Veggie-Mayo Submarines

Preparation Time: 10 Mins.                           Cooking Time: 10 Mins
Serve: 8 rolls.







Ingredients

• 4 brown bread hot dog rolls, 6" long


• 1 tsp butter


• To be mixed into a topping


• 1/2 cup chopped and boiled mixed vegetables


• 1/2 cup shredded lettuce


• 1/4 cup boiled sweet corn kernels


• 2 tbsp finely chopped celery


• 1 1/2 tbsp finely chopped walnuts


• 1/2 cup mayonnaise

Method

1. Cut each roll into 2 halves horizontally.


2. Butter each half lightly and toast on a non-stick tava (griddle) for about 5 minutes. Keep aside.


3. Add all the vegetables, Corn, celery, walnut and Mayonnaise together.


4. Add little salt. Keep aside.


5. Divide the topping into 8 equal portions.


6. Spread one portion of the topping evenly on one half of the roll.


7. Repeat with the remaining ingredients to make 7 more rolls.


8. Serve immediately.

Mini Cheese Pizza

Preparation Time: 2-3 hrs.                                        Cooking Time: 20-25 mins

Serve: 4-5

Ingredients:

• 224 g strong bread flour


• 120 ml warm water


• ½ tsp dried fast action yeast


• 1 tbsp olive oil


• ½ tsp of salt


•  1 packet of fresh mozzarella cheese


• 1 Large tomato

F0r Sauce

• 2 large ripe Tomato


• 1 large carrot chopped


• 1/2 cup chopped bottle gourd(optional)


• 2 pods Garlic


• 2-3 sprig of Basil leaves (or  1/2 tsp dried basil)


• 1/4 tsp  Red pepper(optional)

Method:

for Sauce:

1. In a pan add chopped tomato, carrot, gourd and little water and boil till vegetables turn soft.


2. Cool and puree in a blender.


3. Strain the puree from seed and tomato peels. Keep aside.


4. In a pan heat little olive oil and saute garlic in it.


5. Add puree and reduce the sauce till tomato is gone and puree is thick.


6. Add little salt, basil and red pepper.


7. Cool and Keep aside

Preparing Pizzas

1. Sift the strong bread flour into the mixing bowl


2. Then add the yeast and salt.


3. Add the water and oil, and stir the mixture together to form a dough.


4. Prepare a clean work surface. Sprinkle strong bread flour on the surface, and place the dough ready to knead.


5. Knead the dough for 8-10 minutes.


6. Oil the clean mixing bowl, place the dough in it. Put oil on the cling film and place oil side down on the bowl.


7. Leave for 45 minutes- 1 hour to allow the dough to rise.


8. Preheat the oven at 180 degree C .


9. Make your dough into any shape you wish your mini pizzas to be this could be rectangles, circles etc.


10. Then roll the edges to make a crust.


11. Spread the pizza suace on in a thick layer making sure it covers the dough.


12.  Slice the tomato and cut the cheese and add them to the pizza bases and further toppings if you wish.


13. Flour the baking tray and cook for 15 minutes.


14. Serve Hot.

Tips

• You can add different vegetable for puree to increase nutritional value. Kids won't find vegetable so they will be happy and you have hidden them and given them nutrition so you will be happy.


• Also you can add topping of your choice if kids love any.

Healthy Veg Burger

Preparation Time: 25 mins                        Cooking Time: 15 mins

Serve: 6





Ingredients

For Tikkis or Patty

• 2 potatoes, boiled and mashed


• 1 grated carrot


• fistful boiled green peas, mashed


• few blanched french beans, finely minced


• 1 1/2 tsps ginger-green chilli paste


• 1 tsp coriander powder


• 3 brown bread slices, dip in water, immediately remove, squeeze out water and crumble


• 1 1/2 tbsps coriander leaves, chopped


• salt to taste


• olive oil for shallow frying

Other

• 6 Whole wheat burger buns


•  1 cup Lettuce leaves chopped


• 6 cheese slice


• 2 Onion sliced


• 2 tomato sliced

Method

For tikkis or patty

1. Combine mashed potatoes, green peas, grated carrot, french beans, crumbled bread, green chilli-ginger paste, coriander powder, salt and coriander leaves.


2. Prepare large lemon sized balls and flatten to form a pattie shape.


3.  Drizzle olive oil over a hot tawa. Place two patties on the tawa and shallow fry on medium flame on both sides till they turn golden brown.


4. Remove onto absorbent paper.Use the patties to prepare vegetable burgers.

Preparing Burger

1. Cut each Burger bun horizontally into two and toast them lightly in an oven or on a griddle.


2. On the lower half of each bun place cheese slice, followed by burger patty , onion rings, tomato slice and chopped lettuce.


3. Cover with remaining half of the bun and press lightly.


4. Serve with Tomato ketchup  and low fat mayonaisse.

Apricot Orange Cookies

Preparation Time: 25 mins        Baking Time: 25-30 mins

Serve : 16






Ingredients

• 3/4 cup Whole wheat flour


• 1/2 cup Butter


• 1/4 cup powdered sugar


• 1/4 tsp Baking powder


• 1/4 tsp Soda-Bi-Carbonate


• 1 1/2 tbsp dried chopped apricots


• 1 1/2 tbsp chopped cashew nuts


• 2 tsp orange flavored drink mix


• 1/2 cup milk


• 1/2 tsp butter for greasing

Method

1. Combine all the ingredients together in a bowl and whisk to get a soft dough.


2. Pour into a piping bag fitted with a large star nozzle.


3. pipe out 1 1/2" diameter cookies onto a greased baking tray.


4. bake in a pre-heated oven at 160 degree C for 20 to 25 mins or till the cookies are golden brown in color.


5. Cool completely and store in an air-tight container.

 Nutrient values per cookie 

Energy:                  81 calories.

Carbohydrates:  7.3 gm

Fat:                           5.2 gm

Fruity Shakes

Good and Healthy shake that everybody enjoys.

Preparation Time: 15 mins

Serve: 2




Ingredients

• 1/2 banana


• 4 strawberries


• 1/2 mango


• 1 1/4 cup water/milk


•  1/8 tsp. natural coconut extract


• 1 tsp. flax oil (optional)


• 6 ice cubes

Method

1. In a blender, process all the ingredients until thoroughly mixed.


2. Serve Chilled.

Virgin Mary

Virgin mary, an extremely famous and popular drink, Virgin mary needs no introduction! This drink, which gets its base flavour from tomato juice and tabasco sauce, is traditionally served in salt-rimmed glasses.

Preparation Time:  10mins

Serve: 2

Ingredients

• 90 ml  tomato juice


• 125  ml lemon juice


• 1 dash of Worcestershire sauce(optional)


• 1/4 tsp salt


• ground pepper


• hot pepper or Tabasco sauce


• celery stalk for garnish

Method

1. Build the liquid ingredients into a highball glassover ice cubes.


2. Mix well.


3. Add the seasonings to taste.


4. Garnish with salt on rim and  the celery stalk.


5. Serve chilled.

Lemon Margarita

Grab yourself some lemonade, salt and a blender – then savor your lemon margarita with a smile on your face.

Preparation Time: 10mins

Serve: 2



Ingredients

• 60 ml Sour mix


• 60 ml  Fresh Lemon or Lime juice


• 90 ml  Carbonated lemon-lime soda


• Dip rim of glass in lemon juice then in salt

Method

Mix all ingredients in a cocktail shaker / stirrer.

Add Crushed Ice.

Garnish with lime wedge on glass top

Icecream Cola Floats

Easy to make and fun for kids to have. Serve as beverage or dessert, always a hit.

Preparation Time: 5 mins

Serve: 2



Ingredients

• One scoop vanilla ice cream


• 1 bottle Cola drink.


• One cherry

Method

1. Start with a big glass, add a scoop or two of your favorite vanilla ice cream.


2. Pour over Cola drink.


3. Garnish With Cherry.


4. Serve immediately.

Pineapple Banana Shake

This recipe is perfect for a party or another special occasion. Just adjust the ingredient amounts, so you’ll have enough for everyone to enjoy!

Preparation Time: 10mins                 Serve: 2

Ingredients

• 4 ripe chunked bananas


• 4 cups milk


• 0.66 cup crushed pineapple drained


• 0.5 cup instant nonfat dry milk powder


• 1 tsp vanilla


• 2 dash ground nutmeg


• 8 ice cubes

Method

1. Combine all ingredients in container of electric blender; process until frothy.


2. Serve shake immediately.

Narangi Lassi

Narangi or Orange Lassi is a very tasteful, tantalizing and tempting drink. It’s very delicious and yummy.

Preparation Time: 7 mins                            Cooking Time : 25 mins
Serve: 4




Ingredients

• 2 oranges, peeled


• 2 cups plain yogurt


• 1 cup orange juice


• 2 tbsp sugar


• 1/4 tsp cinnamon powder


• ice cubes as required

Method

1. Put orange slices (peeled) and yogurt in a blender.


2. Blend yogurt with sugar and cinnamon powder.


3. Process until smooth.


4. Now pour into glasses.


5. Add crushed ice and garnish with orange slices.


6. Serve chilled.

Berry Sweetheart

Mocktails with cranberry juice are a good choice to offer non-drinking guests at a cocktail party. The cranberry adds a great snap to mocktails that takes the place of the snap of alcohol in cocktails.

Preparation Time: 5-10 mins

Serve: 4


Ingredients

• 6 oz (ounce) Red Cranberry juice


• 6 oz Fresh apple juice


• 2 oz Honey


• Sweetened cherry for garnishing

Method

1. Take a highball glass and fill it with ice cubes.


2. Add the juices & honey in a mixing glass.


3. Stir the contents with a bar spoon.


4. Pour the contents of this mixing glass into the highball glass.


5. Garnish it with a sweetened cherry and serve it chilled.

Aam Panna

Aam panna it is an excellent drink for a hot summer! you may also add ginger if you like.

Preparation Time: 15-20 mins

Serve: 15-20

Ingredients

• 1 large  or 2 small Raw Mango


• 3 tbsp Mint Leaves paste


• 1 tbsp Cumin Seeds


• 1/2 tsp Rock Salt


• 6-8 Black Peppercorns crushed


• 1/2 cup Sugar

Method

1. Boil the mango whole in the pressure cooker till well cooked and soft.


2.  Cool and take out the pulp.


3. Dry roast the cumin seeds and powder coarsely.


4. Put the mint leaves, sugar, rock salt, peppercorns and cumin seed powder in a blender and blend to a paste.


5. Now add the mango pulp and blend once again.


6. Keep the paste aside in the refrigerator till needed. It stays for about a month or so without a problem.


7. When needed, put about 4 tablespoons of the pulp into a glass.


8. Top up with about 200 ml of water and ice cubes. This should make about 6 glasses of Aam Panna.


9. Mix well.


10. Serve cold immediately.

Ginger Lemonade

A cool glass of ginger lemonade seems just right on one of those lovely, long, lazy days outside when cool breeze is there. Out go for picnic and keep ginger lemonade ready for that refreshing feel.

Preparation Time: 10 mins

Serve: 2-3


Ingredients

• 4 cups water


• 1/2 cup honey


• 4 tablespoons minced fresh ginger


• 4 cups club soda, chilled


• 2 cups freshly squeezed lemon juice

Method

1. In a medium saucepan, combine water, honey, and ginger.


2. Bring to a boil, then remove from heat, cover, and let steep for 10 minutes.


3. Place a mesh strainer over a bowl and strain liquid, discarding the ginger.


4. Transfer mixture to a pitcher and cool completely; store in the refrigerator.


5. Stir in the soda and lemon juice before serving.


6. Serve chilled over ice.

Fruit Punch

Sunny afternoons are meant for lounging under shady trees with cool drinks, like this fruity punch. So find a tree, make a batch, and unwind.

Preparation Time: 15 mins

Serve: 8



Ingredients

• 1 ltr frozen pineapple juice concentrate


• 5 cups soda


• 5 cups ginger ale


• 4 cups cranberry juice


• 2 cups orange juice


• 1 lemon


• 2 limes

Method

1. Put frozen pineapple juice concentrate (thawed) in a large pitcher


2. Pour in 5 cups soda and 5 cups ginger ale.


3.  Stir vigorously until well blended.


4. Stir in 4 cups cranberry juice and 2 cups orange juice; mix well.


5. Scrub 1 lemon and 2 limes, then thinly slice.


6. Just before serving, add sliced lemon and limes to pitcher and pour punch over ice.

Chocolate Martini

Deliciously simple chocolate martini with out alcohol. Kids will love it and cherish it.

Preparation Time: 10 mins

Serve: 2



Ingredients

• 1/2 cup milk


• 3 Tablespoons chocolate syrup


• crushed ice

Method

1. Place milk, chocolate syrup, and crushed ice in blender.


2. Blend until icy and slushy.


3. Add ice as needed.


4. Coat the glass rims with cocoa powder or chocolate sprinkles.


5. Top with a chocolate covered cherry.

Butter Milk

Buttermilk is a very healthy drink containing low fat skimmed milk. Learn how to make/prepare Buttermilk by following this easy recipe.

Preperation Time: 10 mins

Serve : 2




Ingredients

• ½ cup Plain Yogurt


• 1 cup water


• 1 tbsp chopped Cilantro( or coriander leaves)


• 2 Mint leaves


• ¼ tsp Cumin Seeds


• ¼ tsp ginger, minced


• Salt to taste

Method

1. In a container, add yogurt and whisk for a minute. Make yogurt very smooth. 


2. Add water and make buttermilk.


3. Crush Cumin Seeds coarsely. 


4. Add Crushed Cumin seeds, Ginger to buttermilk.


5. In a small bowl, add chopped cilantro, mint leaves and little salt. 


6. Crush together until Cilantro and mint leaves become mushy. 


7. Add it to Buttermilk.


8.  Add little salt and mix.


9. Serve after any meal.

Tips

•  Add approx. ¼ tsp chili paste to give nice chili flavor.

Lemon Iced Tea

A deliciously refreshing beverage, iced tea is a perfect pick-me-up on a warm day and a great alternative to those sugar-packed canned sodas.

Preparation Time: 15 mins

Serve: 4

Ingredients

• 8 Tea Bags


• Ice Cubes


• Lemon Slices


• Water


• Fine Sugar (optional)

Method

1. In a large saucepan, bring 4 cups of cold water to a boil.


2. Remove water from heat and add tea bags. Cover and let it stand 5 minutes.


3. Remove tea bags and pour the water into a pitcher.


4. Add 4 cups of cold water to the pitcher and stir.


5. Add sugar and lemon according to taste.


6. Add ice cubes and stir well.


7. Ice Tea is ready to serve.

Strawberry Lemonade Slush

This pretty slush was served at my Son’s Birthday. It’s a perfect refresher for this type of event!

Preperation Time: 10 Mins

Serve: 4


Ingredients

• 3/4 cup water


• 3/4 cup thawed pink lemonade concentrate


• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed


• 3/4 cup ice cubes


• 1 cup club soda

Method

1. In a blender, combine the water, lemonade concentrate, strawberries and ice cubes.


2. Cover and process until blended.


3. Pour into a freezer container.


4. Cover and freeze for at least 12 hours or up to 3 months.


5. Let stand at room temperature for 1 hour before serving.


6.  Stir in club soda.


7. Pour into chilled glasses.


8. Serve immediately. 

Pina colada Mocktail

The Pina Colada is the perfect drink for sipping poolside. Don’t forget to add one of those little umbrellas to your glass.

Preparation Time: 10 mins

Serve: 4

Ingredients

• 75 ml pineapple juice or fresh pineapple chunks


• 25 ml  Coconut cream


• 3 to 4 cups of Ice


• Cherries


• Slices of pineapple, orange or lime


• Paper umbrellas for decoration

Method

1. In a blender, crush ice while gradually adding the pineapple and the coconut cream.


2. The ice should be thick enough to hold a cherry on top without sinking into the drink.


3. Serve in a tall glass with a straw.


4. Garnish with one cherry and a slice of pineapple.


5. Insert a paper umbrella for that tropical, exotic touch.

Cold Coffee with Ice Cream

You find seats at the sidewalk café down the block and you sink into one of their straight backed chairs, ready for a treat. This cold coffee is it. Cold coffee and cream never tasted so good.

Preparation Time: 10 mins

Serve 2-3


Ingredients 

• 2 Glass Milk


• 2 tsps Expresso coffee Powder


•  1 Tbsp Sugar or to taste


•  2  scoopVanilla Ice cream

Method 

1. Blend milk, sugar, vanilla ice cream (2 tbsps) and the coffee powder in a blender or mixie.


2. Top with a scoop of vanilla ice cream.


3. Sprinkle with coffee powder or cocoa over the ice cream for decoration.


4. Serve chilled.

Sweet Lassi

An indian style yoghurt drink recipe. Perfect for hot days or after meals.

Preparation Time: 10 mins

Serves:2



 Ingredients

• 2 cups plain lowfat yogurt


• 1/2 cup cold water


• 1/4 cup sugar


• 1/2 teaspoon ground cardamom(optional)


• 6 ice cubes

Method

1.  Blend yogurt, water, sugar, and cardamom together until smooth.


2. Add ice cubes and blend again, until mixture is smooth.


3. Serve cold.

Vanilla Shake

Vanilla Shake is a very popular recipe. Learn How To Make Vanilla Shake by following this easy recipe.

Preparation Time: 10 mins

Serve: 4

Ingredients

• 2 cups vanilla ice cream


• 1 cup whole milk


• 1 teaspoon vanilla extract

Method

1. In a blender, combine ice cream, milk and vanilla extract.


2. Blend until smooth.


3.  Pour into glasses and serve.

Thandai

Thandai is a very popular drink in Rajasthan. This famous dry fruit and saffron flavoured milk that is traditionally prepared as an offering to Lord Shiva during the festival of Mahashivratri. Thandai is popular all over North India as well.

Preparation Time : 2 hrs.                   Cooking Time:7-8 Minutes



Ingredients

• 1 liter Milk


• 2-3 cup Water


• 1/2 cup Sugar


• 1/2 tbsp Aniseed (saunf)


• 1 tbsp Almonds


• 10-12 Peppercorns


•  A few Saffron Strands


• 1/2 tsp Cardamom powder


• 1 tbsp Dried watermelon seeds


• 1/2 tbsp Poppy seeds


•  1/4 Cup fresh rose petals

Method

1. Boil the milk in a pan and allow it to cool.


2. Meanwhile soak aniseed, almonds, watermelon seeds, poppy seeds and rose petals in 2 cups of water.


3. Grind soaked ingredients to make a smooth paste.


4. Pour remaining water into this paste and strain through muslin strainer.


5. Extract the liquid into a vessel.


6.  Add the sugar, peppercorns, powdered cardamom, saffron and mix well.


7. Now blend the above-made mix with milk.


8.  Chill for about an hour before serving.

Lemon Pickle (Sweet & Sour)

This is the most popular of all pickles. It is a household remedy to counteract indigestion.

Preparation Time: 10-15 mins.                         Standing Time : 10 days





Ingredients

• 11 (approx. 500 grams) lemons


• 100 gms salt


• 1 tsp turmeric powder (haldi)


• 2 cups (500 grams) sugar


• 1 1/2 cups (250 grams) grated jaggery (gur)


• 1 tbsp chilli powder

Method

1. Wash the lemons and wipe them dry using a dry cloth.


2. Squeeze out the juice of 5 to 6 lemons to get approx. ½ cup of lemon juice. Cut the remaining lemons and lemon skins into quarters. Keep aside.


3. Place the lemon quarters and squeezed out lemon skins in a sterilised glass jar.


4. Mix together the lemon juice, salt and turmeric powder and pour this mixture over the lemons.


5. Press the lemons in the jar tightly so that the lemon juice covers the lemon pieces.


6. Cover the jar with a lid and place it under the sun for 10 days or until the lemons are soft and give way under the pressure of your thumb. Toss the contents of the jar occasionally.


7. Add the sugar and jaggery and toss well.


8. Leave aside for 8 to 10 days or until the sugar has dissolved, stirring the contents of the jar occasionally.


9. Add the chilli powder and mix well.


10. This pickle can be stored for upto 1 year in a cool dry place.

Tamarind Chutney

This is a sweet and sour chutney. Once made, it can last in the fridge for a good few months and freezes well. It can be served with various savoury snacks, chaats , samosas, dahi vada and pakoras, just like tomato sauce/HP Sauce are used in the West.

Preparation Time: 10 Mins                   Cooking Time:30 Min

Ingredients

•  200gms Tamarind (Imli)


• 300gms Jaggery (Gur) grated


• 2 tsp Roasted cumin (Jeera) Powder


• 2 tsp Red chili powder


• Salt To Taste


• 1 tsp Black salt


• 1 tsp Garam masala

Method

1. Break the tamarind into small pieces and soak in hot boiling water for one hour.


2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.


3. Add 5 cups of water to tamarind pulp and bring to boil  and cook for 20 minutes.


4. Add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.


5. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)


6. This Chutney thickens more on cooling so check for consistency when using.


7. Keep refrigerated for a month and use when required.

Mint Yogurt Chutney

A green Mint and Yogurt flavored chutney  is the most sorted Indian accompaniment. Can be eaten with any kind of indian snacks and sandwiches.

Preparation Time: 10 mins

Serve: 6-7


Ingredients

• 1 Cup Curd (Dahi) /YOGHURT


• 1-2 Green Chillies (Hari Mirch) 


• 2 tspn fresh Mint Leaves (Pudina Leaves)


• 2 tsp fresh coriander leaves/cilantro


• 1 level tbsp cumin powder(jeera powder)


• pinch of sugar.


• Salt  to taste

METHOD

1. Beat the curd, & keep aside.


2. Grind green chillies, Mint & coriander leaves sugar salt finely in a mixie.


3. Mix in the curd to above mixture.


4. Add jeera powder mix well.


5. Serve with snacks and starters.

Mango Pickle

This finger licking goodMango pickleis a favorite of many. As mangoes are available only during thesummer season, housewives are busy making pickles and other mango based items.

Preparation Time: 2-3 hours
Serve : 12




Ingredients

• 2 No Raw sour mangoes


• 1 tsp Red chilli powder


• 2 tbsp Salt


• 1 tsp Mustard seeds


•  1/2 tsp fenugreek seeds(methi)


• 1 tsp Turmeric powder


• 1/2 tsp Asafoetida

Preparation

1. All the ingredients should be dry.


2. Roast lightly fenugreek seeds.


3. Grind the mustard seeds and fenugreek seeds together to make powder.

Seasoning Ingredients:

•  2 tbsp Oil - for seasoning


• 1 tsp Mustard seeds


• 1/2 tsp Turmeric powder


• 1/4 tsp Asafoetida

Make Seasoning:

1. Heat Oil


2. Add Mustard seeds, Turmeric powder, Asafoetida


3. Cool completely before adding to pickle

Making Mango Pickle:

1. Cut mangoes in your desired size pieces


2. Mix together mangoes, salt, red chilli powder, fenugreek and mustard powder, turmeric and asafetida.


3. Mix well and fill in dry airtight bottle.


4. Add the cooled seasoning


5. Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.


6. Pickle is ready to eat after about 10 days.


7.  But if you like the taste of raw mangoes, you may start eating it within 2-3 days. That tastes good too.


8. Serve with any dish such as snacks, rice, roti, poori etc.

Schezwan Noodle

Prepare the popular schezwan hakka veg noodles at home with this easy recipe. The schezwan sauce enrobes the boiled noodles and stir fried vegetables and makes for a healthy and tasty snack or tiffin choice for all, especially children.

Preparation Time: 20mins                     Cooking Time:15 mins

Serve:6-8

Ingredients

For Schezwuan Sauce

• 6 garlic cloves - minced


• 1/4 cup fresh ginger - peeled and chopped


• 1/2 cup vegetable oil


• 1/2 cup tahini (sesame paste)


• 1/2 cup smooth peanut butter


• 1/2 cup soy sauce


• 1/4 cup dry sherry


• 1/4 cup sherry vinegar


• 1/4 cup honey


• 1/2 tspn hot chili oil


• 2 tbsp dark sesame oil


• 1/2 tspn freshly ground black pepper


• 1/8 tspn ground cayenne pepper

For Noodles

1. 1 pound Asian Hakka noodles


2. 1 red bell pepper thinlu sliced


3. 4 scallions - sliced diagonally (white and green parts)


4. 1/2 cup red onion - thinly sliced


5. 1/4 cup spring onions - just the greens


6. 2 sp salt (or adjust to taste)


7. 2 tbsp soy sauce

Method


Making the Sauce

1. Add the garlic and ginger in a food processor.


2. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, vinegar, honey, chili oil, sesame oil, and ground peppers.


3. Puree the sauce to make a smooth paste.

Making the Noodles

1. Add a splash of oil to a large pot of boiling salted water and cook the noodles as directed on the package.


2. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with i tbsp oil so that the noodles don't stick to one another.


3. Now take a wok, add 4 tbsp oil, and saute the chopped onions and bell peppers till they become soft and glazed.


4. Add the scallions and toss well.


5. Add salt and 5-6 tbsp soy sauce (adjust to your taste), then add the prepared schezwuan sauce and turn off the heat.


6. Gently pour the sauce over the noodles while still hot.


7. Garnish with some chopped spring onion greens and serve hot!

Creamy Fettuccine

Italian Vegetable Creamy Fettuccine is full of delectable broccoli and other garden treats. Try this satisfying but not overly-rich dish for a change from meaty pasta combinations.

Preparation Time:15 mins                                Cooking Time:20 mins

Serve:6



Ingredients

• 2 tbsps olive oil
• 3 shallot (chopped)
• 2 large garlic cloves (chopped)
• 1 cup whipping cream
• 750 grms diced tomatoes (juice with italian seasonings)
• 1 tbsp sage (dried)
• 1/2 tsp crushed red pepper (dried)
• 340 grms fettuccine
• 1/2 cup grated parmesan cheese

 Method

1. Heat oil in heavy large pot over medium-high heat.


2.  Add shallots and garlic and sauté until beginning to soften, about 3 minutes.


3. Add cream; simmer 5 minutes.


4. Add tomatoes with juices, sage and crushed red pepper.


5. Simmer until sauce thickens, stirring occasionally, about 15 minutes.


6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.


7. Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.


8. Season with salt and pepper.


9. Transfer to bowl; sprinkle with cheese.


10. Serve Hot

Chiili Garlic Noodles

For those who love their noodles spicy! this preparation is a must for the chilli and garlic lovers and the fact that it is really simple to make, makes it an all time favourite.

Preparation Time: 10 mins                                 Cooking Time: 5 mins
Makes 4 servings

Ingredients

• 2 cups boiled noodles


• 1/4 cup chopped spring onion greens


• 1/4 tsp m.s.g powder (optional)


• 1/4 cup schezuan sauce


• 1 tbsp chilli oil


• 1 tbsp oil


• salt to taste

Method

1. Heat the oil thoroughly in a large wok or pan.


2. Add the spring onion greens, ajinomoto, noodles, schezuan sauce and salt and sauté over a high flame for a few seconds.


3. Pour the chilli oil on top and toss well.


4. Serve hot.

Veg Cannelloni

This dish is made with prepared cannelloni tubes, but may also be make by rolling ready-bought lasagne sheets with fresh vegetables and cheese for stuffing.

Preparation Time: 20 mins                                Cooking Time:30 mins

Serve:4-5

Ingredients 

• 1 medium zucchini, sliced thinly


• 150g chargrilled red capsicum, thinly sliced


• 80g chargrilled eggplant, drained and chopped


• 1/3 cup semi-dried tomatoes, drained and chopped


• 100g ricotta cheese


• 12 instant cannelloni tubes


• 570g jar pasta sauce


• 3/4 cup grated mozzarella cheese

Method

1. Cook Cannelloni according to packet instructions. Keep aside.


2. Preheat oven to 180°C.


3. Heat a pan . Lightly oil zucchini and cook on both sides until tender. Roughly chop.


4. Combine zucchini, capsicum, eggplant, tomatoes, and ricotta in medium bowl, mix well.


5. Spoon mixture into cannelloni tubes.


6. Place in a lightly oiled ovenproof dish.


7. Pour over tomato sauce to cover and top with cheese.


8. Bake for 30 minutes or until cannelloni is tender and cheese is golden brown. Serve with leafy green salad, if desired.

Vegetable Penne Pasta

Fresh vegetables and penne pasta with savory tomato sauce makes a very colorful and delicious pasta dish. This is a simple pasta dinner. Serve with a side of salad and bread.

Preparation Time:10 mins                          Cook Time:20 mins

Serve:4


Ingredients

• 225 gms penne pasta , dry


• 4 cups broccoli florets


• 2 tablespoons olive oil


• 3 cloves garlic , finely chopped


• 1 small red onion , sliced thin


• 2 cups sliced fresh mushrooms


• 2 cups sliced zucchini


• 1/2 cup veg broth


• 1 teaspoon dried oregano


• 1/2 teaspoon hot red pepper flakes


• 2 medium tomatoes , chopped


• 4 cups fresh spinach , chopped small


• 1/2 teaspoon grated fresh lemon rind


• 1/8 teaspoon salt


• 1/8 teaspoon black pepper


• 1/4 cup grated parmesan cheese

Method

1. Cook pasta according to package instructions.


2. Add broccoli for the last 2 minutes of cooking pasta.


3. Drain well and transfer to a large bowl.


4. Meanwhile, in a large frying pan, add olive oil, garlic, onion and mushrooms and saute' for about 2 minutes, stirring occasionally.


5. Now add sliced zucchini and continue to saute' for another 2 minutes, stirring occasionally.


6. Add veg broth, oregano and red pepper flakes and cook for 1 minute.


7. Reduce heat to medium, add tomatoes and cook for 5 minutes, stirring frequently.


8. Stir in spinach and lemon rind; cook covered for 2 minutes or until spinach is tender.


9. When done, add cooked mixture to pasta/broccoli and toss to coat well.


10. Season to taste with salt and pepper.


11. Sprinkle with parmesan cheese.


12. Serve immediately.

Tomato Onion Instant Noodles

Who doesn’t love instant noodles? Try it and enjoy new flavor of instant noodles.

Ingredients

• Instant noodles 200 grams


• 1/2 cup Tomato chopped


• ½ cupTomato puree


• 1 tbsp Oil


• 2 medium Onion, chopped


• 5 cloves Garlic, chopped


• Salt to taste


• 2 Red chillies, crushed


• 5-6 Basil leaves


• ½ tsn Dried oregano


• ¼ cup Cheese, grated

Method

1. Boil noodles in plenty of water with salt till al dente which means till just cooked. Drain.


2.  Heat oil in a non-stick pan, add onion and garlic and saute till translucent.


3. Add chopped tomato and tomato puree and cook.


4. Add salt and crushed red chillies and stir.


5.  Add basil leaves and dried oregano.Stir to mix well.


6. Add the noodles and mix well.


7.  Sprinkle grated cheese and serve hot.

Pasta in Olive oil and Herbs

This bright pasta dish is utter simplicity to make. Basil, mint and oregano is added to give it light and aromatic flavors.

Preparation Time: 5 mins.                     Cooking Time: 15 mins.

Serves 4



Ingredients

• 450 gms dried pasta


• Salt to taste


• 4 peeled garlic cloves


• 2 cups fresh herb leaves (see text above)


• 6 tablespoons extra virgin olive oil


• Freshly grated grana, pecorino, or Parmesan cheese, about ½ cup


• Freshly grated black pepper

Method

1. Cook the pasta in a large quantity of rapidly boiling salted water until cooked al dente; do not overcook.


2. Place the garlic cloves and herb leaves on a cutting board, sprinkle with salt, and chop them with a knife until uniformly minced.


3. Heat the oil in a saucepan over medium heat to warm.


4. Just before the pasta finishes cooking, dump the herb and garlic mixture into the skillet to warm through.


5. Drain the pasta well, then remove the herbs from the heat and add the pasta and the grated cheese.


6. Toss well, season to taste with pepper, and serve immediately.

Chilli Coriander Instant Noodles

Easy to make and delicious to eat. make it in giffy and enjoy anytime.

Preparation Time : 10 mins.                                                   Cooking Time : 5-10 mins.
Serves : 4




Ingredients :

• 2 packs (200 g) MAGGI 2 Minute Noodles Masala (or any other instant noodles)


• 2 medium onion chopped


• 4-5 tbsp Coriander Leaves


• 2-3 Green chilies, chopped


• 1 tbsp (8g) Corn flour


• 5 cups (750ml) Water


• Salt To taste


• 2 tbsp. Oil

Method 

1.  Heat the oil and sauté the onions for about 2-3 minutes.


2. Add Green chilly and saute again. Keep aside.


3.  Dissolve corn flour in half a cup of water.


4.  In a separate pan, cook the MAGGI Noodles for 2 minutes, using rest of the water.


5. Keep stirring with a fork to open the noodle strands.


6.  Add the corn flour paste and Maggi masala.


7. Cook for another one minute to thicken the gravy so that it coats the noodles.


8.  Add the cooked noodles to the sautéed onions and green chilly.


9. Add chopped coriander leaves.


10.  Serve hot with ketchup.

Ravioli in Tomato Pepper Sauce

Classic spinach ravioli floating in an Italian tomato pepper sauce.

Preparation Time: 15 mins.                      Cooking Time: 15-20 mins

Serve: 4




Ingredients:

for the filling:

• 450 grams of spinach, large stems removed and chopped


• 1 tbs. grainy mustard


• 1 teaspoon sesame oil


• 1/2 teaspoon nutmeg


• 2 tbs. bread crumbs


• pinch of salt

for the raviolis:

• 1 c. semolina four


• 2 tsp. olive oil


• 1/2 cup water


• pinch salt

for the sauce:

• 1 can crushed tomatoes


• 1 onion, minced


• 1 tbs. olive oil


• 1 clove garlic, minced


• various Italian herbs (fresh would be best)


• salt and pepper to taste


• dash of lemon


• pinch of cayenne pepper

Directions:
for the ravioli dough:

1. In a bowl, combine the pasta dough ingredients to make a dough.


2. Wrap in a towel and let sit for 30 minutes.

for the filling:

1. Wash the spinach and remove the large tough stems.


2. Chop the spinach and steam or saute in water. (sweat)


3. Place in a large mixing bowl.


4. Add the mustard, salt and bread-crumbs and mix well.


5. Season further with salt, cayenne and pepper.

for the sauce:

1. Saute the minced onion in the olive oil until the onion is glassy.


2. Add the minced garlic and saute.


3. Add the tomatoes and reduce heat to simmer.


4. Add the herbs, lemon juice, salt and pepper and continue to simmer on a low heat.


5. Season to taste with additional salt, pepper and cayenne.

making the ravioli:

1. Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second. One of the tricks to the pasta is to make sure you’ve rolled the dough out very thin.


2. Cut out your ravioli shapes and fill with the filling. Place the top part of the ravioli over the filling and close with a fork.


3. If you have a form or press, then of course that saves time you merely place 1 sheet of dough on one side, put the filling on the dough and then lay the 2nd sheet of dough on top. Close the form to seal and cut off the extra using a knife.


4. Meanwhile, bring a large pot of salty water to boil.


5. Put your ravioli into the salty water and cook. They are ready when they come floating to the top. I would suggest cooking only a few raviolis at a time.


6. Place the first cooked raviolis in the oven to keep warm until they are all ready.


7. When ready to serve, put a layer of sauce on the plate and lay the raviolis on top.


8. You can garnish with some fresh cut herbs or if you have soy cheese, you can dust some on top.

Phad Thai Noodles

An authentic pad Thai recipe usually has tamarind juice or pulp to give it a distinct orange hue and sweet flavor. Try this easy vegetarian and vegan version instead.

Prep Time: 15 minutes              Cook Time: 10 minutes
Serve: 2-3

Ingredients:

• 1 pound Asian-style rice noodles


• 1/4 cup soy sauce


• 1/2 cup lime juice


• 2 tbsp peanut butter


• 2 tbsp hot sauce


• 1/4 cup sugar


• 1 block tofu, diced


• 1 onion, diced


• 4 cloves garlic, minced


• 2 tbsp sesame oil


• 1/2 cup bean sprouts


• 1/4 cup chopped or crushed peanuts (optional)


• 4 green onions (scallions), sliced

Preparation:

1. Cook noodles according to package instructions.


2. Whisk together the soy sauce, peanut butter, lime juice, hot sauce and sugar.


3. In a large wok or skillet, saute the tofu, onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.


4. Add the cooked noodles and the peanut butter and soy sauce mixture.


5. Stir well, and allow sauce to thicken as it cooks for about 3 minutes.


6.  Top with peanuts, bean sprouts and green onions and serve hot.

Spinach Ravioli

A basic Ravioli recipe which can be enjoyed with various sauces.

Preparation Time: 20 mins                               Cooking Time: 10-15 mins

Serve: 4-5



Ingredients

• 1 1/2 cup All purpose flour(Maida)


• 1 cup semolina flour ( fine Sooji)


• 1/2 cup spinach, cooked, well drained and finely chopped


• 1/2 cup ricotta cheese or mozzarella


• 1 tbsp Parmesan cheese grated


• dash of Nutmeg


• Salt to taste


• Pepper to taste

Method
For Dough

1. Mix together 1 cup semolina flour with 1 cup white flour and 1 teas salt.


2. Add 1/2 to 3/4 cup water mix well .


3. Turn out on well-floured surface and knead for about 10 minutes or until soft  but not sticky.


4. Cover and let rest for 20 minutes.


5. Roll out half of the dough and keep the other covered so it won’t dry out.


6. When making sheets for Ravioli roll dough really thin. Pasta dough doesn’t tear like pie crust and can take pretty tough handling.

Rolling and cutting the dough:

1. On a well-floured surface roll out HALF THE DOUGH thin enough to see your fingers through it. Cut bottom of ravioli with a small glass or biscuit cutter.


2. Drop small amount of filling on the cut pieces and top with an identical piece.


3. After putting the top on crimp the edges together with a small fork.


4. When all are prepared place in boiling water (put a tablespoon of olive oil in the water before boiling the ravioli).


5. Allow to boil but not to fast for about 5 to 6 minutes (those ready will float to the surface).


6. Note of Caution: Do not put in all the ravioli at once. They will be too crowded and may burst or stick together.


7. Remove cooked ravioli with a slotted spoon and place on serving plate.


8. Make sure all the water is off the bottom of the plate before pouring on your favorite heated pasta sauce.


9. Serve hot topped with pasta sauce of your choice and little cheese on top.

Tips:

You can also fill Ravioli with any kind of filling, just make sure the filling is dry and not to runny, other wise ravioli with break and all the filling will come out.

Veg Hakka Noodles

An easy and tasty noodle which can be eaten with any gravy or as it is. Kids love them as it is free of chilly and full of healthy vegetables.

Preparation Time: 10mins                                                    Cooking Time 10 mins
Serve: 4-5


Ingredients

• 1 packet - noodles (eggeless)


• 10 to 12 - french beans


• 2 - medium sized carrots


• 1 bunch - spring onions


• a handful - bean sprouts (optional)


• 1 tsp - ajinomoto powder


• 2 to 3 tsp - soya sauce light


• 3 tsp - vinegar


• salt to taste


• 8 tbsps - oil

Method

1. Wash the vegetables. String the French beans and make very fine strips.


2. Peel the carrots and cut them into fine strips. Chop the onions.


3. Retain 2 stems of the spring onions and finely chop them.


4. Boil the noodles with sufficient water, some salt and 1 tbsp. of oil till the noodles are soft. Drain out the water.


5. Pour some water (2-3 glasses) of room temperature on them, so that they do not stick together. add little oil and mix well.


6. Heat oil in a sufficiently big kadai, add the chopped onions and fry on a medium flame till they are transparent.


7. Add the vegetables, bean sprouts, ajinomoto and salt to taste.


8. Cook on a medium flame till the vegetables are tender but also crunchy.


9. Add the noodles, soya sauce, vinegar and finely chopped greens.


10. Mix well. Simmer for 5-10 minutes.


11. Serve hot with chilli garlic sauce or Manchurian gravy.

Vegetable Lasagne

Better than frozen from the grocery store, this lasagna’s fresh-tasting vegetables will appeal to vegetarians and pasta lovers alike. Easy and healthy recipe to enjoy.

Preparation Time: 10-15 mins.                         Cooking Time: 20-30 mins

Serve: 4


Ingredients

• 2 tbsp (25 mL) extra-virgin olive_oil


• 1 onion, diced


• 4 cloves garlic, minced


• 1/4 tsp (1 mL) hot_pepper flakes


• 2 zucchini, diced


• 2 sweet red peppers, diced


• 1 eggplant, diced


• 1 bay leaf


• 1/2 tsp (2 mL) each dried thyme and oregano


• 1/2 tsp (2 mL) each salt and pepper


• 2-3 tomatoes chopped or 50 gms cherry tomato


• 1/4 cup (50 mL) each chopped fresh basil and parsley (or all parsley)


• 2 eggs


• 1/4 tsp (1 mL) ground nutmeg


• 1 tub (475 g) ricotta cheese


• 3 cups (750 mL) shredded mozzarella cheese


• 1 cup (250 mL) grated Parmesan cheese


• 15 lasagna noodles (abt 300 g)

Method

1. Heat oil over medium heat, cook onion, garlic and hot pepper flakes until softened, about 6 minutes.


2. Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper and cook  stirring continuously, until edges of eggplant are golden, about 10 minutes.


3. Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.


4. In bowl, beat eggs with nutmeg, stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.


5. In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.


6. Top with one-third of the remaining noodles, spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.


7. Top with remaining noodles, spread with remaining sauce. Sprinkle with remaining mozzarella cheese.


8. Cover loosely with foil,  bake in 375°F (190°C) oven for 20 minutes.


9. Uncover and bake until bubbly and heated through, about 25 minutes.


10. Let stand for 10 minutes before serving.

Tips

  Using whole wheat lasagna noodles will double the fibre in this pasta dish.

Poha

Poha is well known Gujarati and Maharastrian dish. It can be eaten as snacks or even as  breakfast. It goes well with hot cup of tea.

Preparation time : 10 mins                                     Cooking Time 10 mins

Serves : 2-3

Ingredients:

• 1 cup poha (medium beaten rice)


• 1/4 cup onion(cut into small pieces)


•   1/4 cup potato(cut into small pieces)


• 4-5 curry leaves


• 1/2 tea spn mustard seeds


• 2-3 green chillies


• 1/2 tea spn sugar


• A pinch turmeric


• 1 tea spn oil


• 2-3 strands coriander leaves(optional)


• 1 tbl spn lemon juice


• 1 tbl spn grated coconut(optional)


• Salt to taste

Method:

1. Wash poha and drain water. Keep it aside.


2. Heat oil and add mustard. When they start popping, add curry leaves, green chillies. Fry for sometime.


3. Add onion and fry till they turn brownish.


4. Now add potato pieces and turmeric.  Sprinkle some water, cover and cook till potatoes become soft.


5. Now add sugar, salt and poha. Mix well.


6. Fry for 1-2 mins on a medium flame.


7. Add coconut and coriander leaves. Mix well and remove from flame.


8. Squeeze lemon juice before serving.


9. Serve with bhujia sev or green chutney