind - 50gms Pepper - 10Nos Tomato - 2Nos Garlic - 4Nos Salt - Necessity amount Curry and coriander leaves

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

Courtesy: Parthasarathy Food Item Number: 23 Food Item Name: Red Beans and Rice Ingredients:
1 1/2 cups kidney beans 6 cups water 3tbsp oil 1 onion diced

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6 green onions diced 3 garlic gloves crushed 1 green pepper diced 3 celery stalks diced 1 lb hot sausage 1 lb ham diced 3 cups chopped tomatoes 1 tsp paprika 1 tsp chili powder 1/2 tsp cayenne pepper 1 tsp thyme 1/4 pepper 1 tsp oregano 8 cups cooked rice hot

Method :
soak the beans in water overnight. simmer for 1 hour, drain. Heat the oil. saute' the onion, garlic, green peppers, 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. serve at once.

Courtesy: Joell Neves Food Item Number: 24 Food Item Name: Thakali Urulai Ingredients:
Tomatoe-2 Potato-2 Onion -2 Musatard Garlic Asafoetida Red chilly powder - Necessity amount Oil - Necessity amount Salt - Necessity amount

Method :
Chop the onion and tomatoe finely. Grind the garlic as a paste and keep it aside. Boil the potatos, peel and cut in to small pieces. Pour some oil in kadai. Put mustard, garlic paste and asafoetida. Then add onions followed by tomatoes and red chilli powder(as much you like). When the item becomes semi-paste, add cut potatos. Put the stove in sim and allow to cook for some time. When every thing mingles together add some salt 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 1 1 1 1 1 1 can small olives without pitts can button mushrooms can garbonzo beans cucumber tomato pkg grated mozarella cheese large bottle Italian dressing

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

Courtesy: Lisa Heller Food Item Number: 26 Food Item Name: Pepper Mutton Fry Ingredients:
Mutton : 500 gms Onion : 1 Sesame oil : 4 tbsps Peppercorns : 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 and ground powder. Add mutton with stock and enough salt. Cook until all liquid evaporates and the curry becomes dry.

Courtesy: Malar Vetri Food Item Number: 27 Food Item Name: Ashoka Ingredients:
1 1 2 1 cup Wheat flour cup sugar cups milk cup melted butter/ghee

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

Courtesy: Priya Lokram Food 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 into small pieces. Mix the pulp along with the onion,chilies and add 1 teaspoon of kalli mirch to it. Heat the pan with 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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and serve it along with beetroot sauce

Courtesy: sagareka Food Item Number: 29 Food Item Name: Egg Casserole Ingredients:
2 cups milk 10 eggs Tsp. salt Pepper to taste 1 tbsp. mustard 1 LB sausage browned * drained (you can add bacon or ham) 1 cups shredded cheddar cheese 3 cups bread crumbs

Method
Combine milk, eggs, salt, pepper & mustard. Stir in sausage, cheese & bread
REFRIG OVERNIGHTBAKE 30-45 MINUTES AT 350 UNTIL SET SERVES 8 TO 10

Courtesy: Jody Crouse Food Item Number: 30 Food Item Name: Cranberries Treat Ingredients:
1 bag cranberries-chopped 1 cup diced apples 1 cup green grapes/halved 1/2 cup coursely chopped walnuts 3/4 cup granulated sugar 1 cup whipping cream 1-1/2 cups mini marshmellows

Method :
Mix cranberries and sugar and allow to sit overnight. Mix in apples, grapes and walnuts. Whip the cream and fold into the mixture, stir in marshmellows. Chill.......... the mixture, you too if needed with a glass of wine.

Courtesy: Sandra Humbert Food Item Number: 31 Food Item Name: Ellu -chutney Ingredients:
1/2 grated ellu-sesame seeds-5 table spoon tamarind-small piece redchillies-5 garlic-1clove Salt to taste.

Method :

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

Courtesy: Shiva Food Item Number: 32 Food Item Name: Madras Crab Curry Ingredients:
6 medium crabs or 2 lb crab claws 4 tbsps vegetable oil 1 large onion, sliced finely 6 cloves garlic, sliced finely 1 " ginger, sliced finely 1 large tomato, chopped 6 green chillies,deseeded chopped 6 tbsps dessicated coconut salt to taste coriander leaves or lemon wedges 1 tsp poppy seeds 1 tsp garam masala 1 tsp ground coriander tsp chilli powder 1 " stick cinnamon 6 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 Pius Food 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: Shanthi Food 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: Lakshmi Food 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: 36 Food Item Name: Garlic Hakka Maggi Ingredients :
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 balls Ingredients :
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 and make smash it. Put everything in the mixer and make it to a paste or grind it so that you can make a ball Mix all the ingredients Make small balls Keep it for 2 hours Cook oil and fry it till it cooked and changed to brown colour

Courtesy: Jeyalakshmi Sunder Food Item Number: 38 Food Item Name: Spring Rolls Ingredients :
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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Sample Receipe

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