Ingredients:
Spinach 200 gm
Water 500 ml
Milk ¾ cup
Worcestershire sauce 5 drops
Pizza sauce ½ cup
Salt and pepper to taste
Method:
Wash the spinach thoroughly and cut into small pieces. Pressure cook for 5 minutes with the water. Add the salt and pepper. Remove from the heat and blend in a blender. Strain. Add the pizza sauce and Worcestershire sauce and cook for 5 minutes. Remove. Stir in the milk and serve.
Ingredients:
Ripe tomatoes, blanched, skinned and coarsely chopped 450 gm
Cloves garlic, crushed 2
Onions, thinly sliced 2
Onions, thinly sliced 3
Fresh parsley, chopped 3 tbsp
Pasta 150 gm
Parmesan cheese, grated 2 tbsp
Water 4 cups
Olive oil 4 tbsp
Salt and pepper to taste
Method:
*Heat the oil in a large saucepan, add the garlic and sauté for 3 minutes. Add the chopped tomatoes, onions and half the parsley to the pan. Fry gently for 10 minutes, stirring frequently. Pour in the water, season with the salt and pepper and simmer, covered, for 20 minutes.
*Raise the heat and drop in the pasta. Cook, covered, for about 10 minutes, stirring occasionally, until the pasta is just cooked.
*Just before serving, add the remaining parsley and garnish with the Parmesan cheese.
Ingredients:
Mixed vegetables 1 cup
Water 4 cups
Mushrooms, chopped 2 tbsp
Cornflour 1 tbsp
Butter 1 tbsp
Vegetable stock 1 cup
Butter or cream for topping
Salt and pepper to taste
Method:
Boil the vegetables in the water. Strain the stock and add the mushrooms to it. Melt the butter in a pan, add the cornflour and fry briefly. Then add one cup of vegetable stock. Season with salt and pepper. Stir briskly till the stock thickens into a white sauce. Pour the mushroom soup into a large pan and stir in the white sauce. Simmer for 5 minutes. Serve hot, topped with the butter or cream.
Ingredients:
Chicken stock 3 glasses, set aside 1 cup
Chicken 1 cup, cooked
Spring onions 1 cup, finely sliced
Cabbage 1 cup, finely sliced
Carrots 2, finely sliced
Capsicums 2, finely sliced
Bean sprouts 1 cup
White pepper ½ tsp
Black pepper ½ tsp
Sugar 1 tsp
Egg 1 beaten
White flour/ chicken stock cube mix 1 tbsp
Corn flour 2 tbsp
Salt to taste
Soya sauce 3 tbsp
White vinegar 2 tbsp
Chili sauce 1 tbsp
Sesame seed oil few drops
Oil 3 tbsp
Method:
Set aside the spring onions, bean sprouts and corn flour till the end of cooking. Combine all other vegetables, stock, spices, sauces and vinegar in a large pan and cook on low heat. Add chicken pieces when it comes to a boil.
Cook five minutes longer, then dissolve corn flour in 1 cup of stock and add to soup. Stir using a wooden spoon till the soup thickens. Add beaten egg and stir. Heat before serving; add sesame seed oil, bean sprouts and spring onion.
Ingredients:
Chicken 1 ½ kg, boneless
Chicken stock 3 glasses
Spring onions 2, chop the white part in four pieces and chop leaves finely
Turnip 1, peel and chop in small cubes
Carrots 2, cut in rounds
Cabbage 1 medium, chopped
Corn flour 1 tsp
Bean sprouts ½ cup
White flour/ chicken stock cube mix 1 tbsp
White pepper 1 tsp powdered
Sugar 1 tsp
White vinegar 2 tbsp
Salt to taste
Soya sauce 2 tbsp
Sesame seed oil few drops
Oil 1 tbsp
Method:
Cut chicken in small pieces and marinate in 1 tsp corn flour, ½ tsp sugar, ½ tsp white flour/ chicken stock cube mix and a little salt. In a large pan put the chicken stock and chicken to cook on low heat. After ten minutes add all vegetables except bean sprouts and spring onions leaves, and all other ingredients except sesame seed and oil.
Cook for five minutes. If the stock is not enough add some hot water or more stock. Serve hot, sprinkled with sesame seed oil, bean sprouts and spring onion.
Ingredients:
Chicken 2 breast pieces, boil and cut into small pieces
Chicken stock 3 cups
Button mushrooms 1 cup
Milk 1 cup
White flour 1 tbsp
Black pepper ½ tsp
Butter ½ tbsp
Fresh cream ½ cup
Salt to taste
Method:
Melt butter in a pan, add white flour, cook lightly and remove pan from heat. After 5 minutes add milk, put back on low heat and stir with a wooden spoon till it thickens. Add salt and remove from heat. In another pan heat the chicken and chicken stock for five minutes and add to the with sauce. Add mushrooms, black pepper and cream before serving. Serve hot with rolls and butter.
Ingredients:
Chicken 1 ½ kg whole, boil, remove meat when tender, discard carcass
Chicken stock 3 glasses, keep 1 cup aside
Cream of corn 1 small tin
White pepper 1 tsp, powdered
Corn flour 3 tbsp
Sugar 1 tsp
Eggs 2 beaten
White flour/ chicken stock cube mix 1 tbsp
Sesame seed oil few drops
Oil 2 tbsp
Method:
In a large pan bring the chicken stock and cream of corn to boil. When it comes to a rolling boil, add white flour/ chicken stock cube mix, sugar, white pepper and chicken pieces, stir to mix and pour in the oil. Just before serving dissolve the corn flour in the cup of stock set aside, and add to the soup while stirring. Cook till the soup thickens.
Remove pan from heat. After 2 minutes add the beaten eggs while stirring, put the pan back on heat till egg forms into pieces. Sprinkle sesame seed oil, serve hot with Soya sauce, vinegar and hot sauce.
Ingredients:
Chicken bones 10-12
Garlic 6 unpeeled
Bay leaf 1
Black pepper 12
Salt to taste
Method:
Wash and clean chicken bones. Put in a pan with 1 ½ ltr of water and all above ingredients, bring to a boil. Cool and strain.
Ingredients:
Flour 3 tbsp
Butter 3 tbsp
Milk 2 cups
Cream 2 tbsp
Almond paste 25 gm
Almonds, blanched a few
Method:
Melt the butter in a saucepan over heat, add the flour and roast it. Lower heat and pour in the milk, stirring continuously till it thickens. Now add the almond paste, mix well and boil for five more minutes. Serve hot, garnished with the almonds and cream.
Ingredients:
Onion 1 small chopped
Butter 2 oz
Chicken stock 4 cups
Bread slices 4
Cheddar cheese 4 tbsp grated
Salt ½ tsp
White pepper ½ tsp
Sugar 1 tbsp
Flour 2 tbsp
Method:
*Heat butter and fry onions till dark brown. Add in flour and sugar till it forms a caramel mixture. Add in chicken stock and seasoning, stir till the mixture thickens. Cut the bread slices with a round cutter and apply grated cheese lavishly on it.
*Pour soup in an oven proof bowl. Place the bread slices covered with cheese separately on a dish and grill for 5 min. in the oven till the cheese melts. Sprinkle chopped parsley before serving.
Ingredients:
250 gms chicken ( boneless)
250 gms fish boneless
½ cup cabbage (cubes)
¼ cup carrots (cubes)
¼ cup capsicums (cubes)
¼ cup cauliflower (slices)
¼ cup spring onions cubes)
1 egg
1 tsp sugar
2 tsp tomato ketchup
1 tsp vinegar
½ cup corn flour (dissolved in water)
½ lemon juice
Salt, pepper, Soya sauce & chili sauce as per taste
Method:
*Clean and wash the fish. Fry till golden brown. Shred the fish and put aside.
*Boil the chicken till it is half cooked. Then add vegetables and boil for 10-12 minutes.
*Mix the shredded fish, corn flour and the remaining ingredients and keep stirring for a few minutes.
*Serve hot.
Ingredients:
Cantaloupe or honeydew 2 melons
Superfine sugar ¼ cup
Water ¾ cup
finely grated zest and juice of 1 shredded fresh basil 3 tbsp
fresh basil leaves, to garnish
Method:
*Cut the melons in half across the middle. Scrape out the seeds and discard. Using a melon baler, scoop out 20-24 balls and set aside for the garnish. Scoop out the remaining flesh and place in a blender or food processor.
*Place the sugar, water and lime zest in a small pan over a low heat. Stir until dissolved, bring to a boil and simmer for 2-3 minutes. Remove from the heat and leave to cool slightly. Pour half the mixture into the blender or food processor with the melon flesh. Blend until smooth, adding the remaining syrup and lime juice to taste.
*Pour the mixture into a bowl, stir in the basil and chill. Serve garnished with basil leaves and melon balls. Add the syrup in two stages, as the amount of sugar needed will depend on the sweetness of the melon.
Ingredients:
Carrots, onions and cabbage 100 gm each
Tomato puree 100 gm
Butter 1 tbsp
Leeks 25 gm
Parsley, chopped ¼ cup
Stalk celery 1
Macaroni 50 gm
Cheese, grated 2 tbsp
Garlic paste 1 tsp
Vegetable stock 6 cups
Pepper 1 tsp
Salt to taste
Method:
*Cut the vegetables into small pieces, wash and drain off the water. Keep aside. Melt the butter in a saucepan,fry the onions to a transparent stage, add the garlic paste and cook for a minute.
*Add the carrots,cabbage,leeks,celery,parsley and tomato puree and fry for 5 minutes. Add the vegetable stock, and when it comes to the boiling point, add the macaroni, pepper and salt. Continue cooking over low heat till the vegetables and macaroni are cooked.
*Remove from the heat. Sprinkle the cheese and serve hot.
Ingredients:
Onions, chopped 2 cups
Butter 2 tbsp
Flour 1½ tbsp
Bay leaf 1
Slices of bread, fried 2
Grated cheese 25 gm
Vegetable stock 6 cups
Salt to taste
Method:
*Melt the butter in a saucepan, add the onions and simmer over low heat till they turn golden brown in color. Stir in the flour and roast for a minute.
*Then add the vegetable stock. Add the bay leaf and salt and cook, covered, over low heat for 20 minutes. Remove. Preheat the oven.
*Cut the bread slices into small cubes. Arrange the cubes in a bowl and pour the onion soup over them. Top with the grated cheese. Grill for 15 minutes or till the cheese melts. Serve hot.
Ingredients:
Beef 1 pound ground
Water 4 cups
Frozen mixed vegetable 1 ½ cups
Italian style stewed, tomatoes, undrained 1 can (14 ½ ounces)
Uncooked large elbow macaroni 1 cup
Beef bouillon granules 4 tsp instant
Smoked beef sausage, cut into ½ inch slices 6 ounces
Salt to taste
Method:
Brown ground beef in large nonstick skillet over medium heat for 8 to 10 minutes or until the beef is no pinker and can be broken put into ¾ inch crumbles. Remove from skillet with slotted spoon. Meanwhile combine water, mixed vegetables, tomatoes and bouillon granules in a large sauced pan and bring to a boil. Stir in macaroni and beef. Boil again.
Reduce heat; simmer, uncovered, 8 minutes. Stir occasionally. Stir in sausage; continue simmering for 2 to 4 minutes or until macaroni becomes tender. Season with salt and pepper as desired.
Ingredients:
Spinach ½ kg, remove stems
Chicken stock 2 cups
Black pepper ½ tsp, crushed
Bread 2 slices, cut into small squares
Fresh cream as required
Water 1 cup
Salt to taste
Method:
Wash spinach and boil in one cup of water for ten minutes. Remove from heat and cool. Then put through a blender and grind. Mix ground spinach with chicken stock and cook again for five minutes. Add salt when it boils.
Fry the squares of bread in a little oil. Serve soup hot with fried bread squares, black pepper and a dash of fresh cream.
Ingredients:
Red tomatoes 1 kg
Sweet corn 1 small tin
Black pepper 1 tsp
Molasses (gur) 1 tsp
Tomato ketchup ½ cup
Fresh cream 1 pkt
Corn flour 2 tbsp
Salt to taste
White flour / chicken stock cube mix 1 tbsp
Bread slices 3 cut in small squares
Water 4 cups
Method:
In a large pan boil the tomatoes with 3 to 4 cups of water. Cool and grind in food processor. Strain the ground tomatoes into another pan; add corn flour, (dissolved in tbsp water), molasses, salt, tomato ketchup and black pepper. Cook, stirring with a wooden spoon till the soup thickens. Soup is now ready.
Fry the bread slices and drain on kitchen paper. Whip the cream. Before serving heat the soup. Serve in bowls with a tbsp of sweet corn, topped with fried slices of bread and a tsp of cream.
Ingredients:
Chicken 500 gm (1 kg small cube)
Lentils 1 cup (Soak the lentils for 1 hour then boil till well cooked)
Carrots 2
Potatoes 2
Onions 3 small cut in halves
Capsicums 2
Salt to taste
Chilies powder 1 tsp
Ground cumin 1 tsp
Oil 1 cup
Green chilies lightly crushed
Coriander leaves chopped ¼
Tomato puree 1 tbsp
Curry leaves 4 leaves
Water 3 cups
Method:
*Heat half oil first fry chopped chicken in hot oil, fry until brown, pour water in it and cook for 15 minutes until stock remains 2 cups. In another pan, heat the remaining oil, fry all the vegetables then add curry leaves then chilies,salt,tomato puree,ginger and cumin then add cooked chicken and boiled lentils.
*Cook at least 10 minutes, then pour chicken stock, crushed green chilies, and coriander leaves. Reduce the heat and simmer for about 5 minutes. Delicious lentil hot pot is ready to serve with rice.
Ingredients:
½ kg mutton bones
½ kg chicken (cut into pieces)
4 glasses of water
4-5 peppers
2-3 cloves
2-3 cardamoms
½ tsp cumin seeds
½ tsp ginger/garlic paste
A pinch of turmeric powder
Salt as per taste
Method:
*Put all the ingredients in a pan with water.
*Cover the pan and boil on low heat for two to three hours till half the water is left and desirable stock is obtained.
*Pour in a bowl and serve hot.
Ingredients:
50 gms sweet corn
2 tbsp ginger
8 cloves of garlic
½ tsp of black pepper powder
1 tsp of lemon juice
1 carrot
1 tsp salt
250 gms of crab meat
3 tbsp of corn-flour
4 cups of crab stock
2 beaten eggs
2 tbsp of oil
Method:
* Dice the carrot into small pieces.
* Fry crushed ginger and garlic in oil.
* Add carrot, crab meat, lemon juice, black pepper powder and salt.
* Then add prepared stock and sweet corn into it and boil.
* Mix the corn-flour in half cup of water and add to the boiling soup.
* Add the beaten egg, stirring continuously.
* Bring to a boil and remove from fire.
Ingredients:
French beans, diced ½ cup
Onion and garlic paste 1 tsp each
Water 5 cups
Tomato puree 1 cup
Lemon juice 1 tsp
Butter 1 tbsp
Pepper ½ tsp
Parsley for decoration
Salt to taste
Method:
*Melt the butter in a saucepan. Fry the onion paste to a transparent stage. Add the garlic paste and the beans. Fry briefly. Add the tomato puree and lemon juice.
*Add the water. Season well with the pepper and salt. Simmer, covered, till the beans are cooked. Serve hot, topped with the parsley.
Ingredients:
1 kg tomatoes
2 sticks cinnamon
2-3 cardamoms
4 slices of bread (cut into cubes)
2 tbsp corn flour (dissolved in water)
1 cup chicken stock
1 tsp Chinese salt
1 tsp chili sauce
1 tsp Soya sauce
2 tsp oil
Salt and pepper to taste
Method:
*Boil tomatoes with a cup of water along with cinnamon and cardamoms. Boil until soft.
*Blend in a food processor. Transfer the mixture in a pan and add seasoning, corn flour and chicken stock.
*Bring to a boil until it becomes thick. Fry bread pieces in oil.
*Serve hot with fried bread.
Ingredients:
2 cups chicken stock
1 capsicum finely chopped
1 carrot finely chopped
1 cup cabbage finely chopped
2-3 green chilies roughly chopped
2 onions
1 spring onion (cut into cubes)
1cup tomato (cut into cubes)
1 cup peas
1 tsp salt
1 tsp Chinese salt
1 tsp black pepper powder
½ tsp white pepper
1 tsp Soya sauce
1 tsp chili sauce
1 tsp tomato ketchup
1 tsp sugar
½ cup corn flour
Method:
*Mix all the vegetables in a pan, add two glasses of water and boil on low heat.
*When tender add chicken stock and boil for five to six minutes.
*Mix the seasoning. Mix corn flour in a half cup of water and add to the soup.
*Remove and serve hot.
Ingredients:
Onion 1 peeled and chopped into pieces
Potato 1 peeled and chopped into pieces
Tomatoes chopped into pieces 3-4
Corn flour
(depending on the quantity of water) 1-2 tbsp
a little milk
Worcestershire sauce, salt, lemon, pepper
Method:
*Put vegetable in a pot and boil for 1 hour. (Enough water should remain after boiling so that consistency is thin). Liquidize and strain.
*Dissolve corn flour in a little milk and thicken the soup. Flavor with salt, pepper, lemon juice, and Worcestershire sauce according to taste.
Ingredients :
6 Eggs
1 1/2 cups Thick coconut milk
2 cups Thin coconut milk
2 tablespoons Ghee or oil
1 Large onion, sliced finely
3 cloves Garlic, finely chopped
2 teaspoons Finely grated fresh ginger
3 Fresh green chilies, seeded and sliced
6 Curry leaves
1 teaspoon Ground turmeric
1 teaspoon Salt or to taste
2 tablespoons Lemon juice
Method :
*Hard boil the eggs, cool under running cold water.
*Shell, halve and set aside.
*Heat the ghee and fry onion, garlic, ginger, chilies and curry leaves on low heat until the onions are soft.
*Do not let them turn brown.
*Add the turmeric and stir for a minute.
*Then add the thin coconut milk and simmer gently, uncovered for 10 minutes.
*Add the thick coconut milk and salt, and stir constantly as it comes to simmering point.
*Put in the eggs cut in halves and simmer, uncovered for 6-7 minutes.
*Remove from the heat.
*Stir in lemon juice to taste and serve with rice.
Ingredients:
Yogurt 500 gms
Baisan 3 Tbsp
Onion 2
Tomato 2
Methidana 1/4 tsp
Curry leaves 5-6
Salt to taste
Red Chillies powder 1-1/2 tsp.
Turmeric (Haldi) powder 1/2 tsp.
Method:
Chop onion & tomatoes together. Blend the Yogurt & Baisan well. Mix onion & tomatoes.
In 2 Tbsp oil fry Methidana, add the yogurt mixture & make it boil. Keep stirring, so that lumps may not for. Add salt, haldi & red chillies powder. Mix well.
Add 2-3 glasses of water. Put 5-6 curry leaves. Let it cook for some time, atleast 1/2 to 1 hour.
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